Cool Down with Cold Treats on the 4th of July

Everybody loves desserts and specialty treats for the 4th of July celebrations.  Fireworks & outdoor fun are a huge part of the holiday, especially when we can stretch the activities across several days or an extended weekend.  

Unfortunately, July is a really hot month for many of us.  We need cool water and refreshing treats to keep us going throughout the day.  The specialty treats are especially awesome when they are easy to grab and carry out to the picnic table, pool side, lake or even on a boat.  

Below are some excellent cool treats that we can make ahead and have ready to serve at a moments notice.  Glass is beautiful, but I do recommend making the 4th of July treats in clear disposable transparent plastic cups or small bowls and serve with plastic spoons when needed.  Making everything disposable allows us to focus on fun and not washing dishes.

 

Jello Treats for the 4th of July 

Jello is one of the easiest desserts or specialty treats that can be made in 4th of July colors

 4th of July Jello Cups with Fresh BerriesCheck Price 4th of July Firecracker Jell-O CupsCheck Price Super Easy Patriotic 4th of July Layered JelloCheck Price

 

Popsicle Treats for the 4th of July

Nothing compares to a cold Popsicle to cool you down fast!  It is like a drink and a dessert all in one 

 Red, White & Blue PopsiclesCheck Price Healthy Red White and Blue PopsiclesCheck Price Red, White, and Blue Patriotic PopsiclesCheck Price

 

Cold Drinks for the 4th of July

Cool down with an actual drink! Even water with fruity ice cubes tastes delicious in the heat

 July 4th Layered DrinksCheck Price Homemade Lemonade RecipeCheck Price Red White and Blue Infused Ice CubesCheck Price

 

More 4th of July Recipes Previously Reviewed

Easy No Bake Strawberry Cheesecake Dessert Recipe - Decorated like the American Flag 

Cooking for the 4th of July Celebrating an All-American 4th of July - Part I  

4th of July Desserts Reviewed - Part II of the Review This 4th of July Menu  

Reviewing July 4th Appetizers - Part III of Our 4th of July Menu  

4th of July Cookbooks - Free on KindleUnlimited

 

Happy 4th of July!  
Stay cool, be safe and enjoy the celebration 

 

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Easy No Bake Strawberry Cheesecake Dessert

 Our granddaughters are visiting for the week, and we made this easy strawberry cheesecake dessert for the 4th of July. We used strawberry pie filling, but you can use any pie filling you like. Following is our review of how to make this easy and delicious dessert.

Ingredients:

1 SaraLee Pound Cake (cut into small pieces)

2 cans of strawberry pie filling

1 24.3oz Philadelphia No-Bake cheesecake filling (You can find this at Wal-Mart)

1 container of Cool Whip

We thought pictures would be best for our step-by-step instructions.

Here, Giada is cutting the cake into about 1-inch pieces.

Giada and Guiles spread the cut-up cake into a 13 x 9-inch glass baking dish and mixed in the pie filling.

Now they are spreading the no-bake cream cheese filling evenly over the top.

Spread the cool whip over the cream cheese filling. Now it was time to decorate our patriotic dessert with fresh blueberries and strawberries. Set it in the refrigerator for about two hours before serving.

This was easy and fun to do. The girls finished and decorated this in about 20 minutes. So there is plenty of time to make this for your 4th of July celebration.

Have a Happy and Safe 4th of July

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A Review of How to Make Homemade Olive Garden House Dressing and Salad

Olive Garden is one of my husband's favorite restaurants.  He especially loves the salad that comes with the meals.  He always raves about the salad dressing.  Italian is his favorite, but he claims that the Olive Garden salad dressing is especially good, so I made a copy cat recipe so he could enjoy delicious salads at home.  He says he cannot tell the difference......much!  Here's how I make it:

How to Make the Green Salad:

• 2 Romaine lettuce hearts, chopped how you prefer your salads
• 1/4 cup of red onion, sliced fairly thin, keep individual pieces 1 to 2 inches long
• 2 medium tomatoes chopped
• 4 pepperoncini, the pickled type
• 6 to 8 pitted black olives 

and just before serving add:

• large croutons
• shredded Parmesan cheese 

• How to Make Olive Garden Dressing and Salad

Don't cut the lettuce until close to the time you plan to serve it, it is more crispy.  I usually serve the dressing on the side, so people can put the amount they want.  

