s 4th of July Goodies


July 4th firecrackerGoodies


cake Flag Cake
1 box white cake mix
2 (3 oz.) boxes cherry or strawberry flavored jello
2 cups boiling water
8 oz. container Cool Whip non-dairy whipped topping, thawed
2 pints fresh strawberries, sliced in half lengthwise
1-1/2 cups fresh or canned blueberries (Note: if using canned
blueberries, be sure to thoroughly rinse & drain blueberries
before placing on top of cake)



flagFlag Cake

flag Fourth of July Trifle

flag Old Glory Berrry Pie

flag Patriotic Trifle

flag Stars-and-Stripes Berry Slab Pienew


flag Firecracker Ribs

flag Spice Rubbed Smoked Ribs with Maple-Horseradish Baste


flag Patriotic Gelatin In A Cloud

flag Patriotic Jell-O Salad



Stars-and-Stripes Berry Slab Pie (photo)

3 cups flour
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1 cup cold butter, cubed
1-1/2 cups fresh blueberries
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding, divided
9 cups frozen tart cherries (2-3/4 lb.), thawed, well drained
1 Tbsp. milk
1 Tbsp. sugar

Heat oven to 425ºF.
Use pulsing action of food processor to process flour, cream cheese and butter until mixture is well blended and forms dough that pulls away from side of food processor container. Remove dough from food processor; shape into ball. Cut in half; flatten each half into disk.

Press 1 disk between 2 lightly floured sheets of waxed paper; roll into 15x10-inch rectangle. Use 1-1/2-inch cookie cutter to cut rolled-out dough into 6 stars; cut remaining rolled-out dough into 6 (3/4-inch-wide) strips. Reserve trimmings for later use.

Spray 15x10x1-inch pan with cooking spray. Break remaining disk of dough and reserved trimmings into small pieces; place in prepared pan. Press onto bottom and up sides of pan to form crust.

Toss blueberries with 1 Tbsp. dry pudding mix; spoon onto one corner of crust. Toss cherries with remaining dry pudding mix; spread onto remaining crust.

Top fruit with dough strips and stars to resemble US flag as shown in photo, cutting dough strips as necessary to fit. Brush dough with milk; sprinkle with sugar.

Bake 35 to 40 min. or until edges of crust are golden brown, and fruit is hot and bubbly.
Source: Kraft Foods

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Old Glory Berrry Pie(photo)

Pie dough, enough for 2 crusts(I use Pillsbury)
4­½ cups fresh strawberries, hulled and sliced
1­½ cups fresh blueberries
½ cup granulated sugar
⅓ cup corn starch
½ teaspoon almond extract, divided
1 large egg, beaten
Sanding sugar

Preheat the oven to 425°F.

On a lightly-floured surface, roll out the dough for one of the pie crusts into a 12-inch, ⅛-­inch-thick circle. Fold into quarters and place into an ungreased 9-­inch pie dish. Unfold and press against the bottom and sides of the dish. Trim excess dough to ½ ­inch from the edge of plate. Set aside.
In a small bowl, combine the granulated sugar and the corn starch until well-mixed.

Take ¼ cup of the sugar mixture and ¼ teaspoon of almond extract, and add to a small bowl with the blueberries. Toss to coat.

Add the remaining sugar mixture and ¼ teaspoon of almond extract to a medium bowl with the strawberries. Toss to coat.

Fold a piece of aluminum foil in half several times to create a 2-­inch-wide strip. Fold the ends in so that the strip fits inside the pie dish, and place into the dish, dividing the crust into ⅓ and ⅔ sections. Press gently into the dough.
With your hand on one side of the foil, gently pour the blueberries into the ⅓ section. Pour the strawberries into the remaining ⅔ section. Gently level out the fruit and carefully remove the foil.

On a lightly-floured surface, roll out the remaining pie crust into an 11-­inch circle.
Cut 5 ¾-inch wavy strips of dough to make the stripes of the flag. Place the strips over the strawberry portion of the pie, leaving space in between each and trimming as needed. Fold the bottom crust over the edge of the strips and crimp the edges with a fork.

Using a 2-inch star cookie cutter, cut 7 to 8 stars from the remaining dough. Arrange the stars over the blueberry portion of the pie.

Brush the pie with the beaten egg wash and sprinkle generously with sugar. Cover the edge of the crust with a crust shield or a 2-­inch strip of aluminum foil.

Bake for 25 minutes, then remove the foil/crust shield. Reduce the heat to 375°F. and continue to bake for 60 minutes, until the crust is golden brown and the filling is bubbling.

Cool the pie for 1 hour before serving. Source: https://www.pinterest.com

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Red, White and Blue Dessert

2 -8 ounce packages cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1/2 tsp. almond
2 cups whipping cream, whipped
2e quarts strawberries, halved, divided
2 quarts blueberries

In mixing bowl, beat cream cheese, sugar, and extracts until fluffy. Fold in whipped cream. Spoon a third of the mixture into a 4-qt. bowl.
Reserve 19 strawberry halves and 1/2 cup blueberries for garnish.
Layer half of the remaining strawberries and blueberries over cream mixture.
Top with another third of the cream mixture and the remaining berries. Spread remaining cream mixture over top.
Use the reserved strawberries and blueberries to make a "flag" on top. Store in the refrigerator.
Source: A Taste of Home-June/July 1999

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Firecracker Ribs

2# boneless pork loin
3/4 c. barbecue sauce
1/3 c. orange marmalade
1 tsp. hot pepper sauce
1 tsp. horseradish

Season pork with salt and pepper.
Place over indirect heat on medium-hot grill.
Stir together rest of ingredients and baste roast every 8-10 min.
Grill 30-45 min. Discard leftover basting sauce.

