Red, White, and Blueberry Shortcake
- 1 quart strawberries, sliced
- ?1 pint fresh blueberries
- ?1/4 cup white sugar
- ?1 (8 ounce) package cream cheese, softened
- ?1 (7 ounce) container marshmallow creme
- ?2 1/3 cups baking mix
- ?1/2 cup milk
- ?3 tablespoons white sugar
- ?3 tablespoons melted butter
- Preheat oven to 350 degrees. Grease an 8 x 8-inch square baking dish.
- Mix strawberries and blueberries with 1/4 cup sugar in a bowl, and set aside. Mix the cream cheese with the marshmallow creme in a separate bowl until smooth, and set aside. In another bowl, mix the baking mix, milk, 3 tablespoons of sugar, and melted butter into a smooth batter. Pour the batter into the prepared baking dish.
- Bake in the preheated oven until lightly golden brown on top, 12 to 15 minutes. Allow to cool in the pan.
Spread the berry mixture and juice over the cooled shortcake, saving a few pretty berries aside for garnish. With a spatula, gently press down on the berries to allow the juices to soak into the cake. Spread the cream cheese mixture over the fruit, and garnish with the reserved berries. Chill in refrigerator for at least 30 minutes before cutting in squares to serve.
4th of July Pulled Pork
- 1 (8 pound) pork butt, trimmed
- ?18 cloves garlic
- ?1 tablespoon vegetable oil
- ?4 teaspoons Creole seasoning
- ?2 teaspoons dark brown sugar
- ?1 1/2 teaspoons white sugar
- ?1 1/2 teaspoons smoked paprika
- ?1/4 teaspoon garlic powder
- ?1/4 teaspoon ground black pepper
- ?1/8 teaspoon dry mustard
- ?1/8 teaspoon ground cumin
- ?1/8 teaspoon ground ginger
- Cut rows of deep slits into both sides of pork butt using a sharp knife; insert a garlic clove into each slit. Rub vegetable oil over pork butt.
- Mix Creole seasoning, brown sugar, white sugar, paprika, garlic powder, black pepper, mustard, cumin, and ginger together in a bowl; coat pork butt with spice mixture. Wrap coated pork butt with aluminum foil and refrigerate for 8 hours to overnight.
- Heat an infrared turkey fryer or a large skillet over medium-high heat; remove aluminum foil from pork butt. Sear all sides of pork butt in the fryer or hot skillet until an internal temperature of 145 degrees is reached, 1 to 1-1/2 hours.
- Wrap the seared pork butt tightly in aluminum foil.
- Preheat the roaster or oven to 265 degrees.
- Place wrapped pork butt in the preheated roaster or oven until pork is easily shredded, 3 to 4 hours. Remove pork butt from aluminum foil and pull meat apart.