Enjoy your 4th with Recipes from our team!

By July 3, 2015 August 8th, 2015 blog

 

From our family to yours, we 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 team’s favorites!

 

 
 
CAPRESE PASTA
SALAD WITH BASIL PESTO VINAIGRETTE
(Submitted by Eric – Live Events Sales)
CAPRESE PASTA SALAD
INGREDIENTS:
1 box of pasta
1 carton cherry tomatoes, halved
1 block of mozzarella cheese, diced
1 tablespoon kosher salt
2 teaspoons black pepper
1/2 red onion, diced
BASIL PESTO VINAIGRETTE
INGREDIENTS:
1 1/2 cups of basil leaves
1/2 cup of grated parmesan cheese
3 tablespoons of red or white wine vinegar
2 tablespoons of lemon
2 teaspoons minced garlic
1/2 teaspoon of lemon zest
3/4 teaspoon kosher salt/pepper
1/2 cup of olive oil
DIRECTIONS:
Put basil leaves, parmesan cheese, vinegar,
lemon, garlic, lemon zest and salt/pepper in a blender.  Blend.  Pour
1/2 cup of olive oil slowly into the blender via the top attachment. Serve once
smooth.
DIRECTIONS:
Cook pasta according to directions.
Pour cold water over pasta after draining and stir into a large bowl.  Add
in the cherry tomatoes, mozzarella, red onion, and salt and pepper.  Stir
in the basil pesto vinaigrette.  Evenly incorporate.  Serve cold.
If you want to make this dish even
more festive for Memorial Day Weekend, add 4-5 drops of blue food coloring to
the boiling water for the pasta. The more food coloring you use, the darker
blue the pasta gets.  Or just serve in a big blue bowl

 

