4th of July Recipe Contest!
The 4th of July is coming up FAST! Independence Day is one of my favorite holidays. Growing up, there was always a party to attend. As day turned to night and the fireworks went off illuminating the dark sky I always felt so proud to be an American.
A big part of celebrations in my families revolves around the food. The 4th of July is no exception. Picnics and potlucks overflow with homemade baked treats, barbecue, salad that seem a lot healthier than they are…yum!
In this special 4th of July contest we’d like you to share a 4th of July recipe either as a comment on our Facebook Fan page. This recipe can be an old family favorite or a new one from a website you love. For a bonus entry, include a special 4th of July photo of your family or child enjoying the holiday.
One person will be chosen to win a blue BornFree Training Cup! This 7oz cup is meant for babies 6 months+. It features a soft spout and low vacuum valve, designed to create a free flow of liquid for your child’s comfort and reduce the risk of middle ear infections.
Jessica Bolin I am making this cake this year. Can not wait to try it! http://17andbaking.com/2009/07/01/a-little-taste-of-independence/
Angela Moubray Raettig: I’m going to be making this 4th of July Fruit Trifle that I found earlier this year. I’ve been waiting to make it!!! http://tastykitchen.com/recipes/holidays/4th-of-july-fruit-trifle/
Jennifer Kimberly Easiest most refreshing dip ever.. I container sour cream, 1 packet green onion mix, and one ripe avocado oh and a squirt of lemon juice. put in the food processor for and blend. My cousins beg for this dip at every family function. It is not guacamole more like a refreshing oniony dip!
Selvita Pratiknjo-Schrumpf Fruit pizza – a box of sugar free sugar cookie mix (bake according to directions, but spread the dough on a pizza pan), then when done, cool, spread with vanilla icing mixed with a little bit of strawberry preserve, then let the kids decorate the top with strawberries and blueberries..they can decorate however they want it or try to make an american flag…
Christina Brundick steaks and my pasta salad. Easy to make,prepare 1 box tricolor spirals,1 pint grape tomatoes, 1 green pepper chopped,1 jar roasted red peppers drained and sliced,1 8 oz bottle Italian dressing. mix and top w/ parmesan cheese. Can add some pepperoni to it as well,or diced chicken.
Bridget Miceli Strawberry pie: cut up fresh strawberries and put into a premade graham cracker crust, then pour in strawberry jello with a little cornstarch and put into the fridge to harden. it is SOOO good and so refreshing on a hot summer 4th of July!
Dawn Klein southwestern turkey burgers – 1 pound of ground turkey, 1 large clove of minced garlic, two tablespoons of fresh cilantro, 1/4 of diced onion, 1/2 teaspoon of ground cumin, salt and pepper. Mix together and make into patties. Very tasty and healthy.
Sunnie Making this for hubbys birthday today, but will have left overs! 1 box chocolate cake mix make homemade buttercream icing add 1/2c peanut butter, cover cakes, coat iced cake in crumbled resses peanutbutter cups. pretty easy but tastes so yummy and anyone (unless you have peanut allergies) would love it
Breen Inkman My favorite summertime holiday dessert recipe is one my Grandmother ALWAYS made for us when I was a child! It’s perfect for summer; it’s part creamy, part frozen, part chocolate, & part divinely decadent!! 1lb lorna doone or other shortbread cookie(crush); 1/2cup margarine (melted); 2pt butter pecan ice cream (softened); 3oz instant vanilla pudding; 8 oz cool whip; 4 candy bars(heath bars or skor bars crushed).
Mix cookie crumbs and margarine together and press in bottom of 13×9 cake pan. Bake at 350 for 8-10 minutes. Cool. Mix ice cream and pudding mix together & pour over crust. Spread cool whip on top. Sprinkle with crushed candy bars. Freeze until ready to serve, but set out at room temp for about 15 minutes before cutting into squares & plating.
**TIP: Use a festive serving pan, such as a red fluted-edge stoneware pan and you can serve straight from the pan!**
We hope you had a wonderful 4th of July! The winning recipe is from
Toni Lardizabal Keltner “Land of the Free” Spaghetti Salad: 4 cups of cooked spaghetti, 3-4 cups of chopped vegetables (I use tomatoes, purple onions, cucumbers and black olives), 1 cup Italian dressing and 4 tablespoons of McCormick Salad Supreme Seasoning. Mix… ingredients well and refrigerate before serving. This is a great summertime salad that I grew up with and it’s still a favorite of mine! I’ve also bought a Wal-Mart or Sam’s baked chicken, shredded the chicken and then added it to the salad. Very yummy!
The winning recipe is from Christina Brundick! Christina, please email firstname.lastname@example.org. Thank you for your great submissions, everyone!