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Fourth of July, Recipes, Summer Entertaining

4th of July Menu

Prepping your menu for the 4th??

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I’ve got you covered! I rounded up my favorite 4th of July recipes, all pretty easy to prep and cook! Most importantly I rounded up 3 delicious desserts, you will want to make them all! Make any of the desserts a few days before so it’s one less thing you have to worry about. All these recipes are also great if you are going to a potluck and need something to bring! Happy eating!

SIDES

My Grandmothers Potato Salad

This recipe is near and dear to my heart as it is my grandmothers! It’s SO simple to make and definitely a crowd pleaser. It’s quintessential 1950’s cooking and that’s why I love it so much!

Ingredients

  • 6 Large Potatoes
  • 12 Eggs
  • 1 cup mayonnaise (I sometimes use 1 1/2 cups depending on how large the potatoes are)
  • 1/2 cup chopped Green Onion
  • Paprika

Directions

  1. Leaving the skin on, boil the potatoes until soft, about 15 – 20 minutes.
  2. Once cooled, dice the potatoes into cubes.
  3. Meanwhile, boil the eggs until cooked through, about 15 – 20 minutes.
  4. Let the eggs cool int he fridge for an hour.
  5. Dice the eggs into pieces. Add them to the potatoes, add mayo, green onion and mix! *and easy way to mix everything of this size is putting on rubber gloves and using your hands.
  6. Top with paprika and serve!

| Image borrowed from here.

Tomato Mozzarella Salad

Ingredients

Directions

Slice the tomatoes and mozzarella and arrange casually with the basil leaves on a large platter. Drizzle with olive oil. Sprinkle with salt and pepper and serve at room temperature.

| Recipe + Image Borrowed from here.

Cheddar Bacon Ranch Corn

I am a fan of just regular grilled corn or this spicy corn, but anything with bacon goes on the top of my list!

Ingredients

  • 1/2 c. (1 stick) Butter, softened
  • 1 packet ranch seasoning
  • Freshly ground black pepper
  • 10 ears corn
  • 2 c. shredded Cheddar
  • 6 slices cooked bacon, finely crumbled
  • freshly chopped chives
  • Ranch, for drizzling

Directions

  1. Heat grill to medium high. In a small bowl, stir together butter and ranch seasoning and season with pepper. Rub ranch butter on corn.
  2. Grill until lightly charred, 10 minutes. Top with cheddar and cover grill to melt, 2 minutes.
  3. Top with cooked bacon and chives and drizzle with ranch.

| Recipe + image borrowed from here.

Baked Beans

Ingredients

Directions

Adjust the oven rack to the lower-middle position and preheat the oven to 325 degrees F.

Fry the regular chopped bacon in a large, deep skillet until the bacon has partially cooked and released about 1/4 cup drippings. Add the onions, peppers and jalapenos, and saute until tender, about 5 minutes. Add the beans, barbecue sauce, brown sugar, vinegar, ketchup, mustard and chipotles, and bring to a simmer. (If the skillet is not large enough, add the beans and heat to a simmer and then transfer to a large bowl and stir in the remaining ingredients). Pour the flavored beans into an aluminum pan. Top with the uncooked slices of bacon (you can halve the slices if you like). Then bake until the beans are bubbly and the sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

| Recipe borrowed from here.

Best Ever Mac + Cheese

Ingredients

  • 1 lb elbow macaroni
  • 2-3 slices white bread, toasted
  • 7 tablespoons butter, divided
  • 2 tablespoons flour
  • 1 12-ounce can evaporated milk
  • 1/2 cup whole milk
  • 1 teaspoon ground mustard
  • 1 1/2 pounds cheddar cheese, grated
  • 8 ounces American, Gruyere, or any other smooth melting cheese, grated or cut into chunks
  • 2 eggs, beaten

