On Memorial Day, the fourth of July and Labor Day, your summer parties sparkle when you add red, white and blue foods to the menu.
The fourth of July and other summer holidays aren’t the only time to enjoy parties with a patriotic theme. Pillsbury offers many recipes which your family can enjoy all summer.
Set the mood for your summer parties with a red, white and blue theme. Pick up plates, cups, napkins and table coverings in the colors of summer.
You can find red, white and blue decor at Walmart or the dollar store. Grill hamburgers or hot dogs to keep it simple.
Ask each of the families to bring a salad or side dish to share. Finish off the meal with one of these red, white and blue desserts from Pillsbury.
1 box yellow cake mix
Water, vegetable oil and eggs shown on cake mix box
1 container creamy or whipped vanilla frosting
1/3 cup fresh blueberries
1 pint (2 cups) fresh strawberries, stems removed, strawberries cut in half
Heat oven to 350. Make and bake cake mix as directed on box for 13×9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
Place cake on tray. Frost top and sides of cake with frosting.
For flag design, arrange blueberries on upper left corner of frosted cake to create stars; arrange strawberries in rows over frosted cake to create stripes. Serve immediately. Store covered in refrigerator.
Here’s to the Red, White & Blue Pie
1 box Pillsbury refrigerated pie crusts, softened as directed on box
3 lb fresh strawberries
1/2 cup fresh blueberries
1 cup sugar
2 tablespoons cornstarch
1 1/2 cups water
1 box (4-serving size) strawberry gelatin
Heat oven to 450. Place one crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. Prick bottom and side with fork. Unroll second crust onto wax paper. Using 2-inch star-shaped cookie cutter, cut stars from pie crust; place on cookie sheet. Bake stars about 5 minutes, crust 10 to 12 minutes or until light brown. Cool.
Meanwhile, clean and hull strawberries. Set strawberries, points up, on paper towel to dry. Wash blueberries, dry on paper towel. Place strawberries point sides up in baked pie shell; place blueberries between strawberries. Set aside.
In 2-quart saucepan, stir together sugar and cornstarch. Stir in water; heat to rolling boil. Cook a full 2 minutes. Remove from heat; stir in gelatin. Cool 15 to 20 minutes. Spoon over berries in crust, making sure each piece is covered. Chill at least 4 hours or overnight. Top each serving with star cutouts.
Layered Fruit Flag Salad
2 cans (8 oz each) pineapple tidbits in juice
2 medium bananas, sliced
3 pints (6 cups) fresh strawberries
3 containers (6 oz each) Yoplait Original 99% Fat Free lemon burst yogurt
1 1/2 cups frozen (thawed) whipped topping
3 tablespoons powdered sugar
4 cups cubed (1/2 to 3/4 inch) cantaloupe, well drained
1 1/2 pints (3 cups) fresh blueberries
2 cups miniature marshmallows
Drain pineapple, reserving juice in small bowl. Pat pineapple dry with paper towels to remove any excess liquid. Toss banana slices in pineapple juice; drain well, discarding liquid. Reserve 18 to 20 strawberries for flag stripes; cut remaining strawberries into quarters.
In medium bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth.
In ungreased 13×9-inch (3-quart) glass baking dish, layer cantaloupe and quartered strawberries. Reserve 50 blueberries for flag stars. Layer remaining blueberries over strawberries. Top with bananas, pineapple and marshmallows. With pancake turner, press fruit lightly to even out top. Spread yogurt mixture evenly over fruit. If desired, at this point, salad can be covered and refrigerated up to 4 hours.
If serving salad immediately, add topping; if salad is refrigerated, add topping up to 1 hour before serving. Sprinkle reserved blueberries in corner to resemble stars of flag. Cut reserved strawberries into quarters. Arrange strawberries in rows to resemble stripes of flag.
You’ll find many more red, white and blue dessert recipes on the Pillsbury website including Fireworks Cookie Cups; Red, White and Blueberry Shortcake; Patriotic Cookie Pizza; Red, White and Blueberry Pie; and Berry-Lemon Cheesecake Squares.
For many years, our family has enjoyed a flag cake, decorated with 13 stripes and 50 stars made from red, white and blue frosting.
Add some colorful desserts to the fourth of July and all of your summer parties. The choices are almost endless.