Get Cooking Forget the Tie: Celebrate Dad with a Fabulous Feast! by Michelle Ann Anderson

Get Cooking Fourth of July Festivities Always Call for Food by Michelle Ann Anderson There’s one thing true about most Americans - we love to celebrate. Those Independence Day celebrations wouldn’t be complete without festive treats to eat. Here are some tasty concoctions the kids will love to help prepare…and eat! Patriot Cupcakes Red, white and blueberry goodness in a fun little cupcake! Ingredients: • 1 box strawberry cake mix • 1/8 cup red food coloring • 1 container prepared white frosting • Blueberries for garnish • Flag picks for garnish Directions: Step 1:  Make Cupcakes Mix cake batter according to package instructions, substituting 1/8 cup of red food coloring for 1/8 cup of the water. Bake into cupcakes. Cool to room temperature. Step 2:  Frost and Decorate Cupcakes Spread desired amount of frosting onto each cupcake; decorate with blueberries and flag picks.  Enjoy! Cook’s Note: for extra fun, we like to bake these in flag and star decorated cupcake liners. Rocket Pops These fun treats are much lower in sugar than their store bought counterparts, but the kids won’t miss it…neither will the grownups! Ingredients: • 3 cups strawberry yogurt • 1 1/2 cups milk • 3 cups vanilla yogurt • 3 cups blueberry yogurt Directions: Step 1:  Mix Yogurt Mix together the strawberry yogurt with 1/2 cup milk in a small pitcher; set aside. Mix together the vanilla yogurt with 1/2 cup milk in a small pitcher; set aside. Mix together the blueberry yogurt with remaining 1/2 cup milk in a small pitcher; set aside. Step 2:  Assemble Rocket Pops Divide strawberry yogurt between 6 plastic champagne flutes (about 6 ounces). Using a funnel will help to keep the yogurt from getting on the sides of the glasses. Place in the freezer until nearly firm.  Divide the vanilla yogurt between the champagne flutes. Cover with a piece of foil; wrap a rubber band around to secure. Poke a wooden craft stick through the foil in the center of each champagne flute; freeze as before. Finish with a layer of blueberry yogurt and freeze until solid, about 5 hours. Step 3: Unmold & Serve Remove rubber band and foil from each champagne flute. Run hot water around the outside of each glass; invert and gently pull to remove from mold. Enjoy! Star Spangled Fruit Kebobs with Dipping Sauce Cool and juicy fruit is even more fun to eat when paired with a sweet dipping sauce! Ingredients: • 1 cup whipping cream • 1 (8-ounce) package cream cheese, softened • 1 cup powdered sugar • 1 teaspoon vanilla extract • 1 lemon, zested and juiced • 1/4 cup loosely packed mint leaves, minced • Milk, as needed • Watermelon cut into 1/2 inch thick slices • blueberries or blackberries • bananas • 2 teaspoons lemon juice • sprigs of mint for garnish Directions: Step 1: Make Dipping Sauce Beat whipping cream in a medium bowl until stiff; set aside. Beat cream cheese in another medium bowl until fluffy; beat in the powdered sugar, vanilla, lemon zest and juice and mint leaves. Fold the whipped cream into the cream cheese mixture. Add milk, as needed, to reach desired thickness.  Cover and refrigerate until use. Step 2: Make Watermelon Stars Cut watermelon into star shapes using a 2 inch star shape cookie cutter. Step 3: Cut Bananas Peel bananas; cut into 1 1/2 inch thick slices on the bias. Place in a non-reactive bowl of cool water with lemon juice. Step 4: Assemble Kebobs Skewer fruit onto wooden picks in this order: watermelon, banana then berries, until pick is full. Step 5: Garnish and Serve Place bowl of dipping sauce on a large platter and arrange skewers. Garnish as desired with sprigs of mint and serve. Besides her two favorite jobs of wife and mom, Michelle Ann Anderson is also a freelance writer, enjoys public speaking, writing cookbooks and sharing her love of food with those around her.