s 4th of July Goodies
KATHY'S RECIPE KORNER
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July 4th firecrackerGoodies

Appetizers-Desserts-Entrees-Salads

smiletested and liked by me
sad tested and not liked by me

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)
flag

Appetizers

flagDeviled Egg American Flag (photo)
flagLightened Up 7-Layer Dipnew

Desserts

 

flag American Flag Ice Cream Cake(photo)new

flag Flag Cake

flag Fourth of July Trifle

flag Old Glory Berrry Pie

flag Patriotic Hand Pie Ice Cream Sandwiches(photo)new

flag Patriotic Trifle

flag Patriotic Trifle#2

flag Red, White & Blueberry Fro-Yo Bark (photo)new

flag Stars-and-Stripes Berry Slab Pie

Entrees

flag Firecracker Ribs

flag Spice Rubbed Smoked Ribs with Maple-Horseradish Baste

Salads

flagAmerican Flag Caprese Saladnew

flag Patriotic Gelatin In A Cloud

flag Patriotic Jell-O Salad

 

Patriotic Hand Pie Ice Cream Sandwiches(photo)

1/4 cup raspberry jam
2 tablespoons lemon juice (from about 1 lemon)
1 tablespoon cornstarch
1/4 cup fresh raspberries
1/4 cup blueberry jam
1/4 cup fresh blueberries
Two 14.1-ounce boxes refrigerated rolled pie crusts (4 crusts)
1 large egg
2 teaspoons turbinado sugar
2 pints vanilla ice cream

Preheat the oven to 375°F. Line 2 baking sheets with parchment.
Whisk together the raspberry jam, 1 tablespoon of the lemon juice and 1 1/2 teaspoons of the cornstarch in a medium bowl until smooth. Fold in the raspberries. Whisk together the blueberry jam, remaining 1 tablespoon lemon juice and remaining 1 1/2 teaspoons cornstarch in another medium bowl until smooth. Fold in the blueberries. Set both fillings aside.
Unroll 2 pie crusts and place them on top of each other. Roll the dough out to a 14-by-15-inch rectangle. Place the dough over the top of a 12-cup muffin tin, making sure all of the holes are covered and some of the dough drapes over the sides. Roll out the remaining 2 pie crusts to a 14-by-15-inch rectangle and set aside (do not place over the muffin tin).
Using the muffin tin holes as a guide, spoon 1 tablespoon of raspberry filling in the center of 6 holes. Spoon 1 tablespoon of blueberry filling in the center of the remaining 6 holes. Whisk the egg with 1 tablespoon water in a small bowl. Brush the edges of the dough and the lines between the filling with the egg wash. Place the other rectangle of dough on top and gently press the edges to adhere the dough pieces together.
Place a cutting board on top of the dough on the muffin tin and flip it over so the dough is now on the cutting board. Trim the edges so you have 1 large rectangle with distinct corners. Use the tines of a fork to crimp the border. Cut the dough into 12 square pies--6 raspberry and 6 blueberry. Crimp the uncrimped sides.
Put the pies on the prepared baking sheets and brush the tops with the egg wash. Cut small slits in the top of each and sprinkle with the turbinado sugar. Bake until the pies are golden brown and some of the filling is bubbling through the slits, 15 to 17 minutes. Let cool completely on the baking sheets, about 30 minutes.
Use a sharp knife to make an incision in the cardboard of the ice cream pints from the top to the bottom. Slice each pint horizontally into four 1-inch discs and remove the cardboard. Reserve 2 of the ice cream discs for another use. Using the 6 remaining ice cream discs, sandwich 1 disc between 1 raspberry pie and 1 blueberry pie; repeat with the discs and pies.

