12 Desserts for Your 4th of July Cookout #CookoutWeek

Need a last minute dessert for your 4th of July cookout? Here are a dozen of my favorite ideas. From fruit pies to fudgy brownies – there’s bound to be an option you’ll love!

SmorePizza

S’more Pizza

FirecrackerCookies

Firecracker Cookies

Cake Batter Blondies

Cake Batter Blondies

Banana Split Pie

Banana Split Pie

Firecracker Bundt Cake

Firecracker Bundt Cake

Raspberry Mousse

Raspberry Mousse

Monster Magic Cookie Bars

Monster Magic Cookie Bars

Ice Cream Sandwiches 2

Ice Cream Sandwiches

Strawberry Sour Cream Pie

Strawberry Sour Cream Pie

S'more Brownie Bars

S’more Brownie Bars

NutellaToppedKrispieTreats

Nutella Topped Brownies

CherryVanillaCokePokeCake

Cherry Vanilla Coke Poke Cake

Smoked Macaroni and Cheese on the Grill with Smokin O’s #CookoutWeek #Sponsored

Disclaimer: I received free product in exchange for this post. All opinions are my own.

I never really considered macaroni and cheese a cookout food – until I had kids. Now, macaroni and cheese is an all-the-time food. I’ve been dreaming up an on-the-grill version for a while and I knew Cookout Week was the perfect opportunity.

It was also a great chance to try out Smokin O’s. Smokin O’s is one of our Cookout Week sponsors and they sent us a sampler pack to try out. Smokin O’s are a great way to add smoked flavor on a gas grill – this recipe features an Applewood Smokin O.

And this makes a creamy, delicious, smoky mac and cheese with almost no effort. It’s a perfect cookout dish!

SmokedMacCheese

Smoked Macaroni and Cheese on the Grill with Smokin O’s
(a Kate’s Recipe Box original)

2 1/2 cups elbow macaroni, uncooked
2 Tbsp. melted butter
3 cups milk
2 cups half and half
16 oz. shredded cheddar jack cheese
1 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard
1/4 tsp. paprika
1 Applewood Smokin O
Green onions, for topping
Chopped bacon, for topping

Prepare the grill with the Smokin O. Directions are here.

Spray a disposable 9×11″ pan with non-stick spray.  Pour in the elbow macaroni. Pour the melted butter, milk, and half and half into the pan an stir to combine. Stir in the cheese, salt, pepper, mustard and paprika.

Place the pan on the grill over indirect heat with the cover closed. Cook for 1 hour 45 minutes to two hours – stirring every 10 minutes for the first 40 minutes.

When cooked, top with green onions and chopped bacon before serving.

Welcome to #CookoutWeek 2017!

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Get those grills fired up… because it’s #CookoutWeek 2017! This week, I’m joining forces with over 40 food blogger friends to bring you delicious recipes perfect for every backyard BBQ, picnic, summer party, or cookout.

We also have a fabulous giveaway featuring products from the brands who have made #CookoutWeek possible! You can enter below to win:

  • From blog host The PinterTest Kitchen: $100 Amazon gift card, to use to buy all the supplies you need for your next cookout
  • From our sponsor The French Farm: A gift pack of gourmet products hand-crafted by small businesses and using only the finest ingredients – La Favorita Genovese Pesto, Caprichos del Guadalquivir Cadenera Orange Marmalade, and L’Abeille Occitane Lavender Honey
  • From our sponsor Smokin’-Os: A sampler pack of their “smokin’-os” wood rings, to help you add wood-fired, smokey taste to your grilled foods, even if you don’t own a smoker
  • From our sponsor Primal Kitchen: $200 of Primal Kitchen goodies, including condiments made with avocado oil and bars and shakes with grass-fed collagen
  • From our sponsor Langers Juice Company: Your choice of 10 bottles of Langers Juice, with flavors including traditional Apple and Grape, as well as interesting mixes such as Pineapple Orange Coconut, Cranberry Blood Orange, and Mango Peach
  • From our sponsor True Made Foods: A 3-bottle sampler pack of sauces with real flavors made from real vegetables and less sugar – Ketchup, BBQ, and Veracha

This prize pack has an ARV of over $400! You have until July 1 at 11:59 PM to enter by following our sponsors and bloggers on social media:

a Rafflecopter giveaway

Stay tuned… remember, throughout the week, all of the participating bloggers will be posting delicious cookout recipes. Here are all the bloggers who are part of #CookoutWeek 2017:

