Here are some of our favorite
4th of July Recipes
Prefect for Red White Blue theme
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And it take you to the Recipe.
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and it take you back to the list.
Here are some of our favorite
4th of July Recipes
Prefect for Red White Blue theme
Just click the
​
And it take you to the Recipe.
Click the
​
and it take you back to the list.
Star Spangled
Berry Pie
Ingredients:
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3crusts from 2 boxes (14.1 oz) refrigerated Pie Crusts (2 Count), softened as directed on box
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1/4cup sugar
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2packages (8 oz each) cream cheese, softened
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2containers (6 oz each) yogurt
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Juice and grated peel of 1 lemon (3 tablespoons juice and 1 teaspoon peel)
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6cups assorted berries (sliced strawberries, blueberries, raspberries and blackberries)
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1cup strawberry glaze (from 13.5-oz container)
Instructions:
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Heat oven to 450°F. Remove 2 of the pie crusts from pouches. Unroll and stack on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold crust even with edges of pan. Prick crust several times with fork.
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Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes.
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Meanwhile, remove another pie crust from pouch. On lightly floured surface, unroll crust. Roll to 12-inch circle. Cut stars using 1-, 1 1/2- and 2-inch cookie cutters. Place 1 inch apart on large ungreased cookie sheet. Brush with water; sprinkle with 1 tablespoon of the sugar.
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Bake 5 to 7 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove to cooling rack. Cool completely, about 15 minutes.
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Meanwhile, in medium bowl, beat remaining 3 tablespoons sugar, the cream cheese, yogurt, lemon juice and lemon peel with electric mixer on high speed until smooth and creamy. Spread evenly into crust-lined pan. Refrigerate about 30 minutes or until chilled.
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In large bowl, mix berries and glaze until well blended. Spoon berry mixture evenly on top of cream cheese-topped pie crust. Place pie crust stars on top of berry mixture.
Red, White, and
Blueberry Yogurt Popsicles
Ingredients:
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1 heaping cup raspberries
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1 cup blueberries
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1 cup vanilla flavored Greek yogurt
Instructions:
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Using a small 4 cup food processor, or blender, puree the raspberries until smooth. Set aside.
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Do the same with the blueberries. (If your blueberries are super purple, add a little blue food coloring.)
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Put the yogurt and each of the berry purees in small measuring cups with spouts. The goal is to thin them just a bit so they are pourable. Use water for the yogurt and the raspberries, and, depending on the color of your blueberries, you can use water, or yogurt if you need to brighten up your 'blue'. Keep these cups chilling in the refrigerator when you are not using them.
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To layer your pops, start by pouring a little of the blueberry in the bottom of each mold. The only tricky part to these popsicles is getting the layers in without too much spillage to mar your stripes. Use my photos as a rough guide for how much blue you want. Don't get too fussy, it should look rustic!
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Put the mold in the freezer and freeze till firm, at least an hour, or more.
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Layer a little bit of yogurt into each mold for the next stripe. You will be able to see through the side of the mold to check your progress. At this point, cover the top of the mold with foil, and insert the popsicle sticks. Make sure to get the stick a little bit into the frozen layer so they will stand straight. Put back into the freezer until solid.
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Remove the foil at this stage, you won't need it since the stick is in and you need to layer. Next comes your raspberry stripe, and so on until the molds are filled. Make sure to freeze each stripe until solid before adding the next. Don't worry if the stripes are uneven, but do try to clean up any dribbles as you go. I used a popsicle stick to scrape down the insides of the mold after each stripe.
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Once filled and completely frozen solid, you can un-mold your pops. Fill the sink with hot water. Remove the foil, and immerse the mold just up to the lip, being careful not to let any water splash onto the top. Hold it for a few seconds, remove, and try to pull the pops out. If they don't slide out, immerse again for just a few seconds.
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I recommend keeping the popsicles in the mold until you are ready to serve, or, if you are working in batches, wrap each pop quickly in waxed paper or put into a baggie and put back in the freezer. I don't recommend making these more than a day in advance.
