••••INDIVIDUAL 5-LAYER DIPS••••

(Source: relish magazine & ovedbakedgoodcakes.com photo also)

1. For each serving, layer in a glass or plastic cup 2 TB salsa, 2 TB shredded cheddar or Mexican blend cheese (like Kraft), 2 TB mashed or chopped avocado, 2 TB sour cream and 2 TB chopped green onions. Cover with plastic wrap or a paper cupcake liner, securing it with a rubber band, and place in a cooler. (Don't forget the tortilla chips!)

••••Can add other ingredients like olives, beans or tomatoes-whichever you choose!!!

••••SHRIMP SLIDERS••••

(Source: relish magazine & photo also)

1. Mix 1 lb chopped raw shrimp, 1/2 cup each dry bread crumbs, chopped green onion, finely grated carrot and mayonnaise, 2 TB Dijon mustard, 1/4 tsp coarse salt and a few dashes of hot sauce (like Tabasco). Form into 2-inch patties and roll in more bread crumbs. Cook patties in olive oil over medium heat, 3 minutes per side. Meanwhile, mix 2/3 cup finely shredded cabbage, 1/4 cup mayonnaise, 1 TB lemon juice and 1 tsp finely grated lemon peel. Top patties with slaw and serve on split cider buns. Makes 18.

 

••••PATRIOTIC PUNCH••••

(Source: relish magazine & photo & taste spotting.com finehomesandliveing.com photo)

•1 cup strawberry slices

•1/2 cup blueberries

•1/2 fresh pineapple, peeled, cored and cut into chunks (or stars)

•1 (750-ml bottle) white wine, such as Pinot Grigio, Riesling, Sauvignon blanc (or apple juice)

•+Lime seltzer (or 7up for a sweeter version)

1. Place strawberries, blueberries and pineapple in a 2-quart pitcher. Add wine (or juice, if using).  Refrigerate up to 8 hours. To serve, pour punch into glasses and spoon in fruit. Top with lime seltzer. Serves 6.

••••GENT'S SWEET TEA••••

(Source: relish magazine & Pinterest photo also)

•2 mint leaves

•2 oz Tennessee whiskey

•6 oz chilled brewed iced sweet tea

•1-1/2 tsp fresh lemon juice

•+Fresh mint sprig and lemon wedge

1. Muddle mint leaves in a cocktail shaker to release flavors. Add whiskey, tea and lemon juice. Cover with lid and shake vigorously 10 seconds. Pour over ice in a large glass.  Garnish with mint sprig and lemon wedge. Serves 1.

••••GRILLED EGGPLANT SLIDERS••••

(Source: relish magazine & photo also)

1. Cut 2 long, narrow eggplants into 4 to 5 thick slices each. Brush with olive oil and sprinkle with 1/4 tsp salt. Grill, covered, over medium heat, turning once, until tender, 12 to 14 minutes. Top each with a slice of fresh mozzarella (or a sprinkle of grated) and grill until melted, 2 more minutes. Cut to fit buns. Spread slider buns with jarred pesto; top with eggplant and jarred, sliced roasted red peppers. Makes 18.

••••MORE 4TH OF JULY••••

(photo-room inspire.com)

••••COLD AVACADO SOUP WITH SWEET CORN AND BACON••••

(Source: joythebaker.com & photos also)

Cold Avocado Soup with sweet corn and bacon

makes about 4 cups

adapted from Bon Appetit August 2011

Print this Recipe!

For the Soup:

2 ripe Haas avocados

1 cup vegetable broth

1 tablespoon lime juice

2 tablespoons sour cream, creme fraiche, or milk (optional if you’re vegan)

3/4 teaspoon salt (plus a bit more if you’re a salt freak like me )

1 1/4 to 1 1/2 cups water

For the Topping:

1 tablespoon olive oil

1 small yellow onion, diced

2 ears fresh corn, sliced from the cob

1/2  jalapeno pepper, de-seeded and diced (I used a fresh cayenne pepper)

4 slices cooked bacon, chopped (optional if you’re vegan)

small handful fresh parsley leaves, chopped

salt and pepper to taste

To make the soup, place avocado flesh in a blender along with vegetable broth, lime juice, sour cream (if using), and salt.  Blend until the avocados are creamy.  Remove the center from your blender lid, and while blending, slowly add the water.  Soup will be done when smooth, with your desired consistency.  Feel free to add a touch more water if you prefer a thinner soup.  Taste and add salt and pepper as necessary.  Place in a container in the fridge while you make the topping.

To make the topping, heat olive oil in a skillet over medium heat.  Add onion and cook until translucent and browned, about 5 minutes.  Add corn and jalapeno and cook for 3 minutes more.  Add sliced bacon and parsley.  Cook until everything is warmed and just browned.  Add salt and pepper to taste.

Pile about 1/2 cup of warm topping into a bowl.  Pour cold soup around the topping.  Serve and enjoy.  Soup lasts up to three days in and airtight container in the fridge.