Happy July!  With 4th of July just around the corner I thought I would share my simple 4th of July tablescape in case you need any last minute ideas.  As always I love to keep decor simple and all these items were stuff I already had on hand.  But the star of the show….just these little target dollar spot flags!

I’m sure most of you already have these little flags on hand but if not I have still seen them recently in the Target dollar spot or Amazon.  Then I say shop your house for some neutral pieces to put with it.  I started with these water hyacinth placemats, I love the summer vibe they give off.  Then I added my usual white buffet plates that are a staple in all my place settings no matter the holiday or season.  I chose simple white napkins and jute string for my napkin holder.

Then I just added the flags to each place setting.

I also wanted to give it a try with some blue gingham napkins as they are also such a darling option for summer!

I ended up keeping it white this time around to show off the flag better.

Mason Jar glasses were added to keep with the simple farmhouse look.  I always love keeping little paper straws on hand and I thought the blue with polka dots would be the perfect touch!

The rest of the stuff on the table, (table runner, galvanized tray and bucket, flowers with big flags) were already there for the past month.

I hope this inspires you to shop your house and create a beautiful patriotic tablescape with items you already have.  If you are just starting out and looking for ideas I found purchasing simple neutral pieces, white, tan, galvanized etc. that can go with any holiday and season is a great place to start!  Then I just bring in the accent color for the time of year.   I find that so much easier than trying to get tableware to match every holiday.

Wishing you all a wonderful 4th!

Affiliate links (Amazon) are included for some of the items below for your convenience.  If you click on a link and make a purchase, I’ll receive a small commission at no extra cost to you. See my disclosure here.

shop this look….

water hyacinth placemats – similar because the other is saying out of stock

white buffet plates-  mine were from World Market but I don’t see them online anymore.  Similar

white napkins- years ago at target

Blue gingham napkins

jute string- Hobbly Lobby

galvanized flower bucket- you can find similar ones at Hobby Lobby or Michaels

paper straws

Mason Jar glasses

galvanized tray

mini flags – mine were from the Target Dollar Spot

table runner

flowers

SIMPLE 4TH OF JULY TABLESCAPE

a fireman’s wife

XOXO

Jen

It’s that time of year again, summer is almost here and the house is all decked out in red, white, and blue!  Join me for some fun simple summer decor ideas and inspiration!

PATRIOTIC SUMMER HOME TOUR….A FIREMAN’S WIFE

Every year as Memorial Day approaches I look forward to getting out all my patriotic summer decor.  I just love the look of red, white, and blue in the summer and I enjoy leaving it out until the end of July!

A few little flags and patriotic pillows welcome you in the entryway.  I’m so glad my white flowers are still hanging in there that I planted in early spring because they compliment the flags so well!

Entryway

I like to keep most of my decor simple.  Lots of flags in vases or pitchers with flowers, and festive pillows are my jam!

Living room

Garage entryway and stairwell

Dining room

Kitchen and butlers pantry

Family room

Guest room

These pillow covers were such a great find from Amazon!  They come in a four pack for super cheep.  You get the solid red and ticking stripe that you see below, and also a buffalo check and a small check.  I was able to use them at Christmas time too.  It’s always great when you can reuse decor for different holidays. The flag pillow was a Target dollar spot find I think last year.

Loft

Thank you so much for joining me on my patriotic summer home tour!  I hope you all enjoyed!!  I will link a few of the sources for you but let me know if you have any other questions about anything!

Affiliate links (Amazon) are included for some of the items below for your convenience.  If you click on a link and make a purchase, I’ll receive a small commission at no extra cost to you. See my disclosure here.

Stars and stripes pillows

Buffalo check flower pot

Navy buffalo check outdoor rug

Red, ticking, and check pillow covers

Flags- both sizes I find in the Target dollar spot every year

XOXO

JEN

For the crust:

In a medium bowl whisk together the flour, baking powder, and salt.  In the bowl of your mixer with the whisk attachment cream together the dairy free butter and sugar.  Add in the coconut milk and vanilla.  With the mixer on low, slowly add in the flour mixture.  Increase speed to medium and beat for 1-2 minutes until dough comes together.  Pat into a round disc and wrap in plastic wrap.  Refrigerate for at least 1 hour.

