Fourth of July

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Food closeup

BARBECUE PORK SANDWICHES

This barbecue was fantastic – so tender and flavorful. The recipe is from Dawn’s good friend, Greg Thornton, from Cincinnati, Ohio. He generously agreed to share his famous recipe with us!

1 pork shoulder/butt roast
1/2 cup garlic
2 tablespoons pepper
1 tablespoon salt
1/2 green pepper, sliced
1/2 red pepper, sliced
1/2 yellow pepper, sliced
1/2 orange pepper, sliced
1 onion, diced
2 large bottles barbecue sauce
1 tablespoon hot sauce
2 tablespoons honey
1/2 cup brown sugar
STEP 1
Rub top of roast with garlic, salt and pepper
STEP 2
Place pork in roasting pan and bake, uncovered, at 400 degrees for 2 hours
STEP 3
Reduce oven to 250 degrees
STEP 4
Add 2 cups of water to roasting pan
STEP 5
Cover and cook an additional 4 hours
STEP 6
Remove from oven and allow pork to sit for approximately 30 minutes
STEP 7
Remove unwanted fat and shred the meat with a fork
STEP 8
In a skillet, saute onions and peppers in the juice from roasting pan until tender
STEP 9
In a separate bowl, mix barbecue sauce, hot sauce, honey and brown sugar
STEP 10
Add barbecue mixture and onion/pepper mixture to shredded meat
STEP 11
Pour meat into a slow cooker or crock pot. Cook for a minimum of one hour or until fully heated
STEP 12
Serve on buns or as desired

BAKED BEANS

These baked beans are a family favorite. The recipe originated with our mother-in-law, Cheryl Badger and was always requested by her kids and grandkids.
2 cans (15.5 ounces) Cannellini beans, drained
2 cans (15.5 ounces) kidney beans, drained
2 cans (15.5 ounces) pork and beans, not drained
1 pound hamburger, cooked and drained
1 pound bacon, cooked and chopped
1 cup chopped onion
2 cups ketchup
1/2 teaspoon dry mustard
1/2 cups sugar
1/2 cups brown sugar
1 teaspoon white vinegar
STEP 1
Mix all beans, hamburger, bacon and onion in a large bowl
STEP 2
In a separate bowl, mix ketchup, dry mustard, sugars and vinegar
STEP 3
Add ketchup mixture into beans and mix well
STEP 4
Place in a baking dish and bake at 350 degrees for approximately 45 minutes or until fully heated
MACARONI SALAD
Macaroni closeup
Another family favorite, I make this macaroni salad anytime we’ll be grilling or doing summer entertaining. We love it!
1 16-ounce box elbow macaroni, cooked and drained
2 eggs, hard boiled, peeled and diced
1 cup red onion, diced
1 cup frozen peas
2 cups shredded cheddar cheese
3 cups real mayonnaise, can adjust to personal preference
2 tablespoons apple cider vinegar
Salt and pepper to taste
STEP 1
Mix all ingredients in a large bowl
STEP 2
Refrigerate for at least two hours
STEP 3
Before serving, stir salad and check to see if additional mayonnaise, salt or pepper is needed

MARINATED VEGETABLE MEDLEY

Vegetable closeupjpg
This dish makes a great complement to any summertime meal. It is super easy and yet delicious. The longer the salad sits in the refrigerator, the more flavorful it becomes as the veggies soak up that Italian Salad Dressing! I usually make it the night before I’ll be serving it.
Broccoli, washed and cut into bite size pieces
Cauliflower, washed and cut into bite size pieces
Carrots, thinly sliced
Grape tomatoes
Black olives, drained
(Amounts depend on desired serving size)
1 bottle Italian Dressing, any brand
STEP 1
Mix all ingredients together in a large mixing bowl
STEP 2
Pour dressing over vegetables until they are completely coated
STEP 3
Stir well, cover and refrigerate for at least 4 hours
STEP 4
Stir well again immediately before serving

Dessert table closeupI always say our favorite part of the meal is dessert. Fourth of July was no exception. Several desserts were basic – brownies, made from a box, with white frosting and red, white and blue sprinkles; chocolate covered pretzels, fruit skewers (made in the shape of a flag) and assorted candies. But there are three special desserts we encourage you to try.

