4th of July Crowd Pleasers!

Can you believe the 4th is already here? This is one of our favorite holidays! We’ll take any reason to get together with family and friends, but when you get to have fireworks, good food, and to celebrate freedom, too? COUNT US IN. We’ve put together a couple tried and true recipes that will spice up your 4th and definitely impress your people! They’re easy, delicious crowd pleasers and can be prepped ahead of time so that you can spend time lighting sparklers instead of sweating in the kitchen.

Every party needs a yummy cocktail, and this one is kid friendly (but can also be made special for adults only as well). It’s simple but oh-so-flavorful and refreshing.

Blackberry and Mint Cranberry Mocktail


  • 2 cans Black Cherry Sparkling Water (Waterloo, Spindrift, Topo Chico, or Lacroix are some favorites)
    • Topo Chico– Regular and Lime Flavor
    • Spindrift– Lime, Strawberry, and Lemon
    • Lacroix– Mango, Key Lime, Grapefruit, Pineapple, and Strawberry
    • Waterloo– Watermelon, Black Cherry, and Mango
  • 6 Tbsp pure cranberry juice
  • 8 large blackberries
  • 3 tsp lime juice
  • 2 slices lime for garnish
  • 4 fresh mint leaves (add more if desired)


  • First, fill 2 12-oz glasses with 3 blackberries, 3 Tbsp of cranberry juice, 1 ½ tsp lime juice, and 1 mint leave to the bottom of each glass.
  • Add 3 Tbsp of cranberry juice, 3 large blackberries, lime juice, and mint together in each glass and muddle together.
  • Add the glass halfway full of ice.
  • Fill the remaining glass with the Black Cherry Waterloo Sparkling Water (or whatever flavor and brand you choose).
  • Stir together and garnish each glass with fresh blackberry, lime, mint leaves.


  • To make this a real cocktail, add 1 oz of Vodka or Triple Sec.
  • To make this drink KETO, add DIET cranberry juice.

{Recipe via Healthy Little Peach}

Summer equals salads. If you’re looking for a crunchy, easy, and delicious salad that can serve a bunch of freedom-loving folks, this is it! Plus you can eat it with tortilla chips if you want, and that’s a win no matter what holiday it is.

Grilled Corn Salad with Cilantro Lime Dressing



Corn Salad

  • 4 ears of corn husks removed
  • 1 tablespoon olive oil
  • kosher salt for seasoning
  • black pepper for seasoning
  • 3/4 cup diced English cucumber
  • 1/2 cup diced red bell pepper
  • 1/2 cup cherry tomatoes quartered
  • 1/2 cup diced avocado
  • 1/2 cup diced red onions
  • 1 garlic clove minced
  • 1 tablespoon minced jalapeno without seeds
  • 1 tablespoon cilantro plus more for garnish
  • 2 tablespoons roasted salted sunflower seeds
Cilantro Lime Dressing
  • 1/4 cup extra virgin olive oil
  • 1/4 cup chopped cilantro
  • 2 tablespoons chopped mint
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lime juice
  • zest of one lime
  • 1 teaspoon honey
  • 1 garlic clove minced
  • 1/8 teaspoon kosher salt
  • black pepper as needed for seasoning
Corn Salad
  1. GRILL CORN: Lightly brush each ear of corn with olive oil, and sprinkle each side with salt and pepper. Grease and heat grill to high heat. Once hot, add corn and close the lid. Cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, about 10-12 minutes, closing the lid in between rotations. Set the corn aside and allow to cool enough to handle. Cut the kernels off of the cob and transfer to a large bowl.
  2. OR SKILLET CORN: Cut the kernels off of the cob. Heat the olive oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char approximately 5 minutes. Transfer kernels to a large bowl.
  3. Add all of the Corn Salad ingredients to the grilled corn except for the sunflower seeds.
Cilantro Lime Dressing
  1. Add all of the Cilantro Lime Dressing ingredients to your blender and blend on medium-high speed until the dressing becomes thickened and an opaque light green color with cilantro speckles, about 30 seconds. Season with salt and pepper to taste.
  2. Drizzle the dressing onto the corn salad and combine. Season with salt and pepper to taste then top with sunflower seeds and additional cilantro if desired.

{Recipe via Carlsbad Cravings}

Lastly, you can’t have the 4th without a yummy dessert. This year we’ve decided we wanted to highlight a recipe that is more on the healthy side but equally delicious. You can serve these ice cold, which always tastes good on a hot day, and they’re fun for the kids! Double bonus.

4Th of July Fruit Kabobs


  • A set of skewers (the ones pictured are bamboo, 6 in.)
  • A mini seedless watermelon (or half a large watermelon)
  • Blueberries (7-10 per average sized skewer)
  • Star cookie cutter


  • Step 1: Wash blueberries, sticks, and slice watermelon to fit the width of the star cutter (mine is exactly 1 inch thick).
  • Step 2: Slide the blueberries onto the stick (start with whichever fruit you ultimately want on the bottom), with the pointed end of the skewer facing up.
  • Step 3: Using the cutter, create a star shape out of the watermelon. Place the star at the top of the skewer, making sure the pointed sick is not exposed beyond the watermelon.

Have your kids help with this one! It’s super easy and we think it’d be delicious with a side of whipped cream!

{Recipe via Dreaming in DIY}

Enjoy these recipes with your loved ones and have a happy and safe 4th of July!

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