5 Easy To Make Last Minute Recipes For Your Memorial Day BBQ - Page 2

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We’ve all been in that position where you are running short on time, and want to come up with something cool for a BBQ, but don’t want to be in the kitchen racking your nerves all morning! We understand! So, we’ve got a few quick ideas that can help!

So,regardless of if you couldn’t make up your mind about what to take, or if you just got invited to the backyard affair this morning, we have a few super simple recipes that will make you a star at your Memorial Day event!

Sweet Minted Tea

Recipe courtesy of Sunny Anderson for Food Network Magazine

Ingredients

1/2 cup sugar

1/2 bunch fresh mint, plus leaves for garnish (optional)

3 black-tea bags

Lemon slices, for garnish (optional)

Directions

Combine the sugar, mint (stems and all) and 1 cup water in a small pot. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium low and simmer 5 minutes. Remove from the heat, cover and let steep 30 minutes. Discard the mint; refrigerate the syrup until ready to use.

Put 2 quarts water in a pot and add the tea bags. Bring to a boil over medium-high heat, then remove from the heat, cover and let steep 20 minutes. Discard the tea bags. Pour the tea into a pitcher and add the mint syrup to taste. Refrigerate until cool.

Serve the tea over ice. Garnish with lemon and mint, if desired.

Grandma Jean’s Potato Salad

Recipe courtesy The Neelys

Ingredients

5 large red potatoes, peeled and cubed

2 ribs celery, chopped

1/2 large onion, chopped

3 hard-boiled eggs, 2 chopped and 1 sliced

2 heaping tablespoons sweet pickle relish, drained

1/2 cup salad dressing, (recommended: Miracle Whip)

3 tablespoons yellow mustard

1 tablespoon sugar

Paprika, for garnish

Salt

Directions

Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.

Southern Baked Beans

Recipe courtesy Paula Deen

ingredients

1 large onion, diced

2 (16-ounce) cans pork and beans

3 tablespoons prepared yellow mustard

1/4 cup maple syrup

1/4 cup light brown sugar

4 tablespoons ketchup

1 tablespoon lemon juice

1/2 pound bacon strips, cut into 1/2-inch pieces

Directions

Preheat oven to 350 degrees F.

In a Dutch oven, mix onion, pork and beans, mustard, maple syrup, light brown sugar, ketchup, and lemon juice. Top with the bacon pieces. Bake, covered, for 45 to 60 minutes.

Neely’s Berry Shortcake

Photograph by Steve Giralt

Recipe courtesy The Neelys

Ingredients

4 cups stemmed and halved strawberries

2 cups blueberries

2 cups blackberries

2 tablespoons honey

2 tablespoons orange flavored liqueur

1/4 cup sugar

1 refrigerated can large biscuits

3 tablespoons unsalted butter, melted

Sanding sugar

Whipped cream, recipe follows

Directions

Preheat oven to 375 degrees F.

In a large bowl, add all the berries along with the honey, liqueur and sugar. Mix together and refrigerate for 1 hour.

Arrange the biscuits onto a sheet tray lined with parchment paper. Brush butter over the tops and sprinkle with sanding sugar. Bake according to the cooking instructions on the package. When baked, remove from the oven and allow to cool.

Cut the biscuits in half and cover the bottom half with berries. Top with a dollop of whipped cream and drizzle with some of the berry juice. Cover with the top half of the biscuit or lean it on the side. Arrange on serving plates or on a platter and serve.

Whipped Cream:

1 cup heavy cream

1/4 cup sugar

1 teaspoon vanilla extract

In a large bowl, beat the heavy cream with a hand-held mixer until a foam forms. Add the sugar and vanilla extract. Continue beating until soft peaks form.

Double Chocolate Gooey Butter Cake

Recipe courtesy Paula Deen for Food Network Magazine

Ingredients

1 18.25-ounce package chocolate cake mix

3 large eggs

1 cup (2 sticks) unsalted butter, melted, plus butter for the pan

1 8-ounce package cream cheese, at room temperature

3 to 4 tablespoons unsweetened cocoa powder, to taste

1 16-ounce box confectioners’ sugar

1 teaspoon vanilla extract

1 cup chopped unsalted nuts

Whipped cream, for topping (optional)

Directions

Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking pan.

In a large bowl, combine the cake mix, 1 egg and 1/2 cup of the melted butter. Stir until well blended. Pat the mixture into the pan and set it aside.

In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder and beat until well mixed. Reduce the speed to low and add the confectioners’ sugar. Beat until well mixed. Slowly add the remaining 1/2 cup melted butter and the vanilla. Beat until smooth. Using a rubber spatula, stir in the nuts. Spread the filling over the batter in the pan.

Bake the cake for 40 to 50 minutes. Be careful not to overcook it: The center should still be a little gooey. Let partially cool on a wire rack before slicing. Serve with whipped cream, if desired.

Happy Memorial Day and happy eating! 

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