Recipes - Independence Day (4th)

Today is the 4th and you might still be wondering what to serve your guests.  Here are two dishes that are perfect for entertaining.

 

Ingredients

 

1 Sara Lee pound cake, thawed- or make your own from scratch!
2 cartons blueberries
1 carton strawberries
16 oz. Cool Whip
star cookie cutter

Direction:
Pop cake out of pan carefully- you don't want it to break. Cut the edges off around your pound cake. 

Slice LONGWAYS and use a star shaped cookie cutter to cut your cake into festive stars. Set the scraps aside as you will use them to assemble your trifle. 

Now slice up your strawberries. Stir your Cool Whip and get those blueberries ready and we are set to put this baby together.

First lay some of your pound cake scraps in the center of your dish. 

 

Place sliced strawberries around bottom of dish with the pound cake scraps in the center.

 

Put dollops of Cool Whip in the center for the next layer and place stars around Cool Whip. 

 

Sprinkle some blueberries and put more Cool Whip on top, spreading it around gently. Now repeat bottom layer of pound cake scraps in the center surrounded by strawberry slices. 

 

Place more Cool Whip in center and arrange stars around it again. Sprinkle blueberries and cover with Cool Whip. Top trifle with Cool Whip, blueberries and strawberry slices decoratively.

 

Adapted from Piggy in Polka Dots

________________________________



 

Simple Potato Salad

 

 

Ingredients      

 

3 pounds medium red-skinned potatoes (about 12, cut into 1 inch chuncks                                                                            

1/4 cup(s) (distilled) white vinegar

1 tablespoon(s) olive oil

2 teaspoon(s) (spicy ) brown mustard

1 1/4 teaspoon(s) salt

1/4 teaspoon(s) black pepper

1/2 cup(s) mayonnaise

1/3 cup(s) whole milk

2 small celery stalks, thinly sliced

2 green onions, minced      

Directions

1. In 5- to 6-quart saucepot, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer for 8 to 10 minutes, until ­potatoes are fork-tender.
2. Meanwhile, in large bowl, with wire whisk, mix vinegar, oil, mustard, salt and pepper.
3. Drain potatoes. Add hot potatoes to bowl with vinaigrette; gently stir with rubber spatula until potatoes are evenly coated and vinaigrette is absorbed. Cool for 15 minutes.
4. In small bowl, with wire whisk, mix mayonnaise and milk until smooth. Add mayonnaise mixture, celery and green onions to potatoes. Gently stir with rubber spatula until mixed. Serve warm or cover and refrigerate for up to 1 day.

 

Adapted from Delish.com