65+ Best 4th of July Recipes for Your 2025 Independence Day Celebration

Y'all, can you believe the 4th of July is already here? I swear, every year it sneaks up on me faster than the last! But here's the thing – I'm never unprepared when it comes to the food. Nope, not this girl.

I've been hosting 4th of July parties for over 15 years now, and let me tell you, I've learned a thing or two about what makes people's taste buds sing the national anthem. From my very first attempt (which involved some seriously questionable potato salad) to last year's bash that had folks asking for recipes all night long, I've collected the absolute best crowd-pleasers.

So grab yourself a cold one, pull up a chair, and let's dive into my ultimate collection of 4th of July recipes. I'm talking 65+ dishes that'll have your guests coming back for seconds, thirds, and begging you to host again next year!

Appetizers & Starters (Because Nobody Likes a Hangry Guest)

1. Loaded Bacon Guacamole

I discovered this bad boy at my cousin's pool party, and I haven't looked back since.

Ingredients:

• 4 ripe avocados
• 6 strips bacon, cooked and crumbled
• 1/2 cup sun-dried tomatoes, chopped
• 1/3 cup cotija cheese, crumbled
• 2 jalapeños, diced
• 1/4 cup red onion, finely diced
• 3 cloves garlic, minced
• Juice of 2 limes
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Start by cooking your bacon until it's nice and crispy. I like to bake mine in the oven at 400°F for about 15-20 minutes - less mess! Let it cool on paper towels, then crumble into bite-sized pieces.
2. Cut your avocados in half, remove the pits, and scoop the flesh into a large mixing bowl. Using a fork or potato masher, mash them to your desired consistency. I prefer mine chunky with some larger pieces for texture, but you do you!
3. Add your minced garlic to the avocados first and give it a quick mix - this helps distribute the garlic flavor evenly.
4. Now fold in the crumbled bacon (save a handful for topping!), chopped sun-dried tomatoes, crumbled cotija cheese, diced jalapeños, and finely diced red onion. Use a gentle folding motion to keep the avocado from getting too mushy.
5. Squeeze the lime juice over everything - I like to strain it through my fingers to catch any seeds. Start with one lime, taste, then add more if needed.
6. Season with salt and pepper. Start with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust to taste.
7. Transfer to your serving bowl and top with the reserved bacon crumbles and fresh cilantro leaves.
8. Serve immediately with tortilla chips. If you need to wait a bit, press plastic wrap directly onto the surface to prevent browning.

2. Star-Spangled Deviled Eggs

These beauties always disappear first at my parties!

Ingredients:

• 12 hard-boiled eggs
• 1/2 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• Paprika for sprinkling
• Blue food coloring
• Red bell pepper, cut into tiny stars

Instructions:

1. First, let's talk about perfect hard-boiled eggs. Place eggs in a single layer in a large pot, cover with cold water by 1 inch. Bring to a rolling boil over high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes exactly.
2. Transfer eggs to an ice bath immediately - this stops the cooking and makes them easier to peel. Let them chill for at least 5 minutes.
3. Peel the eggs carefully - I like to roll them gently on the counter to crack the shell all over, then peel under running water.
4. Cut each egg in half lengthwise using a sharp knife. Wipe the knife clean between cuts for neat edges.
5. Gently remove the yolks and place them in a medium bowl. Arrange the white halves on your serving platter.
6. Mash the yolks with a fork until no lumps remain - this takes about a minute of good mashing.
7. Add mayonnaise, yellow mustard, white vinegar, and salt to the yolks. Mix until completely smooth and creamy.
8. Here's the fun part: divide the yolk mixture into three bowls. Keep one plain, add a few drops of blue food coloring to the second bowl (start with 2-3 drops and add more for deeper color).
9. Transfer each mixture to separate piping bags or zip-lock bags with the corner cut off.
10. Pipe the mixtures into the egg whites in stripes - white, blue, white - to create a flag effect. Don't worry if it's not perfect!
11. Lightly dust with paprika and top each egg with a tiny red pepper star.
12. Chill for at least 30 minutes before serving. They'll keep covered in the fridge for up to 2 days.

3. Firecracker Jalapeño Poppers

Warning: these are addictive!

Ingredients:

• 20 large jalapeños, halved and seeded
• 16 oz cream cheese, softened
• 1 cup sharp cheddar, shredded
• 1/2 cup crispy bacon bits
• 2 green onions, finely chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 20 strips thin bacon, cut in half

Instructions:

1. Start by prepping your jalapeños safely - wear gloves if you have sensitive skin! Cut each jalapeño in half lengthwise, then use a small spoon to scoop out all the seeds and white membranes. The more you remove, the milder they'll be.
2. Rinse the jalapeño halves under cold water and pat them completely dry with paper towels. Arrange them cut-side up on a baking sheet.
3. In a large mixing bowl, make sure your cream cheese is really soft - leave it out for an hour or microwave for 20 seconds. Beat it with a wooden spoon until smooth.
4. Add the shredded cheddar, bacon bits, finely chopped green onions, garlic powder, and smoked paprika to the cream cheese. Mix thoroughly until everything is evenly distributed.
5. Using a small spoon or piping bag, fill each jalapeño half generously with the cheese mixture. Mound it up slightly - it'll settle as it cooks.
6. Wrap each stuffed jalapeño with half a bacon strip, starting at one end and spiraling to the other. Secure with a toothpick if needed, though they usually stay put.
7. Preheat your grill to medium heat (about 350°F). If using a gas grill, turn off one side for indirect cooking.
8. Place the poppers on the cooler side of the grill, cover, and cook for 15-20 minutes, turning once halfway through.
9. For the last 5 minutes, move them over direct heat to crisp up the bacon, watching carefully to prevent burning.
10. Let them cool for 5 minutes before serving - that filling is HOT! Remove toothpicks if you used them.

4. Watermelon Feta Skewers

These are so refreshing on a hot day!

Ingredients:

• 1 small seedless watermelon, cubed
• 8 oz feta cheese, cubed
• 1 cup fresh blueberries
• Fresh mint leaves
• Balsamic glaze for drizzling

Instructions:

1. Cut your watermelon into 1-inch cubes. I like to cut off all the rind first, then slice the watermelon into thick rounds, then into cubes. Pat them dry with paper towels to remove excess juice.
2. Cut the feta into similar-sized cubes. If it's crumbly, no worries - just do your best!
3. Pick through your blueberries and remove any stems or mushy ones. Give them a gentle rinse and pat dry.
4. Now for assembly: thread a watermelon cube onto a skewer, followed by a mint leaf (fold it in half if it's large), then a piece of feta, and finally a blueberry.
5. Repeat the pattern if using longer skewers, or just do one of each for appetizer-sized portions.
6. Arrange the completed skewers on a white serving platter for the best visual impact.
7. Just before serving, drizzle with balsamic glaze in a zigzag pattern. Don't do this too early or the glaze will make everything soggy.
8. Chill until ready to serve, but not more than an hour or the watermelon will start to release too much juice.

5. Patriotic Pinwheels

My kids beg me to make these year-round!

Ingredients:

• 4 large flour tortillas (burrito size)
• 8 oz cream cheese, softened
• 1/4 cup ranch dressing
• 1 cup baby spinach, chopped
• 1/2 cup roasted red peppers, diced
• 1/2 cup crumbled blue cheese
• 6 slices deli turkey

Instructions:

1. Take your cream cheese out of the fridge 30 minutes before starting - it needs to be really soft. In a medium bowl, mix the cream cheese and ranch dressing until smooth and spreadable.
2. Lay out your tortillas on a clean work surface. Divide the cream cheese mixture between the four tortillas, spreading it evenly all the way to the edges. This acts as the "glue" that holds everything together.
3. Finely chop your baby spinach - I like to stack the leaves, roll them up, and slice them into thin ribbons.
4. Pat the roasted red peppers dry with paper towels, then dice them into small pieces. Too much moisture will make your pinwheels soggy.
5. Sprinkle the spinach evenly over the cream cheese layer on each tortilla, followed by the red peppers and blue cheese crumbles.
6. Lay 1.5 slices of turkey on each tortilla, leaving about an inch free at one edge.
7. Starting from the edge with the turkey, roll each tortilla as tightly as possible. The empty edge should seal against the roll.
8. Wrap each roll individually in plastic wrap, twisting the ends to keep them tight. This is crucial for getting clean slices!
9. Refrigerate for at least 2 hours, or up to 24 hours.
10. When ready to serve, unwrap and use a sharp knife to cut into 1-inch slices. Wipe the knife between cuts for the prettiest pinwheels.
11. Arrange on a platter with the spiral side up so everyone can see those beautiful red, white, and blue colors!

6. Buffalo Chicken Dip

This one's always gone in 20 minutes flat!

Ingredients:

• 2 cups shredded rotisserie chicken
• 8 oz cream cheese, softened
• 1/2 cup buffalo sauce
• 1/2 cup ranch dressing
• 1 cup mozzarella cheese, shredded
• 1/2 cup blue cheese crumbles
• Green onions for garnish

Instructions:

1. Preheat your oven to 350°F. Spray a 9-inch baking dish or cast iron skillet with cooking spray.
2. Remove all the meat from your rotisserie chicken, discarding skin and bones. Shred the chicken into bite-sized pieces - I find using two forks works best for this.
3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until fluffy, about 2 minutes. This makes the dip extra creamy.
4. Add the buffalo sauce and ranch dressing to the cream cheese and mix until well combined. Start with 1/3 cup buffalo sauce if you're heat-sensitive, then add more to taste.
5. Fold in the shredded chicken and half of the mozzarella cheese. Mix until everything is evenly coated.
6. Transfer the mixture to your prepared baking dish and spread it evenly. Top with the remaining mozzarella and the blue cheese crumbles.
7. Bake for 20-25 minutes until the edges are bubbly and the top is lightly golden. If you want extra browning, pop it under the broiler for 2-3 minutes at the end.
8. Let it cool for 5 minutes (it'll be volcanic hot!), then garnish with sliced green onions.
9. Serve with tortilla chips, celery sticks, or crackers. Keep it warm in a slow cooker on low if you're serving at a party.

7. Mini Corn Dog Muffins

The kids go absolutely wild for these!

