Our front office thought it would be fun to share some of our favorite 4th of July recipes that we have enjoyed over the years! From salads to deserts, here are some of our favorites! Happy 4th of July!
Bacon Ranch Pasta Salad
(Submitted by Amber – Admin Assistant)
- 1 (12 ounce) package uncooked tri-color rotini pasta
- 10 slices bacon
- 1 cup mayonnaise
- 3 tablespoons dry ranch salad dressing mix
- 1/4 teaspoon garlic powder
- 1/2 teaspoon garlic pepper
- 1/2 cup milk, or as needed
- 1 large tomato, chopped
- 1 (4.25 ounce) can sliced black olives
- 1 cup shredded sharp Cheddar cheese
DIRECTIONS:
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
- In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.
7 Layer Taco Dip
(Submitted by Amber – Admin Assistant)
- 1 (1 ounce) package taco seasoning mix
- 1 (16 ounce) can refried beans
- 1 (8 ounce) package cream cheese, softened
- 1 (16 ounce) container sour cream
- 1 (16 ounce) jar salsa
- 1 large tomato, chopped
- 1 green bell pepper, chopped
- 1 bunch chopped green onions
- 1 small head iceberg lettuce, shredded
- 1 (6 ounce) can sliced black olives, drained
- 2 cups shredded Cheddar cheese
- Add all ingredients to list
DIRECTIONS:
- In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter or casserole dish.
- Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
- Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
ERIC’S HOMEMADE SWEET POTATO CHIPS AND DIP
(Submitted by Eric– Event Manager)
- Two sweet potatoes (peeled and sliced thin)
- Pinch of salt
- Pinch of pepper
- Vegetable Oil/Peanut Oil for frying
DIRECTIONS:
Heat oil (using enough oil deep as your potatoes are wide) on high in a medium pot and drop in one sweet potato chip. When the chip floats and bubbles, throw in enough to not crowd the pot. Once the chips turn a nice brown color and start to bend, fish them out with a strainer and place on paper towels (absorb the excess oil). Once on the paper towel, immediately sprinkle with salt and pepper. You may sprinkle also with garlic/onion powder mixture if you prefer. Let cool and dip into the dipping sauce of your choice (I think a sweet BBQ sauce works best for these). You may also sprinkle with minced chives or parsley for color once done.
Serve with BBQ sauce or relish for dipping,or sour cream and chive dip (4 tablespoons sour cream, 3 tablespoons minced chives, tsp lemon juice-mix together with pinch of salt).
- For a fancier look, throw in a few russet potato chips to fry and add in with the sweet potato chips for color.
Broccoli salad:
(Submitted by Saundra – Accounting Manager)
- 1 large bunch broccoli, washed and broken
- ½ cup chopped red onion
- 1 cup celery chopped
- 1 lb bacon fried and crumbled
- ½ cup sunflower seeds (salted)
- ½ cup raisins
Dressing:
- ¾ cup mayo
- ¼ cup sugar
- 2 Tbsp vinegar
Lemon cake:
(Submitted by Saundra – Accounting Manager)
- One box lemon cake mix
- One box lemon jello
- (mix together)
- Add
- ¾ cup milk
- ¾ cup oil
- (mix for 2 minutes)
- Add 4 eggs (one at a time)
Bake at 350 for 45 minutes.
Take out of the oven and punch holes in top.
Lemon Glaze:
- 1 ½ cups of powdered sugar
- Tbsp of lemon juice
Pour over cake and bake 5 additional minutes
Texas Caviar
(Submitted by Pete – VP Operations)
- 1 15oz can purple hull peas (rinsed & drained)
- 15 stuffed green olives
- 1 T diced jalapeno peppers (type used on nachos)
- T thin sliced red onion
- 12 small cherry tomatoes (or 1 diced tomoato)
- ¼ cup Italian salad dressing
Mix ingredients in salad bowl. Chill before serving.
(If you can wait that long)
RED, WHITE & BLUE OREO TRUFFLES
(Submitted by Lori– VP/CFO)
- 1 (19.7 oz) package of Golden Oreo’s
- 1 (8 oz) package low-fat cream cheese, softened
- ½ tsp salt
- About 1 teaspoon each, red and blue food coloring
- 5 – 2 lbs vanilla candy coating
- Red, white and blue star sprinkles (optional)
DIRECTIONS:
- Place Oreo’s in food processor and pulse until crushed to form fine crumbs.
- In a stand mixer, mix Oreo crumbs, cream cheese and salt until completely blended and no cream cheese pieces are showing.
