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Make Your Next Family Reunion Memorable With These 5 Recipes

Posted on: July 23rd, 2014 by Quik Shade

memorable family reunion

No matter the size of your family coming to your reunion, you can make the experience memorable with these five recipes. These are perfect whether you are having a picnic, potluck, or another style of gathering.

Deviled Eggs

There are several different recipes you can use for deviled eggs, but this recipe from provides the classic deviled egg recipe and makes 24 halves:


  • 12 boiled eggs
  • 1/4 cup of mayonnaise (more or less to taste)
  • 1 tablespoon mustard (Creole, Dijon or yellow)
  • 1 tablespoon relish (dill or sweet)
  • Kosher salt and freshly cracked black pepper (to taste)
  • 1/4 teaspoon Cajon seasoning
  • Paprika (for garnish, optional)


1. Peel the eggs and split in half lengthwise. Remove the yolks from the white.

2. Mash the yolks together with a form or pastry blender. Add the mayonnaise, mustard, relish, salt, pepper and Cajun seasoning until they are creamy. Add more seasoning to taste if necessary. Use a pastry bag or a plastic storage bag with a cut corner to pip the yolk mixture into the egg whites. You can serve them immediately, or refrigerate in a covered bowl until time to eat.

Easy Raspberry Lemonade

What is a family reunion without drinks? With this easy raspberry lemonade recipe from, you can have a drink that everyone will enjoy. The receipt yields 72 ounces.


  • 1 12 fluid ounce can of frozen raspberry lemonade concentrate
  • 3 cups water
  • 3/4 teaspoon lime juice
  • 1 12 fluid ounce can of lemon-lime flavored carbonated beverage
  • 1 cup crushed ice
  • 1 cup fresh raspberries
  • 18 mint leaves


Combine the water, lime juice and raspberry lemonade concentrate in a large punch bowl. Add the ice. Use the fresh raspberries and mint leaves as garnish, either in the individual glasses or the bowl.

Honey Chicken Kabobs with Veggies

This recipe from creates a delicious and healthy twist on the classic barbeque fare. The recipe makes 12 servings.


  • 1/4 cup vegetable oil
  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 1/4 teaspoon ground black pepper
  • 8 skinless, boneless chicken breast halves cut into 1 inch cubes
  • 2 cloves garlic
  • 5 small onions, cut into 2 inch pieces
  • 2 red bell peppers cut into 2 inch pieces
  • skewers


1. Whisk together the oil, honey, soy sauce and pepper fro the marinade. Reserve a small amount for cooking. Then, place the chicken, garlic, onions and peppers in the bowl to marinate in the refrigerator for at least 2 hours.

2. Preheat the grill.

3. Drain the marinade and place the chicken and vegetables on the skewers.

4. Lightly oil the grill, place the skewers on the grill. Cook fro 12 to 15 minutes while frequently turning and brushing with the reserved marinade.

Parsley Corn on the Cob

This recipe from adds just a little twist to the standard corn on the cob fare. The recipe serves 6.


  • 6 ears of corn, shucked and halved
  • 4 tablespoons of melted butter
  • 1/4 cup fresh flat-leaf parsley leaves, roughly chopped
  • Kosher salt and black pepper


1. Boil the corn in a large pot of water, letting it simmer until tender. Drain and then transfer to a serving dish.

2. Pour the butter over the cooked corn, followed by sprinkling with parsley, salt and pepper.

Strawberry Trifle

Every party needs a dessert, and this light and easy recipe from is a delicious way to end the meal.


  • 1 5 ounce package of instance vanilla pudding mix
  • 3 cups cold milk
  • 1 9 inch angel food cake cut into cubes
  • 4 bananas, sliced
  • 16 ounces of thawed frozen strawberries
  • 1 12 ounce container of frozen whipped topping


Simply prepare the pudding as directed on the package. Then, in a trifle bowl or large glass serving dish, layer half the cake pieces with half the pudding, half the bananas, half the strawberries, and half the whipped topping. Repeat. Cover and chill for at least 4 hours before serving. 

photo credit: Nigel Jones

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