4th of July Early: 4 the ones I love in the Original Copy Officer Captain Family for OCS of Edina
- Katherine Victoria Vananderland
- Jul 1, 2021
- 12 min read
Wondering how to make peanut butter pancakes? These morning treats are one of my husband's specialties. It's not unusual for him to wake me with those hot-from-the griddle cakes! —Dorothy Pritchett, Wills Point, Texas
Ingredients
1 cup pancake mix
2 tablespoons sugar
1 egg
1/3 cup peanut butter
1 can (5 ounces) evaporated milk
1/3 cup water
HONEY BUTTER:
1/4 cup butter, softened
2 tablespoons honey
Optional: maple syrup and chopped salted peanuts
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Directions
In a large bowl, combine pancake mix and sugar. In a small bowl, beat egg and peanut butter; add milk and water. Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a lightly greased medium-hot griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown. In a small bowl, combine butter and honey until smooth. Serve with pancakes. If desired, top with chopped peanuts and maple syrup.
Editor's Note
Reduced-fat peanut butter is not recommended for this recipe.
Nutrition Facts 3 each: 595 calories, 35g fat (15g saturated fat), 127mg cholesterol, 843mg sodium, 58g carbohydrate (32g sugars, 4g fiber), 16g protein.
Buttermilk Chocolate Chip Pancakes
At our house, Saturday morning always means pancakes for breakfast. I make the menu special by servings up stacks of these fluffy buttermilk treats studded with mini chips. —Julianne Johnson, Grove City, Minnesota
Ingredients
2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature, lightly beaten
2 cups buttermilk
1/4 cup vegetable oil
2/3 cup miniature semisweet chocolate chips
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Directions
In a bowl, combine the first 5 ingredients. Combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened. Pour the batter by 1/4 cupfuls onto a greased hot griddle.
Sprinkle each pancake with 2 teaspoon chocolate chips. Turn when bubbles for on top of pancake; cook until second side is golden brown.
Nutrition Facts 2 pancakes: 291 calories, 13g fat (4g saturated fat), 49mg cholesterol, 487mg sodium, 37g carbohydrate (12g sugars, 2g fiber), 7g protein.
For our brunches, we bake eggs in cornbread cups. With cheddar sauce and more cheese sprinkled on top, they make a cute little meal-in-one package. —Lisa Speer, Palm Beach, Florida
Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix
1/2 cup buttermilk
2 tablespoons sour cream
1/2 cup shredded sharp cheddar cheese
1/2 cup crumbled cooked bacon
12 large eggs
1/4 teaspoon salt
NO PEPPER
TOPPING:
4 teaspoons butter
4 teaspoons all-purpose flour
1 cup 2% milk
1-1/4 cups shredded sharp cheddar cheese, divided
1/8 teaspoon dried thyme
1/4 teaspoon seasoned salt, divided
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Directions
Preheat oven to 375°. In a small bowl, combine muffin mix, buttermilk and sour cream just until moistened; fold in cheese and bacon. Spoon into 12 greased muffin cups. Crack an egg into each cup; sprinkle with salt and pepper.
Bake until egg whites are completely set and yolks are still soft, 18-22 minutes. Cool 5 minutes before removing from pan.
Meanwhile, in a small saucepan, melt butter over medium-low heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in 1 cup cheese, thyme and 1/8 teaspoon seasoned salt until cheese is melted.
Serve muffins with sauce; sprinkle with the remaining cheese and seasoned salt. Serve immediately.
Nutrition Facts 1 muffin: 262 calories, 15g fat (7g saturated fat), 244mg cholesterol, 598mg sodium, 18g carbohydrate (7g sugars, 0 fiber), 14g protein.
We were living in Texas when I found the recipe for this simple yet elegant salad. I was thrilled— we had a surplus of fresh oranges! All you do at the last minute is garnish and serve. —Janie Bush, Weskan, Kansas
Ingredients
1/2 cup sugar
1/2 cup orange marmalade
1 cup white grape juice
1/2 cup lemon-lime soda
8 large oranges, peeled and sectioned
3 tablespoons slivered almonds, toasted
3 tablespoons sweetened shredded coconut, toasted
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Directions
In a small saucepan over medium heat, combine sugar and marmalade; cook and stir until sugar is dissolved. Remove from heat. Stir in grape juice and soda. Pour over orange sections; toss to coat. Refrigerate, covered, overnight.
Using a slotted spoon, remove oranges to a serving dish. Sprinkle with almonds and coconut.
Editor's Note To toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally. Nutrition Facts 1 serving: 234 calories, 2g fat (1g saturated fat), 0 cholesterol, 21mg sodium, 55g carbohydrate (49g sugars, 5g fiber), 3g protein.
