Holiday Patriotic Food & Fun2014

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O say, can you see the delicious treats and eats inside this cookbook! Patriotic Food & Fun, the latest edition from the Taste of Home Holiday Series, offers over 50 red, white and blue recipes perfect for your next special occasion. Whether you’re looking for a simple snack to hand out to parade-watching kiddos, new grilled barbecue favorites or a no-bake dessert to keep your kitchen cool, you’ll find plenty of tasty options here. There’s even a chapter dedicated to red-, white- and blue-themed dishes sure to make your mouth water and your table festive. Celebrate Memorial Day, Fourth of July, family reunions and more with these dishes shared by home cooks just like you. Whip up a few of these American classics, and you’ll be feeling extra patriotic. Enjoy!

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A TASTE OF HOME/READER’S DIGEST BOOK © 2014 RDA Enthusiast Brands, LLC. 5400 S. 60th St., Greendale WI 53129 All rights reserved. Taste of Home and Reader’s Digest are registered trademarks of The Reader’s Digest Association, Inc.

EDITORIAL EDITOR-IN-CHIEF Catherine Cassidy CREATIVE DIRECTOR Howard Greenberg EDITORIAL OPERATIONS DIRECTOR Kerri Balliet MANAGING EDITOR/PRINT & DIGITAL BOOKS Mark Hagen ASSOCIATE CREATIVE DIRECTOR Edwin Robles Jr. ASSOCIATE EDITOR Molly Jasinski ART DIRECTOR Maggie Conners LAYOUT DESIGNER Matt Fukuda ASSOCIATE CRAFT EDITOR Vanessa Tsumura CONTRIBUTING LAYOUT DESIGNER Courtney Lovetere EDITORIAL PRODUCTION MANAGER Dena Ahlers COPY CHIEF Deb Warlaumont Mulvey COPY EDITOR Joanne Weintraub CHIEF FOOD EDITOR Karen Berner FOOD EDITORS James Schend; Peggy Woodward, RD ASSOCIATE FOOD EDITOR Krista Lanphier RECIPE EDITORS Mary King; Annie Rundle; Jenni Sharp, RD; Irene Yeh CONTENT OPERATIONS MANAGER Colleen King CONTENT OPERATIONS ASSISTANT Shannon Stroud EXECUTIVE ASSISTANT Marie Brannon TEST KITCHEN AND FOOD STYLING MANAGER Sarah Thompson TEST COOKS Nicholas Iverson (lead),

PREP COOKS Megumi Garcia, Melissa Hansen, Bethany Van Jacobson, Sara Wirtz PHOTOGRAPHY DIRECTOR Stephanie Marchese PHOTOGRAPHERS Dan Roberts, Jim Wieland PHOTOGRAPHER/SET STYLIST Grace Natoli Sheldon SET STYLISTS Stacey Genaw, Melissa Haberman, Dee Dee Jacq EDITORIAL BUSINESS MANAGER Kristy Martin BILLING SPECIALIST Mary Ann Koebernik

BUSINESS VICE PRESIDENT, CHIEF SALES OFFICER Mark S. Josephson VICE PRESIDENT, BUSINESS DEVELOPMENT & MARKETING Alain Begun GENERAL MANAGER, TASTE OF HOME COOKING SCHOOL Erin Puariea VICE PRESIDENT, DIGITAL EXPERIENCE & E-COMMERCE Jennifer Smith VICE PRESIDENT, DIRECT TO CONSUMER MARKETING Dave Fiegel

THE READER’S DIGEST ASSOCIATION, INC. PRESIDENT AND CHIEF EXECUTIVE OFFICER Bonnie Kintzer VICE PRESIDENT, CHIEF OPERATING OFFICER, NORTH AMERICA Howard Halligan PRESIDENT & PUBLISHER, BOOKS Harold Clarke VICE PRESIDENT, NORTH AMERICAN OPERATIONS Philippe Cloutier VICE PRESIDENT, CHIEF MARKETING OFFICER Leslie Doty VICE PRESIDENT, NORTH AMERICAN HUMAN RESOURCES Phyllis E. Gebhardt, SPHR VICE PRESIDENT, CONSUMER MARKETING PLANNING Jim Woods INTERNATIONAL STANDARD BOOK NUMBER (EPUB): 978-1-61765-186-1 INTERNATIONAL STANDARD BOOK NUMBER (ADOBE): 978-1-61765-218-9

Matthew Hass, Lauren Knoelke FOOD STYLISTS Kathryn Conrad

(senior), Shannon Roum, Leah Rekau

PICTURED ON THE COVER:

All-American Bacon Cheeseburgers

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& Sides

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RED, WHITE & BLUE FEAST

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Kansas City-Style Ribs Our family recipe for ribs has evolved over the years to near perfection. These country-style beauties are a legend in our close circle. —LINDA SCHEND KENOSHA, WI PREP: 1 HOUR + CHILLING GRILL: 1 HOUR 25 MIN. MAKES: 12 SERVINGS

1¹ ₃ cups packed brown sugar 2 teaspoons each garlic powder, onion powder and smoked paprika 1¹ ₄ teaspoons each ground cumin, coarsely ground pepper and cayenne pepper 12 bone-in country-style pork ribs (about 7 pounds) SAUCE

2 tablespoons canola oil 1 medium onion, finely chopped 1 cup tomato sauce ¹ ₃ cup dark brown sugar ¹ ₄ cup ketchup ¹ ₄ cup molasses 1 tablespoon apple cider vinegar 2 teaspoons Worcestershire sauce 1 teaspoon salt 1 teaspoon ground mustard ¹ ₄ teaspoon smoked paprika ¹ ₄ teaspoon cayenne pepper 1. In a small bowl, mix brown sugar and

seasonings; sprinkle over ribs. Refrigerate, covered, at least 1 hour. 2. For sauce, in a large saucepan, heat oil over medium heat. Add onion; cook and stir 5-6 minutes or until tender. Stir in

remaining ingredients; bring to a boil, stirring occasionally. Remove from heat. 3. Wrap ribs in a large piece of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat 1¼ to 1¾ hours or until ribs are tender.

PATRIOTIC FOOD & FUN

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4. Carefully remove ribs from foil. Place

ribs over direct medium heat; baste with some of the sauce. Grill, covered, 8-10 minutes or until browned, turning and basting occasionally with remaining sauce.

RED, WHITE & BLUE FEAST

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Patriotic Taco Salad When my daughter asked to have a patriotic theme for her July birthday party, I made this flag-inspired dish. Serve it as either an appetizer or entree. If you want to prepare your salad in advance, omit the layer of chips and serve them on the side. —GLENDA JARBOEK OROVILLE, CA START TO FINISH: 30 MIN. MAKES: 8 SERVINGS

1 1 1¹ ₂ 1 1 6 4 9

pound ground beef medium onion, chopped cups water can (6 ounces) tomato paste envelope taco seasoning cups tortilla or corn chips to 5 cups shredded lettuce to 10 pitted large olives, sliced lengthwise 2 cups (8 ounces) shredded cheddar cheese 2 cups cherry tomatoes, halved

1. In a large skillet, cook beef and onion

over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. 2. Place chips in an ungreased 13-in. x 9-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately.

PATRIOTIC FOOD & FUN

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RED, WHITE & BLUE FEAST

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Red, White & Blueberry Poke Cake Get the kids involved with this recipe! A sweet treat in the summer, this patriotic poke cake dazzles with its red and blue stripes. —ELISABETH SCHULZ BLOSSVALE, NY PREP: 40 MIN. + COOLING BAKE: 25 MIN. + CHILLING MAKES: 12 SERVINGS

1 package white cake mix (regular size) 1¹ ₄ cups water 2 eggs ¹ ₄ cup canola oil STRAWBERRY GELATIN

1 cup fresh strawberries ¹ ₄ cup water ² ₃ cup sugar 2¹ ₄ teaspoons strawberry gelatin

BLUEBERRY GELATIN ³ ₄ ¹ ₂ 4¹ ₂ 4¹ ₂

cup fresh blueberries cup water teaspoons sugar teaspoons berry blue gelatin

FROSTING AND FILLING

2¹ ₂ cups heavy whipping cream ¹ ₃ cup confectioners’ sugar 1. Line bottoms of two 9-in. round baking

pans with parchment or waxed paper; coat paper with cooking spray. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. 2. Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pans on wire racks. 3. For strawberry gelatin, in a small saucepan, combine the strawberries, water and sugar; bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until berries are soft. Strain into a small bowl, pressing berries lightly; discard pulp. Add gelatin to syrup, stirring to dissolve completely. Cool to room

temperature. Repeat steps to make blueberry gelatin. 4. Using a wooden skewer, pierce tops of cakes to within 1 inch of edge; twist skewer gently to make slightly larger holes. Gradually pour cooled strawberry mixture over one cake, being careful to fill each hole. Repeat with blueberry mixture and remaining cake. Refrigerate, covered, overnight. 5. In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form.

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6. Run a knife around edges of pans to

loosen cakes. Remove strawberry cake from pan; remove paper. Place cake on a serving plate. Spread with 1 cup whipped cream. 7. Remove blueberry cake from pan; remove paper. Place cake over whipped cream layer. Frost top and sides with remaining cream. Chill for at least 1 hour before serving.

RED, WHITE & BLUE FEAST

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Sliced Tomato Salad This treasured recipe is from my grandmother. It’s a perfect platter to serve with burgers or hot sandwiches. —KENDAL TANGEDAL PLENTYWOOD, MT START TO FINISH: 25 MIN. MAKES: 12 SERVINGS

8 large tomatoes, cut into ¹ ₄-inch slices 2 large sweet onions, halved and thinly sliced ¹ ₃ cup olive oil 2 tablespoons lemon juice 1 teaspoon dried oregano ³ ₄ teaspoon salt ¹ ₄ teaspoon pepper 2 tablespoons minced fresh parsley

Arrange tomatoes and onions on a large rimmed serving platter. In a small bowl, whisk the oil, lemon juice, oregano, salt and pepper. Drizzle over top. Sprinkle with parsley.