The PinterTest Kitchen2 Cookin MamasA Day in the Life on the FarmA Kitchen Hoor’s AdventuresAmy’s Cooking AdventuresAshees CookbookBaking SenseBody RebootedBottom Left of the MittenChef Sarah ElizabethCook’s HideoutCookaholic WifeCooking with SapanaEat, Drink, Be Healthy!FairyburgerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFix Me a Little LunchFor the Love of FoodFull Belly SistersHezzi-D’s Books and CooksHome Sweet HomesteadJoin Us, Pull up a ChairKate’s Recipe BoxKelly Lynn’s Sweets and TreatsLittle House Big AlaskaMy Southern Sweet ToothOur Good LifeOven Tales By SyamaPalatable PastimeRants From My Crazy KitchenSavory MomentsSeduction in the KitchenSidewalk ShoesThat RecipeThe Freshman CookThe Mad Scientists KitchenThe Pajama ChefThe Redhead BakerThe Saucy SouthernerThe Spiffy CookieThe Weekday GourmetTramplingroseTurnips 2 TangerinesUncle Jerry’s Kitchen

As one of the bonus entries in the giveaway, leave a comment on this blog post… what is your favorite dish to eat at a cookout?

Cherry Vanilla Coke Poke Cake #CookoutWeek

Every good cookout needs a fun dessert – and this is my new favorite.

Cherry Vanilla Coke just reminds me of summer so I was smitten when I saw this cake. It really does capture the flavors nicely. It was my first time making a poke cake, but I have to say I’m hooked. It was so moist! I made this a day ahead and it was perfect on the day of our cookout.

I also loved how easy this was to put together. I always plan ambitious menus for our cookouts so having something this easy was a definite bonus!

CherryVanillaCokePokeCake

Cherry Vanilla Coke Poke Cake
(from The Recipe Critic)
Makes 1 9×13″ cake

1 French vanilla cake mix, plus ingredients to prepare
1 large box cherry flavored Jello
12 oz. Coca Cola
1/2 cup cold water
1 small box instant vanilla pudding mix
1 cup milk
1 tsp. vanilla
1 container frozen whipped topping, thawed
Chocolate sprinkles and maraschino cherries, for topping

Prepare the cake according to package directions. Once baked, let cool for 15 minutes and then use the end of a wooden spoon to poke holes about 1 inch apart all over the cake.

In a bowl, combine the Jello mix, coke and water. Whisk until dissolved and then pour slowly over the cake, filling up the holes as much as possible. Refrigerate for at least half hour.

After the cake is chilled, combine the pudding mix and milk. Whisk until thoroughly combined then stir in vanilla. Fold in the whipped topping and then ice the cake. Refrigerate for at least 3 hours.

When ready to serve, top with sprinkles and cherries.

Slow Cooker Barbecue Baked Beans #CookoutWeek

One of the fun parts of #CookoutWeek has been getting acquainted with some of the sponsors. I got the opportunity to try out True Made Foods sauces and I’m a total convert.

If you haven’t heard of them, the gist is this: they infuse their sauces with vegetables and cut back on the sugar to make a product you can feel good about. Why am I so obsessed with this? I have a toddler that LOVES to dip anything and everything. If I can get some extra veggies in him while he slathers his dinner in ketchup, I’m all about it. This isn’t just a toddler ketchup, though – they’re really good and will easily please a more sophisticated palate. Wins all around.

I used two of the sauces they sent – the ketchup and the bbq sauce – to make up a batch of slow cooker baked beans. They were amazing. While most baked beans are loaded with sugar, these are pretty modest – but you don’t miss it at all. They’re full of flavor and a perfect accompaniment to any cookout.

CrockpotBakedBeans

Slow Cooker Barbecue Baked Beans
(a Kate’s Recipe Box original)
Serves 8-10 as a side

1 can pinto beans, drained and rinsed
1 can white beans, drained and rinsed
1 sweet onion, finely diced
1/2 cup True Made Foods Ketchup
1/2 cup True Made Foods Barbecue Sauce
1 Tbsp. yellow mustard
1 Tbsp. Worcestershire sauce
1/4 tsp. garlic powder
1/4 tsp. pepper

Add beans and onions to the slow cooker. Stir to combine.

In a small bowl, mix together remaining ingredients until well combined. Pour over beans and stir to combine.

Cook on low for 6 hours. Vent the lid for the last 15-20 minutes to thicken the sauce, if desired.