Dressing Ingredients:

• 1/2 cup mayonnaise
• 1/4 cup water
• 6 tablespoons of white vinegar
• 1/2 tablespoon lemon juice
• 2 tablespoons of light olive oil
• 2 tablespoons of grated Romano cheese (can substitute Parmesan)
• 1/2 teaspoon of sugar
• 1 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon of salt

• 
  

I think this dressing tastes almost identical to what they serve at Olive Garden.  If you want to tweak the flavor, try adjusting the amount of sugar or the amount of lemon juice, I think these have the biggest impact on the taste.  Put your dressing in a pretty glass carafe and don't forget to shake well before serving.

How To Store Your Homemade Dressing

Because it is made from scratch, with no preservatives, this dressing will not keep nearly as long as what you buy in the store.  However, it will be fine in your refrigerator, in an air tight container, for a week or a bit more.  The flavors blend together and it is even more delicious after a day or two, so if you can, make it at least a day before you plan to use it.

Other Uses For Your Homemade Dressing

• Dressing macaroni salad
• Marinating chicken for broiling or baking
• Brushing on steaks or chops while grilling
• Vegetable dip - you may want to add a bit more mayo to thicken it
• Stir it into plain cooked pasta and vegetables to make it a tasty side dish

I hope you enjoy this salad dressing as much as I do, I use it a lot. The ingredients are usually always around and it is easy to make, though sometimes if I am out of Romano, I substitute Parmesan cheese in the dressing.  Below you will find my favorite shaker carafe that I use to store my dressing.  I love that it has a pour spout and a top.

Enjoy!

My favorite shaker carafe:

Kitchentoolz Salad Dressing Shaker Bottle

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Mom's Beef Stew Recipe Reviewed

I grew up eating and loving my mother's beef stew.  To be honest, I've never liked any other beef stew.  I suspect it is because Mom uses tomato sauce as part of the "soup" instead of just beef broth, or perhaps it is because she doesn't add onion.  Whatever the reason, Mom's beef stew is like magic, especially on a cold day or when I am sick.

I have also cooked Mom's beef stew my entire adult life.  I learned how to prepare it long before I ever married and moved out of my parent's home.  It is still one of my favorite meals.  While I often desire beef stew in the winter, it is delicious any time of the year.

My husband likes to eat his beef stew over rice.  Several family members like to crumble up crackers over the top and stir them into their bowl of soup.  Clearly, there are multiple ways to enjoy beef stew.  Whichever you prefer, one thing that is always true, everyone loves Mom's beef stew. 

 

Mom's Stew Recipe

 I like to cut up a beef chuck roast for the stew, but when I was a child, we often used stew meat that was already cut up and sold in packages at the grocery store.  Either is fine, but my husband prefers more meat in stew.  Therefore, it is cheaper to buy a chuck roast when it is on sale and cut it up, than to purchase prepacked, cut up stew meat.  Mom and I both agree that the chuck roast is also better meat.    
 

Mom's Stew Ingredients 

• Beef Chuck Roast or Stew Meat (minimum of two packages of stew meat) 
• 5 – 7 Red Potatoes (peel and cup up) 
• 1 bunch of Carrots (peel & cut-up) 
• 1 Can Green Beans 
• 2 cans of Veg All 
• 2 small cans of Hunts Tomato Sauce 

 

Directions

Cut up a beef chuck roast or use 2 packages of cut-up stew meat. (See Image Below)

In a large dutch oven pot, add meat, salt, pepper and water. Water should be close to the top of pot, easily covering all meat 

Bring to a boil, then turn down to a low boil, which is 4 on my stove top. 

Cover with tilted lid or a Pampered Chef "Boil Over No More" and simmer for 6 hours, checking occasionally to make sure water does not boil too far down.  Add water as needed to keep the meat from sticking to the bottom of the pan.

