July Dessert Recipes

An American Tradition Cake

Celebrate America Cupcakes / Creamy Soda Cupcakes /

Dandy Cream Truffle / Delectable Fruit Brownies /

Festive Fourth of July Gelatin / Flower Berry Cookies / Frozen Surprise Watermelon / Fruit and Cheese Rice Rounds /

Happy Berry Cheesecake / Happy Birthday USA Brownies /

Independence Day Meltaways /

July 4th Macaroons / July Fourth Hummingbird Cake / July Fourth Snowballs / July Picnic Shortcakes /

Malted Milk Ball Sandwiches / Martha's Cherry Tart /

Patriotic Gelatin Cups / Patriotic Star Pastries / Pretty Patriotic Pizza /

Red Berry Fluff / Red, White and Blue Skillet Fruit Topped Cake / Red White and Blue Whoopie Cookies /

Slow Cooked Berry Dessert / Somewhere Over the Rainbow Triangles / Sparkler Frozen Cheesecake / Stars and Stripes a La Mode / Star Spangled Berry Parfaits / Star Spangled Cookie Bouquet / Stuffed Cake American Style /

USA Angel Food Cake / Uncle Sam's Lollypop Cookies / Velvet Freedom Cake / Yankee Doodle Cake Pie /


American Tradition Cake

What You Need:

• 2 fresh lemons zest and juice only

• 2 (18.25 oz.) boxes of white cake mix
• 6 large egg whites
• 1 tsp lemon extract
• 1/2 C seedless raspberry jam
• 1 stick unsalted butter, softened
• 1/2 C sold shortening, softened
• 2 (1 lb.) boxes confectioners’ sugar
• 4 T of milk
• 2 T of lemon juice 3/4 C fresh blueberries, rinsed and dried
• 3 C large fresh raspberries, rinsed and dried

How to Make It:

• Position the oven temperature control to 350 degrees.

• Lightly spray 2 15X10 inch jelly roll pans with a non stick cooking spray.
• Squeeze the lemons juice into a measuring cup adding enough water to make 2 2/3 C of liquid.
• Dump the cake mixes into a large mixing bowl.
• Beat in the egg whites, lemon zest, lemon juice mixture and the lemon extract 3 minutes or until the cake mix is completely moistened.
• Fold in the raspberry jam.
• Pour the batter into the 2 prepared cake pans.
• Bake 20 minutes or until the top springs back when lightly touched.
• Cool the cake in the pan for 10 minutes then invert onto the wire rack and continue cooling to room temperature.
• Place the butter and shortening into a large bowl and beat 2 minutes or until fluffy.
• Dump the confectioners' sugar into the butter mixture.
• Add the milk and lemon juice and beat the mixture on low until well blend and smooth.
• More milk may be added 1 t at a time if necessary to reach a spreadable consistency.
• Remove 1 C of the frosting and set aside.
• Place one cake layer on a cake platter and frost lightly with the frosting.
• Lay the second layer on top and frost the sides and top evenly.
• Place the reserved frosting into a pastry bag with a star tip.
• Using toothpicks mark off a 6 inch X 5 inch section on the top left corner for the stars.
• Place seven red stripes of raspberries across the cake being sure to start and end with a red stripe line and leaving spaces between each row for the white stripes.
• Gently pipe the white stripes between each red stripe.
• Place the blueberries in the sectioned area of the cake.
• Place the uncovered cake in the refrigerator until the ice is set then cover loosely with foil until ready to serve.
• Remove the cake from the refrigerator and allow it to stand at room temperature 20 minutes before serving.

This recipe makes approx. 35 servings

Recipe Preparation Time: approximately 15 minutes
Recipe Baking Time: approximately 20 minutes
Recipe Decorating Time: approximately 30 minutes
Total Time: approximately 1 hour 5 minutes

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What better way to celebrate America's birthday than by serving a Flag Cake It might take some time to prepare, but it is not difficult...it is an easy cake design, and it is always a big dessert hit at any party, but especially on July the 4th! You can use small strawberries instead of raspberries if you prefer.

Stuffed Cake American Style

What You Need:

• 1 (19.6 oz.) frozen vanilla layer cake

• 1 1/2 C of fresh strawberries, sliced
• 2 (6 oz.) cartons blueberry yogurt
• 8 whole strawberries

• Using a serrated knife cut the frozen cake in half lengthwise.

• Allow the cake to stand at room temperature to thaw.
• When the cake has thawed cut the two pieces of cake into 16 total squares.
• Layer the strawberries onto 8 squares of cake.
• Place the remaining 8 squares of cake over the top of the strawberries.
• Place a large dollop of yogurt on the top square and garnish with a whole strawberry.

This scrumptiously delicious dessert is so simple to fix, and it is such a pretty dessert for your dessert table. You can always make two, since it's usually pretty popular! and looks quite pretty on your serving table. For an entirely new version you can use fresh blueberries and strawberry yougurt. You can also exchange the strawberries for fresh raspberries.


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USA Angel Food Cake

What You Need:

• 1 (21 oz.) can of blueberry pie filling

• 1/2 C of maraschino cherries, drained and cut in half
• 2 firm bananas, sliced
• 1 prepared angle food cake

How to Make It:

• Place the pie filling into a large mixing bowl.

• Gently fold the cherries and bananas into the pie filling.
• Carefully spread the mixture over the cake.

This recipe makes enough for 8 servings

Recipe Preparation Time: approximately 15 minutes
Recipe Total Time: approximately 15 minutes

This is another simple and very tasty dessert that you can make several versions of. You can use cherry pie filling, blueberries and some peeled apples for a red, white and blue theme. Or any combination of ingredients that make up the red, white and blue fruit or pie filling. For a special treat, spoon some whipped cream on each slice.


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Velvet Freedom Cake

What You Need:

• 1/2 C of shortening

• 1 1/2 C of sugar
• 2 eggs
• 3 t white vinegar
• 1 t butter flavoring
• 4 t vanilla extract, divided
• 2 1/2 C of cake flour
• 1/4 C of baking cocoa
• 1 t baking soda
• 1 t salt
• 1 C of buttermilk
• 1 (1 oz.) bottle of red food coloring
• 1/2 (1 oz.) bottle of blue food coloring
• 1 (8 oz.) pkg. cream cheese, room temperature
• 1/2 C butter, room temperature
• 3 3/4 C of confectioners’ sugar

How to Make It:

• Preset the oven temperature to 350 degrees.

• Cream together the shortening and sugar in a large mixing bowl.
• Add in the eggs, one at a time, beating after each addition until well blended.
• Beat in the vinegar, butter flavoring and 1 t of vanilla extract.
• In a separate bowl combine the cake flour, baking cocoa, baking soda and salt.
• Alternating between the dry mixture and the buttermilk add to the cream mixture blending together well.
• Remove 1/3 of the batter to a separate bowl.
• Tint the smaller amount of batter with the blue food coloring.
• Tint the larger amount of batter with the red food coloring.
• Grease and lightly flour 3 round 9 inch baking pans.
• Pour the red batter into two pans and the blue batter into the remaining pan.
• Bake 22 minutes or until a toothpick inserted into the middle comes out clean.
• Remove from the oven and cool 10 minutes in the pans.
• Remove the cakes from the pans to a wire rack to cool completely.
• Blend the cream cheese and butter together in a large bowl.
• Add the confectioners' sugar and remaining vanilla and beat until creamy.
• Place one red layer of cake on a cake platter.
• Spread the cake top with frosting.
• Add the blue cake layer and spread with the frosting.
• Add the second red cake layer to the top and frost the top and sides of the cake.