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RED, WHITE & BLUE FEAST

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Red-Whiteand-Blue Berry Delight Loaded with fresh strawberries and blueberries, this luscious treat is a splendid choice for any red, white and blue festivities. —CONSTANCE FENNELL GRAND JUNCTION, MI PREP: 25 MIN. + CHILLING MAKES: 8 SERVINGS ¹ ₂ cup sugar

2 envelopes unflavored gelatin 4 cups white cranberry-peach juice drink, divided 1 tablespoon lemon juice 2 cups fresh strawberries, halved 2 cups fresh blueberries CREAM ¹ ₂ cup heavy whipping cream

1 tablespoon sugar ¹ ₄ teaspoon vanilla extract

1. In a large saucepan, combine sugar and

gelatin. Add 1 cup cranberry-peach juice; cook and stir over low heat until gelatin is completely dissolved, about 5 minutes. Remove from the heat; stir in lemon juice and remaining cranberry-peach juice. 2. Place strawberries in an 8-cup ring mold coated with cooking spray; add 2 cups gelatin mixture. Refrigerate until set but not firm, about 30 minutes. Set aside remaining gelatin mixture. 3. Stir blueberries into remaining gelatin mixture; spoon over strawberry layer. Refrigerate overnight. Unmold onto a serving platter. 4. In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Serve with gelatin.

PATRIOTIC FOOD & FUN

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RED, WHITE & BLUE FEAST

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Red, White and Blue Slaw This tempting salad is perfect for any occasion, though obviously it makes a great choice for a patriotic feast. It’s a refreshing blend of ingredients. —BONNIE HAWKINS ELKHORN, WI START TO FINISH: 10 MIN. MAKES: 6 SERVINGS

6 cups angel hair coleslaw mix 12 cherry tomatoes, halved ³ ₄ cup coleslaw salad dressing ³ ₄ cup crumbled blue cheese, divided ¹ ₂ cup real bacon bits

In a large bowl, combine the coleslaw mix, tomatoes, salad dressing and ½ cup blue cheese. Cover and refrigerate until serving. Just before serving, sprinkle with bacon bits and remaining cheese.

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RED, WHITE & BLUE FEAST

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Barbecued Chicken When our neighborhood has a cookout, I always take along this chicken and watch it quickly disappear! My family loves this recipe because of the zesty seasoning blend and barbecue sauce. —LINDA SCOTT HAHIRA, GA PREP: 10 MIN. • GRILL: 40 MIN. MAKES: 8 SERVINGS

2 broiler/fryer chickens (3 to 4 pounds each), cut up SPICE RUB

2 4 1 2 1¹ ₂ 1¹ ₂

tablespoons onion powder teaspoons salt or salt substitute tablespoon paprika teaspoons garlic powder teaspoons chili powder teaspoons pepper ¹ ₄ teaspoon ground turmeric Pinch cayenne pepper

SAUCE

2 3 2 2

cups ketchup tablespoons brown sugar tablespoons dried minced onion tablespoons thawed orange juice concentrate ¹ ₂ teaspoon liquid smoke, optional 1. Pat chicken pieces dry. In a small bowl,

mix spice rub ingredients; reserve 1 tablespoon spice rub for sauce. Rub remaining spice rub on all sides of chicken. 2. Grill chicken, uncovered, over medium heat 20 minutes, skin side down. Meanwhile, combine all sauce ingredients; stir in reserved spice rub. Turn chicken; grill 20-30 minutes longer or until juices run clear, basting frequently with sauce.

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RED, WHITE & BLUE FEAST

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Chilled Summer Berry Bisque A blend of yogurt and spices thickens this cold blueberry soup, making it perfect for a summer menu. —ARLENE KNICK NEWPORT NEWS, VA PREP: 20 MIN. + CHILLING MAKES: 8 SERVINGS

4¹ ₂ cups fresh or frozen blueberries, thawed, divided 1 cup unsweetened apple juice 1 cup orange juice ¹ ₄ cup honey 2 teaspoons minced fresh gingerroot 1 teaspoon grated orange peel ¹ ₄ teaspoon ground cinnamon ¹ ₈ teaspoon ground nutmeg 2 cups (16 ounces) plain yogurt Fresh mint leaves 1. In a large saucepan, combine 4 cups

blueberries, apple juice, orange juice, honey, ginger, orange peel, cinnamon and nutmeg. Bring to a boil, stirring occasionally. Cool slightly. 2. In a blender, process blueberry mixture and yogurt in batches until smooth. Refrigerate until chilled. Just before serving, garnish with mint and remaining blueberries.

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RED, WHITE & BLUE FEAST

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Sugar Star & Flag Cookies

One thing I especially love about these sugar cookies is that they ship well, so they’re a wonderful treat to send overseas to troops. Get a group together to have a bakingdecorating-packing party! —SUSAN WHETZEL PEARISBURG, VA PREP: 1¹₄ HOURS + CHILLING BAKE: 10 MIN./BATCH + COOLING MAKES: 10 DOZEN

1 cup butter, softened ¹ ₂ cup cream cheese, softened

2 4 1¹ ₂ 1 5 2 1

cups sugar eggs teaspoons vanilla extract teaspoon lemon extract cups all-purpose flour teaspoons baking powder teaspoon salt Decorating icing and/or colored sugars

1. In a large bowl, cream the butter, cream

cheese and sugar until light and fluffy. Beat in eggs and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle. 2. On a lightly floured surface, roll out dough to ¼-in. thickness. Cut with floured 2- to 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugars as desired. 3. Bake at 350° for 9-11 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely. Decorate with icing and additional sugars if desired. NOTE If shipping these cookies, consider decorating with royal icing.

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RED, WHITE & BLUE FEAST

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Berry Berry Lemonade We offer this refreshing tea daily on our pick-your-own organic blueberry farm. If you don’t want the bits of blueberry in your drink, strain the tea before serving. —DELORES GREEN MONTICELLO, FL PREP: 20 MIN. + CHILLING MAKES: 8 SERVINGS (1 CUP EACH)

7 individual tea bags 3 cups boiling water ¹ ₂ cup fresh or frozen blueberries ¹ ₂ cup sugar 4 cups cold water ³ ₄ cup thawed raspberry lemonade concentrate 1 medium lemon, sliced Ice cubes 1. Place tea bags in a 4-cup glass

measuring cup. Add boiling water; steep 3-5 minutes according to taste. Discard tea bags. Cool tea slightly. Place blueberries in a small food processor; process until pureed. 2. In a large pitcher, combine tea and sugar, stirring to dissolve sugar. Stir in cold water, lemonade concentrate, lemon slices and blueberries. Refrigerate until chilled. Serve over ice.

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t s e B e Th

s r e g Bu r

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THE BEST BURGERS

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Pork Burgers with Sassy Barbecue Sauce Even friends who aren’t crazy about a little heat will eat up these juicy burgers. You can slap the sauce on chops or ribs as well. —ALISA FUNK KANSAS CITY, MO PREP: 25 MIN. • GRILL: 15 MIN. MAKES: 6 SERVINGS

1¹ ₄ cups fresh or frozen pitted dark sweet cherries, thawed ¹ ₂ cup ketchup ¹ ₂ cup cherry preserves 1 tablespoon Worcestershire sauce 1 tablespoon honey 1¹ ₄ teaspoons cayenne pepper ³ ₄ teaspoon fennel seed, crushed 12 center-cut bacon strips ¹ ₃ cup chopped onion 1 garlic clove, minced 2¹ ₄ pounds ground pork 2 teaspoons coarsely ground pepper 1¹ ₂ teaspoons salt 6 ounces Havarti cheese, sliced 6 hamburger buns, split and toasted 3 cups fresh arugula 1. Place the first seven ingredients in a

food processor; cover and process until blended. Set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. 2. Saute onion in drippings until tender. Add garlic; cook 1 minute longer. Add cherry mixture; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened.

3. Meanwhile, in a large bowl, combine

the pork, pepper and salt. Shape into six patties. 4. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat

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for 6-8 minutes on each side or until a thermometer reads 160° and juices run clear. 5. Top with cheese; cover and grill 1-2 minutes longer or until cheese is melted. Serve on buns with arugula, bacon and sauce mixture.

WorldMags.net Favorite Chili Cheeseburgers

THE BEST BURGERS

I like to experiment when making hamburgers, and I learned that stuffing them with sharp cheddar cheese makes them absolutely delicious. For lighter fare, I sometimes make the patties out of a lean ground beef and ground turkey combo. —DEBORAH WILLIAMS PEORIA, AZ START TO FINISH: 20 MIN. MAKES: 4 SERVINGS

1 pound ground beef 2 tablespoons chili sauce 1 tablespoon chili powder ¹ ₂ cup shredded cheddar cheese 4 hamburger-size pretzel buns or hamburger buns, split ¹ ₂ cup nacho cheese sauce, warmed 1. In a large bowl, combine beef, chili

sauce and chili powder, mixing lightly but thoroughly. Shape into eight ¼-in.-thick patties. Place 2 tablespoons cheese onto the center of each of four patties. Top with remaining patties; press edges firmly to seal. 2. Grill burgers, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 160°. Serve on buns with cheese sauce.

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THE BEST BURGERS

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Salmon Burgers with Tangy Slaw I thought I’d made salmon every way possible, until now. The tangy slaw, made with fennel and avocado, adds another layer of flavor that also goes well with other seafood offerings. —AMBER MASSEY ARGYLE, TX PREP: 25 MIN. + CHILLING • GRILL: 10 MIN. MAKES: 4 SERVINGS SLAW

3 cups thinly sliced cabbage 1¹ ₂ cups thinly sliced fennel bulb 1 cup thinly sliced cucumber ¹ ₂ cup thinly sliced red onion ¹ ₄ cup minced fresh cilantro 1 jalapeno pepper, seeded and finely chopped ¹ ₂ teaspoon salt ¹ ₄ teaspoon pepper 2 medium ripe avocados, peeled and cubed ¹ ₄ cup lime juice HONEY MUSTARD

1 tablespoon Dijon mustard 1 tablespoon honey SALMON BURGERS

1 pound skinless salmon fillets, cut into 1-inch pieces, divided 2 tablespoons grated lime peel 1 tablespoon Dijon mustard 3 tablespoons finely chopped shallot 2 tablespoons minced fresh cilantro 1 tablespoon reduced-sodium soy sauce 1 tablespoon honey 3 garlic cloves, minced ¹ ₂ teaspoon salt ¹ ₄ teaspoon pepper 4 hamburger buns, split 1. Place the first eight ingredients in a

large bowl; toss to combine. In a small bowl, gently toss avocados with lime juice; add to cabbage mixture. Refrigerate until serving. In a small bowl, mix honey mustard ingredients.

