Wait, it’s Memorial Day Weekend in a couple of days? Yup, it sure is! Maybe you’ve been counting down the days to MDW or perhaps it snuck up on you. Regardless, the kickoff to summer is almost here! Most Americans will spend … Continue reading
We might be celebrating America’s Independence on the 4th of July, but your creative finger foods are also something to celebrate. Your guests will want to sink their teeth into any of these patriotic dishes.
American Flag Fruit & Yogurt Pretzel Plate
Star Pie Tartlets
Use a cookie cutter to cut the dough in circles, fill with pie filling, and top with star dough cutouts.
Fruit & Brownie Kabobs
JELL-O Firecrackers- (Shots if you add Vodka)
1-1/3 cups boiling water, divided
1 pkg. (3 oz.) JELL-O Berry Blue Flavor Gelatin
1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
1 env. KNOX Unflavored Gelatine
1 cup milk, divided
3 Tbsp. sugar
1/2 tsp. vanilla
20 maraschino cherries with stems, well drained, patted dry
Add 2/3 cup boiling water to berry gelatin mix in small bowl; stir 2 min. until completely dissolved. Repeat with cherry gelatin mix. Cool.
Meanwhile, sprinkle unflavored gelatine over 1/4 cup milk in medium bowl; let stand 5 min. Bring remaining milk to boil in saucepan. Remove from heat; stir in sugar and vanilla. Add to plain gelatine mixture; stir until gelatine is completely dissolved. Cool 10 min.
Spoon berry gelatin into 20 (1-oz.) plastic shot glasses sprayed lightly with cooking spray, adding about 2 tsp. to each. Refrigerate 15 min. or until set but not firm.
Top with unflavored gelatine mixture, adding about 2 tsp. to each cup. Refrigerate 10 min. Insert cherry, stem end up, into white gelatine layer in each cup. Refrigerate 2 min.
Cover with cherry gelatin, adding about 2 tsp. to each cup. Refrigerate 2 hours or until firm. Remove from cups before serving.
RED-iculously Yummy Street Corn
4 ears corn
1/2 cup mayonnaise
1 1/2 cups sour cream
1/4 cup freshly chopped cilantro leaves
1 cup freshly grated Parmesan
1 lime, juiced
Red chili powder, to taste
2 limes cut into wedges, for garnish
Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.
Red, White and Blue Spinach Salad
For the Salad:
1 package baby spinach leaves, washed and trimmed
1½ cups sliced strawberries
1 cup blueberries
⅓ cup slivered almonds
For the Vinaigrette:
3 tablespoons balsamic vinegar
1 tablespoon honey
⅓ cup olive oil
salt and pepper to taste
Aloha BBQ Sliders
1-1/2 pound ground chuck beef (80% lean)
2/3 cups Brown Sugar Barbecue Sauce, divided (I used Hunt’s®)
3 Tablespoons bread crumbs
3/4 teaspoon Montreal steak seasoning
1 pkg (12 oz each) Hawaiian dinner rolls (in tray)
3 slices (1 oz each) Swiss cheese, quartered
1 can (8 oz each) pineapple slices, drained (reserve juice), cut into thirds (I used fresh)
6 slices of bacon (I used ready to eat bacon)
Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat.
Combine barbecue sauce with 2 tablespoons pineapple juice. Meanwhile, combine 1/3 cup of Barbeque sauce mixture to beef, breadcrumbs and steak seasoning in large bowl. Shape mixture into 12 small patties.
Place pineapple slices in bowl with remaining barbeque sauce mixture and set aside.
Grill patties 3 to 4 minutes on each side or until cooked through (160°F). Meanwhile, remove attached rolls from package; do NOT separate. Cut in half horizontally. Spray cut sides with grilling spray; toast on grill.
Remove pineapple slices from sauce and grill for 1-2 minutes on each side.
Separate toasted rolls and assemble sliders; Spread remaining barbecue sauce mixture on rolls, place a small piece of lettuce then patties on bottom halves of rolls; top with cheese, bacon and pineapple. Close with tops of rolls.
What’s a party without a few fun cocktails? Here are some cocktail recipes that will leave you feeling anything but BLUE:
Star Spangled Sangria:
4 oz vodka
2 oz triple sec
1 bottle of white wine
2 oz of simply syrup
6 oz of sparkling wine
Mix the fruit with the vodka and triple sec and refrigerate for at least 4 hours or overnight. To get the star-shaped pineapple, trim the skin of the pineapple then slice it into large rounds. Then I simply stick a metal star cookie cutter into the center of each round to cut out the shape. When you are ready to serve the Sangria, mix the wine and simple syrup together then add in the fruit/liquor combo. Top with the sparkling wine. To serve add ice to the bottom of a glass fill up the rest of the glass with fruit then pour the sangria on top and enjoy!
Small ice cubes
1/4 cup blackberries, plus 1 blackberry for garnish
2 tablespoons mint leaves, plus 1 mint sprig for garnish
1 tablespoon sugar
1 1/2 ounces bourbon
Fill a rocks glass halfway with ice cubes. In a shaker, combine the 1/4 cup of blackberries, mint leaves, sugar, bourbon and 1/3 cup of ice cubes and shake well. Strain the drink into the glass through a coarse sieve, pressing on the solids. Garnish with the blackberry and mint sprig.
Cocktail Cooler Popsicles
· 1 cup vodka
· 3 tablespoon triple sec
· 2 tablespoons lime juice
· 1 cup sweetened blueberry puree (recipe follows)
· ½ cup club soda
· 1 cup POM juice
· 1 cup of pear juice mix (recipe follows)
1. Place vodka, triple sec and lime juice in a shaker and shake for about 10 seconds or until well combined; set aside.
2. Place blueberry mixture and club soda in a glass and stir to mix. Add in one third of alcohol mixture and stir to combine. Pour mixture in popsicle mold and freeze for 1 hour or until blueberry layer freezes enough so the next layer does not mix.
3. Place POM juice and one third of alcohol mixture and stir to combine. Pour mixture in popsicle mold and freeze for a 1 hour or until POM layer freezes enough so the next layer does not mix. Insert popsicle into mixture.
4. Place pear juice and one third of alcohol mixture and stir to combine. Pour mixture in popsicle mold and freeze for until popsicle is frozen solid.
Run warm water on outside of popsicle mold for 3-5 seconds and gently pull popsicles to release them.
Sweetened Blueberry Puree
· 1 cup blueberries ( 4 ¾ oz)
· ¼ cup water
· ¼ cup sugar
1. Place all ingredients in a saucepan over medium heat and stir every two minutes until blueberries dissolve. Set aside to cool.
· 2 cups chopped pear (approximately 3 large pears weighing 21oz.)
1. Place chopped pear in a food processor or blender and process until pear is juiced (Will be slightly pulpy. Do not strain.)