Fun Lollipop Cookies

Bailey's request for the fourth of July party was "Lollipop cookies."  I had an extra funfetti box cake mix and some extra icing!  I think premade icing is one of my LEAST favorite things.. But when Bailey likes to cook all by herself it is perfect!  We added a tsp of almond extract and a tsp of vanilla extract (and a few drops of blue food coloring) it definitely helped!  These extremely easy lollipop cookies were a hit.

1 box funfetti cake mix
2 eggs
1/3 cup vegetable oil
1 can funfetti icing
1 tsp vanilla extract
1 tsp almond extract
sprinkles
paper straws, any color

Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.

Cook for 6-8 minutes.  Cool for one minute and then insert straws into one side of the cookie (so it looks like a lollipop.  Let cookies sit for 5 minutes and move to a wire cooling rack. 

Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.

 

Herb Potato Salad

This recipe was really good!! I'm posting the real recipe instead of what I did... I didn't have any vinegar and I used a few different herbs (just because I had some leftover from our Greek chicken).  You can definitely substitute any fresh herbs you like.. I used parsley, rosemary and dill.  It was very good!  I love that it is not mayonnaise based!  Delicious!!  It looks really pretty too!

Ingredients

• 1 pound small white boiling potatoes
• 1 pound small red boiling potatoes
• 2 tablespoons good dry white wine
• 2 tablespoons chicken stock
• 3 tablespoons Champagne vinegar
• 1/2 teaspoon Dijon mustard
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 10 tablespoons good olive oil
• 1/4 cup minced scallions (white and green parts)
• 2 tablespoons minced fresh dill
• 2 tablespoons minced flat-leaf parsley
• 2 tablespoons julienned fresh basil leaves

Directions

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Summer Fruit Salad

We made this yummy fruit salad for the fourth!  It was really good... I was trying to find a great fruit salad to take and all of the reviews on this one said "This fruit salad won't be around too long, it's always the first thing gone."  They sure were right!  This salad was delicious and we barely had any left!  **I tried the dressing by itself and I didn't love it, but once I tried it with the fruit it was perfect!

• 1 cup Sugar
• 1 cup Water
• Juice Of 1 Orange
• Zest Of 1 Orange
• 2 whole Vanilla Beans, Caviar Scraped Out (or 2 Teaspoons Vanilla Extract)
• 4 pints Strawberries, Hulled And Halved
• 2 pints Blueberries
• 2 cups Red Grapes, Halved
• 2 cups Green Grapes, Havled
• Mint Leaves

Preparation Instructions

Place the sugar, water, orange juice and orange zest into a small saucepan and stir to combine. Bring to a boil, then turn the heat to low and simmer for 15-20 to thicken slightly. Set aside to cool, then store in the fridge until cold.
Mix together all the fruit in a large bowl and pour the syrup over the top, tossing gently. Garnish with mint leaves and serve.

-The Pioneer Woman

Greek marinade

We made this for the Fourth of July! We made skewers of chicken and then put them on the grill! They were DELICIOUS!! Our whole family loved them! This marinade  would be great on beef as well!