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4th of July is one of my favorite holidays! Not only because my son, Sutton, was born just a few days after, but also because it’s such a JOYFUL holiday! 

4th of July fireworks and festivities are amazing – but what is a holiday without great food?! Today I’m sharing a roundup of some of the most delicious holiday desserts and appetizer ideas! 


Ricotta Cheesecake Fruit Dip 

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Ricotta Cheesecake Fruit Dip
  • 1 Cup Part-Skim Ricotta Cheese
  • 2 Tbsp. Lightened Cream Cheese
  • 1 Tbsp. Powdered Sugar
  • 1 tsp. Vanilla Extract
  1. 1. Combine all ingredients in a food processor or blender. Puree until smooth. Serve with fresh fruit.

    2. Enjoy!


Easy Cheeseburger Kabobs

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Easy Cheeseburger Kabobs
  • 1 lb. Ground Beef
  • 16 Cherry Tomatoes
  • 4 Slices American Cheese
  • 4 Dill Pickles
  • Leafy Lettuce
  • Ketchup
  • Salt and Pepper
  • Cooking Spray
  1. Divide the ground beef into 16 mini burgers (almost the size of meatballs, but flatter). Spray a skillet with cooking spray and place the mini burgers in the skillet. 

  2. Cook over medium heat for about 3-4 minutes on each side, depending on how you like your burgers cooked. Once the burgers are brown on each side, place a slice of cheese on each burger. 

  3. Lower the heat to low and place a lid on the skillet to cook the inside of the burger. Allow the burgers to cool before assembling. 

  4. To assemble the kabobs: start with the mini cheeseburgers followed by the lettuce, tomatoes and pickles. Serve with ketchup or any other of your favorite burger toppings.

Find this original recipe and more photos at A Blonde’s Moment.


4th of July Pretzels

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4th of July Pretzels
  • Yogurt Covered Pretzels
  • 2 Cups Blue Candy Melts
  • 2 Cups Red Candy Melts
  • Decorating Bags
  1. Lay your pretzels onto a piece of parchment paper or paper plate.

  2. In two small microwave safe bowls, heat 2 cups of each red and blue candy melts on 50% power for 3-4 minutes, stirring every 30 seconds until melted.

  3. Carefully pour each color candy melts into a decorating bag and cut a small tip off the bag.

  4. Drizzle the melted blue candy melts over the top left corner of the pretzels and drizzle the melted red candy melts over the rest of the pretzels.

  5. While the blue is still soft, add about 7 white pearl sprinkles on top for stars.

    Carefully transfer to the freezer for about 15 minutes or until the candy melts have hardened.

Find this Original Recipe and More Photos at Craft Create Cook.


Individual All-American Apple Pies

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  • 4 Cups Apples (Chopped in Small Chunks)
  • 3/8 Cup Granulated Sugar
  • 2 1/2 Tbsp. All-Purpose Flour
  • 2 tsp. Ground Cinnamon
  • 1/4 tsp. Ground Nutmeg
  • 2 tsp. Vanilla Extract
  • 2 Pie Crusts (Homemade or Store-Bought)
  • 1 Tbsp. Butter (Melted)
  • 1 Tbsp. Butter (for greasing)
  1. Preheat oven to 425F and grease your muffin pan with butter

  2. Store Bought, Refrigerated Pie Crust: - Unroll

    Homemade Pie Crust - Follow your directions to make dough, roll out to approx. 1/8" thickness on a lightly floured surface. 

  3. Cut out individual circles. You can use cookie cutters, the top of a jar, or anything in your kitchen that is 3.5 - 4" wide.

  4. Gently press one dough circle into each greased muffin cup. There should be some dough left over for the top of each pie. 

  5. Place the muffin pan and leftover dough into the refrigerator, while you make the filling.

  6. In a mixing bowl, mix chopped apples, sugar, flour, cinnamon, vanilla and nutmeg until combined.

  7. Remove muffin pan from the refrigerator and evenly distribute the filling between all muffin cups. You should have enough to fill each one to the top.

