The perfect treat to celebrate and escape the heat this summer
(Family Features) With backyard barbecues, pool parties and patriotic celebrations in full swing leading up to the Fourth of July, kids are constantly on the go with summertime activities. For long summer days in the sun, a cool treat is the perfect way to help keep kids energized for all of their summertime activities.
These homemade red, white and blueberry frozen pops are the perfect patriotic summer snack for active kids. Made with wholesome ingredients like fruit and milk, they’re a great way for moms to add quality nutrition to snack time with flavors their kids already love. Plus, with milk as an ingredient, this delicious recipe is a creative way to help the whole family get added nutrients they need, like calcium and protein.
Whether celebrating Independence Day or relaxing following an afternoon in the sun, this tasty and nutritious summertime snack is one the whole family can enjoy together. For more inspiration and recipes to serve up summer fun, visit milklife.com.
Red, White and Blueberry Frozen Pops
- 1/2 cup granola
- 2 teaspoons brown rice syrup
- 3/4 cup reduced fat milk
- 6 ounces fat free vanilla Greek yogurt
- 1 cup whole strawberries, tops removed
- 1 1/4 cup blueberries, divided
- In small bowl, stir granola and brown rice syrup until combined. Using end of wooden spoon, press approximately 3/4 tablespoon granola into each frozen pop mold. Granola should be packed tightly into bottom of molds.
- In another small bowl, stir together milk and yogurt; set aside.
- Using small food processor or high-powered blender, puree strawberries until smooth. Stir water into each puree so they are pourable, about 2 tablespoons each, more if necessary.
- Set aside 30 blueberries and puree remainder. Add water, as needed, to make pourable.
- To layer pops, start by pouring, piping or syringing 1 tablespoon milk and yogurt mixture into each mold, covering granola layer. Put each mold in freezer until firm, at least 1 hour.
- Layer 1 tablespoon strawberry puree on top of frozen yogurt layer in each mold. Cover top of molds with foil, insert sticks and freeze again until solid. Remove foil, add another layer of yogurt and freeze again.
- For final layer, add 1 tablespoon blueberry puree and 3 blueberries to each mold. Freeze until solid. Keep frozen pops in molds until ready to eat. Run each mold under lukewarm water for approximately 10 seconds to loosen and remove frozen pops. Pops can be made 1 day in advance.
Tip: For clean lines between frozen yogurt layers, use small syringe.
Nutritional information per serving: 70 calories; 2 g fat; 0.5 g saturated fat; 3 g protein; 11 g carbohydrates; 1 g fiber; 20 mg sodium; 48 mg calcium (4% of daily value). Nutrition figures based on using reduced fat milk.
(Family Features) A dazzling fireworks display may be the grand finale for your celebration, but you can make your mouthwatering menu a close second with these ideas to light up your Fourth of July. From bold burgers to crisp salads and sweet sides, give your guests plenty of reason to feel festive all day long. And don’t forget to add a little indulgence for all ages with a DIY dessert bar.
Find more recipes perfect for the Fourth of July at culinary.net.
Serve Up a Sundae Bar
The only thing better than a dish of cold ice cream on a hot summer day is the chance to make it all your own. Let guests create their own dishes of deliciousness with a DIY sundae bar. Start with a healthy supply of cups, spoons and towels to mop up inevitable drips then fill the bar with irresistible options like these:
- A sampling of ice creams, like vanilla, chocolate and strawberry
- Fresh sliced fruit
- Crushed candies and cookies
- Sauces (chocolate, caramel and something fruity, too)
- Assorted nuts
- Crunchy favorites like crumbled cones or salty pretzels
- Coconut (raw and toasted)
- Whipped cream
A Bold Take on an American Classic
When it comes to feeding family and friends on the Fourth of July, nothing pleases guests more than fan-favorite American bites fresh off the grill. Cheeseburgers are a tried-and-true classic for summer grilling season. Give your burger recipe a bold, sweet kick this Fourth of July with honey barbecue sauce and the finishing touch of delicious, smooth-melting Borden Cheese. Find more summer recipes to transform mealtime into memorable family time at bordencheese.com.
Bold Honey Barbecue Burger
Total time: 35 minutes
- 1 pound ground beef
- 1/2 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 3-4 tablespoons steak seasoning
- 4 hamburger buns
- 1/2 stick melted butter
- 3/4 cup barbecue sauce
- 1 tablespoon honey
- 4 slices Borden Cheese American Singles
- 8 slices thick bacon, cooked until crispy
- 8 frozen onion rings
- 4 slices tomato
- fresh lettuce
- Combine ground beef, green onions, garlic powder and cayenne pepper; form into four patties. Sprinkle both sides of each patty with steak seasoning. Cover and chill. (Patties can be made several hours in advance.)
