Welcome to our monthly Dish segment. This month, we’re sharing some of our favorite holiday recipes in honor of Independence Day. Check them out below and let us know if you give them a try!

Berry Splash

This colorful drink is perfect for the whole family and a great way to cool off this Fourth of July.

Ingredients

  • 1 (0.13-oz.) package unsweetened cherry drink mix
  • 6 cups white cranberry juice
  • 1/4 cup sugar
  • Garnish: fresh mint sprigs or strawberry leaves

Directions

Stir together first 3 ingredients and 2 cups water in a large pitcher until sugar is dissolved. Cover and chill. Garnish, if desired.

This recipe was provided by Southern Living. If you’d like to visit the original source, please click here.


Patriotic Fruit Pizza

Fresh fruit is always a hit on desserts during the summer months!

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable shortening
  • 1/2 cup margarine, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 (8 ounces) packages cream cheese, softened
  • 1 cup white sugar
  • 2 teaspoons vanilla extract
  • 3 large bananas, sliced – or as needed
  • 1 tablespoon lemon juice, or as needed
  • 1 (16 ounces) package fresh strawberries, sliced
  • 1 (6 ounces) container fresh blueberries

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Whisk the flour, cream of tartar, baking soda, and salt in a bowl.
  2. In a large mixing bowl, mash the vegetable shortening and margarine together until thoroughly combined, and beat in 1 1/2 cup of sugar, eggs, and 1 teaspoon of vanilla extract. Mix in the flour mixture to make a workable dough, and spread the dough out in a rectangle shape onto an ungreased 12×17 inch baking sheet.
  3. Bake in the preheated oven until very lightly browned, 8 to 10 minutes. Allow to cool completely.
  4. While the cookie base is cooling, mash the cream cheese with 1 cup of sugar and 2 teaspoons of vanilla extract in a bowl until smooth. Place sliced bananas in a bowl, and gently toss with lemon juice to prevent browning.
  5. To decorate the pizza, spread the cream cheese filling all over the cookie base in an even, smooth layer. Place the blueberries in a square in neat, closely-spaced rows, in the left upper corner for blue stars. Arrange alternating stripes of white bananas and red strawberry slices across the pizza. Refrigerate leftovers.

This recipe was provided by All Recipes. If you’d like to visit the original source, please click here.


Sweet Grilled Corn

This easy recipe is sure to become a staple for your July Fourth holiday weekend! Enjoy this sweet, herb butter, corn on the cobb recipe right off the grill!

Ingredients

  • 8 ears corn, husk and silk removed
  • 1 1/2 tablespoons macadamia nut oil
  • 1/2 cup melted butter
  • 2 tablespoons minced garlic
  • 1 teaspoon crushed rosemary
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme leaves
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons pepper
  • 1/2 cup grated Parmesan cheese

Directions

  1. Soak corn in cold water for 1 to 3 hours.
  2. Stir together macadamia nut oil and melted butter in a bowl. Season with garlic, rosemary, sage, basil, thyme, salt, and pepper; stir in Parmesan cheese.
  3. Drain corn and pat dry. Spread butter mixture evenly over each ear of corn, and place each piece on a square of aluminum foil. Tightly wrap each ear and puncture to allow excess steam to escape while grilling.
  4. Preheat an outdoor grill for medium heat.
  5. Grill the corn cobs until tender, about 20 to 30 minutes, turning frequently. Remove from the grill and check for doneness; if the corn is not done, continue cooking an additional 5 minutes.

This recipe was provided by All Recipes. If you’d like to visit the original source, please click here.


Holiday Hours

Our offices will be closed on Thursday, July 4th through Friday, July 5th for the holiday weekend. We wish everyone a safe and happy holiday!

Thank-you for joining us for this month’s Dish! Don’t forget to come back next month for a new one.