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Pinterest-Natalie Dobina, itsybitsyfoodies.com
Red, white and blue strawberries are a simple and festive way to celebrate the 4th of July.
Ingredients:
Strawberries
White chocolate chips
Blue sugar sprinkles
Instructions:
  1. Wash the strawberries and let them dry completely. (If they are still wet, the chocolate will not stick to the berries.)
  2. Melt the white chocolate in a double boiler or in the microwave, stirring it occasionally, until it is smooth and runny.
  3. Pour blue sprinkles into another bowl.
  4. Dip the strawberries in the white chocolate to cover roughly 2/3 of each berry with white chocolate.
  5. Let the excess chocolate drip back into the bowl and wipe away any globs of chocolate at the end of the berry.
  6. Then dip the strawberry into the blue sprinkles to cover roughly the bottom 1/3 of the berry with a blue stripe.
  7. Place the dipped strawberries on a baking sheet lined with waxed paper.
  8. Place the berries, uncovered, in the refrigerator to harden.
  9. Store leftover berries in the refrigerator in a sealed container. Chocolate-covered strawberries are best when eaten within 1 or 2 days of being made.
 
 
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Pinterest-Daiva Baum, giveawaybandit.com
What a wonderful dessert to have to finish off your Easter Dinner!  It can be made pretty quickly too!

Ingredients:
1 Loaf Pound Cake, thawed and cut into 1″ squares
1 1/2 Cups Sugar (divided)
2 Packages Cream Cheese (8 oz.)
3 Tbls Orange Juice
2 or 3 Pints Fresh Strawberries, sliced
4 Cups Whipped Cream

Directions:
In a bowl, toss strawberries with 1/2 Cup of Sugar. Set aside.

In a mixing bowl, beat cream cheese, orange juice, and remaining sugar until smooth.   Add 3 Cups Whipped Cream. Set aside.

In a separate bowl, add 1 Cup of the strawberries you tossed with sugar. I like to smash these to drizzle over the pound cake. Set these aside for now.

In a trifle dish (or a large pretty clear dish) , place half of the Pound Cake in the bottom.   Drizzle half of the smashed strawberries over the pound cake. Cover with half of the Cream Cheese mixture and half of the strawberries. Repeat layers.

End layers with strawberries, You may want to buy an extra pint to add fresh strawberries to the top and I end with a cup of whipped cream on top in the middle with a few strawberries neatly arranged on top.

 
 
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I saw this on pinterest and can't wait to try! 

Ingredients:
Two cups Dannon Oikos greek yogurt (blue cup) honey flavor
one carton fresh blueberries.
Toothpicks
Plastic baggies

Directions:
  • Stick a berry with a toothpick and dip/swirl in the yogurt cup
  • Use a second tooth pick to push it off onto a cookie sheet.
  • Do all of them and place in the freezer.
  • After an hour you can pop them off the cookie sheet and into a plastic baggie.
  • Should get 3 sandwich bags full :)
Recipe Source: Adventures of a Fuffimama

 
 
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This is a picture of my sister, Linda Collier's peach cobbler.  She and my sister Sondra all learned how to make this easy peach cobbler from our mom.  You won't find a tastier or easier way to make cobbler. 
Ingredients:
1 cup of granulated sugar
1 cup of milk
1 cup of self rising flour
1 small can of sliced peaches
1/2 stick of butter

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Directions:
Preheat oven to 350 degrees
Melt Butter in small baking dish
Combine sugar, milk and flour
Pour mixture over the butter
Pour peaches including their canning syrup over the top and spread evenly
Bake 350 degrees for 45 minutes.

 
 
I have been making this for several years and it is so refreshing.  It can be used as a dessert or a side dish to have along with breakfast.
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Ingredients:
2-1/2 cups water
1 cup sugar
1 can (6 ounces) frozen orange juice concentrate, thawed
3/4 cup thawed lemonade concentrate
4 large firm bananas, sliced
1 can (29 ounces) sliced peaches, undrained and chopped
1 can (20 ounces) pineapple chunks, undrained
1 can (15 ounces) mandarin oranges, drained
1 package (10 ounces) frozen sweetened sliced strawberries, thawed
1 jar (6 ounces) maraschino cherries, undrained

Directions:
In a large bowl, combine all ingredients.
Cover and freeze for at least 8 hours or until firm.
Remove from the freezer 45 minutes before serving.
Yield: 18 servings (3/4 cup each).

Picture from Real Mom Kitchen