Fourth of July Recipes

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kvue.com

Posted on June 18, 2012 at 3:23 PM

Updated Monday, Jun 18 at 3:25 PM

BODACIOUS BABY BACK RIBS

  • 1 rack Spareribs or Baby Back Ribs
  • 1/4 - 1/2 cup Bodacious Red Soppin' Sauce
  • 1 - 2 Tsbp Adams Reserve Rub or Crust
  1. Preheat oven to 350 degrees. Sprinkle ribs with Adams Rub or Crust. Pour TOTP Soppin' Sauce over them.
  2. Place ribs on foil lined baking sheet and cook for 11/2 hours. Brush with additional sauce if desired.

 

CHEF SUGGESTS: These ribs could easily be done on your gas or charcoal grill.


THAT GREEN POTATO SALAD - Prep time: 10 min. / Serves 8-10

  • 1 5lb bag golden potatoes, diced
  • 1/2 cup Mayonnaise
  • 1/4 cup That Green Sauce
  • 4 strips of bacon, cooked and chopped
  • 2-3 stalks of celery, diced
  • 1/2 Red Onion, diced
  • 1 Tbsp dill pickle relish
  1. In a larger pot of water, boil potatoes until al dente, should be a small amount of "crunch" to the potato.
  2. Drain and allow to cool.
  3. Combine potatoes with remailing ingredient and chill.
  4.  Serve chilled.

CHEF SUGGESTS: Great side dish for your next BBQ!


CHOCOLATE BERRY COBBLER - Prep time: 5 min. / Cook Time: 25 min. / Serves 6-8

  • 1 bottle Robert's Reserve Cherry Pomegranate Habanero Sauce
  • 1 stick of butter
  • 1 8 oz. block of cream cheese
  • 1 can Oregon Red Tart Cherries, drained
  • 1 package HEB Dried Wild Blueberries
  • 1 box HCF Devil's Food Cake Mix
  1. Preheat oven to 375.
  2. Spray 9x13 casserole dish with non-stick spray.
  3. Mix Robert's Reserve Cherry Pomegranate sauce together with drained can of cherries, then pour into casserole dish.
  4. In medium size bowl melt cream cheese and butter, once melted together pour in half of the dry cake mix.
  5. When thoroughly mixed together pour over cherries in casserole dish.
  6. Bake convered at 25 min.; uncover and back an additional 5 minutes to brown top.

 

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