July 4th Recipes

Berry Patriotic Pie

1 lb. fresh strawberries
3/4 cup granulated sugar
3 tbsp. water
2 tbsp. cornstarch
2 tbsp. water
1 pkg. (8 oz each) cream cheese, softened
1/2 cup confectioners' sugar
1 tbsp. milk
1 baked pastry shell (9-inch), cooled
8 servings reddi-wip original whipped light cream
1/2 cup fresh blueberries

Slice enough of the strawberries to measure 2 cups. Halve remaining strawberries; set aside. Combine sliced strawberries, granulated sugar and 3 tablespoons water in medium saucepan. Bring to a boil over high heat. Reduce heat to low; cover. Simmer 3 minutes.

Mix remaining 2 tablespoons water and cornstarch until blended in small bowl. Add to strawberry mixture; mix well. Cook and stir over medium heat until mixture is thickened and bubbly. Remove from heat; stir in strawberry halves. Cover and cool 30 minutes without stirring.

Beat cream cheese, powdered sugar and milk in medium bowl with electric mixer on medium speed until well blended. Spread onto bottom of pastry shell. Top with strawberry mixture; cover. Refrigerate at least 4 hours. Cut pie into 8 slices. Completely cover each slice with Reddi-wip and blueberries just before serving. Serves 8

Honey Barbecued Spare Ribs

3 pounds pork spareribs or pork baby back ribs
3 tablespoons lemon juice
2 tablespoons honey
2 tablespoons canola oil
1 tablespoon soy sauce
1 tablespoon dried minced onion
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder

Cut spareribs into serving-size pieces. Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour. Drain.

Combine all the remaining ingredients; brush some of glaze on ribs. Bake, uncovered, 30-45 minutes longer or until meat is tender, brushing occasionally with remaining glaze. Makes 4 servings.

Stuffed Barbecue Burgers

2 pounds ground beef
1 cup (4 ounces) shredded cheese of your choice
1/3 cup finely chopped green pepper
1/3 cup finely chopped tomato
3 fresh mushrooms, finely chopped
2 green onions, finely chopped
1/2 cup barbecue sauce
1 tablespoon sugar
4 hamburger buns, split

Shape beef into eight patties. In a large bowl, combine the cheese, green pepper, tomato, mushrooms and onions. Top half of the patties with vegetable mixture. Cover with remaining patties and firmly press edges to seal.

Grill, covered, over medium heat or broil 4 in. from the heat for 3 minutes on each side or until no longer pink. Brush with barbecue sauce and sprinkle with sugar. Grill, covered, or broil 5-6 minutes longer on each side or until no longer pink, basting occasionally. Serve on buns. Makes 4 servings.

Onion Burgers

1 large onion
1 to 2 tablespoons olive oil
Salt and pepper to taste, optional
1/2 cup chopped green pepper
1/2 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
1-1/2 pounds ground beef
6 whole wheat hamburger buns, split
6 tablespoons prepared Thousand Island salad dressing
6 lettuce leaves
6 slices tomato

Slice onion into 1/2-in.-thick rings; thread onto metal or soaked wooden skewers. Brush with oil. Season with salt and pepper if desired. Grill, covered, over medium-hot heat for 8-10 minutes on each side.

Meanwhile, in a large bowl, combine the green pepper, cheese, parsley and Worcestershire sauce. Crumble beef over mixture and mix well. Shape into six patties.

Move onion to indirect heat. Place burgers over direct heat. Grill, covered, for 5-7 minutes on each side or until meat is no longer pink. Cook onion 10 minutes longer or until tender. Spread bun bottoms with dressing; top each with lettuce, tomato, onion and a burger. Replace bun tops. Makes 6 servings.

Honey-Mustard Potato Salad

5 pounds red potatoes
2 cups chopped celery
1 cup chopped sweet red pepper
4 hard-cooked eggs, chopped
2 green onions, chopped
1/2 cup mayonnaise
1/2 cup honey mustard
1/2 cup prepared mustard
1/4 cup sour cream
3/4 teaspoon salt
1/4 teaspoon pepper

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool.