  8. Remove the extra pie dough from the refrigerator, cut out the designs and place them on top of each individual pie.

  9. Bake for 20 minutes, remove the muffin tin and brush melted butter on the top of each individual pie crust. Return to the oven for an additional 5 minutes. The crust should be golden brown.

  10. Remove from the oven and allow to cool for 15 minutes. 

  11. Using a small utensil, like a knife, carefully drag along the edges of each pie and push up, until individual pies slide out. 

  12. Serve warm with topping of your choice, or plain!

Find this original recipe and more photos at The Super Mom Life


Buffalo Cauliflower Bites with Easy Vegan Ranch

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Buffalo Cauliflower Wings with Vegan Ranch
  • 3/4 Cup Flour
  • 1 Cup Water
  • 1 tsp. Garlic Powder
  • Salt & Pepper
  • 1 Cup Hot Sauce
Vegan Ranch:
  • 1/2 Cup Vegan Mayo
  • 1/4 Cup Almond Milk
  • 1 tsp. Parsley
  • 1 tsp. Garlic Powder
  1. Preheat your oven to 450 degrees.

  2. Chop up the head of cauliflower into florets and put them into a large bowl. They should be bite-sized.

  3. Next, add the flour, water, and seasonings to a cup, and mix well.

  4. Pour the mixture on to your cauliflower, and mix everything together. (You want the cauliflower to be covered in the flour mixture.)

  5. Place the covered cauliflower on to a nonstick baking sheet, and roast in the oven for 20 minutes.

  6. While the cauliflower is cooking, mix the ingredients together for the ranch. If it looks too thick, add more milk.

  7. Once the 20 minutes is up, throw the cauliflower back into a bowl, and add 1 cup of hot sauce. Mix everything around until the wings are covered.

  8. Place the wings back into the oven for an additional 15 minutes to roast. When the 15 minutes have passed, take the cauliflower out of the oven, and serve immediately.

Find this original recipe and more photos at Sincerely Katarina.


Grilled Coca Cola Pork Ribs

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Grilled Coca Cola Pork Ribs
  • 2 Cans Cola
  • 2 Cloves Minced Garlic
  • 1 Onion
  • 2 Cups Ketchup
  • 1/2 Cup White Vinegar
  • 2 Tbsp. Brown Sugar
  • 1 Tbsp. Vegetable Oil
  • 1 tsp. Chili Powder
  • Pork BBQ Seasoning
  1. Purchase preferred brand of Pork Spareribs.

  2. Preheat grill to 225°F and set up for indirect cooking. Fill a drip pan with water and place under the cooking surface. Add woodchips for the smoke.

  3. Season your Pork Spareribs with BBQ season and rub into the meat. 

  4. Place the ribs directly onto the grill and cook for 3 hours at 225°.

  5. Pack each individual half rack of ribs in aluminum foil and pour about 1/4 of a can of cola into the foil with the ribs.

  6. Cook the wrapped ribs for 2 hours at 225°F.

  7. Heat oil in a medium pan and add the garlic and onion. Once the garlic and onion are soft, add one can of cola. Then add the ketchup, brown sugar, vinegar, and chili powder. Stir and bring to boil. Let it simmer for one hour.

  8. Once the ribs have cooked for two hours and the sauce has simmered, take the ribs out of the foil and brush the cola mixture on the ribs. Add them back to the grill and let the ribs cook for an additional hour. After 30 minutes, feel free to brush more of the cola mixture on the ribs.

  9. After the ribs have finished cooking, take them off the grill and enjoy!

Find this original recipe and more photos at Greta Hollar.



Dessert Corn Dogs On a Stick

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Dessert Corn Dogs
  • Twinkies
  • Vanilla Frosting
  • Red and Yellow Liquid Gel Food Coloring
  • Green Wilton Sprinkles
  • Wooden Kabob Sticks
  • Brown Paper Cupcake Liners
  1. Open your cupcake liners and press them flat.

