Picnic Recipes (Most Popular)
When I took this to a Backyard BBQ, every one agreed this was definitely luscious and heavenly! Since it has ingredients that are available year around, you can have this bright salad even on the coldest of days while these flavors will make you feel you're on a tropical isle!
This was adapted from an old weight watchers recipe. It has all the flavors of a sushi roll and is good as a side or a main meal.
A dip that can be used on crostini, whole wheat crackers, chips, in the center of roma or cherry tomatoes, with cucumbers, celery or other crunchy vegetables at any time of the day. Makes a great snack!~!!
These are pretty crumbly but delicious. They taste like the inside of a reeses peanut butter cup.
Vegan if vegan choc-chips and egg sub used
This is a snack relished by Indians , particularly Bengalees , during evening over a cup of hot tea/coffee.It is a speciality when friends gather for their daily evening chat or while watching a sport match on television
When someone roasts a chicken, I'm always up for a leg or a thigh. But chicken breast can sit in my fridge for days without any interest from me. So I'm always looking for ways to turn boring old breast into something deliciously juicy and scrumptious.
This is yields approximately 35 half cup servings. Fruit, Chocolate & Crunch!
It's a huge batch - but most of it may be eaten on a road trip - and any left overs can go to work.
delishious veggie pasta (flavored like spinach, tomato & beet) mixed with lots of fresh veggies. enjoy.
Use mustard & pickle juice to reduce the mayo in this chunky & flavorful all white tuna.
Maybe you don't want to make 10 servings of broccoli salad. Maybe if you do, you'll eat the whole bowl! This is a nice change from green salad and a good way to get in some veggies. Use any kind do Italian dressing you have on hand. Double the recipe for dinner for 2!
I first made this dish for a potluck when I realized I was a day away from payday and broke. I went to my cupboards to see what I had and make the best of things. I served it with pieces of lettuce to make lettuce wraps and it was the hit of the evening. Feel free to play with the amounts of seasonings to make it to your taste.
This is my slightly-healthier adaptation of the Aro Cafe (Wellington, New Zealand) recipe for vegan chocolate cookies. Even though slightly heathier, these are still pretty decadent and should be considered an occasional treat unless you're very active.
These amazing chocolate cookies with chunks of apricot, almonds and chocolate, can be made by those of us living in New Zealand, where many 'special vegan' ingredients are not available. NZ cup and spoon measures are used.
Splenda is OK with me - if you object to Splenda, substitute your preferred granular sweetner and adjust calories accordingly.
If you don't put the chocolate topping and fig on, it's about 50 calories less per cookie (about 260 cals/cookie).
You could make twice as many small cookies if you want fewer calories - just make sure you chop the chocolate, almonds and apricots finely, divide into pieces weighing about 37g before baking, and watch carefully that they don't burn towards the end of the cooking time. Half-size cookies come in at about 155 cals/cookie iced or 130 cals/cookie uniced.