We hope all of you have a fun and relaxing 4th of July. Enjoy the fireworks show! We thought we would share a  few delicious recipes for your holiday weekend.

For more recipes and how to make these 4th of July treats go here Southern Weddings

Honey-Chipotle Barbecue Chicken Sandwiches

Honey-Chipotle Barbecue Chicken Sandwiches

Ingredients         1/2  cup  water 

                               1  teaspoon  ground cumin 

                               4  garlic cloves, thinly sliced 

                               1  pound  skinless, boneless chicken breast 

                               1  (7-ounce) can chipotle chiles in adobo sauce 

                               1  tablespoon  canola oil 

                               1  tablespoon  minced garlic 

                               1  teaspoon  ground cumin 

                               1/2  cup  canned tomato puree 

                               1/4  cup  cider vinegar 

                               3  tablespoons  honey 

                               1  tablespoon  Worcestershire sauce 

                               1/4  teaspoon  salt 

                               4  (1 1/2-ounce) sandwich rolls 

                               2  ounces  Monterey Jack cheese, thinly sliced 

                               4  (1/8-inch-thick) slices red onion 

World of Watermelon

Watermelon Lemonade Cooler


                               15  cups  seeded and cubed watermelon

                               2  (12-ounce) cans frozen lemonade concentrate, thawed

                               2  mint sprigs


                               Garnishes: watermelon wedges, mint springs

All-American Barbecue

Old Glory Cherry-Blueberry Pie


                               5  cups  fresh sweet, dark cherries, rinsed and pitted, or frozen pitted cherries (see notes)

                               3  tablespoons  lemon juice

                               1 1/2  cups  fresh blueberries, rinsed and drained, or frozen blueberries

                               1  cup  sugar

                               1/4  cup  cornstarch

                               Flag pastry

                               2  teaspoons  butter or margarine, cut into small pieces

                               Vanilla ice cream (optional)