CEDAR RAPIDS, Iowa (KCRG) – If you need a recipe for your 4th of July cookout, the TV9 crew has you covered!
Emily’s Steak Kebobs:
Recipe adapted from: www.cookingclassy.com/steak-kebabs/
Recipe:
- 1/4 c olive oil
- 1/4 c soy sauce
- 1 1/2 tbsp fresh lemon juice
- 1 1/2 tbsp red wine vinegar
- 2 1/2 tbsp Worcestershire sauce
- 1 tbsp honey
- 1 tbsp minced garlic
- 1 tsp freshly ground black pepper
For the marinade: In a mixing bowl whisk together all marinade ingredients.
For the kebabs: place steak into a gallon size resealable bag. Pour marinade over steak then seal bag while pressing out excess air and massage marinade over steak. Transfer to refrigerator and allow to marinate 3 – 6 hours. Preheat a grill over medium-high heat to about 425 degrees (partway through preheating clean grill grates if they aren’t already clean). Brush grill grates lightly with oil. Place kebabs on grill and grill until center of steak registers about 140 – 145 degrees for medium doneness, turning kebabs occasionally, about 8 – 9 minutes. Serve warm.
Rebekah’s Potato Salad:
Recipe adapted from: Bowen–Silver Family Favorites Cookbook
Recipe:
- 20 pounds cooked sliced potatoes
- 12 cups sliced celery
- 36 chopped hard cooked eggs
- 2 cups chopped onions
- 3 cups green pepper
- 3 cups radishes thinly sliced
- 4 cups salad dressing
- ½ cup sugar
- ½ cup vinegar
- ¼ cup mustard
- ¼ cup salt
- 2 tsp pepper
- 6 Tbsp sweet pickle relish
- 2 Tbsp parsley (optional)
- 1 Tbsp chives (optional)
- 4 cups mayonnaise
In large bowl combine potatoes, celery, eggs, onion, green pepper and radishes. In small bowl combine salad dressing, mayonnaise, sugar, vinegar, mustard, salt, pepper, pickle relish, parsley and chives. Mix well. Spoon dressing mixture over potato mixture. Mix lightly. Refrigerate until served. Serves 100. You can easily divide in ¼ or ½.
Joe’s Grinder Pasta Salad:
Recipe Adapted from: Jane Hardy | This is THE pasta salad of summer 2024. I made it THREE times over the weekend and i’m tellin’ you – it’s to die for. Two years ago i… | Instagram
Recipe:
Dressing: (makes enough for a lb of pasta)3/4 cup mayo1/3 cup red wine vinegar1 garlic glove, freshly grated1 tsp dried oregano1 tsp red pepper flakes (depends on your spice tolerance)1 small handful finely sliced red onion1 small handful chopped pepperoncini (from a jar)1 tbsp pepperoncini juice (from the jar)
Erin’s Eagle Cheese Ball:
Recipe:
- (2) 8oz blocks of cream cheese
- 1 cup of finely shredded cheddar
- 1 2.5oz bag of bacon bits
- 1 packet of Ranch seasoning
- ½ cup shredded Parmesan cheese
- 2 Olive slices
- 1/16 of a yellow pepper
- 2 Cups Halved pecans ( or pretzel thin minis)
Mix softened cream cheese, cheddar, bacon, ranch powder together. Chill for 20 minutes
Roll 2/3 of the cream cheese mix into a ball ( do this on with on press and seal to keep hands clean). Roll remaining cream cheese mix into smaller eagle head shaped ball. Press small ball on top of big ball. Smooth neck transition as needed. Layer pecans ( or pretzels) around sides of bigger cheese ball starting with bottom layer, then going up. Press parmesan shreds on smaller cheese ball. Push black olives into top cheese ball for eyes. Cut yellow pepper so the curve of the bottom of the pepper is the “hook” of the eagle’s nose.
Becky’s Deviled Eggs:
Recipe Adapted from: https://tastesbetterfromscratch.com/traditional-deviled-eggs/
Recipe:
- 12 large eggs
- 1/3 cup mayonnaise (I used half regular and half spicy mayo)
- 2 Tablespoons vinegar
- 1 1/2 teaspoons yellow mustard
- salt and freshly ground black pepper, to taste
- paprika for garnish
Hard boil eggs. Add eggs to a saucepan and cover eggs with water, heat until water comes to a boil. Stir in 1 teaspoon of baking soda (trick for helping the eggs to peel easily), apply lid to cover, and remove from heat. Rest with the lid on for 12 minutes. Remove eggs to an ice water bath to cool. Peel and cut eggs in half, lengthwise. Remove yolks and put in bowl. In the same bowl as egg yolks, add mayonnaise, vinegar, and mustard. Mash with a fork until smooth. Add salt and pepper, to taste Add a big spoonful of filling back into each egg white. Use a pastry bag to pipe the filling in. Garnish with paprika or chives, just before serving.
Elisabeth’s Cherry Lime Ice Pops:
Recipe:
- 2 cups granulated sugar
- 5 cups water
- 4 cups cherry juice (like Cheribundi Original)
- 1 cup fresh lime juice (from 8 limes)
- 1 cup fresh Bing cherries (about 4 1/2 ounces), stemmed, pitted, and quartered
- 8 (12-ounce) disposable plastic cups
- 8 jumbo wooden ice-pop sticks
Combine sugar and 1 cup water in a medium saucepan over medium; cook, stirring occasionally, until sugar is dissolved, about 3 minutes. Pour simple syrup into a large heatproof measuring cup. Let cool, uncovered, at room temperature for about 5 minutes.
Stir together cherry juice, lime juice, and remaining 4 cups water in a large pitcher. Add simple syrup, and whisk until well combined. Stir in cherry pieces.
Divide mixture evenly among plastic cups, leaving about 1/2 inch of space at the top of each cup. Cover cups with plastic wrap, ensuring plastic wrap does not touch the liquid. Make a 1/2-inch slit in the center of each piece of plastic wrap. Insert 1 wooden ice-pop stick upright in, and slide stick down until about 1 inch from bottom of cup. Freeze ice pops until hardened, about 6 hours.
Remove ice pops from freezer, and remove plastic wrap; let stand at room temperature for 5 minutes. Pull on sticks to remove ice pops from cups; serve with cups for catching drips.
Camille’s Brownies:
Recipe:
- ½ cup butter – unsalted
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
- Toppings (caramel, candies, peanut butter, chocolate chips, etc.)
Preheat oven to 350 degrees. Grease 8×8 sq pan. In a large saucepan, melt butter. Once butter is completely melted, remove from heat. Stir in eggs and vanilla, then eggs. Beat in cocoa, flour, salt, and baking powder. Spread batter into prepared pan and add any desired toppings. Bake for 30 minutes or until a toothpick comes out clean. ENJOY!
Copyright 2025 KCRG. All rights reserved.
