Festive Recipes for Your Labor Day Party

Most of us at Totsy are enjoying our day off by sleeping in late and lounging around with the family. We’ve got the grill and oven ready for a great Labor Day feast, but it can be a challenge. The kids (and grownups, too) expect an amazing, all-American meal to make them momentarily forget that summer is nearly over and back-to-school is closer than ever.

So, to celebrate this special holiday and the warmth of summer, we’ve found a delicious steak recipe and two simple and festive dessert recipes everyone will love!

Grilled Steak With Caper Sauce


  •     2 cups chopped fresh flat-leaf parsley
  •     1/2 cup olive oil
  •     1/4 cup capers, chopped
  •     2 tablespoons red wine vinegar
  •     1 clove garlic, chopped
  •     kosher salt and black pepper
  •     3 T-bone steaks (about 1 1⁄4 inches thick; 41⁄2 pounds total) or 3 pounds strip or flank steak


  1.   In a medium bowl, mix together the parsley, oil, capers, vinegar, garlic, 1 teaspoon salt, and ¼ teaspoon pepper.
  2. Heat grill to medium-high. Season the steaks with 2 teaspoons salt and ½ teaspoon pepper. Grill, turning once, 5 to 7 minutes per side for medium-rare. Let rest at least 5 minutes before slicing. Serve with the caper sauce.

Recipe courtesy of: Family Fun

All-American Banana Split


  •     1 medium banana, peeled and split lengthwise
  •     1 scoop each vanilla, chocolate and strawberry ice cream
  •     2 tablespoons sliced fresh strawberries or 1 tablespoon strawberry ice cream  topping
  •     2 tablespoons pineapple chunks or 1 tablespoon pineapple ice cream topping
  •     2 tablespoons whipped cream
  •     1 tablespoon chopped peanuts
  •     1 tablespoon chocolate syrup
  •     2 maraschino cherries with stems


  1.  Place banana in a dessert dish; place scoops of ice cream between banana. Top with remaining ingredients.
  2. Serve immediately. Yield: 1 serving.

Recipe courtesy of: Taste of Home

Strawberry Shortcake


  •     1 box yellow cake mix
  •     3 large eggs
  •     1/3 cup vegetable oil
  •     1/2 cup sugar, plus 3 tablespoons
  •     3 pints strawberries, stemmed and sliced
  •     3 cups heavy cream


  1. Heat oven to 350° F.
  2. Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Divide the batter between the pans. Place in oven and bake until a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Let the cakes cool for at least 10 minutes before removing them from the pans. Cool completely before assembling the shortcake.
  3. Meanwhile, sprinkle 1/2 cup of the sugar over the strawberries. Set aside at room temperature until the berries release their juices, about 30 minutes. About 15 minutes before serving, combine the cream and the remaining sugar in a medium bowl and whip by hand or with an electric mixer until stiff peaks form. Place one of the cake layers on a serving platter. Pile on half the strawberries and half the whipped cream. Top with the remaining layer, the rest of the whipped cream, and the remaining strawberries. Serve immediately.

Recipe courtesy of: Real Simple

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