Enjoy your 4th with Recipes from our team!

From our family to yours, we thought it would be fun to share some of our favorite 4th of July recipes that we have enjoyed over the years! From salads to deserts, here are some of our team's favorites!

CAPRESE PASTA SALAD WITH BASIL PESTO VINAIGRETTE

(Submitted by Eric – Live Events Sales)

CAPRESE PASTA SALAD

INGREDIENTS:

1 box of pasta

1 carton cherry tomatoes, halved

1 block of mozzarella cheese, diced

1 tablespoon kosher salt

2 teaspoons black pepper

1/2 red onion, diced

BASIL PESTO VINAIGRETTE

INGREDIENTS:

1 1/2 cups of basil leaves

1/2 cup of grated parmesan cheese

3 tablespoons of red or white wine vinegar

2 tablespoons of lemon

2 teaspoons minced garlic

1/2 teaspoon of lemon zest

3/4 teaspoon kosher salt/pepper

1/2 cup of olive oil

DIRECTIONS:

Put basil leaves, parmesan cheese, vinegar, lemon, garlic, lemon zest and salt/pepper in a blender.  Blend.  Pour 1/2 cup of olive oil slowly into the blender via the top attachment. Serve once smooth.

DIRECTIONS:

Cook pasta according to directions.  Pour cold water over pasta after draining and stir into a large bowl.  Add in the cherry tomatoes, mozzarella, red onion, and salt and pepper.  Stir in the basil pesto vinaigrette.  Evenly incorporate.  Serve cold.

If you want to make this dish even more festive for Memorial Day Weekend, add 4-5 drops of blue food coloring to the boiling water for the pasta. The more food coloring you use, the darker blue the pasta gets.  Or just serve in a big blue bowl

BUTTERFINGER PIE – EASY!

(Submitted by Saundra – Accounting Manager)

INGREDIENTS:

6 (2 1/8 ounce) butterfinger candy bars, crushed

1 (8 ounce) package cream cheese

1 (12 ounce) carton Cool Whip

1 graham cracker crust

DIRECTIONS:

Mix first three ingredients together.

Put it in pie crust.

Chill.

HOMEMADE ORANGE SHERBERT ICE CREAM

(Submitted by Saundra – Accounting Manager)

INGREDIENTS:

4 eggs

1 1/2 c sugar

1 box instant vanilla pudding (large or small box)

1 can Eagle Brand

1 can Evaporated Milk

DIRECTIONS:

Mix well and add some orange crush pop. When mixed pour in your ice cream bucket and finish filling with orange crush pop to the fill line.

SOUTHWESTERN BLACK BEAN DIP

(Submitted by Amber – Admin Assistant)

INGREDIENTS:

15oz can black beans, drained and rinsed

15oz can corn, drained (or 1-3/4 cup fresh or frozen-then-thawed corn)

3 vine-ripened tomatoes, seeded and chopped

1 green bell pepper, chopped

1/2 red onion, chopped

1 jalapeno pepper, ribs and seeds removed then minced

1 clove fresh garlic, minced

1/4 cup chopped cilantro (or more or less)

1 teaspoon cumin

Salt and pepper

3/4 cup Zesty Italian salad dressing

DIRECTIONS:

Combine all ingredients in a bowl then mix to combine and serve with tortilla chips. Can be made a day ahead of time.

BEERGARITA

(Submitted by Amber – Admin Assistant)

INGREDIENTS:

1 Miller Chill (or Bud Light Lime, or any light beer)

1 shot tequila

1 shot triple sec

1/2 shot Rose's Sweetened Lime Juice

1 Tablespoon frozen Limeade concentrate, thawed

Juice from 1/2 lime

Ice

DIRECTIONS:

Combine all ingredients together in a large glass. Mix, then add ice.  Makes 1 Beergarita.

STEVE’S SALSA

(Submitted by Steve – CEO)/President)

INGREDIENTS:

6 cups chopped tomatoes 

1 chopped green bell pepper 

1 cup onion, diced 

1/4 cup minced fresh cilantro 

1-2 chopped fresh jalapeno pepper (including seeds) 

1/2 teaspoon ground cumin 

1-2 teaspoon kosher salt 

1 teaspoon ground black pepper

1-2 fresh squeezed lime 

Mix together, chill & enjoy!

Makes 8 cups

(for extra spicy, add 1 -2 habanero peppers if you dare!!)

Homemade Vanilla ICE CREAM

(Submitted by Steve – CEO/President)

INGREDIENTS:

1 pt whiping cream

5-7 eggs

1 can eagle brand

1.5 cups sugar

1tbs vanilla

3 qts milk (Braum's Vitamin D)

DIRECTIONS:

Beat eggs together then add in vanilla, sugar, whipping cream, eagle brand, then add milk. 

NUTTY BANANA S’MORES

(Submitted by Angel – Marketing Director)

INGREDIENTS:

Graham Crackers

Reese’s Peanut Butter Cup (or Nutella)

Sliced Bananas

Marshmallows

DIRECTIONS:

Make as you normally would make a S’more

SUGAR COOKIE FRUIT PIZZA

(Submitted by Lori – CFO/VP)

INGREDIENTS:

2 packages of sugar cookie dough

8 oz cream cheese

2 cup powdered sugar

Tsp vanilla

Strawberries

Blueberries

Any other fruit you like

DIRECTIONS:

Press the sugar cookie dough onto a round pizza pan.  Bake according to package directions.  May need to increase backing time some due to using two cookie packages.   Cool completely.

Cream the cream cheese, powdered sugar and vanilla together.  Spread on cooled cookie.

Decorate with fruit.  Alternate circles of blueberries and strawberries for a patriotic look.  Other fruits such as bananas, kiwi, mandarin oranges can be used as well

OVEN ROASTED BBQ CHICKEN THIGHS

(Submitted by Lori – CFO/VP)

INGREDIENTS:

3 cups Your Favorite BBQ Sauce

1/2 cup Peach Preserves

1 clove Garlic

Hot Sauce, Optional

12 whole Chicken Thighs, Bone-in, Skin-on

Olive Oil For Brushing

DIRECTIONS:

Combine BBQ sauce, peach preserves, garlic, and hot sauce in a medium saucepan and heat over medium heat for 5-10 minutes, or until nice and hot. Set aside.  PREHEAT OVEN TO 400 DEGREES.

Drizzle olive oil on 2 rimmed baking sheets and place chicken thighs skin side down in the pans. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees. Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving.

Delicious!

LIGHT CHERRY SALAD

(Submitted by Pete Dawson– VP)

INGREDIENTS:

1 Can Eagle Brand Milk

12oz. lite Cool Whip

2/3 cup pecans

20 oz crushed pineapple

1 can lite cherry pie filling

1 cup miniature marshmallows

handful of shredded coconut

DIRECTIONS:

Mix together the Eagle Brand milk and the Cool Whip.

Add remaining ingredients and stir together.

Pour into salad bowl, chill and serve.

PEANUT BUTTER COOKIES

(Submitted by Carter – Lighting Designer)

INGREDIENTS:

1 cup peanut butter

1 cup of sugar

1 egg

1 teaspoon vanilla

DIRECTIONS:

Mix in bowl

Form cookies into a ball

Press with fork

Sprinkle with sugar

Bake at 350 for 10-14 minutes