Remember one of the most important steps to ensuring holiday fun, is the step of preparation.  The more you prepare ahead of time, the more you'll enjoy those individuals you love.  These cookies can be prepared in advance, frozen to ensure freshness, and then set out on a lovely platter for your Fourth of July Holiday.

1 cup instant oats
1 cup flour
1 cup brown sugar
1/2 cup coconut
1/2 tsp. baking soda
1/4 cup margarine
3 tab. water
2 tab. pancake syrup

Beat brown sugar and margarine until fluffy.  Add 1 cup of flour and beat for 2 mins.  Add water, pancake syrup, baking soda, oats, and coconut.  Mix on low speed until combined..  Drop by tablespoons onto greased cookies sheet.  Bake at 350 for 12 minutes or until the edges are golden.

​I was in Aldi yesterday picking up a quart of strawberries for $1.29.  Knowing I had some leftover blueberries from last month's food pantry bag stashed deep in the freezer, I knew I had a red, white, and blue concoction to share. This recipe is quick, thrifty, and easy to make.  You can put these beauties together in around 30 minutes and surprise your family tonight with a real treat!

Aldi's blueberries were on sale for $1,29 a pint this week!

Biscuit

2 cups fresh strawberries, sliced
1 1/2 cups blueberries
3 tab. pancake syrup

Shortcakes

2 cups whole wheat or white flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup cold butter or margarine, cubed
1/2 cup milk
1/4 cup pancake syrup

Cool Whip

In a bowl, mash 2/3 cup strawberries with syrup.  Add the rest of the strawberries and blueberries.  Refrigerate. In a bowl mix flour, baking powder, salt, and soda.  Cut in butter until mixture resembles coarse crumbs.  Whisk in egg, milk, and syrup until just moistened.  Turn out on lightly floured board and roll into 3/4 inch thickness. Cut with a  2 1/2 inch biscuit cutter or inverted drinking glass.  Place on greased cookie sheet two inches apart. Bake at 400 for 12 - 15 minutes or until lightly browned.  

Split shortcakes and fill with berry filling and cool whip.  Place more on top if desired.

I was just at Winn Dixie when low and behold there are HUGE packs of chicken thigh specials!  For only $1.59 a pound you can pick up a good size tray for your Fourth of July BBQ.  What a special treat!  All you need is a package of hot dogs and you've got a great grill-in fare happening at your place on the Fourth!

At this very moment, buy one get one Ball Park Franks are on sale.  Nothing like splurging a buck on some good dogs.  Just seems to make the festivities all the better!

This recipe adds flavor through and through allowing you to marinate overnight.  So get cooking and slip some of these thighs into a Ziploc baggie for tomorrows grill fest.

1/3 cup yellow mustard
1/2 cup packed brown sugar
1/4 tsp. cinnamon
1/4 tsp. crushed red pepper flakes (optional)
8 - 10 bone in chicken thighs

In a bowl mix all ingredients.  Place chicken in a Ziploc bag and reserve 1/4 cup marinade.  Pour rest over chicken and place in refrigerator overnight.  Grill chicken covered over medium heat until thermometer reaches 170 degrees.  Serve with reserved marinade.

Have you ever wondered how real Caesar Salad is made?  This recipe has been with me for years, and I can attest you'll taste none better.  Need something special for your Fourth of July table yet?  Then give this a try.  Got to have some special fare for the holidays!  

For the Croutons:
3 cups French or Italian bread cubed
2 tab. extra virgin olive oil
1 tsp. Italian herb blend
1 tsp. salt
1/2 tsp. pepper
Toss bread cubes with ingredients and bake in a 450 degree oven for 8 to 10 min.  turning occasionally.  Set aside to cool.

For the Salad:
1 large clove of garlic, peeled
1 large head of Romaine lettuce
2 tab. fresh lemon juice
1 soft boiled egg (cooked in boiling water 1 minute, left in its shell)
3 anchovy fillets mashed
1/2 tsp. Worcestershire sauce
1/3 cup extra virgin olive oil
1/3 cup freshly grated Romano cheese
Cut garlic clove in half and rub around inside of a wooden bowl.  Discard.  Break Romaine lettuce into bite size serving pieces.  In a small bowl combine lemon, egg, Worcestershire sauce, and olive oil.  Whisk well. Toss mixture with salad and toss with cheese.  Top with croutons.  Serve immediately.

