Independence
Day
Recipes
Make
the
4TH a
fire-cracker
of an
Event
Here
are some
great ideas
from Pond
Point to
make your
Holiday a
bang-up
event
_______________________________________________
July 4th or Independence Day celebrates the day our founding fathers signed the Declaration of Independence on July 4th, 1776
Decorating Ideas
String lights, either red, white and blue holiday lights or purchase specialty lights from a local party store
Place mini flags in a pot or in a piece of watermelon and use as a centerpiece for tables
Checkered tablecloths
Citronella candles come in many festive designs and are great for keeping the bugs away
Place your cooler of drinks in a red wagon
Decorate a cake with the American flag colors and or serve Strawberry shortcake with whipped cream and blueberries
To create extra seating place blankets and folding chairs on the lawn
Activities
Fun activities for your party include:
Croquet
Horseshoes
Ping-pong
Lawn darts
And if they are legal in your area – fireworks, if not find a location for your party where you can view local firework displays or walk to a local display
Just for Kids (of all ages!)Hoola hoops
Jump ropes
Frisbees
Invitation Wording
Break out the sparklers
And strike up the band
Let’s celebrate Independence Day
The best way we can!
Join us for a
4th of July Celebration
Menu
Hot dogs and hamburgers, made to order with a condiment buffet: Thousand Island dressing, assortment of cheeses, pickles, onions, sautéed mushrooms, bacon, guacamole, barbecue sauce and of course – ketchup and mustard.
Potato chips
Corn on the cob
Baked beans
Fruit salad
Or
for a change try some of the recipes below.
Drink
Recipes
Blueberry Sangria Lemonade
courtesy Sandra Lee
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Inactive Prep Time: 1 hour
Yield: 4 servings
1 1/2 cups frozen blueberries
1 (12-ounce) can frozen concentrated pink lemonade
1 bottle (750ml) Chardonnay
3 cups lemon lime soda (recommended: Sprite)
1/2 cup Cognac
In a large pitcher, combine all ingredients and stir. Refrigerate for 1 hour to meld flavors.
Serve chilled in iced tea glasses.
American Beauty
1 oz. Brandy
1 oz. Dry Vermouth
1/4 oz. Ruby Port
1/4 oz. Grenadine
1 oz. Orange Juice
Mix everything in a cocktail shaker with ice. Strain into a chilled cocktail glass or a highball glass filled with ice.
4th of July cocktail recipe
Category: Shots
Ingredients :
- 1/2 oz grenadine syrup
- 1/2 oz vodka
- 1/2 oz blue curacao liqueur
Use a "In glass" for 4th of July drink recipe
Layer in order given. Pour into a shot glass.
Serve in "Shot Glass " Garnish: No
Ingredients: grenadine syrup. vodka. Blue Curacao liqueur.
Born on the 4th of July recipe
Scale ingredients to servings
1 1/2 oz Blue Curacao liqueur
1 1/2 oz sloe gin
fill with cream
Pour blue curacao into an ice-filled collins glass. Carefully layer both the sloe gin and cream on top of the ice. (The result should be a blue and red drink with tendrils of white shooting through the colors.)
4th of July Margaritas Recipe
Cool and refreshing for the national holiday of the United States! Of course, if you're elsewhere, you can still enjoy this drink, by all means! :)
For Red Layer
1 1/4 ounces tequila
3/4 ounce triple sec
1 1/2 ounces lime juice
2 ounces prepared sweet-and-sour mix
8 frozen strawberries
2 cups crushed ice
For White Layer
1 1/4 ounces tequila
3/4 ounce triple sec
1 1/2 ounces pineapple juice
1 ounce lime juice
1 ounce prepared sweet-and-sour mix
1/3 cup frozen pineapple chunks
2 cups crushed ice
For Blue Layer
1 1/4 ounces tequila
3/4 ounce blue curacao
1 1/2 ounces lime juice
2 ounces prepared sweet-and-sour mix
1 1/2 ounces pineapple juice
2 cups crushed ice
3 servings Change size or US/metric
Change to: servings US Metric
10 minutes 10 mins prep
Food
Recipes
American Potato Salad
Submitted by: Joslyn H
Photo by: Allrecipes "Just a good old fashioned, down home potato salad recipe that brings back memories of picnics in the park and family gatherings. Wonderful as it is or make it your own by adding additional ingredients of your choice."
Original recipe yield: 12 to 15 servings.
Prep Time:30 Minutes Cook Time:30 Minutes Ready In:3 Hours Servings:12 (change)
INGREDIENTS:
5 pounds red potatoes
6 eggs
2 cups mayonnaise
1 onion, diced
2 green onions, thinly sliced
1 small green bell pepper, seeded and diced
3 stalks celery, thinly sliced
2 teaspoons salt
1 teaspoon ground black pepper
DIRECTIONS:
Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.