- Divide dough in half. Return half of the dough to stand mixer and add red food coloring.
- Adjust coloring as needed until correct color is achieved.
- Clean mixing bowl and repeat process with second half of dough and blue food coloring.
- Prepare baking sheet by lining it with parchment or wax paper.
- Use a melon baller or small ice cream scoop, to form a ball and place on baking sheet.
- Place balls in freezer for at least 30 minutes.
- Remove balls from freezer and roll each in your hands to form a smooth round ball. Freeze for another 10 minutes.
- Melt ¼ of candy coating according to package directions.
- Working in batches, about 10 at a time, use a toothpick to dip ball in coating allowing excess to drip off and place on new baking sheet lined with parchment.
- Remove toothpick and use a spoon to place a small dab of coating over hole and add star sprinkles. Repeat with remaining balls and candy coating.
Cream Cheese Lemonade Pie
(Submitted by Lori– VP/CFO)
Ingredients
For the Creamy Pie
- 1 5 oz can Evaporated milk
- 1 3.4oz box of instant lemon pudding mix
- 2 8oz packages of cream cheese
- ¾ cup frozen lemonade concentrate
For the Pie Crust
- 2⅔ cup graham cracker crumbs
- ⅓ cup sugar
- ⅔ cup butter, melted
- Or you can use 1 graham cracker crust, 9 inch
Instructions
- Preheat over to 350°
For the Pie Crust
- In a medium mixing bowl, combined all ingredients and whisk together until well combined.
- Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides.
- Bake for 10-12 minutes. Remove from oven and let cool.
- For the Creamy Pie
- In a small mixing bowl, combined milk and pudding mix.
- Beat on low speed for 2 minutes (mixture will be thick).
- In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
- Gradually beat in lemonade concentrate.
- Gradually beat in pudding mixture.
- Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
- Cover and refrigerate for at least 4 hours.
Slow-Cooker Carolina-Style Pulled Pork
(Submitted by Lori– VP/CFO)
Ingredients
- 2/3 cup yellow mustard
- ½ cup soy sauce
- ½ cup packed brown sugar
- tablespoons chili powder
- ½ teaspoon garlic powder
- 3 to 4 lb boneless pork shoulder
- ¼ cup apple cider vinegar
Steps
- 1 Spray 5-quart or larger slow cooker with cooking spray. In medium bowl, beat mustard, soy sauce, brown sugar, chili powder, garlic powder and 2 teaspoons salt with whisk. Pour into slow cooker. Add pork and turn to coat with sauce. Cover; cook on Low heat setting 8 to 9 hours.
- 2 Transfer pork to cutting board. Allow to cool slightly. Meanwhile, strain sauce through fine-mesh strainer. Discard solids. Pour 1 1/4 cups sauce into small bowl; stir in vinegar. Reserve remaining sauce for another use. When cool enough to handle, shred pork using two forks. Discard any remaining fat. Transfer pork back to slow cooker; pour sauce with vinegar over pork; toss to mix.
CHERRY CREAM CHEESE PIE
(Submitted by Steve– CEO/President)
- 1 graham cracker pie crust (can make your own or use a bought one)
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk (not evaporated milk)
- 1/3 cup lemon juice (fresh or bottled, not lemon extract)
- 1 teaspoon vanilla
- 1 (21 ounce) can cherry pie filling
DIRECTIONS:
Let cream cheese stand at room temperature until softened. In a medium bowl, beat cream cheese until light and fluffy. Slowly add condensed milk, lemon juice and vanilla, beating until smooth. Pour into crust. Chill at least 3 hours until firm and then top with cherry pie filling. Makes 1 pie. Enjoy!
Fresh Pineapple Salsa
(Submitted by Steve– CEO/President)
- cups diced fresh pineapple
- 1/2 cup fresh cilantro, chopped
- ¼ cup finely chopped red onion
- 1 serrano pepper, seeded and finely chopped
- 1 lime, zest and juice
- 1/8 tsp fine sea salt
DIRECTIONS:
Toss all ingredients together in a large bowl. Serve immediately or cover and chill until ready to use.
Homemade Vanilla ICE CREAM
(Submitted by Steve – CEO/President)
INGREDIENTS:
- 1 pt whiping cream
- 5-7 eggs
- 1 can eagle brand
- 5 cups sugar
- 1tbs vanilla
- 3 qts milk (Braum’s Vitamin D)
DIRECTIONS:
Beat eggs together then add in vanilla,
sugar, whipping cream, eagle brand, then add milk.
