Archive for the ‘fourth of july recipes’ Category

Happy Fourth of July – Great Ideas for Your Fourth of July Celebration

I am looking for a fourth of July dessert to make for our family get together, i am looking for something to?

celebrate the 4th and just for that occasion, like an example for two years in a row i made an american flag cake out of jello , whip cream and strawberries and blueberries to make the flag but i am trying to find something different so i am not making the same old thing year after year, any suggestions or recipes? Thank you!

tgif fridays has some drink recipies alcoholic and non-alcoholic as well as ice cream drinks.

http://www.tgifridays.com/mixology/photos.htm

also you could make cupcakes and use different frostings, or red white blue sprinkles.

you could make cheesecake and dress it up with red whie and blue sauce toppings:

New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple
Recipe courtesy Emeril Lagasse, 2003

Recipe Summary
Difficulty: Medium
Yield: 1 (9-inch) cheesecake, 8 to 10 servings
User Rating:

Ingredients:
1 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter
1 1/2 tablespoons sugar
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar
1 lemon, zested
1 orange, zested
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream
Strawberry Sauce, optional, recipe follows
Blueberry Sauce, optional, recipe follows
Pineapple Sauce, optional, recipe follows
Preheat oven to 375 degrees F.

Directions:
Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool.
When completely cooled, butter the sides of the pan. Increase oven temperature to 500 degrees F.
In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees F and bake for 1 hour more. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.
To serve, top with sauce of choice. Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.
Strawberry Sauce:
2 pints fresh strawberries
1/2 cup sugar
1 cup water
1 teaspoon finely grated lemon zest
2 tablespoons kirsch or brandy
Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.
Remove from the heat and let cool. Spoon on top of the cheesecake and serve.

Blueberry Sauce:
1 1/2 cups sugar
3 tablespoons cornstarch
1 1/2 cups water
1/2 cup fresh-squeezed orange juice
2 tablespoons Grand Marnier liqueur
1 1/2 teaspoons orange zest
1 1/2 cups blueberries, picked over and rinsed
1 1/2 tablespoons unsalted butter
In a small saucepan over medium-high heat stir together the sugar, cornstarch, water, orange juice, and orange zest. Cook, stirring occasionally, until thickened, about 5 minutes. Stir in the blueberries and simmer the mixture, stirring occasionally, until the berries have burst, about 5 minutes. Add the butter and stir until melted. Remove from heat and let cool before pouring over the cheesecake.
Yield: 3 cups
Pineapple Sauce:
3 cups fresh 1/2-inch diced pineapple chunks
1/4 cup sugar, plus more to taste
1 cup water
1 teaspoon finely grated orange zest
2 tablespoons light rum
Combine pineapple, sugar, water and zest, and cook until pineapple is tender and the liquid is thick, about 15 minutes. Stir in the rum, and cook for 1 more minute. Remove from the heat and let cool. Spoon on top of the cheesecake and serve.
Yield: about 3 cups

Additional topping ideas

May be served with any topping:
Caramel
Chocolate
Cheesecake Fruit Sauces

Lemon Blueberries
•1 pint blueberries
•1 lemon zested and juiced
•2 TBL sugar

In small saucepan add all ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Happy Strawberries
•1 qt strawberries, hulled and sliced
•2 TBL sugar
•1-2 oz Triple Sec or orange liquor

Combine all ingredients in bowl and mix.
Let sit for 15 minutes so strawberries can get “happy”

Vanilla Pineapple
•1 fresh pineapple
•2 TBL sugar
•½ good vanilla bean (whole bean if purchased from grocery store)
•1 oz light rum

Clean and cut pineapple into small cubes
Place all ingredients into saucepan and simmer over medium heat until pineapple softens.
Remove from heat and let cool. (vanilla will steep in pineapples) Remove ¼ – 1/3 mixture and puree it. Combine the puree with the chunks. Serve over cheesecake.

