Week FIVE: Red, White, and Blue Treats- Red, White, and Blue Spritzer, Red, White, and Blue Potato Salad, and Pigs in a Blanket

This week we made treats that made us think of the Fourth of July! We worked on rolling, chopping, shaking, and sugar coating glasses! As a reminder to registered families: there is no class Wednesday, July 4th. Our last class will be held Wednesday, July 11. See you in two weeks!

RED, WHITE AND BLUE SPRITZER
Ingredients:

• Mint 
• 1 ounce lime juice 
• 1 ounce agave nectar 
• Colored sugars 
• Seltzer water 
• Frozen strawberries and blueberries 

Directions:

1. Rim glasses with colored sugar.
2. Tear mint and muddle at bottom of glass.
3. Squeeze lime into glass.
4. Pour agave nectar into glass. 
5. Pour seltzer water into glass. 
6. Use frozen strawberries and blueberries as ice cubes.  Enjoy!

RED, WHITE AND BLUE POTATO SALAD

inspired by myrecipes.com
Ingredients:

Dressing:

• 1/4 cup seasoned rice vinegar 
• 2 tablespoons canola oil $ 
• 1/4 teaspoon salt 
• 1/8 teaspoon freshly ground black pepper 

Salad:

• 5 cups cubed PURPLE potatos (about 2 pounds) 
• 1/2 teaspoon salt 
• 1 cup chopped peeled cucumber 
• 3/4 cup sliced grape or cherry tomatoes 
• 3/4 cup chopped green bell pepper 
• 1/2 cup chopped orange bell pepper 
• 1/4 cup chopped green onions 
• 1 (2 1/4-ounce) can sliced ripe olives, drained 

Directions:

1. To prepare dressing, combine first 4 ingredients in a large bowl; stir with a whisk. 
2. To prepare salad, place potato and 1/2 teaspoon salt in a medium saucepan. 
3. Cover with water to 2 inches above potato; bring to a boil. Reduce heat, and simmer 8 minutes or until tender; drain.
4. Add potato to dressing in bowl, tossing gently to coat; let stand 15 minutes. 
5. Stir in cucumber and remaining ingredients; toss well. Cover and chill.

PIGS IN A BLANKET

inspired by food.com
read more at food.com
Ingredients:

• 1 8-ounce package Pillsbury Refrigerated Crescent Dinner Rolls, regular or reduced fat 
• 4 smoked sausages, any flavor 
• Egg wash or melted butter/water mixture 
• Mustard or bbq sauce 
• Poppyseeds
• Maldon salt 

Directions:

1. Preheat oven to 375°F. 
2. Open the crescent rolls and separate them down the lines into the triangles. 
3. Cut the sausages in half so you have 8 pieces. 
4. Start with the tall side of the triangle. Roll the sausage in the crescent dough, tucking the bottom point up when you start to roll. You should finish with the point. 

My Dad said they looked like they were wrapped up in a sleeping bag -- hence the name he gave them "Hogs in a Sleeping Bag" since it was the big smoked sausage!

     5.  Brush with egg wash or melted butter mixture. Sprinkle with poppy seeds or maldon salt.
     6.  Bake them on a cookie sheet at 375 for 11-13 minutes, or until the crescnet rolls are golden.
     7.  You can serve them with spicy mustard, honey mustard, or barbecue sauce.