Red, White, and Blue Pie

Red, White, and Blue Pie
~10 servings 1 (9 inch) deep dish pie crust, unbaked
3/4 cup white sugar
1/3 cup + 1/2 cup all purpose flour
1/8 teaspoons salt
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/2 cup blueberries, rinsed and dried
1 1/2 cup raspberries, rinsed and dried
1/2 cup light brown sugar
1/4 cup butter, chilled, cut into small pieces.
1. Preheat oven to 350 degrees F (325 degrees F for convection) and roll out pie crust. Fit it into a 9 inch springform.
2.In a medium sized bowl, combine sugar, 1/3 cup flour, and salt. Mix in eggs, sour cream, and vanilla extract, until well blended.
3. Toss blueberries and raspberries together and place them in the pie shell.
4. Pour sour cream mixture evenly over the berries.

5. In an another medium sized bowl, combine brown sugar and 1/2 cup flour. Cut in the butter until it resembles coarse sand. Sprinkle over the berries and sour cream mixture.

6. Cut off any extra pie crust that goes too far above the topping. Bake for 50 minutes, or until lightly golden.

7. Cool completely and refrigerate overnight.

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Brownie Flag

Brownie Flag

Source : Linda Larsen, Your About.com Guide to Busy Cooks

This gorgeous dessert is perfect for a summer party.
You could use sliced strawberries for the red stripes, but I think
raspberries are perfect.

Ingredients:

2 (8"x 8" size) packages brownie mix
1/2 cup water
2/3 cup vegetable oil
2 eggs
1 (16-ounce) can cream cheese frosting
1 (16-ounce) can white frosting
1/2 cup blueberries
3 cups raspberries

Preparation:

Preheat oven to 350 degrees F.
Spray a 9x13" pan with nonstick cooking spray containing flour.
In large bowl, combine brownie mixes, water, vegetable oil, and eggs and
beat for 50 strokes.
Bake for 35-40 minutes or until brownies are just set.
Do not overbake.
Cool completely on wire rack.
Frost brownies with both cans of frosting, using the cream cheese
frosting first, then the white frosting and smooth top.
Using blueberries, make the 'stars' in the upper left hand corner of the
brownies.
Using raspberries, make the 'stripes'.
Cut into squares to serve.

Serves 16-20

Red, White and Blue Burgers

Red, White and Blue Burgers

2 lbs. lean ground beef
1 (1-ounce) envelope onion soup mix
1 clove garlic, peeled and finely minced or pressed
1 tsp dried Italian herbs
1/4 cup prepared roasted red bell pepper, drained and diced
1/2 cup crumbled blue cheese
1 (3-ounce) pkg. cream cheese, softened
Cooking spray

Put the ground beef in a large mixing bowl. Add 2 tablespoons of the soup mix, the garlic, Italian herbs and bell pepper. Mix well and divide into 8 portions.

In a medium bowl, combine the blue cheese, cream cheese and the remaining onion soup mix. Divide into 8 pieces. Place a piece of the mixture on each portion of beef, shaping the beef around the cheese to form balls. Flatten into burgers about 3/4-inch thick. Refrigerate an hour or longer before cooking. (This will blend the flavors and firm the cheese so it doesn't melt too quickly.)

Preheat oven to 375 degrees (F). Lightly spray a broiling pan or rack set in a roasting pan with cooking spray. Set a large nonstick skillet on medium-high heat. When hot, sear the burgers for 1 minute on each side. Transfer to the prepared pan. Bake about 10 to 12 minutes, or until cooked through in the center. Serve immediately.

NOTE: The burgers can also be grilled over medium-hot coals about 5 to 6 minutes per side, or until cooked through.

Makes 8 burgers.

Red, White & Blue Pie

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°F. Place 1 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.

1. 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.
2. 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.

Makes 8 servings

Red, White and Blue Finger Jello

Red, White and Blue Finger Jello

Yield: About 40 pieces

Prep Time: 30 min + chilling time

Ingredients:

1 (3 ounce) box red jello gelatin
1 (3 ounce) box blue jello gelatin
4 envelopes Knox unflavored gelatin
1 (14 ounce) can sweetened condensed milk
boiling water & cold water

Directions:

1. In a medium bowl, mix one box of red jello with 1/2 envelope of unflavored gelatin. Add 1 cup of boiling water and stir to dissolve. Cool to room temperature and pour into a 9x13-inch glass pan that has been sprayed with nonstick spray. Refrigerate for 15 minutes (make sure that your refrigerator is level, or your jello will come out uneven-looking).
2. While first layer is setting, prepare white layer. In another bowl, mix sweetened condensed milk with 1 cup of boiling water. In a separate small bowl, sprinkle 2 envelopes of unflavored gelatin over 1/2 cup of cold water. Let stand a few minutes and then add 1/2 cup of boiling water to dissolve the gelatin. Add to the milk mixture and stir to combine. Cool to room temperature. Pour 1 cup of this milk mixture over the first layer of red jello. Refrigerate for 15 minutes.
3. While white layer is setting, prepare blue layer. In a medium bowl, mix one box of blue jello with 1/2 envelope of unflavored gelatin. Add 1 cup of boiling water and stir to dissolve. Cool to room temperature and pour on top of white layer. Refrigerate for 15 minutes.
4. Repeat with red layer, another cup of of the white layer and then finishing with a blue layer on top. Refrigerate for 15 minutes after adding each layer.
5. Let jello set before cutting. Use a sharp knife to cut, and then use a metal spatula to slide underneath the jello and scoop out jello squares

Firecracker Red White and Blue Cake

Firecracker Red White and Blue Cake

1 box Betty Crocker® SuperMoist® white cake mix

Water, vegetable oil and egg whites called for on cake mix box Red food color

Blue food color

1 container (12 oz) Betty Crocker® Whipped fluffy white frosting

 Heat oven to 325°F. Generously grease 12-cup fluted tube cake pan. Make cake batter as directed on box, using water, oil and egg whites. Pour 1 cup of the batter into small bowl; stir in red food color until well mixed. Pour another cup of the batter into separate bowl; stir in blue food color until well mixed.

