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Labor Day Weekend Recipes

by Anna Birch


Nothing says the start of the school year like a three-day weekend, right? The best part of the weekend can be gathering around the table with your family, enjoying intentional time together, and chowing down on some delicious food. Here are some yummy recipe ideas from the Crier Creek cookbook that you will definitely want to add to the menu this Labor Day weekend!

Baked Cajun Jumbo Shrimp

By Matilde “LaRoux” Herrera


  • 16 peeled jumbo fresh shrimp
  • ½ cup unsalted butter, sliced
  • ¼ cup Worcestershire sauce 
  • 3 garlic cloves, chopped
  • 2 TBSP lemon juice
  • 1 TBSP Creole seasoning or pepper flakes
  • 1 TBSP coarsely ground black pepper
  • 1 lemon, cut into 4 wedges


Stir all ingredients together in an ovenproof skillet. Bake at 450° for 7 to 10 minutes, just until shrimp turn pink. Serve with crusty bread. 

Yummy Slow Cooker Pulled Pork Sandwiches

By Coco Wendland of Portland, TX


  • 3-lb. boneless pork shoulder
  • 1 env. Lipton Recipe Secrets onion mushroom soup mix
  • 1 cup ketchup
  • ½ cup firmly packed brown sugar
  • ¼ cup apple cider vinegar
  • 1 TBSP hot pepper sauce
  • 8 buns


In a slow cooker, arrange pork. Combine remaining ingredients except buns and pour over pork; turn to coat. Cook covered on low 8 to 10 hours or high 4 to 6 hours until pork is tender. Remove pork, reserve juices. With fork, shred pork, then stir into reserved juices. Serve on rolls. 

Million Dollar Potatoes

By Rene Hamilton of Houston, TX 


  • ½ cup butter, melted
  • ½ cup plain bread crumbs
  • ½ grated Parmesan cheese
  • ¼ tsp. garlic powder
  • ½ tsp salt
  • ¼ tsp. pepper
  • 2 lbs. baking potatoes, cut into wedges


Preheat oven to 400°. Place the melted butter in a shallow dish. In another shallow dish, combine bread crumbs, Parmesan cheese, and seasonings; mix well. Dip potato wedges in the melted butter, then in the crumb mixture, turning to coat completely; place on a baking sheet in a single layer and drizzle any remaining melted butter over the top. Bake for 30 to 35 minutes, or until potatoes are tender. Serves 4 to 6. 

Adult Mac & Cheese

By Vicki “Mama Mia” George


  • 4 cups small shell pasta
  • 1 cup shredded smoked Gouda cheese
  • 1 cup shredded Parmigiano-Reggiano cheese  
  • 1 ½ cup shredded sharp cheddar cheese, divided
  • 1 ½ – 2 quarts heavy whipping cream
  • Panko (Japenese bread crumbs)
  • White pepper to taste


Cook pasta according to package directions (do not overcook); drain and set aside. Heat 1 quart of cream in heavy pot over medium heat until small bubbles form around the edges. Be careful not to scorch the bottom. Add Gouda, Parmigiano-Reggiano and one cup of the cheddar cheese. Lower heat and stir until well-blended and melted. Add pasta and stir to mix well. Add white pepper to taste. Do not add salt as the cheeses are very salty. Add remaining cream if needed. Spoon macaroni into ramekins. Top with remaining cheddar cheese and sprinkle Panko on top of the cheddar cheese. Place in a 350° oven for a few minutes to toast the Panko and heat through. 

Note: This is a favorite side for “adult-only” meals at Crier Creek. 

Sopapilla Cheesecake

By Julie “Meow Mix” Livesay


  • 2 (8 oz.) packages cream cheese, softened
  • 2 (8 oz.) packages refrigerated crescent rolls
  • 1 cup sugar
  • 1 tsp. vanilla
  • ½ cup butter or margarine, melted
  • ½ cup cinnamon sugar* 


*Cinnamon sugar can be made by combining 1 cup sugar plus 2 tablespoons cinnamon. Preheat oven to 350°. Using a 9×13-inch pan, unroll one package of crescent rolls and line the bottom of the pan. (Use your hands to flatten the dough.) Mix together the cream cheese, sugar and vanilla. Spread the mixture over the dough in the pan, then layer the second can of flattened crescent rolls on top. Pour one stick of melted butter or margarine over the top and sprinkle with ½ cup of cinnamon sugar mixture. Bake at 350° for approximately 30 minutes uncovered. 

Note: This recipe has been a huge hit at Sunday school parties and other potluck gatherings. 

Texas Sheet Cake

By Vicki “Mama Mia” George


  • 2 cups butter or margarine
  • 2 cups water
  • ½ cup unsweetened cocoa
  • 4 cup flour
  • 4 cup sugar
  • 2 tsp. baking soda
  • 1 cup buttermilk
  • 4 eggs
  • 2 tsp. vanilla


  • 1 cup butter
  • ¾ cup buttermilk
  • ½ cup unsweetened cocoa
  • 1 ½ cup chopped pecans
  • 2 lbs. powdered sugar


Mix first three ingredients in a saucepan and bring to a boil. Mix the flour, sugar, and baking soda together and pour the hot mixture over them, blending well. Add remaining cake ingredients and mix well. Pour into a well-greased 15×20-inch pan and bake at 400° for about 20 minutes. Do not over bake. Prepare frosting while cake is baking. Put butter, buttermilk and cocoa in a saucepan and heat until boiling. Remove from heat and stir in butter and pecans; pour over cake while still warm. Allow to cool. Can be refrigerated and served cold or room temperature. 

Posted Sep 1, 2020

Anna Birch

Former Staff

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