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 egg
• 8 hot dogs, cut into 1-inch pieces

Instructions:

1. Preheat your oven to 400°F. Generously grease a mini muffin tin with cooking spray or butter - don't skip this or they'll stick!
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Make sure there are no lumps.
3. In a separate bowl, whisk together the milk, vegetable oil, and egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until combined. Don't overmix - a few lumps are fine! Overmixing makes them tough.
5. Cut your hot dogs into 1-inch pieces. If using full-size hot dogs, you should get about 6 pieces per hot dog.
6. Using a small spoon or cookie scoop, fill each mini muffin cup about 1/3 full with batter.
7. Press a hot dog piece into the center of each cup, then top with more batter until the cups are about 2/3 full. The hot dog should be mostly covered but it's okay if a bit peeks out.
8. Bake for 10-12 minutes until the muffins are golden brown and a toothpick inserted into the cornbread part comes out clean.
9. Let them cool in the pan for 5 minutes - they're fragile when hot! Then transfer to a wire rack.
10. Serve warm with ketchup and mustard for dipping. These are best eaten the day they're made, but you can reheat leftovers in the microwave for 15-20 seconds.

8. Caprese Skewers

Simple, fresh, and always a hit!

Ingredients:

• 2 pints cherry tomatoes
• 16 oz fresh mozzarella balls (bocconcini or ciliegine)
• Fresh basil leaves
• Balsamic glaze
• Salt and pepper
• 20-24 small skewers or toothpicks

Instructions:

1. If using wooden skewers or toothpicks, soak them in water for 10 minutes first to prevent splintering.
2. Drain your mozzarella balls and pat them dry with paper towels. If they're too big, cut them in half so they're similar in size to your tomatoes.
3. Wash and dry your cherry tomatoes. Choose ones that are firm and similar in size for the prettiest presentation.
4. Pick through your basil leaves, selecting ones that are about 1-2 inches wide. If they're larger, tear them in half. You'll need about 20-24 leaves.
5. Now for assembly: thread a tomato onto the skewer, pushing it about 1/3 of the way up.
6. Fold a basil leaf in half and thread it on next. The fold helps it stay put and look neater.
7. Finally, add a mozzarella ball. Push everything together gently so it's compact but not squished.
8. Arrange the completed skewers on a serving platter. I like to lay them all in the same direction for a clean look.
9. Just before serving, drizzle with balsamic glaze using a zigzag motion. Less is more here - you don't want them swimming in it.
10. Finish with a light sprinkle of salt and freshly cracked black pepper.
11. These can be made up to 2 hours ahead, but wait to add the glaze until just before serving.

9. Seven Layer Dip

I've been making this since college!

Ingredients:

• 2 cans (16 oz each) refried beans
• 2 cups guacamole (homemade or store-bought)
• 2 cups sour cream mixed with 1 packet taco seasoning
• 2 cups shredded Mexican cheese blend
• 1 cup diced tomatoes
• 1 cup sliced black olives
• 1/2 cup sliced green onions

Instructions:

1. Start with a 9x13 inch clear glass dish so everyone can see those beautiful layers!
2. Open your refried beans and give them a stir. If they're too thick, add a tablespoon or two of warm water to make them spreadable.
3. Spread the beans evenly across the bottom of your dish using a rubber spatula. Take your time to get an even layer - this is your foundation!
4. Mix your sour cream with the taco seasoning in a bowl until well combined. Let it sit for 5 minutes for the flavors to blend.
5. For the guacamole layer, whether homemade or store-bought, spread it gently over the beans. I use the back of a spoon for this to avoid mixing the layers.
6. Carefully spread the seasoned sour cream over the guacamole. Here's a trick: drop spoonfuls all over the surface first, then gently spread to connect them. This prevents pulling up the layer below.
7. Sprinkle the shredded cheese evenly over the sour cream layer. Use your hand to gently pat it down so it adheres.
8. Dice your tomatoes and drain them well - too much juice will make your dip watery. I even pat them with paper towels.
9. Drain the black olives and slice them if they're whole. Scatter the tomatoes and olives over the cheese.
10. Finally, slice your green onions (both white and green parts) and sprinkle over the top.
11. Cover with plastic wrap and chill for at least 1 hour before serving. This can be made up to 24 hours ahead!
12. Serve with sturdy tortilla chips - the scoops kind work great for getting all those layers in one bite!

10. Bacon-Wrapped Little Smokies

Can't have a party without these!

Ingredients:

• 1 package (14 oz) little smokies sausages
• 1 pound bacon, cut into thirds
• 3/4 cup brown sugar
• 1/2 teaspoon cayenne pepper
• Toothpicks

Instructions:

1. Preheat your oven to 375°F. Line a large baking sheet with parchment paper and place a wire rack on top if you have one - this helps the bacon get crispy all around.
2. Take your bacon out of the fridge 10 minutes before starting so it's easier to work with. Cut each strip into thirds crosswise - you should get about 36-40 pieces.
3. Drain the little smokies and pat them dry with paper towels.
4. Wrap each sausage with a piece of bacon, starting at one end and spiraling to cover as much as possible. Secure with a toothpick through the center. The bacon will shrink as it cooks, so wrap it snugly.
5. Arrange the wrapped sausages on your prepared baking sheet, leaving a little space between each one.
6. In a small bowl, mix the brown sugar and cayenne pepper. This gives them a sweet heat that's absolutely addictive!
7. Sprinkle the sugar mixture evenly over all the wrapped sausages. Don't worry if some falls onto the pan - it'll caramelize and you can spoon it back over them later.
8. Bake for 20-25 minutes, turning once halfway through, until the bacon is crispy and the sugar has caramelized.
9. Let them cool for 5 minutes before serving - that sugar gets HOT!
10. Transfer to a serving platter and watch them disappear. These can be kept warm in a slow cooker on low if needed.

BBQ & Grilling Mains (The Stars of the Show!)

11. All-American Cheeseburgers

I've perfected this recipe over the years!

Ingredients:

• 2 pounds 80/20 ground beef
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper
• 8 slices American cheese
• 8 hamburger buns
• Lettuce, tomato, onion, pickles for topping

Instructions:

1. Take the ground beef out of the fridge 20 minutes before cooking - room temperature meat cooks more evenly.
2. In a large bowl, gently break up the ground beef with your fingers. Drizzle the Worcestershire sauce over the meat, then sprinkle the garlic powder and onion powder evenly across the surface.
3. Using your hands (the best tools in the kitchen!), gently mix the seasonings into the meat. Don't overmix - you want to handle it as little as possible to keep the burgers tender.
4. Divide the meat into 8 equal portions. I use a kitchen scale for this - about 4 ounces each. Roll each portion into a ball.
5. Gently flatten each ball into a patty about 3/4 inch thick and slightly wider than your buns (they'll shrink as they cook).
6. Here's my secret: use your thumb to make a shallow indent in the center of each patty. This prevents them from puffing up into meatballs on the grill.
7. Season both sides generously with salt and pepper just before grilling - if you do it too early, the salt will draw out moisture.
8. Preheat your grill to medium-high heat (around 375-400°F). Clean and oil the grates to prevent sticking.
9. Place patties on the grill and close the lid. Cook for 4-5 minutes without pressing down on them - this keeps the juices inside!
10. Flip once (and only once!) and cook another 3-4 minutes for medium. Add cheese during the last minute, close the lid to melt.
11. While the cheese melts, quickly toast your buns on the grill - about 30 seconds to 1 minute.
12. Let burgers rest for 2-3 minutes before assembling. This lets the juices redistribute.
13. Build your burgers: bottom bun, burger, then toppings of choice. I go lettuce, tomato, onion, pickles, but you do you!

12. BBQ Baby Back Ribs

These fall-off-the-bone ribs are legendary in my neighborhood!

Ingredients:

• 2 racks baby back ribs (about 2-3 pounds each)
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon each: garlic powder, onion powder, chili powder
• 2 teaspoons each: salt, pepper, dry mustard
• 1 teaspoon cayenne
• 2 cups BBQ sauce

Instructions:

1. Start by removing the membrane from the back of the ribs. Slide a butter knife under the membrane at one end, grab it with a paper towel, and pull it off in one piece. This is crucial for tender ribs!
2. Pat the ribs completely dry with paper towels.
3. In a small bowl, mix together all the dry spices: brown sugar, paprika, garlic powder, onion powder, chili powder, salt, pepper, dry mustard, and cayenne. This makes about 1/2 cup of rub.
4. Generously coat both sides of the ribs with the spice rub, really massaging it into the meat. Use all of it - you want a nice thick coating.
5. Wrap each rack tightly in aluminum foil and refrigerate for at least 2 hours, or overnight for best results.
6. When ready to cook, preheat your grill for indirect cooking. For gas grills, turn on only one side to medium heat (about 300°F). For charcoal, push coals to one side.
7. Place the foil-wrapped ribs on the cool side of the grill, meat side up. Close the lid and cook for 2 hours, maintaining temperature around 300°F.
8. Carefully unwrap the ribs (watch for steam!) and brush both sides generously with BBQ sauce.
9. Place ribs back on the grill, still on the indirect side, and cook uncovered for another 30 minutes, brushing with more sauce every 10 minutes.
10. For the last 5 minutes, move them over direct heat to caramelize the sauce, watching carefully to prevent burning.
11. Let rest for 10 minutes before cutting. They should be so tender the meat pulls away from the bone easily!

13. Beer Can Chicken

This always gets people talking!

Ingredients:

• 1 whole chicken (4-5 pounds)
• 1 can beer (12 oz)
• 2 tablespoons olive oil
• 2 tablespoons BBQ rub
• 1 tablespoon salt
• 1 teaspoon pepper

Instructions:

1. Take the chicken out of the fridge 30 minutes before cooking to bring to room temperature.
2. Open the beer can and pour out (or drink!) about half. You want the can about half full.
3. Set up your grill for indirect cooking at 350°F. For gas, turn off one side. For charcoal, bank coals on one side.
4. Remove any giblets from the chicken cavity and pat the entire bird dry, inside and out, with paper towels.
5. Rub the chicken all over with olive oil, making sure to get under the wings and legs.
6. Season generously inside the cavity with salt and pepper, then season the outside with the BBQ rub, patting it to adhere.
7. Here's the fun part: hold the beer can upright and lower the chicken onto it, inserting the can into the cavity. The chicken should sit upright with the can as its support.
8. Carefully transfer the chicken to the cool side of the grill. The legs and can form a tripod - make sure it's stable!
9. Close the lid and cook for 1.5 hours without opening (resist the temptation!). The internal temp should reach 165°F in the thickest part of the thigh.
10. Carefully remove the chicken from the grill - I use tongs in the cavity and a spatula under the can. It's hot and awkward, so go slow!
11. Let it rest for 10 minutes before carefully removing the can (use tongs and watch for hot liquid).
12. Carve and serve - the skin should be crispy and the meat incredibly juicy!

