The Independence Day holiday weekend is quickly approaching and for many people that will include a cookout, picnic, BBQ or gathering of some kind. It is usually summertime weather being hot and humid, so cool side dishes and desserts taste especially good.

Get your grocery list ready using some of the recipes today. You may need to provide a side dish or dessert to go with a main entree, or maybe you are providing the main entree. Whatever it is, we've got you covered in this column today.

Have fun and enjoy your long holiday weekend.

Garlic and Mustard Burgers

• 1 pound ground beef
• 3 tablespoons country-style Dijon mustard
• 5 cloves garlic, chopped
• 14-ounce jar roasted red peppers, drained
• 4 slices Monterey Jack cheese
• 4 hamburger buns, split

Mix ground beef, mustard and garlic well; form into 4 patties about 3/4-inch thick. Grill, covered, for 12 to 15 minutes, turning once. Top with roasted peppers and cheese slices during last few minutes of grilling. Place burgers on buns to serve. Makes 4 servings

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/1ADBE48AB25BA34B85257853005B41FD

Picnic in a Pan

• 4 potatoes, peeled and cubed
• 4 ears sweet corn, broken in half
• 4 tomatoes, sliced
• 4 green peppers, sliced
• 1/2 pound whole mushrooms, trimmed and halved
• 1 pound smoked pork sausage, quartered
• 1/2 cup butter, sliced
• 1/2 cup water
• 1/2 cup Worcestershire sauce
• Seasoned salt to taste

Layer vegetables and sausage on a 24-inch piece of heavy-duty aluminum foil. Dot with butter. Drizzle with water and Worcestershire sauce. Add seasoned salt to taste. Fold up sides of foil; seal into a packet. Grill over medium heat for about one hour, until vegetables are tender. Serves 4.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/ACFA7869F5491A4A852580EC004E094A

Sweet and Hot Ribeye Steaks

• 2 (1-pound) boneless beef ribeye steaks
• 2 cloves garlic, pressed
• 2 teaspoons water
• 2 tablespoons sweet-hot mustard
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste
• 1/2 teaspoon fresh thyme, chopped

Place steaks in a shallow dish; set aside. Combine garlic and water in a microwave-safe dish; microwave on high setting for 30 seconds. Blend in mustard and seasonings; stir well. Brush sauce on both sides of steaks. Grill over coals to desired doneness, about 12 minutes for medium. Slice into portions for serving. Serves 4 to 6.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/25D6537ED0D8BE588525774C0048C90D

Lemony Orzo Salad

• 16-ounce package orzo pasta, uncooked
• 3 to 4 cups baby spinach, torn into bite-size pieces
• 1/4 cup olive oil
• 1/2 cup lemon juice
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 teaspoons fresh parsley, chopped, or 1 teaspoon dried parsley
• 1 teaspoon salt
• 1 teaspoon pepper
• 2-1/4 ounce can sliced black olives, drained
• 1 cup grape tomatoes

Cook pasta just until tender; drain. Place spinach in a large bowl; add hot pasta and let stand for 2 to 3 minutes to wilt spinach. Combine remaining ingredients except olives and tomatoes. Mix well; add to pasta. Stir in olives and tomatoes. Serve either warm or chilled. Serves 8 to 10.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/C047BF28ED88A61C852575CC005561EC

Grilled Vegetable Salad

• 1 ear corn, husked
• 16 spears asparagus, trimmed
• 16 green onions, trimmed
• 8 Roma tomatoes, halved
• 1 bulb fennel, thinly sliced
• 1/2 cup plus 2 to 3 tablespoons olive oil, divided
• Salt and pepper to taste
• 1 cup couscous, cooked
• 6-ounce package spring greens
• 1/4 cup lemon juice
• 1 teaspoon Dijon mustard

Garnish: chopped fresh basil, parsley and/or mint

Place all vegetables in a grill basket. Drizzle with 2 to 3 tablespoons oil; season with salt and pepper. Place basket on a grate over high heat. Cook until tender, about 5 to 10 minutes, turning occasionally. Remove grill basket from grill; cool. Slice corn kernels off cob; cut other vegetables into bite-size pieces. Combine all vegetables in a large salad bowl. Add couscous and greens. For Vinaigrette, whisk together remaining olive oil, lemon juice, mustard and salt and pepper to taste. Add desired amount of Vinaigrette to vegetable mixture; toss to mix. Garnish with herbs. Serves 4 to 6.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/9A1A6239F5FDAC9B852583860055A872

Grilled Bacon Corn On The Cob

• 6 ears sweet corn, husked
• 1/4 cup butter, softened
• Salt and pepper to taste
• 6 slices bacon

Coat each ear of corn with 2 teaspoons butter; season with salt and pepper. Wrap a slice of bacon around each ear. Wrap each ear loosely in heavy-duty aluminum foil. Place corn on a grill over medium heat. Cook for about 30 minutes, turning frequently, until bacon is crisp. Unwrap carefully to serve. Makes 6 servings.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/FF142C4BC5E61877852580ED005E1BC6

