Texas-Style Fourth of July Recipes

by Nicolette Penner on June 27, 2016 in Food+Drink, Living Texas,
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With Fourth of July right around the corner, it’s time to start making your menu for your fun-filled day. Whether you’re looking for a festive patriotic parfait or a delicious new barbeque recipe, dive into the Fourth of July with these light and festive recipes for all of your family to enjoy!

Grilled Corn on the Cob with Roasted Jalapeño Butter

This easy addition bring a robust flavor with the help of roasted jalapeño mixed into honey butter.


  • 1 jalapeño pepper
  • Cooking spray
  • 7 teaspoons unsalted butter, softened
  • 1 teaspoon grated lime rind
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 6 ears shucked corn


1 — Preheat grill to medium-high heat.
2 — Place jalapeño on grill rack coated with cooking spray; cover and grill for 10 minutes or until blackened and charred, turning occasionally.
3 — Place jalapeño in a small paper bag, and fold tightly to seal. Let stand for 5 minutes. Peel and discard skins; cut jalapeño in half lengthwise. Discard stem, seeds, and membranes. Finely chop jalapeño. Combine jalapeño, butter, lime rind, honey, and salt in a small bowl; stir well.
4 — Place corn on grill rack. Cover and grill for 10 minutes or until lightly charred, turning occasionally. Place corn on serving plate; brush with jalapeño butter.

Dr. Pepper Baked Beans

This easy to make dish keeps the essentials of any good baked beans while adding in a truly unique Texas taste with the help of Dr Pepper.


  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 1/2 tsp garlic powder
  • 2 – 15 oz. cans cannellini beans, drained and rinsed
  • 1 cup Dr Pepper, divided
  • 1/3 cup molasses
  • 2 tsp ground mustard powder
  • 1/4 cup light brown sugar
  • 1 tsp Worchestershire sauce
  • 2 tbsp ketchup
  • 1/4 scant salt
  • dash of black pepper


1 — Preheat oven to 350 degrees F.
2 — Add oil to a large pot and heat on medium heat, add in diced onions and garlic powder. Cook until soft, about 3 to 4 minutes, stirring occasionally.
3 — Add in beans and 1/2 cup Dr Pepper, stir and simmer for about 6 to 7 minutes.
4 — Add in remaining ingredients and simmer for another 8 to 10 minutes.
5 — Transfer beans to an oven safe dish and bake for 20 minutes.

Honey-Glazed Baby Back Ribs with Whiskey Marinade

These ribs really highlight the holiday, and make for a great meal this season. They start slow-cooked in the oven, then finished on the grill. Throw some of that corn and baked beans on the side and guests will be clamoring around the table ready for a plate.


Marinated Ribs

  • 3 rack baby back ribs
  • ¼ c. plus 2 tablespoons soy sauce
  • ¼ c. plus 2 tablespoons whiskey
  • ¼ c. honey
  • 2 tbsp. finely grated fresh ginger
  • 1½ tsp. freshly ground white pepper
  • 1 tsp. Asian sesame oil
  • ½ tsp. ground cinnamon
  • ¼ tsp. freshly grated nutmeg

Honey Glaze and Dipping Sauce

  • ¼ c. honey
  • 2 tbsp. hot water
  • ½ c. fresh lime juice
  • ¼ c. fish sauce
  • ¼ c. soy sauce
  • ¼ c. red pepper flakes
  • ¼ c. cilantro
  • 2 tbsp. sugar


1 — Marinate the ribs: Arrange the rib racks in a large glass or ceramic baking dish, overlapping them slightly. In a medium bowl, whisk the soy sauce with the whiskey, honey, ginger, white pepper, sesame oil, cinnamon, and nutmeg. Pour the marinade over the ribs and turn to coat. Cover and refrigerate for 4 hours.
2 — Make the glaze and dipping sauce: In a small bowl, combine the honey with the hot water. In a medium bowl, combine the lime juice with the fish sauce, soy sauce, pepper flakes, cilantro, and sugar; stir until the sugar is dissolved.
3 — Preheat the oven to 300 degrees. Line a large rimmed baking sheet with foil. Arrange the ribs on the baking sheet, meaty side up. Roast for about 2 hours, until tender. Baste the ribs with the honey mixture and roast for another 15 minutes, until browned and glossy. Remove the ribs from the oven and baste again with the honey mixture.
4 — Preheat a grill. Grill the ribs over moderately high heat, turning once, until lightly charred, about 4 minutes. Transfer the racks to a cutting board and cut into individual ribs. Arrange the ribs on a platter and serve the dipping sauce alongside.

Grilled Beer & Maple Bratwurst

This more casual dish plays up the malty, roasted notes in dark beers with maple syrup and a few spoonfuls of sweet stone-ground mustard. It’s an easy way to pack some flavor into your grilled brats this holiday.


