July 4th Recipes

Stars and Stripes Torte

1 package (18-1/4 ounces) white cake mix
1-1/2 cups cold milk
1 package (3.3 ounces) instant white chocolate pudding mix
1/2 teaspoon almond extract
1 cup heavy whipping cream, whipped
1-2/3 cups raspberry pie filling
1-2/3 cups blueberry pie filling
Fresh blueberries and raspberries, optional

Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a small bowl, beat the milk, pudding mix and vanilla on low speed for 2 minutes. Let stand for 2 minutes or until set. Cover and refrigerate for 10 minutes or until thickened. Fold in whipped cream.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with raspberry pie filling. Top with second cake layer; spread with 1-2/3 cups of pudding mixture. Top with third cake layer; spread with blueberry pie filling. Top with remaining cake layer and pudding mixture.

Place blueberries around top edge of cake and form a star with blueberries and raspberries if desired. Makes 10-14 servings.

Strawberry Pie

1 unbaked pastry shell (9 inches)
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
1 package (3 ounces) strawberry gelatin
4 cups sliced fresh strawberries
Fresh mint, optional

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled.

Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. Garnish with mint if desired. Makes 6-8 servings.

Raspberry Ice Tea

4 quarts water
1-1/2 cups sugar
1 package (12 ounces) frozen unsweetened raspberries
10 individual tea bags
1/4 cup lemon juice

In a large kettle or Dutch oven, bring water and sugar to a boil. Remove from the heat; stir until sugar is dissolved. Add the raspberries, tea bags and lemon juice. Cover and steep for 3 minutes. Strain; discard berries and tea bags. Transfer tea to a large container or pitcher. Refrigerate until chilled. Serve over ice. Makes 16 servings (4 quarts).

Peppered Rib Eye Steaks

4 beef rib eye steaks (1-1/2 inches thick)
1 tablespoon olive oil
1 tablespoon garlic powder
1 tablespoon paprika
2 teaspoons dried gound thyme
2 teaspoons dried ground oregano
1-1/2 teaspoons pepper
1 teaspoon salt
1 teaspoon lemon-pepper seasoning
1 teaspoon cayenne pepper
1 teaspoon ground red pepper
Orange slices, optional
Parsley sprigs, optional

Brush steaks lightly with oil. In a small bowl, combine all seasonings. Sprinkle seasonings over steaks and press into both sides. Cover and chill for 1 hour.

Grill steaks, turning once, over medium-hot heat 14-18 minutes for medium-rare; 18-22 minutes for medium; 24-28 minutes for well-done. Place on a warm serving platter; cut across the grain into thick slices. Garnish with orange slices and parsley if desired. Makes 8 servings.

Blueberry Cream Dessert

1-1/2 cups graham cracker crumbs
3/4 cup sugar, divided
1/2 cup butter, melted
1 package (8 ounces) cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 can (21 ounces) blueberry pie filling
1 carton (8 ounces) frozen Cool Whip® whipped topping, thawed

In a large bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into a greased 13-in. x 9-in. x 2-in. baking dish. In another bowl, beat cream cheese and remaining sugar until smooth; stir in eggs and vanilla. Pour over crust.

Bake at 350° for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack. Spread with pie filling and whipped topping. Refrigerate until serving. Makes 12-16 servings.

Cream-Filled Strawberries

18 large fresh strawberries
1 cup cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
2 cups reduced-fat Cool Whip® whipped topping
1/4 teaspoon almond extract

Remove stems from strawberries; cut a deep X in the top of each berry. Spread berries apart. In a bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping and almond extract. Pipe or spoon about 5 teaspoons into each berry. Chill until serving. Makes 18 strawberries.

Red, White and Blue Berry Pie

1-1/2 cups sugar
1/4 cup plus 1-1/2 teaspoons cornstarch
1-1/2 cups water
4 tablespoons plus 1-1/2 teaspoons raspberry gelatin
1 pint fresh or frozen unsweetened blueberries
1 teaspoon lemon juice
1 pastry shell (9 inches), baked
1 pint fresh or frozen unsweetened raspberries
4 ounces cream cheese, softened
1/3 cup confectioners' sugar
1-3/4 cups Cool Whip whipped topping

In a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in gelatin until dissolved.

Divide mixture in half. Stir blueberries and lemon juice into one portion; spread over crust. Chill until set. Gently fold raspberries into remaining gelatin mixture; cool to room temperature and set aside.

Meanwhile, in a small mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread over blueberry layer. Chill until set, about 2 hours. Carefully spread raspberry mixture over cream cheese layer. Chill for at least 4 hours. Makes 8 servings.