- Brush buns with melted butter; set aside. In small bowl, mix barbecue sauce with honey; set aside.
- Heat grill to medium-high heat.
- Grill burgers to internal temperature of 160° F, about 4-6 minutes per side. Two minutes before burgers are finished, grill buns, butter-side down, until golden brown. Place cheese slices on burgers to melt.
- Serve each burger on buttered bun topped with two slices bacon, two onion rings, honey barbecue sauce, lettuce and tomato.
A Tropical Summer Twist
If you find yourself hosting a last-minute barbecue without time to plan an extensive menu, don’t panic. Simply add a twist to traditional summer staples, like mixing one bag of cabbage with one jar of coleslaw dressing for a classic coleslaw side dish or incorporating coleslaw into your main course. This spin on a classic barbecue meal, Grilled Hawaiian Chicken and Tropical Coleslaw, can take your entertaining to the next level. For more recipes, visit litehousefoods.com.
Grilled Hawaiian Chicken and Tropical Coleslaw
Total time: 1 hour, 25 minutes
- 1/3 cup ketchup
- 1/3 cup packed dark brown sugar
- 1/3 cup low-sodium soy sauce
- 1/4 cup pineapple juice
- 4 tablespoons olive oil, divided, plus additional for brushing grill
- 1 1/2 tablespoons rice vinegar
- 4 teaspoons Litehouse Instantly Fresh Garlic
- 1 tablespoon Litehouse Instantly Fresh Ginger
- 1/2 teaspoon sesame oil
- 3/4 teaspoon freshly ground black pepper, plus additional, to taste
- salt, to taste
- 1 3/4 pounds boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
- 1 large red onion, diced into 1 1/4-inch pieces
- 1 1/2 large green peppers, diced into 1 1/4-inch pieces
- 3 cups fresh cubed pineapple
- 1 package (14 ounces) coleslaw mix
- 1 cup diced red pepper
- 1 cup diced pineapple
- 1/2 cup slivered almonds
- 1/2 cup Litehouse Coleslaw dressing
- In mixing bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in pepper and season with salt, if desired.
- Place chicken in gallon-sized re-sealable bag. Reserve 1/2 cup marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1-2 hours. Soak 10 wooden skewer sticks in water 1 hour.
- While chicken marinates, prepare coleslaw. In medium bowl, toss together coleslaw mix, red pepper, pineapple, almonds and coleslaw dressing. Refrigerate until ready to serve.
- Heat grill to 400° F.
- Drizzle remaining olive oil over red onion, bell pepper and pineapple; toss. Season red onion and bell pepper with salt and pepper then thread red onion, bell pepper, pineapple and chicken onto skewers until all chicken is used.
- Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup marinade. Rotate to opposite side and brush remaining marinade on opposite side; grill about 4 minutes, or until chicken registers 165° F in center on instant read thermometer.
Serve skewers warm with coleslaw.
A Honey of a Side
No summer picnic or grilling spread is complete without an array of mouthwatering sides. When planning your menu, go for variety with dishes ranging from rich and savory to light and refreshing. If you want to mix things up a bit, look for ways to dress up timeless favorites, like this take on baked beans that gets its sweetness from honey instead of sugar. Find more ways to sweeten up your celebration at honey.com.
Honey Baked Beans
Recipe courtesy of the National Honey Board
- 4 slices bacon, diced
- 1/2 cup chopped onion
- 4 1/2 cups cooked navy beans (or 3 cans, 15 ounces each)
- 1/2 cup honey
- 1/2 cup ketchup
- 1 tablespoon prepared mustard
- 1 tablespoon Worcestershire sauce
- Heat oven to 350° F.
- Saute bacon and onion until onion is tender; combine with remaining ingredients in shallow 2-quart, oven-safe baking dish. Cover with lid or aluminum foil and bake 30 minutes. Uncover and bake 45 minutes longer.
Photo courtesy of Getty Images (berry sundaes)
Photo courtesy of Getty Images (baked beans)
Source: Family Features
(Family Features) Nothing says summer quite like a barbecue. While the grill might be the main attraction, it’s deliciously simple to put a personal spin on classic summer dishes and desserts.
From Same-Old Salads to Inspired Surprises
There are a number of quick and easy ways to add your signature touch to the standard summer barbecue fare. First, trade in the predictable potato salad for a refreshing pasta sensation. Build a delicious, personalized creation your family will enjoy with easy mixes such as Suddenly Salad mixes by Betty Crocker. “Each pasta salad mix comes with pasta, special seasoning and vegetables — only oil or mayonnaise needs to be added,” said Karen Schiemo of the Betty Crocker Kitchens. “Throw in a little culinary creativity and your favorite ingredients, such as additional fresh vegetables or diced meat, and you can even create your own recipe that’s sure to be in high-demand for seconds.”
