Very Berry Oatmeal Cookies - Red, White and Blue Foods

1 cup butter, room temperature

1 cup sugar

1 cup brown sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 ½ cups oatmeal (rolled or quick cooking; not instant)

⅔ cup each of raisins, dried cranberries and blueberries

Instead of raisins, this version uses white chocolate chips with the cranberries and blueberries

Preheat oven to 350F. Line baking sheet with parchment paper. In a large bowl, cream together the butter and the sugars until the mixture is light. Beat in the eggs, one at a time, followed by the vanilla extract. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Gradually blend the flour mixture. Stir in the oats and dried fruits.

Drop 1 inch balls of dough onto the  cookie sheet, placing the balls about 1 ½ inches apart so that they can spread. Bake at 350F for 10-13 minutes, until cookies are just golden brown at the edges. Cool on baking sheet for at least 1-2 minutes before transferring to a wire rack to cool completely.

Makes 3 ½ - 4 dozen

Summertime Parfait - Red, White and Blue Foods

Vanilla yogurt

Strawberries

Oats

Blueberries

Kiwi

Almond slices

Layer the ingredients as follows in a bowl: vanilla yogurt, oats (can use an oats cereal), kiwi (cut into slices), strawberries (sliced), blueberries, sprinkle almond slices on top.

Strawberry Scones with Lemon Glaze - Red, White and Blue Foods

For the scones...

2 cups flour

2 Tablespoons sugar

1 Tablespoon baking powder

½ Tablespoon salt

5 Tablespoons cold butter

1 ¼ cup + 2 Tablespoons heavy whipping cream

1 cup frozen strawberries, chopped

For the glaze...

1 cup confectioners sugar

1 ½ Tablespoon lemon juice

1 ½ teaspoon melted butter

1 ½ teaspoon milk

Combine flour, sugar, baking powder and salt. Stir in 1 ¼ cup cream. Fold in strawberries. Knead 10 times. Roll into a 9x7 inch rectangle. Cut in half horizontally. Cut half dough into 4 rectangles. Put on greased pan and brush with remaining cream. Sprinkle on large sugar and bake at 400F for 20-25 minutes. Combine glaze ingredients and drizzle on top.

Pretzel Salad - Red, White and Blue Foods

1 package package pretzel sticks

1 Tablespoon olive oil

2 Tablespoons butter

1 Tablespoon brown sugar

1 8-ounce block cream cheese, softened

½-⅔ cup powdered sugar

1 teaspoon vanilla extract

1 cup whipped cream

Ingredients (optional)

Instant pudding

Jello

Fresh fruit

Whipped cream

Break pretzel sticks in small bits and toast in skillet with olive oil, butter. Remove from heat and sprinkle on brown sugar. Mix and set to cool. When cooled, put in bottom of serving container. Mix cream cheese, powdered sugar and vanilla until fluffy. Add whipped cream and layer on top of pretzels. Next, prepare pudding or jello and layer on top of whipped cream mixture. Top with fresh fruit of your choice and finish with additional whipped cream.

Poke & Pour Cake - Red, White and Blue Foods

1 package Pillsbury white cake mix

2 egg whites

1 ½ cups water

1 3 ounce package of gelatin (I used blue berry but you can use any flavor)

1 cup boiling water

1 cup cold water

Prepare cake mix following package instructions with egg whites and 1 ½ cup water. Pour into greased and floured 13x9 pan. Bake according to package directions and cool 15 minutes. Meanwhile, prepare gelatin following package directions. With tines of fork, poke holes to bottom of cake at ½ inch intervals. Gently pour gelatin over cake. Refrigerate 3 to 4 hours before serving. Top with whip cream.

I took 1 tub of Cool Whip and stirred in dry strawberry gelatin. Use as icing on cake and then refrigerate.

Panatella with Mozzarella - Red, White and Blue Foods

For the salad...

1 cucumber, cubed

3-4 tomatoes, sliced

1 pound fresh mozzarella, cubed

½ sweet onion, cut into slivers

Bread for serving, cubed and toasted

For the dressing...

Equal parts vinegar (such as red wine) and oil

1 teaspoon minced garlic

1 teaspoon onion

1 teaspoon basil

1 teaspoon oregano

Parmesan (to taste)

Salt and pepper (to taste)

Mix cucumber, tomatoes, mozzarella and sweet onion. In separate bowl, mix vinegar, oil, garlic, onion, basil, oregano, parmesan, salt and pepper. Stir dressing until well combined. Mix dressing with salad and serve over toasted bread cubes. If desired, garnish with fresh basil and balsamic glaze.

Mixed Berry Cobbler - Red, White and Blue Foods

3 cups assorted berries

½ Tablespoon lemon juice

1 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

½ cup unsalted butter, softened

¾ cup packed light brown sugar

1 teaspoon vanilla extract

Preheat oven to 375F. Grease 9x6 inch rectangular or 8 inch round baking dish. Place berries in prepared pan. Drizzle with the lemon juice. Whisk together the flour, baking powder, and salt. Set aside. In a medium bowl, beat the butter, brown sugar, and vanilla until well-blended. Mix the dry ingredients until mixture resembles crumbs. Drop the dough evenly on top of berries. Bake for 30 minutes, or until the top is lightly browned and fruit is bubbly.