Preheat oven to 350 degrees.  Spray the tart pan, or pans, with non stick cooking spray.  Remove dough from refrigerator and place between 2 pieces of plastic wrap.  Roll out the dough until it is about 1/4 inch thick.  Remove the top sheet of plastic wrap.  Take a circle cutter, mine was just under 3 inches wide, and one at a time cut out the circles and place them in the tart pan.

Press the dough down in the tart pan and make the edges around the top circle as neat at you can.

Continue until all the dough is used up.  Just re-roll the dough between the plastic wrap when needed.  I think I got about 14-15 tarts.  I do have two tart pans but if you don’t you can wait and bake the last few after the first batch is done, or just make 12.  Then prick the bottom of the dough with a fork.  

Bake the tarts for about 13 minutes and remove from the oven.   After a few minutes take a knife and use it to gently remove the tarts from the pan and place on a cooling rack to cool completely.  

While the crust is cooling, make the vanilla pudding.

For the pudding:

In a medium saucepan whisk together sugar, cornstarch, and salt.  Turn on the heat to medium and whisk in the coconut milk and vanilla.  Continue whisking until thick and bubbly, about 5 minutes.  Remove from heat and spoon the warm pudding into the cooled mini tarts.

Cover with plastic wrap touching the pudding and refrigerate for at least 1 hour or overnight.

When you are ready to serve the tarts prepare the fruit and then top each mini tart with a strawberry, kiwi, blueberry, and a mandarin orange.  Feel free to change up the fruit for the occasion or holiday.  Just using blueberries and strawberries would be perfect for all the summer holidays coming up!

These were such a fun little dessert to have out at the baby shower!

Affiliate links (Amazon) are included for some of the items below for your convenience.  If you click on a link and make a purchase, I’ll receive a small commission at no extra cost to you. See my disclosure here.

a few helpful links….

mini tart pans

full fat coconut milk

gluten free flour

pure vanilla extract

Here is your printable recipe!

Gluten and Dairy Free Mini Fruit Tarts

 

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These are a great dessert to have out at any party or special occasion!

Author: A Fireman's Wife

Recipe type: Dessert

Ingredients

• Tart Crust
• 1 cup plus 3 tablespoons gluten free 1 to 1 flour blend
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 3 tablespoons dairy free butter, cold
• ⅓ cup sugar
• 4 tablespoons full fat coconut milk, I use from the can
• ½ teaspoon pure vanilla extract
• Vanilla Pudding
• ½ cup sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 1 13.5 oz can full fat coconut milk
• 1 teaspoon pure vanilla extract
• Fruit Topping
• strawberries, cut up
• kiwis, cut up
• blueberries
• 1 small can of mandarin oranges, drained
• (or any fruit to go with the holiday or occasion)

Instructions

1. In a medium bowl whisk together the flour, baking powder, and salt.
2. In the bowl of your mixer with the whisk attachment cream together the dairy free butter and sugar. Add in the coconut milk and vanilla. With the mixer on low, slowly add in the flour mixture. Increase speed to medium and beat for 1-2 minutes until dough comes together. Pat into a round disc and wrap in plastic wrap. Refrigerate for at least 1 hour.
3. Preheat oven to 350 degrees. Spray the tart pan, or pans, with non stick cooking spray.
4. Remove dough from refrigerator and place between 2 pieces of plastic wrap. Roll out the dough until it is about ¼ inch thick.
5. Remove the top sheet of plastic wrap. Take a circle cutter, mine was just under 3 inches wide, and one at a time cut out the circles and place them in the tart pan.
6. Press the dough down in the tart pan and make the edges around the top circle as neat at you can.
7. Continue until all the dough is used up. Just re-roll the dough between the plastic wrap when needed. I think I got about 14-15 tarts. I do have two tart pans but if you don't you can wait and bake the last few after the first batch is done, or just make 12.
8. Then prick the bottom of the dough with a fork.
9. Bake the tarts for about 13 minutes and remove from the oven. After a few minutes take a knife and use it to gently remove the tarts from the pan and place on a cooling rack to cool completely.
10. While the crust is cooling, make the vanilla pudding.
11. In a medium saucepan whisk together sugar, cornstarch, and salt. Turn on the heat to medium and whisk in the coconut milk and vanilla. Continue whisking until thick and bubbly, about 5 minutes.
12. Remove from heat and spoon the warm pudding into the cooled mini tarts.
13. Cover with plastic wrap touching the pudding and refrigerate for at least 1 hour or overnight.
14. When you are ready to serve the tarts prepare the fruit and then top each mini tart with a strawberry, kiwi, blueberry, and a mandarin orange. Feel free to change up the fruit for the occasion or holiday.

