Memorial Day is Monday, which means honoring our fallen heroes. Most of us will finally be able to do this with family and friends at outdoor celebrations. Here are a few of our favorite recipes for summer gatherings. Have a great weekend!
Summer Cocktail Recipes
If these don’t tickle your fancy here’s a few more.
Food Recipes
- Smoky Vegan Carrot Dogs – Brand New Vegan
- Blue Cheese Potato Salad
- Watermelon Salad with Feta and Cucumber
- Flag Cake
Dave’s Baked Beans
Ingredients
- 28 oz can of Van Camps pork & beans
- 1/3 cup BBQ sauce
- 1/3 cup yellow mustard
- 1/3 cup ketchup
- 1/3 cup chopped onions
- bacon slices, uncooked and cut in half
Mix the beans, BBQ sauce, mustard, ketchup and onions well.
Place in a casserole dish and cover with strips of bacon.
Bake uncovered at 275 for 1.5 to 2 hours (until the sauce thickens up)
King’s Hawaiian ham & cheese sliders
Ingredients
- 1 lb Viginia ham
- 1/2 lb Swiss cheese
- 1 tablespoon poppy seeds
- 1 1/2 tablespoons dijon mustard
- 1/2 cup butter melted
- 1 tablespoon Onion Powder
- 1/2 teaspoon worcestershire sauce
- 2 packages (12 count) KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls
Preparation
Cut rolls in half. Layer with ham and cheese. I don’t try to fit it to the individual roll. I just layer it on the bottom and cut the sandwiches when they are served. Replace the top of the rolls and bunch them closely together into a baking dish.
In a sauce pan over medium heat melt butter. Whisk in the poppy seeds, dijon mustard, onion powder and worcestershire sauce.
Pour sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes.
Bake at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.
7 Layer Bars
Ingredients
- 1 1/2 cups crushed graham cracker crumbs
- 1/2 cup butter
- 1 cup chocolate chips
- 1 cup white chocolate chips
- 1 cup sweetened flaked coconut
- 1/2 cup chopped pecans or walnuts
- 1 (14 oz) can sweetened condensed milk
Instructions
Preheat oven to 350 degrees.
Place butter in 9×13 inch baking pan, place in oven while heating to melt. You can spray sides with cooking spray to prevent sticking.
Remove pan from oven once butter is melted and stir in graham cracker crumbs until thoroughly combined. Press into the bottom of baking pan to form the crust.
Evenly sprinkle remaining ingredients one by one over the crust to form layers, beginning with the chocolate chips, followed by the white chocolate chips, coconut, and nuts.
Pour the condensed milk evenly over the top.
Bake in preheated oven for 25-30 minutes until edges are golden brown and the middle is set.
Allow to cool completely before slicing.
Strawberry Refrigerator Cake from www.crystalandcomp.com
Ingredients
- 1 Duncan Hines Supreme Strawberry Cake Mix
- Ingredients Listed on Back of Cake Box (egg, water, oil)
- 2 (10 oz) boxes of Frozen Strawberries in Syrup
- 1 cup of cold milk
- 1 (3.5 oz) box of Vanilla Instant Pudding
- 1 (8 oz) container of Cool Whip, thawed
- 1 pint strawberries (with tops removed and strawberries cut in half), thawed
- ⅓ c chopped pecans (totally optional, but you will be glad you did)
Instructions
Make the boxed cake mix according to the directions on the back.
Pour the cake batter into a greased 9×13 cake pan and bake according to the box directions.
When it is done take it out of the oven and let it cool 100%.
Once it is cool, use the handle of a wooden spoon to poke rows and rows of holes in the cake.
Add the thawed strawberries with syrup into a food processor or blender.
Pulse until it is a slushy consistency.
Pour the strawberry puree mixture over the cake and spread it out evenly. Let it soak in.
While you are letting the strawberry puree soak in, put 1 cup of cold milk and the instant vanilla pudding mix into a bowl and mix until it thickens. The box of instant pudding says to use 2 cups of milk, but we are only going to use 1 cup.
Fold in the thawed Cool Whip.
Once the pudding and Cool Whip are well combined, spread it evenly over the top of the cake.
Take the fresh strawberry halves and place them on top of the cake frosting. I placed the strawberries in row, do what you like best.
Sprinkle on the optional chopped pecans.
Now, pop it in the fridge for 4 hours.
When you are ready to serve, slice it up and devour.
Note: The Pillsbury version of the Strawberry cake mix works as well.
Caramel Pecan/Butter Brickle Ice Cream Dessert
Ingredients
- 2 c flour
- 1/2 c packed, brown sugar
- 1/2 c oats, quick cooking
- 1 c chopped pecans
- 1 c butter, melted
- 1 qt box of vanilla ice cream
- 1 jar butterscotch/caramel ice cream topping
Instructions
Preheat oven to 400 degree
Mix together the flour, oats, brown sugar, and pecans in a large bowl.
Add the butter and mix thoroughly.
Spread mixture evenly on a baking sheet and bake for 15 minutes.
Watch closely, that it doesn’t burn. I set my timer for 10 minutes. After 10 minutes; with a spatula, I flip it the crumbles, trying not to break it up into too small of pieces. Place back in oven for another 3 – 4 minutes…keeping a close eye on it, so as not to burn.
When done, take from oven, and place half the crumbs in the bottom of a 9 x 13 dish or pan. spread evenly.
Pour half the jar of sauce as evenly as possible over the crumbs.
Open box of ice cream, and slice into about 1-inch slices.
Place slices evenly over crumbs. It will start softening, as it does, smooth out so there are no cracks.
Sprinkle remaining crumbs evenly over the ice cream, and drizzle with remaining ice cream topping.
Cover and place in freezer until frozen.
Corn Ole
Ingredients
- 2 tbsp. butter
- 3 c. chopped fresh tomatoes
- 2 c. fresh corn, cut off the cob (about 4 ears)
- 2 c. (about 3/4 lb.) summer squash slices, halved
- 1/3 c. chopped onion
- 1/4 tsp. pepper
Melt butter in large skillet.
Add remaining ingredients; cover.
Cook 10 to 15 minutes or until squash is tender, stirring occasionally.
Makes 6 servings.