2. For burgers, place a fourth of the

salmon in a food processor. Add lime peel and mustard; process until smooth. Transfer to a large bowl. 3. Place remaining salmon in food processor; pulse until coarsely chopped and add to puree. Fold in shallot, cilantro, soy sauce, honey, garlic, salt and pepper. Shape into four ½-in.-thick patties. 4. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack

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to coat lightly. Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. 5. Serve on buns with honey mustard; top each with ½ cup slaw. Serve remaining slaw on the side. NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

WorldMags.net All-American Bacon Cheeseburgers

THE BEST BURGERS

Skip the local diner and have a juicy bacon cheeseburger straight from your kitchen. —JACKIE BURNS KETTLE FALLS, WA START TO FINISH: 30 MIN. MAKES: 4 SERVINGS

2 2 1 1 1 1 ¹ ₄

1 4 4 8

tablespoons finely chopped onion tablespoons ketchup garlic clove, minced teaspoon sugar teaspoon Worcestershire sauce teaspoon steak sauce teaspoon cider vinegar pound ground beef slices sharp cheddar cheese hamburger buns, split and toasted cooked bacon strips Optional toppings: lettuce leaves and tomato, onion and pickle slices

1. In a large bowl, combine the first seven

ingredients. Crumble beef over mixture and mix well. Shape into four patties. 2. Grill burgers, covered, over medium heat or broil 3 in. from the heat for 4-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with bacon and toppings of your choice.

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THE BEST BURGERS

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Open-Faced Chicken Avocado Burgers A creamy avocado spread and thick slices of fresh mozzarella and tomato dress up these chicken patties. I serve the burgers with boiled potatoes and a bit of butter. —LISA HUNDLEY ABERDEEN, NC PREP: 30 MIN. • COOK: 15 MIN. MAKES: 4 SERVINGS PLUS ¹₄ CUP LEFTOVER SPREAD

1 tablespoon lemon juice teaspoon Worcestershire sauce medium ripe avocado, peeled cup mayonnaise cup sour cream 4 green onions, coarsely chopped ¹ ₂ teaspoon salt ¹ ₂ teaspoon cayenne pepper ¹ ₄ ¹ ₂ ¹ ₂ ¹ ₄

BURGERS ¹ ₄ cup shredded Parmesan cheese

2 tablespoons prepared pesto 3 garlic cloves, minced ¹ ₄ teaspoon salt 1 pound ground chicken 4 tablespoons olive oil, divided ¹ ₂ pound fresh mozzarella cheese, cut into 4 slices 4 slices Italian bread (³ ₄ inch thick) 2 cups fresh arugula or baby spinach 8 slices tomato ¹ ₄ teaspoon dried basil ¹ ₄ teaspoon pepper 2. In a large skillet over medium heat, 1. In a blender, combine the first eight

ingredients; cover and process until smooth. Chill until serving. For burgers, in a small bowl, combine the Parmesan cheese, pesto, garlic and salt. Crumble chicken over mixture and mix well. Shape into four patties.

cook burgers in 2 tablespoons oil for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear. Top with cheese; cover and cook 1 minute longer. 3. Meanwhile, brush bread with remaining oil; place on a baking sheet.

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Broil 3-4 in. from the heat for 1-2 minutes on each side or until toasted. 4. Spread each slice of toast with 2 tablespoons avocado spread (refrigerate remaining spread for another use). Top with arugula, a burger and sliced tomato. Sprinkle with basil and pepper.

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THE BEST BURGERS

Taco Burgers My family loves the taste of tacos, but I’ve never been a fan of the mess. This recipe combines the best of burgers and tacos in one delicious patty (and cleanup is a breeze!). —LINDA LOGAN WARREN, OH START TO FINISH: 25 MIN. MAKES: 6 SERVINGS

1 1 1 1 1¹ ₂ 6

cup finely crushed corn chips envelope taco seasoning tablespoon dried minced onion egg, lightly beaten pounds ground beef slices cheddar cheese Sandwich buns, split Lettuce leaves Tomato slices Salsa, optional

1. In a large bowl, combine the corn chips,

taco seasoning, onion and egg. Crumble beef over mixture and mix well. Shape into six patties. 2. Grill, covered, over medium heat or broil 4 in. from the heat for 7-8 minutes on each side or until a thermometer reads 160° and juices run clear. 3. Top each burger with a cheese slice; cook just until cheese begins to melt. Serve on buns with lettuce, tomato and salsa if desired.

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THE BEST BURGERS

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Grilled Black Bean and Pineapple Burgers Sometimes you just need a break from the beef, and this burger recipe gives you a new option. The pineapple slices make perfect toppings for these tasty bean burgers. —CAROLE RESNICK CLEVELAND, OH PREP: 30 MIN. + CHILLING • GRILL: 10 MIN. MAKES: 6 SERVINGS

2 cans (15 ounces each) black beans, rinsed and drained 1 medium red onion, finely chopped 2 eggs, beaten ¹ ₂ cup panko (Japanese) bread crumbs ¹ ₂ cup crushed baked tortilla chip scoops ¹ ₃ cup chopped green pepper 1 tablespoon minced fresh cilantro 1 teaspoon ground cumin 1 teaspoon chili powder ¹ ₂ teaspoon hot pepper sauce ¹ ₂ cup fat-free mayonnaise 4 teaspoons chopped green onion 4 teaspoons Dijon mustard 2 teaspoons honey 1¹ ₂ teaspoons orange juice ¹ ₂ teaspoon reduced-sodium soy sauce 6 slices unsweetened pineapple 6 whole wheat hamburger buns, split 1. In a large bowl, mash beans. Add the

red onion, eggs, bread crumbs, chips, green pepper, cilantro, cumin, chili powder and pepper sauce. Shape into six patties. Refrigerate for 1 hour. 2. In a small bowl, combine the mayonnaise, green onion, mustard, honey, orange juice and soy sauce; refrigerate until serving.

3. Using long-handled tongs, moisten a

4. Grill or broil pineapple slices for 2-3

paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until a thermometer reads 160°.

minutes on each side or until heated through. Place burgers and pineapple on buns; top each with 1 rounded tablespoon of sauce.

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THE BEST BURGERS

Unstuffed Jalapeno Popper Burgers This sassy, grown-up burger has a little bit of bite and a whole lot of flavor! You’ll probably want to eat it with a knife and fork in hand. —TASTE OF HOME TEST KITCHEN START TO FINISH: 30 MIN. MAKES: 4 SERVINGS

2 jalapeno peppers, seeded and finely chopped 4 teaspoons chili powder 2 teaspoons ground cumin ³ ₄ teaspoon salt ¹ ₄ teaspoon pepper 1¹ ₂ pounds ground beef 4 slices frozen garlic Texas toast 2 medium onions, halved and thinly sliced 1 medium sweet red pepper, halved and thinly sliced 2 tablespoons butter 1 medium ripe avocado, peeled and sliced ¹ ₂ cup garlic-herb spreadable cheese 1. In a large bowl, combine the first five

ingredients. Crumble beef over mixture and mix well. Shape into four oval patties. 2. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. 3. Meanwhile, prepare Texas toast according to package directions. In a large skillet, saute onions and red pepper in butter until tender. Spoon onion mixture onto toast slices; top each with a burger, avocado slices and spreadable cheese. NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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THE BEST BURGERS

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Turkey Burgers with Blueberry BBQ Sauce I created these change-of-pace cheeseburgers to take advantage of the nutrition benefits—and refreshing taste—of blueberries. The fruity barbecue sauce really complements the turkey patties. —LORI MERRICK DANVERS, IL START TO FINISH: 30 MIN. MAKES: 4 SERVINGS ¹ ₄ cup chopped onion

1 garlic clove, minced 1 teaspoon olive oil 2 cups fresh or frozen blueberries, thawed 2 tablespoons brown sugar 1 chipotle pepper in adobo sauce, chopped 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce BURGERS

1 pound lean ground turkey ¹ ₂ teaspoon salt ¹ ₂ teaspoon pepper

1 cup sliced fresh mushrooms 4 slices reduced-fat provolone cheese 4 whole wheat hamburger buns, split ¹ ₂ cup fresh baby spinach 1. In a large skillet, cook onion and garlic

in oil over medium heat until tender. Stir in the blueberries, brown sugar, pepper, vinegar, mustard and Worcestershire sauce. Cook and stir until thickened, about 10 minutes. Cool slightly. Transfer to a food processor; cover and process until smooth. 2. Shape turkey into four patties; sprinkle with salt and pepper. Place mushrooms on a double thickness of heavy-duty foil

(about 12 in. square). Fold foil around mushrooms and seal tightly. 3. Grill burgers and mushroom packet, covered, over medium heat for 5-7 minutes on each side or until a thermometer inserted into the burgers reads 165° and juices run clear. Top burgers with cheese; cover and grill 1-2 minutes longer or until cheese is melted.

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4. Place buns, cut side down, on grill for

1-2 minutes or until toasted. Serve burgers on buns with mushrooms, spinach and blueberry sauce. NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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e m i t r e m m u S

s e d i S & s d a l a S

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SUMMERTIME SALADS & SIDES

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Blueberry Spinach Salad I developed this recipe when I was trying to think of a way to use up blueberries I didn’t want to go to waste. It’s a salad full of great taste and texture. —JAN LYSAK-RUIZ YUCAIPA, CA START TO FINISH: 10 MIN. MAKES: 8 SERVINGS ¹ ₂ cup olive oil ¹ ₄ cup white balsamic vinegar

2 teaspoons Dijon mustard 1 teaspoon sugar ¹ ₄ teaspoon salt 1 package (10 ounces) fresh spinach, trimmed 1 cup (4 ounces) crumbled feta cheese 1 cup fresh blueberries ¹ ₂ cup pine nuts, toasted 1. Place the first five ingredients in a jar

with a tight-fitting lid; shake well. Refrigerate until serving. 2. In a large bowl, combine the spinach, cheese, blueberries and nuts. Just before serving, shake dressing and drizzle over salad; toss to coat.

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SUMMERTIME SALADS & SIDES

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Lime-Honey Fruit Salad Nothing is more refreshing to me than a seasonal fruit salad enhanced with this delightful lime-honey dressing. So sit back, relax and dig in. —VICTORIA SHEVLIN CAPE CORAL, FL PREP: 20 MIN. + CHILLING MAKES: 12 SERVINGS (³₄ CUP EACH)

1 teaspoon cornstarch ¹ ₄ cup lime juice ¹ ₄ cup honey ¹ ₂ teaspoon poppy seeds

3 medium Gala or Red Delicious apples, cubed 2 medium pears, cubed 2 cups seedless red grapes 2 cups green grapes 1. In a small microwave-safe bowl,

combine cornstarch and lime juice until smooth. Microwave, uncovered, on high for 20 seconds; stir. Cook 15 seconds longer; stir. Stir in honey and poppy seeds. 2. In a large bowl, combine the apples, pears and grapes. Pour dressing over fruit; toss to coat. Cover and refrigerate overnight. NOTE This recipe was tested in a 1,100watt microwave.