Strawberry and Blueberry Panna Cotta
Ingredients:
For Blueberry Layer
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1 cup blueberries
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2/3 cup water
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1/4 cup sugar
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1 pack unflavored gelatin (approx. 2 1/4 tsp)
For Cream Layer
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1 cup heavy cream
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1 2/3 cups milk
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1/4 cup sugar
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2 tsp vanilla extract
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1 pack unflavored gelatin (approx. 2 1/4 tsp)
For Strawberry Layer
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1 pint strawberry
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2/3 cup water
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1/4 cup sugar
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1 pack unflavored gelatin (approx. 2 1/4 tsp)
Instructions:
STEP I (PREPARE BLUEBERRY PANNA COTTA)
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Puree the blueberries along with water. Add pack of gelatin, sugar, and let it soak for 2 mins.
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Then heat on medium heat for 5 mins while stirring continuously. Let return to room temp.
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Place serving cups in a baking tray (e.g. muffin pan or a 9 x 9 pan lined with kitchen towels) in inclined position. Pour the blueberry mix into serving cups and cool in fridge for at least 2 hrs.
STEP II (PREPARE CREAM LAYER)
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Combine milk and heavy cream.
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Add pack of gelatin, sugar, vanilla extract and let it soak for 2 mins.
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Then heat on medium heat for 5 mins while stirring continuously. Let return to room temp.
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Remove the serving cups from the refrigerator and place the cups upright in the tray. Pour the strawberry mix into serving cups on top of cream layer and cool in the fridge for another 2 hrs.
STEP III (PREPARE STRAWBERRY PANNA COTTA)
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Puree the strawberries along with water. Add pack of gelatin, sugar, and let it soak for 2 mins.
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Then heat on medium heat for 5 mins while stirring continuously. Let return to room temp.
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Pour into serving cups on top of cream layer and cool in fridge for another 2 hrs.
Blueberry
Green Tea Mojito
Ingredients:
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4 green tea bags
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2.5 cups boiling water
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1 cup ice
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3 TBSP honey
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1 cup Blueberries
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¼ cup packed fresh mint leaves, plus more for garnish
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½ cup fresh lime juice
Instructions:
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Steep green tea bags in boiling water for about 5 minutes in a 1-quart glass measuring cup. Stir in honey to dissolve, then add ice to make 3.5 cups of tea (the ice should cool the mixture to room temperature).
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Add the Blueberries and mint leaves to the bottom of a large pitcher. Use the back of a wooden spoon or a muddler to mash the berries and mint together until fragrant and juicy.
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Add the lime juice and tea mixture and stir to combine.
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Pour through a strainer into 4 glasses over ice, then garnish with fresh mint sprigs and serve!
B.L.T.
Pasta Salad
ingredients:
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1 1/2-ounce package bacon
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1 16-ounce box fusilli or curly pasta
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1 c. mayonnaise
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3/4 c. whole milk
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1 1-ounce packet ranch seasoning mix
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Juice of one lemon
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1/4 c. grated parmesan cheese
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1/2 tsp. ground black pepper
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1 pint grape tomatoes, halved
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2 c. thinly sliced romaine lettuce
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1/2 c. chopped red onion
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1/4 c. fresh chopped parsley
Instructions:
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Cook the bacon in a large skillet over medium heat, turning as needed, until the fat has rendered and the bacon is golden and crispy, 8 to 10 minutes total. (You may need to cook the bacon in two batches, draining the rendered fat from the skillet between batches.) Let the bacon cool to room temperature, then crumble up into bite-sized pieces.
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Cook the pasta according to package directions. Drain, rinse with cold water, and let cool.
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Meanwhile, in a large bowl, whisk together the mayonnaise, milk, ranch seasoning, lemon juice, parmesan cheese and black pepper. Add the pasta, tomatoes, lettuce, onion, parsley and half of the crumbled bacon to the bowl with the dressing. Gently fold together to coat. Top with remaining bacon and serve.