Red, White and Blue(berry): 4th of July Inspired Eats
There’s nothing quite like having your friends and family gathered in the backyard with some delicious treats and libations. But sometimes you want to shake up the traditional BBQ menu, and offer some colorful and tasty changes. Here are a few relatively simple recipes, sure to impress!
Red, White, and Blueberry Parfait
- 2 cups yogurt
- 2 cups whipped cream
- 16 cookies (Sugar or your preference)
- 1 cup blueberries
- 1 cup raspberries
- 1 cup blackberries
- 12 large strawberries
1. Put 8 of the cookies in a plastic bag and crush them into crumbs using the bottom of a jar.
2. Slice the strawberries into small bits.
3. Starting with the yogurt, layer each item in a small clear cups. Alternate cream/yogurt, cookie crumbs and berries. Save a bit of whipped cream for the top, and top each cup with a whole cookie and berries.
* You can also make one big parfait in a large clear glass container.
Red, White and Blue Oreos
- 1 package Oreo cookies
- 2 bags white chocolate chips
- 2 tsp. vegetable oil
- red, white, and blue sprinkles
1. In a microwave safe bowl, pour out one bag of white chocolate chips and heat at 30 second intervals, stirring after each, till chocolate is smooth. Add 1 tsp. vegetable oil; stir.
2. Dip Oreos one at a time into melted chocolate. Cover completely with chocolate to coat. Place on wax paper and immediately add sprinkles. Repeat until more chocolate is needed.
Creamy Bacon and Potato Salad
- 5 medium size red potatoes (pre-cooked but warm)
- 10 eggs
- 1 pound bacon, chopped (pre-cooked)
- 1 and a ½ to 2 cups of mayo
- ¼ cup sour cream
- ¼ cup dill weed seasoning
- 2 teaspoon onion powder
- salt and pepper to taste
1. Place eggs in cold water, and bring to boil for 12-15 minutes.
2. Peel the shells off the eggs. Cut the eggs in half and pop out the yolks, set aside. Cut the rest of the egg whites into bite size pieces.
3. Put the yolks into a large mixing bowl with the mayo, sour cream, dill weed, onion powder, salt and pepper. Mix together until creamy.
4. Add potatoes to the creamy mixture. Add the chopped egg whites and crispy bacon. Stir and fold softly until all combined. Refrigerate until ready to serve.
Root Beer Baked Beans
- 3 bacon slices
- 1 small onion, diced
- 2 (16-ounce) cans pork and beans
- 1/2 cup root beer (not diet)
- 1/4 cup hickory-smoked barbecue sauce
- 1/2 teaspoon dry mustard
- 1/8 teaspoon hot sauce
1. Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.
2. Saute diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.
3. Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.
Here are a few topping ideas to spruce up those boring hot dogs!
Chipotle Cream Dog
- 2 cups corn kernels
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh cilantro leaves
- 2 tablespoons freshly squeezed lime juice
- Pinch of salt
- 1 avocado, halved, seeded, peeled and diced
- 1/4 cup Greek yogurt
- 1 teaspoon chipotle peppers in adobo sauce, or more to taste
Bacon Wrapped Tex-Mex Dog
- 8 wooden toothpicks, soaked in water for 10 minutes
- 4 hot dogs
- 4 slices of bacon
- 4 tablespoons sour cream, divided
- 1 avocado, cut into slices
- 4 tablespoons salsa, divided
1. Wrap the bacon in a spiral around each hot dog, then secure the bacon with a toothpick on each side.
2. Place the hot dogs on the grill and cook, turning once, until the bacon is crisp, about 5 minutes.
3. In the meantime prepare the hot dog buns by spreading a tablespoon of sour cream on the inside of each bun.
4. When the hot dogs are done, place hot dog into a bun.
5. Top with slices of avocado on each hot dog and salsa.
Mac N Cheese Dog
- Home-made or pre-made Macaroni and Cheese
Serve on top of your favorite hot dog!