It’s All About the Food

by Susan Barnett

Patriotic Dessert

This colorful sweet-satisfying dish is fun to make and simple enough to assemble for anyone ages 2 to 92. All you need is cake, whip cream or pudding, blueberries and either raspberries or strawberries. These ingredients can make mini cake flags, a parfait, or a trifle. You really can’t make a mistake so get creative!


1 Angel food, pound or any light-colored loaf cake

1 Cup blueberries

1 Cup raspberries or strawberries cut in half or fourths.

Whip cream, nondairy whip cream, vanilla ice cream, or pudding.


Have fun! Assemble in layers, make mini flags, or just place in a bowl and layer the ingredients. Or create a dessert assembly station and let your guests make their own creations!


Ranch Chicken Kabobs

This is a 4th of July alternative to hamburgers and hotdogs, especially for friends who do not eat red meat.


½ Cup ranch dressing

½ Cup olive oil

2 Tablespoons Worcestershire sauce

1 Tablespoon minced fresh rosemary

1 Teaspoon lemon juice

1 Teaspoon white vinegar

¼ Teaspoon black pepper (to taste)

1 Teaspoon salt (to taste)

4-5 Skinless boneless chicken breasts cut in 1-inch cubes


In a medium bowl mix well all the ingredients except for chicken. Add chicken and coat thoroughly. Cover and refrigerate for 30 minutes or longer (can be made earlier in the day). Thread chicken onto skewers. Discard marinade. Grill in or outdoors for 8-12 minutes until chicken is no longer pink. Serve with grilled or kabob vegetables.

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Susan Barnett is a food industry veteran who graduated from Iowa State University with a degree in Food, Nutrition and Dietetics. A self-proclaimed “foodie”, Susan’s philosophy is: “It’s all about the food!” Contact her with your food questions at


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