Holiday-Fourth of July

4th of July


Hike the Y on the 4th of July!!!

BBQ

Teriyaki chicken and veggie Kabobs, watermelon and blueberries, potato salad, corn on the cob
(Mark Boughton Photography / Styling by Teresa Blackburn)

Old Glory Dip

  • SERVES

    15 to 18

INGREDIENTS

  • Refried beans
  • Guacamole
  • Salsa
  • Shredded cheddar cheese
  • Sour cream
  • Sliced black olives
  • Grape tomatoes
  • Tortilla chips

DIRECTIONS

  1. In an 11 x 7-inch glass dish, layer refried beans, guacamole, salsa, shredded cheddar cheese and sour cream.

  2. To create the flag's star field, use a table knife to outline a rectangular box in the upper left side of the sour cream and fill with sliced black olives.

  3. To create the flag's stripes, cut grape tomatoes in half, lengthwise, and arrange them in stripes across the sour cream. Serve with tortilla chips.

KITCHEN COUNTER

Serves 15 to 18.

Dessert:

Triple Berry Angel Food Cake Roll

·        1 Angel Food Cake mix, plus ingredients to prepare
·        ¼ cup + ¾ cup powdered sugar, divided
·        8 oz light cream cheese, room temperature
·        1½ cups heavy cream (35%)
·        1 teaspoon vanilla
·        1½ cups fresh strawberries, diced
·        1½ cups fresh blueberries
·        1½ cups fresh raspberries
INSTRUCTIONS
1.     Preheat oven to 350 degrees F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.
2.     Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case.
3.     Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily.
4.     Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.)
5.     In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.
6.     Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).
NUTRITION INFORMATION

Serving size: 1/12 cake Calories: 245 Fat: 3g Carbohydrates: 50g Sugar: 37gProtein: 5g

Layered salad


Ingredients

FOR THE SALAD

2 heads iceberg lettuce, chopped

8 oz. fluid baby spinach, washed and dried 

Salt and pepper, to taste

8 whole hard boiled eggs, chopped

16 oz. bacon, cooked and chopped

4 whole tomatoes, chopped

1 bunch green onions, thinly sliced

8 oz. cheddar cheese, grated

1 10-ounce bag of frozen peas, partially thawed

FOR THE DRESSING

1/2 c. mayonnaise

1/2 c. sour cream

1 tbsp. sugar (more to taste)

Chopped fresh dill, for topping

Directions

In a clear glass bowl, layer the salad ingredients in order starting with the lettuce, concentrating the ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.

Combine the dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing the dressing all the way out to the edges of the bowl. Sprinkle with fresh dill. 

Cover and refrigerate for up to 8 hours. Toss just before serving.


Red, White and Blue Finger Jello

By LORI LANGE

MAKES
  • 32 pieces

  •  
  • ACTIVE TIME

  •  
  • TOTAL TIME




  • 1 (6-oz) box Berry Blue Jell-O
  • 1 (6-oz) box Strawberry Jell-O
  • 4 envelopes Knox unflavored gelatin
  • 1 (14-oz) can sweetened condensed milk
  • boiling water and cold water

DIRECTIONS

  1. Spray a 9x13-inch pyrex pan with nonstick spray.

  2. Make the blue layer: In a medium bowl, mix the blue Jell-O with 1 envelope of the unflavored gelatin. Add 2 cups boiling water and stir to dissolve. Cool to room temperature and pour into the prepared pan. Refrigerate for about 30 minutes, or until quite firm.

  3. Make the white layer: In another bowl, mix sweetened condensed milk with 1 cup boiling water. In a separate small bowl, sprinkle 2 envelopes of unflavored gelatin over ½ cup cold water. Let stand for a few minutes and then add ½ cup boiling water to dissolve the gelatin. Add to the milk mixture and stir to combine. Cool to room temperature. Pour the white layer over the firmed-up blue Jell-O layer. Refrigerate for at least 30 minutes, or until quite firm.

  4. Make the red layer: In a medium bowl, mix the red Jello with 1 envelope of the unflavored gelatin. Add 2 cups boiling water and stir to dissolve. Cool to room temperature and pour over the firmed-up white layer. Refrigerate for at least 30 minutes, or until firm.

  5. Slice into individual servings (small enough to hold in your hand), scoop out with a small spatula, and serve. For a more festive look, turn some of them upside-down so you have both red and blue showing on your serving platter.

Makes 32 pieces.


Yogurt Lemon Sheet Cake

Ingredients
2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon sea salt
1 tablespoon finely grated lemon zest (2 lemons)
1 1/4 cups sugar
4 large eggs
1 1/4 cups Stonyfield Organic Plain Whole-Milk Yogurt
6 tablespoons freshly squeezed lemon juice
2 teaspoons pure vanilla extract
2/3 cup neutral flavored oil or olive oil

For decorations

5-6 cups fresh fruit (berries, raspberries, strawberries, bananas, etc.)*

Instructions
1. Preheat the oven to 350 degrees F. Generously grease 10″ by 15″ jelly roll pan. Dust the pan with flour and tap out excess. (Note: if removing cake from pan before decorating, line bottom and two of the sides with parchment paper for easy removal.)
2. Sift flour, baking powder, and salt together in a medium bowl.
3. Place sugar in a large mixing bowl. Add the zest. Using your fingertips, rub the zest and sugar together until it resembles wet sand and smells fragrant. Whisk in the eggs until completely combined. Stir in the yogurt, lemon juice, and vanilla.
4. Add the dry ingredients to the wet and whisk until just combined. Using a large silicone spatula, fold in the oil. The batter will smooth and shiny with a few remaining lumps. Be careful not to over-mix.
5. Pour batter into the prepared jelly roll pan. Bake for 20-22 minutes, or until cake is very lightly golden on top and springs back in the center when lightly pressed. Remove from oven and allow to cool completely in the pan.
6. While cake is cooling, prepare frosting. Whip 1 1/2 cups heavy cream with 1-2 tablespoons powdered or granulated sugar and 2 teaspoons vanilla extract until soft peaks form. Fold in 2-4 ounces your choice of Stonyfield Yogurt (the Greek variety will give you a little thicker frosting) and 1 tablespoon fresh lemon juice. Refrigerate until ready to decorate cake. Refrigerate before serving to allow whipped cream to set up before cutting into pieces. an electric mixer or whisk, beat butter until creamy. Add the confectioner’s sugar a little at a time, mixing well after each addition. Start to add the yogurt and lemon juice as the mixture thickens and become harder to mix. The texture should be the perfect spreading consistency. Add a little extra powdered sugar, if frosting is too thin or runny. Refrigerate until ready to decorate the cake.
7. To decorate cake: stir frosting to loosen it a bit then spread an even layer over the entire surface of the cake. Decorate with desired pattern using the berries and fruit of choice. Refrigerate cake until ready to serve; it will be easier to cut into pieces too. 

Notes
– Wash berries well just before decorating and let drain well. I like to give them a quick soak in fresh water with a little apple cider vinegar added. This helps keeps mold at bay. Just give them a strain and quick rinse after soaking and let dry on a few layers of paper or cloth towels.

Fireworks-Thanksgiving Point



Yogurt Parfait

Vanilla yogurt
Granola
Blueberries/blackberries
Strawberries/ raspberries

No comments: