The Best Red, White, & Blue Recipes

If you’re planning a patriotic party — or just wanting something sweet on the Fourth of July — look no further than these red, white, and blue recipes.

Patriotic Ice Cream Cupcakes

Recipe from Taste of Home

Celebrate Independence Day with red, white, and blue cupcakes.


1 package red velvet cake mix

1 quart blue moon ice cream, softened

3 cups heavy whipping cream

1-1/2 cups marshmallow creme

Red, white and blue sprinkles

Blue colored sugar


Prepare cake mix batter according to package directions for cupcakes.

Fill paper-lined muffin cups half full. Bake at 350 degrees for 11-14 minutes or until a toothpick inserted near the center comes out clean.

Working quickly, spread ice cream over cupcakes. Freeze for at least 1 hour.

In a large bowl, combine cream and marshmallow creme; beat until stiff peaks form. Pipe over cupcakes; decorate with sprinkles and colored sugar. Freeze for four hours.

Patriotic Ice Pops

Recipe from HGTV

Cool down with these childhood treats.


10-piece ice pop mold (No molds? Use paper cups with Popsicle sticks.)

10 wooden craft sticks

3/4 cup sugar

Juice of 2-3 limes

1 1/2 cups fresh strawberries

1 cup fresh blueberries

1 cup coconut milk


Make simple syrup. Combine sugar and 3/4 cup water in a small saucepan. Place pan on medium heat, stirring occasionally.

Make strawberry layer. Hull the strawberries and slice them into large chunks. In a blender, combine sliced strawberries, 1/4 cup simple syrup, and 1 tablespoon lime juice (or more to taste) and blend until smooth. Fill each ice pop mold 1/3 of the way up with the strawberry mixture. Place in freezer for at least 1 hour before adding second layer.

Make coconut layer. In the blender, combine 1 cup coconut milk, 1/4 cup simple syrup and 1 tablespoon lime juice. Blend until frothy, about 2 minutes. Distribute the coconut milk mixture evenly atop the strawberry layer, or until each mold is 2/3 full.  If using an ice pop mold, thread craft sticks through the top of the mold. If using cups, wait about 30-45 minutes before placing sticks in the mold to allow the coconut layer to begin to set up.

Make blueberry layer. In the blender, combine 1 cup blueberries, 1/4 cup simple syrup and 1 tablespoon lime juice, or more to taste. Blend until smooth. Carefully remove the ice pop mold’s “lid” and fill the molds to the top with the blueberry mixture. Freeze until completely solid.

Unmold! To unmold the ice pops, run the cups or molds under hot water for a few seconds.

Summer Berry and Plum Pudding

Recipe from Real Simple


3 red or black plums, sliced 1/2 inch thick

1 6-ounce container blackberries

1 4-ounce container blueberries

2 6-ounce containers raspberries

3/4 cup sugar

grated zest of 1 lemon

2 tablespoons fresh lemon juice

4 hamburger or hot dog buns, split

whipped cream


Over medium-high heat, bring the plums, blackberries, blueberries, half the raspberries, the sugar, and ¼ cup water to a simmer.

Cook, stirring occasionally, until the blueberries begin to burst, about 5 minutes.

Remove from heat. Stir in the lemon zest and juice and the remaining raspberries. Transfer to a bowl and let cool for 15 minutes.

Line an 8-inch square baking dish with 2 sheets of plastic wrap, allowing at least 6 inches to hang over each side. Place the bottoms of the buns in the dish, cut-side up.

Top with the remaining buns, cut-side up, and the remaining fruit mixture. Cover with the overhanging plastic wrap, a plate, and two 15-ounce cans. Refrigerate until chilled, at least 1½ hours. Spoon the pudding into bowls and top with whipped cream (if using).


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