Cut potatoes into quarters; place in a large bowl. Add the celery, red pepper, hard-cooked eggs and onions. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour. Makes 16 servings.

Barbecued Chicken

1 can (12 ounces) cola
1 can (6 ounces) tomato paste
2 tablespoons finely chopped onion
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
2 broiler/fryer chickens (3 pounds each), cut in half

In a saucepan, combine the cola, tomato paste, onion, wine or vinegar, Worcestershire sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Set aside 1/2 cup for basting; cover and refrigerate. Carefully loosen the skin of the chicken; brush remaining sauce under skin. Cover and refrigerate for 30 minutes.

Coat grill rack with cooking spray before starting the grill. Place chicken on grill rack. Grill, uncovered, over indirect medium heat for 20 minutes. Turn; grill 20-30 minutes longer or until chicken juices run clear, basting occasionally with reserved sauce. Makes 8 servings.

Berry Creme Parfaits

1/2 cup sugar
1 envelope unflavored gelatin
1-3/4 cups milk
2 cups (16 ounces) sour cream
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries or raspberries, thawed

In a medium saucepan, combine sugar and gelatin. Stir in milk. Cook and stir over medium heat until gelatin is dissolved. Remove from the heat; stir in sour cream and vanilla. Cover and chill for about 2 hours or until the mixture mounds when dropped from a spoon. Spoon into parfait glasses or glass bowls. Top each with 1/4 cup berries. Serve immediately. Makes 8 servings.

Pretzel Sparklers

8 squares (1 ounce each) white baking chocolate
1 package (10 ounces) pretzel rods
Colored candy stars or sprinkles

Place chocolate in a microwave-safe bowl; heat until melted. Dip each pretzel rod about halfway into chocolate; sprinkle with stars. Place on waxed paper to dry. Makes about 2 dozen.

Fourth of July Ice Cream Cake

1 prepared angel food cake (10 inches)
2 quarts strawberry ice cream, softened
1 quart vanilla ice cream, softened
2-1/2 cups heavy whipping cream
2 tablespoons confectioners' sugar
Decorative mini paper flags, optional

Cut cake horizontally into four equal layers. Place bottom layer on a serving plate; spread with half of the strawberry ice cream. Immediately place in freezer.

Spread second cake layer with vanilla ice cream; place over strawberry layer in freezer. Spread third cake layer with remaining strawberry ice cream; place over vanilla layer in freezer. Top with remaining cake layer.

In a bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form. Frost top and sides of cake. Freeze until serving. Decorate with mini flags if desired. Makes 12-14 servings.

Flag Cake

1 package (18-1/4 ounces) white cake mix
1 cup shortening
1 package (2 pounds) confectioners' sugar
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Blue and red food coloring

Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks.

For frosting, in a large bowl, cream the shortening and sugar until light and fluffy. Beat in the water, salt and vanilla until smooth. Place one cake on a serving plate; spread with 2/3 cup frosting. Top with remaining cake.

In a small bowl, combine 2/3 cup frosting and blue food coloring. In another bowl, combine 1-1/2 cups frosting and red food coloring. Fill pastry or plastic bag with 1/4 cup white frosting; cut a small hole in the corner of the bag and set aside.

Frost cake top and sides with remaining white frosting. With blue frosting, frost a 3-in. section in the upper left corner of the cake. Pipe white stars over blue frosting. Fill another pastry or plastic bag with red frosting; cut a large hole in the corner of the bag. Pipe stripes across top of cake. Makes 12-14 servings.