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American Flag Ice Cream Cake

Two 10-ounce boxes shortbread cookies, such as Lorna Doone (about 60 cookies)
One 1.2-ounce package freeze-dried strawberries
Kosher salt
3 tablespoons lightly packed light brown sugar
6 tablespoons unsalted butter, melted
Two 13-ounce jars blueberry jam (about 3 cups)
3 cups cold heavy cream
2 1/4 cups sweetened condensed milk
1 teaspoon pure vanilla extract
1/3 cup confectioners' sugar
3 tablespoons blue nonpareil sprinkles
2 tablespoons white star-shaped candies

Line a 9-by-13-inch metal baking pan with foil, leaving a 2-inch overhang on all sides.
Pulse the shortbread cookies in a food processor until finely ground. Transfer the crumbs to a medium bowl and set aside. Add the freeze-dried strawberries to the food processor and pulse until finely ground. Remove 1/4 cup of the ground strawberries to a separate bowl and set aside. Reserve 1 cup of the cookie crumbs for the topping. Add the rest of the cookie crumbs to the food processor along with 1/2 teaspoon salt and the brown sugar and pulse to combine. With the processor running, drizzle in the butter and continue to process until the crumbs are coated and the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared pan. Spoon the jam over the crust and spread into an even layer with an offset spatula. Cover with plastic wrap and freeze while you make the ice cream.
Whip the cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Reduce the mixer to low speed. Add the sweetened condensed milk, 1/4 teaspoon salt and the vanilla, then raise the mixer to medium speed and beat until combined and the mixture has soft peaks.
Pour the cream mixture over the jam and spread evenly with an offset spatula. Cover with plastic wrap and freeze until solid, at least 6 hours and up to 12 hours.
Meanwhile, cut six 3/4-inch-thick strips of parchment that are at least 13 inches long. Cut a 4-by-5-inch square from parchment as well.
Using the foil overhang, lift the assembled dessert out of the pan and place onto a cutting board with a long side facing you. Sprinkle the reserved shortbread crumbs to cover the ice cream layer completely in an even layer. Using a fine-mesh sieve, sift the confectioners' sugar over the shortbread crumbs in an even layer until the top is completely white.
Place the 4-by-5-inch piece of parchment on the top left-hand corner of the dessert. Arrange the parchment strips in even intervals across the cake, starting 3/4-inch from the top and stopping 3/4-inch from the bottom. Using the fine-mesh sieve, dust the reserved ground strawberries in an even layer over top of stencils. Carefully remove all the parchment templates. Sprinkle the blue sprinkles over the blocked-off corner area in an even layer. Scatter the star candies on top of the blue sprinkles. Slice into 12 equal pieces using a sharp knife to serve.

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Red, White & Blueberry Fro-Yo Bark

Freestyle™ SmartPoints® value 2

1 1/2 cups fat-free plain Greek yogurt
1 cup natural light whipped topping (like the kinds by So Delicious and Truwhip)
1 1/2 tbsp. lemon juice
4 packets no-calorie sweetener (like Truvia)
1 tsp. lemon zest
1 tsp. vanilla extract
1/2 cup blueberries
1/2 cup sliced strawberries

Line a baking sheet with parchment paper. (If it won’t fit in your freezer, use an 8" X 8" baking pan instead!)
In a medium-large bowl, combine all ingredients except berries. Mix until smooth and uniform.
Spread mixture onto the baking sheet in a thin layer, about 1/4 inch thick.
Top with berries, and lightly press to adhere.
Lightly cover with foil and freeze until firm, at least 2 hours.
Slice or break into 6 pieces. Hungry Girl
MAKES 6 SERVINGS

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American Flag Caprese Salad

18 small purple potatoes (about 1 pound)
Kosher salt
1 pound herbed cheese spread, at room temperature
1/4 cup extra-virgin olive oil
1/3 cup fresh basil leaves, roughly chopped
26 cherry tomatoes, halved (about 2 pounds)
24 1-inch mozzarella balls in brine, drained well and halved

Special equipment: 12- by -17 1/2-inch wooden cutting board, pastry bag fitted with a small star tip.

Cook the potatoes in generously salted boiling water until fork-tender but not falling apart, about 20 minutes. Drain well and allow to cool completely. Cut in half crosswise.

Fill a pastry bag, fitted with a small star tip, with the herbed cheese spread. Cut a piece of parchment large enough to fit a 12- by -17 1/2-inch wooden cutting board. Put a dab of cheese spread on the underside of each corner of the parchment to help it adhere to the cutting board.

