Sandwich Spreads for Picnics

I use my veggie/fruit tray to take homemade sandwich spreads to cookouts and picnics. I usually put pickles or cherry tomatoes in the center. This tray has hummus, pimento cheese, egg salad and cucumber spread. Recipes below. I place my homemade oatmeal rolls and some crackers next to the tray.

Hummus

1 15oz can garbanzo beans (Chickpeas) rinsed and drained
1/2 cup sesame seeds
1 Tablespoon Wildtree's Zesty Lemon Grapeseed Oil (or oil of your choice)
2 garlic cloves
Juice of 1 lemon (unless using the lemon grapeseed oil, then you don't need the lemon juice)
1/2 teaspoon cumin
1/2 teaspoon paprika
dash of cayenne pepper
OR in place of the cumin, paprika and cayenne pepper use
1 tablespoon Wildtree's Chipotle Lime Rub
Cold water as needed
Salt to taste

(You can use a number of seasoning blends in this. Another favorite, in place of the Chipotle Lime Rub is Wildtree's Rockin Moroccan Rub.)

Mix in blender or food processor until smooth, adding cold water as needed until desired consistency.

Pimento Cheese

    1 (3-ounce) package cream cheese, room temperature

    1 cup grated sharp cheddar

    1 cup grated Monterey Jack

    1/2 cup mayonnaise

    1/2 tablespoon Wildtree’s Smoked Mozzarella and Tomato Blend (optional)

    2 to 3 tablespoons pimentos, smashed

    1 teaspoon grated onion

    1-2 tablespoons sugar if desired (I prefer without)

Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended. It can be used as a dip for crudite or as a sandwich filling.

Egg Salad

 

 6-8 hard boiled eggs

3/4 cup or more of mayonnaise

1 teaspoon or more of Wildtree's Adobo Seasoning Blend

1 teaspoon or more of Wildtree's Tatziki OR Dill Dip Blend

Place all ingredients in a food chopper (my favorite is the Tupperware chopper) and stir until desired "chunkiness."

Cucumber Spread

1 large hothouse cucumber, grated
1/3 or so cup sour cream or Greek togurt
1-2 teaspoons Wildtree Dill Dip Blend

Mix together and chill. Add the sour cream or yogurt a little at a time. Otherwise this might get too runny.

Lemon Lavendar Tea

Another summertime favorite

For a half-gallon of tea, brew 2 family-sized (or 6 regular) black tea bags in 16 oz of boiling water. I use Luzianne decaffeinated black tea.) Add a few sprigs if fresh lavender and a few sprigs of fresh lemon balm. Brew together for a total of 30 minutes or more. Pour over ice into pitcher. Add a fresh sliced lemon. Delish!

Iced Green Tea

I'm a big fan of green tea. Hot or cold, I have developed a taste for this stuff. I drink several cups a day. Instead of buying bottled green tea, I make my own. One box of 24 family-sized tea bags (I prefer Luzianne decaffeinated) makes 6 gallons equal to 48 16oz bottles of bought tea. Much cheaper and tastier in my opinion. I don't care for sweet drinks so it is always unsweetened for me, but if you must have it sweet, choose an all-natural sweetener and add just enough to make it tolerable for you. I use 2 tea bags for a half-gallon as the box suggests and brew for a good 30 minutes. If you use a lot of ice, use 3 tea bags. Add water and ice to fill up the pitcher and add a sliced fresh lemon or lime. Makes a refreshing summertime drink.

Butter Cookie Cream Cheese Fruit Bars

I took these bars to the Sadie Rose Foundation memorial picnic and balloon release too. Sorry about the long name for them, but they are a made-up recipe, using some of my favorite things. I started by using my favorite butter cookie recipe from Deer Valley Ranch, where I was one of many "kitchen chics." There, we made these buttery cookies and served them with a dip of strawberry ice cream for lunch-time dessert.

As you might notice, I forgot to take a picture before my friend, Zena, and I tried them out.

For these bars, I used that "Wonderful Butter Cookie" recipe and spread the dough in a greased 9X13 pan. I baked it as a crust, then spread a layer of Wildtree's Lemon Lime Cheesecake (prepared) and topped it off with fresh blueberries and raspberries. (If you want to make this recipe without the lemon lime cheesecake filling, simply prepare the filling recipe below without adding the cheesecake blend and it will still be a tasty dessert.)There were no leftovers from the picnic and I plan to make them again for our family camping trip this weekend.

