occasion: picnic

Chipotle Pasta Salad With Mozzarella is the ultimate picnic dish. Here's how to throw it together quickly at home for a fabulous, fuss-free side.

Chipotle Pasta Salad With Mozzarella

rotini

mayonnaise

milk

white vinegar

adobo sauce (from canned chipotle peppers)

Salt and black pepper,

c. red and/or yellow grape or cherry tomatoes, halved

cucumber,

mozzarella (fresh

basil leaves, chopped

Cook the pasta according to the package directions. Drain it, rinse it under cool water, and set it aside in a large bowl.

Combine the mayonnaise and milk in a medium bowl, then add 2 tablespoons of the vinegar and stir until smooth. Add 2 teaspoons adobo sauce, 1⁄2 teaspoon salt, and pepper to taste. Stir the dressing until combined. Give it a taste and add more vinegar if you’d like it to have a little bite. Add more adobo sauce if you’d like it to have a little more heat.

Drizzle the dressing over the pasta, throw in the tomatoes and cucumber, then add the cheese. Stir the pasta around, then add the basil and stir until it’s all combined. Taste and adjust the seasonings as needed, then cover the bowl with plastic wrap and chill it in the fridge for at least 2 hours. Taste and season again before serving.

There's no meat or dairy, but plenty of flavor (curry, raisins) in this heart-healthy meal.

Bulgur and Cashew Stuffed Eggplant

olive oil

garlic

golden raisins

curry powder

salt

c. quick-cooking bulgur

water

eggplants

c. cashews

mint

In small saucepot, heat 1 tablespoon olive oil on medium. Add crushed garlic, golden raisins, curry powder, and salt. Cook 2 minutes, stirring. Add  bulgur and water. Heat to simmering. Cover; simmer 15 minutes, or until bulgur is tender.

Meanwhile, cut eggplants in half lengthwise. Scoop out seeds. Arrange eggplant on foil-lined baking sheet, cut sides up. Brush with remaining 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt. Broil on high (6 inches from heat source) 7 minutes, or until tender.

Remove eggplant from oven; cover with foil. With fork, fluff bulgur; stir in cashews. Stuff eggplant with bulgur mixture; garnish with chopped mint.

This morning glory muffins recipe features a lightly spiced batter packed with carrot, coconut, apples, raisins, and pecans. Bake a batch for an easy breakfast!

Morning Glory Muffins

c. all-purpose flour

whole wheat flour

c. firmly packed light brown sugar

pumpkin pie spice

baking soda

kosher salt

c. vegetable oil

orange orange

vanilla extract

eggs

c. unsweetened shredded coconut

c. pecans, chopped

c. raisins

carrots, shredded (about 2 c.)

apple

Preheat the oven to 375°F. Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, pumpkin pie spice, baking soda, and salt.

In a large bowl, whisk together the oil, orange zest, orange juice, vanilla, and eggs. Whisk in the coconut, pecans, raisins, carrots, and apple. Add the flour mixture to the carrot mixture, stirring until just combined.

Fill each muffin cup with about ½ cup batter (they will be full). Bake until the tops are golden brown and a wooden toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

Let the muffins cool for 5 minutes in the muffin tin before removing to a wire rack.

These easy ham and cheese sliders are the classic party recipe you know and love, but with a kick thanks to honey-﻿jalapeño mayo. Hello Super Bowl snacks!

Ham and Cheese Sliders

dijon mustard

jalapeños

honey

Swiss cheese

cheddar cheese

poppy seeds

chives

Preheat the broiler on high. Remove the rolls from the packaging in 1 piece. Using a serrated knife, cut crosswise through the center of&nbsp;the rolls at once to divide the top half from the bottom half (keeping the sides of the rolls intact). Place both halves, cut-side up, on a baking sheet and broil until lightly toasted, 1 to&nbsp;2 minutes. Set aside.&nbsp;

Reduce the oven temperature to 350°F. In a small bowl, combine&nbsp;the mayonnaise, mustard, jalapeños, and honey.