Notes

For the gluten free flour blend I use King Arthurs Measure for Measure flour, or Bob Red Mills 1 to 1 flour.

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GLUTEN AND DAIRY FREE MINI FRUIT TARTS

perfect for all your spring and summer parties!

PATRIOTIC SUMMER HOME TOUR….A FIREMAN’S WIFE

Red buffalo check, galvanized buckets, red lanterns, flags, flowers, and the cutest patriotic mat decorate my summer porch this year!

For the last several years I have had the same little patriotic basket hanging on my door in the summertime.  This year I changed it up and brought that inside, and brought my wooden flag I purchased last year to the front door.  I love how changing things up you already have gives things a whole new look!

These red lanterns from Walmart were a great buy last winter as I have used them for Christmas, Valentine’s, and now summer!  And how cute is this little topiary tree, also from Walmart, for only $15!!

I love adding little flags around the house.

This fun banner and pillow cover were in my 4th of July Homestyler Box!  If you have not checked them out you should!  They are a quarterly subscription box where you get fun seasonal decor delivered right to your door.  They also offer fun holiday boxes as well!  New subscribers can use the code New10 to get $10 off you first order!

And if you have been following me on Instagram I have been sharing on stories the progress of our backyard.  For the first time in a year and a half I have patio furniture!  It’s so nice to finally have an outdoor space.  It is still not totally done but we are really close….now if it only wasn’t too hot to get some more planting done!  I have some plants in, but the rest might have to wait until fall!

I hope you enjoyed my summer patriotic home tour!

XOXO

Jen

If you wash and prep the strawberries and blueberries ahead of time these can be really quick to put together before your party.  Of course the bananas will have to be cut up right before otherwise they will turn brown.

Use as many strawberries, blueberries or bananas as needed for the size of your group.

I just picked up some of these wooden skewers from Target.

Slice up the bananas into about 1/2 inch wheels. Then, using halved strawberries, bananas, and blueberries, layer red, white, and blue onto the skewer.

For the skewers laying flat on the cutting board I did two layers of red, white, and blue.  For the ones in the jar I just did one layer plus one more red.

Totally fun and a great festive look for your 4th of July get-togethers!!

Here is your printable recipe!

Patriotic Fruit Skewers

 

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These are a great healthy snack to have out on 4th of July!

Author: A Fireman's Wife

Ingredients

• Small wooden skewers
• Strawberries cut in half
• bananas sliced into ½ inch wheels
• blueberries

Instructions

1. Wash the strawberries and blueberries. Cut the strawberries in half and set both fruits aside in separate bowls
2. Slice the bananas.
3. Layer on the skewer a strawberry half, banana, and blueberry, then repeat, to make the red, white, and blue.
4. Make as many or as little as you want for the size of your crowd!
5. Enjoy!

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XOXO

JEN

OTHER PATRIOTIC IDEAS YOU MIGHT LIKE….

• Patriotic Breakfast Ideas
• Layered 4th of July Flag Cake
• Breakfast Tacos

PATRIOTIC FRUIT SKEWERS

for some healthy red, white, and blue!

Last year on 4th of July we made these fun Breakfast Tacos as another way to incorporate our red, white, and blue and the kids loved them!  I had almost forgotten about them but the other day when making pancakes two of my kiddos asked if they could have them again.  I only had strawberries at the time for the filling but really any favorite fruit will do.  I think diced fresh peaches would also be amazing!

So first cook up some regular pancakes.  Make the pancakes big enough so that you can fill them with fruit.  I would say at least 4-5 inches in diameter.  I love the Kodiak Cakes as a quick and easy way to make pancakes.  I often buy the big box from Costco and I love all the added protein when making them with milk and an egg.  I also have a from scratch pancake recipe that I have used for years, and all the time up until discovering Kodiak Cakes, and it reminds me I should share that on the blog.  With how busy life has become making something up from a box has become so easy that I have kind of gotten away from my old recipe though.  I guess I am getting lazy in my old age.  Ha!

