Lemon-Dill Dip

1 Cup Plain Yogurt
1/3 Cup Chopped Fresh Dill or 1 1/2 Tbs of Dried Dill
1 tsp Grated Lemon Zest
1 Tbs Lemon Juice
Salt and Pepper to Taste

Stir ingredients together in bowl. Chill until ready to serve.

This make a great dip for fresh veggies like brocolli, green beans, carrots, squash, zuccinne.

Get creative!

Recipe from Parenting.com

Prep Time: 10 minutes

Ingredients:

6 hard-boiled eggs
2 Tbsp minced sweet onion
2 tsp sweet pickle relish, minced
1 Tbsp mayonnaise
2 tsp creamed horseradish sauce (found in deli section)
2 tsp yellow mustard
Salt to taste

Garnishes: paprika, olives, chives, parsley, and/or pimento

Preparation:

Slice hard-boiled eggs in half lengthwise. Remove egg yolks to a bowl, and set egg whites aside. Mash the egg yolks until crumbly. Add sweet onion, pickle relish, mayonnaise, horseradish sauce, mustard, and salt to taste. Mix until well-combined.

Pipe or spoon into egg white halves. Garnish with paprika, olives, chives, parsley, and/or pimento. Chill before serving.

Yield: 4 to 6 servings

What You'll Need:

Cooking Spray
8 Chicken Tenders
8 Wooden Skewers (presoaked)
Favorite BBQ Sauce

Directions:

1. Spray grill with cooking spray to prevent sticking. Preheat grill

2. Gently slide one chicken tender onto each presoaked skewer. Repeat till desired amount.

3. Baste with favorite barbecue sauce

4. Place on heated grill.

5. Baste often. Cook 15-20 minutes or until cooked completely through.

6. Wrap in tin foil to keep warm, or serve cold!

Barbeque Chicken...on a stick! Enjoy

This is an old family recipe that I remember my grandma making. I make them for my family now. You can make the cake mix from scratch using the recipe below or if time is a factor...just grab a white cake mix and that will do the trick;)

1 Can canned cherries

Ingredients: White Cake Mix

2 Cups Flour(self rising)
1 Cup Sugar
2 Eggs
1/2 Cup Shortening
1 Cup Milk
1 tsp. Vanilla

1. Preheat oven to 350 degrees.
2. Line muffin pan with cup cake wrappers and set aside.
3. Combine all ingredients together and scoop into cup cake holders.
4. Fill about 3/4 of the way full. Place about one tsp full of cherry pie filling into the center of each cake. Gently press until filling is inside the cup cake. Place in oven and cook for approx. 20-25 minutes. Done with tooth pick is clean and tops are brown.

Enjoy!

No picnic would be complete without a watermelon. But there are some ways to make it a little less messy. Here are some tips and ideas!

Things You'll Need:
Watermelons
Large Knives
Melon Ballers

1. Cut the watermelon in half lengthwise.

2. Remove the seeds with the tip of a knife, if you want.

3. Slice watermelon horizontally into wedges.

4. Remove the rind, if desired, by inserting a knife between the rind and the flesh to cut it away.

5. Serve as wedges or cut into chunks.

Tips
Use a large knife to slice watermelon.

Try scooping out the fruit with a melon baller if you are planning to use it in a salad. Use the remaining rind as a serving bowl.

Serve watermelon very cold.

**Remember, we're going with a "untensil free" picnic, so bring along a box of tooth picks or skewers for eating the fruit!