What You Need:

2 C of pineapple flavored cream cheese, room temperature
16 (4 inch diameter) round sugar cookies
16 fresh strawberries, sliced into 5 thin slices
1/2 pint of fresh blueberries
80 slices of almonds

How to Make It:

Spread the top of each cookie evenly with cream cheese.
Place 5 strawberry slices point out and slightly touching around each cookie.
Place a small amount of blueberries in the center of each cookie.
Arrange 5 almond slices on top between each strawberry slice.

Makes 16 cookies

These pretty flowers are so easy to put together even a child can do it. Let the kids help make this dessert. Just keep a close eye that they don’t eat them all before you are ready to serve them.

What You Need:

1 (15 oz.) rolled refrigerated pie crust
1 T of butter, melted
1/2 T of red decorating sugar
1/2 T of blue decorating sugar
1/4 t of cinnamon
1 T of cold butter
1/4 C of apricot nectar
2 T of brown sugar
1 pint of vanilla ice cream
1 pint of strawberry ice cream
1 pint of blueberry ice cream
1 C of fresh raspberries
1 C of fresh blueberries

How to Make It:

Unroll the pie crust and allow it to stand at room temperature for 15 minutes.
Preset the oven temperature control to 375 degrees.
Line a baking sheet with parchment paper.
Lightly flour a flat surface and lay the pie crust onto the flour.
Brush the pie crust evenly with the melted butter.
Sprinkle the crust with the red and blue decorating sugar.
Sprinkle the crust evenly with the cinnamon.
Cut the pie crust in half.
Cut one half of the crust into 8 strips.
Use a small star shaped cookie cutter to cut out stars in the remaining half of the pie crust.
Place the strips and stars on the prepared baking sheet.
Bake 11 minutes or until browned lightly.
Remove to wire racks to cool.
Place the cold butter into a skillet over low heat.
When the butter has melted stir in the apricot nectar and brown sugar.
Stirring constantly heat for 2 minutes or until the sugar has dissolved and the mixture takes on the consistency of syrup.
Place 1 small scoop of each type of ice cream into 4 serving bowls.
Stop the ice cream with the raspberries and blueberries.
Pour the syrup over the ice cream and fruit.
Top each bowl with 1 stripe on each side of the bowl.
Add 3 stars over the middle.

Makes 4 servings

What You Need:

1 (19.6 oz.) frozen vanilla layer cake
1 1/2 C of fresh strawberries, sliced
2 (6 oz.) cartons blueberry yogurt
8 whole strawberries

How to Make It:

Using a serrated knife cut the frozen cake in half lengthwise.
Allow the cake to stand at room temperature to thaw.
When the cake has thawed cut the two pieces of cake into 16 total squares.
Layer the strawberries onto 8 squares of cake.
Place the remaining 8 squares of cake over the top of the strawberries.
Place a large dollop of yogurt on the top square and garnish with a whole strawberry.

Makes 8 servings

Preparation Time: approximately 10 minutes
Total Time: approximately 10 minutes plus thawing time

This scrumptious dessert is simple to fix and looks quite pretty on your serving table. You might need to make two to have enough to go around. Use fresh blueberries and strawberry yogurt for two different versions. Fresh raspberries can be used in place the strawberries if you prefer.

What You Need:

1 1/2 C of flour
1/2 t salt
1/2 C of shortening
4 T of water
3/4 C of sugar
2 (14 1/2 oz.) cans pitted tart cherries
1 T of butter
1/4 t almond extract
4 drops of red food coloring

How to Make It:

Preset the oven temperature to 450 degrees.
Place the flour and salt into a bowl and toss to combine.
Cut the shortening into the mixture until the mixture turns into coarse crumbs.
Add enough of the water to form the dough into a ball.
Chill the dough for 30 minutes or until cold enough to handle.
Flour a flat surface and roll the dough into a 1/8 inch circle.
Cut the dough into 8 5 inch circles.
Place the dough circle over the top of oven proof custard cups or bowls.
Place the bowls onto an ungreased cookie sheet.
Bake 10 minutes or until golden brown.
Remove and allow to cool 5 minutes then remove from the top of the bowls and place on wire racks to cool completely.
Place the sugar and cornstarch into a saucepan.
Drain the cherries but reserve 1 C of the juice.
Blend the reserved juice into the sugar and stir until the mixture is smooth.
Place the pan over medium heat and stirring often, bring the mixture to a boil.
Once boil cook 2 minutes stirring continuously until the sauce has thickened.
Remove the pan from the heat and gently fold in the cherries.
Add the butter, extract and food coloring and stir until blended in well.
Allow the mixture to cool to room temperature then spoon evenly into the 8 tart shells.

