7-LAYER FLAG DIP
Few things are more Fourth of July ready than party-friendly dips and flag-shaped foods - lucky for you, this recipe is both.
Provided by Food.com
Categories < 30 Mins
Time 20m
Yield 1 9x13 pan
Number Of Ingredients 24
Steps:
- Heat oil in a large saute pan over medium high heat. Add the corn and cook until slightly charred, about 3-5 minutes. Add the jalapeno and garlic and continue to cook for another 2-3 minutes. Season to taste with salt and pepper, remove from heat and set aside to cool.
- In a large bowl, stir to combine the refried beans with the taco seasoning. Place in a 9x13 glass baking dish, spreading into an even layer. Top with white queso, spreading into an even layer. Top queso with shredded lettuce, then olives, corn and then pico de gallo.
- Spread the guacamole in an even layer over the top. Place sour cream in a piping bag fitted with a small piping tip.
- To make the flag topping, draw a box with the sour cream in the top left corner of the dip. Pipe the sour cream into 6 lines to make the white stripes of the flag. Sprinkle the cojita cheese over the stripes. Use a small spoon and carefully make 7 red stripes of the flag with the salsa.
- Fill in the box in the top left corner in with sour cream, spreading with a small offset spatula or knife into an even layer. Top the sour cream with crushed blue corn tortilla chips. Pipe the sour cream in dots on top of the crushed chips. Serve dip with red, white and blue tortilla chips.
- White Queso:.
- In a medium saucepan over medium heat, whisk to combine evaporated milk, whole milk and cornstarch. Bring to a simmer, then slowly whisk in american and cheddar cheeses until melted and smooth. Whisk in the diced jalapenos and season to taste with salt. Set aside to cool.
Nutrition Facts : Calories 5416.1, Fat 331.1, SaturatedFat 168.3, Cholesterol 758, Sodium 12564.6, Carbohydrate 446.9, Fiber 86.1, Sugar 90.8, Protein 221.5
FLAG CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 12 to 16 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch rectangular baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper and coat again with the spray.
- Combine the flour, cornmeal, baking powder, baking soda and salt in a small bowl. Whisk together and set aside.
- Beat the granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, about 3 minutes. Beat in the eggs, 1 at a time until combined, then beat in the vanilla. Reduce the speed to low and beat in one-third of the flour mixture until just combined. Beat in half the buttermilk and then repeat, adding the flour in 2 more increments and alternating with the second half of the buttermilk. Stir in the sprinkles. Transfer to the prepared pan and spread the batter evenly. Bake until the cake is golden brown and the top springs back to a light touch, 30 to 35 minutes. Cool 15 minutes in the pan.
- Run a small knife around the edges of the cake to release the sides and turn the cake out onto a baking sheet. Remove the parchment paper and then flip again onto a serving platter or cutting board so the top of the cake is back on top. Cool completely before frosting.
- For the frosting: Beat the butter and salt in a large bowl with an electric mixer on medium speed until fluffy. Add the white chocolate and beat until fluffy. Gradually beat in the confectioners' sugar and vanilla. Increase the speed to medium-high and beat until very smooth and fluffy.
- Transfer 1/2 cup of the frosting to a pastry bag fitted with a small rosette tip. Frost the top and sides of the cake with the remaining frosting.
- For the garnish: Place the blueberries in 6 rows of 6 berries each in the top left-hand corner of the cake. Trim and halve the strawberries lengthwise and make 4 rows of strawberries across the cake. Pipe stars between the blueberries and use the remaining frosting to pipe a border around the bottom of the cake. Brush the berries with the melted jelly. Cut and serve.
PARTY CHECKERBOARD CAKE
"Check" out this new patterned cake. It's the pan that makes the magic!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease and lightly flour bottoms and sides of three 9-inch round pans of checkerboard cake set. Place divider ring in one of the pans, following manufacturer's directions.
- In medium bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat 2 minutes longer. Divide batter in half; stir gelatin into half of the batter.
- Spoon batter into each pan and using divider ring, following manufacturer's directions.
- Bake 23 to 29 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen side of each cake from pan with metal spatula; turn upside down onto cooling rack. Cool completely, about 1 hour.
