Foodie Friday: 4th of July Party Ideas

Happy Friday Everyone!! We hope you have had a blessed week. The weather has been a scorcher so hopefully today’s Foodie Friday ideas will help cool off.

Patriotic Strawberries

Ingredients

• 12oz of white chocolate chips
• Strawberries
• Blue sugar or edible glitter 

Directions

1. Melt chocolate in the microwave, according to the directions. (Baker’s Chocolate works well)
2. Wash & dry berries. Dip them one by one into the white chocolate, then into the sugar.
3. Place on wax paper to harden.

Red, White & Blue Nachos

Ingredients

• Blue Corn Tortilla Chips
• Monterrey Jack or Pepper Jack Cheese, shredded
• Salsa
• Sour Cream

Directions

1. Preheat oven to 350 degrees.
2. Spray foil lined baking dish with cooking spray.
3. Line blue tortilla chips on a foil line baking dish.
4. Sprinkle chips with shredded cheese and bake for 5-7 minutes.
5. Top nachos with salsa and sour cream 

Red, White & Blue Gelatin 

Ingredients

• 2 packages (3 ounces each) berry blue gelatin
• 2 packages (3 ounces each) strawberry gelatin
• 4 cups boiling water, divided
• 2-1/2 cups cold water, divided
• 2 envelopes unflavored gelatin
• 2 cups milk
• 1 cup sugar
• 2 cups (16 ounces) sour cream
• 2 teaspoons vanilla extract

Directions

• In four separate bowls, dissolve each package of gelatin in 1 cup boiling water. Add 1/2 cup cold water to each and stir. 
• Pour one bowl of blue gelatin into a 10-in. fluted tube pan coated with cooking spray; chill until almost set, about 30 minutes.
• Set other three bowls of gelatin aside at room temperature. Soften unflavored gelatin in remaining cold water; let stand 5 minutes.
• Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until sugar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth.
•  When blue gelatin in pan in almost set, carefully spoon 1-1/2 cups sour cream mixture over it. Chill until almost set, about 30 minutes.
• Carefully spoon one bowl of strawberry gelatin over cream layer. Chill until almost set. Carefully spoon 1-1/2 cups cream mixture over the strawberry layer. 
• Chill until almost set. Repeat, adding layers of blue gelatin, cream mixture and strawberry gelatin, chilling in between each.
•  Chill several hours or overnight.     

  

• 2 cups strawberry sorbet, softened
• 1 cup cold fat-free milk
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• 1 cup sliced fresh strawberries

• Line an 8-in. x 4-in. loaf pan with heavy-duty foil. Spoon sorbet into pan; freeze for 15 minutes.
• In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Set aside 1/2 cup whipped topping for garnish; refrigerate until serving. 
• Fold remaining whipped topping into pudding; spoon over sorbet. Cover and freeze for 4 hours or overnight.
• Remove from the freezer 10-15 minutes before serving; unmold onto a serving plate and remove foil. Serve with strawberries and reserved whipped topping.