Great 4th of July recipes and Salsa and more!

by | Jun 30, 2011

I love the 4th of July and any other time we can celebrate what a great country we live in!  And first of all for the record and for NBC:  “I pledge allegiance to the flag of the United States of America and to the republic for which it stands: one nation UNDER G O D, indivisible, with Liberty and Justice for all”.  After having seen what other countries have to offer I am even more patriotic and grateful for our Nation!  It really does need to come back to God though!  Ok, so now on to some amazing recipes and please keep checking back because as I get more 4th recipes and grilling ideas I will keep updating!  If you have some you would like to share please email them to me at [email protected] and if you would like to send a picture of it as well please do so.

Mexican Salsa

Prep Time:  40 Min



  • 3 jalapeno peppers
  • 1 medium onion, quartered
  • 1 garlic clove, halved
  • 2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained
  • 4 fresh cilantro sprigs
  • 1/2 teaspoon salt
  • Tortilla chips


  • Heat a small ungreased cast iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally.
  • Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds.
  • Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until desired consistency. Chill until serving. Serve with chips. Yield: 3-1/2 cups.

Firecracker Cupcakes



  • 5 red pull-and-peel licorice
  • 6 drops red food coloring
  • 1 cup flaked coconut, divided
  • 4 drops blue food coloring
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 24 cupcakes
  • Assorted red and blue sprinkles, optional


  • Cut each licorice twist into five pieces; pull apart one end of each to make firecracker fuses. Set aside.
  • In a resealable plastic bag, combine 1/4 teaspoon water and red food coloring; add 1/2 cup coconut. Seal bag and shake to tint coconut. In another bag, combine 1/4 teaspoon water and blue food coloring; add remaining coconut. Seal bag and shake to tint.
  • Spread whipped topping over cupcakes; decorate with coconut or sprinkles as desired. Insert firecraker fuses into tops. Refrigerate until serving. Yield: 2 dozen.

Patriotic Trifle

Prep Time:  30 Min + Chilling



  • 1 package (3 ounces) berry blue gelatin
  • 1 package (3 ounces) strawberry gelatin
  • 2 cups boiling water
  • 1 cup cold water
  • 2 cups cold whole milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1 pint fresh blueberries
  • 1 quart fresh strawberries, quartered
  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes


  • In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-in. square pan. Refrigerate for 1 hour or until set.
  • In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping.
  • Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.
  • Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining whipped topping. Serve immediately. Yield: 16-20 servings.

Lemon Berry Shortcake

Prep Time:  30 Min  Bake:  20 Min  + Cooling



  • 1-1/3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 2/3 cup buttermilk
  • 1/4 cup butter, melted
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  • 1 cup sliced fresh strawberries

  • 1-1/2 cups sliced fresh strawberries
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 2 cups reduced-fat whipped topping


  • In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, buttermilk, butter, lemon juice, lemon peel and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries. Pour into a greased and floured 9-in. round baking pan.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • For topping, in a large bowl, combine the strawberries, lemon juice and sugar. Cover and refrigerate until serving. Spread whipped topping over cake. Drain strawberries; arrange over top. Yield: 8 servings.

 I will be adding some more recipes as I get them over the next few days so keep checking back and I will look for extra grilling tips as well so please feel free to pass those on as well!  One grill tip that Bill and I have found to be priceless when it comes to the flavor of any meat we choose to grill is:

Go to Costco or maybe even your local grocery store and check in either the meat section or grilling section to see if they sell “Planks” for grilling.  I have found long ones for steaks, chicken, ribs or fish and then little square ones that can be used for burgers or chicken etc.  They need to be soaked in water for a while before you start grilling so they don’t catch on fire, but the difference in the taste of your meats will shock you!  I am headed to Costco today to see if they have any more so we are ready for Monday!  The only downfall of course is that they are only good for 2-3 times maximum, Bill and I have difficulty with our new grill getting past once – “we” always seem to catch them on fire.  🙂 

Have a great day and I will be back soon with more!

God Bless,

Janet Scott