Tangy Watermelon Salad

• 14 cups watermelon, cubed
• 1 red onion, halved and thinly sliced
• 1 cup green onions, chopped
• 3/4 cup orange juice
• 5 tablespoons red wine vinegar
• 2 tablespoons plus 1-1/2 teaspoons honey
• 1 tablespoon green pepper, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dry mustard
• 3/4 cup oil

In a large bowl, combine watermelon and onions; set aside. In a small bowl, combine orange juice, vinegar, honey, green pepper and seasonings; slowly whisk in oil. Pour over watermelon mixture; toss gently. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Makes about 10 servings.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/298374F541CD328D8525784000623982

Chicken Burgers

• 1 pound ground chicken
• 1 onion, chopped
• 1/8 teaspoon garlic powder
• 1/4 cup fresh bread crumbs
• 3 tablespoons chicken broth
• 1 teaspoon Dijon mustard
• 1 teaspoon salt-free vegetable seasoning salt
• Salt and pepper to taste
• 4 to 6 hamburger buns, split

Combine all ingredients except buns in a large bowl. Stir lightly with a fork until well blended. Shape into 4 to 6 burgers. Heat a lightly oiled skillet over medium heat. Cook burgers in skillet for 6 to 8 minutes per side, until no longer pink in the center. Serve on hamburger buns.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/AD881F7FAA4CE98885257CD200500C1B

Grilled Pineapple Sundaes

• 1/2 cup brown sugar, packed
• 2 tablespoons butter, melted
• 2 tablespoons lemon juice
• 1 teaspoon cinnamon
• 1 pineapple, peeled, cored and sliced 1-inch thick
• Garnish: vanilla ice cream, toasted coconut, maraschino cherries

In a bowl, mix brown sugar, butter, lemon juice and cinnamon. Brush mixture over both sides of pineapple slices. Grill pineapple over high heat for about one minute on each side, until golden. Remove each slice to a dessert plate. Serve warm, topped with a scoop of ice cream, a sprinkle of coconut and a maraschino cherry. Serves 4 to 6.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/891E817EF19EC09F852580F1005963C3

Summer Sparkle Drink

• 48-ounce bottle ruby red grapefruit juice
• 12-ounce can frozen orange juice concentrate, thawed
• 6-ounce can frozen lemonade concentrate, thawed
• 2-liter bottle lemon-lime soda, chilled
• Optional: lemon slices, fresh mint sprigs

In a one-gallon pitcher, stir together all juices; cover and refrigerate until chilled. At serving time, add soda; garnish as desired. Serve immediately. Makes 16 to 20 servings.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/3814F38A12BE4DCE852580F0005AEDBC

Lemon Daisy Drink

• 1/2 cup grenadine syrup
• 1/3 cup lemon juice
• 2 cups club soda, chilled
• 2 cups lemon-lime soda, chilled

Stir all ingredients together. Serve in ice-filled glasses. Makes 4 servings.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/92443CD0C0E4D0C4852578B0004AFF1E

Country Style BBQ Sauce

• 1/2 cup onion, chopped
• 1 tablespoon oil
• 1 cup catsup
• 3/4 cup water
• 1/3 cup vinegar
• 1/2 cup brown sugar, packed
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon celery seed

In a saucepan over medium heat, saute onion in oil until tender. Blend in remaining ingredients. Reduce heat; simmer for 20 minutes, or until sauce thickens. Brush sauce over chicken or ribs during last few minutes of grilling. Makes about 3 cups.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/611F504D913BD69A852573FC007061ED

Skillet S'Mores

• 1 tablespoon butter
• 10-ounce package mini marshmallows
• 2 sleeves graham crackers, crushed
• 2 1-1/2 ounces chocolate candy bars, broken into pieces

Melt butter in a cast-iron skillet over a hot grill. Sprinkle in marshmallows; stir until completely melted. Remove from fire; stir in graham crackers and chocolate. Press into pan with the back of a spoon. Allow to cool completely; cut into wedges. Makes 10 servings.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/703F5D1840B4FE9B852580F100596296

Yippie-Yi-Yo Chile Beef Ribs

• 3 to 4 pounds beef back ribs, trimmed and cut into serving-size portions
• 1-1/2 teaspoons salt
• 1 teaspoon pepper
• 4-ounce can diced green chiles, drained
• 1 onion, minced
• 1 clove garlic, minced
• 1/2 cup honey
• 1/2 cup ketchup
• 1 tablespoons chili powder
• 1/2 teaspoon dry mustard

Sprinkle ribs with salt and pepper; rub into surface. Arrange ribs on a medium-hot grill; cover and grill until tender, about one to 1-1/4 hours, adding more coals as needed. Combine remaining ingredients in a small saucepan; simmer over low heat for 10 minutes. Baste ribs with sauce during last 30 minutes of grilling, turning often. Makes 4 servings

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/E40F91FEDD13559E85257F5D000990D0

