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| Happy 4th of July!  Patriotic Trifle, serves 16-20, from Taste of Home
1 package (3 ounces) berry blue gelatin 1 package (3 ounces) strawberry gelatin 2 cups boiling water 1 cup cold water 2 cups cold milk 2 packages (3.4 ounces each) instant vanilla pudding mix 1 carton (8 ounces) frozen whipped topping, thawed, divided 1 pint fresh blueberries 1 quart fresh strawberries, quartered 1 prepared angel food cake (8 inches), cut into 1-inch cubes
In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-in. square pan. Refrigerate for 1 hour or until set.
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping.
Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.
Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining whipped topping. Serve immediately.
Red, White, and Blue Cookies, yield: 18 cookies
1/3 cup margarine 1/4 cup sugar 1/4 cup brown sugar 1/3 teaspoon vanilla extract 1/2 egg 7/8 cup all-purpose flour 1/3 teaspoon baking soda 1/8 teaspoon salt 1/2 cup dried cranberries 1/2 cup dried blueberries 1/2 cup white chocolate chips In mixer, beat margarine with both sugars and vanilla until smooth and light. Add egg and mix until creamy. Combine flour, baking soda and salt. Add to sugar mixture; blend well. Add cranberries, blueberries and white chocolate chips to dough; mix well. Coat sheet pans with nonstick spray; portion dough into 36 cookies. Bake at 325F for 8 minutes.
Variations: substitute dried cherries for dried cranberries; substitute chopped macadamia nuts for white chocolate chips. Red, White, and Blue Potato Salad, serves 6, from Cooking Light
2 cups fingerling potatoes, halved lengthwise (about 10 ounces) OR 10 oz Yukon Gold potatoes, quartered 2 cups small red potatoes, quartered (about 10 ounces) 2 cups small blue potatoes, halved lengthwise (about 10 ounces) 1/4 cup finely chopped red onion 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh chives 3 hard-cooked large eggs, finely chopped 1/4 cup red wine vinegar 2 tablespoons olive oil 1 1/4 teaspoons salt 2 teaspoons Dijon mustard 1/2 teaspoon freshly ground black pepper 1 garlic clove, minced
Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl. Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently. Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.  Fourth of July Pizza, serves 16, from Taste of Home
1 tube (13.8 ounces) refrigerated pizza crust 2 slices American cheese 4 string cheese, cut in half lengthwise 1 jar (15 ounces) pizza sauce
Unroll pizza dough and press onto the bottom and 1/2 in. up the sides of a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 8-10 minutes or until golden brown. Using a 1-in. star cookie cutter, cut eight stars from the American cheese. Cut each strip of string cheese in half lengthwise. Spread pizza sauce over crust.
Arrange stars in the upper left corner. For stripes, arrange 15 pieces of string cheese over sauce (save remaining piece for another use). Bake 5-8 minutes longer or until cheese is melted.
 Fourth of July Jell-O, serves 6-8, from Taste of Home
1 package (3 ounces) berry blue gelatin 2 cups boiling water, divided 1/2 cup cold water, divided 1 package (3 ounces) strawberry gelatin 1 can (15 ounces) pear halves, drained and cubed In a large bowl, dissolve the berry gelatin in 1 cup boiling water. Stir in 1/4 cup cold water. Pour into an ungreased 9-in. x 5-in. loaf pan. Refrigerate until firm. Repeat with strawberry gelatin and remaining boiling and cold water.
When gelatin is set, cut into cubes. Just before serving, gently combine gelatin cubes and pears in a large glass bowl or individual dishes.
Pretzel Sparklers, serves 12
8 squares (1 ounce each) white baking chocolate 12 pretzel rods Red, white and blue sprinkles
Place chocolate in a microwave-safe bowl; heat until melted. Dip each pretzel rod about halfway into chocolate; sprinkle with stars. Place on waxed paper to dry. Red, White 'n' Blue Layered Gelatin, serves 14-16, from Taste of Home
1 package (3 ounces) berry blue gelatin 2 cups boiling water, divided 2-1/2 cups cold water, divided 1 cup fresh blueberries 1 envelope unflavored gelatin 1 cup heavy whipping cream 6 tablespoons Domino® or C&H® Granulated Pure Cane Sugar 2 cups (16 ounces) sour cream 1 teaspoon vanilla extract 1 package (3 ounces) raspberry gelatin 1 cup fresh raspberries Whipped topping and additional berries, optional
In a large bowl, dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into a 3-qt. serving bowl. Refrigerate until firm, about 1 hour.
Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add the cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. Cool to room temperature. Whisk in sour cream and vanilla. Spoon over the blue layer. Refrigerate until firm.