On the same sheet tray, spread the cut sides of the rolls with the mayonnaise mixture. On the bottom sides of the rolls, lay the Swiss cheese slices in a single layer, slightly overlapping if needed. Then, lay the ham slices in an even layer over top, followed by the cheddar cheese slices. Cover with the top half of the rolls.&nbsp;

Brush the tops of the rolls all over with olive oil and sprinkle with poppy seeds. Cover the sheet tray and bake for 10 minutes. Uncover the tray and bake&nbsp;until the cheese is melted and the tops of the rolls are golden and toasted, 10 to&nbsp;15 minutes more. Sprinkle all over with the chives. Cut along the lines of the rolls into individual sliders and serve immediately.&nbsp;

https://streaming.hearstdigitalstudios.com/e9583c60-96c5-494b-93ff-75be0ee10608/video_rover_16x9_1080p_hd_1686256489_99174.mp4

The Pioneer Woman's Ham and Cheese Sliders Recipe

Ree Drummond's no-bake peanut butter bars are the perfect bite. With a rich chocolate topping and chewy base, this dessert recipe is beyond easy and delicious!

No-Bake Peanut Butter Bars

c. semi-sweet chocolate chips

peanut butter

c. (2 sticks) butter, softened,

c. sugar

(12-oz.) box vanilla wafers

(12-oz.) bag semi-sweet mini chocolate chips

peanuts

For the topping: Using a double boiler or a microwave, melt the chocolate chips and creamy peanut butter. Allow to cool for a couple of minutes while you make the bars.

For the bars: Grease a 13-by-9-inch pan with some butter. Using a stand or electric hand mixer, mix together the butter and chunky peanut butter until smooth. Stir in the powdered sugar, 1 cup at a time.

Add the vanilla wafers to a food processor and process until they are in crumbs. Add the crumbs and mini chocolate chips to the peanut butter mixture, and mix until just combined. Spread it evenly into the buttered pan and set aside.

Pour the topping over the base. Spread it evenly and sprinkle with the peanuts. Refrigerate for at least 1 hour, then cut into 20 bars.

Keep refrigerated as the bars and chocolate will soften at room temperature.

https://streaming.hearstdigitalstudios.com/845b551c-ec36-4efd-8eed-4070c908a66f/video_rover_16x9_1080p_hd_1715025834_55655.mp4

No-bake Peanut Butter Bars

Cream cheese cookies are a simple, easy, and elegant holiday dessert recipe. They're made with just six ingredients, all of which are fridge and pantry staples!

Cream Cheese Cookies

c. (2 sticks) salted butter,

cream cheese,

Powdered sugar, for dusting (optional)

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.&nbsp;

In a medium bowl, whisk together the flour and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until thoroughly combined, about 1 minute. Add the granulated sugar and continue to beat on medium speed until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl and beat in the vanilla. Reduce the speed to low and slowly add the flour mixture, mixing until just combined, about 1 minute. Give it a final stir with a rubber spatula to make sure there are no visible traces of flour.

Using a 1 ½-tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, spacing the scoops about 1 inch apart. Bake the cookies 1 pan at a time, rotating the pan halfway through, until just set on top and beginning to lightly brown on the bottom, 10 to 12 minutes.

Transfer the cookies to a cooling rack and allow them to cool completely.&nbsp; Dust the cookies with powdered sugar, if you like.

https://streaming.hearstdigitalstudios.com/133eb2aa-a34a-48a9-88d7-4345c638e0df/video_rover_16x9_1080p_hd_1731342781_39268.mp4

Creamy Southern potato salad is a summer potluck staple. This recipe calls for hard-boiled eggs, crunchy celery, sweet pickle relish, and green onion.

