Red, White, and Blue Celebration Cookies/July 4th Event

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Of all the summer holidays, the 4th of July is one of my favorites! Usually we are do a lot of swimming and boating, and of course, eating, as we celebrate throughout the day. All that is followed by beautiful city wide fireworks, which are always the perfect way to end the day, and of course, more food! How do you celebrate the 4th? 

Did I mention we do quite a bit of eating?! This year we will be enjoying the holiday with a picnic table full of food, something on the grill, and desserts waiting in the fridge. I will be serving these 4th of July Patriotic Sugar Cookies as part of our dessert tray. These cookies are easy to make and decorate and they are fun to eat too!

                            

Red, White, and Blue Celebration Cookies   

(printable recipe at end of page)

(makes 5-6 dozen cookies)

2 cups Butter (softened)

2 cups Sugar

2 Eggs

2 teaspoon Vanilla Extract

1 teaspoon Salt

5 cups Flour  

3 teaspoon Baking Powder

Royal Icing Recipe

3/4 cup Warm Water

5 tbl. Meringue Powder

1 teaspoon Cream of Tartar

2.25 lbs Powdered Icing Sugar

Red and Blue Food Coloring

Red Icing Color

Blue Icing Color

Cookie Toppings

white confetti sprinkles

red, white and blue sprinkles

chocolate candy pearls

red, white and blue stars 

mini decor balls 

mini red, white and blue sprinkles

Cream butter and sugar until light and fluffy. Add eggs and extract and mix well. Mix dry ingredients together. Add dry ingredients to wet ingredients, a little at a time. Mix until flour mix is incorporated and dough comes together. 

Divide dough into small batches that will fit between a large piece of parchment paper. Roll out dough to desired thickness. This recipe will take approx. 6-7 pieces of parchment paper. Stack the parchment paper covering the cookie dough on to a baking sheet, cover tightly with saran wrap, and let it chill in the fridge. Repeat the process until all dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes. 

Take out the first sheet, cut out, and start baking at 350 degrees for  8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started. Keep cooking until all cookies are done.

Let cookies cool on cooling rack.

Use a whisk to mix together the warm water and meringue powder in a large mixing bowl or stand mixer. Mix for 30 seconds. Add Cream of Tartar and mix for 30 seconds more. Add confectioner's sugar and mix for 10 minutes on low speed. 

Take 1 cup of frosting and put it into a small bowl. Tint the icing red.

Take another cup of frosting and put it into another small bowl, and tint it blue.

                                                     

Using the white frosting, outline the cookie with a #2 decorating tip

then fill in the inside of the star. Use a toothpick to move the icing around to fill in the star. Don't allow the cookies to dry. You need them wet so the fireworks can be made and the candies can be attached.

To make the fireworks on the cookies, place a dot of blue frosting

on the wet cookie.

Use a toothpick to pull the blue frosting into a firework. Do the same with a dot of red frosting. The fireworks make a great background for all the sprinkles.

               

Begin decorating the cookie with all the edible candies. Put them in any design that you like. Get creative and make it fun! I used an assortment of candies such as white confetti sprinkles, chocolately pearls, red, white and blue stars, mini decor balls, and or course, sprinkles! The sprinkles that are large make great decor for these cookies!

Thank you for joining me today and have a wonderful 4th of July Celebration! Check out the list below for more 4th of July food inspiration from my fellow bloggers! There are so many amazing recipes to choose from!

• All American Bacon-Wrapped Hot Dog with Patriotic Slaw by Our Good Life
• Celebration Nachos by Palatable Pastime
• Patriotic Berry Trifle by Making Miracles
• Patriotic Charcuterie by Hostess at Heart
• Patriotic Rice Krispie Treats by Family Around the Table
• Red, White, and Blue Blueberry Shortcakes by Hezzi-D's Books and Cooks
• Red, White, and Blue Bundt Cake by House of Nash Eats
• Red, White, and Blue Marbled Layer Cake by Lemon Blossoms
• Red, White, and Blue Celebration Cookies by The Freshman Cook
• Red, White & Blue Cheesecake Salad by Cheese Curd in Paradise
• Red, White, and Blue Strawberry Bites by A Day in the Life on the Farm
• Red, White, & Blue Summer Salad by Jolene’s Recipe Journal
• Summer Berry Filled Cupcakes by Cookaholic Wife