14. Grilled Shrimp Skewers

These disappear faster than fireworks!

Ingredients:

• 2 pounds large shrimp (21-25 count), peeled and deveined
• 1/4 cup olive oil
• 3 cloves garlic, minced
• Juice of 2 lemons
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• Salt and pepper
• Fresh parsley for garnish
• Wooden or metal skewers

Instructions:

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. Pat the shrimp completely dry with paper towels - this is important for good grilling!
3. In a large bowl, whisk together olive oil, minced garlic, lemon juice, paprika, and red pepper flakes.
4. Add the shrimp to the marinade and toss to coat evenly. Let marinate for 30 minutes at room temperature, or up to 2 hours in the fridge.
5. Thread the shrimp onto skewers, pushing them together tightly. I usually get 5-6 shrimp per skewer. Pierce through both the thick and thin parts so they lie flat.
6. Season both sides with salt and pepper just before grilling.
7. Preheat your grill to medium-high heat (around 400°F). Clean and oil the grates well - shrimp love to stick!
8. Grill the skewers for 2-3 minutes per side. You'll know they're ready to flip when they release easily from the grates.
9. The shrimp are done when they're pink all over and form a tight "C" shape. Don't overcook or they'll be rubbery!
10. Transfer to a platter and give them another squeeze of fresh lemon juice.
11. Garnish with chopped fresh parsley and serve immediately. These are amazing with cocktail sauce or just as is!

15. Honey Mustard Grilled Chicken

My go-to for feeding a crowd!

Ingredients:

• 8 chicken breasts
• 1/2 cup Dijon mustard
• 1/2 cup honey
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 2 teaspoons garlic powder
• Salt and pepper

Instructions:

1. If your chicken breasts are thick, pound them to even thickness (about 3/4 inch) between plastic wrap. This helps them cook evenly.
2. In a large bowl, whisk together Dijon mustard, honey, olive oil, apple cider vinegar, and garlic powder until smooth.
3. Reserve 1/4 cup of the marinade for basting later.
4. Place chicken in a large zip-lock bag or dish and pour the remaining marinade over. Make sure each piece is well coated.
5. Marinate in the refrigerator for at least 2 hours, or up to 8 hours. Turn the bag occasionally to redistribute the marinade.
6. Remove chicken from the fridge 20 minutes before grilling to bring to room temperature.
7. Preheat grill to medium heat (around 350°F). Clean and oil the grates.
8. Remove chicken from marinade, letting excess drip off. Season both sides with salt and pepper.
9. Grill for 6-7 minutes on the first side without moving them - this creates nice grill marks.
10. Flip and cook another 6-7 minutes, basting with the reserved marinade during the last few minutes.
11. Check internal temp - it should reach 165°F at the thickest part.
12. Transfer to a platter and tent with foil. Let rest 5 minutes before serving - this keeps them juicy!

16. Pulled Pork Sliders

I make these in my slow cooker the night before!

Ingredients:

• 4 pound pork shoulder (Boston butt)
• 2 tablespoons brown sugar
• 1 tablespoon each: paprika, chili powder, cumin
• 2 teaspoons each: salt, pepper
• 1 cup apple cider vinegar
• 1/2 cup ketchup
• 24 slider buns
• Coleslaw for topping

Instructions:

1. The night before (or morning of), trim excess fat from the pork shoulder, leaving about 1/4 inch fat cap.
2. In a small bowl, mix together brown sugar, paprika, chili powder, cumin, salt, and pepper.
3. Rub this spice mixture all over the pork, really massaging it into all the crevices. Use all of it!
4. Place the pork in your slow cooker fat-side up.
5. Mix the apple cider vinegar and ketchup together and pour around (not over) the pork.
6. Cover and cook on low for 8-10 hours, or until the meat shreds easily with a fork.
7. Carefully remove the pork to a large cutting board. It might fall apart - that's perfect!
8. Let it cool for 10 minutes, then use two forks to shred the meat, discarding any large fat pieces.
9. Strain the cooking liquid and remove the fat. You can use a fat separator or refrigerate it and skim the solidified fat off the top.
10. Return the shredded meat to the slow cooker and add enough of the defatted cooking liquid to moisten - about 1-2 cups.
11. Keep warm on low until serving. The pork can stay in the slow cooker for several hours.
12. To serve, pile the pork on slider buns and top with coleslaw. The cool, crunchy slaw is the perfect contrast to the rich pork!

17. Grilled Vegetable Platter

Even the carnivores love this!

Ingredients:

• 2 zucchini, sliced 1/4 inch thick
• 2 yellow squash, sliced 1/4 inch thick
• 1 eggplant, sliced 1/2 inch thick
• 2 red bell peppers, cut into wide strips
• 1 red onion, cut into 1/2 inch thick rounds
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 3 cloves garlic, minced
• 1 teaspoon dried Italian herbs
• Salt and pepper
• Fresh basil and parsley for garnish

Instructions:

1. Prep all your vegetables and lay them out on baking sheets. The key to great grilled veggies is uniform cutting for even cooking.
2. In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, and Italian herbs.
3. Brush both sides of all vegetables with the oil mixture. You might need to make more - veggies soak it up!
4. Let the vegetables marinate for at least 15 minutes while your grill heats up.
5. Preheat grill to medium-high heat (around 400°F). Clean the grates well.
6. Season all vegetables with salt and pepper just before grilling.
7. Start with the eggplant and onions - they take longest. Grill 5-6 minutes per side until tender with nice grill marks.
8. Add the peppers next, grilling 4-5 minutes per side until slightly charred and softened.
9. Finally, add zucchini and yellow squash, grilling 3-4 minutes per side. They should be tender but still have a slight bite.
10. As vegetables finish cooking, transfer them to a large platter, arranging them attractively by color.
11. Drizzle any remaining oil mixture over the hot vegetables.
12. Garnish with torn fresh basil and chopped parsley. Serve warm or at room temperature - they're delicious either way!

18. Teriyaki Pineapple Turkey Burgers

A lighter option that doesn't skimp on flavor!

Ingredients:

• 2 pounds ground turkey (93/7 lean)
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup teriyaki sauce, plus more for brushing
• 2 green onions, finely chopped
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 8 pineapple rings
• 8 slices Swiss cheese
• 8 hamburger buns

Instructions:

1. In a large bowl, combine ground turkey, breadcrumbs, egg, 1/4 cup teriyaki sauce, chopped green onions, ginger, and garlic powder.
2. Mix gently with your hands until just combined. Turkey can become tough if overworked.
3. Divide mixture into 8 equal portions and shape into patties about 3/4 inch thick. Make them slightly larger than your buns as they won't shrink as much as beef.
4. Make a slight indent in the center of each patty to prevent puffing.
5. Place patties on a plate, cover, and refrigerate for 30 minutes. This helps them hold together on the grill.
6. Preheat grill to medium heat (around 350°F). Clean and oil the grates extra well - turkey is lean and likes to stick.
7. Grill patties for 5-6 minutes on the first side. Don't move them around - let them develop a crust.
8. Flip carefully and cook another 5-6 minutes. Brush with additional teriyaki sauce.
9. During the last 2 minutes, add pineapple rings to the grill and cook until lightly charred, about 1 minute per side.
10. Add Swiss cheese to burgers during the last minute and close lid to melt.
11. Toast buns on the grill for 30 seconds.
12. Assemble burgers with the grilled pineapple on top of the cheese. The sweet and savory combo is incredible!

19. Bacon-Wrapped Hot Dogs

Street food at its finest!

Ingredients:

• 8 hot dogs
• 8 strips bacon
• 8 hot dog buns
• 2 onions, sliced
• 2 bell peppers, sliced
• 2 tablespoons oil
• Mustard, ketchup, mayo
• Pickled jalapeños
• Shredded cheese (optional)

Instructions:

1. Start by partially cooking the bacon in the microwave for 2-3 minutes. It should be pliable but not crispy. This helps ensure the bacon cooks through on the grill.
2. Starting at one end, wrap each hot dog with a strip of bacon in a spiral pattern. Secure each end with a toothpick.
3. Preheat grill to medium heat (around 350°F).
4. While grill heats, sauté onions and peppers in oil in a cast iron skillet until softened and slightly caramelized, about 10 minutes. You can do this on the grill or stovetop.
5. Place wrapped hot dogs on the grill and cook, turning frequently, for 12-15 minutes until bacon is crispy all around.
6. During the last few minutes, place buns on the grill to toast lightly.
7. Remove toothpicks from hot dogs carefully.
8. Place hot dogs in buns and top generously with the grilled onions and peppers.
9. Add condiments as desired - I love mayo, mustard, and pickled jalapeños!
10. For extra indulgence, add shredded cheese and let it melt from the heat of the hot dog.

20. Mediterranean Lamb Kebabs

Something a little different that always impresses!

Ingredients:

• 2 pounds lamb leg or shoulder, cut into 1.5-inch cubes
• 1/4 cup olive oil
• Juice of 2 lemons
• 4 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• Red and yellow bell peppers, cut into chunks
• Red onion, cut into chunks
• Cherry tomatoes
• Salt and pepper

Instructions:

1. Trim any excess fat from the lamb and cut into uniform cubes for even cooking.
2. In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, cumin, and cinnamon.
3. Add lamb cubes to the marinade and toss to coat completely. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
4. If using wooden skewers, soak them in water for 30 minutes.
5. Cut vegetables into pieces roughly the same size as the lamb cubes.
6. Remove lamb from marinade and thread onto skewers alternating with vegetables. Don't pack too tightly - leave a little space for even cooking.
7. Season all sides with salt and pepper.
8. Preheat grill to high heat (around 450°F). These cook best over high heat for a nice char outside while staying pink inside.
9. Grill kebabs for 10-12 minutes total, turning every 2-3 minutes for even cooking.
10. The lamb is done when it reaches 145°F for medium-rare, 160°F for medium.
11. Let rest for 5 minutes before serving. The meat will continue cooking slightly and the juices will redistribute.
12. Serve with tzatziki sauce and warm pita bread if desired!