Happy Fourth of July!  I happened to receive a bag of mixed cabbage in my food pantry bag. Anytime you receive a bag of fresh veggies in your food pantry box, one must ensure there is a recipe handy to construct it quickly.  

​Often, these items are handed out on the expiration date.  You can just tell they won't be any good the following day.  This recipe is quick and will use ingredients you already have on hand to make this delicious side for dinner this evening.  

Did you know? The recipe for coleslaw as it is most commonly prepared is fairly young, as mayonnaise was invented during the mid-18th century. The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term "koolsla" ("kool" in Dutch sounds somewhat like "cole") or "koolsalade" meaning "cabbage salad".


1 bag of coleslaw mix
1/2 cup mayonnaise
1 tablespoon sugar
1 teaspoon celery seed, optional
1/2 teaspoon mustard
1/4 teaspoon salt

In a medium bowl place cabbage mix. Combine remaining ingredients; stir into vegetables. Chill until ready to serve.

Fourth of July will be here before you know it, and I do hope you're planning a menu for your family that celebrates the holiday.  Enjoy a close family dinner on the grill and try this thrifty delicious punch recipe.  Now, here is the "kicker".  You can serve this to little ones due to its great taste.  You can also "spike" it with some vodka or rum for the adults for that island theme.  No need for extra mixers then!

Afterwards, make sure you've made an easy clean up and grab a blanket to take in your local fireworks.  Memories made today, last a lifetime tomorrow.

1/2 cup sugar
1 quart of water
1 can frozen lemonade
1 can frozen orange juice
64 oz. can pineapple juice
(1) 2 liter bottle of 7-Up (or store brand)

Add sugar to 1 quart of water and bring to boil.  Stir until dissolve.  Let cool.  Add lemonade and orange juice to water.  Mix well.  Add pineapple juice and 7-Up.  Fills an average size punch bowl.  Top with strawberries, berries, slice of lime, or pineapple if you'd like.
​

Here's a terrific dessert to end the perfect Father's Day.  This takes just a few minutes and the results are fantastic.

• 1/2 cup shortening
• 1/2 cup peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1-1/2 cups plus 5 tablespoons all-purpose flour
• 2 cups miniature marshmallows
• 1 cup (6 ounces) semisweet chocolate chips

​Preheat oven to 375°. Cream shortening, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Add flour and mix well. Pat into a greased 12-in. pizza pan. Bake 16 minutes. Sprinkle with marshmallows and chocolate chips; bake until lightly browned, about 3-5 minutes longer.

This is a "real" man stick-to-your-ribs recipe that Dad will definitely enjoy for Father's Day.  You can beat the thrifty ingredients and the sublime all-around-taste at the last bite that will leave you dashing for seconds, 

• 3/4 pound lean ground beef 
• 3/4 cup finely shredded potatoes
• 1/4 cup finely chopped onion
• 2 tablespoons chopped green pepper
• 1 large egg, beaten
• 1/4 teaspoon salt
• 1 tablespoon canola oil
• 1 cup tomato juice
• 1 tablespoon all-purpose flour
• 1/4 cup water

Combine the first six ingredients. Shape into four patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm.
​
Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately.

I decided to add a bit of flare to my afternoon Memorial Day barbecue.  I was moseying through Publix when I noticed a $1.99 sale on baby back ribs.  One rack only set me back $6.05, and I threw caution to the wind and quickly dumped them into my cart.  A recipe must be found to highlight these beauties on the table.

After a bet of a search I came upon the following recipe and noted that this typed product will produce the finest ribs had at any fine rib shack.

​First of all don’t just grab a pack of ribs at the store and run. Different types of ribs have different flavor and texture and, thus, cooking techniques. Here are the three most common types of ribs:

Baby back ribs are the most common and easiest to find. They are smaller, meatier and leaner than other types. 

