Americans love to celebrate our nation's birthday. It's all about proclaiming our freedom with family, friends, summer fun and fabulous food. Whether the party takes place in the back yard, at a park, lake or seashore, traditional American favorites are sure to be on the menu.

Serve up more fun, less work and mouth-watering results with these easy recipes. Start by taking advantage of fresh, sweet, dark cherries during the peak of the season. Consider it nature's contribution to the party.

Next, offer a surefire crowd-pleaser - slow-roasted brisket. It's an old-time favorite that's sweeping the nation's eateries as one of this year's hottest trends. Barbecue brisket with cherry barbecue sauce is made in a slow cooker for slow-roasted savor without fuss.

A salad, made from in-season vegetables, or roasted corn, makes a simple side dish.

For a sparkling grand finale serve a cherry shortcake in a festive star shape. Use either a large star cake pan or mini star pan for individual cakes. The shape sings holiday. The taste calls for seconds.

Keep the party going by serving any leftover brisket in this tantalizing wrap. It's tempting and simple to make. Cherries, fresh spinach, sweet peppers and more mingle with the brisket, releasing a festival of summer flavors.

It's a best-of-summer menu wrapped up for the season's best holiday.

2 cups fresh sweet cherries, pitted2¼ cups (18 ounces) bottled barbecue sauce2 tablespoons firmly packed brown sugar¼ cup water4 pounds fresh Angus beef brisket½ teaspoon kosher salt¼ teaspoon freshly ground black pepperCombine cherries, barbecue sauce and sugar in blender. Pour water into empty barbecue sauce bottle and shake; add to blender. Blend until smooth.Place brisket in oval, 6-quart slow cooker, lean side down. Lightly rub salt and pepper into meat. Pour cherry barbecue sauce over brisket; cook on low 8 to 10 hours.Slice and serve with remaining sauce.If desired, place brisket under the broiler or on the grill just before serving to caramelize the sugars in the sauce.Makes 16 servings.

3 cups all-purpose flour½ cup firmly packed brown sugar4 teaspoons baking powder1 teaspoon salt½ pound (2 sticks) butter or margarine, cut into 2-inch pieces½ cup coarsely chopped sliced almonds½ cup mini- chocolate chips¾ cup milk1 egg½ teaspoon almond extract1½ cups fresh sweet cherries, pitted and halved2 to 4 tablespoons confectioners' sugar, as desired1 cup whipping or heavy cream, whippedPreheat oven to 450 degrees. Spray a star- shaped pan with vegetable pan spray. Combine flour, brown sugar, baking powder and salt in large bowl; mix well.With pastry blender or two knives, cut butter into flour until mixture resembles coarse crumbs. Stir in almonds and chocolate chips.In a small bowl, combine milk, egg and almond extract. Add to flour mixture all at once; stir just until all ingredients are moistened. Spread into prepared pan. Bake 15 to 20 minutes or until golden brown.Meanwhile, combine cherries and confectioners' sugar. Remove shortcake from oven; cool 5 minutes in pan on wire rack. Remove from pan; cool.Place shortcake on serving plate. Just before serving, pipe whipped cream into stars, flowers or rosettes over top of shortcake. Spoon on cherries. Add additional whipped cream, if desired.Makes 12 servings.For individual star shortcakes: Preheat oven to 400 degrees. Spray cavities of a mini-star pan with vegetable pan spray. Fill cavities almost to top with batter. Bake 8 to 10 minutes or until golden brown.Remove to wire rack; cool. Repeat with remaining batter. Serve with whipped cream and cherries as described above, or cut shortcakes in half horizontally and fill with whipped cream and cherries. Top with additional whipped cream.Makes 9 servings.

4 large flour tortillas (flavored, if desired)1 pound cooked Angus beef brisket (leftover from the barbecue brisket), cut into thin strips4 slices provolone cheese1 cup fresh spinach leavesCherry salsa (recipe follows)Preheat oven to 350 degrees. Wrap tortillas in a damp paper towel and foil; place in oven until warm, about 10 minutes. Heat brisket through in microwave or on stove.To serve, place cheese, spinach and brisket in tortilla. Top with cherry salsa. Roll tortilla; cut in half.Makes 4 servings.

1 cup fresh sweet cherries, pitted and halved1 cup seeded, chopped yellow tomato½ cup chopped sweet yellow onion1 cup chopped yellow or red sweet pepper½ cup canned crushed pineapple, drained3 tablespoons finely chopped cilantro2 tablespoons kosher saltCombine all ingredients; chill at least one hour.Makes 3¼ cups.