Amaretto Peaches
•1 can peaches drained and sliced
•2 TBL sugar
•½ tsp cinnamon
•1 – 2 oz amaretto

Place all ingredients into saucepan and simmer over medium heat until peaches are soft.
Remove ¼ – 1/3 of sauce and puree it. Mix the 2 together and serve over cheesecake.

What some good corn on the cob recipes?

I’m looking for something different from the original corn on the cob with salt and pepper with a little butter. I attending a Fourth of July party and I wanted to bring some corn on the cob.
the only catch is that the cob should be without husk

Cook it on the grill in the husk, I like it with Butter and Lemon Pepper………… I get this at the state fair.

Stars & Stripes Corn on the Cob Dishes/Picks

does anyone have a really good recipe for a carving on a watermelon for fourth of July?

Use a stencil or make your own and then just use a sharp paring knife scrape off the outer layer of skin so it will show up well, or you can hollow out the melon and place a candle inside like with a jack o’lantern…. You can make some really beautiful designs, or could do it like a flag, or fireworks, or whatever you like. You can also do a search for pumpkin/ fruit carving and find some really great templates online that you can print off.

Fourth of July desserts, something light but yummy.?

I am looking for something light, but something really good to serve for dessert at our 4th of July cookout. I like cream cheese recipes and or a good creamy triffle recipe, any suggestions?

Four-Layer Dessert

1 cup flour
1/2 cup finely chopped slivered almonds
1/4 cup margarine, melted
1 8oz. fat-free cream cheese, softened
1/2 cup powdered sugar
2 cups thawed lite whipped cream, divided
3 cups fat-free milk
2 pkg. fat-free sugar-free instant pudding filling, any flavor

Mix flour, almonds and margarin in large bowl until well blended and crumbly. Press firmly into bottom of 13x9inch baking pan. Bake at 350 degrees F for 15 minutes or until lightly browned. Cool.

Stir cream cheese and powdered sugar with wooden spoon until well blended. Gently stir in 1 cup of the whipped cream. Spoon over crust.

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Spoon over cream cheese mixture. Spread with remaining 1 cup whipped cream. Refrigerate 3 hours or until ready to serve.

Healthy 4th of July Recipes

This fourth of July, don’t miss out on the fun. Try these healthy recipes for your party, bbq or picnic  diet.com/videos

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Sarah and Katrina give you a healthy survival guide to enjoy the typical American BBQ while keeping your body looking good in your bathing suit for the summer.

Check Out Diet.com Video!
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Duration : 0:3:27

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Fourth of july cakes!?

I need a recipe for a cool fourth of july cake! If you could provide a link that would be awsome please help my mom was counting on me to find a recipe and I havn’t found one yet and our family looks to us to make a good cake so we need a good recipe thanks!!

STARS & STRIPES CELEBRATION CAKE
Yield: 50 Servings

2 18 1/4 oz pkg yellow cake mi
–
3 Medium-size firm, ripe banan
-s
1/4 c Lemon juice; freshly squeez
-d
2 pt Strawberries; fresh, washed
– dried and hulled
24 oz Heavy cream
1/3 c Confectioners sugar
1 1/2 c Blueberries; fresh

One hour ahead: Heat oven to 350 degrees. Grease two 15 1/2 x 10 1/2
x 1″ jelly-roll pans; line with wax paper; grease paper. Prepare cake
batter according to package directions, working with one package at a
time. Spread batter in prepared pans; bake 15 to 20 minutes until
wooden toothpick inserted in center comes out clean. Invert cake
layers onto wire racks; peel off paper; cool. In medium size bowl,
toss banana slices with lemon juice. Pour off excess juice; set
bananas aside. Slice about 24 well shaped strawberries lengthwise in
half; reserve for top of cake. Coarsely chop remaining strawberries;
set aside. In large bowl with electric mixer at high speed beat cream
until soft peaks form; gradually beat in sugar until stiff. Spoon
half whipped cream into second bowl; fold in chopped strawberries.
Set both creams aside. Place one cake layer on large serving platter;
tuck strips of wax paper under cake to keep platter clean. Using
spatula, spread strawberry cream over cake; top with second cream
cake layer. Spread plain cream over top and sides of cake; carefully
remove wax paper strips. In top left hand corner of cake, using tip
of sharp knife, mark 7 1/2 x 5″ rectangle. Place blueberries in even
rows in the rectangle to form stars of the flag. To from stripes,
alternate rows of strawberries and bananas, overlapping fruit in each
row as necessary. Chill until serving time, up to 2 hours. Cut into 2
x 1 1/2″ pieces to serve.

