July 4th: Frozen Berry Cake

What's the 4th without a themed cake?  I threw my hat into the ring with this re-vamp of a family favorite that was a bit more cumbersome to make!  Plus this is much healthier than the old version because it uses real fruit purees!

 {Frozen Berry Cake}

 {Greek Gods Honey Vanilla yogurt is my absolute favorite!  I really loved it in this cake, but please use your favorite!}

 {Strawberry and Blueberry Filling}

 {Baked and cooled crust}

 {Add blueberry filling and freeze until solid}

 {Add strawberry filling and freeze until solid}

 {Frozen Berry Cake side view}

One year ago:  Grilled Corn
Two years ago:  Triple Berry Summer Buttermilk Cake

Frozen Berry Cake

Makes 15 servings

2 cups flour
1/2 cup brown sugar
6 oz pecans, finely chopped
1 cup butter, melted
20 oz frozen blueberries, slightly thawed
20 oz frozen strawberries, slightly thawed
1 cup sugar, divided (optional--might need more)
6 cups vanilla Greek yogurt. divided
pinch of salt
Whipped cream (optional)

1. Preheat oven to 350.
2. Whisk flour, brown sugar, and nuts together; add butter and stir until combined.
3. Press crust into the bottom of a 9x13 casserole dish.
4. Bake for 20 minutes; cool completely.
5. Place blueberries in a food processor and puree; add yogurt and a pinch of salt.  Add sugar to taste; I only used about 1/2 cup for each berry.
6. Repeat with strawberries.
7. Once crust has cooled, pour blueberry filling over it and freeze until set.
8. Pour strawberry filling over blueberry filling and freeze until set.
9. Place in fridge about 1 hour before serving to make it easier to cut.
10. Serve with whipped cream. 

Another cake that I didn't take ANY leftovers home!  This will be a refreshing and cool treat for the family after all that grilling, running around, swimming, and setting off fireworks!

Have a safe and happy 4th of July!

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July 4th: Guacamole

What's a cook-out without some snacks?  This guacamole is healthy and so easy to make!  Plus, support your local farmers, like I did, and buy your tomatoes at the farmer's market!

 {Guacamole with crackers}

 {When buying avocados, make sure to give it a light squeeze; it should yield slightly.  If it's hard as a rock, then place in a paper bag for a few days to ripen}

 {Mixed guacamole can be served immediately or stored (see below)}

 {When covering guacamole, place plastic wrap right on top of the guacamole to prevent oxidation}

{Guacamole top view}

One year ago:  Old-Fashioned, Homemade Lemonade
Two years ago:   Lemonade Popsicle
 
Guacamole

Makes 8-1/2 cup servings

3 ripe avocados, peeled and de-seeded
2 fresh KY Proud large tomatoes, diced
1/2 red onion, finely diced (about 1/4 cup)
3 cloves garlic, minced
2 teaspoons lime juice
1/4 teaspoon ground cumin

1. Mix all ingredients together until well combined.
2. Season to taste with salt and pepper.
3. Serve immediately if you wish.  If not, store with plastic wrap on surface on guacamole to prevent oxidation (browning).

This is another recipe that can be made the night before, OR it will only take about 10 minutes to cut and mix together.  There is no way to prevent oxidation while it is being served so just keep giving it a stir every 15 minutes so it stays that nice, vibrant green!
 

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July 4th: Baked Beans

This week is going to be CRAZY for me!  Not only is it month-end, but it's also a holiday on Friday!  In honor of July 4th, I'll be sharing some awesome recipes to make on July 4th to help you enjoy your holiday!  First up, this delicious and amazingly easy baked bean recipe made in the crock-pot!  Bonus--it's vegetarian!

 {Baked Beans}

 {Baked Beans side view}

One year ago:  Garlic Scape Pesto
Two years ago:  Quark (savory yogurt sauce)

Baked Beans
from the lemon bowl

Makes 8 servings

1-15 oz can cannelloni beans, drained and rinsed (also known as white kidney beans)
1-15 oz can great Northern beans, drained and rinsed
1-32 oz can pinto beans, drained and rinsed
1 medium onion, diced
3 cloves garlic, minced
1/3 cup brown sugar
1/3 cup molasses or sorghum
1/3 cup ketchup
2 tablespoons yellow mustard
1 tablespoon paprika
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar

1. Mix beans and onions together until combined and place in a crock-pot.
2. In a separate bowl, mix remaining ingredients until well combined.
3. Add sauce to beans and mix until combined.
4. Cook on HIGH for 6-8 hours or until beans are tender.
5. Season to taste with salt and pepper.
6. Serve.

The hubby was obsessed with this recipe, and he asked me to make it once a week "until he tires of it"!  This will be an easy throw-it-together-and-forget-about-it on that holiday that you want to spend in front of the grill, around the pool or setting off fireworks!

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Fresh, Old-Fashioned, Homemade Lemonade

Lemonade=Summertime.  Yes, that is a true statement.  There is no question and no reason.  It's also the perfectly refreshing addition to any July 4th BBQ. 

So my hubby and I are slightly obsessed with lemonade.  The man eats lemons like an orange for goodness sake's!!!  (seriously--I wish I was lying)  So this summer, I vowed to perfect a homemade lemonade recipe because we usually just guess until it tastes about right.  Sometimes we get it right, sometimes it's too watery.  I found this Anne of Green Gables recipe, and with three ingredients and about 20 minutes of time, I had a feeling this would be "the one".  OH. MY. GOODNESS.....  There are no words to describe the unbelievable flavor of this drink.  I made this 3 times in the last week alone!!!  Just go make it, and you will see for yourself!!!

{This pitcher was gone in about 3 hours}

{Make a simple syrup first with sugar and water}

{Heat until sugar dissolves then allow to boil for another 5 minutes}

{Juice six lemons and zest one (I used organic since I was going to zest one)}

{After the simple syrup is made, add lemon juice and lemon zest (zest is the yellow on the left)}

{Just writing this makes me want to get up and make a fourth batch!!!!!}

One year ago: Lemonade Popsicles (how ironic)

Old-Fashioned Lemonade

Makes 1/2 gallon

1 1/2 cups sugar
1 1/2 cups water
1 1/2 cups fresh lemon juice (about 6 lemons)
1 lemon, zested
Garnish (optional--lemon slices, mint leaves, etc)
Fruit like strawberries, raspberries or blackberries to make flavored lemonade (optional)

1. Heat sugar and water in a saucepan until sugar dissolves.
2. Boil syrup for another 5 minutes.
3. Juice 5 lemons.
4. Zest the last lemon and then juice (it's easier).
5. Add lemon juice and zest when syrup is done boiling.
6. Cool the lemon syrup to room temperature.
7. If you don't like 'floaties' in your lemonade, cool the syrup overnight in the fridge and then strain it.  If you don't care, continue on.
8. Pour syrup in a 1/2 gallon pitcher and fill the rest with ice and/or water. 
9. Serve and repeat because it's not sticking around long!

If you are adding fruit, you can either puree the fruit or muddle it in the bottom of the glass before adding the lemonade--after you chug the first three glasses that is!

Being me, I did try to use the bottled lemon juice (you know-from concentrate), and it was not nearly as tasty.  Don't get me wrong--good but not the oh-my-goodness-this-is-to-die-for-delicious.  So please, don't cheat yourself!  Use real lemons! 

Come back tomorrow for another July 4th BBQ recipe that's super easy!  Hint: it involves a grill and corn!

Are there any July 4th BBQ essentials in your house?  I'd love to hear them!

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