I love you I am doing things on the fly today because yesterday didn't go as planned I love you so very much and I pray today is a better day! It is all ready!!
I use this onion rings recipe as a burger topper to add an extra element to already fantastic burgers. These onion rings are also perfect for giving your salads a little crunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
1/2 cup all-purpose flour
1/2 cup water
1 large egg, lightly beaten
1 teaspoon seasoned salt
1/2 teaspoon baking powder
1 large onion, very thinly sliced
Oil for deep-fat frying
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Directions
In a shallow bowl, whisk the first 5 ingredients. Separate onion slices into rings. Dip rings into batter. In a deep-fat fryer, heat 1 in. of oil to 375°. In batches, fry onion rings until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels. Serve immediately.
Nutrition Facts 1/2 cup: 71 calories, 5g fat (0 saturated fat), 16mg cholesterol, 153mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 1g protein.
I like to serve this savory chicken at family picnics. Cooked on a covered grill, the poultry stays so tender and juicy. Everyone loves the zesty, slightly sweet homemade barbecue sauce—and it's so easy to make. —Priscilla Weaver, Hagerstown, Maryland
Ingredients
2 garlic cloves, minced
2 teaspoons butter
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup chili sauce
2 tablespoons Worcestershire sauce
1 tablespoon celery seed
1 tablespoon prepared mustard
1/2 teaspoon salt
2 dashes hot pepper sauce
2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
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Directions
In a large saucepan, saute garlic in butter until tender. Add the next 8 ingredients. Bring to a boil, stirring constantly. Remove from the heat; set aside.
On a lightly greased grill rack, grill chicken, covered, over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer or until a thermometer reaches 170°, basting and turning several times.
Test Kitchen TipsThis sauce is best when made a day or two in advance, giving the flavors time to come together. If you don't have chili sauce on hand, you can use 1/4 cup extra ketchup or 1/4 cup cocktail sauce. Try this cool-guy move if you don't have a basting brush: Tie a few sprigs of rosemary or another hearty herb together with twine, then baste with it.
Nutrition Facts 1 piece: 296 calories, 14g fat (4g saturated fat), 79mg cholesterol, 761mg sodium, 18g carbohydrate (12g sugars, 1g fiber), 25g protein.
I'd never grilled corn until last summer when my sister-in-law served it for us. What a treat! So simple, yet delicious, grilled corn is now a must on my summer menu. —Angela Leinenbach, Mechanicsville, Virginia
Ingredients
8 medium ears sweet corn
1/2 cup butter, softened
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1/2 teaspoon salt
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Directions
Place corn in a stockpot; cover with cold water. Soak 20 minutes; drain. Carefully peel back corn husks to within 1 in. of bottoms; remove silk.
In a small bowl, mix remaining ingredients; spread over corn. Rewrap corn in husks; secure with kitchen string.
Grill corn; covered, over medium heat until tender, 25-30 minutes, turning often. Cut string and peel back husks.
Nutrition Facts 1 ear of corn with 1 tablespoon butter mixture: 178 calories, 12g fat (7g saturated fat), 31mg cholesterol, 277mg sodium, 17g carbohydrate (5g sugars, 2g fiber), 3g protein.
My husband and I love Caprese salad, but not the high prices we pay for it in restaurants. Here, we created our own version which tastes incredibly close, if not better, than any restaurant version we've tried. —Melissa Pearson, Sandy, Utah
Ingredients
4 medium tomatoes, sliced
1/4 cup fresh basil leaves
1/2 pound fresh mozzarella cheese, sliced
BALSAMIC VINAIGRETTE:
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
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Directions
Arrange the tomatoes, cheese and basil on a serving platter. Whisk the vinaigrette ingredients; drizzle over salad. If desired, sprinkle with additional salt and pepper.
Nutrition Facts 1 serving: 256 calories, 19g fat (9g saturated fat), 45mg cholesterol, 161mg sodium, 8g carbohydrate (6g sugars, 2g fiber), 11g protein.
It's easy to love this pretty salad topped with strawberries and sliced almonds. With just a few ingredients, it's loaded with flavor. —Renae Rossow, Union, Kentucky
Ingredients
3 cups fresh baby spinach
1/2 cup sliced fresh strawberries
1/4 cup honey-roasted sliced almonds
1 tablespoon cider vinegar
1 tablespoon honey
1-1/2 teaspoons sugar
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Directions
Place spinach, strawberries and almonds in a large bowl. Mix vinegar, honey and sugar until blended; toss with salad.