Grilled Italian Sausages with Sweet and Sour Peppers and Onions #CookoutWeek

I’ve been sitting on this recipe for weeks because I wanted to save it for #CookoutWeek – I’m so sorry I’ve been holding out on you guys. But, I’ve officially found my favorite way to grill up sausage.

In the past, I’ve always sort of failed at sausages on the grill. It would sound like such a good idea and then they’d end up undercooked on the inside or overcooked on the outside – or both. Braising them on the grill and then just transferring them to direct heat at the end eliminates all of that – and it’s absolutely delicious.

I had picked up these sausages on a whim at the farmer’s market and they were hands down the best impulse purchase I’ve made in a long time. I already can’t wait to make these again!

SausageSweetSourPeppersOnions

Grilled Italian Sausages with Sweet and Sour Peppers and Onions
(from Serious Eats)
Serves 4

1 Tbsp. vegetable oil
1 large onion, sliced
2 red peppers, sliced
2 green peppers, sliced
3 Tbsp. apple cider vinegar
3 Tbsp. sugar
Salt and pepper, to taste
4 sweet Italian sausage links
Rolls, for serving

In a large skillet over medium-high heat, heat the oil until shimmering. Add the sliced peppers and onions and toss to coat in the oil. Cook, stirring frequently, for about 8 minutes – until softened and browning. Stir in vinegar and sugar until the sugar is dissolved. Season with salt and pepper and set aside.

Light one side of a grill and allow to preheat for about 10 minutes.

Transfer the peppers and onions to a 10″ disposable aluminum pan. Push the sausages into the pepper mixture.

Place the tray on the heated side of the grill until simmering. Move to the non-heated side and close grill. Cook over indirect heat for 20 minutes, flipping the sausages halfway through.

Use tongs to remove the sausages from the peppers and onto the hot side of the grill. Cook, turning often, until browned – about three more minutes.

Serve sausages in rolls, topped with peppers and onions.

Welcome to #CookoutWeek + the chance to win an awesome prize pack!

_CookoutWeek_Logo2

Guys, this is going to be such a fun week around here! I’ve joined forces with around 50 of our blogging friends for #CookoutWeek – an entire week filled with yummy summer recipes perfect for your next cookout, along with a fun giveaway, courtesy of some awesome sponsors.

If you’ve been hanging around here for any amount of time, you know I love a summer cookout. Grilling weather is my favorite and I’m happy to get outside for a meal – whether it’s just the three of us or we’re hanging out with family and friends. Summer was just made for cooking and dining al fresco!

So, let’s talk about that prize – because you know you want it. It’s super easy to enter and one lucky winner will get:

It’s pretty much everything you need to host an awesome cookout this summer. It’s a prize pack worth over $300! Thank you so much to all of the wonderful sponsors listed above, who have made #CookoutWeek possible.

Enter now:

a Rafflecopter giveaway

As #CookoutWeek rolls on, I won’t be the only one posting #CookoutWeek recipes – there are nearly 50 bloggers signed on to make this week a real party! Make sure you check in with them to see what they’re dishing up. Here’s the full list of participating bloggers:

The PinterTest Kitchen2 Cookin’ MamasA Day in the Life on the Farmaddicted 2 recipesAimee Broussard & Co.Amy’s Cooking AdventuresAngels Home Sweet HomesteadBakin’ and EggcerptsBalancing MotherhoodBody RebootedCheese Curd In ParadiseCindy’s Recipes and WritingsCook With 5 KidsCook. Craft. Love.Cookaholic WifeCricket’s ConfectionsCrumb: A Food BlogEat, Drink, Be Healthy!Everyday EileenFairyburgerFood ParsedGet the Good Stuff!Goodie GodmotherHezzi-D’s Books and CooksHome in the Finger LakesJennifer CooksJessie WeaverKate’s Recipe BoxLife on FoodLittle House Big AlaskaLittle Scratch KitchenMaking MiraclesMoore or Less CookingRhubarb and HoneySavvy In The KitchenSeduction in the KitchenSimple Food 365Style IslandThanks for Cookin’!The Food Hunter’s Guide To CuisineThe Hungary Buddha Eats the WorldThe Spiffy CookieThe Weekday GourmetThis is How I CookTramplingroseVintage KittyWest Via Midwest

Check back every day this week for some awesome cookout recipes – I’m really excited about what I’ll be sharing! And happy summer!