Pipe and spread a thin layer of cheese spread in to a 6 1/2- by -9 1/2-inch rectangle in the upper left corner of the parchment. Arrange the potatoes in rows, cut-side-up, on top of the cheese. Pipe the remaining cheese in between the potatoes to make stars for the flag.

Drizzle the remaining empty portion of parchment with half of the oil then sprinkle all over with the basil. Starting from the top, make a line of tomato halves, cut-side-up, followed by a line of mozzarella halves, cut-side-down. Repeat with the remaining tomatoes and mozzarella. Drizzle everything with the remaining olive oil and sprinkle with salt.

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Lightened Up 7-Layer Dip

1 Can (14 oz.) Non Fat Refried Beans
1 Cup Hummus (I used Roasted Red Pepper)
½ Packet (1.25 oz) Taco Seasoning (I used low sodium)
1 Jar (16 oz.) Chunky Red Salsa
1½ Cups Pico De Gallo
1½ Cups Guacamole
1 Cup Reduced Fat Monterey Jack Cheese, shredded
Optional Flag Topping:
Black Beans, drained and rinsed
Cherry Tomatoes, cut in half

In an 8 x 8 pan, spread the refried beans in an even layer. In a bowl, combine the hummus and half the package of taco seasoning. Mix well. Spread the hummus evenly on top of the beans. Top evenly with remaining layers starting with the chunky salsa and ending with the guacamole. Top with cheese and refrigerate for 2 hours before serving. Serve with your favorite chips!

Optional Flag Topping: Place a handful of black beans in the corner of the dip on top of the guacamole. Shape them into a square. Place the cherry tomato halves in a few straight lines alternating with lines of cheese in between.

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Patriotic Berry Trifle#2

1/4 cup plus 2/3 cup sugar
1/4 cup fresh lemon juice
1/4 teaspoon almond extract
1 premade angel food cake, cut into 1-inch slices
1 pound cream cheese, at room temperature
2 cups heavy cream, at room temperature
2 pints blueberries
2 pints strawberries, hulled and sliced

Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.
Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.
Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.
Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour. Food Network, Sunny

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Deviled Egg American Flag (photo)

Nonstick cooking spray
18 large eggs
1/4 cup sour cream
1/4 cup mayonnaise1 1/2 tablespoons distilled white vinegar
3 teaspoons yellow mustard
1 teaspoon hot sauce
Kosher salt and freshly ground black pepper
1/4 cup loosely packed fresh parsley, finely chopped
Paprika or cayenne pepper, for garnish
Add Checked Items To Grocery List

Preheat the oven to 350°F. Generously coat a 13-by-9-inch straight-sided baking dish (preferably glass) with cooking spray.

Separate the egg whites and yolks into 2 medium bowls. Whisk the whites until combined and just foamy, then transfer them to the prepared baking dish. Cover the dish with foil and bake until they have fully set, about 20 minutes. Let cool completely in the baking dish.

Meanwhile, beat the yolks until smooth. Lightly coat a medium nonstick skillet with cooking spray. Add the yolks, and scramble over medium-low heat until fully cooked and slightly dry, 4 to 5 minutes.

Transfer the yolks to a food processor. Add the sour cream, mayonnaise, vinegar, mustard, hot sauce, 1/2 teaspoon salt and a few grinds of pepper, and pulse until smooth and creamy. Spoon the yolk mixture into a pastry bag fitted with a small round tip, or a resealable plastic bag with the tip cut off.

Put a platter on top of the baking dish with the egg whites and flip to turn them out onto the platter. With a long sharp knife, trim about 1/4-inch from the edges, including any browned outer edges, to make a neat rectangle of whites. Cut the trimmings into 1/4-inch cubes that will be used for "stars" (discard any with browned edges). Cut the large rectangle of egg whites into 54 square pieces: 6 rows across and 9 columns down. Straighten the eggs to keep the rectangle together. Pipe a heaping amount of the egg yolk mixture onto the upper left-hand corner of the rectangle (this will be the section of the flag that holds the stars). Use the rest of the yolk filling to generously pipe 6 horizontal stripes right over the middle of each egg.

Sprinkle the corner square with parsley and the stripes with paprika or cayenne. Top the parsley with the small dice "stars".
Recipe courtesy of Food Network Kitchen

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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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