Prepare Fun Picnic Munchies For Your Next Getaway—No Forks And Spoons Required

The sun is out and picnics are in. One of the best ways to bond with your family can happen in the simplest setting—on a blanket and surrounded by nature. However, it can be quite challenging to prepare food for an outdoor picnic because you can’t bring the whole kitchen with you—just a basket and a few bags.

Make sure to bring food that won’t spoil in the heat or under the sun, and that will still be edible after a few hours. And instead of picking up junk food in the supermarket, why not make your own picnic treats? Try the following fun recipes to help make picnic bonding with your family even more special.

 

 

Chips and Dips in Jars

Serves 6 to 8 

 

 

1 cup softened cream cheese

1 tablespoon taco seasoning

1 can (390 grams) pork and beans

1 can corn kernels

1 cup chopped tomatoes

1 can (454 grams) refried beans

1 can (254 grams) sautéed corned beef

1 cup bottled cheese spread

1 cup shredded quick melting cheddar cheese

 

1. In a bowl, cream together cream cheese and taco seasoning. Warm in the microwave for about 30 seconds and set aside.  

2. In another bowl, combine pork and beans, corn, and tomatoes. Set aside.

3. Spread the refried beans evenly on the bottom of a 500-gram oven-safe jar or container.

4. Place the taco-cream cheese mixture on top of the refried beans. Then place the pork and beans mixture on top, followed by the corned beef and cheese spread. Repeat with additional jars or containers.

5. Sprinkle shredded cheese evenly over top of layered dip. 

6. Bake the jars in a preheated 350°F oven for 10 minutes or until cheese melts. 

7. Let cool then cover the jars. You can keep the jars in the refrigerator for up to 2 days before the picnic. Serve with a bag of chips on the side. For an extra kick, you can also add sliced jalapeños or a few dashes of hot sauce.

 

 

Savory and Sweet Mini Sandwich Kebabs 

Serves 6

 

 

SAVORY:

1/2 cup butter, softened

12 bread slices

4 slices cooked ham

4 slices cheese

1 cucumber, sliced into thin rounds

6 cherry tomatoes

bamboo skewers

 

1. Spread butter on both sides of 6 bread slices. Place cooked ham on 1 slice of bread and cover with another slice. Cut sandwich into 4 squares. Repeat with the remaining buttered bread slices. Set aside.

2. Spread butter on the remaining 6 bread slices. Place cheese on 1 slice of bread and cover with another slice. Cut sandwich into 4 squares. Repeat with the remaining buttered bread slices.

3. Assemble the elements on each skewer in the following order: ham sandwich, cucumber rounds, cheese sandwich, cherry tomato, and ham sandwich.

4. You can also grill or broil the skewers until the bread starts to toast, or grill the sandwiches separately before assembling on the skewers.

 

SWEET: 

1/4 cup peanut butter or cookie butter

12 bread slices

1/4 cup chocolate spread

2 bananas, sliced   

white marshmallows

 

1. Spread a generous amount of peanut butter or cookie butter on 3 slices of bread. Cover each with another slice of bread. Cut sandwiches into 4 squares. Set aside.

2. Spread chocolate spread on another 3 slices of bread. Cover each with another slice of bread. Cut sandwiches into 4 squares. Set aside.

3. Assemble the elements on each skewer in the following order: marshmallow, chocolate spread sandwich, banana, peanut/cookie butter sandwich, and marshmallow.

4. You can also grill or broil the skewers until bread starts to toast and marshmallows get brown, or grill the sandwiches separately before assembling on the skewers.

 

 

Mix and Pop Corn

Serves 6

 

 

1/4 cup unpopped popcorn

1/3 cup mini semisweet chocolate chips

1/2 to 1 cup digestive or high fiber cookies

1/4 cup pretzels or bread sticks

1/4 cup vanilla wafers

1/4 cup golden raisins

salt, to taste

2 cups white chocolate chips (about 400 to 500 grams)

 

1. Pop popcorn on the stove top. 

2. Mix popped corn with chocolate chips, cookies, pretzels or bread sticks, wafers, and golden raisins. Season with salt.

3. Melt white chocolate chips on a double boiler. Working quickly, pour white chocolate over popcorn mix. Stir together until coated.

4. Pour over a cookie sheet. Allow chocolate coating to harden. Break apart and place in an airtight container or jar.

5. Feel free to use whatever leftovers you have in your pantry—potato chips, cookies, nuts, dried fruits, candies, M&M’s, and more. You can also replace the white chocolate chips with dark or milk chocolate chips instead.

 

 

This feature first appeared in FOOD Magazine, April-May 2014 issue

Recipes and styling by Pixie Rodrigo Sevilla

Photos by Paulo Valenzuela