BERRIES & CREAM CAKE

A pound cake mix is used for the layers in this light and attractive dessert.

Preparation time: 30 min Baking time: 20 min Cooling time: 1 hrs
Yield: 8 servings

Cake Ingredients:
1 (16-ounce) package pound cake mix
3/4 cup milk
2 eggs

Filling Ingredients:
2 cups LAND O LAKES® Heavy Whipping Cream
1/4 cup sugar
2 tablespoons freshly grated lemon peel
3 cups fresh berries (blueberries, raspberries, sliced strawberries)
Grated lemon peel, if desired

Heat oven to 350°F. Grease and flour 15x10x1-inch jelly-roll pan; set aside. Combine cake mix, milk and eggs in large bowl. Beat at low speed for 30 seconds. Increase speed to medium. Beat, scraping bowl often, until well mixed.

Pour batter into prepared pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.

Beat whipping cream in large bowl at high speed until soft peaks form. Add sugar and lemon peel; continue beating until stiff peaks form.

Trim edges of cake. Cut cake crosswise into three equal pieces. Place 1 cake piece on serving platter. Spread 1/3 filling over top; arrange 1/3 berries over filling. Repeat with remaining cake layers, filling and berries. Cover; refrigerate until serving time.

To serve, cut into slices. Garnish with grated lemon peel, if desired.

TIP: Already prepared pound or angel food cake loaves can be purchased for an even easier dessert. Just spoon the filling and berries over slices of cake

RED, WHITE, AND BLUE CAKE

Cake:

1 cup flour
1 cup sugar
1 cup milk
1 egg
1 tablespoon vegetable oil

Topping:

1 cup strawberries, blueberries, mulberries, etc.
4 tablespoons sugar
splash of cola
Cool Whip

While the cake is being prepared, combine the berries, sugar and cola and allow to sit in refrigerator.
Preheat oven to 350°F.

Combine the ingredients for the cake and beat together.

Transfer batter to a cake pan and bake for about 30 minutes or until golden brown on top.

After cake is finished, let cool for about 15 minutes and top with Cool Whip. Drain the juice from the berry mixture and spoon berries on top.

Refrigerate for about an hour before serving

Watermelon Cake
Savor the sweetest slice of watermelon you’ll ever eat! The chocolate seeds are a melt-in-your-mouth prize.

1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for in cake mix directions
1 package (0.13 oz) cherry or other red-colored unsweetened soft drink mix
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
Green and red food colors
2/3 cup green jelly beans

1. Heat oven to 350°F. Grease bottoms only of two 8- or 9-inch round pans with shortening or cooking spray.
2. In large bowl, beat cake mix, water, oil, egg whites and drink mix with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the chocolate chips. Pour into pans.
3. Bake 27 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely, about 1 hour.
4. In small bowl, stir 1 cup frosting with 10 to 12 drops green food color. Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes with green frosting; press green jelly beans into frosting. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds. If desired, cut cakes crosswise in half and arrange “slices” randomly on tray. To serve, cut into wedges. Store loosely covered at room temperature.

Angel Food Flag Cake
Family and friends will eagerly devour this sensational patriotic dessert made with bountiful summer berries!