1. Pour red cake batter into bottom of pan. Carefully pour remaining white batter over red batter in pan. Carefully pour blue batter over white batter. (Blue batter does not need to cover white batter completely; it looks better if it just forms a ring in the center of the white batter.)
2. Bake as directed on box or until toothpick inserted near center comes out clean. Cool cake 5 minutes. Meanwhile, place cooling rack over cookie sheet. Turn pan upside down onto cooling rack. Cool cake completely, about 30 minutes.
3. When cake is cool, divide frosting evenly into 3 microwavable bowls. Microwave 1 bowl of frosting uncovered on High a few seconds until smooth enough to drizzle over cake. With spoon, drizzle all of white frosting back and forth around cake in a striping pattern. Repeat microwaving second bowl of frosting until smooth. Stir in a few drops blue food color until well blended. Drizzle over cake, scattering frosting back and forth. Repeat with remaining bowl of frosting and red food color, making sure red, white and blue frostings can be seen on cake. Let cake stand at room temperature until frosting is set before serving.

Makes 12 servings

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Red, White, and Blue Potato Salad

Red, White, and Blue Potato Salad

This is the perfect salad for your Fourth of July celebration. Small firm
potatoes make the perfect potato salad, and the colors make it extra-festive


Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 6 Servings

Ingredients:
.
3 pounds mixed color small potatoes, with Peruvian (purple), small red,
and small white
1 cup diced celery
6 hard-cooked eggs, chopped
1/2 cup chopped red onion
3/4 to 1 cup mayonnaise
1/2 cup sour cream
2 teaspoons chopped fresh dill
1 1/2 tablespoons dill relish
1/4 teaspoon ground black pepper
1/2 teaspoon salt

Preparation:
.
Scrub potatoes and trim bruises and other imperfections. Cut into 1/2- to
1-inch pieces. Put into a saucepan, cover with water, and bring to a boil.
Reduce heat to medium-low, cover, and cook for about 15 minutes, or until
fork-tender. Drain
And let cool in the pan with the cover ajar.

Combine the cooled potatoes with the diced celery, chopped egg, and onion.

Combine 3/4 cup of the mayonnaise with the sour cream, dill, dill relish, pepper, and salt. Mix the mayonnaise mixture with the potato mixture until blended. Add more mayonnaise, if desired.

Patriotic Pizzas

Patriotic Pizzas Recipe

Here's a pie-in-the-sky-idea—pizzas you decorate like a high-flyin' flag! CT's crafty cooks topped the treat in two ways: With stripes for the U.S. and with a maple leaf for Canada. Both designs consist of tangy fruit and smooth cream cheese over a tender crust. Since each version is simple to make, you can quickly raise either one for a summer picnic or patriotic party.—Test Kitchen, Greendale, Wisconsin

This recipe is:

Quick

12 Servings
Prep: 20 min.
Bake: 10 min. + cooling

Ingredients

CRUST:
1 cup all-purpose flour
1/2 cup confectioners' sugar
1/2 cup cold butter

AMERICAN FLAG:
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
2 cups halved fresh strawberries
1/2 cup fresh or frozen blueberries

Star pastry tip #21

CANADIAN FLAG:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon lemon juice
3 cups halved fresh strawberries

Round pastry tip #5

Directions

Pizza Crust: In a bowl, combine the flour and confectioners' sugar. Cut the butter into the dry ingredients until crumbly. Press the mixture onto a greased 12-in. pizza pan. Bake at 325° for 10-15 minutes or until the crust is lightly browned. Let cool.
American flag: In a bowl, beat the cream cheese and sugar. Add the vanilla and lemon juice, mixing until smooth. Spread 1 cup cream cheese mixture over the crust. Set the remaining cream cheese mixture aside.
Referring to the photo for position, arrange five rows of strawberries on top of the pizza to create the red strips of flag. Place the blueberries in the upper left corner.
Cut a hole in the corner of the plastic or pastry bag and insert the star tip. Fill the bag with the reserved cream cheese mixture. For the white stripes, pipe a zigzag pattern between the rows of strawberries.
Canadian flag: In a bowl, beat the cream cheese and sugar. Add the vanilla and lemon juice, mixing until smooth. Spread 3/4 cup cream cheese mixture over the crust. Set the remaining mixture aside.
Arrange strawberries in the shape of a maple leaf on top of the pizza.
Cut a hole in the corner of the plastic or pastry bag and insert the round tip. Fill the bag with the reserved cream cheese mixture. Pipe veins on the maple leaf. Yield: 1 pizza.

Crafter thought: Interested in making a different flag that celebrates your heritage? If you"ll need fruit in other colors, try kiwi for green, pineapple for gold, etc. Or, use M&M candies instead.
Finished size: Each pizza measures about 12 inches across.

Nutrition Facts: 1 serving (1 each) equals 377 calories, 21 g fat (13 g saturated fat), 62 mg cholesterol, 190 mg sodium, 44 g carbohydrate, 2 g fiber, 4 g protein.

Patriotic Pizzas published in Country Woman July/August 2001, p42

Beth Layman :)

Red, White and Blue Strawberry Shortcake

Red, White and Blue Strawberry Shortcake
Serves: 18
Source: allrecipes.com

"Spectacular Fourth of July Dessert! Present at night with a couple of sparklers for the best effect. Can make with shortcake mix, too."

Ingredients:

1 (18.25 ounce) package yellow cake mix
1 (8 ounce) container frozen whipped topping thawed
1 pint blueberries rinsed and drained
2 pints fresh strawberries rinsed and sliced

Instructions:

Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely.

Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.

Red, White & Blue Chocolate Cupcakes

Red, White & Blue Chocolate Cupcakes

Yield: About 2 1/2 dozen cupcakes

2 c Sugar
1 3/4 c All-purpose flour
3/4 c Hershey's cocoa or Hershey's European style cocoa
1 1/2 ts Baking powder
1 1/2 ts Baking soda
1 ts Salt
2 Eggs
1 c Milk
1/2 c Vegetable oil
2 ts Vanilla extract
1 c Boiling water
Vanilla buttercream frosting (recipe below)
Fresh blueberries and strawberries

Heat oven to 350 degrees. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

 In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with batter.

Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.