red, white, blue, 4th of July, sugar cookies, cookies, icing, frosting, holiday cookies, delicious cookies

dessert, cookies, treats, holidays, picnic food, snacks

sugar cookies, dessert, treats, snacks, picnics, celebration

Yield: 5 dozen

Author: The Freshman Cook

Red, White and Blue Celebration Cookies

Celebrate the red, white, and blue with these fun and tasty sugar cookies, topped with edible sprinkles, chocolate balls, and lots of fun cookie adornments.

Ingredients

• Cookie Recipe
• 2 cups Butter (softened)
• 2 cups Sugar
• 2 Eggs
• 2 teaspoon Vanilla Extract
• 1 teaspoon Salt
• 5 cups Flour
• 3 teaspoon Baking Powder
• Royal Icing Recipe
• 3/4 cup Warm Water
• 5 tbl. Meringue Powder
• 1 teaspoon Cream of Tartar
• 2.25 lbs Powdered Icing Sugar
• Red and Blue Food Coloring
• Red Icing Color
• Blue Icing Color
• Cookie Toppings
• white confetti sprinkles
• red, white and blue sprinkles
• chocolately pearls
• red, white and blue stars
• mini decor balls
• mini red, white and blue sprinkles

Instructions

1. Cream butter and sugar until light and fluffy. Add eggs and extract and mix well. Mix dry ingredients together. Add dry ingredients to wet ingredients, a little at a time. Mix until flour mix is incorporated and dough comes together.
2. Divide dough into small batches that will fit between a large piece of parchment paper. Roll out dough to desired thickness. This recipe will take approx. 6-7 pieces of parchment paper. Stack the parchment paper covering the cookie dough on to a baking sheet, cover tightly with saran wrap, and let it chill in the fridge. Repeat the process until all dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes.
3. Take out the first sheet, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started. Keep cooking until all cookies are done.
4. Let cookies cool on cooling rack.
5. Use a whisk to mix together the warm water and meringue powder in a large mixing bowl or stand mixer. Mix for 30 seconds. Add Cream of Tartar and mix for 30 seconds more. Add confectioner's sugar and mix for 10 minutes on low speed.
6. Take 1 cup of frosting and put it into a small bowl. Tint the icing red. Take another cup of frosting and put it into another small bowl, and tint it blue.
7. Using the white frosting, outline the cookie with a #2 decorating tip then fill in the inside of the star. Use a toothpick to move the icing around to fill in the star. Don't allow the cookies to dry. You need them wet so the fireworks can be made and the candies can be attached.
8. To make the fireworks on the cookies, place a dot of blue frosting
9. on the wet cookie.
10. Use a toothpick to pull the blue frosting into a firework. Do the same with a dot of red frosting. The fireworks make a great background for all the sprinkles.
11. Begin decorating the cookie with all the edible candies. Put them in any design that you like. Get creative and make it fun! I used an assortment of candies such as white confetti sprinkles, chocolately pearls, red, white and blue stars, mini decor balls, and or course, sprinkles! The sprinkles that are large make great decor for these cookies!

https://www.thefreshmancook.com/2021/06/red-white-and-blue-celebration-cookies.html

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Tag @thefreshmancook on instagram and hashtag it #Red, White and Blue Celebration Cookies

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Shortcake Bar / #OurFamilyTable

