4th of July!!!

Wow! I can't believe its almost July 4th! Do you have a menu planned yet? WHAT? YOU DON'T? Well then, your in luck....because I have a perfect menu for you that gets the whole family involved!! HAPPY INDEPENDENCE DAY!!!












Mom and Dad fix:
Baby-Back Ribs with Texas Blackjack Sauce and Peach Coleslaw
Grocery List:
3 lb baby-back ribs, cut into 4 sections
1 bottle (18 oz) barbecue sauce
3 Tbsp brown sugar
2 Tbsp instant coffee
2 Tbsp Worcestershire sauce

PEACH COLESLAW
1⁄4 cup slaw dressing
1 Tbsp Dijon mustard
4 cups coleslaw mix
2 ripe medium peaches, chopped
1⁄2 cup chopped red pepper



How to make it:
1. Put ribs in large pot with just enough water to cover. Bring to a boil, reduce heat, cover and simmer 45 minutes, or until meat is fork-tender.

2. Meanwhile, mix barbecue sauce, sugar, coffee and Worcestershire sauce in a small saucepan. Heat over medium heat, stirring until sugar and coffee dissolve. Remove from heat.

3. Coleslaw: Stir dressing and mustard in a large bowl; add coleslaw mix, peaches and red pepper; toss to mix. Refrigerate until serving.

4. Coat outdoor grill rack with nonstick spray. Heat grill. Place ribs, rounded side down, on rack. Brush with sauce; grill 3 minutes. Turn ribs; brush with sauce; grill 6 minutes more. Turn ribs again; brush with sauce; grill another 3 minutes.

5. Serve with rest of sauce and coleslaw.
*Can be prepared through Step 2 one day ahead. Cover and refrigerate.

**Good with: grilled corn on the cob

The kids fix dessert!!
Mini Burger Cookie Treats
Grocery List:
1⁄4 cup canned vanilla frosting
Yellow, red and green liquid food color
2 Tbsp sweetened shredded coconut
24 vanilla wafer cookies
12 small round chocolate peppermint candies (Peppermint Patties)

How to make it:
1. Put 1 Tbsp frosting in a small bowl; add yellow food color to tint yellow. Spoon into a small ziptop plastic bag and cut a tiny tip off one corner. Repeat with red food color. Stir green food color into coconut until coconut is green like lettuce.

2. Place a small dab of vanilla frosting on flat side of 12 cookies. Top each with a peppermint candy “burger,” pressing lightly to adhere. Pipe on yellow and red frosting to resemble mustard and ketchup. Sprinkle with coconut “lettuce,” pressing to adhere. Place a small dab of vanilla frosting on flat side of remaining cookies and press, frosting side down, gently on coconut.

**Planning Tip: Can be made up to 3 days ahead. Store in an airtight container at room temperature.