Directions

  1. PREP: Preheat the oven to 375 degrees. Pour the macaroni into a large bowl and cover with hot water and stir in a big pinch of salt. Let the noodles soak for about 30 minutes while you prep the other ingredients.
  2. BREADCRUMBS: Melt two tablespoons of the butter. Pulse the bread through a food processor, and add the butter. Set aside.
  3. SAUCE BASE: Melt the butter in a large saucepan. Add the flour and cook, stirring constantly, until light golden blonde. Add the evaporated milk and whole milk, very slowly, whisking constantly to achieve a nice smooth, thick sauce. Stir in the mustard. Bring to a simmer over medium heat. Remove from heat to add the cheeses – stir until melted. Season to taste.
  4. GET READY TO BAKE: Whisk about a cup of sauce with the eggs in a separate bowl (to increase the temperature of the eggs gradually). Once combined, add that egg mixture in with the rest of the sauce. Add the drained macaroni and stir to combine. Pour into a greased rectangular or square baking dish.
  5. BAKE: Top with the breadcrumbs, cover with foil, and bake for 30 minutes. Remove foil and bake for another 5 minutes to get the breadcrumbs toasty and nice. Serve with salt, pepper, hot sauce, or whatever you like with your baked mac and cheese.

| Recipe + Image borrowed from here.

MAIN

Pull Apart Cheese Burgers

I am usually a fan of just ribs at a 4th of July BBQ, but these look incredible! If you make them slider sized, they would make a perfect little appetizer! Put out small bowls of condiments for guests to dip them into!

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 lb. ground beef
  • 1 tsp. yellow mustard
  • 1 tbsp. Worcestershire sauce
  • kosher salt
  • 1 tsp. Freshly ground black pepper
  • 12 slider buns (or dinner rolls)
  • 12 slices cheddar cheese
  • 4 tbsp. butter, melted
  • 1/4 tsp. garlic powder
  • 1 tbsp. sesame seeds

Directions

  1. Preheat oven to 350 degrees F.
  2. Heat olive oil in a large skillet over medium heat. Sauté onions until soft. Add garlic and cook until fragrant, about 30 seconds. Add the ground beef and stir to break up meat. Sauté until cooked through. Stir in mustard and Worcestershire sauce. Season to taste with salt and pepper. Remove skillet from stovetop and drain excess fat.
  3. Coat a 9×13 baking dish with cooking spray. Place the bottom halves of the slider buns in the dish. Top with cooked beef mixture. Place a slice of cheese over each slider. Place the top halves of the buns on top.
  4. Brush the tops of the buns with the melted butter. Sprinkle garlic powder and sesame seeds on top.
  5. Bake at 350 until the cheese melts and everything is warmed through, 15-20 minutes.

| Recipe + Image borrowed from here.

Sweet and Hot Baby Back Ribs

Ingredients

  • 2 tablespoons ground ginger
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried crushed red pepper
  • 3 slabs baby back pork ribs (about 5 1/2 lb.)
  • 2 limes, halved
  • Sweet-Hot ‘Cue Sauce

Directions

  1. Combine first 4 ingredients in a small bowl.
  2. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.)
  3. Rub ribs with cut sides of limes, squeezing as you rub. Massage ginger mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags or a 13- x 9-inch baking dish; seal or cover, and chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap.
  4. Light 1 side of grill, heating to medium-high heat (350° to 400°); leave other side unlit. Place rib slabs over unlit side, stacking 1 on top of the other
  5. Grill, covered with grill lid, 40 minutes. Reposition rib slabs, moving bottom slab to the top, and grill 40 minutes. Reposition 1 more time, moving bottom slab to the top; grill 40 minutes.
  6. Lower grill temperature to medium heat (300° to 350°); unstack rib slabs, and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of Sweet-Hot ‘Cue Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining Sweet-Hot ‘Cue Sauce.

| Recipe Borrowed from here.

BBQ Grilled Chicken

Ingredients

  • 2 c. bbq sauce
  • 2 tbsp. honey
  • Juice of 1 lime
  • 1 tbsp. Hot sauce
  • 1 lb. boneless skinless chicken breasts and drumsticks
  • extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper

Directions

  1. Make Sauce: In a large bowl, whisk together BBQ sauce, honey, lime juice and hot sauce. Reserve 1/2 cup for serving.
  2. In a large bowl, toss chicken with olive oil and season with salt and pepper.
  3. When ready to grill, heat grill to high. Oil grates and add chicken, then baste with marinade and grill until charred, 8 minutes per side for breasts, and 10 to 12 minutes per side for legs.

| Recipe + Image borrowed from here.