Sweet Potato Pie

1-2/3 cups pie crust mix
1/4 cup chopped pecans
3 to 4 tablespoons cold water
3 eggs
2 cans (15 ounces each) sweet potatoes, drained
1 can (14 ounces) sweetened condensed milk
1-1/2 to 2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon salt
Whipped topping and additional chopped pecans, toasted, optional

In a small bowl, combine pie crust mix and pecans. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Flute edges; set aside.

In a food processor or blender, combine the eggs, sweet potatoes, milk, pumpkin pie spice, vanilla and salt; blend until smooth. Pour into pastry.

Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Garnish with whipped topping and toasted pecans if desired. Makes 8 servings.

S'more Ice Cream Pie

2/3 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
2-1/2 cups rocky road ice cream, softened
2/3 cup marshmallow creme
3/4 cup miniature marshmallows

In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 325° for 7-9 minutes or until lightly browned. Cool on a wire rack.

Carefully spread ice cream into crust; freeze until firm. Spread marshmallow creme over ice cream. Top with marshmallows; gently press into creme. Cover and freeze for 4 hours or overnight. Just before serving, broil 6 in. from the heat for 1-2 minutes or until marshmallows are golden brown. Makes 4 servings.

Stuffed Bacon Burgers

1-1/2 pound ground beef
1 envelope (1 ounce) dry onion soup mix
1/4 cup water
6 slices (1 ounce each) process American cheese
6 bacon strips
6 hamburger buns, toasted

In a bowl, combine ground beef, soup mix and water; mix well. Shape into 12 thin patties. Place a cheese slice on six of the patties. Cover each with another patty. Pinch edges to seal.

Wrap a strip of bacon around each; fasten with a wooden toothpick. Grill for 8-10 minutes, turning once, or until burgers reach desired doneness. Remove toothpicks. Serve on buns. Makes 6 servings.

Watermelon-Lemonade Cooler

15 cups seeded and cubed watermelon
2 (12-ounce) cans frozen lemonade concentrate, thawed
2 mint sprigs
Ice
Garnishes: watermelon wedges, mint springs

Process watermelon, in batches, in a blender or food processor until smooth. Combine concentrate and 2 mint sprigs, and cook in a saucepan over medium-high heat 10 minutes. Stir together watermelon puree and lemonade mixture; cover and chill 8 hours. Remove and discard mint. Stir and serve over ice. Garnish, if desired. Makes 14 cups

Icy Fruit Pops

1 can (20 ounces) crushed pineapple, undrained
1 cup water
3/4 cup orange juice concentrate
3/4 cup lemonade concentrate
1/2 cup sugar
5 medium firm bananas, cut into 1/4-inch slices and quartered
1 can (12 ounces) diet ginger ale
24 maraschino cherries or fresh strawberries

In a large bowl, combine the pineapple, water, orange juice concentrate, lemonade concentrate and sugar substitute. Stir in the bananas and ginger ale.

Place a cherry in each of twenty-four 3-oz. paper cups; fill with pineapple mixture. Insert wooden sticks. Cover and freeze until firm. Makes 2 dozen.

Orange Lemonade

1-3/4 cups sugar
2-1/2 cups water
1-1/2 cups fresh lemon juice (about 8 lemons)
1-1/2 cups fresh orange juice (about 5 oranges)
2 tablespoons grated lemon peel
2 tablespoons grated orange peel
Water

In a medium saucepan, combine sugar and water. Cook over medium heat, stirring occasionally, until sugar dissolves. Cool.
Add juices and peel to cooled sugar syrup. Cover and let stand at room temperature 1 hour. Strain syrup, cover and refrigerate. To serve, fill glasses or pitcher with equal amounts of fruit syrup and water. Add ice and serve. Makes 12 servings.

Patriotic Trifle

1 package (3 ounces) berry blue gelatin
1 package (3 ounces) strawberry gelatin
2 cups boiling water
1 cup cold water
2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (8 ounces) frozen Cool Whip® whipped topping, thawed, divided
1 pint fresh blueberries
1 quart fresh strawberries, quartered
1 prepared angel food cake (8 inches), cut into 1-inch cubes

In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-in. square pan. Refrigerate for 1 hour or until set.

In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping.

Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.

Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining whipped topping. Serve immediately. Makes 16-20 servings.

Grilled Herbed Pork Tenderloin

1/4 cup fresh oregano leaves
1/4 cup fresh sage leaves
1/4 cup fresh orange juice
1/4 cup honey
1 tablespoon coarsely ground black pepper
2 tablespoons grated lemon rind
2 tablespoons grapeseed oil
1/4 teaspoon salt
6 garlic cloves, peeled
2 (1-pound) pork tenderloins, trimmed
1/4 teaspoon salt
Cooking spray

Combine first 9 ingredients in a blender or food processor; process until almost smooth. Pour mixture into a large heavy-duty zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.
Prepare grill.

