Looking for the best 4th of July recipes everyone will love?These patriotic treats are delicious, eye catching, and easy to make. Here are 15 recipes perfect for the 4th of July.
Here’s one of the 4th of July recipes that is a perfect combination of ice cream and cake. This recipe comes from Taste of Home. It makes 3 dozen cupcakes and takes about 45 minutes.
Ingredients:
1 package of red velvet cake mix
1 ½ quarts of blue moon ice cream
7oz jar of marshmallow crème
3 cups of heavy whipping cream
Red, white, and blue sprinkles
First, preheat the oven to 350 degrees F. Next, line 36 muffin cups with paper liners.
Prepare the cake batter according to the package directions, then fill ⅓ of each muffin cup. Bake for 11-14 minutes, or until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes.
After the cupcakes have cooled, spread the ice cream onto the cupcakes, then put it in the freezer for 1 hour.
Scoop out the marshmallow crème into a large bowl, then add the whipping cream. Beat them together until it’s evenly blended and stiff peaks form. Spread them over the cupcakes and serve.
Make this one of your 4th of July recipes to try this summer. This recipe comes from Passion for Savings and takes about 30 minutes to make.
Ingredients:
Family size box of brownie mix
Eggs (as shown on box)
Oil (as shown on box)
Water (as shown on box)
Vanilla frosting
Red, white, and blue nonpareil sprinkles
Miniature M&M’s
First, preheat the oven to 350 degrees F. Next, grease a 9×13 inch baking pan with nonstick cooking spray.
In a large bowl, add the brownie mix, eggs, oil, and water. Mix it well, then pour it into the grease pan and bake for 20-22 minutes.
Let the brownie cool, then lay out a piece of parchment paper. Sit the brownie on the paper, then use a star shaped cookie cutter to cut out pieces of the brownie.
After you’ve cut out all the brownie pieces, fill a decorating bag with the frosting and cut the tip at the end. Use the frosting to outline each of the brownie stars. Top them with sprinkles and M&M’s and enjoy.
If you’re looking for eye catching 4th of July recipes, then these puff pastries are the recipe for you. This recipe comes from Country Living. It makes 1 dozen cookies and takes about 45 minutes.
Ingredients:
All-purpose flour (for work surface)
2 sheets of puff pastry
1 large egg (beaten)
¼ cup of fruit preserves
Sanding sugar (for sprinkling)
First, preheat the oven to 400 degrees F. Next, line 2 baking sheets with parchment paper.
On a lightly floured work surface, roll each sheet of puff pastry into a 10×12 inch rectangle. Using a 3 ½ inch star cookie cutter, cut out 12 stars from each sheet, then transfer them to the baking sheets.
Brush the points of half the stars with egg, then spoon about 1 teaspoon of the fruit preserves onto the center of each star. Using a 1 ¾ star cookie cutter, cut out 12 smaller stars from the remaining 12 larger stars. Place stars with holes over the jam, and gently press the edges to seal. Brush the tops with egg then sprinkle with sugar.
Bake, rotating halfway through, for 10-12 minutes. Let them cool, then serve.
Here’s one of the 4th of July recipes for adults. This recipe comes from Creative Ramblings. This recipe makes 24 shots and takes about 3 hours and 20 minutes to make.
Ingredients:
3oz Blue Jello
3oz Red Jello
.25oz Unflavored gelatin
7oz sweetened condensed milk
2 ¼ cups vodka
3 ¼ cups hot water
First, mix the blue jello with 1 ¼ cups of hot water and stir until it is dissolved. Add ¾ cup of vodka and mix well. Pour the blue jello into 2oz shot cups, filling it ⅓ of the way. Refrigerate for 1 hour.
Mix .25oz of unflavored gelatin with ¾ cup of hot water and stir until it is dissolved. Add ¾ cup of vodka and mix well. Mix in 7oz sweetened condensed milk and mix well. Remove the blue jello shots from the refrigerator and pour the white mixture on top of it, filling it only ⅓ of the way. Refrigerate for 1 hour.
