The 4th of July is here again.  Americans celebrating their Independence.  Americans celebrating family get togethers.  Americans waving the Red, White, and Blue.  Americans listening to Patriotic Songs.

4th of July tables cape styled by Kathy Miller photo by Susan Scarborough

4th of July table with flags styled by Kathy Miller Photo by Susan Scarborough

Above photos courtesy Susan Scarborough

Last year I talked about the similarities between tailgating and the 4th of July.

 Families and friends gather together in celebration.  Many foods popular for tailgating parties are also the same ones used for 4th of July picnics and barbecues.

4th Of July Celebration


a festive picnic or barbecue celebrated on the 4th of July to commemorate the signing of The Declaration of Independence, featuring creative recipes, colorful red, white, and blue decorations, American flags, parades and fireworks

Tailgate Party

a festive, pre-game social event celebrated on or near stadium grounds featuring creative southern recipes, grilling competitions, colorful linens, themed decorations, fun and friendship

Portability is a major factor in tailgating and in picnics.  Let’s plan a menu that can be served at home or can be taken on a picnic or tailgate.

Choose your favorite BBQ or grill hot dogs and hamburgers.    All of these recipes for sides can be served cold or at room temperature.

Gazpacho is one of my favorite summer soups, cold and refreshing.

Gazpacho with corn and avocado photo by Kathy Miller

 This one has a unique twist, avocado and fresh cooked corn.


  • 4 ears white corn, cooked and cut off cob
  • 1 (46 ounce) can tomato juice
  • 2 cucumbers, peeled and cubed (or 1 English hothouse cucumber)
  • 3-4 ripe avocados, cubed
  • 2 limes, squeezed
  • 3 minced cloves garlic
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon red (cayenne) pepper
  • 1/2 bunch cilantro, chopped


  1. Mix all ingredients and chill.
  2. Can add more juice if needed for desired consistency.


Serve with lime slice or sprinkle with fresh chopped cilantro

By KathyMillerTime


Recipe Printed from www.kathymillertime.com

Remember my theme?  One can celebrate 4th of July at home or on the road as a picnic just as one can watch a football game at home with friends or on the road at a tailgate?  Portability…

This gazpacho travels well in a vintage Thermos jug, including cute plastic cups.

Vintage Thermos filled with Gazpzcho photo by Kathy Miller

Watermelon and 4th of July go hand in hand.  My favorite go-to is this Watermelon Salad.  I love to use a White Stilton with Mango Ginger Cheese from Cornucopia Restaurant and Cheese Shop in Cashiers NC.

Watermelon and White Stilton with Mango & Candied Ginger Cheese photo by Kathy Miller


  • 8 cups seeded chopped watermelon
  • 1 cup feta cheese or substitute with white stilton cheese with mango and ginger
  • 1/2 small Vidalia onion, quartered and thinly sliced
  • 1/2 cup pine nuts, toasted
  • 1/2 cup packed arugula
  • 1/3 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped


  • 1/4 cup olive oil
  • 2 T. fresh lemon juice or lime juice
  • freshly ground pepper


  1. Combine first seven ingredients in bowl.
  2. Whisk together dressing and pour over salad just before serving.


Most recipes call for feta cheese. When available I love the White Stilton with Mango & Candied Ginger Cheese.

By KathyMillerTime


Recipe Printed from www.kathymillertime.com

 Watermelon with Arugula and White Stilton Cheese photo by Kathy Miller

 Easy, yet so tasty in the summer time or fall tailgates…

 Gourmet Mixture of Cherry and Grape Tomatoes.

Gourmet Cherry Tomato Assortment Drizzled with olive oil, balsamic glaze and basil photo by Kathy Miller


  • Gourmet mixture of cherry and grape tomatoes
  • Fresh basil leaves, chiffonade
  • Olive oil
  • Balsamic glaze
  • Freshly ground pepper


  1. Combine tomatoes in a serving dish.
  2. Chiffonade basil leaves. (stack the leaves, roll up and cut with a knife or scissors.)
  3. Drizzle with olive oil, balsamic glaze.
  4. Top with freshly ground pepper.