This Recipe makes 12 servings


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July Fourth Hummingbird Cake

What You Need:

• 3 C of flour

• 2 C of sugar
• 1 1/2 t baking soda
• 1 1/2 t cinnamon
• 1/2 t salt
• 3 large eggs
• 3/4 C canola oil
• 4 t vanilla extract, divided
• 1 (8 oz.) can crushed pineapple in juice
• 2 C of mashed bananas
• 1 C pecans, finely chopped
• 2 (8 oz.) pkgs. cream cheese
• 1 stick of unsalted butter
• 3 C of confectioners’ sugar
• 2 C sweetened flaked coconut
• Red and blue food coloring

How to Make It:

• Preset the oven temperature to 350 and adjust the oven racks in thirds.

• Coat 3 eight inch round pans with cooking spray and line the bottoms with wax paper sprayed with cooking spray.
• Place the flour, sugar, baking soda and cinnamon together in a large mixing bowl and whisk to combine.
• Place the eggs, oil and 2 t of vanilla together in a separate bowl and whisk until blended together well.
• Fold in the crushed pineapple with its juice, the bananas and the pecans until combined.
• Add the mixture to the flour mixture and stir until the dry ingredients are just moistened.
• Divide the batter evenly between the three pans.
• Bake 30 minutes or until a toothpick comes out clean.
• Cook for 10 minutes in the pans on a wire rack.
• Invert the cakes onto the wire rack, remove the pan and wax paper and cool completely.
• Beat together on medium speed the cream cheese, butter and remaining vanilla until creamy.
• Adjust the mixer speed to low and gradually beat in the confectioners' sugar until completely combined.
• Place the coconut into two separate sealable bags.
• Add red food coloring to one bag and blue food coloring to the other.
• Shake the bags to tint the coconut.
• Place on layer of cake on a platter and frost the top with the frosting.
• Place the second layer of cake on top and frost the top.
• Place the third layer of cake on and frost the top and sides completely.
• Sprinkle the cake with the colored coconut covering the top and sides.

This Recipe makes enough for 16 servings

Fourth of July dessert recipes need a little bit of a red and blue twist. Whether it's a brand new fourth of July dessert, or a new version of an old family recipe, try some color to brighten it up. This dessert recipe is usually served at Easter, but with the added red and blue toppings you can wow your party guests on the fourth of July! Put some sparklers on the top and serve this cake with them all lit up!


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Red, White and Blue Skillet Fruit Topped Cake

What You Need:

• 1 C of all purpose flour

• 1 t baking powder
• 1 t pumpkin pie spice
• 1/4 t baking soda
• 1/4 t salt
• 3/4 C + 2 T of sugar, divided
• 1/4 C brown sugar, packed
• 3/4 C of canned pumpkin
• 2 eggs
• 1/4 C of cooking oil
• 1/3 C of buttermilk
• 3/4 C of walnuts, chopped fine
• 1/4 C + 3 T of butter, divided
• 1 1/2 C of powdered sugar
• 2 t milk
• 1/2 t vanilla
• 2 red skin pears, cored and sliced
• 1/2 C of fresh cranberries
• 1 C of fresh blueberries

How to Make It:

• Preset the oven temperature to 350 and generously grease an 8X8 baking pan.

• Line the bottom of the pan with wax paper and grease the paper well.
• Lightly coat the pan with flour shaking out any excess.
• Whisk together the flour, baking powder, pie spice, baking soda and salt until combined.
• Place the 3/4 C of sugar and the brown sugar into a mixing bowl.
• Add the pumpkin, eggs and oil and stir until well blended.
• Stir in the buttermilk well.
• Gradually beat in the flour mixture until moistened.
• Fold the walnuts into the batter well.
• Pour the batter evenly into the prepared pan.
• Bake for 30 minutes or until a toothpick comes out clean.
• Cool on a wire rack for 15 minutes, invert the cake, remove the pan and wax paper and cool the cake completely.
• Beat 1/4 C of butter on medium speed with an electric mixer until smooth.
• Gradually beat in 1 C of the powdered sugar.
• Add the milk and vanilla and beat until well combined.
• Very slowly beat in the remaining powdered sugar until the mixture reaches a spreadable consistency.
• Spread the frosting over the top of the cooled cake.
• Melt the remaining butter in a skillet placed over medium heat.
• Stir in the remaining sugar until dissolved.
• Add the pears, cranberries and blueberries.
• Reduce the heat to low, stir to coat the fruit and cook gently for 3 minutes or until the apples are just tender.
• Remove the skillet from the heat and let stand for 10 minutes.
• Spread the fruit over the top of the icing.

This recipe makes 8 servings

Imagine seeing this cake served on the the Fourth of July! With the butter cream frosting and the colorful fruit it will be a big success at your Independence Day celebration. For a special treat, add some whipped cream or topping to each slice.


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Celebrate America Cupcakes

What You Need:

• 2 fresh lemons zest and juice only

• 2 (18.25 oz.) boxes of white cake mix
• 6 large egg whites
• 1 tsp lemon extract
• 1 stick unsalted butter, softened
• 1/2 C sold shortening, softened
• 2 (1 lb.) boxes confectioners’ sugar
• 4 T of milk
• 2 T of lemon juice
• 1 C fresh blueberries, rinsed and dried
• 1 C small fresh strawberries rinsed and dried

How to Make It:

• Position the oven temperature control to 350 degrees allowing the oven to heat.

• Line 48 muffin tin cups with red, white and blue paper muffin cups.
• Squeeze the lemons juice into a measuring cup adding enough water to make 2 2/3 C of liquid.
• Dump the cake mixes into a large mixing bowl.
• Beat in the egg whites, lemon zest, lemon juice mixture and the lemon extract 3 minutes or until the cake mix is completely moistened.
• Fill the prepared muffin cups 2/3 full of the batter.
• Bake 18 minutes or until the tops spring back when lightly touched.
• Cool the cupcakes in the pan for 10 minutes, then remove and continue cooling on the wire rack until room temperature.
• Place the butter and shortening into a large bowl and beat 2 minutes or until fluffy.
• Dump the confectioners' sugar into the butter mixture.
• Add the milk and lemon juice and beat the mixture on low until well blend and smooth.
• More milk may be added 1 t at a time if necessary to reach a spreadable consistency.
• Spread each cupcake top evenly with the icing.
• Decorate the top of 1/2 the cupcakes with the blueberries and the other half with the strawberries.
• Place the cupcakes uncovered in the refrigerator until the ice is set then cover loosely with foil until ready to serve.
• Remove from the refrigerator and allow it to stand at room temperature 20 minutes before serving.

This recipe makes 48 cupcakes

Recipe Preparation Time: approximately 15 minutes
Recipe Baking Time: approximately 18 minutes
Recipe Decorating Time: approximately 15 minutes
Total Time: approximately 48 minutes

Cupcakes are easier to travel with, to serve and to eat than a traditional cake. You can really add some Zing to your cupcake batter by adding 1/3 C of strawberry jam. Add it right before you pour the batter into the paper muffin cups.