Blue Ribbon Overnight Rolls
Submitted by: Pam Vienneau
Original recipe yield: 2 dozen.
Prep Time:30 Minutes Cook Time:15 Minutes Ready In:1 Day 1 Hour Servings:24 (change)
INGREDIENTS:
1 (.25 ounce) package active dry yeast
1 cup warm milk
1/2 cup white sugar
2 eggs, beaten
1/2 cup butter, melted
1 teaspoon salt
4 cups all-purpose flour
DIRECTIONS:
In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes.
Mix eggs, butter and salt into yeast mixture. Mix in flour, 2 cups at a time. Cover with wax paper. Let dough stand at room temperature overnight.
In the morning, divide the dough in half. Roll each half into a 9 inch round circle. Cut each round into 12 pie shaped wedges. Roll up each wedge starting from wide end to the tip. Place on greased cookie sheets. Let stand until ready to bake.
Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.
Red, White and Blue Slaw Salad
Submitted by: Marcy Baker
"Once you taste this you will never go back to the 'old' way of making cole slaw!"
Original recipe yield: 6 to 8 servings.
Prep Time:10 MinutesCook Time:15 MinutesReady In:25 MinutesServings:6 (change)
INGREDIENTS:
12 slices bacon
6 cups shredded cabbage
1 cup cole slaw dressing
1/2 cup blue cheese, crumbled
1 cup cherry tomatoes, halved
DIRECTIONS:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a large bowl, combine the bacon, cabbage and dressing. Mix well. Sprinkle with sliced cherry tomatoes and blue cheese. Refrigerate and serve chilled.
Flag Sandwich Print
This article provided by Sara Lee
Get patriotic with this great open faced sandwich. Stars and strips are great for lunch when you make them out of strawberry and grape jelly.
Ingredients:
1 slice SARA LEE(R) Soft & Smooth(TM) Whole Grain White Bread
Grape jelly
Squeezable strawberry jelly (you could use cream
cheese in between the red stripes if you would
like)
Instructions:
Place the slice of bread onto a serving plate. In one corner of the slice, spread a small square of grape jelly. Pick a few small crumbs from the bread, and place over the grape jelly to make stars. Squeeze strips of strawberry jelly across the slice of bread horizontally to make the stripes of the flag.
Firecracker Fried Chicken Drumsticks
Submitted by: Tisha
I found this recipe a while back and had to try it. My husband and I fell in love with it. He has to have it at least twice a week. I use boneless, skinless chicken breast in place of the drumsticks - the breasts take less cooking time. Enjoy!!!"
Original recipe yield: 4 servings.
Prep Time:15 MinutesCook Time:30 MinutesReady In:45 MinutesServings:4 (change)
INGREDIENTS:
8 chicken drumsticks
1/4 cup hot pepper sauce
1/3 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon salt
3 cups vegetable oil
DIRECTIONS:
To Marinate: Remove skin from chicken and place in a resealable plastic bag. Pour sauce over chicken, seal bag and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be.
In another resalable plastic bag combine the flour, cornmeal and salt. Add chicken, seal bag and shake to coat.
Heat oil in a large, deep skillet to medium high heat. Add chicken and fry, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.
HONEY BARBECUED CHICKEN
3/4 cup barbecue sauce
1/4 cup honey
2 garlic cloves, minced (optional)
1/2 teaspoon salt
2 (3 - 3-1/2 lb.) cut-up frying chickens
Heat grill. In medium saucepan combine barbecue sauce, honey, garlic and salt; blend well. Bring to a boil; cover and simmer 5 minutes.
When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals; cover grill. Cook 30-45 minutes or until chicken is fork-tender and juices run clear, turning once and brushing with sauce during last 10 minutes of cooking time. Bring any remaining sauce to a boil; serve with chicken.
Makes 12 servings.
RC Note: To broil chicken, place on broiler pan; broil 5-7 inches from heat using times above as a guide.
Low Fat Version: (as seen in picture) We remove the skin from chicken pieces, cutting the grams of fat per serving in half and it tastes great!
Blueberry Party Salad
Submitted by: Sandy
"This decadent gelatin salad is comprised of three luscious layers: ruby red raspberry gelatin spread with a rich cheese cake-like layer and topped with blueberry pie filling."
Original recipe yield: 1 - 9x13 inch pan.
Prep Time:30 Minutes Ready In:1 Hour 30 MinutesServings:16 (change)
INGREDIENTS:
3 (6 ounce) packages raspberry flavored gelatin mix
3 1/4 cups boiling water
1 (.25 ounce) package unflavored gelatin
1/2 cup cold water
1 cup half-and-half
1 cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 cup boiling water
1 (21 ounce) can blueberry pie filling
DIRECTIONS:
In a medium bowl, dissolve 2 packages of the raspberry gelatin in 3 1/4 cups boiling water. Pour into a 9 by 13 inch pan and refrigerate until firm.
