SAUCY GRILLED PORK CHOPS

*Fourth of July Collection-PREP: 5 minutes GRILL: 10 minutes MAKES : 8 servings 1/2 cup butter 1/2 cup packed brown sugar 1/2 cup lemon juice 8 bone-in pork loin chops (3/4 inch thick) Lemon slices, optional *In a microwave-safe dish, microwave the butter, covered, until melted; add brown sugar and lemon juice, stirring to dissolve sugar. Reserve 2/3 cup for drizzling. *Moisten a paper towel with cooking oil; using long-handled tongs,lightly coat the grill rack. Brush the pork chops with the remaining sauce. Grill, covered, over medium heat for 4-5 minutes on each side or until thermometer reads 145 degrees. Let stand 5 minutes before serving. *Stir the sauce to combine and gently rewarm if necessary; drizzle over the pork chops. Top with lemon slices if desired.(Source: Taste of Home & photo also)

Teriyaki Turkey Burgers

*Fourth of July Collection-1 egg 1/2 cup dry bread crumbs 3 green onions, chopped 4 TB teriyaki sauce, divided 1/4 teaspoon onion powder 1 pound ground Turkey 1 can (8 oz) sliced pineapple, drained 4 hamburger buns, split and toasted *In a large bowl, combine the egg, bread crumbs, onions, 2 TB teriyaki sauce and onion powder. Crumble Turkey over mixture and mix well. Shape into four 3/4-inch patties. *Coat grill rack with nonstick cooking spray before starting the grill. Grill the patties, covered, over medium heat for 6-8 minutes on each side or until meat thermometer reads 165 degrees; brush with remaining teriyaki sauce during the last 5 minutes. *Grill pineapple slices for 3-4 minutes on each side or until heated through. Serve burgers and pineapple on buns. YIELD: 4 servings.(Source: Taste of Home & photo also)

DIPPED ICE CREAM SANDWICHES

*Fourth of July Collection- 6 squares ( 1oz each ) semisweet chocolate, chopped 1 TB shortening 4 ice cream sandwiches Red, white and blue sprinkles *Line a baking sheet with waxed paper; set aside. In a microwave or heavy saucepan, melt chocolate and shortening: stir until smooth. Quickly dip ice cream sandwiches partway in melted chocolate; coat chocolate with sprinkles. Place on prepared baking sheet and freeze. YIELD: 4 servings. (Source: Taste of Home & photo)

Grilled Honey-Ginger Corn

*Fourth of July Collection-1/3 cup butter,softened 1 TB minced chives 1 TB honey 1/4 to 1/2 tsp ground ginger 1/8 tsp cayenne pepper 4 medium ears sweet corn *In a small bowl, combine the first five ingredients, spread over corn. Place each ear of corn on a double thickness of heavy-duty foil. Fold foil around corn and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until tender, turning every 5 minutes. YIELD: 4 servings. (Source: Taste of Home & photo)

MORE FOURTH OF JULY RECIPES!!!

Bluebarb Pie

*Fourth of July Collection-PREP: 50 min and chilling time BAKE: 40 min and cooling time A twist on a old favorite! 2 cups all-purpose flour 1 tsp salt 2/3 cup shortening 6-8 TB ice water FILLING: 1-1/2 cups sugar 3 TB quick-cooking tapioca 1/4 tsp salt 4 cups sliced fresh or frozen rhubarb, thawed 2 cups fresh or frozen blueberries, thawed 1 TB butter 1 tsp 2%milk Coarse sugar or additional granulated sugar,optional *In a small bowl, combine the flour and salt, cut in the shortening until crumbly. Gradually add water, tossing with a fork until the dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 4 hours or until easy to handle.*On a lightly floured surface,roll out larger portion of dough to fit in a 9-inch deep-dish pie plate. Transfer pastry to pie plate. Trim pastry even with edge.*For filling, in a large bowl, combine the sugar,tapioca and salt. Add rhubarb and blueberries, toss to coat. Let stand for 15 min. Transfer to crust. Dot with butter. *Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk; sprinkle with coarse sugar if desired.*Bake at 400 degrees for 40-45 min or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 min to prevent overbrowning if necessary. Cool on a wire rack. Yield: 8 servings NOTE: If using frozen rhubarb,measure the rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. (Source: Taste of Home & photo from kaboom wallpaper)