Get ready to sink your teeth into something tasty this Labor Day weekend, because these recipes are to die for! It’s just not a holiday without the right touch of food on the houseboat…

Vintage Lemonade

Recipe by Aunt Suzie

Ingredients

5 lemons

1 1/4 cups white sugar

1 1/4 quarts water

Directions

Peel the lemons and put the rinds in a bowl. Cut the lemons into ½-inch slices and set them aside. Sprinkle sugar over the rinds and let them sit for about an hour—the sugar should begin to soak up the oil from the lemons. Bring water to a boil in a covered saucepan, then pour it over the sugared lemon rinds. Let this cool for 20 minutes and then take out the rinds. In another bowl, squeeze the lemons and pour the juice through a strainer into the sugar mixture. Stir it well, pour into your pitcher, and keep in the fridge until you’re ready to serve with ice cubes.

Photo by Melissa Goff

Sweet Restaurant Slaw

Recipe by Sandi Gregory Johnson

Ingredients

1 (16 oz.) bag coleslaw mix

2 tablespoons diced onion

2/3 cup creamy salad dressing (ex-Miracle Whip)

3 tablespoons vegetable oil

1/2 cup white sugar

1 tablespoon white vinegar

1/4 teaspoon salt

1/2 teaspoon poppy seeds

Directions

Stir the coleslaw mix and onion together in a large bowl. In a separate bowl, thoroughly whisk the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds. Pour this dressing mixture over the coleslaw and toss to coat. Chill at least two hours before serving.

Photo by KGora

Simple BBQ Ribs

Recipe by Lloyd Rushing

Ingredients

2 1/2 lbs. country style pork ribs

1 tablespoon garlic powder

1 teaspoon ground black pepper

2 tablespoons salt

1 cup barbecue sauce

Directions

Place the ribs in a large pot, add enough water to cover them, and season with garlic powder, black pepper and salt. Bring the water to a boil and cook the ribs until they’re tender. Preheat your oven to 325°F and remove the ribs from the pot, setting them in a 9x13-inch baking dish. Pour the barbeque sauce over the ribs and cover the dish with aluminum foil. Bake for 1 to 1 1/2 hours (or until the internal temperature of the pork has reached 160°F) and enjoy!

Photo by Ashley Geist

Hot Fudge Ice Cream Bar Dessert

Recipe by JONAR

Ingredients

1 (16 oz.) can chocolate syrup

3/4 cup peanut butter

19 ice cream sandwiches

1 (12 oz) container frozen whipped topping (thawed)

1 cup salted peanuts

Directions

Pour the chocolate syrup into a medium bowl and microwave until hot, about 2 minutes on high, pausing every 30 seconds (you don’t want the syrup to boil). Mix in the peanut butter until smooth, and allow this to cool to room temperature. Line the bottom of a 9x13-inch dish with a layer of ice cream sandwiches, then spread half the whipped topping on top. Pour half the chocolate mixture over this, then top with half the peanuts. Repeat the layers, then freeze until firm (at least 1 hour). Cut into squares and serve.

Photo by MomTo6