Apple to the Core 

   4th of July

 

 

*Quick Tip - Keep your food cold outdoors - Nestle your picnic dishes in a small, plastic wading pool lined with ice.

Kool-Aid Super Sour Kool Kubes

Mix 2 envelopes any flavor Kool-Aid Unsweetened Mix with 1/3 cup sugar and 3/4 cup water in glass measuring cup; stir until dissolved. Pour evenly into plastic ice cub tray. Freeze 3-5 hours until firm. Makes about 14.  For a Super Sour Twist - Add the cubes to any flavor of regular strength Kool-Aid!

Red, White & Blue Parfaits

Prepare Jell-o brand Strawberry and Berry Blue Flavor Gelatins separately as directed on the package for Jigglers. Cut into small cubes. In parfait glasses, layer with thawed Cool Whip for a neat red, white and blue dessert!

 

Refreshing Fast Fruit Freezes

Pina-Colada Ice - Drain one 20 ounce can of juice packed pineapple chunks. Save 3/4 cup juice. Spread chunks on baking sheet and freeze until hard. Put chunks, juice and 1/4 cup canned cream of coconut into a blender or food processor. Process until smooth. Makes 2½ cups.

Apricot Sorbet - Freeze 1 unopened 16 oz can syrup-packed apricot halves overnight. To prepare, dip can in warm water, open at both ends and push out block. Cut into chunks and put in blender or food processor. Add 1 tbl lemon juice and 2 tbl sugar. Process (scraping sides of blender often) until smooth. Makes 2 cups.

Strawberry-Lemon Slush - Put one 6 ounce can frozen pink lemonade and 1 pint (12 oz) hulled strawberries in you r blender or food processor. Process until smooth. Crush 30 ice cubes into coarse chunks, add to strawberry mixture and process until smooth. Makes 5 cups

 Skewered Grilled Potatoes

  • 2 lbs red potatoes, quartered

  • 1/2 cup water

  • 1/2 cup Miracle Whip Salad Dressing

  • 1/4 cup chicken broth

  • 2 tsp dried oregano leaves

  • 1 tsp garlic powder

  • 1/2 tsp onion powder

Place potatoes and water in 2 qt casserole; cover. Microwave on high 12-15 minutes, stirring after 8 minutes, drain. Mix remaining ingredients. Stir in potatoes; cover. Refrigerate 1 hour. Drain, reserving salad dressing mixture. Arrange potatoes on skewers. Place on preheated grill. Grill, covered, for 4 minutes. Rotate skewers; brush with reserved salad dressing mixture. Continue grilling 4 minutes.

 

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Lemonade Cake Recipe

  • 1 pkg (2 layer size) lemon cake mix

  • 1 pkg (4 serving size) Jell-o lemon flavored instant pudding and pie filling

  • 4 eggs

  • 1 cup water

  • 1/4 cup oil

  • Lemonade Glaze - recipe follows

Combine cake mix, pudding mix, eggs, water and oil in large mixer bowl. Blend well; then beat at medium speed for 4 minutes. Pour into a greased and floured 13x9" pan. Bake at 350º for 45 - 50 minutes or until toothpick inserted in center comes out clean and cake begins to pull away from the edges of pan. Cool in pan about 5 minutes. Thoroughly prick warm cake with utility fork completely through to bottom of cake. Gradually spoon Lemonade Glaze over cake until completely absorbed. Cook and cut into squares.

Lemonade Glaze - Combine 2 scoops (about 1/2 cup) of Country Time Lemonade flavor drink mix, 1/2 cup water and 2 tbl melted butter or margarine in a bowl. Add 2 cups confectioners sugar, blending well with fork or wire whip. OR you can use 1 can (6 oz) frozen lemonade concentrate; omit the water and butter.

For High altitude: use large eggs, add 1/4 cup all purpose flour; and increase water to 1½ cups; bake 50 minutes.

Ham 'n Tater Loaf

  • 4 cups chopped cooked ham (about 1½ lbs)

  • 3/4 cups mayonnaise, divided

  • 1/2 cup diced celery

  • 1/2 cup diced sweet pickles

  • 3 tbl pickle juice

  • 2 tsp prepared mustard, optional

  • 1 tsp salt

  • 2½ cups potatoes, cooked, peeled and cubed

Line a 9" loaf pan with waxed paper. Mix ham with 1/2 cup mayonnaise. Press into bottom of pan. Mix next five ingredients with remaining mayonnaise. Add potatoes, toss. Press lightly over ham layer. Cover; chill for at least four hours. Unmold on a lettuce covered plate. Garnish with cherry tomatoes. 

