Fantastic Fourth Food

                   Flag Pizza

3 small purple potatoes

cooking spray

1 (13.8 ounce) can refrigerated pizza

crust

1 1/2 tablespoons olive oil, divided, or as

needed

25 slices pepperoni, or more as needed

1 cup Alfredo sauce

2 cups shredded Italian cheese blend

5 mini mozzarella balls, halved

1.

Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and slice potatoes into 1/4-inch rounds.

2.

Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.

3.

Unroll the refrigerated pizza crust and spread it out in the baking sheet to fit to the edges. Brush the crust with about 1 tablespoon olive oil.

4.

Bake in the preheated oven until lightly golden and slightly set, about 7 minutes.

5.

Arrange pepperoni slices on a paper towel-lined, microwave-safe plate. Microwave pepperoni on high until heated through, about 30 seconds.

6.

Spread Alfredo sauce over the baked crust; top with Italian cheese blend. Arrange potato rounds in the top left corner of the pizza, forming the blue portion of the flag. Brush potatoes with remaining olive oil. Place mozzarella ball halves on top of the potatoes to resemble the stars of the flag. Arrange pepperoni slices, slightly overlapping, in rows across the pizza to resemble the stripes on the flag.

7.

Bake pizza in the oven until the crust is golden brown and cheese is melted, about 10 minutes.

                Red, White and Blueberry Shortcakes

1 cup heavy cream

1 tablespoon powdered sugar

1/2 cup Smucker's® Orchard's Finest

™ Northwoods Blueberry Preserves

1 tablespoon butter, melted

8 (3/4 inch thick) slices prepared pound

cake

3 cups sliced fresh strawberries

1/3 cup Smucker's® Orchard's Finest

™ Pacific Mountain Strawberry

Preserves

1.

Beat heavy cream and powdered sugar until stiff. Blend in blueberry preserves; refrigerate.

2.

Spread butter lightly on both sides of pound cake slices. Heat grill pan or nonstick skillet over medium heat. Grill cake slices in batches until lightly browned on both sides, about 5 minutes; cool.

3.

Stir together sliced strawberries and strawberry preserves. Cut pound cake slices in half on a diagonal. Place 4 pieces of cake in the center of a dessert plate in an overlapping fashion. Spoon one-fourth of strawberry mixture down center. Dollop with blueberry whipped cream. Garnish with decorative flag pick, if desired.

                  The Rocket

1 cup finely crushed ice (to slush

consistency)

1/4 fluid ounce blue curacao liqueur

2 fluid ounces lemon-flavored vodka,

divided

1/4 fluid ounce raspberry flavored liqueur

(such as Raspberry Sour Puss®)

1.

Place half the ice into a bowl; divide the other half of the ice between 2 bowls (1/4 cup of ice in each). Place blue curacao liqueur and 1/2 fluid ounce of lemon vodka into a bowl containing 1/4 cup of ice. Mix well. Place raspberry liqueur and 1/2 fluid ounce of lemon vodka into the other 1/4 cup of ice and mix well. Mix the remaining 1 fluid ounce of lemon vodka into the bowl containing 1/2 cup of ice.

2.

Layer the blue curacao-flavored ice into the bottom of a glass. Place the lemon vodka-flavored ice over the blue layer; top with the raspberry-flavored ice.