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Cue the fireworks, barbecue, and beer — it’s that time of the year again! I love the 4th of July because it’s really a wonderful holiday to celebrate with my family and friends and an excuse to have some fun outdoors! But what would the 4th be without a ton of food? If you’re scrambling for ideas of what to make today, don’t worry — we have you covered. Here are some great 4th of July recipes that will wow your friends and fam!
Entrées
BBQ Pineapple Chicken Kabobs
Thanks to Damn Delicious for this recipe!
Ingredients
– ⅔ cup barbecue sauce
– ⅔ cup teriyaki sauce
– 3 cloves of garlic (minced)
– 1 Tbsp freshly grated ginger
– 2 pounds of boneless, skinless chicken breasts (cut into 1-inch chunks)
– 2 cups of fresh pineapple chunks
– 1 red bell pepper (cut into 1 ½ inch pieces)
– 1 sweet onion (cut into 1 ½ inch pieces)
– 2 Tbsp canola oil
– Kosher salt and freshly ground pepper to taste
Directions
1. In a medium bowl, combine the barbecue sauce, teriyaki sauce, garlic, and ginger. Save ½ a cup and set aside.
2. Use a gallon Ziploc bag or a large bowl and combine the barbeque sauce mixture and chicken. Marinate for 2-8 hours turning the bag occasionally. Drain the chicken from the marinade.
3. Thread chicken, pineapple, bell pepper, and onion onto the skewers. Brush with canola oil and season with salt and pepper to taste.
4. Preheat the grill to medium heat.
5. Add the skewers to the grill and cook — turning occasionally until the chicken is completely cooked through. Make sure the chicken reaches an internal temperature of 165°F. This should take about 10 minutes.
6. Brush the skewers with the reserved barbecue sauce mixture and cook for an additional 1-2 minutes.
7. Serve immediately.
Chili Cheese Dog Bread
Thanks to Delish for this recipe!
Ingredients
– 1 baguette
– 1 ½ cup of shredded cheddar, divided
– 4 hot dogs (more or less depending on the length of your baguette)
– 1 can of premade chili
– 2 Tbsp chives for garnish
Directions
1. Preheat the oven to 375°. Cut a small “V” down the length of the baguette and pull out some of the inside of the baguette, creating a boat.
2. Sprinkle 1 cup of cheddar on the bottom of the baguette and place hot dogs end to end until the baguette is filled. You may have to cut the hot dogs to fit.
3. Spoon chili over hot dogs and top with the remaining cheddar. Bake until the bread is warmed through and the cheese is melted. About 25 minutes.
4. Allow to cool slightly and then garnish with chives. Slice and serve!
Baked BLT Dip
Thanks to Southern Living for this recipe!
Ingredients
– 1 pound of bacon
– 2 pints of cherry tomatoes
– 1 package of cream cheese (softened)
– 6 ounces of cheddar cheese (shredded)
– 1 cup of sour cream
– 1 cup of mayonnaise
– 3 garlic cloves (finely chopped and mashed into a paste)
– 1 romaine lettuce heart (shredded)
– 1 Tbsp of fresh lemon juice
– Crostini or toast points
Directions
1. Preheat the oven to 400°F. Line a large rimmed baking sheet with aluminum foil. Arrange bacon slices in an even layer on a rack and bake in the preheated oven until crisp. This should take about 30-35 minutes. Cool bacon, reserving 1 tablespoon of bacon grease. Chop the bacon and set aside.
2. Toss tomatoes with the reserved bacon grease. Spread on a rimmed baking sheet and bake at 400°F in the oven until the tomatoes burst. This should take about 10 minutes. Let cool slightly. Reduce oven temperature to 350°F.
3. Combine cream cheese, cheddar cheese, sour cream, mayonnaise, garlic, 1 cup of chopped bacon, and 1 cup of the tomatoes in a large bowl. Transfer to a 2-quart baking dish.
4. Bake at 350°F until hot and bubbly. This should take about 15-20 minutes.
5. Remove and top with lettuce, remaining tomatoes, and chopped bacon. Drizzle with lemon juice. Serve with crostini or toast points.
