Simple, Delicious Labor Day Treats!

Whether you’re hosting a big Labor Day barbecue or just planning a relaxing, quiet weekend….you have to eat!  We want to share just a few of our favorite recipes that we’ll be whipping up this Labor Day Weekend!

 

chicken dip

Frank’s Redhot Buffalo Chicken Dip

 

INGREDIENTS:

  • 1 (8 oz.)pkg. PHILADELPHIA Cream Cheese, softened
  • 1/2 cup FRANK’S® RedHot® Original Cayenne Pepper Sauce or FRANK’S® RedHot® Buffalo Wings Sauce
  • 1/2 cup Bleu cheese or ranch dressing
  • 2 cups Shredded cooked chicken.
  • 1/2 cup Crumbled bleu cheese or your favorite shredded cheese

DIRECTIONS:

  • Preheat oven to 350°F.
  • Combine all ingredients in a 1-quart baking dish.
  • Bake 20 min. or until mixture is heated through; stir. Serve with crackers and/or vegetables.

Servings: About 4 cups dip

Prep time: 5 minutes

Cook time: 20 minutes 

 

caprese-bites-sl-1731442-l

Mini Caprese Salad

 

INGREDIENTS:

  • 1 pt. grape tomatoes, halves
  • 10 to 14 fresh small mozzarella cheese balls, cut into thirds
  • 32 (4-inch) wooden skewers
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 6 thinly sliced fresh basil leaves
  • Kosher salt and pepper to taste

DIRECTIONS:

  •  Thread 1 tomato half, 1 piece of cheese, and another tomato half onto each skewer. Place skewers in a shallow serving dish.
  •  Whisk together oil and next 3 ingredients. Drizzle oil mixture over skewers; sprinkle with basil and salt and pepper to taste.
  • *1 (8-oz.) package fresh mozzarella, cut into 1/2-inch cubes, may be substituted.
  • **Wooden picks may be substituted.
ei1c04_prosciutto_asparagus_jpg_rend_sni12col_landscape

Prosciutto Wrapped Asparagus

 

 

INGREDIENTS:

  • 1 pound asparagus (about 19 stalks), trimmed
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 6 to 8 paper-thin slices prosciutto, halved lengthwise

DIRECTIONS:

  • Preheat the oven to 400 degrees F.
  • Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool completely.
  • Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips. Arrange on a platter and serve at room temperature.

 

 

chocolate trifle

Classic Fudgy Brownie Trifle

INGREDIENTS:

  • 1 Box Betty Crocker fudge brownie mix
  • Water, vegetable oil, and eggs
  • 1 Tablespoon instant coffee granules or crystals
  • 1 Box (4 serving size) chocolate fudge instant pudding and pie filling mix
  • 2 cups cold milk
  • 1 Bag (8 oz) toffee bits
  • 1 container (8 oz) frozen whipped topping, thawed

 

DIRECTIONS:

  • Heat oven to 350 degrees ,grease bottom only of 13×9 inch pan with shortening or cooking spray
  • Make brownie mix as directed on box, using water, oil, and eggs and adding coffee granules.  Spread batter in pan.  Bake as directed on box.
  • Cool completely, about 1 hour.
  • Cut Brownies into 1 inch squares.  Place half of the squares into bottom of 3 quart glass bowl.
  • Make pudding mix as directed on box for pudding, using milk.
  • Pour half of the pudding over brownies in bowl.
  • Top with half each of the toffee bits and whipped topping.
  • Repeat with remaining brownies, pudding, toffee bits and whipped topping.
  • Cover and refrigerate for at least 4 hours before serving.

 

 

 

 

 

 

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Shoshana Snyder

Shoshana Snyder

shoshana@snyderpritchardhomes.com
203.321.3502

Sarah Pritchard

Sarah Pritchard

sarah@snyderpritchardhomes.com
203.414.5571

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