Boozy Red, White, and Blueberry Cheesecake Popsicles

FOR THE SIMPLE SYRUP:

1/2 cup sugar

1/2 cup water

FOR THE STRAWBERRY LAYER:

1 1/4 cups strawberries, hulled and chopped

1/4 cup simple syrup

2 tablespoons Rumchata (or Bailey’s, or milk)

FOR THE BLUEBERRY LAYER:

1 1/4 cups blueberries

1/4 cup simple syrup

2 tablespoons Rumchata (or Bailey’s, or milk)

FOR THE CHEESECAKE LAYER:

6 oz cream cheese, softened

3/4 cup sweetened condensed milk

1/3 cup Rumchata (or Bailey’s, or milk

4 graham crackers, crushed into crumbs

YOU WILL ALSO NEED:

10 3 oz paper cups

10 wooden craft sticks

 If you'd like to make these alcohol-free, feel free to substitute milk for the Rumchata

INSTRUCTIONS

1. First, make the simple syrup. Combine the sugar and water in a saucepan over high heat. Bring to a boil, stirring occasionally, until the sugar has completely dissolved and the liquid has thickened slightly. Simmer for 5 minutes and then remove from heat. Let cool.
2. Next, add the strawberries, 1/4 cup simple syrup, and 2 tablespoons Rumchata to a food processor or blender. Pulse until smooth.
3. Distribute the strawberry mixture evenly amongst the 10 paper cups. Place in the freezer for at least one hour.
4. Rinse the food processor and combine the blueberries, simple syrup, and Bailey’s. Pulse until smooth. Place in the refrigerator until ready to use.
5. In a large bowl, cream together the cream cheese, sweetened condensed milk, and Rumchata. Scoop or pour into the chilled paper cups on top of the frozen strawberry mixture. The cups should be 2/3 of the way full after adding in the cheesecake layer.
6. Freeze the cups for 30 minutes, and then press a wooden craft stick into the center of each cup.
7. Freeze for at least an additional 30 minutes.
8. Pour in the blueberry mixture and freeze for 30 minutes. Then, sprinkle the graham cracker crumbs on top of each popsicle and freeze again, for at least 6 hours or overnight.
9. When ready to eat, peel away the paper cup and enjoy!

Patriotic Neapolitan Ice Cream

Everyone loves a great meal on Memorial Day, and it’s the unofficial beginning of grilling season. On this important day of remembrance, we honor those who served in the armed forces, as Memorial Day is, most importantly, a day to honor the veterans that gave the their lives for their country. At cookouts and celebrations across the nation, and as people are serving their guests many a red, white and blue-themed dish, we hope everyone remembers how our service men and women proudly served us. Happy Memorial Day.

A little extra food coloring goes a long way in creating the perfect colors of the American flag in this simple three layer Ice Cream dish that will wow everyone at your party.

Strawberry Layer

1. 2 cups roughly chopped strawberries
2. 1 1/4 cups sugar
3. 3 cups heavy whipping cream
4. 1 1/2 cups milk
5. 1 tablespoon lemon juice
6. 1 1/2 teaspoons vanilla extract
7. Red soft gel paste food color

Vanilla Layer

1. 1 cup sugar
2. 3 cups heavy whipping cream
3. 1 1/2 cups milk
4. 1 tablespoon lemon juice
5. 1 1/2 teaspoons vanilla extract

Blueberry Layer

1. 2 cups blueberries
2. 1 1/4 cups sugar
3. 1 tablespoon blueberry syrup
4. 3 cups heavy whipping cream
5. 1 1/2 cups milk
6. 1 tablespoon lemon juice
7. Blue soft gel paste food color

Instructions

1. Prepare 3 loaf pans by lining with plastic wrap or nonstick foil; set aside.
2. For strawberry layer, blend strawberries and sugar in blender. Stop blender and stir if necessary to move strawberries around in blender. Continue blending until strawberries are pureed.
3. Combine strawberry puree with cream, milk, lemon juice and vanilla. Add enough red food color to reach desired color.
4. Follow ice cream maker directions to make ice cream.
5. Spread 2 cups ice cream into each prepared loaf pan. Cover with plastic wrap and freeze.
6. Repeat process with vanilla and blueberry ice cream adding layers to the loaf pans. Freeze until solid.
7. Turn pan upside down to remove ice cream. Cut into slices to serve.

