5 Great Labor Day Recipes

3 Sep

photo credit: shutterstock.com

Labor Day is around the corner and it’s the perfect time to fire up the grill and celebrate the unofficial end to summer.  We found 5 great recipes sure to inspire a Labor Day get together.

1. Grilled Corn with Chili Honey Butter

photo credit: today.com

Nothing says summer like corn on the cob!  We found this delish recipe on Today.com and think it would be the perfect addition to any grilling menu.


  • 8 ears corn, husks and silks removed
  • 8 ounces (1 stick) salted butter, room temperature
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cayenne
  • 2 tablespoons honey
  • Flaky sea salt, for serving

TECHNIQUE TIP: Wait to remove husks until just before cooking to keep the corn moist and fresh.


1.  Preheat grill to 375°F.
2. Place ears of corn directly on heat. Let char 2-3 minutes per side, about ten minutes total.
3. While corn cooks, whisk together the butter, chili powder, cayenne and honey in a bowl until smooth and evenly combined.
4. Brush the hot corn with the chili honey butter and season with sea salt. Serve with extra butter and salt on the side.

2. Rainbow Coleslaw

photo credit: FoodNetwork.com

Coleslaw is the perfect side for any BBQ and we think this recipe from FoodNetwork.com is not only colorful but tasty, too.


  • 1 tablespoon honey
  • 3 tablespoons extra- virgin olive oil
  • 1 teaspoon whole celery seed
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 2 large carrots, julienne
  • 2 cups shredded green cabbage
  • 2 cups shredded purple cabbage


  1. Combine the apple cider vinegar and honey in a large mixing bowl and whisk until combined. While continuously whisking, slowly pour the olive oil in to emulsify the dressing. Sprinkle in the celery seed, salt and freshly ground black pepper and stir to combine.
  2. Add the carrots, green cabbage and purple cabbage. Toss with the dressing and transfer to a serving dish.

3. Potato Salad

photo credit: Bonappetit.com

A classic potato salad is always a crowd pleaser.  We love this recipe from BonAppetit.com that adds in red onion, bell peppers and relish for some kick.


  • 10 medium Yukon Gold potatoes (about 3 lb.)
  • 1 cup plus 2 Tbsp. Diamond Crystal or ½ cup plus 2 Tbsp. Morton kosher salt
  • 4 large eggs
  • 1 cup mayonnaise
  • ¼ cup sweet relish
  • 3 Tbsp. yellow mustard
  • 2 Tbsp. Dijon mustard
  • 1 medium red bell pepper, ribs and seeds removed, cut into ¼” pieces
  • ½ medium red onion, cut into ¼” pieces
  • 2 celery stalks, sliced ¼” thick
  • paprika (for serving)


Step 1

Bring potatoes, 1 cup Diamond Crystal or ½ cup plus 1 Tbsp. Morton kosher salt, and 3 quarts water to a simmer in a medium pot over medium heat; cook until tender, 18–22 minutes.

Step 2

Meanwhile, using a slotted spoon, carefully lower eggs into a large saucepan of boiling water and cook, adjusting heat as needed to maintain a gentle boil, 10 minutes. Transfer eggs to a bowl of ice water and let cool until just slightly warm, about 2 minutes.

Step 3

Remove eggs from ice water. Gently crack all over and peel; discard shells. Cut eggs in half lengthwise and scoop out yolks into a medium bowl. Coarsely chop egg whites; set aside. Mash yolks with a fork until smooth. Add mayonnaise, relish, both mustards, and remaining 2 Tbsp. Diamond Crystal or 1 Tbsp. Morton kosher salt; mix well. Fold bell pepper, red onion, and celery into dressing.

Step 4

Drain potatoes; let cool 5 minutes. Peel with a paring knife; cut into ½” pieces. Add to dressing and gently toss; fold in reserved egg whites. Cover and chill at least 1 hour and up to 3 days.

Step 5

Sprinkle with seasoning before serving.

4. Peanut Butter Bars

photo credit: preppykitchen.com

Want to be the hit of the party?  This recipe is from my own Grandma who made these at every BBQ and she was known for these.  Now I make these for get togethers and I am always asked for the recipe (or to make more!).


  • 3 cups graham cracker crumbs
  • 1 stick butter
  • 2 cups powdered sugar
  • 18 oz. peanut butter (crunchy or creamy)


  • 1 12oz package semi-sweet chocolate chips
  • 1 12oz package milk chocolate chips
  • 1 stick butter


Mix above ingredients until moist.  Press into a 9×13 pan.  Heat butter and chocolate chips until melted.  Frost and refrigerate for at least two hours.  Cut into squares.

5. Dreamy Fruit Dip

photo credit: Tasteofhome.com

Fruit dip is refreshing on a warm day and a great way to enjoy some delicious summer fruits.  This recipe from TasteofHome.com is super easy and you can make it ahead of time.


  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1/2 cup marshmallow creme
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Assorted fresh fruit


In a small bowl, beat cream cheese and butter until smooth. Beat in marshmallow creme. Fold in whipped topping. Serve with fruit. Store in the refrigerator.

Happy Labor Day!



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