Worcestershire-Glazed Burgers (from Country Living)
8 servings
0 hours 35 mins
Canola oil for grill grates
2 1/2 lb. ground beef
Kosher salt and freshly ground black pepper
3 tbsp. Worcestershire sauce
8 hamburger buns
Cheese, lettuce leaves, pickles, and sliced tomatoes, for serving

Set up grill for direct cooking and heat to medium-high. Once hot, clean and lightly oil grates with oil.
Gently shape beef into 8 balls, then flatten into 3/4-inch-thick patties. Using your thumb, make a shallow (1 1/2-inch-wide) indent in the top of each patty. Season with salt and pepper.
Grill patties, indent sides up, until browned and patties easily lift from the grates, 3 to 4 minutes. Flip and grill, basting with Worcestershire, to desired doneness, 3 to 4 minutes more for medium.
Serve burgers on buns with cheese, lettuce, pickles, and tomatoes alongside.

Chicken Delight
2 cups cooked diced chicken
2 cups uncooked elbow macaroni
2 cans cream of mushroom soup
1 soup can full of milk
1 can chicken broth
1 diced onion
1/2 teaspoon salt
1/2 pound of cubed cheddar cheese
1 can of mushrooms (optional)

Put all ingredients into greased 9×13 baking dish. Refrigerate overnight. Bake at 350 for 1 hour. Sit for 10 minutes before serving.

Fried Pickles With Buttermilk Ranch (from Country Living)

8 servings
0 hours 45 mins
1 small shallot, chopped
1/2 c. mayonnaise
1/4 c. buttermilk
2 tbsp. finely chopped fresh chives
1/4 tsp. garlic powder
Kosher salt and freshly ground black pepper
3 c. canola oil
3/4 c. all-purpose flour, spooned and leveled
3/4 c. cornstarch
3 tbsp. cornmeal
3/4 tsp. baking soda
1 c. club soda
8 or 9 large pickles (from a 46-ounce jar) cut on the bias into 1/4-inch-thick slices

Whisk together shallot, mayonnaise, buttermilk, chives, and garlic powder in a bowl. Season with salt and pepper.
Heat oil to 350°F in a medium saucepan. Whisk together flour, cornstarch, cornmeal, and baking soda in a second bowl. Season with salt. Whisk in club soda until combined.
Working in batches, dip pickles in batter, letting excess drip off, and transfer to oil. Fry, turning once, until golden brown, 4 to 6 minutes per side. Transfer to a paper towel-lined plate. Serve with dressing alongside.

Parmesan Garlic Grilled Corn (from tarasmulticulturaltable.com)
Servings4 Servings
4 ears fresh corn
2 tablespoons butter
1 clove garlic grated or minced
1/4 cup freshly grated Parmesan
1 tablespoon freshly chopped parsley
Preheat grill to 350-400 degrees F. Remove most of the husks on the corn and leave the innermost layer intact. Pull them back just enough to remove the silks, then place back over the corn.
Place corn on preheated grill. Cook, turning once or twice until kernels are bright yellow, 15-20 minutes.
In the meantime: place butter and garlic in a small heat-safe bowl. Microwave until butter is melted, 10-15 seconds.
Remove remaining husks and brush the corn kernels with melted garlic butter while still hot. Sprinkle with Parmesan cheese and parsley.
Serve immediately.

Grilled Ranch Potatoes (from delish.com)

2 lb. baby potatoes, halved
1/4 tbsp. extra-virgin olive oil
Juice of 1/2 a lemon
1/2 packet ranch seasoning
kosher salt
Freshly ground black pepper
Ranch dressing, for drizzling
Chopped fresh chives, for garnish

Preheat grill to medium heat. In a large bowl, toss potatoes with olive oil, lemon juice, and ranch seasoning. Season with salt and pepper. Thread potatoes on skewers and grill until tender and lightly charred, 15 minutes. Drizzle with ranch and garnish with chives.

American Flag Cake (allrecipes.com)

3 (10.25 ounce) packages white cake mix
9 egg whites
1 cup vegetable oil
3 3/4 cups whole milk
2 tablespoons clear vanilla extract
2 tablespoons red food coloring
1 tablespoon blue food coloring
1 cup white chocolate chips
10 cups fluffy white frosting
1 tablespoon white chocolate chips, or as needed
2 tablespoons white sugar, or as needed
1 4-inch round paper or cardboard stencil

1 h 30 m

30 m

Ready In
3 h

Preheat oven to 350 degrees F (175 degrees C). Grease and line 4 8-inch round cake pans with parchment paper.
Combine white cake mix, egg whites, vegetable oil, milk, and vanilla extract in a large mixing bowl. Beat for 30 seconds using an electric mixer on low speed. Increase mixer speed to medium and beat for 2 more minutes. The batter will still be slightly lumpy.
To make the red cakes, measure half the batter into a separate bowl and whisk in red food coloring. Evenly transfer the red batter into 2 of the 8-inch prepared cake pans; smooth tops of batter with a spatula. Transfer half of the remaining uncolored batter into a 3rd prepared cake pan; smooth top as before. This will be the white cake portion.
Add blue food coloring to the remaining uncolored batter in the large mixing bowl; fold 1 cup white chocolate chips into blue batter until combined. Transfer batter to remaining prepared 8-inch cake pan; smooth top of batter with a spatula.
Bake all 4 cakes in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 30 minutes. Remove the cakes from oven and place onto cooling racks until cooled completely.
Run a knife around edge of each cooled cake. Invert cakes, remove pans, and peel off parchment paper. Use a sharp knife to trim tops of cakes flat and even.
Cut both of the red cake layers and the white cake layer in half horizontally. You will have 4 thin red cake layers and 2 thin white cake layers.
Place a 4-inch round stencil on top of 1 thin red cake layer; cut out a 4-inch red cake round. Repeat, placing stencil on 1 thin white cake layer to make 1 4-inch white cake round. Center the 4-inch round stencil on the blue cake; cut out and remove center portion covered by the stencil to make a blue cake ring.
To assemble the cake, you will need 2 thin 8-inch red cake layers, 1 thin 8-inch white cake layer, 1 4-inch thin red cake circle, 1 4-inch thin white cake circle, and 1 blue 8-inch cake ring. Reserve the leftover thin red cake layer and other cake pieces for making crumbs for decorating.
To assemble cake, place 1 8-inch thin red cake layer on a cake pan and frost the top generously with white frosting. Place the thin 8-inch white cake layer on top of the red one, and frost the top. Place remaining 8-inch thin red cake layer atop the white one. Frost the red layer.
Place the blue ring cake on top of the 2nd red cake layer and carefully frost the inside of the blue cake ring. Gently fit the 4-inch white cake layer into the blue cake ring. Frost the top of the 4-inch white center. Place the 4-inch red cake layer on top of the white one. Gently press small cake circles flush with the top of the blue ring.
Frost the entire outside of the cake generously with the remaining frosting.
Crumble red and blue pieces of leftover cake into 2 separate bowls. Score lines into the top of the cake’s frosting with a kitchen knife to make a flag design on top of the cake. It should have a 2-inch square at the upper left for blue field and white stars, and 7 thick horizontal stripes about 1 inch wide.
Fill the square field at the upper left with blue crumbs and press 1 tablespoon white chocolate chips upside-down into the blue crumbs to make ‘stars.’ Fill the bottom stripe and every other stripe with red crumbs to make red stripes. Sprinkle white sugar generously into the white stripes to make them stand out.
To serve, cut cake into wedges. The inside of the cake will reveal its layers of red and white stripes and blue field with white chocolate chip stars in every slice.