4. Prepare VANILLA BUTTERCREAM FROSTING; frost cupcakes. Garnish with blueberries and strawberries.

VANILLA BUTTERCREAM FROSTING:
=
In medium bowl, beat 5 tablespoons softened butter or margarine until creamy. Gradually add 4 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla extract, beating until of spreading consistency. About 2 cups frosting.

Red, White, and Blue Fruit Cups

Red, White, and Blue Fruit Cups

Total Time: 10 min
Prep: 10 min
Yield: 4 servings

Ingredients
.
1 pint fresh strawberries
1 pint fresh blueberries
1 pint fresh blackberries
1/4 cup granulated sugar
1 pint heavy whipping cream

Directions
.
Slice strawberries and combine in a bowl with blue and/or blackberries. Sprinkle berries with two teaspoons sugar. Whip cream until soft peaks form and sweeten with remaining sugar. Serve berries in small cups with generous spoonfuls of
Fresh whipped cream.

Marinated Red White and Blue-Cheese Onions

Marinated Red White and Blue-Cheese Onions

This is killer on a good hot, grilled burger

Yield: 6 servings

Onion lovers will be content to enjoy this piled on bread or as a side dish.
But it also is a fine topping for grilled steaks and burgers.

1 large each, cut in thin wedges: red onion, Vidalia onion
3 large shallots, thinly sliced
3 tablespoons vegetable oil
1 tablespoon red wine vinegar
3 ounces crumbled blue cheese
1/2 cup minced fresh cilantro
1/2 cup chopped toasted walnuts
Salt, ground red pepper to taste

Separate onion wedges; transfer to a large bowl and add shallots, oil,
vinegar and cheese. Cover and refrigerate 24 to 48 hours.

At serving time, add cilantro, walnuts, salt and red pepper and mix well.

Red & White Chips w/American Blue Cheese Sauce

Red & White Chips w/American Blue Cheese Sauce

From: ArcaMax Publishing's "Recipes from Wolfgang Puck" (6/29/2011)
(c) 2011 Wolfgang Puck Worldwide, Inc. Distributed by Tribune Media Services, Inc.

Note from Wolfgang: When it comes time to planning an Independence Day cookout, most people have no problem deciding what they want to serve as their main course, whether burgers or hot dogs, steaks or chops, chicken breasts or seafood. Side dishes aren't really a problem, either, since so many of us today know & enjoy grilled vegetables, as well as having favorite recipes for potato salad & coleslaw.

But what should you offer your guests as an hors d'oeuvre or appetizer before the Fourth of July feast? Too often, we fall back on those old supermarket standbys, tearing open bags of chips and pretzels and presenting them with familiar dips made with sour cream or mayonnaise.

Instead, how about starting off your party with a bang this year by making your own tempting, freshly fried chips? And not only that, but also serving them with homemade warm cheese sauce?

In the recipe I share here, I've taken that idea another big step in honor of July 4th, serving up red beet chips, white potato chips & a blue cheese sauce.

Don't be afraid of making your own chips. Several widely available, relatively inexpensive devices make it easy.

For cutting the vegetables into thin, uniform slices, I recommend using the device known as a mandoline, so called because the rhythmic action of sliding a vegetable up and down its surface & across its inset blade resembles strumming a stringed instrument. Just be sure to get a model that includes a piece that holds the vegetable securely & keeps your fingertips safely clear of the blade; & also handle the device with the caution you'd show with any sharp tool.

Frying today is easier than ever thanks to automatic, thermostat-controlled countertop models that keep the temperature steady, help guard against spattering & even filter out the frying smells that can linger in the kitchen. That said, a good, heavy pot & a deep-frying thermometer will do a fine job, too, as long as you maintain the oil's temperature by keeping an eye on the dial & not overloading the pot with large batches that can drop the temperature too quickly. Too-cool oil gets absorbed by the vegetable, resulting in soggy, greasy chips.

Blue-veined cheeses are widely available in supermarkets today. For a truly patriotic sauce, however, look for a high-quality blue that was made in America. One of my favorites is Maytag blue, from an Iowa company founded in 1941 by a member of the same family that puts its name on kitchen & laundry appliances. Many other domestic varieties exist, too, produced by artisan cheese makers nationwide.

So give this recipe a try on Independence Day -- and watch the fireworks of happiness in your guests' eyes!

Serves 12

Ingredients Chips:
3/4 lb organic Idaho potatoes
vegetable oil for deep-frying
3/4 lb whole raw beets
salt

Ingredients Sauce:
4 ozs unsalted butter
1/2 cup all-purpose flour
1 quart whole milk
1 lb Maytag blue cheese or other American-made blue cheese, crumbled
2 tablespoons chopped fresh chives
salt
freshly ground black pepper

Directions:
1. First, prepare the potatoes: Fill a large mixing bowl with cold water. Peel the potatoes & working with a mandoline or a sharp knife, cut them crosswise into uniform wafer-thin slices no more than 1/8 inch thick. Transfer the slices to the bowl & leave them to soak for 30 minutes.
2. Meanwhile, make the sauce: In a medium-sized saucepan, melt the butter over low heat & with a wire whisk, stir in the flour until smooth. Cook, stirring, until thick & bubbling but not yet browned; 2 to 3 minutes. Whisking continuously, slowly pour in the milk. Raise the heat slightly & stirring continuously, bring to a simmer. Adjust the heat to maintain a gentle simmer & continue stirring until the liquid is thick & creamy. Pour the milk through a fine-meshed sieve into a clean saucepan. Over low heat, stir in 12 ounces of the blue cheese until melted. Remove from the heat, cover & keep warm.
3. Fill an automatic deep fryer with vegetable oil, following the manufacturer's instructions, or fill a heavy pot with at least 4 inches of the oil. Heat to 350ºF on the deep fryer's thermostat or on a deep-frying thermometer.
4. While the oil is heating, drain the sliced potatoes & pat them thoroughly dry with paper towels. Peel the beets & slice them as you did the potatoes, blotting them with paper towels & putting them into a separate bowl.
5. When the oil is hot, fry the potatoes in several batches until golden brown; 2 to 3 minutes, watching carefully to avoid burning them. Using the deep-fryer basket or a long-handled wire skimmer, transfer to paper towels to drain, sprinkling with salt. Fry the remaining batches of potatoes.
6. When all the potatoes have been fried, fry the beets in small batches until they've darkened slightly & their edges have curled; 2 to 3 minutes. Transfer each batch to paper towels to drain, sprinkling with salt; the beet chips will become crispier as they cool.
7. While the last batch is frying, gently rewarm the sauce & stir in the chives, reserving 1 teaspoon of the chives for garnish. Season to taste with salt & pepper.
8. Arrange the chips on one or more platters or in shallow bowls. Drizzle the sauce over the chips, if you like, garnishing with the remaining cheese & chives. Or transfer the sauce to a bowl or sauceboat & serve it separately for dipping, garnishing the chips with crumbled cheese & chives.

