Let them eat cake! (and pigs)

For our Independence Day we celebrated by having a party with our family and some excellent food.

Flag cake--French Vanilla cake, whipped cream as frosting, decorated with fresh blueberries & raspberries.
Table with our potluck items. We had a feast for our celebration with sirloin steak burgers, hot dogs, homemade baked beans, broccoli cauliflower salad, fresh corn salsa and chips, strawberry lemonade (with other drink options), fresh berries, patriotic cookies and flag cake.

Slow Cooker Baked Beans

3 cans (15 oz. each) pinto beans, drained, rinsed
1 cup Barbecue Sauce
1 small onion, chopped
1/4 cup firmly packed light brown sugar
2 slices Bacon, chopped
PLACE all ingredients in slow cooker; mix well. Cover with lid.
COOK on LOW for 4 to 6 hours (or on HIGH for 3 hours).

Fresh Corn Salsa

1-1/2 lb. tomatoes, chopped
1 cup fresh corn kernels
1/4 cup finely chopped red onions
1/4 cup chopped cilantro or fresh parsley
1 medium jalapeño pepper, chopped
1/4 cup Zesty Italian Dressing
COMBINE all ingredients except dressing in large bowl.
ADD dressing; mix lightly.

Broccoli Cauliflower Salad

8 slices of bacon
1 head of Broccoli cut into bite size pieces
1 head of Cauliflower cut into bite size pieces
1 1/2 cups shredded sharp cheddar cheese
1/2 large red onion
1/4 cup red wine vinegar
1/8 cup white sugar
2 tsp ground black pepper
1 tsp salt
2/3 cup mayonnaise
1 tsp lemon juice

Place bacon in large deep skillet, cook over medium heat until evenly browned, drain and crumble. In large bowl combine broccoli, cauliflower, cheese, bacon and onion. Prepare dressing in small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayo and lemon juice. Combine dressing with the first five ingredients, mix well, cover and refrigerate until ready to serve.

After the extended family left, we headed inside for a "Piggy Painting Party." My mom purchase ceramic piggy banks from a craft store and each of the granddaughters got to paint one. Here I am helping Livy with her pig.