4th of July Picnic

When we have family gatherings or when friends come over for a get-together type of event,  if it is a pot luck style, I sometimes cook the meal, and then I ask other people to bring dessert.  I don’t usually bake, in all honesty, it is not my forté.  But once in a while I get the itch to try something new.  Sometimes I use a recipe and frequently, I change it around to make it my own.  What’s the fun in always playing by the rules, right?

For the 4th of July weekend, our family went on a picnic.  this was a pot luck deal so I decided to bring a patriotic type of dessert and a zucchini & Squash Vegetable Salad to go along with the typical hamburgers & hot dogs menu.

We invited some friends from Spain who brought a Spanish tortilla and other some delicious food items, which by the way, we devoured in no time.  And of course, what picnic is complete without watermelon and chips?  Had to have those!

A Patriotic Trifle Cake

INGREDIENTS
  • 2 loafs of Angel Food or Pound Cake
  • 2 8 oz Package Cream Cheese softened
  • 1/2 Cup Brown Sugar
  • 1 can of evaporated milk
  • 1 Quart Strawberries Fresh
  • 1 Quart blackberries Fresh
  • 2 tablespoons of lime juice
  • 1 tablespoon vanilla

DIRECTIONS

Cut cake into cubes and place in a glass dish or clear glass trifle dish. In a medium bowl, cream the sugar and cream cheese, evaporated milk, lime juice, and the vanilla until creamy/fluffy. Spread the sweetened cream cheese over cake.  And then spread berries on top of mixture.

Yum!

Here is the recipe for the Zucchini & Squash Vegetable Salad:

You can substitute brand names for ones you like

INGREDIENTS

  • 4-5 zucchinis fresh
  • 4-5 Squash fresh
  • 1/4 cup of capers
  • 1/3 cup of Sicilian Vinaigrette Dressing
  • 1 tablespoon of dried or fresh basil
  • a pinch of salt and pepper
  • 1 tablespoons of minced garlic

The colors and herbs make this a great dish!

DIRECTIONS

Cut vegetables in rounds or cubes and place in a glass dish/bowl. In a medium bowl, mix the sicilian vinaigrette, capers, basil, minced garlic, and the salt and pepper. Mix well and then pour the dressing over the vegetables, mixing well with a large spoon.  Place in microwave for 3-4 minutes.  Serve at a medium-warm temperature.

June and July are great months to try new zucchini and squash recipes

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