4th of July Cupcake Flag

4th of July Cupcake Flag (From Baking Bites)

Pretzel Sparklers

Pretzel Sparklers (from Renee)
16 squares (1 oz. each) white baking chocolate
2 pkg. (10 oz. each) pretzel rods (thick pretzel sticks)
red, white, and blue colored candy stars or sprinkles (usually found in the baking supplies section)
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Place chocolate in a microwave-safe bowl; heat for about 30 seconds at a time, stirring occasionally, adding additional 30 second intervals until chocolate is melted. Dip each pretzel rod about halfway into chocolate so that chocolate is covering half of the pretzel stick with the other half “uncovered”. Sprinkle chocolate covered half of pretzel with stars, colored sugar, or whatever small candy pieces you have. Place on waxed paper to dry.

Red,White, and Blue Cookies

Red, White, and Blue Cookies(from Betty Crocker)
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1 cup granulated sugar
1 cup butter or margarine, softened
1/2 teaspoon almond extract
1 egg
2 1/4 cups all-purpose flour
2 tablespoons red colored sugar
s2 tablespoons blue colored sugars~
1.Beat granulated sugar, butter, almond extract and egg in large bowl with electric mixer on medium speed 2 minutes. Stir in flour.
2.Divide dough in half; cover half and set aside. Place remaining half on waxed paper or plastic wrap; press into 8-inch square. Sprinkle with 1 tablespoon each of the red sugar and blue sugar. Using waxed paper to lift, roll up dough. Repeat with remaining dough and colored sugars. Wrap rolls in plastic wrap and refrigerate about 1 hour or until firm.
3.Heat oven to 375ºF. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet.4.Bake 6 to 8 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to wire rack.

Rocket Pops

Rocket Pops(from Kraft Foods)
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1 pkg. (4-serving size) JELL-O Brand Cherry Flavor Gelatin
1 cup sugar, divided
2 cups boiling water, divided
Ice cubes
2 cups cold water, divided
1 pkg. (4-serving size) JELL-O Brand Berry Blue Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
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Combine dry cherry gelatin mix and 1/2 cup of the sugar in medium bowl. Add 1 cup of the boiling water; stir at least 2 min. until gelatin is completely dissolved. Add enough ice cubes to 1 cup of the cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Pour evenly into 16 (5-oz.) paper or plastic cups, adding about 1/4 cup of the gelatin to each cup. Freeze 1 hour.Meanwhile, combine dry blue gelatin mix and remaining 1/2 cup sugar in medium bowl. Add remaining 1 cup boiling water; stir at least 2 min. until gelatin is completely dissolved. Add enough ice cubes to remaining 1 cup cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 1 hour.Spoon about 3 Tbsp. of the whipped topping over red gelatin in each cup; top evenly with blue gelatin, adding about 1/4 cup of the gelatin to each cup. Freeze 1 hour or until almost firm. Insert wooden pop stick or plastic spoon into center of each cup for handle. Freeze an additional 4 hours or overnight. To remove pops from cups, place bottoms of cups under warm running water for 15 sec. Press firmly on bottoms of cups to release pops. (Do not twist or pull pop sticks.) Store leftover pops in freezer.

Grand Old Flag Cheese Spread

Grand Old Flag Cheese Spread (From Krafts Foods website and Mique)

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1 pkg. (8 oz.) Cream Cheese, softened

1/4 cup Mexican Style Shredded Cheddar Jack Cheese

2 Tbsp. sliced pitted ripe olives

1/4 cup Salsa RITZ Crackers

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PLACE cream cheese between 2 sheets of wax paper. Roll out to 6x4-inch rectangle with rolling pin. Remove top sheet of wax paper; coat top and sides of cream cheese with shredded cheese. Invert onto serving plate. Remove wax paper. ARRANGE 3 rows of olives in top left corner of cream cheese rectangle for the "stars" of the "flag." Make 4 (1/4-inch-deep) rows, using rounded end of 1/4-tsp. measuring spoon for the "flag's stripes," leaving a 1/4-inch-wide space between the rows. Fill rows with salsa. Serve immediately or cover and refrigerate until ready to serve. SERVE as a spread with crackers.