Hope everyone had a great Fourth of July! I spent mine at the lake house with family and friends where we served brisket, ribs, and beer can chicken that my husband cooks on his Big Green Egg smoker. As promised, here are the recipes for the dishes I posted on Facebook last weekend. Enjoy!
I used a recipe from AllRecipes.com but used fresh Italian seasoning dressing mix instead of bottled dressing. Click here for the original recipe link.
- 1 (16 oz) package uncooked rotini pasta
- 1 (16 oz) bottle Italian salad dressing (again, I used an Italian seasonings dressing mix instead)
- 2 cucumbers, chopped
- 6 tomatoes, chopped
- 1 bunch green onions, chopped
- 4 oz grated Parmesan cheese
- 1 tablespoon Italian seasoning
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.
- In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions. In a small bowl, mix the Parmesan cheese and Italian seasoning, and gently mix into the salad. Cover and refrigerate until serving.
Missy Potatoes --My kids LOVE these.
- 2lb bag of frozen tater tots--defrosted
- 16 oz sour cream
- 1 can cream of celery soup
- 8 oz shredded sharp cheddar cheese
- 1/2 cup of butter softened
- Salt and pepper to taste
Directions: Combine all ingredients and place in a 13 x 9 x 2 pan. Top with crumbs made from Club crackers. Bake at 350 for 40 minutes or until bubbly.
I spoke to a Book Club luncheon where this salad was served over a decade ago and it's become one of my regulars.
- 4 cups of small broccoli florets
- 1 cup of golden raisins
- 1/3 cup of bacon bits
- 3/4 cup of toasted salted sunflower seeds
- 1/2 cup onion
- 1 cup mayonnaise (the real stuff)
- 2 tbsp sugar
- 2 tbsp balsamic vinegar
Directions: Combine broccoli, raisins, onion, and dressing and refrigerate a few hours before serving. Add the seeds and bacon right before you serve.
Thanks to Melissa Kendrick for sharing this recipe on Facebook!
- 3 medium cucumbers, peeled and sliced 1/4 inch thick
- 1 medium onion, sliced and separated into rings
- 3 medium tomatoes, cut into wedges
- 1/2 cup vinegar*
- 1/4 cup sugar
- 1 cup water
- 2 teaspoons salt
- 1 teaspoon fresh coarse ground black pepper
- 1/4 cup oil
- Combine ingredients in a large bowl and mix well.
- Refrigerate at least 2 hours before serving
* I enjoy trying different kinds of vinegars, and I used a Champagne vinegar in this. It was delicious. I also substituted Splenda for the sugar.
I also made the Pioneer Woman's baked beans. You can find the recipe on their website here: http://thepioneerwoman.com/cooking/2009/08/the-best-baked-beans-ever/
And for the grand finale! My mother made this cake when I was growing up. I think it's named for a skit they did on a television show in the Sixties. (Laugh In). I make it for lake weekends because my guests like to eat it as coffee cake on the mornings I don't cook breakfast.
- 1 box yellow cake mix
- 3/4 c. Mazola oil
- 1/2 c. Sugar
Add 4 eggs--one at a time, beating after each. Add an 8 ounce tub of sour cream. Beat well.
- 1 cup of pecans
- 1 tsp vanilla
Put half of the batter in a prepared bundt pan. Sprinkle cinnamon sugar over the top of the batter (I use a LOT) then add the remainder of the batter.
Bake at 350 degrees for one hour.
Can be served with an icing glaze or without. If no glaze, sprinkle cinnamon sugar on top or dust with powdered sugar.
Do you have 4th of July recipes you make every year? What are your favorites?
Posted on Tue, July 8, 2014
by Chelsea Klepfer