1 package Betty Crocker® 1-step white angel food cake mix
1 1/4 cups water
3 cups fresh or frozen unsweetened (thawed and drained) raspberries
3 tablespoons sugar
3 tablespoons seedless red raspberry jam, melted
1 container (8 ounces) frozen whipped topping, thawed (3 cups)
2 cups fresh or frozen (thawed and drained) blueberries

1. Move oven rack to middle position. Heat oven to 350ºF.
2. Beat cake mix and 1 1/4 cups cold water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into 2 ungreased loaf pans, 9x5x3 inches, or 3 ungreased loaf pans, 8 1/2×4 1/2×2 1/2 inches.
3. Bake 9-inch pans 35 to 45 minutes, 8 1/2-inch pans 28 to 38 minutes, or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn each pan on its side on heatproof surface and let rest until completely cool. Run knife around edges; remove from pans.
4. Line each same loaf pan with plastic wrap, allowing wrap to extend over edges. Place raspberries, sugar and jam in food processor; cover and process, using 3 quick on-and-off motions, until coarsely chopped. Cut each loaf cake horizontally into 4 slices, using serrated or electric knife. Place 1 slice in bottom of each pan; spread 3 tablespoons of the raspberry mixture over each. Top with another slice cake. Repeat with remaining raspberry mixture and cake slices. Cover with plastic wrap and refrigerate at least 2 hours until chilled.
5. To remove loaves easily from pans, place serving plate upside down on top of pan; turn pan upside down onto plate. Remove pan and plastic wrap. Cut each loaf crosswise into 8 slices, using serrated or electric knife. Serve with whipped topping and blueberries

Wave Your Flag Cake

Recipe Rating:

Prep Time: 20 min
Total Time: 4 hr 25 min
Makes: 18 servings

1 qt. strawberries(about 4 cups), divided
1-1/2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Gelatin, any red flavor
Ice cubes
1 cup cold water
1 pkg. (12 oz.) pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

SLICE 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside.
STIR boiling water into dry gelatin mix in large bowl 2 minutes until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Meanwhile, line bottom of 13×9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices.
REFRIGERATE 4 hours or until firm. Spread whipped topping over gelatin. Arrange strawberry halves on whipped topping for “stripes” of “flag.” Arrange remaining 1/3 cup blueberries on whipped topping for “stars.” Store leftover cake in refrigerator

Fourth of July Fun~ Chocolate Firecracker Dessert cups with Transfer Sheets, pt. 1

Part One: Make a star spangled dessert for your starry-eyed sweetheart with these dandy chocolate fire cracker dessert cups using chocolate transfer sheets. Easy to make and even easier to eat ! fill them with chocolate mousse, fruit, ice cream or confections.

Video in 3 parts. Part One : make the chocolate dessert cup, Part Two: make the chocolate flames, Part Three: Make the chocolate confetti curls.

For more lip-smacking fun check out my new instructional chocolate decorating DVD “The Chocolate Garden”.

http://www.thechocolateaddict.com/
The Chocolate Addict
“Simply Spectacular Chocolate Projects to Swank up your Soiree”

Duration : 0:3:34

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fourth of july dessert recipes?

i am having friends and family over for the fourth of July, but i am stuck on a cute patriotic dessert. well be grilling and being outside and swimming.. usual fourth of july stuff. so i really don’t want it to be too fancy. maybe something like cupcakes that look like flags, but i want to be a little more creative than that… HELP!!!

My late sister made this every year for the fourth
Its called Wave your flag cake from Kraft
http://www.kraftfoods.com/kf/recipes/wave-your-flag-cake-50205.aspx?cm_mmc=eml-_-csc-_-fourth_july_favs-_-NA

What is a perfect fourth of July recipe?

Hi all, I’m Dave Lieberman and I’m searching high and low across the nation to bring you Real Food. What is Real Food you ask? All I know is when you taste it, there’s no longer a question. It’s obvious – it’s that amazing burger you had as a kid or your grandmother’s famous meatballs. It’s that taco stand in New York that you’ve dreamt about. Bottom line, it’s the foods that we don’t forget. This week, on my Real Food quest, I set out to find you the best Real Food for an unforgettable 4th of July.

First stop, Willie’s Dawgs in Brooklyn, NY. Try these recipes and you’ll understand why people wait on lines.

