Fourth of July Recipes

A few fun facts as we celebrate the 4th of July!

Americans spent $2.3 billion on fireworks in 2022 (this includes professional and backyard).

Approximately 155 million hot dogs are eaten over the 4th of July!  This week we included eight different ways to switch up your hot dogs and some fun sides to bring to your gathering.

Wishing you a fun and safe holiday.

Let us know if there is something you would like us to put in our column, or if you have a recipe to share, please submit to ads@thedrummer.com.


Grilled Hot Dogs-8 Ways

 

10 mins

Yield: 8 hot dogs

 

8 hot dogs

8 hot dog buns, split and, if desired, toasted

Toppings (optional) See below for some non traditional ideas

 

Grill hot dogs, uncovered, over medium heat 3 to 7 minutes or until heated through, turning occasionally.

Serve in buns with toppings of your choice.  

Summer Dog

Top with shredded lettuce, grilled corn kernels, chopped red onion, and chopped tomato.

Chicago-Style

Top with yellow mustard, chopped white onion, sweet pickle relish, sliced pickled jalapeño peppers, and sliced tomato. Sprinkle with celery salt.

Hawaiian

Top with chopped fresh pineapple, sliced onion, and chopped green sweet pepper. Drizzle with teriyaki sauce.

Reuben

Top with sauerkraut, dill pickle relish, and shredded Swiss cheese. Drizzle with bottled Thousand Island salad dressing.

Chili

Top with heated chili, shredded cheddar cheese, corn chips, and sour cream dip.

Mac and Cheese

Top with heated macaroni and cheese and crushed potato chips

Sonoran

Top with heated pinto beans, chopped onion, chopped tomato, barbecue sauce, and sliced fresh jalapeño chile peppers.

Californian

Top with mixed spring greens, chopped avocado, chopped tomato, and chopped hard-cooked eggs. Drizzle with bottled ranch salad dressing.

 


Almond Strawberry Salad

 

Prep/Total Time: 10 min.

Makes 4 servings

 

3 c. fresh baby spinach

1/2 c. sliced fresh strawberries

1/4 c. honey-roasted sliced almonds

1 T. cider vinegar

1 T. honey

1-1/2 tsp. sugar

 

Place spinach, strawberries and almonds in a large bowl. Mix vinegar, honey and sugar until blended; toss with salad.

 


Macaroni Coleslaw

 

Prep: 25 min. + chilling

Makes: 16 servings

 

1 pkg (7 oz) ring macaroni or ditalini

1 pkg (14 oz) coleslaw mix

2 med onions, finely chopped

2 celery ribs, finely chopped

1 med cucumber, finely chopped

1 med green pepper, finely chopped

1 can (8 oz) whole water chestnuts, drained and chopped

Dressing:

1-1/2 cups Miracle Whip Light

1/3 c. sugar

1/4 c. cider vinegar

1/2 tsp. salt

1/4 tsp. pepper

 

Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onions, celery, cucumber, green pepper and water chestnuts.

In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.

 


Kid Friendly Red-White-and-Blue Cocktails

 

Level: Easy

Total: 10 min

Prep: 10 min

 

Cranberry juice

Pomegranate juice

Seltzer

Lemon juice

Tropical punch pop rocks

 

Turn summer drinks into firecrackers by coating the glass rims with Pop Rocks. Just dampen with lemon juice, then dip the rims in the candies on a plate. To get the red-white-and-blue effect, use Tropical Punch (blue) Pop Rocks, then fill the glasses with any red drink or cocktail.

 


Fireworks Red, White and Blue Daiquiris

 

Level: Easy

Total: 20 min

Active: 20 min

Yield: 6 servings

 

Red:

1 c. frozen strawberries

1 c. watermelon chunks, frozen

2 T. fresh lime juice (about 2 limes)

2 T. white rum

1 T. sugar

1 c. ice cubes

White:

1 c. coconut sorbet

1/4 c. rum

2 T. fresh lime juice (about 2 limes)

1 c. ice cubes

Blue:

1/3 c. blue passion fruit liqueur, such as Hpnotiq or Alize

1/4 c. fresh lime juice (about 4 limes)

2 T. blue curacao liqueur

2 T.  white rum

2 T.  sugar

2 c. ice cubes

 

Begin by making the red layer: Put the frozen strawberries, watermelon, lime juice, rum, sugar and ice in the carafe of a blender. Blend until thick and smooth. Stir in 1 to 2 T.  water if the consistency is too thick. Transfer to a large measuring cup or small bowl and place in the freezer while you make the next layer.

