Diva Helping: Pick and Choose Memorial Day Menu: Just Keep Scrolling…

Memorial Day Specials Pick and Choose


Mediterranean Chicken Kabobs


1 (8 Ounce) Plain Greek Yogurt

Cup Crumbled Feta Cheese (Optional With Basil And Sun-Dried Tomatoes)

½ Teaspoon Lemon Zest

2 Tablespoons Fresh Lemon Juice

2 Teaspoons Dried Oregano

½ Teaspoon Kosher Salt

¼ Teaspoon Ground Black Pepper

¼ Teaspoon Crushed Dried Rosemary

1 Pound Skinless, Boneless Chicken Breast Halves – Cut Into 1 Inch Pieces

1 Large Red Onion, Cut Into Wedges

1 Large Green Bell Pepper, Cut Into 1 1/2 Inch Pieces


Step 1 In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.

Step 2 Preheat an indoor or outdoor grill for high heat.

Step 3 Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.

Step 4 Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

4 Servings

Oven Baked BBQ Ribs


½ Cup Ancho Chile Powder

¼ Cup White Sugar

¼ Cup Brown Sugar

¼ Cup Salt

2 Tablespoons Freshly Ground Black Pepper

1 Tablespoon Ground Cumin

1 Teaspoon Dry Mustard

1 Teaspoon Ground Cayenne Pepper

½ Teaspoon Ground Dried Chipotle Pepper

1 Rack Baby Back Pork Ribs

1 Cup Barbecue Sauce


Step 1 Preheat the oven to 250 degrees F (120 degrees C).

Step 2 Mix ancho chile powder, white and brown sugars, salt, black pepper, cumin, dry mustard, cayenne, and chipotle pepper in a small bowl until combined.

Step 3 Place rib rack, meat-side down, on heavy-duty aluminum foil. Prick back of the rack several times with a knife.

Step 4 Generously apply a coating of dry rub to all sides of the rack. Store any remaining dry rub in an airtight container for future use.

Step 5 With the meat facing down, fold foil around the rack to create a tight seal. Transfer to a sheet pan.

Step 6 Bake in the preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.

Step 7 Increase oven temperature to 350 degrees F (175 degrees C).

Step 8 Open foil, drain and discard any accumulated juices and fat. Brush barbecue sauce on all sides of the rack.

Step 9 Turn the rack on the foil so the meat is facing up. Return to the oven, leaving the foil open and bake for 10 minutes. Remove from the oven and brush another layer of barbecue sauce on the meat side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.

Step 10 Cut rack into individual rib segments and serve with more barbecue sauce.

Spicy Shrimp Kabobs


Cup Olive Oil

¼ Cup Sesame Oil

¼ Cup Chopped Fresh Parsley

2 Tablespoons Hot Sauce

2 Tablespoons Minced Garlic

2 Tablespoons Ketchup

1 Tablespoon Asian Chile Paste

1 Teaspoon Kosher Salt

1 Teaspoon Black Pepper

3 Tablespoons Lemon Juice

3 Pounds Large Shrimp, Peeled And Deveined

12 Wooden Skewers, Soaked In Water


Step 1 Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.

Step 2 Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.

Step 3 Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Step 4 Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade. Serves 6

Hamburgers, Of Course


4 Pounds Lean Ground Beef

1 White Onion, Finely Chopped

2 Cups Shredded Colby Jack Or Cheddar Cheese

1 (1 Ounce) Envelope Dry Onion Soup Mix

2 Eggs

3 Cloves Garlic, Minced

1 Tablespoon Garlic Powder

3 Teaspoons Soy Sauce

4 Teaspoons Worcestershire Sauce

1 Teaspoon Dried Parsley

1 Teaspoon Dried Basil

1 Teaspoon Dried Oregano

1 Teaspoon Crushed Dried Rosemary

Kosher Salt And Pepper To Taste


Step 1 Preheat a grill on high heat.

