Need a recipe for 4th of July

Here's what I taking to a cookout:  This time I'm not using any green onions at all. To me it takes like the inside of a chinese spring roll.  Not for sure how kid friendly it really is though.

Asian coleslaw

INGREDIENTS
1 (3 ounce) package beef ramen noodles

• 2 cups boiling water
• 3 tablespoons olive oil
• 3 tablespoons apple cider vinegar
• 3 tablespoons granular no-calorie sucralose sweetener (e.g., Splenda ®)
• 1 (16 ounce) bag coleslaw mix
• 6 green onions, chopped
• 1/2 cup sunflower seeds  

DIRECTIONS

1. Place ramen noodles in colander; break into quarters. Pour boiling water over noodles to soften slightly. Use a fork to separate noodles. Rinse quickly with cold water; drain.
2. Make a dressing by whisking together the flavor packet from the ramen noodles, olive oil, vinegar, and sweetener in a bowl. Place the ramen noodles, coleslaw mix, green onions, and sunflower seeds in a large bowl; toss to combine. Drizzle dressing over the coleslaw mixture and continue to toss until entire mixture is coated with dressing. Chill for 2 hours before serving.

I do a cheese totellini salad

cheese tortellini
cherry tomatoes
chopped onion
chopped cucumber
chopped artichoke hearts (from a can)
cubed mozzarella
cubed hard salami
italian dressing

cook tortellini and cool then mix it all together! Really you can toss any veggies in there you like

How much do you use of each? I know the tortellini probably a bag. I wasn't sure about the mozzarella, salami, and Italian dressing. Also, do use sweet onion or green onion?

I use a bag of frozen tortellini, about 1/3 of a block of mozzarella, 1 tub of cherry tomatoes, 1/2 an english cucumber (or about 2/3 a regular one), about 1/2 a red or sweet onion, I get the deli people to slice the salami about 1/2" thick then I dice it up - I use about 3 slices, maybe about 1/3 cup of dressing, you want it to coat everything but not puddle too much at the bottom.

I LOVE this salad and since there is no mayo it's ok for picnics.

This is not something that most younger kids eat but, I wanted to share it because every time I make it my platter is empty...with people standing around asking for more!  This is a big BBQ/cook out dish here in Texas!

Jalapenos stuffed with cream cheese wrapped in maple bacon

(I normally buy 20 peppers, which makes 40 halves)

Cut peppers in half length wise
Scrape seeds out
Fill peppers with room temp cream cheese
Wrap  each pepper with 1 piece of Hormel Maple Bacon
Bake at 400 until bacon is nice & done and brown

Hint: place a wire rack or metal cooling rack on you're pan first, then place peppers.  That way the peppers are not sitting in bacon grease once the baking starts!

Happy Eating!
Ash :)