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4th of July Party Food Ideas

Published June 24, 2015        by Matt

4th of July Party Food Ideas

Getting Festive With It

If you're searching for a fun party food to bring as a Fourth of July gift, be a great guest and show up with something delicious. Here are some ideas on what you can bring that will look festive and be gobbled up by happy party goers.

Think fresh and sun-friendly. Since Fourth of July parties usually end up outside under the hot July sun, make sure your dish is not based in mayo or any other ingredient that could spoil easily. You want to bring something that will be fresh and won't wilt or melt before it's served. Show up with your dish in a pretty bowl with ice under it if it's perishable. At least that way you can stretch the life of it on the table.

Red, White & Blue

Fruit Salad

Why not consider bringing a red, white, and blue fruit salad to the party? You can mix in some strawberries, raspberries, blueberries, and of course some whipped cream for the white part.

4th of July Party Food Ideas

Other red, white, or blue foods you can think of will also work for other types of savory or sweet "salads." A red Jell-O salad is always a good idea. Mix in blueberries or strawberries and whipped cream or yogurt for a thicker texture much like a parfait might be.

Fourth of July Dessert - Frozen Lime Cheesecake

Independence Day Cupcakes

Red, White & Blue

If you want to go the cupcake route, which is never a bad idea, try going with chocolate-cherry cupcakes! They are simple and easy. You'll already have the red with the cherry, and the white with the frosting, so you'll need to add in some sort of blue.

Add in some blueberries on the top or use blue cupcake liners to get the full red, white, and blue effect. If all else fails, make Fourth of July cookies or sugar cookies with white frosting, and blueberry and strawberry bits on top.

Betty's Fourth of July

Strawberry-Blueberry Parfait Recipe

4th of July Party Food IdeasIngredients

  • 3/4 cup(s) whole-wheat pastry flour (see Note)
  • 3/4 cup(s) cake flour
  • 1/2 cup(s) unsweetened
  • cocoa powder
  • 1 1/2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 3/4 cup(s) granulated sugar
  • 1/4 cup(s) canola oil.1 large egg
  • 1 teaspoon(s) vanilla extract
  • 1/2 cup(s) nonfat buttermilk (see Tip)
  • 1 1/2 cup(s) chopped pitted cherries fresh or frozen (thawed and drained)
  • 12 fresh cherries with stems for garnish


  1. Cream Cheese Frosting
  2. 6 ounce(s) reduced-fat cream cheese (Neufchtel), at room temperature
  3. 1/2 cup(s) reduced-fat sour cream
  4. 1 cup(s) confectioners' sugar, packed
  5. To prepare cupcakes: Preheat oven to 350F. Line 12 (1/2-cup) muffin cups with paper liners.
  6. Whisk whole-wheat flour, cake flour, cocoa, baking powder, baking soda, and salt in a medium bowl.
  7. Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg and vanilla until well combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Fold in chopped cherries until just combined. Divide the batter among the prepared cups (they will be full).
  8. Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Transfer to a wire rack and let cool completely.
  9. To prepare frosting: Meanwhile, beat cream cheese, sour cream, and confectioners' sugar with an electric mixer until smooth. Refrigerate the frosting until very cold, about 2 hours. Spread the frosting on the cooled cupcakes and decorate with a cherry on top, if desired.
  10. Exchanges: 3 carbohydrates (other), 2 fat. Carbohydrate Servings: 3

Tips & Techniques

Help & Advice

Ingredient note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Another tip: Out of buttermilk? You can make "sour milk" as a substitute: mix 1 1/2 teaspoons lemon juice or vinegar to 1/2 cup nonfat milk! No one will ever know the difference.

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