What's Up - Your guide to what's happening in Fayetteville, AR this week!
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june 30-july 6, 2019 What's up! 47 try these recipes Yankee doodle dandy dishes Hits for a star-spangled soirée No-Bake Cheesecake Flag Cake Ingredients • Crust: • 1 1/2 cups finely crushed graham cracker crumbs • 1/4 cup white sugar • 2 tablespoons unsweetened cocoa powder • 6 tablespoons butter, melted • Filling: • 1 cup cream cheese at room temperature • 1 cup mascarpone cheese at room temperature • 2 teaspoons grated lemon zest • 2 teaspoons lemon juice • 1 teaspoon vanilla extract • 1/3 cup white sugar • 1 1/4 cups cold heavy whipping cream • 20 large fresh strawberries, hulled and halved lengthwise, or as needed • 24 large fresh blueberries, or as needed Directions 1. Combine graham cracker crumbs, 1/4 cup sugar, cocoa powder, and melted butter in a bowl until mixture is thoroughly combined and crumbly. 2. Transfer crust mixture to a 9x11-inch baking dish. Press crust into bottom of dish until smooth and even. Cover dish with plastic wrap and refrigerate until set, about 30 minutes. 3. Mix cream cheese and mascarpone cheese in a bowl until thoroughly combined. Stir in lemon zest, lemon juice, and vanilla extract into mixture. 4. Whisk 1/3 cup sugar into whipping cream in a separate metal or glass bowl until the cream is fluffy and forms soft peaks. Add whipped cream to the cream cheese mixture and gently whisk until filling is soft, fluffy, and well combined. 5. Spoon filling on top of the graham cracker crust, spreading and smoothing the top. Tap the pan gently on a work surface several times to settle the crust and filling. Cover pan tightly with plastic wrap and refrigerate until chilled and set, at least 3 hours. 6. Starting at the bottom long edge of the cake, arrange strawberry halves in a horizontal line with the pointed bottoms of the strawberry halves pointing to the right. Start a second stripe of strawberry halves at the top right of the cake, arranging strawberries with the bottoms pointing right in a line stretching about 2/3 of the length of the cake. 7. Continue to make strawberry stripes, starting about 3/4 inch up from the bottom stripe and laying down 3 more stripes stretching the full length of the cake. Make 1 more line of strawberries beneath the short stripe to leave a square space for the blue field of stars. 8. Lay a line of blueberries with the blossom ends pointing up in the upper left square space. Continue to lay down blueberries in lines, berries touching the previous line, until the square is filled with blueberries. Cut cake into squares to serve. Fourth of July Layered Gelatin Ingredients • 1 (6 ounce) package cherry flavored Jell-O ® mix • 2 (.25 ounce) envelopes unflavored gelatin • 2 cups boiling water • 4 (.25 ounce) envelopes unflavored gelatin • 1 cup boiling water • 1 (14 ounce) can sweetened condensed milk • 1 (6 ounce) package blue raspberry flavored Jell-O ® mix • 2 (.25 ounce) envelopes unflavored gelatin • 2 cups boiling water Directions 1. Place cherry gelatin mix into a heatproof bowl, stir in 1 packet of unflavored gelatin, and mix with 2 cups of boiling water, stirring until the gelatin has dissolved and the mixture is clear, about 2 minutes. Pour into the bottom of a 9x13 rectangular glass baking dish, or into individual clear containers. Place in refrigerator until completely cold and set, about 1 hour. 2. Sprinkle 4 packets of unflavored gelatin onto 1 cup of boiling water in a heatproof bowl, allow to stand for about 3 minutes, and stir until dissolved; mix in the sweetened condensed milk. Allow to cool but not thicken, about 10 minutes; gently pour into a layer on top of the cherry layer. Return to refrigerator and allow to chill completely, about 1 more hour. 3. Place blue raspberry gelatin mix and 1 packet of unflavored gelatin into a heatproof bowl, and mix with 2 cups of boiling water, stirring until the blue gelatin is clear, about 2 minutes. Allow to stand and cool but not thicken, about 10 minutes; gently pour onto the white layer. Chill in refrigerator until the dessert is firm and cold, about 1 hour. Red, White and Blue Burgers Ingredients • 2 pounds ground beef sirloin • 1 red onion, diced • 1/2 (1 ounce) package dry ranch salad dressing mix • 4 ounces crumbled blue cheese Directions 1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. 2. Lightly mix together the ground sirloin, onion, ranch salad dressing mix, and blue cheese in a bowl. Form into 6 patties. 3. Grill the burgers for about 5 minutes per side on the prepared grill, until well done. Courtesy of allrecipes.com