Yummy Recipes for July 4th!!!

We will be spending the 4th of July at home this year and attending our first neighborhood block party that is basically converging upon our house because we sit in a culdesac. You are able to sit in our driveway and watch the most amazing fireworks show that goes on for miles across the county line near our house. It's perfect because I hate getting out and trying to fight the crowds at all the public shows that go on around town. So, as I was looking through all my recipes trying to decide what I would be making for this weekend I thought I would include a few of my favorites for all of you! Hope you enjoy!

Snack Foods

Fresh Salsa:
2 cans petite cubed tomatoes
1 small purple onion chopped
1/2 red bell pepper chopped
1/2 green bell pepper chopped
2-3 jalpeno peppers diced-deseeded (more or less to taste)
1/2 bunch fresh cilantro (no stems, just leaves)
1/2 juice from one lemon
1 juice from lime
3 tablespoons fresh garlic minced (more or less to taste)
2 tablespoons dried parsley
Salt to taste
*Mix all ingredients together and let sit for at least an hour before serving with tortilla chips.

Spicy Pretzels:
1 bag stick pretzels
3/4 cup vegetable oil
1 packet dry Hidden Valley Ranch dressing mix
1 teaspoon lemon pepper
1 teaspoon garlic powder
1 teaspoon cayenne pepper (more or less to taste)
1/2 teaspoon onion powder
*Mix all ingredients together except for pretzels in a large bowl with an airtight fitting lid, Add pretzels and stir well to coat. Put lid on and turn upside down then right side up every hour or so until dressing is soaked up. This will take several hours.

Appetizers

Caprese Salad:
1 cup baby spinach leaves
1 large tomato, sliced 3/4 inch thick
1 ball of fresh mozzarella cheese, sliced
2 tbls chopped fresh basil
1 tbls extra-virgin olive oil
2 tbls balsamic vinegar 
Sea Salt & Fresh Ground Pepper 

*Spread the spinach out on a serving plate. Place slices of tomato on the bed of spinach. Top each slice of tomato with a slice of fresh mozzarella. Sprinkle the basil over the salad and drizzle with olive oil and balsamic vinegar. Then top with Sea Salt & Fresh Ground Pepper.

Super Easy Deviled Eggs:
8 Eggs
1/2 teaspoon mustard
1 tablespoon miracle whip
1 tablespoon finely chopped pickle
Salt and Pepper to taste
1 pinch Paprika
*Place eggs in saucepan and cover with water. Bring to a boil. Cover, remove from heat and let eggs sit in hot water for 10-14 minutes. Remove from hot water and let cool. Peel and cut in half lengthwise. Put yolks in a small bowl and add all ingredients above except paprika and mash all together with a fork. Mix until smooth. Spoon yolk mix into each half of egg evenly then sprinkle with paprika. Chill in fridge until ready to serve.

Main Dish

Spicy Lime Grilled Shrimp:
3 tablespoons Cajun seasoning
1 large lime or 2 small limes
juiced
1 tablespoon vegetable oil
1 pound peeled and deveined
medium shrimp (about 30-40)
Sprinkle Sea Salt and Fresh
Ground Pepper over shrimp
while cooking
*Add all ingredients to a zip lock bag and let out excess air and marinate in fridge for an hour. Add shrimp to wooden skewers (soak skewers in water before using to prevent burning) and cook on an outside preheated medium heat grill that has been lightly oiled for about 2 minutes per side.

Sides
Loaded Baked Potato Salad: (this is for 20 servings)
7 pounds baking potatoes
Extra-virgin olive oil, for brushing
2 pounds bacon, cut crosswise into 1-inch pieces
2 sticks (1/2 pound) butter, softened
2 pints sour cream
Salt & Pepper
1 bunch scallions, thinly sliced

1 pound cheddar cheese, shredded
*Preheat oven to 400'. Pierce the potatoes with a fork; brush with oil. Bake until tender, 1hour. Let cool, then cut into bite-size pieces.  In a skillet, cook the bacon until crisp, about 10 minutes. Drain. In a large bowl, combine the butter and sour cream; season with salt & pepper. Stir in the potatoes, bacon, scallions and cheese. Serve at room temperature.

Desserts

Strawberry Angel Food Dessert:1 (10 inch) angel food cake
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 (8 ounce) container Cool Whip, thawed
1 quart fresh strawberries, sliced
1 pint of blueberries
1 (18 ounce) jar strawberry glaze
*I like to use a trifle bowl on a stand to make this for parties. Crumble the cake into bottom of bowl and reserve enough for about 3 layers. In a bowl, beat the cream cheese and sugar until light and fluffy. Fold in Cool Whip. Mash the cake down with your hands and then spread the cream cheese mixture over the cake. In another bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer and then sprinkle a hand full of blueberries on top of strawberries. Repeat layers two more times. (You can add additional Cool Whip to top of dessert and then add a few strawberries in the center and set blueberries around edge. This is all just for presentation.) Chill until ready to serve.


YUMMO! Now I'm starving and can't wait to go make some of these!