Pictures from our 24th of July Party with recipes and links to recipes.
*3 (59 ounces) Simply Lemonade
*1/4 cup Honey
*3 Lemons, sliced and seeds removed
Note: Use a serving container that you can put the ice into a separate holder to keep the lemonade from getting watered down.
Stir lemonade in large pitcher with the honey until dissolved. Pour into serving container ane add sliced lemons an contained ice. Serve in tin cups, if desired.
Pioneer Corn on the Cob Crock Pot Style
**Crock Pot with Liner, liner optional for easy clean-up
*9 Ears Fresh Corn on the Cob, Shucked and cut in half
**Water, enough to cover most of the corn cobs
*1/2 cup Butter, melted
*1/8 to 1/2 teaspoon Red Pepper Flakes
*Sea Salt and Fresh Black Ground Pepper, to taste
Place corn, water, butter, red pepper flakes, salt and pepper. Cook on High for 3-4 hours.
See Butter Candied Corn Puffs
*Rhodes Rolls, thawed
*Bottled Marinara Sauce
*Shredded Mozzerella and Cheddar Cheese
*1 can Black Olives, Bees, slice a “V” cut if desired for stripes on bees and added cheese in sliced “V”
Cinnamon Stick Logs
*Rhodes Rolls, thawed and pressed flat
*Butter, spread on flattened roll dough
*Cinnamon Sugar Mix, sprinkled on buttered roll dough
Roll-up each butter, cinnamon and sugar, flattened roll, roll into a log. Then sprinkle with more cinnamon sugar mix. Bake 350*F. for 18 minutes.