Wonderful Butter Cookies

Recipe from Deer Valley Ranch

1/2 cup shortening (I use all butter)

1/2 cup butter (so I use 1 cup butter total and no shortening)

1 cup granulated sugar

1 egg

2 and 1/4 cups flour

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon vanilla (can use 1/2 teaspoon vanilla and 1/2 teaspoon almond flavoring)

Butter cookie crust

Method: Mix all together. Roll in 1-inch balls, roll ball on sugar and press down lightly with a fork. Bake at 375 for 8-10 minutes. DO NOT over-bake or wait for them to turn "brown." These are easy to over-bake.

For the dessert pictured above, make the cookie dough recipe and spread into 9X13 greased pan. SPrinkle the granulated sugar over top of crust. Bake at 350 for 15-20 minutes. Again, do not over-bake. Cool completely. 

Topped with filling and ready for the berries

The filling ready to be spread onto cooled crust

For Filling:

8 oz. cream cheese

4 teaspoons Wildtree's Lemon Lime Cheesecake Blend

1 cup heavy whipping cream (beat with splash of vanilla and 2 Tablespoons sugar until mixture forms soft peaks) 

Mix all together and spread over top of cooled butter cookie crust. 

Top with fresh blueberries and raspberries.

Iced Coffee (Another great potluck contribution!)

Iced Coffee

4 cups strongly brewed hot coffee (regular or decaf)
1 cup granulated sugar
1-2 teaspoons vanilla
Ice
Milk

Pour strongly brewed hot coffee into 1-gallon pitcher. Add sugar and stir until dissolved. Add vanilla. Add enough ice to fill pitcher to 1/3 or 1/2 full. Pour milk into pitcher until full. Stir well and serve immediately. (If taking to a potluck, use a thermal drink container so it stays cold.) People will love you at the family reunion or summer holiday gathering for providing this special treat.)

Sadie's Birthday Meal; Poppy Seed Chicken with sides

Every year on Sadie's birthday, I make a special meal for our family. Although she is not here to enjoy it with us, it has become a part of our family's way of acknowledging and celebrating the short time we had with her. Learn more about Sadie at www.sadierosefoundation.org.

This year's meal was Poppy Seed Chicken Casserole, corn on the cob, tomato basil salad, fresh green beans and homemade spice cake with caramel frosting served with butter pecan ice cream.

Chicken Poppy Seed Casserole (prepared)

Ingredients

3 cups cooked brown rice (or white)

3-4 cups diced cooked chicken

1 batch homemade Cream of Chicken Soup (or 2 10.5 oz cans)

1 cup sour cream (I used half Greek Yogurt and half mayonnaise)

1 Tablespoon Poppy Seeds

1 teaspoon dill weed (or Wildtree’s Dill Dip Blend)

Topping: 1 sleeve Ritz crackers, crushed

¼ cup melted butter

Poppy Seed Chicken mixed up and ready for the pan

Method: Mix chicken soup (cans or homemade), sour cream, poppy seeds and dill weed together. Add chicken and rice and stir well. Pour into a greased 9X13 baking dish. Top with crushed Ritz crackers and pour melted butter over top. Bake at 350 for 40-45 minutes.

Tips: This is a great dish for company or potlucks. It also freezes well. I like to freeze it without the topping, thaw when I need it, and then put the Ritz crackers and butter on just before baking. 

 

Green Beans ready for "snapping"

I cooked the green beans with water, a little salt and Wildtree's Smoky Bacon Grapeseed Oil. Oh YUM!

Can't do much to improve corn on the cob =)

Ready to eat

Tomato Basil Salad

One of my summertime favorites. We have some form of fresh tomatoes for dinner almost all summer long. I just slice the fresh tomatoes and add some chopped basil from the garden. Sometimes I pour a "glug" of Wildtree's Mediterranean Balsamic Dipping Oil or Wildtree's Italian Dressing (mixed according to the jar) over the tomatoes and basil. To keep it interesting, sometimes I add fresh mozzarella or Feta cheese too.