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Nothing finishes a meal better than a sweet treat. Following that train of thought, it seems appropriate to finish a 4th of July Celebration by serving a dessert! 
One of my favorite desserts throughout my life has been Strawberry Shortcake. It's an interesting dessert that is loved by many people, and can be created and served so many different ways. As a child my family served sliced strawberries over Sara Lee pound cake. As an adult I used to love the 99 cent Strawberry Shortcake from the Showboat in Las Vegas. It was a "Go Big or Go Home" serving and my friend and I would spend an hour stuffing ourselves with their scrumptious shortcake, piled high with fresh strawberries and a mountain of whipped cream. Once I was married, my husband convinced me to enjoy my Strawberry Shortcake with some milk in the bowl, along with strawberries and my mother in laws fabulous homemade shortcake biscuits.
Everyone has a special way to enjoy strawberry shortcake and none of them are wrong! That's why I decided on a Shortcake Bar. With the basics, and a few extra ingredients, everyone at the party can make their favorite strawberry shortcake. I made two kinds of shortcake, a biscuit and a cake, for today's party! Pick your favorite, or try both! Then add your toppings!
What's your favorite way to eat Strawberry Shortcake?

  Shortcake Bar
(printable recipe at end of page)


Shortcake Biscuit 
2 cups Flour
1/4 cup Sugar
2 teaspoon Baking Powder
1/8 teaspoon Salt
1/2 cup Butter
3/4 cup Buttermilk
1 teaspoon finely shredded Lemon Peel

Pound Cake
1 1/2 cup Butter, softened
8 oz. Cream Cheese, softened
3 cups Sugar
6 large Eggs
1 1/2 teaspoons Vanilla
3 cups Flour
1/8 teaspoon Salt

Whipped Cream
2/3 cup Whipping Cream
8 ounces Mascarpone Cheese, softened
2/3 cup sifted Confectioner's Sugar
1 teaspoon finely shredded lemon peel 

Everything Else 
6 cups Fresh Strawberries, sliced
3 cups Fresh Blueberries
Shredded or chopped Chocolate
Sprinkles
Fresh Milk
Serving Dishes
Silverware
Plates
Napkins
Tongs
To Go Containers

  

Let's make pound cake. Beat the cream cheese and butter together for about 2 minutes, until creamy. 

 Add the sugar, a little at a time, and beat for 5-7 minutes.

 Add the eggs, one at a time, beating just until the yellow disappears. Add the vanilla and mix well.

 Combine the flour and salt into a separate bowl. Gradually add to the butter mixture on low speed, until blended.

 Grease and flour your pan, and fill with batter. Bake at 300 degrees for 12-15 minutes. Your times may vary depending on the type of pan you use. Cool on a wire rack for 15 minutes, then remove from pan. These can be made a day or two ahead of serving, then refrigerated.

Now, let's make the biscuits. In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the butter in small pieces. 

 Use a pastry blender  to cut the butter into the flour mix, until it resembles coarse crumbs. 

 Make a well in the center of your mix and add the buttermilk and lemon peel. 

 Stir together until the dough clings together.

 On a lightly floured surface, knead the dough gently about 10 turnovers. bake at 450 degrees for 15-18 minutes, or until golden brown. Cool on a wire rack for 10 minutes or so. These can be made a day or two ahead of serving, and refrigerated.

To make the whipped cream, start by beating the cream until soft peaks form. Add the mascarpone, powdered sugar, and lemon peel. The mix will thicken as you mix. Refrigerate until ready to use.

Wash and slice strawberries. Sprinkle with sugar if desired. Wash the blueberries, chop and/or shave chocolate, decorate your table! If you want more protection for your strawberries and blueberries, place the berries in bowls, and place the bowls into another set of bowls filled with ice. Set everything up so that your guests can make their own shortcakes, and make it easy for them to take some home if they wish, by putting out to go containers.

Red, White and Blue Shortcake

Happy 4th of July!

Thanks for visiting today! I am so glad I could share my Shortcake Bar with you!

Scroll down for more Patriotic Party Ideas from blogger friends! 

