5 Super Easy Food Hacks for Your Memorial Day Weekend Cookouts

Any bag of frozen fruit can be thrown into a blender with the alcohol of your choice and be whirred into submission for a wonderful cold, adult beverage. Use frozen peaches with Cointreau, frozen blueberries and Limoncello, freeze cubes of watermelon and blend with tequila - all are amazing together!

Yes, french fries are delish, but they are a pain in the butt to make. Save yourself the hell of smelling like the fry guy at Whataburger and make oven fries instead. Cut potatoes into french fry shapes, put in a big bowl, drizzle with olive oil, and sprinkle with salt and pepper. You can add a little rosemary, garlic powder, dried tarragon, even crushed chili flakes for extra flavor. Toss and spread in one layer on a baking sheet sprayed with Pam. Roast at 450 degrees for about 20 minutes, or until golden brown. You will make these over and over!

Tired of wilty salad? Use shredded cabbage instead of lettuce. It will hold up to dressing better, and it is super crunchy. Don't get pre-shredded cabbage, just cut it up yourself into bite-sized pieces and use any other salad fixings and dressings you like. Trust me, you will fall in love with raw cabbage salads!

Everyone loves chips and salsa, but if you add fresh mango or pineapple to your salsa, it will have the kick of jalapeno, and the coolness of the fruit to balance it out. You can even use pre-cut fruit and pico - just mix them together!

Hummus has begun making its way onto a lot of tables, and the best thing to eat with hummus is pita chips. Don't buy the store-bought ones, just cut a regular pita into triangle shapes, brush with a little olive oil, and use other seasonings and herbs to personalize them. Put them in a single layer on a baking sheet and toast at 400 degrees for about 10 minutes, or until golden brown. They can be made the day before your cookout and kept in an airtight container.