Side Dishes & Salads (The Supporting Cast)

21. Classic Potato Salad

My grandma's recipe that never fails!

Ingredients:

• 5 pounds red potatoes
• 6 hard-boiled eggs, chopped
• 1 cup mayonnaise
• 1/4 cup yellow mustard
• 1/2 cup celery, finely diced
• 1/4 cup red onion, minced
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• Salt and pepper to taste
• Paprika for garnish

Instructions:

1. Scrub potatoes clean but leave skins on. Cut into 1-inch cubes - keeping them uniform ensures even cooking.
2. Place potatoes in a large pot and cover with cold salted water by 2 inches. Starting with cold water helps them cook evenly.
3. Bring to a boil over high heat, then reduce to a simmer. Cook for 10-12 minutes until fork-tender but not falling apart.
4. While potatoes cook, make your dressing: mix mayonnaise, mustard, vinegar, and sugar in a small bowl. This can sit while potatoes cook.
5. Drain potatoes in a colander and rinse briefly with cold water to stop cooking. Let them steam dry for 5 minutes.
6. While still warm (this is key!), transfer potatoes to a large bowl and gently toss with half the dressing. Warm potatoes absorb dressing better.
7. Let cool to room temperature, about 30 minutes.
8. Add chopped eggs, celery, and onion to the potatoes.
9. Add remaining dressing and fold gently with a rubber spatula to avoid mashing the potatoes.
10. Season with salt and pepper - I usually need about 1 teaspoon salt and 1/2 teaspoon pepper.
11. Cover and refrigerate for at least 2 hours before serving.
12. Before serving, give it a stir, adjust seasoning if needed, and sprinkle with paprika for color.

22. Creamy Coleslaw

The perfect BBQ companion!

Ingredients:

• 1 medium head green cabbage (about 2 pounds)
• 2 large carrots
• 1 cup mayonnaise
• 1/4 cup sugar
• 2 tablespoons apple cider vinegar
• 1 teaspoon celery seed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

1. Remove outer leaves from cabbage and cut into quarters. Cut out the core from each quarter.
2. Using a sharp knife or mandoline, slice cabbage as thinly as possible. You want almost thread-like pieces.
3. Alternatively, you can use a food processor with the slicing blade - so much faster!
4. Peel carrots and grate them using the large holes of a box grater, or julienne them for a fancier look.
5. Combine cabbage and carrots in a large bowl. If it seems like too much, don't worry - it wilts down.
6. In a separate bowl, whisk together mayonnaise, sugar, vinegar, celery seed, salt, and pepper until sugar dissolves.
7. Pour dressing over cabbage mixture. It won't seem like enough at first, but trust the process!
8. Using tongs or clean hands, toss everything together thoroughly, making sure all cabbage is coated.
9. Cover and refrigerate for at least 1 hour. The cabbage will release moisture and the slaw will become creamier.
10. Before serving, give it another good mix. The slaw will have developed more liquid - this is normal and delicious!
11. Taste and adjust seasoning. Sometimes I add a splash more vinegar for tang.
12. This keeps for up to 3 days and actually gets better after the first day!

23. Baked Beans

These take time but they're so worth it!

Ingredients:

• 2 cans (28 oz each) navy beans, drained
• 1/2 pound bacon, diced
• 1 large onion, diced
• 1/2 cup brown sugar
• 1/2 cup ketchup
• 1/4 cup molasses
• 2 tablespoons yellow mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon black pepper

Instructions:

1. Preheat oven to 350°F. You'll need a large oven-safe pot or Dutch oven for this.
2. Cook diced bacon in the pot over medium heat until crispy, stirring occasionally. This takes about 8-10 minutes.
3. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of fat in the pot.
4. Add diced onion to the bacon fat and cook until softened and translucent, about 5 minutes.
5. Meanwhile, rinse the canned beans in a colander to remove the canning liquid.
6. In a bowl, whisk together brown sugar, ketchup, molasses, mustard, vinegar, and Worcestershire sauce.
7. Add the drained beans to the pot with the onions. Pour the sauce mixture over and stir gently to combine.
8. Add back 3/4 of the cooked bacon, stirring it in. Save the rest for topping.
9. If the mixture seems dry, add up to 1/2 cup water. The beans should be saucy but not swimming.
10. Sprinkle remaining bacon on top and season with black pepper.
11. Cover and bake for 45 minutes, then uncover and bake another 15 minutes until bubbly and slightly thickened.
12. Let stand 10 minutes before serving - they'll thicken more as they cool.
13. These reheat beautifully and are even better the next day!

24. Grilled Corn on the Cob

I make extra because everyone wants seconds!

Ingredients:

• 8 ears fresh corn, husked
• 1/2 cup butter, softened
• 2 cloves garlic, minced
• 2 tablespoons fresh herbs (combo of parsley, chives, basil)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Lime wedges for serving

Instructions:

1. Start by making the herb butter: mix softened butter with minced garlic, chopped fresh herbs, salt, and pepper. Set aside.
2. Remove all husks and silk from corn. Run each ear under water and use a soft brush to remove stubborn silk strands.
3. Pat corn dry with paper towels.
4. Brush each ear with about 1 tablespoon of the herb butter, rotating to coat all sides. Save some butter for serving.
5. Preheat grill to medium heat (around 375°F).
6. Place corn directly on grill grates. Don't overcrowd - they need room to roll.
7. Grill for 10-15 minutes total, turning every 2-3 minutes. You want nice char marks all around but not blackened.
8. The corn is done when kernels are tender and have some caramelized spots.
9. Transfer to a platter and brush with remaining herb butter while hot.
10. Serve with lime wedges for squeezing over the top - it really brightens the flavors!
11. For a Mexican street corn twist, roll in cotija cheese and sprinkle with chili powder after buttering.

25. Watermelon Feta Salad

So refreshing on a hot day!

Ingredients:

• 1 large seedless watermelon (about 8 pounds)
• 8 oz feta cheese, crumbled
• 1/2 red onion, very thinly sliced
• 1 cup fresh mint leaves
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• Flaky sea salt
• Cracked black pepper

Instructions:

1. Cut watermelon in half, then into 1-inch thick slices. Remove rind and cut flesh into 1-inch cubes. You should have about 8 cups.
2. Place watermelon cubes in a colander set over a bowl to drain for 15 minutes. This prevents a watery salad.
3. Meanwhile, slice red onion as thinly as possible - a mandoline works great. Soak slices in cold water for 10 minutes to mellow the bite, then drain and pat dry.
4. In a small bowl, whisk together olive oil, lime juice, and honey until emulsified.
5. In a large serving bowl, gently combine drained watermelon cubes and onion slices.
6. Drizzle with the dressing and toss very gently - watermelon is delicate!
7. Add crumbled feta and half the mint leaves, torn into pieces. Fold gently to distribute.
8. Taste and season with flaky sea salt and cracked black pepper. The salt really makes the watermelon pop!
9. Garnish with remaining whole mint leaves.
10. Serve immediately - this salad doesn't keep well as the watermelon continues to release juice.
11. For a pretty presentation, you can also arrange on a platter instead of tossing in a bowl.

26. Macaroni Salad

A picnic classic!

Ingredients:

• 1 pound elbow macaroni
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon yellow mustard
• 1 tablespoon sugar
• 1/2 cup celery, finely diced
• 1/2 cup red bell pepper, finely diced
• 1/4 cup red onion, minced
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to boil. Add macaroni and cook according to package directions until al dente.
2. While pasta cooks, prep your vegetables. Dice everything small and uniform - about 1/4 inch pieces.
3. In a large bowl, whisk together mayonnaise, vinegar, mustard, and sugar until smooth. This is your dressing base.
4. When pasta is done, drain in a colander and rinse with cold water until completely cool. Keep rinsing and tossing until no warmth remains.
5. Shake the colander really well to remove excess water - wet pasta dilutes the dressing.
6. Add the cooled pasta to the bowl with dressing and toss to coat evenly.
7. Add celery, bell pepper, onion, and parsley. Mix thoroughly.
8. Season with salt and pepper - start with 1 teaspoon salt and 1/2 teaspoon pepper, then adjust.
9. Cover and refrigerate for at least 2 hours, preferably overnight.
10. Before serving, give it a stir. The pasta absorbs dressing as it sits, so you might need to add a bit more mayo to loosen it up.
11. Taste and adjust seasoning - it often needs more salt after chilling.
12. Garnish with extra parsley if desired. This keeps for up to 3 days refrigerated.

27. Caprese Pasta Salad

Italy meets America!

Ingredients:

• 1 pound penne pasta
• 2 cups cherry tomatoes, halved
• 16 oz fresh mozzarella balls, halved if large
• 1 cup fresh basil leaves
• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions:

1. Cook penne in salted boiling water until al dente. Remember, it'll firm up more when chilled.
2. While pasta cooks, make the dressing: whisk together olive oil, balsamic vinegar, minced garlic, and Italian seasoning.
3. Drain pasta and rinse with cold water until completely cool. Toss occasionally while rinsing to cool the inside pieces.
4. Transfer pasta to a large bowl and toss with half the dressing while still slightly wet. This helps it absorb flavor.
5. Let pasta come to room temperature, about 20 minutes.
6. Cut cherry tomatoes in half - do this over the bowl to catch any juices.
7. If using large mozzarella balls, cut into bite-sized pieces. The little pearls can stay whole.
8. Add tomatoes and mozzarella to the pasta.
9. Stack basil leaves, roll them up, and slice into ribbons (chiffonade). Add most to the salad, save some for garnish.
10. Add remaining dressing and toss everything gently.
11. Season generously with salt and freshly cracked black pepper.
12. Let sit at room temperature for 30 minutes before serving, or chill up to 4 hours.
13. Just before serving, add reserved basil and give it a final gentle toss.

28. Three Bean Salad

My mom's recipe that I've tweaked over the years!

