Best 2 Red And Whites Recipes

GOLDY BEAR'S RED-N-WHITES

Goldy Bear's Red-N-Whites image

Make and share this Goldy Bear's Red-N-Whites recipe from Food.com.

Provided by kittycatnap

Categories Dessert

Time 33m

Yield 72 cookies

Number Of Ingredients 6

Ingredients

1 cup unsalted butter (softened)
3 ounces cream cheese (softened)
1/2 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
36 strawberries, small (hulled and halved)

Steps:

Set over to 350°F
In mixing bowl, beat the butter with cream cheese until well blended.
Beat in the sugar and vanilla, then stir in the flour until well mixed.
Using a 1/2-tablespoon measure, shape the mixture into small balls and place 2 inches apart on ungreased cookie sheets.
Make a small indentation in the top of each cookie with your thumb.
Carefully place a strawberry half, cut side down, in each indentation.
Bake for 12 to 18 minutes, or until very lightly browned.
Cool on racks.

Nutrition Facts : Calories 46.8, Fat 3, SaturatedFat 1.9, Cholesterol 8.1, Sodium 4, Carbohydrate 4.5, Fiber 0.2, Sugar 1.7, Protein 0.5

RED, WHITE, AND BLUE SALAD

Red, White, and Blue Salad image

Use the lovely color and texture of red leaf lettuce as the base for this light, fruity salad. Any combination of fruit will work, or use the recommended fruit for your summer holiday parties!

Provided by Bibi

Time 15m

Yield 6

Number Of Ingredients 10

Ingredients

¼ cup extra virgin olive oil
¼ cup strawberry preserves
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
¼ teaspoon sea salt, or to taste
1 head red leaf lettuce
1 cup sliced strawberries
1 cup blueberries
¼ cup crumbled feta cheese
2 tablespoons sliced almonds

Steps:

Combine olive oil, preserves, white wine vinegar, Dijon mustard, and sea salt in the bowl of a small food processor. Pulse several times, until dressing is combined. Pour into a serving container and set aside.
Wash lettuce and dry in a salad spinner. Use some of the outer, larger leaves to line a medium salad bowl, with the red color of the leaves to the outside of the bowl.
Tear remaining lettuce leaves and add to the bed of whole leaves. Arrange strawberries, blueberries, and feta cheese crumbles on top of the torn lettuce. Sprinkle with sliced almonds and drizzle with strawberry vinaigrette. Refrigerate any remaining dressing in a sealed container, up to 5 days.

Nutrition Facts : Calories 174 calories, Carbohydrate 15.9 g, Cholesterol 5.6 mg, Fat 11.8 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 2.3 g, Sodium 172.4 mg, Sugar 12.7 g