RED WHITE AND BLUE STORE RECIPES

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RED, WHITE, AND BLUE SLUSHIES - HY-VEE RECIPES AND IDEAS



Red, White, and Blue Slushies - Hy-Vee Recipes and Ideas image

These quick red, white, and blue nonalcoholic patriotic slushies are easier to make than you think. Just chop up Hy-Vee We All Scream! berry pops and mix with water. For a cocktail version, skip the water and substitute with vodka.

Provided by Hy-Vee Seasons Magazine

Prep Time 25 minutes

Cook Time 25 minutes

Yield 2 16-oz. each

Number Of Ingredients 4

1 box(es) of (12-pk.) Hy-Vee We All Scream! frozen assorted berry pops
0.75 c. of water
4 Hy-Vee Select frozen coconut fruit bars
1 c. of crushed ice

Steps:

  • 1.

    Unwrap 4 blue mixed berry pops. Cut each pop into large chunks and remove sticks. Place chunks and 1/4 cup water in a blender. Cover and blend until slushy. Divide mixture between 2 (16-oz. each) glasses. Place glasses in freezer while preparing additional layers. Rinse blender. 

  • 2.

    Unwrap 4 coconut fruit bars. Cut each bar into large chunks, removing sticks. Place chunks, 1/4 cup water and ice in same blender. Cover and blend until slushy. Divide mixture between glasses to add a white layer. Return glasses to freezer. Rinse blender. 

  • 3.

    Unwrap 4 red strawberry pops (save raspberry pops for another use). Cut each pop into large chunks, removing sticks. Place chunks and remaining 1/4 cup water in same blender. Cover and blend until slushy. Divide mixture between glasses and add a red layer. Serve immediately. 

Nutrition Facts : Calories 420, FatContent 6g, SaturatedFatContent 5g, TransFatContent 0g, CholesterolContent 10mg, SodiumContent 100mg, CarbohydrateContent 84g, FiberContent 0g, SugarContent 64g, ProteinContent 8g

RED, WHITE & BLUEBERRY PIE - RECIPES | PAMPERED CHEF US SITE



Red, White & Blueberry Pie - Recipes | Pampered Chef US Site image

Provided by PAMPEREDCHEF.COM

Yield 8 servings

Number Of Ingredients 8

1/2 package (15 ounces) refrigerated pie crusts (1 crust)
1 quart fresh strawberries, divided
4 squares (1 ounce each) white chocolate for baking
1 package (8 ounces) reduced-fat cream cheese (Neufchatêl), softened
3/4 cup cold milk
1 package (3.3 ounces) white chocolate instant pudding and pie filling
1 1/2 cups fresh blueberries
1 cup thawed, frozen light whipped topping

Steps:

  • Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to an 11 1/2-inch circle using Baker's Roller®. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.Rinse strawberries and pat dry on paper towels. Select eight uniformly sized strawberries for dipping; cut in half through stem ends using Paring Knife. Set aside. Hull and slice remaining strawberries using Egg Slicer Plus®.Melt white chocolate in Small Micro-Cooker®, uncovered, on HIGH 1 minute, stirring every 10 seconds, until chocolate is melted and smooth. Do not overheat. Dip strawberry halves in melted chocolate; place on a sheet of Parchment Paper, cut side down. Refrigerate 15 minutes or until set.Using Skinny Scraper, scrape remaining melted chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust.Beat cream cheese in Classic Batter Bowl with Stainless Whisk until smooth. Gradually whisk in milk until well blended. Add pudding mix; whisk until mixture begins to thicken. Spread mixture evenly over strawberries using Classic Scraper.Arrange blueberries evenly over top of pie filling. Attach open star tip to Easy Accent® Decorator and fill with whipped topping. Pipe topping evenly around edge of pie. Place dipped strawberry halves on whipped topping border. Refrigerate until ready to serve. Cut into wedges using Nylon Slice 'N Serve®. 

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