Last week, we celebrated the upcoming July 4th holiday with eight handmade crafts to decorate your home for the occasion. This week, I thought I’d round up edible handmades to inspire you for your BBQ, cookout or Independence Day party menu.
For the past few weeks, Iíve been traveling in Australia. I’ve had a blast, but there is one thing they donít have that I canít wait to get home for: fireworks! (Okay, they probably do have fireworks but hang with me here.) Being home for the 4th of July has always been important to me, because the more I travel the more proud I am to be from where I am and to celebrate my freedoms ó both as a woman and as a regular Ďol citizen. We should all feel pretty proud knowing we live in a land of freedom and beauty, though thatís often difficult with all the destruction and pain that goes along with it, especially in the last ten years. But for better or worse, thatís why we have holidays like the 4th, so we can take pause to celebrate the birth of our awesome nation.
Tripe Berry Crisp
- 1 1/2 cups fresh blackberries
- 1 1/2 cups fresh raspberries
- 1 1/2 cups fresh blueberries
- 4 tablespoons white sugar
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 1/2 cups packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups butter
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
- In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9×13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
- Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Corn Chip Bites
- 3/4 cup fresh salsa
- 24 blue corn tortilla chips
- 1/4 cup finely crumbled cotija cheese
- Drain any excess liquid from salsa. Top chips with the salsa and sprinkle each with cheese. Serve immediately.