From potato salad and coleslaw to cake and burgers, this tiny feast has got you covered this holiday weekend.
Hope you enjoy this EXTENDED CUT! Let us know your thoughts in the comments below!
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TINY BURGERS
4, ½-inch burgers
4, ½-inch pieces of cheese
4, 1-inch burger buns
STEPS:
Place burgers on the grill and cook 2-3 minutes.
Serve on buns with cheese.
TINY POTATO SALAD
1 small potato, cut into ⅛-inch cubes
1 tsp red onion, chopped
1 tsp parsley, chopped
1 Tbsp mayonnaise
1 tsp mustard
1 tsp white vinegar
STEPS:
Boil potatoes for 4-5 minutes. Add to a bowl with onion and parsley.
Mix together mayo, mustard, and vinegar. Pour over potatoes and mix.
TINY COLE SLAW
1 Brussel sprout, shredded
1 baby carrot, shredded
1 Tbsp mayonnaise
¼ tsp sugar
½ tsp apple cider vinegar
STEPS:
Add Brussels sprout and carrot to a bowl.
Mix mayo, sugar, and vinegar in a bowl and pour over vegetables. Toss to coat.
TINY AMERICAN FLAG CAKE
1 ½ Tbsp cake mix
2 tsp water
1 Tbsp white frosting
1 raspberry
Blue sprinkles
STEPS:
Mix cake mix and water and place in baking pan. Cook at 350ºF for 7 minutes.
Remove from oven and cool slightly.
Spread frosting over cake. Use pieces of raspberry to make 3 lines for the flag stripes. Place blue sprinkles in the corner for stars.
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