Patriotic Strawberries
-Fresh strawberries
-White chocolate chips
-Colored sugar (blue)
-Wax paper
-Baking sheet
-Glass bowl
Clean and dry strawberries. Put chocolate chips in bowl and microwave for one minute and then stop every 30 seconds until melted. Dip strawberries in 2/3 of the way and leave the top third just plain red. Then dip the bottom third of the strawberry in your blue sugar. Then place strawberry on baking sheet with the wax paper on it. When you are all done put strawberries into fridge.
Patriotic Pretzels
-White chocolate chips
-Pretzel rods
-Colored candy stars or sprinkles
-Wax paper
Put chocolate chips in bowl and microwave for one minute and then stop every 30 seconds until melted. Dip each pretzel rod about halfway into chocolate. Sprinkle with stars or sprinkles. Place onto wax paper.
Patriotic Chex Mix
-1 bag Chex Mix Honey Nut snack
-1/4 cup dried blueberries
-1/4 cup dried cranberries
-1/4 cup roasted sunflower seeds
-2 cups white chocolate chips
-1/2 cup blue and red candy-coated chocolate candies
In a large bowl combine the snack mix, blueberries, cranberries and, sunflower seeds together. Put chocolate chips in bowl and microwave for about 60 to 90 seconds and then stir. Drizzle the melted chocolate over the snack mix and stir. Put mix onto large wax paper, sprinkle with blue and red candies and then allow the white chocolate to stand at room temperature for about an hour.
Patriotic Jell-O
-1 (6 ounce) box red Jell-O gelatin
-1 (6 ounce) box blue Jell-O
-4 cups boiling water
-2 envelopes unflavored Knox gelatin
-1/2 cup cold water
-1 ½ cups of boiling water
-1 14 ounce can sweetened condensed milk
In two separate rectangular pans; sprinkle each box of Jell-O gelatin. Add 2 cups of boiling water to each pan. Stir until the gelatin dissolves. Put in refrigerator for at least 3 hours until the liquid turns into Jell-O. Cut each flavor into small blacks. Mix the blocks in a pan. In another bowl sprinkle 2 pouches of unflavored gelatin into ½ cup of cold water. When the gelatin blooms add 1 ½ cups boiling water. Whisk it together until dissolves. Add the can of sweetened condensed milk, stir and then cool.
Patriotic Pops
-2 cups blue Kool-aid
-12 5-ounce disposable cups
-1 cup frozen whipped topping
-1 cup vanilla yogurt
-12 craft sticks
-2 cups cran-raspberry juice
Equally divide the blue Kool-aid in plastic cups. Place the cups in the freezer for about 30 to 45 min until it is partially frozen. Mix together the whipped topping and yogurt among the cups. Set a craft stick in the center of each pop and then put back into freezer for about 45 minutes. For the final layer add the cran-raspberry juice to the cups. Put in freezer until solid. To remove the pops from the cups, run them under warm water.
Patriotic Punch
-1 part UV red cherry flavored vodka
-3 parts lemonade
Combine and serve in a rock glass over ice.
Chambord Pomegranate Sparkler
-1 ½ oz champagne
-3/4 oz Chambord black raspberry liqueur
-1 oz pomegranate juice
Shake all ingredients but champagne with ice and then strain into flute glass. Top it with champagne and then garnish with a lemon twist.
