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Recipes for Your Fourth of July Cookout

June 16, 2015

The Fourth of July is almost here, and it’s time for you to get out of the office and celebrate with friends, family, fireworks, and – of course – food. Here are some of our team’s favorite cookout recipes; we hope they inspire your celebration. From our team to yours, Happy Fourth!

Spicy Coleslaw

Kyle Oldenkamp, Concierge Representative, Nelnet Partner Solutions

Kyle Oldenkamp, Concierge Representative, Nelnet Partner Solutions

This zippy coleslaw takes average coleslaw up a notch and makes a perfect complement to grilled items, especially anything barbecued!

Ingredients:

1              Package prepackaged Cole Slaw (shredded cabbage & carrots mix)
2              Cups Miracle Whip
½             Cup sugar
1 ½         Tablespoons prepared horseradish
1              Tablespoon dry mustard powder
1              Tablespoon white pepper
½             Teaspoon salt
¼             Teaspoon garlic powder
3/8           Teaspoon celery seed

 

slawDirections:

  1. Mix Miracle Whip, sugar, horseradish, dry mustard, white pepper, salt, garlic powder and celery seeds in a bowl.
  2. Stir in cabbage mixture and mix well. Chill, covered, until serving time.

Notes:

  • Yes, use Miracle Whip. Mayonnaise could be used, but I’ve had folks who do not like Miracle Whip tell me the recipe is very good this way!
  • When we do not have white pepper, black pepper makes a good substitute.
  • For extra “zip,” use more horseradish.

Blueberry and Watermelon Kababs

Nycci Jones, Learning and Development Consultant, Nelnet Partner Solutions

Nycci Jones, Learning and Development Consultant, Nelnet Partner Solutions

If you want to provide a healthier alternative, make fruit kebabs for your friends and family. There are multiple ways to do this. One option is to use a cookie cutter to create star shapes out of watermelon, and then add two to the ends of blueberry kababs.

Photo credit: Househunt.com

Photo credit: Househunt.com

 

 

 

 

 

 

 

 

 


Berry and Spinach Salad

Angie Coleman, Concierge Representative, Nelnet Partner Solutions

Angie Coleman, Concierge Representative, Nelnet Partner Solutions

Ingredients:

Salad:
1 lb. baby spinach, stems removed, washed and dried
5 green onions, sliced
1/2 C. slivered almonds, toasted
1 pint strawberries, sliced
1 C. blueberries
1 C. provolone cheese, shredded

Dressing:
2/3 C. raspberry jam
1 tbsp. spicy brown grainy mustard
3 tbsp. balsamic vinegar
2 tbsp. white wine vinegar
1/2 C. extra virgin olive oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Directions:

  1. saladTo make the dressing, place the raspberry jam in a small microwave-safe bowl. Microwave on med-low heat until softened and easy to mix.
  2. Whisk in remaining ingredients. Cover and refrigerate until ready to use.
  3. To make the salad, toss together the spinach, onions, and almonds in a large salad bowl.
  4. Place half of your blueberries in a circle/mound on top of the spinach mixture, in the middle of the bowl.
  5. Place shredded cheese in a ring around blueberries.
  6. Mix the strawberries and the other half of your blueberries. Arrange in a circle around the cheese at the outside of the salad. Cover and refrigerate until ready to serve.

 

Chocolate Bread Pudding

Dawn Knight, Regional Director, Nelnet Partner Solutions

Dawn Knight, Regional Director, Nelnet Partner Solutions

Ingredients:

Cubed white or sourdough bread                             2 each
Whole Milk                                                                    1 ½ Qts
Raisins                                                                            1 cup
Butter                                                                              ½ cup
Sugar, white                                                                   1 ½ cups
Vanilla                                                                             1 ½ Tbsp
Cinnamon                                                                       1 ½ Tbsp
Nutmeg                                                                           ½ Tbsp
Eggs, beaten                                                                   4 each
Half & Half                                                                     1 cup
Semi-sweet: Choc Chips or Chopped Choc              1 cup

Directions:

  1. Chop bread into 2” x 2” pieces.
  2. Lay out bread in deep bowl or pan and add raisins and milk.
  3. Allow bread and raisins to soak in milk for 10 minutes, stirring occasionally.
  4. In another mixing bowl, mix all other ingredients.
  5. Once bread is fully saturated, add the sugar and egg mixture to the bread and mix.
  6. Place mixture in a buttered 11” x 9”, 2 inch deep pan and bake at 350° for 45 minutes or until center is firm.
  7. Remove from oven and cool.

Shelf life = 7 days


Broccoli Salad

Kristin Tobias, Communications Coordinator, Nelnet

Kristin Tobias, Communications Coordinator, Nelnet

Ingredients:

8 slices bacon
1/3 c sunflower seed kernels
1 large head broccoli, cut into bite-size pieces
1/3 c diced red onion
1 c seedless red grapes, halved
1 c mayonnaise
3 tbsp apple cider vinegar
2 tbsp white sugar
Ground black pepper to taste

Photo credit: AllRecipes.com

Photo credit: AllRecipes.com

Directions:

  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble 7 slices of bacon; mix with sunflower seeds in a resealable bag.
  2. Combine broccoli, onion, and grapes in a bowl.
  3. Crumble the remaining bacon slice. Whisk mayonnaise, vinegar, sugar, and black pepper together in a bowl; fold in the 1 slice crumbled bacon. Pour dressing over broccoli mixture; toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.
  4. Sprinkle bacon-sunflower seed mixture over salad before serving; mix well.

Recipe from AllRecipes.com.

 


Nycci Jones, Learning and Development Consultant, Nelnet Partner Solutions

Nycci Jones, Learning and Development Consultant, Nelnet Partner Solutions

Sparklin’ Marshmallow Rice Krispies Treats

Ingredients:

1/4 cup (1/2 stick) butter or margarine
1 bag (10-1/2 oz.) JET-PUFFED Miniature Marshmallows (6 cups)
6 cups KELLOGG’S® RICE KRISPIES® cereal
24 wooden pop sticks
1 tube (0.68 oz.) each: red, white and blue decorating gels
2 Tbsp. each: red, white and blue sprinkles

Directions:

  1. Line 13×9-inch pan with foil, with ends of foil extending over sides of pan; lightly grease foil.
  2. Microwave butter in large microwavable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat.
  3. kripieMicrowave 1-1/2 min. or until marshmallows are completely melted, stirring after 45 sec. Add cereal; mix well. Press cereal mixture firmly onto bottom of prepared pan; cool.
  4. Remove cereal mixture from pan, using foil handles. Cut into star shapes, using large star-shaped cookie cutter. Insert wooden stick into side of each star. Decorate with gels and sprinkles. Store in airtight container at room temperature.

 

 

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