Southern Potato Salad

lb. Yukon Gold potatoes, peeled and cut into 1-in. pieces

sour cream

apple cider vinegar

black pepper

celery

green onion,

c. sweet pickle relish

eggs,

Paprika,

Place the potatoes in a large pot and cover with water by 1 inch. Bring the water to a boil and cook until the potatoes are fork tender, 12 to 15 minutes. Drain the potatoes, spread them onto a sheet tray or plate, and let them cool.

In a large bowl, whisk together the mayonnaise, sour cream, mustard, vinegar, salt, and pepper. Fold in the potatoes, celery, green onion, relish, and eggs until well combined. Cover and refrigerate for at least 30 minutes. Sprinkle with paprika and more green onion before serving, if you like.

https://streaming.hearstdigitalstudios.com/6ab8d51f-18c2-41a2-ac4c-3e5cdf3a1826/video_rover_16x9_1080p_hd_1684185775_29790.mp4

The Pioneer Woman's Southern Potato Salad Recipe

These cookie bars couldn’t be easier! Ree's Butterscotch-Pretzel Bars will satisfy your sweet tooth in no time. 

Butterscotch-Pretzel Bars

Cooking spray

5.3-ounce boxes shortbread cookies (such as Walkers)

salted butter, melted

sweetened condensed milk

c. broken mini pretzel twists

c. butterscotch chips

c. milk chocolate chips

Preheat the oven to 375˚. Line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides. Coat the parchment with cooking spray.

Pulse the cookies in a food processor until finely ground. Drizzle in the melted butter and pulse until the crumbs are completely coated. Press the crumb mixture evenly into the bottom of the prepared pan. Pour the sweetened condensed milk over the top and gently spread it to the edges with the back of a spoon.

Add the broken mini pretzel twists, salted roasted peanuts,&nbsp;butterscotch chips and&nbsp;milk chocolate chips,&nbsp;pressing&nbsp;them down gently with your hands.&nbsp;Bake until the bars are golden brown around the edges and beginning to pull away from the pan, 25 to 30 minutes. Let cool in the pan on a rack for at least 3 hours. Use the parchment overhang to lift the bars out of the pan. Slice with a serrated knife.

Ree makes one of the best peach cobblers! Try her foolproof recipe with fresh peaches or even fresh plums for a plum cobbler. Just don't forget the ice cream!

How to Make the Best Peach Cobbler

Salted butter,

lb. fresh peaches

sugar

cornstarch

lemon juice

baking powder

c. salted butter, diced

c. whole milk

tbsp. coarse sugar, like sugar

Vanilla ice cream or freshly whipped cream,

Preheat the&nbsp;oven to 375˚.&nbsp;Butter a 9-inch by 13-inch baking dish.&nbsp;

For the fruit:&nbsp;Slice the peaches and remove the pits. Place them in a large bowl. In a small bowl, whisk together the sugar, cornstarch and kosher salt, until no small lumps of cornstarch can be seen. Set aside. 

For the topping: In a separate medium bowl, whisk together the flour, sugar, and baking powder. Add the butter then cut it into the flour mixture with a pastry blender or your fingers, until pea-sized clumps form. Pour the milk into the flour mixture and stir with a fork until just combined.

Add the sugar mixture and lemon juice to the peaches and stir gently to combine. Pour the peaches into the prepared baking dish. With a small, <a href="https://www.walmart.com/ip/The-Pioneer-Woman-Gorgeous-Garden-Stainless-Steel-Trigger-Ice-Cream-Scoop/280922665?wmlspartner=wlpa&selectedSellerId=0&wl13=1711&adid=22222222420449455996&wmlspartner=wmtlabs&wl0=&wl1=g&wl2=c&wl3=501107745824&wl4=aud-1028050746458:pla-293946777986&wl5=9012554&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=local&wl12=280922665&wl13=1711&veh=sem_LIA&gclid=Cj0KCQjwhr2FBhDbARIsACjwLo20GOtUtPezJKDPj2ZLRPjQXf1hUEY30OSO1u0Pl-Z5y5LPcyBgrP4aAuKLEALw_wcB&gclsrc=aw.ds">trigger-handled ice cream scoop</a> or two spoons, scoop small portions of the dough and drop it onto the surface of the fruit. (The topping will spread as it bakes.)&nbsp;Sprinkle all over with coarse sugar.

