Connie Cahill is a consumer specialist with the Ohio Egg Farmers and she shared two of her favorite 4th of July recipes with Fox 8's Stacey Frey.
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HOT OFF THE GRILL POTATO SALAD
1/4 cup vegetable oil
1/4 cup yellow mustard
1/2 cup honey mustard
1/4 cup balsamic vinaigrette
6 cups new red potatoes, cut into 1-inch chunks
1 sweet onion, sliced thinly
4 slices bacon, cut into small pieces
4 hard-boiled eggs, chopped
2 Tablespoons fresh thyme
Heat grill on medium. Combine oil, mustards, and vinaigrette in small bowl. Reserve ¼ cup mustard sauce for later use. In a large zipper-plastic bag, place the potatoes and onions. Pour the mustard mixture over and toss well to coat all of the potatoes.
Spray a large sheet of heavy-duty aluminum foil with non-stick cooking spray and fold up all the edges. Pour the potatoes and onions onto the foil and fold the foil to make a steam packet.
Grill 30-35 minutes or until potatoes are tender. Turn over foil packet once. Open packet and pour on reserved mustard mixture. Place on serving platter. Top with chopped eggs, bacon and fresh thyme.
Note: The recipe can be prepared in a 375 degree oven.
RED, WHITE AND BOOM PARFAITS
1 container frozen non-whipped dairy topping
1 small box instant cream cheese pudding
4 cups of Angel food cake, torn in small pieces
2 cups sliced fresh strawberries
1 1/2 cups fresh blueberries
Fresh mint leaves
Sparklers, if desired
In a small bowl, combine the non-dairy topping and pudding and mix well.
In parfait glasses, start with the sliced strawberries, followed by a few pieces of Angel food cake, blueberries and 2 Tablespoons of topping mixture. Repeat; do three layers if parfait glasses are large.
Top with mint leaves or a sparkler and serve!!!