Slow Cooker Blueberry Dump Cake From Tamara Wyatt

Ingredients

1 21 oz. can	Blueberry pie filling (or any other berry pie filling)
1 package	Yellow cake mix
½ cup	Butter

Directions:

Place pie filling in slow cooker. Combine dry cake mix and butter, sprinkle over filling. Cover and cook on low for 2-3 hours. Serve warm in bowls with vanilla ice cream.

4th of July Strawberry-Blueberry Bruschetta by Suzie Romans

Combine the favorite dessert pairing of strawberries and balsamic vinegar with creamy ricotta or sweetened cream cheese and toasted bread, and you have a perfect appetizer. In the test kitchens, we thought these were delicious for breakfast, and they would make a pretty addition to any summer party. Serves 8 Total time: 25 min Prep time

Ingredients

• 2 tablespoon(s) packed brown sugar
• 2 tablespoon(s) balsamic vinegar
• 1/4 teaspoon(s) vanilla extract
• 1 pound(s) strawberries, hulled and cut into 1/3-inch slices and 1 pound bluberries ( can be sugared)
• 8 slice(s) (each 3/4 inch thick and 5 inches wide) rustic country bread
• 1 container(s) ricotta cheese or 8 oz. cream cheese mixed with 1/4 to 1/2 cup sugar
• 1 bunch(es) (about 32 leaves) basil, torn if large

---

Directions

1. In large bowl, stir brown sugar, vinegar, and vanilla until sugar dissolves. Stir in sliced strawberries. Let stand 1 hour.
2. Toast bread until golden brown. Cool completely.
3. Spread 2 tablespoons ricotta or cream cheese on each bread slice. Alternate strawberries and basil leaves in a single layer, overlapping slices. Drizzle strawberry juices over top and serve.

t

• 
  

4th of July Cupcakes with Flags by Oh My Crafts

Everyone loves cupcakes and these cute little patriotic flags complete the yummy frosting on top! All you need are some patriotic papers, toothpicks, and glue to make your cupcakes the talk of the BBQ.

You can use whatecer cupcakes recipe you like. We had red velvet cake ones made by Amanda Cracroft. Here is the recipe:

Red Velvet Cupcakes

4 eggs
1 1/2 c. brown sugar
1/2 c. olive oil
1 package instant chocolate pudding
1 tsp. salt
3/4 tsp. baking powder (double if baking at low altitude)
2/3 c. cocoa powder
1 1/2 c. flour
1 c. sour cream
½ c. water
1 c. mini chocolate chips
2 tsp. red gel food coloring
In a large bowl, beat together eggs, brown sugar, and olive oil, and instant pudding mix, creaming until very well mixed. Add salt, baking powder, cocoa powder, and flour. Beat just until incorporated. Add sour cream and water, and beat again just until incorporated. Fold in mini chocolate chips, then scoop batter into a bundt pan which has been generously greased and floured (use cocoa powder, instead of flour, for a nice chocolatey finish to the outside of your cake). Bake in an oven preheated to 350 degrees for 40-45 minutes, or just until the center part of the cake ring springs back to the touch. Watch your cake closely! You don’t want to overcook it! Once cooked, wait for the cake to cool to the touch before turning it out onto a cooling rack. Allow to cool, then cover tightly in plastic wrap and store in the fridge overnight before frosting.

Cream Cheese Frosting
2 sticks butter
8 oz. cream cheese
3 1/2 cups powdered sugar
Seeds from ½ a vanilla bean, scraped
¼ tsp. almond flavoring
1-2 Tbsp. milk
In a large bowl, beat together butter and cream cheese until very light and fluffy. Slowly add powdered sugar until well mixed. Add vanilla bean seeds and almond flavoring. Tip in a Tablespoon or two of milk, if needed to make frosting piping consistency (soft but not drippy). Spoon into a large plastic zip-top bag. Snip a 1-inch hole in the corner of the bag and pipe giant frosting petals onto cooled cake. Enjoy!

Supplies Needed for decorations:
We R Memory Keepers: Yankee Doodles Scrapbook Pad
Oh My Crafts: Acid Free Craft Tape ¼ inch
Jenni Bowlin: Spice Tin Ink
Diamond: Bamboo Forks (by regular toothpicks)

Optional Supplies:
EK Success Punches: Dotted Wave, Ziz Zag Stitch

Tsukineko: Versamark Dazzle Watermark Ink
American Crafts: Zing Glitter Finish: Red, Black
Zing Metallic Finish: Teal, Silver
Stampendous: Patriotic Pair Stamp Set
Marvy: Heat Emboss tool

(Use coupon code LDS10 at ohmycrafts.com to get 10% off supplies needed.)


4th of July Cupcake Flags:

1. Cut a strip of printed-paper 1½ x 2⅜ inches. Repeat for number of flags needed.
2. Cut stars and other shapes from paper in the kit to embellish flags. Stickers can also be used to spell out phrases.
3. Ink edges of flag with matching ink to cover white core.
4. Wrap one end of flag around the top of the bamboo fork to make creases.
5. Cut two strips of craft tape about 1¼ inch an place next to edge and then just a space apart. (See photo)
6. Place stick on outer strip of adhesive and roll on to the other adhesive strip.
7. Place in cupcake and enjoy!

Optional Embellishment:

1. Stamp design on flag with Versamark ink.
2. Sprinkle liberally with Zing powder. Shake off excess powder into creased paper and pour back into bottle. Flick back of flag to remove any remaining powder.
3. Use heat emboss tool to activate powder and give raised image.

TIPS:

Creasing the flag around the fork before applying adhesive will help to insure the flag goes on straight.