Memorial Day Menu prepared with the Patriotic Picnic Collection (Item: )

Transcription

1 Memorial Day Menu prepared with the Patriotic Picnic Collection (Item: ) Lovin Lemon & Blueberry Punch 1 bucket Blueberry Mojito Mix 4½ cups warm water, divided 12 fresh strawberries, quartered ¾ cup fresh blueberries 8-12 fresh mint leaves, torn up 1 bucket Lovin Lemon Slush Drink Mix ½ cup (4 ounces) vodka or water 1 (750 ml) bottle brut champagne or sparkling water, chilled 1. In medium bowl, combine Blueberry Mojito Mix and 3½ cups warm water; stir to dissolve. Set aside. 2. Place berries and mint in 2 (14-count) ice cube trays. Fill with mojito mix. Freeze until solid, about 6-8 hours. 3. In a 1-quart storage container with tight-fitting cover, combine Lovin Lemon Slush Drink Mix, remaining 1 cup warm water and vodka. Stir to dissolve. Cover tightly and refrigerate until cool. 4. In large pitcher or punch bowl, combine Lovin Lemon mixture and chilled champagne. Add berry ice cubes. Makes about 8-10 (½ cup) servings. Make Ahead: Prepare through step 3. Refrigerate/freeze up to 2 days ahead. Continue with step 4.

2 Mushroom Swiss Sliders ¾ cup mayonnaise 4 tablespoons Roasted Onion Burger Starter, divided 2 tablespoons butter 1 (8 ounce) package sliced button mushrooms 1½ teaspoons Sweet Mustard Rub & Seasoning 1½ pounds lean ground beef 6 slices Swiss cheese, halved 12 slider or silver dollar buns, toasted 6 Bibb (Boston) lettuce leaves, halved 1. Prepare grill to medium heat. In small bowl, combine mayonnaise with 1 tablespoon Roasted Onion Burger Starter. Set aside. 2. In large skillet, heat butter over medium-high heat. Add mushrooms and Sweet Mustard Rub & Seasoning. Sauté until softened and slightly browned, about 4-5 minutes. Set aside. 3. In medium bowl, combine ground beef with remaining 3 tablespoons Roasted Onion Burger Starter. Form into 12 patties. 4. Place patties on grill. Grill, turning once, 6-8 minutes or until internal temperature reaches 165 F on an instant-read food thermometer. Top burgers with mushrooms and cheese. When melted, remove from grill. Spread mayonnaise on toasted buns; top with burgers and lettuce. Makes 12 sliders. Make Ahead: Prepare through step 3. Refrigerate, covered, up to 1 day ahead. Reheat mushrooms and continue with step 4. Patriotic Brownie Bites 1 box Truffle Fudge Brownie Mix ½ cup butter, melted 2 large eggs 1 cup cream cheese frosting 24 fresh raspberries 1 (6 ounce) container fresh blueberries 1. Preheat oven to 350 F. Prepare Truffle Fudge Brownie Mix according to package directions using butter and eggs. 2. Divide among 1 greased (24-count) mini muffin pan. Bake minutes. Remove from oven. Cool completely. 3. Frost brownies with cream cheese frosting. Top with berries. Makes 24 bites. Make Ahead: Prepare through step 3. Transfer to an airtight container. Refrigerate up to 2 days.

3 Pub Snack Mix 1 (10 ounce) container deluxe mixed nuts 3 cups sesame oat bran sticks 3 cups garlic rye chips 3 cups pretzel sticks 1 (5 ounce) bag dry-roasted and salted edamame 1 (5 ounce) bag wasabi peas ½ cup melted butter 3 tablespoons Worcestershire sauce 3 tablespoons Sweet Mustard Rub & Seasoning ¼-½ teaspoon cayenne pepper 1. Preheat oven to 250 F. In large roasting pan, combine first 6 ingredients. Set aside. 2. In small bowl, combine remaining ingredients. Drizzle over snack mix; toss to coat well. 3. Bake minutes, stirring every 15 minutes. Cool completely. Store in an airtight container. Makes about 12 cups. Sweet & Spicy Baby Back Ribs 2 full racks baby back pork ribs (about 4-5 pounds) 7 tablespoons Sweet Mustard Rub & Seasoning, divided Heavy-duty aluminum foil 1½ cups ketchup 3 tablespoons brown sugar 3 tablespoons Jalapeño Lime Hot Sauce 1 tablespoon chipotle chile pepper powder or chili powder 1 tablespoon Worcestershire sauce 1. Preheat oven to 325 F. Rub 3 tablespoons Sweet Mustard Rub & Seasoning all over ribs. Place each rack of ribs in large sheet of aluminum foil; seal tightly. Place on large rimmed baking sheet. Bake 2-2½ hours or until very tender. 2. Meanwhile, in small bowl, combine remaining ingredients with 4 tablespoons Sweet Mustard Rub & Seasoning. Remove ribs from oven, unwrap and cool. Cut into 2-rib portions. Place in a gallon resealable freezer bag with BBQ sauce. Seal well. Toss to coat. 3. Prepare grill to medium heat. Place ribs on grill. Grill, turning once, until heated through and lightly browned, about 5-6 minutes. Makes 12 appetizer servings. Make Ahead: Prepare through step 2. Refrigerate up to 2 days. Continue with step 3.

