Patriotic Recipes

by Michele Cheplic | More from this Blogger

25 May 2009 07:44 AM

Happy Memorial Day! We've got one more day of grillin' and chillin' before most of us head back to work and school. However, it's important to remember the reason why we are afforded this break from our daily grind. The Memorial Day holiday is a time to reflect on the sacrifices made by our service men and women, in the pursuit to keep our freedoms secure. So why not commemorate the day by making dishes that feature the colors of our country--red, white and blue.

Here are a few recipes to get you started:

FLAG DESSERT

Ingredients:

1 tube refrigerated sugar cookie dough

1 package (8-ounce) cream cheese, softened

1 cup powdered sugar

1 container (8-ounce) Cool Whip, thawed

1 cup fresh blueberries

1 cup fresh strawberries

Directions:

Preheat oven to 375 degrees.

Press the sugar cookie dough into a greased 11 by 7-inch baking dish lined with foil. Bake for 15 to 20 minutes or until golden brown.

Remove from oven and cool.

Remove crust to a serving platter.

In a bowl, beat the cream cheese and powdered sugar.

Add the Cool Whip, mix until combined.

Spread half of mixture onto cooled crust.

Arrange blueberries and strawberries in a flag pattern.

Place the remaining cream cheese mixture in a Ziploc bag, cut off one of the corners. Pipe zigzag white stripes on the tart in between the strawberries.

RED POTATO SALAD

Ingredients:

4 pounds baby red potatoes, washed and cut into quarters

2 teaspoons salt

1 (16-ounce) container sour cream

2 cups mayonnaise

1 teaspoon garlic salt

1/2 teaspoon black pepper

4 stalks celery, diced

4 hard boiled eggs, chopped

4 green onions, chopped

1/4 cup fresh chopped dill

6 bacon slices, cooked and crumbled

Directions:

Place potatoes and salt in large pot with water. Bring to a boil over medium high heat. Cook 12 to 25 minutes or until potatoes are fork tender.

In a large bowl, whisk together sour cream, mayonnaise, garlic salt and pepper. Add potatoes, and remaining ingredients. Toss to coat.

Cover and chill for a few hours until ready to serve.

Garnish with fresh chopped dill and green onions before serving.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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