Cook for 6 hours, then add the vegetables and cook for 1 hour 

Add tomato sauce and simmer for 30 minutes

  

 

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Moist and Delicious Carrot Cake Recipe Review

Not all carrot cakes are created equal!

Many times I have heard people say they did not like carrot cake.  They tried a layered carrot cake from a grocery store or in a coffee shop that, while beautifully decorated, tasted dry and yucky.  Let me encourage all of you to try again, but make the cake yourself.  This recipe will change your opinion of carrot cake and totally rock your world of desserts.  You will never think of carrot cake the same way again.  

For many years, I have been making this carrot cake recipe.  Everyone loves it.  Even I, who normally hate nuts in anything, love this cake and the nuts don't bother me one bit.  Of course, I chop them up very fine with my nut chopper.  Therefore, we get the nut flavor without having to contend with chomping or choking on larger nuts. 

As for the "dry cake" issue, this single layer carrot cake is quite moist and delicious.  Plus, it has a glaze icing that soaks into the cake, as well as a cream cheese frosting.  We like to heat each individual slice in the microwave for 20 seconds before serving so the cream cheese icing melts slightly.  If it has been refrigerated for more than a day, the microwave heating takes about 5 seconds longer.  

 

Moist Carrot Cake Recipe 

This cake recipe takes longer to make than most cake recipes that I bake, but it is worth it!  The cake is baked, of course, but the glaze icing is cooked on the stove top.  The cream cheese frosting is spread on top of the cake after it is refrigerated for 2 hours or more.  So, it isn't quick, but as I said, it is well worth the extra time and attention.

One big tip I like to share, when using a hand mixer, I set my mixing bowl in my kitchen sink to eliminate the splatter across my counter tops.  It definitely makes for a faster clean-up.

 

Ingredients:

• 2 cups & 4 Tablespoons Swans Down Cake Flour (or all purpose flour: 2 cups)
• 1 Tablespoon baking soda
• 2 cups sugar
• 1 Tablespoon cinnamon
• ¼ teaspoon salt
• ¾ cup canola oil (plus more for pan)
• ¾ cup buttermilk 
• 3 large eggs  
• 2 teaspoons vanilla extract
• 1 (8-ounce) can crushed pineapple, drained  
• 1 cup shredded coconut (I use Angel Flake shredded coconut)
• 1 cup finely chopped pecan pieces
• 2 cups grated carrots (4-6 carrots needed)
_____
• Ingredients for the Cake syrup (made separately - see recipe below)
  ½ cup buttermilk
  1½ sticks Unsalted butter  (6 ounces)
  1 cup sugar
  1 teaspoon vanilla extract
• Ingredients for the Cream cheese frosting (made separately - see recipe below)
  8 oz cream cheese
  1½ sticks Unsalted butter 
  2 cups confectioners sugar

 

Directions

 

1. Set out 1 1/2 sticks unsalted butter to heat to room temperature even though it won't be needed until you make the syrup recipe
 
2.  Generously grease a 9x13-inch cake pan 
3.  Preheat oven to 325°  (Convection Bake 300°) 
4.  Grate Carrots & Chop pecans
5.  Combine cake flour, baking soda, sugar, salt and cinnamon in a large mixing bowl & stir together 
6.  In a separate bowl & using a mixer, mix canola oil, buttermilk, eggs, vanilla extract, crushed pineapple, shredded coconut, chopped pecans and grated carrots
7.  Combine the wet ingredients with the flour mixture, mixing well 
8.  Pour batter into oiled pan 
9.  Bake approximately 40 minutes, until a toothpick inserted in the center comes out clean  

_________ 

Start the syrup recipe (see below) 10 minutes BEFORE cake is out of oven so it will be ready when the cake is removed from the oven

 

Cake Syrup Recipe

• 1 cup sugar 
• ½ cup buttermilk 
• 1½ sticks unsalted butter, room temperature 
• 1 teaspoon vanilla extract 

Using a medium saucepan over medium-high heat, combine ingredients. Cook, stirring occasionally, until sugar is dissolved. – Takes about 5 min. in my *Magnalite pan

1. While the cake is still hot, poke holes all over the top with a large fork
2. Pour the cake syrup over the top, allowing cake to soak up the syrup.  Use a spoon if needed to redistribute the syrup that gathers at the sides 
3. Refrigerate cake until completely cool (minimum of 2 hrs)
4. Set out 1½  sticks unsalted butter & Cream Cheese to heat to room temperature for frosting recipe below  

 

Cream Cheese Frosting Recipe

• 1½ sticks unsalted butter, room temperature 
• 8 ounces cream cheese, room temperature 
• 2 cups confectioners sugar 

Combine ingredients - Using an electric mixer on medium speed, mix until smooth and free of lumps.  

