Recipes That Are Sure to Add Fireworks to Your 4th of July Cookout

In-N-Out Burger Copy Cat Recipe

Hamburger Recipe

Ingredients

  • 2 Tbsp vegetable oil and more for brushing griddle
  • 2 large onions, finely chopped
  • salt
  • ¼ C mayo
  • 2 Tbsp ketchup
  • 1 Tbsp sweet pickle relish
  • ½ tsp white vinegar
  • 1½ tsp mustard
  • 2 lbs. ground chuck (60%)
  • 4 hamburger buns
  • pickles ( I left off)
  • 1 C shredded iceberg lettuce
  • 4-8 slices of tomato
  • pepper
  • 8 slices of American cheese (I used cheddar)

 

Instructions

  1. Heat oil in pan and add onions.
  2. Cook onions covered, over medium heat for 30 minutes or until onions begin to turn golden brown and caramelize. Watch them so they don’t burn.
  3. Remove lid and cook for 5 more minutes and then add ½ C water. Allow water to evaporate.
  4. Set aside, onions can be made several days ahead of time and refrigerated.
  5. Mix together the mayo, ketchup, relish and vinegar in a bowl and set aside.
  6. Form meat into 8 patties about 4 inches wide and ½ inch thick.
  7. Heat griddle and lightly brush with vegetable oil.
  8. Toast the buns on the griddle, split side down.
  9. After they are toasted golden brown spread the bottom bun with 1 Tbsp of the mayo mixture.
  10. Top with tomato and lettuce.
  11. Salt and pepper both sides of hamburger patties and cook on the griddle for 3-5 minutes.
  12. Spread top of patty with 1½ tsps mustard and flip.
  13. Top patty with cheese and allow to cook until desired doneness.
  14. Add hamburger to bun and top with caramelized onion.

Nutrition Information

Serving size: 8 burgers or 4 double burgers

Recipe by your homebased mom at http://www.yourhomebasedmom.com/in-n-out-burger-copycat-recipe/


4th of July Firecracker Hot Dog

Hot Dog Recipe

Aren’t these the cutest! Hamburgers and Hot dogs are a given if you are barbecuing this 4th of July so why not change it up a bit?

Ingredients

1 can refrigerated breadstick dough
16 hot dogs
16 thick slices colby cheese
16 skewers

Special equipment:
Star cookie cutter
Wooden skewers

Directions

  1. Preheat the oven to 350ºF and line a baking sheet with parchment paper. Set aside.
  2. Take a skewer and stick it all the way through the center of the hot dog length-wise, leaving about an inch and a half exposed out of the top of each hot dog. Take a piece of breadstick dough and wrap it around the hot dog in a spiral shape until you reach the top, leaving gaps in between each spiral. Repeat with the rest of the hot dogs and lay them on the baking sheet.
  3. Bake hot dogs for about 20 minutes, or until the breadsticks are golden brown.
  4. While the hot dogs are baking, use a star cookie cutter to cut out stars approximately an inch in diameter. Let the hot dogs cool and then place 1 cheese star at the top of each hot dog in the part of the skewer that’s sticking out of the top.
  5. Display the hot dogs using a Styrofoam ball so they can stick straight up like firecrackers. Serve with ketchup and mustard.

Recipe from http://www.popsugar.com/food/Firecracker-Hot-Dog-Recipe-37777925


Bacon Sriracha Potato Salad

Potato Salad

Ingredients

  • 3 lbs red potatoes
  • 3-4 slices of bacon
  • 5 TBSP white vinegar
  • 1/4 tsp salt
  • 3/4 cup quality mayo [homemade or store-bought]
  • 1/4 cup sour cream
  • 5 TBSP sriracha chili sauce [extra to taste]
  • 1/4 cup chopped green onion
  • paprika, to taste

Instructions

  1. Peel potatoes and chop into 3/4-inch cubes.
  2. Place potatoes in a large pot and cover with cold water, about 1 inch above the potatoes.
  3. Set burner to high and bring water to a boil.
  4. While you wait, line a rimmed baking sheet with parchment paper and top with 3-4 slices of bacon. Set oven to 400 degrees F and place the baking sheet inside [no need to pre-heat] on the center rack. Bake for 20 minutes until crispy and golden. Alternatively you can fry the bacon if you prefer.
  5. Once a rolling boil is reached, reduce heat to low and simmer, stirring occasionally, until potatoes are fork tender. [approx. 8 minutes]
  6. Drain potatoes and move to a large mixing bowl.
  7. Add salt and vinegar and combine gently with a rubber spatula/bowl scraper.
  8. Allow to cool slightly, letting the potatoes sit for around 15 minutes.
  9. Combine mayonaise, sour cream, and sriracha chili sauce in a small bowl.
  10. Once the potatoes have cooled a bit, fold in using the rubber spatula.
  11. If you’d like spicier spuds, feel free to add extra sriracha to the mix. Made as written, the recipe is zesty but not quite face-kicking spicy. I’ll leave that up to you! Mwah!
  12. Top with crispy bacon, chopped green onion, and paprika and serve at room temperature.
  13. Serve alongside your trusty bottle of Sriracha so anyone willing to walk on the wild side [it’s delicious!] can turn up the heat with a little extra kick!

Recipe Found on: http://peasandcrayons.com/2015/03/bacon-sriracha-potato-salad.html


Strawberry Shortcake Kabob

Strawberry Shortcake

Ingredients

  • 2 boxes strawberries
  • 1 box of white cake mix
  • 3/4 cup of Greek vanilla yogurt
  • 2 egg whites
  • 1 1/3 cups of water
  • 1 bag of white chocolate chips
  • Skewers

Instructions

  1. Combine the cake mix, greek yogurt, egg whites and water in a bowl.
  2. Mix until smooth and pour into a greased cake pan or dish. (9×13)
  3. Bake at 350 for 20-25min until toothpick comes out clean or according to directions on the box.
  4. Cut stems off of strawberries and halve them if need to in order to create uniform sizes.
  5. Cut shortcake into 2-inch cubes.
  6. Take skewer and alternate strawberries and shortcake cubes. (I like to do three or four of each per stick).
  7. In a glass bowl melt chocolate in the microwave for about two minutes stirring every every 30 seconds.
  8. Once fully melted, insert it into a large plastic bag and cut off the corner tip.
  9. Drizzle all over kabobs and place in fridge to set.

Recipe found on: http://sugarapron.com/2015/04/17/strawberry-shortcake-kabobs/


Beer Margaritas

Beer Margarita

Ingredients

  • 4 12 ounce bottles  cold light-flavored beer
  • 1 cup (8 ounces) tequila
  • 1 12 ounce can frozen limeade concentrate, thawed
  • Lime wedges
  • Kosher salt, for rimming glasses

 

Directions

  1. In a large pitcher, combine the beer, tequila and limeade. Rub a lime wedge around the rim of each of glass and dip it in the salt. Pour the margaritas into the glasses and
    garnish with a lime wedge.

Drink responsibly

Recipe found at: http://www.rachaelraymag.com/Recipes/beer-margaritas


Duct Tape Festive Banners

Flag Banners

The old motto “you can fix anything with duct tape” holds true for this project. Almost all of us have duct tape, and now you can use it to make fun last minute decorations. This festive decoration only has three steps and three supplies. Click Here to get the DIY instructions!


4th of July Scavenger Hunt

Scavenger Hunt

This patriotic themed hunt is sure to keep the kids interested and entertained. The adults may even enjoy it too! Get the printable link here!

 

Happy Independence Day!

Compiled By: Lindsey Hess| Edited By: Rebecca Brown
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