Spiked Peach Sorbet

  • 1¼ pounds fresh peaches, peeled, pitted and cut up (about 2½ cups)

  • 3 tbl lemon juice

  • 1 cup sugar

  • 1 cup boiling water

  • 1 cup dry white wine

  • 1½ tsp grated orange peel

  • Long, thin strips of orange peel, optional for garnish

  • Raspberries, optional for garnish

In blender container or food processor bow., combine peaches and lemon juice; cover and blend or process until smooth. In large mixing bowl, stir together sugar and one cup boiling water until sugar is dissolved. Stir in peach mixture, wine and grated oranges peal. Turn into a 9x9x2" pan; cover and freeze 3-4 hours or until firm. Break into chunks; transfer to a chilled, large mixer bowl. Beat with an electric mixer on medium speed till smooth. Return to pan; cover. Freeze for several hours or till firm. To serve, let stand 20 minutes at room temperature before using an ice cream scoop for scooping into dessert dishes. Serve with orange peel strips and berries. Makes 8 servings.

Nestle's Independence Day Cake

  • 1 cup water

  • 1 cup instant mashed potato buds

  • 2-2/3 cup water all-purpose flour

  • 1 tbl baking powder

  • 3/4 tsp salt

  • 2 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 2-2/3 cup granulated sugar

  • 1 cup (2 sticks) butter, softened

  • 4 large eggs

  • 3/4 cup milk

  • 2 cups Nestle Toll House semi-sweet chocolate mini-morsels

  • 1 container (8 oz) Cool Whip, thawed

  • 2 cups sliced strawberries

  • 1/2 cup blueberries

Preheat oven to 350º. Grease and paper-line 13x9" baking pan. 

Heat water to boiling in small saucepan; remove from heat. Stir in potato buds until moistened. Cool to room temperature. Combine flour, baking powder, salt, cinnamon and nutmeg in a medium bowl. Beat sugar and butter until crumbly. Add eggs one at a time, beating well after each addition; beat in potatoes. Gradually beat in flour mixture alternately with milk. Stir in morsels. Spoon into prepared baking pan. Bake 45-55 minutes or until wooden pick inserted in center comes out clean. Cook in pan for 15 minutes. Invert onto wire rack to cool completely. Transfer to serving platter. Frost sides and top of cake with whipped topping. Arrange strawberry slices to across cake, overlapping each piece slightly to represent the stripes and blueberries to represent the stars. Makes 12 servings.

 

Easy Patriotic Snacks

  • Sprinkle fresh blueberries and strawberries over vanilla ice cream or yogurt
  • In tall glasses, layer cubes of any red flavor Jell-o, Cool Whip Topping and cubes of blue Jell-O.
  • Sprinkle sugar cookies with blue and red sugar before baking
  • Add red and blue coloring to vanilla frosting to decorate cookies, cupcakes or cakes.
  • Wrap red, white and blue jelly beans in clear plastic bags. Tie with patriotic ribbons.

Patriotic Punch

  • 1 qt prepared Kool-Aid Berry or Blue Raspberry Lemonade soft drink mix

  • 1 pkg Kool-aid, any red flavor

  • 2 cups cold water

  • 2 cups chilled pineapple or orange juice

  • 1 bottle (1 liter) chilled club soda or seltzer

Pour prepared berry soft drink into 3 plastic ice cube trays. Freeze 3 hours or overnight until frozen. Measure fruit soft drink mix into cap to 2-qt line. Place in plastic or glass pitcher. Add water and juice; stir to dissolve.  Pour into punch bowl just before serving. Stir in club soda and blue ice cubes. Make sure everyone gets a blue ice cube! Makes 8 servings. 

4th of July Cupcakes

  • 1 pkg (2 layer size) white cake mix or cake with pudding in the mix

  • 1/4 cup Kool-Aid sugar-sweetened soft drink mix, any red flavor 

  • 1 container (16 oz) ready-to-spread vanilla frosting

  • red, white and blue sprinkles

Prepare and bake cake mix as directed on the package for cupcakes, adding soft drink mix before beating. Spread cooled cupcake with frosting and decorate with sprinkles or decorating gel if desired. Place a small American Flag in the center for an extra patriotic effect.

 

Patriotic Wreath

Start with a pre-made wreath mad of dried twigs. Weave berry vines through the twigs. Cut sprays of artificial blueberries and cherries into three sections and hot-glue to wreath. Bundle small clusters of dried Australian daisies (or any small white flowers) and wrap the stems with wire. Tack the flowers into wreath with hot glue. Insert flag stems at the bottom of wreath with flag leaning forward slightly. Glue securely.

The All American Dessert

  • 4 cups boiling water

  • 1 pkg (8 oz) of gelatin, any red flavor

  • 1 pkg (8 oz) of gelatin, blueberry flavor

  • 2 cups cold water

  • 1 tub (8 oz) Cool Whip, thawed

  • 1 large Sara Lee Pound Cake cut into cubes

  • 2 cups sliced strawberries

Stir 2 cups boiling water into each flavor of gelatin in separate bowls 2 minutes or until completely dissolved. Stir 1 cup cold water into each bowl. Pour into separate 13x9" pans. Refrigerate at least 3 hours or until firm. Cut into 1/2" cubes. 