Vegan “Pulled Pork” Sandwich
Thanks to Minimalist Baker for this recipe!
Ingredients
– 2 cups of water
– 1 cup of green lentils
– 2 Tbsp olive or grapeseed oil
– ½ medium white or yellow onion (minced)
– 1 ½ cups of carrots (finely shredded or grated)
– 2 Tbsp of coconut or brown sugar
– 1 ½ tsp ground paprika
– 1 tsp garlic powder
– 1 pinch of sea salt and black pepper
– ¾ cup of vegan BBQ sauce
– 2 Tbsp of water
– 4 medium hamburger buns
– Cabbage, carrots, and green onion (optional)
Directions
1. In a small saucepan, add water and rinsed lentils. Heat over a medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook uncovered for about 18 minutes or until tender. The water should have a consistent simmer, not a boil. Drain off any excess liquid and set aside.
2. When the lentils are almost finished cooking, heat a large skillet over medium heat. Once the skillet is hot add the oil and onion and season with a pinch of salt and pepper. Stir to combine and saute for 4-5 minutes or until the onions are tender and slightly browned. Stir frequently.
3. Add in the cooked lentils, carrots, coconut sugar, paprika, garlic powder, salt, pepper, BBQ sauce, and 2 tablespoons of water. Stir to combine.
4. Continue cooking the mixture over a medium-low heat until it is completely warmed through and thick. Stir occasionally for about 5-10 minutes.
5. Taste and adjust the flavor as you want.
6. Serve the mixture on toasted buns and top how you wish.
Red, White, and Blue Deviled Eggs
Thanks to All Recipes for this recipe!
Ingredients
– 3 drops of red food coloring
– ⅔ cups of water (or as needed)
– 2 drops of blue food coloring
– Toothpicks
– 8 hard-cooked eggs (peeled)
– 2 ½ Tbsp of mayonnaise
– 1 Tbsp of hot prepared horseradish
– 1 tsp of rice vinegar
– ⅛ tsp of salt
– 1 pinch of fresh-ground black pepper
– ¼ tsp of smoked hot paprika
– 1 tsp of snipped fresh chives
Directions
1. Combine the red food coloring and ⅓ cup of water into a small bowl. Do the same with the blue food coloring in a separate bowl.
2. Gently insert 3 or 4 toothpicks about ¼ inch deep through the center of an egg and balance it so that one end is dipped in one of the dyes. Let the eggs stand for 5-10 minutes. Dip the other end of the egg into the other dye so that the eggs have blue on one side, red on the other, and white in the middle. Do this on all the eggs.
3. Slice the colored eggs in half lengthwise and set the whites aside on a serving platter. Push the yolks through a sieve into a bowl or a potato ricer.
4. Mix the mayonnaise, horseradish, rice vinegar, salt, and pepper into the yolk and stir until smooth. Taste and adjust the seasoning. Transfer the filling into a piping bag fitted with a large star tip.
5. Pipe the filling into each egg white half. Place the smoked paprika in a fine mesh strainer and dust the eggs. Sprinkle the eggs with chives. Chill until ready to serve.
Heirloom Tomato Pie
Thanks to Southern Living for this recipe!
Ingredients
– 3 pounds of assorted large heirloom tomatoes (make them all red if you want to have a color theme!)
– 1 tsp of kosher salt
– 5 thick-cut bacon slices
– 2 large shallots (chopped)
– 2 garlic cloves (finely chopped)
– 6 ounces or 1 ½ cups of aged extra-sharp cheddar cheese (grated)
– ½ cup of mayonnaise
– ½ cup of chopped fresh basil
– ¼ cup of thinly sliced fresh chives
– 1 Tbsp of Dijon mustard
– 1 large egg
– Premade pizza crust
– Fresh basil leaves
– Minced fresh chives
Directions
1. Preheat the oven to 400°F.
2. Cut the tomatoes into ½ inch thick slices. Place 7 or 8 slices (enough to cover the top of the pie) on a baking sheet lined with paper towels and sprinkle with ¼ teaspoon of salt. Cover with additional paper towels and reserve.