Patriotic Cake

Patriotic Cake Recipe

This impressive cake makes for a pretty presentation on a picnic table. It conveniently starts with a boxed cake mix, then is topped with a sweet homemade frosting.—Glenda Jarboe, Oroville,

12-14 Servings
Prep: 20 min.
Bake: 20 min. + cooling

Ingredients

1 package (18-1/4 ounces) white cake mix
1 cup shortening
1 package (2 pounds) confectioners' sugar
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Blue and red food coloring

Directions

Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks.
For frosting, in a large bowl, cream the shortening and sugar
until light and fluffy. Beat in the water, salt and vanilla until smooth. Place one cake on a serving plate; spread with 2/3 cup frosting. Top with remaining cake.
In a small bowl, combine 2/3 cup frosting and blue food coloring. In another bowl, combine 1-1/2 cups frosting and red food coloring. Fill pastry or plastic bag with 1/4 cup white frosting; cut a small hole in the corner of the bag and set aside.
Frost cake top and sides with remaining white frosting. With blue frosting, frost a 3-in. section in the upper left corner of the cake. Pipe white stars over blue frosting. Fill another pastry or plastic bag with red frosting; cut a large hole in the corner of the bag. Pipe stripes across top of cake. Yield: 12-14 servings.

Patriotic Cake published in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p207

Beth Layman :)

Red, White and Blue Dessert

Red, White and Blue Dessert
Serves: 18
Source: Taste of Home June/July 1994

Serving the rich, fresh-tasting dessert decorated like the flag is a great salute to the nation's independence! I used a new recipe I found and made some modifications based on tricks my grandma taught me.—Sue Gronholz, Beaver Dam, Wisconsin

Ingredients:

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy whipping cream whipped
2 quarts strawberries halved, divided
2 quarts blueberries divided

Instructions:

In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place a third of the mixture in a 4-qt. bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish.

Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a "flag" on top.

Yield: 18 servings.

Red, White and Bleu Slaw

Red, White and Bleu Slaw Recipe


In Elkhorn, Wisconsin, one of Bonnie Hawkins' favorite all-time recipes is
this refreshing salad perfect for Fourth of July celebrations�or any time at
all. "The blend of flavors is wonderful," she says. "I use this recipe as
often as I can�it�s just simply the best!"

This recipe is:
Contest Winning
Quick
    6 Servings
    Prep/Total Time: 10 min.


Ingredients

    6 cups angel hair coleslaw mix
    12 cherry tomatoes, halved
    3/4 cup coleslaw salad dressing
    3/4 cup crumbled blue cheese, divided
    1/2 cup real bacon bits

Directions

    In a large bowl, combine the coleslaw mix, tomatoes, salad dressing and
1/2 cup blue cheese. Cover and refrigerate until serving. Just before
serving, sprinkle with bacon bits and remaining cheese. Yield: 6 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 245 calories, 18 g fat (5 g
saturated fat), 34 mg cholesterol, 960 mg sodium, 13 g carbohydrate, 2 g
fiber, 8 g protein.

Red, White and Bleu Slaw published in Simple & Delicious July/August 2007,
p37
             Beth Layman  :)

