Top 5 Labor Day Weekend Appetizers for the Family

Quick Burger

Quick Burger (Photo credit: Wikipedia)

Labor Day weekend is the unofficial end of summer, so end it with awesome appetizers like deviled eggs and slider burgers. Whip up a simple cracker dish, or make a bunch of fresh salsa to share with friends and neighbors.The kids are back in school, and the structure is in full effect. Bye-bye lazy days of summer.

 

It’s sports, carting athletes around, and activity time. As a hoo-rah to the ease of summer routines and laziness, here’s are delicious appetizers to share all weekend long.

 

These favorites are perfect for small and large crowds. Each recipe can be customized to taste, and serving size.

 

The list of favorite appetizers with my family is large, but here are our top five.

 

 

Barney Connie’s BLT Deviled Eggs

 

These are a crowd favorite at every function. They are simple to make and packed with flavor.

 

Deviled Eggs shot during the Inaugural Portabl...

Deviled Eggs shot during the Inaugural Portable Potluck Project on March 23, 2008. (Photo credit: Wikipedia)

  • 12 eggs
  • 6 pieces butcher bacon
  • 12 cherry tomatoes
  • Mayonnaise
  • Dijon mustard
  • Relish
  • Lettuce (as garnish)

Fry bacon and break into pieces. Set aside. Boil eggs, peel and slice in half. Scoop out yolk and place into mixing bowl. Place halved eggs on tray garnished with lettuce. In bowl, gently mash up yolks and add mayonnaise, mustard, and relish. Use preferred amounts to your desired taste. Mix in crumbled bacon pieces. Spoon egg yolk mixture into individual egg halves and garnish each egg with half of a cherry tomato.

 

 

Nick’s Slider Burger

 

This is the favorite of my 8-year old. It is a “play” on his favorite cheeseburger from In-N-Out Burger.

 

The secret is the special space. My secret is the substitution of mayonnaise and ketchup for Mexican crema and salsa.

 

 

  • ¼ pound ground beef
  • 12 slider buns
  • 2 T. Mexican Crema
  • 2 T. Salsa (You can choose texture and spiciness!)

Form twelve, 1 inch burgers and place on barbecue. Barbecue to preferred wellness. Mix togethercrema

 

and salsa. To build burgers, spread crema and ketchup on buns, add beef patty and serve.

 

Optional:

 

Season ground beef with salt, pepper, garlic or other family favorites
The salsa acts as condiments but slice tomato, onion and lettuce to add more veggies

 

 

Teresa’s 3-Ingredient Tomato Salsa

 

My friend taught me this recipe and we make it all the time. It’s so simple.

 

You can add or subtract tomatoes and jalapenos to change the amount and the spice level.

Bowl of salsa

Bowl of salsa (Photo credit: Wikipedia)

  • 10 Roma tomatoes
  • 2 Jalapenos
  • 1 Clove of Garlic

Boil all ingredients for 30 minutes. Let cool. Peel skin off tomato and garlic. Add all to blender and mix. Serve with chips or use as condiment. This is a perfect partner for Nick’s Slider Burger.

 

 

 

Tyler’s Cream Cheese and Crackers

 

This is as easy as it gets. The recipe is a favorite of my eighteen-year old.

 

  • 8 ounce package cream cheese
  • Jar of jalapeno jelly

Unwrap cream cheese. Pour jalapeno jelly over the top. Serve as spread for variety of crackers.

 

 

 

Tim’s Bean Dip

This recipe is all about flavor and with fresh veggies, it is refreshing and goes great with any BBQ.

 

  • Can of refried beans
  • Package taco seasoning
  • 8 ounce container sour cream
  • 2 cups cheddar cheese (shredded)
  • 1 cup shredded lettuce
  • ½ cup diced tomatoes
  • Can of diced green chilies
  • Can of chopped olives

6-Step Crisp Cucumber Salad For Summer

Cucumbers

Cucumbers (Photo credit: karenandbrademerson)

Summertime always means fresh fruits and vegetables. The backyard garden is a source of variety, and freshness once a year a lot of families.

 

This Crispy Cucumber Salad makes great use of the garden bounty and mixes together flavor and freshness that is unique and multi-cultural.

 

 

 

Crispy Cucumber Salad

 

Ingredients:

 

2 cucumbers

 

2 large tomatoes

 

1 cup finely chopped fresh cilantro

 

1 bottle Italian dressing

 

Salt and Pepper (to taste)

 

 

 

  1. Before preparing the salad, wash the vegetables and allow them to air-dry for 30-minutes. Cleaning fruits and vegetables prior to cooking, or eating; will remove any excess soil and pesticide residue that may have been left behind during the harvest.

 

  1. Use a vegetable peeler to remove the skin off the cucumber. After the skin in removed, use a knife to cut the cucumber in half, long-way, right down the middle.

 

  1. From there, slice the cucumbers into bite-sized 1/2″ pieces. Finally, add the sliced cucumbers to a mixing bowl, toss in a pinch of salt and pepper and give them a quick stir with a spoon.

 

  1. Next, use a sharp paring knife to remove the skin and stems off two tomatoes and dice them into 1″ chunks. Before tossing them in with the cucumbers, sprinkle a dash of salt over each piece. Salt brings out the flavor in tomatoes and makes them more vibrant.

 

  1. Mix ¼ cup of roughly chopped cilantro in a separate bowl with a half a jar of Italian dressing.

 

6. Pour the dressing over the top of the vegetables and serve immediately.