In a medium saucepan, whisk together unflavored gelatin and 1/2 cup cold water. Whisk in the half and half, sugar and vanilla and cook over medium heat until hot but not boiling. Remove from heat and stir in the softened cream cheese. Spread over the raspberry gelatin layer.
In a medium bowl, dissolve the remaining package of raspberry gelatin in 1 cup boiling water. Stir in the blueberry pie filling and pour over the cream cheese layer. Chill until serving.
Red, White, and Blueberry Cheesecake Pie
Submitted by: Eleanor Johnson
"Recipe given to me for a 4th of July celebration. It has an unusual crust. Garnish with whipped topping."
Original recipe yield: 1 - 9 inch pie.
Servings:8 (change)
INGREDIENTS:
8 sheets phyllo dough
1/4 cup butter, melted
2 (8 ounce) packages cream cheese
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups fresh blueberries
1/2 cup strawberry jelly
DIRECTIONS:
On a flat surface, place one sheet phyllo dough. Brush it with melted butter or margarine, and cover with another piece of phyllo. Repeat until all 8 sheets are used. Using kitchen scissors, cut layered phyllo into a 12 to 13 inch circle. Carefully press circle into a greased 9 inch pie plate; gently fan edges. Bake at 425 degrees F (220 degrees C) until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack.
In a medium bowl, beat cream cheese, sugar, and vanilla with an electric mixer until light and fluffy. Beat in eggs until well combined. Fold in 1 cup of blueberries. Pour filling into prepared crust.
Bake at 350 degrees F (175 degrees C) until set, 40 to 50 minutes. To prevent over browning of crust, gently cover pie with foil for the last 25 minutes of baking. Cool completely on a wire rack.
In a small bowl, beat jelly until smooth; spread over cheese filling. Arrange 1 cup blueberries on top in a star pattern.
Poke Cake III
Submitted by: Heather Woodbury
"This is a delicious cake that is really tasty. Poke holes in a white cake, pour fruit flavored gelatin over that, then top it off with cherry pie filling and whipped topping."
Original recipe yield: 1 - 9x13 inch pan.
Prep Time:30 Minutes Cook Time:45 Minutes Ready In:1 Hour 15 MinutesServings:12 (change)
INGREDIENTS:
1 (18.25 ounce) package white cake mix
1 (3 ounce) package fruit flavored gelatin mix
1 cup boiling water
1 (21 ounce) can cherry pie filling
1 (16 ounce) container frozen whipped topping, thawed
DIRECTIONS:
Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake with a fork. Holes should be at 1 inch intervals.
While the cake cools, combine the gelatin with boiling water. Pour gelatin mixture over the cake. Top with the cherry pie filling, then cover with whipped topping. Refrigerate cake for one hour before serving.
Red, White and Blue Strawberry Shortcake
Submitted by: Tara Salerno
"Spectacular Fourth of July Dessert! Present at night with a couple of sparklers for the best effect. Can make with shortcake mix, too."
Original recipe yield: 1 - 9x13 inch cake.
Prep Time:20 Minutes Cook Time:30 Minutes Ready In:50 MinutesServings:18 (change)
INGREDIENTS:
1 (18.25 ounce) package yellow cake mix
1 (8 ounce) container frozen whipped topping, thawed
1 pint blueberries, rinsed and drained
2 pints fresh strawberries, rinsed and sliced
DIRECTIONS:
Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely.
Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.
Ribbon Salad
Submitted by: Stephanie
"This is a very good recipe anytime, but can be extremely festive
on the 4th!"
Original recipe yield: 12 to 15 servings.
Servings:4
INGREDIENTS:
1 (3 ounce) package cherry flavored gelatin mix
1 (3 ounce) package lemon flavored gelatin mix
1 (3 ounce) package lime flavored gelatin mix
1 (3 ounce) package orange flavored gelatin mix
2 cups milk
2 (.25 ounce) packages unflavored gelatin
1 cup white sugar
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
DIRECTIONS:
In a medium saucepan, boil milk and sugar. Cool completely, but do not refrigerate.
Dissolve each package of flavored gelatin separately in 1 1/2 cups of boiling water. Set aside.
Dissolve unflavored gelatin in 1/2 cup of warm water. Add with sour cream to cooled milk and sugar mixture. Set aside.
Spread gelatin of one color on the bottom of a 9x13 inch pan. Chill in refrigerator until set. Then put 1 1/3 cup of the sour cream mixture on the chilled, firm layer of gelatin. Keep alternating these until all gelatin is used. Be sure to chill after each addition of gelatin.
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