When your pancakes are done put out some fruit and powdered sugar.  We like strawberries and blueberries for all the summer patriotic holidays.  If your kids are old enough they can help assemble their own “tacos” with the fruit they want.   Place the fruit down the middle of the pancake and then dust with powdered sugar.  I have a little powered sugar shaker to make dusting on the powdered sugar nice and easy.  

Then fold up your pancake around the fruit like a taco and dip in a small ramekin filled with pancake syrup.  So easy and fun!

Do you have any fun holiday food traditions that you love to make with the kids??  I would love to hear about them!

Breakfast Tacos

 

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Author: A Fireman's Wife

Ingredients

• Several pancakes 4-5 inches in diameter
• Strawberries
• Blueberries
• Powdered sugar
• Pancake syrup

Instructions

1. Cook up as many pancakes that you need for the size of your group.
2. Wash your fruit and cut up the strawberries into small chunks. Place the fruit in bowls.
3. Assemble your taco by lining the fruit down the middle of the pancake. Dust with powdered sugar if desired.
4. Fold the pancake over like a taco and dip in a small ramekin filled with pancake syrup.

Notes

You can use any favorite summer fruit!

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Nothing says summer like Fresh Strawberry Pie!  And just in time for Memorial Day, and all the other fun summer holidays coming up, I have this amazingly yummy pie to share with you.  I also didn’t want to leave you hanging without posting a wonderful pie to go with the pie crust I posted yesterday!  It has all the right colors for summer holidays with the red and white….and if you are like me and put it in a blue pie dish you are golden!  

I went strawberry picking a few weeks ago and making strawberry pie was at the top of my list!  This is the perfect pie to make when you are overflowing with strawberries at your house from either strawberry picking, or when they get super cheap at the store.  This pie uses a whopping 8 cups of strawberries and it is totally worth it!!

Once you have your pie crust all made this is so easy to put together.  Just wash and cut the lids off of all the strawberries.  I like to leave mine whole to make it extra easy!

Then fill up your measuring cup to 8 cups worth.  I love this large batter bowl from Pampered Chef.  It goes up to an 8 cup measuring mark and it comes in handy for times like this when you have a large quantity, or when measuring out Rice Krispies for Rice Krispies treats!   

Then remove 2 cups worth of strawberries and put them in a sauce pan.  Add your sugar, cornstarch, and lemon juice.  Stir and cook on medium heat, continuing to stir often.  

As the strawberries start to get softer take a potato masher and mash them all up.  When they are all mashed up and the  sauce is thickened turn off the heat.  

Arrange the rest of your strawberries in your baked pie shell.  

Carefully pour the cooked mixture on top of the strawberries.  I like to kind of spoon it on evenly all over.  

Then put the pie in the refrigerator to chill.

When you are ready to serve, slice and then top with whipped cream.  Seriously this is summer at its finest right here!  Serves 1 if you are like me and want to sit there and eat the whole thing!!   Okay so maybe I shared a little!  

I would love if you would join my Friday link up party!

Disclaimer: This post contains affiliate links.

Here is your printable recipe!

Fresh Strawberry Pie

 

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This is perfect and busting with strawberries for all your fun summer get togethers!

Author: A Fireman's Wife

Recipe type: Pie

Ingredients

• 1 (9 inch) baked pie shell
• 8 cups strawberries
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• whipped cream

Instructions

1. Wash and cut the lids off of your strawberries.
2. Remove 2 cups of strawberries and put them in a small sauce pan. Add in the sugar, cornstarch, and lemon juice.
3. Stir and cook on medium heat, continuing to stir often.
4. As the strawberries start to get softer take a potato masher and mash them all up. When they are all mashed up and the sauce is thickened turn off the heat.
5. Arrange the rest of your strawberries in the baked pie shell.
6. Carefully pour the cooked mixture on top of the strawberries. I like to kind of spoon it on evenly all over.
7. Then put the pie in the refrigerator to chill.
8. When you are ready to serve, slice and then top with whipped cream.

