Independence Day Recipes to Simplify Your Celebrating
Happy 238th birthday, America! As many in the working world are gearing up for a three-day weekend, the biggest thought on their minds is likely going to be the food. The fireworks displays and festivities are fun, sure, but the real star is going to be the delectable food grilled to a sizzling perfection. With a few tips from the right themed Independence Day recipes and some masterful precision with the grilling device of your choice, you can turn “just another meal” into the harbinger that beckons you and your guests to have a night to truly remember.
The best part? The Independence Day recipes that we’ve selected to share with you below remain relatively simple yet elegant, thus allowing you to maximize your socializing and partying while minimizing those lonesome minutes stuck behind a flaming hot grill.
First up, we have a Buffalo Chicken Dip. The eponymous buffalo sauce lends a spicy kick, but is balanced by the ranch dressing.
Here’s what you’ll need:
- 1 can (10 ounces) chunk white chicken, drained
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup buffalo wing sauce
- 1/2 cup ranch salad dressing
- 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
- Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese.
- Bake, uncovered, 20-25 minutes or until cheese is melted. If desired, serve with baguette slices.
Yield: about 2 cups.
Second, a delightful Independence Day recipe for Cranberry Chili Meatballs. This one’s so unique, you’re guaranteed to turn some heads at your big gathering.
- 1 can (14 ounces) jellied cranberry sauce
- 1 bottle (12 ounces) chili sauce
- 3/4 cup packed brown sugar
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed
In a large saucepan over medium heat, combine the first six ingredients; stir until sugar is dissolved. Add meatballs; cook for 20-25 minutes or until heated through, stirring occasionally.
Yield: about 6 dozen.
Last, cool off with these Firecracker Ice Pops. Made with real fruit, they’re a quick frozen treat to enjoy before the real fireworks start!
- 1/2 pound(s) (1 1/2 cups) strawberries, hulled and quartered
- 1/4 cup(s) sugar
- 1/2 pound(s) (1 1/2 cups) blueberries
- 1 1/4 cup(s) low-fat plain yogurt
In a food processor, purée strawberries with 1 tablespoon sugar. Transfer to a small bowl. In processor, purée blueberries with 1 tablespoon sugar. In another small bowl, whisk together yogurt and 2 tablespoons sugar. Pour the 3 mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).