It’s hard to believe, but the end of summer is almost here. With Labor Day Weekend just a few days away, the last major summer weekend has come, which means outdoor parties and activities!
To help you celebrate, our team once again wanted to share with you their favorite recipes that they will be making to over the holiday weekend: Pasta, Olive, & Avocado Salad, Fabulous Roasted Vidalia Onions, Spiced Cilantro Coleslaw, Cookie Ice Cream Pie, and Pig Lickin Cake.
Pasta, Olive, & Avocado Salad – Traci
Labor Day BBQ food can be heavy, especially on a hot, humid, Florida day.
This pasta salad is the perfect compromise and the perfect complement to a cold beverage in a copper mug. And it isn't too difficult or time consuming to make ahead of the holiday weekend. You can also add in your own ingredients to the dish as well.
Here is what you’ll need for the salad:
- 8 oz pasta spirals (although my daughter prefers butterfly)
- 4 oz corn (frozen/thawed)
- ½ red bell pepper
- 8 black olives pitted and sliced
- 3 scallions, finely chopped
- 2 medium avocados
And here are the ingredients for the dressing:
- 2 sun dried tomato halves, loose-packed
- 1 ½ tablespoon balsamic or white wine vinegar
- 1 ½ tablespoon red wine vinegar
- ½ crushed garlic clove
- ½ teaspoon salt
- 5 tablespoon olive oil
- 1 tablespoon chopped fresh basil
Some instructions for the dressing:
- First, drop sun-dried tomatoes into a pan of 1 inch of boiling water and simmer for 3 minutes until tender. Drain and chop
- Second, combine tomatoes, both vinegars, garlic, and salt in a food processor. While blending, add olive oil. Stir in basil
And for the pasta:
- First, cook the pasta, al dente & drain
- Second, in a large bowl, combine pasta, corn, red pepper, olives and scallions. Add dressing and toss well
- Third, just before serving, peel & pit avocados and cut into cubes. Mix gently into the pasta
- Fourth, place on serving dish and serve
I hope you enjoy the salad, and have a great holiday weekend!
Fabulous Roasted Vidalia Onions – Corry
This was always a hit at our friend gatherings and I could never make enough! I’m looking forward to serving it again this weekend, and I hope you do, too.
First, preheat the oven to 400 degrees (or fire up the grill).
*** You will need extra-large Vidalia onions – as many as you want! (you can use large yellow onion, but Vidalia’s are the tastiest):
- Peel and core onions – slice criss-cross half way through from top to middle (do not cut all the way through)
- Place on a piece of aluminum foil large enough to wrap them (I wrap them individually)
- Fill the center with any of the following or create your own!
- Worcestershire sauce and a pat of real butter
- Teriyaki sauce and a pat of real butter
- Beef bouillon cube, a pat of real butter, and shredded or cubed mozzarella cheese
- Pat of butter, minced garlic and sea salt
- Wrap the foil around onion, folding it on top
- Roast in oven for 15 minutes (or until desired tenderness on grill
Enjoy and have a wonderful holiday!
Spiced Cilantro Coleslaw – Austin
Simplicity with a twist – it is important to keep foods simple at a gathering because people know what to expect and there is something for everyone to enjoy. However, with a big weekend like this, many of your guests may be attending more than one party which means burgers, hot dogs, and chicken all weekend long could be boring.
Don’t be afraid to twist it up and add in some bold ingredients and styles that change the dish while keeping it simple. Here is one of my favorite toppings on any food – Spiced Cilantro Coleslaw
- 2 cups thinly sliced green cabbage
- 2 cups thinly sliced purple cabbage
- 2 carrots, peeled and julienned
- 3 green onions, sliced thin
- 1/2 cup coarsely chopped cilantro
- Pinch of salt and pepper
- 1/4 cup of fresh lime juice
- 1/2 teaspoon of chili powder
- 1 teaspoon of crushed red pepper
- 1 teaspoon of agave (or sugar)
- 2 tablespoons of olive oil
I hope you enjoy your Labor Day weekend festivities!
Cookie Ice Cream Pie – Jaylynn
Every good Labor Day gathering needs some amazing desserts. One of my favorites is to make a cookie ice cream pie.
This recipe will be good for 8 servings and takes about 25 minutes of prep time.
Additionally, here are some nutritional numbers for 1 piece of the pie:
- 763 calories
- 45g fat (24g saturated fat)
- 201mg cholesterol
- 448mg sodium
- 81g carbohydrates
- 62 g sugars
- 3g fiber
- 11g protein
These are the ingredients you’ll need to make the pie:
- 10 crushed Oreo cookies
- 3 tablespoons of melted butter
- 14 whole (uncrushed) Oreo cookies
- ½ gallon of white chocolate raspberry truffle ice cream,
- ½ cup fudge topping
- Fresh raspberries (optional)
- In a small bowl, combine crushed cookies and butter; press onto bottom of a 9in. pie plate. Stand whole cookies up around edges, pressing lightly into crust. Freeze until set
- For the filling; spread half of ice cream over crushed cookies. Drizzle with ¼ cup of fudge. Freeze until set. Spread remaining ice cream on top. Drizzle remaining fudge. Freeze overnight
- Garnish with fresh raspberries if desired. Let pie stand at room temperature for 15 minutes before cutting
Have a great Labor Day Weekend!
Pig Lickin Cake – Jamie
Growing up in Kentucky, we spent our summers playing outside, fishing, working in the garden, and spending time with family and friends.
My mother always made this cake for our gatherings and there was never a piece of cake left! It’s super easy to make and you will not want to put your fork down.
Here are the ingredients:
- 1 (18.25 ounce) package yellow cake mix
- 1 (11 ounce) can mandarin oranges, juice reserved
- 4 eggs
- 1/4 cup vegetable oil
- 1 (16 ounce) package frozen whipped topping, thawed
- 1 (15 ounce) can crushed pineapple, drained
- 1 (3.5 ounce) package instant vanilla pudding mix
- Mix together cake mix, canned oranges with juice, eggs, and oil. Pour batter into three greased and floured 8-inch round pans. Layers will be thin
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool layers on wire racks
- Mix together whipped topping, drained pineapple, and instant pudding mix. Fill and frost the cooled cake. Refrigerate until ready to eat
I hope you enjoy!
From everyone at Extensis, have a great Labor Day weekend.