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SUMMERTIME SALADS & SIDES

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Chunky Veggie Slaw So much for the same ol’ slaw—this classic coleslaw gets a fresh approach when you add broccoli, cucumbers, snap peas and crunchy walnuts. —NICHOLAS KING DULUTH, MN START TO FINISH: 25 MIN. MAKES: 14 SERVINGS (1 CUP EACH)

1 small head cabbage, chopped 6 cups (1¹ ₂ pounds) fresh broccoli florets 1 medium cucumber, chopped 2 celery ribs, sliced 12 fresh sugar snap peas, halved 1 small green pepper, chopped ³ ₄ cup buttermilk ¹ ₂ cup reduced-fat mayonnaise 3 tablespoons cider vinegar 2 tablespoons sugar ¹ ₂ teaspoon salt 1 cup chopped walnuts, toasted 2 green onions, thinly sliced

In a large bowl, combine the first six ingredients. In a small bowl, whisk buttermilk, mayonnaise, vinegar, sugar and salt. Pour over salad; toss to coat. Top with walnuts and green onions. Refrigerate leftovers. NOTE To toast nuts, spread in a 15x10x1in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

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SUMMERTIME SALADS & SIDES

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Refrigerator Garden Pickles No need to can here! You can still get crisp-tender, tangy pickles—just keep them in the fridge and eat them up within a month. —LINDA CHAPNAB MERIDEN, IA PREP: 20 MIN. • COOK: 15 MIN. + CHILLING MAKES: 7 PINTS

6 cups sugar 6 cups white vinegar ¹ ₄ cup celery seed ¹ ₄ cup mustard seed 2 tablespoons canning salt 10 medium carrots, halved and quartered 3 medium cucumbers, sliced 3 medium sweet red peppers, cut into 1-inch pieces 2 large onions, halved and sliced 1 bunch green onions, cut into 2-in. pieces 1. In a Dutch oven, combine the first five

ingredients; bring to a boil, stirring to dissolve sugar. Meanwhile, place the remaining ingredients in a large bowl. 2. Pour hot liquid over vegetables; cool. Transfer to jars, if desired; cover tightly. Refrigerate for 6-8 hours before serving. Store in the refrigerator for up to 1 month.

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SUMMERTIME SALADS & SIDES

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Tomatoes with Buttermilk Vinaigrette I try to highlight tomatoes when they’re plentiful, and I love an oldfashioned homemade dressing to bring out this salad’s summery taste. —JUDITH FOREMAN ALEXANDRIA, VA START TO FINISH: 20 MIN. MAKES: 12 SERVINGS (³₄ CUP EACH) ³ ₄ cup buttermilk ¹ ₄ cup minced fresh tarragon ¹ ₄ cup white wine vinegar

3 tablespoons canola oil 1¹ ₂ teaspoons sugar ¹ ₂ teaspoon ground mustard ¹ ₄ teaspoon celery salt ¹ ₄ teaspoon pepper 4 pounds cherry tomatoes, halved ¹ ₃ cup minced fresh chives 1. In a small bowl, whisk the first eight

ingredients until blended. Refrigerate, covered, until serving. 2. Just before serving, arrange tomatoes on a platter; drizzle with vinaigrette. Sprinkle with chives.

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SUMMERTIME SALADS & SIDES

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Creamy Red Potato Salad Using red potatoes in potato salad creates a standout for your next get-together, especially when you toss in the radishes, green onions and a touch of vinegar. —BETSY KING DULUTH, MN PREP: 30 MIN. • COOK: 20 MIN.+ CHILLING MAKES: 12 SERVINGS

2¹ ₂ pounds small red potatoes, cut into ¹ ₄-in. slices VINAIGRETTE ² ₃ cup canola oil ¹ ₃ cup red wine vinegar

2 tablespoons Dijon mustard teaspoon salt teaspoon dill weed teaspoon garlic salt teaspoon pepper

³ ₄ ¹ ₂ ¹ ₄ ¹ ₄

SALAD ² ₃ cup mayonnaise ² ₃ cup sour cream

2 cups sliced radishes ² ₃ cup thinly sliced green onions ¹ ₂ cup minced fresh parsley

4 hard-cooked eggs, coarsely chopped 1. Place potatoes in a Dutch oven; cover

with water. Bring to a boil. Reduce heat; cover and cook potatoes for 15-18 minutes or until tender. Drain. 2. Transfer potatoes to a large bowl. In a small bowl, whisk the vinaigrette ingredients. Pour over warm potatoes; gently toss to coat. Cool slightly. Cover and refrigerate until chilled. 3. In a small bowl, combine mayonnaise and sour cream; stir in the radishes, onions and parsley. Add to potatoes; mix gently. Top with eggs. Chill until serving.

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SUMMERTIME SALADS & SIDES

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Juicy Watermelon Salad This surprising salad will have folks asking for your recipe. You can mix it up by using strawberry balsamic vinegar or seedless watermelon varieties in yellow, red and pink for a colorful display. —HEIDI HAIGHT MACOMB, MI PREP: 20 MIN. + CHILLING MAKES: 10 SERVINGS

8 cups cubed seedless watermelon (about 1 medium) 1 small red onion, cut into rings 1 cup coarsely chopped macadamia nuts or slivered almonds, toasted 1 cup fresh arugula or baby spinach ¹ ₃ cup balsamic vinaigrette 3 tablespoons canola oil Watermelon slices, optional 1 cup (4 ounces) crumbled blue cheese

In a large bowl, combine watermelon and onion; cover and refrigerate until cold, about 30 minutes. Just before serving, add macadamia nuts and arugula to watermelon mixture. In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat. Serve over sliced watermelon, if desired. Sprinkle with cheese. NOTE To toast nuts, spread in a 15x10x1in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

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SUMMERTIME SALADS & SIDES

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FamilyFavorite Baked Beans It wouldn’t be a picnic, family reunion or Fourth of July event without the baked beans! This sweet, hearty dish boasts three kinds of beans and plenty of beef and bacon. —LEA ANN ANDERSON TULSA, OK PREP: 20 MIN. • BAKE: 1 HOUR MAKES: 8 SERVINGS ¹ ₂ pound ground beef ¹ ₂ pound bacon strips, diced

1 small onion, chopped ¹ ₂ cup ketchup ¹ ₂ cup barbecue sauce ¹ ₃ cup packed brown sugar

2 tablespoons molasses 1 can (16 ounces) butter beans, rinsed and drained 1 can (16 ounces) kidney beans, rinsed and drained 1 can (15³ ₄ ounces) pork and beans 1. In a Dutch oven, cook beef over

medium heat until no longer pink; drain and set aside. In the same pan, cook bacon until crisp; drain. 2. Return beef to the pan. Add the onion, ketchup, barbecue sauce, brown sugar and molasses. Stir in the beans. 3. Transfer to a greased 3-qt. baking dish. Cover and bake at 350° for 1 hour or until beans reach desired thickness.

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SUMMERTIME SALADS & SIDES

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Texas Tabbouleh I used to live in Texas and have really missed those classic Tex-Mex flavors since moving away, so I came up with a salad that reminds me of traditional pico de gallo. My friends are really crazy about it, because it’s so different from other sides. —TAMMY DAVIS ARLINGTON, VA PREP: 40 MIN. + CHILLING MAKES: 10 SERVINGS

1 2 3 1 2 ¹ ₂ ¹ ₂

2 ¹ ₂ ¹ ₄

3 2 ¹ ₄ ¹ ₄

1 1

cup bulgur cups boiling water medium tomatoes cup finely chopped red onion green onions, thinly sliced cup chopped sweet red pepper cup chopped green pepper jalapeno peppers, seeded and chopped cup fresh cilantro leaves, chopped cup lime juice tablespoons canola oil garlic cloves, minced teaspoon salt teaspoon coarsely ground pepper can (15 ounces) black beans, rinsed and drained cup (4 ounces) crumbled queso fresco or feta cheese

1. Place bulgur in a large bowl; stir in

boiling water. Let stand, covered, 30 minutes or until bulgur is tender and most of the liquid is absorbed. Drain well, pressing out excess water. Cool completely. 2. Stir in tomatoes, onions, peppers, cilantro, lime juice, oil and seasonings. Add beans; toss to combine. Refrigerate, covered, at least 30 minutes. Serve with cheese. NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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e u c e b Bar

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BARBECUE TIME

Barbecued Beans It’s time to try barbecuing your beans on the grill. Using this method will introduce a subtle new flavor into a favorite side dish. —MILLIE VICKERY LENA, IL START TO FINISH: 25 MIN. MAKES: 5 SERVINGS

1 can (16 ounces) kidney beans, rinsed and drained 1 can (15¹ ₂ ounces) great northern beans, rinsed and drained 1 can (15 ounces) pork and beans ¹ ₂ cup barbecue sauce 2 tablespoons brown sugar 2 teaspoons prepared mustard 1. In an ungreased 8-in.-square

disposable foil pan, combine all ingredients. 2. Grill, covered, over medium heat for 15-20 minutes or until heated through, stirring occasionally.

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BARBECUE TIME

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Jersey-Style Hot Dogs I grew up in northern New Jersey, where this is the way I learned to eat hot dogs. My husband never had them as a kid but has come to love them even more than I do. The combination of ingredients and flavors is simple but just right! —SUZANNE BANFIELD BASKING RIDGE, NJ PREP: 20 MIN. • GRILL: 40 MIN. MAKES: 12 SERVINGS (10 CUPS POTATO MIXTURE)

6 medium Yukon Gold potatoes (about 3 pounds), halved and thinly sliced 3 large sweet red peppers, thinly sliced 3 large onions, peeled, halved and thinly sliced ¹ ₃ cup olive oil 6 garlic cloves, minced 3 teaspoons salt 1¹ ₂ teaspoons pepper 12 bun-length beef hot dogs 12 hot dog buns, split 1. In a large bowl, combine potatoes, red

peppers and onions. In a small bowl, mix oil, garlic, salt and pepper; add to potato mixture and toss to coat. 2. Transfer to two 13x9-in. disposable foil pans; cover with foil. Place pans on grill rack over medium heat; cook, covered, 30-35 minutes or until potatoes are tender. Remove from heat. 3. Grill hot dogs, covered, over medium heat 7-9 minutes or until heated through, turning occasionally. Place buns on grill, cut side down; grill until lightly toasted. Place hot dogs and potato mixture in buns. Serve with remaining potato mixture.

