4th of July Recipes - Copykat Chat Forums


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4th of July Recipes

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    1 package (2-layer size) white cake mix (plus ingredients to make cake-listed on box)
    1 package (4-serving size) JELL-O brand gelatin, any red flavor
    1 cup boiling water
    1/2 cup cold water
    3 1/2 cups (8-ounce container) Cool Whip brand whipped topping, thawed
    1 pint strawberries, washed and sliced
    1 cup blueberries, washed
    1 cup Kraft miniature marshmallows

    13 x 9 baking pan
    Large fork (two-pronged type)
    Medium mixing bowls
    Measuring cup
    Rubber scraper or large spoon
    Large tray or cutting board (must be larger than 13 x 9 pan)
    Table knife
    Aluminum foil


    Grease 13 x 9 pan with margarine and dust lightly with flour. Prepare, mix and bake cake mix according to package directions. Cool cake for 15 minutes.

    With large fork, make holes in cake about every 1/2 inch.

    Pour gelatin into mixing bowl. Add cup of boiling water and use scraper to mix thoroughly until gelatin is completely dissolved. Use measuring cup to pour gelatin over cake. (It will run down into holes, making sliced cake have red stripes.)

    Chill cake in refrigerator 3 to 4 hours.

    Cover tray with aluminum foil.

    Put about one inch of warm water in kitchen sink. Take pan out of refrigerator and dip bottom (don't let water come up over sides) into water for about 10 seconds. Put large tray on top of cake, and invert.

    Frost sides and top with whipped topping. Arrange strawberries and marshmallows in alternating rows for stripes, leaving upper left for field of blueberries. Chill again until time to serve.

  • #2
    4th Of July Red, White, And Blue Pizza Recipe
    Serves/Makes: 4

    Ready in: < 30 minutes
    Difficulty: 2
    (1=easiest :: hardest=5)

    1 pint Strawberries, hulled and halved
    1 pint Blueberries
    1 tablespoon Sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
    1 teaspoon Sugar, divided
    1 tablespoon Brandy (optional)
    4 Pizza Crusts (6" size), homemade or store-bought
    1 1/2 cup Whipped topping, thawed

    Preheat oven to 450 degrees F. Combine strawberries, blueberries, 1 teaspoon of the sugar and the brandy. Sprinkle pizza crust with the remaining sugar.

    Bake 6-8 minutes on baking sheet; cool slightly. Fill with crust with strawberries and raspberries. Serve with a big dollop of whipped topping.

    This recipe for 4th Of July Red, White, And Blue Pizza serves/makes 4.

    4th. of July Dessert Recipe


    1 large package of any red gelatin
    2 cups boiling water
    2 cups cold water
    1 (8 oz.) whipped topping, thawed
    1 qt. strawberries sliced in half longwise
    50 blueberries

    Dissolve gelatin in boiling water in large bowl. stir in cold water, pour into long casserole bowl. refrigerate until firm.

    Spread whipped topping over gelatin. using the blueberries, place in upper left corner for star design and use the strawberries to make stripe design. Place a row of strawberries across the length of the pan, skip every other row for white stripe and do another stripe of strawberries until flag is complete. Refrigerate.

    Serve with a pound cake.

    This recipe for 4th. of July Dessert serves/makes 8.
    Last edited by wobin; 06-02-2006, 02:52 PM.


    • #3
      Fourth of July Recipes
      Pretzel Sparklers Recipe

      Pretzel Sparklers

      long rod pretzels
      white chocolate, melted
      sprinkles (red, white and blue) or star cake decorations
      or red sugar and blue sugar

      Melt the white chocolate. Dip the pretzel rod halfway into the melted chocolate then sprinkle the sprinkles over the wet chocolate. Lay on waxed paper or place in a cup to dry.


      • #4
        All-American No-Bake Blueberry Pie

        1 (3 ounce) package raspberry or strawberry-flavored gelatin
        2 1/2 cups fresh or frozen blueberries* -- divided
        1 (6 ounce) ready-to-use 9-inch graham cracker pie
        1 cup whipped cream

        Prepare gelatin according to package directions. Refrigerate until gelatin
        mounds when dropped from spoon and is almost set, about 2 hours. Stir
        gently to break up gelatin; stir in 2 cups of the blueberries. Spoon into
        pie crust; cover and refrigerate until set, 3 to 4 hours.

