4th of July Picnic Recipes

Even though celebrations will look a little different this year, you can still go all out with your picnic spread!  Jamie Preuss, creator of the blog So Happy You Liked It, shows us some options.

An upgrade on the classic picnic staple, this Dill Pickle Potato Chip Potato Salad includes briny dill pickles and gets extra crunch from dill pickle potato chips! It’s creamy, salty, and packed with dill flavor. This is the perfect side dish that everyone can get behind.

Tart, hydrating, and so refreshing! Fresh squeezed lime juice is paired with thirst quenching coconut water in this Coconut Water Limeade, the ultimate summery beverage.

Patriotic Berry Tart

For the Sugar Cookie Crust:

1 stick butter, room temperature
1/2 cup granulated sugar
1 egg
1 tsp vanilla extract
1/4 tsp almond extract
1 1/4 cup flour
1/2 tsp baking powder
1/2 tsp salt

For the Cream Cheese Frosting:

1/2 stick butter, softened
1/2 brick cream cheese, softened
2 cups powdered sugar
1/4 tsp vanilla extract
Splash almond extract
1 tsp heavy cream or milk to thin, as needed
Pinch of salt

To Assemble:

Strawberries (sliced), raspberries, and blueberries


For the Sugar Cookie Crust:

  1. In a standing mixer fit with the paddle attachment, cream together butter and sugar until completely combined, about 3 minutes. Alternatively, use an electric hand mixer.
  2. Add egg, vanilla, and almond extract. Mix until combined.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Add this to the creamed mixture. Mix until combined, about 2 minutes.
  4. Remove dough and place on a sheet of plastic wrap, wrapping it into a flat disk. Place in refrigerator for at least 2 hours.
  5. Remove dough from refrigerator 30 minutes before ready to bake. Preheat oven to 350 degrees.
  6. Flatten and spread dough in to a quarter sheet baking pan, or a 10-12 inch pan. Bake for 10-12 minutes until lightly golden brown. Remove promptly and allow to cool completely before frosting.

For the Cream Cheese Frosting:

  1. In the bowl of a standing mixer, cream butter and cream cheese together util entirely combined. By beating the cream cheese and butter thoroughly, you’ll get a much creamier frosting.
  2. Adding 1/2 cup at a time, carefully add powdered sugar, mixing thoroughly after each addition.
  3. Once all powdered sugar has been added, add vanilla and almond extracts. Add cream or milk of frosting is particularly stuff.
  4. Transfer frosting to a piping bag fit with a star tip, or feel free to frost the entire cookie.
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