Grilling and 4th of July Fun!! Even a dessert to make on your campfire!

by | Jul 1, 2011

Are you ready for the weekend?  I am headed to Cosco today with Bill to look for more of those grilling planks I was telling you about the other day because our local grocery store was out. They seem to run off the shelves so if you are looking for them, I would head out today!  If you haven’t already checked out my Bible Study for today please do so.

Let’s start with a tip of the day for grilling:  Meat and poultry should rest for at least a few minutes before slicing or serving. What does this mean? Well, without getting too technical about anatomy or chemistry, if you cut into the flesh right as it comes off the heat, the hot juices will run out all over your cutting board. If you wait a few minutes to let them thicken just a bit, they’ll stay in the meat. You may feel like the food is getting cold, but actually it’s still cooking. Cover it up with foil and let it rest for at least 5 minutes. Fish does not need to rest and should be served immediately, as it loses heat very quickly.

Now let’s get to those recipes: 

Ok, for our first recipe I do not have a picture it is a rub that you can use for your steaks.  Bill and I love one of the Steakhouses here in our area and they have a coffee rubbed Filet that is similar to this:

Coffee Rubbed Filet Mignon

¼ cup ancho chile powder
¼ cup finely ground espresso
2 tablespoons Spanish paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon ground coriander
1 tablespoon dried oregano
2 teaspoons ground ginger
2 teaspoons chile de arbol powder
4 filet mignon, 12 ounces each
2 tablespoons canola oil

1. Combine all spices in a bowl. 
2. Season one side of each filet with a heaping tablespoon of the rub. Heat the oil in a large sauté pan over high heat until smoking. Place the filet in the pan, rub-side down and cook until a crust has formed, 2 minutes. Turn the steak over, reduce heat to medium and continue cooking to medium-rare doneness, about 6-7 minutes. Remove from the pan and let rest 5 minutes before serving. 

Tossed Salad with Rasberries

Prep/Total Time:  15 Min



  • 9 cups torn mixed salad greens
  • 3 cups fresh or frozen unsweetened raspberries
  • 2 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 4 teaspoons sugar
  • 1/8 teaspoon salt
  • Dash pepper


  • In a large salad bowl, gently combine the salad greens and 2-3/4 cups raspberries. Mash the remaining berries; strain, reserving juice and discarding seeds. In a small bowl, whisk the raspberry juice, oil, vinegar, sugar, salt and pepper. Drizzle over salad; gently toss to coat. Yield: 12 servings.

Sticky Barbeque Ribs

Prep Time:  10 Min   Bake:  1 Hour 2o Min



  • 3/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3-1/2 to 4-1/2 pounds pork spareribs (2 racks)

  • SAUCE:
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 small onion, chopped
  • 1 cup water
  • 1/2 cup light corn syrup
  • 1/2 cup ketchup
  • 1/4 cup cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons chili powder
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon ground cinnamon


  • Combine garlic powder, salt and pepper; rub onto both sides of ribs. Place in a single layer in a 15-in. x 10-in. x 1-in. baking pan.
  • Bake at 325° for 30-35 minutes; drain. Combine sauce ingredients; pour over ribs. Bake 50-60 minutes longer or until meat is tender, basting occasionally. Cut into serving-size pieces. Yield: 6-8 servings.


Cake and Berry Campfire Cobbler

Prep:  10 Min   Grill:  30



  • 2 cans (21 ounces each) raspberry pie filling
  • 1 package (18-1/4 ounces) yellow cake mix
  • 1-1/4 cups water
  • 1/2 cup canola oil
  • Vanilla ice cream, optional


  • Prepare grill or campfire for low heat, using 16-20 charcoal briquettes or large wood chips.
  • Line a Dutch oven with heavy-duty aluminum foil; add pie filling. In a large bowl, combine the cake mix, water and oil. Spread over pie filling.
  • Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 8-10 of them. Using long-handled tongs, place remaining briquettes on pan cover.
  • Cook for 30-40 minutes or until filling is bubbly and a toothpick inserted in the topping comes out clean. To check for doneness, use the tongs to carefully lift the cover. Serve with ice cream if desired. Yield: 12 servings.

Here is another Dessert that I do not have a picture of but it is courtesy of my sister Josie!  Her husband’s birthday is on the Fourth of July and this always made a festive birthday cake for his birthday as well as our freedom.

Bake Time:  20 Min  + Cooling



  • 3/4 cup shortening
  • 2-1/4 cups sugar
  • 3 eggs
  • 1/2 oz red food coloring
  • 1/2 oz blue food coloring
  • 4 & 1/2 teaspoons white vinegar
  • 1  & 1/2 teaspoon butter flavoring
  • 1 and 1/2 teaspoon vanilla extract
  • 3-3/4 cups cake flour
  • 1/4 cup baking cocoa
  • 1 – 1/2 teaspoon baking soda
  • 1 -1/2 teaspoon salt
  • 1 -1/2 cup buttermilk



  • 2 package (8 ounces) cream cheese, softened
  • 1 cup butter, softened
  • 6 cups confectioners’ sugar
  •  teaspoons vanilla extract


  • In a large bowl, cream shortening and sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in the vinegar, butter flavoring and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.  Divide batter into 3 bowls;  add red food coloring and cocoa to one bowl and blue food coloring in another leaving the other batter white.
  • Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • In a large bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake. 

Berry Cheesecake Pie

Prep Time:  20 Min  Bake Time:  30 Min + Cooling


  • 8 sheets phyllo dough (14 inches x 9 inches)
  • 6 tablespoons butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 2 cups fresh or frozen blueberries
  • 1/2 cup strawberry jelly
  • 1 cup whipped topping
  • Sliced fresh strawberries and additional blueberries, optional


  • Place one phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat seven times; trim edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
  • Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack.
  • For filling, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust.
  • Bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. Bake 23-27 minutes longer or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled.
  • In a small bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired. 

I hope you have an incredibly blessed Fourth of July Weekend! 

God Bless,

Janet Scott