Some of the guys' favorites: Rib rub, shrimp and grits

Today is Flag Day, when we fly our nation's colors proudly. Here is a chance to bring out your red, white and blue and show off your patriotism to all of your neighbors.

For our family, today is also a very special day as we celebrate two birthdays. My brother-in-law of almost 40 years, Wynn Bollinger, and my nephew, who is also Wynn's son-in-law, William Zickfield, both have birthdays today.

Wynn and William bring their own special gifts and talents to the family mix, which sure makes for some very fun family gatherings. While Wynn loves his golden retriever Harley, riding his motorcycle and taking long drives with Linda in his favorite fun car, William is all about sports, collecting famous players' autographs and spending time with his sweetie, Christa.

As we gather today to celebrate, we have so much to be thankful for with these two fine men and are so proud that we are all family.

Here are just a few of Wynn's and William's go-to food favorite recipes.

Baby Back Rib Rub

• 2 tablespoons paprika
• 1 tablespoon brown sugar
• 1 tablespoon grated orange zest
• 2 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne
• 2 sides baby back pork ribs

Apply rub to ribs, wrap and refrigerate 2 to 12 hours. Smoke racks at 225 degrees until meat pulls away from ends of rib bones. (Makes enough rub for two racks of ribs.)

Southern Shrimp and Grits

• 3 tablespoons fresh lemon juice
• 1/2 teaspoon Tabasco
• 1 1/2 pounds peeled and deveined large shrimp
• 2 bacon slices, chopped
• 1 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1 1/2 teaspoon minced garlic
• 1 cup fat-free less-sodium chicken broth
• 1/2 cup chopped green onion, divided
• 5 cups water
• 1 1/2 cups uncooked quick-cooking grits
• 1 tablespoon butter
• 1 teaspoon salt
• 3/4 cup (3 ounces) shredded sharp cheddar cheese

Combine first three ingredients and set aside. Cook bacon in a large nonstick skillet over medium heat until crisp. Add onion, bell pepper and garlic to drippings in pan and cook until tender, stirring occasionally. Stir in shrimp mixture, chicken broth and 1/4 cup green onions; cook 5 minutes, stirring frequently.

Bring water to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low, cover, and simmer until thick, stirring occasionally. Stir in butter and salt. Serve shrimp over grits; top with shredded cheddar cheese and green onions.

Low-Country Boil

This low-country boil recipe can be a wonderful family favorite and tradition. Best served with people you love and with plenty of napkins. Forget plates and silverware and just serve on paper-covered tables so everyone can sit around and tie right into the feast.

• 1/2 cup Old Bay Seasoning or 2 teaspoons crab boil mixture per quart of water
• 1 tablespoon salt
• 4 quarts water
• 2 lemons, cut in half, juiced into the pot and throw rind into the pot
• 2 small onions, cut into quarters, or 1 bag frozen pearl baby onions
• 8 (4-inch long) pieces smoked sausage pieces
• 12 new red potatoes
• 8 ears fresh corn, shucked, cut in half
• 4 pounds large shrimp in shells

In an 8-quart pot, bring Old Bay or crab boil spice mixture, salt, water, lemon juice and lemons and onions to boil on high heat. Add potatoes and sausage. Cook 10 minutes. Add corn. Continue to cook 7 minutes. Add shrimp. Cook 4 minutes.

Drain and dump contents in the center of a paper-covered picnic table, or contents of pot can also be divided into several large bowls or buckets. Sprinkle additional Old Bay over the top for finger-licking flavor. Serve with cocktail sauce and warm bread. Serves about 8. people.

