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4TH OF JULY RECIPES

1.  RED WHITE AND BLUE BROWNIE PIZZA

INGREDIENTS:

brownie crust

use your favorite brownie mix, and get the ingredients according to the mix

cream cheese frosting and toppings

1 pkg (8 oz) cream cheese, at room temperature
¼ cup sugar
1 tsp vanilla extract
1 cup fresh blueberries
2 to 3 cups sliced strawberries

INSTRUCTIONS:

Preheat oven to 350 F degrees (or however your mix directs) 

Prepare a pizza pan or a large cookie sheet with parchment paper.

In your mixer add all the brownie ingredients and and mix just until everything is well blended. 

Spread the brownie mix over the parchment paper to form a circle that's about 14 inches in diameter.

Bake for 20 minutes (or however your mix directs, it may be shorter depending on how thin you make the pizza so keep an eye on it).

Let it cool completely.

In your mixer add the cream cheese, sugar and vanilla extract and mix well until smooth.

Using a spatula spread the cream cheese mixture evenly over the brownie crust.

Arrange berries over the cream cheese mixture.

Slice and serve. Refrigerate leftovers.

Recipe and Image from Jo Cooks

2.  RED WHITE AND BLUE STRAWBERRY CHEESECAKE BITES

INGREDIENTS

10 large strawberries
40 blueberries
4 oz. cream cheese, softened
1/4 c. confectioner's sugar
1/8 to 1/4 tsp. almond extract

INSTRUCTIONS

Place softened cream cheese, confectioner's sugar, and almond extract in a small bowl; stir until well combined and smooth.

Chill for about 10 to 15 minutes.

While cream cheese mixture chills, rinse strawberries and pat dry with paper towels. Leaving leaves on, slice each strawberry in half lengthwise and set aside on a plate or serving platter with the cut side up. {If strawberry halves do not sit level on the platter, cut a very tiny slice from the rounded side of the berry half to create a flat spot for it to sit upon.}

Spoon cream cheese mixture into a piping bag fitted with a large star tip. {If you don't have a piping bag, you can use a zip-top baggie. Cut off one of the bottom corners of the bag and use it to pipe through.} Pipe cream cheese mixture onto each of the strawberry halves.

Top each strawberry half with two blueberries.

Serve immediately or refrigerate for up to about 3 hours.

Recipe and Image from The Kitchen is my Playground

3.  BLUEBERRY CAPRESE SALAD

INGREDIENTS:

12 ounces cherry tomatoes, halved or quartered if large
6 ounces (1 cup) fresh blueberries
8 ounces mozzarella balls (ciliegine or bocconcini), halved or cut into bite-sized pieces
1/4 cup fresh basil leaves, torn if large
2 tablespoons olive oil
1 tablespoon balsamic vinegar
sea salt and freshly ground black pepper, to taste

INSTRUCTIONS:

Combine tomatoes, blueberries, and mozzarella balls in a bowl.

Toss with basil leaves, olive oil, and balsamic vinegar.

Season to taste with salt and pepper. (Can be made a few hours ahead of time, just cover and refrigerate until ready to serve.)

Recipe and Image from Love and Olive Oil

4.  MOJITO FRUIT SALAD

INGREDIENTS:

4 cups chopped watermelon
1lb strawberries, chopped
6oz raspberries
6oz blueberries
1/4 cup mint, chopped (NOT 1/4 cup chopped mint)
1/4 cup fresh lime juice (about 3 limes)
3 Tablespoons powdered sugar

INSTRUCTIONS:

Add watermelon, strawberries, raspberries, blueberries, and mint in a large bowl.

Stir together lime juice and powdered sugar in a small bowl then pour over fruit and berries.

Gently toss with a spatula then let sit in the refrigerator for at least 15 minutes before serving to allow the natural juices in the fruit to start coming out.

Recipe and Image from Iowa Girl Eats