••••4TH OF JULY SAFETY TIPS🌭🍔🏊‍♀️🇺🇸!!••••

(Source: MONI dealerprogram & google+ photo & kappboom wallpaper)

••••4TH OF JULY SAFETY TIPS!!

••••PATRIOTIC FRUIT PIZZA🍓🍇🧀🎂🍰🍒🍚🇺🇸!!••••

(Source: tasteofhome.com & photos also & Amy Murdoch, Union Grove, Wisconsin)

••••PATRIOTIC FRUIT PIZZA!!  WOW!!

TOTAL TIME: Prep: 30 min. + cooling

MAKES:8-10 servings

Ingredients

• 1-1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1 cup cold butter
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar
• 1/4 teaspoon vanilla extract
• 3 cups sliced fresh strawberries
• 1 cup fresh blueberries
• 1 cup strawberry glaze

Directions

1. In a bowl, combine the flour and confectioners' sugar. Cut in butter until mixture begins to hold together. Press into a 12-in. tart or pizza pan; build up edges slightly. Bake at 350° for 10-15 minutes or until golden brown. Cool for 15 minutes.
2. In a bowl, beat cream cheese, sugar and vanilla. Spread over crust. Arrange strawberries in an 8- to 10-in. circle in center of pizza. Sprinkle blueberries around strawberries. Pour glaze over strawberries. Refrigerate until serving. Cut into wedges. Yield: 8-10 servings. 
   

Originally published as Patriotic Fruit Pizza in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p219

Nutritional Facts

1 slice: 454 calories, 26g fat (17g saturated fat), 73mg cholesterol, 221mg sodium, 51g carbohydrate (34g sugars, 2g fiber), 4g protein.

••••4TH OF JULY PET SAFETY TIPS🇺🇸🐶🐱⭐️💥🔥!!••••

(Source: Pinterest.com photos & Miche & Locke.com & Healthy Spot & Barrancca Dental Excellence & Beauty Bounty & DVM Multimedis.com)

••••4TH OF JULY PET SAFETY TIPS!!

••••GARLIC BUTTER CRUSTED MARGHERITA PIZZA🍕🍶🌰🌱🧀🍅🍚!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim & kappboom wallpaper photo & google+ photo)

••••GARLIC BUTTER CRUSTED MARGHERITA

••••PIZZA!!

• Prep 
  30 MIN
• Total
  40 MIN
• Servings
  6

Expert Tips

• 1/8 teaspoon garlic powder can be substituted for the roasted garlic in the tomato mixture and 1 teaspoon garlic powder can be substituted for the roasted garlic in the butter mixture. 
• Shredded mozzarella cheese can be substituted for the fresh mozzarella cheese, and this pizza will still taste great.

Ingredients

2

teaspoons olive oil

3

cups cherry tomatoes, halved

1/2

teaspoon chopped roasted garlic or chopped garlic

1/2

teaspoon salt

1

can Pillsbury™ refrigerated classic pizza crust

2

tablespoons butter, softened 

1

tablespoon chopped roasted garlic or chopped garlic 

8

oz fresh mozzarella cheese, thinly sliced

1/4

cup fresh basil strips

Steps

• 1

  Heat oven to 400°F. Grease large dark or nonstick cookie sheet with shortening or cooking spray; set aside.
• 2

  In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add tomatoes, 1/2 teaspoon roasted garlic and the salt. Reduce heat to medium; cook 10 to 15 minutes or until tomatoes are thickened, stirring frequently. Set aside; cool slightly.
• 3

  Unroll dough on cookie sheet. Press out dough to 15x10-inch rectangle. In small bowl, mix butter and 1 tablespoon roasted garlic. Spread over dough. Bake 7 minutes; remove from oven.
• 4

  Evenly distribute tomato mixture over partially baked crust. Top with mozzarella cheese.
• 5

  Bake 7 to 9 minutes or until cheese is melted and crust is golden brown. Sprinkle basil strips over pizza before serving.

  
  

••••BLUEBERRY CRUMBLE TARTS🍇🍮🍚!!••••

(Source:  tasteofhome.com & Carole Fraser, North York, Ontario & google+ photo & kappboom wallpaper photos)

••••BLUEBERRY CRUMBLE TART!!

••••YUMMY!!

TOTAL TIME: Prep/Total Time: 30 min.

MAKES:6 servings

Ingredients

• 2 cups fresh blueberries
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 package (6 count) individual graham cracker tart shells
• 1/4 cup all-purpose flour
• 1/4 cup quick-cooking oats
• 1/4 cup packed brown sugar
• 2 tablespoons cold butter
• Ice cream or whipped cream, optional

Directions

1. Preheat oven to 375°. In a bowl, toss blueberries with sugar and cornstarch; spoon into tart shells. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Sprinkle over blueberries.
2. Place tarts on a baking sheet. Bake 20-25 minutes or until topping is golden brown and filling is bubbly. Serve warm or at room temperature. If desired, top with ice cream. Yield: 6 servings. 
   

Originally published as Blueberry Crumble Tarts in Simple & Delicious June/July 2014

Nutritional Facts

1 tart (calculated without ice cream): 278 calories, 10g fat (4g saturated fat), 10mg cholesterol, 174mg sodium, 47g carbohydrate (28g sugars, 2g fiber), 3g protein.

••••ORANGE SLICE COOKIES🍪🍶🍊🍚🍳🍮🥜🥚🍡!!••••

(Source: tasteofhome.com & photos also & Britt Strain, Idaho Falls, Idaho & kappboom wallpaper)

••••ORANGE SLICE COOKIES!!

TOTAL TIME: Prep: 20 min. Bake: 10 min./batch

MAKES:60 servings

Ingredients

• 1 cup orange candy slices
• 1-1/2 cups sugar, divided
• 1 cup butter, softened
• 1 cup shortening
• 1-1/2 cups packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 package (10 to 12 ounces) white baking chips
• 1 cup chopped pecans

Directions

1. Cut each orange slice into eight pieces. Roll in 1/4 cup sugar; set aside. In a bowl, cream the butter, shortening, brown sugar and remaining sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chips, pecans and orange slice pieces.
2. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.Yield: about 10 dozen. 
   

Originally published as Orange Slice Cookies in Quick Cooking May/June 2001, p22 

••••RASPBERRY CREAM PIE🍪🍥🧀🍊🥜🍚🍛🍶🍮!!••••

(Source:  rasteofhome.com & photos also & Julie Price, Nashville, Tennessee)

••••RASPBERRY CREAM PIE!!  

••••LOOKS AMAZING!!

TOTAL TIME: Prep: 30 min. + chilling

MAKES:8 servings

Ingredients

• 1-1/2 cups crushed vanilla wafers (about 45 wafers)
• 1/3 cup chopped pecans
• 1/4 cup butter, melted
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 2/3 cup confectioners' sugar
• 2 tablespoons orange liqueur
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped
• TOPPING:
• 1 cup sugar
• 3 tablespoons cornstarch
• 3 tablespoons water
• 2-1/2 cups fresh or frozen raspberries, divided

Directions

1. Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.
2. In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving.
3. In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
4. Spread topping over filling. Garnish with remaining berries. Yield: 8 servings. 
   

Originally published as Raspberry Cream Pie in Country Woman June/July 2009, p35

Nutritional Facts

1 piece: 507 calories, 28g fat (14g saturated fat), 70mg cholesterol, 196mg sodium, 61g carbohydrate (46g sugars, 4g fiber), 4g protein.