Nutrition Facts 3/4 cup: 75 calories, 4g fat (0 saturated fat), 0 cholesterol, 98mg sodium, 9g carbohydrate (8g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Polynesian Kabobs
With their explosion of flavors and textures, these kabobs make a quick, satisfying entree. —Chris Anderson, Morton, Illinois.
Ingredients
1 can (8 ounces) unsweetened pineapple chunks
1 package (14 ounces) breakfast turkey sausage links, cut in half
1 can (8 ounces) whole water chestnuts, drained
1 large sweet red pepper, cut into 1-inch chunks
2 tablespoons honey
2 teaspoons reduced-sodium soy sauce
1/8 teaspoon ground nutmeg
Dash pepper
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Directions
Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use). Thread the sausages, water chestnuts, pineapple and red pepper alternately onto 14 metal or soaked wooden skewers.
In a small bowl, combine the honey, soy sauce, nutmeg, pepper and reserved pineapple juice.
Grill kabobs, uncovered, over medium-hot heat for 6-7 minutes on each side or until the sausages are browned, basting occasionally with marinade.
Nutrition Facts 1 each: 95 calories, 6g fat (2g saturated fat), 23mg cholesterol, 199mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 5g protein.
This patriotic drink is as pretty as it is tasty. Layering cherries, blueberries and lemon juice, we created a striped frozen lemonade that sings with Fourth of July pride. —Shawn Carleton, San Diego, California
Ingredients
1 cup lemon juice
1 cup sugar
4 cups ice cubes
1 cup fresh or frozen blueberries
Maraschino cherries
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Directions
Place lemon juice, sugar and ice in a blender; cover and process until slushy. Divide blueberries among 4 chilled glasses; muddle slightly. Add lemon slush; top with cherries.
Red, White and Blue Frozen Lemonade Tips What are other red, white and blue drinks? If you're looking for red, white and blue drinks, these 4th of July recipes are a great place to start! Want a red, white and blue way to satisfy your sweet tooth? Check our our red, white and blue desserts.Can frozen lemonade go bad? Frozen concentrated lemonade can be used right up to the expiration date as long as the container has not been split or punctured.What other types of lemonade are there? In addition to commercially prepared lemonades in fresh, frozen concentrate and "never from concentrate," homemade lemonade is always a crowd-pleaser. Sometimes called "cloudy lemonade," a simple mixture of fresh lemon juice, sugar or honey and water is popular in the U.S. In Ireland, brown lemonade uses brown sugar. In France, a citron presse is a sort of deconstructed lemonade where the patron is served lemon juice, syrup and water to be mixed at the table to their liking. In India and Pakistan, salt, ginger and cumin may be added to lemonade. In North Africa, lemon juice, rose water and mint is a refreshing mix. Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager Nutrition Facts 3/4 cup: 229 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 60g carbohydrate (55g sugars, 1g fiber), 0 protein.
We live in brat country, and this barbecue-style recipe feeds a crowd. The sauce gives it a welcome change from the same old grilled bratwurst. — Maria Zrucky, Kronenwetter, Wisconsin
Ingredients
2 bottles (12 ounces each) beer or nonalcoholic beer
1 bottle (18 ounces) barbecue sauce
1/2 cup ketchup
1 large sweet onion, halved and sliced
1 large sweet yellow pepper, cut into strips
1 large sweet orange pepper, cut into strips
1 jalapeno pepper, thinly sliced
1 serrano pepper, thinly sliced
10 uncooked bratwurst links
10 brat or hot dog buns, split
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Directions
Place the first 8 ingredients in a 5-qt. slow cooker; stir to combine. In a large skillet, brown bratwurst on all sides over medium-high heat; transfer to slow cooker.
Cook, covered, on low 6-8 hours or until sausages are cooked through and vegetables are tender. Using tongs, serve bratwurst and pepper mixture on buns.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts 1 serving: 614 calories, 30g fat (10g saturated fat), 63mg cholesterol, 1789mg sodium, 66g carbohydrate (27g sugars, 2g fiber), 21g protein.
I often bring this special salad to potlucks, and everyone goes crazy for the sweet and crunchy combination. Be sure to add the pretzel mixture right before serving to keep it crispy. —Beth Olby, Ashland, Wisconsin
Ingredients
1 cup coarsely crushed pretzels
1/2 cup butter, melted
1 cup sugar, divided
1 package (8 ounces) cream cheese, softened
1 can (20 ounces) unsweetened crushed pineapple, drained
1 carton (12 ounces) frozen whipped topping, thawed
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Directions
Preheat oven to 400°. Mix pretzels, melted butter and 1/2 cup sugar. Press into a 13x9-in. pan. Bake 7 minutes. Cool completely on a wire rack.
Meanwhile, in a large bowl, beat cream cheese and remaining sugar until creamy. Fold in pineapple and whipped topping; refrigerate, covered, until serving.
