SWEET & SAVORY Pack a perfect spring picnic

PACK YOUR PERFECT PICKS It’s Picnic Time

Story by Stacy Whittemore

Nothing says let’s pack a picnic and get on the road, like the first bloom of bluebonnets in the Texas Hill Country. Getting out in the sun with friends and family with a basket of delicious food on a pretty blanket is the perfect way to kick off the season. Before you go here are some tips to keep your food safe and recipes that detour from the traditional fried chicken and potato salad fare. Buffalo chicken wraps are quick to make and simple to wrap and pack for your picnic. Key lime pie in a jar will impress everyone, plus they can be frozen ahead of time. car. The trunk on a hot day can get over 140 degrees.

Pack and seal food items:

„ Nothing puts a damper on a great picnic than soggy food. Use containers that stack easily and if needed, place cellophane wrap over the container then place the lid on. Placing frozen sponges between the containers helps keep a layer of cold between each container.

„ Be sure and put food back in the cooler as soon as possible to keep it within safe food temperatures limits.

Picnic food safety: Keep things cold.

„ Freeze water bottles to use as ice blocks in your cooler. You have a cold drink when you get to your destination and it keeps your food safe.

„ Freezer pops work well in a cooler or frozen tubes of yogurt, which make great snacks along the way.

„ Freeze a flat pack of wet-wipes in a Ziplock bag. They act as another cold block and you get a refreshing hand wipe when you need it.

„ Slightly wet a small sponge and place in a Ziplock bag, then freeze. These work great for placing on the side of dishes to ensure they stay cold.

„ Don’t use loose ice in a cooler for drinks. Food and contaminants can get into the ice. Pack ice for drinks in separate bags.

„ Put sunscreen in a bag and place it in the cooler. It feels great putting it on cool when in the sun.

„ Don’t put your cooler in the trunk of the

Picnic Wines:

The word picnic comes from the French word term “pique-nique”, which was used in the mid-1600s to describe gourmands who brought their own wine when dining out. Every great picnic deserves a great bottle to take along to enjoy.

White wines: A crisp chilled white goes well with most picnic foods. Try Sauvignon Blanc which is dry and crisp, but not too heavy.

Pinot Grigio is my favorite go-to. They are loaded with citrus fruit tones but won’t overpower what you are serving.

Moscato d’Asti is another great choice with fruit flavors and a slight fizz. It pairs well with fruits and salads.

Red wines tend to be heavy plus more alcohol content so go with a rose or blush wine. They can be chilled like white wines and compliment chicken, cheese and crackers or dips.

Wines are also excellent when frozen with fruit. Place 4 cups of wine with 1 cup of desired fruit (strawberries are excellent as well as raspberries) in a blender and mix well. Pour into 8 oz. containers and place lids on, freeze. Nothing beats a slushie on a hot day.

SWEET & SAVORY Recipes and Photo by Stacy Whittemore

Buffalo Chicken Wraps These Buffalo chicken wraps are perfect for picnic goers tired of the standard turkey or peanut butter and jelly sandwich. These tasty wraps come out to 8 servings and it will be a filling and easy-to-make meal.

Ingredients:

1 cup finely shredded cooked chicken

8 oz softened cream cheese

1/4 cup Whataburger Buffalo sauce. For more heat

increase to ½ cup.

• 2 green onions, sliced thin

4 6-inch flour tortillas

1 14 oz. package coleslaw prepared and mixed.

4 thinly sliced provolone cheese

Directions: Add softened cream cheese, hot sauce, green onions, and shredded chicken to a bowl. Mix to combine. Spread the filling evenly on four tortillas. Spread about 1/2 cup coleslaw over the filling. Top with a thin slice of cheese. Note: Place cheese in the center, it does not need to cover the entire tortilla. Roll the tortillas up jelly-roll style. Wrap in plastic wrap and store in the fridge for 30 minutes. Cut in half and wrap individually.

No-bake Key Lime Cheesecake in a Jar This recipe is super easy to whip up and makes around 8 servings. The recipe can also be halved. You can put these in plastic containers or 8 oz mason jars. This dessert can be frozen and then packed in a cooler when ready to go. By freezing ahead of time, you can top the whipped topping when preparing and it will be good by the time you get to your picnic.

Ingredients:

2 cups graham cracker crumbs

2 tbsp butter

2 8 oz. packages of cream cheese (softened)

1 14 oz. can condensed milk

1-3 oz. package lime jello (not prepared, using

only the mix)

Whipped topping – the amount will depend on

your jars, about a cup.

Directions: For the graham cracker crumbs with the butter in a medium bowl set it aside. For the pie filling: Combine cream cheese, condensed milk, package of jello (just the mix) in a stand mixer and mix on medium speed for about five minutes. If you don’t have a stand mixer, whip vigorously with a whisk until you have a smooth, creamy texture. If you find your filling isn’t as green as you like add in a drop or two of green gel coloring. Once mixed, place in the fridge for about 10 minutes while you get your jars ready. Now pour about 1/3 cup of crushed graham crackers into the bottom of your jar and lightly pack them down. You don’t want it to be too hard, so make sure it is just enough to stay in place. Then pour the filling and top with whipped cream.