|Spectacular Sliders: These adorable edibles are a trendy twist on the popular burger! About 1/4 the size of a regular burger, they're the perfect bite-size food to serve at your party! Combine 1/2 lb. hamburger, 1/2 lb. ground sausage, a few splashes of Worcestershire sauce, a 1 teaspoon of minced garlic, a sprinkle of onion powder, salt and pepper in a large bowl and mix well. Shape into mini patties and grill. Serve on dinner rolls along with your favorite condiments.|
|Honey BBQ Chicken: Combine 1 small bottle of your favorite BBQ sauce, 1/2 cup honey, and 2 minced garlic cloves in a medium saucepan. Bring to a boil, cover and simmer for 5 minutes. Season chicken pieces with salt and pepper and grill over medium heat, turning as needed. Cook until the chicken reaches an internal temp of 165 degrees and the juices run clear. During the last 10 minutes of cooking time, baste with barbeque sauce, being sure to reserve some sauce to serve with the chicken.|
|Delicious Deviled Eggs: Hard boil 8 eggs and let cool. Peel and cut in half lengthwise. Remove egg yolks and place in a small bowl; crush with the back of a spoon. Add 2 to 3 tablespoons of mayo, a dash of mustard, and a heaping spoonful of sweet relish. Spoon into a ziploc sandwich bag and close. Cut a corner off of the bottom of the bag and squeeze the filling down to the hole. Pipe the filling into the eggs. Sprinkle with paprika. Makes 16 eggs.|
|Fresh Sweet Corn and Tomato Salad: This salad is sooo yummy! For best results allow time for the flavors to mingle before serving. Make a dressing by combining 3 tablespoons white wine vinegar, 2 teaspoons of kosher salt, 1/4 cup extra-virgin olive oil and a dash of black pepper. Shear the kernels off of about 6 ears of fresh sweet corn on the cob. Place in a bowl with 2 cups of halved grape tomatoes, 8 oz. cubed fresh mozzarella, one bunch green onions (thinly sliced), and 1 1/2 teaspoons basil leaves. Pour the dressing over top and let set. Stir before serving.|
|Yankee Doodle Macaroni Salad: Cook and drain 1 1/2 cups elbow macaroni. Rinse in cold water until cool. Mix with 1 chopped tomato, 1 cucumber (cut into 1/4's and sliced), chopped dill pickle (about 2 spears), salt, pepper, 2 heaping spoonfuls of mayo, and 1/4 to 1/3 cup dill pickle juice. If too bland, add more pickle juice. Refrigerate and serve.|
Refreshing Beverages to Go Along with Your 4th of July Foods
|Watermelon-Lemonade Cooler: Process 15 cups seeded and cubed watermelon in a blender. Combine 2 (12-oz) cans frozen lemonade concentrate (thawed) and 2 mint sprigs and heat in a saucepan over medium-high heat for 10 minutes. Stir together watermelon puree and lemonade mixture. Cover and chill for 6 to 8 hours. Remove mint sprigs, stir, and serve over ice. Makes 14 cups.|
|Homemade Lemonade: Stir together 1 1/2 cups sugar and 1/2 cup boiling water until sugar dissolves. Stir in 2 tsp. grated lemon rind, 1 1/2 cups freshly squeezed lemon juice, and 5 cups cold water. Chill for 8 hours.|
Creative Serving Ideas for Your 4th of July Foods
Jazz up your 4th of July foods by serving them in patriotic buckets. Can't find them? Use red, white and blue dishes and containers to add a festive touch to your party table.
Stick mini American flags in your dishes for a patriotic punch, or put a few in a vase full of flowers for a pretty touch.
Using hollowed-out watermelons to serve fresh fruit is another fun summertime serving suggestion.
Want a creative way to keep your drinks cold? Fill hollowed watermelons or patriotic buckets with ice use them as coolers. They add a fun touch to the party atmosphere!
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