Perhaps the height of summer celebrations, the Fourth of July is a great opportunity to gather with family and friends for an easygoing picnic.

This year, try a menu full of quick and easy summer recipes that will leave you with plenty of time to enjoy the celebration.

Start your summer party in an instant with colorful fruit and cheese bites, a no-fuss appetizer that can be prepared in minutes.

As the party gets going, highlight an assortment of fresh summer veggies and crackers with a delicious spicy spinach dip, an easy option that is bound to satisfy taste buds.

Bring patriotism to the palate with easy to assemble stars and stripes cookies, topped with bright summer berries.

Top off a warm summer evening with a frozen treat like lemonade berry slush, or for a more decadent dessert, nothing says summertime party like traditional s'mores featuring gooey marshmallows, melted chocolate and crispy graham crackers.

4 marshmallows, toasted1 (1.55 oz.) milk chocolate candy bar, quartered4 whole honey graham crackers, broken crosswise in half (total of 8 squares)Sandwich one toasted marshmallow and one chocolate piece between two graham squares to make s'mores.Makes four servings.Instant Tip:To Make indoor s'mores, top each of four graham squares with 1 chocolate piece and 1 untoasted marshmallow.Arrange on microwave plate. Microwave on high for 15 to 20 seconds or until marshmallows puff. Top each with a second graham square, press slightly together to secure.

18 wheat crackers1 package (6 ounces) sliced sharp cheddar cheese3 fresh strawberries, each cut into 3 slices1 kiwi, peeled, cut into 9 slicesTop crackers with cheese. Place strawberry slices on half of the crackers and kiwi slices on the remaining crackers.Makes nine servings, two topped crackers each.

Lemonade flavor drink mix1 to 2 cups water3 cups ice cubes1 cup fresh or frozen strawberriesMeasure enough drink mix to make 1 quart. Empty into blender.Add remaining ingredients and cover. Blend on high speed for 10 seconds. Turn off blender.Stir with spoon; cover. Blend an additional five seconds or until smooth, using pulsing action.Serve immediately. Store leftover slush in freezer.Makes four servings.

1 package (10 ounces) frozen, chopped spinach, not thawed1 pound (16 ounces) reduced fat pasteurized prepared cheese product, cubed1 package (8 ounces) Neufchatel cheese1 can (10 ounces) diced tomatoes and green chilies, drainedPlace spinach in large microwavable bowl. Microwave on high five minutes.Stir in remaining ingredients. Microwave on high five minutes or until cheese is completely melted, stirring after 3 minutes.Serve hot with snack crackers or assorted cut-up fresh vegetables.Makes four cups.

1 package (18 ounces) refrigerated chocolate chip cookie bar dough1 package (8 ounces) cream cheese, at room temperaturecup granulated sugar20 fresh, medium strawberries, sliced¾ cup fresh blueberries2 tablespoons semi-sweet chocolate mini morselsPreheat oven to 350 degrees. Roll cookie dough to ¼-inch thickness between two pieces of wax paper.Remove top piece of paper. Cut cookie dough into stars with 3-inch star cookie cutter.Transfer cookies to ungreased baking sheet(s). (If stars are too hard to remove from wax paper, refrigerate rolled dough for 10 minutes.)Roll remaining dough to ¼-inch thickness; cut out additional stars.Bake for 10 to 12 minutes or until light golden brown. While hot, reshape and pat edges of each star back into shape with knife.Cool on baking sheet(s) for two minutes; remove to wire rack(s) to cool completely.Beat cream cheese and sugar in small mixer bowl until fluffy. Spread onto cooled cookies. Place strawberry slices onto each cookie pointing outward.Place five to six blueberries in center of each cookie. Top each cookie with morsels.Makes 20 cookies.