101 Burger Builders

101 Burger Builders

1. Pepperoni Pizza Burger: grilled burger covered with pepperoni, Mozzarella
cheese and pizza sauce.
2. Verde Burger: grilled ground beef mixed with seasoned garlic, topped with
piquant Italian Verde sauce made with parsley, onions and capers.
3. Classic Burger: hamburger with ketchup, mustard and pickles.
4. Greek Burger: topped with herbed Feta cheese, black olives
and onions.
5. Hickory Burger: beef patty covered with cheddar cheese, bacon and hickory
barbeque sauce.
6. Meat-o-Rama Pizza Burger: ground beef patty stuffed with
Mozzarella cheese, diced tomatoes and pizza sauce, and topped
with pepperoni and bacon.
7. Caesar Burger: ground beef seasoned with garlic and black
pepper, on a crusty roll, accented with Caesar dressing, romaine
lettuce and avocado slices.
8. Brocco Burger: ground beef patty dressed with a blend of
melted Cheddar cheese and cooked broccoli.
9. Gyro Burger: hamburger topped with white onions, tomatoes
and yogurt cucumber dressing.
10. Barbeque Burger: ground beef grilled with a tangy barbeque
sauce and hot peppers.
11. Onion Burger: grilled ground beef seasoned with dried onion
soup mix, and blanketed with grilled and raw onions.
12. Bistro Burger: ground beef covered with caramelized onions,
Brie cheese and crisp bacon, served on a walnut bun.
13. Blue Moon Burger: grilled burger topped with Bleu cheese,
sauteed mushrooms, lettuce and tomato served on an onion bun.
14. Bao-Wow Burger: chili seasoned ground beef served on a
Chinese Bao bun with soy-ginger mayonnaise and Asian slaw
on the side.
15. Cowboy Burger: grilled mushrooms, grilled onion, bacon
and Monterey Jack cheese on a flavorful beef patty.
16. Chicago Burger: grilled beef burger with sweet relish, chopped onion,
ketchup, mustard and hot peppers.
17. French Bistro Burger: hamburger adorned with walnuts, Gruyere cheese and
garlic mustard mayonnaise, on a French roll.
18. Sticky Burger: grilled burger spread with peanut butter, bacon and Jack
cheese.
19. Five-Spice Burger: ground beef seasoned with Chinese five-spice,
grilled, and served with a soy-ginger sauce.
20. Olive Festival Pizza Burger: beef burger stuffed with mozzarella cheese
and pizza sauce covered with sliced black and green olives.
21. Shrimpy Burgers: mini grilled burgers decorated with cream cheese,
cocktail sauce and chopped shrimp.
22. Rowdy Reuben Burger: grilled beef patty smothered with melted Swiss
cheese, thousand island dressing and zesty coleslaw, served on marble rye.
23. Earth & Turf Burger: grilled ground beef, beneath a golden porcini
mushroom sauce with grilled zucchini squash and sweet red bell peppers.
24. Egg Burger: a lean ground beef patty paired with a fried or scrambled
egg.
25. Thai-Cobb Burger: grilled ground beef served with avocado,
tomatoes and bean sprouts, accented with a light peanut dressing.
26. Horseradish-Garlic Burger: topped with onions, garlic and
horseradish.
27. Stroganoff Burger: ground beef patty dressed with sour cream, grilled
onions, Swiss cheese, lettuce and tomato, served on a fresh wheat bun.
28. Trattoria Burger: grilled beef burger layered with roasted red bell
peppers, pesto mayonnaise, and Mozzarella cheese, served on focaccia bread.
29. Peking Burger: mix ground beef with a dash of Peking marinade, and
grill. Serve topped with julienned mixed greens and an Asian flavored plum
vinaigrette. (Marinade: hoisin sauce, minced garlic, grated ginger, Chinese
five-spice, salt and black pepper.)
30. Spicy Burger: jack cheese melted on a lean ground beef burger with
jalapeno peppers and onions.
31. Cordon Bleu Burger: ground beef patty beneath a layer of sliced ham,
Swiss cheese and dijon mustard.
32. Burger Al Forno: ground beef seasoned with robust Italian
seasonings, fresh garlic, and rosemary, served with a golden
Parmesan crust.
33. Garlic Burger: garlic powder mixed into ground beef, grilled, topped
with garlic cheese and a dollop of garlic mayonnaise.
34. Corny Burger: tangy corn relish atop a beef patty. (Red pepper, corn,
white vinegar, ground red pepper, salt and green onions.)
35. The Beefster: grilled hamburger patty topped with roast beef,
horseradish and Muenster cheese, served on an onion roll.
36. Milanese Burger: ground beef patty lightly coated with bread crumbs,
Parmesan cheese and oregano, pan fried till done.
Accented with watercress sprigs and vinaigrette.
37. Simple Cheeseburger: ground round burger layered with
your choice of Wisconsin cheese.
38 Big Island Burger: hamburger stuffed with Mozzarella cheese,
covered with Canadian bacon and pineapple.
39. Taco Burger: topped with shredded lettuce, tomato, sour
cream, and black olives.
40. Breakfast Omelette Burger: grilled ground beef patty piled high with
diced ham, Cheddar cheese, mushrooms and green peppers, served on a toasted
English muffin.
41. Walla Walla Burger: hamburger pan fried in sweet & sour
chutney made with sauteed white onions, raisins, mustard seed
and marsala wine. Served on thick sliced Texas toast.
42. German Classic: grilled burger with aged Cheddar cheese
and Dusseldorf mustard.
43. Blue Bayou Burger: topped with crumbled Bleu cheese, lettuce, tomato,
hot pepper mayonnaise, served on a sesame seed bun.
44. Chili Burger: Hearty beef burger hidden beneath your favorite homemade
chili and shredded cheese.
45. Kalamata Burger: chopped green & Greek kalamata olives mixed with cream
cheese spread on a grilled hamburger.
46. Lucky Burger: grilled beef burger on sesame rye bread, layered with
hot-sweet mustard, prepared horseradish, sharp Cheddar, green apple slices,
red apple slices and sliced almonds.
47. Pinwheel Burger: different colored, quartered cheese slices
arranged in a pinwheel design melted atop a grilled burger.
48. Santa Fe Burger Asada: grilled ground beef brushed with chili puree,
placed on a torta bun with bean dip, guacamole and sour cream.
49. Anchovy Pizza Burger: anchovies, Mozzarella cheese and
pizza sauce stuffed into a grilled hamburger.
50. North Woods Burger: grilled ground beef stuffed with a wild
mushroom sauce featuring shiitake, chanterelle, oyster and
hedgehog mushrooms. Enhance with yellow and red bell peppers.
51. Cajun Burger: seasoned ground beef grilled with Cajun spices and spiced
up with Jalapeno cheese, chili mayonnaise and pico de gallo sauce.
52. Black Jack Burger: melted jack cheese over a Cajun blackened beef
burger, served on a sesame bun with Creole mayonnaise, onions and tomatoes.
53. Double Decker Pizza Burger: Cheddar cheese and pizza sauce
between two thin beef patties.
54. The Gouda Burger: sliced Gouda cheese and grilled zucchini
atop a grilled hamburger.
55. Simple Twist Burger: lean ground beef patty served with a
slice of tomato and grated Asiago cheese on a hard roll.
56. Pineapple-Gruyere Burger: topped with grilled fresh pineapple and smoked
Gruyere cheese.
57. Tex-Mex Burger: grilled ground beef piled with guacamole,
onions and bacon.
58. Cheesy Pizza Burger: lean burger covered with pizza sauce,
Provolone, sharp Cheddar and Mozzarella cheeses.
59. Provolone Ranger Burger: seasoned ground beef coated with
Provolone cheese, warm black olives and tomatoes, served on
focaccia bread.
60. Gorgonzola Burger: hamburger stuffed with Gorgonzola cheese, grilled and
spread with sweet mustard.
61. Ginger-Island Burger: mix uncooked ground beef with soy sauce, ginger,
cilantro and sesame oil, then grill.
62. Texas Red Burger: grilled beef patty served open-faced and
smothered with chili, cheddar and Monterey jack cheeses and
grilled onion.
63. Beany Burger: dried Cajun seasoning mixed with ground beef
blanketed with pork-n-beans.
64. Smokey Burger: beef burger topped with roasted balsamic
onions, grilled bacon and smoked cheese.
65. Dieters Burger: grilled lean ground beef patty with low-fat
cottage cheese and no bun.
66. Outback Burger: grilled burger topped with tender cactus,
green salsa and spicy pepper cheese.
67. Worcestershire Burger: hamburger covered with mushrooms
sauteed in Worcestershire sauce.
68. Dilly Cheeseburger: grilled burger seasoned with fresh dill
and adorned with Provolone cheese, sauteed mushrooms and
grilled onions.
69. Cheeseburger In Paradise: beef patty lightly dressed with
melted Brick cheese, pineapple slice and shredded coconut.
70. Ranch-Hand Burger: hamburger piled with pinto beans, bacon,
chilies and cheddar cheese on a potato roll.
71. Alpine Burger: lean ground beef smothered in sauteed
mushrooms and Swiss cheese.
72. Garden-Fresh Burger: ground beef mixed with onions, beets
and potatoes, accented with dilled sour cream.
73. West Indies Burger: ground beef mixed with cilantro, garlic, lime juice,
curry powder, cumin, allspice and hot sauce. Grill and accent with mango
chutney.
74. Fajita Beef Burger: patty mixed with fajita seasoning, and
wrapped with guacamole, sour cream, shredded lettuce, diced
tomatoes and salsa, served in a flour tortilla.
75. Bruschetta Burger: Italian seasoned ground beef with fresh
tomato and basil, served on toasted garlic French bread.
76. Sunshine Burger: aged Cheddar cheese, sprouts, scallions
and avocado, embellishing a lean beef burger, served on a
whole wheat bread.
77. Beef LT: burger prepared BLT style - bacon, lettuce, tomato
and mayonnaise on grilled tomato bread.
78. Pesto Burger: cooked spinach, Mozzarella cheese and pesto
sauce served atop a grilled beef patty.
79. Flank Steak Chili Burger: ground flank steak seasoned with
cumin and cayenne pepper, heightened with black bean chili.
80. Mediterranean Burger: beef patty seasoned with Mediterranean spices (hot
paprika, garlic, cumin, oregano leaves, mint leaves), grilled and served
with gyro sauce in pita bread.
81. Pita Pizza Burger: ground beef patty grilled, covered with an herb
seasoned tomato sauce and melted Italian cheeses, served on a pita loaf.
82. Parisian Burger: topped with crumbled Bleu cheese, marinated red onions
and tomatoes served on a croissant.
83. Tough Texan Burger: ground beef seasoned with hot sauce and
dried red peppers, smothered with pepper cheese and barbeque
sauce, served on thick Texas Toast.
84. Aphrodisiac Burger: grilled beef patty lovingly stuffed with oysters and
dressed with steak sauce.
85. Bleu Cheese Burger: crumbled Bleu cheese and bacon
covering a grilled hamburger.
86. Veg-Head Burger: lean ground beef piled with cucumber
slices, tomatoes, sprouts, creamy dill dressing, served on
sun-dried tomato bread.
87. Dragon Burger: grilled ground beef patty, Limburger cheese
and raw onion on an onion roll.
88. Crabby Burger: shredded crab salad with Swiss cheese atop
a beef patty served on a croissant.
89. Hawaiian Supreme: ground beef patty stuffed with crushed
pineapple, topped with a candied apple slice and sweet & sour
sauce.
90. Tortilla Burger: beef mixed with onion, dried oregano and
basil. Grilled and wrapped with tomato, mozzarella and Parmesan
cheeses, all in a soft tortilla shell.
91. The Islander Burger: beef patty smothered with thousand island dressing,
with lettuce, tomato and pickle.
92. California Burger Chiffonade: chopped walnuts, garlic and
black pepper mixed into ground beef and grilled. Burger topped
with guacamole, lettuce, Brick cheese and red onion.
93. Potato Chip Burger: hamburger accented with your favorite
potato chips, ketchup and mustard.
94. Bagel Burger: lean ground beef patty served with tomato and
onion on a fresh bagel with flavored cream cheese.
95. Jalapeno Burger Topper: ground beef seasoned with diced
jalapeno peppers, a splash of hot pepper sauce, and grilled.
Top with melted cheddar and cream cheese.
96. Basic Burger: grilled ground round burger seasoned with
salt and pepper.
97. Burger Au Poivre: grilled ground beef served with crumbled
Bleu cheese, coarse ground pepper, chopped parsley and
mozzarella cheese on Vienna bread.
98. Scandinavian Burger: dill-seasoned ground beef patty covered in Gruyere
and Cheddar cheeses, lettuce, cucumber slices, red onion, and served on a
rye bun.
99. Billy Burger: grilled hamburger with ketchup only, no mustard, no
pickles, nor onions. Don't forget to cut it in half!
100. Brie Burger: herbed Brie, warmed and placed over granny
smith apples atop a lean ground beef burger with a hint of spicy mustard.
101. Chili Con Queso Burger: Beef burger smothered in melted
jalapeno cheese sauce.