        To serve: Top pie with whipped cream dolloped with a spoon or piped with a
        decorative star tip. Decorate pie with remaining blueberries.

        "Celebrate Independence Day with this no-bake blueberry pie topped
        with whipped cream. What could be more American?"
        "The North American Blueberry Council"



        • #5
          Watermelon Star Salads

          Festive and Pretty - Red - White _ and Blue
          * Exported from MasterCook *

          Watermelon Star Salads

          Recipe By :recipe by GinnyP @ Recipe*Zaar

          Serving Size : 2 Preparation Time :0:15
          Categories : A Must Try A Picnic Planner
          Assign Creative/Interesting/Unusual
          Salads Watermelon

          Amount Measure Ingredient -- Preparation Method
          -------- ------------ --------------------------------
          lettuce leaves -- as desired
          1 slices watermelon -- 1 inch thick round slices, see directions
          1 cups cottage cheese -- small curd type
          If you want to use seasoned cottage cheese: add to the cottage cheese:
          1/8 teaspoon caraway seed
          1/2 teaspoon sugar
          1/4 teaspoon Accent&#174; -- MSG
          1/8 teaspoon white pepper
          1/4 teaspoon chives -- fresh chopped or dried
          1/8 teaspoon celery salt
          1/4 cup fresh blueberries -- or frozen blueberries, thawed

          Line 2 salad plates with lettuce leaves.

          Cut watermelon slice into 10 equal wedges; remove rind.

          Arrange 5 melon wedges on each plate in a circle with points outward to resemble a star.

          Spoon cottage cheese into centers of watermelon stars. Sprinkle blueberries over cottage cheese.

          "Festive and Pretty. Watermelon slices cut into triangles then assembled into a star shape, topped with cottage cheese and fresh blueberries."
          "Copied by Tom Shunick - A Receptarist on the shores of Rehoboth Bay, DE - June 1, 2006"
          - - - - - - - - - - - - - - - - - - -
          Attached Files


          • #6

            thanks for posting the pic.

            that is the neatest looking salad I have seen in a looong time and tasty too.


            • #7
              Blonde Brownies

              Blonde Brownies
              Yields - 36 brownies

              Golden brownies with pure brown sugar, butter and vanilla for a caramelesque, butterscotchy flavor.

              • 2 1/4 cups all-purpose flour
              • 2 1/2 teaspoons baking powder
              • 1/2 teaspoon salt
              • 1 3/4 cups packed brown sugar
              • 3/4 cup (1 1/2 sticks) butter or margarine, softened
              • 3 large eggs
              • 1 teaspoon vanilla extract
              • 2 cups (12-ounce package) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels

              PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan.

              COMBINE flour, baking powder and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in eggs and vanilla extract; gradually beat in flour mixture. Stir in morsels. Spread into prepared pan.

              BAKE for 20 to 25 minutes or until top is golden brown. Cool in pan on wire rack.


              • #8
                Dunkley's Macaroni Salad

                Dunkley’s Macaroni Salad

                1 (16 ounce) package salad macaroni
                1 cup celery, diced
                1 cup red onion, diced
                1 cup yellow or white onion, diced
                1 cup medium cheddar, diced (I used white cheddar)
                1 cup swiss cheese, diced
                1/2 cup Parmesan, grated
                1 cup dill pickles, diced
                1 cup salami, diced
                1 (6-ounce) can large, pitted black olives, drained, or 1 cup sliced
                1 - T. Lowry's garlic salt
                1-2 T. fresh minced garlic
                1/4 t. dried horseradish
                1/2 t. ground white pepper
                1-2 t. freshly ground black pepper
                1/2 t. cayenne pepper
                1/2 t. dry mustard
                1/2 t. celery salt
                1 (3-ounce) jar diced pimentos, rinsed & drained
                1 - 1&1/2 cups mayonnaise

                Add 2 quarts of water to a medium stockpot and bring to the boil. Add macaroni and cook until it is al dente (please do not overcook) about 9 minutes. Rinse until cool. Drain well and allow to dry out slightly.
                Add pasta to a large bowl. Carefully fold in celery, onion, cheddar, Swiss cheese, parmesan, dill pickles, salami, and black olives. Refrigerate the mixture overnight (or at least 2 hours). Mix the Lowry's garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery seeds together. Add to the salad. Fold in the pimentos. Fold in 1 cup of the mayo to start. Add up to a 1/2 cup more at a time if needed. Refrigerate again for about an hour.



