4th of July Menu prepared with the Patriotic Picnic Collection (Item: 101080) Patriotic Caramel Brownie Pops 1 package Truffle Fudge Brownie Mix ½ cup butter, melted 2 large eggs 3 tablespoons Creamy Caramel Sauce, warmed 21 popsicle sticks 10 (2 ounce) bars vanilla-flavored almond bark 1 (7 ounce) pouch red decorating cookie icing with tip 1 (7 ounce) pouch blue decorating cookie icing with tip Patriotic decorative pearls 1. Preheat oven to 350 F. Prepare Truffle Fudge Brownie Mix according to package directions using butter and eggs. Drizzle with warmed Creamy Caramel Sauce. Bake according to package directions. Cool completely. 2. Cut brownies into 2x1-inch rectangles. Place on popsicle sticks. Melt almond bark according to package directions. Carefully dip brownies in almond bark*. Place on wax paper. Allow to firm up completely, about 30 minutes. 3. Decorate with red and blue icing and sprinkles. Allow icing to firm up completely, about 2-3 hours, before serving or storing. Makes 21 brownies. Make Ahead: Can be prepared through step 3 up to 1 day ahead. Store in an airtight container. *Note: Brownies become much sturdier after almond bark hardens.
Patriotic Layered Drink 1 bucket Lovin Lemon Slush Drink Mix 12 ounces (1½ cups) vodka, divided 6 cups warm water, divided 1 bucket Blueberry Mojito Mix 6 ounces (¾ cup) rum 3 cups cranberry juice cocktail 12 (half-pint) mason jars, optional 1. Prepare Lovin Lemon Slush Drink Mix according to package directions using ¾ cup vodka and 3 cups water. Freeze. 2. Prepare Blueberry Mojito Mix according to package directions using rum and 3 cups water. Freeze. 3. In a 1-quart storage container with tight-fitting lid, combine cranberry juice and remaining ¾ cup vodka. Freeze, covered, 12-14 hours. 4. Stir each flavor; scoop cranberry slush into 12 (half-pint) mason jars or low ball glasses. Top with layers of Lovin Lemon Slush and Blueberry Mojito. Makes 12 (8 ounce) servings. Make Ahead: Prepare through step 4. Place covers on mason jars and freeze up to 1 week ahead. Red, White & Blue Cupcakes 1 package Absolutely Almond Pound Cake Mix 1 cup water ¾ cup butter, melted 12 red paper cupcake liners 1 (16 ounce) container white frosting Blue sugar sprinkles 12 fresh strawberries 2 (2 ounce) cubes vanilla-flavored almond bark, melted Wax paper 1. Preheat oven to 325 F. Prepare Absolutely Almond Pound Cake Mix according to package directions using water and butter. 2. Divide among 1 (12-count) paper-lined muffin pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely. 3. Frost cupcakes. Dip edges in blue sprinkles. Dip strawberries in melted almond bark; roll ends in blue sprinkles; set on wax paper to firm up, about 5 minutes. 4. Place strawberries on top of cupcakes. Makes 12 cupcakes. Make Ahead: Prepare through step 3. Store cupcakes in an airtight container at room temperature up to 1 day. Refrigerate strawberries in an airtight container up to 1 day. Top cupcakes with strawberries when ready to serve.
Tex-Mex Patriotic Potato Salad 1 pound baby red potatoes 1 pound baby white potatoes 1 pound baby purple potatoes Olive oil spray 1/3 cup chopped fresh cilantro ¼ cup olive oil ¼ cup cider vinegar ¼ cup minced shallots 2 tablespoons Jalapeño Lime Hot Sauce 1 teaspoon salt 1 red bell pepper, cubed ½ (5 ounce) package Mexican Cotija cheese, crumbled 1. Preheat oven to 350 F. Line a large baking sheet with aluminum foil; spray with olive oil spray. Place whole potatoes on baking sheet; spray potatoes with olive oil spray. Season with salt and pepper. Bake 30 minutes or until tender. Remove from oven; cool slightly. 2. Meanwhile, in large mixing bowl, combine cilantro, oil, vinegar, shallots, Jalapeño Lime Hot Sauce and salt; pepper to taste. Whisk to combine. 3. Cut potatoes into bite-size pieces. Add to bowl with vinaigrette, red pepper and cheese; toss to coat. Refrigerate, covered, until cool, about 1-2 hours. Makes 12 servings. Make Ahead: Prepare through step 3. Refrigerate, covered, up to 2 days. Vidalia & Jalapeño Creamy Coleslaw ½ cup Vidalia Onion Dressing 2 tablespoons Jalapeño Lime Hot Sauce 1 (14 ounce) package tri-color coleslaw mix (without dressing) 1. In large bowl, combine all ingredients; toss to coat well. Makes 12 (½ cup) servings. Make Ahead: Prepare as directed and refrigerate, covered, up to 1 day ahead. Vidalia is a registered Certification Mark of the Georgia Department of Agriculture; however, use of the Mark in no way indicates endorsement of this product by said department.