Notes

1. An alternative to using plastic wrap or foil-lined loaf pans is to use silicone loaf pans. Silicone loaf pans can be folded back to pop out the layered ice cream for a smooth, even appearance.

Recipe by EVERYDAY Good Thinking

Watermelon and Pistachio Salad

Combine watermelon, pistachio kernels and feta cheese to make this light and refreshing salad. 

Ingredients

1/2 cup pistachio kernels

1/2 (1.75kg) small seedless watermelon, peeled, quartered

1/4 cup olive oil

2 teaspoons finely grated lemon rind

125g feta

Step 1

Heat a small frying pan over medium heat. Add pistachios. Cook, stirring occasionally, for 5 minutes or until light brown. Transfer to a bowl. Cool for 5 minutes. Roughly chop.

Step 2

Slice watermelon quarters into 1cm-thick wedges. Arrange on plates.

Step 3

Place oil and lemon rind in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Crumble feta over watermelon. Sprinkle with pistachios. Serve drizzled with oil mixture.

Watermelon Fruit Pizza

This refreshing fruit pizza recipe uses watermelon as the base instead of a baked crust. This one is topped with vanilla yogurt, berries and mint. But there are so many variations you could try: whipped coconut cream and goji berry or kefire with shredded coconut and cacao nibs. Get creative!

Cookies

RED, WHITE & BLUE CAKE BATTER DIP

RED, WHITE & BLUE CAKE BATTER DIP

 

Save

PRINT

Prep time

5 mins

Total time

5 mins

 

This Cake Batter Dip is made with just 4 ingredients and is ready in just 5 minutes! Change the sprinkles colors to customize it for any occasion like birthdays, graduations, the 4th of July!

Author: Rebecca

Recipe type: Dessert

Serves: 2 cups

INGREDIENTS

• 8 oz whipped cream cheese
• 4 oz cool whip, thawed
• 1 cup white cake mix, dry
• ½ cup sprinkles

INSTRUCTIONS

1. Beat or stir together the cream cheese, cool whip, and cake mix until fully combined. Stir in the majority of the sprinkles. Transfer to a serving bowl and sprinkle with remaining sprinkles. Serve with fruit, crackers, or cookies.

Bruschetta Turkey Burgers

Bruschetta Turkey Burgers

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 4 turkey burgers

Ingredients

• 1.25 lb. Jennie-O Lean Ground Turkey
• 2 tbsp balsamic vinegar
• 3 cloves garlic (crushed)
• ¼ cup fresh basil (chopped)
• ½ tsp salt
• ½ tsp black pepper
• 1 cup mozzarella cheese (shredded)
• 4 hamburger buns
• 2 cups fresh bruschetta (?click link for homemade recipe)

Instructions

1. In a large bowl, combine the ground turkey, balsamic vinegar, crushed garlic, fresh basil, salt and pepper.
2. Form into 4 patties.
3. Heat the grill to medium.
4. Add the turkey burgers to the grill and grill for 8-10 minutes per side.
5. Three minutes before the turkey burgers are finished grilling, place ¼ cup of mozzarella cheese on each burger.
6. Allow the cheese to melt onto the burgers.
7. Place the hamburger buns on the grill to lightly toast.
8. Remove the burgers and buns from the grill.
9. Place the burgers on the buns, top each burger with ½ cup of fresh bruschetta.

