4th of july dessert ideas | Fourth of July Foods

4th of July dessert ideas | Fourth of July Foods

American people are excited to celebrate their biggest outdoor barbecue day as Fourth of July with delicious food, fun and fireworks. So, friends get ready to make delicious food items for your family and friends to celebrate this upcoming incredible day. I give recipes of some awful dishes below 

American Flag Giant Cookie

This is more of a fruit tart than a cookie.
1 (15 oz) pkg. sugar cookie mix
2 tbs. vanilla yogurt
2 tbs. powdered sugar
1 tbs. lemon juice
1 tsp. grated lemon rind
1 (8 oz) pkg. cream cheese, softened
blueberries, raspberries and strawberries

Preheat the oven to 350 degrees. Follow the package instructions for the sugar cookie mix. Lightly grease a cookie sheet and then press the cookie dough into a rectangular shape that is about 1/8" thick. Press your thumbs into the edges to create a scalloped look. Bake for 8-10 minutes or until the edges begin to brown. Remove from the oven
and cool. While the crust is cooling, mix the cream cheese, yogurt, sugar, lemon juice and lemon rind. Spread over the cooled cookie. Arrange the fruit in an American flag design. Blueberries will form the blue field in the upper left hand corner. Raspberries and/or strawberries will be the horizontal stripes.

July 4th Cheesecake

Crust:
1-1/2 cups graham cracker crumbs (I use low-fat)
1 tbsp oil or butter, melted
3 tbsp sugar
Filling:
1 envelope unflavored gelatin
1 cup milk (I use skim milk)
2 (8 oz) and 1 (3 oz) pkg. cream cheese, softened (I use the no-fat)
2 tbsp lemon juice
1 tbsp lemon peel, grated
2 tsp. vanilla extract
1/2 cup sugar
2 c frozen blueberries
4 c frozen raspberries
Preheat oven to 350 degrees. Prepare a jelly roll pan with cooking spray; set aside.
To prepare crust, combine graham cracker crumbs, oil, and 3 tablespoons sugar. Place crumb mixture evenly on bottom of prepared pan. Bake for 10 minutes; cool. In a saucepan, combine gelatin and milk. Let stand 2 minutes. Then, heat over medium heat, stirring constantly, until gelatin is dissolved. Cool to room temperature; set aside. In a mixing bowl, combine cream cheese, lemon juice, lemon peel, vanilla extract, and remaining sugar. Add milk mixture. Pour entire mixture over baked crust. Refrigerate until set, 4 hours.

Flag Cake

2 pints strawberries
1 pkg. (10.75 oz.) frozen pound cake, thawed, cut into 10 slices
1-1/3 cups blueberries
1 tub (12 oz.) frozen whipped topping, thawed

Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside. Line the bottom of 12x8-inch baking dish with cake slices. Top with 1 cup sliced strawberries, 1 cup of the blueberries and all of the whipped topping. Place the strawberry halves and remaining 1/3 cup blueberries on whipped topping to create a flag design. Refrigerate until ready to serve.

Red, White, and Blue Trifle

Ingredients
    1 box red velvet cake mix, about 18 ounces (if you can't find red velvet cake use 1 box chocolate cake plus a bottle of red food coloring)
    1 (16-ounce) tub whipped topping
    2 pints blueberries
    1 pint strawberries, tops removed
Directions
Bake the red velvet cake mix according to package directions and allow to cool. Using a serrated knife cut the red velvet cake into 1 inch square pieces and line the bottom of the trifle bowl with half of the cake squares. Using a spatula, spread about a 2-inch layer of whipped topping on top of the cake squares. Layer about 1 1/2 pints of the blueberries on top of whipped topping. Layer the remaining cake pieces on top of the blueberries forming a second layer of cake. Using a spatula, spread remaining whipped topping over the cakes pieces. Decorate the perimeter with the strawberries; placing the strawberries cut side down. Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter.

Cream Cheese and Pecan Stuffed Berries

Ingredients

    * 20 whole large strawberries, hulled
    * 8 ounces cream cheese, softened
    * 1/4 cup confectioners' powdered sugar
    * 1/4 teaspoon vanilla or almond extract
    * 2/3 cup chopped pecans
Directions
Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut side down, on a serving platter. Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them. Set aside. In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Cover and refrigerate until ready to serve.

