Memorial Day Recipe Blog Round Up: Get Your Grill On

Memorial Day weekend is just a few days away so I thought I’d participate in a fun recipe round up at Southern Hospitality. I’ll be the first to admit I’m not necessarily the best cook in the world so whenever we grill out at home or attend a cookout, I make sure I don’t leave home without the recipe in hand. My recipe notebook is filled with recipes handwritten on dog-eared paper and these tend to be the best ones!

Here are some tried and true favorites at our house…I had a difficult time choosing just one and any or all of these would be great this holiday weekend.

This baked beans recipe is from my middle school Sunday School teacher from Cross Plains, Tennessee. I think the red wine vinegar really gives these a great flavor.

Texas Baked Beans

1 lb. ground beef (I use ground chuck)

1/2 cup chopped onion

1/2 cup chopped celery

1/4 cup chopped green pepper

1/2 tsp. thyme

1 tsp. powdered mustard

2 tbsp. brown sugar

2 tbsp. red wine vinegar

1 8 oz. can of tomato sauce

2 large cans baked beans (16 oz)

Simmer meat mixture for one hour. Pour over beans in tight -lid container.

Heat in 250 degree oven for 2 to 2 1/2 hours.


This is one of my mother’s best desserts and a favorite of my girls.

Mama’s Lemon Icebox Pie

One graham cracker crust. For a crispier crust, brush with beaten egg white and bake unfilled pie crust at 375 degrees for 5 minutes. Place pie on baking sheet before filling to prevent spills.

Mix well three egg yolks and 1 can of sweetened condensed milk

Add 1/2 to 3/4 cup of lemon juice
Sometimes my mom adds a dash of yellow food coloring to look more “lemony.”
Bake at 350 degrees for 20 minutes. Let cool completely, partly sitting out and partly in refrigerator. When pie is completely cool, cover with Cool Whip. My mom will often add 1/2 cup sifted confectionery sugar to the Cool Whip to make it a bit stiffer.

I got this recipe several years ago from the mother of the best man in our wedding. These are delicious!

Brad’s B&B Pickles

1 46 oz. jar dill pickles

4 tbsp. vinegar

2 cups sugar

2 tbsp. ground horseradish

1 1/2 tsp. celery seed

1 tbsp. whole cloves

1/2 cup water

1 medium onion, chunked

Drain and discard pickle juice – rinse pickles well and cut into thick slices.

Combine all ingredients, except for pickles and onions, in a large pan. Simmer for 5 minutes, let cool slightly and add pickles and onions. Cover, refrigerate and stir two or three times a day for 5 to 7 days.

We Southerners love any excuse to eat and cook with fire (and drink margaritas on the patio if you’re me). Happy eating!


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  2. Amy says:

    Those Baked Beans sound great! I think I’m going to try them. I already use your Mama’s Lemon Icebox Pie recipe and my boys LOVE it!! 🙂 I’m planning on some stuffed burgers and blue cheese potato salad too. I’m looking forward to Monday!

  3. Maggie C says:

    I’m going to make the lemon pie – what did you put on top of it though – are those just lemon wedges?

  4. Blonde Mom says:

    Yes those are lemon wedges.

    Confession. My mom actually made that pie in the photo and that is her lovely home! Mine is always more “lived in.” 😉

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