With Fourth of July just a few days away, have you decided what you’re going to take to that BBQ or pool party?

Many people bring the same old thing: bag of chips, veggie tray, brownies. For this year, what about bringing the same old thing, but adding a patriotic twist to it?

Below are a few different ideas from Taste of Home to spruce up that dish to add patriotic flare and help all who partake remember what we are celebrating.

Patriotic Taco Salad

Prep: 10 minutes

Cook: 20 minutes

Makes: 8 servings

Ingredients:

• 1 pound ground beef
• 1 medium onion, chopped
• 1-1/2 cups water
• 1 can (6 ounces) tomato paste
• 1 envelope taco seasoning
• 6 cups tortilla or corn chips
• 4 to 5 cups shredded lettuce
• 9 to 10 pitted large olives, sliced lengthwise
• 2 cups shredded cheddar cheese
• 2 cups cherry tomatoes, halved

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste, and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
2. Place chips in an ungreased 13 x 9-inch dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately.

Fudgy patriotic brownies

Prep: 25 minutes

Bake: 35 minutes + cooling

Makes: 2 dozen

Ingredients:

• 1 cup butter, cubed
• 4 ounces unsweetened chocolate, chopped
• 2 cups sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1-1/4 cups all-purpose flour
• ½ teaspoon salt
• 1 cup chopped pecans

Frosting:

• ¼ cup butter, cubed
• 2 ounces unsweetened chocolate, chopped
• 3 cups confectioners’ sugar
• 5 to 6 tablespoons milk
• 1 teaspoon vanilla extract
• Red, white, and blue decorating icing

Directions:

1. In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar and vanilla. Add eggs, one at a time, stirring well after each addition. Combine flour and salt; stir into chocolate mixture until combined. Stir in pecans.
2. Spread into a greased 13 x 9-inch baking dish. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
3. For frosting, in a small heavy saucepan, melt butter and chocolate over low heat; stir until smooth. Remove from the heat. Stir in the confectioners’ sugar, milk and vanilla until blended.
4. Frost brownies; score into 24 bars. Using a small star-shaped cookie cutter, lightly press a star outline in the center of each brownie. Outline stars with red, white and blue icing.

Watermelon feta flag salad

Prep/total time: 25 minutes

Makes: 12 servings

Ingredients:

• ¼ cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon grated lemon peel
• 1 teaspoon sugar
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1/3 cup olive oil
• ¼ cup finely chopped red onion

Salad:

• 6 cups fresh arugula (about 5 ounces)
• 1-1/2 cups fresh blueberries
• 5 cups cubed seedless watermelon
• 1 package (8 ounces feta cheese, cut into ½-in. cubes

1. For vinaigrette, in a small bowl, whisk the first six ingredients; gradually whisk in oil until blended. Stir in onion.
2. In a large bowl, lightly toss arugula with 1/4 cup vinaigrette. Arrange evenly in a large rectangular serving dish.
3. For stars, place blueberries over arugula at the top left corner. For stripes, arrange watermelon and cheese in alternating rows. Drizzle with remaining vinaigrette. Serve immediately.

Sugar star and flag cookies

Prep: 1-1/4 hours + chilling

Bake: 10 minutes per batch + cooling

Makes: 10 dozen

Ingredients:

• 1 cup butter, softened
• ½ cup cream cheese, softened
• 2 cups sugar
• 4 large eggs
• 1-1/2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• Decorating icing and/or colored sugars

Directions:

1. In a large bowl, cream the butter, cream cheese, and sugar until light and fluffy. Beat in eggs and extracts. Combine the flour, baking powder, and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for two hours or until easy to handle.
2. On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with floured 2- to 3-inch cookie cutters. Place 1 inch apart on ungreased baking sheets. Sprinkle with colored sugars as desired.
3. Bake at 350° for 9-11 minutes or until set. Cool for two minutes before removing from pans to wire racks to cool completely. Decorate with icing and additional sugars if desired.

For more flag-shaped recipes for your Fourth of July party, visit www.tasteofhome.com/collection/flag-shaped-recipes/view-all.