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Creamy Soda Cupcakes

What You Need:

• 2 C of flour

• 1 1/2 t baking powder
• 1/2 t baking soda
• 1/4 t of salt
• 1/2 C of butter
• 3/4 C of sugar
• 1/4 C of brown sugar, packed
• 3 eggs
• 1 T molasses
• 1 1/2 t vanilla
• 1/2 C of buttermilk
• 1/2 C of cream soda
• 1/2 C of toffee pieces
• Red, white and blue icing

How to Make It:

• Allow the oven temperature to heat to 350 degrees.

• Line 18 muffin cups with paper liners.
• Place the flour, baking powder, baking soda and salt into a mixing bowl and whisk to combine.
• Beat the butter with an electric mixer on medium speed for 30 seconds.
• Add both types of sugar and beat until blended in well.
• Add the eggs, one at a time, beating after each addition to blend.
• Add the molasses and vanilla and beat well.
• Pour in the flour mixture, buttermilk and cream soda, alternating between them and beating after each addition on low speed.
• Gently fold the toffee pieces into the batter.
• Carefully fill the muffin cups 3/4 full of batter.
• Bake 18 minutes or until the tops spring back when touched.
• Cool on wire racks completely before adding the frosting.

This recipe makes 18 cupcakes

Cream soda can bring back some fond childhood memories. When you are celebrating the birthday of our great nation take time, just a minute, to remember your childhood in this great country, and think about what it was like to be a child. You might want to incorporate some of those feeling back into your life. Make these cupcakes with regular cream soda, not diet!

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Booming Firecracker Cupcakes

What You Need:

• 1 (18 oz. ) box of devils food cake mix

• 1 1/4 C of sour cream
• 3 eggs
• 1/3 C of canola oil
• 2 T instant coffee crystals
• 1/2 t ground chipotle chili pepper
• 1 (11.5 oz.) pkg. semisweet chocolate chunks
• 2 t flour
• 1 (8 oz.) pkg. cream cheese, room temperature
• 1/2 C butter, room temperature
• 1/2 t vanilla
• 2 1/2 C of powdered sugar
• Red and blue food coloring
• 2 oz. semi sweet chocolate, chopped
• 1/4 C of whipping cream

• Allow the oven temperature to rise to 350 degrees.

• Line 24 muffin cups with paper liners.
• Dump the devils food cake mix into a large mixing bowl.
• Add in the sour cream, eggs, and oil.
• Sprinkle in the coffee crystals and pepper.
• With an electric mixer on low speed beat the ingredients for 45 seconds.
• Adjust the speed to medium and continue beating 2 minutes making the batter thick.
• Place the flour in a small bowl.
• Add the chocolate chunks and toss to coat.
• Fold the chocolate into the cupcake batter.
• Fill the prepared muffin cups 3/4 full of the batter.
• Bake 20 minutes or until the tops bounce back when lightly touched.
• Cool in the pan for 5 minutes then remove to wire racks to continue cooling.
• Place the cream cheese and the butter into a mixing bowl and beat on medium speed for 30 seconds.
• Add the vanilla and beat until combined.
• Slowly beat in the powdered sugar until the mixture reaches a frosting consistency.
• Separate the frosting into 3 small bowls and tint one bowl with the red food coloring and 1 bowl with the blue food coloring.
• Frost the cupcakes dividing between the 3 different colors.
• Place the chopped chocolate into a small mixing bowl.
• Heat the whipping cream in a saucepan over low heat to just boiling.
• Let the mixture stand for 5 minutes then whisk until smooth.
• Place the mixture into a sealable baggie.
• Snip one corner of the baggie and drizzle the chocolate over the frosted cupcakes.

This recipe makes 24 cupcakes

WOW...Don't you just love chocolate and these cupcakes are really filled with it. The chili peppers give these cupcakes a little kick! Of course if you don't like chili peppers, they can be left out of this fourth of July dessert recipe.


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July 4th Macaroons

What You Need:

• 5 C of flaked coconut

• 1 (14 oz.) can sweetened condensed milk
• 1/2 C of flour
• 1 1/2 C of red, white and blue baking chips

How to Make It:

• Preset the oven temperature to 350 degrees and allow the oven to preheat.

• Spray a baking sheet generously with a cooking spray.
• Place the coconut and milk into a large mixing bowl.
• Sprinkle in the flour and blend all the ingredients together well.
• Stir in the baking chips until well combined.
• Drop the batter by tablespoonful 2 inches apart onto the prepared baking sheet.
• Bake 8 minutes or until lightly browned.
• Allow the macaroons to cool on the baking sheet for 2 minutes.
• Transfer to wire racks and finish cooling.

This recipe will make approx.4 dozen cookies

Recipe Preparation Time: approximately 15 minutes
Recipe Baking Time: approximately 8 minutes per batch
Total Time: approximately 23 minutes

Don't some sweet, chewy homemade cookies sound like a great 4th of July party recipe. You can even bring a bag of them to munch on while you are at your town's fireworks display. Make a lot of these, because they always go fast! For a little variety you can add a 1/2 C of crushed pecans to your batter before you bake them.


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Uncle Sam's Lollypop Cookies

What You Need:

• 1/2 C of creamy peanut butter

• 48 vanilla wafers
• 24 wooden Popsicle sticks
• 8 oz. white chocolate candy coating, chopped
• 2 t shortening
• Red, white and blue M&M miniature baking bits

How to Make It:

• Line a baking sheet with wax paper.

• Spread the peanut butter of the flat side of 24 of the vanilla wafers.
• Place a Popsicle stick about 2/3 of the way up the cookie in the peanut butter.
• Add another vanilla wafer.
• Place the lollypops onto the prepared baking sheet.
• Freeze the lollypops for 7 minutes.
• Place the candy coating and shortening into a microwave safe bowl.
• Microwave the mixture on high 30 seconds.
• Remove and stir until very smooth.
• Dip the lollypops into the melted candy coating allowing any excess to drip off.
• Place the lollypops back onto the prepared baking sheet.
• Place the red, white and blue M&M into the coating.
• Return the lollypop to the freezer for 10 minutes or until the candy is set.

What You Need:

• 1 C + 2 T butter, room temperature and divided

• 2 C confectioners’ sugar, divided
• 1/2 t + 1/4 t of peppermint extract, divided
• 1 1/4 C of flour
• 1/2 C of cornstarch
• 2 T of milk
• 3 drops of blue food coloring
• 1/2 C crushed peppermint candies

How to Make It:

• Preset the oven temperature to 350 degrees.

• Cream 1 C of butter and 1/2 C of confectioners' sugar together in a large mixing bowl with an electric mixer until fluffy.
• Add 1/2 t of the extract and beat until blended in well.
• Place the flour into a separate mixing bowl.
• Add the cornstarch and stir to combine well.
• Gradually mix the cream mixture into the flour mixture until well combined.
• Shape the mixture into 1 inch balls and place 2 inches apart on an ungreased cookie sheet.
• Bake the cookies for 10 minutes or until the bottoms are just lightly browned.
• Allow the cookies to cool 2 minutes then move to wire racks to cool completely.
• Place the remaining butter into a small mixing bowl and beat on low until fluffy.
• Add the milk, remaining sugar and remaining extract to the butter.
• Place the 3 drops of blue food coloring into the bowl and beat the mixture until smooth.
• Frost the cooled cookies with the mixture.
• Sprinkle the peppermint candies over the top of each cookie.

