Hello friends! July brings get togethers with BBQs for the 4th and warmer temperatures!
So, the desire to be in the kitchen is less, yet the need for preparing for a large crowd is more. From potlucks to four course meals, this month’s two recipes can be made ahead of time and kept at room temperature until serving to save refrigerator space! First, we have a classic Cobb salad, with ingredients sure to please a crowd. And to make it easier, most ingredients can be purchased premade and assembled later! Secondly, a classic Seven Layer Bar, aka “Hello Dolly”! These are so easy to customize- more or less than any ingredient of your choice!
Now Serving, Cobb Salad and 7 Layer Bars!
Cobb Salad
-Serves 4
6 cups chopped Romaine or Iceberg lettuce
8 slices of bacon, crumbled
1 cup halved cherry tomatoes
4 oz crumbled Feta
2 chicken breasts, cooked and chopped
4 hardboiled eggs, thinly chopped
2 sliced ripe avocados
2 tbsp chopped chives for garnish
In a large serving bowl or on a platter, place lettuce. Arrange remaining ingredients in lines. Garnish with chives and season with salt and pepper. Serve with your choice of dressing.
7 Layer Bars
-Makes 16 bars
1 stick of melted butter
1.5 cups graham cracker crumbs
1.3 cups flaked coconut
1 cup chopped nuts
1 cup butterscotch chips
1 cup semi sweet chips
14 oz can sweetened condensed milk
Preheat oven to 350. Combine butter and graham cracker crumbs in a small bowl until crumbs are coated. Press crumbs into the bottom of a 13×9 pan. Sprinkle remaining ingredients over graham crust, saving sweetened condensed milk for the top. Bake 25 minutes or until lightly browned. Allow it to cool, then cut it into bars and serve.
