The long, hot days of summer will soon be coming to an end. Before we know it, the temperatures will drop and the fall will be upon us. BUT, there’s still one last chance to bring friends and family together outdoors to celebrate the unofficial end of the season – Labor Day weekend!
We’re here to remind you that Labor Day was invented to pay tribute to and celebrate workers of all kinds and provide them with a day of rest and relaxation. This gives us one last chance to have a good ol’ fashioned summer shindig!
Make it easy on yourself, fire up the grill and cook up some burgers and dogs. Ask friends to each bring a side — never underestimate the value of veggie tray — and tell them you’ve got dessert covered.
Here are three labor-less sweet treats that require minimal prep time and yield maximum flavor:
Strawberry Shortcake Rice Krispie Treats
2 1/2 c. Rice Krispie Cereal
1 heaping cup angel food cake squares
2 1/4 c. marshmallows
1 1/2 tbsp butter
1 c whipping cream
2-3 tbsp sugar (depending on how sweet you like it)
1 tsp vanilla
2 cups diced strawberries
In a large microwave safe bowl, melt marshmallows and butter together. Stir in Rice Krispie Cereal and angel food cake squares. (I like to spray my spatula or spoon with Pam before stirring).
Press into a lightly greased 8 X 8 inch square pan.
In a stand mix, beat whipping cream, sugar, and vanilla just until stiff peaks form.
You can either spread the whipping cream over the Rice Krispies and top with diced strawberries. (Store in the fridge)
Or you can top individual Rice Krispie Squares with a heaping spoonful of whip cream and top it with fresh strawberries.
Jazz up store-bought ice cream sandwiches by rolling them in your favorite sprinkles. How about trying patriotic colored sprinkles for Labor Day?
Photo and Recipe Courtesy of:
Classic Jello (Red, White and Blue) Poke-Cake
1 Box White Cake Mix
(Water, vegetable oil and egg whites called for on cake mix box)
1 box (4-serving size) raspberry-flavored gelatin
½ cup boiling water
1 cup cold water
1 Container (8 oz) frozen whipped topping, thawed (3 cups)
Fresh raspberries, Strawberries and Blueberries
Heat oven to 350°F (325°F for dark or nonstick pan).
Make and bake cake as directed on box for 13×9-inch pan. Cool completely in pan, about 1 hour.
Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries, blueberries and strawberries. Store covered in refrigerator.
Makes 12 servings
From our family to yours, we wish you a safe and happy Labor Day weekend!