In a large bowl, dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Garnish with whipped topping and additional berries if desired.
 Firecracker Cakes, serves 10, adapted from Taste of Home
1 package White cake mix 2 tablespoons blue and red sprinkles Domino® or C&H® Pure Cane Powdered Sugar 1/2 cup raspberry jelly or jam For Icing: 2 cups Domino® or C&H® Pure Cane Powdered Sugar 2 tablespoons butter, softened 1/4 cup milk 1 teaspoon vanilla extract Blue and red paste or liquid food coloring
Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease and flour the paper. Prepare cake mix according to package directions and spread batter evenly into pan; sprinkle with jimmies. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Invert onto a linen towel dusted with confectioners' sugar. Peel off paper and roll up cake in towel, starting with the long end. Place seam side down on a wire rack; cool completely. Unroll cake; spread jelly to within 1 in. of edges. Roll up cake without the towel. Cut cake roll into three longs measuring 3 in., 5 in. and 7 in. Stand cakes vertically on a serving plate. Combine the first four icing ingredients; mix well. Divide icing into thirds; color a third blue and another third red. Spread white icing on top of 3-in. cake, blue on 5-in. cake and red on 7-in. cake, allowing icing to run down side. Insert a candle in the top of each.  Berry Cheesecake Pie, serves 6-8, from Taste of Home
8 sheets phyllo dough (14 inches x 9 inches) 6 tablespoons butter, melted 2 packages (8 ounces each) cream cheese, softened 1/2 cup Domino® or C&H® Granulated Pure Cane Sugar 1 teaspoon vanilla extract 2 eggs, lightly beaten 2 cups fresh or frozen blueberries 1/2 cup strawberry jelly 1 cup whipped topping
Sliced fresh strawberries and additional blueberries, optional Place one phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat seven times; trim edges. Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack. For filling, in a small bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust.
Bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. Bake 23-27 minutes longer or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled.
In a small bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired. Red, White and Blue Cheese Coleslaw, serves 6, from Kraft Foods
1 pkg. (16 oz.) red & white cabbage coleslaw blend 1 medium red pepper, thinly sliced 1/2 cup Blue Cheese Dressing 1/4 cup Blue Cheese Crumbles 6 slices Bacon, cooked, crumbled
Toss coleslaw blend with peppers and dressing in large bowl; cover. Refrigerate at least 1 hour. Top with the cheese and bacon just before serving. 
Rocket Pops, serves 16, from Kraft Foods
1 pkg. (4-serving size) Cherry Flavor Gelatin 2 cups boiling water, divided 2 cups cold water, divided 1 pkg. (4-serving size) Berry Blue Flavor Gelatin 1 tub (8 oz.) Whipped Topping, thawed Combine dry cherry gelatin mix and 1/2 cup of the sugar in medium bowl. Add 1 cup of the boiling water; stir at least 2 min. until gelatin is completely dissolved. Add enough ice cubes to 1 cup of the cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Pour evenly into 16 (5-oz.) paper or plastic cups, adding about 1/4 cup of the gelatin to each cup. Freeze 1 hour. Meanwhile, combine dry blue gelatin mix and remaining 1/2 cup sugar in medium bowl. Add remaining 1 cup boiling water; stir at least 2 min. until gelatin is completely dissolved. Add enough ice cubes to remaining 1 cup cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 1 hour. Spoon about 3 Tbsp. of the whipped topping over red gelatin in each cup; top evenly with blue gelatin, adding about 1/4 cup of the gelatin to each cup. Freeze 1 hour or until almost firm. Insert wooden pop stick or plastic spoon into center of each cup for handle. Freeze an additional 4 hours or overnight. To remove pops from cups, place bottoms of cups under warm running water for 15 sec. Press firmly on bottoms of cups to release pops. (Do not twist or pull pop sticks.) Store leftover pops in freezer.  Sparklin' Marshmallow Crispy Treats, serves 24, from Kraft Foods
1/4 cup (1/2 stick) butter or margarine 1 bag (10-1/2 oz.) Miniature Marshmallows (6 cups) 1 tube (0.68 oz.) each: red, white and blue decorating gels 2 Tbsp. each: red, white and blue sprinkles Line a 13x9-inch pan with foil, with ends of foil extending over sides of pan; lightly grease foil. Microwave butter in large microwavable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted, stirring after 45 sec. Add cereal; mix well. Press cereal mixture firmly onto bottom of prepared pan; cool. Remove cereal mixture from pan, using foil handles. Cut into star shapes, using large star-shaped cookie cutter. Insert wooden stick into side of each star. Decorate with gels and sprinkles. Store in airtight container at room temperature. | |
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