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1. Flag Pole Pancakes 

These are fun for you and the kids to decorate.  Just cook up some bacon and pancakes. Make the pancakes big enough so you have room to cut out a rectangle.  I use a pizza cutter to easily cut out my rectangles.  Then decorate your flag with blueberries, strawberries and spray whip cream and add the bacon for the pole!

2. The Classic Favorites 

I think blueberries and strawberries can make anything festive and patriotic.  Just jazz up your regular pancakes, waffles, or french toast with blueberries and strawberries!  Add some whip cream for the white if you want.

3. Bunting Flag Pancakes 

These are also another fun one to have the kids help out with.  I love seeing all the bunting flags out for Fourth of July so why not make them into a pancake!?!?  Just cook up some pancakes and cut them in half with a pizza cutter.  Make them big enough that when you cut them in half you have enough room to decorate your bunting flags with strawberries, blueberries, and spray whip cream.

4. Patriotic Oatmeal  

For a little healthier option you can make your oatmeal patriotic with strawberries and blueberries.  I actually eat this kind of oatmeal almost every morning for breakfast, just without the strawberries.  I buy organic oats in bulk from a health food store.  I cook in the microwave 1/2 cup oats to 1 cup water for 2 minutes and 30 seconds.  That amount makes a lot for me but I often give some to my 2 year old.  Then I add about 1-2 tablespoons ground flax (also buy in bulk), honey, about 1/4 teaspoon cinnamon, coconut milk, and blueberries.  To make it patriotic just add some strawberries too!

This is definitely a fun cake we see this time of year in magazines or blogs, and there are so many different versions of it.  I was trying to remember but I think I have been making this cake for about 19-20 years.  I know I made it a few times in high school, and then in college, and all the way up until now!  It was, and still is, always fun to bring to parties, or just to have when staying home with the family.  Through the years as I have had kids, and as they have gotten older, it has become a fun yearly tradition for them to help with.  Every year at 4th of July they always look forward to it and ask me if we are going to make “the cake”.  It always looks so fancy and patriotic but it is super easy….especially how I make it now!

I always use a pound cake for this cake, I love how light and yummy for summer it tastes with the whipped topping.  For the pound cake part I have gone from making the cake from scratch, more so in my before kids young ambitious years :), to life getting a little busier with a kid or two to buying the Betty Crocker pound cake box mix, because I still wanted to feel like I MADE the cake, to now for the last few years of buying the frozen pound cake in the freezer section.  To be honest, the freezer cake tastes just as good!  So now that is my simple go-to.  The hardest part is just remembering to take it out of the freezer to thaw the night before….but even if you forget, like I have before, it has a quick thaw in the micro option.  Perfect!

I think what makes this cake extra special, and yummy, is that I don’t just bake a sheet cake and put a flag on top.  This cake has an inside layer full of whipped topping and strawberries and blueberries.  So this way you get a taste of all the berries no matter what part of the flag you dish up.

So here is what you will need:

I always get all the fruit prepped first and put them in bowls.  As I cut the strawberries I separate them out into two bowls.  One bowl is used for the strawberries that I cut into small little chunks.  Those will be used for the inside layer. In another bowl I always cut the best side of the strawberry off for using for the top of my flag.  For each strawberry I usually cut off a good side and then chunk up the rest.  This way it always works out that I have enough strawberries for the top and underneath.  Ok now it is time to prep!

Cut each pound cake loaf into about 1/2 inch slices.

In a 9×13 pan place your pound cake slices in a single layer evenly across the bottom of your pan.

Then generously spread some whipped topping all over the top of your pound cake.  I don’t have a measurement, just use enough to cover.

This is where it is good to add in kid helpers.  Place your strawberry chunks and blueberries all over the top of the whipped topping. It will look like the picture below when you have enough.

Next add your second layer of pound cake on top of the whipped topping, strawberries, and blueberries.  Then spread on more whipped topping to generously cover the top of the pound cake.

Now it is time to assemble the flag.  To start I section off the blue part of the flag.  I don’t actually count out 50 blueberries, I just eye it to make it look right in proportion to the pan.  

Then I have the kids fill it in with blueberries.  It is not always perfect but that is okay!

