Grill & Chill: Summer Cookout Recipes from JVB Employees

As Memorial Day weekend approaches, we’re kicking off summer the best way we know how—through the joy of food, family, and outdoor gatherings. To celebrate the unofficial start of the season, we asked our employees to share their favorite summer cookout recipes, straight from their own kitchens and backyards. From smoky grilled mains to refreshing side dishes and desserts made for sunshine, these crowd-pleasers are perfect for your next BBQ or picnic. Whether you’re hosting a big bash or just enjoying a quiet evening on the patio, let these tried-and-true employee favorites inspire your Memorial Day menu—and all the summer cookouts to come.

Strawberry Shortcake Bars

Ingredients:

Bars:

1 box vanilla cake mix

2 eggs

1/3 c veg oil

Crumble Topping:

1 3oz package dry strawberry gelatin mix

1 3oz package dry vanilla instant pudding mix

½ c softened, unsalted butter

1 c all purpose flour, divided

Cool Whip Layer:

1 8oz package cream cheese, softened

1 c powdered sugar

1 tsp vanilla extract

1 8oz tub cool whip topping, thawed

Directions:

Preheat oven to 350 degrees. Line a 9×9 cake pan with aluminum foil an spray with nonstick cooking spray. Set aside.

In a large bowl use an electric mixer to combine cake mix, eggs, and oil until dough forms. Press dough evenly into prepared pan with a spatula. Bake for 20 min or until edges are lightly browned, let cool completely before putting the topping on.

In a small bowl combine the strawberry gelatin mix, 4 tbsp butter, and ½ c flour. Use a fork to mix the ingredients until a crumble forms. In another small bowl use a different fork to combine the vanilla pudding mix, 4 tbsp butter and the remaining ½ c flour until the crumble forms.

Spread the crumble each on their own cookie sheet lined with parchment paper. Bake them at 350 for 10 minutes, checking the crumble frequently and stirring to prevent any burning. Place pans in freezer for 10 minutes to cool down the crumble quickly.

In a large bowl, use an electric mixer to combine the cream cheese, powdered sugar, vanilla, and cool whip. Blend it on high until light and fluffy. Spread the frosting on top of the cooled bars and sprinkle a generous amount of crumble on top. Cut into squares and enjoy!!

This typically makes enough crumble that there is a decent amount left over. My family will use it to sprinkle on top of our ice cream until it is gone! 

---

Strawberry Heaven Trifle

Ingredients:

Premade angel food cake**

2 lbs. strawberries**

1 Stick of butter

4 egg yolks

2 tbs granulated sugar

1 8oz tub of cool whip

2 cups powdered sugar

Directions:

Dice strawberries and mix with 2 tablespoons of granulated sugar, let this sit while you prepare the rest

Cut angel food cake into bite sized pieces

Melt 1 stick of butter and let it cool (or you can use very soft room temp butter)

With a hand mixer beat the butter and egg yolks until silky

Slowly add the powdered sugar until fully incorporated

Fold in 1 tub of cool whip

In a large bowl or trifle dish, layer angel food cake, cream mixture, strawberries, repeat.

**Note: You can substitute the strawberries for almost anything! I originally started this recipe with crushed butterfingers.
** If doing premade angel food cake, 1 whole round cake is sufficient for this recipe, if you get the loaves, you will likely need 2.

---

Spicy Garlic Grilled Chicken

This is SO GOOD – We usually quadruple the recipe so we have lots of leftovers.

Ingredients:

About 1.25 pounds chicken breast cutlets

Marinade:

1/2 cup mayonnaise

2 tablespoons classic yellow mustard

2 tablespoons lime juice

2 tablespoons olive oil

3 to 5 cloves garlic, minced or finely pressed

1 tablespoon chili garlic sauce

1 to 1.5 tablespoons sriracha, or to taste

1/2 teaspoon freshly ground black pepper

1 tablespoon fresh cilantro, optional

fresh parsley or cilantro, optional for garnishing

Directions:

In a bowl, whisk together all the marinade ingredients until well combined. *

Pour the marinade into a large zip-top plastic bag, add the chicken, seal the bag, and massage
it gently to coat the chicken evenly.
3. Refrigerate the bag for at least 1 hour, or up to 24 hours, to let the flavors develop.
4. Preheat a grill (outdoor or indoor grill pan) to medium-high heat. Grill the chicken for
approximately 7 minutes, or until fully cooked.
*Note: If you’d like, you can set aside about 1/4 cup of the marinade before adding it to the zip-top bag
to use later as a dipping sauce for the cooked chicken.

---

Bacon and Pineapple Jalapeno Poppers

Ingredients:

10 Jalapenos

8 oz package cream cheese (room temperature)

20 oz can crushed pineapple in heavy syrup, drained well

16 oz package bacon (not thick-sliced)

Barbeque sauce

Directions:

Slice jalapenos length wise.

Beat cream cheese until fluffy, add pineapple and stir until thoroughly combined.

Spread the mixture into jalapeno halves, leveling the tops.

Wrap each stuffed jalapeno with one slice of bacon.

Arrange on large baking pan that was lightly sprayed with cooking spray. Bake at 375 for 30-35 minutes.

Baste the poppers with BBQ sauce and continue baking for 5 minutes. Enjoy!

---

Texas Caviar

Place the following ingredients into a bowl:

Drain before adding:

1 can black eyed peas

1 can pinto beans 

1 can black beans

1 can shoepeg corn

Finely chopped:

1 cup red pepper 

1 cup celery 

1 cup green onion

In a separate bowl, mix 1 cup sugar, 3⁄4 cup apple cider vinegar, 1 teaspoon water, and a sprinkle of salt and pepper. Microwave the mixture until it boils, and then pour over the dip. 

Serve with Fritos Scoops

---

Campfire Potatoes

Ingredients:

2 lbs Red Potatoes

1⁄2 teaspoon Salt

1⁄2 teaspoon Pepper

3 Tablespoons Butter

1⁄2 cup Mozzarella Cheese shredded

1 cup Cheddar Cheese shredded

6 slices Bacon cooked and chopped

3 Green Onions sliced

Directions:

Spray 3 large pieces of foil with a non-stick cooking spray.

Slice the potatoes into thin slices and evenly divide them onto the pieces of foil.

Season the potatoes with salt and pepper. Then top each one with the diced bacon and green onions. Then top each one with thin slices of butter.

Fold the foil around the potatoes securely to make a foil pack.

Place on a preheated grill over medium high heat or place on a campfire. Grill for 15-20 minutes until the potatoes are tender.

Carefully open the foil packs. Evenly place the shredded cheese over the potatoes in the foil. Carefully close the foil packs back up and allow the steam from the potatoes to melt the cheese (approximately 2-3 minutes). 

Then the potatoes are ready to serve warm and enjoy!

Notes:

We used heavy duty foil to make sure that it doesn’t break when cooking. 

Refrigerate the leftovers in an airtight container for up to 5 days.