Flag Desserts!

posted in: BBQ, Desserts, Events | 0

With Memorial Day, Flag Day, Fourth of July and Labor Day all coming up, patriotic desserts are the perfect dessert for any backyard barbecues, fireworks watching parties, summer evening sit outs. You name it!


Flag Cake #1


  1. Easy, peasy, two bowls of cake mix, make one blue and one red with food coloring.
  2. Take half of each of those and cook normally in a cake pan.
  3. Let all four cake pieces cool, then alternate with white buttercream frosting.
  4. Expert Chef? The stars are colored fondant, cut with a cookie cutter.

Flag Cake #2


Stand back! Its not as hard as it looks! 🙂 Actually its an adorably easy trick! Thanks to A Stove With a House Around It!

They have pics to illustrate and everything!


Flag Cupcake #1


  1. Split the cake mix between 3 bowls, and add the food coloring.
  2. Spoon them into the cupcake cups with white cake in the middle and bake normally.
  3. Simple white frosting and sprinkles. Ta da!

Flag Cupcake #2

Make a flag on top, with candy! Use the method detailed in Cupcake #1, then use Twizzler’s pull and peel twists in Red. Blue or white star sprinkles are always available this time of year and viola!

Cupcake #3

I left the hardest for last, but this is just creative use of icing. If you don’t have piping bags, just snip the corner off a ziploc bag. That may prevent the specific designs in blue featured here, but red and white strips would be easy. Finish with white sprinkles!


Bring Mom Breakfast in Bed!


Here’s some ideas…..

Breakfast Pizza


1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 box (9 oz) Green Giant® frozen roasted potatoes with garlic & herbs
4 eggs
1/3 cup milk
8 slices precooked bacon, cut into 1-inch pieces
1 1/2 cups shredded Cheddar cheese (6 oz)
Salt and pepper, if desired
2 tablespoons chopped fresh parsley


1 Heat oven to 350°F. Spray 13×9-inch pan with cooking spray.
2 If using crescent rolls: Unroll dough into pan; press in bottom and 1/2 inch up sides to form crust; press perforations to seal. If using dough sheet: Unroll dough into pan; press in bottom and 1/2 inch up sides to form crust.
3 Bake 5 minutes. Meanwhile, cut small slit in center of roasted potatoes pouch; microwave on High 2 to 3 minutes or until thawed. Remove potatoes from pouch; cut larger pieces in half.
4 In medium bowl, beat eggs. Stir in milk, bacon, 1 cup of the cheese, the thawed potatoes, salt and pepper.
5 Remove partially baked crust from oven. Spoon potato mixture evenly over crust. Sprinkle remaining 1/2 cup cheese and the parsley over top.
6 Return to oven; bake 20 to 25 minutes longer or until set and edges are golden brown. Cut into squares.



Heart Pancakes


Follow the box of Pancake Mix instructions


Use a squeeze bottle, you can buy them at craft stores. Fill it with pancake mix and use it to draw the heart design in batter on your skillet.


Breakfast Burritos


4 eggs
1/4 cup milk
1/4 teaspoon
salt dash of ground black pepper
1 tablespoon snipped fresh cilantro (optional)
1 tablespoon butter or margarine
4 strips bacon, crisp-cooked, drained, and crumbled
1/4 cup sliced green onion (2)
4 8 inches flour tortillas
1/2 cup shredded Monterey Jack cheese or Monterey Jack cheese with jalapeno peppers (2 ounces)
Salsa (optional)


1. In a medium bowl beat together eggs, milk, salt, and pepper with a wire whisk or fork. If desired, stir in cilantro. In a 10-inch skillet melt butter over medium heat; pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edges. With a spatula or large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Stir in bacon and green onion. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Remove from heat immediately.

2. Meanwhile, warm the tortillas according to package directions. Divide egg mixture among tortillas. Sprinkle with cheese. If desired, top with salsa. Fold bottom edge of each tortilla over the egg mixture. Fold in the sides. Makes 4 burrito wraps.




Cinco de Mayo Fiesta!

Beer Jello Shots

1 cup of beer
2 packets of knox gelatin
1 cup of water
6 packets of splenda (or you can use 1/2 cup of sugar)
icing or cool whip topping
lime garnish
….add the gelatin to cold beer and let sit to thicken….heat 1 cup of water to a boil then remove from heat…..add gelatin/beer mix to hot water and mix with a whisk…..add splenda and mix again…..pour into your cups and refrigerate (i let it sit over night)…..once solid….top with frosting or cool whip topping and garnish with a lime slice….very simple!

Taco Cupcakes


  • 1 pound ground beef
  • 1 (1.25 ounce) package of Old El Paso taco seasoning mix
  • 36 wonton wrappers
  • 1 (16 ounce) can Old El Paso refried beans
  • 36 tortilla chips
  • 2 cups shredded cheddar cheese
  • optional toppings: sour cream, diced tomatoes, cilantro, onion


  1. Preheat the oven to 375 degrees. Spray 18 muffin cups with cooking spray.
  2. Brown beef in a skillet and drain the fat. Add the taco seasoning mix and water called for on the package and simmer for 4-5 minutes. Set aside.
  3. Place one wonton wrapper in the bottom of each muffin cup. Layer about 1 Tbsp of refried beans on top of each wonton. Crush one tortilla chip on top of the beans. Top with 1 Tbsp of taco meat and 1 Tbsp of shredded cheese. Repeat the layers again with a wonton wrapper, refried beans, tortilla chips, taco meat, and cheese.
  4. Bake for 15-18 minutes or until golden brown.
  5. Remove cupcakes from tin and top with your favorite taco toppings (i.e. sour cream, diced tomatoes, onion, or cilantro)


Margarita Cupcakes


You can go a little or a lot with these. Go for full mock Margarita, or spike them all the way!

Vanilla Cupcake Mix and Buttercream frosting work well. Take some green food dye on a tooth pick and mix gently for only a hint of color. Drizzle with sugar for a frothy effect. Use real limes or get some lime candy:

For spiking: Add a tablespoon of Tequila and a table spoon of lime juice to both  or brush cupcakes when they’re done with Tequila