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

Patriotic table setting in time for the 4th of July photo by Susan Scarborough

 Photo by Susan Scarborough

 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.

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

Gazpacho with avocado and corn photo by Kathy Miller


  • 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

 Watermelon and 4th of July go hand in hand.

4th of July tablescape with watermelon photo by Susan Scarborough

 My favorite go-to is this Watermelon Salad.  Many recipes call for feta cheese, but I love to use a White Stilton with Mango Ginger Cheese from Cornucopia Restaurant and Cheese Shop in Cashiers NC and also available at The Fresh Market.

Watermelon salad with white stilton and ginger cheese crumbels photo by Kathy MillerDSC05599


  • 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

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…

The gazpacho travels well in a vintage Thermos jug, including plastic cups for serving.

And the watermelon salad and marinated tomatoes are portable in red, white or blue Chinese take out boxes.

Gazpacho traves well in vintage thermos photo by Kathy Miller

My friend, Frances Stone always makes me a dessert for special occasions.  This one is perfect in the summer when berries are at their freshest.

Blueberry and Strawberry cheesecake photo by Kathy Miller

Strawberry and blueberry cheesecake photo 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

 slice of blueberry and strawberry cheesecake photo by Kathy Miller

This post was featured in South Island Living.  Hope you enjoy!

There’s plenty of time left for a summer picnic.

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



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