Today’s recipes are for the upcoming July 4 holiday. As always, enjoy.

Grilled Chicken Ranch Burgers

3/4 c. ranch salad dressing

3/4 c, panko bread crumbs

3/4 c. grated parmesan cheese

3 Tbls. Worcestershire sauce

3 garlic cloves, minced

3 tsp. pepper

4 lbs. ground chicken

3 Tbls. olive oil

16 hamburger buns, split

In a large bowl, mix the first six ingredients. Add chicken; mix lightly but thoroughly. Shape mixture into 16 half-inch thick patties. Brush both sides with oil; refrigerate, covered, 15 minutes to allow patties to firm up.

Grill burgers, covered, over medium heat or broil 3-4 inches from heat 5-6 minutes on each side or until a thermometer reads 165 degrees. Serve on buns with desired toppings.

Bacon & Egg Potato Salad

6 c. cubed red potatoes (about 2-1/2 lbs.)

4 hard-boiled large eggs, sliced

1 small onion, chopped

4 bacon strips, cooked and crumbled

1 Tbls. minced fresh parsley

1 c. mayonnaise

2 Tbls. dill pickle relish

3 to 5 tsp. prepared mustard

1 Tbls. white vinegar

Tbls. lemon juice

1/2 tsp. salt

1/2 tsp. celery seed

1/2 tsp. dill weed

1/2 tsp. pepper

Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool.

Place potatoes in a large bowl. Add the eggs, onion, bacon and parsley. In a small bowl, combine the mayonnaise, relish, mustard, vinegar, lemon juice and seasonings. Pour over potato mixture and toss gently to coat. Refrigerate until chilled.

Peach Cobbler Cookies

1 c. butter, softened

1 c. sugar

1/3 c. packed brown sugar

1 large egg, room temperature

1 tsp. vanilla

1/4 tsp. almond extract

3 c. flour

1-1/2 tsp. cinnamon

1 tsp. cream of tartar

tsp. baking soda

1/2 tsp. salt

1/4 tsp. nutmeg

1 c. chopped peeled fresh peaches

Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. Stir in peaches.

Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 14-16 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in an airtight container.