Patriotic Special Round 2

The Fourth of July is one of my favorite holidays. I love summer parades, hometown spirit, picnics and fireworks. I can't help myself. And how can I resist red, white and blue decorations. ah....
So, in light of the upcoming holiday season, I present to you:

Patriotic Special Round 2

Red, White, and Blue Trifle

From Food Network

Source

Ingredients

• 1 box red velvet cake mix, about 18 ounces (if you can't find red velvet cake use 1 box chocolate cake plus a bottle of red food coloring)
• 1 (16-ounce) tub whipped topping
• 2 pints blueberries
• 1 pint strawberries, tops removed

Directions

Bake the red velvet cake mix according to package directions and allow to cool. Using a serrated knife cut the red velvet cake into 1 inch square pieces and line the bottom of the trifle bowl with half of the cake squares. Using a spatula, spread about a 2-inch layer of whipped topping on top of the cake squares. Layer about 1 1/2 pints of the blueberries on top of whipped topping. Layer the remaining cake pieces on top of the blueberries forming a second layer of cake. Using a spatula, spread remaining whipped topping over the cakes pieces. Decorate the perimeter with the strawberries; placing the strawberries cut side down. Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter.

Grand Old Flag Cheese Spread

Source

From Kraft Foods
what you need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
2 Tbsp. sliced pitted black olives
1/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
RITZ Crackers
make it

PLACE cream cheese between two sheets of waxed paper. Roll out to 6x4-inch rectangle with rolling pin. Remove top sheet of waxed paper; coat top and sides of cream cheese with shredded cheese. Invert onto serving plate. Remove waxed paper.
ARRANGE three rows of olives in top left corner of cream cheese rectangle for the "stars" of the "flag." Make four 1/4-inch-deep rows, using rounded end of 1/4-tsp. measuring spoon for the "flag's stripes," leaving a 1/4-inch-wide space between the rows. Fill rows with salsa. Serve immediately or cover and refrigerate until ready to serve.
SERVE as a spread with crackers.

FOURTH OF JULY JELL-O

Source

From 24/7 Moms

This recipe is Simple and festive for the 4th of July celebration.

SERVINGS: 6-8
TIME: Prep: 15 min. + chilling

Ingredients:

• 1 package (3 ounces) berry blue gelatin
• 2 cups boiling water, divided
• 1/2 cup cold water, divided
• 1 package (3 ounces) strawberry gelatin
• 1 can (15 ounces) pear halves, drained and cubed

Directions:

In a large bowl, dissolve the berry gelatin in 1 cup boiling water. Stir in 1/4 cup cold water. Pour into an ungreased 9-in. x 5-in. loaf pan. Refrigerate until firm. Repeat with strawberry gelatin and remaining boiling and cold water.
When gelatin is set, cut into cubes. Just before serving, gently combine gelatin cubes and pears in a large glass bowl or individual dishes. Yield: 6-8 servings.


LINKS:
Click here for round 1 from last year
Fun bbq theme party ideas
Patriotic Drink Pinwheels
Patriotic Theme Party Decor (free printables)
Patriotic Drink Parsols (free printable)

Chicken Pasta with Creamy Tomato Sauce

Chicken Pasta with Creamy Tomato Sauce

12 oz box Pasta (penne, ziti, rigatoni or whatever)
1 lb chicken boneless skinless breast
2 egg whites, lightly beaten
1 cup finely grated Parmesan cheese
1cup Bread Crumbs
1 small onion, diced
2 garlic gloves, diced
4 TB butter
4 TB olive oil
1/2 c chicken broth
8 oz Tomato Sauce
1 cup heavy cream (or skim milk thickened with corn starch)
Fresh Parsley and Basil (to taste)
Salt and Pepper (to taste)

Cook pasta according to directions.

Mix bread crumbs and cheese. Dredge chicken breasts in egg and coat in bread crumb mixture. Heat 2 TB butter and 2 TB oil in skillet, brown both sides of chicken until juice runs clear. Set aside.
Instructions for sauce from The Pioneer Woman:
Finely dice one small onion. Mince two cloves of garlic. In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your low-sodium chicken broth. Let the broth evaporate for a few minutes, stirring occasionally. Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer. Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.

Mix sauce and pasta. Slice chicken in strips. Top pasta with chicken, serve.

What's For Dinner

What's for Dinner?

T- Roasted Chicken, potatoes
W- Cheeseburgers, pasta
T- Swiss Stuffing Chicken, Green Beans
F- Sophisticated Meatballs, peas
S- Chili

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