Looking for new fun things to try? Well this 4th of July SCBD put a list together to help out with that. Whether you what to try a new snack,drink, or even tofu. SCBD even has a new brand of clothing for to to try this 4th of July.
Festive 4th of July Ice Cubes
Make these patriotic icy delights in advance of your celebrations
Fresh blueberries & raspberries
Press 1-2 berries in to each ice mold, fill tray with blueberry juice, freeze overnight.
Summer Tiki Tea
A boozy tea with a sweet island twist – this Tiki libation is perfect a hot summer day.
1 ¼ parts Sugar Island Spiced Rum
4 parts Iced Tea (sweetened/unsweetened)
1 part coconut water
½ part lemon juice
Combine all ingredients over ice in a highball glass. Stir and garnish with lemon wedge. Enjoy!
Bourbon Butter Pecan Milkshake
1½ cups butter pecan ice cream, packed
½ cup whole milk
1 ½ parts Maker’s Mark® Bourbon
2 tablespoons toasted pecans
¼ vanilla bean, scraped, seeds only, or ¼ teaspoon pure vanilla extract
1 tablespoon Lyle’s Golden Syrup® or maple syrup
Place all ingredients in a blender. Puree on the highest speed until smooth and creamy. Pour into a large pint glass or two 8-ounce glasses. Serve immediately.
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Tofu and Berry Popsicles
Created by Debi Mazar & Gabriele Corcos, stars of Cooking Channel’s show Extra Virgin
1/2 package (7 oz) House Foods Tofu Organic or Premium Soft
2 cups strawberries or other berries, hulled and sliced
1/2 cup super fine sugar
1 1/2 teaspoons pure vanilla extract
Add the berries to a bowl and toss with the sugar and the vanilla. Let sit out for 20 minutes so they become juicy.
Add fruit mixture to a blender or food processor and puree until smooth. Add the tofu and blend again until incorporated.
Divide the mixture into 4 popsicles molds. Freeze until firm, for about 4 hours.
Makes 6 Popsicles (3 ounces each)
Crispy Tofu Parmesan Sliders
Created by House Foods America
1/4 cup mayonnaise
2 tablespoons basil pesto
1/2 teaspoon ground cumin
1 package House Foods Tofu Organic or Premium Extra Firm, drained
2 tablespoons Dijon mustard
1/2 cup panko bread crumbs
1/4 cup grated parmesan cheese
1/4 cup all-purpose flour
1 tablespoon dried Italian herb seasoning
1 teaspoon seasoned salt
2 tablespoons canola oil
8 small slices mozzarella cheese
8 slider buns or small dinner rolls, split, toasted
16 fresh basil leaves or 8 small lettuce leaves
8 slices plum tomato
Pesto Mayo: in small bowl stir together the mayonnaise, pesto and cumin. Refrigerate until ready to use.
Tofu: quarter block of tofu into 4 equal pieces. Slice each quarter horizontally into 2 thin pieces.
In shallow bowl, beat eggs with mustard.
In another shallow dish, place bread crumbs and cheese; mix well.
In a third bowl, combine flour, herb seasoning and seasoned salt.
Dip tofu in flour mixture, then egg mixture, then coat with bread crumb mixture.
Heat oil in a large nonstick skillet over medium heat and add tofu to skillet cooking 3 to 4 minutes per side or until golden brown.
Top with cheese slices after turning tofu.
Spread sides of buns with pesto mayo and place tofu slices topping with basil and tomato slices.
Makes 4 servings of 2 sliders each