3 Easy Recipes For The Perfect Late-Summer Picnic
These fast and fresh recipes will get you outdoors in no time.
Nothing says “summer” quite like eating outside. These fast and fresh recipes will get you there in a hurry.!
This is more of a method than a recipe, which is why no specific ingredient amounts are called for.
Large soft flour tortillas
Garden vegetable cream cheese
Thin-sliced deli chicken
Thin-sliced deli ham
Thin-sliced provolone, havarti, or muenster cheese
Spread tortilla with a thin layer of cream cheese, covering the entire surface. Top with one layer each of chicken, ham, and cheese. Roll up tightly. Set seam-side down on a cutting board and use a serrated knife to cut 1/2-inch slices. Refrigerate in an airtight container, being sure to pack near an ice pack for your picnic. One roll-up makes approximately 10-12 pinwheels.
Strawberry Fruit Salsa
1 ripe kiwi, peeled
1 apple, peeled and cored
2 cups fresh strawberries, rinsed and hulled
¼ cup strawberry spreadable fruit
1 tablespoon brown sugar
Cinnamon pita chips, to serve
Cut the fruit into chunks of about the same size and place in the bowl of a food processor. Pulse about 8 times, until coarsely chopped. Add the spreadable fruit and brown sugar. Pulse another 8 times or until desired consistency. If you don’t have a food processor, chop all the fruit as finely as you like it, then gently combine with the spreadable fruit and brown sugar.
Serve chilled with cinnamon pita chips. Makes approximately 1½ cups salsa.
Lemon Dream Cookies
1 box lemon cake mix (such as Duncan Hines Lemon Supreme)
1 teaspoon baking powder
Grated zest of one lemon
1/3 cup vegetable oil
Approximately 1/2 cup powdered sugar
Combine cake mix, baking powder, and lemon zest in a bowl. In a small bowl, combine oil and eggs. Dump the egg-oil mixture on top of the cake mix mixture and combine with a wooden spoon. Cover the bowl and chill for at least 30 minutes to firm up. While the dough is chilling, preheat the oven to 350 degrees and coat a cookie sheet with nonstick cooking spray or line it with parchment paper.
Roll the chilled dough into balls, about a tablespoon at a time, and place one inch apart on prepared cookie sheet. Bake for 7-9 minutes, or until puffed in the center.
Remove the cookie sheet from the oven and immediately dust cookies with powdered sugar while still on the sheet. Cool 2 minutes before removing to a wire rack to cool. Repeat with remaining dough. Store airtight. Makes about 2 dozen.