This past weekend, our country celebrated Independence Day. On the fourth of July, my family hosted a small cookout at our house. A sweet family we know joined us for some good food and the fireworks some folks shot off out in the country (which could be seen from our front porch). On the fifth, our town held a fireworks show, which we could see from our home as well. It was a super fun weekend with great company and conversation.
|Cherry 3-Minute Cobbler|
Here are some of the recipes I used to chip in for the cookout we had. They complimented the grilled chicken and hot dogs perfectly.
Roasted Vegetable Medley
2 Tbsp. olive or vegetable oil
1 Tbsp. chopped fresh or 1 tsp. dried sage leaves
1 clove garlic, finely chopped
½ lb. Brussels sprouts, cut in half
½ lb. parsnips, peeled, cut into 1 1/2-inch pieces
¼ lb. ready-to-eat baby-cut carrots
1 small butternut squash (2 lb.), peeled, seeded and cut into 1-inch pieces
½ tsp. salt
1. Heat oven to 425 degrees Fahrenheit. In small bowl, mix oil, sage and garlic.
2. In ungreased 15x10x1-inch pan, place remaining ingredients except salt. Pour oil mixture over vegetables. Sprinkle with salt; stir to coat.
3. Cover with foil. Roast 20 minutes; remove foil. Roast uncovered for 30 to 40 minutes longer, stirring occasionally, until vegetables are crisp-tender.
1/3 cup fat-free Italian dressing
2 medium zucchini, cut into ¼-inch slices
2 medium yellow squash, cut into ¼-inch slices
3 medium bell peppers (color of choice), cut into ½-inch slices
2 cups sliced fresh mushrooms
1 cup sliced onion (color of choice)
4 Tbsp. chicken broth
6 Tbsp. shredded Parmesan cheese
1. In large, deep skillet, cook dressing, zucchini, squash, bell peppers, mushrooms and onion over medium-high heat about 5 minutes, stirring frequently, until dressing has almost evaporated.
2. Stir in broth. Cover; cook about 2 minutes or until vegetables are crisp-tender. Transfer to serving dish and sprinkle with cheese.
Note: I used one red, one yellow and one orange bell pepper, which added color and a variety of flavors to this dish. I also used a purple onion for the same reason.
And, of course, we had dessert!
Cake Mix Peach Cobbler
1 big can and 1 small can of sliced peaches
1 stick butter
1 box white cake mix
Preheat oven to 350 degrees Fahrenheit.
Spray 13×9-inch pan with non-stick spray.
Open cans of peaches and pour evenly into bottom of pan (juice and all).
Pour cake mix on top of peaches. Spread evenly and break up big pieces.
Cut butter into thin slices (14-20 pieces). Place evenly on top of cake mix.
Bake 45 minutes to 1 hour, until brown.
(It only takes 3 minutes to mix up!)
½ cup butter or margarine
1 cup flour
1 cup granulated sugar
¾ cup milk
¼ tsp. salt
2 tsp. baking powder
1 16-oz. can fruit pie filling or fruit
Preheat oven to 350 degrees Fahrenheit. Melt butter in an 8×8 or 9×9 casserole dish. Stir in flour, sugar, baking powder, milk and salt until all lumps are gone. Dump the fruit on top, but don’t stir! Bake for 1 hour.
Note: I doubled this recipe and used a 13×9-inch pan. Also, I substituted almond milk for regular milk.
What are some of your favorite Fourth of July recipes?
How did you celebrate Independence Day?