Step 2 Mix together ground beef, onion, cheese, onion soup mix, egg, garlic, garlic powder, soy sauce, Worcestershire sauce, parsley, basil, oregano, rosemary, salt, and pepper in a large bowl. Use your hands to form 4 patties.

Step 3 Cook patties on the preheated grill until well-done, about 5 minutes per side. Serves 8


Creamy Potato Casserole


1 (2 pound) package frozen Southern-style hash brown potatoes

1 (16 ounce) container sour cream

5 Cups Shredded Sharp Cheddar Cheese

1 (10.5 ounce) can condensed cream of mushroom soup

½ cup melted butter

2 cups corn flakes cereal


Step 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 13×9-inch baking dish.

Step 2 Mix potatoes, sour cream, cheese, and cream of mushroom soup in a bowl; spread into prepared baking dish.

Step 3 Mix corn flakes cereal and butter in a bowl spread over the potato mixture.

Step 4 Bake in preheated oven until hot and bubbling, about 1 hour.

Cauliflower Casserole


1 Head Cauliflower, Chopped

2 Ounces Fat-Free Cream Cheese, Softened

¼ Cup Fat-Free Milk

¼ Cup Grated Parmesan Cheese

¼ Cup Shredded Cheddar Cheese

½ Cup Bread Crumbs

2 Tablespoons Butter, Melted


Step 1 Preheat the oven to 350 degrees F (175 degrees C).

Step 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until fork-tender, 5 to 8 minutes.

Step 3 Meanwhile, beat cream cheese and milk together in a bowl. Stir in Parmesan and Cheddar cheeses.

Step 4 Mix bread crumbs and melted butter together in a small bowl.

Step 5 Transfer steamed cauliflower to a 2 1/2-quart casserole dish. Add cheese-milk mixture and stir. Sprinkle with bread crumb mixture.

Step 6 Bake in the preheated oven until bubbly and browned, about 20 minutes.

Homestyle Mac N’ Cheese


1 Box Uncooked Elbow Macaroni

½ Cup Butter

4 Tablespoons All-Purpose Flour

5 Cups Half N Half

5 Cups Shredded Sharp Cheddar Cheese

1 Cup Grated Parmesan Cheese

5 Tablespoons Butter

1 Cup Bread Crumbs

1/8 Teaspoon Smoky Paprika


Step 1 Preheat the oven to 350 degrees F (175 degrees C).

Step 2 Cook macaroni according to the package directions. Drain.

Step 3 Melt butter in a medium skillet over low heat. Gradually add flour, whisking until well combined. Slowly pour in milk, whisking constantly until smooth. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large 9×13 in casserole dish, and pour sauce over macaroni. Stir well.

Step 4 Melt butter in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.

Step 5 Bake in the preheated oven for 30 minutes. Serve. Serves 8

Baked Beans


1 Tablespoon Butter, Or As Needed

3 Tablespoons Vegetable Oil

1 Red Medium Onion, Diced

2 Cloves Garlic, Minced, Or More To Taste

1 Tablespoon Butter, Or As Needed

1 Pound Bacon, Crisped and Diced

1 Red Bell Pepper, Diced

3 Jalapeno Peppers, Minced, Or To Taste

1 Cup Beer, Or More To Taste

1 Cup Barbecue Sauce

1 Cup Brown Sugar

¼ Cup Molasses

5 Cans Cooked Pinto Beans; Rinsed And Drained

½ Teaspoon Garlic Salt, Or To Taste

Cracked Black Pepper To Taste


Step 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish with 1 tablespoon butter.

Step 2 Heat oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion begins to soften, 5 to 7 minutes. Add bacon, bell pepper, and jalapeno peppers; cook and stir until bacon is browned, 7 to 10 minutes more.

Step 3 Stir beer, barbecue sauce, brown sugar, and molasses together in a large bowl; add pinto beans and bacon mixture. Season with garlic salt and black pepper. Pour beans mixture into the prepared baking dish.