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BARBECUE TIME

Savory Grilled T-Bones The marinade is what really makes this recipe. It’s the ultimate combination of savory, tart and sweet, and it’ll make your T-bones extra juicy. —ANNA DAVIS HALFWAY, MO PREP: 15 MIN. + MARINATING • GRILL: 15 MIN. MAKES: 6 SERVINGS ¹ ₄ cup chopped onion ¹ ₄ cup olive oil

2 2 1 1 1 2 2 1

tablespoons lemon juice tablespoons soy sauce tablespoon sugar tablespoon cider vinegar tablespoon honey teaspoons minced garlic teaspoons Worcestershire sauce teaspoon salt ¹ ₂ teaspoon pepper 6 beef T-bone steaks (16 ounces each) 1. In a large resealable plastic bag,

combine the first 11 ingredients; add steaks. Seal bag and turn to coat; refrigerate for 2-4 hours. 2. Drain and discard marinade. Grill steaks, covered, over medium heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

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BARBECUE TIME

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Corn on the Cob with LemonPepper Butter My grandpa always salted and peppered his butter on the edge of his plate before spreading it on his corn, and I did the same as a kid, so this recipe was inspired by him. —ALLENE BARY-COOPER WICHITA FALLS, TX PREP: 10 MIN. + SOAKING • GRILL: 25 MIN. MAKES: 8 SERVINGS

8 medium ears sweet corn 1 cup butter, softened 2 tablespoons lemon-pepper seasoning 1. Carefully peel back corn husks to

within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Place in a stockpot; cover with cold water. Soak 20 minutes; drain. 2. Meanwhile, in a small bowl, mix butter and lemon-pepper. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often. 3. Cut string and peel back husks. Serve corn with butter mixture.

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BARBECUE TIME

Easy Grilled Squash Great alongside grilled steak or chicken, this is one of the best ways to prepare butternut squash. As a bonus, this delectable vegetable is full of vitamin A. —ESTHER HORST MONTEREY, TN START TO FINISH: 20 MIN. MAKES: 4 SERVINGS

3 tablespoons olive oil 2 garlic cloves, minced ¹ ₄ teaspoon salt ¹ ₄ teaspoon pepper 1 small butternut squash, peeled and cut lengthwise into ¹ ₂-in. slices 1. In a small bowl, combine the oil, garlic,

salt and pepper. Brush over squash slices. 2. Grill squash, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until tender.

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BARBECUE TIME

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Herbed Beer Can Chicken Our Fourth ofJuly tradition is to grill chicken standing up on a can of beer. It might look slightly silly when you’re making it, but it’s such a fun conversation piece—and you just can’t beat the taste. —KAREN BARROS BRISTOL, RI PREP: 15 MIN. GRILL: 1¹₄ HOURS + STANDING MAKES: 4 SERVINGS

2 tablespoons canola oil 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon 1 tablespoon minced fresh basil or 1 teaspoon dried basil 2 teaspoons minced fresh parsley 1 teaspoon garlic powder ¹ ₂ teaspoon salt ¹ ₄ teaspoon pepper 3 garlic cloves, minced, divided 1 broiler/fryer chicken (3 to 4 pounds) 1 fresh rosemary sprig 1 can (12 ounces) beer 1. In a small bowl, combine the first seven

ingredients; stir in half of the minced garlic. Rub mixture over outside and inside of chicken. Tuck wings under chicken. 2. Prepare grill for indirect heat. Completely cover all sides of an 8- or 9-in. round baking pan with foil. Place a beer-can chicken rack in pan. Remove ⅓ cup beer from can; save for another use. Using a can opener, make additional large holes in top of can. Insert rosemary and remaining garlic into can. Add beer can to rack.

3. Place chicken vertically onto rack.

4. Remove pan from grill; tent chicken

Place pan on grill rack. Grill, covered, over indirect medium heat 1¼ to 1½ hours or until a thermometer inserted in thigh reads 180°.

with foil. Let stand 15 minutes. Carefully remove chicken from rack.

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BARBECUE TIME

Grilled Lemon & Thyme Lemonade We use our grill a lot during the summer, so one day we thought, Why not grill the lemonade? You’ll just have to try it to believe it! —SUSAN JORDAN DENVER, CO PREP: 25 MIN. + STANDING • COOK: 5 MIN. MAKES: 9 SERVINGS (1 CUP EACH)

15 2 1 9

fresh thyme sprigs cups water, divided cup sugar, divided medium lemons, halved ¹ ₄ cup honey ¹ ₄ teaspoon almond extract 5 cups cold water

1. In a small bowl, soak thyme sprigs in

1 cup water while preparing lemons. Place ¼ cup sugar on a plate; dip cut sides of lemons in sugar. 2. Cover and grill lemons, cut side down, over medium-high heat for 1-2 minutes or until golden brown. Cool slightly. Drain thyme; grill for 1-2 minutes or until lightly browned, turning once. 3. In a small saucepan, combine 1 cup water, honey and remaining sugar; bring to a boil, stirring constantly to dissolve sugar. Remove from the heat. Add grilled thyme sprigs and extract; let stand for 1 hour to steep. Discard thyme. 4. Meanwhile, squeeze lemons to obtain 1½ cups juice; strain. In a large pitcher, combine 5 cups cold water, thyme syrup and lemon juice. Serve over ice.

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BARBECUE TIME

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Grilled Cheese & Tomato Flatbreads This is a combination of grilled pizza and a cheesy flatbread recipe I discovered years ago. It’s a great appetizer or main dish. —TINA REPAK MIRILOVICH JOHNSTOWN, PA PREP: 30 MIN. • GRILL: 5 MIN. MAKES: 2 FLATBREADS (12 SERVINGS EACH)

1 package (8 ounces) cream cheese, softened ² ₃ cup grated Parmesan cheese, divided 2 tablespoons minced fresh parsley, divided 1 tablespoon minced chives 2 garlic cloves, minced ¹ ₂ teaspoon minced fresh thyme ¹ ₄ teaspoon salt ¹ ₄ teaspoon pepper 1 tube (13.8 ounces) refrigerated pizza crust 2 tablespoons olive oil 3 medium tomatoes, thinly sliced 1. In a small bowl, beat the cream cheese, ⅓ cup Parmesan cheese, 1 tablespoon

parsley, chives, garlic, thyme, salt and pepper until blended. 2. Unroll pizza crust and cut in half. On a lightly floured surface, roll out each portion into a 12-in. x 6-in. rectangle; brush each side with oil. Grill, covered, over medium heat for 1-2 minutes or until bottoms are lightly browned. Remove from the grill. 3. Spread grilled sides with cheese mixture. Sprinkle with remaining Parmesan cheese; top with tomatoes. Return to the grill. Cover and cook for 2-3 minutes or until crust is lightly browned and cheese is melted, rotating halfway through cooking to ensure an evenly browned crust. Sprinkle with remaining parsley.

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BARBECUE TIME

Rocky Road Grilled Banana Splits There’s no wrong turn when you travel down this rocky road! Toastywarm bananas filled with gooey goodness and topped with heaping scoops of creamy perfection are a new cookout must-have. —LORETTA OUELLETTE POMPANO BEACH, FL START TO FINISH: 20 MIN. MAKES: 4 SERVINGS

4 medium firm bananas, unpeeled 1 dark chocolate candy bar with almonds (3¹ ₂ ounces) ³ ₄ cup miniature marshmallows, divided 1 quart rocky road ice cream Whipped cream in a can 1. Place each banana on a 12-in. square of

foil; crimp and shape foil around bananas so they sit flat. 2. Cut each banana lengthwise about ½ in. deep, leaving ½ in. uncut at both ends. Gently pull each banana peel open, forming a pocket. Finely chop half of the candy bar. Fill pockets with chopped chocolate and ½ cup marshmallows. 3. Grill bananas, covered, over medium heat for 8-10 minutes or until marshmallows are melted and golden brown. Transfer each banana to a serving plate; top with scoops of ice cream. Break remaining chocolate into pieces. Sprinkle chocolate pieces and remaining marshmallows over tops. Garnish with whipped cream.

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BARBECUE TIME

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Chili-Rubbed Steak & Bread Salad We all love skirt steak in our house. To make it into a satisfying meal, I came up with a fresh, ranch-inspired bread salad that’s tangy, sweet, hearty and a little bit spicy. —DEVON DELANEY WESTPORT, CT PREP: 35 MIN. + STANDING • GRILL: 15 MIN. MAKES: 6 SERVINGS

2 teaspoons chili powder 2 teaspoons brown sugar ¹ ₂ teaspoon salt ¹ ₂ teaspoon pepper 1 beef top sirloin steak (1 in. thick and 1¹ ₄ pounds) 2 cups cubed multigrain bread 2 tablespoons olive oil 1 cup ranch salad dressing 2 tablespoons finely grated horseradish 1 tablespoon prepared mustard 3 large tomatoes, cut into 1-in. pieces 1 medium cucumber, cut into 1-in. pieces 1 small red onion, halved and thinly sliced 1. Mix chili powder, brown sugar, salt and

pepper; rub over steak. Let stand 15 minutes. 2. Meanwhile, toss bread cubes with oil. In a large skillet, toast bread over medium heat 8-10 minutes or until crisp and lightly browned, stirring frequently. In a small bowl, whisk salad dressing, horseradish and mustard. 3. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired

doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes. 4. In a large bowl, combine tomatoes,

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cucumber, onion and toasted bread. Add ½ cup dressing mixture; toss to coat. Slice steak; serve with salad and remaining dressing.

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At the

e d a Par

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AT THE PARADE

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CaramelChocolate Chip Sandwich Cookies These cookies are more cakelike, a nice change from chewy chocolate chip cookies. I’ll occasionally add some peanut butter to the filling. —LAUREN REIFF EAST EARL, PA PREP: 30 MIN. BAKE: 10 MIN./BATCH + COOLING MAKES: 2¹₂ DOZEN ¹ ₂ cup butter, softened

1 cup packed brown sugar 2 eggs ¹ ₄ cup honey 1 teaspoon vanilla extract 2³ ₄ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ¹ ₂ teaspoon salt 1¹ ₂ cups semisweet chocolate chips FILLING

6 tablespoons butter, cubed ³ ₄ cup packed brown sugar

3 tablespoons 2% milk 1¹ ₃ to 1¹ ₂ cups confectioners’ sugar 1. Preheat oven to 350°. In a large bowl,

cream butter and sugar until light and fluffy. Beat in eggs, then honey and vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; gradually beat into creamed mixture. Stir in chocolate chips. 2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool completely.