Then frost the cooled cake

 

In the directions above, I mentioned using my *Magnalite pan to cook the syrup.  Wagnerware Sidney Magnalite (produced in the 1930's and only available through secondary markets like eBay or antique stores) is my preferred pan for cooking candy & glazes.  It is heavy and has superior heat conductivity.  Current day Magnalite is not the same as the Wagnerware Magnalite of the past that was made in Sidney, Ohio.  While I highly recommend Wagnerware Magnalite, any heavy stainless steel saucepan should work fine to make this simple glaze.  

 

 

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Copycat Tate's Cookie Recipe Review

 If you are a Tate's cookie fan than you can spot the infamous green bag of Tate's from a distance at your favorite market (or white bag if gluten free). My local market first started carrying Tate's, the original Chocolate Chip flavor, known for its' crispy buttery flavor; the market now carries the entire line of cookies including gluten free. 

If you like your chocolate chip cookies on the crispy side then you will enjoy Tates! I came across a copycat recipe for Tate's Chocolate Chip Cookies which I have tried quite a few times and found very enjoyable. Not exactly the same of course as the original Tate's but still yummy on its' own.

CopyCat Tate's Chocolate Chip Cookie Recipe

Ingredients

• 2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup salted butter
• 3/4 cups sugar
• 3/4 cup dark brown sugar, firmly packed
• 1 tsp water
•  1 tsp vanilla
• 2 large eggs
• 2 cups semisweet chocolate chips

Heat oven to 350 degrees.  Serving size is a medium to large cookie. Line cookie sheets with parchment paper. 

1. Combine dry ingredients and set aside.
2. Cream softened butter and the two sugars in another bowl.
3. Then add vanilla and water to the sugar creamed mixture.
4. Add eggs, mix together. 
5. Stir flour mixture into bowl. 
6. Fold in chocolate chips.
7. Bake at 350 degrees for 12-16 minutes depending on your oven and how large you make the cookies.

Medium-Large cookie size is 1.5 tablespoons of dough per cookie. Adjust up or down to your preference and don't forget to adjust baking time.

History of Tate's

The idea and recipe behind Tate's is from Kathleen King from the Hamptons.  She has been creating desserts since 1980 and has two cookbooks: Baking For Friends and the Tate’s Bake Shop Cookbook still available on Amazon or used online book sites. As Tate's grew through the years with the inevitable ups and lulls business' encounter, Tate's rise and success of it's products was ultimately purchased in 2018 by Mondelez for a reported 500 million dollars.

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Easy Apple Cake Recipe

When we received a bushel of Honeycrisp apples for Christmas, I immediately thought of the apple cake recipe that my mother-in-law gave me many years ago. 

I've often made this cake during the holidays because we have so many out of town guests. Our family members come in from all across the United States, which means they hail from different time zones. Therefore, we have early risers who quietly start their mornings so others who are still sleeping can rest uninterrupted.

With the various sleep habits, we are not going to find a great time to have breakfast together. The apple cake is perfect for me to make in advance and have available for whatever time of the day our guests need breakfast. 

This apple cake is similar to a pineapple upside down cake.  The fruit goes on the bottom of the prepared pan which means it is on the top of the cake when it is turned out of the pan.

The cake does not need to be refrigerated, which is another plus for making this delicious cake and leaving it out for breakfast, or throughout the day as a snack. 

 

Apple Cake Recipe

To begin, set out the butter to soften.  Also, wash, core and thinly slice apples.  Each apple will be cut into sixteenths.