Step 4 Bake in the preheated oven until bubbling and browned, about 45 minutes.


No Bake Cheese Cake



1 1/2 Cups Finely Crushed Graham Cracker Crumbs

1/4 Cup White Sugar

2 Tablespoons Unsweetened Cocoa Powder

6 Tablespoons Butter, Melted


1 Cup Cream Cheese At Room Temperature

1 Cup Mascarpone Cheese At Room Temperature

2 Teaspoons Grated Lemon Zest

2 Teaspoons Lemon Juice

1 Teaspoon Vanilla Extract

1/3 Cup White Sugar

1 1/4 Cups Cold Heavy Whipping Cream

20 Large Fresh Strawberries, Hulled And Halved Lengthwise, Or As Needed

24 Large Fresh Blueberries, Or As Needed


  1. Combine graham cracker crumbs, 1/4 cup sugar, cocoa powder, and melted butter in a bowl until mixture is thoroughly combined and crumbly.
  2. Transfer crust mixture to a 9×11-inch baking dish. Press crust into bottom of dish until smooth and even. Cover dish with plastic wrap and refrigerate until set, about 30 minutes.
  3. Mix cream cheese and mascarpone cheese in a bowl until thoroughly combined. Stir in lemon zest, lemon juice, and vanilla extract into mixture.
  4. Whisk 1/3 cup sugar into whipping cream in a separate metal or glass bowl until the cream is fluffy and forms soft peaks. Add whipped cream to the cream cheese mixture and gently whisk until filling is soft, fluffy, and well combined.
  5. Spoon filling on top of the graham cracker crust, spreading and smoothing the top. Tap the pan gently on a work surface several times to settle the crust and filling. Cover pan tightly with plastic wrap and refrigerate until chilled and set, at least 3 hours.
  6. Starting at the bottom long edge of the cake, arrange strawberry halves in a horizontal line with the pointed bottoms of the strawberry halves pointing to the right. Start a second stripe of strawberry halves at the top right of the cake, arranging strawberries with the bottoms pointing right in a line stretching about 2/3 of the length of the cake.
  7. Continue to make strawberry stripes, starting about 3/4 inch up from the bottom stripe and laying down 3 more stripes stretching the full length of the cake. Make 1 more line of strawberries beneath the short stripe to leave a square space for the blue field of stars.
  8. Lay a line of blueberries with the blossom ends pointing up in the upper left square space. Continue to lay down blueberries in lines, berries touching the previous line, until the square is filled with blueberries. Cut cake into squares to serve.

Chocolate Cookie Bars


½ Cup Margarine, Melted

1 ½ Cups Graham Cracker Crumbs

1 Cup Chopped Walnuts

1 Cup Semisweet Chocolate Chips

1 ⅓ Cups Flaked Coconut

1 (14 Ounce) Can Sweetened Condensed Milk


Step 1 Preheat oven to 350 degrees F (180 degrees C).

Step 2 Into bottom of 9 x1 3 pan pour melted margarine. Sprinkle crumbs evenly over melted margarine, chopped nuts over crumbs, then distribute chocolate chips over nuts. Add the coconut and pour milk over all.

Step 3 Bake 25 minutes or until lightly browned on top. Cool 15 minutes before cutting into finger length bars. 2 Dozen

Banana Pudding


1 (8 Ounce) Package Cream Cheese, At Room Temperature

1 (14 Ounce) Can Sweetened Condensed Milk

1 (5 Ounce) Package Instant Vanilla Pudding Mix

3 Cups Cold Half n Half Milk

1 Teaspoon Vanilla Extract

1 (8 Ounce) Container Frozen Whipped Topping, Thawed

½ (12 Ounce) Package Vanilla Wafers or To Taste

5 Bananas, Sliced


Step 1 Beat cream cheese in a large bowl until fluffy. Beat in condensed milk, then pudding mix. Gradually mix in cold milk until smooth, followed by vanilla. Fold in 1/2 of the whipped topping.