3. Arrange the remaining tomatoes in a single layer on a large, lightly greased baking sheet set on a wire rack. Sprinkle with ½ teaspoon of salt. Bake in the preheated oven until wilted and slightly dried out. This should take 40-45 minutes. Cool completely for about 1 hour.
5. While the tomatoes are cooking, cook the bacon in a skillet over medium-high heat until the fat begins to render, about 4-5 minutes. Add in the chopped shallots and cook until the bacon is crisp and the shallots are caramelized. This should take about 6-7 minutes.
6. Stir in the garlic and cook until the bacon and shallots are fragrant. This should take about 1 minute. Use a slotted spoon to transfer the bacon mixture to a plate lined with paper towels to drain. Cool for about 20 minutes.
7. Stir together the cheese, mayonnaise, basil, chives, Dijon mustard, and egg until combined. Sprinkle with pepper and the remaining ¼ teaspoon of salt. Fold in the bacon mixture.
8. Gently spread a third of the cheese mixture onto the premade pizza crust. Layer with half of the roasted tomato slices in a slightly overlapping pattern. Spread another third of the cheese mixture on top of the tomato slices. Repeat these steps with the remaining roasted tomato slices and cheese mixture. Top with reserved sliced fresh tomatoes and press them gently into the crust.
9. Bake in the oven until the filling is set. This should take 40-45 minutes. Transfer it to a wire rack and let stand for 1 hour before serving. Top with basil and chives.
Red, White, and Blueberry Caprese Salad
Thanks to Brit + Co for this recipe!
Ingredients
– 3 cups of cherry tomatoes
– 1 ½ cups of blueberries
– 1 cup of mozzarella pearls
– ¼ cup of balsamic vinegar
– A small bunch of basil (roughly chopped)
Directions
1. Halve each cherry tomato and add them into a large bowl along with the blueberries and mozzarella pearls. Mix well.
2. Add the balsamic vinegar to a small pan and simmer over medium heat for about 5 minutes until it reduces to a sticky syrup.
3. Drizzle the balsamic reduction over a salad and top with the fresh basil.
Desserts
American Flag Cake
Thanks to Betty Crocker for this recipe!
Ingredients
– 1 box of Betty Crocker Super Moist white cake mix along with the water, vegetable oil, and eggs called for on the box.
– 1 box of Jell-O strawberry flavored gelatin
– 1 cup of boiling water
– ½ cup of cold water
– 1 box of Jell-O white chocolate flavored instant pudding and pie flavored mix
– ½ cup of cold milk
– 1 container of Cool Whip frozen whipped topping (thawed)
– 1 cup of sliced fresh strawberries
– ½ cup of fresh blueberries
Directions
1. Heat the oven to 350° (or 325° for a dark nonstick pan). Make and bake the cake as directed on the box. Pour into a 13×9 inch pan. Cool the cake on a cooling rack for 20 minutes.
2. Use the tines of a fork to poke holes almost to the bottom of the warm cake about every ½ inch.
3. In a medium bowl, stir the gelatin and the boiling water until dissolved. Stir in the cold water. Carefully pour the mixture over the top of the cake. Refrigerate the cake while loosely covered. Keep in the refrigerator for at least 3 hours but no longer than 12 hours.
4. In a large bowl, beat the pudding mix and milk with a whisk until blended and smooth. Gently stir in the whipped topping. Drop by spoonfuls over top of the cake and carefully spread until even.
5. Arrange the strawberries and blueberries on the top of the cake so it looks like a flag!
Firecracker Popcorn
Thanks to Spicy Southern Kitchen for this recipe!
Ingredients
– 1 bag of microwave popcorn
– 8 ounces of white bark coating
– Patriotic sprinkles
– 4 packets of red Pop Rocks
Directions
1. Pop the bag of popcorn according to the package directions.
2. Line a baking sheet with wax paper.
3. Pour the popped popcorn onto the baking sheet.
4. Melt the white almond bark according to the package directions. Drizzle it evenly over the popcorn. Using your hands, coat the popcorn as evenly as possible.
5. Sprinkle the Pop Rocks and sprinkles over the popcorn. Wait for the white chocolate to set before serving.
Red, White, and Blue Popsicles
Thanks to Wicked Spatula for this recipe!