4 Watermelon & Blackberry Bites 24 fresh blackberries 1 (7 ounce) package aged white Cheddar cheese, cubed (about 24 cubes) 1 (20 ounce) container cut watermelon (about 24 cubes) 24 toothpicks ¼ cup chopped, fresh mint leaves ¼ cup Vidalia Onion Dressing 1. Place 1 blackberry, 1 cube of cheese and 1 piece of watermelon on a toothpick so that the watermelon is on the bottom. 2. Place on a serving platter. Sprinkle with mint and drizzle with Vidalia Onion Dressing. Makes 12 servings. Make Ahead: Prepare through step 1. Place in a storage container and refrigerate up to 1 day. Continue with step 2 when ready to serve. Tip: Cut a small whole watermelon into slices. Using a small star cookie cutter, cut out stars. Vidalia is a registered Certification Mark of the Georgia Department of Agriculture; however, use of the Mark in no way indicates endorsement of this product by said department. Zesty BBQ Pork Sliders ¾ cup mayonnaise 3 tablespoons Jalapeño Lime Hot Sauce 1½ pounds ground pork 1 packet Zesty Honey BBQ Dip Mix 6 slices pepper jack cheese, halved 6 canned pineapple slices 12 Hawaiian sweet rolls, toasted 6 Bibb (Boston) lettuce leaves, halved 1. Prepare grill to medium heat. In small bowl, combine mayonnaise and Jalapeño Lime Hot Sauce; set aside. 2. In medium bowl, combine pork and Zesty Honey BBQ Dip Mix. Form into 12 patties. 3. Place patties on grill. Grill, turning once, 6-8 minutes or until internal temperature reaches 165 F on an instant-read food thermometer. Top with cheese. 4. Grill pineapple slices until browned (2-3 minutes); cut in half. Place on top of burgers. Spread toasted rolls with jalapeño mayonnaise; top with lettuce and burgers. Makes 12 sliders. Make Ahead: Prepare through step 2. Refrigerate up to 1 day ahead. Continue with step 3.

5 Zesty Layered Garden Dip 1 (8 ounce) package cream cheese, softened 1 packet Zesty Honey BBQ Dip Mix 1 cup shredded lettuce ½ (2.25 ounce) can sliced black olives, drained 2 tablespoons chopped red onion 3 tablespoons chopped fresh tomato 1/3 cup shredded Cheddar cheese Assorted crackers 1. In medium bowl, combine first 2 ingredients; using an electric mixer on medium speed, mix until well combined. Spread onto an 8-inch plate. 2. Top with lettuce, olives, onion, tomato and cheese. Serve with assorted crackers. Makes 8-10 servings. Make Ahead: Prepare through step 1. Refrigerate, covered, up to 2 days. Continue with step 2 when ready to serve. Creamy Fruit Coleslaw ¾ cup Vidalia Onion Dressing 3 tablespoons Jalapeño Lime Hot Sauce 1 (14 ounce) bag tri-color coleslaw mix (without dressing) 2 cups red grapes, cut in half 1 large crisp red apple (such as Honeycrisp, Pink Lady), julienned 1 red bell pepper, thinly sliced, slices cut in half ½ cup sliced green onions 1. In large bowl, whisk Vidalia Onion Dressing and Jalapeño Lime Hot Sauce until well combined. 2. Add remaining ingredients. Toss to coat. Salt to taste. Makes 12 ( 2 /3 cup) servings. Tip: To julienne an apple, cut into quarters and remove core. Slice apple into 1 /8-inch slices. Cut slices into 1 /8-inch strips. Vidalia is a registered Certification Mark of the Georgia Department of Agriculture; however, use of the Mark in no way indicates endorsement of this product by said department.

6 Grilled Garlic Parmesan Chicken Wings 3 pounds chicken wings and/or drumettes 1 tablespoon Sweet Mustard Rub & Seasoning 1 bottle Garlic Parmesan Wing Sauce, divided Blue cheese dressing, optional 1. Preheat oven to 425 F. Line a large baking sheet with aluminum foil. Place a baking rack over foil. 2. Arrange chicken on baking rack. Sprinkle all sides of chicken with Sweet Mustard Rub & Seasoning. Bake 20 minutes. Turn chicken over. Continue baking 20 minutes or until internal temperature reaches 165 F on an instant-read food thermometer. 3. Remove from oven. Cool. Transfer to large storage container or gallon resealable food storage bag. Add ¾ cup Garlic Parmesan Wing Sauce. Seal well. Toss to coat. 4. Prepare grill to medium heat. Place chicken on grill. Grill, turning occasionally, until heated through and crispy golden brown, about 4-5 minutes. Serve with remaining sauce and blue cheese dressing, if desired. Makes 12 appetizer servings. Make Ahead: Prepare through step 3. Refrigerate, covered, up to 2 days. Continue with step 4. Grilled Strawberry & Pound Cake Kabobs 1 package Absolutely Almond Pound Cake Mix 1 cup water 1 cup butter, melted and divided 24 whole strawberries 24 (6-inch) bamboo skewers 1/3 cup Creamy Caramel Sauce 24 large marshmallows 1. Prepare Absolutely Almond Pound Cake according to package directions using water and ¾ cup melted butter. Cool completely. 2. Prepare grill to medium heat. Cut cake into 24 (1½-inch) cubes. Place cake and strawberries on skewers. 3. In microwave-safe bowl, combine remaining ¼ cup melted butter and Creamy Caramel Sauce. Microwave on HIGH seconds, stirring occasionally, until smooth and bubbly. Lightly brush on skewers. 4. Place skewers on grill. Grill, turning occasionally, until lightly brown, about 2-3 minutes. Remove from grill and place marshmallows on skewers. Place back on grill for seconds to warm marshmallows, if desired. Remove to a serving platter. Serve with additional caramel sauce, warmed, if desired. Makes 12 servings. Make Ahead: Prepare through step 2. Refrigerate, covered, up to 1 day ahead. Continue with step 3.