By Sarah Fertsch
Holidays are special for many reasons, but for foodies like me, refreshments matter. Whether you’re hosting a barbecue or beach day, here are four recipes to spice up your Independence Day:
Flag Fruit Pizza
Ingredients:
- One roll of Pilsbury Sugar Cookie Dough
- One pint of Blueberries
- One pint of Strawberries
- One container of Vanilla Frosting
- One container of Whipped Cream
Preheat your oven to 350 degrees. Roll the cookie dough into a 8 by 12 inch rectangle on a nonstick baking sheet. Bake for seven minutes until golden. Let the base cool down for 30 minutes before adding toppings. After 30 minutes, spread a thin layer of vanilla frosting over the base. Wash and cut strawberries in half (so they lay flat). Wash blueberries. Decorate your flag pizza with rows of alternating strawberries and whipped cream, and place blueberries in a square in the top left corner. Place in the refrigerator before serving. Enjoy!
Red, White and
Blue Sangria
Ingredients:
- 1 cup of berry-flavored vodka
- ½ cup of simple syrup
- 1 cup of chopped strawberries
- 1 cup of blueberries
- ½ cup of freshly-squeezed lemon juice
- 1 bottle of white wine
- ½ liter of tonic water
Wash berries and chop as needed. Combine white wine, vodka, lemon juice and tonic water. Stir in simple syrup. Add berries and serve over ice. So refreshing!
Independence Day
Cheese Board
Ingredients:
- 1 round of soft cheese, like brie
- 1 block of hard cheese, like cheddar or manchego
- 1 log of cured meat, such as salami
- 1 block of blue cheese
- 1 container of crackers of your choice
- Homemade or store-bought bruschetta
- 1 container of blueberries
- 1 bag of red grapes
Wash berries and grapes. Cut cheese and meat to your preference, and place ingredients on board. Serve chilled.
Parmesan Grilled
Corn on the Cob
Ingredients:
- 3 pounds of corn, shucked
- ½ cup of feta
- ½ cup of shredded parmesan
- 2 teaspoons of garlic powder
- 2 teaspoons of salt
- 1 teaspoon of pepper
- Chopped parsley or cilantro
- 1 cup of melted butter
Prep grill and shuck corn as needed. Place corn on the grill and rotate every 5 minutes. Remove corn after 20 minutes. Combine spices and chop herbs. Once corn is removed from the grill, pour butter evenly over the cob, then sprinkle spices, herbs, and cheese.
Serve immediately. Delicious!
