Memorial Day Menu

Honey Dijon Glazed Sausages
1/2 stick butter or margarine
1/2 cup honey
1/4 cup Dijon-style mustard
1 tsp. salt
1 (16 oz) pkg Hillshire Farm® Smoked Sausage Links (any variety) OR Little Smokie Sausages!

Combine butter, honey, mustard and salt in medium saucepan. Stir over medium heat until well blended. Add sausage links and simmer until thoroughly heated. Grill for added flavor.

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Tomato, Corn and Avocado Salsa
1 (11 ounce) can whole kernel corn, drained
1 (4 oucnce) can sliced black olives, drained
1 1/2 cups diced roma tomatoes
3/4 cup diced red onion
1 red bell pepper, seeded and diced
1 1/2 teaspoons minced jalapeno pepper
1 avocado – peeled, pitted and diced
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 teaspoon salt.

Mix together corn, olives, tomatoes, onion, red pepper and jalapeno pepper in a large bowl. Gently fold in the diced avocado, olive oil, lime juice and salt.

Grilled Zucchini and Squash
1 large zucchini
1 large squash
1/2 cup italian-style salad dressing

Slice zucchini and squash into 1/4 inch slices. Toss in a bowl with italian dressing. Place on a hot grill and grill about 4 to 5 minutes or until nice grill marks appear and the veggies are slightly limp. Serve warm!

Rosemary Ranch Chicken Kabobs
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoons minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper or to taste
1 tablespoon white sugar or to taste (optional)
5 skinless, boneless chicken breast halves – cut into 1 inch cubes
your favorite veggies (mushrooms, tomatoes, onions…)

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper and sugar. Let stand for 5 minutes. Place chicken in the bowl and stir to coat with the marinade. Cover and refrigerate for 30 minutes. Preheat the grill for medium-high heat. Thread chicken and your favorite veggies onto skewers and discard marinade. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center and the juices run clear.

Home-made Vanilla Ice Cream
2 quarts half-and-half cream
1/2 pint heavy cream
1 1/2 cups white sugar
4 teaspoons vanilla extract
1 pinch salt

Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer’s instructions.

Strawberry Cream Freeze
1 (8 ounce) package cream cheese, softened
1 cup cold milk
1 (3.4 ounce) package vanilla flavor instant pudding
1 1/2 cups thawed whipped topping
20 nilla wafers, coarsely broken
1 cup sliced fresh strawberries
1/2 cup strawberry ice cream topping

Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 minutes. Stir in whipped topping, wafers and strawberries. Swirl in ice cream topping. Serve it one of the three ways below!

Pie – spread filling into 6-ounce Oreo pie crust. Freeze 6 hours or until firm. Garnish with additional berries, if desired. Makes 8 servings.
Mini Pies – Spoon filling into 12 cupcake liners. Freeze 4 hours. Remove paper linings. Garnish desserts with additional strawberries, if desired. Makes 12 servings.
Waffle Bowls – Freeze filling 6 hours or until firm. Let stand 15 minutes before scooping into waffle bowls. Makes 8 servings.

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