I think the Fourth of July is one of my favorite holidays.

It’s an event where we get to reflect on our great country’s independence. We should probably reflect on this every day but on July Fourth, we get to have a picnic and watch fireworks as we do it. Yay! I love bringing desserts and salads to this types of get-togethers so basically, I hit the jackpot with this recipe. Guys, it’s a salad and dessert in one! Imagine that! Plus, it’s a red, white, and blue masterpiece, so there’s that 🙂

I know this dessert might look daunting to make but I promise you that it is not. Does it take some time and patience? Yes. But, everything does now doesn’t it? You’ll feel so accomplished once you make this dessert and shot it off to your family and friends.

In the picture, the dessert is garnished with blueberries but you can also garnish with strawberries. Some people like to do a combination of both berries. Do what suits you. Enjoy!

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Quick Tip: This dessert is best served in a glass punch bowl so everyone can see the different layers.

You can’t get any more patriotic than this delightful dessert.

I think the Fourth of July is one of my favorite holidays to celebrate. As a wife of a veteran, I’m quite patriotic and proud of my country. I love flags and my house has sort of an Americana theme going on. So, when it comes to making patriotic desserts, I’m all in. I love the way this layered parfait looks when it’s all made up in a glass torte dish. You can peer through the sides and see every yummy morsel. Plus, the red of the strawberries, blue of the blueberries, and white of the whipped cream look so pretty!

I have to admit, it was hard for me to take the first scoop out of this dessert because I didn’t want to ruin the pretty layers. Knowing how good it was going to taste quickly helped me get over it 🙂

My kiddos helped me put this yummy dessert together. I let each one spread in a layer and they really enjoyed doing that. It was a fun recipe to follow for all of us. Enjoy!

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Quick Tip: If you don’t like store-bought whipped topping feel free to make your own using heavy whipping cream.

Who else got to twirl around with sparklers or morning glories? I remember one year my twin sister singed my bangs when someone (I forget who), decided it was a better idea to have one already light and stuck in the ground to use as a pilot light. I’ll never forget the smell of burnt hair. I was fine; but, oh did it smell gross!

Independence Day is still one of my favorite celebrations. To this day there’s something magical about showing support for your community: the parades, families coming together and of course who can forget the fireworks? We would bring a big ole quilt to spread out on the grass, some snacks and head out early to grab a good spot to watch the fireworks. Some of my favorite memories are of summer nights: eating popsicles to cool off and waiting with anticipation to see what each year’s fireworks display would look like.

Recipe and photo courtesy of Kraft.

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Quick Tip: You can substitute your favorite red or pink Jello flavor if you’re not a fan of cherry or layer any of your favorite flavors.

Hi, everyone! I have an amazing recipe for you all today. You are seriously going to be doing double takes when you read about this one. With summer quickly approaching, so is my favorite holiday: Fourth of July. I love celebrating our nation’s independence with fireworks, family, and Food!

On my search for a grand cake to make for Fourth of July, I came across something truly spectacular, something I’d never heard of before. Can you all guess what it is? Give up? OK, here it goes; red, white, and blue cake stuffed with PIE. Take a moment to reread that last sentence if you need to. I understand how shocking this all is. In my opinion, this cake should be called, “having the best of both worlds.”

Recipe and photo courtesy of Charles Pheonix.

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Quick Tip: If you’re making this cake for The Fourth of July, add a few sparklers to the top. It looks magnificent!

Have you been searching for a great cookie recipe that’ll wow you and your guests? Look no further because this is it! These white chocolate cranberry cookies would work particularly well for a holiday treat, though with that flavor, you could enjoy them most any time of year.

Believe it or not, I was not as familiar with the white chocolate cranberry flavor combination as I was with the white chocolate raspberry one, prior to baking some of these. I have to say, it works out nicely – richly sweet, with just the right amount of tartness from the cranberries to put everything in balance. The addition of cornstarch to the dough ensures that the cookies will remain soft, even the next day. And the use of dark brown sugar instead of light brown gives the flavor of the cookies that much more depth and ensures that they have a more chewy, less crispy texture.

Recipe and photo courtesy of Sally’s Baking Addiction

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Quick tip: These cookies stay fresh covered at room temperature for up to 1 week.

It’s another great cookie recipe! If you like macadamia nuts or white chocolate, I think you’ll love these White Chocolate Chip Macadamia Nut Cookies. With under 15 minutes of baking time, this recipe yields about 2 dozen, so that’s about 13 cookies you can share with friends and family… of course, you can also hoard them away for your own pleasure.  It’s up to you!

This is such a simple recipe you’ll probably already have most of the ingredients at hand – and you can change things up a little if you’re missing some of them. Of course, you will need cookie sheets for this recipe. Actual baking time is just nine minutes, and though there is some prep, it’s nothing too involved. Just be sure not to over-mix or space the individual pieces of dough too close together, and you’ll have two dozen beautiful and tasty cookies in no time.

Recipe and photo courtesy of Baking With Blondie

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Quick tip: Try using dark chocolate chips instead of white chocolate ones!