Spareribs are larger with flat bones. They have more connective tissues, so after a long cooking time, they’ll get very tender.

St. Louis-style ribs are spareribs with the rib tips removed. They have a more uniform, rectangular shape than the other types. They’re trickier to cook, so you might want to start experimenting with baby backs or spareribs first.

​For the marinade:
3/4 cup chicken broth
3/4 cup soy sauce
1 cup sugar, divided
6 tablespoons cider vinegar
6 tablespoons olive oil
3 garlic cloves, minced

For the meat:
1 rack baby-rack ribs (about 2-3 pounds)

For the spice rub:
2 teaspoons salt
1 tablespoon paprika
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Dash cayenne pepper

For serving:
Barbecue sauce, optional

For this recipe, combine the broth, soy sauce, ½ cup sugar, vinegar, olive oil and garlic in a bowl or measuring cup with a pour spout. Place the ribs in a shallow baking pan. Pour two-thirds of the marinade over the meat. Turn to coat both sides, then refrigerate overnight. Turn the meat occasionally, to ensure that the meat is marinading evenly. (No need to get out of bed to do this. Just turn at night just before bedtime and turn again in the morning.)

Don’t toss that remaining marinade. Cover and refrigerate it. You’ll use it while you’re grilling.

​Time to make the spice rub. Like making the marinade, it’s simple to prep, just tossing some ingredients together in a bowl. Here, use the remaining ½ cup sugar, plus salt and seasonings.

Take the ribs out of the fridge. Drain and discard the marinade from the 13×9. Pat the ribs dry (this helps the spice rub stick). Rub the spice mixture over all sides of the ribs, patting with your fingertips to encourage it to adhere.

Ribs should be cooked low and slow on the grill. For most of the cooking, the ribs stay over indirect heat. Place the ribs right on the grill, using tongs to maneuver them into place. Grill, covered, over indirect medium heat for 30 minutes on each side.

After the first hour, move the ribs to direct medium heat and cook 20-40 minutes longer, or until the pork is tender. Occasionally, turn and baste with the reserved marinade (or barbecue sauce, if you prefer).

Start testing for doneness once the meat begins to pull away from the ends of the bones. This visual cue means it’s time to test. Pierce the meat with a fork. The tines should glide through easily. You also can twist a rib bone a little bit; you should feel it give easily but not fall apart from the meat. (If the meat falls off the bone, your ribs are overcooked. Remove from heat right away and make sure to have sauce at the table.

​I leave you with this picture since I have little time to get this out to you for those that want a special treat.  But, I ask you now to envision swirls of powdered sugar glaze and a few sliced strawberries in between and you have a delicious red, white, and blue upside down cake!

I unmolded my blueberry cake last night and had a revelation!  It looked dark, pitted, and mute - in need of some Memorial Day sprucing, and I came up with just the idea!  Swirl powdered sugar icing in thin smooth strokes across the top, and add halved strawberries allowing the blueberries to peer through!  A soon to be masterpiece ready to adorn any table!

1/4 cup butter or margarine
1 cup packed brown sugar
1/4 cup orange juice
1 1/4 cups fresh or frozen blueberries

1 1/3 cups flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup butter or margarine melted
2 tab. vanilla or plain yogurt
1/2 cup milk
1 tsp. vanilla extract

1 tab. milk
1/2-3/4 cup powdered sugar
1/2 tsp. vanilla

4-5 sliced strawberry halves

Heat oven to 400 degrees.  In a square or round cake pan, melt butter in oven.  Stir in brown sugar, orange juice, and top with blueberries.  

In a large bowl whisk next four ingredients.  Add egg, milk, melted butter, and stir until moistened.  Pour over blueberries.  Bake 18-22 min. or until golden.  Cool 10 mins. before inverting.  

When inverted and cooled mix milk, powdered sugar, and vanilla until a thick creamy glaze ensues.  Drop spirals over top of cake until delightful swirls appear like on the croissants at the bakery.  Top with fresh sliced strawberries.  Refrigerate leftovers.