Ingredients:

• 1 can (15 oz) green beans, drained
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) garbanzo beans, drained and rinsed
• 1/2 cup sugar
• 1/2 cup apple cider vinegar
• 1/3 cup vegetable oil
• 1 small red onion, thinly sliced
• 1 bell pepper (any color), diced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Open and drain all beans. Rinse the kidney and garbanzo beans to remove the canning liquid, but just drain the green beans.
2. In a large bowl, combine all three types of beans.
3. Slice the red onion as thinly as possible - almost shaved. This distributes the flavor better.
4. Dice the bell pepper into pieces about the same size as the beans for uniform bites.
5. Add onion and pepper to the beans.
6. In a separate bowl, whisk together sugar, vinegar, and oil until the sugar completely dissolves. This might take a minute or two.
7. Pour the dressing over the bean mixture and toss thoroughly.
8. Season with salt and pepper and mix again.
9. Cover tightly and refrigerate overnight. This is crucial - the beans need time to absorb the marinade.
10. The next day, drain off about half the liquid (save it!). The beans will have absorbed a lot.
11. Toss again and taste. You can add back some liquid if desired.
12. This salad actually improves over 2-3 days and keeps for up to a week. Stir before each serving.

29. Cucumber Tomato Salad

Light and refreshing!

Ingredients:

• 4 large cucumbers
• 4 large tomatoes
• 1 red onion
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh dill, chopped

Instructions:

1. Peel cucumbers if the skin is tough or waxed. Cut in half lengthwise, then into 1/4-inch half-moons.
2. Cut tomatoes into wedges, removing the core. If they're very juicy, gently squeeze out some seeds.
3. Cut red onion in half through the root, then into thin half-moons.
4. Combine cucumbers, tomatoes, and onion in a large bowl.
5. In a small bowl or jar, combine olive oil, vinegar, sugar, salt, and pepper. Whisk or shake until sugar dissolves.
6. Pour dressing over vegetables and toss well.
7. Add fresh dill and toss again.
8. Let sit at room temperature for 30 minutes before serving to let flavors meld.
9. This salad releases a lot of liquid as it sits. You can serve it with the juice (great for bread dipping!) or drain it.
10. Best served the day it's made, but leftovers are still good the next day.
11. For variety, add crumbled feta cheese or sliced olives.

30. Loaded Baked Potato Salad

Two favorites in one!

Ingredients:

• 3 pounds small red potatoes
• 8 strips bacon
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 cup sharp cheddar cheese, shredded
• 4 green onions, sliced
• 2 tablespoons fresh chives, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F. Wash potatoes and cut into 1-inch cubes, leaving skin on.
2. Toss potato cubes with a drizzle of oil and spread on a baking sheet in a single layer.
3. Season generously with salt and pepper.
4. Roast for 30-35 minutes, flipping once halfway through, until golden and crispy on edges.
5. While potatoes roast, cook bacon until crispy. Let cool and crumble into bite-sized pieces.
6. In a large bowl, mix sour cream and mayonnaise until smooth.
7. Let roasted potatoes cool for 10 minutes - you want them warm but not hot.
8. Add warm potatoes to the sour cream mixture and toss gently. The warmth helps them absorb the dressing.
9. Add 3/4 of the bacon, 3/4 of the cheese, and most of the green onions. Reserve some for topping.
10. Fold everything together gently to avoid mashing the potatoes.
11. Season with salt and pepper to taste.
12. Transfer to serving bowl and top with reserved bacon, cheese, green onions, and fresh chives.
13. Serve warm or at room temperature. This is best eaten within a few hours of making.

Patriotic Desserts (Save Room!)

31. Flag Cake

The showstopper of every party!

Ingredients:

• 1 box white cake mix (plus ingredients on box)
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 8 oz cream cheese, softened
• 1 teaspoon vanilla extract
• 2 pounds strawberries
• 2 cups blueberries

Instructions:

1. Bake cake according to package directions in a 9x13 inch pan. Let cool completely in pan.
2. Once cool, use a toothpick to lightly mark where your flag design will go - blue square in upper left, stripes across.
3. For the frosting, beat cream cheese until fluffy, about 2 minutes.
4. In a separate bowl, whip heavy cream and powdered sugar to stiff peaks.
5. Fold whipped cream into cream cheese in three additions, being gentle to keep it fluffy.
6. Add vanilla and mix just to combine.
7. Spread frosting evenly over entire cake, making it smooth with an offset spatula.
8. Hull strawberries and slice them in half lengthwise for the stripes.
9. Create the blue field with blueberries in the upper left corner - make it about 1/3 the width and 1/2 the length of the cake.
10. Starting at the top, create red stripes with strawberry halves, leaving white frosting spaces between for white stripes.
11. Work carefully and take your time - this is your masterpiece!
12. Chill for at least 30 minutes before serving to set the design.
13. Cut carefully to preserve the flag pattern in each slice.

32. Red, White & Blue Parfaits

Individual desserts that look so fancy!

Ingredients:

• 2 pounds strawberries, diced
• 1/4 cup sugar
• 2 cups blueberries
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla
• 1 pound pound cake, cubed
• Fresh mint for garnish

Instructions:

1. Dice strawberries and toss with granulated sugar. Let macerate for 15 minutes to release juices.
2. In a large bowl, whip heavy cream with powdered sugar and vanilla to soft peaks. Don't overwhip!
3. Cut pound cake into 1/2-inch cubes. You can also use angel food cake for a lighter option.
4. Get out clear glasses or mason jars - you want to see those layers!
5. Start with a layer of pound cake cubes in the bottom of each glass.
6. Add a layer of strawberries with their juice.
7. Pipe or spoon a layer of whipped cream.
8. Add another layer of cake cubes.
9. Top with blueberries.
10. Finish with a final dollop of whipped cream.
11. Garnish with a fresh mint sprig.
12. These can be made up to 4 hours ahead. Cover with plastic wrap and refrigerate.
13. The cake will soak up the fruit juices and become even more delicious!

33. Firecracker Popsicles

The kids beg for these!

Ingredients:

• 2 cups fresh strawberries
• 3 tablespoons honey, divided
• 2 cups coconut milk (full fat from can)
• 1 teaspoon vanilla
• 2 cups blueberries
• Popsicle molds and sticks

Instructions:

1. Start with the red layer: blend strawberries with 1 tablespoon honey until smooth.
2. Strain through a fine mesh sieve to remove seeds if desired (I usually skip this step).
3. Pour strawberry mixture into popsicle molds, filling 1/3 of the way. Tap gently to remove air bubbles.
4. Freeze for 30 minutes until starting to set but not solid.
5. Meanwhile, mix coconut milk with vanilla and 1 tablespoon honey. Shake the coconut milk can first!
6. When strawberry layer is slushy, add coconut layer, filling to 2/3 full.
7. Insert popsicle sticks now - they'll stand up straight in the slushy mixture.
8. Freeze another 30 minutes.
9. Blend blueberries with remaining honey.
10. Add blueberry layer to fill molds, leaving 1/4 inch space at top for expansion.
11. Freeze completely, at least 4 hours or overnight.
12. To remove, run warm water over mold exteriors for a few seconds.
13. Store in freezer bags once frozen solid.

34. Apple Pie

As American as it gets!

Ingredients:

• 2 pie crusts (store-bought or homemade)
• 6 cups apples, peeled and sliced (mix of Granny Smith and Honeycrisp)
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 tablespoons butter, cut into pieces
• 1 egg, beaten
• 1 tablespoon coarse sugar

Instructions:

1. Roll out bottom crust and place in 9-inch pie pan. Keep refrigerated while preparing filling.
2. Peel, core, and slice apples about 1/4 inch thick. Uniform slices cook evenly!
3. In a large bowl, combine sliced apples with sugar, flour, cinnamon, nutmeg, and salt. Toss until all apples are coated.
4. Let sit for 15 minutes - the apples will release some juice.
5. Pour apple mixture into prepared crust, mounding slightly in center.
6. Dot with butter pieces.
7. Roll out top crust and place over apples. Trim excess, leaving 1-inch overhang.
8. Fold edges under and crimp decoratively. Cut several vents in top for steam to escape.
9. Brush with beaten egg and sprinkle with coarse sugar.
10. Place pie on a baking sheet (it might bubble over).
11. Bake at 425°F for 15 minutes, then reduce to 350°F and bake 35-45 minutes more.
12. Cover edges with foil if browning too quickly.
13. Pie is done when crust is golden and filling is bubbling through vents.
14. Cool on wire rack for at least 2 hours before cutting - the filling needs time to set!

35. S'mores Bar

Interactive dessert fun!

Ingredients:

• 2 boxes graham crackers
• Various chocolate bars (Hershey's, Reese's, cookies & cream)
• Regular and flavored marshmallows
• Strawberries, sliced
• Bananas, sliced
• Caramel sauce
• Nutella
• Peanut butter

Instructions:

1. Set up your s'mores station away from wind but near your heat source.
2. Arrange graham crackers on a large platter or in a basket.
3. Place all chocolate options on a tray - break larger bars into squares.
4. Put marshmallows in a bowl with skewers or roasting sticks nearby.
5. Prep fruit by slicing strawberries and bananas. Brush bananas with lemon juice to prevent browning.
6. Put spreads like Nutella and peanut butter in small bowls with spreading knives.
7. Warm caramel sauce slightly and put in a squeeze bottle for easy drizzling.
8. Set out plates and plenty of napkins - this gets messy!
9. If using a fire pit, make sure you have a good bed of coals for even heat.
10. Show kids how to roast marshmallows safely - golden brown, not flaming torches!
11. Let everyone create their own combinations. My favorite: graham cracker, Reese's cup, roasted marshmallow, sliced strawberry!
12. Have wet wipes ready for cleanup - chocolate and marshmallow are sticky business!

36. Strawberry Shortcake

A summer classic!

