Show off your patriotic pride with these refreshing and delectable snacks, just in time for Fourth of July cookouts, summer swim parties, and watching fireworks!
PHOTOS BY MELISSA SPELTS
Mason Jar Strawberry Lemonade
By Kalee Aaron
The sweetness of fresh, ripe strawberries adds the perfect balance to tart lemons in this recipe. Preserving the freshness allows you to serve this summertime favorite at any special occasion throughout the year.
6 cups hulled strawberries
4 cups freshly squeezed lemon juice
6 cups granulated sugar
7 (16 oz.) pint jars
Optional: Electric Water Bath Canner + Multicooker
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Puree strawberries in a blender or food processor fitted with a metal blade, working in batches, until smooth. Transfer to a large stainless steel saucepan as completed.
- Add lemon juice and sugar to strawberry puree, stirring to combine. Heat to 190° F over medium-high heat, stirring occasionally. Do not boil. Remove from heat and skim off foam.
- Ladle hot concentrate into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Berry No-Bake Dessert
By Melissa Spelts
3 cups crushed pretzels
1⁄3 cup melted butter
1⁄4 cup light brown sugar
16 oz. cream cheese
1⁄2 cup sugar
3⁄4 cup heavy cream
1 tsp. salt
3 cups chopped fresh strawberries
2 cups fresh blueberries
- Crush up pretzels on a cutting board with a rolling pin. Add to a measuring cup and dump into a bowl along with the brown sugar and stir together. Melt butter and pour over the top of the crushed pretzels and brown sugar. Mix well and press in the bottom of an 8×8 pan.
- In a mixing bowl add the cream cheese, sugar, heavy cream and salt and mix until a smooth consistency. Spread over the top of the crust with a spatula.
- Wash and cut up strawberries and add to a bowl. Wash blueberries and add to the strawberries. Dump the fresh fruit on top of your dessert. Refrigerate for 2 hours prior to eating.
Watermelon & Blueberry Kabobs
By Melissa Spelts
The perfect treat for your 4th of July celebrations!
5 cups blueberries
1 star cookie cutter
Wash the outside of your watermelon with dish soap, rinse and dry and start cutting 1” slices all the way down your watermelon. Lay the slices down and push the cookie cutter in as many times as you can in one slice.
Take a kabob stick and line 10 to 12 blueberries and top it with the watermelon star. Place on a tray or in a vase ready to eat!
Kalee’s Mac & Cheese
By Kalee Aaron
1 lb. uncooked macaroni noodles
1 1⁄2 cups cheddar cheese
1 1⁄2 cups Swiss cheese
1 1⁄2 cups Muenster cheese
1 1⁄2 cups Colby Jack cheese
1⁄2 cup butter (one cube)
1/4 cup milk
1⁄2 Tbsp. season salt
1⁄2 Tbsp. granulated garlic or garlic powder
Cook up the pasta in a pot, when cooked al dente drain pasta and put it back in the pot. Add the rest of the ingredients and cook on medium until we’ll combined.
Pour into a 9 x 13 cake pan and bake with tinfoil at 350 degrees for 45 minutes. If you like a crispy top, take the aluminum foil off halfway through.
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