  2. Open your Twinkies, place a wooden kabob stick onto the bottom of each one, and place one onto the center of each cupcake liner.

  3. Divide your can of frosting into 2 separate containers and turn one red by mixing in few drops of red food coloring and turn the other yellow by mixing in a few drops of yellow food coloring.

  4. Scoop your colored frosting into separate decorating bags and cut a small tip off the end of each one.

  5. Twist the top of your bags to press the frosting down to the bottom and use your red and yellow frosting bags to draw “ketchup and mustard” onto the front of your Twinkies.

  6. Top off with a some green sprinkles and serve.

Find this original recipe and more photos at Craft Create Cook.


Make-Ahead Pickle Potato Salad

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Make-Ahead Pickle Potato Salad
  • 1/2 Cup Mayonnaise
  • 1/2 Cup Diced Red Onion
  • 1/3 Cup Apple Cider Vinegar
  • 1 Tbsp. Dijon Mustard
  • 1/3 Cup Chopped Dill Pickles
  • 1 Tbsp. Dijon Mustard
  • 1/2 tsp. Ground Black Pepper
  • 2 Tbsp. Chopped Giardiniera (hot or regular)
  • Salt
  • 3.5 Lb. Red-Skinned or White Potatoes (or a mix of both), cut into large pieces, skins on.
  • 1-2 tsp. Chopped Fresh Parsley (Optional)
For the Dressing:
  1. In a medium bowl, combine the mayonnaise, onion, vinegar, mustard, pickles, pepper, and giardiniera together. Stir well to combine. Cover and refrigerate. This step can be made 1-2 days ahead. 

Make the Potato Salad:
  1. Place the potatoes in a large pot of cold water. Bring to a boil over medium-high heat, and add approximately 2 tsp kosher salt (the water should taste salty). Cook potatoes over medium heat until just fork tender, which takes about 10 minutes. 

  2. Drain the potatoes, and allow them to cool in the pot or in a separate large bowl until they are just warm enough to touch. 

  3. Add the dressing, and gently toss the potatoes in the dressing until well combined. Some of the potatoes may fall apart; this is fine, but you don't want all of them to turn to complete mush, so take care during this step.

  4. Cover the bowl and set aside in the refrigerator until ready to serve. I recommend making the dressing 1 day ahead, and then assembling the potato salad in the morning the day you are going to serve it. Garnish with fresh parsley, if desired. 

Find this original recipe and more photos at White Coat Pink Apron.


Festive Brownie Ice Cream Sandwiches

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Brownie Ice Cream Sandwiches
  • 1 Batch Brownies (Baked and Cooled)
  • 1 Quart Ice Cream (Your Choice)
  • Red, White & Blue Candy Jimmies
  1. Take the ice cream out of the freezer and let set for five minutes.

  2. Cut your brownies into 2" x 3" rectangles and remove from pan.

  3. Place 1 brownie, upside down, onto a flat surface (not the palm of your hand) and place 1 scoop of ice cream onto the brownie. Use a knife to flatten and smooth the ice cream and spread it a bit on the brownie.

  4. Place another brownie on top of the ice cream to make a sandwich. Gently press together.

  5. Use the edge of a knife to smooth the ice cream on the sides and fill in any holes.

  6. Dip the edges of the brownie into sprinkles.

  7. Place back into the freezer for 1-2 hours until ready to serve.

Find this Original Recipe and More Photos at Craft Create Cook.




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Lindsey Maestas is a Christian based out of Albuquerque, NM. She is a wife to a loving husband and a stay-at-home-mom to two sweet little boys. She received her degree in Journalism and is a writer for the faith-based lifestyle blog, sparrowsandlily.com. She loves Jesus, event planning, baking and binge-watching Netflix with her husband. Find her on Instagram, Facebook and Twitter.

Happy 4th, friends!

With Grace,