Friday, June 27, 2014

Giant Collection of 4th of July IDEAS

From the archives...a repost to help kick off your holiday!

 Christmas is always my favorite: cold cars, icy front porches, swollen schedules, stretched dollars...let me think....yes! It's still my favorite. :)  But the 4th of July sits pretty high in my eyes too!  Those carefree days of close sunshine, midsummer, kick back, easy entertaining, no boundaries, endless fun, cheering on the great United States of America! Mmmm, I surely love my country and love celebrating the 4th.

I have SO MANY past ideas to share on patriotic celebrations! I've collected a lil library of resources for 4th of July entertaining, food, decor, and projects. 

Let's get to it loves!  An All American Backyard BBQ with a recipe for AMAZING sweet potato fries, loaded baked potato dip, and homemade corndogs for the kids with long firecracker ribbons (just for extra fun!).


And BY FAR, the most pinned photo of my blog onto Pinterest...

Bring American tradition to your backyard 
if you're hosting 4th of July at your home sweet home 
with a "backyard mini pie shoppe" buffet! 

Because what's an All American celebration without pie?

There are a lot of creative, easy, and festive snacks for the littles! 
Click on each item for details:

If you want to be COOL and keep your celebration healthy, 
hand out a lot of fruit cones

Or, if you want to be not so cool, make some all out dessert...the REAL stuff! {wink} Pies, star cookies, mini pies, cones dipped in chocolate with patriotic sprinkles, and homemade twinkies.

I actually made these homemade twinkies for Titus' Magic Birthday party, but they work for the 4th too!

These raspberry ice cream squares were also served at the Magic Party, but would make an excellent 4th of July treat! 

Simply soften vanilla ice cream and fill a flexible ice cube tray.  Freeze.  When hard, pop out and top with a single size and perfect.

Another ice cream dessert are these super pretty abstract American Flags.

Most of you have seen the retro ice cream sundae bar before.  
But for the new visitors, here you go! 
Dessert buffets are fun for the little people.

And finally, a couple sweet projects to do with the kids:


Finally, here is a photo story of a big lake All-American bash
with homemade ice cream, watermelon, and fresh-squeezed lemonade:

If you want even MORE ideas, 
see another year's post summary of previous 4th of July celebrations here:

I will be sharing NEW 4th of July ideas in the next couple of weeks! 

I hope you're lovin your sunshine,

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This post is linked to:   Under the Table & DreaminNifty ThriftySeasonal Sundays,  Met MondayMaking the World CuterTuesday Tutorials and TipsHOMEWORK: Be InspiredTasty TuesdayTempt My TummyTip JunkieGet Your Craft OnDIY DesignWorks for Me WednesdayBlue Cricket DesignOrganize and Decorate EverythingCelebrations at Home,Transformation Thursday, House of HTablescape ThursdayShow off Your StuffStrut Your Stuff36th Ave  Show and Share DayFoodie Friday, Frugal FridayI'm Lovin ItTickled PinkFriday Flair, Design DazzleBe Different Act NormalFunky Junk Interiors, Weekend Wrap Up  DIY by Design 

Thursday, June 12, 2014

Welcome summertime: BEACH PIE Recipe

Apple or Pumpkin pie for fall.  Chocolate Cream or Pecan pie for winter. Berry or Beach pie for summer.

This fun, light pie is the perfect kickoff to summertime treat!  Beach Pie is a vintage recipe from the south.  It combines just the right zip of sweet, salty, and tang into one lovely pie.  A Saltine crust and a lemon lime filling make it light enough to want seconds but still sweet enough to fully satisfy.

Beach Pie isn't complicated.  It's more of an "assemble the ingredient" type of recipe.

I recently made this pie for a dear friend's bridal shower.  I was giving her this beautiful Anthro pie dish from her registry and I had to get my hands on the dish before I gave it away.  It is gorgeous and now I want one. 

Etched in the middle of the pie pan are the words: EVERYBODY LOVES PIE...because everybody loves pie.

My youngest little heartthrob, Titus, helped me make this pie.  These types of recipes are ideal for kids to assist with!  His favorite part was breaking up the crackers.

I absolutely delighted in watching Titus bake.  I've never watched baking through the adventurous mind of a boy.  He would measure off the ingredients and pretend that each ingredient was in war with the other.  As the sugar hit the softened butter in the bottom of the pan he would exclaim with sound effects, "and the battle is on!  Butter is getting destroyed by an intruder!".  His dialogue continued, talking to himself as he worked in a soft but animated voice.  His barely above a whisper exclamations could be easily missed but today he had my full attention. Watching him overfilled my being with mad love for this precious little one, who possessed so much heart within. 

 He carries a sense of wonder and imagination in all he does...even when baking a pie.  I'm sure I miss many of these moments as I rush through my hours, drowning out my kids voices with my to do list.  But on this day, I held onto every face expression and every word.  I watched his lips purse together as he made big sound effects, lowering the Kitchen Aid down, switching the lever with deliberate force and saying, "3,2, 1, fight!", as he powered on the mixer.  
Baking is a battle.  Who knew?  

Pie parts...

Saltine Pie Crust

Fresh-squeezed lemons and limes

Creamy filling

Fresh Whipped Cream

P.S.  This pie is famous for being served with fish.  Lemon and know how that goes.  We had fish that night with our extra leftover pie parts.

Beach Pie Recipe
via Chef Bill Smith at OurState

For the crust:
  • 1½ sleeves of saltine crackers
  •  to ½ cup softened unsalted butter
  • 3 tablespoons sugar
For the filling:
  • 1 can (14 ounces) sweetened condensed milk
  • 4 egg yolks
  • ½ cup lemon or lime juice, or a mix of the two
  • Fresh whipped cream and coarse sea salt for garnish
Preheat oven to 350˚. Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust colors a little. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt. Yields one pie.

I also gave my friend this beautiful Anthro measuring cup for their wedding.  It matches the plate.  I want it too.  But at least I took pictures for my blog. :) 

Now it's pie perfect, ready to take to the bridal shower!  It was a truly lovely celebration. (delicious tiramisu made by Carrie!)

Enjoy your pie-eating summer: 
berries, creamy lemon,
 whipped cream, 
and whatever else fits into a summer pie crust.  

Because, everybody loves pie.

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