Willie’s Dawgs Red Onion Sauce (Recipe Courtesy of Willie’s Dawgs)

2 tablespoons vegetable oil

3 onions, sliced

3 cloves garlic, minced

2 tablespoons tomato paste

2 tablespoons white vinegar

11/2 teaspoons paprika

3/4 cup of water

2 tablespoons sugar

1tsp hot sauce

½ tsp salt

½ tsp black pepper

In a medium-sized pot, heat the vegetable oil over medium heat; add the onion slices and garlic and sweat for about 5 minutes, until opaque and tender. Add tomato paste and cook for another 2 minutes, stirring frequently. Add remaining ingredients and bring to a boil, reduce heat to low and simmer, uncovered, for about 40 minutes. Serve over hot dogs.

Here’s my world-famous 4th of July recipe for buffalo Burgers, Potato Salad & Lemonade and I’ve been told they taste pretty darn “real.” Let me know how they compare to Willie’s Dawgs… think I’d get a line going too?

Buffalo Burgers with Special Sauce

1 ½ pounds ground buffalo meat

¼ cup finely chopped parsley

2 cloves finely chopped garlic

1 tablespoon Worchestire sauce

Salt

Freshly ground pepper

½ cup Hellmann’s mayonnaise

¼ cup ketchup

1 tablespoon Tabasco sauce

Toppings:

Sliced tomato, red onion, avocado, lettuce

Potato Salad:

2 pounds Yukon gold potatoes boiled and cut into cubes

3/4 cup Hellmann’s mayonnaise

¼ cup Dijon mustard

Handful of fresh dill, finely chopped

Handful of fresh tarragon, finely chopped

Freshly ground pepper

1 shallot, finelly chopped

Juice of 1 lemon

Combine all ingredients in a large mixing bowl and toss.

Orange Mint Lemonade

2 cups fresh squeezed lemon juice

2 cups fresh squeezed orange juice

¾ cup supefine sugar

1 big handful of mint sprigs

Combine lemon juice, orange and sugar in a large pitcher and mix until sugar has dissolved. Add mint and enough water to dilute to taste. Serve over ice. Garnish with a piece of sugar cane if you choose.

The Vendley Brothers

Every week we’re going to be sharing a video from viewers just like you who send in their food stories. Here’s our first and I think it’s pretty cool. Check it out and make sure to send in your own videos!!

Here’s their good-looking pulled pork tacos:

Calexico Pulled Pork Tacos:

Serves: a bunch of hungry people

Part 1: Shredded Pork

1 large pork roast, preferably shoulder or Boston butt

– Preheat oven to 225 degrees

– Rub a generous amount of kosher salt and black pepper to both sides of the meat, patting so it adheres.

– Put the pork in a roasting pan and roast until the pork is falling apart and an instant-read thermometer inserted into the thickest part registers 165 degrees – about 6-8 hours

– Allow pork to rest until it is cool enough to handle.

– Shred into large pieces by pulling the meat apart with 2 large forks.

– Using hands, sift through the meat and remove any excess fat or connective tissue.

Part 2: Chipotle Sauce:

Makes about 4 cups

2-3 canned chipotle chiles (plus more if you want it hotter)

8-10 garlic cloves, unpeeled

3 pounds ripe tomatoes

2 tablespoons vegetable oil

2-3 tablespoons brown sugar

1-2 tablespoons cider vinegar

Salt & pepper

– Under a hot broiler, roast garlic in their skins until soft.

– Cool, remove from skins.

– Lay tomatoes on a baking sheet and place about 4 inches from hot broiler. When they blister and blacken, turn them over and roast on other side.

– Put tomatoes, chipotle peppers and garlic into a blender and puree. Work in batches if necessary.

– Heat oil in a heavy saucepan over medium-high heat. Add sauce and sear it in the oil, stirring for 10 minutes so that it concentrates and darkens into a brick-red color.

– Add half of the brown sugar and vinegar. Taste and add more if necessary. The sauce should be tangy, sweet, smoky and spicy all at once, similar to American barbecue sauce but with more heat.

– Season with salt and pepper.

Mix with shredded pork and serve on a warm corn tortilla with shredded cabbage, a squeeze of lime, and your favorite taco toppings: sour cream, cilantro, chopped green onions, avocado, fresh tomato salsa, etc.