Happy Friday lovebugs!
Here are my favorite patriotic inspired recipes this week.
Rosé the Riveter
Ingredients
1 ½ oz. Hendrick’s gin
½ oz. Pama pomegranate liquer
½ oz. honey syrup (equal parts honey and water)
3 oz. dry rosé
Directions
Combine ingredients in a shaker with ice and shake. Strain into a tall glass with ice and garnish with a lime wheel.
Peanut Butter Bacon Hot Dog
Ingredients
4 All Beef Hot Dogs
4 Hot Dog Buns
4 Slices Bacon
1 Shallot, sliced thinly
1/2 cup Smooth Peanut Butter
1/4 cup Mayo, optional
1/2 cup Shredded Cheese
Directions
Prepare bacon in skillet until cooked through and crispy. Drain on paper towels and when cool enough to handle, chop into small pieces.
Preheat grill and cook hot dogs until 160 degrees through. While dogs are grilling, slice shallot, and shred cheese.
To assemble, toast hot dog buns, top buns with mayo, hot dog, slather each dog with peanut butter, topping with shallots, cheese, and bacon. Serve immediately.
Red, White, and Blue Sugar Cookie Pie
Ingredients
1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
- 1/2
- cup butter, softened
- 1
- egg
- 2
- tablespoons Gold Medal™ all-purpose flour
- 1
- cup M&M's® red and blue mini chocolate candies
- 1/4
- cup red, white and blue candy sprinkles
- 2
- cups powdered sugar, sifted
- 1/2
- cup butter, softened
- 1
- teaspoon vanilla
- 2
- to 3 tablespoons milk
- Directions
- 1 Heat oven to 350°F. Spray 9-inch pie plate with cooking spray.
- 2 In large bowl, stir sugar cookie mix, 1/2 cup softened butter, egg and flour until soft dough forms. Stir in M&M's® and candy sprinkles. Press into pie plate.
- 3 Bake 20 to 25 minutes or until golden brown. Cool 30 minutes.
- 4 In medium bowl, beat powdered sugar, 1/2 cup softened butter, the vanilla and 2 tablespoons of the milk with electric mixer on medium speed about 3 minutes or until smooth and creamy. If needed, add remaining 1 tablespoon milk.
- 5 Place mixture in decorating bag fitted with star tip. Decorate sugar cookie pie as desired. Cut into slices, and serve.