Chicken Enchilada Ring

• 2 cups coarsely chopped cooked chicken
• 1/4 cup chopped pitted ripe olives
• 1 cup shredded Monterey Jack/cheddar cheese blend
• 1 can (4 ounces) chopped green chilies, undrained
• 1/2 cup mayonnaise
• 1 tablespoon Southwestern Seasoning Mix
• 2 plum tomatoes
• 1 lime
• 2/3 cup finely crushed tortilla chips, divided
• 2 refrigerated tubes crescent rolls
• 1 cup salsa
• 1 cup sour cream

Heat oven to 375 degrees. Mix chopped chicken, olives, cheese, green chilies, mayonnaise and seasoning mix in bowl. Seed and chop one tomato. Slice lime in half. Juice one half of lime to measure 1 teaspoon of juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture. Reserve 2 tablespoons crushed chips and add remaining chips to chicken mixture. Mix well. Sprinkle reserved crushed chips over flat side of a large cutting board. Place dough onto chips and press down so chips adhere to dough. Separate dough into triangles. Arrange triangles, chip side down, in a circle on a 13-inch baking stone. Wide ends should overlap in the center and points should be toward the outside. There should be a 5-inch diameter opening in the center. Scoop chicken mixture onto the wide ends of the triangles. Bring points of the triangles up over filling and tuck under wide ends. Do not cover filling completely. It should show in between each triangle. Bake 20-25 minutes or until golden brown. For garnish, cut remaining tomato into eight wedges. Cut remaining half of lime into four slices, cut in half. Arrange between openings of ring where filling is showing. Serve with salsa and sour cream.

Garden Chowder

• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 1/4 cup butter

1 cup each diced potato, celery, cauliflower, carrot and broccoli

• 3 cups water
• 3 chicken bouillon cubes
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup all-purpose flour
• 2 cups milk
• 3 cups (12 ounces) shredded cheddar cheese

In a Dutch oven saute green pepper and onion until tender. Add veggies water, bouillon, salt and pepper, bring to a boil. Reduce heat, cover and simmer for 20 minutes or until the veggies are tender. Combine flour and milk until smooth; stir into veggies. Bring to a boil. Cook and stir for 5 minutes. Just before serving, stir in the cheese until melted. Yields 6-8 servings.

Pineapple Upside-down cake

A favorite dessert of Wynn's is pineapple upside-down cake. This recipe is so good, and, if you'd like more topping, use 3/4 cup butter with 1 1/2 cups dark brown sugar.

• 1/2 cup butter
• 1 cup packed dark brown sugar
• 1 (20 ounce) can sliced pineapple, drained, reserving the juice
• 6 maraschino cherries, cut in half lengthwise
• 1 (18 ounce) package Duncan Hines supreme pineapple cake mix
• 1 (4 ounce) box vanilla instant pudding mix
• 1 cup pineapple juice, from canned pineapple with a bit of water added to make 1 cup
• 1/2 cup canola oil
• 4 eggs

Heat oven to 325 degrees. Melt butter in a 9x13 or 10-inch round pan in oven. Swirl around gently to cover the bottom of the pan. Sprinkle brown sugar evenly over butter in pan. Drain canned pineapple into a measuring cup. Place pineapple slices evenly in pan, cutting if necessary to cover the bottom of the pan. Place the maraschino cherry halves in the center of the pineapple slices, cut side up.

Combine the rest of ingredients in a large mixing bowl on slow speed for 30 seconds. Beat on medium speed for 2 minutes. Pour batter into pan. Bake for 45 to 55 minutes, or until a toothpick comes out clean. Cool 5 minutes in the pan and then turn cake out onto a serving platter, pineapple side up.

Brownie Delight

• 1 box family size brownie mix
• 1 small box instant chocolate pudding
• 1 can Eagle Brand milk
• 1 cup 2 percent milk
• 1 large container frozen whipped topping, thawed

Prepare brownie mix as directed on the box. Pour into a 9x13-inch baking pan. Bake according to directions. Remove from oven and cool.

When brownies are cool to touch; in a small mixing bowl combine box of pudding mix and 1 cup of milk. Mix until blended. Add can of Eagle Brand milk. Mix until blended.

Pour over top of cooled brownies. Put into refrigerator to allow pudding to set. When you are ready to serve, spread container of whipped topping over the top and serve.

Have a great week, and until next time, happy birthday and happy cooking.