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july 4-10, 2021 What's up! 47 Star-spangled inspiration try theserecipes Food for a festive July 4th Independence Day Cookies Ingredients • 4 cups all purpose flour • 1 teaspoon baking soda • ½ teaspoon baking powder • 1 teaspoon salt • 2 cups butter flavored shortening • 1 cup white sugar • 1 cup brown sugar • 2 eggs • 1 (12 ounce) package white chocolate chips • 1 (12 ounce) package dried blueberries • 2 (6 ounce) packages dried cranberries Directions 1. Preheat an oven to 350 degrees F. Combine the flour, baking soda, baking powder, and salt in a bowl. 2. Beat the shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg. Mix in the flour mixture until just incorporated. Fold in the white chocolate chips, blueberries, and cranberries; mixing just enough to evenly combine. 3. Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Flatten each ball to about 1/2-inch thick. 4. Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool on the pans for 10 minutes before removing to cool completely on a wire rack. Courtesy: allrecipes.com Red, White, and Blueberry Grilled Chicken Ingredients • 1 tablespoon vegetable oil • 1 tablespoon kosher salt • 1 tablespoon paprika • 1 teaspoon ground dried chipotle pepper • ½ teaspoon cayenne pepper • ½ teaspoon freshly ground black pepper • 2 cloves minced garlic • 4 skinless, boneless chicken breast halves Blueberry Gastrique: • 1/3 cup white sugar • 1/3 cup apple cider vinegar • 2 cups fresh blueberries • salt and freshly ground black pepper to taste Directions 1. Whisk oil, salt, paprika, chipotle pepper, cayenne pepper, black pepper, and garlic in a bowl to make marinade. Place chicken breasts in marinade and turn to coat evenly. Cover bowl with plastic wrap and refrigerate for at least 2 hours. 2. Spread sugar in a saucepan set over medium heat. Do not stir, but watch closely as sugar begins to melt after about 1 minute. As sugar melts it will gradually turn a golden color. Continue watching but not stirring. When all sugar has melted and golden color just begins to darken a bit (after 1 minute or less), remove pan from heat. Pour in vinegar and stir until sugar dissolves. 3. Place pan over medium-high heat and add blueberries to the sugar-vinegar mixture. Bring to a simmer, reduce heat to medium-low, and simmer until blueberries soften and mixture begins to thicken, 4 or 5 minutes. It should be a syrup-like consistency. If sauce seems too thin, simmer a few more minutes. If it seems too thick, add a splash of water. Stir in salt and pepper. Remove from heat. 4. Set a strainer over a bowl. Strain berries, using a spatula to push through as much juice as possible. Discard skins. 5. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Drain excess marinade from chicken. 6. Place chicken breasts on preheated grill. Cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F. Transfer chicken to a plate and allow to rest a few minutes. 7. Serve breasts on a swirl of blueberry sauce with more sauce drizzled on top. Cook's Notes: If you make the sauce ahead, your sauce will thicken, and you will probably need to thin it out with some water. When tasting for seasoning, remember this is going to go on highly seasoned meat. Red, White and Blue Ice Cream Pie Ingredients • Baking Spray • 1 ¼ cups graham cracker crumbs • ½ cup granulated sugar, divided • 1/3 cup butter, melted • ¼ cup water • 2 teaspoons cornstarch • 2 cups fresh blueberries • 1 teaspoon lemon juice • 2 ½ cups vanilla ice cream, softened • 1 ¼ cups thinly sliced fresh strawberries • Whipped Topping Directions 1. Preheat oven to 375 degrees F. Spray 9-inch glass pie plate with cooking spray; set aside. Stir together graham cracker crumbs and 1/4 cup sugar in medium bowl. Add melted butter; mix well. Press mixture firmly in bottom and up sides of pie plate. Bake 6 minutes or until golden brown and set. Cool completely, about 35 minutes. 2. Meanwhile, stir together water, remaining 1/4 cup sugar and cornstarch in small saucepan. Add blueberries and lemon juice. Bring to a boil over medium heat, stirring frequently. Cook 5 minutes or until thickened, stirring occasionally. Remove from heat; let cool 5 minutes. 3. Spread blueberry mixture evenly over crust. Refrigerate 10 minutes. Spread softened ice cream over blueberry mixture. Freeze pie until firm, about 4 hours. Arrange strawberries over ice cream. Cut into 8 slices; top with whipped topping. Serve immediately.