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    Picnic Recipes for Memorial Day & Beyond

    Picnic Recipes for Memorial Day & Beyond

    Picnic Recipes for Memorial Day & Beyond

    Memorial Day is on the horizon, which means we’re getting ready for summer picnic season! These recipes can help you prepare a delicious, travel-ready spread, perfect for sunny afternoons at the park and beach – or even your own backyard!

    Herbed Cucumber & Tomato Salad

    Crisp cucumbers, ripe tomatoes, and a trio of fresh herbs make for an easy and delicious picnic side dish. This version, adapted from My Recipes, is also perfect for a quick weeknight meal.

    Photo Credit: MyRecipes.com


    3 tablespoons extra virgin olive oil
    2 tablespoons red wine vinegar
    1 teaspoon chopped fresh oregano
    1 1/2 pounds Kirby cucumbers, peeled, seeded, and sliced
    1 cup grape tomatoes, halved
    1/2 cup thinly sliced red onion
    2 tablespoons fresh mint leaves
    2 tablespoons fresh flat-leaf parsley leaves
    2 tablespoons chopped fresh dill
    Kosher salt and freshly ground black pepper
    1/2 cup crumbled feta cheese


    1. Whisk together first 3 ingredients in a small bowl.

    2. Toss together cucumbers, next 5 ingredients, and vinegar mixture in a large bowl.

    3. Season with salt and pepper. Sprinkle with feta.

    California Club Wrap

    This easy and delicious chicken club wrap from Taste and Tell boasts tons of flavor in a picnic-perfect package. Use a spinach or whole wheat wrap for an extra nutritional boost, and wrap in wax paper for easy transport.

    Photo Credit: TasteandTell.com


    8 slices bacon
    2 cups shredded chicken (you can use leftovers or a rotisserie chicken)
    salt and pepper
    1 mango, finely chopped
    6 tablespoons mayonnaise, divided
    2 tablespoons fresh lime juice
    1 large avocado, or 2 small
    4 large whole wheat or spinach tortillas (10-inch)
    2 cups shredded romaine
    1 large tomato, diced


    1. Place the bacon in a large skillet and cook until crisp. Transfer to a paper towel lined plate and set aside.

    2. Place the chicken in a large bowl and season with salt and pepper. Add the mango, 3 tablespoons of the mayonnaise and the lime juice.

    3. Remove the pit and skin from the avocado and place in another bowl. Roughly mash, season with salt and pepper, then stir in the remaining 3 tablespoons of mayonnaise.

    4. Lay a tortilla on a work surface and spread ¼ of the avocado mixture over the tortilla, leaving a 1-inch border. Layer ¼ of the lettuce down the center, followed by ¼ of the tomato, 2 slices of bacon, then ¼ of the chicken mixture. Fold in the 2 sides of the tortilla, then roll up like a burrito.

    5. Repeat with the remaining tortillas and ingredients.

    6. Cut each wrap in half before serving.

    Best Macaroni Salad

    No picnic is complete without a cool, creamy macaroni salad. This recipe from The Pioneer Woman balances crunchy texture with a tangy dressing for maximum flavor.

    Photo Credit: ThePioneerWoman.com


    4 cups elbow macaroni
    3 whole roasted red peppers, chopped
    1/2 cup black olives, chopped fine
    6 whole sweet/spicy pickle slices, diced (about 1/2 cup diced)
    3 whole green onions, sliced (white and dark green parts)
    1/2 cup mayonnaise
    1 tbsp red wine or distilled vinegar
    3 teaspoons sugar, more or less to taste
    1/4 teaspoon salt, more to taste
    1/4 cup milk (more if needed)
    Plenty of black pepper
    Splash of pickle juice (spicy sweet pickles)
    Extra pickle juice to taste


    1. Cook the macaroni in lightly salted water according to package directions. Drain and rinse under cold water to cool. Set aside.

    2. Mix together mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.

    3. Place cooled macaroni in a large bowl and pour 3/4 of the dressing. Toss and add more dressing if you’d like. (Dressing will seem a little thin, but it will thicken up as salad chills.)

    4. Stir in olives, roasted red peppers (or pimentos), pickles, and green onions. Add more of any ingredient if you’d like more stuff going on! At the end, splash in a little more pickle juice and stir.

    5. Chill for at least 2 hours before serving.

    Strawberry Pretzel Dessert

    With a pleasing mix of sweet and salty, this tasty dessert from Sugar Apron is the perfect end to a sunny-day picnic.

    Photo Credit: SugarApron.com


    2 cups crushed pretzels
    3/4 cup butter, melted
    3 tablespoons sugar

    8 ounce cream cheese, softened
    8 ounce whipped topping
    1 cup white sugar

    3 ounce strawberry flavored Jell-O
    2 cups boiling water
    10 ounce fresh strawberries


    1. Preheat oven to 350 degrees F.

    2. Mix together the pretzels, sugar and melted butter.

    3. Press into the bottom of a 9 x13 inch pan.

    4. Bake for 10 minutes, or until pretzel layer is lightly toasted. Set aside to cool completely.

    5. In a medium bowl, beat the sugar and cream cheese until smooth.

    6. Fold in whipped topping, and mix well to combine.

    7. Spread evenly over the cooled pretzel layer.

    8. Refrigerate until set, about 30 minutes.

    9. In a medium bowl, stir together the strawberry gelatin mixture and boiling water.

    10. Mix in strawberries and refrigerate for 5 minutes.

    11. Pour over the cooled cream cheese layer.

    12. Refrigerate until completely chilled, at least 1 hour.

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