Recipe by whitneybond.com 

HEALTHY (REALLY!) RED, WHITE AND BLUE VELVET CUPCAKES

HEALTHY (REALLY!) RED, WHITE AND BLUE VELVET CUPCAKES

CUPCAKES:

• 246g (1 cup) Fresh Blueberry Puree
• ¾ cup Egg Whites (from about 4-5 large eggs)
• ½ cup Unsweetened Vanilla Almond Milk
• 3 tbs Natural Blue Food Coloring
• 2 tsp Vanilla Extract
• 2 tsp Stevia Extract
• 2 tsp Natural Butter Flavor
• 56g (¼ cup) Coconut Oil, melted
• 120g (1 cup) Oat Flour
• 102g (¾ cup) Sweet White Sorghum Flour
• 63g (⅓ cup) Granulated Erythritol
• 40g (¼ cup, packed) Arrowroot Starch
• 20g (¼ cup) Unsweetened Natural Cocoa Powder
• 1 tbs Double-Acting Baking Powder
• ¼ tsp Salt
• 1 tbs Apple Cider Vinegar

FROSTING:

• 128g (½ cup) Raw Coconut Butter, melted
• 1 tsp Stevia Extract
• 1 tsp Natural Butter Flavor
• 2 cups Plain, Nonfat Greek Yogurt

DRIZZLE:

• ⅓ cup Healthy Homemade Strawberry Syrup

DIRECTIONS:

FOR THE CUPCAKES:

1. Preheat the oven to 350 degrees Fahrenheit and line cupcake tins with 16 parchment paper liners (these will stick to paper liners).
2. In a stand mixer bowl with whisk attachment, add the blueberry puree, egg whites, almond milk, food coloring, vanilla, stevia, and butter flavor. Mix on medium-low speed.
3. Pour in the melted coconut oil.
4. In a small bowl, whisk together the oat flour, sorghum flour, erythritol, starch, cocoa powder, baking powder, and salt.  With the mixer running, slowly add in the dry ingredients.
5. Add the vinegar, then whip on medium-high speed until smooth.  Scrape down the sides of the bowl and whip one more time.
6. Use a muffin scoop to portion the batter into the cupcake tins. Bake for ~18 minutes, or until the surface of the cupcakes spring back when tapped.  Transfer to a wire cooling rack and let cool completely.

FOR THE FROSTING:

1. In a microwave-safe bowl, add the melted coconut butter.
2. Stir in the extracts, then stir in the yogurt. Scoop frosting into a piping bag and pipe onto the cupcakes.

FOR THE DRIZZLE:

1. Put the strawberry syrup in a sandwich bag and snip a tiny corner. Drizzle over the cupcakes right before serving.

BBQ Cupcakes with Grilled Hot Dogs

BBQ Cupcakes with Grilled Hot Dogs

 

Print

Ingredients

• Cupcakes Ingredients:
• 1 ¾ cups flour
• 2 cups sugar
• 1 cup cocoa
• 1 ½ tsp baking soda
• 1 ½ tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 cup milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• Frosting Ingredients:
• 1 C unsalted butter, softened
• ¾ C cocoa powder
• 3 C powder sugar
• ¾ C heavy whipping cream
• Red & orange sprinkles
• Hot Tamale candy
• Royal Icing Ingredients:
• 4 egg whites
• 4 C powder sugar, sifted
• 1 tsp lemon extract
• Black gel food colouring