Bake until the topping is golden brown and the filling is bubbly, 45-50 minutes. (Tent the top of the cobbler with foil if the topping starts to get too dark). Let rest for 15&nbsp;minutes before serving. Serve warm with vanilla ice cream or freshly whipped cream.<br>

These sweet fried peach-ginger hand pies are going to thrill your summer party guests. The combination of fresh peaches and spicy ginger is a real treat!

Fried Peach-Ginger Hand Pies

c. all-purpose flour,

butter,

vegetable shortening

Vegetable oil,

Sugar,

peaches (about 12 ounces), chopped

ginger

For the dough: Pulse the flour and salt in a food processor. Add the butter and shortening and pulse until the mixture resembles tiny pebbles. Add 1 beaten egg along with 1 tablespoon cold water and the vinegar. Pulse until the dough just comes together, gradually adding another 1 tablespoon water if the dough is too dry. Form into a flat rectangle and refrigerate in a resealable plastic bag until firm, at least 1 hour and up to overnight.

Meanwhile, for the filling: Combine the peaches, sugar, ginger, salt and 2 tablespoons water in a medium saucepan over medium heat. Cook, stirring frequently, until the peaches soften, about 5 minutes. Stir the cornstarch and 1 tablespoon water in a small bowl until smooth; add to the peaches and continue to cook until thickened, about 1 more minute. Remove from the heat and let cool, then refrigerate until cold, about 1 hour.

Heat 1 1/2&nbsp;to 2 inches vegetable&nbsp;oil in a large pot over medium-high heat until the temperature reaches 360 ̊ on a deep-fry thermometer.

On a floured surface, roll out the dough into a 12-by-16-inch rectangle, about 1/8 inch thick. Using a pizza cutter or knife, trim the edges to make a uniform rectangle. Cut the rectangle in half lengthwise, then cut into quarters crosswise so that you wind up with 8 smaller rectangles (about 3 1/2&nbsp;by 5 inches each).

Place a heaping tablespoon of filling on one half of each rectangle, leaving plenty of room around the edges. Brush the remaining beaten egg around the edges of the half of the rectangle with the filling. Fold the rectangle in half crosswise to enclose the filling, pressing lightly to remove any air pockets. Press the edges to seal, then dip a fork in flour and crimp the edges gently.

Lower 3 or 4 hand pies into the hot oil using a slotted spoon or metal spatula and fry until golden brown, about 3 to 4 minutes, turning halfway through. Remove to a paper towel-lined baking sheet and repeat with the remaining hand pies. Gently coat the hand pies with sugar while still warm.

Smashed Potato Salad

lb. baby Yukon gold potatoes

kosher salt,

bacon

tbsp. salted butter, melted

black pepper,

dill,

parsley

chives,

garlic cloves, grated

c. chopped jarred roasted red peppers

Add the potatoes and a large pinch of salt to a saucepan, then cover with water by an inch. Place over medium-high heat and bring to a boil. Cook until fork-tender, 15 to 20 minutes. Drain the potatoes and set aside.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp, flipping occasionally, 5 to 7 minutes; let cool then chop and reserve.

Grease two sheet pans with 2 tablespoons of the melted butter, then set the potatoes on them. Using the bottom of a glass, squash the potatoes into rough circular shapes, making them as thin as possible with craggy edges. Brush the tops with the remaining 2 tablespoons melted butter, then sprinkle with 1 teaspoon salt and 1 teaspoon pepper.

Bake the potatoes until they are a deep golden color and crispy, 25 to 28 minutes. Remove and let sit while you make the dressing.

