Get ready for the 4th with these great recipes!

Get ready for the 4th with these great recipes!

Just a little something special from Virginia — great recipes to help you prepare for your 4th of July celebration – Enjoy!!

Freedom, precious freedom. Celebrate the 4th of July with family, friends, food and fireworks. Have fun! Wave the flag, wave at your neighbors, run through a sprinkler, smile! Remember those who fought to keep us free, and honor them by living your life to the fullest. Enjoy these recipes which each have little extra fun and flavor included in every bite!

Sweet & Spicy Grilled Shrimp

1 cup pineapple jelly or orange marmalade
2 garlic cloves, finely chopped
2 limes, juice of
1 tablespoon Worcestershire sauce
1 jalapeno pepper, seeded and finely chopped
1/4 teaspoon red pepper flakes
2 lbs shrimp, raw, large, peeled and deveined
1/4 teaspoon salt
grilling skewers

In a small saucepan combine jelly or marmalade , garlic, lime juice, Worcestershire, jalapeno and chilies. Cook over medium heat until jelly melts. Thread shrimp onto skewers, about 4 per skewer if using large shrimp. Brush both sides of shrimp with jelly mixture and place on a tray to marinate for 30 minutes. Preheat grill on high and sprinkle shrimp with salt on both sides. Grill shrimp for 3 minutes per side, brushing with marinade again before turning. Reduce time for smaller shrimp. Place remaining sauce in a serving dish for dipping.

Lemon-Raspberry Muffins

2 cups self-rising flour
1 cup sugar
1 cup (8 oz) sour cream
1/2 cup vegetable oil
1 large lemon, small amount of peel grated into batter, juice reserved
2 large eggs
1 pint raspberries

Preheat oven to 375 degrees F. Line muffin cups with paper muffin cups. In a large bowl, gently blend sugar, sour cream, oil, lemon peel and lemon juice. Stir in eggs, just until blended. Add in flour, and do not over-mix. Fold in raspberries, just until mixed. Fill muffin cups just above halfway with batter. Bake 20 minutes, or until golden brown and lightly springy to touch. Cool in pan for 5 minutes before removing to cooling rack.

Peanut Butter & Banana S’mores

graham cracker squares
peanut butter (even better with honey peanut butter)
sliced bananas
toasted marshmallows

Spread one graham cracker square with peanut butter and top with banana slices. Add a toasted marshmallow or two. Top with another graham cracker square. Squish! Enjoy : ) Repeat!

Fresh Tomato Pie

Pastry for a 1-crust 9-inch pie, unbaked

evaporated milk
4 cups sliced firm ripe tomatoes
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 to 1/2 teaspoon dried leaf basil
1/3 cup mayonnaise
1/3 cup Parmesan cheese
1 large clove garlic, smashed and minced

Line pie plate with pastry; flute edges and brush shell with evaporated milk. Bake at 450° for 5 minutes. Fill the baked pie shell with sliced tomatoes and sprinkle with salt, pepper, and basil. Combine mayonnaise, Parmesan cheese, and minced garlic; spread over the layer of tomatoes. Bake at 350° for 35 to 45 minutes, or until tomatoes are cooked and pie is done.

Mama’s Summer Salad

one red ripe tomato
one yellow ripe tomato
one cucumber
one bell pepper
one onion

1/2 cup cider vinegar
1/2 cup sugar
1/2 cup light cooking oil
salt & pepper to taste

Cut vegetables into bite-sized chunks and mix together in a large bowl. In a small bowl, dissolve sugar with vinegar. Blend in oil. Add salt & pepper to taste. Pour dressing over vegetables and stir well. Cover and chill. Flavor improves overnight. Stir salad well before serving.

Chocolate Zucchini Bread

3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups white sugar
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9×5 inch loaf pans. In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans. Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.

Remember, weekly giveaway to 5 randomly chosen commenters – winners posted on Sunday! Tell us, which of this delectable recipes are you going to try?

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