A Final Salute to Dairy Farmers
One reason I’m still celebrating “June Dairy Month” on the first of July is because I want to savor as much of summer as I can. (It seems like the summer passes too quickly once we’ve celebrated the Fourth of July.) Another reason that I’m featuring dairy recipes today is because they will make it easy to entertain guests over the holiday weekend.
Whether you’re planning to celebrate this weekend with a group of 4 or 40, TheFieldPosition.com has the perfect dessert for you! This quick, easy Chocolate Mousse recipe is a cool treat on a hot summer’s day for a Party of 4. The Buster Bar Dessert easily feeds 12 people, while Brownies in a Roaster serves 40.
May you and your family enjoy a safe and fun holiday weekend as you celebrate our nation’s independence and pay tribute to those who have fought for our freedom! From patriotic printables to celebratory centerpieces and hand-made parade wear, FamilyFun offers dozens of craft and game ideas for kids of all ages.
If the weather cooperates, our family will spend as much of the weekend outdoors as possible. We’ll golf, swim, bike and, of course, watch the fireworks.
What’s your favorite way to celebrate the Fourth of July?
Buster Bar Dessert
- 1 package of Oreo® cookies
- 2 c. powered sugar
- 1 can evaporated milk
- 1½ sticks margarine or butter
- ¾ c. chocolate chips
- 1½ cups Spanish peanuts
- ½ gallon of vanilla ice cream, softened
- Crush Oreos and then stir in melted margarine. Pat mixture into 9×13 pan. Set aside.
- Mix together powdered sugar, evaporated milk, 1 stick margarine and chocolate chips.
- Then boil these four ingredients for 8 minutes, stirring constantly. Let the mixture cool completely.
- Meanwhile, sprinkle ¾ c. Spanish peanuts over the Oreo crust. Then slice ice cream over the nuts. Sprinkle ¾ c. Spanish peanuts over the ice cream. Then pour the cooled chocolate sauce on top and place in the freezer.
COOK’S TIP: This dessert is also festive during the holidays. Use the holiday Oreo cookies with peppermint ice cream.
- 1 tsp. Knox unflavored gelatin
- 1 T. cold water
- 2 T. boiling water
- ½ c. sugar
- ¼ c. cocoa
- 1 tsp. vanilla
- 1 c. heavy cream (whipping cream – very cold)
- Freeze mixing bowl and beaters.
- Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften.
- Add boiling water; stir until gelatin is completely dissolved (mixture must be clear).
- Stir together sugar and cocoa in small, cold mixing bowl; add heavy cream and vanilla.
- Beat at medium speed until stiff peaks form; pour in gelatin mixture and beat until well blended.
- Spoon into wine glasses.
- Chill about ½ hour.
COOK’S TIP: I like to top the mousse with fresh raspberries before serving.
Makes 4, ½-cup servings