3. For filling, in a small saucepan, melt

butter over medium heat. Stir in brown sugar and milk; bring to a boil. Reduce heat to low; cook and stir until sugar is dissolved. Remove from heat; cool to room temperature.

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4. Beat in enough confectioners’ sugar to reach desired consistency. Spread 1½

teaspoons filling onto bottoms of half of the cookies; cover with remaining cookies.

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AT THE PARADE

Chewy Granola Bars Put hunger to a stop while you wait for the parade to start. These yummy, easy-to-tote bars are a little bit soft and a little bit crispy. —VIRGINIA KRITES CRIDERSVILLE, OH PREP: 10 MIN. • BAKE: 25 MIN. MAKES: 2 DOZEN ¹ ₂ cup butter, softened

1 cup packed brown sugar ¹ ₄ cup sugar

2 tablespoons honey ¹ ₂ teaspoon vanilla extract

1 egg 1 cup all-purpose flour 1 teaspoon ground cinnamon ¹ ₂ teaspoon baking powder ¹ ₄ teaspoon salt 1¹ ₂ cups quick-cooking oats 1¹ ₄ cups crisp rice cereal 1 cup chopped nuts 1 cup raisins or semisweet chocolate chips, optional 1. In a large bowl, cream butter and

sugars until light and fluffy. Add the honey, vanilla and egg; mix well. Combine the flour, cinnamon, baking powder and salt; gradually add to creamed mixture. Stir in oats, cereal and nuts and raisins or chocolate chips if desired. 2. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until the top is lightly browned. Cool on a wire rack. Cut into bars.

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AT THE PARADE

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RaspberryRhubarb Slab Pie Slab pie is a pastry baked in a jelly roll pan and cut in slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here’s my spin on that recipe, featuring rhubarb and gorgeous red raspberries. —JEANNE AMBROSE MILWAUKEE, WI PREP: 30 MIN. + CHILLING BAKE: 45 MIN. + COOLING MAKES: 2 DOZEN

3¹ ₄ cups all-purpose flour 1 teaspoon salt 1 cup butter ³ ₄ cup plus 1 to 2 tablespoons 2% milk 1 egg yolk 2 cups sugar ¹ ₃ cup cornstarch 5 cups fresh or frozen unsweetened raspberries, thawed and drained 3 cups sliced fresh or frozen rhubarb, thawed and drained VANILLA ICING

1¹ ₄ cups confectioners’ sugar ¹ ₂ teaspoon vanilla extract 5 to 6 teaspoons 2% milk 1. In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk ¾ cup

milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary. 2. Divide dough in two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.

3. Roll out larger portion of dough

6. Bake at 375° for 45-55 minutes or until

between two large sheets of lightly floured waxed paper into an 18-in. x 13-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press onto the bottom and up the sides of pan; trim pastry to edges of pan. 4. In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into pastry. 5. Roll out remaining dough; place over filling. Fold bottom pastry over edge of top pastry; seal with a fork. Prick top with a fork.

golden brown. Cool completely on a wire rack. 7. For icing, combine confectioners’ sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares. NOTE If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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AT THE PARADE

HoneyPeanut Butter Cookies It’s not unusual for my husband to request these cookies by name. You’ll love ’em. —LUCILE PROCTOR PANGUITCH, UT PREP: 15 MIN. • BAKE: 10 MIN./BATCH MAKES: 5 DOZEN ¹ ₂ cup shortening

1 1 2 3 1 1¹ ₂ 1

cup creamy peanut butter cup honey eggs, lightly beaten cups all-purpose flour cup sugar teaspoons baking soda teaspoon baking powder ¹ ₂ teaspoon salt

1. Preheat oven to 350°. In a bowl, mix

shortening, peanut butter and honey. Add eggs; mix well. Combine flour, sugar, baking soda, baking powder and salt; add to peanut butter mixture and mix well. 2. Roll into 1- to 1½-in. balls and place on ungreased baking sheets. Flatten with a fork dipped in flour. Bake 8-10 minutes or until set. Remove to wire racks to cool.

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AT THE PARADE

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Double Chocolate Coconut Brownies Thanks to a head start from a brownie mix, it’s easy to bake up these crowd-pleasing treats. You’ll be able to feed a crowd, too—my recipe makes 30 servings! —BRENDA MELANCON MCCOMB, MS PREP: 15 MIN. • BAKE: 40 MIN. + COOLING MAKES: 2¹₂ DOZEN

1 package fudge brownie mix (13-in. x 9-in. pan size) ¹ ₂ cup canola oil ¹ ₄ cup water 3 eggs ¹ ₂ cup semisweet chocolate chips ¹ ₂ cup white baking chips ¹ ₂ cup chopped walnuts 1 can (14 ounces) sweetened condensed milk 2¹ ₂ cups flaked coconut FROSTING ¹ ₄ cup butter, softened ¹ ₄ cup evaporated milk

2 tablespoons baking cocoa 2 cups confectioners’ sugar 1 teaspoon vanilla extract 1. Beat the brownie mix, oil, water and

eggs on medium speed in a large bowl until blended; stir in chips and walnuts. Pour into a greased 13x9-in. baking pan. 2. Bake at 350° for 20 minutes. Remove from oven. Combine condensed milk and coconut in a small bowl; spread over top. Bake 20-25 minutes longer or until center is set. Cool on a wire rack. 3. Place frosting ingredients in a small bowl; beat until smooth. Spread over cooled brownies.

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AT THE PARADE

Crispy Star Pops These patriotic pops are a hit at our annual Fourth of July party. You can also slip them into cellophane bags, tie on ribbons and give them out as favors. —COLLEEN STURMA MILWAUKEE, WI PREP: 30 MIN. • COOK: 15 MIN. + COOLING MAKES: 15 POPS

8 6 12 12 1

cups miniature marshmallows tablespoons butter, cubed cups Rice Krispies Popsicle sticks cup white baking chips ¹ ₂ teaspoon shortening Red, white and blue sprinkles

1. In a Dutch oven, heat marshmallows

and butter until melted. Remove from the heat; stir in cereal and mix well. Press into a greased 15 x 10x 1-in. baking pan. Cut with a 3-in. star-shaped cookie cutter. Insert a Popsicle stick into the side of each star; place on waxed paper. 2. In a microwave, melt white chips and shortening; stir until smooth. Spread over stars. Decorate with sprinkles.

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AT THE PARADE

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Microwave Potato Chips You can make golden homemade potato chips in the microwave— really! Bake them up before heading out. This is a snack that’s truly easy to transport and munch. —TASTE OF HOME TEST KITCHEN PREP: 10 MIN. • COOK: 10 MIN./BATCH MAKES: 5 SERVINGS

3 medium red potatoes ¹ ₄ cup olive oil

1 teaspoon salt Curry powder 1. Layer three paper towels on a

microwave-safe plate; set aside. 2. Scrub potatoes and cut into 1⁄16-in.thick slices. Brush slices on both sides with olive oil and lightly sprinkle with salt and curry. Arrange on prepared plate (do not overlap). 3. Microwave on high for 3 minutes; turn and microwave 2-3 minutes longer or until chips are dry and brittle. Repeat with remaining potatoes, oil and seasonings. Let chips cool for at least 1 minute before serving. Store in an airtight container. CUMIN CRUNCH POTATO CHIPS Substitute garlic powder and ground cumin for the curry powder. NICE & SPICED POTATO CHIPS Substitute chili powder and ground chipotle pepper for the curry powder. NOTE This recipe was tested in a 1,100watt microwave.

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AT THE PARADE

Loaded-Up Pretzel Cookies Coconut, M&M’s and salty, crunchy pretzels make these loaded cookies unlike any you’ve ever tasted. You won’t be able to resist them! —JACKIE RUCKWARDT COTTAGE GROVE, OR PREP: 20 MIN. • BAKE: 15 MIN./BATCH MAKES: 2 DOZEN

1 1 1 2 2 2¹ ₂ 1 1 1 2 1¹ ₂ 1¹ ₂

cup butter, softened cup sugar cup packed brown sugar eggs teaspoons vanilla extract cups all-purpose flour teaspoon baking powder teaspoon baking soda teaspoon salt cups miniature pretzels, broken cups flaked coconut cups milk chocolate M&M’s

1. Preheat oven to 350°. In a large bowl,

cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients. 2. Shape ¼ cupfuls of dough into balls; place 3 in. apart on ungreased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.

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AT THE PARADE

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Five Star Brownies When I entered this recipe at the 1990 Kansas State Fair, my state was celebrating the 100th birthday of Dwight Eisenhower. So I renamed my brownies in honor of the rank he’d achieved as general and used a star-shaped cookie cutter. They ended up winning a blue ribbon! —PAM BUERKI ROGERS VICTORIA, KS PREP: 15 MIN. • BAKE: 30 MIN. + COOLING MAKES: 1 DOZEN

3 eggs 2 cups sugar 1¹ ₂ teaspoons vanilla extract ¹ ₂ cup butter, melted ¹ ₄ cup shortening, melted 1¹ ₂ cups all-purpose flour ³ ₄ cup baking cocoa ³ ₄ teaspoon salt 1 cup chopped nuts, optional 1. In a large bowl, beat the eggs, sugar and

vanilla until blended. Beat in butter and shortening until smooth. Combine the flour, cocoa and salt; gradually add to egg mixture. Stir in nuts if desired. 2. Line a 13 x 9-in. baking pan with foil and grease the foil; pour batter into pan. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. 3. Using foil, lift brownies out of pan. Discard foil. Cut brownies with a 3-in. star-shaped cookie cutter or into bars.

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AT THE PARADE

Crisp and Nutty Mix Bag individual servings of this snack mix for an on-the-go treat everyone will love, ideal for a parade or watching fireworks. —MIKE TCHOU PEPPER PIKE, OH START TO FINISH: 20 MIN. MAKES: 2 QUARTS

1 1 1 1 ¹ ₂ ¹ ₂ ¹ ₂ ¹ ₂ ¹ ₂ ¹ ₂ ¹ ₃ ¹ ₃ ¹ ₃

cup Wheat Chex cup Multi Grain Cheerios cup reduced-fat Triscuits, broken cup yogurt-covered pretzels cup blanched almonds cup dried apples, chopped cup dried banana chips cup dried blueberries cup salted cashews cup dark chocolate M&M’s cup finely shredded unsweetened coconut cup sunflower kernels cup salted pumpkin seeds or pepitas

In a large bowl, combine all ingredients. Store in an airtight container. NOTE Look for unsweetened coconut in the baking or health food section.

