Diva Tasting: 4th of July Picnic Menu….

4th of July Picnic Menu…

Make sure you have out plenty of condiments for everyone to put on their burgers and dogs. You can put diced onions, relish, mustard ketchup etc. in large muffing cups near the buns so everyone gets what they want to build their own.



  • 6 Eggs
  • 10 Red Potatoes
  • 1 Cup Mayonnaise
  • 1/2 Cup Buttermilk Ranch Dressing
  • 1/3 Cup Dill Pickle Relish
  • 2 Tablespoons Prepared Yellow Mustard
  • 1 Tablespoon Dijon Mustard
  • 1 1/2 Teaspoons Kosher Salt
  • 1/2 Teaspoon Ground Black Pepper
  • 1/8 Teaspoon Paprika
  • 1/8 Teaspoon Celery Seed
  • 1 Med. Onion, Chopped


  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
  2. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
  3. Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.


Hamburgers and Hotdogs

I use whole grain buns and kosher hot dogs.



  • 2 Pounds Lean Ground Chuck
  • 1 (1 Ounce) Envelope Dry Onion Soup Mix
  • 1/2 Cup Water
  • 3 Cloves Garlic, Minced
  • 1 Tablespoon Hot Pepper Sauce
  • 1 Pinch Chili Powder
  • 1/2 Teaspoon Ketchup
  • 1/2 Teaspoon Prepared Yellow Mustard
  • 1/4 Teaspoon Ground Black Pepper
  • 4 Multi-Grain Hamburger Buns
  • 4 Slices Pepperjack Cheese
  • 1 Avocado –peeled, Pitted And Sliced
  • 1 Bunch Green Onions


  1. Preheat the oven’s broiler or outdoor grille.
  2. In a large bowl, mix together the ground beef, onion soup mix, water, garlic, hot pepper sauce, chili powder, ketchup, mustard and pepper using your hands. Pat into 4 large thick patties. Place them on a broiler pan.
  3. Broil the burgers for about 15 minutes per side, or until well done. Place buns on the broiler pan and toast briefly. Place whole green onions on the broiler pan at the same time, and just toast until limp.
  4. Place burger patties onto the bottom halves of the buns and top each one with a slice of cheese and some avocado slices. Top with the top buns. Serve with green onions.

Chicken Kabobs


  • 6 Skinless, Boneless Chicken Breast Halves – Cut Into 1 Inch Cubes1/2 Cup Olive Oil
  • 1/2 Cup Buttermilk Ranch Dressing
  • 3 Tablespoons Worcestershire Sauce
  • 1 Tablespoon Minced Fresh Rosemary
  • 2 Teaspoons Ground Pink Himalayan Salt
  • 1 Teaspoon Lemon Juice
  • 1 Teaspoon White Vinegar
  • 1/4 Teaspoon Ground Black Pepper, Or To Taste


  1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 1 hour.
  2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
  3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
  4. Variation: You may also place one pineapple Chunk between several layers of chicken. One can of chunks in natural juice should be enough.


New England Style Baked Beans


  • 3 Cans Pork N’ Beans Undrained
  • 1/2 Pound Bacon Copped
  • 1 Lg. Onion, Finely Diced
  • 3 Tablespoons Molasses
  • 1 Teaspoons Himalayan Pink Salt
  • 1/4 Teaspoon Ground Black Pepper
  • 1/4 Teaspoon Dry Mustard
  • 3/4 Cup Ketchup
  • 3 Tablespoon Worcestershire Sauce
  • 1/2 Cup Brown Sugar


  1. Serves 6-8
  2. Preheat oven to 325 degrees F.
  3. Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
  4. In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Mix until blended; cover with lid or foil and bake.
  5. Bake for 3 to 4 hours in the preheated oven, until mixture is bubbly. Remove the lid about halfway through cooking, and add ¼ Cup water and mix; if necessary to prevent the beans from getting too dry.

Peanut Butter Hot Fudge Freezer Delight


  • 1 (16 Ounce) Can Good Chocolate Syrup
  • 3/4 Cup Peanut Butter
  • 20 Ice Cream Sandwiches
  • 1 (12 Ounce) Container Frozen Whipped Topping, Thawed
  • 1 8oz. Whipped Cream Cheese Softened
  • 1 Sm. Vanilla Pudding
  • 1/2 Cup Heavy Cream
  • 1 Cup Salted Peanuts


  1. Pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
  2. Line the bottom of a 9×13-inch dish with a layer of ice cream sandwiches.
  3. Blend Whipped topping cream cheese and cream until blended. Drizzle in the pudding mix; blend well.
  4. Spread half the whipped topping mix over the sandwiches.
  5. Spoon half the chocolate/peanut butter mixture over that.
  6. Top with half the peanuts.
  7. Repeat layers. Freeze until firm, at least 1 hour. Cut into squares to serve.


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