The houses in town are decorated to the nines for the holiday!
Here are a few of my favorites this year!
I love to unpack these vintage "Old Glory" pillows every year for the fourth of July.
Add a few more touches -
Pull out the flow blue platters and dishes.
Couldn't resist putting flowers from the garden in this British tea caddy- very red, white and blue too!
Some patriotic cupcakes from Goodfellows in town.
A big bowl of strawberries for munching.
And an old fashioned favorite- so American-
Strawberry Pretzel Salad served parfait style in American eagle compotes.
Finally time for the annual parade -
So from our house to yours-
Happy 4th of July! It's great to live in America!
Strawberry Pretzel Salad
2 2/3 cups crushed pretzel sticks
1 1/2 sticks butter, melted
3 T. sugar
Mix crushed pretzels, butter and sugar. Press into a 9 by 13 baking dish. Bake in a 350 degree oven for 10 minutes. Cool
1 8 oz. package cream cheese, softened
1 c. sugar
2 c. Cool Whip
Blend cream cheese and sugar together. Blend together with Cool Whip. Spread over cooled crust and chill.
6 oz. pineapple juice
6 oz. box strawberry jello
2 10 oz. unsweetended boxes frozen strawberries
For the third layer, add enough water to pineapple juice to make 3 cups of liquid and bring to a boil.
Add Jello and stir until dissolved. Add frozen strawberries and mix well. Refrigerate for about 30 minutes or until the mixture is mostly conjealed. Pour on top of Cool Whip layer and let chill for 4 hours. Serve that day or next day. (Pretzels get too soft after that) Serves 12