Memorial Day Cookout

Super Easy, Yummy Memorial Day Tart

Shortbread Crust

2 pkg. Walker's-brand pure butter shortbread cookies, (5.3 oz size)

1/3 cup real butter, very soft

1/4 cup powdered sugar

1/2 tsp. almond or vanilla extract

Filling

1 box 8 oz. neufchatel cheese, softened

1/2-3/4 cup Greek yogurt

2 tbsp. butter, softened

1/2 cup sifted powdered sugar

1/2 tsp. pure vanilla extract or a few drops of orange oil

Topping

2 cup strawberries, fresh or other fresh fruit of choice

For crust: Preheat oven to 350 degrees. Place cookies in blender, one half of a bag at a time. Grind cookies into crumbs and then pour into a bowl. The cookie crumbs are heavy, but they should measure more than 2 cups of crumbs.

Add 1/4 cup of powdered sugar to the cookie crumb mixture. Then add 1/3 cup of very soft butter and mix well. After pouring butter out of pie plate, rub butter over pie plate to butter it well. Finally, add the 1/2 teaspoon of extract. Mix together well, and then pour into greased pie plate (10-inch) and press into the bottom and sides of the plate. Bake in preheated oven 10-14 minutes until lightly browned on edges. Cool crust completely before adding filling.

Tart Filling: With electric mixer, blend together the very soft and creamy neufchatel cheese with Greek yogurt, softened butter and powdered sugar. Once it's completely mixed, add vanilla extract or orange oil and mix. With spatula, spoon and scrape filling into cooled crust. Refrigerate.

Strawberry or fruit topping: Use fresh, ripe fruit. Cut strawberries in half and top the whole tart. You could also slice peaches, kiwi, the fruit of your choice, or a combination of fruits for the topping. The strawberry and blueberry combination is perfect for Memorial Day. Chill until serving.

-- courtesy of Kathleen Hagood

Tinga Hamburguesas with Cotija-Lime Slaw

2 lb. freshly ground beef chuck

8 oz. Mexican chorizo

1 bay leaf, crumbled

1 clove garlic, minced

1/2 cup grated onion

2-3 chipotle peppers in adobe sauce, minced

1 tsp. Mexican oregano

1 tsp. fresh thyme

2 tbsp. tomato paste

1/4 cup fresh cilantro, finely chopped

2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

Slaw

1 1/2 cups shredded Napa cabbage

1/4 cup finely chopped red onion

2 tbsp. freshly squeezed lime juice

1 tbsp. minced pickled jalapenos

1 cup shredded cotija cheese

1/2 cup sour cream

1/4 cup fresh cilantro, finely chopped

Miscellaneous

oil to brush the grill

6 sesame seed hamburger rolls

6 tomato slices

2 avocados, thinly sliced

Preheat a grill to medium high heat.

In a large bowl combine the beef, sausage, bay leaf, garlic, onion, chipotle peppers, tomato paste, oregano, thyme, cilantro, salt and pepper. Form the meat into six equal-sized patties, about 3/4-inch thick.

In another large bowl combine the cabbage, onion, lime juice, jalapeno peppers, Cotija, sour cream and cilantro; stir to combine well. Cover with plastic wrap and keep cool while grilling the patties.

Lightly brush a grill rack with oil. Arrange the patties on the grill and cook 3-4 minutes per side for medium rare. During the last 2 minutes of grilling, arrange the rolls split side down on the grill to lightly toast.

To assemble the burgers, divide the slaw between the bottom rolls. Arrange patties on top of the slaw and top each with a tomato slice followed by avocado slices, evenly dividing. Top with the remaining roll halves and serve immediately.

-- courtesy of Veronica Callaghan

Frito Corn Salad

1 can whole kernel corn, drained

1 can whole kernel fiesta corn, drained

1 cup Miracle Whip salad dressing

1 cup shredded cheese

1/2 pkg chili Fritos

chopped bell pepper (optional)

chopped onion (optional)

Mix all ingredients except Fritos. This may be mixed the night before and refrigerated. Just before serving add Fritos. If they are added too early, they will become soggy.

-- courtesy of Pamela Floyd

Down-Home Pimento Cheese Sliders

1-1/2 cups cheddar cheese, shredded

4 o.z cream cheese, softened

1/8 tsp. ground red pepper (cayenne)

4 oz. pimento red peppers, chopped fine (drain well if using jarred)

1-2 tbsp. salad dressing or mayonnaise

1 ½ -2 lb 85% lean ground chuck

1-2 tbsp. Worcestershire sauce

1 tsp. a.1 steak sauce

1/2 tsp. freshly ground sea salt

1 tsp. Montreal Steak Seasoning (25% less sodium)

1/2 tbsp. freshly ground black pepper

12 pre-baked small square or round dinner or slider rolls

Make Pimento Cheese: Mix cheddar cheese, cream cheese, cayenne pepper, pimentos, and salad dressing or mayo in bowl until combined. Stick this mixture into the refrigerated while making up slider patties.

Make patties: Combine beef, Worcestershire sauce, steak sauce, sea salt, Montreal Steak Seasoning and ground pepper in large bowl and gently knead until well combined. Divide the meat into 24 small thin patties.

Stuff patties: Take approximately a teaspoonful of the pimento cheese and place it in the middle of the 12 prepared hamburger halves. Pull up the sides of the burger to make a cheese pocket that will help to keep the cheese from getting out. Take the other burger halves and cover the burger making sure to completely encompass the pimento cheese. Note, there will be some left over to use as a finish for the sliders.

Place burgers onto a well-heated grill and cook until desired doneness.

Toast the slider rolls or buns while the sliders are cooking. If using dinner rolls, cut in half to make a top and bottom for the burger. Place on baking pan and broil until they are golden brown, being careful to watch them closely so they don't burn.

When burgers are done, place them on the bottom halves of the toasted dinner rolls and add a rounded, small scoop (small cookie scoop worked great) of the leftover pimento cheese spread; place tops on and tent with foil. Let them rest for 5 minutes, then serve.

-- courtesy of Donna Bardocz