FOURTH OF JULY CAKE
American Flag Cake
This cake not only tasted delicious but looked gorgeous. Good friend, Kathy Stump, brought the cake to our celebration and graciously shared her recipe!
2 boxes yellow cake mix
1/3 cup oil
3 eggs
1 cup milk
3 medium bananas
2 pounds fresh strawberries
1 1/2 cups blueberries
1/4 cup lemon juice
5 8-ounce cartons whipping cream
1 cup powdered sugar
STEP 1
Preheat oven to 350°
STEP 2
Grease and flour two 15 1/2 x 10 inch cookie sheets. Line bottom of pan with greased parchment paper
STEP 3
Prepare cake mixes, one box at a time, according to package directions (use milk instead of water)
STEP 4
Pour batter into pans.
STEP 5
Bake 15-20 minutes or until a wooden toothpick inserted in center comes out clean
STEP 6
Remove from oven, cool 5 minutes, invert onto wire rack. Remove pan and paper and cool completely
STEP 7
Cut bananas into 1/4 inch slices and toss with lemon juice
STEP 8
Slice 24 well shaped strawberries in half lengthwise. Set aside for top of cake.
STEP 9
Coarsely chop the remaining strawberries about 1 cup or so. Set aside.
STEP 10
Beat cream with electric mixer until soft peaks form. Gradually beat in confectioners sugar until the cream is stiff
STEP 11
Spoon almost 3 cups of whipped cream in another bowl, fold in chopped strawberries. Set creams aside.
STEP 11
Place one cooled cake layer on a large serving board, tuck strips of waxed paper under the sides of the cake to keep the serving board clean.
STEP 12
Spread the strawberry cream mixture over the cake
STEP 13
Top with the second layer
STEP 14
Spread the whipped cream over the top and sides of cake. Remove the waxed paper strips.
STEP 15
In the upper left corner of the cake, mark a 6 1/2 by 5 inch rectangle with the tip of a knife. Place the blueberries in even rows in the rectangle to form the stars of the flag.
STEP 16
To form the stripes, alternate strawberry halves (cut side down) with banana slices, beginning with the strawberries. Overlap fruit in each row.
STEP 17
Refrigerate cake until serving time

SUGAR COOKIES

Sugar cookies

1 cup butter, softened

3 3/4 cups flour

1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 cup heavy whipping cream
STEP 1
In a medium bowl, cream together the butter and sugar
STEP 2
Stir in eggs and vanilla
STEP 3
In a separate bowl, sift together flour and baking powder
STEP 4
Stir flour mixture into the creamed mixture alternately with the heavy cream
STEP 5
Cover dough, and chill for at least 2 hours
STEP 6
On a lightly floured surface, roll out the dough to ¼-inch thickness
STEP 7
Cut dough into desired shapes with cookie cutters and place on greased cookie sheets, 1-inch apart
STEP 8
Bake at 350 degrees for approximately 12 to 14 minutes
STEP 9
Remove from oven and place on cooling racks
STEP 10
Frost with royal icing and decorate as desired
ROYAL ICING
3 cups powdered sugar

1/4 teaspoon cream of tartar
2 egg whites, beaten
STEP 1
In a bowl, sift together sugar and cream of tartar
STEP 2
Using an electric mixer, beat in 2 beaten egg whites for about 5 minutes or until mixture is thick enough to hold its shape
THUMBPRINT COOKIES
Thumbprint cookies
People usually think of thumbprint cookies for Christmas, but we thought they could be fun for his holiday as well. Simply use blueberry jam for the blue and strawberry or raspberry jam for the red. It works!
2/3 cup butter

1 1/2 cup flour
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
2 slightly beaten egg whites
1 cup finely chopped walnuts
1/3 to 1/2 cup preserves, any flavor
STEP 1
In a mixing bowl, beat butter with an electric mixer until creamy
STEP 2
Add about half the flour, the sugar, egg yolks and vanilla, beat until thoroughly combined
STEP 3
Beat in remaining flour
STEP 4
Cover cookie dough and chill for at least 1 hour
STEP 5
Shape dough into 1-inch balls
STEP 6
Roll balls in egg whites and then in walnuts
STEP 7
Place on a greased cookie sheet about 1-inch apart
STEP 8
Press centers with your thumb
STEP 9
Bake at 375 degrees for approximately 10 to 12 minutes or until edges are lightly browned
STEP 10
Cool cookies on a wire rack
STEP 11
Fill centers with jam or preserves
Makes about 3 dozen cookies
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