Step 2 Line the bottom of a 9×13-inch dish with vanilla wafers. Arrange sliced bananas evenly on top. Cover with pudding mixture. Top with remaining whipped topping.

Step 3 Cover and chill in the refrigerator for at least 3 hours before serving.

Chocolate Nut Cake Southern-style



2 Cups White Sugar

2 Cups All-Purpose Flour

½ Teaspoon Salt

1 Cup Milk

½ Cup Vegetable Shortening

½ Cup Margarine

3 Tablespoons Unsweetened Cocoa Powder

1 Teaspoon Baking Soda

½ Cup Buttermilk

2 Eggs, Beaten

1 Teaspoon Vanilla Extract

1 Cup Chopped Pecans Dusted with 1 Tablespoons Flour


1 (16 Ounce) Box Confectioners’ Sugar

3 Tablespoons Unsweetened Cocoa Powder

½ Cup Butter

6 Tablespoons Milk

1 Teaspoon Vanilla Extract

1 Cup Chopped Pecans


Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9×13-inch pan.

Step 2 Mix 2 cups white sugar, flour, and salt in a mixing bowl.

Step 3 Combine water, vegetable shortening, butter, and 3 tablespoons cocoa powder in a saucepan. Bring mixture to a boil over medium heat, stirring frequently. Pour liquid into flour mixture and stir well. Return saucepan to stove and set it aside.

Step 4 Dissolve baking soda in buttermilk in a large liquid measuring cup and stir in eggs and vanilla extract. Pour egg mixture into cake batter and mix until fully combined. Fold in Chopped pecans. Transfer batter into the prepared pan.

Step 5 Bake the cake in preheated oven until cake springs back when touched lightly with a finger or a tester comes out clean, 25 to 30 minutes.

Step 6 While cake is baking, prepare icing using reserved saucepan. Combine confectioners’ sugar, 3 tablespoons cocoa powder, butter, milk, vanilla, and pecans in saucepan. Cook and stir over medium heat until hot but not boiling. Pour icing over hot cake immediately after it comes out of the oven. Allow cake to cool completely on a wire rack. Serves 18-20

Pina Colada Party Cake


Cooking Spray

1 (15.25 Ounce) Package White Cake Mix With Pudding (Such As Duncan Hines®)

1 Cup Half N Half

3 Large Egg

Cup Vegetable Oil

1 (10 Ounce) Can Pina Colada Mix

1 (14 Ounce) Can Sweetened Condensed Milk

1 (12 Ounce) Container Frozen Whipped Topping, Thawed

½ Cup Sweetened Flaked Coconut


Step 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking pan with cooking spray.

Step 2 Blend cake mix, half n half, egg, and oil in a bowl using an electric mixer until moistened. Pour batter into the prepared pan.

Step 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 23 to 28 minutes. (Depending on Oven)

Step 4 Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk. Let cool completely, at least 2 hours.

Step 5 Spread whipped topping over cake. Sprinkle coconut on top. Refrigerate until ready to serve. Serves 16


Family Size Trifle Taco Dip


2 Avocados – Peeled, Pitted And Diced

1 ½ Tablespoons Fresh Lime Juice

¼ Cup Chopped Fresh Cilantro

¼ Cup Salsa

Garlic Salt To Taste

Ground Black Pepper To Taste

1 (8 Ounce) Container Sour Cream

1 (1 Ounce) Package Taco Seasoning Mix

4 Roma (Plum) Tomatoes, Diced

1 Bunch Green Onions, Finely Chopped

1 (16 Ounce) Can Refried Beans

2 Cups Shredded Mexican-Style Cheese Blend

1 (2.25 Ounce) Can Black Olives – Drained And Finely Chopped


Step 1 In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.

Step 2 In a small bowl, blend the sour cream and taco seasoning

Step 3 In a 9×13 inch dish or on a large serving platter, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.


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