Hooray for the Red, White and Blue! - WLOX.com - The News for South Mississippi

Nancy's Corner

Hooray for the Red, White and Blue!

Posted: Updated:

Friday is July 4th, Independence Day! Please remember our veterans who are serving at home and abroad who are fighting each day to protect our freedoms. As your family gathers for this national holiday, you may want to try these ideas to add a little red, white, and blue to your celebration meal!

No Bake Mini Cheesecakes

  • 12 Crème filled chocolate sandwich cookies
  • 8 oz. cream cheese, softened
  • 1/2 c. sugar
  • 8 oz. tub frozen whipped topping, thawed
  • Sprinkles

Beat together sugar and cream cheese until well blended.  Gently stir in whipped topping.  Place cookie in bottom of paper lined muffin cups.  Spoon cream cheese mixture into muffin cups.  Top with sprinkles.  Refrigerate until ready to serve.

Original Source: Kraft Foods

Nancy's Note:  Use Neufchatel cream cheese and replace sugar with Splenda.  Substitute light frozen whipped topping.  These few modifications save calories and fat but still leave all the pleasure.

Pillsbury shared some great patriotic recipes for this Fourth of July and I thought I would pass them on to you.

Patriotic Cookie Pizza

  • 1 roll refrigerated sugar cookies
  • 8 oz. cream cheese
  • 1/4 c. powdered sugar
  • 2 t. lemon peel
  • 2 c. fresh raspberries
  • 1/4 c. apple jelly, melted.

Heat oven to 350 F.  Spray 12 inch pizza pan with cooking spray. Cut cookie dough into 1/4 inch slices; place in pan.  With floured fingers, press evenly to form crust. Bake 15 to 20 minutes.  Cool at least 25 minutes.

Beat cream cheese, powdered sugar and lemon peel until fluffy.  Spread over cooled crust. Arrange raspberries in large star shape in center.  Arrange blueberries around raspberries.  Drizzle or brush with melted jelly.  Refrigerate at least 30 minutes before serving.  Store in refrigerator.

Nancy's Note:  Use Neufchatel cream cheese.  If you can't find raspberries, use chopped strawberries.  

Red White and Blue Brownie Fruit Pizza

  • 2 rolls (16.5 oz each) refrigerated chocolate fudge brownie batter
  • 8 oz. cream cheese, softened
  • 1/3 c. sugar
  • 1/2 t. vanilla
  • 2 c. sliced strawberries
  • 1 c. fresh blueberries
  • 1 c. fresh raspberries
  • 1/2 c. apple jelly

Heat oven to 350 F.  Grease 12 inch pizza pan or spray with cooking spray.  Spread both rolls of brownie batter evenly on bottom of pan to form the crust. Bake for 16-20 minutes.  Cool one hour.

In a small bowl, beat cream cheese, sugar, and vanilla until fluffy.  Spread over cooled crust. Arrange fruit over cream cheese.  Stir jelly until smooth.  Brush over fruit.  Refrigerate at least 1 hour.  Cut into wedges.  Store covered in refrigerator.

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