Open-Faced Plum Tart

 Ingredients

    * 1 (9-inch) store-bought round pie crust
    * 1/4 cup fig jam
    * 1 pound plums cut into 1/4-inch wedges
    * 1 egg plus 1 tablespoon water, whisked for egg wash
    * 1/2 cup raw cane sugar
Directions
Preheat oven to 425 degrees F. Remove pie crust from refrigerator 10 minutes before using to soften slightly. Line a baking sheet with parchment. Unfold pie crust onto baking sheet. Spread fig jam on crust leaving a 2-inch border around the edges. Place plums on top of the jam. Fold edges over leaving the center exposed and press slightly to seal. Brush outside of the pie dough with egg wash and sprinkle with sugar. Bake until dough is cooked through and golden, about 45 minutes. Serve warm with ice cream.

Grilled Apple Pie

Ingredients:
    * 2 cups plus 2 tbsp flour, divided
    * pinch salt
    * 1/2 cup shortening, chilled
    * 5 tbsp ice water, or more if needed
    * 1/4 cup sugar
    * 1/2 tsp nutmeg
    * 1 tsp cinnamon
    * 1/8 tsp cloves
    * 8 cups slices apples (about 6 large apples)
    * 2 tbsp lemon juice
    * 1/2 cup brown sugar
    * 1/4 cup butter, cold
    * vanilla ice cream (optional)
    * cheddar cheese (optional)
Preparation:
Combine 1 1/2 cups flour and salt. Add shortening and cut into flour and salt with pastry blender until coarse and crumbly.Stir in ice water, a little at a time until dough forms in a ball. Wrap dough in plastic wrap and chill for 20 minutes.Roll out dough into a circle and fit into a pie plate.Preheat charcoal or gas grill for indirect cooking at 400 degrees.In a small bowl, combine the granulated sugar, 2 tablespoons flour, nutmeg, cinnamon, and cloves.In a separate large bowl, toss apple slices with lemon juice (to prevent the apples from turning brown). Then add the sugar/flour/spice mixture to the apples and toss to coat the apple slices with the spice mixture.In a medium bowl, combine the remaining 1/2 cup flour with the brown sugar. Add the pieces of butter, and cut in with a pastry blender, until the mixture resembles coarse crumbs. Sprinkle evenly over the apples.Place the pie on a cookie sheet, and bake over indirect heat until the apples are tender and bubbly, about 50–60 minutes. Remove the pie and let sit for at least 10 minutes to cool before serving.Serve with generous scoops of ice cream and slices of extra sharp Cheddar cheese.
This barbecued apple pie recipe serves 4 to 8.

Red, White, and Blue Pie

Ingredients
    * 1-1/4  cups all-purpose flour
    * 1/4  teaspoon salt
    * 1/3  cup shortening
    * 4  to 5 tablespoons cold water
    * 1  6-ounce package (1 cup) semisweet chocolate pieces
    * 1  tablespoon butter
    * 1  8-ounce package cream cheese, softened
    * 2  tablespoons orange liqueur
    * 1/4  cup sifted powdered sugar
    * 1  quart whole strawberries, rinsed and stems removed
    * 1  cup mixed berries, such as blueberries and raspberries
    * 2  tablespoons red currant jelly
    * 1/2  cup whipping cream
    * 2  tablespoons sifted powdered sugar
    * 1/2  teaspoon finely shredded orange peel
Directions
1. For the pastry, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon of water at a time, until flour mixture is moistened. Form dough into a ball. On a floured surface, roll dough into a 12-inch circle. Ease dough into a 9-inch pie plate. Trim to 1/2-inch beyond edge of plate. Fold under extra dough. Crimp edge. Prick bottom and sides of pastry. Line with a double thickness of foil. Bake in a 450 degree F oven 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Set aside. 2. In a saucepan combine chocolate and butter. Heat and stir over medium-low heat until melted. Add cream cheese and liqueur. Heat and stir until combined. Remove from heat. Stir in the 1/4 cup powdered sugar. Spread in baked pastry shell. 3. Arrange strawberries and mixed berries on filling, placing strawberries stem ends down. Melt jelly; brush over berries. Cover; chill for 4 hours. 4. To Serve: Let pie stand at room temperature for 30 minutes. Beat whipping cream with the 2 tablespoons powdered sugar and the orange peel until soft peaks form. Spoon or pipe whipped cream into center of pie. Makes 12 servings.