SUMMER RECIPES CONTINUE!!!

Red Velvet Crepe Cakes

*Fourth of July Collection-PREP: 1-1/4 hours COOK: 25 minutes 1 package (18-1/4 oz) red velvet cake mix 2-3/4 cups whole milk 1 cup all-purpose flour 3 eggs 3 egg yolks 1/4 cup butter,melted 3 teaspoons vanilla extract FROSTING: 5 packages (3 oz each) cream cheese, softened 1-1/4 cups butter,softened 1/2 teaspoon salt 12 cups confectioners' sugar 5 teaspoons vanilla extract Fresh blueberries,optional *In a large bowl, combine the red velvet cake mix, milk, flour, eggs, egg yolks, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.*Heat a lightly greased 8-inch nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt the pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.*For the frosting, in a large bowl, beat the cream cheese,butter and salt until fluffy. Add confectioners' sugar and vanilla; beat until smooth.*To assemble two crepe cakes, place one crepe on each of the two cake plates. Spread each with one rounded TB frosting to within 1/2 inches of edges. Repeat layers until all crepes are used. Spread the remaining frosting over tops and sides of crepe cakes. Garnish with berries if desired.Yield: 2 crepe cakes (8 servings each)(Source: Taste of Home & photo also)

AMERICA'S BIRTHDAY CAKE

*Fourth of July Collection-PREP: 25 minutes BAKE: 30 minutes and cooling 1/2 cup shortening 1-1/2 cups sugar 2 eggs 1/4 cup red food coloring 1 teaspoon white vinegar 1 teaspoon vanilla extract 2-1/4 cups cake flour 2 TB baking cocoa 1 teaspoon salt 1 teaspoon baking soda 1 cup buttermilk SAUCE: 3/4 cup sugar 2 TB cornstarch 1 cup orange juice 2 cups fresh or frozen blueberries 1/8 teaspoon ground nutmeg Dash salt CREAM: 1-1/2 cups heavy whipping cream 3 TB confectioners' sugar*In a large bowl, cream the shortening and sugar until light and fluffy. Add the eggs,one at a time,beating well after each addition. Beat in the food coloring, vinegar and vanilla. Combine the flour, cocoa, salt and baking soda, add to the creamed mixture alternately with the buttermilk.*Pour into a greased 13 by 9-inch baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.*For the sauce, in a small saucepan, combine sugar and cornstarch. Stir in the orange juice until smooth. Add the blueberries, nutmeg and salt; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Cool.*In a small bowl,whip the cream and confectioners' sugar until stiff peaks form. Serve cake with sauce and whipped cream.Yield: 15 servings.(Source: Taste of Home & photo also)

Banana Split Icebox Cake

*Fourth of July Collection-PREP: 30 minutes and chilling time MAKES: 10 servings 1 carton (16 oz) frozen whipped topping, thawed 1 cup (8oz) sour cream 1 package (3.4 oz ) instant vanilla pudding mix 1 can (8oz) crushed pineapple,drained 24 whole Graham crackers 2 medium bananas,sliced Toppings: chocolate syrup,halved fresh strawberries and additional banana slices*In a large bowl,mix whipped topping, sour cream and vanilla pudding mix until blended; fold in pineapple. Cut a small hole in the corner of a pastry or plastic bag; fill with pudding mixture. *On a flat serving plate, arrange four whole Graham crackers in a rectangle. Pipe about 1 cup vanilla pudding mixture over the Graham crackers; top with about 1/4 cup banana slices. Repeat the layers five times. Cover and refrigerate overnight. *Before serving,top with the chocolate syrup, strawberries and banana slices. (Source: Taste of Home & photo also)

JUICY WATERMELON SALAD

*Fourth of July Collection-PREP: 20 minutes and chilling MAKES: 10 servings 8 cups cubed seedless watermelon ( about 1 medium) 1 small red onion, cut into rings 1 cup coarsely chopped macadamia nuts or slivered almonds, toasted 1 cup fresh arugula or baby spinach 1/3 cup balsamic vinaigrette 3 TB canola oil Watermelon slices,optional 1 cup (4oz) crumbled blue cheese *In a large bowl, combine the watermelon and red onion; cover and refrigerate until cold, about 30 minutes. Just before serving, add macadamia nuts and arugula to watermelon mixture. In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat. Serve over sliced watermelon, if desired. Sprinkle with cheese. NOTE: To toast nuts, spread in a 15 by 10 by 1-inch baking pan Bake at 350 degrees for 5-10  minutes or until lightly browned, stirring.  occasionally. Or ,spread in a dry nonstick skillet and heat over low heat until lightly browned,stirring occasionally. (Source: Taste of Home & photo also)

Grilled Huli Huli Chicken

*Fourth of July Collection-PREP: 15 minutes and marinating GRILL: 15 minutes MAKES: 12 servings 1 cup packed brown sugar 3/4 cup ketchup 3/4 cup reduced-sodium soy sauce 1/3 cup sherry or chicken broth 2 1/2 teaspoons minced fresh gingeroot 1 1/2 teaspoons minced garlic 24 boneless skinless chicken thighs (about 5 pounds) *In a small bowl, mix the first six ingredients. Reserve 1 1/3 cups for basting; cover and refrigerate. Divide the remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal the bags and turn to coat. Refrigerate for 8 hours or overnight. *Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. *Grill the chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with marinade during the last 5 minutes. (Source: Taste of Home & photo also)