Looking for some fresh, new dishes to try this 4th of July? If so, here are just a few of the best 4th of July themed recipes from Pinterest.
Fourth of July Wands (makes 20 wands)
2 pints blueberries
1. Slice the watermelon into 1/2 inch round slices, and then cut out star shapes using a three-inch star-shaped cookie cutter.
2. Gently slide the blueberries on wooden skewers* and finally place a watermelon star on the top.
3. Place the skewers in a tall glass or in decorated floral foam as an eatable centerpiece.
* If serving to young kids make sure they’re careful with the wooden skewers.
4TH OF JULY FRESH BERRY TRIFLES
One 12-ounce lemon pound cake (homemade or store bought)
4 ounces cream cheese, softened
3 tablespoons granulated white sugar
1 cup heavy whipping cream
1 1/2 cups blueberries
1 1/2 cups finely diced strawberries
10 8-ounce plastic (see-thru) cups
1. Cut the pound cake into 10 slices. Use a small STAR cookie cutter to cut out 10 stars from the center of each slice. Chop the remnants of each slice into small pieces. Set aside.
2. Place the cream cheese and sugar in a medium bowl. Use an electric mixer to combine them until well combined (1 to 2 minutes). Add the cream and continue to whip until the mixture is soft and creamy.
3. Assemble the trifles: Set all of the plastic cups on a tray. Sprinkle a few cubes of pound cake into each cup. Top with a small spoonful of cream and a spoonful of both blueberries and strawberries. Layer again- more pound cake, more cream and more berries, and then place a star-shaped piece of pound cake on top.
Thanks, Recipe Girl
1 bag Pop Secret Homestyle microwave popcorn
1 cup white candy melts
1 package Strawberry Pop Rocks candy
Prepare the popcorn according to package directions. Spread onto a cookie sheet and allow to cool.
Meanwhile, melt the candy melts and drizzle onto the popcorn.
Sprinkle Strawberry Pop Rocks onto the popcorn.
**If you want some EXTRA sizzle, use Blue Pop Rocks, too!**
Add sprinkles and allow to harden completely.
Thanks, The Nerds Wife
Red, White and Blue Patriotic Peppermint Patties
¼ cup butter, softened
⅓ cup light corn syrup
4 cups powdered sugar, divided
1½ tsps lemon extract OR ½ to 1 tsp peppermint extract OR any other extract you want
food coloring – I used Wilton’s red and blue icing color in the gel format
½ cup granulated sugar
Combine butter and corn syrup together in a small bowl.
Add 2 cups powdered sugar and your choice of extract and beat until well combined. Add extract ½ teaspoon at a time until the mixture reaches your desired flavor.
Stir in an additional cup of powdered sugar.
Turn bowl onto a cutting board sprinkled with last cup of powdered sugar.
Knead the mixture until sugar is absorbed and is completely smooth.
Divide dough into three portions.
Tint one portion red with the red food color/gel and one blue. Leave one portion white.
Shape into ¾ inch balls and roll in granulated sugar.
Flatten gently with a fork.
Let candies stand, uncovered, at room temperature for 1 day.
Store in an airtight container.
Thanks, Mom On Time Out
4TH OF JULY STAR COOKIES
1-1/4 cups Gold Medal® all-purpose flour
1/4 cup sugar
1/2 cup (1 stick) butter, softened
4 ounces cream cheese, room temperature
1/4 cup powdered sugar
24 strawberries, thinly sliced
1 cup blueberries
Preheat oven to 325°F. In a medium bowl, combine the flour and sugar. Using a pastry cutter or two knives, cut in the butter until the mixture resembles fine crumbs. Form the mixture into 3 small balls and knead each one until smooth.
On a lightly floured surface, roll a ball of dough to 1/2-inch thick. Use a star cookie cutter to cut into stars. Place them 1-inch apart on ungreased cookie sheets. Repeat with remaining dough. Bake for 8-10 minutes until cookies are set. Let cool on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
In a small bowl, blend the cream cheese and powdered sugar with an electric mixer on medium speed until smooth. Carefully spread icing evenly over each cooled cookie. Slice each strawberry slice in half and arrange on the cookies pointing outward. Place three blueberries in the center of each cookie.
Thanks, Gold Medal Flour
Patriotic Cake Pops
Red candy melts
Royal blue candy melts
White cookie icing
White sugar sprinkles
1 can prepared vanilla frosting
Favorite cake recipe or cake mix (plus ingredients)
50 cookie sticks
Chocolate melting pot
Prep the cake. Bake cake as directed on package. When completely cool, break the cake into crumbs by hand in a large bowl. Mix in full can of frosting until well blended.
Make cake balls. Roll the cake mixture into 50 1-inch balls and place on waxed paper.
Melt the candy melts as directed. For the “stars” of your flag, use the royal blue candy melts. For the “stripes” pops, use the red candy melts.
Add the sticks. Dip a cookie stick about 1/2 inch into warm candy melt and insert the stick into the rounded part of a cake ball. Repeat for remaining cake balls.
Prop up pops. Place pops cake end down, on waxed paper while the chocolate is still slightly warm, so the candy hardens into a flat surface at the top (this will help your pops stand up when serving).
Cool the pops. Place the cake pops in the freezer for about 10 minutes, or in the refrigerator for about 20 minutes, to firm.
Add a second layer of chocolate. Once the pops are firm, remove from the fridge/freezer and dip each into the melted chocolate, tapping excess chocolate off.
Sprinkle on the stars. Decorate the blue pops with white sprinkles before chocolate coating hardens.
Drizzle on the stripes. Drizzle white cookie icing over the red pops after chocolate coating hardens.
Make your flag fly! Line up your pops to create the Stars and Stripes on a tray.
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