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FOURTH OF JULY DESSERTS | PATRIOTIC FOOD IDEAS

TODAY WE ARE IN THE KITCHEN MAKING SOME DELICIOUS FOURTH OF JULY DESSERTS. YUM! I WILL HAVE THE RECIPES DOWN BELOW BUT IF YOU HAVE ANY QUESTIONS, PLEASE DON'T HESITATE TO ASK. HAPPY FOURTH! THANK YOU FOR WATCHING, AMANDA Patriotic Oreo Cream Cheese Truffles INGREDIENTS 36 cookies from 1 pound 3 ounce package oreo cookies 8 ounce brick cream cheese softened to room temperature 1 pound white almond bark 6 ounces red candy melts 6 ounces blue candy melts Sprinkles optional PREP PAN: Line a rimmed baking sheet with parchment paper. MAKE FILLING: Using a food processor or large resealable bag and rolling pin, crush Oreos into fine crumbs. In a large bowl, add cookie crumbs and softened cream cheese. Mix until combined. Using a small cookie dough scoop, form dough into a ball. Roll the ball in your hands until smooth. Place the balls on the prepared baking sheet. Chill the balls in refrigerator for at least 30 minutes MAKE COATING: Break almond bark into squares and place in it in a medium microwave-safe bowl. Heat in the microwave for 1 minute, and then stir. Heat for 15 seconds at a time, stirring after each heating. Stop when there are a few bits of chocolate left, then stir until completely melted. DIP TRUFFLES: Using a fork, dip the Oreo ball into the chocolate and shake off the excess chocolate. Place the truffle on the prepared baking sheet. Repeat with the remaining truffles and chocolate. Let harden about 10-15 minutes. MELT CANDY MELTS: In 2 separate microwave-safe bowls, add candy melts. Start heating in the microwave for 30 seconds, and then stir. Heat for 15 seconds at a time, stirring after each heating. Stop when there are a few bits of chocolate left, then stir until completely melted. GARNISH AND CHILL: Drizzle Oreo Truffle with red and blue chocolate. Garnish with sprinkles. Trim off any extra chocolate that pools at the bottom of the truffles. Chill truffles for 30 minutes. Red White and Blue Poke Cake INGREDIENTS 1 white cake mix, plus ingredients listed on the box (mine was 1 cup water, ½ cup oil, 3 eggs) 3 oz package of red jello 3 oz package of blue jello 2 cups boiling water, divided 1 cup cold water, divided 8 oz tub frozen whipped topping, thawed ¼ cup powdered sugar Sprinkles Bake your cake and let cool. Poke holes over the entire cake. (I used the end of a wooden spoon) Mix up blue and red jello. (in separate bowls) Pour the jello into alternating holes in the cake. Cover and refrigerate. Whisk together topping. Spread and top with sprinkles. 4th of July Cherry Pie Ingredients 40 ounces cherry pie filling 2 refrigerated pie crusts , softened according to package directions 1 egg , lightly beaten cookie icing 1/4 cup fresh blueberries Vanilla ice cream , optional Instructions Preheat oven to 425°F. Press one pie crust into a 9-inch pie plate. Crimp edges using your thumb and forefinger. Pierce the bottom generously. Bake for 5-6 minutes or until crust just sets. Remove from the oven and pour cherry pie filling into the parbaked pie crust. Using a 1-inch star shaped cookie cutter, cut 12-14 stars from the second pie crust. Place in a pattern over cherries, overlapping in some places and touching the exterior crust in others. In a small bowl, beat egg and brush over pie crust edges and star cut-outs. Place in oven and bake for 40-45 minutes. Check during backing baking to see if the crust is starting to brown too much. If so, place aluminum foil or a pie shield over exterior crust or other burning areas. Remove and allow to cool fully. When cool, outline several stars with cookie frosting and place blueberries around the top of the cake. Serve with vanilla ice cream. Meringue Cookies 4 egg whites room temperature ▢1 Tablespoon vinegar ▢1 Tablespoon corn starch ▢1 cup sugar I like to use caster sugar, see note ▢1 Tablespoon cherry Jello mix powder ▢1 Tablespoon berry blue Jello mix (powder ▢½ teaspoon lemon extract ▢Red and Blue gel food coloring optional Instructions In mixing bowl (that is completely clean and DRY), beat egg whites until foamy (about 30 seconds). Add vinegar and corn starch and continue to beat for another minute until soft peaks form. In a slow stream, add sugar. Beat for about 4-5 minutes until stiff peaks form. Divide mixture into thirds. Beat in red gelatin and red food coloring to one third, blue jello and blue food coloring to second, and lemon extract to third. Line baking sheets with parchment paper. Fill pastry bags with meringue (one color in each bag) and pipe using a star tip. Place baking sheets in 200 degree oven for 90 minutes. Turn oven off and leave meringues in oven for 6 hours, or overnight, to harden.