Red, White, and Blue Pasta Salad
16 oz rotini pasta
Red and blue food coloring
16 oz mozzarella cheese, cubed
6 oz pepperoni slices, quartered
7.5 oz marinated artichoke hearts, chopped
3.5 oz sliced olives
15.5 oz garbonzo beans, rinsed and drained
1 medium red onion, diced
1 red bell pepper, diced
Cheese & Garlic Italian dressing
salt & pepper to taste
- Cook pasta according to package directions. Rinse under cold water.
- Divide pasta into two equal portions and put each portion into a separate gallon sized ziplock bag.
- Add 40 drops red food coloring to the first bag, seal the bag, and squish pasta around until color is evenly distributed. Rinse red pasta in a colander under cold water until water runs clear. Dry pasta with paper towels.
- Repeat the dying process with the second bag of pasta, only using 40 drops blue food coloring.
- In a large bowl, combine red pasta, blue pasta, mozzarella cheese, pepperoni, artichoke hearts, olives, garbanzo beans, red onion, and red bell pepper. Add Cheese & Garlic Italian dressing and gently toss to coat. Add salt and pepper to taste.
- Salad may be made up to two days ahead of time. Store tightly covered in the refrigerator. Add more dressing on the day of serving if the salad dries out too much.
4th of July Deviled Eggs
Red, and Blue Food Coloring
Dill Pickle Juice (for flavor)
Salt & Pepper (to taste)
- Pick out how many eggs you will need and boil them in salted water for about 20-30 minutes. When finished, drain the water and gently place the eggs in a bowl of ice water to soak until cooled off.
- Peel the shells of the eggs off while running them under cold water – this will help the shells come off easily. Then set eggs aside.
- Fill a large bowl with water and a few drops of blue food coloring. Start off with just a few drops of the food coloring and add more until you get the color you desire.
- Add eggs to dye until covered completely and soak for 20-30 minutes. Don’t take them out too early otherwise the color won’t stick. Remove and lay the eggs on some card board or a large plate covered with paper towels to soak up the moisture.
- Once dry, cut each egg in half lengthwise (you can use a serrated knife to make them look pretty) and put the yolks in a separate bowl.
- Chop, smash, or blend the egg yolks. Add mayonnaise until of the consistency desired. Next add the mustard, dill pickle juice, and salt and pepper to preferred taste.
- Lastly, add the red food coloring one drop at a time, mixing well in between, until a brilliant red.
- Scoop yolk mixture into each egg half, or use a cake decorator bag with a “star” tip for added flair.
- Take the skewers and stick them all the way through the hot dogs leaving about an inch and a half exposed out of the top of each hot dog. Then take a piece of breadstick dough and carefully wrap it around the hot dog until you get to the top. Place the wrapped dogs on a non stick baking pan and bake according to the package directions for the breadstick dough, about 20 minutes at 350 degrees.
- While the hot dogs are cooking take out your cheese slices, and using a small star cookie cutter, cut out the stars.
- After your dogs have cooled for 2-3 minutes stick the star through the skewer at the top.
Parmesan Basil Cheddar Stars
2 1?2 cups shredded Cheddar Cheese
1?2 cup butter, softened
5 tablespoons half-and-half
1 teaspoon kosher salt
1 1?2 cups all-purpose flour
1 1?2 cups grated Parmesan cheese
3 tablespoons finely chopped fresh basil
- Preheat oven to 350° and line 2 baking sheets with parchment paper.
- Combine Cheddar cheese, butter, half-and-half, and salt in mixing bowl and beat at medium speed, until well blended.
- Slowly add flour, Parmesan cheese, and basil – mix until soft and evenly blended.
- Turn the dough onto a floured work surface, and divide into 3 equal portions. Roll each out to about ? inch thick.
- Use a star-shaped cutter to cut the crackers out. Place 1 inch apart on the parchment lined baking sheets.
- Bake for 11 to 14 minutes or until golden. Then cool wire racks before serving.