Remove pork from marinade. Discard marinade. Sprinkle pork with 1/4 teaspoon salt. Place pork on grill rack coated with cooking spray; cover and grill 25 minutes or until a thermometer registers 160° (slightly pink), turning pork after 15 minutes. Let stand for 10 minutes before slicing. Makes 8 servings (serving size: 3 ounces pork)

Chipotle Coleslaw

1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons white vinegar
1 tablespoon molasses (not blackstrap)
1 1/2 teaspoons sugar
1 small canned chipotle chile, minced, plus 2 tsp. adobo sauce from the can
About 1 tsp. kosher salt
6 cups each packed shredded green and red cabbage
7 green onions, green and pale green portions, sliced into thin rounds
1 cup tightly packed chopped fresh cilantro leaves

Prepare the dressing: In a medium bowl, stir together mayonnaise, sour cream, vinegar, molasses, sugar, minced chile, adobo sauce, and 1 tsp. salt.

In a large bowl, toss together cabbage, green onions, and 3/4 cup chopped cilantro. Pour dressing over vegetables, toss well, and refrigerate for at least 30 minutes and up to 4 hours. Before serving, add more salt if you like and scatter remaining 1/4 cup chopped cilantro over the top. Makes 6 to 8 servings

Margarita Pork Tenderloin

3 garlic cloves, minced
1 green onion, minced
1/2 jalapeño pepper, minced
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons tequila
1 tablespoon fresh orange juice
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 (1-pound) pork tenderloins

Combine first 10 ingredients in a shallow dish or large zip-top plastic freezer bag. Cut pork diagonally into 1-inch-thick slices, and add to tequila mixture. Cover or seal, and chill 1 hour, turning occasionally.
Remove pork from marinade, discarding marinade.

Grill, covered with grill lid, over high heat (400° to 500°) 3 to 4 minutes on each side or until done. Makes 6 servings

Fudgy Mocha-Toffee Brownies

Cooking spray
2 tablespoons instant coffee granules
1/4 cup hot water
1/4 cup butter
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 1/3 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/4 cup toffee chips

Preheat oven to 350°. Coat bottom of a 9-inch square baking pan with cooking spray. Combine coffee granules and 1/4 cup hot water, stirring until the coffee granules dissolve.

Combine butter and semisweet chocolate chips in a small microwave-safe bowl. Microwave at HIGH for 1 minute or until butter melts; stir until chocolate is smooth.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, unsweetened cocoa, baking powder, and salt in a large bowl, stirring with a whisk. Combine coffee mixture, butter mixture, vanilla extract, and eggs in a medium bowl, stirring with a whisk. Add coffee mixture to flour mixture; stir just until combined. Spread evenly into prepared pan. Sprinkle evenly with toffee chips. Bake at 350° for 22 minutes. Cool on a wire rack. Makes 20 servings

Peanut Butter-Banana Pie

Crust:
1 cup vanilla wafer crumbs (about 30 cookies)
2 tablespoons butter or stick margarine, melted and cooled
1 large egg white, lightly beaten
Cooking spray

Filling:
2/3 cup sugar
3 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 1/3 cups milk
2 large eggs, lightly beaten
2 tablespoons creamy peanut butter
1 teaspoon vanilla extract
2 1/2 cups sliced banana
1 1/2 cups frozen whipped topping, thawed

Preheat oven to 350°. To prepare crust, combine first 3 ingredients in a bowl, tossing with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 12 minutes; cool crust on a wire rack.

To prepare the filling, combine the sugar, cornstarch, and salt in a small heavy saucepan. Gradually add the milk, stirring with a whisk until well-blended. Cook over medium heat until mixture comes to a boil; cook for 1 minute, stirring with a whisk. Gradually add about 1/3 cup hot custard to beaten eggs, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until thick (for about 1 minute); stir constantly. Remove from heat, and stir in peanut butter and vanilla. Cool slightly.