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e k a B No

s t r e s s e D

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NO-BAKE DESSERTS

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Chocolate & Peanut Butter Mousse Cheesecake It’ll take a bit of time to make this no-bake cheesecake with chocolate, peanut butter mousse and a silky ganache, but it’s worth it, since you won’t have to heat up the kitchen. —JANON FURRER PRESCOTT, AZ PREP: 50 MIN. + CHILLING MAKES: 16 SERVINGS

1¹ ₂ cups chocolate wafer crumbs (about 24 wafers) ¹ ₄ cup butter, melted MOUSSE LAYERS

1¹ ₄ cups heavy whipping cream ³ ₄ cup creamy peanut butter 5 ounces cream cheese, softened 2 tablespoons butter, softened 1¹ ₄ cups confectioners’ sugar 5 ounces bittersweet chocolate, chopped 1 milk chocolate candy bar (3¹ ₂ ounces), chopped ¹ ₃ cup sugar ¹ ₄ cup 2% milk 1 teaspoon vanilla extract GANACHE

6 ounces bittersweet chocolate, chopped ² ₃ cup heavy whipping cream 1 teaspoon vanilla extract 1. In a small bowl, mix wafer crumbs and

3. Place bittersweet and milk chocolates

4. For ganache, place chocolate in a small

butter. Press onto bottom of a greased 9-in. springform pan. 2. In another bowl, beat cream until stiff peaks form. In a large bowl, beat peanut butter, cream cheese and butter until smooth. Beat in confectioners’ sugar. Fold in half of the whipped cream. Spread evenly over crust. Refrigerate while preparing the next layer.

in a small bowl. In a small saucepan, combine sugar and milk; bring just to a boil, stirring constantly. Pour over chocolate; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Fold in remaining whipped cream. Spread evenly over peanut butter layer. Freeze 2 hours or until firm.

bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool to room temperature or until ganache thickens to a spreading consistency, stirring occasionally. Spread over cheesecake. Refrigerate 1 hour or until set. Remove rim from pan.

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NO-BAKE DESSERTS

Peanut Butter ’n’ Jelly Pie A chocolate crumb crust is topped with a rich peanut butter layer, then strawberry preserves and whipped cream. This tasty make-ahead dessert is sure to appeal to the young—and the young at heart. —VIKKI REBHOLZ WEST CHESTER, OH PREP: 10 MIN. + CHILLING MAKES: 8 SERVINGS

1 package (8 ounces) cream cheese, softened ¹ ₂ cup confectioners’ sugar ¹ ₃ cup peanut butter 1 graham cracker or chocolate crumb crust (9 in.) ¹ ₂ cup strawberry preserves 2 cups whipped topping

In a large bowl, beat the cream cheese, sugar and peanut butter until smooth. Spoon into crust. Top with preserves and whipped topping. Cover and refrigerate for 4 hours or overnight.

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Thomas Jefferson’s Vanilla Ice Cream The third U.S. president is credited with jotting down the first American recipe for this treat. No vanilla bean on hand? Substitute 1 tablespoon vanilla extract for the vanilla bean. Just stir the extract into the cream mixture after the ice-water bath. —TASTE OF HOME TEST KITCHEN PREP: 15 MIN. + CHILLING PROCESS: 20 MIN./BATCH + FREEZING MAKES: 2¹₄ QUARTS

2 1 1 6

quarts heavy whipping cream cup sugar vanilla bean egg yolks

1. In a large heavy saucepan, combine

cream and sugar. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around side of pan, stirring to dissolve sugar. 2. In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. 3. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. 4. Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of custard. Refrigerate several hours or overnight.

5. Fill cylinder of ice cream freezer

two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.)

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Transfer ice cream to a freezer container; freeze for 4-6 hours or until firm. Repeat with remaining mixture.

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NO-BAKE DESSERTS

Berries & Cream Desserts

A ready-made pound cake speeds up preparation, and the marshmallowcream cheese topping is positively mouthwatering. —TALENA KEELER SILOAM SPRINGS, AR START TO FINISH: 15 MIN. MAKES: 4 SERVINGS

1 loaf (10³ ₄ ounces) frozen pound cake, thawed 1 package (3 ounces) cream cheese, softened 1 cup marshmallow creme 1 cup sliced fresh strawberries 1 cup fresh blueberries 1. Cut pound cake in half. Cut one half into ½-in. cubes (save remaining cake for

another use). In a small bowl, beat cream cheese and marshmallow creme until smooth. 2. In four small serving dishes, layer the cake cubes and fruit. Top with cream cheese mixture. Chill until serving.

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ChocolateCaramel Dream Pie Chocolate, caramel and cream cheese come together to produce a pleasing pie, and adding the chocolate stars on top makes it perfect for a Fourth of July or Memorial Day gathering. Tell guests to save room for dessert! —ANNA ROBB HARRISON, AR PREP: 25 MIN. + CHILLING MAKES: 8 SERVINGS

1¹ ₂ cups crushed crisp ladyfinger cookies ¹ ₃ cup butter, melted ¹ ₂ cup Nutella ² ₃ cup caramel ice cream topping 2 tablespoons plus 2 cups heavy whipping cream, divided 1¹ ₂ cups slivered almonds 1 package (8 ounces) cream cheese, softened ¹ ₃ cup plus 1 tablespoon confectioners’ sugar, divided 1¹ ₂ cups semisweet chocolate chips, melted 2 teaspoons vanilla extract Additional heavy whipping cream, whipped Chocolate stars for garnish, optional 1. Combine crushed cookies and butter;

press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for 30 minutes. 2. Spread Nutella over crust. In a large bowl, combine caramel topping and 2 tablespoons cream; stir in almonds. Spoon over Nutella layer. 3. In a small bowl, beat cream cheese and ⅓ cup confectioners’ sugar; stir in melted chocolate and vanilla until smooth. In a large bowl, beat remaining cream until stiff peaks form; fold into cream cheese mixture. Spread over caramel-almond layer.

4. Sprinkle with remaining confectioners’

sugar. Garnish with additional whipped cream and chocolate stars if desired. Refrigerate for at least 1 hour before serving.

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NOTES This recipe was tested with Alessi crisp ladyfinger cookies. Kept refrigerated, this can be made the day before serving.

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Creamy Blueberry Gelatin Salad My mom’s blueberry salad was served at every holiday. It’s the ideal dish for your next patriotic celebration. —SHARON HOEFERT GREENDALE, WI PREP: 30 MIN. + CHILLING MAKES: 12-15 SERVINGS

2 packages (3 ounces each) grape gelatin 2 cups boiling water 1 can (21 ounces) blueberry pie filling 1 can (20 ounces) unsweetened crushed pineapple, undrained TOPPING

1 package (8 ounces) cream cheese, softened 1 cup (8 ounces) sour cream ¹ ₂ cup sugar 1 teaspoon vanilla extract ¹ ₂ cup chopped walnuts 1. In a large bowl, dissolve gelatin in

boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13 x 9-in. dish. Cover and refrigerate until partially set, about 1 hour. 2. For topping, in a small bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with walnuts. Cover and refrigerate until firm.

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Red, White and Blue Berry Pie To me, this colorful pie is the epitome of summer. Bright blueberries and raspberries sandwich a cream cheese layer for a pretty, festive effect. I can’t imagine a Fourth of July party without it. —CINDY ZARNSTORFF ANCHORAGE, AK PREP: 15 MIN. + CHILLING MAKES: 8 SERVINGS

1¹ ₂ cups sugar ¹ ₄ cup plus 1¹ ₂ teaspoons cornstarch 1¹ ₂ cups water 4 tablespoons plus 1¹ ₂ teaspoons raspberry gelatin 1 pint fresh or frozen unsweetened blueberries 1 teaspoon lemon juice 1 pastry shell (9 in.), baked 1 pint fresh or frozen unsweetened raspberries 4 ounces cream cheese, softened ¹ ₃ cup confectioners’ sugar 1³ ₄ cups whipped topping 1. In a large saucepan, combine the sugar,

cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in gelatin until dissolved. 2. Divide mixture in half. Stir blueberries and lemon juice into one portion; spread over crust. Chill until set. Gently fold raspberries into remaining gelatin mixture; cool to room temperature and set aside. 3. Meanwhile, in a small bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped topping; spread over blueberry layer. Chill until set, about 2 hours. 4. Carefully spread raspberry mixture over cream cheese layer. Chill for at least 4 hours.

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NO-BAKE DESSERTS

Patriotic Frozen Delight My husband and I pick lots of fruit at berry farms in the area, then freeze our harvest to enjoy all year long. This frozen dessert showcases both blueberries and strawberries and has a refreshing lemon flavor. —BERNICE RUSS BLADENBORO, NC PREP: 10 MIN. + FREEZING MAKES: 12 SERVINGS

1 can (14 ounces) sweetened condensed milk ¹ ₃ cup lemon juice 2 teaspoons grated lemon peel 2 cups (16 ounces) plain yogurt 2 cups miniature marshmallows ¹ ₂ cup chopped pecans 1 cup sliced fresh strawberries 1 cup fresh blueberries

In a bowl, combine milk, lemon juice and peel. Stir in yogurt, marshmallows and pecans. Spread half into an ungreased 11 x 7-in. dish. Sprinkle with half of the strawberries and blueberries. Cover with the remaining yogurt mixture; top with remaining berries. Cover and freeze. Remove from the freezer 15-20 minutes before serving.

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Amaretto Custard Berry Parfaits Sweeten your celebration with these indulgent custard parfaits. They’re a breeze to put together. —SUSAN JORDAN DENVER, CO PREP: 15 MIN. • COOK: 15 MIN. + CHILLING MAKES: 4 SERVINGS ¹ ₃ cup sugar

3 tablespoons cornstarch ¹ ₈ teaspoon salt 2³ ₄ cups 2% milk

4 egg yolks, beaten 2 teaspoons unsalted butter 1 teaspoon amaretto ¹ ₂ teaspoon vanilla extract 1 cup sliced fresh strawberries 1 cup fresh raspberries 4 whole fresh strawberries 1. In a large heavy saucepan, combine

sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over mediumhigh heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. 2. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the butter, amaretto and vanilla. Cool to room temperature. 3. Transfer custard to a small bowl; press waxed paper onto surface of custard. Refrigerate until chilled. 4. Just before serving, spoon ¼ cup strawberries into each of four parfait glasses. Layer each with ⅓ cup custard, ¼ cup raspberries and ⅓ cup custard. Top each with a whole strawberry.