Patriotic Party Ideas

• Easy Flag Fruit Kabobs by Cheese Curd In Paradise
• No Bake Summer Berry Icebox Cake by Hezzi-D's Books and Cooks
• Patriotic Fruit and Cheese Skewers by A Day in the Life on the Farm
• Red White and Blue Burgers by Karen's Kitchen Stories
• Red White and Blueberry Parfait by Art of Natural Living
• Red, White, and Blue Scones by Culinary Adventures with Camilla
• Shortcake Bar by The Freshman Cook

Shortcake Bar

Author: The Freshman Cook

ingredients:

Shortcake Bar

• Shortcake Biscuit
• 2 cups Flour
• 1/4 cup Sugar
• 2 teaspoon Baking Powder
• 1/8 teaspoon Salt
• 1/2 cup Butter
• 3/4 cup Buttermilk
• 1 teaspoon finely shredded Lemon Peel
• Pound Cake
• 1 1/2 cup Butter, softened
• 8 oz. Cream Cheese, softened
• 3 cups Sugar
• 6 large Eggs
• 1 1/2 teaspoons Vanilla
• 3 cups Flour
• 1/8 teaspoon Salt
• Whipped Cream
• 2/3 cup Whipping Cream
• 8 ounces Mascarpone Cheese, softened
• 2/3 cup sifted Confectioner's Sugar
• 1 teaspoon finely shredded lemon peel
• Everything Else
• 6 cups Fresh Strawberries, sliced
• 3 cups Fresh Blueberries
• Shredded or chopped Chocolate
• Sprinkles
• Fresh Milk
• Serving Dishes
• Silverware
• Plates
• Napkins
• Tongs
• To Go Containers

instructions:

How to cook Shortcake Bar

1. Let's make the pound cake first. Beat the cream cheese and butter together for about 2 minutes, until creamy.
2. Add the sugar, a little at a time, and beat for 5-7 minutes.
3. Add the eggs, one at a time, beating just until the yellow disappears. Add the vanilla and mix well.
4. Combine the flour and salt into a separate bowl. Gradually add to the butter mixture on low speed, until blended.
5. Grease and flour your pan, and fill with batter. Bake at 300 degrees for 12-15 minutes. Your times may vary depending on the type of pan you use. Cool on a wire rack for 15 minutes, then remove from pan. These can be made a day or two ahead of serving, then refrigerated.
6. Now, let's make the biscuits. In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the butter in small pieces.
7. Use a pastry blender to cut the butter into the flour mix, until it resembles coarse crumbs.
8. Make a well in the center of your mix and add the buttermilk and lemon peel.
9. Stir together until the dough clings together.
10. On a lightly floured surface, knead the dough gently about 10 turnovers. bake at 450 degrees for 15-18 minutes, or until golden brown. Cool on a wire rack for 10 minutes or so. These can be made a day or two ahead of serving, and refrigerated.
11. To make the whipped cream, start by beating the cream until soft peaks form. Add the mascarpone, powdered sugar, and lemon peel. The mix will thicken as you mix. Refrigerate until ready to use.
12. Wash and slice strawberries. Sprinkle with sugar if desired. Wash the blueberries, chop and/or shave chocolate, decorate your table! If you want more protection for your strawberries and blueberries, place the berries in bowls, and place the bowls into another set of bowls filled with ice. Set everything up so that your guests can make their own shortcakes, and make it easy for them to take some home if they wish, by putting out to go containers.

https://www.thefreshmancook.com/2019/06/shortcake-bar-ourfamilytable.html

strawberry shortcake, blueberries, whipped cream, party food, 4th of July, pound cake,

desserts, fresh fruits, party food

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Southwestern Potato Salad / #BBQWeek

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Pasta Salad is pretty much a staple at most of our summer gatherings.  How about at your house? This Southwest Pasta Salad is one we have enjoyed many times and I hope you will enjoy it too! The flavors of the southwest are long time favorites of mine and I love incorporating it into my recipes!
This recipe is better if made the day before, giving the yummy flavors a chance to meld together for optimum flavor. I used red potatoes, because they are my favorite, but any type will do. I also added green onions, fresh tomatoes, black beans, and a special sauce with just a touch of heat. I topped it all with a bit of salsa mixed in. This Southwestern Potato Salad will be welcome at all your BBQ events this summer!