Arrange banana slices in bottom of prepared crust; spoon filling over bananas. Press plastic wrap onto the surface of filling; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over filling. Chill. Makes 8 servings

Old-Fashioned Coleslaw

1 (10-ounce) package angel hair slaw cabbage
4 green onions, chopped
1 medium-size green bell pepper, chopped
1 medium tomato, seeded and chopped
3 tablespoons mayonnaise
1/2 teaspoon salt

Stir together all ingredients. Makes 6 servings

Black Forest Cherry Cheesecake

Cherry topping:
2 cups pitted dark sweet cherries
1/4 cup sugar
1 tablespoon fresh lemon juice
2 teaspoons cornstarch

Crust:
1 1/3 cups chocolate graham cracker crumbs (about 9 1/2 cookie sheets)
1/4 cup sugar
1 tablespoon butter or stick margarine, melted
1 large egg white
Cooking spray

Filling:
1 cup sour cream
1/2 cup sweetened condensed milk
1 (8-ounce) block cream cheese, softened
1 (8-ounce) block cream cheese, softened
1 1/4 cups sugar
3 tablespoons unsweetened cocoa
2 teaspoons vanilla extract
2 large eggs
1/2 cup semisweet chocolate minichips
36 dark sweet cherries, pitted and halved

To prepare the cherry topping, place 2 cups cherries in a blender or food processor, and process until smooth. Combine the pureed cherries, 1/4 cup sugar, lemon juice, and cornstarch in a small saucepan. Bring to a boil, and cook 1 minute, stirring constantly. Pour cherry topping into a bowl; cover and chill.
Preheat oven to 350°.

To prepare the crust, combine crumbs, 1/4 cup sugar, butter, and egg white in a bowl; toss with a fork until well-blended. Press crumb mixture into the bottom of a 10-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes; cool on a wire rack. Reduce oven temperature to 300°.

To prepare the filling, combine sour cream, milk, and cheeses in a large bowl. Beat at medium speed of a mixer until well-blended. Add 1 1/4 cups sugar, cocoa, vanilla, and eggs; beat well. Stir in minichips. Pour cheese mixture into prepared pan. Bake at 300° for 50 minutes or until almost set (center will not be firm, but will set up as it chills). Turn oven off; cool cheesecake in closed oven 40 minutes. Remove from oven; cool on a wire rack. Spread cherry topping over cheesecake. Top with cherry halves. Cover and chill 8 hours. Makes 16 servings

Berries With Tequila Cream

8 egg yolks
1/2 cup sugar
1/2 cup tequila or mezcal
1 cup heavy cream
8 cups assorted fresh berries (such as blueberries, strawberries, blackberries, or raspberries)
Garnish: fresh mint sprigs

Whisk together egg yolks and sugar in a 2-qt. heavy saucepan; whisk in tequila. Cook over medium-low heat, whisking constantly, 10 to 15 minutes or until mixture thickens and coats back of a spoon. (Do not boil.)

Fill a large bowl with ice. Place saucepan in ice. Let custard stand, stirring occasionally, until chilled (about 30 minutes).

Beat 1 cup heavy cream at high speed with an electric mixer until soft peaks form. Fold whipped cream gently into chilled tequila mixture just until blended. Arrange assorted berries in 8 serving dishes, and top evenly with tequila cream. Garnish, if desired. Serve immediately. Makes 8 servings

Onion Relish

3 onions, chopped
1 hot green chile, seeded and coarsely chopped
1 teaspoon ground red pepper
2 teaspoons fresh lemon juice
1/4 teaspoon salt

Combine all ingredients in a large bowl. Serve at room temperature. Makes 4 cups

Candy Bar Pie

3 (2.07-oz.) chocolate-coated caramel-peanut nougat bars
1 baked Pretzel Crust
1 1/2 (8-oz.) packages cream cheese, softened
1/2 cup sugar
1/3 cup sour cream
1/3 cup creamy peanut butter
2 large eggs
2/3 cup semisweet chocolate morsels
2 tablespoons whipping cream
1/4 cup coarsely chopped, lightly salted peanuts

Preheat oven to 325°. Cut candy bars into 1/4-inch pieces; arrange over bottom of crust. Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add sour cream and peanut butter, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Spoon cream cheese mixture over candy on crust.

Bake at 325° for 35 to 40 minutes or until set. Remove to a wire rack, and let cool 1 hour or until completely cool. Cover and chill 2 hours. Microwave chocolate and cream in a microwave-safe bowl at HIGH for 30 seconds or until melted and smooth, stirring at 15-second intervals. Drizzle over top of cooled pie, and sprinkle evenly with peanuts. Makes 8 servings

Pretzel Crust

2 cups finely crushed pretzel sticks
1/4 cup firmly packed light brown sugar
3/4 cup melted butter

Stir together all ingredients; firmly press crumb mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pieplate. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and cool crust 1 hour or until completely cool before filling. Makes one 9-inch crust

Chocolate Malt Ice Cream

1 1/3 cups sugar
1 cup unsweetened cocoa
1 cup boiling water
1 cup malt powder
6 cups whole milk

Combine first 3 ingredients in a bowl; stir well with a whisk. Add malt powder, stirring until dissolved. Stir in milk. Cover and chill. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Makes 10 servings (serving size: 3/4 cup)