Get out your cameras, wave those flags high!! It's July and time to celebrate! We have some great, delicious food that is red, white and blue for you. It can be served at barbecue showers, indoor showers, kitchen showers and even elegant showers, they just look so great!!
(12) chocolate cupcakes (use a package mix for convenience) cooled
1-1/2 cups thawed Cool Whip whipped topping
12 small strawberries cut into 5 slices
1/4 cup blueberries
Spread cupcakes evenly with Cool Whip topping
Arrange 5 of the strawberry slices on top of each cupcake which will form the star shape. Fill the center of each star evenly with blueberries.
Store in the refrigerator until serving time.
1 qt. strawberries, divided
1-1/2 cups boiling water
2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin
Ice cubes
1 cup cold water
1 pkg. (10.75 oz.) pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Slice 1 cup of the strawberries; set aside. Halve the remaining 3 cups strawberries; set aside. Stir boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until gelatin is slightly thickened (consistency of unbeaten egg whites).
Line bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until set.
Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended; gently stir in whipped topping. Spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble the stripes of a flag. Arrange remaining 1/3 cup blueberries on cream cheese mixture for the stars. Store any leftover dessert in refrigerator.
1 teaspoon chili powder
1/8 teaspoon dried oregano
1 pinch onion powder
cayenne pepper to taste
garlic powder to taste
salt and pepper to taste
1/2 cup butter, softened
6 ears corn, husked and cleaned
Preheat grill for medium-high heat.
In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.
3 pounds new potatoes, scrubbed and quartered
1/2 cup Italian-style salad dressing
3/4 cup mayonnaise
1/4 cup chopped green onions
2 teaspoons chopped fresh dill
1 teaspoon Dijon mustard (optional)
1 teaspoon lemon juice
1/8 teaspoon pepper
Bring a large pot of water to a boil. Add potatoes, and cook for about 10 minutes, or until tender. Drain, and set aside to cool.
Meanwhile, in a large bowl, stir together the salad dressing, mayonnaise, green onions, dill, mustard, lemon juice, and pepper. When the potatoes are cooled, stir into the bowl until coated. Refrigerate for a couple of hours to blend flavors before serving.
Purchase cloth from your local fabric store that is made up of red, white and blue. Fold them like small diapers with white diaper pins. Put candies in the pockets of the "flag" diapers and place them strategically around the shower site for snacks! Also purchase small tiny American Flags and stick them in the green floral cushion material so they will stand tall around the room. Serve with this cheesecake and the cupcakes along with different drinks served in clear glasses such as red-colored punch or wine, white russians and blue-colored kool-aid. (Of course have the coffee, tea and any other drinks available as these red, white and blue drinks are for show mostly; however, some will enjoy them!)
For more ideas for party foods and treats, view all our recipes!