Dipped Ice Cream Sandwiches

6 squares (1 ounce each) semisweet chocolate, chopped
1 tablespoon shortening
4 ice cream sandwiches
Red, white and blue sprinkles

Line a baking sheet with waxed paper; set aside. In a microwave or heavy saucepan, melt chocolate and shortening; stir until smooth. Quickly dip ice cream sandwiches partway in melted chocolate; coat chocolate with sprinkles. Place on prepared baking sheet and freeze. Makes 4 servings.

Nutty Cookies & Cream Dessert

1 package (18 ounces) cream-filled chocolate sandwich cookies, crushed
1/2 cup butter, melted
1/2 gallon cookies and cream ice cream, softened
1-1/2 cups salted peanuts, coarsely chopped
2/3 cup hot fudge ice cream topping
2/3 cup caramel ice cream topping
1 carton (8 ounces) frozen whipped topping, thawed

In a large bowl, combine cookie crumbs and butter; set aside 1 cup. Press remaining crumbs into an ungreased 13-in. x 9-in. dish. Spread with ice cream.

Layer with peanuts, ice cream toppings and whipped topping; sprinkle with reserved crumbs. Cover and freeze until firm. Remove from the freezer 15 minutes before serving. Makes 15 servings.

Stars and Stripes Parfaits

2 cups cooked rice
1 cup milk
1 cup heavy whipping cream
1/4 cup sugar
2 egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries

In a saucepan, simmer rice, milk, cream and sugar, uncovered, for 20 minutes, stirring frequently. Remove from the heat. Stir a small amount into egg yolks; return all to pan. Bring to a boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool.

Spoon half of the blueberries into five parfait glasses. Top with half of the pudding mixture and half of the raspberries. Repeat layers. Top with whipped cream and toasted almonds if desired. Makes 5 servings.

Angel Berry Tunnel Cake

1 prepared angel food cake (10 inches)
1-1/2 cups fresh or frozen raspberries, thawed and drained
1-1/2 cups fresh or frozen blueberries
8 cups whipped topping
Additional berries, optional

With a serrated knife, slice off the top 1/2 in. of the cake; set aside. Cut a tunnel about 2 in. deep in the cake, leaving a 3/4-in. shell. Remove cake from tunnel; cut into 1-in. cubes.

Combine cake cubes, berries and half of the whipped topping; spoon into tunnel. Replace cake top. Frost with remaining whipped topping. Garnish with berries if desired. Refrigerate until serving. Makes 12 servings.

Patriotic Frozen Delight

1 can (14 ounces) sweetened condensed milk
1/3 cup lemon juice
2 teaspoons grated lemon peel
2 cups (16 ounces) plain yogurt
2 cups miniature marshmallows
1/2 cup chopped pecans
1 cup sliced fresh strawberries
1 cup fresh blueberries

In a bowl, combine milk, lemon juice and peel. Stir in yogurt, marshmallows and pecans. Spread half into an ungreased 11-in. x 7-in. dish. Sprinkle with half of the strawberries and blueberries.

Cover with the remaining yogurt mixture; top with remaining berries. Cover and freeze. Remove from the freezer 15-20 minutes before serving. Makes 12 servings.

Garlic-Butter Parmesan Corn

8 medium ears sweet corn in husks
1/3 cup butter, cubed
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 cup grated Parmesan cheese

Soak corn in cold water for 20 minutes. Meanwhile, in a small saucepan, combine the butter, garlic and salt. Cook and stir over medium heat until butter is melted; set aside 2 tablespoons.

Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush with remaining butter mixture. Rewrap corn in husks and secure with kitchen string.

Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut string and peel back husks. Drizzle corn with reserved butter mixture; sprinkle with Parmesan cheese. Makes 8 servings.

