Celebrating the 4th of July with 10 different sides!

Celebrating the 4th of July with 10 different sides to take to a BBQ, picnic, backyard grill or reunion! Here are 10 of my favorite sides! Happy 4th of July Weekend! 

Mama's Slaw

Sweet Heat BBQ Baked Beans

Southern Cornbread Salad

Broccoli Salad

7 Layer Salad

Potato Salad

Deviled Eggs

Simple Pasta Salad

Simple Fresh Fruit Salad

Sweet Pea Salad

Celebrate 4th of July Weekend with 10 Different Sandwiches!

I decided to share a variety of sandwiches with you that you can make at home for your July 4th celebration! Click on the name/link under each picture to get the recipe! Enjoy and Happy 4th of July Weekend!

BBQ Pulled Pork Sandwiches

 Fried Chicken Breast Sandwich

 Hot Ham and Swiss Sandwiches

 Seafood Salad Sammies

 Big Hunk of a Sandwich/Muffuletta 

 Chicken Salad Sandwiches

 Reuben Sandwich

 Steak and Cheese Sandwich

 Toasted Reuben Sandwich

Italian Sausage, Onion and Mushroom Sub with Provolone

Enjoy your Holiday!

No Bake Blueberry Cheesecake

 

No Bake Blueberry Cheesecake

Graham Cracker Crust

8 ounces Cream Cheese (softened)
1/4 cup Sugar

Jell-O No Bake Classic Cheesecake Dessert Kit and milk

1 cup frozen blueberries


Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy. Add sugar and mix until combined and sugar is dissolved.

Set cream cheese mixture aside in another bowl. Mix milk and no bake filling mix together following box directions. Add the cream cheese mixture and no bake mix together. Mix to combine. Add the frozen berries* and mix them into the cheesecake mixture.

Spread cheesecake mixture evenly over prepared graham cracker crust. **

Cover and refrigerate at least 4 hours or overnight. Slice and top with a few blueberries for garnish. If you are in a hurry, you can do a quick set in the freezer. Check after an hour in the freezer. 

*I froze the blueberries so I could blend them in and get a little color in the cheesecake without tearing the berries up. 

** I used Keebler Graham Cracker Mini Pie Shells for the mini version pictured, and I used an ice cream scoop to mound the filling in them. 

Apple Cinnamon Roll Monkey Bread

Apple Cinnamon Roll Monkey Bread

1/2 cup sugar
1 teaspoon ground cinnamon
2 cans refrigerated Cinnamon Rolls with Icing
1/4 cup butter, melted
1 can apple pie filling with fruit

Preheat oven to 350°F. Spray a 13x9-inch glass baking dish with cooking spray. 

In a large resealable plastic bag, mix sugar and cinnamon. Remove rolls from cans. Refrigerate icing containers. Separate dough into rolls; cut each into 6 pieces. Add roll pieces to a large bowl; drizzle with melted butter, tossing to coat.

Add half of the roll pieces to the bag with sugar and cinnamon; seal and shake to coat pieces, breaking up any large clumps. Remove from the bag and arrange pieces in the baking dish. Repeat for remaining dough.

In a small bowl, add apple pie filling; cut apples into 1-inch pieces. Drop tablespoonfuls of apple pie filling on top of dough, creating pockets of filling, and spacing about 2 inches apart.

Bake for 30 to 35 minutes or until dough is baked through in the center and deep golden brown around edges. If it starts to brown too much, cover with foil for the last 5 minutes of baking. Cool for 10 minutes.

In a small microwavable bowl, add icing from both containers. Microwave uncovered on high for 15 to 20 seconds or until stirred smooth and thin enough to drizzle. Drizzle icing on top before serving. 

Blueberry Muffin Tops with Streusel Topping

I wish I had a better picture for this recipe! I hate when planning and rushing, I miss things. I'll remake them and replace this picture with a better one. We are a working kitchen and working event! Things happen! LOL 

Blueberry Muffin Tops

For batter:
1/2 cup butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cup self-rising flour, plus 1 tablespoon for tossing blueberries
1/4 cup whole milk
1 cup fresh blueberries for batter

For topping:
3 tablespoons cold butter, cut into bits
1/2 cup all-purpose flour
3 1/2 tablespoons sugar

Preheat oven to 350 degrees. Line two baking sheets with Silpat* baking mats; set aside.

To a large bowl, add the butter, 1/2 cup sugar, and beat to cream the batter. Add the egg, vanilla, and beat to incorporate. Stop to scrape down the sides of the bowl. Add 1 1/4 cup flour and beat to just incorporate; don't overmix. Add the milk and beat to incorporate; set aside.

