Festive & Delicious 4th of July Recipes

4th of July Fruit Wands

4th of July Fruit Wands
Prep Time: 5 min – Cook Time: 0 min

  • 1 watermelon
  • 2 pints of blueberries
  • 20 skewers


  1. Slice the watermelon into 1/2 inch round slices, and then cut out star shapes using a three-inch star-shaped cookie cutter.
  2. Gently slide the blueberries on wooden skewers* and finally place a watermelon star on the top.
  3. Place the skewers in a tall glass or in decorated floral foam as an eatable centerpiece.  

Watermelon Star Bites

Watermelon Star Bites
Prep Time: 10 min – Cook Time: 0 min

  • 1 small seedless watermelon
  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1/2 cup blueberries


  1. Cut the watermelon into 1/2 inch thick slices, then use a star-shaped cookie cutter to cut the slices into stars. Place the watermelon stars in a single layer on a tray, and place it in the refrigerator while you make the whipped cream. (The whipped cream will stay on better if the watermelon is cold).
  2. In the bowl of a standing mixer or with an electric mixer, combine the heavy cream and powdered sugar, and beat until light and fluffy, about 5 minutes.
  3. Top each watermelon star with a dollop of the whipped cream, then add blueberries on top of the whipped cream.
  4. Store in the fridge until ready to serve.
Red, White, & Blue Parfaits

Red, White & Blue Parfaits
Prep Time: 1 min – Cook Time: 0 min

  • 1 cup grape-nuts cereal
  • 1 cup greek yogurt
  • 1 cup raspberries
  • 1 cup blueberries

In a glass or serving bowl, layer Grape-Nuts Cereal, Greek yogurt, raspberries, grape-nuts, Greek yogurt, and blueberries. Repeat in that order until you fill your glass or serving bowl.

Red, White, & Blue Pops

Red, White & Blue Pops
Prep Time: 5 min – Cook Time: 0 min

  • 1 12 oz Bag Frozen Blueberries, defrosted
  • 6 tablespoons Agave, divided (you can also use honey)
  • 1 cup Plain Yogurt
  • 1/2 cup milk (you can use cow’s milk, almond, rice or soy)
  • 1 12 oz Bag Frozen Raspberries, defrosted


  1. Place defrosted blueberries and 2 tablespoons agave or honey in a blender and puree until smooth.
  2. Pour the blueberry puree 1/3 way up each popsicle mold and freeze for 30-45 minutes.
  3. Combine the yogurt, milk, and 2 tablespoons of agave or honey in a bowl and whisk until smooth.
  4. Pour yogurt mixture 2/3 way up the popsicle molds on top of the blueberry mixture, gently tap to even out the yogurt layer, and freeze for another 30-45 minutes.
  5. Place defrosted raspberries and 2 tablespoons agave or honey in a blender and blend until smooth.
  6. Finish the popsicles by pouring the raspberry puree over the yogurt, place sticks in and freeze 6 hours to overnight, until frozen through.
  7. *Because all popsicle molds are different sizes, you may have left overs. You can refrigerate the remaining berry purees and use as toppings for yogurt, granola, pancakes, etc.
BBQ Chicken Burgers

BBQ Chicken Burgers
Prep Time: 5 min – Cook Time: 6 min

  • 2 tablespoons oil, divided
  • 1 small onion, diced
  • 1 pound ground chicken breast
  • 2 tablespoons BBQ sauce, plus additional for serving
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 4 sliced jack or mozzarella cheese


  1. Heat 1 tbsp of oil in a sauté pan over medium heat and sauté the onions for 4 minutes or until tender and set aside to cool.
  2. In a mixing bowl, combine the cooled sautéed onions, ground chicken, BBQ sauce, salt, onion, and garlic powder, and mix well.
  3. Evenly divide the mixture into 4 pieces for regular-sized burgers or 8 pieces for mini burgers. Shape into patties.
  4. Heat remaining tbsp of oil in a pan and cook the patties for 3 minutes on each side.
  5. Place 1 slice of cheese on each patty during the last minute of cooking and allow to melt.
  6. Place burgers on buns and top with desired accompaniments.
  7. Accompaniments: Burger Buns, additional bbq sauce, lettuce, tomato, pickles
Veggie Burgers

Veggie Burgers
Prep Time: 20 min – Cook Time: 6 min

  • 1/2 cup bulgur wheat
  • 1 cup water
  • 1 15 ounce can pinto beans, rinsed and drained
  • 1/2 cup monterey jack cheese, grated
  • 1/2 cup carrot, grated
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon oil


  1. Place the bulgar wheat and water in a pot. Bring to a boil, then reduce to a simmer and cover for 13 minutes.
  2. After the bulgur has cooked, place in a bowl and let cool.
  3. Place the pinto beans in a food processor and pulse until finely chopped.
  4. Add the cooked bulgur, cheese, carrot, salt, garlic and onion powder to the beans in the food processor and pulse to combine.
  5. Form into patties.
  6. Heat oil in a large saute pan over medium heat and cook the burgers for 3 minutes on each side.
  7. Serve with accompaniments.


Catherine McCord is the co-founder of One Potato and the founder of the popular Weelicious brand, a trusted content resource synonymous with family and food. A graduate of the Institute of Culinary Education, she has created online how-to videos that have amassed more than fifty million views and celebrities like Jennifer Garner, Sarah Michelle Gellar & Keri Glassman, RD, swear by her food as a medicine approach to healthy tonics. She has written three cookbooks including her latest Smoothie Project.  Catherine has appeared on TODAY, Good Morning America, California Live, The Doctors, and is a regular on the Emmy-winning NBC show Naturally, Danny Seo as well as Food Network’s #1-rated Guy’s Grocery Games. She lives in Los Angeles with her husband and three children.

Leave A Reply

Your email address will not be published.