Layer gelatin cubes, whipped topping, pound cake and strawberries in 3 qt clear serving bowl. Garnish with remaining whipped topping. Refrigerate at least one hour or until ready to serve. Store leftover dessert in refrigerator.

Knudsen Brownie Flag Cake

  • 1 pkg brownie mix (21.5 oz)

  • 1 carton Knudsen sour cream (16 oz)

  • 1/3 cup firmly packed brown sugar

  • 1 pint strawberries, halved lengthwise

  • 1/2 blueberries

Prepare and bake mix as directed on package for a 13x9 inch baking pan. Cool completely. Blend sour cream and brown sugar until smooth. Spread over cooled brownie. Tope with berries in a flag design. Makes 12 servings.

 

Fun Flag Facts:

  • Flags are used until they are worn out and then they are destroyed, preferably by burning.

  • Francis Scott Key wrote the words to "The Star-Spangled Banner" on the back of an envelope.

  • You can fly the flag upside down but only in an emergency. It means, "Help! I'm in trouble!"

  • The U.S. flag has 50 stars representing the 50 states and 13 stripes representing the original 13 colonies.

  • An expert in the history of flags is called a "vexillologist".

July 4th Decorations

  • Bundle red licorice twists with ribbon to resemble firecrackers

  • Blow up red, white and blue balloons

  • Put small flag in a bud vase in front of each plate

  • For a centerpiece, put red, white and blue ornaments in a large bowl.

  • Tie patriotic bows all around

  • Twist and dangle red, white and blue streamers from roofs or light fixtures.

  • Drape red, white and blue bunting outdoors along fences, railings and doorways.

  • Tie red, white and blue ribbons around simple glass vases of fresh flowers, such as red, white and blue carnations.

  • Put red, white and blue votive candles all over your table.

  • Or make your own Stars and Stripes Candle. Decorate 10" white candles with star and stripes using red and blue nonflammable, nontoxic slick paint pens. Let dry in holder for 2 hours.

No Baking 10-Minute Flag Cake

  • 2 pints strawberries

  • 1 pkg (12 oz) frozen pound cake, thawed, cut into 14 slices

  • 1 1/3 cups blueberries, divided

  • 1 tub (12 oz) Cool Whip, thawed

Slice one cup of the strawberries; set aside. Halve remaining strawberries; set aside. Line bottom of 13x9" baking dish with cake slices. Top with 1 cup sliced strawberries, 1 cup blueberries and Cool Whip.

Place strawberry halves and remaining 1/3 cup blueberries on Cool Whip to make a flag design. Refrigerate until ready to serve. Makes 15 servings.

BLT  Dip

  • 1 container (16 oz) sour cream

  • 1 pkg (16 oz) bacon, cooked and crumbled

  • 1 1/2 tsp onion salt

  • 1/2 cup shredded cheddar cheese

  • 1 tomato, chopped, divided

  • 1 cup shredded lettuce

Mix sour cream, bacon and onion salt. Spoon into bottom of 1-quart star shaped dish or 9-inch pie plate. Top with cheese, 3/4 cup of the chopped tomato, lettuce and remaining chopped tomato. Refrigerate. Service with crackers. Make 12 servings.

Fourth of July Cheesecake

  • 1 1/2 cups graham cracker crumbs

  • 1 stick butter, melted

  • 1/4 cup granulated sugar

  • 2 (8 oz) pkgs cream cheese, softened

  • 2 cups powdered sugar

  • 1 tub (8 oz) Cool Whip, thawed

  • strawberry jam, heated

  • Fresh blueberries

Mix crumbs, butter and granulated sugar. Press onto bottom of 13x9" dish. Beat cream cheese and powdered sugar with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon cream cheese mixture over crust. Refrigerate at least one hour or overnight. Press star cookie cutter lightly into top of cheesecake. Drizzle warm jam to cover remaining surface of cheesecake. Carefully remove cookie cutters. Arrange blueberries around edge of cheesecake. Makes 12 servings.

Sunshine Swizzle

  • 1 tub Crystal Light Ruby Red Grapefruit Flavor Soft Drink Mix

  • 6 cups chilled club soda

  • 1 cup chilled orange juice

  • 1 tbl lime juice

  • Ice cubes

Place drink mix in large plastic or glass pitcher. Add club soda, orange juice and lime juice; stir to dissolve. Serve over ice. Garnish with quartered lime slices. Makes 7 servings.

 

More Holiday Fun!

Christmas  |  Easter  |  July 4th  |  Halloween  |  St Patrick's Day

Thanksgiving  |  Valentine's Day

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