To a separate small bowl, add 1 cup blueberries, 1 tablespoon flour, toss to combine, and add the blueberries and any residual flour to the large mixing bowl. Stir gently by hand to mix the berries in without crushing them.

Using a large cookie scoop, ice cream scoop or large spoon, scoop dough portions on a lined cookie sheet.

For the crumble topping:
Combine together all topping ingredients in a bowl with a fork until crumbly, then sprinkle evenly over each muffin top.

Bake for 18 - 20 minutes, or until a toothpick in the center comes out clean. Allow the muffin tops to cool on the baking sheets for about 10 minutes before moving them. ** Muffin tops are best fresh but will keep airtight for up to 5 days.

*Silpat Baking Mats helps the dough keep its shape and rise like a muffin top

**I made a glaze with powdered sugar and water and lightly drizzled the glaze over each top. 

.

3 Ingredient Cocktail Wieners

These cocktail wieners are always a huge hit at any event! The fact that they are so simple and easy is just a plus! 

3 Ingredient Cocktail Wieners

2 packages Cocktail Links 

1 cup BBQ Sauce
½ cup Grape Jelly

Simply add your ingredients into a slow cooker. Cook on low for 6 hours or high for 2-3 hours, stirring occasionally.

For big events, I multiple the recipe by 4 or more depending on the number of guests!

Potato Volcanos!

I bought a large (64 serving) container of dehydrated potato flakes or pearls as we call them. I divided them into serving portions, and vacuum sealed them. I was thinking of different ways to use them rather than just mashed potatoes. I came up with this and decided to call them volcanos instead of just cups. That way the kids would love to make and eat them! Even the big kids loved them! 

Potato Volcanos!

Potato Cups:

1 cup potato flakes

1 cup milk

1/2 cup water

1 tbsp butter

Sauce:
1 lb hamburger
1 onion, chopped
2 cloves garlic, minced

15 oz tomato sauce

1 tbsp Worcestershire sauce

1/4 tsp basil

Salt and Pepper to taste

Cheeses:

1 cup mozzarella

1 cup Colby Jack

Mix the ingredients for the potato cups and microwave for 2 minutes. Form into balls and place them on a parchment lined cookie sheet or silpat liner. Using a small cup or the end of a wooded spoon, make a well in the center of each potato ball. 

Cook the hamburger in a saucepan with onion and garlic. Drain and return to pan. Add the rest of the sauce ingredients and simmer for 5 minutes. Set aside.

Add mozzarella to each potato cup. (I didn't get a picture of that step, but you get it.) Top with sauce filling to the top and a little extra to mound it up. Carefully top each cup with Colby Jack. 

The cheese can ooze over,

that helps with the volcano effect! 

Cut open to show the inside! 

Peanut Butter Swirl Brownies

I didn't let the brownies cool enough so they crumbled some when I went to cut them and take them out of the pan. Make sure to let them cool completely! 

Peanut Butter Swirl Brownies

For the peanut butter swirl:

3/4 cup peanut butter

1/2 cup powdered sugar

1/4 cup half a stick butter, melted

1/4 teaspoon kosher salt

Stir the powdered sugar, peanut butter, melted butter, and salt together in a medium bowl.

For the chocolate brownie batter:

2 1/2 cups granulated sugar

1 1/4 cups butter, melted

1 3/4 cups cocoa powder

1/2 teaspoon kosher salt

4 large eggs

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon vanilla extract

Preheat the oven to 325 degrees F. Spray a 9x9-inch pan with non-stick spray, and line it with parchment.

Place the sugar, melted butter, cocoa, and salt in a large bowl and stir together until combined. Stir in the eggs. Add the flour and baking powder and mix until smooth.

Stir in the vanilla, then pour the batter into the prepared pan.

Drop the peanut butter swirl mixture in dollops over the surface of the brownie batter. Swirl with the tip of a knife.

Bake for 45 to 60 minutes, or until set around the edges but still soft towards the center.

Cool completely in the pan, then transfer to a cutting board and cut into squares.

Hot Dog Chili

Hot Dog Chili

1 lb ground beef

1/2 cup chopped onion
2 cloves garlic minced
1 (15oz) Tomato Sauce

1 Tablespoon Brown Sugar
1 1/2 teaspoons Worcestershire Sauce
2 teaspoons Chili Powder
1/4 teaspoon Black Pepper

Cook hamburger, onion and garlic until meat is no longer pink. Drain. Stir in tomato sauce, Worcestershire, chili powder and pepper. Simmer for 3-4 minutes. 

 

Mama's Slaw Dog with Chili! 

Click the highlighted link for Mama's Slaw recipe!