My family usually BBQs and eats lots of food! Then we find a good place to park and watch the fireworks.
I thought I'd be a little different this month and share a couple of my favorite recipes to get your appetite whet for this weekend!
CREAM CHEESE CORN
6 cups of freshly cut off the cob corn kernels
1 (8 oz package) cream cheese
1/2 cup butter
Combine the corn, butter or margarine and the cream cheese in a medium sized saucepan. Cook over medium heat for about 20 minutes. Serve hot.
Garnish with chopped chives.
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
Strawberry Cream Cheese Pie
1 1/2 cup crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) packages strawberry flavored Jell-O
2 cups boiling water
1 (16 ounce) package frozen strawberries
I hope you enjoy! Happy Early 4th!