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar, plus extra for sprinkling
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter, cubed
• 3/4 cup heavy cream, plus extra for brushing
• 2 pounds strawberries
• 1/4 cup sugar for berries
• Whipped cream for serving

Instructions:

1. For the biscuits: Mix flour, 1/4 cup sugar, baking powder, and salt in a large bowl.
2. Add cold butter cubes and cut in with a pastry cutter until mixture resembles coarse crumbs with some pea-sized pieces.
3. Make a well in center and pour in cream. Stir with a fork just until dough comes together.
4. Turn onto floured surface and knead gently 3-4 times. Don't overwork!
5. Pat dough to 3/4-inch thickness. Cut into rounds with a 3-inch cutter.
6. Place on parchment-lined baking sheet. Brush tops with cream and sprinkle with sugar.
7. Bake at 425°F for 15-18 minutes until golden brown.
8. Meanwhile, hull and slice strawberries. Toss with 1/4 cup sugar and let macerate 20 minutes.
9. When biscuits are done, let cool 10 minutes.
10. Split biscuits horizontally with a fork (don't cut - pulling apart makes craggy surfaces that hold toppings better).
11. Place bottom halves on plates, spoon strawberries and juice over.
12. Add a dollop of whipped cream, then the biscuit tops.
13. Top with more berries and cream. Serve immediately!

37. Blueberry Cobbler

Comfort food at its finest!

Ingredients:

• 6 cups fresh blueberries
• 1 cup sugar, divided
• 1 tablespoon lemon juice
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 cup butter
• 1 teaspoon vanilla

Instructions:

1. Preheat oven to 350°F. Put the 1/2 cup butter in a 9x13 baking dish and place in oven to melt.
2. Meanwhile, gently toss blueberries with 1/2 cup sugar and lemon juice. Set aside.
3. In a bowl, whisk together flour, remaining 1/2 cup sugar, baking powder, and salt.
4. Add milk and vanilla, whisking until smooth. The batter will be thin.
5. Remove baking dish with melted butter from oven.
6. Pour batter directly over melted butter. Do not stir! The butter will rise up around the edges.
7. Carefully spoon blueberry mixture evenly over batter. Again, do not stir!
8. Bake 45-50 minutes until golden brown and a toothpick in the center comes out clean.
9. The batter will rise up around the berries creating a perfect cobbler.
10. Let cool 15 minutes before serving - it'll be molten lava hot!
11. Serve warm with vanilla ice cream. The contrast of hot cobbler and cold ice cream is perfection!

38. Patriotic Fruit Pizza

Kids love making this with me!

Ingredients:

• 1 roll refrigerated sugar cookie dough
• 8 oz cream cheese, softened
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 2 cups strawberries, sliced
• 1 cup blueberries
• 1 cup raspberries
• 2 tablespoons apricot jam

Instructions:

1. Press cookie dough evenly into a 12-inch pizza pan or round baking sheet, leaving a small rim like a pizza crust.
2. Bake according to package directions until golden brown. It'll puff up - that's normal.
3. Let cool completely on pan. It'll deflate as it cools.
4. Beat cream cheese, sugar, and vanilla until smooth and fluffy, about 2 minutes.
5. Spread cream cheese mixture over cooled cookie, leaving 1/2 inch border.
6. Now the fun part - arrange fruit in a flag pattern! Create blue field with blueberries in upper left.
7. Make alternating red stripes with strawberries and raspberries, leaving white cream cheese stripes showing.
8. Warm apricot jam in microwave for 20 seconds until liquid.
9. Using a pastry brush, gently glaze the fruit with jam. This makes it shiny and keeps fruit fresh.
10. Refrigerate at least 30 minutes before serving.
11. Cut into wedges with a pizza cutter.
12. Best served within 2 hours of assembling so cookie stays crisp.

39. Ice Cream Sandwiches

Make ahead and keep in the freezer!

Ingredients:

• 24 chocolate chip cookies (homemade or quality store-bought)
• 1 quart vanilla ice cream
• 1 cup mini chocolate chips
• 1 cup red, white, and blue sprinkles

Instructions:

1. Let ice cream soften at room temperature for 10-15 minutes until spreadable but not melted.
2. Line a baking sheet with parchment paper.
3. Mix sprinkles and mini chocolate chips in a shallow dish.
4. Place a generous scoop of ice cream on the flat side of one cookie.
5. Top with another cookie, flat side down, and press gently until ice cream reaches edges.
6. Roll the exposed ice cream edge in the sprinkle mixture, turning to coat all sides.
7. Place on prepared baking sheet.
8. Repeat with remaining cookies and ice cream.
9. Freeze for at least 2 hours until solid.
10. Once frozen, wrap each sandwich individually in plastic wrap or parchment paper.
11. Store in a freezer bag for up to 2 weeks.
12. Let sit at room temperature for 2-3 minutes before serving for easier eating.
13. For variety, try different ice cream flavors or cookie types!

40. Key Lime Pie

Tart and refreshing!

Ingredients:

• 1 graham cracker crust (store-bought or homemade)
• 3 cups sweetened condensed milk (2 cans)
• 3/4 cup fresh key lime juice (regular lime juice works too)
• 1 tablespoon lime zest
• 4 large egg yolks
• Whipped cream for serving
• Lime slices for garnish

Instructions:

1. Preheat oven to 350°F.
2. In a large bowl, whisk together sweetened condensed milk and egg yolks until smooth.
3. Add lime juice and zest, whisking until well combined. The mixture will thicken slightly.
4. Pour into graham cracker crust, smoothing the top.
5. Bake for 15-17 minutes until just set. The center should jiggle slightly when shaken.
6. Cool on a wire rack for 30 minutes, then refrigerate at least 3 hours or overnight.
7. The pie will continue to set as it chills.
8. When ready to serve, top with whipped cream. I like to pipe rosettes around the edge.
9. Garnish with thin lime slices.
10. For the best flavor, make this a day ahead. The lime flavor intensifies overnight.
11. This keeps for up to 3 days covered in the refrigerator.

Drinks & Cocktails (Cheers to Freedom!)

41. Watermelon Margaritas

Summer in a glass!

Ingredients:

• 4 cups seedless watermelon, cubed
• 1 cup silver tequila
• 1/2 cup triple sec
• 1/4 cup fresh lime juice
• 2 tablespoons sugar
• Coarse salt for rim
• Lime wedges and watermelon triangles for garnish

Instructions:

1. Freeze watermelon cubes for at least 2 hours. This keeps drinks cold without diluting.
2. Run a lime wedge around glass rims, then dip in coarse salt. Set glasses aside.
3. In a blender, combine frozen watermelon, tequila, triple sec, lime juice, and sugar.
4. Blend until completely smooth, about 1 minute. You might need to stop and stir once.
5. Taste and adjust - add more lime for tartness or sugar for sweetness.
6. If too thick, add a splash of water. If too thin, add more frozen watermelon.
7. Pour into prepared glasses.
8. Garnish with lime wedges and small watermelon triangles on the rim.
9. Serve immediately - these don't hold well as the watermelon separates.
10. For a frozen version, add 1 cup ice to the blender.
11. For a party, make multiple batches rather than doubling - blenders work better with smaller amounts.

42. Spiked Lemonade

My signature summer drink!

Ingredients:

• 2 cups fresh lemon juice (about 12 lemons)
• 1 cup sugar
• 6 cups cold water
• 1 cup vodka (or to taste)
• Fresh mint sprigs
• Lemon slices
• Ice

Instructions:

1. First, make simple syrup: combine sugar with 1 cup of the water in a saucepan.
2. Heat over medium, stirring until sugar dissolves completely. Let cool.
3. Meanwhile, juice your lemons. Strain out pulp and seeds.
4. In a large pitcher, combine lemon juice, simple syrup, and remaining 5 cups cold water.
5. Stir well and taste - adjust sweetness if needed.
6. Add vodka and stir again.
7. Chill for at least 1 hour.
8. To serve, fill glasses with ice and pour lemonade over.
9. Garnish with fresh mint sprigs and lemon slices.
10. For a fun variation, muddle fresh berries in the bottom of glasses before adding ice.
11. This base recipe also works great with other spirits - try bourbon for a whiskey lemonade!

43. Red, White & Blue Sangria

So pretty and delicious!

Ingredients:

• 1 bottle (750ml) white wine, chilled
• 1 cup berry vodka
• 1/2 cup simple syrup
• 2 cups sliced strawberries
• 1 cup blueberries
• 1 cup raspberries
• 1 bottle sparkling water, chilled
• Fresh mint for garnish

Instructions:

1. In a large pitcher, combine white wine, berry vodka, and simple syrup.
2. Add all the berries, stirring gently to combine.
3. Cover and refrigerate for at least 4 hours, preferably overnight. The fruit needs time to infuse.
4. When ready to serve, add the sparkling water and stir gently.
5. Fill glasses with ice and ladle sangria into them, making sure each glass gets plenty of fruit.
6. Garnish with fresh mint sprigs.
7. The wine-soaked fruit is delicious - make sure everyone gets some!
8. For a red version, substitute rosé or light red wine.
9. You can prep the base (without sparkling water) up to 2 days ahead.
10. If berries aren't great, frozen work too - they'll defrost in the wine.

44. Patriotic Punch (Kid-Friendly)

The little ones need fun drinks too!

Ingredients:

• 2 cups cranberry juice
• 2 cups blue sports drink (like Powerade)
• 2 cups lemon-lime soda
• 1 cup pineapple juice
• Star-shaped ice cubes
• Fresh berries for ice cubes

Instructions:

1. The day before, make special ice cubes: place berries in star-shaped ice cube molds, fill with water, and freeze.
2. In a clear pitcher or punch bowl, carefully pour cranberry juice first.
3. Slowly pour blue sports drink over the back of a spoon to create a layer.
4. Refrigerate for 30 minutes to help layers set.
5. Just before serving, slowly add pineapple juice for a white layer.
6. Top with lemon-lime soda, pouring gently to maintain layers.
7. Add star ice cubes.
8. Serve immediately with a ladle, trying to get all colors in each glass.
9. The layers will eventually mix, which creates a purple color - still fun!
10. For individual servings, layer in clear plastic cups for kids to carry around.

45. Beer-garitas

For when you can't decide!

Ingredients:

• 12 oz light Mexican beer
• 4 oz silver tequila
• 2 oz triple sec
• 1 can (12 oz) frozen limeade concentrate
• 2 cups ice
• Lime wedges
• Salt for rim

Instructions:

1. Let limeade concentrate thaw slightly, about 10 minutes.
2. Salt the rims of 4 glasses and set aside.
3. In a blender, combine limeade concentrate, tequila, triple sec, and ice.
4. Blend until smooth and slushy.
5. Divide mixture among prepared glasses, filling about 2/3 full.
6. Top each glass with 3 oz of beer, pouring slowly.
7. The beer will foam up - that's part of the fun!
8. Garnish with lime wedges.
9. Stir gently before drinking to combine.
10. These are strong - remind guests to pace themselves!
11. For a lighter version, use light beer and reduce tequila.