Mix the red jello with 1 ¼ cups of hot water and stir until it is dissolved. Add ¾ cup of vodka and mix well. Remove the blue and white jello shots from the refrigerator and pour the red mixture on top, filling it the rest of the way. Refrigerate for 1 hour. Take it out of the refrigerator once you’re ready to serve them.
Another one of our 4th of July recipes is this delicious lemonade slush for adults. This recipe comes from Homemade Hooplah. It serves 4 and takes about 10 minutes to make.
Ingredients:
9 cups of ice
1 cup of grenadine
1 cup of Blue Curaçao
1 cup of vodka
1 cup of lemonade
Using a food processor, mix 3 cups of ice with grenadine syrup until it’s slushy, and set aside. Repeat this process with the Blue Curaçao, then set aside. Repeat the process again with vodka and lemonade, then set aside. Prepare the drinks by layering them in the order that you made it. Pour in the grenadine slush, then the Blue Curaçao slush, then the vodka lemonade on top. Serve immediately.
Don’t worry. We have 4th of July lemonade recipes for kids too. This recipe comes from Torani and makes 1 glass.
Ingredients:
Ice
2 tablespoons of Torani Strawberry Syrup
1 tablespoon of Torani Blue Raspberry Syrup
½ cup of sparkling water
1 cup of lemonade
Fill a tall glass with ice. Pour Torani Strawberry syrup into the glass to make the red layer. Gently cascade lemonade over the back side of a spoon. This will be the white layer. Mix the Torani Blue Raspberry syrup with the sparkling water in a separate container with a pour spout. Cascade the blue layer mixture over the back side of a spoon and enjoy.
Here’s one of our 4th of July recipes that’s a creative frozen treat. This recipe comes from the Food Network. It serves 6 and takes about 1 hour and 40 minutes to make.
Ingredients:
2 tablespoons of lemon juice
1 tablespoon of cornstarch
¼ cup of raspberry jam
¼ cup of fresh raspberries
¼ cup of blueberry jam
¼ cup of fresh blueberries
Two 14.1oz boxes of refrigerated rolled pie crust (4 crusts)
1 large egg
2 teaspoons of turbinado sugar
2 pints of vanilla ice cream
First, preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
Whisk together the raspberry jam, 1 tablespoon of lemon juice, and 1 ½ teaspoons of cornstarch in a medium bowl until it’s smooth, then fold in the raspberries. In another bowl, whisk together the blueberry jam, the remaining 1 tablespoon of lemon juice and the remaining 1 ½ teaspoons of cornstarch, then fold in the blueberries. Set both of the fillings aside.
Unroll 2 pie crusts and place them on top of each other. Roll the dough out to a 14×15 inch rectangle. Place the dough over the top of a 12 cup muffin tin, making sure all of the cups are covered and some of the dough drapes over the sides. Roll out the remaining 2 pie crusts to a 14×15 inch rectangle and set aside.
Using the muffin tin cups as a guide, spoon 1 tablespoon of raspberry filling in the center of 6 cups. Then spoon 1 tablespoon of blueberry filling in the center of the remaining 6 cups. Whisk the egg with 1 tablespoon of water in a small bowl. Brush the edges of the dough with egg wash. Place the other rectangle dough on top and gently press the edges to seal the pieces together.
Place a cutting board on top of the dough on the muffin tin and flip it over so the dough is on the board. Trim the edges then use the tines of a fork to crimp the edges. Cut the dough into 12 square pies. There should be 6 blueberry and 6 raspberry pies. Use the fork to crimp the rest of the edges.
Put the pies on the baking sheets and brush the tops with egg wash. Cut small slits in the top of each pie and sprinkle with turbinado sugar. Bake for 15-17 minutes. Let them cool on the baking sheets for 30 minutes.
Use a sharp knife to make an incision in the cardboard of the ice cream pints from top to bottom. Slice each pint horizontally into four 1-inch discs and remove the cardboard. Sandwich 1 disc in between a raspberry and a blueberry pie. Repeat this process with the rest of the pies and serve.
Here is one of our easiest 4th of July recipes. This recipe comes from Organized Island. It serves 12 and takes about 25 minutes to make.