Star Spangled Cookie Bouquet

What You Need:

• 3/4 C of butter, softened

• 1 C of sugar
• 1 egg
• 1 T of milk
• 2 1/4 C of flour
• 1 t baking powder
• 1/8 t of salt
• 1 t apple pie spice
• 1 t vanilla extract
• 4 C of confectioners’ sugar
• 1/2 C of light corn syrup
• 3 T of water
• Red and blue gel food coloring
• Red, blue and white sugar sprinkles

How to Make It:

• Cream the butter and sugar together in a large mixing bowl.

• Beat in the egg and milk until blended in well.
• Mix together in a separate bowl the flour, baking powder and salt.
• Slow add the flour mixture to the cream mixture stirring until well combined.
• Beat in the apple pie spice and vanilla extract until blended in well.
• Cover the dough and chill for 2 hours or until the dough is chilled enough to easily handle.
• Set the oven temperature at 375 degrees allowing the oven to preheat.
• Roll the dough out on a lightly floured surface to 1/4 inch thickness.
• Cut the dough out in to stars using a star shape cookie cutter.
• Place 6 stars onto an ungreased cookie sheet.
• Place a wooden dowel soaked in water onto the cookies.
• Place a second star shape over the first sealing the dowel into the dough.
• Place the remaining cookies on another ungreased cookie sheet.
• Bake the cookies for 8 minutes or until golden brown.
• Remove the cookies to a wire rack to cool being sure to pop up each dowel so the cookie is parallel to the rack.
• Place the confectioners' sugar into a mixing bowl.
• Stir in the corn syrup and water until the mixture becomes smooth.
• Divide the frosting into 3 separate bowls.
• Tint one bowl of frosting with the red gel, another bowl of frosting with the blue gel and leave one bowl of frosting white.
• Frost the cookies with the frosting and sprinkle with a different colored sugar.
• To make a swirled design, frost a cookie with the white frosting.
• Place 2 dots of the red and the blue frosting onto the white and with a knife make a swirling motion through the frosting.
• Cut a piece of floral foam to fit into a vase.
• Fit the foam snuggly into the vase and cover the top with shredded red, white and blue paper.
• Fit the dowel cookies into the foam and add a flag or two to the vase.
• Place the vase in the middle of a cookie platter and place the remaining cookies around the vase to serve.

• 2 C of pineapple flavored cream cheese, room temperature

• 16 (4 inch diameter) round sugar cookies
• 16 fresh strawberries, sliced into 5 thin slices
• 1/2 pint of fresh blueberries
• 80 slices of almonds

How to Make It:

• Spread the top of each cookie evenly with cream cheese.

• Place 5 strawberry slices point out and slightly touching around each cookie.
• Place a small amount of blueberries in the center of each cookie.
• Arrange 5 almond slices on top between each strawberry slice.

• 2 C of all purpose flour

• 2 T unsweetened cocoa powder
• 1/2 t baking soda
• 1/4 t salt
• 1/2 C + 1/4 C of butter, room temperature
• 1 C brown sugar, packed
• 1 egg
• 1 t vanilla
• 1/2 C of buttermilk
• 1/2 (1 oz.) bottle of red food coloring
• 1/2 (1 oz.) bottle of blue food coloring
• 4 oz. cream cheese, softened
• 1 (7 oz.) jar marshmallow cream

• Place the oven temperature at 375 and allow the oven to preheat.

• Line 2 baking sheets with parchment paper and set aside.
• Whisk together the flour, cocoa powder, baking soda and salt.
• In a separate bowl beat 1/2 C of butter with an electric mixer on medium speed 30 seconds.
• Add the brown sugar and beat until light and fluffy.
• Add the egg and the vanilla and beat until blended in well.
• Alternating between the flour mixture and buttermilk blend the ingredients together until combined.
• Divide the batter into half.
• With the food coloring tint on half of the batter red and the other half of the batter blue.
• Spoon the batter in 1 inch rounds 1/2 inch high on the prepared baking sheets leaving 1 inch between each round.
• Bake the cookies for 8 minutes or until the tops are set.
• Cool the cookies on the pans set on wire racks until completely cooled.
• Beat the remaining butter and cream cheese in a mixing bowl on medium speed until smooth.
• Fold the marshmallow cream into the mixture until mixed in well.
• Spread the mixture over the flat side of the blue cookies.
• Top with a red cookie flat side down.

This recipe makes 60 cookies


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Happy Birthday USA Brownies
What You Need:

• 1/3 C of shortening

• 1 C of sugar
• 1/2 t vanilla extract
• 2 eggs
• 2 (1 oz.) squares unsweetened chocolate, melted and cooled
• 1 T half and half cream
• 2/3 C of flour
• 1/4 t of salt
• 1/3 C of walnuts, chopped
• 1/4 C of raisins
• 1 1/2 C of confectioners’ sugar
• 2 T of hot milk
• 1 t butter, melted
• 3/4 t peppermint extract
• Red and blue food coloring

• 
  
  Preset the oven temperature to 350 degrees allowing the oven to preheat.
• Grease and lightly flour two 9 inch square pans.
• Cream the shortening, sugar and vanilla together in a large mixing bowl.
• Add both eggs and blend in well.
• Blend in the melted chocolate and cream until completely combined.
• Toss together the flour and salt in a mixing bowl.
• Add the flour mixture to the creamed mixture and stir until moistened.
• Fold in the walnuts and raisins.
• Spread the batter evenly in the two prepared pans.
• Bake 18 minutes or until a toothpick inserted in the center comes out clean.
• Cool 10 minutes in the pans then invert on to wire racks to continue cooling.
• Dump the confectioners’ sugar into a large mixing bowl and add the hot milk.
• Stir in the peppermint extract until all the ingredients are combined well.
• Divide 2/3 of the filling between two bowls 1/3 in each.
• Tint one bowl with the red food coloring and one with the blue food coloring.
• When the brownies have cooled spread the red filling over 1/3 of 1 brownie.
• Spread the white filling on the next 1/3 of the brownie. Finish with the blue filling.
• Place the second brownie on top of the filling and cut into equal size squares.

• 1 (19.5 oz.) pkg. of brownie mix

• 1 (16 oz.) container of sour cream, divided
• 1 C of whipped topping, thawed
• 1 T of powdered sugar
• 1 t of vanilla
• 2 C of strawberries, sliced
• 1 C of blueberries

How to Make It:

• Preset the oven temperature to 350 degrees.

• Lightly grease and flour a 9 inch cake pan shaking out any excess flour.
• Prepare the brownie batter as directed on the package.
• Stir 1/2 C of the sour cream into the brownie batter.
• Pour the batter into the prepared cake pan.
• Bake 45 minutes or until a toothpick inserted in the center comes out clean.
• Cook in the pan 10 minutes then invert on a wire rack to cool to room temperature.
• Place the remaining sour cream into a mixing bowl.
• Stir in the whipped topping and powdered sugar until combined well.
• Add the vanilla and stir to incorporate into the ingredients.
• Cut the brownie in half horizontally.
• Place the bottom half of the brownie on a serving platter.
• Spread half of the sour cream mixture over the top of the brownie.
• Add the other half of the brownie and spread the remaining sour cream mixture just over the top.
• Arrange the fruit pieces over the top of the brownie.

