What’s Cooking Your Way?

July 4th is coming!  Just thought I’d remind you.  What’s cooking your way?   

I’m turning the tables on you.  It’s your turn to send me your favorite July 4th recipe!   We want to know what you are making/sharing/tasting this holiday.   Or are you going somewhere and tasting others’ fares?   Will it be the best burger recipe?  Smoking some pork butts?  Maybe some fall-off-the-bone tender ribs?  And don’t forget about the sides!  And lest we leave out dessert.  

So bring it on.  Leave a comment with one of your favorites below.  Maybe your favorite sauce, or rub, or ice cream recipe.   

Now don’t miss this part.   On Friday, June 27th, after we all have been reading all the comments and great new recipes, i will select 4 winners for some surprises!  I won’t reveal what the prizes are but don’t fret.  They will be good ones. download  BRING ON THE RECIPES!   i can’t wait.

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12 responses

  1. We always have a family get together at my house everyone brings the favorite recipes , my daughter makes a great pasta salad, my mother in law makes potato salad that is out of this world. I have tried many times to make her potato salad but it never taste as good as hers,maybe it is just the love she puts into it,whatever it is I haven’t been able to figure it out, but I do know I will be enjoying some on the 4th along with many more dishes……Happy 4th to everyone

  2. I cooked these ribs a few years ago and they have been my favorite way to cook ribs ever since! They are a little spicy, but the meat ends up falling off the bone. I love cooking with chipotle peppers – I even add them to my chili. The peppers add spice, but also a smoky flavor, which I love. With a 4th of July cookout my staples are potato salad and baked beans.

    You can find the recipe here: http://www.foodnetwork.com/recipes/marcela-valladolid/chipotle-plum-bbq-pork-ribs-recipe.html

    I figure I’ll share my baked beans recipe too. I have no measurements, it’s just a little bit of this and a little bit of that.

    1 large can of bush’s baked beans
    1 green bell pepper, diced
    1 small onion, diced
    1 package of maple sausage
    1 package of maple bacon
    Brown sugar
    Worcestershire sauce
    Ketchup

    Brown sausage with bell pepper and onion. Remove from grease and mix with bush’s baked beans in a 13×9 pan. Add brown sugar, Worcestershire sauce and ketchup. Top with bacon and cook at 350-375 degrees until bacon is done. They are soooo good! People call them crack beans. 🙂

  3. This recipe for a potato salad that my son brought home from the Fire Station so you know it’s good. I’ll just give you the full version but you can cut it down to size or add/delete.

    1 bag New Potato (red) half or quartered depending on size
    spoonful or 2 of butter
    about a 1/2 cup of Ranch Dressing
    a cup or 2 of finely shredded cheese
    about a 1/2 cup of diced red onion
    1 bag of Real Bacon Bits
    (remember all of this is to fit your tastes. I don’t measure anything)

    Boil potatos in salted water, drain and then add a little butter and stir lightly. Then dump the rest of the ingredients in and stir lightly to mix. Oh yes, mix all this while still hot so the cheese melts a bit.

    When he first brought this in, I did not think it would be very good but it is wonderful!!

  4. Pork tenderloins on the grill with all the trimmings. Celebrating the completion of my new screened in deck on the back (and the cleaning up of all the fallen trees!!). Marinate tenderloins 2-3 hours in a mixture of Dale’s sauce & regular coke. Sear on the hot grill, then lower heat & cook slowly for an hour or so until completely cooked. Slice & enjoy.

  5. Well this year will be a little different in our house, we will (hopefully) be reveling the sex of our baby!! So we will be taking a cake to the lake to share with family. But for many years this easy Corn Salad has been a staple at the lake. Whose kidding I am sure it will make it this year too!! Enjoy!

    Creamy Ranch Corn Salad

    1 (16 oz) package frozen whole kernel corn, partially thawed OR 2 cans drained whole kernel corn
    1-2 cloves garlic, minced
    2-3 chopped green onions
    1 medium tomato, seeded and diced
    1/2 cup diced red or green pepper
    1 cup bottled ranch dressing (more or less according to taste)

    Gently combine all ingredients. Cover and refrigerate until ready to serve. Enjoy!

  6. 2 – 16 oz frozen petit lima beans
    1 – 16 oz frozen shoe peg corn
    1/2 onion finely diced
    1/2 to 3/4 cup mayo (to your taste)
    mix together – pour into dish – cover with
    1 fresh tomato – chopped

    Refrigerate! Can be made a day or 2 ahead

  7. Cabbage Fat- Burning Soup

    5 carrots, chopped 1(15oz) can cut green beans, drained
    3 onions, chopped 2 quarts tomato juice
    2 (16oz) cans whole peeled tomatoes, 2 green bell peppers, diced
    with liquid 10 stalks celery, chopped
    1 large head cabbage, chopped 1(14oz) can beef broth
    1 (1oz) envelope dry onion soup mix

    Place carrots onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

  8. Tomato & Basil Finger Sandwiches (serves 4)

    4 slices whole wheat bread
    8 teaspoons reduced-fat mayo
    4 thick slices of fresh, juicy tomato
    4 teaspoons fresh sliced basil
    1/8 teaspoon salt
    1/8 teaspoon fresh ground pepper

    Cut bread into rounds slightly larger than your tomato (biscuit cutter works well), spread each slice with 2 teaspoons of mayo, and top with tomato, basil, salt and pepper! How easy is that? Yum!!

  9. We’ll be spending the 4th with my brother/sister in law and family, but I haven’t been told what to bring. However, we love these peanut butter pretzels. My son’s girlfriend brought them over one evening, and we fell in love with them. We beg her to make them all the time. She did make them for me for my birthday since I love peanut butter so much. Here’s a link to the recipe: http://twotinykitchens.com/2011/02/23/peanut-butter-pretzel-bites/

  10. I plan to have grilled steaks, medium done, baked potatoes and a green salad. As if that’s not enough, desert is lemon-lime pound cake.

    1 1/2 cups butter, softened
    3 cups sugar
    5 large eggs
    2 Tbsp. lemon zest
    1 tsp. vanilla extract
    1 tsp. lemon extract
    3 cups all-purpose flour
    1 cup lemon-lime soft drink like 7-up or sprite

    preheat oven to 350. Beat butter on medium speed until creamy. Gradually add sugar beating at medium speed for at least 5 minutes. Add eggs, 1 at the time, beating just till blended after each addition. stir in lemon zest and extracts. Add flour to butter mixture alternately with lemon-lime soft drink, beginning and ending with flour. Beat at low speed after each addition – just until blended. Spray a 10 inch tube pan with baker’s joy cooking spray. Pour batter into pan. Bake at 350 for 1 hour and 5 mins. to 1 hour 15 mins. Cake is done when wooden pick inserted in cake comes out clean. Cool the cake for 10 minutes remove cake from pan and cool cake on a wire rack. Spoon lemon-lime glaze over warm or room temperature cake.

    Lemon-lime glaze.
    2 cups powdered sugar
    2 tsp. lemon zest
    1 1/2 tsp. lemon juice
    1 tsp. lime juice
    Mix until blended. You may need to add additional lemon juice and/or water to reach the consistency you want. Drizzle glaze of the top of the cake.

    This cake will be gone before you can blink your eyes!

  11. What I am looking forward to the most is my mom’s macaroni salad. I love macaroni salad but no-one I know can make it as good as hers so I always look forward to it!!

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