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Inexpensive Labor Day BBQ Tummy-Pleasers

One of the best ways to bid farewell to summer is with a great Labor Day barbecue.

But you don't want to wave goodbye to all your hard-earned dollars!

So, lifestyle contributor Katie Lee offered recipes for delights sure to impress your guests without breaking the bank.

"Early Show" recipes galore!

Deviled Egg Spread with Crackers
Barbecue Chicken Legs
Succotash Salad
Sweet Potato Salad
Cherry Yogurt Popsicles
Dark & Stormy Cocktail


Deviled-Egg Spread

1 dozen large eggs
2 tablespoons white vinegar
1/2 pound sliced white sandwich bread
1 cup mayonnaise
1 tablespoon yellow mustard
Kosher salt and freshly ground pepper
Paprika, for dusting

Preheat the oven to 450°F. In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in the water.
Meanwhile, quarter the bread slices on the diagonal and arrange them in a single layer on a large cookie sheet. Toast the bread in the oven for about 6 minutes, turning once, until barely browned.
Shell the eggs and halve them lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Scrape the mixture into the bowl and blend with the chopped egg whites. Season with salt and pepper.
Top the toast points with the egg spread and dust lightly with paprika. Arrange the toasts on a platter and serve. Alternatively, serve the egg spread in a bowl with the toast points alongside.

Grilled Sweet Potato and Arugula Salad

This is a healthier and tastier alternative to the traditional potato salad.

1 pound sweet potatoes, peeled and thinly sliced
1 tablespoon olive oil
4 cups baby arugula
1 red onion, thinly sliced
2 tablespoons chopped mint leaves

Garlic Dijon Dressing:
1 cup mayonnaise
1 garlic clove, minced
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
Salt and pepper

Heat a grill pan over medium heat. Brush each side of sweet potato slices with olive oil. Grill sweet potatoes 5 to 6 minutes on each side, until tender. Remove from heat and let cool. Season with salt and pepper
Toss sweet potatoes with arugula, onion, and mint. Drizzle with dressing just before serving.

For dressing: Whisk mayonnaise, garlic, Dijon, and vinegar. Season with salt and pepper to taste. Refrigerate until serving time.

Succotash Salad

Corn cut from 6 ears, about 4 cups
One 16-ounce package frozen lima beans, thawed
2 cups blanched green beans cut into 1-inch pieces
1 cup grape tomatoes, sliced lengthwise
1/2 cup minced red onion
1 avocado, pitted, peeled, and cut into chunks
1 jalapeño, seeded and minced
10 basil leaves, chiffonade
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

In a large bowl, combine the corn, lima beans, green beans, tomatoes, onions, avocado, jalapeño, and basil. In a separate bowl, whisk the oil, vinegar, honey, salt, and pepper. Add the vinaigrette to the salad and toss to coat.


BBQ Chicken

For the chicken
2 tablespoons kosher salt
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
2 chickens (each cut in 10 pieces, backbone removed)
2 tablespoons olive oil

For the BBQ sauce
1 tablespoon olive oil
1 cup minced yellow onion
2 cups ketchup
3/4 cup low-sodium chicken broth
1/4 cup apple cider vinegar
1/4 cup dark brown sugar
1/4 cup molasses
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 teaspoon dry mustard
1 teaspoon ground cumin
1 teaspoon ground coriander

For the chicken:
In a small dish, combine the salt, chili powder, garlic powder, and black pepper. Season the chicken on both sides with this spice mixture. Drizzle with the olive oil. Cover and refrigerate for 1 to 2 hours.

For the BBQ sauce:
Heat the olive oil in a medium saucepan over medium heat. Sauté the onions until translucent, 7 to 8 minutes. Stir in the remaining ingredients. Bring to a low boil; reduce the heat to low, and simmer, stirring occasionally, for 30 minutes.
Meanwhile, preheat the oven to 350°F and heat the grill to medium-high.
Brush the grill with oil. Place the chicken skin side down and cook 5 minutes. Turn and cook an additional 5 minutes. Place the chicken in a baking dish in one layer. Pour the BBQ sauce over the chicken. Cover tightly with aluminum foil. Bake for 45 minutes, until fork tender.

Honey-Cherry Yogurt Popsicles

1 cup plain Greek-style yogurt
1/2 cup honey
1/2 cup coarsely chopped pitted cherries (thawed, if frozen)

Mix the yogurt and honey until combined. Stir in the cherries. Divide among 6 ice-pop molds. Freeze at least 4 hours, until completely solid.

Dark & Stormy

2 ounces dark rum
Juice of 1/2 lime
4 ounces ginger beer
Slice of lime, for garnish

In a cocktail shaker filled with ice, combine rum and lime juice. Strain into a glass filled with ice. Stir in ginger beer and garnish with lime.

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