Labor Day Recipes to Love

Other

School has started back and soon we’ll have the final summer celebration upon us, Labor Day. For many, Labor Day is the last day of the year where they have the opportunity to get in a splash at the pool, take the boat out on to Possum Kingdom Lake, and enjoy warm summer breeze.

For us, Labor Day is a day that is spent with family and friends. We enjoy cooking out, sharing stories and relaxing before the all the fall and winter holidays are upon us. If you’re getting ready to host some of your friends and family, or you’re heading over to a cookout then you’re probably starting to stress about what to take. Have no fear, here are some of my favorite recipes to share!

Trisha Yearwood’s Hot Corn Dip

corn dip 

(2) 11-ounce cans of Mexican or Fiesta Corn

(2) 4.5-ounce cans chopped green chiles, drained

2 cups grated Monterey Jack Cheese

2/3 cups grated Parmesan

1 cup mayo

Preheat oven to 350 degrees. Mix all ingredients into a bowl until completely combined. Pour into a 9x13 greased casserole dish. Bake for 30-40 minutes until cheese is bubbly. Serve with crackers or corn chips.

Greek Hummus & Tzatziki Hot Dogs

hot dogs 

8 all beef hot dogs

8 hot dog buns

1/4 cup olive oil

3/4 cup Sabra hummus (I recommend Classic or Roasted Red Pepper)

1/2 cup Sabra Tzatziki Greek yogurt dip

1 small cucumber, diced

1/2 a red bell pepper, diced

1/2 a yellow bell pepper, diced

1/2 a red onion, diced

Grill the hot dogs until grills marks are seen and the dogs are heated all the way through. Toast the hot dog buns using olive oil. Put the dog into the bun and top bell peppers, onions, cucumbers, hummus and tzatziki.

Fried Mac and Cheese Bites

 mac-n-cheese

4 Cups macaroni

1½ Cup cheddar cheese

3 Eggs, beaten

1 Cup breadcrumbs

3 Tbsps parmesan cheese

2 Bay leaves

Vegetable oil

Salt to taste

Boil water with bay leaves, salt and pasta. Cook according to pasta instructions. Remove from heat, drain water and discard bay leaves. Stir in cheddar cheese until it’s completely melted then refrigerate for at least 3 hours. Remove from fridge and make bite-sized balls with pasta mix. Heat vegetable oil in frying pan. Beat eggs and set to the size. Put breadcrumbs in a bowl and set next to eggs. Brush the eggs onto the pasta then roll in breadcrumbs. Fry the mac and cheese ball until golden brown. Place on wire rack to drain and cool.

Watermelon Breeze Mocktail

mocktail

 

3 cups cubed chilled watermelon

1 cup coconut water

squeeze of fresh lime

Ice if needed

Sprig of mint

Place all ingredients into a blender and blend until smooth. Recipe will make two servings.