46. Strawberry Basil Mojitos

Fresh and sophisticated!

Ingredients:

• 8 fresh strawberries, hulled
• 10 fresh basil leaves
• 2 oz white rum
• 1 oz fresh lime juice
• 1 oz simple syrup
• Club soda
• Ice
• Extra strawberries and basil for garnish

Instructions:

1. In a sturdy glass, muddle strawberries and basil leaves together until well crushed.
2. Add rum, lime juice, and simple syrup.
3. Fill glass with ice and stir well to combine.
4. Top with club soda, leaving about 1 inch at top.
5. Stir gently to mix without losing carbonation.
6. Garnish with a strawberry on the rim and a sprig of basil.
7. For a pitcher version, multiply ingredients by number of servings.
8. Muddle fruit and herbs in pitcher, add spirits, then divide among glasses.
9. Top each glass individually with club soda.
10. The basil can be replaced with mint for a more traditional mojito.

47. Firecracker Jello Shots

For the adults only!

Ingredients:

• 1 box (3 oz) blue jello
• 1 box (3 oz) red jello
• 2 cups boiling water, divided
• 2 cups vodka, divided
• Whipped cream
• Pop rocks candy

Instructions:

1. Make blue layer first: dissolve blue jello in 1 cup boiling water, stirring 2 minutes until completely dissolved.
2. Add 1 cup vodka to blue mixture, stir well.
3. Pour into shot glasses, filling 1/3 full. Refrigerate 30 minutes until set but not firm.
4. Meanwhile, prepare red jello with remaining water and vodka.
5. Let red mixture cool to room temperature so it doesn't melt blue layer.
6. Gently pour red layer over blue, filling glasses 2/3 full.
7. Refrigerate at least 2 hours until completely firm.
8. Just before serving, top each shot with whipped cream.
9. Sprinkle pop rocks on top for the "firecracker" effect.
10. Serve immediately once topped - the pop rocks lose their pop if they sit.
11. These can be made 2 days ahead without toppings.

48. Sparkling Blueberry Cocktails

Elegant and festive!

Ingredients:

• 1 cup fresh blueberries
• 2 tablespoons sugar
• 2 oz vodka per drink
• 1 oz fresh lemon juice per drink
• Prosecco or champagne
• Fresh thyme sprigs

Instructions:

1. In a small bowl, muddle 1/2 cup blueberries with sugar until juicy.
2. Let sit 15 minutes to macerate.
3. Strain through fine mesh sieve, pressing solids. You should have about 1/4 cup syrup.
4. For each cocktail: muddle 4-5 blueberries in champagne flute.
5. Add 1/2 oz of the blueberry syrup.
6. Add vodka and lemon juice.
7. Top with prosecco, pouring slowly.
8. Garnish with a few blueberries and a thyme sprig.
9. The thyme adds an unexpected aromatic element that's really special.
10. Make the blueberry syrup up to 3 days ahead.

49. All-American Iced Tea

Sweet tea done right!

Ingredients:

• 8 black tea bags
• 8 cups water, divided
• 1 cup sugar
• 1/4 cup fresh lemon juice
• Fresh mint leaves
• Lemon slices
• Ice

Instructions:

1. Bring 4 cups water to a boil in a large saucepan.
2. Remove from heat and add tea bags. Steep for 5 minutes - no longer or it gets bitter!
3. Remove tea bags, squeezing gently.
4. While tea is still hot, add sugar and stir until completely dissolved.
5. Add remaining 4 cups cold water and lemon juice.
6. Stir well and taste - add more sugar or lemon as desired.
7. Refrigerate until well chilled, at least 2 hours.
8. Serve over lots of ice with fresh mint and lemon slices.
9. For sun tea, combine water and tea bags in a clear jar and set in direct sun for 3-4 hours.
10. Sweet tea is best consumed within 3 days.

50. Coconut Rum Punch

Tropical vibes for the holiday!

Ingredients:

• 2 cups coconut rum
• 1 cup pineapple juice
• 1 cup orange juice
• 1/2 cup cream of coconut
• 1/4 cup grenadine
• Pineapple wedges
• Maraschino cherries
• Toasted coconut for rim

Instructions:

1. Rim glasses with honey, then dip in toasted coconut. Set aside.
2. In a pitcher, combine coconut rum, pineapple juice, orange juice, and cream of coconut.
3. Stir well until cream of coconut is fully incorporated.
4. Fill prepared glasses with ice.
5. Pour punch mixture over ice, leaving room at top.
6. Slowly drizzle grenadine into each glass - it will sink to create a sunset effect.
7. Garnish with pineapple wedge and cherry on a cocktail pick.
8. For a frozen version, blend everything with 2 cups ice.
9. This can be made ahead without grenadine and stored in fridge.
10. Shake or stir well before serving as ingredients may separate.

Breakfast & Brunch (For Early Birds)

51. Star-Spangled Pancakes

Start the day patriotic!

Ingredients:

• 2 cups pancake mix
• 1 1/3 cups milk
• 1 egg
• 2 tablespoons melted butter
• Blue food coloring
• Strawberries, sliced
• Blueberries
• Whipped cream
• Maple syrup

Instructions:

1. In a large bowl, whisk together pancake mix, milk, egg, and melted butter until just combined. Few lumps are okay!
2. Divide batter in half between two bowls.
3. Add blue food coloring to one bowl, starting with a few drops and adding more for desired color.
4. Heat griddle or large skillet over medium heat. Grease lightly.
5. For regular pancakes, pour 1/4 cup batter onto griddle.
6. For blue pancakes, use same amount. Make equal numbers of each.
7. Cook until bubbles form on surface and edges look dry, about 2-3 minutes.
8. Flip and cook another 1-2 minutes until golden.
9. Keep warm in 200°F oven while making remaining pancakes.
10. To serve, alternate stack of regular and blue pancakes.
11. Top with strawberries, blueberries, and whipped cream.
12. Drizzle with maple syrup. The colors will run together but kids love it!

52. Freedom French Toast

Stuffed and delicious!

Ingredients:

• 8 thick slices bread (brioche or challah)
• 8 oz cream cheese, softened
• 1/4 cup strawberry jam
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Butter for cooking
• Maple syrup and berries for serving

Instructions:

1. Mix softened cream cheese with strawberry jam until well combined.
2. Spread mixture on 4 bread slices, about 2 tablespoons each.
3. Top with remaining bread slices to make sandwiches. Press gently.
4. In a shallow dish, whisk eggs, milk, vanilla, and cinnamon until smooth.
5. Heat griddle or large skillet over medium heat. Add butter to coat.
6. Dip each sandwich in egg mixture, turning to coat both sides. Let excess drip off.
7. Cook 3-4 minutes per side until golden brown and heated through.
8. The filling will be hot, so let cool slightly before serving.
9. Cut diagonally and serve with maple syrup and fresh berries.
10. These can be assembled the night before, wrapped, and refrigerated.
11. Add 30 seconds per side if cooking from cold.

53. Patriotic Parfait Cups

Healthy and beautiful!

Ingredients:

• 2 cups vanilla Greek yogurt
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 2 cups granola
• 2 cups strawberries, diced
• 2 cups blueberries
• Fresh mint leaves

Instructions:

1. Mix Greek yogurt with honey and vanilla until smooth.
2. Set out clear glasses or mason jars for individual parfaits.
3. Start with 2 tablespoons granola in bottom of each glass.
4. Add 1/4 cup yogurt mixture, spreading to edges so layers show.
5. Add layer of strawberries, about 1/4 cup.
6. Add another layer of yogurt.
7. Add layer of blueberries.
8. Top with more granola.
9. Garnish with mint leaves.
10. These can be made the night before, but add granola just before serving to keep it crunchy.
11. For a party, set up a parfait bar and let guests build their own.

54. Sausage and Egg Casserole

Feed a crowd easily!

Ingredients:

• 1 pound breakfast sausage
• 6 slices bread, cubed
• 2 cups shredded cheddar cheese
• 6 large eggs
• 2 cups whole milk
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions:

1. Brown sausage in large skillet, breaking into crumbles as it cooks. Drain on paper towels.
2. Grease a 9x13 baking dish.
3. Spread bread cubes evenly in dish.
4. Sprinkle cooked sausage over bread.
5. Top with shredded cheese.
6. In large bowl, whisk together eggs, milk, dry mustard, salt, and pepper until smooth.
7. Pour egg mixture evenly over everything. Press down lightly so bread absorbs liquid.
8. Cover with plastic wrap and refrigerate overnight (or at least 4 hours).
9. Remove from fridge 30 minutes before baking.
10. Preheat oven to 350°F.
11. Bake uncovered 45-50 minutes until golden and center is set.
12. Let stand 10 minutes before cutting. Serves 8-10 hungry people!

55. Blueberry Muffins

Bakery-style at home!

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup melted butter
• 2 large eggs
• 1 cup milk
• 1 teaspoon vanilla
• 1 1/2 cups fresh blueberries
• 1 tablespoon flour for berries
• Coarse sugar for topping

Instructions:

1. Preheat oven to 400°F. Line muffin tin with papers or grease well.
2. In large bowl, whisk together flour, sugar, baking powder, and salt.
3. In separate bowl, whisk melted butter, eggs, milk, and vanilla until smooth.
4. Toss blueberries with 1 tablespoon flour to prevent sinking.
5. Pour wet ingredients into dry ingredients. Stir just until combined - don't overmix!
6. Gently fold in floured blueberries.
7. Fill muffin cups to the very top for bakery-style dome tops.
8. Sprinkle with coarse sugar.
9. Bake 5 minutes at 400°F, then reduce to 375°F and bake 15 more minutes.
10. The initial high heat creates the dome.
11. Muffins are done when toothpick comes out with just a few moist crumbs.
12. Cool in pan 5 minutes, then transfer to wire rack.

Snacks & Treats (For All-Day Grazing)

56. Patriotic Popcorn

Movie night or party perfect!

