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Top down image of 4th of July Snack Board from Family Fresh Meals
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4th of July Snack Board

This 4th of July Snack Board is full of all out favorite red, white and blue snacks for the summer holidays. Sweet, savory and fun - all in one appetizer.
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  • Starting at the top. There are  3 jumbo cups of these jello firecracker dessert.  I like to make these the day before to reduce prep time on the day I am serving the appetizer board.
  • Jello Firecracker Dessert recipe can be found here: https://www.familyfreshmeals.com/2016/05/jello-firecracker-dessert.html
  • Next up on the board are red white and blue chocolate covered strawberries. Again I find it best to make these the day before and then store them in the freezer.
  • Red White and Blue Strawberry recipe can be found here: https://www.familyfreshmeals.com/2011/06/red-white-blue-chocolate-covered.html
  • I make the flag fruit dessert the day of. This is the last thing I d0 since it was all just things that needed to be placed on the plate. You are going to love how fresh and fun this one is. loved how fresh and fun this was!
  • The Flag Fruit Dessert can be found here: https://www.familyfreshmeals.com/2015/05/easy-flag-fruit-dessert.html
  • Then I quickly mixed together a watermelon salad. This one doesn't really need a recipes. It's just chunks of watermelon, feta and fresh mint chopped up. You can pop a few tiny mint leaves for extra garnish.
  • The thing that took the most prep time on serving day were these mini cheddar ranch corn dogs, but they never disappoint. Take 10-15 to prep and then 8 minutes to bake. You can get the Cheddar Ranch Corn Dog Recipe here:
  • On to our fan favorite Taco Salad Flag. This is also good to wait until day of to make. You can prepare the meat early and store to save on time.  You can find the Taco Salad recipe here:  https://www.familyfreshmeals.com/2013/05/easy-taco-salad-flag.html
  • To go with the corn dogs and the flag taco salad, I roasted mini corn on the cobs while the corn dogs cooked. I wrapped them in aluminum foil, patted them with butter, salt and pepper and then sprinkled some cilantro on them for a great summer flavor. 400 degrees for 30-45 minutes.
  • Lastly I made a pasta salad-kabob. I took cherry tomatoes, cheese tortellini, greek olives, red pepper strips and mozzarella, cut out into the shapes of stars, on 6 inch kabob skewers. Then I simply drizzled Italian Dressing on them and refrigerated till I was ready to set the board up.