Lowfat Red, White and Blue Cheesecake Squares

Lowfat Red, White and Blue Cheesecake Squares

Crust:
1/2 cup graham cracker crumbs (4 crackers, each 5" x 2 1/1")
nonstick vegetable spray
Filling:
2 - 8 oz packages nonfat cream cheese (can also use lowfat or
Neufchatel)
1 cup nonfat cottage cheese
1/2 cup sugar
3 eggs
2 tsp vanilla extract

Topping
1 1/2 cups nonfat sour cream
3T sugar
2 pints strawberries, hulled and thinly sliced
1/2 cup blueberries

Preheat oven to 350°F. (325 F for dark pans). Lightly spray bottom and
sides of a 13 x 9 x 2-inch baking dish. Sprinkle bottom with crumbs; set
aside.

Using electric mixer, beat cream cheese, cottage cheese and sugar in
large bowl until smooth. Add eggs, one at a time, beating until just blended
after each addition. Mix in vanilla extract. Pour filling into crust. Bake
cheesecake for about 40 minutes or until mixture is almost set. The
cheesecake center will move only slightly when shaken. Remove cheesecake
from oven; maintain oven temperature.

Mix sour cream and sugar in a small bowl. Spread topping evenly over
hot cheesecake. Bake 5 minutes. Transfer cheesecake to a rack and cool a few
minutes.

Arrange fruit on sour cream topping as desired. To make the cheesecake
look like an American flag, face the pan sideways (13 inches across). Place
blueberries in upper left hand corner, approximately 5 blueberries across
and 4 blueberries down. This will create the blue background for the stars.
Place 5 single rows of strawberries across for the red stripes. Cover and
chill 6-8 hours.