Ingredients  

• 3 large eggs 
• 2 cups sugar 
• ½ cup vegetable oil 
• ½ cup softened butter 
• 1 tsp. baking soda 
• 2 cups flour (I use 2-1/4 cups Swans Down cake flour) 
• 2 tsp. ground cinnamon 
• 1 tsp. vanilla extract 
• 1 cup walnut pieces (if desired) 
• 4-6 large Granny Smith or Honeycrisp apples, cored and sliced  

​

Directions 

1. Preheat oven to 350 F 
2. Generously butter a 9 x 13 x 2 inch baking dish 
3. Combine all of the dry ingredients and set aside  (cake flour, baking soda, ground cinnamon) 
4. In a large mixing bowl, beat the eggs with an electric mixer until frothy. Gradually add the sugar, oil and butter (a little of each at a time). Beat until sugar has dissolved. 
5. Stir in the vanilla (with the mixer on low speed is fine) 
6. Add dry ingredients mixture to the egg mixture along with the walnuts (with the mixer on low speed is fine) 
7. Spread the apples over the bottom of the prepared baking pan and drizzle with a few pinches of sugar 
8. Pour the batter over them, smoothing to cover all the apples 

Bake for 1 hour 

Set aside to cool to room temperature. Turn upside down on serving plate. I use my cutting board as the serving tray for this cake. Not only is it the right size, but a knife will not harm it.

 PrepWorks Dishwasher Safe Apple Slicer and Corer – 16-Slice Thin Apple Cutter with Safety CoverCheck Price Swans Down, Cake Flour, 32oz Box - Pack of 6Check Price Thirteen Chefs Large Acrylic Cutting Board, 16x10 Inch with Rubber Feet, Clear - Dishwasher SafeCheck Price

 

If you happen to be the recipient of a bushel of apples, you may also wish to check out my Apple Cobbler recipe or my Chocolate Covered Apples.  They are both delicious! 

 Easy Apple Cobbler Recipe Chocolate Dipped or Covered Apples

 

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A Review of Making Hot Cocoa from Scratch

Few things are as good on a cold winter's day, than a big mug of hot cocoa.  The smell alone is enough to take me back to my childhood and the cocoa my Mom use to make.  Drinking it at the kitchen table, looking out the window at a glittering snow covered landscape.  It was magical.

Mom never used hot chocolate mix, she made it from scratch, by the cup. In each mug, she would put powdered milk, cocoa and of sugar. Then she would boil water on the stove and pour one cup each in our mugs with the homemade mix.  Then all you had to do was stir.  Delicious!

The recipe is simple and easy to make....

• 1/2 cup powdered milk
• 1 teaspoon cocoa
• 1 teaspoon sugar
• 1 cup boiling water

Making your own hot cocoa from scratch is so much better than buying mixes.  Store bought mixes have all kinds of preservatives and additives that you really don't need to put in your body.  Making your own cocoa lets you control what you put in your body.  Another great thing is that you can adjust it to the flavor you like.  More or less sugar, more or less cocoa, however you prefer it. 

If you want to be adventurous, you can flavor your hot chocolate.  Just add the following to the original recipe.  Remember, one addition per cup.

Cinnamon hot chocolate - add 1/8 teaspoon of cinnamon

Peppermint hot chocolate - add 1/8 teaspoon of peppermint extract and 1/8 teaspoon vanilla

Coffee flavored hot chocolate - add 1 or 2 teaspoons of black coffee, to taste.

Orange hot chocolate - Replace half the water with orange juice and add a pinch of cinnamon

Three Adult Beverage Hot Chocolate Recipes

1.  add 1 ounce of warm Kahlua

2.  1/4 ounce Peppermint Schnapps and 1/2 ounce chocolate liqueur

3.  1/4 tsp. cinnamon, pinch of ground cloves, 1/8 tsp. nutmeg, 1 and 1/2 ounces of spiced rum.

I keep these ingredients in my cupboard all the time, that way I can have hot chocolate any time I want, or make it for guests.  Some times I also make it for a hostess gift, especially during the holidays.  Just bag the ingredients separately and put them in a decorative tin or box for perfect gift giving!

