• Jaylyn McCloy

4th of July Recipes the Family Will Love

With Fourth of July right around the corner, it’s time to start thinking about what to bring to the multiple cookouts that you and your family have been invited to. This year’s the time to mix it up and bring a new family favorite to share!


Loaded Baked Potato Salad



  • 4 lbs russet potatoes

  • 1-2 tbsp olive oil

  • 3 tbsp apple cider vinegar

  • 1 cup mayonnaise

  • ¾ cup sour cream

  • 1 tsp kosher salt & group pepper

  • 1 lb of bacon, cooked, cooled & chopped

  • 6 green onions, chopped

  • 1 ½ cup medium cheddar cheese, shredded


  1. Preheat oven to 400℉

  2. Clean potatoes and place them in an aluminum foil lined baking sheet. Pierce the potatoes 4-5 times with a fork and lightly coat with the olive oil. Bake the potatoes for 60-50 minutes (or until tender). Remove potatoes and let cool. Skin the potatoes and cut into 1 inch chunks and place in a large mixing bowl and pour vinegar into the bowl and let stand for 15-30 minutes.

  3. Cook the bacon on a large skillet. Once finished let cool and chop into bite size pieces.

  4. Mix the mayonnaise and sour cream in a small mixing bowl and season with the kosher salt and pepper. Add the mixture to the potatoes and then stir in the green onions, bacon, and cheddar cheese. Season with more salt and pepper to taste.

  5. Refrigerate 3 hours upto the night before serving.

Bacon Deviled Eggs



  • 6 eggs

  • 2 tbsp mayonnaise or yogurts

  • 1 ½ tsp spicy mustard

  • ½ tsp lemon juice

  • ½ tsp paprika

  • 3 green onions or chives, chopped

  • ½ lb bacon, cooked, cooled & chopped


  1. Bring 2 cups of water to a boil on medium heat in a large saucepan, add the 6 eggs to the boiling water and leave for 11-12 minutes. Once the time is up, drain the boiling water and run the eggs under cool water and begin to peel the shell from the eggs.

  2. Cook the bacon on a large skillet. Once finished let cool and chop into bite size pieces.

  3. Cut the peeled eggs in halves, and scoop the yolk out and place it into medium mixing bowl, while laying the egg whites into a takeout out container. Stir in the mayonnaise, spicy mustard, lemon juice, and paprika.

  4. Take a spoon and fill the empty egg whites with the mixture and top with the green onions (chives) and chopped bacon. Refrigerate until ready to serve.

Fourth of July Fruit Pizza



  • 1 pkg (16.5 oz) refrigerated sliceable sugar cookies, sliced

  • 1 pkg (8 oz) philadelphia cream cheese, softened

  • ¼ cup white sugar

  • ½ tsp vanilla extract

  • 1 cup sliced strawberries

  • ⅔ cup blueberries

  • ⅔ cup raspberries

  • ½ cup blackberries


  1. Preheat the oven to 375℉

  2. Line 12 inch pizza pan with aluminum foil and spray with cooking spray. Place the cookie dough slices on the prepared pan and press until bottom of the pan is completely covered. Bake for 14 minutes (or until edges are lightly browned) and let cool completely.

  3. Invert the cook crust onto a plate. Remove foil and turn crust over onto the plate.

  4. Beat cream cheese, vanilla extract, and sugar until blended. Spread the mixture onto the crust of the cookie. Top with the berries rotating “red” and “blue”. Refrigerate for 2 hours. Cut into pizza slices and serve!

No Bake Flag Cheesecake




  • 1 ½ cup finely crushed graham crackers

  • ¼ cup white sugar

  • 2 tbsp unsweetened cocoa powder

  • 6 tbsp butter, melted


  • 1 cup cream cheese at room temperature

  • 1 cup mascarpone cheese at room temperature

  • 2 tsp grated lemon zest

  • 2 tsp lemon juice

  • 1 tsp vanilla extract

  • ⅓ cup white sugar

  • 1 ¼ cup cold heavy whipping cream


  • 20 large fresh strawberries, hulled & halved lengthwise (or as needed)

  • 24 large fresh blueberries


  1. Combine graham crackers, white sugar, cocoa powder and melted butter into medium mixing bowl and crush until thoroughly combined and crumbly.

  2. Transfer the mixture into a 9x11” baking dish. Press the crust into the bottom on the pan until it is smooth and even. Cover dish with plastic wrap and place in refrigerator to set for 30 minutes.

  3. Mix the cream cheese and mascarpone cheese in a large mixing bowl until thoroughly combined. Stir in lemon zest, lemon juice, and vanilla extract to the mixture.

  4. Whisk ⅓ cup sugar into whipping cream until the cream is fluffy and soft peaks. Add the whipping cream to the cream cheese mixture and gently whisk until the mixture is soft, fluffy, and well combined.

  5. Spoon the filling onto the graham cracker crust, spreading and smoothing until the top. Tap the pan gently on a work surface several times to settle the filling and crust. Cover the pan firmly with plastic wrap and refrigerate for at least 3 hours.

  6. Starting at the bottom long edge of the cake, place the strawberry halves in a horizontal line with the pointed bottoms of the strawberry halves pointing to the right. Start a second stripe of strawberry halves at the top right of the cake, arranging strawberries with the bottoms pointing right in a line stretching about 2/3 of the length of the cake.

  7. Continue making 3 more strawberry stripes the full length of the pan about a ¾ inch apart from one another. Make 1 more line of strawberries beneath the short stripe to leave an opening for a square.

  8. Lay a line of blueberries with the blossom ends up in the upper left and continue laying down with edges touching until the square is filled with blueberries.

  9. Cut and serve!

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