This recipe makes 16 servings

Recipe Preparation Time: approximately 10 minutes
Recipe Baking Time: approximately 45 minutes
Recipe Cooling Time: approximately 1 hour 10 minutes
Total Time: approximately 2 hours 5 minutes

This is not only a very easy brownie recipe, it also looks great when it is served. Fourth of July dessert recipes won't be the same after your party guests get a taste of this. Try it with some cherries, raspberries, seedless purple grape halves or even sliced bananas.


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All American Apple Pie Bars

What You Need:

• 2 1/2 C + 1 t of flour, divided

• 2 T + 1 C of sugar, divided
• 1/4 t of salt
• 1 C shortening
• 2 eggs, separated
• 1/3 C + 2 T of milk, divided
• 1 C crispy rice cereal
• 8 C of tart apples, peeled and sliced
• 1/2 t ground cinnamon
• 1 C of confectioners’ sugar

• Set the oven temperature control to 350 degrees allowing the oven to preheat.

• Place 2 1/2 C of flour into a mixing bowl.
• Mix in 2 T of sugar and the salt until well combined.
• Cut the shortening in to the mixture using a pastry blender crumbly.
• Place the egg yolks in a bowl and beat lightly with a fork.
• Add 1/3 C of milk to the egg yolks and mix until blended together well.
• Slowly pour the egg mixture into the crumbly mixture tossing with a fork until a soft dough forms.
• Lightly flour a flat surface and turn half of the dough onto the prepared area.
• Roll the dough out into a 15 X 10 inch rectangle.
• Place the dough onto an ungreased 15 X 10 inch baking sheet.
• Sprinkle the prepared dough with the cereal.
• Arrange the apple slices over the top of the cereal.
• Place the remaining flour and sugar into a small mixing bowl.
• Add the cinnamon and stir until combined.
• Sprinkle the mixture over the top of the apples.
• Place the second half of the dough onto a lightly floured surface.
• Roll the dough into a second 15 X 10 rectangle and place over the top.
• Cut slits in the dough to allow steam to escape.
• Place the egg whites in a small bowl and beat lightly with a fork.
• Brush the egg whites evenly over the top piece of dough.
• Bake 50 minutes or until golden brown.
• Remove the bars to a wire rack to cool.
• Place the confectioners’ sugar into a bowl.
• Add the 2 T of milk, a little at time, stirring after each addition until the glaze becomes smooth enough to drizzle.
• Drizzle over the top of the bars before cutting.

What You Need:

• 4 C of fresh blueberries, divided

• 1/2 C sugar
• 2 T of lemon juice
• 1 qt. vanilla ice cream, slightly softened
• 1 (10 oz.) pkg. frozen sliced strawberries in syrup, thawed
• 2 C frozen whipped topping, thawed
• 1 C of fresh raspberries

How to Make It:

• Place 3 C of the blueberries in a saucepan.

• Sprinkle the sugar evenly over the top of the berries.
• Pour the lemon juice into the saucepan and place the pan over medium heat.
• Mash the berries with a potato masher while the mixture begins to simmer.
• Allow the mashed berry mixture to simmer 5 minutes.
• Pour the heated mixture into the blender and puree until smooth.
• Pour the puree into a measuring cup and refrigerate for 2 hours.
• Fold the chilled puree into the ice cream and blend together well.
• Place the ice cream into a container and freezer for 3 hours or until firm.
• Place the thawed strawberries into the blender and puree until smooth.
• Place 1 T of the strawberry puree into the bottom of dessert cups.
• Add a scoop of the ice cream to each cup.
• Top with 1 T of the whipped topping.
• Sprinkle with the remaining blueberries and the raspberries.

Frozen Surprise Watermelon

What You Need:

• 1 pint of pistachio ice cream, softened

• 6 drops of green food coloring
• 1 pint vanilla ice cream, softened
• 1 pint strawberry ice cream, softened
• 6 drops of red food coloring
• 1/2 C miniature semisweet chocolate chips

How to Make It:

• Place plastic wrap in the bottom and up the sides of a freezer safe bowl.

• Place the prepared bowl in the freezer for 30 minutes.
• Place the pistachio ice cream into a small bowl and add the green food coloring.
• Stir until well combined.
• Spread the green ice cream over the bottom and up the sides to within 1/2 into to the top of the bowl.
• Freeze 1 hour or until the ice cream is firm.
• Spread the vanilla ice cream over the frozen pistachio ice cream and return to the freezer for 2 hours or until firm.
• Place the strawberry ice cream into a small mixing bowl, add the red food coloring and stir to combine.
• Fold the chocolate chips into the strawberry ice cream.
• Spread the strawberry ice cream over the vanilla ice cream.
• Cover and freeze the ice cream overnight.
• To serve, invert the bowl onto a serving plate.
• Remove the bowl and pull off the plastic wrap.

• 12 macaroon cookies

• 2 C of heavy whipping cream
• 3 T of confectioners’ sugar
• 1 t vanilla extract
• 3/4 C pecans, toasted and chopped
• 1 pint of raspberry sherbet
• 1 pint of lime sherbet
• 1 pint of orange sherbet

How to Make It:

• Preset the oven temperature to 350 degrees allowing the oven to preheat.

• Crumble the cookies evenly over an ungreased baking sheet.
• Bake the crumbled cookies for 6 minutes or until golden brown.
• Remove and allow the cookie crumbs to cool to room temperature.
• Beat the cream in a large bowl until it just begins to thicken.
• Add in the confectioners' sugar and vanilla and beat until soft peaks form.
• Stir the pecans into the baked cookie crumbs.
• Add the cookie crumbs to the cream mixture and stir until blended in well.
• Spread half of the mixture into the bottom of an ungreased 9 inch spring form pan.
• Place the pan in the freezer for 30 minutes.
• Remove the pan from the freezer and carefully spread the raspberry sherbet over the crust.
• Spread the lime sherbet over the raspberry and the orange sherbet over the lime.
• Top the sherbet with the remaining cream mixture.
• Cover and freeze for 3 hours or until very firm.
• When ready to serve remove from the freezer and let stand 10 minutes before removing the sides of the pan.
• Cut into 12 equal triangles.

What You Need:

• 1 (15 oz.) rolled refrigerated pie crust

• 1 T of butter, melted
• 1/2 T of red decorating sugar
• 1/2 T of blue decorating sugar
• 1/4 t of cinnamon
• 1 T of cold butter
• 1/4 C of apricot nectar
• 2 T of brown sugar
• 1 pint of vanilla ice cream
• 1 pint of strawberry ice cream
• 1 pint of blueberry ice cream
• 1 C of fresh raspberries
• 1 C of fresh blueberries

• Unroll the pie crust and allow it to stand at room temperature for 15 minutes.

• Preset the oven temperature control to 375 degrees.
• Line a baking sheet with parchment paper.
• Lightly flour a flat surface and lay the pie crust onto the flour.
• Brush the pie crust evenly with the melted butter.
• Sprinkle the crust with the red and blue decorating sugar.
• Sprinkle the crust evenly with the cinnamon.
• Cut the pie crust in half.
• Cut one half of the crust into 8 strips.
• Use a small star shaped cookie cutter to cut out stars in the remaining half of the pie crust.
• Place the strips and stars on the prepared baking sheet.
• Bake 11 minutes or until browned lightly.
• Remove to wire racks to cool.
• Place the cold butter into a skillet over low heat.
• When the butter has melted stir in the apricot nectar and brown sugar.
• Stirring constantly heat for 2 minutes or until the sugar has dissolved and the mixture takes on the consistency of syrup.
• Place 1 small scoop of each type of ice cream into 4 serving bowls.
• Stop the ice cream with the raspberries and blueberries.
• Pour the syrup over the ice cream and fruit.
• Top each bowl with 1 stripe on each side of the bowl.
• Add 3 stars over the middle.

