Jersey Girl, Texan Heart: 5 Patriotic Recipes
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5 Patriotic Recipes

4:00 AM

Let me start this post off by saying this is picture and content OVERLOAD.  I’m really sorry, but these are a bunch of my 4th of July recipes that I jam packed into one post, there's two more from yesterday and one tomorrow.  Each dessert will have its own recipe underneath it’s pictures.  I figured it would be easier to separate them that way, rather than adding all of the recipes at the end and just confusing everyone, including myself.  To keep it simple each two pictures will have the recipe for all of them.  There’s quite a few recipes here so please bare with me with this post!  I wanted to test out some recipes for when I go to upstate NY with boyfriend and his family because apparently 4th of July is the biggest event up there for them.  I also want to apologize in advance because I didn’t take pictures while baking since SO much was going on, so I don’t have tutorials, just the recipes.

RECIPE ONE:  Sheet Flag Cake

To be honest, I’m not a huge fan of cake.  I am extremely particular when it comes to cake, unless it’s ice cream cake, as long as it has caramel crunchies in the middle it’s fine.  This cake was a little dry, at least for my taste but like I said I’m really picky.  I decided to switch it up a bit from the picture I saw and I cut it in half and put some yellow (for our troops) cream cheese frosting in between the layers.  Below are the ingredients and recipe:

For a 13X9 baking pan-but I doubled the amounts from the original recipe so I had some extra for cake pops
  • 4 cups flour
  • 2 cups sugar (I use less sugar than most, I would suggest 2.5 or 2 2/3 cups)
  • 6 teaspoons baking powder
  • 2 teaspoons salt
  • 1 cup butter
  • 2 cups milk
  • 4 teaspoons vanilla
  • 4 eggs

  1. Preheat to 350.
  2. Mix all of the dry ingredients (flour, sugar, baking powder, salt) in a large bowl.
  3. Add butter, milk, and vanilla,
  4. After beating for 2 minutes add eggs and beat for another 30 seconds more.
  5. Bake for 35 minutes and voila you are finished!
  6. Once the cake cools cut it in half (I used an old fashioned way of “cutting” it with dental floss, it slips right through).  Add the cream cheese frosting to the middle.  Once you are finished add the cool whip topping, I think for next time I might put more and put some on the sides as well.  Then decorate with blueberries and strawberries for the festive American flag!

RECIPE TWO:  Cake Pops

  • Vanilla Cake/Cupcakes
  • About 1 package Cream Cheese (softened)
  • Candy Melts

  1. So, I cut off a little bit of the cake from above.  When I was splitting the layers I took the middle one and used it for cake pops.  Which is also why I baked double what the recipe called for.  You can either take a look at that recipe or you can make a vanilla cake/cupcake recipe of your own for cake pops.
  2. Once the cake cools take it and break it up into pieces.  After you are done doing that I would take about one package of cream cheese and mix it with the cake.  Now I say about because I didn’t actually measure it I just kind of threw it in with the cake and hoped that it came out ok.  Mix on medium for about 2 minutes.
  3. Once this is finished you should have something of a playdoh texture.  This is when you start the fun part.
  4. Mold all of your cake pop balls.  Once you are done melt some candy melts.  Dip the lollipop stick in the candy melts and stick it into the cake ball.  Let this fully harden.  Once it does dip it in the candy melt and make sure you don’t face it up right, right away.  Hold it for a little bit so that none of the chocolate melt drips down the lollipop stick.  Then just let them all dry while standing in Styrofoam or a cake pop stand.
  5. You can also see that I put different color sprinkles on mine.


This was probably my least favorite when it came to taste.  I’m not sure why because I usually like fudge, maybe it’s because at that point I had already made a few things so I just didn’t even want to taste test anything haha!  This original recipe I got from here.

  • 2 ½ cups sugar
  • ½ cup butter
  • 5 oz evaporated milk
  • 2 cups marshmallow crème
  • 8 oz white chocolate chips
  • Red and blue food coloring

  1. For thinner fudge use an 8X8 inch baking dish.  For thicker fudge use 8X5 inch.
  2. Line a baking dish with foil and set aside.
  3. In a large pot, combine the sugar, butter, and evaporated milk.  Cook over medium heat, stirring frequently.  When it comes to a boil, stir constantly for 5 minutes.  Add in marshmallow crème and the white chocolate chips.  Stir until smooth.
  4. Divid the mixture into 3 bowls.  Tint one red, one blue, and keep the third white.  Our the red fudge into a prepared baking dish, followed by the white, then the blue.  Use a knife to drag through the mixture, combining to form the marbled effect.  Let cool completely before cutting.

SEE CAKE POPS RECIPE ABOVE FOR THIS ONE TOO!  These were yellow with pink and blue sprinkles for the little kiddies of our troops, hence the yellow.

RECIPE FIVE:  Jello Mason Jars

This is pretty self explanatory.  I just took red and blue colored Jello, added some fruits (strawberries and blueberries) to it let the blue jello sit overnight then added the red the next day and once that cooled I added cool whip.  That’s really all it is.  Extremely easy recipe if you ask me!

I hope these spark some interest for all of you who aren’t sure what to make for 4th of July.  I love the creative behind all of these Patriotic desserts.  Also, don’t forget to take a look at the Patriotic Trifle I made for Memorial Day here.


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