On the Fourth of July we Americans will celebrate with a bang, especially in honor of the 250th anniversary of the Declaration of Independence. To show our national pride we’ll fly the flag, march in parades and shoot off fireworks. We will also eat because what is a celebration without food. It’s the American way.

I prefer to stay home on the fourth and invite friends and family over for a cookout. And whether the menu is burgers and dogs, or steaks or chicken, I like to keep it simple, so I can join the party.

Barbecued chicken is my choice because it’s delicious and also the most economical option for a crowd. For a flavorful side there’s oven-roasted potatoes coated with dry onion soup mix, butter and herbs. And don’t forget some cheesy biscuits to sop up the barbecue sauce on the chicken. Guests will love them.

And keeping with the theme of the day (red white and blue) how about mini cheesecakes topped with cherry and blueberry pie fillings for dessert.

Have a safe and happy holiday!

Sweet Barbecue

Chicken

1 cup firmly packed brown sugar

1 cup bottled barbecue sauce

2 tsps. dried thyme

1 tsp. chili powder

1 tsp. ground red pepper

1 (6-ounce) can frozen apple juice concentrate, thawed and undiluted

12 chicken leg quarters

1/4 tsp. salt

1/8 tsp. black pepper

Directions: In medium saucepan combine first six ingredients. Cook over medium heat 5 minutes or till heated through, stirring occasionally. Sprinkle chicken with salt and pepper.

Preheat gas or charcoal grill. Coat cooking grates with oil or cooking spray. Place chicken on grate and grill 10 minutes on each side (20 minutes total.) Brush chicken with sauce and cook another 15 minutes, turning and basting frequently. Chicken is done when meat thermometer inserted in thickest part of thigh registers 180-degrees F. Serves 12.

Crisp Onion-Roasted

Potatoes

1 envelope onion soup mix

1/2 cup olive or vegetable oil

1/4 cup butter, melted

1 tsp. dried thyme leaves

1 tsp. dried marjoram leaves

1/4 tsp. pepper

2 pounds thin-skinned potatoes, unpeeled, cut into quarters

Directions: In a large container with tight-fitting lid combine all ingredients except potatoes. Add potatoes and shake to coat completely. Turn out into shallow baking or roasting pan. Bake in preheated 400-degree F. oven, stirring occasionally, 60 minutes or till potatoes are tender and golden brown. Serves 8 to 10.

Cheddar Biscuits

Biscuits:

2 cups all-purpose flour

1 T. sugar

1 T. baking powder

2 tsps. garlic powder

1/2 tsp. kosher salt

1/4 tsp. cayenne pepper

1 cup buttermilk

1/2 cup butter, melted

1 1/2 cups shredded sharp cheddar cheese

Topping:

3 T. butter, melted

1 T. chopped fresh parsley leaves

1/2 tsp. garlic powder

Directions: Preheat oven to 450-degrees F. Line a baking sheet with parchment paper; set aside.

In large bowl combine flour, sugar, baking powder, garlic powder, salt and cayenne. In another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir just till moistened. Gently fold in cheese.

Using a 1/4-cup measuring cup, scoop the batter evenly onto baking sheet. Bake 10 to 12 minutes, or till golden brown.

To prepare topping, whisk together the butter, parsley and garlic powder in small bowl. Brush tops of hot biscuits with the butter mixture. Serve immediately. Makes 10.

Red, White and Blue

Cheesecake Cups

2 (8-ounce) packages cream cheese, softened

2 eggs

3/4 cups sugar

1 T. lemon juice

1 tsp. vanilla

Vanilla wafers

Cherry and blueberry pie filling

Mini baking cups

Directions: Mix cream cheese, eggs, sugar, lemon juice and vanilla with mixer for 5 minutes. Place mini baking cups in mini muffin pans or use foil cups arranged on a cookie sheet. Place one vanilla wafer in each cup. Pour in the cream cheese mixture filling each cup about 3/4 full. Bake in 375-degree F. oven for 15 minutes. Cool. Top some of the cups with cherry pie filling and some with blueberry. Keep chilled. Makes about 42.