In a large bowl, combine the mayonnaise, sour cream, dill, parsley, chives, and garlic. Season with a pinch of salt and pepper. Add the potatoes, half the bacon, and half the chopped roasted peppers. Toss to coat. Transfer to a serving bowl and garnish with the remaining bacon, roasted peppers, dill, and chives.

Grape Salad

pecans

brown sugar

grapes

In a medium skillet, toast the pecans over medium heat, stirring frequently, until fragrant and a deep golden brown, 4 to 5 minutes. Transfer to a cutting board to cool slightly, about 5 minutes, then roughly chop. Set aside.

In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat together the cream cheese, sour cream, vanilla, salt, and 2 tablespoons of the brown sugar until light and fluffy, about 2 minutes. Add the grapes and toss to coat.

Transfer to a serving bowl and sprinkle with the remaining 1 tablespoon brown sugar and the toasted pecans.&nbsp;

Pack up this southwestern pasta salad for your next picnic or potluck. This summer side dish recipe is filled with beans, corn, avocado, and zesty dressing.

Southwestern Pasta Salad

corn,

(16-oz.) box medium shell pasta

(1-oz.) packet ranch seasoning mix

to 3 chipotle peppers

lime lime juice

cumin

pt. cherry tomatoes, halved

pinto beans, drained and rinsed

avocados, diced

orange bell pepper, seeded and chopped

red onion, chopped

c. chopped fresh cilantro

c. shredded Mexican cheese blend

Bring a large pot of salted water to a boil. Boil the corn until tender, 4 to 5 minutes. Remove the corn from the pot with a fine mesh strainer and rinse with cold water to cool.

Add the pasta to the same pot of boiling water and cook for 1 minute longer than the package directions. Drain, rinse with cold water, and let cool.

In a blender, combine the sour cream, mayonnaise, ranch seasoning mix, 2 chipotle peppers, lime zest, lime juice, and cumin. Blend until smooth. Taste, and blend in a third chipotle pepper, if you like.

Cut the corn off the cobs. In a large bowl, combine the corn, cooled pasta, tomatoes, beans, avocado, bell pepper, onion, cilantro, and cheese. Fold to combine. Gently fold in the dressing. Serve chilled.

https://streaming.hearstdigitalstudios.com/9f375c5c-9ddf-48a4-a40d-cf610117150a/video_rover_16x9_1080p_hd_1714764286_63309.mp4

Ree Drummond's taco pasta salad recipe has all the flavors of Mexican-style street corn, but in pasta salad form. This picnic dish is topped with crunchy Takis!

Top 19 occasion: picnic recipes from across the web

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Top Tags

Chipotle Pasta Salad With Mozzarell...

Bulgur and Cashew Stuffed Eggplant

Morning Glory Muffins

Ham and Cheese Sliders

No-Bake Peanut Butter Bars

Cream Cheese Cookies

Southern Potato Salad

Butterscotch-Pretzel Bars

How to Make the Best Peach Cobbler

Fried Peach-Ginger Hand Pies

Smashed Potato Salad

Grape Salad

Southwestern Pasta Salad

Taco Pasta Salad

Street Corn Pasta Salad

Esquites

Pineapple Pie

Tuna Salad

Killer Club Sandwich

Top 19 occasion: picnic recipes from across the web

The most viewed occasion: picnic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chipotle Pasta Salad With Mozzarell...

Bulgur and Cashew Stuffed Eggplant

Morning Glory Muffins

Ham and Cheese Sliders

No-Bake Peanut Butter Bars

Cream Cheese Cookies

Southern Potato Salad

Butterscotch-Pretzel Bars

How to Make the Best Peach Cobbler

Fried Peach-Ginger Hand Pies

Smashed Potato Salad

Grape Salad

Southwestern Pasta Salad

Taco Pasta Salad

Street Corn Pasta Salad

Esquites

Pineapple Pie

Tuna Salad

Killer Club Sandwich

The most viewed occasion: picnic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine