When I found this recipe for a Red, White and Blue Trifle on Pinterest a few weeks ago, I could not wait for the 4th of July so I could make it (trifles make me feel sophisticated). And now that I am over my hatred for blueberries, I am even more excited. Want to make one too? Of course you do!

Here is what you’ll need:
1 whole angel food cake cut into small cubes
2 pints of strawberries (sliced)
2 pints of blueberries
6 tbs of condensed milk
1.5 cups of water
1 box of white chocolate instant pudding mix
12 ounce tub of whipped cream
Trifle bowl

First, go to the store and buy the ingredients – including the cake. I am always going for the short cuts in everything I do because easier is better. Cube up half of the angel food cake and layer in the bottom of the trifle bowl. On top of the cake, add a layer of blueberries.

In a separate non-trifle bowl, whisk together the water and condensed milk for 2 minutes. Seriously, set a timer. Then let stand for another 2 minutes and fold in the whipped cream. Then whisk in the white chocolate pudding and let stand for another 2 minutes and fold in the whipped cream.

Spread 1/2 of this creamy mixture evenly over the blueberries and cake. Add a layer of sliced strawberries and top with the remaining cake cubes. Finally, add some more blueberries and the remaining cream mixture.

Now it’s time to get creative! Decorate the top of the trifle with your remaining blueberries and strawberries. Cover and chill for at least an hour before you serve to your delighted guests. Be sure they admire you for your immense talent and oooh and ahhh over your efforts appropriately. Happy 4th to you and yours!

Photo via.

It’s the 4th and it’s time to celebrate this great country’s birthday! Why not do it in style with the layered cocktail the 4th of July? It’s perfect for sipping while watching the fireworks show.

To make this drink you will need the following:

1/2 oz. of Grenadine
1 oz. Blue Curacao
1 1/2 oz. of chilled Vodka

When making this drink it is important to remember to pour the ingredients in order. First you will add your 1/2 oz or Grenadine. Next, with a spoon turned over so that the round side is up, slowly pour your Blue Curacao over the spoon into the glass. It will be approximately 1 oz. or the same width as your 1/2 or Grenadine. Finally, pour your chilled Vodka, the same way you did the Curacao, into the glass. This will be approximately 1 1/2 oz. or the same width as your Curacao. And there you have it, The 4th of July Cocktail!

It’s almost here! It’s almost here!

We love Independence Day. It’s a birthday party for our country and we celebrate in style. Fireworks are legal and available here. Everyone up and down our street has been shopping and we all anxiously anticipate sundown.

Finally dusk arrives. Cookouts wrap up and fireworks come out. All the neighbors set up chairs in our driveways for the show. For hours we watch the colors light up the sky, hear the bangs and pops, and smell the cordite.

But the tastes? Those are my domain. I love to bake, that’s no secret, but Fourth of July is an especially fun time for preparing desserts because of all the ripe, juicy berries available this time of year. Many of my desserts feature them.

Just before sundown on Independence Day I set up the kitchen island with desserts. Kids and adults alike are in and out of the house all night long. Some of these will be offered this year:

1.) Patriotic Pavlova

2.) Strawberry Shortcake, Nacho Style

Felicity Huffman's What The Flicka - 8 Delicious Fourth of July Desserts

3.) S’More and Strawberry Skewers

Felicity Huffman's What The Flicka - 8 Delicious Fourth of July Desserts

4.) Peanut Butter and Jelly Dessert Pizza

Felicity Huffman's What The Flicka - 8 Delicious Fourth of July Desserts

5.) Firecracker Red White and Blue Cake

Felicity Huffman's What The Flicka - 8 Delicious Fourth of July Desserts

6.) White Chocolate Peppermint Cake

7.) Butterfingers Brownies

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8.) Ice Cream Sandwich Cake

Felicity Huffman's What The Flicka - 8 Delicious Fourth of July Desserts

Wishing all of you a happy 4th of July! Enjoy this special 4th-themed picture gallery of awkward family photos. We hope you’re having as much fun today as these lovely, patriotic people are! (And that you’re dressed just as awesome)

The best part about summer is that your kids’ bedtimes happen while it’s still light out, letting you kick back on the porch with a drink in your hand while you watch the sunset.

That is, until someone decides to get up to ask you for a glass of water and your moment is over. Oh well… if the cocktail is good enough, it’s all worth it! Here are our 5 favorite summer cocktails to keep you going!

Blue Hawaiian With Coconut Rum Soaked Pineapple

Ingredients
1 fresh pineapple, cut into bite sized pieces
16 ounces of coconut rum
Bottle of Blue Curacao
Larger can of DOLE pineapple juice
Coconut Rum, that is now infused with pineapple
Ice
Pitcher

Directions

After cutting up your fresh pineapple, place the pieces into a large bowl and pour 16 ounces of coconut rum over top. Seal bowl with either a lid or foil and refrigerate as long as possible; preferably overnight. Keep this in mind—the longer it soaks, the more rum-soaked the pineapple becomes :) The next day, just before your gathering, strain pineapple over a container and reserve the rum. You will need it!

Now this recipe will be done to taste, as you may not have the same amount of coconut rum left that I had. So, in a chilled pitcher, add ice, coconut rum, pineapple juice, and blue curacao. It will be very similar to a Blue Hawaiian, but again, made to taste. If you’d prefer a frozen drink, simply add all ingredients to a blender and pulse until slushy.

Next, impress your guests by presenting them with the coconut rum soaked pineapple as an appetizer or dessert, and the cocktail you have made from infusing coconut rum with pineapple. I guarantee they will be singing songs of praise to you. And if they don’t? You probably need to consider getting new friends ;)

Pineapple Mimosa

Liven up brunch with a refreshing mix on a classic.

Ingredients
1/4 cup DOLE Pineapple Juice, chilled
1/4 cup pink sanding sugar
1 bottle (750-ml) sparkling apple cider or champagne
1/4 cup orange juice

Directions
Step 1: Dip rims of champagne flutes or other glasses in water. Dip again into sanding sugar.
Step 2: Divide sparkling cider (or champagne), pineapple juice and orange juice between 4 glasses.

Felicity Huffman's What The Flicka - Pineapple Mojito
(via)

Pineapple Mojito

Ingredients

4 oz pineapple rum*
4 oz DOLE pineapple juice
8 lime wedges
20+ pineapple mint or regular mint leaves
2 oz mojito mix
club soda

Directions
Lightly muddle lime wedges and pineapple mint leaves in 2 hurricane glasses (because they’re fancy) and fill with ice. In a cocktail shaker, shake rum, pineapple juice and mojito mix with ice and strain into glasses. Top with a couple of splashes of club soda, add a straw and gently stir. Garnish with a lime wedge, pineapple chunk, or mint leaf.

White Sangria

This lightly sweet, fruity punch makes white wine pretty for the party.

Ingredients
8 cups DOLE Pineapple Juice, chilled
2 cups fruity white wine, chilled
1/4 cup orange-flavored liqueur
1/4 cup sugar
1 orange, thinly sliced
1 lime, thinly sliced
2 cups DOLE frozen sliced strawberries, partially thawed
ice cubes (as needed)

Directions
Combine all ingredients except ice in punch bowl or pitcher. Serve over ice.

Piña Colada
Experience paradise with this perfect poolside companion.

Ingredients
1/2 cup DOLE Pineapple Juice
1/4 cup cream of coconut
2 cups of crushed ice
3 oz rum

Directions
Step 1: Combine pineapple juice, rum, coconut and ice in blender. Cover; blend until smooth.
Step 2: Garnish with pineapple leaf and pineapple slice, if desired.

* Brought to you by Dole.
For more delicious ways to incorporate pineapple juice into your recipes as well as summer party tips and more, visit Dole.com/Sunshine.

Get ready for 4th of July with this super easy (don’t let the rubber gloves fool you) super delicious jalapeño popper recipe! Because the calories don’t count on Independence Day! 

Ingredients

24 small jalapeño chilis
1 (8 oz.) package cream cheese, softened
1 cup grated Cheddar (4 oz.)
1 cup all-purpose flour
2 large eggs, beaten
1 cup plain bread crumbs
Salt and pepper

Directions

Wearing rubber gloves, cut jalapeños in half lengthwise with a paring knife and remove seeds. Leave stems intact.
In a large bowl, combine cream cheese, Cheddar and cilantro, and mix well. Fill half of jalapeños generously with cheese mixture; top each stuffed chili half with an empty chili half.
Warm 2 inches of oil in a large skillet over mediumhigh heat until it reaches 375°F.
Arrange 3 bowls on a counter. Place flour in one, eggs in another and bread crumbs in third. One at a time, dip chilis in flour, then eggs, letting excess drip off. Roll each chili in bread crumbs to coat. (Chilis can be made several hours ahead up to this point. Cover and refrigerate.)
Fry a few peppers at a time in hot oil until golden brown, 3 to 5 minutes. Drain on paper towels. Return oil to 375°F before beginning next batch. Serve warm.

Originally posted at MyRecipes