To serve, break pretzel mixture into small pieces. Stir into pineapple mixture.
Nutrition Facts 1/2 cup: 334 calories, 19g fat (13g saturated fat), 39mg cholesterol, 230mg sodium, 37g carbohydrate (31g sugars, 1g fiber), 2g protein.
We always choose this family recipe for July Fourth or any picnic because it's a meaty twist on everyday baked beans and it has a nice sweetness. —Wendy Hodorowski, Bellaire, Ohio
Ingredients
1/2 pound ground beef
1 large onion, finely chopped
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup ketchup
1/2 cup barbecue sauce
2 tablespoons molasses
1/2 teaspoon chili powder
2 cans (13.7 ounces each) beans with tomato sauce
1/2 pound bacon strips, cooked and crumbled
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Directions
Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in sugars, ketchup, barbecue sauce, mustard, molasses and chili powder. Add beans and bacon.
Transfer to a greased 13x9-in. baking dish. Bake, covered, 45 minutes. Bake, uncovered, 10-15 minutes longer or until heated through.
Nutrition Facts 3/4 cup: 323 calories, 8g fat (3g saturated fat), 28mg cholesterol, 970mg sodium, 51g carbohydrate (41g sugars, 4g fiber), 14g protein.
I grew up in northern New Jersey, where hot dogs with grilled potatoes were born. It's a combo you’ll love. —Suzanne Banfield, Basking Ridge, New Jersey
Ingredients
6 medium Yukon Gold potatoes (about 3 pounds), halved and thinly sliced
3 large sweet red peppers, thinly sliced
3 large onions, halved and thinly sliced
1/3 cup olive oil
6 garlic cloves, minced
12 bun-length beef hot dogs
12 hot dog buns, split
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Directions
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.
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.
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.
Nutrition Facts 1 serving: 453 calories, 24g fat (8g saturated fat), 35mg cholesterol, 1261mg sodium, 48g carbohydrate (8g sugars, 4g fiber), 13g protein.
These juicy, tender patties on whole wheat buns make a wholesome, satisfying sandwich. We especially like to grill this turkey burger recipe, but you could also pan-fry them. —Sherry Hulsman, Elkton, Florida
Ingredients
1 large egg, lightly beaten
2/3 cup soft whole wheat bread crumbs
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1 tablespoon minced fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon dried oregano
1-1/4 pounds lean ground turkey
6 whole wheat hamburger buns, split
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Directions
In a small bowl, combine the egg, bread crumbs, celery, onion, parsley, Worcestershire sauce and seasonings. Crumble turkey over mixture and mix well. Shape into six patties.
On a greased grill, cook, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns.
Grilled Ground Turkey Burgers Tips Are turkey burgers better for you than ground beef burgers? Lean ground turkey is slightly lower in calories and saturated fat than lean ground beef, but is also slightly lower in protein. To drop even more calories and fat, consider using all-breast ground turkey meat.Do turkey burgers cook faster than beef burgers? Ground turkey meat is lower in fat than ground beef and because of this you have to keep your eyes on them while cooking! Overcooked turkey burgers will be dry and flavorless. Pull the burgers as soon as a thermometer reads 165° and juices run clear.How do you keep turkey burgers from falling apart? The secret to a well-grilled burger that won't fall apart while cooking is a great binder in the patty mixture. The egg and the bread crumbs in this recipe will help bind the ground turkey and the mix-ins together so the patty will stay together much more easily. Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant
Nutrition Facts 1 each: 293 calories, 11g fat (3g saturated fat), 110mg cholesterol, 561mg sodium, 27g carbohydrate (3g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
One night I goofed, accidentally using the balsamic butter I save for grilling chicken on my pound cake. What a delicious mistake that my entire family loved! For a patriotic look, add a drizzle of blueberry syrup. —Tammy Hathaway, Freeman Twp, Maine
Ingredients
2 cups sliced fresh strawberries
2 teaspoons sugar
3 tablespoons butter, melted
2 tablespoons balsamic vinegar
8 slices angel food cake (about 1 ounce each)
Optional: Reduced-fat vanilla ice cream and blueberry syrup
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Directions
In a small bowl, toss strawberries with sugar. In another bowl, mix butter and vinegar; brush over cut sides of cake.
On a greased rack, grill cake, uncovered, over medium heat until golden brown, 1-2 minutes on each side. Serve cake with strawberries and, if desired, ice cream and blueberry syrup.
Nutrition Facts 1 cake slice with 1/4 cup strawberries (calculated without ice cream and syrup): 132 calories, 5g fat (3g saturated fat), 11mg cholesterol, 247mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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