I'm jumping the gun a bit for the 4th of July.
Maybe that's because Mr. Dragon wanted fried chicken and corn on the cob for lunch on Sunday!
Can you say *Kentucky Fried*? !!!!
He needs the calories and it's been ages since we've had either! It was a tasty treat.
Lily makes the Sugar and Cream cotton yarn. They have a nice newsletter and always include free patterns for crochet and knit goodies for various holidays. The last newsletter had these wonderful crochet goodies for patriotic holidays ... even the apron is crochet! You can sign up for the newsletter and see the free patterns here.
How about a recipe for the Red, White and Blue -- featuring blue!
Blueberry Cobbler with Sugared Star Shortcakes
This is straight out of the July issue of Southern Living. Doesn't it look good?
Here's the recipe:
Makes 10 servings. Hands-on Time: 10 min. Total Time: 18 min
2 pt. fresh blueberries
1/2 cup granulated sugar
1 Tbsp. lemon juice
1/8 tsp. almond extract
2 (12 0z.) cans refrigerated buttermilk biscuits
1 Tbsp. coarse sparkling sugar
Sweetened whipped cream
1. Preheat oven to 400 degrees F. Combine first 4 ingredients in a medium saucepan. Cook over medium-high heat 5 minutes or until bubbly and sugar dissolves. Remove from heat.
2. Separate biscuits, and flatten each into a 3 1/2 inch circle. Cut with a 3-inch star-shaped cutter, and place on a lightly greased baking sheet; sprinkle with sparkling sugar, pressing to adhere. Bake at 400 for 8 minutes or until lightly browned.
3. Place 1 biscuit on each serving plate. Spoon blueberry mixture over half of biscuits; top with remaining biscuits. Serve with whipped cream.
Note: Tested with Pillsbury Grands!Jr. Golden Layers Buttermilk Biscuits.
Have a wonderful week.
Joy to You!