Fireworks-worthy Food
Beat the heat with these tasty treats!
Check out more recipes from The Costco Way Cookbook that you can make with high-quality ingredients from your local Costco Warehouse.
Check out more recipes from The Costco Way Cookbook that you can make with high-quality ingredients from your local Costco Warehouse.
Peanut Butter, Blueberry, and Strawberry Sandwiches
Andrew & Williamson/Curry & Company/Gourmet Trading Company- 12 ounces strawberries, rinsed and trimmed
- 8 ounces blueberries, rinsed and drained
- 2 cups peanut butter
- 12 slices bread
- ¼ cup honey or confectioners' sugar (optional)
- Food picks, for serving
Spread ¾ of the peanut butter on the bread.
Arrange about ¼ cup blueberries on each of 4 slices, leaving small spaces between. Press gently into the peanut butter.
Add some chopped strawberries to the 4 slices, filling in the spaces. Drizzle with some of the honey or sprinkle with sugar if desired.
Place 4 bread slices, peanut-butter side down, on top of the 4 slices with berries. Spread with the remaining peanut butter. Repeat the layering with berries and honey or sugar.
Top with the final 4 slices of bread, peanut butter side down. Slice into quarter sandwiches and top with picks and reserved berries for garnish. Makes 4-6 servings.
Recipe developed by Christine W. Jackson, food stylist.
Blueberry Stacks "4" My Boys
Townsend Farms- 5 cups Townsend Farms fresh or frozen blueberries
- 1 tablespoon sugar
- 2 tablespoons orange juice concentrate, thawed
- 1 17.3-ounce package frozen puff pastry, thawed
- ½ teaspoon ground cinnamon plus
- ½ teaspoon sugar, blended
- 1 12-ounce container frozen whipped dessert topping, partially thawed and stirred
- 1 12-ounce bottle blueberry syrup
Unfold pastry sheets and cut at the folds for 6 rectangles per sheet. Place on a baking sheet. Sprinkle with the cinnamon sugar mix. Bake for 10-12 minutes, or until golden and puffed. Remove from the oven and gently press to flatten slightly. Cool on the pan for 10 minutes, then remove to a wire rack and cool completely.
For each serving, place 1 pastry rectangle on a serving platter. Leaving a ½-inch border, spread with whipped topping. Arrange some of the blueberry mixture evenly on top. Repeat with another 2 layers. Drizzle with blueberry syrup.
Chill for 10 minutes. Makes 4 servings.
Mini Patriotic Pies
Andrew & Williamson/Curry & Company/Gourmet Trading Company- 3 ounces blueberries
- 3 ounces strawberries
- 8 prepared mini tart shells (1.75 inch)
- 2½ cups prepared vanilla or lemon pudding
Cut off the tops of the strawberries.
Fill the mini tart shells with pudding.
Top with blueberries and strawberries.
Serve immediately. Makes 8 servings.
Best Ever Juicy Burgers
Unilever- ½ cup Hellmann's or Best Foods mayonnaise
- 2 pounds ground beef or ground turkey
- ½ cup plain dry bread crumbs
- 1 envelope Lipton Recipe Secrets onion soup mix
Tip: For a quick and creamy barbeque sauce topping, combine 1 cup barbeque sauce with ½ cup Hellmann's or Best Foods mayonnaise.
Chopped Bacon and Sirloin Steak Burgers
Cargill Meat Solutions- 1 pound Kirkland Signature bacon
- 1 pound beef tri-tip
- Kosher salt and black pepper
- 8 slices Kirkland Signature Black Forest ham
- 8 slices American cheese
- 4 potato sandwich buns
Form chopped meat into four 8-ounce patties, approximately ½ inch thick. Season patties generously with kosher salt and pepper.
Place a large cast iron skillet over medium heat. When hot, add patties and cook for 6-8 minutes per side or until internal temperature reaches 160°F.
Top patties with 2 slices of ham and 2 slices of cheese, place on buns, and serve with your favorite condiments. Makes 4 servings.
Grilled Chicken with California Avocado Red, White and Blueberry Salsa
California Avocado Commission- ½ sweet white onion, minced
- 1 teaspoon minced fresh ginger
- 1 serrano chile, stemmed, seeded and minced
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon canola oil
- 4 boneless, skinless chicken thighs
- ½ sweet white onion, minced
- 2 ripe red tomatoes, diced
- 2 serrano chiles, stemmed, seeded and minced
- 1 tablespoon minced fresh mint, cilantro or basil
- 1 large ripe fresh California Avocado, peeled, seeded and diced
- ½ cup fresh blueberries
- ¼ teaspoon sea salt
To make the marinade, combine onion, ginger, chile, soy sauce and oil in a bowl. Place chicken in a gallon-size zip-lock bag. Add the marinade to the bag, seal and knead the bag to coat the chicken. Let rest at room temperature for 30-60 minutes. Discard the marinade.
Over a medium-hot grill, grill the chicken for about 10 minutes per side, or until cooked through. Top with salsa and serve. Makes 4 servings.
Nutritional information: Each serving has 220 calories, 16 g protein, 14 g carbohydrates, 12 g fat, 65 mg cholesterol, 4 g fiber, 320 mg sodium, 5 g sugar.
Double Chocolate Chunk Trifle
Kirkland Signature/Puratos- 1 3.9-ounce package instant chocolate pudding mix
- ¾ cup cold milk
- 1 14-ounce can sweetened condensed milk
- 6 Kirkland Signature double chocolate or vanilla chocolate chunk muffins
- 4 cups fresh berries
- 3 cups heavy cream
- ½ cup confectioners' sugar
- 1 tablespoon pure vanilla extract
Place pudding mix in a medium bowl. Slowly whisk in cold milk and sweetened condensed milk, whisking until smooth. With a spatula, fold in 1 cup of whipped cream until no streaks remain. Set aside.
Cut muffins into bite-size pieces. Cut any large berries into bite-size pieces.
Place half of the muffin pieces in an even layer in a large trifle bowl or glass serving bowl. Layer with half of the pudding mixture and then half of the whipped cream and berries. Repeat the layering with the remaining muffin chunks, pudding, whipped cream and berries.
Cover with plastic wrap and chill in the refrigerator for at least 6 hours and up to 24 hours. Makes 10 servings.
