Patriotic Punch

INGREDIENTS:

Now, the juices that you use CAN vary, but have to be added in a specific order, and when choosing your juice you must pay attention to the sugar content.  I have used different variations but to keep it simple I will list the juice that I used in this particular batch of patriotic punch.

• Koolaid Tropical Punch (Red)
• Gatorade Frost (White)
• G2 Blueberry Pomegranate (Blue)

DIRECTIONS:

The Koolaid Tropical punch contains 38g of sugar per serving so it will be our bottom layer.

• Fill your beverage dispenser FULL of Ice. You want a lot of ice to help keep your layers separate.
• Place a large metal spoon across the top so that top of the spoon is up against the side of the container.  (see video)
• Slowly pour the tropical punch over the spoon and down the side of the container to fill up 1/3. Try not to let the juice touch any of the ice cubes or it will taint your next layer and they will mix.

The second layer will be the Gatorade Frost, it contains 29g of sugar per serving so it will sit on top of the red koolaid.

• Slowly pour the gatorade frost directly over an Ice cube until your have fill up the next 1/3 of your container.

Last, we will use the G2 Blueberry Pomegranate.  It only contains 7g of sugar per serving so it will sit on the very top.

• Slowly pour the G2 directly over an ice cube until your container is full

And that’s it!  So as you can see you CAN use different juices but you must pay attention to the sugar content.  For you bottom layer you want something with close to 40g of sugar per serving, the middle layer should have around 20g of sugar per serving, and the top layer should have as little as possible.  The sugar content can be found on the package with the rest of the nutritional information.

ENJOY!

American Flag Layer Dip

 1 can refried beans
 1 package round corn tortilla chips
 2 cups cooked taco-seasoned ground turkey or beef
 1/2 cup mayonnaise
 1/2 cup sour cream
 1/2 cup salsa
 1/2 teaspoon ground cumin
 4 Anaheim chilies, roasted, peeled, seeded and chopped
 4 green onions, finely chopped
 3 avocado, peeled and diced
 2 cups grated sharp cheddar cheese
 1/2 cup shredded iceberg lettuce
 1/4 cup whole black beans
 2 cups grated Monterey Jack cheese
1 container grape tomatoes, each tomato cut in half lengthwise


 Evenly cover the bottom a 9 x 13-inch baking dish with the refried beans. Use the round tortilla chips to make a double border of chips around the entire inside rim of the baking dish. Top the refried beans with cooked meat. In a medium bowl, whisk together the mayonnaise, sour cream, salsa, and cumin. Spread this mixture on top of the meat layer. Sprinkle the chilies, green onions, and avocado over the salsa mixture layer. Then top with the shredded cheddar cheese.
 Top the upper left-hand corner of the baking dish (for the star area of the flag) with shredded lettuce, sprinkle the black beans on top of the lettuce to resemble the stars. To simulate the stripes, start at the top of the dish and make a stripe of shredded Jack cheese. Next, make a stripe of cherry tomatoes, cut side down. Then, another stripe of cheese, then tomatoes, etc. for a total of 5 cheese stripes and 4 tomato stripes or enough to reach the bottom edge of the baking dish. Serve with additional tortilla chips.

Party tray

Love this easy recipe! Alternate pretzels with the red berries, and presto: a light, Easy Flag Fruit Dessert that will be the hit of any patriotic party.