Ingredients:
12oz package of pretzel rods
12oz bag of white candy melts
Decorative sprinkles
First, a cookie sheet with parchment paper. Next, melt the candy wafers in the microwave for 1 minute at 50% power. Heat and stir with additional 30 second intervals until the candy is melted.
Dip each pretzel rod in the melted chocolate, using a butter knife to coat around the rod. Dust with candy sprinkles, then let it cool for 15 minutes, then serve.
Here’s one of our dessert 4th of July recipes. This recipe comes from the Food Network. It serves 8 to 10 people and takes about 35 minutes to make.
Ingredients:
¼ cup and ⅔ cup of sugar
¼ cup of lemon juice
¼ teaspoon of almond extract
1 premade angel food cake (cut into 1 inch slices)
1 pound of cream cheese
2 cups of heavy cream
2 pints of blueberries
2 pints of strawberries (hulled and sliced)
Heat ¼ cup of sugar, ¼ cup of water, and the lemon juice in a saucepan over medium-high heat, stirring until the sugar dissolves. Remove from the heat and stir in the almond extract.
Brush both sides of each slice of cake with the syrup mixture. Cut the slices into 1 inch cubes.
Beat the remaining ⅔ cup of sugar and the cream cheese with a mixer on medium-high speed until smooth.
Arrange the cake cubes in the bottom of a 13 cup trifle dish. Sprinkle on a layer of blueberries, then dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries, then layer the remaining cake cubes over it. Sprinkle more blueberries with the remaining cream mixture. Finish with the remaining blueberries and strawberries, then cover and refrigerate for 1 hour. Take it out when you’re ready to serve.
This is one of our 4th of July recipes that are great for kids. You can’t go wrong with Rice Krispie treats. This recipe comes from Midwestern Moms. It serves 12 and takes about 20 minutes to make.
Ingredients:
3 tablespoons of butter
10 oz bag of mini marshmallows
1 teaspoon of vanilla extract
6 cups of Rice Krispie Cereal
Sprinkles
Red candy melts
Blue candy melts
White candy melts
In a large pan, melt the butter, then add the marshmallows and vanilla extract. Once the marshmallows are melted, add the Rice Krispies. Stir until all the cereal is coated with the melted marshmallows.
Place the mixture in a 13×9 inch greased pan. Press it down with a spatula to make the surface flat. Add sprinkles and press them down into the treats. Let it cool.
Once the treats are cooled, use a star cookie cutter to cut out the pieces. Melt a little bit of each of the candy melts, then drizzle them over the treats.
This is one of my favorite 4th of July recipes. It’s so delicious and easy to make. This recipe comes from Taste of Home. It makes 1 dozen and takes about 45 minutes to make.
Ingredients:
1 graham cracker crust
¾ cup of 2% cottage cheese
8oz of reduced fat cream cheese
1 cup of sugar
1 teaspoon of grated lemon zest
2 tablespoons of lemon juice
1 teaspoon of vanilla extract
2 large egg whites
1 large egg
⅓ cup of reduced sugar strawberry preserves
½ cup of fresh blueberries
First, preheat the oven to 375 degrees F. Line an 8 inch square pan with foil, letting the ends extend up the sides, then coat it with cooking spray. Remove the pie crusts from the foil pan and break it into fine crumbs to press onto the bottom of the prepared pan.
Place the cottage cheese in a small food processor and blend until it’s smooth. Pour it into a bowl, then add cream cheese, sugar, lemon zest, and vanilla extract. Beat the mixture until it is smooth. In a small bowl, lightly beat the egg whites and egg. Add it to the cottage cheese mixture, then beat on low speed until it’s blended. Pour it over the crust.
Drop the preserves by teaspoonfuls over the filling. Cut through the cheesecake with a knife to swirl, then sprinkle with blueberries.
Bake for 25-30 minutes, then let it cool for 1 hour. Refrigerate for 2 hours, then serve when ready.
Here is another one of our 4th of July recipes for dessert. This recipe comes from Taste of Home. It serves 8 and takes about 55 minutes to make.
