Whether you’re entertaining with friends and family or throwing your street’s biggest block party, there’s nothing more fun than all-American cookout classics on Independence Day. Here’s a few 4th of July Party Food Ideas to get the menu planning started. Grab those red, white, and blue streamers and fire up the grill. It’s time to throw a star-spangled party.
Deviled Eggs, Bloody Mary-Style
"Bloody Marys and deviled eggs are natural brunch partners, so it makes perfect sense to combine them into one delicious dish."
6 fresh eggs
3 tablespoons regular or light mayonnaise
1 tablespoon finely chopped celery
2 teaspoons horseradish
1 1/2 tablespoons chopped, oil-packed sun-dried tomatoes
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
Tabasco sauce to taste
1/2 cup sliced pimento-stuffed green olives for garnish
First, place eggs in stockpot, and add enough water to cover 1 inch above them. Bring water to a boil, remove from heat, cover and let sit for 10 minutes. Remove eggs and plunge in ice water to cool. Peel, cut in half and remove yolks, leaving the whites intact. Place yolks in a mixing bowl.
Next, using the back of a fork, mash yolks with mayonnaise until combined. Stir in celery, horseradish, tomatoes, Worcestershire, celery salt and Tabasco. Season to taste with black pepper.
Last, mound the yolk mixture in each egg white and garnish with olive slices.
Watch-It-Disappear Horseradish Dip
"Every year we visit family in Cleveland, Ohio, and every year they serve what they call “bar dip.” It’s a zesty, delicious, can’t-get-enough dip they buy from a small, independent food store whose long-time owner won’t reveal the recipe. I was determined to duplicate this can’t-get-enough combination and was very pleased that it only took three attempts to achieve that irresistible, savory flavor. My cousins always serve the dip with crispy bagel chips; I have served it successfully with fresh pineapple chunks, raw vegetables, pretzels and crispy pita chips."
8 ounces light whipped cream cheese
1 cup shredded cheddar cheese
1/4 cup sour cream
3 tablespoons prepared horseradish
1 vegetable bouillon cube with sea salt, mashed
In a food processor, combine cream cheese, cheddar cheese, sour cream, horseradish and mashed bouillon cube until well blended, making sure that the bouillon cube is fully integrated into mixture. Transfer to a bowl and serve immediately or cover and refrigerate. Serve at room temperature.
Grilled Brats with Onion Relish
"For your next tailgate party, picnic or backyard BBQ, serve your guests Grilled Brats with Onion Relish. Ready to eat in 30 minutes."
4 bratwursts, uncooked
2 slices bacon, cooked and crumbled
1 tablespoon olive oil
1 large onion, sliced
1 12-ounce can beer
1 teaspoon brown sugar, firmly packed
1/4 cup bread and butter pickles, roughly chopped
1 teaspoon thyme leaves, chopped
In large deep skillet, heat olive oil over medium high heat and add onion. Sauté, stirring frequently, until very soft, about 8-10 minutes. Add beer and brown sugar and cook over medium high heat until liquid evaporates, about 10 minutes, stirring occasionally.
Continue cooking until the onion turns a golden brown, stirring constantly. Stir in bacon, pickles and thyme. Season with salt and pepper.
Prepare a medium hot fire in grill. Grill bratwurst directly over heat, turning, until evenly browned, about 5-7 minutes and to an internal temperature of 160°F. Remove from grill and top with onion relish.
Note: The onion relish can be made ahead and reheated. Store it in the refrigerator. Serve it warm or at room temperature.
Ranch Burgers
"Looking for a new condiment to top your best burger? Zesty ranch dressing and Ground Beef make for a fresh and flavorful burger."
1 pound ground beef (93% lean or leaner)
1/4 cup soft bread crumbs
1 egg white
1 teaspoon seasoned salt
1 medium red onion, cut crosswise into 1/2-inch-thick slices
1 tablespoon vegetable oil, divided
4 whole wheat hamburger buns, split, toasted
Romaine lettuce, tomato slices
1/4 cup reduced-fat creamy ranch dressing
Combine ground beef, bread crumbs, egg white and seasoned salt in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch-thick patties. Brush onion slices with 1/2 tablespoon oil.
Place patties and onion slices on grid over medium, ash-covered coals. Grill patties, covered, 8 to 10 minutes (over medium heat on preheated gas grill 7 to 9 minutes), until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Grill onions, 11 to 13 minutes or until tender, brushing with remaining 1/2 tablespoon oil and turning occasionally.