Then I assemble the red stripes.  My girls are now at an age where they can help with this but you may want to do this part if you have really little ones.  I always keep my strawberries facing the same direction to keep it somewhat neat.  I just have the big part on the left.  I start with a strawberry row right across the top of the pan.  Then I make a space for the white and then place the next row of red and continue down until the bottom of the pan.  I usually only end up with about 4 rows of the strawberries.  You probably could squeeze in 5 rows if you really wanted to.

Our fabulous 4th of July cake!  I can’t wait to make this again next week!

The layers really make this cake! 

So start this 4th of July making this cake a fun yearly family tradition!

Here is your printable recipe!

Layered 4th of July Flag Cake

 

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This makes a great 4th of July festive dessert for parties or staying at home!

Author: A Fireman's Wife

Recipe type: Cake

Ingredients

• 2 packs of strawberries or 1 Costco sized pack
• 2 packs of blueberries or 1 Costco sized pack
• 1 large tub of whipped topping ( you will probably have extra but I always like to have enough)
• 2 Sara Lee frozen pound cakes (or you can make your own)
• 9 x 13 inch pan

Instructions

1. Start by washing and prepping the fruit and putting them into bowls.
2. As I cut the strawberries I separate them out into two bowls. One bowl is used for the strawberries that I cut into small little chunks. Those will be used for the inside layer. In another bowl I always cut the best side of the strawberry off for using for the top of my flag. For each strawberry I usually cut off a good side and then chunk up the rest. This way it always works out that I have enough strawberries for the top and underneath. I usually have some strawberries left over.
3. Cut each pound cake loaf into about ½ inch slices.
4. In a 9x13 pan place your pound cake slices in a single layer evenly across the bottom of your pan.
5. Then generously spread some whipped topping all over the top of your pound cake. I don't have a measurement, just use enough to cover.
6. Place your strawberry chunks and blueberries all over the top of the whipped topping. I don't usually use all my strawberry chunks, and make sure you save enough blueberries for the top.
7. Next add your second layer of pound cake on top of the whipped topping, strawberries, and blueberries.
8. Then spread on more whipped topping to generously cover the top of the pound cake.
9. Now it is time to assemble the flag. To start I section off the blue part of the flag with the blueberries. I don't actually count out 50 blueberries, I just eye it to make it look right in proportion to the pan. Then fill it in with blueberries.
10. Then I assemble the red stripes. I always keep my strawberries facing the same direction to keep it somewhat neat. I just put the big part of the strawberry on the left. I start with a strawberry row right across the top of the pan. Then I make a space for the white and then place the next row of red and continue down until the bottom of the pan. I usually only end up with about 4 rows of the strawberries. You probably could squeeze in 5 rows if you really wanted to.
11. Cover loosely with plastic wrap and store in the refrigerator until it is time to serve.

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To make this smoothie just add in your blender the orange juice, vanilla Greek yogurt, frozen blueberries, spinach, banana, and ice. 

Blend it all up until smooth.  For my blender I always run it though a couple of times to make sure all the ice is well blended.  If your smoothie ever has trouble blending just add a little more liquid to the blender to get it going, in this case add more orange juice.  

Then pour it into glasses and enjoy!  And there you go, a great Forth or July treat, or a yummy healthy smoothie for any time!  Try and stay cool, I know it is supposed to reach 120 degrees here this week.

I would love if you would join my Friday link-up party!

Here is your printable recipe!

Blueberry Spinach Smoothie

 

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Prep time

5 mins

Total time

5 mins

 

This is a great healthy smoothie for Fourth of July or any time!

Author: A Fireman's Wife

Recipe type: Smoothie

Ingredients

• 1 cup orange juice
• 1 cup Chobani Vanilla Greek Yogurt (you can use vanilla coconut yogurt to make it dairy free)
• 1½ cups frozen blueberries
• 2 cups packed fresh baby spinach
• 1 banana
• 1 cup ice

Instructions

1. In a blender add your orange juice, vanilla Greek yogurt, frozen blueberries, spinach, banana, and ice.
2. Blend it all up until smooth. I usually run it through the blender a couple of times to make sure it is all blended.
3. Pour into glasses and enjoy!

Notes

The kids and I always just share this amount but I think it makes about 2 (16oz) glasses.

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