••••BENEFITS OF DARK CHOCOLATE 🍫🍩🍪!!••••

(Source: google+ photos & kappboom wallpaper photos & American Greetings & Sally's Baking Addiction)

••••BENEFITS OF DARK CHOCOLATE 🍫🍩!!

••••SIMPLY DELICIOUS!!

••••NO-RECIPE CHERRY JAM🍒🍚🍋🇺🇸!!••••

(Source: David Lebovitz.com & photos also & kappboom wallpaper.com)

No-Recipe Cherry Jam

You’ll notice a difference in the cherries and the jams shown in the post. The lighter one is made from sour cherries and the darker is made from sweet cherries. The recipe will work well with either.

1. Buy as many cherries as you feel like pitting.

Usually I have the patience for about 3 pounds, but it’s up to you. Figure one pound of cherries will make one good-sized jar of jam. Plump, dark Bing cherries work really well, although Burlats are good, and if you can find sour cherries, your jam will rock.

2. Wear something red. Rinse the cherries and remove the stems. Using the handy cherry pitter that I told you to buy a few weeks ago, pit the cherries. Make sure to remove all the pits. Chop about 3/4s of them into smaller pieces, but not too small. Leave some cherries whole so people can see later on how hard you worked pitting real cherries. If you leave too many whole ones, they’ll tumble off your toast.

3. Cook the cherries in a large nonreactivestockpot with just enough water to film the bottom of the pot. The pot should be pretty big since the juices bubble up. Add the zest and juice of one or two fresh lemons. Lemon juice adds pectin as well as acidity, and will help the jam gel later on.

4. Cook the cherries, stirring once in a while with a heatproof spatula, until they’re wilted and completely soft, which may take about 20 minutes, depending on how much heat you give them.

5. Once they’re cooked, measure out how many cherries you have (including the juice.) Use 3/4 of the amount of sugar. For example if you have 4 cups of cooked cherry matter, add 3 cups of sugar. It may seem like a lot, but that amount of sugar is necessary to keep the jam from spoilage.

6. Stir the sugar and the cherries in the pot and cook over moderate-to-high heat. The best jam is cooked quickly. While it’s cooking, put a small white plate in the freezer. Remain vigilant and stir the fruit often with a heatproof utensil. (Wouldn’t it be a shame to burn it at this point?) Scrape the bottom of the pot as you stir as well.

7. Once the bubbles subside and the jam appears a bit thick and looks like it is beginning to gel, (it will coat the spatula in a clear, thick-ish, jelly-like layer, but not too thick) turn off the heat and put a small amount of jam on the frozen plate and return to the freezer. After a few minutes, when you nudge it if it wrinkles, it’s done.

If not, cook it some more, turn off the heat, and test it again. If you overcook your jam, the sugar will caramelize and it won’t taste good and there’s nothing you can do. Better to undercook it, test it, then cook it some more.

Once it’s done and gelled, add a bit of kirsch if you have it, clear cherry eau-de-vie which will highlight the flavor. Or add a few drops of almond extract, but not too much, or it will taste like a cheap Italian cake. Ladle the warm jam into clean jars and cover. Cool at room temperature, then put in the refrigerator where it will keep for several months.

See, you did it!

••••HAPPY 4TH OF JULY🇺🇸💥🎊🎈⭐️🎉!!••••

(Source: wren.conn &  Murdoch & Wesson & kappboom wallpaper & AMP NJ.com & Brysoncity, NJ & Hapoyfourthof julyimages2017)

••••HAPPY 4TH OF JULY!!

••••4TH OF JULY FOOD SAFETY TIPS🇺🇸🥘🍔🌭🍕!!••••

(Source: eww.foodsafety.gov & google+ photos & slowroasted Italian & lifemadesimple & Centercutcook.com)

••••4TH OF JULY FOID SAFETY TIPS!!

••••RUSTIC CHICKEN PIZZA🍕🍅🧀🌰!!••••

(Source: bettycrocker.com & photos also, courtesy of Evana & Jim & kappboom wallpaper photo)

••••RUSTIC CHICKEN PIZZA!!

• Prep 
  20 MIN
• Total
  40 MIN
• Servings
  8

Expert Tips

• This pizza, cut into small squares, would make a nice appetizer.
  

Ingredients

1

can (13.8 oz) Pillsbury™ refrigerated classic pizza crust

1/4

cup ranch dressing 

2

tablespoons freshly grated Parmesan cheese

2

cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

1

box (9 oz) frozen spinach, thawed, squeezed to drain

1

jar (7.5 oz) marinated artichoke hearts, drained, coarsely chopped

1 1/2

cups shredded Asiago cheese (about 4 1/2 oz)

3

plum (Roma) tomatoes, sliced

Steps

• 1

  Heat oven to 400°F. Lightly spray 12-inch pizza pan with cooking spray. Unroll pizza crust dough; place in pan. Starting at center, press out dough with hands to edge of pan.
• 2

  Bake crust about 6 minutes or until crust begins to dry. Meanwhile, in small bowl, mix dressing and Parmesan cheese.
• 3

  Remove partially baked crust from oven. Spread dressing mixture over crust. Top with chicken, spinach and artichokes. Sprinkle with Asiago cheese. Top with tomatoes.
• 4

  Bake 15 to 20 minutes longer or until cheese is melted and crust is golden brown. Cut into wedges.

  
  
  

••••4TH OF JULY SAFETY TIPS🌭🍔🏊‍♀️🇺🇸!!••••

(Source: MONI dealerprogram & google+ photo & kappboom wallpaper)

••••4TH OF JULY SAFETY TIPS!!

••••PATRIOTIC FRUIT PIZZA🍓🍇🧀🎂🍰🍒🍚🇺🇸!!••••

(Source: tasteofhome.com & photos also & Amy Murdoch, Union Grove, Wisconsin)

••••PATRIOTIC FRUIT PIZZA!!  WOW!!

TOTAL TIME: Prep: 30 min. + cooling

MAKES:8-10 servings

Ingredients

• 1-1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1 cup cold butter
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar
• 1/4 teaspoon vanilla extract
• 3 cups sliced fresh strawberries
• 1 cup fresh blueberries
• 1 cup strawberry glaze

Directions

1. In a bowl, combine the flour and confectioners' sugar. Cut in butter until mixture begins to hold together. Press into a 12-in. tart or pizza pan; build up edges slightly. Bake at 350° for 10-15 minutes or until golden brown. Cool for 15 minutes.
2. In a bowl, beat cream cheese, sugar and vanilla. Spread over crust. Arrange strawberries in an 8- to 10-in. circle in center of pizza. Sprinkle blueberries around strawberries. Pour glaze over strawberries. Refrigerate until serving. Cut into wedges. Yield: 8-10 servings. 
   

Originally published as Patriotic Fruit Pizza in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p219

Nutritional Facts

1 slice: 454 calories, 26g fat (17g saturated fat), 73mg cholesterol, 221mg sodium, 51g carbohydrate (34g sugars, 2g fiber), 4g protein.