This year, more American’s are likely celebrating Memorial Day from the comfort of their own home, and property. And while the epidemic may have ruined our kick-off to summer vacation plans, there are plenty of things to do – and cook! We put together three lists of our top three suggestions to make this long weekend one to remember!
THINGS TO DO
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- Get Outdoors: Kayak, go hiking, camp, go fishing! With seasonal temps predicted for the long weekend, there’s plenty of options to choose from!
- Plant a Garden: Have you always wanted to be able to harvest the fruits of your labor, but every year seem to be too busy to take your food in to your own hands? What better time to have a home-garden than during an epidemic?
- Backyard BBQ: While it may not be the large celebration your used to, why should you have to miss out on the delicious foods of summer? Have your own backyard BBQ. Stock up on all the goods, including s’mores, burgers, dogs and drinks, get the family together, and spend the day playing yard games, eating and soaking up the sun!
RECIPES
Italian Hoagie Dip
Yes, you read that right. This modern side dish combines the delicious flavors of your hoagie favorites!
1/4 pound pepperoni, diced small
1/4 pound deli Genoa salami, diced small
1/4 pound deli ham, diced small
8 slices Provolone cheese, diced small
1/2 cup diced red onion
1/2 cup hot banana peppers, finely chopped (optional)
1/2 cup mayonnaise
1 tablespoon Italian seasoning
3-4 cups finely chopped iceberg or Romaine lettuce
Instructions: In a large bowl, combine the chopped meats and cheese, onion and banana peppers. Add the mayonnaise and Italian seasoning and stir to combine. Just before serving, stir in the chopped lettuce. Serve with baguette slices or crackers.
Jalapeno Popper Dip
No need for the air fryer, or burning the roof of your mouth on a freshly made jalapeno popper! Combine all the goods and serve with crackers for a delicious finger food!
1 – 4 oz. can diced jalapenos , well drained OR 4-6 fresh jalapenos, roasted and diced (omit seeds for mild flavor, include seeds for extra spice)
1 – 8 oz. package cream cheese , softened
1 cup sour cream
1 teaspoon garlic powder
2 cups shredded cheddar cheese
3/4 cup shredded Parmesan cheese
Topping
1 cup Panko bread crumbs
4 tablespoons butter or margarine , melted
1/4 cup shredded Parmesan cheese
Preheat oven to 375 degrees. With a mixer on medium, combine cream cheese, garlic powder and sour cream until fluffy. Add cheddar cheese, 3/4 cup Parmesan cheese, and diced jalapenos, mix well. Spread into an 8×8 baking dish.Combine bread crumbs, melted butter, 1/4 cup shredded Parmesan cheese, and parsley. Sprinkle the crumb topping over the cream cheese mixture. Bake 15-20 minutes, or until hot and breadcrumbs are golden brown.
Strawberry Pretzel Pie
After spending a day in the sun, a great crisp, light, delicious dessert that is hard to deny is Strawberry Pretzel Pie. A little bit of sugary, a little bit of sweet, and a little bit of salty make the perfect combination this holiday!
Pretzel Crust
2 cups crushed pretzels
3/4 cup (1 1/2 stick) melted butter
1/4 cup granulated sugar
Cheesecake Layer
1 – 8 oz. package cream cheese, softened
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 cup heavy cream
Strawberry Topping
1/2 cup sugar
1/2 cup water
1 tablespoon cornstarch
1 1/2 tablespoon Strawberry Jell-O mix
1 pint fresh strawberries, sliced
Preheat oven to 350°. In a large mixing bowl, stir together pretzels, butter and sugar until combined. Transfer to a 10” tart pan and press firmly into pan. Bake 8 minutes and let cool completely. While cooking, beat cream cheese until smooth. Add sugar and vanilla and beat until combined, then add cream and beat until medium peaks form. Once crust is completely cooled, spread the cheesecake filling over it and refrigerate. In a small saucepan, combine sugar, water and cornstarch and bring to a boil. Boil 2 minutes, whisking constantly (mixture will thicken), then remove from heat. Add Jell-o and whisk until combined. Let cool 5 minutes. Pull crust and cream cheese layer from fridge and arrange strawberries in a single layer all over cream cheese layer, then pour Jell-o mixture over, covering each berry. Refrigerate until Jell-o is firm, 2 hours.
COCKTAILS & MOCKTAILS
Watermelon Sangria (Non-Alcoholic Variation listed at bottom of recipe)
1 Large watermelon
1 (750-ml) bottle white wine, chilled
2 cups white rum
1 cup seltzer
1/3 cup lime juice (from about 6 limes)
2 limes, thinly sliced
2 cups assorted fresh or frozen fruit, such as pineapple, blueberries and strawberries
Instructions: Slice off the top third of the watermelon lengthwise (save for later use) and score fruit with a knife. Using a large spoon or ice cream scoop, scoop out watermelon and transfer to blender – removing seeds along the way. Blend watermelon until smooth. Add white wine, rum, seltzer, and lime juice and stir until combined, then add limes and fruit. Refrigerate until chilled, about 2 hours, then serve.
*Looking for a family-friendly version of this delicious sangria? Use sparkling grape juice and omit the wine and rum for a sweet drink.
Blackberry Mojito
1/2 cup blackberries
Handful fresh mint leaves, chopped
Juice of 2 limes
1 teaspoon sugar
1/2 cup light rum
Crushed ice
Club soda
In a small bowl, muddle blackberries and set aside. Put chopped mint leaves in bottom of glasses. Divide and spoon blackberry mixture on top. Add rum, sugar, and lime juice and stir to combine. Top with crushed ice. Add club soda and garnish with mint leaves and more blackberries.
Tropical Mocktail (Family Friendly!)
Ingredients
½ can (12 oz) Piña Colada frozen mixer concentrate
1 can (6 oz) pineapple juice
1 cup frozen mango
3 cups ice
lime slices and maraschino cherries (garnish)
Add pina colada mix, pineapple juice, frozen mango and ice to blender and blend until smooth. Pour into glasses and garnish a lime slice and cherry if desired. Serve immediately.
