Gather the picnic basket (or whatever you have), pretend it’s the 1950’s (for wholesomeness’ sake) and find a park worth going to! This month’s recipe is a few ideas to pack for a meal out on the blanket among the grass and trees. Enjoy the picnic.
Cake Batter Cookies
1 (18.25 oz.) yellow box cake mix
1 tsp. baking powder
1/2 cup vegetable oil
1 cup semisweet chocolate chips
Preheat oven to 350 degrees. In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended.
Stir in chocolate chips. Drop by rounded spoonfuls onto cookie sheets.
Bake for 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Below: Curry Chicken Salad Sandwiches
Curry Chicken Salad Sandwiches
1/2 Cup Mayonnaise (more if it seems dry)
1 Tablespoon lemon juice
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups diced cooked chicken (from 2ish lb boneless skinless chicken theighs or breasts – I usually chop and trim the chicken, salt and pepper, and then cook in a skillet until done)
1/2 cup diced apple (gala works nice)
Handful of dried cherries or cranberries
1 cup seedless red grapes, halved
3 tablespoons toasted chopped walnuts
Sliced bread/or large tortillas, for wraps
Balsalmic vinigarette dressing
Sliced provolone cheese
Mix all salad ingredients in a bowl. Let sit for 20 minutes or so in the fridge for flavors to blend. Serve between two pieces of wheat bread with romaine lettuce, a drizzle of balsalmic dressing, and a slice of provolone cheese. Note: This recipe is very flexible, feel free to modify to what you have around – add onions, celery, sub yogurt for the mayonaisse, etc.