Heading into the Smokies for a picnic? Before you reach for the same old peanut butter and jelly and potato chips, take a look at this new, improved picnic lunch!
Menu:
Chicken Salad Wraps (courtesy of allrecipes.com)
Ricotta Cheese and Herb Spread (courtesy of menu-planning.suite101.com)
Best Beans
Strawberry Lemonade Slushy (courtesy of allrecipes.com)
Chocolate Peanut Butter Candy (courtesy of Taste of Home magazine)
Chicken Salad Wraps
Ingredients:
- 2 (10 ounce) cans chunk chicken, drained and flaked
- 1/4 cup chopped onion
- 1/4 cup mayonnaise
- 4 TBS fresh salsa
- salt and pepper to taste
- 6 (10 inch) flour tortillas
- 12 lettuce leaves
Directions:
In a bowl, combine the chicken, onion, mayonnaise, salsa, salt and pepper. Mix together. Line each tortilla with two lettuce leaves, then divide chicken salad mixture evenly among each tortilla and roll up. Wrap each tortilla in cling wrap and place in cooler until ready to eat.
Ricotta Cheese and Herb Spread
Ingredients:
- 1 15-ounce container of ricotta cheese
- 1 TBS various chopped herbs. Try chives, cilantro, parsley, tarragon, basil, lemongrass or rosemary
- 2 TBS olive oil
- Salt and pepper to taste
- 1 baguette
Directions:
In a bowl, mix the cheese with the herbs and salt and pepper. Drizzle top with olive oil. Serve with slices of baguette.
Best Beans
Ingredients:
- 3 slices bacon, cut into pieces
- 1 onion, coarsely chopped
- 1 clove garlic, minced or pressed
- 1/2 green bell pepper, chopped
- 1 cup red enchilada sauce
- 1/4 cup packed brown sugar
- 3/4 tsp dry mustard
- 2 cans (15 ounces each) pinto beans, drained
Directions:
Cook bacon in pan. Lift pieces out with slotted spoon and drain. Discard all but 1 TBS of the drippings. Add onions and garlic to the pan. Cook over medium heat until onion is lightly browned. Add green pepper, enchilada sauce, sugar, mustard, beans and bacon. Stir frequently until boiling. Reduce heat and simmer, stirring occasionally for 5-10 minutes. Pour into a serving bowl. (Good warm or cold)
Strawberry Lemonade Slushy
Ingredients:
- 1 (10 ounce) package frozen sweetened strawberries
- 3/4 cup pink lemonade concentrate
- 3/4 cup water
- 3/4 cup crushed ice
- 3 cups chilled club soda
Directions:
Place the strawberries, concentrate, water and ice in a blender. Cover and process until smooth. Pour into freezer container that is larger than needed. Cover and freeze overnight. Before leaving on the picnic, open the container and pour soda over top. Should be slushy, but still nice and icy when you find that perfect picnic spot.
Chocolate Peanut Butter Candy
Ingredients:
- 1 1/2 cup graham cracker crumbs
- 1 cup sugar
- 3/4 cup packed brown sugar
- 3/4 cup butter, cubed
- 1/3 cup milk
- 2 sleeves Ritz crackers (about 80 crackers)
- 1 cup butterscotch chips
- 1 cup semisweet chocolate chips
- 3/4 cup creamy peanut butter
Directions:
In a saucepan, combine the cracker crumbs, sugars, butter and milk. Bring to a boil, stirring constantly; cook and stir 5 minutes longer.
Place a single layer of crackers in a greased 9×13 inch dish. Top with half of the crumb mixture. Repeat layers. Top with remaining crackers.
In a small saucepan, combine the chocolate chips, butterscotch chips and peanut butter. Cook and stir until smooth. Pour over crackers. Let stand until set.
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