BUTTERFINGER PIE –
EASY!
(Submitted by Saundra – Accounting Manager)
INGREDIENTS:
6 (2 1/8 ounce) butterfinger candy bars,
crushed
1 (8 ounce) package cream cheese
1 (12 ounce) carton Cool Whip
DIRECTIONS:
Mix first three ingredients together.
Put it in pie crust.
Chill.
HOMEMADE
ORANGE SHERBERT ICE CREAM
(Submitted by Saundra – Accounting Manager)
INGREDIENTS:
4 eggs
1 1/2 c sugar
1 box instant vanilla pudding (large or small
box)
1 can Eagle Brand
1 can Evaporated Milk
DIRECTIONS:
Mix well and add some
orange crush pop. When mixed pour in your ice cream bucket and finish filling
with orange crush pop to the fill line.
SOUTHWESTERN
BLACK BEAN DIP
(Submitted by Amber – Admin Assistant)
INGREDIENTS:
15oz can black beans, drained and rinsed
15oz can corn, drained (or 1-3/4 cup fresh or
frozen-then-thawed corn)
3 vine-ripened tomatoes, seeded and chopped
1 green bell pepper, chopped
1/2 red onion, chopped
1 jalapeno pepper, ribs and seeds removed
then minced
1 clove fresh garlic, minced
1/4 cup chopped cilantro (or more or less)
1 teaspoon cumin
Salt and pepper
3/4 cup Zesty Italian salad dressing
DIRECTIONS:
Combine all ingredients in
a bowl then mix to combine and serve with tortilla chips. Can be made a day
ahead of time.
BEERGARITA
(Submitted by Amber
– Admin Assistant)
INGREDIENTS:
1 Miller Chill (or Bud Light Lime, or any
light beer)
1 shot tequila
1 shot triple sec
1/2 shot Rose’s Sweetened Lime Juice
1 Tablespoon frozen Limeade concentrate,
thawed
Juice from 1/2 lime
Ice
DIRECTIONS:
Combine all ingredients
together in a large glass. Mix, then add ice.  Makes 1 Beergarita.
STEVE’S SALSA
(Submitted by Steve – CEO)/President)
INGREDIENTS:
6 cups chopped tomatoes
1 chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
1-2 chopped fresh jalapeno pepper (including
seeds)
1/2 teaspoon ground cumin
1-2 teaspoon kosher salt
1 teaspoon ground black pepper
1-2 fresh squeezed lime
Mix together, chill & enjoy!
Makes 8 cups
(for extra spicy, add 1 -2 habanero peppers if you dare!!)
Homemade
Vanilla ICE CREAM
(Submitted by Steve – CEO/President)
INGREDIENTS:
1 pt whiping cream
5-7 eggs
1 can eagle brand
1.5 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.
NUTTY BANANA S’MORES
(Submitted by Angel – Marketing Director)
INGREDIENTS:
Graham Crackers
Reese’s Peanut Butter Cup (or Nutella)
Sliced Bananas
Marshmallows
DIRECTIONS:
Make as you normally would make a S’more
SUGAR COOKIE
FRUIT PIZZA
(Submitted by Lori – CFO/VP)
INGREDIENTS:
2 packages of sugar cookie dough
8 oz cream cheese
2 cup powdered sugar
Tsp vanilla
Strawberries
Blueberries
Any other fruit you like
DIRECTIONS:
Press the sugar cookie dough onto a round
pizza pan.  Bake according to package directions.  May need to
increase backing time some due to using two cookie packages.   Cool
completely.
Cream the cream cheese, powdered sugar and
vanilla together.  Spread on cooled cookie.
Decorate with fruit.
Alternate circles of blueberries and strawberries for a patriotic look.
Other fruits such as bananas, kiwi, mandarin oranges can be used as well
OVEN ROASTED BBQ
CHICKEN THIGHS
(Submitted by Lori – CFO/VP)
INGREDIENTS:
3 cups Your Favorite BBQ Sauce
1/2 cup Peach Preserves
1 clove Garlic
Hot Sauce, Optional
12 whole Chicken Thighs, Bone-in, Skin-on
Olive Oil For Brushing
DIRECTIONS:
Combine BBQ sauce, peach preserves, garlic,
and hot sauce in a medium saucepan and heat over medium heat for 5-10 minutes,
or until nice and hot. Set aside.  PREHEAT
OVEN TO 400 DEGREES.
Drizzle olive oil on 2 rimmed baking sheets
and place chicken thighs skin side down in the pans. Roast for 25 minutes.
Remove from oven briefly, brush sauce all over the thighs, then use a spatula
to flip them over to the other side, being careful not to tear the skin. Brush
the tops with more sauce and return to the oven for 7 minutes. Remove from oven,
brush on more sauce, and return to the oven for another 7 minutes. Remove from
oven, brush on sauce, and turn up the temperature to 425 degrees. Continue
roasting for another 5 to 7 minutes, or until the sauce is starting to brown
around the edges and the thighs are totally cooked through. Remove from the
oven and let sit for at least 10 minutes before serving.
Delicious!

 

LIGHT
CHERRY SALAD
(Submitted
by Pete Dawson– VP)
INGREDIENTS:
1 Can Eagle
Brand Milk
12oz. lite
Cool Whip
2/3 cup
pecans
20 oz crushed
pineapple
1 can lite
cherry pie filling
1 cup
miniature marshmallows
handful of
shredded coconut
DIRECTIONS:
Mix together
the Eagle Brand milk and the Cool Whip.
Add
remaining ingredients and stir together.
Pour into
salad bowl, chill and serve.
PEANUT
BUTTER COOKIES
(Submitted
by Carter – Lighting Designer)
INGREDIENTS:
1 cup peanut
butter
1 cup of
sugar
1 egg
1 teaspoon
vanilla
DIRECTIONS:
Mix in bowl
Form cookies
into a ball
Press with
fork
Sprinkle
with sugar

 

Bake at 350 for 10-14 minutes
Integrity Lighting

Author Integrity Lighting

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