Makes 30 squares - 67 calories per square.

Red, White and Blue Jelly Bean Cookies

Red, White and Blue Jelly Bean Cookies

1/2 cup butter
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
3/4 cup flour
1/4 teaspoon salt
1/4 cup blueberry jelly beans
1/4 cup cherry jelly beans
1/4 cup white jelly beans

Using a food processor or an electric mixer, incorporate butter and sugar.
Mix in egg and vanilla. Mix in flour and salt. Drop a heaping teaspoon on a
greased baking sheet, permitting enough space for the cookie to spread
about
3 1/2 inches. Press about 3 jelly beans into each cookie. Bake in a
preheated 350 degrees for 8 to 10 minutes or until edges just begin to
brown. Let cool on a baking rack. Store the cookies in a cookie
monster-proof container.

Glorious Red, White, and Blue Cake

Glorious Red, White, and Blue Cake

Yield: Makes 12 servings
Active time: 1 1/2 hours
Total time: 4 hours

"If you want a knockout ending to your July 4th feast, look no further. This
three-layer red-and white-striped tall cake with its tumble of blue and red
berries might just steal the show from the fireworks! Thankfully, it won't
steal a lot of your time to make. I kept it simple with a cream cheese icing
(no complicated French buttercream), easy red-velvet cake layers, and a
streamlined lemony white-cake layer that does not require egg whites to be
whipped and folded. Make it ahead, and you really are free to enjoy your own
party. "


Ingredients
.
For red velvet cake layers:
.
2 1/2 cups sifted cake flour, not self-rising (sift before measuring)
1/4 cup unsweetened natural cocoa (such as Hershey's; not Dutch process or
extra-dark cocoa)
1 teaspoon baking soda
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 1/2 cups granulated sugar
1 cup vegetable oil
2 large eggs
1 (1-ounce) bottle (2 tablespoons) red food coloring
1 1/2 teaspoons white or cider vinegar
1 1/2 teaspoons vanilla extract
3/4 cup sour cream mixed with 1/4 cup water

For white cake layer:
.
1 1/3 cups sifted cake flour, not self-rising (sift before measuring)
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large egg whites
1/4 cup sour cream mixed with 2 tablespoons water
5 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1/3 cup vegetable oil
1 tablespoon grated lemon zest (best done with Microplane zester or
grater)
1 teaspoon vanilla extract

For cream cheese frosting:
.
2 1/2 (8-ounce) packages cream cheese (20 ounces total), softened
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
2 1/2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1/4 teaspoon salt
3 1/4 cups confectioners' sugar

For fruit topping:
.
1 pint (8 ounces) strawberries, preferably small; halve or quarter if
large
1 pint (12 ounces) blueberries
1/2 pint (6 ounces) blackberries


Preparation
.
Make red velvet cake layers:
.
Heat oven to 350°. Butter two 9-inch round cake pans, then line bottoms with
rounds of wax paper. Butter paper and dust pans with some additional flour,
knocking out excess.

Resift cake flour together with cocoa, baking soda, and salt into a bowl.

Beat butter and sugar in a large bowl with an electric mixer (fitted with
paddle attachment if using stand mixer) at medium-high speed until combined
well, then add oil and beat until very pale and creamy, about 3 minutes.

Add eggs, one at a time, beating well after each addition, and beat in food
coloring, vinegar, and vanilla extract.

Reduce speed to low and mix in flour mixture and sour cream mixture in
batches, beginning and ending with flour mixture, and mixing until batter is
smooth.

Divide batter between pans (about 3 cups in each) and smooth tops. Rap pans
on counter a couple of times to expel any air bubbles. Bake in middle of
oven until a wooden pick comes out clean and cake begins to pull away from
sides of pans,
25 to 30 minutes. Keep oven on.

Cool layers in pans on racks 10 minutes, then run a thin knife around edge
of pans. Invert layers onto racks and peel off wax paper. Cool layers
completely.


Make white cake layer while red velvet layers cool:
.
Butter one 9-inch round cake pan, then line bottom with wax paper. Butter
paper and dust pan with some additional flour, knocking out excess.

Resift cake flour together with baking soda and salt into a bowl. Whisk egg
whites in another bowl with sour cream mixture until combined.

Beat butter and sugar in a large bowl with an electric mixer (fitted with
paddle attachment if using stand mixer) at medium-high speed until combined
well, then add oil and beat until very pale and creamy, about 3 minutes.
Beat in zest and vanilla extract.

Reduce speed to low and mix in flour mixture and sour cream mixture in
batches, beginning and ending with flour mixture and mixing until batter is
smooth. Transfer batter to pan and spread evenly. Rap pan on counter a
couple of times
To expel any air bubbles.

Bake in middle of oven until a wooden pick comes out clean and cake begins
to pull away from side of pan, 25 to 30 minutes. Cool in pan on a rack 10
minutes, then run a thin knife around edge of pan. Invert layer onto rack
and peel off
Wax paper. Cool layer completely.

Make cream cheese frosting:
.
Beat together cream cheese and butter in a large bowl with an electric
mixture until creamy and smooth. Beat in lemon juice, vanilla extract, and
salt.

Sift confectioners' sugar into a bowl and add to cream cheese mixture. Mix
on low speed until incorporated, then increase speed to medium-high and beat
until smooth.

Frost cake:
.
Brush loose crumbs from cake layers with a pastry brush.

Put a red velvet layer, bottom side up, on a cake plate or stand. Spread 1
cup of frosting over layer. Cover with white layer, bottom side up, and
spread with another cup of frosting. Top with second red velvet layer,
bottom side up.

Spread a thin layer of frosting around sides and over top of cake. (This is
called crumb-coating. It tamps down any loose crumbs to keep them out of the
top layer of frosting and fills in any crevices. This is particularly
important with red velvet cake layers.) Chill or briefly freeze cake just
until frosting is firm.

Spread sides and top of cake with remaining frosting. Chill or briefly
freeze cake just until frosting is firm.

Make fruit topping:
.
Toss together fruits in a bowl. Let cake come to room temperature before
serving and top with about 1 1/2 cups fruit. Serve remaining fruit on the
side.

