I hope everyone is ready to have a rocking 4th and that you are all as excited as I am about the food! We planned a super last minute get together so it’s just us and The Phillips but that’s not stopping us from eating anything and everything. I had so many cute ideas of how I wanted the 4th to go, but reality set in (like it usually does) and I will just be happy to get something on the table. Will is helping me out by grilling hamburgers so the main course is off my hands. Below are three recipes I found on Pinterest and I can’t wait to try them out for our backyard cookout!
*recipe can be found at Iowa Girl Eats
- 1 bottle merlot (can use cabernet or zinfandel) (I’m using Trader Joe’s $2 Chuck!)
- 1 lemon, cut into wedges
- 1 orange, cut into wedges
- 2-3 Tablespoons sugar (She used 3)
- 1 shot rum (She used 2) (I will use Dark Spiced Rum)
- 2-3 cups Ginger Ale (She used club soda) (I’ll use Diet Ginger Ale)
- Other fruit: strawberries, blueberries, kiwi, peaches, raspberries (Frozen)
Combine wine, lemon slices, orange slices, sugar and rum into a pitcher. Muddle with the back of a large spoon to get the fruit to release some of its juice, and to dissolve the sugar. Put into the fridge (overnight). Just before serving, stir in club soda. Serve over ice and fruit. (I will add cinnamon sticks to individual glasses)
*recipe can be found at Plain Chicken
- 2 (16oz) containers sour cream
- 2 cups cheddar cheese, shredded
- 2 (3oz) bags real bacon bits
- 2 packages Ranch Dip mix
- 1 large (28 – 30oz) bag frozen hash brown potatoes – shredded kind
Combine first 4 ingredients, mix in (frozen) hash browns. Spread into a 9×13 pan. Bake at 400 for 45-60 minutes uncovered.
*recipe can be found at babble
- 1 white cake mix
- 1 tub vanilla frosting
- red and blue food coloring
Mix cake mix according to package directions. Separate 1 1/2 cups of the cake mix into a separate bowl. Tint on of the bowls bright red and one bright blue with your food coloring. Pour each batter into it’s own greased 8″ round pan and bake according to package directions. Cool cakes completely.
To assemble jars, crumble cake into large pieces. Fill the bottom 1/3 of the jar with blue cake. Top with a thin layer of frosting. Add a layer of crumbled red cake on top of that, then finish off your jars with a final layer of frosting. Add sprinkles, if desired.
Twist caps onto the top of your jars. Store at room temperature for up to 24 hours, and in the fridge for up to three days.