Party Planning - Patriotic
Theme Ideas - Recipes -
Patriotic Party Recipes
Party Resource Guide
Presented by Event & Wedding Planners
Celebrate July 4th with Blueberry Cupcakes
- Top off your Independence Day celebration this year
with Wave the Flag Cupcakes for everyone.
These cupcakes look adorable and will be a hit with your
family and guests. With their patriotic colors, they're
perfect for a Fourth of July picnic, or anytime you feel
like "waving the flag." The secret in these sweet
delights is that there are more blueberries baked inside
-- and thanks to a quick trick or two, they're lower in
fat and calories than cupcakes made the traditional way.
Need another reason to
celebrate? July is National Blueberry Month!
Blueberries are most abundant and least expensive in
mid-summer, making it an ideal time to get your fill of
these little blue gems. Stock the fridge and freezer
with blueberries to make meals, snacks and desserts that
are easy on the cook. Blueberries never need to be
peeled, pitted, stemmed or chopped -- just a quick rinse
and they're ready to eat or add to recipes.
Try these ideas for making quick,
delicious desserts and snacks that are enjoyable any time:
- Layer fresh blueberries with
yogurt and crushed cereal in tall glasses for tasty
- Toss fresh blueberries,
chopped pineapple, melon and mint in a bowl; drizzle with
thawed apple juice concentrate to serve as a fruit salad or
a light dessert.
- Whirl frozen blueberries,
cranberry juice, yogurt and ice cubes in a blender; pour
into cold glasses and serve for breakfast or snack.
Recipe for "Wave the Flag" Cupcakes
1 package (18- to 19-ounces) yellow cake mix
1/3 cup applesauce
3 egg whites
3 cups fresh blueberries, divided
1 package (8 ounces) reduced-fat cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 red fruit-roll snack (from a 4.5 ounce box)
Preheat oven to 350 degrees F. In a large mixing bowl, beat cake
mix with applesauce, egg whites and 1 1/4 cups water for 30
seconds on low speed, then 2 minutes on medium speed. Spoon
batter into 24 aluminum or paper lined muffin cups. Evenly
divide 1 cup of blueberries onto tops of batter; do not stir.
Bake cupcakes following package directions; remove to a wire
rack and cool completely. In a small bowl, beat cream cheese,
confectioners' sugar and vanilla until smooth. Spoon onto cooled
cupcakes; spread to the edges. Unroll fruit snack and, with a
sharp knife, cut into strips 1/8-inch wide by 2-inches long. On
half of each cupcake, arrange strips, trimming each to fit.
Arrange remaining 2 cups blueberries on the frosting on other
halves of the cupcakes, about 10 blueberries per cupcake.
Makes 24 cupcakes
Per cupcake, including frosting and toppings: 135 calories; 3 g
protein; 24 g carbohydrate; 3 g total fat (1.8 g saturated fat).
Blueberries are not only convenient, they provide nutrients our
bodies need every day. You can find more blueberry recipes and
information at www.blueberrycouncil.org.
Courtesy of ARAcontent
Lemon Strawberry Stars
- 1 pound cake loaf (about 12 ounces)
- 1 package (for serving size) Jell-O instant putting and pie
filling , lemon flavor
- 2 cups cold milk
- Sliced strawberries
Sliced pound cake horizontally into five layers. Cut each layer into
2 star shapes with large cookie cutter. Reserve cake scraps for snacking
are other use).
Prepare pudding mix with milk as directed on package.
Top 1/2 of the pound cake stars with 1/2 of the sliced strawberries and
1/2 of the pudding. Served with Strawberry Sauce if desired. Makes 5
servings. Prep time: 15 minutes.
- 2 packages ( 10 oz. each) Frozen Strawberries, thawed
- 2 tsp. cornstarch
Place strawberries in food processor or blender; cover. Process until
smooth. Combine cornstarch with a small amount of the strawberries in a
medium saucepan; add remaining strawberries. Bring to boil over medium
heat, stirring constantly; boil 1 minute. Chill.
Makes 2 cups . Prep time: 30 minutes Chill time: 3 hours
- 1 sheet frozen puff pastry dough
- 1 egg, lightly beaten
- 1-1/2 cups cold half and half or milk
- 1 package Instant Pudding and Pie filling, French Vanilla or the
- Cool Whip Whipped Topping, thawed
Thaw puff pastry as directed on package. Unfold pastry to 10 X 9 in.
rectangle. Cut 4 (1/2-inch) strips from 1 ( 9 inch) side of rectangle.
Remaining rectangle will measure 9 X 8 inches). Cut 1 inch off each of 2
strips to make 2 ( 8 inch) strips; discard 1 inch pieces. (You should
have 2 ( 8 in. strips) and 2 ( nine inch strips.)
Place pastry on baking sheet. Brush with egg. Place strips on top of
each side of rectangle to form rim; lightly press strips to base. Brush
strips with egg. Pierce bottom of pastry in several places with fork.
Chilled 20 minutes. Meanwhile, pre-heat oven to 425 degrees. Bake pastry
for 12 to 15 minutes or until golden.( Its center of pastry rises,
gently press down with four.) cool on rack.
Pour half and half into small bowl. And pudding mix. Beat with wire
whisk until well blended, 1 to 2 minutes. Spoon pudding into pastry
shell. Chill until set, about 1 hour.
Arrange fruit on top of pudding in alternating stripes of blueberries
and raspberries. Pipe "stars" of whipped topping around
borders. Makes 8 to 10 servings. Prep time: 20 minutes. Chilled time:
- 1 pkg. (8 oz.) cream cheese, softened
- 1 jar (7 oz.) marshmallow crème
- 1 Cup each strawberry slices and blueberries
Mix cream cheese and marshmallow crème until well blended. Refrigerate.
Layer fruit with cream cheese mixture in dessert dishes or large glasses.
Make some sweet red, white and blue sweets to celebrate the day.
- Two packages (4 serving size) or One package (8 serving size) any
flavor red JELL-O
- Two packages (4 serving size) or One package (8 serving size) blue
- Whipped topping (It's easier if you have the kind in the can)
- 2 1/2 cups boiling water
- Two 11 x 7 pans (Or you can do it in one pan, one flavor at a time)
- Clear plastic cups (4 to 6 ounce size)
- Small star-shaped cookie cutters (optional)
- Cherries (optional)
Pour one flavor of gelatin into the mixing bowl. Add 1 1/4 cups of the
boiling water and use the rubber scraper to stir until all of the gelatin
has dissolved (about two minutes). Pour the mixture into one of the pans.
Repeat with the other flavor of JELL-O.
Put the pans into the refrigerator and let the JELL-O chill for about
Put about an inch of warm water into the sink. Dip just the bottom of the
pan (don't let the water come up over the sides) into the water for 15
Wash your hands thoroughly. Use the star-shaped cookie cutters or the
table knife to cut shapes. Use your hands to lift out the shapes onto
another tray. Repeat with both flavors.
Make a thin layer of blue jigglers, then a layer of whipped cream, then a
layer of red jigglers, and then another layer of whipped cream. Top with a
cherry if you would like and then enjoy!
Stars on a Stick
To create patriotic stars, simply make a batch of Rice Crispy
Treats. Use a star cookie cutter to shape. Stick a sucker or
popsicle stick in the center. Now for the fun part,…grab red &
blue SPRINKLES! Using the straight edge of a piece of paper,
create straight lines on the treats. Spread a dab of honey on
that area so the sprinkles stick and sprinkle away.
Patriotic Truck Kit Each
Patriotic Float Kit Kit
Patriotic Wagon Decorating Kit Each
Patriotic Bike Decorating Kit Each