Easy Memorial Day Recipes That Will Get You In The Holiday Spirit

Blog | May 15th, 2020

Memorial Day marks the unofficial start of summer! As we focus our thoughts on remembering those who gave their lives for us and our country, this will be another holiday that we’ll remember in a way like never before. But hey…chin up! There are still ways to celebrate, enjoy, and yes, barbecue!

Skies are clear, sunshine in the forecast, what better way to celebrate than some outdoor fun! Everyone can participate with a sense of togetherness, while still having social distancing at its finest! If families are craving a get-together but are still a bit hesitant, simply park 6 feet apart and place folding tables accordingly and have hand sanitizer on hand!

We’ve put together some recipe ideas perfect for a block party to bring the neighbors together, a good old fashion Backyard BBQ or picnic to celebrate the great outdoors.

When you think of summer celebrations, what’s the first type of food that comes to mind? Probably burgers and barbecue! This may be the year you decide to do a local pick up, relax, and enjoy. But if cooking is a must, let’s dig into some recipes that will keep the celebrations alive!

Huli Grilled Ribs


  • 1 full slab pork ribs, thin membrane removed
  • 1/2 cup ketchup
  • 1/2 cup soy sauce
  • 1 cup pineapple juice
  • 1/2 cup brown sugar
  • 1 tablespoon minced ginger or ginger paste
  • 2 cloves garlic, crushed
  • 1 fresh pineapple, chunked or sliced


  1. In a medium saucepan whisk together ketchup, soy sauce, pineapple juice, brown sugar, ginger, and garlic.
  2. Cut slab in half.
  3. Pour 1/2 of the mixture in a large Ziploc bag and add the split slab. Reserve the remainder of the sauce for basting. 
  4. Place the Ziploc bag in the refrigerator to marinate for 2 hours. Turn every 1/2 hour to marinate well.  
  5. Preheat the grill to 225 degrees. 
  6. Cook ribs over indirect heat for 2-3 hours. Baste, flip, and rotate the slab every 20-30 minutes.
  7. Place pineapple over direct heat. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear. 
  8. Serve pineapple with ribs

See original recipe: Finger Licking Good Huli Huli Ribs

Grilled Corn with Pimento Cheese Butter


  • 12 ears fresh corn on the cob
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1 4-ounce jar diced pimientos, drained
  • 1/3 cup butter, softened
  • 1/4 cup mayonnaise
  • 1 teaspoon garlic powder
  • 8 ounces sharp cheddar cheese, shredded (2 cups)


  1. In a medium bowl stir together pimientos, butter, mayonnaise, garlic powder, and cheese.
  2. Refrigerate Pimiento-Cheese Butter in an airtight container for up to 3 days. Let stand 30 minutes at room temperature to soften before using. 
  3. Remove husks and silks from corn, rinse, pat dry.
  4. Brush with oil, sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. 
  5. Grill on the rack of a covered grill directly over medium heat 12 to 15 minutes or until crisp-tender, turning to brown evenly.
  6. Top each ear of corn with butter mixture and chives.

See original recipe: Grilled Corn with Pimiento Cheese Butter

Baked Beans


  • One 28 oz can baked beans
  • 6 slices cooked bacon chopped in 1/4-inch pieces
  • 1/2 red onion diced
  • 1/4 cup ketchup
  • 1/4 cup yellow mustard
  • 1/3 cup brown sugar
  • 2 tbsp minced garlic
  • 1 tbsp Worcestershire sauce


  1. Preheat oven to 350 degrees.
  2. In an oven-safe dish, add all the ingredients and stir until mixed well.
  3. Bake for 1 hour, stirring halfway through.

See original recipe: Easy Ultimate Baked Beans

Smoked Macaroni and Cheese


  • 1lb (16 oz) elbow macaroni
  • 1/4 cup flour
  • 1/4 cup butter
  • 3 cups of milk
  • 8 oz cream cheese
  • 24 oz of hand-shredded cheeses- 12 oz Colby Jack and 12 oz of Sharp Cheddar
  • Pepper to taste  
  • Cooking spray

Add in any other ingredients you’d like, such as jalapeños, bacon, hot sauce, garlic, etc.


  1. Add 1/4 cup butter to a medium saucepan and melt over low heat.
  2. Whisk in 1/4 cup flour and cook for about 2 minutes until it starts to get bubbly. 
  3. Whisk in 3 cups milk and bring to a boil. 
  4. Cook for 5 minutes until it starts to thicken.
  5. Add 8 oz of cream cheese, cut in small chunks. Stir until smooth.
  6. In a large heat-resistant bowl, add cheese. 
  7. Combine cheese with the cream sauce and mix until the cheese is melted and evenly distributed.
  8. Cook macaroni according to package instructions.
  9. Drain macaroni and combine it with cheese sauce.
  10. Spray an 8×8 disposable aluminum pan with cooking spray.
  11. Spoon mixture in the pan and spread evenly.
  12. Place on smoker or grill over indirect heat at 225 F for about 2 hours until its crisped on top but still gooey on the inside.

See original recipe: Smoked Macaroni and Cheese

Easy Oven Baked S’mores


  • 1/2 cup unsalted butter, cut into pieces
  • 2/3 cup packed light brown sugar
  • 1/2 cup 2% milk
  • 1 teaspoon vanilla extract
  • 1¼ cups graham cracker crumbs
  • Whole graham crackers (about 32-48, depending on the brand)
  • 2½ cups milk chocolate chips
  • 6 cups mini marshmallows


  1. Preheat oven to 350°F.
  2. Line an 8 or 9-inch square pan with parchment paper so that it comes up 1” higher than the sides. 
  3. Melt butter in a saucepan over medium-low heat.
  4. Whisk in brown sugar, milk, and vanilla.
  5. Heat milk slightly to take the chill off.
  6. Remove pan from heat and whisk in the graham cracker crumbs – this will make a fluid paste.
  7. Lay a single layer of graham crackers to cover the bottom of the prepared pan.
  8. Spoon a third of the graham cracker paste over crumb layer and spread.  (it doesn’t have to cover the crackers completely).
  9. Sprinkle 1/3 of marshmallows on top.
  10. Sprinkle 1/3 of chocolate chips over marshmallows. 
  11. Arrange a second layer of graham crackers over this and repeat with 1/3 of the paste, marshmallows, and chocolate chips.
  12. Repeat once more.
  13. Bake for 16-20 minutes, until the marshmallows have browned on top.
  14. Serve or store at room temperature for up to 3 days.

(If serving later, cool the pan on a rack, then chill completely. Cut into squares when chilled.)

See original recipe: Anna Olson’s Oven Baked S’mores

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