Patriotic Trifle

Trifle Dessert:

• Trifle Bowl or large vase with straight sides
• Cake, brownies, cookies or even cupcakes work just fine (Cake mixes are $.88 at Walmart)
• 2 tubs of Whipped Topping (I buy mine at Aldi’s for $.89, but you can often find Cool Whip on sale)
• 1 box Vanilla Instant Pudding ($.45)
• 1 container of Strawberries ($1.19 at Aldi’s this week)
• 1 container of Blueberries ($1.99 at Aldi’s this week)
• Decorations (sprinkles and stars made from Candy melts, if desired)

Directions:
Bake cake, brownies, cookies or cupcakes, cool and cut into pieces. Place on bottom layer.
Mix pudding as directed on box, place in fridge to set. Then fold in 1 tub of Whipped Topping.
Spoon over cake layer. Then slice strawberries and add on top of pudding.
Add a layer of Whipped Topping, about 1/2 the container. Then repeat layers.
I added a few Blueberries on top, for color. Blueberries are a little more expensive than strawberries, it would take probably 2 maybe 3 boxes if you wanted to add them to the layers.

Wave Your Flag Cheesecake

what you need

• 4 cups fresh strawberries, divided
• 1-1/2 cups boiling water
• 2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin
•   ice cubes
• 1 cup cold water
• 1 pkg. (10.75 oz.) prepared pound cake, cut into 10 slices
• 1-1/3 cups blueberries, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/4  cup sugar
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• • SLICE 1 cup strawberries; halve remaining strawberries. Set aside. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened.
  • MEANWHILE, line bottom of 13x9-inch dish with cake. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until gelatin is firm.
  • BEAT cream cheese and sugar in large bowl with whisk until well blended. Stir in COOL WHIP; spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble stripes of flag. Add remaining blueberries for stars.

• SLICE 1 cup strawberries; halve remaining strawberries. Set aside. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened.
• MEANWHILE, line bottom of 13x9-inch dish with cake. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until gelatin is firm.
• BEAT 

Fourth of July Cutouts

Ingredients 3 tablespoons butter or margarine 1 package (10 oz., about 40) regular marshmallows  - or - 4 cups miniature marshmallows 6 cups Rice Krispies®  - or - 6 cups Ready-To-Eat Cereal Rice Krispies™ Assorted sprinkles 12 wooden ice cream sticks (optional)

Directions 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. 3. Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. While warm decorate with alternating rows of red, white and blue sprinkles. Cool slightly. Using cookie cutters coated with cooking spray cut into star shapes. Insert wooden stick into each, if desired.  Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Star-Spangled Pie

Ingredients 1 1/4 cups Cookies Keebler® Chips Deluxe® Rainbow 1 package (8 oz.) cream cheese, softened* 1/3 cup sugar 1 teaspoon lemon juice 1 tub (8 oz.) frozen non-dairy whipped topping, thawed 1 Ready-Crust Pie Crust Keebler® Ready Crust® Graham Red, white and blue sprinkles

Directions 1. Chop cookies. Set aside. 2. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and lemon juice. Beat until combined. Fold in cookies and whipped topping. 3. Spread in crust. Refrigerate at least 3 hours or until set. Garnish with sprinkles. Store in refrigerator. *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Frozen Rocky Road Pudding

2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding

2 cups  cold milk

1 cup JET-PUFFED Miniature Marshmallows

1/2 cup  PLANTERS Sliced Almonds

12 NABISCO Grahams, broken in half (24 squares)

48   NILLA Wafers

6 COMET Cups

BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in marshmallows and nuts. Refrigerate 5 min.

GRAMWICHES:

FILL each of 2 graham squares with 1/4 cup pudding mixture. Freeze 1 hour. Makes 12 servings.

NILLA TREATS:

FILL 2 wafers with 1 Tbsp. pudding mixture for each treat. Freeze 30 min. Makes 24 servings.

FROZEN PUDDING CONES:

SPOON pudding mixture into freezerproof bowl. Freeze 1 hour or until firm. Scoop into cones to serve. Makes 6 servings.

Chicken Enchilada Ring

Chicken Enchilada Ring


Ingredients:

2 cups cooked chicken
1/4 cup chopped block olives
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips



1.  Chop chicken and add olives, cheese, chilies, sour cream and taco mix.  Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture.  Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.


2.Unroll crescent dough and separate triangles.  Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used).  There should be a 5 inch diameter opening in the center.

3. Spread chicken mixture evenly onto widest end of each triangle.

4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.

Sprinkle with 2 Tblsp. crushed chips. ( I put shredded cheese all on top!)

5. Bake @ 375 for 20-25 minutes.  Garnish with tomato and serve with salsa and sour cream.

Shrimp Spaghetti (Paula Deen)

Ingredients

1. 1 1/2 cups butter
2. 1 cup chopped onion
3. 1 tablespoon dried parsley flakes
4. 1 tablespoon Worcestershire sauce
5. 1 teaspoon salt
6. 1 teaspoon ground black pepper
7. 1/2 teaspoon dried basil
8. 1/2 teaspoon dried thyme
9. 1/4 teaspoon garlic powder
10. 3 pounds medium fresh shrimp, peeled and deveined
11. 1 (12-ounce) package thin spaghetti, cooked and drained
12. 1 (8-ounce) package processed cheese, cut into 1/2-inch pieces

Instructions

1. Preheat oven to 350˚.
2. In a large skillet, melt butter over medium-high heat. Add onion; cook for 5 minutes or until tender. Stir in parsley, Worcestershire sauce, salt, pepper, basil, thyme, and garlic powder. Pour mixture into a 13x9-inch baking dish; add shrimp, tossing gently to coat. Bake for 25 minutes, stirring occasionally.
3. Remove from oven; stir in spaghetti and cheese. Return to oven, and bake for 5 minutes, or until cheese is melted, stirring to combine.