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Memorial Day is just around the corner and if you don't have your menu set, take a look at these recipes.

For a main grilled dish, I like my own Lime Ranch Chicken. It's lightly seasoned and quick to grill, not to mention, delicious. A great salad choice is Dunkley's Famous Macaroni Salad -it's loaded  with flavor. My mother-in-law first had it at a picnic and printed the recipe so she could serve it at a  family gathering. I liked it so much I asked for the recipe too and so on. Classic Potato Salad is an  American must-have for any picnic, and my family's favorite lemonade is extra refreshing. Round things out with fresh veggies and dip and serve hot dogs and chips for the finicky eaters.

I like to end summer get-together's with favorites like brownies and pie. These two would definitely fill the bill.

Brownie Bites
These are moist and fudgy little one-bite wonders!

1 c semi-sweet chocolate chips
1/2 cup butter (1 stick)
1/2 cup flour--rounded
1/4 tsp salt
2 large eggs
3/4 c packed light brown sugar
1 tsp vanilla extract

Preheat oven to 350 F. Line 24 mini-muffin cups with paper liners or grease well.

Melt chocolate chips and butter together until smooth and let cool to room temperature. Set aside.
Mix flour and salt together in a small bowl-set aside.
Mix eggs and brown sugar together until thick.
Stir in vanilla and chocolate mixture until well blended.
Stir in flour until just combined.
Divide evenly into muffin cups.
Bake 12-15 minutes (I find 14 works well) until the edges are set but the centers are moist and  fudgy.
Cool for several minutes before removing.

Strawberry Pie

6 cups fresh strawberries
3/4 to 1 cup sugar
1/4 cup water
3 tablespoons cornstarch
2 tablespoons fresh lemon juice
1 9-in baked deep-dish pie crust

Wash and hull the strawberries. Slice 3 cups. I like thicker slices, do what you are comfortable with. In a large saucepan mash 3 cups of the berries with a fork or potato masher. Add sugar (how  much depends on the sweetness of the berries) and cornstarch dissolved in the water.

Bring to a simmer and stir until thick and clear. This takes about 5 minutes. Stir in lemon juice. Remove from heat and let cool until room temperature.
Mash 3 cups strawberries in large saucepan with fork or potato masher. Add sugar and   cornstarch and bring to simmer over medium heat. Stir until thickened and clear, 3 to 5  minutes. Blend in lemon juice. Remove from heat and let cool. Add the remaining 3 cups of strawberries and blend well. Spoon into pie crust and chill until serving time.

Top with whipped cream and blueberries for a red, white and blue treat!