Don't know what to bring to a Labor Day BBQ? Why not try one of these delicious and easy appetizers? Read on for more recipes and inspiration.A Labor Day BBQ can quickly become a bit humdrum if you dont mix things up on occasion and try new foods and recipes. One can only eat so many burgers and dogs, right? We decided to compile a list of tasty dishes that you can whip up and take to your next party as an appetizer or snack.These recipes are excellent for feeding a crowd and all the recipes could easily be doubled or even tripled, depending on how many guests your host expects will be in attendance. The best part is no matter which one of these dishes you choose, theyre each so good, everyone will be asking, Whos the genius who brought this?
Okay, granted, sliders could be considered the main course, but we think they also make a great appetizer. Since theyre small, you can make a lot and really stretch them, which makes them excellent party fare. Plus, who can resist a sweet roll? These are made using our unbleached white all-purpose flour and active dry yeast.Pineapple juice is the secret sweet ingredient, along with vanilla and dark brown sugar. The best part about these rolls is you can make them ahead of time and then just throw your sliders together the day of the party, or you could even steal a couple rolls and spread them with jam to go along with your morning coffee. We wont tell!When youre ready to make your sliders, split the rolls open and top them with butter, then layer on delicious pulled pork and deli ham, spice them up with pickled jalapeos and pepper jack cheese and add pickles and Dijon mustard. Pop them in the oven to melt the cheese and heat them through and youre ready to serve. This recipe makes 18 sliders, so there should be plenty to go around, especially if you double it.
For a crispy, yummy, gluten free appetizer, why not try these almond chicken tenders? The recipe makes 16 tenders, but you might want to make more just because theyre so good. We coat the tenders in egg, then batter them with almond flour mixed with parsley, salt and pepper. Pop them in the oven and bake them until cooked through.Once theyre done, serve them up hot with your favorite dipping sauces. We recommend offering a selection of sauces, like tangy ranch, sweet BBQ and honey mustard. The best part about these chicken tenders is how darn healthy they are! No frying: just coat with low-carb almond flour and bake. Its like the holy grail of finger foods.
This recipe makes a whopping 48 pieces, which makes it excellent for large gatherings. It also combines two favorite flavors, pretzel and franks. We guarantee that not only will the kids love them, but the adults will, too. The pretzel wrapping is made using our Artisan Bread Flour and organic spelt flour. We use active dry yeast andbaking soda to give this pretzel bread a nice rise.The most time-intensive part of this recipe is making the breading. After that, its easy peasy. You can get ready-to-go cocktail franks or cut your own into thirds. Once your little pigs are ready to go in the oven, bake them to a deep, golden brown. Serve them up warm or room temp, alongside whole grain mustard for dipping. You can also try other sauces if youre not a fan of mustard.
There arent many who will turn down the bread basket when its passed around. These delish little bread buns are no exception. We make these using tapioca flour and a blend of cheddar and Monterey Jack cheeses, so the end result is a gluten free bun thats light, fluffy and rich in cheesy flavor.You can pour the batter into regular-sized muffin tins to make about 12 buns, or you could try making them bite-sized and use a mini-muffin tin. Just be warned, whichever size you make, these buns will go fast. We recommend making a double or triple batch, just to be safe. People dont play when it comes to the bread basket, you know!We hope these crowd-pleasing appetizer ideas have inspired you on what to bring to your next Labor Day gathering. Feeding a crowd can be a challenge sometimes, but with recipes like this, we say, Challenge accepted!