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Frozen Raspberry Pie Guests’ eyes will light up when you bring out this pie. Crunchy toasted almonds accent the delicate raspberry flavor. —DOROTHY LATTA-MCCARTY LAKEWOOD, CO PREP: 10 MIN. + COOLING MAKES: 6-8 SERVINGS

jar (7 ounces) marshmallow creme cup (8 ounces) raspberry yogurt cup raspberry sherbet, softened cups whipped topping ¹ ₂ cup chopped toasted slivered almonds 1 graham cracker crust (9 in.) Additional whipped topping and almonds, optional 1 1 1 2

1. Place marshmallow creme in a deep

microwave-safe bowl. Microwave, uncovered, on high for 1 minute or until marshmallow creme puffs and becomes smooth when stirred. 2. Cool to room temperature, stirring occasionally. Stir in yogurt and sherbet. Fold in whipped topping and almonds. 3. Pour into crust. Cover and freeze for 6 hours or overnight. Remove from the freezer 10-15 minutes before serving. Garnish with whipped topping and almonds if desired.

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Patriotic Food & Fun general index

Turn here for an index that lists recipes by type and main ingredient.

Appetizers & Snacks Crisp and Nutty Mix Crispy Star Pops Grilled Cheese & Tomato Flatbreads Microwave Potato Chips

Avocado Open-Faced Chicken Avocado Burgers

Bananas Rocky Road Grilled Banana Splits

Beans Barbecued Beans Family-Favorite Baked Beans Grilled Black Bean and Pineapple Burgers Texas Tabbouleh

Beef & Ground Beef All-American Bacon Cheeseburgers Chili-Rubbed Steak & Bread Salad Family-Favorite Baked Beans Favorite Chili Cheeseburgers Patriotic Taco Salad Savory Grilled T-Bones Taco Burgers Unstuffed Jalapeno Popper Burgers

Beverages Berry Berry Lemonade Grilled Lemon & Thyme Lemonade

Blueberries

Berries & Cream Desserts Berry Berry Lemonade Blueberry Spinach Salad Chilled Summer Berry Bisque Creamy Blueberry Gelatin Salad Patriotic Frozen Delight Red-White-and-Blue Berry Delight Red, White and Blue Berry Pie Red, White & Blueberry Poke Cake Turkey Burgers with Blueberry BBQ Sauce

Broccoli Chunky Veggie Slaw

Caramel

Double Chocolate Coconut Brownies Five Star Brownies Honey-Peanut Butter Cookies Loaded-Up Pretzel Cookies Sugar Star & Flag Cookies

Caramel-Chocolate Chip Sandwich Cookies Chocolate-Caramel Dream Pie

Corn

Cabbage Red, White and Blue Slaw Salmon Burgers with Tangy Slaw

Cherries Pork Burgers with Sassy Barbecue Sauce

Cheese All-American Bacon Cheeseburgers Favorite Chili Cheeseburgers Grilled Cheese & Tomato Flatbreads Patriotic Taco Salad Red, White and Blue Slaw Taco Burgers Texas Tabbouleh

Chicken Barbecued Chicken Herbed Beer Can Chicken Open-Faced Chicken Avocado Burgers

Chocolate Caramel-Chocolate Chip Sandwich Cookies Chocolate & Peanut Butter Mousse Cheesecake Chocolate-Caramel Dream Pie Crisp and Nutty Mix Double Chocolate Coconut Brownies Five Star Brownies Loaded-Up Pretzel Cookies Rocky Road Grilled Banana Splits

Coconut Double Chocolate Coconut Brownies Loaded-Up Pretzel Cookies

Condiments Refrigerator Garden Pickles

Cookies & Bars Caramel-Chocolate Chip Sandwich Cookies Chewy Granola Bars

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Corn on the Cob with Lemon-Pepper Butter

Cream Cheese

Chocolate & Peanut Butter Mousse Cheesecake Chocolate-Caramel Dream Pie Creamy Blueberry Gelatin Salad Grilled Cheese & Tomato Flatbreads Peanut Butter ’n’ Jelly Pie Sugar Star & Flag Cookies

Desserts (also see Cookies & Bars) Amaretto Custard Berry Parfaits Berries & Cream Desserts Chocolate & Peanut Butter Mousse Cheesecake Chocolate-Caramel Dream Pie Creamy Blueberry Gelatin Salad Frozen Raspberry Pie Patriotic Frozen Delight Peanut Butter ’n’ Jelly Pie Raspberry-Rhubarb Slab Pie Red-White-and-Blue Berry Delight Red, White and Blue Berry Pie Red, White & Blueberry Poke Cake Thomas Jefferson’s Vanilla Ice Cream

Fish Salmon Burgers with Tangy Slaw

Fruit (also see specific kinds) Grilled Black Bean and Pineapple Burgers Lime-Honey Fruit Salad

Grilled All-American Bacon Cheeseburgers Barbecued Beans Barbecued Chicken Chili-Rubbed Steak & Bread Salad

Oats WorldMags.net

Corn on the Cob with Lemon-Pepper Butter Easy Grilled Squash Favorite Chili Cheeseburgers Grilled Black Bean and Pineapple Burgers Grilled Cheese & Tomato Flatbreads Grilled Lemon & Thyme Lemonade Herbed Beer Can Chicken Jersey-Style Hot Dogs Kansas City-Style Ribs Open-Faced Chicken Avocado Burgers Pork Burgers with Sassy Barbecue Sauce Rocky Road Grilled Banana Splits Salmon Burgers with Tangy Slaw Savory Grilled T-Bones Taco Burgers Turkey Burgers with Blueberry BBQ Sauce Unstuffed Jalapeno Popper Burgers

Herbs

Chewy Granola Bars

Peppers Unstuffed Jalapeno Popper Burgers

Pork, Bacon & Sausage Barbecued Beans Family-Favorite Baked Beans Jersey-Style Hot Dogs Kansas City-Style Ribs Pork Burgers with Sassy Barbecue Sauce

Easy Grilled Squash Family-Favorite Baked Beans Texas Tabbouleh

Soup Chilled Summer Berry Bisque

Spinach Blueberry Spinach Salad

Strawberries

Creamy Red Potato Salad Jersey-Style Hot Dogs Microwave Potato Chips

Amaretto Custard Berry Parfaits Berries & Cream Desserts Patriotic Frozen Delight Peanut Butter ’n’ Jelly Pie Red-White-and-Blue Berry Delight Red, White & Blueberry Poke Cake

Raspberries

Tomatoes

Potatoes

Amaretto Custard Berry Parfaits Frozen Raspberry Pie Raspberry-Rhubarb Slab Pie Red, White and Blue Berry Pie

Grilled Cheese & Tomato Flatbreads Sliced Tomato Salad Tomatoes with Buttermilk Vinaigrette

Honey-Peanut Butter Cookies Lime-Honey Fruit Salad

Rhubarb

Turkey Burgers with Blueberry BBQ Sauce

Ice Cream

Salads & Coleslaw

Grilled Lemon & Thyme Lemonade Herbed Beer Can Chicken

Honey

Thomas Jefferson’s Vanilla Ice Cream

Lemon

Grilled Lemon & Thyme Lemonade

Marshmallows Crispy Star Pops Frozen Raspberry Pie Patriotic Frozen Delight

Nuts & Peanut Butter

Chocolate & Peanut Butter Mousse Cheesecake Honey-Peanut Butter Cookies Peanut Butter ’n’ Jelly Pie

Raspberry-Rhubarb Slab Pie Blueberry Spinach Salad Chili-Rubbed Steak & Bread Salad Chunky Veggie Slaw Creamy Red Potato Salad Juicy Watermelon Salad Lime-Honey Fruit Salad Patriotic Taco Salad Red, White and Blue Slaw Sliced Tomato Salad Tomatoes with Buttermilk Vinaigrette

Side Dishes Barbecued Beans Corn on the Cob with Lemon-Pepper Butter

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Turkey Vegetables (also see specific kinds) Easy Grilled Squash Refrigerator Garden Pickles

Watermelon Juicy Watermelon Salad

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alphabetical index Turn here for a complete list of the recipes this eBook has to offer.

A

F

P

All-American Bacon Cheeseburgers Amaretto Custard Berry Parfaits

Family-Favorite Baked Beans Favorite Chili Cheeseburgers Five Star Brownies Frozen Raspberry Pie

Patriotic Frozen Delight Patriotic Taco Salad Peanut Butter ’n’ Jelly Pie Pork Burgers with Sassy Barbecue Sauce

G

R

Grilled Black Bean and Pineapple Burgers Grilled Cheese & Tomato Flatbreads Grilled Lemon & Thyme Lemonade

B Barbecued Beans Barbecued Chicken Berries & Cream Desserts Berry Berry Lemonade Blueberry Spinach Salad

C

H

Caramel-Chocolate Chip Sandwich Cookies Chewy Granola Bars Chili-Rubbed Steak & Bread Salad Chilled Summer Berry Bisque Chocolate & Peanut Butter Mousse Cheesecake Chocolate-Caramel Dream Pie Chunky Veggie Slaw Corn on the Cob with Lemon-Pepper Butter Creamy Blueberry Gelatin Salad Creamy Red Potato Salad Crisp and Nutty Mix Crispy Star Pops

Herbed Beer Can Chicken Honey-Peanut Butter Cookies

Raspberry-Rhubarb Slab Pie Red-White-and-Blue Berry Delight Red, White and Blue Berry Pie Red, White and Blue Slaw Red, White & Blueberry Poke Cake Refrigerator Garden Pickles Rocky Road Grilled Banana Splits

J

S

D Double Chocolate Coconut Brownies

E Easy Grilled Squash

Jersey-Style Hot Dogs Juicy Watermelon Salad

K Kansas City-Style Ribs

Salmon Burgers with Tangy Slaw Savory Grilled T-Bones Sliced Tomato Salad Sugar Star & Flag Cookies

T

L

Microwave Potato Chips

Taco Burgers Texas Tabbouleh Thomas Jefferson’s Vanilla Ice Cream Tomatoes with Buttermilk Vinaigrette Turkey Burgers with Blueberry BBQ Sauce

O

U

Lime-Honey Fruit Salad Loaded-Up Pretzel Cookies

M

Open-Faced Chicken Avocado Burgers

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Unstuffed Jalapeno Popper Burgers

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