Pack a Picnic

Pack up these delights easily for a picnic in the park—just throw them in the cooler with some ice and enjoy! 

Pack a Picnic

Antipasto Skewers

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Yields 12 skewers
Antipasto Skewers

Ingredients

48 pieces frozen cheese tortellini (about 8 ounces)
36 grape tomatoes (about 1 pint)
36 black olives
36 slices hard salami
18 fresh mozzarella pearls, halved
24 Basil leaves
Pesto for dipping

Directions

Place frozen tortellini in a microwave-safe bowl and cover with water. Heat until boiling; drain (or cook according to package instructions). Divide ingredients equally among 12 skewers. Refrigerate until serving; serve with pesto for dipping. 

 




Dill Pickle and Bacon Cheeseball

Yields 1 cheese ball
Dill Pickle and Bacon Cheeseball

Ingredients

8-ounce package room-temperature cream cheese
1/4 cup finely chopped red onion
1/4 cup real bacon pieces
1/4 cup finely chopped dill pickle
1 cup shredded Colby jack cheese

Directions

In a medium bowl, combine the cream cheese, onion, bacon, chopped pickle and 1/2 cup of the shredded cheese. Mix until well combined. Lay a piece of plastic wrap on the counter. Place the remaining 1/2 cup of shredded cheese the plastic wrap and spread the cheese into a thin layer. Transfer the cream cheese mixture onto the plastic wrap and use the plastic wrap to form it into a ball shape. Chill until serving. Serve with toasted bread or crackers.

Click here to watch a step-by-step video how to make this recipe!




Sticky S'mores Bars

Yields 24 bars
Sticky S'mores Bars

Ingredients

1 cup room-temperature butter 1 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 1/2 cups all-purpose flour
1 1/2 cups graham cracker crumbs (about 11 whole graham crackers)*
1 teaspoon baking soda
½ teaspoon salt
13-ounce jar marshmallow cream
6 Hershey's chocolate bars, broken into small pieces
3 graham crackers, broken into pieces

Directions

Preheat oven to 350°F. In a large bowl, cream together the butter and sugar with a spoon. Stir in the vanilla and eggs and mix well. Add the dry ingredients and mix by hand until just combined. Line a 9-by-13-inch baking dish with foil; allow the foil to fold over the sides. Spread the batter into the bottom of the foil-lined pan. Spread the marshmallow cream over top. Sprinkle the pieces and the graham cracker pieces. Bake at 350°F for 28 to 30 minutes. Cool in the pan. Once cool, use the foil to lift the bars out of the pan. Cut into squares. *Note: process graham crackers in a food processor or blender to make fine crumbs.




Spicy Cucumber-Lime Agua Fresca

Yields 1 1/2 quarts
Spicy Cucumber-Lime Agua Fresca

Ingredients

1 large cucumber, peeled
5 mint leaves
1/2 jalapeño pepper, seeds removed (optional)
4 cups cold water
3 limes, juiced
1/3 cup granulated sugar, or to taste

Directions

Place the cucumber, mint leaves, jalapeño and water into a blender and blend on high until well combined. Strain through a mesh strainer. Pour the strained liquid back into the blender and add the lime juice and sugar; blend briefly. Chill and serve with ice.  

 




Smoked Chicken Salad

Serves 3 to 4
Smoked Chicken Salad

Ingredients

1 cedar plank for grilling
1 chicken breast
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup chopped red onion
1/4 cup chopped dried cherries or cranberries
1/4 cup chopped toasted almonds
1/2 cup mayonnaise
1/2 cup plain yogurt

Directions

Soak the cedar plank in water for at least 1 hour, or overnight. Preheat grill to low. Season both sides of the chicken breast with salt and pepper. Place the cedar plank on the grill grates and place the chicken breast on the plank. Cook the chicken breast, flipping once, until the temperature at the thickest part of the breast is 165°F, 30 to 45 minutes. Once the chicken is cool, shred the chicken. Place shredded chicken in a medium bowl with the onion, chopped cherries, almonds, mayonnaise and yogurt. Season with additional salt and pepper to taste. Serve with crackers.

 




Cheesecake Fruit Salad

Serves 8 to 10
Cheesecake Fruit Salad

Ingredients

3-ounce box instant vanilla pudding mix
8-ounce package room-temperature cream cheese
2 cups heavy cream
6 cups fruit such as sliced strawberries, sliced bananas, blueberries, grapes,
cherries (pitted and halved)

Directions

In a medium bowl, combine the pudding mix and cream cheese and beat with an electric mixer until well combined. Add the heavy cream and mix until smooth. Fold in the fruit and chill until serving.