Zesty Honey BBQ Dip with Patriotic Veggies & Chips 1 packet Zesty Honey BBQ Dip Mix ½ cup sour cream ½ cup mayonnaise 1 head of cauliflower, cut into florets 2 red bell peppers, sliced 1 jicama, peeled, cut into sticks 1 pint grape tomatoes 1 bunch radishes, trimmed, quartered 1 (9 ounce) bag blue corn tortilla chips 1. Prepare Zesty Honey BBQ Dip Mix according to package directions using sour cream and mayonnaise. Set aside. 2. On a rectangular serving platter, place cauliflower, red peppers, jicama sticks, grape tomatoes and radishes (white-side-up) in a red and white striped pattern. 3. Place tortilla chips in the upper left corner of the platter, creating a flag (refill with more chips as needed). Serve with dip. Makes 12 servings. Make Ahead: Prepare dip and cut vegetables. Store in airtight storage containers up to 1 day ahead. Continue with step 2 when ready to serve. Tip: Jicama (HEE-kah-ma) is a Mexican potato. Peel it like a potato and cut into sticks. In many stores you can also purchase pre-cut jicama sticks in the produce, pre-cut fruits/vegetables section. Garlic Parmesan Chicken Dip 2 teaspoons butter ¼ cup diced celery ¼ cup diced yellow onion 1 teaspoon Sweet Mustard Rub & Seasoning 2 (8 ounce) packages cream cheese, softened ½ cup Garlic Parmesan Wing Sauce, divided 2 (10 ounce) cans chicken breast with rib meat, drained, broken apart 1 bunch green onions, sliced 3 cups shredded Monterey Jack cheese 3 tablespoons chopped black olives 3 medium tomatoes, seeded and chopped Buttery round crackers 1. In small skillet, melt butter over medium heat. Add celery, onions and Sweet Mustard Rub & Seasoning. Sauté until softened, about 4-5 minutes. Remove from heat; set aside. 2. In large mixing bowl, combine cream cheese and ¼ cup Garlic Parmesan Wing Sauce; using an electric mixer on medium speed, mix until well combined, light and fluffy. Stir in chicken and green onions. 3. Spread cream cheese mixture on a 13x9-inch rectangle platter or shallow baking dish. Spread remaining Garlic Parmesan Wing Sauce over cream cheese. Top with cheese. 4. Stir black olives into celery and onions. Place in the upper left corner, creating a rectangle. Place tomatoes in strips to create stripes. Serve with crackers. Makes 12-15 servings. Make Ahead: Prepare through step 3. Refrigerate, covered, up to 1 day.
Onion Dip for Chips 1 cup sour cream 3 tablespoons Burger Starter 2 teaspoons Sweet Mustard Rub & Seasoning Assorted chips 1. In small bowl, combine first 3 ingredients. Stir until well combined. 2. Refrigerate, covered, about 1 hour. Serve with chips. Makes about 1¼ cups. Make Ahead: Prepare through step 2, up to 2 days ahead. Pasta Salad on a Stick 24 refrigerated or frozen cheese tortellini 24 grape tomatoes 24 fresh ciliegine mozzarella balls, drained (about 8 ounces) 24 jumbo black olives (about a 5.75 ounce can) 24 (6-inch) bamboo skewers 1/3 cup olive oil 1/3 cup red wine vinegar Juice of 1 lemon 1½ tablespoons Sweet Mustard Rub & Seasoning 1. Prepare tortellini according to package directions. Rinse with cold water until cooled; drain well. 2. Place tortellini, tomatoes, mozzarella balls and olives on skewers. 3. In small bowl, whisk together remaining ingredients. Drizzle over skewers. Makes 24 kababs. Make Ahead: Prepare through step 3. Store in an airtight container and refrigerate up to 1 day ahead.
