Check-in on GetGlue
 

4th of July Party with Tracy Metro


























Tracy's Tip #1: Stay away from foods that won't hold up in the heat.

What are some good things to serve for an outdoor 4th of July party?
Think simple. You're up against the heat, so Tracy suggests not serving a lot of things that won't hold up in extreme temps. You also don't want to worry about things spoiling out in the sun, so try to stay away from mayonnaise based salads, dairy, and anything that might not taste good after a couple of hours in the heat.

Here are some of Tracy's examples of foods you could serve at your 4th of July party: 
  • A hot dog bar:
    Variety of dogs– beef, chicken, tofu, and a variety of toppings to choose from, such as sauerkraut, shredded cheese, onions, chili, jalapeños, tomatoes, pickles, etc.

  • Tater tots:
    Fun for the kids, easy to make, and don't get soggy like fries sometimes do.

  • Baked beans

  • Corn on the cob

  • Salsa and guacamole with colored chips

Examples of the kinds of desserts you can serve: 

Red, White and Blue Layered Flag Cake Star-Spangled Fruit Compote
Celebrate with a show-stopper cake!

Ingredients:

Red Cake Layers
  • 1 box Betty Crocker® SuperMoist® white cake mix
  • 1 pint (2 cups) strawberries, stems removed, puréed in blender or food processor to about 1¼ cups
  • ⅓ cup vegetable oil
  • 3 egg whites
  • 1 teaspoon red paste food color

Blue Cake Layer
  • ½ box Betty Crocker® SuperMoist® white cake mix (about 1 ⅔ cups dry mix)
  • ½ cup blueberries, pureed in blender or food processor
  • 3 tablespoons vegetable oil
  • 2 whole eggs
  • ½ teaspoon blue paste food color
  • 3 tablespoons Betty Crocker® white star-shaped candy sprinkles or nonpareils

White Cake Layer
  • ½ box Betty Crocker® SuperMoist® white cake mix (about 1 ⅔ cups dry mix)
  • ½ cup water
  • 2 tablespoons vegetable oil
  • 2 egg whites

Frosting and Sprinkles

3 containers Betty Crocker® Whipped fluffy white frosting

Betty Crocker® red, white, and blue sprinkles, as desired


Directions:

  1. To make red cake layers: Heat oven to 350° F. Grease or spray two 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat red cake layer ingredients with electric mixer on low speed for 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layers by trimming off rounded tops. Cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze 1 thin layer and the layer that was cut out of; save for another use.

  2. To make blue cake layer: Heat oven to 350° F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat all blue cake layer ingredients except sprinkles with electric mixer on low speed for 30 seconds, then on high speed about 2 minutes or until smooth. Fold sprinkles into batter. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Do not cut in half horizontally. Cut small round out of center, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use.

  3. To make white cake layer: Heat oven to 350° F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat white cake layer ingredients with electric mixer on high speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Cut layer in half horizontally to make 2 thin white layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze the layer that was cut out of; save for another use.

  4. To assemble cake: Place 1 red cake layer on cake stand or serving platter; spread ⅓ cup frosting on top. Top with 1 white cake layer; spread ⅓ cup frosting on top. Top with second red cake layer; spread ⅓ cup frosting on top. Gently top with blue layer. Carefully spread thin layer of frosting on cut edge inside of blue cake layer. Gently insert white 4-inch cake round; top with frosting and then red 4-inch cake round; press slightly. Frost side and top of cake using remaining frosting. Top with sprinkles. Store loosely covered in refrigerator.


Expert Tips:


  • You must use paste food color to achieve the bright red and blue colors. If you use liquid or gel food color, your cake color will be pastel.

  • Find paste food color at large craft stores.

  • Don't have a 4-inch round biscuit cutter? Cut out a 4-inch circle of cooking parchment paper and use it as a pattern.

  • To easily cut cake layer horizontally to make 2 thin layers, mark side of cake with toothpicks and cut with long, thin serrated knife.


http://www.bettycrocker.com/recipes/red-white-and-blue-layered-flag-cake/9aaef2a0-b01d-4cb8-9bab-c0d0451a1065
 


Red, White and Blue Trifle
Blogger Deborah Harroun of Taste and Tell shares a festive trifle recipe. Learn to make this recipe with our how-to article.

Ingredients:
  • 1 box Betty Crocker® SuperMoist® white cake mix
  • 1¼ cups buttermilk
  • ⅓ cup vegetable oil
  • 3 eggs
  • 1 tablespoon unsweetened baking cocoa
  • 1 tablespoon red liquid food color
  • 1 teaspoon blue liquid food color
  • 2 packages (8 oz each) cream cheese, softened
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • 1½ cups whipping cream
  • 1 cup sliced strawberries
  • ¼ cup blueberries


Directions:
  1. Heat oven to 325° F. Spray two 8-inch square (2-quart) glass baking dishes with cooking spray.

  2. In large bowl, beat cake mix, buttermilk, oil, eggs, and cocoa with electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes.

