JUICY WATERMELON SALAD

*Fourth of July Collection-PREP: 20 minutes and chilling MAKES: 10 servings 8 cups cubed seedless watermelon ( about 1 medium) 1 small red onion, cut into rings 1 cup coarsely chopped macadamia nuts or slivered almonds, toasted 1 cup fresh arugula or baby spinach 1/3 cup balsamic vinaigrette 3 TB canola oil Watermelon slices,optional 1 cup (4oz) crumbled blue cheese *In a large bowl, combine the watermelon and red onion; cover and refrigerate until cold, about 30 minutes. Just before serving, add macadamia nuts and arugula to watermelon mixture. In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat. Serve over sliced watermelon, if desired. Sprinkle with cheese. NOTE: To toast nuts, spread in a 15 by 10 by 1-inch baking pan Bake at 350 degrees for 5-10  minutes or until lightly browned, stirring.  occasionally. Or ,spread in a dry nonstick skillet and heat over low heat until lightly browned,stirring occasionally. (Source: Taste of Home & photo also)

Grilled Huli Huli Chicken

*Fourth of July Collection-PREP: 15 minutes and marinating GRILL: 15 minutes MAKES: 12 servings 1 cup packed brown sugar 3/4 cup ketchup 3/4 cup reduced-sodium soy sauce 1/3 cup sherry or chicken broth 2 1/2 teaspoons minced fresh gingeroot 1 1/2 teaspoons minced garlic 24 boneless skinless chicken thighs (about 5 pounds) *In a small bowl, mix the first six ingredients. Reserve 1 1/3 cups for basting; cover and refrigerate. Divide the remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal the bags and turn to coat. Refrigerate for 8 hours or overnight. *Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. *Grill the chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with marinade during the last 5 minutes. (Source: Taste of Home & photo also)

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)