Makes 8 servings

Cherries are an American tradition thanks to George Washington. Serve these little tarts to help celebrate our national and it’s great traditions.

What You Need:

1 (16 1/2 oz.) pkg. refrigerated sugar cookie dough
1 C of sugar, divided
2 T of cornstarch
1/2 C of orange juice
1/4 C of lemon juice
1 (8 oz.) pkg. cream cheese, room temperature
1 T of milk
1 t orange peel, grated
2/3 C of heavy whipping cream
1 apple, peeled and sliced thin
1 1/2 C of fresh strawberries, halved
1 C seedless dark purple grapes, halved
1 banana, sliced thin
1 C of fresh raspberries
1/2 C of fresh blueberries

How to Make It:

Preset the oven temperature to 350 degrees and let the oven preheat.
Remove the cookie dough and let it stand at room temperature for 10 minutes.
Carefully spread the dough onto an ungreased pizza pan.
Bake the dough 15 minutes or until a golden brown.
Remove and allow the dough to cool on the pan.
Dump half of the sugar into a small saucepan.
Add the cornstarch and toss slightly to combine.
Pour the orange and lemon juice into the mixture.
Place the pan over medium heat bringing the mixture to a steady boil.
Continue boiling for 2 minutes stirring constantly then remove the pan from the heat, setting aside to cool.
Cube the cream cheese and place in a large mixing bowl.
Pour the milk over the cream cheese.
Add the orange peel and the remaining sugar.
Beat the mixture until blended together well and smooth.
Place the whipping cream into a small mixing bowl.
Beat the whipping cream until soft peaks begin to form.
Fold the whipping cream into the cream cheese mixture until blended in well.
Spread the mixture over the cooled crust.
Place the apple slices around the outside edge of the crust.
Next layer the strawberry halves around the crust.
Circle the halved grapes on next.
Add the bananas to the ring.
Place the raspberries onto the crust next.
Finish the ring with the blueberries.
Spread the reserved glaze evenly over the all the fruit.
Place covered in the refrigerator for about 1 hour or until chilled.

Makes 12 servings

Preparation Time: approximately 30 minutes
Baking Time: approximately 15 minutes
Chilling Time: approximately 1 hour
Total Time: approximately 1 hour 45 minutes

This is an all time favorite fruit pizza to serve at your July 4th celebration. The crust is a snap to create and the citrus glaze gives this pizza a pretty sheen. The fruit can be arranged however you prefer to give it your own special touch.

What You Need:

1 1/2 C of cream filled chocolate sandwich cookies crumbled
1/4 C of butter, melted
1 (8 oz.) pkg. cream cheese, at room temperature
3/4 C of confectioners’ sugar
1 (10 oz.) pkg. frozen sweetened raspberries, thawed
3/4 C of cranberry juice, divided
1 t lemon juice
2 C heavy whipping cream, whipped

How to Make It:

Place the cookie crumbs into a shallow bowl.
Stir in the melted butter.
Press the mixture into the bottom of an ungreased 9 inch pan.
Place the cream cheese and sugar into a large mixing bowl and beat until combined.
Carefully fold the thawed raspberries into the mixture.
Add 1/2 C of the cranberry juice and the lemon juice and beat until blended together well.
Spread the mixture over the crust.
Carefully spoon the remaining cranberry juice over the top and using a knife cut through the batter in a swirling motion.
Cover the cheesecake and freeze overnight.
When ready to serve remove the cheesecake from the freezer and let stand for 15 minutes.
Place 3 to 4 sparklers into the cheesecake and light.

Makes 12 servings

Preparation Time: approximately 20 minutes
Freezing Time: approximately 8 hours
Total Time: approximately 8 hours and 20 minutes

This cheesecake can also be made with frozen blueberries and grape juice if you prefer. Cranberry-raspberry juice can also be used in place of the cranberry juice. Be careful using the sparkers and remove them before they burn down to the cheesecake.