Ingredients:
3 cups of halved fresh strawberries
1 ½ cups of fresh raspberries
1 ½ cups of fresh blueberries
⅔ cup of sugar
3 tablespoons of quick-cooking tapioca
½ cup of all-purpose flour
½ cup of quick-cooking oats
½ cup of packed brown sugar
1 teaspoon of ground cinnamon
⅓ cup of melted butter
Vanilla ice cream
In a large bowl, combine the strawberries, raspberries, and blueberries. Combine sugar and tapioca, then sprinkle them over the berries and toss gently. Pour into a greased 11×7 inch baking dish. Let it stand for 15 minutes.
In a small bowl, combine flour, oats, brown sugar, and cinnamon. Stir in the butter, then sprinkle over the berry mixture.
Bake for 45-50 minutes at 350 degrees F. Serve warm with a scoop of vanilla ice cream.
Make this one of your 4th of July recipes to try this summer. Every 4th of July event needs a fruit salad. This recipe comes from Cuisine At Home. It serves 10 and takes about 20 minutes to make.
Ingredients:
2 tablespoons of honey
2 tablespoons of fresh lime juice
Minced zest of 1 lime
6oz each of blackberries, blueberries, and raspberries
1 cup of hulled and sliced strawberries
1 cup of diced dragon fruit
½ cup of chopped or star-cut jicama
Whisk together the honey, lime juice, and zest for the dressing. Then, toss the blackberries, blueberries, raspberries, strawberries, dragon fruit, and jicama in a bowl with the dressing and serve.
This is one of our healthier 4th of July recipes. The recipe comes from Taste of Home. It serves 12 and takes about 25 minutes to make.
Ingredients:
⅔ cup of extra virgin olive oil
½ cup of julienned fresh basil
⅓ cup of white balsamic vinegar
¼ cup of julienned fresh mint leaves
2 garlic cloves, minced
2 teaspoons of Dijon mustard
1 teaspoon of sea salt
1 teaspoon of sugar
1 teaspoon of pepper
2 cups of cherry tomatoes
8 cups of fresh arugula
8oz of fresh mozzarella cheese pearls, drained
2 medium peaches, sliced
2 cups of fresh blueberries
6oz of thinly sliced prosciutto, julienned
Additional mint leaves
In a small bowl, whisk olive oil, basil, balsamic vinegar, mint leaves, garlic cloves, mustard, sea salt, sugar, and pepper. Add the tomatoes, then let it stand while you prepare the salad.
In a large bowl, combine arugula, mozzarella, peaches, blueberries, and prosciutto. Pour the tomato mixture over the top, then toss to coat. Garnish with additional mint leaves, then serve immediately.
Here’s one of our 4th of July recipes that everyone will love. This recipe comes from Taste of Home. It serves 12 and takes about 1 hour to make.
Ingredients:
1 ¼ pounds of small purple potatoes
1 pound of small Yukon Gold potatoes
1 pound of small red potatoes
½ cup of chicken stock
¼ cup of white wine (or additional chicken stock)
2 tablespoons of sherry vinegar
2 tablespoons of white wine vinegar
1 ½ teaspoons of Dijon mustard
1 ½ teaspoons of stone-ground mustard
¾ teaspoon of salt
½ teaspoon of coarsely ground pepper
6 tablespoons of olive oil
3 celery ribs, chopped
1 small sweet red pepper, chopped
8 green onions, chopped
¾ pound of bacon strips, cooked and crumbled
3 tablespoons each of minced basil, dill, and parsley
2 tablespoons of toasted sesame seeds
Place all the potatoes in a Dutch oven; add water to cover. Bring it to a boil, then reduce the heat and cooked uncovered for 10-15 minutes. Drain and transfer to a large bowl. Drizzle the potatoes with stock and wine, then toss gently, allowing the liquids to absorb.
In a small bowl, whisk the vinegars, the mustards, salt, and pepper. Gradually whisk in oil until it’s blended. Add vinaigrette, vegetables, bacon, and herbs to the potato mixture, then toss to combine. Sprinkle with sesame seeds and serve warm.
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