By KathyMillerTime


Recipe Printed from www.kathymillertime.com

 Love the American Flag Mini insert in the serving dish…

Gourmet Cherry Tomtoes photo by Kathy Miller

 Or during football season…a football insert!

Gourmet Tomatoes in Nora Fleming serving dish with football insert photo by Kathy Miller

Portability!  Red, white and blue take-out boxes.

Portability with red, white, and blue take out boxes and vintage Thermos jug photo by Kathy Miller

Portable 4th of July meal or tailgate with red, white, and blue take-out boxes photo by Kathy Miller

Love deviled eggs at a 4th of July party….or a tailgate.

I found this special red deviled egg platter in a vintage store.

Vintage red deviled egg platter photo by Kathy Miller

Vintage Red Deviled Egg Platter photo by Kathy Miller with dots

I collect deviled egg platters.

A deviled egg platter with an American Flag Mini

Deviled Egg Platter with American Flag mini by Nora Fleming photo by Kathy Miller

Or a football mini….

Nora Fleming deviled egg platter with football photo by Kathy Miller

Or a cowboy hat…cute for those Texas teams

Deviled Egg Platter with Cowboy hat photo by Kathy Miller

Serving pieces from Nora Fleming.  One platter, several minis to change with the occasion.

And the pièce de résistance

Frances Stone’s Blueberry and Strawberry Cheesecake

4th of July Blueberry & Strawberry Cheesecake photo by Kathy Miller

Frances Stone's 4th of July Blueberry & Strawberry Cheesecake phtoto by Kathy Miller


  • 1 1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon grated lemon peel
  • 3/4 cup cold butter
  • 2 egg yolks
  • 1/2 teaspoon vanilla extract


  • 5 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 1/4 cup half-and-half cream
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 1 egg yolk
  • 1 cup crushed strawberries
  • 1 cup crushed blueberries
  • Blueberries, raspberries and strawberries for top
  • Fresh mint and basil


  1. In a large bowl, combine the flour, sugar and lemon peel.
  2. Cut in butter until crumbly.
  3. Whisk egg yolks and vanilla; add to flour mixture, tossing with a fork until dough forms a ball.
  4. Press onto the bottom and 3 inches up the sides of a greased 9-inch springform pan. Place pan on a baking sheet.
  5. Bake at 400 degrees for 5-8 minutes or until lightly browned. \
  6. Cool on a wire rack.

For Filling

  1. In a large bowl, beat cream cheese and sugar until smooth.
  2. Beat in the cream, flour, lemon peel, salt and vanilla.
  3. Add eggs and yolk; beat on low speed until just combined.
  4. Divide batter in half. Fold crushed strawberries and blueberries into half of the batter.
  5. Pour into crust.
  6. Top with remaining batter. Return pan to baking sheet.
  7. Bake at 400 degrees for 10 minutes. Reduce heat to 300 degrees and bake 60-70 minutes longer or until center is almost set.
  8. Cool on a wire rack for 10 minutes.
  9. Carefully run a knife around edge of pan to loosen; cool 1 hour longer
  10. Refrigerate overnight.
  11. Remove sides of pan.
  12. Garnish with blueberries, raspberries and strawberries.

By Frances Stone via KathyMillerTime


Recipe Printed from www.kathymillertime.com

Slice of Frances' Cheese Cake photo by Kathy Miller

This year as we gather together to celebrate our country’s history and struggle for independence, let’s remember those service men and women who protect our basic rights and freedoms.

America & 4th of July photo by Kathy Miller

Thank you America and to all who have gone before us to insure our freedom.  We celebrate our country and its many traditions.

Watch for upcoming stories from my summer travels.

 I welcome your comments, recipes and any inside information on your favorite tailgating spots.

Come celebrate with me.  I’ll save you a seat at the table.


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