Instructions

1. Cupcake Directions:
2. -Preheat oven to 350 degrees.
3. -Line cupcake pan with paper liners.
4. -Combine flour, baking soda, salt, and cocoa.
5. -Cream butter with sugar until light and creamy.
6. -Add one egg at a time, beating well after each addition.
7. -Alternate the addition of the dry ingredients and milk with the creamed mixture.
8. -Beat until smooth after each addition.
9. -Scoop batter into lined cupcake tins.
10. -Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
11. -Cool in cupcake tin for 10 minutes.
12. -Remove from cupcake pan and cool on wire rack.
13. Frosting Directions:
14. -Beat the softened butter until its creamy.
15. -Add cocoa and powder sugar alternately, mixing after each addition.
16. -Mix well... add a small amount of heavy whipping cream after each addition if it doesn't cream until it becomes creamy.
17. -If the frosting is too thick, add more heavy cream, if too thin, add more powder sugar, a ½ C at a time.
18. -Take a large spoonful of frosting, turn the spoon upside down if the frosting stays on the spoon then it is done. If it drops off the spoon add more powdered sugar and mix well.
19. -Spoon the frosting into a pastry bag with a frosting tip.
20. -Frost the cupcakes with a smooth layer of frosting.
21. -Using your fingertip dipped into a small dish of water... wet the frosted cupcake to "stick" your red and orange sprinkles to look like flames.
22. Royal Icing:
23. –Beat egg whites in a large bowl with mixer at high speed until foamy.
24. -Gradually add sugar and lemon extract and beat until thickened.
25. -Add black gel food colouring… stir to blend well.
26. Decoration:
27. -Tape wax paper covering a cookie sheet .
28. -Using a small pastry bag filled with the black royal icing and a #2 tip.
29. -Using royal icing outline a BBQ grill.
30. -Go over the outline of the grill with the black royal icing to reinforce the icing grill.
31. -Allow to dry for 5-10 hours. -Cut the wax paper holding the completed BBQ grill into squares surrounding the image.
32. -Ensure the grills are dry, gently touch one of the images.
33. -If the images are dry peel them off the wax paper and place on the frosted cupcake.
34. -Draw "grill marks" on each "hot dog" (Hot Tamales) and place on the cupcake.

Recipe by: http://www.lifeloveliz.com/2016/05/23/bbq-cupcakes/?utm_content=buffer505aa&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer 

Chocolate Chip Cookie Dough Flag Dip

Chocolate Chip Cookie Dough Flag Dip

Print

Prep time

15 mins

Total time

15 mins

Celebrate with this outrageous Chocolate Chip Cookie Dough Flag Dip this 4th of July weekend! Edible chocolate chip cookie dough is loaded with toffee bits and peanut butter chips for the most delicious dip ever! Decorated in red, white, and blue, this easy dessert recipe is perfect for Memorial Day and Labor Day weekend as well!

Author: Trish - Mom On Timeout

Recipe type: Dessert

Serves: 20 servings

Ingredients

• ¾ cup unsalted butter, softened
• ¾ cup brown sugar
• ½ cup granulated sugar
• 2 tsp vanilla extract
• ½ tsp salt
• 1¾ cup all purpose flour
• 1 cup mini chocolate chips
• ¾ cup peanut butter chips
• ¾ cup Heath toffee bits
• 1-3 tbsp milk
• red, white, and blue M&M's
• animal crackers, Nilla wafers, graham crackers for serving

Instructions

1. Cream butter and sugars together in a large mixing bowl for 3 minutes.
2. Mix in vanilla and salt until combined.
3. Mix in flour just until combined.
4. Stir in chocolate chips, peanut butter chips, and toffee bits.
5. Test the dough for consistency. You want the dough to be firm enough to hold it's shape and soft enough that you can press the M&M's into the dough and they'll stick,
6. Stir in milk as needed. Start with one tablespoon and go from there. (I only needed one tablespoon.)
7. Form the dough into a rectangle on a flat surface.
8. Press the M&M's into the dough to create a flag. I started at the bottom row with red with M&M's and worked my way up. I did the sides last.
9. The dip is ready to eat immediately.
10. If refrigerating the dip for more than 2 hours before serving, do not add M&M's.
11. Remove the dough from the fridge and let soften on the counter for 20 minutes before adding the M&M's.

Recipe by : http://www.momontimeout.com/2016/06/chocolate-chip-cookie-dough-flag-dip/