Three Great Labor Day Recipes

Here are the three recipes Marlene and Nancy Turner talked about on Moody radio this morning:

Mark’s Greek Lamb Burgers

Mark’s Greek Lamb Burgers

1 pound ground lamb
½ pound crumbled Feta cheese
½ cup finely chopped Kalamata olives
2 Tablespoons finely chopped fresh oregano
1 teaspoon Cavendar’s Greek seasoning
3/4 teaspoon garlic salt
1 beaten egg

Mix all the ingredients together. Form into patties and grill.
Serve Lamb Burgers on hamburger buns with cucumbers, olives, tomato and red onion.

Mississippi Caviar

¾ cup olive oil
¼ cup balsamic vinegar
¼ cup sugar
2 cans black eyed peas drained and rinsed
1 red bell pepper seeded and diced
½ cup chopped red onion
1 Tablespoon minced fresh thyme
1 Tablespoon minced fresh rosemary
4 Tablespoons minced fresh parsley
2 Tablespoons minced fresh oregano
2 large fresh jalapeno peppers seeded and diced

Mix olive oil, vinegar and sugar together and pour over the rest of the ingredients. Mix well and chill for at least 8 hours.

Josh’s Yummy Chocolate Cupcakes with Coconut Cream Cheese Frosting

Preheat oven to 350 degrees

2 cups all purpose flour
2 cups sugar
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
½ cup shortening
¾ cup water
2 large eggs
1 teaspoon vanilla
4 ounces melted unsweetened baking chocolate

Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds and scrape bowl. Mix at high speed for 3 minutes.

Fill liners 2/3 full of batter. Bake 20-25 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in pans and then place cupcakes on wire racks to cool completely.

Coconut Cream Cheese Frosting

12 ounces cream cheese at room temperature
1 stick unsalted butter at room temperature
2 teaspoons coconut extract
4 cups powdered sugar

Frost cupcakes and dip in shredded coconut for garnish.