For the white layer: Rinse out the blender and add the coconut sorbet, rum, lime juice and ice. Blend until thick and smooth. Transfer to another large measuring cup or small bowl and place in the freezer while you make the final layer.

For the blue layer: Rinse out the blender and add the passion fruit liqueur, lime juice, blue curacao, rum, sugar and ice cubes. Blend until slushy and there are no chunks of ice left.

Pour the red layer into the bottom of six 8-oz glasses, about 1/3 c. each. Gently spoon 1/3 c. of the white layer over the red layer so they stay separate. Finish by spooning 1/3 c. of the blue layer over the second layer in each glass.

 


Red, White and Blue Crispy Rice Treats

 

Level: Easy

Total: 45 min (includes setting time)

Active: 15 min

Yield: Makes 16 cereal treats

 

Nonstick cooking spray, for the baking dish

3 T. unsalted butter, cut into tablespoons

One 10-ounce bag mini marshmallows

5-1/4 c. crispy rice cereal, such as Rice Krispies

1/2 tsp.  blue gel food coloring

1/2 tsp. red gel food coloring

1/4 c. mixed red, white and blue sprinkles

 

Line a 9-by-9-inch baking dish with aluminum foil, leaving a 2-inch overhang on two opposite sides. Spray the foil lightly with cooking spray.

Divide the butter and marshmallows among 3 med microwave-safe bowls (1 T. of butter and about 2 c. of marshmallows per bowl). Microwave 1 bowl until the butter has melted and the marshmallows have puffed, about 60 seconds. Stir in the blue gel food coloring until the mixture is smooth and no streaks of food coloring remain.  

Working quickly, add 1-3/4 cups of the rice cereal to the bowl and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Set aside. 

Microwave another bowl of butter and marshmallows in the same manner. Stir together until smooth and combined (this will be the “white” layer). Stir in another 1-3/4 cups of rice cereal until evenly coated. Place on top of the blue cereal treat layer, pressing until even and compact. 

Repeat with the remaining bowl of butter and marshmallows, microwaving until melted and smooth. Stir in the red gel food coloring until the mixture is smooth and no streaks of food coloring remain. Add the remaining 1-3/4 cups rice cereal to the bowl and stir until evenly coated. Place on top of the white cereal treat layer, pressing into an even, compact layer. While still warm, top evenly with the sprinkles, pressing gently so they adhere. 

Let sit at room temperature until firm, about 30 minutes. Cut into 16 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days. 

Note: Gel food coloring delivers extra vibrant color but you can also use regular food coloring for these treats. You’ll need more than the amounts called for here; keep adding drops until you achieve the desired color.

 


Firecracker Cake

 

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

 

1 box (15.25 oz.) white cake mix

Water, vegetable oil and egg whites called for on cake mix

Red food coloring

Blue food coloring

1 container (12 oz.) white frosting

Red, white and blue sprinkles, optional

 

Preheat oven according to cake mix directions. Generously grease and flour a 12 c. bundt pan; set aside.

Make cake batter as directed on box, using water, oil and egg whites. Pour 1 c. of the batter into a small bowl; stir in red food coloring until well mixed. Pour another cup of the batter into a separate bowl; stir in blue food color until well mixed.

Pour red cake batter into bottom of pan. Carefully pour the white batter over red batter in pan. Carefully pour blue batter over white batter. (The blue batter does not need to cover the white batter completely). When you add the batter to the pan, do not mix with a spoon. Just pour it in so the colors don’t mix but rather, just rest on top of each other in the pan.

Bake as directed on box or until toothpick inserted near center comes out clean. Cool cake 10 minutes. Meanwhile, place cooling rack over cookie sheet. Turn pan upside down onto cooling rack. Cool cake completely, about 30-45 minutes. 

When cake is cool, divide the frosting evenly into 3 microwavable bowls. Microwave 1 bowl of frosting uncovered on HIGH a few seconds until smooth enough to drizzle over cake. With spoon, drizzle all of the 1st bowl of microwaved frosting all over the cake, back and forth around the cake in a striping pattern. Repeat microwaving second bowl of frosting until smooth. Stir in a few drops of the blue food coloring until well blended. Drizzle over cake, scattering back and forth. Repeat with remaining frosting and red food coloring, making sure red, white and blue can be seen on the cake. Sprinkle with red, white and blue sprinkles, if desired. Let cake stand at room temperature until frosting is set before serving.

Store loosely covered at room temperature.

 


Quote of the Week:

“Those who expect to reap the blessings of freedom, must, like me, undergo the fatigue of supporting it. ” 

~ Thomas Paine

Publication: 

The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

www.thedrummer.com

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