• 1 (12 oz.) container of whipped topping, thawed

• 3 1/3 C of malted milk balls, coarsely chopped and divided
• 12 frozen ice cream sandwiches

How to Make It:

• Place the whipped topping into a large mixing bowl.

• Fold 3 C of the malted milk balls into the topping well.
• Spread the topping over the ice cream sandwiches.
• Sprinkle the top of each sandwich evenly with the remaining milk balls.
• Cover and freeze 3 hours or until very firm.

Makes 12 servings

This easy to fix dessert will keep you cool!

Sparkler Frozen Cheesecake

What You Need:

• 1 1/2 C of cream filled chocolate sandwich cookies crumbled

• 1/4 C of butter, melted
• 1 (8 oz.) pkg. cream cheese, at room temperature
• 3/4 C of confectioners’ sugar
• 1 (10 oz.) pkg. frozen sweetened raspberries, thawed
• 3/4 C of cranberry juice, divided
• 1 t lemon juice
• 2 C heavy whipping cream, whipped

• Place the cookie crumbs into a shallow bowl.

• Stir in the melted butter.
• Press the mixture into the bottom of an ungreased 9 inch pan.
• Place the cream cheese and sugar into a large mixing bowl and beat until combined.
• Carefully fold the thawed raspberries into the mixture.
• Add 1/2 C of the cranberry juice and the lemon juice and beat until blended together well.
• Spread the mixture over the crust.
• Carefully spoon the remaining cranberry juice over the top and using a knife cut through the batter in a swirling motion.
• Cover the cheesecake and freeze overnight.
• When ready to serve remove the cheesecake from the freezer and let stand for 15 minutes.
• Place 3 to 4 sparklers into the cheesecake and light.

• 1 (8 oz.) pkg. cream cheese softened
• 1 1/2 C of milk
• 1 (3 oz.) box of lemon instant pudding and pie filling
• 1 T lemon peel, grated
• 1 (6 oz.) graham cracker pie crust
• 1 pint of fresh blueberries
• 1 pint of fresh raspberries
• 2 fresh whole strawberries

How to Make It:

• Mix together with an electric mixer the cream cheese and 1/2 C of milk until blended.

• Pour in the remaining milk, the pudding powder and the lemon peel and beat on low speed 2 minutes or just until blended together.
• Pour the mixture into the pie crust and spread out evenly. Cover and chill from 1 to 24 hours.
• When ready to serve outline the cheese cake with fresh raspberries.
• Place blueberries along the bottom of the cheese cake right above the raspberries to form a smiling mouth.
• Cut one strawberry in half and place for the eyes.
• Place the other strawberry in the middle for the nose.
• Place the remaining blueberries and raspberries in a bowl and serve as a topping.

Makes 8 servings

Make a big, bright happy face on this dessert and the good mood is going to rub off on all your guests Try some apple chunks or slices of banana to make the nose and eyes, add some strawberries in place of the raspberries. Top with whipped cream before you serve.


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Picnic Shortcakes

What You Need:

• 3 C of fresh strawberries, sliced

• 1/4 C + 3 T of sugar, divided
• 2 C of flour
• 3 t baking powder
• 1/2 t salt
• 1 C of heavy whipping cream
• 1/2 C + 1 T of butter, melted and divided
• 1/2 C miniature red white and blue chocolate chips
• 2 C whipped topping, thawed

• Place the strawberry slices in a bowl and sprinkle evenly with 1/4 C of sugar.

• Cover and refrigerate until ready to use.
• Preset the oven temperature to 375 degrees allowing the oven to preheat.
• Lightly spray a baking sheet with a non stick cooking spray.
• Place the flour, 2 T of sugar, baking powder and salt into a large mixing bowl and toss to combine.
• Pour the cream and 1/2 C of the melted butter into a separate bowl and whisk until blended together well.
• Pour the cream mixture into the dry ingredients and stir until the batter becomes thick.
• Fold the colored chocolate chips into the batter.
• Drop the batter by 1/3 C onto the baking sheet placing them about 1 inch apart.
• Brush the batter with the remaining melted butter.
• Sprinkle evenly with the remaining sugar.
• Bake 18 minutes or until a golden brown.
• Transfer to wire racks to cool.
• To assemble the shortcakes place the strawberries over 8 of the shortcakes.
• Add a dollop of whipped topping and to with the remaining shortcakes.

• 1 (7 1/2 oz.) refrigerated pie crust, unbaked

• 1 T+ 1/2 C of sugar
• 1/2 t + 1/4 t ground cinnamon, divided
• 2 t butter, melted
• 1/2 C brown sugar, packed
• 1/4 C of cold butter
• 3 T water
• 2 T light corn syrup
• 1/2 t + 1 t of vanilla
• 1/4 C of butter, room temperature
• 1/4 C of powdered sugar
• 1/2 t salt
• 1/4 t cream of tartar
• 1 egg
• 1/2 C of milk
• 1 1/4 C of flour

• Allow the oven to preheat to 350 degrees.
• Place the pie crust into a 9 inch pie plate.
• Mix together 1 T of sugar and 1/2 t of cinnamon in a small mixing bowl.
• Brush the melted butter over the entire pie crust.
• Sprinkle the crust evenly with 1 t of the cinnamon sugar mixture.
• Place the brown sugar and the cold butter into a saucepan.
• Stir the water, corn syrup and the remaining cinnamon into the mixture.
• Place the pan over medium heat and bring the mixture to a gentle boil stirring to dissolve the sugar.
• Boil the mixture gently for 2 minutes.
• Remove the pan from the heat and stir in 1/2 t of vanilla.
• Beat the softened butter with an electric mixer on medium speed for 30 seconds.
• Beat in the remaining sugar, the powdered sugar, baking powder, salt and cream of tartar until well blended.
• Add the egg and remaining vanilla and beat until blended together well.
• Slowly add the milk beating as you add to blend in.
• Add the flour and continue beating until moistened well.
• Spread the mixture into the prepared pie crust.
• Carefully pour the syrup mixture over the top of the entire pie and sprinkle with the remaining cinnamon sugar mixture.
• Cover the edges of the pie crust with heavy duty aluminum foil to keep them from overbrowning.
• Bake the pie 25 minutes then remove the foil.
• Continue baking 20 minutes or until the top of the pie is puffed and a toothpick inserted in the center comes out clean.
• Cook 30 minutes before cutting.