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2 Minute Microwave Fudge Recipe

Yes, I did say 2 minutes!  

The 2 minutes refers to the microwave cook time.  It does take a few minutes to mix the ingredients together and spread it in a cooling pan.  Regardless, it only takes about 15 minutes total time to make this fudge and approximately 1 hour before it is set to eat.

I've made this fudge many times over the years for parties, teas, and receptions.  It is always extremely popular.  If attendees only knew how easy it is to make, I doubt they would be as generous with the compliments.  After all, traditional fudge, made the way my grandmothers made it, has to be cooked on the stove-top to the right consistency, without being overcooked.  This microwave fudge is pretty fool proof and simple!

I started using this easy fudge recipe 35 or 40 years ago when I purchased a Tupperware Microwave 2 quart "Ultra 21" set.  You will see it in the photos below.  I feel rather old when I realize that set is referred to as "vintage" in eBay listings.  No matter!  Sometimes vintage is best!  

I would appreciate it if you wouldn't tell my guests at my next party my fudge secret.

 

2 Minute Microwave Fudge Recipe

In my case, I use the 2 quart bottom half of the Tupperware microwave set to cook the fudge and then spread it in the top of the set.  However, you can use any 2 quart (or larger) microwavable cooking dish then spread the fudge mixture in a 8 x 8 pan to cool.  

Before you start, butter the pan you will be using to cook the fudge. If you line the cooling pan with parchment paper, you will not need to butter it, and clean-up will be much easier.

There are only a few ingredients needed for the microwave fudge.

• 1 lb. Confectioners Sugar aka Powdered Sugar  (approx. 4 cups)
• 1/2 Cup Cocoa
• 1/4 Cup Milk
• 1 Stick of Butter

Optional:  You can add 2 teaspoons of vanilla along with the milk.    

Sift powdered sugar and cocoa together into 2 quart microwavable bowl/pan.  Pour in milk and stir together.  Lay the butter on top of the mixture.  Cook in the microwave for 2 minutes.

Take it out of the microwave and stir it all together until it is smooth.  There will be some lumps, but they will breakdown and mix in as you stir to a smooth consistency.

  Optional:  You can stir in 1/2 cup chopped pecans or walnuts into the fudge right before you spread it in the pan for cooling 

Spread the fudge into the prepared (buttered or parchment paper) cooling pan and set in the refrigerator for an hour to completely cool.

Then, enjoy!   

 

 Confectioners Powdered Sugar, 1 lbCheck Price Hershey's Unsweetened CocoaCheck Price

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Quick and Easy Pizza Dough

 If you're looking to make a quick pizza for dinner or just a snack, this quick and easy pizza dough is perfect. This is perfect for one pizza and so easy to prepare.

Easy pizza dough reviewed

In the photo is a Fresh Tomato and Spanish Pizza I made using this quick and easy pizza dough recipe.

Ingredients:

• 2-1/2 cups of flour
• 1 cup water (I always use warm water)
• 1 package of yeast (Fleischmann's Rapid Rise Instant)
• 1 teaspoos salt
• 1 teaspoon sugar
• 2 tablespoons olive oil

Instructions:

1. In a mixing bowl, add the flour, yeast, salt, and sugar. Mix together with a fork.
2. Add the olive oil and water, and mix until a dough forms. I always use my KitchenAid Stand mixer for this.
3. We are using Rapid Rise Instant yeast, so there is no need to proof it in water; just add it to the dry ingredients.
4. Cover the bowl and let the dough rise for about 30 minutes. You only need to let the dough rise once, and you are ready to make pizza.

For a thinner pizza, I use a greased 10-inch-by-15-inch square pan. For a little thicker pizza, I will use a 12-inch round pan.

If you're looking to make pizza for a crowd, check my Easy All-Purpose Dough Recipe. This recipe will make three 10" x 15" pizzas. You can also use the rapid-rise yeast in this recipe.

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Fleischmann's Rapid Rise Yeast, 0.25 Ounce (3 Count)Buy NowWilton Silver Non Stick 12 in. Pizza Pan, Stainless Steel Bakeware, Made without PFASBuy NowOXO Steel 4Buy Now

 

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