Special Burger Sauce

• 1 cup mayonnaise
• 1/3 cup creamy French salad dressing
• 1/4 cup sweet pickle relish
• 1 tablespoon sugar
• 1 teaspoon dried, minced onion
• Salt and pepper to taste

Combine all ingredients in a bowl; stir well. Cover and refrigerate up to one week. Serve over grilled burgers.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/8CF07A26D5C6908A85257CD2004FA949

Spicy Butter Bean Burgers

• 15-ounce can butter beans or lima beans, drained
• 1/2 cup onion, chopped
• 1 tablespoon jalapeno pepper, finely chopped and seeds removed
• 6 to 8 saltine crackers, crushed
• 1 egg, beaten
• 1/2 cup shredded Cheddar cheese
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for frying
• 4 whole-wheat sandwich buns, split

Mash beans in a bowl; mix in remaining ingredients except oil and buns. Form into 4 patties. Add 1/4-inch oil to a skillet over medium-high heat. Fry patties until golden, about 5 minutes per side, turning carefully. If baking is preferred, place patties on a greased baking sheet; bake at 400 degrees for 7 to 10 minutes per side. Serve on buns.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/0BECEF5B7D15A14985257CD2004DD23F

Malt Shoppe Memories Ice Cream Cookie Cake

• 1 pouch (1 pound 1.5 ounce) double chocolate chunk cookie mix
• 2/3 cup chocolate-flavor malted milk powder
• 1/3 cup vegetable oil
• 2 tablespoons water
• 1 egg
• 1/2 cup hot fudge topping
• 1 cup crushed chocolate-covered malted milk balls
• 2 cups vanilla ice cream, softened
• 2 cups chocolate ice cream, softened
• 1 cup frozen whipped topping, thawed

Heat oven to 350 degrees. Lightly spray 10-inch springform pan with cooking spray. Or line 9-inch square baking pan with foil, leaving about 2 inches of the foil overhanging sides of pan; lightly spray with cooking spray.

In large bowl, stir cookie mix, 1/3 cup of the malted milk powder, oil, water and egg until soft dough forms. Press 1/2 of dough into bottom of pan. Bake 12 to 13 minutes or until set. Cool completely, about 30 minutes.

Meanwhile, press remaining 1/2 of the dough into 10-inch circle on large ungreased cookie sheet. After removing cookie crust in springform or 9-inch pan from oven, bake dough on cookie sheet 12 to 13 minutes or until set. Cool 5 minutes; remove from cookie sheet to wire rack. Cool 15 minutes.

Spread hot fudge topping over crust in springform or 9-inch pan. In medium bowl, break apart large cookie until crumbly. Stir in crushed malted milk balls. Sprinkle 1/2 of the crumbled cookie mixture over hot fudge; press lightly.

In large bowl, combine both softened ice creams and remaining 1/3 cup malted milk powder until well blended. Spread ice cream mixture over crumbs in pan. Gently spread whipped topping over ice cream. Sprinkle with remaining crumb mixture. Cover with foil. Freeze at least 5 hours or until firm. To serve, remove sides of springform pan or lift dessert using foil out of 9-inch pan. Let stand 5 minutes. Use hot wet knife to cut into wedges or squares. Store covered in freezer.

Note: Use your favorite flavor ice cream and candy.

Source: www.bettycrocker.com/recipes/malt-shoppe-memories-ice-cream-cookie-cake/19287320-63c6-4c6b-af08-536a9059a28a

Cashew-Fudge-Caramel Ice Cream Pie

Crush cookies for an easy crust, then fill with a sultry blend of ice cream, nuts, and ready-made chocolate topping.

• 30 vanilla wafer cookies
• 3/4 cup cashew halves and pieces
• 1/4 cup butter, melted
• 2 pints (4 cups) caramel ice cream, softened
• 1 cup chocolate fudge ice cream topping

Heat oven to 350 degrees. In food processor bowl with metal blade, combine vanilla wafers and 1/2 cup of the cashews; process until finely ground. Add butter; process just until crumbly. Press mixture in bottom and up side of 9-inch glass pie pan.

Bake at 350 degrees for 10 to 12 minutes or until edges are light golden brown. Refrigerate crust for 20 minutes or until completely cooled.

Spread 1 pint of the ice cream in cooled crust. Spoon or drizzle 1/2 cup of the ice cream topping over ice cream. Freeze about 30 minutes or until partially frozen.

Top pie with remaining pint ice cream, spreading evenly. Freeze at least 4 hours or until firm.

To serve, let pie stand at room temperature for 15 minutes. Cut into wedges; place on individual dessert plates. Top with remaining ice cream topping and cashew halves.

Note: To speed up cooling of the crust, we placed it in the refrigerator until completely cooled. You can choose to cool at room temperature; allow 45 to 60 minutes. If your fudge topping is too thick, microwave it for 30 to 60 seconds to soften it. If it gets too warm, let it cool for a minute or two.

Source: www.bettycrocker.com/recipes/cashew-fudge-caramel-ice-cream-pie/a6264f24-a93d-45f4-80de-0eb75f82cbf9

Have a great week, and until next time, happy cooking.