Barbecued Hot Dogs

3/4 cup chopped onion
3 tablespoons butter
1-1/2 cups chopped celery
1-1/2 cups ketchup
3/4 cup water
1/3 cup lemon juice
3 tablespoons brown sugar
3 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
2 packages (1 pound each) hot dogs
20 hot dog buns, split

In a saucepan over medium heat, saute onion in butter until tender. Add celery, ketchup, water, lemon juice, sugar, vinegar, Worcestershire sauce and mustard; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Cut three 1/4-in. deep slit on each side of the hot dogs; place in a 2-1/2-qt. baking dish. Pour the sauce over the hot dogs. Cover and bake at 350° for 40-45 minutes or until heated through. Serve on buns. Makes 20 servings.

Grilled Italian Meatball Burgers

1 egg, lightly beaten
1/3 cup seasoned bread crumbs
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon dried thyme
1-1/2 pounds lean ground beef
1/2 pound Italian turkey sausage links, casings removed
3/4 cup shredded part-skim mozzarella cheese
8 kaiser rolls, split
1 cup roasted garlic Parmesan spaghetti sauce, warmed

In a large bowl, combine the first seven ingredients. Crumble beef and sausage over mixture and mix well. Shape into eight burgers.

Coat grill rack with cooking spray before starting the grill. Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear.

Sprinkle burgers with cheese; cover and grill 2-3 minutes longer or until cheese is melted. Remove and keep warm. Grill rolls, uncovered, for 1-2 minutes or until toasted. Serve burgers on rolls with spaghetti sauce. Makes 8 servings.

Cola Marinated Flank Steak

2 pounds beef flank steak
1 cup bottled teriyaki sauce
1 cup cola
1 onion, diced
1 clove garlic, chopped
2 tablespoons red wine vinegar
1 teaspoon vegetable oil
2 tablespoons hot sauce
Salt and pepper

With a sharp knife, lightly score both sides of steak in a crisscross pattern. Place steak in a large ziplock bag. In a medium bowl, combine teriyaki sauce, cola, onion, garlic, vinegar, oil and hot sauce, whisking well to combine.

Reserve 1/2 cup of marinade. Pour remaining marinade over steak in ziplock bag, seal bag and turn over a few times to thoroughly coat. Refrigerate for 2 hours. Preheat broiler and place a rack 3 inches from heat source. Let steak and marinade sit at room temperature for 15 minutes.

Remove steak from bag; discard excess marinade. Season steak on both sides with salt and pepper. Place steak on a broiler pan and broil for 6 minutes. Turn steak, brush with reserved marinade and broil for 6 minutes longer (for medium rare). Remove steak to a cutting board, tent with foil to keep warm and allow to rest for 10 minutes. Carve steak into thin slices and serve. Makes 8 Servings

Grilled Buttermilk Chicken

1 quart buttermilk
1/2 cup chopped shallots
2 tablespoons chopped garlic
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon ground cumin
1 teaspoon pepper
6 chicken thighs
6 chicken drumsticks

In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper. Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours. Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels.

Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold. Makes 6 servings

Star-Spangled Fruit Tart

1 tube (18 ounces) refrigerated sugar cookie dough, softened
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon almond extract
1 cup fresh blueberries
1 cup fresh raspberries
1 cup halved fresh strawberries

Press cookie dough onto an ungreased 12-in. pizza pan. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack.

In a small bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. In center of tart, arrange berries in the shape of a star; add a berry border. Refrigerate until serving. Makes 16 servings.

BBQ Braised Beef Brisket

1/4 cup sweet Hungarian paprika
1 tablespoon kosher salt, plus additional for seasoning
1 tablespoon freshly ground black pepper, plus additional for seasoning
1 tablespoon light brown sugar
1 teaspoon cayenne pepper
1 (5 to 6-pound) piece beef brisket, preferably point cut, fat trimmed
6 cups wood chips, preferably hickory or mesquite

Braising Sauce:
1 (28-ounce) can tomato puree
12 ounces lager or amber beer
2 ribs celery, minced
1 medium onion, minced
3/4 cup cider vinegar
1/2 cup brown sugar
1/4 cup yellow mustard
5 thick slices bacon, coarsely chopped (about 6 ounces)
10 cloves garlic, minced
4 canned chipotle chiles in adobo sauce, minced
3 ancho chiles, stemmed, seeded, and chopped
2 bay leaves
2 tablespoons chili powder
1 tablespoon kosher salt, plus additional for seasoning
Freshly ground black pepper
4 cups water

For the rub: Mix the paprika, 1 tablespoon each of salt and black pepper, the brown sugar, and the cayenne. Rub spice mixture all over brisket, wrap tightly, and refrigerate overnight.