Ingredients
– 1 pound of strawberries
– 1 pound of blueberries
– ½ can of full-fat coconut milk
– 2 tsp Agave nectar
Directions
1. Blend the strawberries and 1 teaspoon of agave.
2. Pour the first layer of strawberries into your popsicle mold and freeze until set; this should take about 1 hour.
3. Pour in the coconut milk and freeze for another hour.
4. Blend the blueberries with the last teaspoon of agave and pour into the mold.
5. Place the popsicle sticks into the pops and freeze for at least 4 hours.
Patriotic Pavlova
Thanks to Brit + Co for this recipe!
Ingredients
– 4 egg whites (room temperature)
– 1 cup + 1 Tbsp of granulated sugar
– 1 tsp of cornstarch
– 1 Tbsp + 1 tsp of vanilla extract
– 2 ¼ tsp white vinegar
– 2 ½ cups of heavy whipping cream
– Fresh strawberries, raspberries, blackberries, and blueberries
Directions
1. Preheat the oven to 250°F.
2. In a stand mixer, beat egg whites until peaks form. Gradually add 1 cup of sugar, cornstarch, 1 tablespoon of vanilla, and white vinegar. Beat until the meringue is stiff and glossy.
3. Mound the meringue mixture onto a sheet pan lined with parchment paper. Shape into an 8-9 inch circle. Bake for 1 hour and 10 minutes. Turn the oven off and let the meringue cool completely.
4. In a stand mixer, beat the heavy whipping cream until soft peaks form. Add 1 tablespoon of sugar and 1 teaspoon of vanilla. Mix to combine. Top the meringue with the whipped cream and red white and blueberries!
Drinks
American Sparkling Soda
Thanks to Thirsty for Tea for this recipe!
Ingredients
– 1 pound of strawberries and/or raspberries (frozen or fresh with the stems removed)
– 2 Tbsp of sugar
– Chilled sparkling water
– Extra berries for serving
– Butterfly Pea Flower Tea
Directions
1. Make ice cubes out of the Butterfly Pea Flower Tea. Steep a tea bag in 2 cups of boiling water and let it cool to room temperature. Fill the ice cube trays with it and put in the freezer to chill.
2. In a medium pot on a medium-low heat cook the berries down for 15-20 minutes. Stir occasionally. Cook until the fruit juices are completely broken down and reduced by half. Add the sugar to taste. The mixture should coat the back of the spoon.
3. Add spoonfuls at a time and scoop the fruit mixture into a mesh sieve placed over a bowl. Use the back of a spatula to push the mixture through to remove any seeds or larger chunks of fruit. The result should be a berry puree.
4. To make the soda, spoon a few tablespoons of berry puree into a glass. Fill until ⅓ full. Top the glass off with chilled sparkling water and the Butterfly Pea Flower Tea ice cubes.
Red, White, and Blue Layered Cocktail
Thanks to Creative Ramblings for this recipe!
Ingredients
– 1 ounce of grenadine
– 3 ounces of lemonade
– 1 ounce of vodka
– 1 ounce of blue curaçao
– Ice
Directions
1. Add the grenadine to a glass and fill with ice.
2. In a shaker, shake the lemonade and vodka, then gently pour the mixture over the back of a spoon into the glass, creating a white layer of drink.
3. Cascade the blue curaçao over the back of a spoon to make the final blue layer.
Sparkling Hibiscus Berry Cocktail
Thanks to My Modern Cookery for this recipe!
Ingredients
– 4 hibiscus berry tea bags
– 1 quart of water
– 1 cup of simple syrup
– 1 cup of vodka
– 2 cups of fresh mixed berries
– 12 ounces of sparkling water
Directions
1. In a heat-proof pitcher, brew the hibiscus berry tea bags with 1 quart of boiling water for 4 minutes. Discard the tea bags and allow the tea to come to room temperature.
2. Add the simple syrup, vodka, and berries to the tea and chill for at least 2 hours or overnight.
3. To serve, fill your glass with ¾ hibiscus berry vodka mix and top with lemon sparkling water.
All of these classic recipes look so yummy! What recipe is your favorite? Comment below!
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