Fourth of July in Pigeon Forge is the time for fireworks, burgers, hot dogs, ice-cold lemonade, cookouts at the cabin, and sweet treats that scream 4th of July! If you’re planning a weekend in the Smoky Mountains for this 4th of July, check out these festive 4th of July recipes you can whip up in your cabin’s kitchen!
All-American Trifle | All Recipes | servings: 15
- 3 lbs fresh strawberries, hulled and sliced
- 1/4 cup white sugar
- 1 quart heavy cream
- 1 (3.3 oz) package instant white chocolate pudding mix
- 1 (6 oz) container lemon yogurt
- 2 tablespoons coconut-flavored rum, or to taste, divided
- 2 (16 oz) prepared pound cakes, cubed
- 2 pints fresh blueberries, or as needed
In a bowl, sprinkle the strawberries with sugar; stir to distribute sugar and set aside. Chill a large metal mixing bowl and beaters from an electric mixer. Pour cream into chilled mixing bowl and add white chocolate pudding mix, lemon yogurt, and about 1 tablespoon coconut rum, if desired; beat until fluffy with an electric mixer set on medium speed.
Spread a layer of pound cake cubes into the bottom of a glass 10×15-inch baking dish and sprinkle cubes with another tablespoon of coconut rum. Cover the pound cake with a layer of strawberries; sprinkle blueberries over strawberries. Spread a thick layer of whipped cream over the berries. Repeat layers several times, ending with a layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream; top the trifle with dollops of whipped cream to serve. Refrigerate leftovers.
Judy’s Strawberry Pretzel Salad | All Recipes | servings: 16
- 1 ½ cups crushed pretzels
- 4 ½ tablespoons white sugar
- ¾ cup butter, melted
- 1 cup white sugar
- 2 (8 oz) packages cream cheese
- 1 (8 oz) container frozen whipped topping, thawed
- 1 (6 oz) package frozen strawberries
Preheat oven to 350 degrees F. Mix together pretzels, 4 ½ tablespoons sugar and melted butter. Press into bottom of a 9×13-inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together gelatin mix and boiling water. Mix in frozen strawberries and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
Berry Slab Pie | BHG | servings: 16
- ½ (17.3 oz) package frozen puff pastry, thawed (1 sheet)
- ¼ cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon finely chopped crystallized ginger
- 1 (12 oz) package frozen mixed berries, thawed and drained (about 2 ½ cups)
- 1 egg
- 2 tablespoons water
- Coarse sugar (optional)
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or foil. On a lightly floured surface, roll thawed puff pastry into a 15×12-inch rectangle. Transfer to the parchment-lined baking sheet; set aside.
In a medium bowl, stir together the 1/4 cup sugar, cornstarch, and ginger. Halve any large berries. Add berries to sugar mixture; gently toss to coat.
Spoon berry mixture onto one crosswise half of the prepared puff pastry, spreading evenly to 1 inch from the edges. In a small bowl, whisk together egg and the water. Brush some of the egg mixture on the uncovered edges of the pastry.
Fold over the uncovered pastry half to enclose the fruit. Using a fork, firmly press together edges of top and bottom pastry to create a seal. Brush the top of the pastry with egg mixture and, if desired, sprinkle with coarse sugar. Cut 2 to 3 slits in pastry top.
Bake in the preheated oven for 25 to 30 minutes or until pastry is golden and filling is bubbly. Transfer to a wire rack; cool. Cut into bars. Makes 16 bars.
Firecracker Yogurt Pops | Delish | servings: 6 popsicles
- 6 large strawberries
- 1 cup Greek yogurt
- 1/3 cup milk
- 3 tablespoons honey
- ½ cup blueberries
- ¾ cup blueberry yogurt
Slice strawberries and stamp out six stars using a 1-inch star cookie cutter; set aside. In a large bowl, combine yogurt, milk and honey, and whisk to combine. Fill popsicle mold a quarter of the way up. Place strawberry against side wall and fill wells up three-quarters of the way. Layer with blueberries and blueberry yogurt. Insert popsicle sticks and transfer to freezer to set, about 4 to 6 hours.
*Kitchen appliances and tools vary in our Pigeon Forge cabins; ask your vacation planner about any specific amenities you’re looking for, or plan to bring your own if you have specific kitchen tools you want.
More Advice & Tips:
Summer is right around the corner, and y...
Pigeon Forge, TN, home to not only the S...
Football season is in full swing and soo...
The mountain air is warm and the breezes...
We all know who the best mom in the worl...
Sure, the feathery winter clouds crawlin...