STAR SPANGLE LAYERED DIP
Provided by Katie Lee Biegel
Categories appetizer
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Evenly spread the refried beans on the bottom of a 9-by-13-inch baking dish. Spread the guacamole over the beans and then spread the sour cream over the guacamole. Sprinkle with scallions and then the shredded cheese.
- To make the shape of a flag, arrange the black olives in the top left corner of the dish. Sprinkle with a dusting of cotija cheese. Spoon salsa in stripe formation on the rest of the dish. Sprinkle the remaining cotija cheese between the salsa to create white stripes. Refrigerate until ready to serve. Serve with corn chips for dipping.
STAR-SPANGLED LEMON ICEBOX PIE
With a little chill time, my no-bake lemon pie turns into a potluck superstar. My kids like to arrange the berries in a star pattern. -Lauren Katz, Ashburn, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place cookies and sugar in a food processor; process until cookies are ground. Add melted butter; pulse just until combined. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Bake 15-20 minutes or until lightly browned. Cool completely on a wire rack., In a large bowl, beat cream cheese, mascarpone cheese, lemon zest and lemon juice until smooth; gradually beat in milk., Spread into prepared crust. Refrigerate, covered, at least 4 hours or until filling is set. Top with berries before serving.
Nutrition Facts : Calories 591 calories, Fat 41g fat (20g saturated fat), Cholesterol 104mg cholesterol, Sodium 310mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 10g protein.
STAR-SPANGLED PARFAITS
The best time for this dessert is midsummer, when the blueberries are thick in our northern woods. Red raspberries can be added to the mixed berries, too, to brighten the patriotic colors.-Anne Theriault, Wellesley, Massachusetts
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place strawberries and blueberries in separate bowls. Drizzle each with 2 teaspoons vinaigrette; toss to coat. In a small bowl, mix yogurt and mint., Spoon strawberries into 4 parfait glasses. Layer each with yogurt mixture and blueberries. If desired, top with coconut.
Nutrition Facts : Calories 172 calories, Fat 7g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
STAR SPANGLED PIE
Make and share this Star Spangled Pie recipe from Food.com.
Provided by MirandaLee
Categories Pie
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix cream cheese, sugar and lemon juice with electric mixer until blended; gently fold in whipped topping.
- Fold in chopped cookies. Spoon into crust.
- Refrigerate 3 hours or overnight. Garnish with confetti sprinkles just prior to serving. Refrigerate leftovers.
Nutrition Facts : Calories 351.2, Fat 23.6, SaturatedFat 13.8, Cholesterol 31.2, Sodium 240.9, Carbohydrate 32.8, Fiber 0.4, Sugar 25, Protein 3.6
STAR SPANGLED MOUSSE PIE
Make and share this Star Spangled Mousse Pie recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place chocolate morsels in a small microwave-safe bowl. Microwave on high for 20 seconds. Microwave at additional 10-second intervals, until smooth when stirred.
- Spread melted chocolate evenly in bottom of pastry shell; set aside.
- Place 1 cup white morsels and milk in a small microwave-safe bowl. Microwave on medium-high for 1 minute. Microwave at additional 10-second intervals, until smooth when stirred.
- Cool 5 minutes.
- Beat cream cheese and sugar in a mixing bowl until smooth.
- Beat in orange peel and melted white morsels. Fold in whipped cream. Spread into crust.
- Arrange strawberry halves and blueberries on top of pie.
- Place shortening and remaining white morsels in a small, heavy duty plastic bag. Microwave on medium-high for 20 seconds; knead bag to mix.
- Microwave at additional 10-second intervals, kneading until smooth.
- Cut a very small hole in corner of bag; squeeze to drizzle over pie.
- Refrigerate for at least 1 hour. Store in refrigerator.
Nutrition Facts : Calories 561.4, Fat 37.1, SaturatedFat 19.7, Cholesterol 57.9, Sodium 196.7, Carbohydrate 53.4, Fiber 3.2, Sugar 36.5, Protein 6.1
STAR-SPANGLED FRUIT TART
This crispy, creamy dessert is perfect for a Fourth of July celebration! With patriotic colors and a light, fluffy filling, this summery delight will be the hit of your get-together. -Renae Moncur, Burley, Idaho
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Press cookie dough onto an ungreased 12-in. pizza pan. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack., In a small bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. In center of tart, arrange berries in the shape of a star; add a berry border. Refrigerate until serving.
Nutrition Facts : Calories 213 calories, Fat 12g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 177mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
STAR SPANGLED CAKE
Make and share this Star Spangled Cake recipe from Food.com.
Provided by prolifemom
Categories Dessert
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oven to 350 degrees F.
- Butter,flour an 18 by 13 by 1 1/2-inch sheet pan. Or, I like to use parchment paper.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
- Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
- For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
- Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and strawberries for the red stripes, and icing for the white stripes, until the flag is completed. Pipe stars on top of the blueberries.
- You can serve this cake right in the pan, or, if you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.
Nutrition Facts : Calories 705.8, Fat 45, SaturatedFat 27.8, Cholesterol 192.4, Sodium 286, Carbohydrate 70.5, Fiber 0.5, Sugar 52.5, Protein 7.4
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