June Edition of DCC Blog Hop - Picnic Anyone?

Yes, I'm a little late to posting this month.  Even though I hadn't planned on sharing a monthly themed "creation" I will share something a bit different.

With the calendar now turned to the month of June and the first of the summer holidays passed us, we can  "go all out" and think of outside fun.  The one old-fashioned, timeless act of a PICNIC is still around.

Thinking about picnics brought to mind my small collection of metal picnic baskets and a couple of tin lunch pails and a woven wood picnic basket for one or two.

What else is better to share then some ideas and recipes to put in those picnic containers.   Whether the plan is a all-day picnic at the beach, forest preserve or city park or something for just a couple of hours, make it special with some easy homemade touches.   (TIP: Pack anything perishable into a cooler filled with ice packs. Transfer to picnic basket at destination and enjoy!)  Craft some sandwiches that travel well and wrap in parchment paper.  Freeze some water bottles or drinks in bottles before packing for the picnic.  (TIP: Do not fill to top, allow for expansion.) The drinks will defrost slowly and remain cold.  Pack and use recyclable utensils and extra items, carry some extra ziplock bags to place dirty, reusable items. Think "Green" and limit the disposables. These are just a few ideas to help with picnic plans.

Now we all have "favorites" when it comes to picnic and summer foods.  My list is fairly long but some are better for dinners on the deck, Bar-B-Ques, camping trips, family gatherings or other outdoor events.

Here are only two yummy recipes - One a easy snack and the other a great dessert.
Dilly Oyster Crackers
1 (1.6 oz.) package of ranch style salad dressing mix
1 Tablespoon of dill weed
1/2 teaspoon of garlic powder
1 (16 oz.) package of oyster crackers, unseasoned
1 cup vegetable oil

In a large bowl, combine dressing mix, dill weed, and garlic powder.  Add crackers and blend throughly.  Pour oil over this mixture and stir throughly; allow the crackers to absorb oil and seasonings.  Store in an airtight container.  Yields: 8 cups.

Take along a container or ziplock bag for snacking.

NOTE:  I have used various forms of this recipe and in most I have placed the crackers on a large lipped  baking pan and bake at 250 or 300 for 15 to 20 minutes for crisp the crackers.  Also stir them once or twice during the baking.

Picnic Sheet Cake

Step 1: Bring to a boil: 2 sticks of margarine, 1 cup of water, 4 Tablespoons of cocoa
Step 2: Min in a large bowl: 2 cups sugar, 2 cups sifted flour, 2 eggs, 1 teaspoon of baking soda, 1/2 cup sour cream.  Set aside.
When "Step 1" is cool, add to the dry ingredients (Step 2).  Mix well.
Grease a cookie sheet with sides (approx. size: 14 1/2 - 15 1/2 long by 10 1/2 wide).
Bake for 20 minutes at 350 degrees.

Icing: Bring to a boil: 1 stick of margarine, 6 Tablespoons of milk, 4 Tablespoons of cocoa.  Remove from heat and add 1 teaspoon of vanilla and one box of confectioners sugar, sifted.  (Sifting helps keep lumps from forming in icing.)

Ice cake while hot.  Set aside to cool or place in refrigerator before cutting and taking along.  This cake is very moist.

Get out and plan a day in the city or country.  Pack up a basket for yourself and another or a whole bunch of people and enjoy!

Before leaving - Hop on through the blogs (use the blue DCC button at the top right) and check out the ideas the group has to share with you.