4th of July Crafts and Snacks

Check out all of our favorite crafts and snacks to make for the Fourth of July!


4th of July Chex Mix


  • 1 bag (8.75 oz) Chex Mix™ Honey Nut snack mix
  • 1/4 cup dried blueberries
  • 1/4cup dried cranberries
  • 1/4 cup roasted sunflower seeds
  • 2 cups white chocolate chips
  • 1/2 cup M&M's™ chocolate candies red and blue


1. In a large bowl, combine the snack mix, blueberries, cranberries, and sunflower seeds.

2. Place the white chocolate chips into a medium, microwave-safe bowl. Melt in the microwave on High for 60-90 seconds then stir. Melt for an additional 30-60 seconds, if needed.

3. Drizzle the melted chocolate over the snack mix, and stir until well coated. Turn the mix out onto a large piece of wax paper, sprinkle with blue and red candies, then allow the white chocolate to stand at room temperature for about 1 hour to harden. To serve, break the mix up into large chunks.

Recipe found here.

Tomato, Mozzarella and Basil Salad


  • 6 small tomatoes (4 medium)
  • 1 pound fresh mozzarella
  • 10 to 15 basil leaves
  • 3 tablespoons of olive oil
  • Kosher salt
  • Black pepper


1. Slice the tomatoes and mozzarella and arrange casually with the basil leaves on a large platter.

2. Drizzle with olive oil.

3. Sprinkle with salt and pepper and serve at room temperature.

Recipe found here.

Berry Tart



  • 2 1/4 cups all-purpose flour
  • 2/3 cup sugar
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 1 cup butter or margarine, cut into tablespoon-size pieces


  • 1 package (8 oz) cream cheese, softened
  • 2 tablespoons packed brown sugar
  • 1 container (6 oz) Yoplait® Original yogurt lemon burst
  • 1 teaspoon grated lemon peel
  • 40 fresh raspberries (about 6 1/2 oz)
  • 40 fresh blackberries (8 oz)
  • 40 fresh blueberries (about 3 oz)


1. Heat oven to 350°F. Grease or spray 15x10x1-inch pan. In large bowl, mix all crust ingredients except butter. Using pastry blender, cut in butter until mixture looks like fine crumbs; press evenly in pan.

2. Bake 18 to 20 minutes or until edges are light golden. Cool completely, about 40 minutes.

3. In large bowl, beat cream cheese and brown sugar with electric mixer on low speed until blended. Add yogurt and 1 teaspoon lemon peel; beat until blended. Spread mixture over crust. Refrigerate at least 1 hour but no longer than 24 hours.

4. Cut into 10 rows by 4 rows. Arrange 1 of each kind of berry on each bar. Store in refrigerator.

Recipe found here.

Red and Blue Lemonade


2 cans (12 oz each) frozen lemonade concentrate, thawed

12 cups sparkling water

2 medium lemons, cut into slices

2 cups of blueberries

2 cups of raspberries

1 lb strawberries, stemmed and halved

1 cup mint leaves


1. Fill a bowl with water, add 1 sliced lemon. Freeze completely, about 4 hours.

2. In large pitcher or glass drink dispenser, add lemonade concentrate. Pour in sparkling water. Mix well.

3. Remove bowl from freezer. Dip bowl into warm water, and turn ice out. Put ice in pitcher of lemonade mixture. Add other sliced lemon, berries and mint leaves. Pour into glasses and serve.

Recipe found here.


Red, White and Blue Mason Jars



1. Paint two mason jars white and one blue using acrylic paint.

2. Use red Washi Tape to create stripes on the white painted mason jars.


3. Use star-shaped cutouts or stamps to paint on the blue mason jar.

4. To create a distressed look, rub sandpaper over the jars.


Shared By: Aubrey Anzelmo | Seawolf Living