4th of July Picnic

In the year 2002, I started with desserts and then I
add to the picnic as every 4th of July rolls around.
These are both easy, fun, and red, white and blue!

~Patriotic Desserts~

Flag Cake Recipe

2 pints of strawberries
1 recipe of your favorite white, yellow or angelfood cake
1 1/3 c ups of blueberries
1 tub of whipped topping

Mix up and bake your favorite cake mix or recipe in a 13x9" pan. Let cool.
Slice 1 cup of strawberries, set aside. Halve remaining strawberries, set aside.
Top cake (in pan) with 1 cup sliced strawberries, 1 cup blueberries
and all of the whipped topping. Arrange remaining strawberry halves
and blueberries on whipped topping to create a flag design.
Refrigerate until ready to serve.
(Lowfat version- angelfood cake and nonfat whipping cream or nonfat Cool Whip)

Patriotic Trifle

A traditional English dessert consisting of layers of cake doused in some sort of alcohol,
usually sherry, then layered with fruit and custard

Red, White & Blueberry Trifle- angelfood cake, mixed strawberries, raspberries and blueberries, custard

1 yellow, white or angelfood cake mix
2 packets of custard or pudding mix
2 bags, 1 lb. each, frozen fruit or equivalent sliced fresh fruit
1/3 c sugar (more or less to taste)
1 1/2 c heavy cream, whipped (or to save time and/or calories use whipped topping)

additional fresh fruit for garnish

1/3 c sherry or other liquor (optional)

Basic Instructions:
Prepare cake according to directions on package. Let cool completely.
Prepare custard or pudding mix according to package instructions. Let cool completely.
Mix fruit with sherry. If you don't want to use alcohol, use a little water or juice instead.
You want the fruit to be sitting, but not swimming, in a bit of sweetened juice.
Whip the cream.

To assemble:
Trifle is very forgiving, it takes no effort to make it look great!
If you don't have a trifle bowl- a straight-sided glass bowl- use any large glass bowl.
You can also make individual servings by placing the layers in large wine goblets.

Cut the cakes into large chunks and cover the bottom of your dish with a layer of cake.
Top with a layer of prepared fruit, then a layer of custard.
Repeat the process until you are out of ingredients or the bowl is full.
Top with whipped cream and garnish with fresh fruit.
Chill until serving time.

To Serve:
Simply scoop out servings with a large spoon.

Red Potato Salad with Fresh Dill

2 1/2 pounds of medium red potatoes, with skin on,
boiled until just tender (about 25 minutes), drained,
and cooled to close room temperature
1 bunch green onions, chopped
1 bunch fresh dill, finely chopped
1/2 cup mayonnaise
1/4 cup red wine vinegar
Season to taste with salt and freshly ground black pepper

Quarter potatoes. Set aside.
Combine mayo and red wine vinegar until smooth.
Add green onions, dill, and plenty of salt and pepper.
Add potatoes and toss well to coat.

Oven "Fried" Chicken with Almonds

1 cup whole wheat bread crumbs
1/4 cup (1 ounce) grated Parmesan cheese
1/4 cup finely chopped almonds
2 tablespoons chopped parsley
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon dried thyme
Pinch of ground black pepper
1/4 cup extra virgin olive oil
2 pounds boneless, skinless chicken breasts, pounded to 1/2" thickness and cut into 6 pieces
Sprig Italian parsley, for garnish

Instructions
Preheat the oven to 400°F.
In a medium bowl, combine the bread crumbs, cheese, almonds,
parsley, garlic, salt, thyme, and pepper. Mix thoroughly.
Place the oil in a shallow dish. Dip the chicken first in the oil,
then dredge in the crumb mixture. Place the chicken in a shallow baking pan.
Bake for 25 minutes, or until a thermometer inserted in the center of a piece registers 170°F
and the juices run clear. (Do not turn the chicken during cooking.) Garnish with the parsley.

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Credits: Flying Airplane from The Graphics Cupboard
Recipes from FabulousFood.com and
The South Beach Diet Cookbook