2# boneless pork loin
3/4 c. barbecue sauce
1/3 c. orange marmalade
1 tsp. hot pepper sauce
1 tsp. horseradish

Season pork with salt and pepper.
Place over indirect heat on medium-hot grill.
Stir together rest of ingredients and baste roast every 8-10 min.
Grill 30-45 min. Discard leftover basting sauce.

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Patriotic Jell-O Salad

1st Layer
1 [small] pkg. Strawberry gelatin
2 cups hot water
2nd Layer
1 envelope Unflavored Gelatin
1/2 cup cold water
1 cup sugar
1 cup coffee cream (I use half and half)
1 teaspoon Vanilla
2 cup Sour Cream
3rd Layer
1 [small] pkg. Raspberry gelatin
1 cup hot water
1 can Blueberries, drained, reserve 1 cup juice

Dissolve strawberry gelatin in hot water, pour into 8 cup mold. Let set in refrigerator. (Note: Try to eliminate any bubbles in the gelatin mixture before putting into refrigerator). Soak unflavored gelatin in cold water. Combine sugar and cream; stir over low heat until sugar is dissolved and mixture is ready to boil. Stir gelatin into hot mixture, cool. Add vanilla and sour cream. Pour carefully over first layer; you do not want to disturb surface of first layer. Allow to set. Dissolve rasphberry gelatin in hot water. Add reserved blueberry juice.
Refrigerate until partially set. Add blueberries and pour carefully over second layer and allow to completely set. When ready to serve unmold on a large platter. Serves 15.

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Patriotic Gelatin In A Cloud

2 cups boiling water
1 pkg. (4-serving size) JELL-O Brand Gelatin, any red flavor
1 pkg. (4-serving size) JELL-O Brand Berry Blue Flavor Gelatin
1 cup cold water
1 tub (8 oz.) COOL WHIP Whipped Topping , thawed

STIR 1 cup of the boiling water into each flavor gelatin in separate medium bowls
at least 2 minutes until completely dissolved. Stir 1/2 cup cold water into each bowl. Pour into separate 8-inch square pans. Refrigerate 4 hours or until firm.
DIP pans in warm water for about 15 seconds. Cut gelatin into cubes, using sharp knife which has been dipped in hot water. Loosen cubes from pan with spatula; refrigerate.
SPOON 1/3 cup whipped topping into each of 8 dessert dishes. Using back of spoon, make depression in center; spread whipped topping up side of each dish.
Just before serving, spoon equal amounts of red and blue gelatin cubes into prepared dishes. Garnish with additional whipped topping.
Source: Kraft

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Patriotic Trifle

1-1/2 cups cold fat free milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Reduced Calorie Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
1 pkg. (13 oz.) angel food cake, cut into 1/2-inch cubes
1 pt. strawberries, sliced (about 2 cups)
1 cup blueberries

Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 1 minute. Gently stir in 3 cups of the whipped topping.
Place 1/2 of the cake cubes in large serving bowl; top with 1/2 of the fruit. Spread pudding mixture over fruit; cover with remaining cake cubes and fruit. Garnish with remaining whipped topping.
Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.
Source: Kraft

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Red, White and Blue Cheesecake

8 sheets (about 13" x14" each) thawed frozen phyllo dough (find it in the freezer section of the supermarket)
1/4 cup melted butter or margarine
16 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla extract
2 eggs
2 cups fresh blueberries, divided
1/2 cup strawberry jelly
1 cup whipped cream or non-dairy whipped topping (optional)

Preheat oven to 425°F.

For Crust:
Grease a 9" pie plate. Set aside.
On a flat surface place 1 sheet phyllo (keep remaining phyllo covered to prevent drying out), brush with melted butter. Top with another phyllo sheet, continue to make 8 layers, brushing butter between each layer. Using kitchen scissors or a sharp kinfe, cut the layers into one 12-13 inch circle. Carefully press circle into the prepared pie plate, gently fan edges. Bake until edges are just golden, about 6-8 minutes. Cool slightly on a wire rack. Reduce oven temperature to 350°F.

For Filling:
In a medium bowl beat cream cheese, vanilla and sugar with an electric mixer until light and fluffy. Add eggs and beat until well combined.
Fold in 1 cup of the blueberries. Pour mixture into prepared crust. Bake until set, about 40-50 minutes. To prevent over browning of crust, gently cover with aluminum foil during the last 25 minutes of baking. Cool completely on a rack.

To Serve:
In a small bowl, beat jelly until smooth. Spread over cheese filling. Arrange remaining blueberries on top in star shape. Garnish with whipped cream, if desired. Makes 8-10 servings

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flag Firecracker Barbecue Pork
2# boneless pork loin
3/4 c. barbecue sauce
1/3 c. orange marmalade
½ tsp. hot pepper sauce
1 tsp. horseradish

Season pork with salt and pepper.
Place over indirect heat on medium-hot grill.
Stir together rest of ingredients and baste roast every 8-10 min.
Grill 30-45 min. Discard leftover basting sauce.


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