Kraft~ 4th of July cupcakes

Check these out!


http://www.kraftrecipes.com/recipes/firecracker-cupcakes-53449.aspx?cm_mmc=eml-_-rbe-_-20110628-_-1127

What You Need
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, divided


4 drops each: blue and red food colorings

24 yellow cupcakes

2 cups thawed COOL WHIP Whipped Topping

24 red string licorice pieces (4 inch)

Make It
PLACE 1/2 cup of the coconut in each of two separate resealable plastic bags; set remaining 1/2 cup coconut aside. Add blue food coloring to coconut in one bag and red food coloring to coconut in second bag. Seal bags; shake until coconut is evenly tinted.

SPREAD tops of cupcakes with whipped topping. Sprinkle with red, white (uncolored) and blue coconut as desired; press coconut gently into whipped topping to secure.

INSERT licorice piece into top of each cupcake for the firecracker's fuse. Store in refrigerator.

Kraft Kitchens Tips:
Divide whipped topping into thirds. Color one portion with 4 drops red food coloring and second portion with 4 drops blue food coloring. Leave remaining portion white. Spread onto cupcakes and continue as directed.  Have children decorate their own cupcakes. 

4th of July side dishes

Layered Tortellini Pesto Chicken Salad

http://www.pillsbury.com/recipes/layered-tortellini-pesto-chicken-salad/b4f8ade7-0399-4ba9-a985-2286624bfb4e/?WT.dcsvid=NDM1MDk3Nzk1MQS2&rvrin=9EC142E6-C2C7-41DD-AAEA-B297645EA7AF&WT.mc_id=Newsletter_PB_PB_2011_6_24_RESEND
INGREDIENTS

1 package (9 oz) refrigerated cheese-filled tortellini
1 cup Green Giant® frozen sweet peas (from 1-lb bag)
5cups torn romaine lettuce
1 1/2cups julienne (matchstick-cut) carrots
2 cups chopped or strips grilled chicken
1 medium red bell pepper, cut into strips
1/2 cup reduced-fat mayonnaise or salad dressing
1/2 cup basil pesto
1/4 cup buttermilk
2 tablespoons chopped fresh parsley or basil leaves.
DIRECTIONS
1. Cook tortellini as directed on package, adding peas during last 4 minutes of cook time. Drain; rinse immediately with cold water. Pat with paper towels to remove moisture.
2. In 3- or 4-quart clear bowl, layer the lettuce, the carrots, chicken, peas, the tortellini, and bell pepper.
3. In small bowl, mix mayonnaise, pesto and buttermilk. Spread over peppers; sprinkle with parsley. Cover and refrigerate at least 2 hours until chilled or overnight. Stir just before serving.
Look for matchstick-cut carrots already cut and packaged in the produce section of the supermarket.

Omit the chicken for a meatless salad..
 
Classic Carrot Salad Recipe


http://simplyrecipes.com/recipes/classic_carrot_salad/
Ingredients
3-4 cups freshly grated carrots
1/2-1 cup raisins
1 large apple, cored and chopped
1/4 to 1/3 cup mayonnaise

Method
Combine all ingredients in a medium sized bowl.

Revolutionary Berries

http://familyfun.go.com/recipes/revolutionary-berries-1015611/
Ingredients

12 ounces white chocolate chips
Strawberries
Blue sugar or edible glitter

Instructions
Melt 12 ounces of white chocolate chips in a microwave according to the package directions (make sure the container and the berries are dry; even a little moisture will alter the texture of the candy).

One at a time, dip strawberries into the chocolate and then into blue sugar or edible glitter.

Set them to harden on waxed paper.

Makes 35 to 45 decorated berries.

Easy 4th of July desserts

      The recipes below are simple, and easy to make if you are heading to a 4th of July party.  They also look very "patriotic!".  Just use your favorite cookie, cake and biscuit recipes and add the extras.  Children will enjoy helping with these!
Patriotic chip cookies

http://www.catalogs.com/info/bestof/top-10-4th-of-july-desserts
Replace the chocolate chips in your favorite recipe with white chocolate chips, dried blueberries and dried cherries or cranberries for a crispy patriotic cookie.


American flag cake

If your family prefers cake to tarts, start with a butter sheet cake, ice with white frosting, line up seven rows of strawberries and a corner of blueberries and pledge allegiance to a tasty American flag dessert.

Strawberry-blueberry shortcake