 

DESSERTS

Peach Crisp with Maple Cream

Ingredients

Directions

Preheat the oven to 350 degrees F. In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add to flour mixture until evenly mixed. Slice the peaches 1/2-inch thick into a bowl. Add the zest from the lemon half. Squeeze juice from the lemon half and stir in with the peaches and zest. Add 2 tablespoons of the maple syrup to the peaches and stir well. Pour the peach mixture into a small pan (8 or 9-inch square) and cover evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes. For the maple cream sauce, pour the heavy cream into a saucepan. Add the remaining 5 tablespoons maple syrup and corn syrup and stir over moderate heat until thickened and reduced by about one-third, about 15 minutes. Refrigerate the sauce until it is cold and thick. Or, if you’re in a hurry, set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle the maple cream sauce over the peach crisp. Serve warm.

| Recipe + Image borrowed from here.

Strawberry Shortcake + No-Churn Ice Cream

Ingredients

  • 2 c. heavy cream
  • 1 14-oz. can sweetened condensed milk
  • 2 c. chopped strawberries, plus more for topping
  • 1 c. chopped poundcake, plus more for topping

Directions

  1. In a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form.
  2. Fold in sweetened condensed milk, strawberries, and pound cake.
  3. Transfer mixture to a 9″-x-5″ loaf pan and smooth top with a spatula. Top with additional strawberries and pound cake and freeze until firm, 5 hours.
  4. When ready to serve, remove from freezer to let soften, 10 minutes.

| Recipe + Image borrowed from here.

Traditional Cherry Pie

Ingredients

  • 1 unbaked double pie crust recipe
  • 5 cups sweet cherries, pitted
  • 1/2 cup sugar
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. fresh lemon zest
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1/4 cup corn starch
  • 1 Tbsp of butter, cut into tiny pieces
  • 1 Tbsp. milk
  • sugar for sprinkling (I used turbinado)

Directions

Preheat the oven to 425°F.

Toss together the pitted cherries, sugar, lemon juice, lemon zest, almond extract, vanilla extract and corn starch in a large bowl until evenly coated.

Roll out the bottom pie crust, and gently lay it in a 9-inch pie pan. (See detailed instructions here http://www.gimmesomeoven.com/how-to-make-a-pie-crust-recipe/.) Transfer the cherry filling to the pie crust, and sprinkle with little dots of butter.

Roll out the top pie crust, and either lay on top and cut a few slits in the middle to make a full double pie crust (detailed instructions here http://www.gimmesomeoven.com/how-to-make-a-pie-crust-recipe/). Or cut the top pie crust into strips to make a lattice pie crust (detailed instructions here http://www.gimmesomeoven.com/how-to-make-a-lattice-pie-crust/). Brush pie crust with milk and sprinkle with sugar, if desired. Then refrigerate for at least 30 minutes, or freeze for 10 minutes, before baking.

Place the pie in the middle rack, with a baking sheet or pie of aluminum foil on the rack below to catch any pie drippings. Bake for 15 minutes, then reduce the temp to 350°F and cook for 35-45 additional minutes, or until the crust is nicely golden and the filling is thick and bubbly.

Preheat the oven to 425°F.

Toss together the pitted cherries, sugar, lemon juice, lemon zest, almond extract, vanilla extract and corn starch in a large bowl until evenly coated.

Roll out the bottom pie crust, and gently lay it in a 9-inch pie pan. (See detailed instructions here http://www.gimmesomeoven.com/how-to-make-a-pie-crust-recipe/.) Transfer the cherry filling to the pie crust, and sprinkle with little dots of butter.

Roll out the top pie crust, and either lay on top and cut a few slits in the middle to make a full double pie crust (detailed instructions here http://www.gimmesomeoven.com/how-to-make-a-pie-crust-recipe/). Or cut the top pie crust into strips to make a lattice pie crust (detailed instructions here http://www.gimmesomeoven.com/how-to-make-a-lattice-pie-crust/). Brush pie crust with milk and sprinkle with sugar, if desired. Then refrigerate for at least 30 minutes, or freeze for 10 minutes, before baking.

Place the pie in the middle rack, with a baking sheet or pie of aluminum foil on the rack below to catch any pie drippings. Bake for 15 minutes, then reduce the temp to 350°F and cook for 35-45 additional minutes, or until the crust is nicely golden and the filling is thick and bubbly.

Remove and allow to cool completely before serving.

| Recipe + Image borrowed from here.

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