Looking for some 4th of July-themed desserts or festive savory dishes for a summer cookout? Check out these 6 easy and tasty recipes that are perfect for the cabin on the 4th of July or any summer day!
Cheddar Bacon Ranch Corn | delish.com | 10 servings
- ½ cup (1 stick) butter, softened
- 1 packet ranch seasoning
- Freshy ground black pepper
- 10 ears corn
- 2 cups shredded cheddar
- 6 slices cooked bacon, finely crumbled
- Freshly chopped chives
- Ranch, for drizzling
Heat grill to medium high. In a small bowl, stir together butter and ranch seasoning and season with pepper. Rub ranch butter on corn. Grill until lightly charred, 10 minutes. Top with cheddar and cover grill to melt, 2 minutes. Top with cooked bacon and chives and drizzle with ranch.
Banana Split Kebabs | delish.com | 24 servings
- 2 bananas, cut into 1-inch pieces
- 24 1-inch pieces pineapple
- 12 large strawberries, rinsed, dried, and halved
- 2 cups chocolate chips
- ½ cup peanuts, chopped
Make kebabs: Thread 2 pieces each of banana, pineapple, and strawberry onto skewer. Repeat process to assemble 23 more skewers. Place all on parchment-lined baking sheet. In a microwave-safe bowl, melt chocolate in the microwave in 30-second intervals, stirring in between, until completely smooth. Drizzle chocolate over fruit kebabs and top with chopped peanuts. Freeze until ready to serve.
Berry Lemonade | delish.com | 12 servings
- 8 cups cold water
- 2 cups sugar
- 3 cups fresh lemon juice
- 3 strips lemon peel
- 1 cup raspberries
- 1 cup blackberries
- Ice cubes
- Seltzer or club soda
Prepare sugar syrup: In 4-quart saucepan, heat 4 cups water with sugar and lemon peel to boiling, over high heat, stirring occasionally. Cover saucepan and boil 3 minutes. Remove saucepan from heat.
Meanwhile, in a food processor, pulse berries until pureed. Pour into medium-mesh sieve set over large bowl and press berry mixture with back of spoon to remove seeds; discard seeds.
Remove peel from syrup; stir syrup into berry puree with lemon juice and remaining 4 cups water. Makes 13 cups. Pour into large pitcher with tight-fitting lid. Cover and refrigerator until cold, at least 3 hours or up to 2 days. Serve over ice. Add seltzer to taste; garnish with berries and lemon slices.
Pull-Apart Cheeseburger Sliders | delish.com | 12 servings
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 lb ground beef
- 1 teaspoon yellow mustard
- 1 tablespoon Worcestershire sauce
- Kosher salt
- 1 teaspoon freshly ground black pepper
- 12 slider buns (or dinner rolls)
- 12 slices cheddar cheese
- 4 tablespoons butter, melted
- ¼ teaspoon garlic powder
- 1 tablespoon sesame seeds
Preheat oven to 350 degrees F. Heat olive oil in a large skillet over medium heat. Saute onions until soft. Add garlic and cook until fragrant, about 30 seconds. Add ground beef and stir to break up meat. Saute until cooked through. Stir in mustard and Worcestershire sauce. Season to taste with salt and pepper. Remove skillet from stovetop and drain excess fat.
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.
Brush the tops of the buns with the melted butter. Sprinkle garlic powder and sesame seeds on top. Bake at 350 until the cheese melts and everything is warmed through, 15-20 minutes.
BBQ Grilled Chicken | delish.com | 4 servings
- 2 cups BBQ sauce
- 2 tablespoons honey
- Juice of 1 lime
- 1 tablespoon hot sauce
- 1 lb boneless skinless chicken breasts and drumsticks
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Make sauce: In a large bowl, whisk together BBQ sauce, honey, lime juice, and hot sauce. In a large bowl, toss chicken with olive oil and season with salt and pepper. 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.
Patriotic Parfaits | delish.com | 8 servings
- ¼ cup sugar
- ¼ cup water
- 1 cup blueberries
- 1 tablespoon fresh lemon juice
- 1 cup heavy cream
- 10 oz angel food cake
- 2 cups strawberries
- ½ cup shredded coconut
- 8 canning jars
In 1-quart saucepan, stir together sugar and water. Heat to boiling on high, stirring occasionally; stir in blueberries and lemon juice. Remove from heat. Let cool completely. In a large bowl, with mixer on medium speed, whip cream until soft peaks form. Gently fold in cooled blueberry mixture.
Place a single layer of angel food cake on bottom of 1 canning jar. Top with 2 tablespoons strawberries, then 2 tablespoons blueberry whipped cream. Repeat layering of cake, strawberries, and whipped cream. Repeat with remaining 7 jars. Serve immediately, or replace screw caps and refrigerate up to 1 day. Before serving, top each parfait with 1 tablespoon coconut.