What You Need:

1 (3 oz.) pkg. vanilla instant pudding and pie filling
2 C of cold milk
1 (16 oz.) pkg. frozen banana breakfast quick bread loaf, thawed and cubed
1 (20 oz.) can of cherry pie filling
1 (20 oz.) can of blueberry pie filling
1 (8 oz.) container of whipped topping, thawed

How to Make It:

Prepare the vanilla pudding as directed on the box using the cold milk.
Place half of the bread cups into a large glass bowl.
Cover the bread cubes with 1/2 of the cherry pie filling.
Spread 1/2 of the pudding over the pie filling.
Cover the pudding with 1/2 of the blueberry pie filling.
Place 1/2 of the whipped topping over the top.
Add a second layer in the same order.
Cover and refrigerate for no longer than 24 hours.

Makes 8 servings

This simple dessert will wow your guests at your July fourth celebration. If you prefer fresh cherries and blueberries may be used in place of the pie filling. Sliced bananas may also be added in each layer.

What You Need:

10 Carmel Corn rice cakes
1/2 C of strawberry jam
1 C of cream cheese, softened
1 C of cottage cheese
1 T of sugar
1/2 C of fresh raspberries
1/2 C of fresh blueberries

How to Make It:

Spread each rice cake evenly with the strawberry jam.
Place the cream cheese and cottage cheese in a mixing bowl.
Sprinkle the sugar into the bowl and mix until the ingredients are blended well.
Place a dollop of the mixture into the middle of the jam and carefully spread to the edges of the rice cake.
Top each rice cake with the fresh raspberries and blueberries.

Makes 10 servings

This 4th of July dessert is a healthy addition to your picnic. The kids will love them because of the caramel and jam flavors. The adults will love them because they just taste great. Add any type of fruit or jam that you prefer.

What You Need:

2 C of flour
1 1/2 t baking powder
1/2 t baking soda
1/4 t of salt
1/2 C of butter
3/4 C of sugar
1/4 C of brown sugar, packed
3 eggs
1 T molasses
1 1/2 t vanilla
1/2 C of buttermilk
1/2 C of cream soda
1/2 C of toffee pieces
Red, white and blue icing

How to Make It:

Allow the oven temperature to heat to 350 degrees.
Line 18 muffin cups with paper liners.
Place the flour, baking powder, baking soda and salt into a mixing bowl and whisk to combine.
Beat the butter with an electric mixer on medium speed for 30 seconds.
Add both types of sugar and beat until blended in well.
Add the eggs, one at a time, beating after each addition to blend.
Add the molasses and vanilla and beat well.
Pour in the flour mixture, buttermilk and cream soda, alternating between them and beating after each addition on low speed.
Gently fold the toffee pieces into the batter.
Carefully fill the muffin cups 3/4 full of batter.
Bake 18 minutes or until the tops spring back when touched.
Cool on wire racks completely before adding the frosting.

Makes 18 cupcakes

Cream soda brings back fond memories of our childhoods. When celebrating the birth of our nation take a few moments to remember what being a child was like. These cupcakes should not be made with diet cream soda.

What You Need:

2 (12 oz.) bags frozen mixed berries
1/2 C dried cranberries
1/3 C of cranberry juice cocktail
1/4 C quick cooking tapioca
1/2 t cinnamon
1 C sugar
1/2 C baking mix
3/4 C of granola
5 almond biscotti cookies, crushed
2 T butter melted

How to Make It:

Place the berries into the bottom of slow cooker.
Add the dried cranberries and cranberry juice stirring to combine.
Stir in the tapioca, cinnamon and sugar until well blended.
Cover the slow cook the mixture on high for 2 hours or until the fruit is tender.
Preset the oven temperature to 350 allowing the oven to preheat.
Line a baking sheet with foil being sure to completely cover the sheet.
Place the baking mix and granola into a mixing bowl.
Add the crushed cookies and toss to combine.
Pour the melted butter into the bowl and gently toss to cover all the ingredients well.
Spread the mixture evenly onto the prepared baking sheet.
Bake 15 minutes or until crisp and golden brown.
Sprinkle the mixture over the fruit in the slow cooker after 2 hours.
Turn the slow cooker to warm and enjoy.

Makes 8 servings

There’s nothing special about this dessert other than the taste. It’s also easy to throw together and easy to care to backyard parties anywhere. Make a double batch to be sure you have enough to go around.