SOUTHWESTERN POTATO SALAD 
(makes enough for 4 servings)
(printable recipe at end of page) 

2 pounds Red Potatoes  
2 stalks Green Onions
Tomato, small

1/2 cup Mayonnaise
1/2 cup Corn Niblets
8 Eggs
1/4 -1/2 cup cooked Pinto Beans 
1/2 cup Sour Cream
1 tablespoon Hot Sauce
1/2 cup Salsa
1 Avocado

                                                                                         

Peel potatoes and chop into small pieces. Fill a large pan with cold water. Bring water to a boil. Add potatoes and boil until soft, approx 8-10 minutes. If they are cooked too long, they are in danger of becoming mushy. Rinse potatoes under cold water, then place potatoes into the fridge until cold.

Chop onion and tomato.

Hard boil the eggs. Let cool and then peel and chop into small bites.

Rinse the beans.

In a separate bowl, mix together the mayonnaise, sour cream and hot sauce. Add the hot sauce sparingly, then test to make sure you are happy with it. If you are not, add more until you are happy with the results.

 Fry the corn in a frying pan with a small pat of butter.

Start putting everything together. Top the potatoes with the beans, tomatoes, onion, chopped eggs, corn, and salsa. Mix all together. Add the sauce. You might not need all of it, so pour and then stir together. You can always add more. 

Mix everything together with a spatula. A spatula is a little gentler on the small potatoes, but a spoon is fine too.

 Top with chopped avocado right before serving. Enjoy!

Check out the list below! It is loaded with more tasty, BBQ worthy recipes that you will want to include in your next BBQ. 

• Best Biscuits for a BBQ by Daily Dish Recipes
• Brazilian Steak Kabobs by Sweet Beginnings
• Chocolate Chip Ice Cream with Crushed Oreos by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Deviled Eggs with Capers and Dill by Palatable Pastime
• Grilled Italian Sausage Kabobs by A Kitchen Hoor's Adventures
• Grilled Loaded Redskin Potatoes by A Day in the Life on the Farm
• Grilled Spiced Octopus by Culinary Adventures with Camilla
• Herb Grilled Lobster Tails by Family Around the Table
• Homemade Creamy Coleslaw by Food Above Gold
• Israeli Veggie Salad by Cookaholic Wife
• Southwestern Potato Salad by The Freshman Cook
• Strawberry Salad with Mojito Vinaigrette by Jolene's Recipe Journal

Southwestern Potato Salad

Yield: 4-5

Author: The Freshman Cook

ingredients:

Southwestern Potato Salad

• 2 pounds Red Potatoes
• 2 stalks Green Onions
• Tomato, small
• 1/2 cup Corn Niblets
• 8 Eggs
• 1/4 -1/2 cup cooked Pinto Beans
• 1/2 cup Sour Cream
• 1/2 cup Mayonnaise
• 1 tablespoon Hot Sauce
• 1/2 cup Salsa
• 1 Avocado

instructions:

How to cook Southwestern Potato Salad

1. Peel potatoes and chop into small pieces. Fill a large pan with cold water. Bring water to a boil. Add potatoes and boil until soft, approx 8-10 minutes. If they are cooked too long, they are in danger of becoming mushy. Rinse potatoes under cold water, then place potatoes into the fridge until cold.
2. Chop onion and tomato.
3. Hard boil the eggs. Let cool and then peel and chop into small bites.
4. Rinse the beans.
5. In a separate bowl, mix together the mayonnaise, sour cream and hot sauce. Add the hot sauce sparingly, then test to make sure you are happy with it. If you are not, add more until you are happy with the results.
6. Fry the corn in a frying pan with a small pat of butter.
7. Start putting everything together. Top the potatoes with the beans, tomatoes, onion, chopped eggs, corn, and salsa. Mix all together. Add the sauce. You might not need all of it, so pour and then stir together. You can always add more.
8. Mix everything together with a spatula. A spatula is a little gentler on the small potatoes, but a spoon is fine too.
9. Top with chopped avocado right before serving. Enjoy!

https://www.thefreshmancook.com/2019/05/southwestern-potato-salad-bbqweek.html

potato salads, hard boiled eggs, southwestern cuisine, salsa,

side dishes

picnic food

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