After more than a year of doing our best to stay inside and stay six feet apart, the nation is starting to come alive as more and more states open up and social gatherings are back to being a part of our weekly lives. And what better way to ring the freedom to roam in than with the Fourth of July?
Between fireworks, friends, family and food, it’s definitely one of our favorite holidays here at DRIVEN 360. And with it coming right around the corner, we’ve rounded up some of our favorite summer recipes to celebrate the holiday and bring your weekend celebrations to life!
Star-Spangled Mule
Step up your bartender skills with this festive twist on a classic cocktail that will leave your guests coming back for more!
Ingredients:
2 ounces vodka
4 ounces ginger beer
1/2 ounce lime juice
6-8 fresh berries
Sprig of mint, lime wedge, and fresh berries to garnish
Instructions:
In a Moscow mule mug or Collins glass, add the berries and lime juice. Lightly mash with a spoon or a muddler. Top with ice. Then pour in the vodka and ginger beer. Stir to combine. Serve with a sprig of mint, lime wedge, or fresh berries.
Recipe from: Inspired by Charm
Red, White & Blue Sangria
The sparkling berry flavor and star-shaped fruit will keep your guests cool and refreshed all weekend long!
Ingredients:
1 bottle dry white wine, chilled
1 pound fresh strawberries, hulled and sliced
2 cups fresh blueberries
1 cup fresh raspberries
1/2 cup brandy or orange liqueur
1 bottle sparkling white wine, chilled
3–4 Granny Smith apples, cut into star shapes if desired
Instructions:
Stir together white wine, strawberries, blueberries, raspberries and orange in a large pitcher. Cover and refrigerate for 1 to 4 hours, so that the flavors can meld. Once you’re ready to serve the sangria, stir in the sparkling white wine, apples and a handful of ice.
Recipe from: Gimme Some Oven
Patriotic Chicken Dip
This traditional appetizer with a patriotic touch gives your guests a decorative snack they won’t be able to put down!
Ingredients:
8 ounces cream cheese, softened
1 cup Miracle Whip (or mayonnaise)
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 can (12 ounces) chunk chicken breast
Red and blue food coloring
Crackers for serving
Instructions:
Preheat your oven to 350 degrees. Beat cream cheese until smooth and creamy.Beat in Miracle Whip, lemon juice, Worcestershire sauce and chicken until well combined. Spread into a shallow 8 or 9 inch round baking dish. Crush 6 crackers into crumbs. Divide into two small zip top bags. Add 5 drops of red coloring into one bag and shake the bake and knead the color into the crumbs, adding more color until you get a nice vibrant red. Repeat with the blue. Arrange a variety of star shaped cookies cutters on top of the chicken dip. Sprinkle the colored cookie crumbs inside the walls of each cookie cutter, making some blue and some red. Bake for about 15 minutes, just until the dip is hot. Remove and serve immediately with crackers.
Recipe from: Hungry Happenings
7 Layer Flag Dip
Multiple layers of flavor that you can top on any type of chip or cracker. This dip is an easy way to add some decoration and taste to your table!
Ingredients:
1 Can of Refried Beans
1 Packet of Taco Seasoning
1 8 oz of Sour Cream
1 8 oz of Cream Cheese
2 Cups of Shredded Cheese
1 Bag of Shredded Lettuce
Black Olives
1 Jar of Salsa
1 Large Tomato chopped
Blue Chips
1 Slice of Provolone Cheese
Instructions:
Mix the can of refried beans with taco seasoning and spread on the bottom of a 9×13 glass pan. Add your can of salsa as the next layer. Sprinkle your olives on top. Then add your bag of lettuce. Next is your bag of shredded cheese. For the square of the flag at the top left corner – mix the sour cream and cream cheese together, spread half of your mixture into the shape of a square in the corner. Crush your blue chips and sprinkle the chips over the square. Cut out small circles from a slice of provolone cheese & place then on top of the crushed blue chips. For the rest of the flag – spoon the remaining sour cream mixture in a baggie & snip off the corner. Squeeze out 6 lines across the shredded cheese layer to make the white stripes of the flag. Sprinkle your diced tomatoes in between the white stripes to make the red stripes.
Recipe from: Kitchen Fun with my 3 Sons
Frozen Chocolate Covered Bananas
Keep up the summer bod with these tasty yet healthy chocolate bananas!
Ingredients:
Bananas
Red, white and blue candy melts
Lollipop sticks
Sprinkles
Instructions:
Cut peeled bananas in half, insert a lollipop stick into each and freeze until firm, about 1 hour. Then dip in melted red, white or blue candy melts; drizzle with more candy melts and decorate with sprinkles. Freeze until ready to serve.
Recipe from: Food Network
Star-Studded Berry Tarts
A tasty and fun way to put your decorative skills to use. This dessert requires a little more experience, but your guests won’t believe you made them yourself!
Ingredients:
2 1/4 cups all-purpose flour, plus more for dusting
¾ cup pecans
Tablespoons granulated sugar
¼ teaspoon salt
1 1/2 sticks cold unsalted butter
1 large egg, beaten
Pastry Cream:
1 cup whole milk
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup plus 3 tablespoons buttermilk
3 large egg yolks
3 tablespoons cornstarch
1 pint raspberries
1 pint blueberries
Confectioners’ sugar, for dusting
Instructions:
Make the crusts: Pulse the flour, pecans, granulated sugar and salt in a food processor until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse until the dough comes together. Turn out onto a piece of plastic wrap and form into a disk; wrap and refrigerate until firm, about 1 hour. Lightly flour a large sheet of parchment paper. Roll out the dough on the parchment into a 9-by-13-inch rectangle. Trim into an 8-by-12-inch rectangle (reserve the scraps). Cut into eight 3-by-4-inch rectangles. Separate the pieces slightly on the parchment, then use your fingers to crimp the edges. Slide the parchment onto a baking sheet. Roll out the scraps until 1/4 inch thick. Cut out 8 stars using a small floured star-shaped cookie cutter; arrange on the baking sheet around the crusts. Refrigerate until firm, about 20 minutes. Preheat the oven to 375 degrees. Poke holes in the crusts with a fork. Brush the stars and the edges of the crusts with the beaten egg. Bake until golden brown, about 25 minutes; remove to a rack to cool completely. Make the pastry cream: Combine the milk, 1/3 cup granulated sugar and the vanilla in a saucepan and bring to a simmer over medium heat. Whisk 1/2 cup buttermilk, the egg yolks, cornstarch and the remaining 1/3 cup sugar in a bowl. Slowly pour the hot milk mixture into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook, whisking, until thick and bubbling, about 3 minutes. Transfer to a bowl; stir in the remaining 3 tablespoons buttermilk. Lay plastic wrap on the surface and refrigerate 45 minutes. Carefully transfer the crusts to a platter. Spread the pastry cream on the crusts, then top with the berries. Top each tart with a star. Dust with confectioners’ sugar.
Recipe from: Food Network
These are just a few of our favorite treats to bring a little fun to your holiday festivities! After being on lockdown for so long, who wouldn’t want to go all out with their party planning? Here at DRIVEN, we have definitely found a new appreciation for time with loved ones and we love sharing our favorite traditions with all of you! We hope everyone enjoys this special holiday and gets a chance to try some of our decorative treats!