  3. Divide batter between 2 bowls. Add red food color to one bowl and mix well. Pour into one of the baking dishes. Add blue food color to other bowl and mix well. Pour into other baking dish. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in baking dishes, about 1 hour.

  4. In large bowl, mix cream cheese, ½ cup of the sugar and the vanilla until smooth. In another large bowl, beat whipping cream and remaining ¼ cup sugar until stiff peaks form. Mix ½ cup of the whipped cream into cream cheese mixture. Gently fold in another 1½ cups of the whipped cream. Set aside.

  5. Cut cakes into 1-inch squares.

  6. Put half of blue cake cubes in bottom of trifle bowl. Add ⅓ of the cream cheese mixture on top. Add half of the red cake cubes, followed by another ⅓ of the cream cheese mixture. Top with remaining blue cake cubes, then remaining cream cheese mixture. Reserve remaining red cake for another use. Add remaining whipped cream to top of trifle. Garnish with strawberries and blueberries.


Expert Tips:
  • Keep trifle refrigerated until ready to eat. 
  • Cover and refrigerate any remaining trifle.
  • If serving for a dinner party or a smaller group, serve in individual trifle dishes.


http://www.bettycrocker.com/recipes/red-white-and-blue-trifle/c9157d4f-d245-4467-b148-82dd38920222
 

"Potato Salad with Scallions and Dill" from Womansday.com
No-Mayo Potato Salad– for the adults!  This flavorful, herb-flecked potato salad doesn't use any mayo, so everyone (vegetarians, vegans, and meat-eaters alike) can enjoy it.
Yields: 8 servings (cost per serving: $0.38)
Total Time: 25 min

Ingredients:
  • 2½ pound(s) (about 30) small new potatoes 
  • Kosher salt 
  • Pepper 
  • ¼ cup(s) olive oil 
  • 2 tablespoon(s) white wine vinegar 
  • 2 tablespoon(s) prepared horseradish 
  • 2 scallions, thinly sliced 
  • ½ cup(s) fresh dill sprigs 
  • ½ cup(s) fresh flat-leaf parsley, roughly chopped (optional) 


Directions:
  1. Place potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut potatoes in half (or quarter if large).

  2. Meanwhile, in a large bowl, whisk together oil, vinegar, horseradish, ¼ teaspoon salt, and ½ teaspoon pepper. Add potatoes to bowl and toss to coat. Fold in scallions, dill, and parsley (if using).


Make-Ahead Tip: Prepare without the scallions, dill, and parsley and refrigerate for up to 1 day. Fold in the scallions and herbs before serving.

 

Tracy's Tip #2: Send guests home with leftovers in aluminum tins with lids.
  • Pick up chafing dish racks and chafing fuel to help keep food nice and hot while waiting for your guests to arrive. 

  • Choose aluminum pans with lids to make transporting food and storing barbecue leftovers even easier.  

  • No need to clean up, just toss when you're done and save plenty of time. 


For more with lifestylist Tracy Metro, visit domesticcircus.com and follow her on Twitter @TracyMetro.


Get more great crafts and recipes from "Home & Family" on Pinterest at http://pinterest.com/hallmarkchannel.


Return to episode guide >>


 

 

April 2014
Next month >>
1
10:00 AM
12:00 PM
2
10:00 AM
12:00 PM
3
10:00 AM
12:00 PM
4
10:00 AM
12:00 PM
5
6
7
10:00 AM
12:00 PM
8
10:00 AM
12:00 PM
9
10:00 AM
12:00 PM
10
10:00 AM
12:00 PM
11
10:00 AM
12:00 PM
12
13
14
10:00 AM
12:00 PM
15
10:00 AM
12:00 PM
16
10:00 AM
12:00 PM
17
10:00 AM
12:00 PM
18
10:00 AM
12:00 PM
19
20
21
10:00 AM
12:00 PM
22
10:00 AM
12:00 PM
23
10:00 AM
12:00 PM
24
10:00 AM
12:00 PM
25
10:00 AM
12:00 PM
26
27
28
10:00 AM
12:00 PM
29
10:00 AM
12:00 PM
30
10:00 AM
12:00 PM
May 2014
<< Previous month
1
10:00 AM
12:00 PM
2
10:00 AM
12:00 PM
3
4
5
10:00 AM
12:00 PM
6
10:00 AM
12:00 PM
7
10:00 AM
12:00 PM
8
10:00 AM
12:00 PM
9
10:00 AM
12:00 PM
10
11
12
10:00 AM
12:00 PM
13
10:00 AM
12:00 PM
14
10:00 AM
12:00 PM
15
10:00 AM
12:00 PM
16
10:00 AM
12:00 PM
17
18
19
10:00 AM
12:00 PM
20
10:00 AM
12:00 PM
21
10:00 AM
12:00 PM
22
10:00 AM
12:00 PM
23
10:00 AM
12:00 PM
24
25
26
10:00 AM
12:00 PM
27
10:00 AM
12:00 PM
28
10:00 AM
12:00 PM
29
10:00 AM
12:00 PM
30
10:00 AM
12:00 PM
31
copyright © 2014 Crown Media, all rights reserved.