  • 1 12-ounce bottle dark beer, like a stout or scotch ale
  • 2 tablespoons maple syrup
  • 2 teaspoons stone-ground mustard
  • 1 bay leaf
  • 8 precooked bratwurst sausages
  • 8 hot dog buns or hoagie rolls
  • Red Pepper Relish, optional to serve


1 — Whisk the beer, maple syrup, mustard, and bay leaf together in a bowl, then pour into a gallon-sized zip-top bag. Add the brats and marinate overnight or up to 24 hours.
2 — Preheat a gas or charcoal grill to medium direct heat (about 350°F to 400°F).
3 — Toast the buns or rolls on the grill, if desired, then remove and set aside on a platter.
4 — Remove the brats from the marinade and place on the grill. Cook, flipping and turning as needed, for 7 to 10 minutes, until the skins are browned and the internal temperature registers 140°F.
5 — Nestle a brat into each bun and top with red pepper relish or your favorite condiments.

Patriotic Parfaits

Finally, it’s time for the sweet stuff. This dessert is a great way to get the kids involved in the kitchen. Layered into mini mason jars and easy to make ahead, they’re party-ready treats that guests will love. Prepare to make plenty for guests to take home as well.

Patriotic ParfaitIngredients

  • ¼ c. sugar
  • ¼ c. water
  • 1 c. blueberries
  • 1 tbsp. fresh lemon juice
  • 1 c. heavy cream
  • 10 oz. angel food cake
  • 2 c. strawberries
  • ½ c. shredded coconut
  • 8 canning jars


1 — In 1-quart saucepan, stir together sugar and water. Heat to boiling on high, stirring occasionally; stir in blueberries and lemon juice. Remove from heat. Let cool completely.
2 — In large bowl, with mixer on medium speed, whip cream until soft peaks form. Gently fold in cooled blueberry mixture.
3 — Place a single layer of angel food cake on bottom of 1 canning jar. Top with 2 tablespoons strawberries, then 2 tablespoons blueberry whipped cream. Repeat layering of cake, strawberries, and whipped cream. Repeat with remaining 7 jars. Serve immediately, or replace screw caps and refrigerate up to 1 day. Before serving, top each parfait with 1 tablespoon coconut.

Woodbridge Cabernet Patriotic Popsicles

 Adults love dessert just as much as kids to, and with the Texas heat, one of the best ways to cool off is with a popsicle. Add wine to the mix and you’re in for a real treat. Made with seasonal fresh berries and Woodbridge by Robert Mondavi Cabernet Sauvignon, these popsicles are so easy to assemble, but their patriotic coloring will wow your guests and liven up any get together.


Red Layer

  • 2 cups halved, hulled strawberries
  • 1 tablespoon sugar
  • 2 tablespoons Woodbridge by Robert Mondavi Cabernet Sauvignon

White Layer

  • 1 cup Greek yogurt
  • 2 tablespoons heavy cream
  • 2 tablespoons granulated sugar
  • 2 tablespoons lime juice

Blue Layer:

  • 2 cups blueberries
  • ½ cup blackberries
  • 2 tablespoons granulated sugar
  • 2 tablespoons lime juice


Red Layer

1 — Place all ingredients in a blender. Puree until smooth.
2 — Fill the Popsicle molds 1/3 of the way.
3 — Freeze until firm, about 30 minutes.

White Layer

1 — Place all ingredients in a blender. Blend until combined.
2 — Remove the molds from the freezer and fill each another 1/3 of the way.
3 — Freeze until firm, another 30 minutes.

Blue Layer

1 — Place all ingredients in a blender. Blend until combined.
2 — Remove the molds from the freezer and fill each another 1/3 of the way.
3 — Leave about ¼ inch of space at the top of the mold.
4 — Freeze until solid, about 5 hours.

Strawberry and Mark West Pinot Noir Ice Cream Sundae with Crushed Cashews

Our final dessert is a delicious treat worth bragging about, as adults will fall in love with this creation at your 4th of July gathering. After enjoying the barbecue and those delectable side dishes, dive into dessert with this celebratory sundae that brings out the cola, cherry and plum notes from this medium-bodied Pinot Noir. It’s perfect to enjoy with some fireworks.

Sundae_2 (1)Ingredients

  • 2 lbs. fresh strawberries, hulled and quartered
  • 1 ¼ c. granulated sugar
  • ½ 750ml bottle of Mark West California Pinot Noir
  • Zest from lemon
  • Juice from 1 lemon
  • ½ vanilla bean
  • Vanilla bean ice cream
  • 1 cup roasted and salted cashews, crushed
  • Whipped cream


1 — In a wide, heavy-bottomed saucepan, combine the strawberries, sugar, Mark West California Pinot Noir and lemon juice.
2 — Split the vanilla bean down the middle, scraping the seeds into the berry mixture, then adding the bean pod.
3 — Bring the mixture to a boil, then reduce the heat slightly and simmer for 10 minutes, until the sugar is dissolved and the strawberries have released some of their juices.
4 — Spoon warm over vanilla ice cream and top with crushed cashews and whipped cream.