Line bottom of each bun with lettuce. Place tomatoes and burgers on lettuce. Spoon dressing over burgers; top with onions. Close sandwiches.
Red White and Blue Potato Salad
"Whip up this quick and easy, crowd pleasing potato salad at the next tailgate or backyard BBQ as you celebrate with friends and family."
2 1/2 pounds MountainKing® Texas Red Potatoes
1/2 cup mayonnaise
1/4 cup blue cheese, crumbled
4 hard boiled eggs, chopped
2 tablespoons chopped Italian parsley
Salt and pepper to taste
Wash potatoes, and cut into quarters. Boil potatoes over medium heat for 15 to 20 minutes or until fork tender. Drain potatoes, and place in a large mixing bowl. Set potatoes aside until completely cool, or place in the refrigerator for one hour.
In a separate small bowl, mix the mayonnaise and blue cheese together until combined. When the potatoes are cooled, stir in mayonnaise mixture until evenly coated. Gently stir in chopped hard-boiled eggs and salt and pepper to taste. Sprinkle with parsley to garnish. Serve immediately, and enjoy.
Classic Baked Beans
"Impress your tailgate or homegate guests! Assembling baked beans from scratch is not hard, and the resulting delicious flavor makes it worth it. Beans can be assembled ahead of time and baked just before serving at the tailgate or backyard BBQ party! "
3 slices nitrate-free bacon, roughly chopped
1 tablespoon extra virgin olive oil
1 large yellow onion, chopped
1–2 tablespoons tomato paste
1/2 cup light brown sugar
2 tablespoons molasses
1/2 to 1 teaspoon chipotle chile powder, more to taste
1 teaspoon dry mustard
1 tablespoon apple cider vinegar
Salt and pepper to taste
3 15-ounce cans white beans, such as navy, rinsed & drained or 6 cups cooked white beans
1–1½ cups low-sodium chicken broth, plus more if needed
Preheat oven to 325°F. Cook bacon in a large, oven-proof skillet over medium heat until it starts to release its fat.
Add olive oil and onions and cook until translucent and soft, 5 to 7 minutes.
Stir in tomato paste, sugar, molasses, chile powder, mustard and vinegar until well combined and cook for 1 minute.
Add beans, broth, salt and pepper and stir gently to combine. Cover skillet tightly with a lid or foil and bake for 1 hour.
Remove lid, add more broth if needed to moisten beans and continue to bake, uncovered, until top is browned and bubbly, about 30 minutes more. Serve hot.
Sugar Cookie Fruit Pizza
"A giant sugar cookie dough crust with a creamy delicious spread topped off with an assortment of fresh fruit of your choice. "
1 (18 ounce) package refrigerated sugar cookie dough
1 (7 ounce) jar marshmallow creme
1 (8 ounce) package cream cheese, softened
Fresh fruit: strawberries, blueberries, blackberries, bananas, raspberries, etc.
Preheat oven to 350º F.
On an ungreased medium baking sheet, smooth the refrigerated sugar cookie dough into a single layer approximately 1/4 inch thick. Bake in preheated oven 10 minutes, or until edges are lightly browned and center is no longer doughy.
In a medium bowl, blend the marshmallow creme and cream cheese. Spread the mixture over the cooled crust.
Arrange with assortment of fresh fruit of your choice on top. Chill until ready to serve.
Brown Sugar Berry Cobbler
"The perfect dessert as we celebrate summer with family and friends. You may need to double, because everyone will come back for more!"
1 cup plus 1 teaspoon packed dark brown sugar
2 ½ tablespoons cornstarch
2 pounds mixed berries (blueberries, blackberries, strawberries or raspberries)
4 medium peaches, chopped
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ sticks cold unsalted butter, cut into pieces
3/4 cup whole milk
1 teaspoon granulated sugar
Preheat oven to 425°F with rack in middle.
Stir together brown sugar and cornstarch in a large bowl. Add berries & peaches and toss to coat. Transfer mixture to a shallow 3-qt baking dish and bake until mixture is hot, about 12 minutes.
Meanwhile, whisk together flour, baking powder, and salt in a medium bowl. Add butter and blend with your fingertips or a pastry blender until mixture resembles coarse meal with some roughly pea-size butter lumps. Add milk and stir until dough just comes together.
Remove baking dish from oven and drop 12 mounds of dough onto hot berries. Stir together remaining tsp brown sugar and granulated sugar and sprinkle over dough. Bake cobbler until topping is golden, 25 to 30 minutes. Cool for about 30 minutes.
Serve with dollop of whip cream or ice cream.