Notes: Cake layers can be made 1 day ahead and chilled or 1 week ahead and
frozen. Wrap well in wax paper and then in a heavy-duty sealable plastic bag
No need to thaw before assembling cake (cake is easier to frost when layers
are chilled or frozen), but allow plenty of time for cake to thaw and come
to room temperature after frosting it.

Cake can be frosted 1 day ahead and kept in a cake keeper, chilled. Bring to room temperature.

Patriotic Cupcakes

Patriotic Cupcakes Recipe

These festive cupcakes from Jodi Rugg of Aurora,Illinois are sure to be the star of your Fourth of July menu. "One year, I divided the batter from regular cupcakes into portions and used food coloring to make red, white and blue treats," Jodi explains. "Our kids loved helping prepare them." TIP: "Our daughters suggests trying different food coloring for the holidays," notes Jodi.

18 Servings
Prep: 15 min.
Bake: 20 min. + cooling

Ingredients

1 package (18-1/4 ounces) white cake mix
1/2 teaspoon blue food coloring
1/2 teaspoon red food coloring
1 can (16 ounces) vanilla frosting
Red, white and blue sprinkles

Directions

Prepare cake mix batter according to package directions for cupcakes.
In a small bowl, combine 1-1/3 cups batter and blue food coloring. In another bowl, combine 1-1/3 cups batter and red food coloring. Leave remaining batter plain.
Fill paper-lined muffin cups with 2 tablespoons red batter, 2 tablespoons plain batter and 2 tablespoons blue batter. Bake at 350° for 20-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting; decorate with sprinkles. Yield: 1-1/2 dozen.

Patriotic Cupcakes published in Quick Cooking July/August 2005, p26

Beth Layman :)

Uncle Sams Krispy Treat Cake

Uncle Sams Krispy Treat Cake
A Taste of Home Recipe and a good idea for the fourth

8 cups miniature marshmallows
1/2 cup butter, cubed
12 cups crisp rice cereal
2-1/2 cups shortening
3 cups confectioners' sugar
3/4 teaspoon vanilla extract
3 jars (7 ounces each) marshmallow creme
Red and blue paste food coloring

In a Dutch oven, combine marshmallows and cubed butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in cereal. Press 4 cups into a greased 9-in. round pan. Form remaining mixture into a 5-in. diameter x 6-1/2-in. tall cylinder; place on waxed paper to cool.

For frosting, in a large bowl, beat softened butter until fluffy; beat in confectioners' sugar and vanilla until smooth. Beat in marshmallow creme until light and fluffy.
Unmold cereal mixture from 9-in. pan and place on a cake plate. Place 3 cups frosting in a small bowl; beat in red food coloring until smooth. Frost top and sides of 9-in. cake with 1 cup red frosting.
Place 1 cup white frosting in a small bowl; beat in blue food coloring until smooth. Frost bottom 2-1/4 in. of the cylinder with blue frosting. Place cylinder on cake. Frost the rest of the cylinder with red frosting.

Cut a small hole in the corner of pastry or plastic bag; insert #48 basketweave tip. Using white frosting, pipe stripes on sides of hat. With a #7 round tip, pipe trim.
Using a 1-1/2 in. star cookie cutter, press a row of stars onto hatband. Fill in stars with white frosting using the #7 tip. Yield: 24 servings.

All-American Strawberry Pie

All-American Strawberry Pie
Serves: 8
Source: Grandma's Great Desserts Cookbook

Sweet, red strawberries combined with pretty, tart blueberries, all layered atop a creamy vanilla pudding...that makes a red-white-and-blue pie that my grandmother would serve every Fourth of July! (Or Labor Day, shhh no one will know! haha)

Ingredients:

3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
3 egg yolks lightly beaten
2 tablespoons butter
1 -1/2 teaspoons vanilla extract
1/2 pint heavy whipping cream
1 -1/2 tablespoons confectioners' sugar
1 pie shell (9 inches), baked
1 pint fresh strawberries halved
1 cup fresh or frozen blueberries

Instructions:

In a 3-qt. saucepan, combine sugar, flour and salt. Add milk, stirring until smooth. Cook and stir over medium heat until thickened. Stir in small amount of milk mixture into yolks, then return all to saucepan. Cook, stirring for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool 20 minutes.

Pour into pie shell; chill several hours until firm. Whip cream and sugar; spread half over pie filling. Arrange berries on cream. Dollop or pipe remaining cream around edge of pie.

Yield: 8 servings.

Patriots Party Pretzels

Patriots Party Pretzels

1 bag Rold Gold® Pretzel Rods
1 bag Werther's® soft caramels, unwrapped
16 oz. sweetened baking chocolate (milk chocolate recommended, any will do)
red, white and blue sprinkles

Melt caramels in saucepan over medium heat, stirring constantly until smooth. Coat 3/4 of each pretzel with caramel, put on baking sheet lined with wax paper and freeze 6 - 8 hours, or until firm. After caramel has firmed, melt chocolate in saucepan using same method as caramel. Coat caramel covered part of pretzel with chocolate. Pour sprinkles onto plate and roll pretzels in sprinkles until coated well. Return pretzels to wax paper and place back in freezer. Freeze 6 - 8 hours or until firm. Remove from freezer 15 - 20 minutes before serving. Can also store in refrigerator after freezing.

Fourth of July Bean Casserole

Fourth of July Bean Casserole
Serves: 12
Source: Taste of Home June/July 1994

The outstanding barbecue taste of these beans makes them a favorite for cookouts all summer and into the fall. It's a popular dish with everyone—even kids. Having meat in with the beans is so much better than plain pork and beans. —Donna Fancher, Lawrence, Indiana

Ingredients:

1/2 pound sliced bacon diced
1/2 pound ground beef
1 cup chopped onion
1 can (28 ounces) pork and beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) lima beans
1/2 cup barbecue sauce
1/2 cup ketchup
1/2 cup sugar
1/2 cup packed brown sugar
2 tablespoons prepared mustard
2 tablespoons molasses
1 teaspoon salt
1/2 teaspoon chili powder

Instructions:

In a large skillet, cook bacon, beef and onion until meat is no longer pink and onion is tender; drain.

Transfer to a greased 2-1/2-qt. baking dish; add all of the beans and mix well. In a small bowl, combine the remaining ingredients; stir into beef and bean mixture. Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer.

Yield: 12 servings.