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    4th of July Recipes

    Posted by Suzanne G

    Bourbon BBQ Glazed Pork Chops


    1 tbsp olive oil
    2 cloves garlic, pressed
    1 tbsp chili powder
    ¼ tsp cayenne pepper
    1 cup ketchup
    ¾ cups bourbon (like Jack Daniel’s)
    ¼ cup molasses
    ¼ cup cider vinegar
    2 tbsp dark brown sugar
    2 tbsp Dijon mustard
    1 tsp Worcestershire sauce
    Kosher salt
    Freshly ground black pepper
    8 1-inch-thick-bone in pork chops (about 3 pounds total)


    1. Heat oil and garlic in medium saucepan over medium heat, stirring occasionally, until garlic sizzles (do not let brown), about 1 minute. Add chili powder and cayenne. Cook, stirring constantly, 1 minute.
    2. Add ketchup, bourbon, molasses, vinegar, sugar, mustard, and Worcestershire sauce. Simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes. Season with salt and pepper.
    3. Heat grill to medium-high. Season chops with salt and pepper. Grill, turning once, until a thermometer inserted in the thickest part (avoiding the bone) registers 135°F, 10 to 14 minutes, basting with glaze (about 2/3 cup) during the last 4 minutes of cooking. Transfer to a platter and baste again. Serve with remaining glaze.

    Marinated Peppers and Onions


    2 tbsp fresh lime juice
    1 tbsp olive oil
    ½ tsp pure honey
    Kosher salt and black pepper
    ½ large red bell pepper, thinly sliced
    1/3 cup feta, crumbled
    2 tbsp fresh basil, chopped


    1. Whisk together lime juice, olive oil, honey, and salt and black pepper in a bowl. Add red bell pepper and red onion. Let stand at room temperature, tossing occasionally, 10 minutes. Add feta and basil and toss to combine.

    Patriotic Cupcakes


    1 stick butter or margarine (not spread)
    ¾ cup sugar
    1 ½ tsp baking powder
    ¼ tsp salt
    2 large eggs
    1/3 cup 1% low-fat milk
    1 tsp vanilla extract
    1 cup all-purpose flour
    1 tub whipped vanilla frosting
    Red, white, and blue coarse (crystal) sugar
    Red and blue gel or paste food colors
    You also need: 2 disposable plastic decorating bags, each fitted with a #16 star piping tip


    1. Heat oven to 350°F. Line 12 regular size (2 1/2-inch-diameter) muffin cups with paper liners.
    2. Beat butter, sugar, baking powder, and salt in a large bowl with mixer on high speed 1 minute or until well blended. Add eggs; beat 2 minutes or until fluffy. Reduce speed to low; beat in milk, and vanilla (batter may look curdled). Beat in flour just until blended. Spoon into lined cups.
    3. Bake 20 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean. Cool in pan on a wire rack 5 minutes before removing from pan to rack to cool completely.
    4. To decorate: Spread 1 cup frosting on cupcakes. Place each color sugar on a separate small plate. Lightly press edge of cupcakes in sugar to coat. Divide remaining frosting between 2 small bowls or cups. Color frosting in 1 bowl red, the other blue. Spoon each into a decorating bag. Pipe frostings on cupcakes or decorate as desired.

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