Escape the Rat Race Together
Whether it's right in your backyard or a romantic spot atop a mountain...pack up your finger-food picnic for two, grab your partner by the hand, and discover the beauty of the outdoors together!
If it is too chilly outdoors, spread your blanket and feast for two out on the living room floor, add some ambiance, enjoy the beauty of the moment and each other.
A book of verse beneath the bough,
A loaf of bread, a jug of wine, and thou
Beside me in the wilderness -
And wilderness is paradise, now.
- Omar Khayyam in his 12th century The Rubaiyat
Favored Destinations
You bring the food!
1
At the beach...watch the sunrise or sunset.
3 points
2
On a hilltop...above the city lights, far away from the crowds.
2 points
3
Evening on the 4th of July or New Years...scope out your secret spot well in advance.
2 points
4
A beautiful waterfall...enjoy the sounds of nature.
2 points
5
In a field of flowers...on a breezy spring or summer afternoon.
1 point
6
In your own backyard...by candlelight and tiki torches.
1 point
Menu Ideas
Enjoy your meal!
- Corn chips with salsa
- Grilled Tequila Chicken
- Slices of mango and pineapple
- Brownies
- Baked pita chips (recipe below)
- My Hummus
- A bunch of red or green grapes
- Your favorite cheese cubed or sliced
- Home-made or store bought cookies
- Pumpkin seeds
- Assorted fruits
- Hard-boiled eggs, dip in spiced honey mustard sauce (recipe below)
- Caesar salad wrapped in a whole wheat flour tortilla.
- Lemon tarts
- Hamburgers, your favorite
- Sweet Potato Salad
- Marinated Asparagus (recipe below)
- Homemade Sugar Cookies
Picnic Recipes
Easy prep, yummy taste treats
Baked Pita Chips: Purchase a package of 6-8 pita pockets, slice each into 4-6 pieces , lightly brush with olive oil, place on a cookie sheet, bake at 325 for about 10 minutes. Cool and store in an air-tight container. **Try this with flour or corn tortillas for a skinny version of chips :)
Spiced Honey Mustard Sauce: Mix together in a small dipping bowl, 1/4 cup of spiced mustard (I use Gulden's brand) with 1/8 cup of regular or caramelized honey. Use for dipping or as a drizzle on broiled or bar-be-qued meat.
Marinated Asparagus: Steam to tender-crisp fresh asparagus, cool and place in pie plate. Drizzle with balsamic vinegar and olive oil; to taste, toss to coat. Sprinkle with ground black pepper and salt. Cover and refrigerate until ready to eat.
Cabaret Squidoo is another place to look for recipes and inspiration!
Romance and Sunsets
Baskets and Totes
Pack and go!
Seasonal Recipes
For summer, fall, winter, and spring!
Blueberry Picnic Bars
by Woman's Day Magazine
~ 1 1/2 cups quick-cooking oats
~ 1/2 cup all-purpose flour
~ 1/2 cup light brown sugar; packed
~ 1/4 tsp baking soda
~ 1/8 tsp salt
~ 3/4 cup unsalted butter or margarine; melted
Filling:
~ 1 1/2 cup blueberries; rinsed & patted dry
~ 3 tbsp sugar
~ 2 tsp cornstarch
~ 1 tsp lemon juice
Heat oven to 350. Line an 8-inch square baking pan with foil, letting ends extend above pan on 2 sides. In a large bowl, mix oats, flour, brown sugar, baking soda and salt. Add melted butter and stir with fork until evenly moistened (mixture will be crumbly). Reserve 1/2 cup crumb mixture for topping. Press remaining mixture evenly and firmly over bottom of ungreased, foil-lined pan. Bake 12 minutes to set crust.
Meanwhile prepare Filling: In a small saucepan stir berries, sugar, cornstarch and lemon juice over medium heat until simmering. Simmer, stirring occasionally, until juices are no longer cloudy, about 2 minutes. Spoon over crust. Crumble reserved crumb mixture over top. Bake 30 minutes until top is well browned and filling is bubbly. Let cool completely in pan. Lift foil by ends onto a cutting board. Peel off foil; cut in 2- inch squares. 16 servings.
Baked Potato Soup
from recipezaar.com
~ 4 large baking potatoes
~ 2/3 cup butter
~ 2/3 cup flour
~ 1 1/2 quarts milk
~ 4 green onions, diced
~ 1 cup sour cream
~ 6-8 slices crisp-cooked bacon, crumbled (to equal 1 cup)
~ 5 ounces grated sharp cheddar cheese
Salt and pepper
~ 1/2 teaspoon onion powder
~1/2 teaspoon garlic powder
~ Seasoned croutons
Heat oven to 350 degrees and bake the potatoes until tender. Cut potatoes in half and scoop out the meat, set aside. Cut up 2 potato peels into small pieces and discard the rest. Melt butter in a medium saucepan. Slowly blend in flour with a wire wisk, until thoroughly blended. Gradually add milk to the butter/flour mixture, whisking constantly. Whisk in salt, pepper, onion and garlic powder. Simmer on low, stirring constantly until liquid bubbles. When the milk mixture is very hot, whisk in potato. Add the potato peels and some of the onion. Reserve the rest of the onion to top off the soup when serving. Whisk well, add sour cream and bacon. Cook on low about 10 minutes. Add 3/4 of the cheese, a little at a time until it is melted in. Serve with seasoned croutons, fresh onion and cheese on top.
Blankets
Keep em' handy to take and go!
Just Chillin'
Pack and go!
Perfect Picnic Links
Finding the information you need
Reminder:
Going outdoors?
Check the weather in your area.
I would love to hear from you!
hlkljgk wrote...
we love picnics and are often having them at the local park or our backyard.
Posted June 30, 2009
KarateKatGraphics wrote...
I love spontaneous picnics, too. Like the other day it was pizza night. My boys were having a blast doing water "limbo" etc. with the 2 y.o. next door and a garden hose ;) -- so I just threw out a big blanket and fed them all in the yard. Smiles all around. Love this lens--5*
Posted June 27, 2009
NatureMaven wrote...
Hi Clouda nine,
I am going to try that marinated asparagus recipe for sure. I also am going to lensroll this to my Sherwood Gardens lens. Happy picnicking! *****
Posted June 17, 2009
...fect if you took the time to 
