Remember The Red, White And Blue

Few things in this world evoke more of an emotional response in many of us any more than does our beautiful American flag and all it represents. I am proud to be an American. I may not understand it all and may not agree with everything that happens during tumultuous times as these, but I will never deny my heritage and my pride in America. As we celebrate our freedom in the coming days, let’s not forget that it really isn’t free . . .nor should we ever forget those who made it possible by their supreme sacrifice. Happy Fourth of July!

Simple Red White & Blue Pie

1 graham cracker crust
1 can blueberry pie filling
8 oz. cream cheese, softened
1 cup powdered sugar, sifted
12 oz. Cool Whip
1 can cherry pie filling

Pour blueberry pie filling into graham cracker crust; refrigerate for 30 minutes. Beat cream cheese and powdered sugar until smooth.

Fold in whipped topping. Spread cream cheese mixture over blueberry filling; refrigerate for 30 minutes. Spread cherry pie filling over cheese mixture. Refrigerate for at least 4 hours before serving.

 

Star-Spangled Strawberries

Select some large, firm strawberries. Wash and pat dry. Dip one side of each strawberry in either melted semi-sweet dipping chocolate or vanilla-flavored almond bark. (If using melted chocolate chips, add 1 teaspoon of shortening to thin.) Immediately roll coated side of the strawberry in chopped nuts, coconut, or red, white, and blue candy sprinkles. Place on wax paper until chocolate is set. Great as a snack or on top of ice cream, cakes, etc. for a “sparkling” finish.

Easy Jell-o Patriotic Pie

1 ½ cups boiling water, divided
1 pkg. (4-serving size) Berry Blue Jell-o
1 cup ice cubes, divided
1 graham cracker crust
1 pkg. (4-serving size) strawberry Jell-o or any red flavor
1 cup thawed whipped topping

Stir ¾ cup of the boiling water into dry blue gelatin at least 2 minutes or until completely dissolved. Add ½ cup ice cubes; stir until ice completely melts. Pour into pie crust; refrigerate 5 to 10 minutes or until gelatin is set but not firm.

Meanwhile, stir remaining ¾ cup boiling water into dry red gelatin in separate bowl at least 2 minutes or until completely dissolved. Add remaining ½ cup ice cubes; stir until ice is completely melted. Let stand at room temperature 5 minutes or until slightly thickened.

Spread whipped topping evenly over blue gelatin layer in crust; cover with layer of red gelatin. Refrigerate 2 hours or until set. Store leftovers in refrigerator.

Top with fresh berries before serving.

All-American Dessert

1 Angel Food cake mix
2 pkgs. vanilla pudding mix
4 cups fresh fruit – strawberries or raspberries - or mixture of same: ½ strawberries, ½ raspberries - plus some blueberries (Save a little fruit for decorating the top.)
1/3 cup sugar
1½ cup whipped cream or topping
1/3 cup water or fruit juice

Prepare cake and pudding according to package directions and let cool completely. Mix fruit with water or juice. (Fruit should be sitting in liquid but not too much - don’t drown the fruit.) Set aside a little bit of the fruit to garnish the top. Cut the cake into large chunks and cover the bottom of dish with a layer of cake chunks. Spoon a layer of the fruit mixture, then a layer of custard or pudding. Repeat the layers several times according to your dish size. Top with whipped cream and remaining fresh fruit. Chill before serving.

 

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.