Make Ahead: Prepare through step 2. Refrigerate, covered, up to 1 day ahead. Makes 12-15 servings. 4. Place all meats on grill. Grill, turning occasionally, until internal temperature reaches 165 F on an instant-read food thermometer. Brats and hot dogs or wieners about 6-8 minutes, burgers and chicken about 10-12 minutes. 3. Prepare grill to medium heat. Grill 2. In medium bowl, combine ground beef and Burger Starter. Form into 8-10 patties. Prepare burgers 1. In large saucepan over medium-high heat, combine brats and enough beer to cover. Bring to a boil; reduce heat and simmer 15 minutes. Drain. Prepare brats 8 bratwurst links 1-2 (12 ounce) cans beer 2 pounds lean ground beef ¼ cup Burger Starter 10 hot dogs or old-fashioned natural casing wieners 6 (4 ounce) boneless skinless chicken breasts 2 teaspoons Sweet Mustard Rub & Seasoning Here are some tips to prepare your brats and burgers Build It Your Way Start with Protein how to create a delicious Build-It-Your-Way Bar Vidalia Onion Dressing Secret Sauce Swiss Provolone Pepper Jack Mozzarella Co-jack Tomatoes Sauerkraut Raw chopped onion Pickles Mustard Lettuce Ketchup Jalapeño peppers Coleslaw Chili BBQ sauce Banana peppers Bacon Avocado or guacamole Sweet Mustard Sautéed Mushrooms Vidalia is a registered Certification Mark of the Georgia Department of Agriculture; however, use of the Mark in no way indicates endorsement of this product by said department. tastefullysimple.com 866.448.6446 2016 Tastefully Simple, Inc. Brat + Vidalia Onion Dressing + mozzarella + coleslaw + onion and jalapeno peppers The Big Dog Burger + Secret Sauce + Sweet Mustard Sautéed Mushrooms and Caramelized Onions + Swiss + lettuce and pickles The Swiss Burger Hot dog + Jalapeño Salsa con Queso + pepper jack + bacon and banana pepper The Frank Chicken breast + Buffalo Blue Sauce + Cheddar + avocado and tomato The Buffalo get ready for a delicious celebration! feeling adventurous? try these combinations: Hot dogs Chicken breasts Ketchup Jalapeño Lime Jalapeño Salsa con Queso Caramelized Onions American Buffalo Blue Sauce Brats Burgers Cheddar THEN CONDIMENTS ADD CHEESE START WITH PROTEIN ADD A SAUCE Follow these simple steps to build a delicious burger or dog. Get creative the options are endless! perfect condiment bar how to build the
Carmelized Onions In large skillet, heat 2 Tbsp. butter over medium-high heat. Add 8 oz. sliced mushrooms and 2 tsp. Sweet Mustard Rub & Seasoning. Sauté until softened and slightly browned, about 4-5 minutes. Makes about 1 cup. Combine ½ cup ketchup and 1 Tbsp. Burger Starter. Place in serving bowl. Makes about ½ cup. Cut 1 large onion in half; thinly slice. In large skillet, heat 2 Tbsp. olive oil over medium heat. Add onions and 1 Tbsp. Sweet Mustard Rub & Seasoning. Sauté until golden brown, about 15 minutes. Makes about 1 cup. Sweet Mustard Sautéed Mushrooms Combine ½ cup mayonnaise and 1 Tbsp. Burger Starter. Place in serving bowl. Makes about ½ cup. Combine ¼ cup blue cheese dressing and ¼ cup Garlic Parmesan Wing Sauce. Place in serving bowl. Makes ½ cup. Ketchup Make Ahead: All sauces can be made a day ahead and refrigerated in covered containers. CONDIMENT BAR perfect the Buffalo Blue Sauce Combine ½ cup mayonnaise, 2 Tbsp. ketchup, 1 Tbsp. dill pickle relish and 2 tsp. Sweet Mustard Rub & Seasoning. Place in serving bowl. Makes about ½ cup. Secret Sauce Combine ½ cup mayonnaise and 2 Tbsp. Jalapeño Lime Hot Sauce. Place in serving bowl. Makes about ½ cup. Jalapeño Lime Place ½ cup Vidalia Onion Dressing in a serving bowl. Makes ½ cup. Vidalia Onion Dressing Combine 1 lb. processed cheese (such as Velveeta ), cubed, 1 (14.5 oz.) can diced tomatoes with chiles, onions and cilantro, drained, and 3 Tbsp. Jalapeño Lime Hot Sauce. Microwave 4-5 minutes, stirring occasionally, or until melted. Makes about 3 cups. Jalapeño Salsa Con Queso