Messy Countertop Amazing Labor Day Recipes

Can you believe another holiday is about to come and go? In the blink of an eye we rush from one holiday to the next. With so little time between driving the events of our daily lives we're here to help by collecting some amazing Labor Day recipes to go along with our 4th of July recipes

that are sure to be show stoppers! This one is my favorite holidays because it celebrates the conclusion of

summer swimwear

season while celebrating our country's workers with food, family and celebration. Let's not forget a day off of work for some! With that said, we have found some amazing labor day recipes that are sure to keep your holiday sizzling hot with these cool red, white and blue recipes!

Amazing Labor Day Recipes: Tiny Red, White & Blueberry Pies

Tiny Red, White & Blueberry Pie As American As Blueberry Pie?

Recipe courtesy of

Yield: 3 Small Pies

Prep Time: 30 min + cooling time

Cook Time: 25 min


For 3 tiny pies (5 inch diameter) you'll need:

2-3 cups fresh blueberries

1/3 cup sugar

1 1/2 Tablespoons lemon juice

1 Tablespoons water, grape juice, or other berry juice (I used some blackberry juice that I'd just prepared for jam.)

3 Tablespoons cornstarch

Pie Crust (enough for double crust pie), unbaked

For one 9-inch pie, double all of the filling ingredients except for blueberries. Use about 4 cups of blueberries.


  • Preheat oven to 375 degrees Fahrenheit
  • Line pie tin(s) with dough, trimming off excess from edges. Set aside.
  • Wash berries, discarding stems and mushy berries. Put in colander (lined with a towel) to drain.
  • Combine sugar and cornstarch. Stir in lemon juice and water or juice.
  • Arrange drained blueberries into prepared (unbaked) pie crust(s).
  • Pour sugar/liquid mixture evenly over the blueberries in the pie(s).
  • Cut remaining dough with a pastry cutter (or a Play-Doh Swiss Army knife if you can't find your pastry cutter) and a star shaped cookie cutter. Place dough strips and stars on top of blueberries in the pie shell(s). Press strips down onto the edges of the pie crust(s).
  • Brush exposed dough with a mixture of 1 egg yolk beaten with 1 Tablespoon milk. Make sure the mixture is well combined and that you don't put it on too thickly. Just a thin coating is best. Sprinkle with sugar (white or colored) if desired.
  • Bake for about 1 hour for one 9 inch pie, or about 40 minutes for three 5 inch pies. Before baking time is completely up, check to make sure pies are not browning too quickly. If they are getting brown too quickly, tent with aluminum foil.
  • Remove from oven when filling is bubbly and no longer cloudy. The crust should be lightly browned. Cool completely before slicing, if you can wait that long. Enjoy!

Amazing Labor Day Recipes: Cheese Tortellini with Tomatoes

Recipe courtesy of

Cheese Tortellini - Courtesy of

  • Prep/Total Time: 25 min.
  • Yield: 4 Servings


  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 package (16 ounces) frozen corn, thawed or 3-1/3 cups fresh corn
  • 2 cups cherry tomatoes, quartered
  • 1/4 cup thinly sliced green onions
  • 1/4 cup minced fresh basil
  • 2 tablespoons grated Parmesan cheese
  • 4 teaspoons olive oil
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper


  • In a Dutch oven, cook tortellini according to package directions, adding the corn during the last 5 minutes of cooking. Drain and rinse in cold water.
  • In a large serving bowl, combine tortellini mixture and remaining ingredients; toss to coat. Yield: 4 servings.

Amazing Labor Day Recipes: Red, White & Blue Potato Salad

Red, White & Blue Potato Salad - Courtesy of

Recipe courtesy of

Yield: 6 servings

Prep Time: 30 min + cooling time

Cook Time: 25 min


2 cups fingerling potatoes, halved lengthwise (about 10 ounces) 2 cups small red potatoes, quartered (about 10 ounces) 2 cups small blue potatoes, halved lengthwise (about 10 ounces) 1/4 cup finely chopped red onion 2 Tablespoons chopped fresh parsley 1 Tablespoon chopped fresh dill 1 Tablespoon chopped fresh chives 3 large hard-boiled eggs, finely chopped 1/4 cup red wine vinegar 2 Tablespoons olive oil 1 1/4 teaspoons salt 2 teaspoons Dijon mustard 1/2 teaspoon freshly ground black pepper 1 clove garlic, minced


  • Place fingerling and red potatoes in saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.
  • Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives and eggs to bowl; toss gently.
  • Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.


*This recipe uses a trio of potatoes, but use all of one type if you prefer. Blue potatoes are starchier than the others and tend to bleed, so cook them separately. If you need to, prepare this dish a day ahead, but add the blue potatoes just before serving. *Be sure to cut potatoes to uniform size. *If you're preparing this recipe as  GLUTEN-FREE- just make sure that the brand of Dijon you're using is GF.


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