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June 2026

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Favorite Patriotic Recipes

Liberty Recipe Exchange

Kaely Holt, Reporter/Managing Editor (Liberty Ward)​

We’re asked for your favorite patriotic recipes and here are the responses.

Click on the links below and let’s get cooking!

Next month: Send us your recipes you got on your mission (or your spouse’s, or child’s) ?

Red, White & Blue Texas Sheet Cake

Submitted by Kaylene Wheeler (Doniphan Ward)

Ingredients

Frosting

OurBestBites.com

Directions

  1. Preheat the oven to 350 and grease a jelly roll (10 x 15”) or half sheet (13 x 18”) baking sheet. Do NOT use a smaller pan.
  2. Combine the butter and buttermilk in a medium saucepan and bring just to a boil. Remove from heat. 
  3. In a large mixing bowl or bowl of a stand mixer fitted with the wire whisk attachment, combine the flour, sugar, baking soda, and salt. Add the buttermilk/butter mixture and mix until combined. 
  4. Add the eggs and extracts and mix until smooth. The batter will be thin. 
  5. Pour the batter into the prepared baking sheet and bake for 18-24 minutes or until a pick inserted into the center comes out clean.

Frosting Instructions

  1. While the cake is baking, prepare the frosting. Whip together the cream cheese, butter, and extract until light and fluffy. 
  2. Add the powdered sugar and whip until smooth and fully incorporated. 
  3. Store in the refrigerator until the cake has finished baking and cooled completely.

Decorating Instructions

  1. Slice strawberries, setting them on a paper towel to drain slightly (so the juices don’t run all over the cake). 
  2. When the cake has cooled completely, spread the frosting evenly over the cake using an offset spatula. 
  3. Lightly mark a flag pattern into the frosting using a toothpick, then fill the square with blueberries and/or blackberries. 
  4. Make lines of strawberries or raspberries to make the stripes of the flag. 
  5. Cover and refrigerate until ready to serve.
 

Bacon Wrapped Barbecue Shrimp

Submitted by Addie Wilson

Ingredients

AllRecipes.com

Directions

  1. Wrap shrimp with ½ slice of bacon, securing with a toothpick. Be sure and use the large shrimp– the cooking time for the shrimp and bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon. 
  2. Preheat the oven to 450 degrees F. You can also grill them if you prefer. 
  3. Line a jelly roll pan with heavy duty foil, and place baking rack in the pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning. Set aside for 15 minutes. The bacon will turn from cream white to opaque, and the seasonings will soak in. 
  4. Bake in the preheated oven until bacon is crisp and shrimp are tender, 10-15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. 
  5. Add a layer of barbecue sauce once shrimp are cooled.

    See full recipe

Summer Berry Icebox Cake

Submitted by Sophia Aulner (Liberty Ward)

This recipe works with avocado oil and you can probably substitute sugar for honey. I use active dry yeast, but I’m sure instant would work too (maybe use a little less). Either wheat or white flour is fine.

Ingredients

CakesCottage.com

Directions

  1. Beat cream cheese and dry pudding mixes in large bowl with mixer until blended.
  2. Gradually beat in milk.
  3. Gently stir in Cool Whip or homemade whipped cream, reserving 1/2 cup.
  4. Spread a thin layer of Cool Whip in a 9×13 pan just to coat the bottom.
  5. Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges.
  6. Spread a layer of pudding mixture over grahams and top with a layer of blueberries and sliced strawberries.
  7. Place graham crackers on top of berries, then pudding mixture, then layer of berries again.
  8. Repeat the graham-pudding-berries layers 1 more time (3 times total) and you should reach the top of the pan.
  9. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
  10. When ready to serve, melt white chocolate chips in a bowl as directed on the package and drizzle over dessert.
  11. You can use a spoon to drizzle it over the tops of the berries or you can put it into a small zip-top bag and snip off the corner for an easy “piping bag.”

 

See full recipe

Red White and Blue Puppy Chow (Muddy Buddies)

Submitted by Lori Garcia (Hodge Park Ward)

Ingredients

MeatloafAndMelodrama.com

Directions

    1. Melt chocolate chips, peanut butter and butter together in a large mixing bowl for 30 seconds. Stir, then melt in 15 second increments until mixture is soft. Stir until completely melted.
    2. Stir in vanilla extract
    3. Add the cereal and gently mix until the cereal is evenly covered in the peanut butter mixturePlace half of the cereal and half of the powdered sugar in a large ziplock bag and shake until the cereal is evenly covered in powdered sugar. Add remaining chex mix and powdered sugar and shake until completely coated with powdered sugar.
    4. Place the cereal into a large bowl and let cool completely, then add candy, and serve

 

See full recipe

July 4th Layered Drinks

Submitted by Lori Garcia (Hodge Park Ward)

Ingredients for Cinnamon/Sugar Swirl:

Directions

  1. Fill your glass 1/3 of the way full with CranApple juice.
  2. Fill to the top with ice.
  3. Slowly pour the remaining drinks directly on top of a piece of ice.

 

See full recipe

Send us your favorite mission recipes!

Calling all cooks, bakers and recipe makers! We’re starting a Liberty Recipe Exchange. Share with us your favorite recipes and we’ll share them with our church members and our community at large.

Send us your recipe (and bonus points if you have a picture of your recipe or you and your recipe as well.)

Do you have to be a member of our church to share? No way! We love all God’s children, and all their recipes!

Deadline: Friday, July 22, 2026

Do you have a picture of your recipe? Extra points if you have a picture of you with your recipe!