Share your American pride with red, white and blue recipes for July 4th!  Patriotic foods add more excitement to your celebration table. 

Patriotic Quinoa Salad

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 cup blueberries

1 cup cucumber, chopped

½ cup crumbled goat cheese, or feta if you prefer

2 tablespoon lemon juice

1 tablespoon olive oil

Salt/pepper to Taste

In a large bowl, combine cooked quinoa, cherry tomatoes, blueberries, cucumber and goat cheese or feta.  In a small bowl, whisk together lemon juice, olive oil, salt and pepper.  Pour dressing over salad and toss to combine.  Serve immediately or refrigerate until ready to serve.  (I think it is better if it marinates a while).  Serves 4.  

BLT Pasta Salad

1 pound bacon, cooked and cooled

1 pound pasta, your choice, (I like whole wheat orzo)

½ cup mayonnaise

3 tablespoons Dijon mustard

3 tablespoons cider vinegar

Kosher salt

3 medium tomatoes, cut into small wedges

1 head of Romaine lettuce, chopped

Bring a large pot of salted water to a boil over medium high heat.  Add the pasta and cook according to package directions.  Drain and cool.  

In a small bowl, whisk together the mayonnaise, mustard and vinegar, season with salt and pepper.

In a large bowl, toss together the pasta, tomato, and Romaine.  Crumble the bacon into the salad.

If serving immediately, add the dressing and toss well to coat.  Or leave undressed until serving.  Serves 8. 

No Bake Mini Cheesecakes

For the cheesecake

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

Pinch of salt

1 cup heavy whipping cream, cold

8 ounces cream cheese, room temperature

2/3 cup powdered sugar, sifted

1 teaspoon vanilla extract

For the sauce

1 cup sliced strawberries

42 tablespoons granulated sugar

1 tablespoon lemon juice

½ teaspoon vanilla extract

Fresh blueberries for topping

For the cheesecakes, in a large bowl, mix together the graham cracker crumbs, melted butter, granulated sugar, and salt.

Line a muffin pan with paper liners.  Press equal amounts of the crumbs into the paper liners.  Refrigerate while you work on the filling.  

In a large mixing bowl, beat the heavy cream on high speed until it thickens and stiff peaks form, roughly 2-3 minutes.  Peaks should form and not fall over.  Transfer to another bowl and keep refrigerated.  

In the same bowl, beat together the cream cheese, powdered sugar, and vanilla until smooth and creamy, about 2-3 minutes.  

Scrape down the bowl then fold in the whipped cream until no white streaks remain.  

Divide the filling among the paper liners.  Refrigerate at least 4 hours or overnight until firm.  

For the sauce, in a medium saucepan bring ½ cup strawberries, sugar and lemon to a boil.  

Boil for 3-5 minutes or until the strawberries are cooked down and the mixture thickens.  

Remove from the heat and stir in the remaining vanilla and remaining ½ cup strawberries.  Cool to room temperature.  Sore in the refrigerator for up to two weeks.  

Serve with the strawberry sauce and a few fresh blueberries.  

Store leftovers in an airtight container in the refrigerator for up to 5-7 days.  Yields 12.  

Independence Day Trifle

For the layers

10 ounces angel food cake, cut into 1-inch cubes, (or if you are really adventurous slice the cake and use a star shaped cookie cutter to make stars)

2 pints strawberries, sliced

2 pints blueberries

For the cream filling

6 tablespoons sweetened condensed milk

1 ½ cups cold water

1 1ounce package white chocolate or cheesecake instant pudding mix, sugar free preferred

12 ounces frozen whipped topping, (or make your own)

Whisk the condensed milk and water in a bowl.  Whisk in the pudding for 2 minutes.  Let stand for 2 minutes. 

Arrange half of the cake in the bottom of a 14-cup trifle dish.  

Sprinkle evenly a layer of blueberries.  Spread half of the cream mixture over the blueberries and gently spread, you can pip it using a zip lock with the point cut off of one corner.  

Top with a layer of strawberries.  Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream sauce mixture.  

Finish with the remaining strawberries and blueberries.  Cover and refrigerate for at least one hour.  Serves 16. 

Blueberry Freezer Ice Cream

3 cups fresh blueberries, divided, save a few for garnish

¼ cup sugar

1 tablespoon freshly squeezed lemon juice

2 cups heavy whipping cream

1 can sweetened condensed milk

1 teaspoon vanilla extract

1 pinch sea salt

Place a 9 x 5 inch loaf pan in the freezer to chill.  

To a medium saucepan over medium high heat, add 2 cups of blueberries, sugar and lemon juice.  Bring it to a boil.  After it reaches a boil, use the back of a spoon or potato masher to gently mash the blueberries.  The blueberries should start to break down in 10-15 minutes, resulting in 1 cup sauce.  Remove from heat and set aside to completely cool. 

Using a stand mixer, add heavy cream to the bowl.  Start mixing at the lowest speed, then gradually increase speed to medium until the cream starts to get thicker.  Doing this gradually will aid in keeping it all in the bowl.  

The cream will thicken and start to peak.  Mix on high speed until the cream is thick and stiff.  Watch closely, it will happen before you know it. 

In a medium bowl, combine sweetened condensed milk, vanilla, salt, and 1 cup of whipped cream.  

Gently fold the sweetened condensed milk mixture and cooled blueberry sauce into the mixing bowl with the rest of the cream.  

Gently fold in the reserved cup of blueberries.  

Pour the mixture into the chilled pan and freeze for at least 5 hours, or until fully set up, before serving.  Serves 10.  

Proud to be an American Dip 

2 16 ounce can refried beans

3 cups salsa, homemade or store bought 

3 cups guacamole dip, homemade or store bought

2 cups shredded white cheddar cheese

2 cups cherry tomatoes, halved

½ cup black beans, rinsed and drained

Blue corn tortilla chips, for serving

Spread refried beans into  the bottom of a 9 x 13 inch serving dish. 

Top evenly with salsa, and guacamole.

Sprinkle cheese evenly over the top.  Place tomato halves in straight horizontal lines, creating the red and white stripes of the American flag, leaving space in the upper right corner.  Add the black beans to the upper left corner.