Memorial Day BBQ

I can’t believe its almost summer and Memorial Day is next weekend! I can’t wait to have some great BBQs with family and friends. Here are some great recipes for your next BBQ
Rosemary Watermelonade via Brit + Co
Ingredients:
— 4 cups chopped watermelon
— 1 cup fresh lemon juice or the juice of 6 fresh lemons
— 1/4 cup sugar
— 2 tablespoons honey
— 4 cups water
— 2 sprigs fresh rosemary

Instructions:
1. In a small saucepan, bring 2 cups of water to a boil with the sugar. Stir occasionally to make sure the sugar melts. When it boils, stir in the honey. Then add in the rosemary and turn off the heat, letting the rosemary steep and set for about 30 minutes.
2. If you are using fresh lemons, juice the lemons and strain to get rid of any seeds or pulp.
3. Puree the watermelon in a blender. Add a splash of water if needed. If you’re serving the lemonade later, pour a little bit of the puree into an ice cube tray to make watermelon ice cubes. Put in freezer.
4. Strain the rosemary water into a pitcher. Add in the watermelon puree and lemon juice.
5. Fill the rest with water. Add in watermelon ice cubes if you made them.

Mini BBQ Pork sliders (crock pot)
__ 2 lb pork tenderloin or pork shoulder
__ 1 12oz can of soda
__ 1 cup of BBQ sauce (your choice of brand)

Instructions:
1. In a crock pot place pork and pour soda on top of it.
2. Set on low and cook for 6 hours
3. After 6 hours, take pork out, discard liquid and shred the pork using forks or tongs.
4.Put BBQ on shredded pork and toss to cover completely.
5. Serve on toasted buns.

Mexi-Corn Dip
Ingredients
2 cans (11 ounce) Mexican style corn, drained

1 can Rotel tomatoes, drained

1/2 cup sour cream

1/2 cup mayonnaise

1 jalapeño pepper, seeded and diced

2-3 green onions, sliced (whites and greens)

1 dash hot sauce (more to taste)

1 cup shredded Mexican blend or cheddar cheese

salt and pepper to taste

Instructions

Gently mix all ingredients until combined. Cover and refrigerate for 1 hour before serving. (Can be made the day before.) Serve with tortilla chips or corn chips.

Mini Ice Cream bites via Betty Crocker

1. Pick your favorite kind of ice cream and scoop out as many scoops as needed onto a parchment paper-lined cookie sheet.

2. Insert a craft-type spoon into each scoop. (I found a large bag of these at my local craft store.

3. Freeze until hardened. Now comes the fun part! Roll the scoops in assorted toppings. You could use sprinkles, mini chocolate chips, toasted coconut, crushed candy or even crushed cereal.

4. You can then put them back in the freezer until you are ready to serve. (Or even eat them immediately if you like.) Your guests can pick up a scoop to go with their cake.