• 1 1/2 C of flour
• 1/2 t salt
• 1/2 C of shortening
• 4 T of water
• 3/4 C of sugar
• 2 (14 1/2 oz.) cans pitted tart cherries
• 1 T of butter
• 1/4 t almond extract
• 4 drops of red food coloring

• Preset the oven temperature to 450 degrees.
• Place the flour and salt into a bowl and toss to combine.
• Cut the shortening into the mixture until the mixture turns into coarse crumbs.
• Add enough of the water to form the dough into a ball.
• Chill the dough for 30 minutes or until cold enough to handle.
• Flour a flat surface and roll the dough into a 1/8 inch circle.
• Cut the dough into 8 5 inch circles.
• Place the dough circle over the top of oven proof custard cups or bowls.
• Place the bowls onto an ungreased cookie sheet.
• Bake 10 minutes or until golden brown.
• Remove and allow to cool 5 minutes then remove from the top of the bowls and place on wire racks to cool completely.
• Place the sugar and cornstarch into a saucepan.
• Drain the cherries but reserve 1 C of the juice.
• Blend the reserved juice into the sugar and stir until the mixture is smooth.
• Place the pan over medium heat and stirring often, bring the mixture to a boil.
• Once boil cook 2 minutes stirring continuously until the sauce has thickened.
• Remove the pan from the heat and gently fold in the cherries.
• Add the butter, extract and food coloring and stir until blended in well.
• Allow the mixture to cool to room temperature then spoon evenly into the 8 tart shells.

• 1 (15 oz.) pkg. refrigerated pie dough
• 2 T butter, melted
• 2 T + 2 1/2 t sugar
• 1/2 t ground cinnamon
• 1/3 C of red white and blue baking chips

• Set the oven temperature at 400 degrees and allow the oven to heat.

• Coat a cookie sheet with a non stick cooking spray.
• Roll the pie dough onto a lightly floured flour surface.
• Using a star shaped cookie cutter cut the dough being sure to reroll the scraps until all the dough is used.
• Place the stars on the prepared cookie sheet 1 inch apart.
• Brush each star generously with the melted butter.
• Place the sugar into a small mixing bowl.
• Add the cinnamon and stir until blended in well.
• Sprinkle the stars evenly with the sugar mixture.
• Place the red, white and blue baking chips on the top of each star.
• Bake 7 minutes or until the edges just begin to turn a golden brown.
• Remove the stars to wire racks to cool.

• 1 (16.3 oz.) can large flaky refrigerated biscuits

• 3 T of strawberry preserves
• 1 1/2 T grated orange peel
• 1 T coarse white sugar
• 1/2 C of whipping cream
• 2 t granulated sugar
• 1/4 t vanilla
• 2 C of fresh strawberries, sliced
• 1 C of fresh blueberries

• Heat the oven to 350 degrees.
• Generously spray a large cookie sheet with a cooking spray.
• Separate the dough into 8 biscuits.
• Separate each biscuit into 2 layers.
• Spread 1 t of preserves between each layer.
• Place the biscuits back together and seal
• Cut each biscuit in half and place on the cookie sheet with the rounded edges overlapping to form butterfly wings.
• Press the edges together where they touch.
• Continue this with the remaining 7 biscuits.
• Spread the remaining preserves over the top of the biscuits.
• Sprinkle each set of butterflies evenly with the orange peel and coarse sugar.
• Bake 13 minutes or until gold brown.
• Allow the biscuits to cool 5 minutes.
• Beat the whipping cream in a small bowl until peaks begin to form.
• Beat in the sugar until dissolved.
• Beat the vanilla in well.
• Place 2 slices of strawberries on each butterfly wing.
• Place a blueberry on the bottom strawberry and attach with a toothpick.
• Pipe the whip cream mixture between the two wings to form the body and around the edge of each wing top for form the antennas.

• 1 (3 oz.) pkg. vanilla instant pudding and pie filling
• 2 C of cold milk
• 1 (16 oz.) pkg. frozen banana breakfast quick bread loaf, thawed and cubed
• 1 (20 oz.) can of cherry pie filling
• 1 (20 oz.) can of blueberry pie filling
• 1 (8 oz.) container of whipped topping, thawed

• Prepare the vanilla pudding as directed on the box using the cold milk.
• Place half of the bread cups into a large glass bowl.
• Cover the bread cubes with 1/2 of the cherry pie filling.
• Spread 1/2 of the pudding over the pie filling.
• Cover the pudding with 1/2 of the blueberry pie filling.
• Place 1/2 of the whipped topping over the top.
• Add a second layer in the same order.
• Cover and refrigerate for no longer than 24 hours.

What You Need:

• Place the cranberry sauce into a large mixing bowl.
• Sprinkle the marshmallows into the bowl.
• Add the pineapple and lemon juice.
• Fold the whipped topping into the mixture until well blended and fluffy.
• Cover and refrigerate until well chilled.

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Patriotic Gelatin Cups

What You Need:

• 1 (6 oz) pkg. blue gelatin
• 1 (6 oz.) pkg. red gelatin
• 1 (8 oz.) container frozen whipped topping thawed

• Prepare both types of gelatin as directed on the box for Jigglers.
• Pour the prepared gelatin into separate 13X9 inch baking pans.
• Refrigerate the gelatin 2 hours or until firm.
• Remove the gelatin and cut both types into cubes.
• Place a layer of the red gelatin into the bottom of dessert glasses.
• Add 1 T of the whipped topping.
• Top with the blue gelatin cubes.

What You Need:

• 2 C of cranberry juice, boiling
• 2 (3 oz.) pkgs. strawberry gelatin
• 1 1/2 C club soda, chilled
• 1 t lemon juice
• 1 1/2 C of fresh blueberries, divided
• 1 1/2 C of fresh raspberries, divided
• 1 C of fresh strawberries, sliced
• 1/2 C of fresh whole strawberries
• 1 (8 oz.) container of whipped topping, thawed

• Pour the boiling cranberry juice into a large mixing bowl.
• Sprinkle the gelatin into the boiling juice and carefully stir until the gelatin has completely dissolved.
• Let the mixture stand for 10 minutes.
• Stir in the club soda and lemon juice until blended in well.
• Cover and chill for 45 minutes or until the gelatin is just beginning to set.
• Gently fold in 1 C of the blueberries, 1 C of the raspberries and the sliced strawberries.
• Spray a 6 C ring mold with a non stick cooking spray.
• Pour the gelatin into the mold and chill for 4 hours or until firm.
• To serve, place lettuce leaves on a serving platter.
• Unmold the gelatin onto the lettuce leaves.
• Fill the center of the mold with the remaining blueberries, raspberries and whole strawberries.
• Dot the top of the mold with dollops of the whipped topping and serve.

Makes 8 servings

Preparation Time: approximately 15 minutes
Chilling Time: approximately 4 hours 45 minutes
Total Time: approximately 5 hours

This pretty gelatin mold is a refreshing treat on a hot July day. Blue gelatin can be used in place of the strawberry gelatin if you prefer.


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Blue Pretzel Dish

What You Need:

• 1 1/2 C pretzels, crushed

• 1/2 C of sugar
• 1/2 C of butter, melted
• 1 (8 oz.) pkg. cream cheese, softened
• 1 C confectioners’ sugar
• 1 (8 oz.) carton whipped topping, thawed
• 2 (21 oz.) cans of blueberry pie filling

• Place the crushed pretzels and sugar into a large mixing bowl.
• Stir the butter into the mixture until well combined.
• Press the mixture into the bottom only of a 13 X 9 dish.
• Place the cream cheese into a mixing bowl.
• Beat the confectioners' sugar in until the mixture become smooth.
• Fold in the whipped topping until blended together well.
• Spread the mixture evenly over the top of the crust.
• Spread the blueberry pie filling over the cream cheese mixture.
• Cover and chill 30 minutes or until just ready to serve.