- Tint frosting with yellow food color until deep yellow color. Using a thin layer of frosting between layers, stack cake layers so outside colors of cake alternate. Place cake on serving plate; frost side and top of cake with frosting. Decorate with decorating icing; garnish with candy flowers. Store loosely covered.
Nutrition Facts : Calories 240, Carbohydrate 39 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 28 g, TransFat 1 1/2 g
CHECKERED FLAG COOKIES
Signal the end of dinner by waving these crunchy cookies. Boxed mixes speed along preparation of the dough.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- In a large microwave-safe bowl, combine 1/2 cup butter and chocolate chips. Cover and microwave on high for 1-2 minutes or until melted; stir until smooth. Add the contents of one cookie mix package, 1 egg and 2 tablespoons flour; stir until combined. Cover and refrigerate for 1-2 hours or until dough is firm., Meanwhile, place the remaining butter in a microwave-safe bowl. Cover and heat on high for 1 minute or until melted. Stir in the remaining cookie mix, egg and flour. Cover and refrigerate for 1-2 hours or until firm., Meanwhile, place the remaining butter in a microwave-safe bowl. Cover and heat on high for 1 minute or until melted. Stir in the remaining cookie mix, egg and flour. Cover and refrigerate for 1-2 hours or until firm., On waxed paper, roll out the plain and chocolate dough into separate 9x5-in. rectangles. Cut each rectangle into nine 1-in. strips. Stack the strips in groups of three, alternating plain and chocolate strips, and forming six separate stacks. , Form two blocks by placing one plain-topped stack on each side of a chocolate-topped stack and one chocolate-topped stack on each side of a plain-topped stack; press together gently., Cut both stacks into 1/4-in. slices. Place 3 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are golden brown. Immediately insert a skewer into each cookie. Remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 244 calories, Fat 15g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 174mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
CHECKERED FLAG COOKIES
Signal the end of dinner by waving these crunchy cookies. Boxed mixes speed along preparation of the dough.
Provided by Allrecipes Member
Time 35m
Yield 18
Number Of Ingredients 6
Steps:
- In a large microwave-safe bowl, combine 1/2 cup butter and chocolate chips. Cover and microwave on high for 1-2 minutes or until melted; stir until blended. Add the contents of one cookie mix package, 1 egg and 2 tablespoons flour; stir until combined. Cover and refrigerate for 1-2 hours or until dough is firm.
- Meanwhile, place the remaining butter in a microwave-safe bowl. Cover and heat on high for 1 minute or until melted. Add the remaining cookie mix, egg and flour; mix well. Cover and refrigerate for 1-2 hours or until firm.
- Meanwhile, place the remaining butter in a microwave-safe bowl. Cover and heat on high for 1 minute or until melted. Add the remaining cookie mix, egg and flour; mix well. Cover and refrigerate for 1-2 hours or until firm.
- On waxed paper, roll out the plain and chocolate dough into separate 9-in. x 5-in. rectangles. Cut each rectangle into nine 1-in. strips. Stack the strips in groups of three, alternating plain and chocolate strips, and forming six separate stacks. Form two blocks by placing one plain-topped stack on each side of a chocolate-topped stack and one chocolate-topped stack on each side of a plain-topped stack; press together gently (see how-to box below left).
- Cut both stacks into 1/4-in. slices. Place 3 in. apart on ungreased baking sheets. Bake at 375 degrees F for 10-12 minutes or until edges are golden brown. Immediately insert a skewer into each cookie. Remove form pans to wire racks to cool.
Nutrition Facts : Calories 363.2 calories, Carbohydrate 47.6 g, Cholesterol 47.8 mg, Fat 18.1 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 8.5 g, Sodium 208.9 mg, Sugar 28.2 g
CHECKERED FLAG DIP
Number Of Ingredients 6
Steps:
- 1. In small bowl stir together feta cheese, 3/4 cup of olives, tomatoes and cream cheese.2. On serving plate shape mixture into 6-inch square. Use remaining olives to make checkered flag design on top. Sprinkle with basil. Decorate as desired. Serve with crackers.
Nutrition Facts : Nutritional Facts Serves
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