5NEWS Grill: Labor Day Recipes
Planning on cooking out this Labor Day? Checkout these great party recipes.
Grilled or Baked Lemon Garlic Shrimp
1 Stick of unsalted butter, melted
1 pound of unpeeled shrimp
1 .07 oz packet Italian Salad Dressing Mix, unprepared
Preheat oven to 350 degrees.
Melt butter. Pour into a 9 x 13 glass baking dish.
Slice the lemon and layer it on top of the melted butter.
Place the shrimp on the lemon.
Sprinkle with the pack of italian seasoning mix.
Bake in oven for 15 minutes.
Serve hot or at room temperature.
Divide melted butter into the middle of two large pieces of aluminim foil.
Layer lemon slices on butter, then add shrimp on top of lemon slices.
Sprinkle with the packet of Italian Salad dressing mix.
Crimp edges closed and to make foil packets.
Grlll on high heat for 8 minutes. Shaking throughout the grilling time.
Layered Coconut Cream Cheesecake Bars
84 Nilla Wafers, divided
6 TBSP. butter, melted
1-8 oz package of Kraft Philadelphia Cream Cheese, softened
2 TBSP. sugar
1-8 oz tub of Cool Whip Topping, thawed and divided
2-3.4 oz packages of Jell-0 Vanilla Flavor Instant Pudding
2 1/2 cups cold milk
1 1/2 cups Baker’s Angel Flake coconut, toasted and divided
Reserve 24 wafers. Crush remaining wafers; mix with butter.
Press onto bottom of 13 x 9 glass baking dish. Refrigerate while preparing filling.
Beat cream cheese and sugar with mixer until blended. Whisk in 1 cup Cool Whip.
Carefully spread over crust. Stand reserved wafers around edge of baking dish.
Beat pudding mixes and milk with whisk in medium bowl 2 minutes. Stir in 1 cup of the
remaining Cool Whip and 3/4 cup coconut; spread over cream cheese layer.
Top with remaining Cool Whip and coconut.
Refigerate for 5 hours.
TIP: How do you toast coconut? Just spread it evenly on a cookie sheet. Bake at 350 degrees for 7 to minutes or until lightly browned, stirring frequently.