+the scene

5 Can't-Miss 4th of July Recipes!

Written by Amanda Baltazar. Published: July 02 2015


Fireworks, sparklers, and BBQs, OH MY!


Fourth of July is coming up soon, and if you’re still looking for some quick and easy holiday-themed recipes to bring or serve at your annual Independence Day bash,  I’ve got you covered!


Here are my 5 favorite Fourth of July recipes to bring out the American spirit in everyone!






4 ½ pounds fresh red currants

3 cups sugar

6 ¾ teaspoons flavored gelatin

3 ½ cups whole milk

1 cup heavy cream

¾ cup sugar

1 ½ poulds fresh blueberries

2 ounces fresh currants



1. Put currants and sugar in a saucepan and bring it to a boil. Bring it down to a simmer and cook the currants until soft for about 10 mins.

2. Put 1/3 cup cold water into a bowl and sprinkle in gelatin. Leave for 5 minutes and then add currant mixture; stir until gelatin has dissolved.

3. Pour the mixture into a sieve, pressing the liquid into a bowl and set it in ice-water. Remove from water bath and let it sit, stirring occasionally until cool but not set. Pour 3-4 tablespoons of the currant gelatin into twelve 8-10 ounce glasses; set aside the rest of the gelatin. Refidgerate glasses until gelatin is set (about 1 hour).

4. Meanwhile, put 1/3 cup cold water into a small bowl, sprinkle with gelatin and let it sit for 5 mins.

5. Put milk, cream, and sugar into a medium saucepan and bring to a boil Reduce to a simmer and add gelatin mixture, and stir until gelatin ahs dissolved (about 5 mins). Repeat step 3 and pour mixture over the currant gelatin.

6. After the second layer of gelatin has set pour another layer of currant over and let it set. Repeat this with another layer of the white gelatin.

7. Serve chilled with fresh blueberries on top.






1 1/4 pounds ground sirloin

2 tablespoons dill pickle relish

2 tablespoons steak sauce

1 tablespoon grill seasoning

1 teaspoon sweet paprika

10 soft dinner rolls, split

2 cups chopped iceberg lettuce

1 small yellow skinned onion, finely chopped

Special Sauce:

1/2 cup ranch dressing

1/2 cup ketchup

1 teaspoon coarsely ground black pepper



1. Preheat grill.

2. Mix meat, dill pickle relish, steak sauce, grill seasoning and sweet paprika in a bowl.

3. Divide the meat in half and divide each half into five pieces.

4. Roll the meat into balls and then squish them into small, thin patties (3 inches across).

5. Place patties on the grill and cook each side for 2-3 minutes or until desired cooking.

6. Serve on dinner rolls with chopped lettuce, special sauce, and/or any other desired toppings.







Red candy melts

Blue Candy melts

Patriotic star sprinkles



1. Cover baking pan with foil and spread out popcorn.

2. Melt ¾ cup of red candy melts into a microwave safe bowl. Repeat with blue candy melts.

3. Once melted, scoop each soft chocolate melts into their own ziplock bag. Be careful as chocolate maybe hot.

4. Cut a small hole in the corner of the plastic bag and drizzle back and forth across the popcorn. Do the same with the other colored chocolate.

5. Before the chocolate hardens, sprinkle the patriotic sprinkles over the popcorn.




2 cups ice cubes
1/3 cup blue passion fruit liqueur, such as Hpnotiq or Alize
1/4 cup fresh lime juice (about 4 limes)
2 tablespoons blue curacao liqueur
2 tablespoons white rum
2 tablespoons sugar
1 cup frozen strawberries
1 cup watermelon chunks, frozen
2 tablespoons fresh lime juice (about 2 limes)
2 tablespoons white rum
1 tablespoon sugar
1 cup ice cubes
1 cup coconut sorbet
1/4 cup rum
2 tablespoons fresh lime juice (about 2 limes)
1 cup ice cubes


1. Start making blue layer: Put 1 ½ cups of ice cubes in blender. Add passion fruit liqueur, line juice, blue curacao, rum, and sugar. Blend until slushy, add another ½ cup of ice and blend. Place in a large cup or bowl and leave it in the freezer while you continue with the recipe.

2. Red layer: rinse out blender. Add the frozen strawberries, watermelon, lime juice, rum and sugar. Blend until slushy and there are no chunks of fruit. Add more ice and continue to blend. Add some water if consistency is too thick. Move mixture into a bowl and place in the freezer.

3. White layer: rinse our blender. Add coconut sorbet, rum, and lime juice. Blend until smooth and thick. Add ice cubes and continue to blend.

4. Pour the red layer into the bottom of six 8-ounce glasses, about 1/3 cup. Gently spoon 1/3 cup of the blue layer over the red so they stay separate. Then spoon 1/3 cup of the white layer on top of the blue.


Lastly, one recipe that I will be attempting for the first time this year is an American Flag Cake!


This cake isn’t just an ordinary cake. It may look normal from the outside, but when you cut into it, there’s an American flag on the inside! And before I even attempt to try to explain how to make this, I will link you to where I found the recipe!


Supposedly it’s easier to make than it is to explain. I’m am very excited to see how this cake will turn out! 


Let us know what YOU made for your Fourth of July celebration or if you tried to make anything from our list!


(Photo via Alberto Reyes/WENN)


- Amanda Baltazar, YH Staff