Ingredients:

• 12 cups popped popcorn (about 1/2 cup kernels)
• 12 oz white chocolate chips
• 1/4 cup red candy melts
• 1/4 cup blue candy melts
• Star-shaped sprinkles
• Red and blue M&Ms

Instructions:

1. Pop popcorn and spread on large parchment-lined baking sheet. Remove any unpopped kernels.
2. Melt white chocolate in microwave in 30-second intervals, stirring between, until smooth.
3. Drizzle white chocolate over popcorn, tossing gently with hands to coat.
4. Melt red and blue candy melts separately.
5. Drizzle colored melts over white chocolate popcorn.
6. Immediately add sprinkles and M&Ms while chocolate is wet.
7. Let set at room temperature for 30 minutes until chocolate hardens.
8. Break into clusters and store in airtight container.
9. This keeps for up to 5 days at room temperature.
10. For easier cleanup, use disposable gloves when mixing.

57. Flag Fruit Kabobs

Healthy and fun!

Ingredients:

• 2 cups strawberries, hulled
• 2 bananas
• 2 cups blueberries
• 1 bag mini marshmallows
• Wooden skewers
• Lemon juice

Instructions:

1. Cut strawberries in half if large, leave whole if small.
2. Peel bananas and cut into 1/2-inch rounds. Brush with lemon juice to prevent browning.
3. Thread fruit onto skewers in flag pattern: start with 3-4 blueberries for blue field.
4. Add mini marshmallow, then strawberry for first red stripe.
5. Continue alternating marshmallows and strawberries for stripes.
6. End with banana round secured at bottom.
7. Lay completed kabobs on platter in flag formation.
8. Cover and chill up to 2 hours before serving.
9. For younger kids, use shorter skewers or coffee stirrers for safety.
10. These are best assembled just before serving to keep fruit fresh.

58. Pretzel Sparklers

Sweet and salty perfection!

Ingredients:

• 24 pretzel rods
• 12 oz white chocolate chips
• Red and blue sprinkles
• Silver star sprinkles
• Pop rocks candy (optional)
• Red and blue sanding sugar

Instructions:

1. Line baking sheet with parchment paper.
2. Melt white chocolate in microwave-safe bowl in 30-second intervals until smooth.
3. Hold pretzel rod at one end and dip 3/4 into white chocolate, letting excess drip off.
4. Immediately roll in sprinkles, turning to coat all sides.
5. Place on prepared baking sheet.
6. Before chocolate sets, sprinkle with pop rocks if using.
7. Repeat with remaining pretzels, reheating chocolate as needed.
8. For variety, drizzle some with colored candy melts after white chocolate sets.
9. Let set completely, about 30 minutes.
10. Store in airtight container up to 1 week.
11. The pop rocks add a fun surprise but can be omitted.

59. Patriotic Puppy Chow

Addictive snack mix!

Ingredients:

• 9 cups Rice Chex cereal
• 1 cup semi-sweet chocolate chips
• 1/2 cup peanut butter
• 1/4 cup butter
• 1 teaspoon vanilla
• 1 1/2 cups powdered sugar
• 1 cup red and blue M&Ms

Instructions:

1. Pour cereal into large bowl and set aside.
2. In microwave-safe bowl, combine chocolate chips, peanut butter, and butter.
3. Microwave in 30-second intervals, stirring between, until smooth.
4. Stir in vanilla.
5. Pour chocolate mixture over cereal and stir gently until all pieces are coated.
6. Transfer to large zip-lock bag (or do in batches).
7. Add powdered sugar, seal bag, and shake vigorously until cereal is well coated.
8. Spread on parchment to cool for 10 minutes.
9. Once cool, mix in M&Ms.
10. Store in airtight container up to 1 week.
11. This recipe doubles easily for a crowd.

60. Firecracker Rice Krispie Treats

Not your average treats!

Ingredients:

• 6 cups Rice Krispies cereal
• 10 oz marshmallows
• 3 tablespoons butter
• Red food coloring
• Blue food coloring
• Star-shaped cookie cutter
• White chocolate for drizzling

Instructions:

1. Make three separate batches for three colors.
2. For each batch: melt 3.3 oz marshmallows with 1 tablespoon butter in microwave, stirring every 30 seconds.
3. For colored batches, add food coloring to melted marshmallow mixture.
4. Quickly stir in 2 cups cereal per batch until well coated.
5. In greased 9x13 pan, press red layer firmly and evenly.
6. Immediately add white layer on top, pressing firmly.
7. Top with blue layer, pressing to adhere all layers.
8. Work quickly as mixture sets fast!
9. Let cool completely, about 1 hour.
10. Use star cookie cutter to cut shapes, or cut into squares.
11. Drizzle with melted white chocolate if desired.
12. Dip cookie cutter in water between cuts for clean edges.

Extras & Special Touches

61. Homemade BBQ Sauce

Better than store-bought!

Ingredients:

• 2 cups ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste

Instructions:

1. Combine all ingredients in medium saucepan.
2. Whisk together until smooth.
3. Bring to a simmer over medium heat, stirring frequently.
4. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
5. The sauce will thicken as it cooks and flavors will meld.
6. Taste and adjust seasonings - add more cayenne for heat, brown sugar for sweetness.
7. Let cool completely before transferring to jar.
8. Store in refrigerator up to 2 weeks.
9. This sauce gets better after a day or two as flavors develop.
10. Use on ribs, chicken, pulled pork, or as a dipping sauce.
11. For smokier flavor, add 1/2 teaspoon liquid smoke.

62. Picnic Pasta Salad

My most requested recipe!

Ingredients:

• 1 pound rotini pasta
• 1 cup Italian dressing, divided
• 2 cups cherry tomatoes, halved
• 1 cup mozzarella pearls
• 1/2 cup sliced black olives
• 1/2 cup pepperoni, quartered
• 1/4 cup grated Parmesan
• 1/4 red onion, thinly sliced
• Fresh basil leaves

Instructions:

1. Cook pasta in salted water according to package directions.
2. Drain and rinse with cold water until completely cool.
3. While still slightly wet, toss with 1/2 cup Italian dressing.
4. Let sit 15 minutes to absorb dressing.
5. Add tomatoes, mozzarella, olives, pepperoni, and onion.
6. Add remaining dressing and toss well.
7. Add Parmesan and torn basil leaves.
8. Chill at least 1 hour before serving.
9. Before serving, check consistency - pasta absorbs dressing as it sits.
10. Add more dressing if needed and adjust seasonings.
11. Garnish with fresh basil.
12. This keeps 3 days and travels well for picnics.

63. Honey Butter Cornbread

Goes with everything!

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 1/4 cup melted butter
• 1 egg
• 2 tablespoons honey
• Honey butter for serving

Instructions:

1. Preheat oven to 400°F. Grease an 8-inch square pan or cast iron skillet.
2. In large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In separate bowl, whisk milk, melted butter, egg, and honey until smooth.
4. Pour wet ingredients into dry ingredients.
5. Stir just until combined - don't overmix. Batter will be slightly lumpy.
6. Pour into prepared pan and smooth top.
7. Bake 20-22 minutes until golden and toothpick comes out clean.
8. While warm, brush top with honey butter.
9. Cool 10 minutes before cutting.
10. Serve warm with additional honey butter.
11. Store leftovers wrapped in foil - reheat in 300°F oven.
12. This also makes great muffins - bake 15-18 minutes.

64. Firecracker Shrimp

Spicy and addictive!

Ingredients:

• 2 pounds large shrimp, peeled and deveined
• 1/2 cup mayonnaise
• 1/4 cup Thai sweet chili sauce
• 2 tablespoons Sriracha
• 1 tablespoon honey
• 1 teaspoon garlic powder
• 2 cups panko breadcrumbs
• Vegetable oil for frying
• Green onions for garnish

Instructions:

1. Pat shrimp completely dry with paper towels.
2. In large bowl, mix mayo, sweet chili sauce, Sriracha, honey, and garlic powder.
3. Add shrimp to sauce and toss to coat completely.
4. Place panko in shallow dish.
5. Working with a few at a time, roll sauced shrimp in panko, pressing to adhere.
6. Place breaded shrimp on baking sheet.
7. Preheat oven to 400°F if baking.
8. For baked version: spray shrimp with cooking spray and bake 12-15 minutes, flipping once.
9. For fried version: heat 2 inches oil to 350°F and fry 2-3 minutes until golden.
10. Drain on paper towels.
11. Garnish with sliced green onions.
12. Serve immediately with extra sweet chili sauce for dipping.

65. Campfire Banana Boats

End the night right!

Ingredients:

• 6 ripe but firm bananas
• 1 cup chocolate chips
• 1 cup mini marshmallows
• 1/2 cup crushed graham crackers
• Optional: peanut butter, caramel, nuts
• Heavy duty aluminum foil

Instructions:

1. Keep bananas in their peels. Cut a deep slit lengthwise along the inside curve, being careful not to cut all the way through.
2. Gently open the slit to create a pocket.
3. Stuff pocket with chocolate chips and marshmallows, alternating for even distribution.
4. Add any optional ingredients.
5. Close banana peel back together as much as possible.
6. Wrap each banana tightly in heavy duty foil, sealing edges well.
7. Place on grill over medium heat or in coals of campfire.
8. Cook 5-10 minutes, turning once, until chocolate is melted and marshmallows are gooey.
9. Carefully unwrap (watch for steam!) and sprinkle with graham cracker crumbs.
10. Eat with a spoon right from the peel.
11. For oven version, bake at 400°F for 15 minutes.
12. Let cool a few minutes before eating - filling is very hot!

My Final Thoughts

Well, there you have it – 65+ recipes that'll make your 4th of July absolutely unforgettable! I've tested every single one of these recipes at my own gatherings, and they never disappoint.

Remember, the best parties aren't about perfection – they're about bringing people together, making memories, and celebrating what makes this country great. So don't stress if the flag cake isn't Pinterest-perfect or if you run out of potato salad (trust me, you will – I always make double now!).

Pick a handful of recipes that speak to you, prep what you can ahead of time, and don't forget to actually enjoy your party. Some of my favorite 4th of July memories are from the years when things didn't go exactly as planned – like when my dog ate half the hot dogs off the grill, or when we got rained out and had an impromptu indoor picnic.

Happy 4th of July, y'all! Here's to good food, great friends, and freedom! 🇺🇸

What are your favorite 4th of July recipes? Drop me a comment below – I'm always looking for new ideas to try!