                • #9
                  Fruit Salads

                  FRUIT SALADS

                  Fruit Salad with Mandarin Orange
                  1 (3.5 ounce) package instant
                  vanilla pudding mix
                  1 1/2 cups milk
                  1/3 cup frozen orange juice
                  concentrate, thawed
                  3/4 cup sour cream
                  1 (20 ounce) can pineapple
                  tidbits, drained
                  1 (15 ounce) can sliced
                  peaches, drained
                  1 (11 ounce) can mandarin
                  orange segments
                  2 bananas, sliced
                  1 apple - peeled, cored and sliced

                  1 In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
                  2 In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours

                  Fruit salad with pudding
                  lg can of pineapple chunks
                  lg can of peach slices
                  lg can of fruit cocktail
                  several bananas, sliced
                  several strawberries, sliced
                  lg pkg vanilla instant pudding
                  2-3 tablespoons Tang
                  a good handful of pecans, chopped

                  I open all the cans of fruit, dump in a LARGE bowl. I stir in the instant pudding, tang and pecans, gently fold in the bananas and strawberries. Refrigerate until chilled.


                  • #10
                    Hard Rock Sweet Coleslaw

                    Hard Rock Cafe's - Sweet cole slaw.

                    Serves : 8
                    Prep. Time : 8:15

                    1 1/4 cups real mayonnaise
                    1/4 cup heavy cream
                    3 Tbls. white vinegar
                    3 Tbls. granulated sugar
                    1/4 tsp. salt
                    1 head cabbage - chopped
                    3 med. carrots - shredded

                    -Combine all ingredients except the cabbage and carrots in a large bowl and blend until smooth with an electric mixer.
                    -Add cabbage and carrots and toss well.
                    -Cover and refrigerate overnight.


                    • #11
                      Amish Slaw

                      1 medium head cabbage, cored and shredded
                      1 medium onion, finely chopped
                      1 cup white sugar
                      1 cup vinegar
                      1 teaspoon salt
                      1 teaspoon celery seed
                      1 teaspoon white sugar
                      1 teaspoon prepared mustard
                      3/4 cup vegetable oil

                      1. In a large bowl, toss together the cabbage, onion, and 1 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.


                      • #12
                        Old Glory Cheesecake Bars

                        1-1/2 cups HONEY MAID Graham Cracker Crumbs
                        1/3 cup butter or margarine, melted
                        3 Tbsp. sugar
                        3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
                        3/4 cup sugar
                        1 tsp. vanilla
                        3 eggs
                        Red, white and blue decorating gels
                        Red, white and blue sprinkles

                        MIX crumbs, butter and 3 Tbsp. sugar; press onto bottom of 13x9-inch baking pan.

                        BEAT cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

                        BAKE at 350&#176;F for 30 minutes or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Remove cheesecake from pan. Cut into bars or star shapes using star-shaped cookie cutter. Decorate with colored gels and sprinkl


                        • #13
                          Grilled Apple Melt

                          2 slices pound cake
                          butter, softened
                          2 slices American or cheddar cheese
                          1/2 cup canned apple pie filling

                          1. Butter one side only of each slice of pound cake. Place one slice of cake, buttered side down, in skillet. Layer with one slice of cheese, pie filling and remaining slice of cheese. Top with second slice of pound cake, buttered side up.

                          2. Cook over low heat, turning carefully, until golden brown on both sides and cheese is melted.


                          • #14
                            Cajun Grilled Corn

                            6 ears corn, husked and cleaned
                            1/2 cup butter, softened
                            6 tablespoons Cajun seasoning


                            1 Peel back husks form the corn, remove strings and leave
                            just a few layers of husk on the corn.
                            2 Spread butter or margarine over each ear of corn.
                            Sprinkle Cajun seasoning lightly over each ear, or to taste.
                            Fold corn husks back over the corn. Wrap in foil.
                            3 Place on grill for 25 minutes, turning occasionally.
                            Unwrap foil, peel back husks and enjoy


                            • #15
                              bump for new members!