Boozy Peaches and Cream

Prep Time:

15 min

Inactive Prep Time:

30 min

Cook Time:

--

Level:

Easy

Serves:

--

Directions

Toss 3 sliced peaches with 1 tablespoon brown sugar and 1/2 teaspoonvanilla extract; set aside until juicy, about 30 minutes. Whip 1 cup heavy cream until it thickens, then beat in 4 teaspoons brown sugar. Add 4 teaspoons bourbon and beat until soft peaks form. Layer the peaches and cream in dessert glasses; top with toasted pecans.

Red, White, and Blue Trifile

Prep Time:

25 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

35 min

Level:

Intermediate

Serves:

10 to 12 servings

Ingredients

• 1 box red velvet cake mix, about 18 ounces (if you can't find red velvet cake use 1 box chocolate cake plus a bottle of red food coloring)
• 1 (16-ounce) tub whipped topping
• 2 pints blueberries
• 1 pint strawberries, tops removed

Directions

Bake the red velvet cake mix according to package directions and allow to cool.

Using a serrated knife cut the red velvet cake into 1 inch square pieces and line the bottom of the trifle bowl with half of the cake squares.

Using a spatula, spread about a 2-inch layer of whipped topping on top of the cake squares.

Layer about 1 1/2 pints of the blueberries on top of whipped topping.

Layer the remaining cake pieces on top of the blueberries forming a second layer of cake.

Using a spatula, spread remaining whipped topping over the cakes pieces.

Decorate the perimeter with the strawberries; placing the strawberries cut side down. Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter.

Watermelon Margaritas

Prep Time:

7 min

Inactive Prep Time:

30 min

Cook Time:

2 min

Level:

Easy

Serves:

1 drink

Ingredients

• 1 teaspoon lime zest
• 1/2 cup water
• 1/2 cup sugar
• 3 tablespoons coarse salt
• 1 lime wedge
• 1 cup watermelon puree (*see Cook's Note)
• 2 tablespoons fresh lime juice
• 1/2 cup premium 100 percent agave tequila
• 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier or triple sec)
• 1 cup ice

Directions

In a medium saucepan, combine the lime zest, water, and sugar. Bring to a boil over medium heat, and cook, stirring, until the sugar dissolves. Remove from the heat. Cool to room temperature and strain out the zest. (Can be made in advance; keep in a covered container in the refrigerator.)

Chill a margarita glass in the freezer for 30 minutes. Place the coarse salt in a shallow dish or saucer. Wet the rim of the glass with a lime wedge and dip the glass into the salt, coating the top edge.

In a cocktail shaker, combine 2 tablespoons of the cooled lime syrup with the watermelon puree, lime juice, tequila, orange-flavored liqueur, and ice. Shake until frothy and well chilled, at least 1 minute. Strain into the prepared glass and garnish with a lime wedge.

*Cook's Note: To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well pureed.

Red, White, and Blue Delight

Packed with kid appeal, this culinary nod to Old Glory, from cookbook author and FamilyFun contributor Ken Haedrich, is made by layering strawberry sorbet and vanilla and blueberry-flavored ice cream in a loaf pan, chilling each layer until it's firm. Served with homemade blueberry sauce and fresh fruit, it's a sweet, summery ending to any Independence Day meal.

Ingredients

• FOR THE BLUEBERRY SAUCE:
• 1 pint fresh blueberries, rinsed
• 1 tablespoon water
• 1/2 cup sugar
• 1 1/2 tablespoons lemon juice

• 1 1/2 tablespoons cornstarch
• FOR THE DESSERT:
• 1 pint strawberry sorbet
• 1 container (1 1/2 quarts) vanilla ice cream
• Fresh blueberries and strawberries for garnish

Instructions

1. Combine the blueberries and the water in a medium-size saucepan. Partially cover the pan, then bring the mixture to a simmer over medium heat. Continue simmering the berries until they begin to break down, about 2 minutes. Stir in the sugar and cook the berries until they become soft, about 1 to 2 minutes more.

2. Stir together the lemon juice and cornstarch in a small bowl until evenly blended. Stir the mixture into the berries, then cook them at a low boil, stirring constantly, for 1 1/2 minutes. Remove the sauce from the heat and transfer it to a medium-size bowl. When the sauce is cooled, cover it and place it in the refrigerator to chill.

3. Line a 9- by 5-inch metal loaf pan with two sheets of crisscrossed plastic wrap, leaving a 3-inch overhang on all sides, then chill the pan in the freezer for 10 minutes.

4. Place the container of sorbet in the refrigerator for 30 minutes to soften, then spoon the sorbet into the pan and mold it, using a sheet of plastic wrap to smooth the top as needed. Cover it with foil and freeze it for 2 hours. The last 30 minutes, soften the vanilla ice cream in the refrigerator. Remove the pan from the freezer, add half the vanilla ice cream, mold it, cover it with foil, and freeze it and the remaining ice cream for 30 minutes. For the third layer, mix the remaining ice cream with 3/4 cup of the blueberry sauce, and add it to the pan. Freeze the dessert for one more hour.

5. Chill a platter in the refrigerator for 15 minutes. Right before serving, thin the remaining blueberry sauce with a spoonful of water or orange juice. Invert the dessert onto the platter, unwrap it, and garnish it with fresh berries. Use a sharp knife to slice the dessert, and serve it with the sauce. Serves 10. Nutritional Information
   Per serving (1 slice, 10 servings per recipe, with 2 tablespoons of blueberry sauce):
   Calories 277
   Total Fat 10 g (15% DV)
   Saturated Fat 5 g (27% DV)
   Cholesterol 54 mg (18% DV)
   Sodium 58 mg (2% DV)
   Total Carbohydrate 46 g (15% DV)
   Fiber 0.9 g (4% DV)
   Sugars 43 g
   Protein 4 g (8% DV) (Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.)

Patriotic Pops

Cool off with these popsicles!! So easy to make even the kids can help!

Ingredients

• 2 cups blue Powerade, Gatorade, or Kool-Aid
• 12 5-ounce disposable cups
• 1 cup frozen whipped topping

• 1 cup vanilla yogurt
• 12 craft sticks
• 2 cups cran-raspberry juice

Instructions

1. To make the pops, equally divide the blue juice among the plastic cups, then place the cups in the freezer until the juice is partially frozen, about 30 to 45 minutes.

2. Mix together the whipped topping and yogurt and divide this mixture among the cups.

3. Set a craft stick in the center of each pop and return the cups to the freezer for approximately 45 minutes.

4. For the final layer, add the cran-raspberry juice to the cups and place them in the freezer until solid.

5. To remove the pops, run warm water over the outside of each cup.

Fruit Flag!!!

What a way to ring in the 4th with this fruit flag cake!!!!

1. Hull and halve 29 large strawberries and set them aside.

2. Arrange 30 large blackberries, as shown, in the upper left corner of a serving tray or cutting board (it should be at least 8 by 13 inches).

3. Cut 58 banana slices, 3/4-inch-thick, into a bowl. Sprinkle on lemon juice and toss the slices gently with a rubber spatula to keep them from browning.

4. Assemble the banana slices in rows as shown and top each slice with a strawberry half