• 2 (12 oz.) bags frozen mixed berries
• 1/2 C dried cranberries
• 1/3 C of cranberry juice cocktail
• 1/4 C quick cooking tapioca
• 1/2 t cinnamon
• 1 C sugar
• 1/2 C baking mix
• 3/4 C of granola
• 5 almond biscotti cookies, crushed
• 2 T butter melted

• Place the berries into the bottom of slow cooker.
• Add the dried cranberries and cranberry juice stirring to combine.
• Stir in the tapioca, cinnamon and sugar until well blended.
• Cover the slow cook the mixture on high for 2 hours or until the fruit is tender.
• Preset the oven temperature to 350 allowing the oven to preheat.
• Line a baking sheet with foil being sure to completely cover the sheet.
• Place the baking mix and granola into a mixing bowl.
• Add the crushed cookies and toss to combine.
• Pour the melted butter into the bowl and gently toss to cover all the ingredients well.
• Spread the mixture evenly onto the prepared baking sheet.
• Bake 15 minutes or until crisp and golden brown.
• Sprinkle the mixture over the fruit in the slow cooker after 2 hours.
• Turn the slow cooker to warm and enjoy.

• 10 Carmel Corn rice cakes
• 1/2 C of strawberry jam
• 1 C of cream cheese, softened
• 1 C of cottage cheese
• 1 T of sugar
• 1/2 C of fresh raspberries
• 1/2 C of fresh blueberries

How to Make It:

• Spread each rice cake evenly with the strawberry jam.
• Place the cream cheese and cottage cheese in a mixing bowl.
• Sprinkle the sugar into the bowl and mix until the ingredients are blended well.
• Place a dollop of the mixture into the middle of the jam and carefully spread to the edges of the rice cake.
• Top each rice cake with the fresh raspberries and blueberries.

Makes 10 servings

This 4th of July dessert is a healthy addition to your picnic. The kids will love them because of the caramel and jam flavors. The adults will love them because they just taste great. Add any type of fruit or jam that you prefer.


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July Fourth Snowballs

What You Need:

• 1 C of flour

• 3/4 C + 3/4 C of sugar, divided
• 1/2 C of unsweetened cocoa powder
• 3/4 t of baking soda
• 1/4 t of baking powder
• 1/4 t of salt
• 3/4 C of buttermilk
• 1/3 C of vegetable oil
• 1 large egg
• 2 T of cool water
• 1 envelope unflavored gelatin
• 3 T of egg white powder
• 1/2 C of warm water
• 2 C sweetened flake coconut
• Red and blue food coloring

How to Make It:

• Preset the oven temperature to 350 degrees allowing the oven to preheat.
• Spray eight 8 oz. oven safe bowls with a non stick cooking spray. Flour the bowls lightly shaking out any excess.
• Toss together the flour, 3/4 C of sugar and the cocoa powder in a large mixing bowl.
• Add in the baking soda, baking powder and salt tossing to combine.
• In a separate bowl whisk together the buttermilk, oil and egg until blended together well.
• Pour the buttermilk mixture into the flour mixture and whisk until just blended.
• Pour the batter evenly into the 8 prepared bowls.
• Place the bowls on a baking sheet and bake 20 minutes or until a toothpick comes out clean when inserted in the center of each.
• Place the bowls on wire racks and cool 10 minutes.
• Invert the bowls on the racks and cool to room temperature.
• Place the cool water into a microwave safe bowl and sprinkle the gelatin into the water.
• Let the gelatin stand in the water undisturbed for 5 minutes.
• Sprinkle the egg white powder into the warm water and whisk until blended well.
• With an electric mixer beat the mixture until it become foamy.
• Add the remaining sugar 1 T at a time, beating after each addition, until the mixture become glossy and thick.
• Place the gelatin mixture in the microwave and heat on high for 18 seconds.
• Pour the gelatin mixture into the egg white mixture and stir until blended in well.
• Place 1/3 of the coconut into a sealable bag.
• Place another third of the coconut into another sealable bag.
• Place enough red food coloring into one bag to turn the coconut the shade of red you desire.
• Place enough blue food coloring into the other bag to turn that coconut the shade of blue you desire.
• Shake the bags to evenly coat the coconut.
• Spread the egg white mixture evenly over all of the snowballs. Sprinkle the tops with the red, white and blue coconut dividing it among equally among them and pressing it into the egg white mixture to stick.

Makes 9 snowballs

This old favorite can help cool off your crowd on that hot Fourth of July day. If you are serving them to children top each snowball with a sparkler. Just be careful and remember to help the children remove the sparkler before they burn too far down. If serving to adults place a small American flag into each snowball.


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Pretty Patriotic Pizza

What You Need:

• 1 (16 1/2 oz.) pkg. refrigerated sugar cookie dough

• 1 C of sugar, divided
• 2 T of cornstarch
• 1/2 C of orange juice
• 1/4 C of lemon juice
• 1 (8 oz.) pkg. cream cheese, room temperature
• 1 T of milk
• 1 t orange peel, grated
• 2/3 C of heavy whipping cream
• 1 apple, peeled and sliced thin
• 1 1/2 C of fresh strawberries, halved
• 1 C seedless dark purple grapes, halved
• 1 banana, sliced thin
• 1 C of fresh raspberries
• 1/2 C of fresh blueberries

• Preset the oven temperature to 350 degrees and let the oven preheat.
• Remove the cookie dough and let it stand at room temperature for 10 minutes.
• Carefully spread the dough onto an ungreased pizza pan.
• Bake the dough 15 minutes or until a golden brown.
• Remove and allow the dough to cool on the pan.
• Dump half of the sugar into a small saucepan.
• Add the cornstarch and toss slightly to combine.
• Pour the orange and lemon juice into the mixture.
• Place the pan over medium heat bringing the mixture to a steady boil.
• Continue boiling for 2 minutes stirring constantly then remove the pan from the heat, setting aside to cool.
• Cube the cream cheese and place in a large mixing bowl.
• Pour the milk over the cream cheese.
• Add the orange peel and the remaining sugar.
• Beat the mixture until blended together well and smooth.
• Place the whipping cream into a small mixing bowl.
• Beat the whipping cream until soft peaks begin to form.
• Fold the whipping cream into the cream cheese mixture until blended in well.
• Spread the mixture over the cooled crust.
• Place the apple slices around the outside edge of the crust.
• Next layer the strawberry halves around the crust.
• Circle the halved grapes on next.
• Add the bananas to the ring.
• Place the raspberries onto the crust next.
• Finish the ring with the blueberries.
• Spread the reserved glaze evenly over the all the fruit.
• Place covered in the refrigerator for about 1 hour or until chilled.

What You Need:

• 1 C of cold milk

• 1 (3.4 oz.) box instant lemon pudding mix
• 1 (8 oz.) container of sour cream
• Assorted red and blue berries

How to Make It:

• Pour the milk into a large mixing bowl.
• Whisk in the pudding mix for 2 minutes or until dissolved.
• Let the dip stand for 2 minutes or until soft set.
• Whisk in the sour cream until well blended.
• Cover and chill for 15 minutes or until ready to serve.
• Place the fruit onto a platter.
• Place the dip in the middle and use toothpicks to dip the fruit.

Makes 8 servings

Preparation Time: approximately 5 minutes

This simple but delicious dessert will be a hit at your July 4th celebration. Any type of fruit such as raspberries, strawberries, blueberries, blackberries or even watermelon chunks will work.

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