The Fourth of July is right around the corner, which means it’s time to start preparing for a day full of festivities!
Independence Day is a day to celebrate all the freedoms we are afforded as Americans. No matter how you decide to celebrate this year, we hope you enjoy a day filled with fireworks, family, friends, and food!
In honor of the holiday, we put together a few of our favorite easy, all-American summertime recipes from our Marketing Department!
Alex’s Patriotic Dirt Cups
- 1 package JELL-O Vanilla Instant Pudding
- 3 cups cold milk
- 1 (8 oz.) tube COOL WHIP, whipped topping
- 12 Oreo cookies
- Red and Blue Food Dye
- Pre-made patriotic sugar cookies
- Make JELL-O pudding according to package instructions and set aside for 5 minutes to set
- While JELL-O is setting, put Oreo’s into a plastic bag and use a rolling pin to crush.
- Add the COOL WHIP to the JELL-O, then divide into three even portions.
- Add red dye to one portion, and blue dye to another portion. Leave the remaining portion white.
- Layer the different colored portions as desired into a clear container or cup.
- Top with Oreo “Dirt” and top with your patriotic cookie!
Recipe and photo courtesy of: https://adailydoseoftoni.com/patriotic-dirt-cups/
Alex says, “I am in love with dirt cups. I actually request to have them every year on my birthday. They’re so fun and festive, I’m super excited to make some Fourth of July dirt cups this year! Plus, its super simple and doesn’t require any baking.”
Jeff’s Perfect Pasta Salad
- 1 (1-lb.) box tri-colored pasta
- 2 cups chopped green peppers
- 2 cups diced tomatoes
- 1 ½ cups chopped red onion
- ½ lb. cubed provolone cheese
- ½ lb. sliced pepperoni
- ½ cup sliced black olives
- ¾ cup Pompeian extra virgin olive oil
- ¾ cup Pompeian red wine vinegar
- ¼ cup sugar
- 1 tablespoon oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- Mix together dressing first and set aside until sugar is dissolved completely.
- Cook pasta according to box directions and rinse under cold water until cool.
- Slice pepperoni circles in half and separate slices.
- Mix together with pasta and chopped items, except the provolone cheese.
- Pour dressing over it all and mix well. Chill well.
- Add provolone cheese before serving.
Jeff says, “I absolutely love this pasta. It’s easy to assemble and you can tweak the recipe to make it your own. Customize this recipe to include your family’s taste. Like ham better than pepperoni? Use ham. Use your favorite cheese! My favorite is cubed mozzarella, but cheddar and provolone are good too. Don’t’ like black olives? Leave them out or replace them with a different vegetable. This dish is very colorful and refreshing, perfect for summer barbeques & parties. It’s a summer staple at our house, and like most recipes, its best when Mom makes it.”
Recipe and photo courtesy of: http://www.geniuskitchen.com/recipe/perfect-pasta-salad-27221
Marcie’s “When Life Gives you Lemons Dessert”
- 1 12-inch angel food cake
- 1 small box of instant sugar-free lemon JELL-O gelatin
- 1 small box of instant sugar-free lemon JELL-O pudding
- 1 container of lite Cool Whip
- Cut angel food cake into 1- to 2-inch pieces and place in big bowl.
- In another bowl, add one cup of boiling water to the packet of lemon JELL-O gelatin.
- With an electric hand mixer, beat JELL-O/water until frothy. Add another 1/2 cup of water and continue beating until frothy.
- Add mixture to angel food pieces and mix gently. Spread into an 8×12 or 9×13 glass pan.
- Prepare lemon pudding according to directions on package. Spread pudding on top of the cake and JELL-O mixture.
- Spread Cool Whip over the pudding and place in refrigerator. Let set for several hours or overnight.
Marcie says, “I love this dessert because it tastes both indulgent and refreshing without being too heavy and calorie-laden in the summertime.”
Rachael’s Paleo Watermelon Cake
- 1 large watermelon
- 1 can of coconut milk (leave in fridge overnight before use)
- 2-3 tablespoons of powdered sugar
- dash of vanilla extract
*you can use any fruit you want to decorate your cake!
After you’ve cut your “cake-shaped” watermelon, you’ll make the frosting:
- Take the coconut milk out of the fridge and open the can without shaking it or turning upside down.
- Carefully spoon out the top layer of creamy coconut, leaving all the liquid in the can
- Add your powdered sugar and vanilla
- Mix with a hand mixer until it’s whipped and creamy
- Smooth on your watermelon cake and decorate!
Rachael says, “This is a great healthy dessert option for your 4th of July parties. There’s no baking and really no way to mess it up, which is why I’m so good at making them.”
Samantha’s Italian Corn Bean Salsa
- 1 – 16oz bag frozen white corn
- 1 – 14oz can black beans
- 1 – 4.5oz can chopped green chiles
- 1 – 2.25oz can sliced black olives
- 1 red pepper
- 1 bushel of parsley
- 2 limes (can use 1 depending on how juicy and made to taste)
- 1 cup balsamic vinegar
- 1 cup olive oil
- Defrost Corn
- Drain and rinse black beans
- Drain black olives
- Dice red peppers
- Chop parsley
- In a medium/large bowl whisk together the balsamic vinegar and olive oil. Once blended add all of the ingredients and mix/toss. Then start adding lime juice and salt/pepper to taste. Let sit in the refrigerator for a few hours or until ready to serve.
Samantha says, “This is something my family and I make for any summer gathering or cookout. It’s a delicious white corn and bean salsa with an Italian kick. It’s super easy to make and goes really well with tortilla chips.”