Soak the wood chips in water for at least 30 minutes before grilling. Prepare an outdoor grill with a medium to medium-low fire for indirect grilling.

For the sauce: Mix the tomato puree, beer, celery, onion, 1/2 cup of the vinegar, the brown sugar, mustard, bacon, garlic, chiles, bay leaves, chili powder, 1 tablespoon salt, and black pepper to taste in a large disposable aluminum pan. Put brisket in the sauce.

Throw a handful of drained wood chips on the hot coals, put the pan over the cooler side of the grill, and cover so the vent holes are directly over the brisket. Baste meat every 30 minutes, turning occasionally and adding water to the pan as necessary to keep meat partially submerged, until the meat is tender and an instant-read thermometer inserted in the thickest part registers 200 degrees, about 3 3/4 hours. Replenish the charcoal as needed to maintain a medium to medium-low fire.

Transfer the brisket to a cutting board, tent with foil, and let rest for 20 minutes. Skim the fat from the braising sauce and stir in the remaining 1/4 cup cider vinegar and salt to taste. Reheat if necessary. Thinly slice brisket across the grain and arrange on a serving platter. Spoon some sauce over the meat and pass the rest at the table. Serves 6 to 8 servings

Spicy Cheddar-Stuffed Burgers

1 (7-ounce) can chipotle peppers in adobo sauce, undrained
2 pounds lean ground beef
2 teaspoons steak seasoning
1/2 (10-ounce) package Cheddar cheese, cut into 4 thick (1.25-ounce) slices
4 sesame seed hamburger buns
Toppings: tomato slices, red onion slices, romaine lettuce leaves, yellow mustard, mayonnaise

Process chipotle peppers in a blender until smooth. Measure 4 teaspoons puree, reserving remainder for another use, if desired.

Combine 4 teaspoons puree, ground beef, and steak seasoning in a large bowl until blended. (Do not overwork meat mixture.) Shape mixture into 8 (4-inch) patties; place 1 cheese slice on each of 4 patties. Top with remaining 4 patties, pressing edges to seal. Cover and chill at least 30 minutes.

Grill, covered with grill lid, over medium-high heat 7 to 8 minutes on each side or until beef is no longer pink. Serve burgers on buns with desired toppings. Makes 4 servings

Maple-Glazed Ribs

3 pounds pork spareribs, cut into serving-size pieces
1 cup maple syrup
3 tablespoons orange juice concentrate
3 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon curry powder
1 garlic clove, minced
2 green onions, minced
1 tablespoon sesame seeds, toasted

Place ribs, meaty side up, on a rack in a greased 13-in. x 9-in. baking pan. Cover pan tightly with foil. Bake at 350° for 1-1/4 hours.

Meanwhile, combine the next nine ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer for 15 minutes, stirring occasionally.

Drain ribs; remove rack and return ribs to pan. Cover with sauce. Bake, uncovered, for 35 minutes, basting occasionally. Sprinkle with sesame seeds just before serving. Makes 6 servings.

Patriotic Trifle

1 package (3 ounces) berry blue gelatin
1 package (3 ounces) strawberry gelatin
2 cups boiling water
1 cup cold water
2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 pint fresh blueberries
1 quart fresh strawberries, quartered
1 prepared angel food cake (8 inches), cut into 1-inch cubes

In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-in. square pan. Refrigerate for 1 hour or until set.

In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping.

Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.

Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining whipped topping. Serve immediately. Makes 16-20 servings.