Sweet Summer Barbecue Endings
Deliver a sweet ending to the perfect barbecue. With a few ingredients, such as sprinkles, marshmallows and nuts, you can add your own twist to brownies and transform them into a customized confection. Not only are they easy to make ahead of time, but a pan of brownies is easy to carry to the festive affair, requiring only one dish from baking to the barbecue. With no utensils necessary, they score huge “brownie points” with adults and kids alike.
Between the perfect main course and delectable side dishes, barbecues will surely be a family favorite. For more ideas to make your barbecue sizzle, go to BettyCrocker.com.
Makes 24 brownies
Prep Time: 25 minutes
Start to Finish: 1 hour 25 minutes
- 1 box Betty Crocker Original Supreme brownie mix
- Water, vegetable oil and eggs called for on brownie mix box
- 3 cups miniature marshmallows
- 4 graham crackers, broken into small pieces
- 2 bars (1.55 ounces each) milk chocolate candy, broken into 1-inch squares
- Heat oven to 350°F. Grease bottom only of 13 x 9-inch pan with cooking spray or shortening. Make and bake brownies as directed on box for 13 x 9-inch pan, using water, oil and eggs.
- Set oven to broil. Immediately sprinkle marshmallows and graham crackers over warm brownies. Broil about 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch carefully — marshmallows and graham crackers will brown quickly.) Sprinkle with chocolate candy. To serve warm, cool about 30 minutes. For brownies, cut into 6 rows by 4 rows.
Stars and Stripes Brownies
Makes 24 brownies
Prep Time: 30 minutes
Start to Finish: 2 hours
- 1 box Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
- Water, vegetable oil and eggs called for on brownie mix box
- 1 container (12 ounces) whipped fluffy white frosting
- 1 tube (0.68 ounce) red decorating gel
- 1 tube (0.68 ounce) blue decorating gel
- 1 tube (0.68 ounce) white decorator icing
- Decorating Decors stars
- Heat oven to 350°F. Line 13 x 9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make and bake brownies as directed on box for 13 x 9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
- Remove brownies from pan by lifting foil; peel foil from sides of brownies. Continue as desired with options below.
- Flag Brownies: Frost brownies. Using red decorating gel, pipe stripes onto frosted brownie. Add decors in upper left corner of brownie.
- Fire Cracker Brownies: Using 1-inch round cookie cutter, cut out brownie rounds. Stack 2 brownie rounds together, spreading frosting between rounds and on top. Garnish with decors.
- Star Brownies: Using 2 1/2-inch, star-shaped cookie cutter, cut brownies. Place frosting in resealable food-storage bag; cut off one bottom corner of bag. Pipe frosting on star-shaped brownies. Sprinkle with decors.
Fresh Vegetable Pasta Salad
15 servings (1/2 cup each)
Prep Time: 25 minutes
Start to Finish: 1 hour 25 minutes
- 1 box Betty Crocker Suddenly Salad classic pasta salad mix
- 1/4 cup cold water
- 3 tablespoons vegetable or olive oil
- 1 tablespoon vinegar
- 2 cups small fresh broccoli florets
- 1 small red bell pepper, coarsely chopped
- 1 small yellow bell pepper, coarsely chopped
- 1/4 cup red onion cut into thin wedges
- Cook and drain pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix, cold water, oil and vinegar.
- Stir drained pasta and remaining ingredients into seasoning mixture. Refrigerate at least 1 hour.
Greek Tossed Pasta Salad
Makes 12 servings (1 cup each)
Prep Time: 15 minutes
Start to Finish: 30 minutes
- 1 box Betty Crocker Suddenly Salad Caesar pasta salad mix
- 1/3 cup cold water
- 3 tablespoons vegetable oil
- 4 cups torn romaine lettuce
- 2 medium tomatoes, coarsely chopped (1 1/2 cups)
- 1 small cucumber, coarsely chopped (1 cup)
- 1/2 cup thinly sliced red onion, slices cut in half
- 4 ounces crumbled feta cheese (1 cup)
- 1 can (2 1/4 ounces) sliced ripe olives, drained
- Cook and drain pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix, cold water and oil.
- Add drained pasta and remaining ingredients to seasoning mixture. Toss with croutons and Parmesan topping (from salad mix). Serve immediately or refrigerate.
Source: Betty Crocker