The Recipes
This summer, create fun family memories with a picnic.
Chicken Pot Pie Turnovers
Cold-Fashioned Potato Salad
Peanut Butter Fudge Brownie Bars
Slightly Sweet Tea
The Recipes
Chicken Pot Pie Turnovers
serves 4
http://yourrecipe.org/ch icken-pot-pie-turnovers/
2 tablespoons butter
1/2 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 teaspoons dried thyme
1 tablespoon flour, plus more for dusting
1/2 cup white wine
1 cup chicken stock
1 teaspoon Dijon mustard
1/2 cup frozen peas
1 1/2 cups cubed or shredded cooked chicken
1 sheet frozen puff pastry, thawed
1 egg
Melt the butter in a large saute pan over medium heat. Cook the onions, carrots, and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 minute more.
Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard. Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set aside.
On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent. Place the squares on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the top to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.
Cold-Fashioned Potato Salad
serves 4 - 6
http://yourrecipe.org/ cold-fashioned-potato-salad/
2 1/2 pounds red potatoes, large diced
3 tablespoons cider vinegar
3/4 cup mayonnaise (homemade if possible)
1 teaspoon mustard powder
1/4 cup chopped parsley
1 tablespoon chopped fresh tarragon
1/2 tablespoon very thinly sliced garlic
3 tablespoons fine chopped cornichons
1/2 cup small dice red onion
1/2 cup thinly sliced celery
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.
Peanut Butter Fudge Brownie Bars
About 36 bars.
This summer, create fun family memories with a picnic.
http://www.hersheys.com
1 cup (2 sticks) butter or margarine, melted
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
2/3 cup Cocoa
1/4 cup milk
1-1/4 cups chopped pecans or walnuts, divided
1/2 cup (1 stick) butter or margarine
1-2/3 cups (10-oz. pkg.) Peanut Butter Chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1/4 cup Semi-Sweet Chocolate Chips, melted
1 Heat oven to 350°F. Grease 13x9x2 baking pan.
2 Combine melted butter, sugar, eggs and vanilla in large bowl; beat well. Add flour, cocoa and milk; beat until blended. Stir in 1 cup nuts. Pour into prepared pan.
3 Bake 25 to 30 minutes or just until edges begin to pull away from sides of pan. Cool completely in pan on wire rack. Melt 1/2 cup butter and peanut butter chips in medium saucepan over low heat, stirring constantly. Add sweetened condensed milk, stirring until smooth; pour over baked layer.
4 Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Drizzle bars with melted chocolate; sprinkle with remaining 1/4 cup nuts. Refrigerate 1 hour or until firm. Cut into bars. Cover; refrigerate leftover bars.
Slightly Sweet Tea
Makes about 2 qt. (serving size: 1 cup)
Southern Living - APRIL 2009
Serve refreshing sweet tea to guests without a tinge of guilt. This green tea version is sweetened with honey and flavored with orange and lime. At 68 calories per cup, you may find a new summer favorite.
I think this tea is best when made ahead and the flavors have time to mingle.
http:/ /www.myrecipes.com/recipe/slightly-sweet-tea-10000001886336/
4 cups water
7 green tea bags (I used Bigelow Green Tea)
1/2 cup honey
4 cups cold water
1 navel orange, cut into wedges
1 lime, cut into wedges
1. Bring 4 cups water to a boil in a medium saucepan; add tea bags. Boil 1 minute; remove from heat. Cover and steep 10 minutes. Remove and discard tea bags.
2. Stir in honey. Pour into a 2-qt. pitcher; stir in 4 cups cold water and orange and lime wedges. Serve over ice.
This summer, create fun family memories with a picnic.
Chicken Pot Pie Turnovers
Cold-Fashioned Potato Salad
Peanut Butter Fudge Brownie Bars
Slightly Sweet Tea
The Recipes
Chicken Pot Pie Turnovers
serves 4
http://yourrecipe.org/ch icken-pot-pie-turnovers/
2 tablespoons butter
1/2 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 teaspoons dried thyme
1 tablespoon flour, plus more for dusting
1/2 cup white wine
1 cup chicken stock
1 teaspoon Dijon mustard
1/2 cup frozen peas
1 1/2 cups cubed or shredded cooked chicken
1 sheet frozen puff pastry, thawed
1 egg
Melt the butter in a large saute pan over medium heat. Cook the onions, carrots, and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 minute more.
Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard. Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set aside.
On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent. Place the squares on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the top to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.
Cold-Fashioned Potato Salad
serves 4 - 6
http://yourrecipe.org/ cold-fashioned-potato-salad/
2 1/2 pounds red potatoes, large diced
3 tablespoons cider vinegar
3/4 cup mayonnaise (homemade if possible)
1 teaspoon mustard powder
1/4 cup chopped parsley
1 tablespoon chopped fresh tarragon
1/2 tablespoon very thinly sliced garlic
3 tablespoons fine chopped cornichons
1/2 cup small dice red onion
1/2 cup thinly sliced celery
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.
Peanut Butter Fudge Brownie Bars
About 36 bars.
This summer, create fun family memories with a picnic.
http://www.hersheys.com
1 cup (2 sticks) butter or margarine, melted
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
2/3 cup Cocoa
1/4 cup milk
1-1/4 cups chopped pecans or walnuts, divided
1/2 cup (1 stick) butter or margarine
1-2/3 cups (10-oz. pkg.) Peanut Butter Chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1/4 cup Semi-Sweet Chocolate Chips, melted
1 Heat oven to 350°F. Grease 13x9x2 baking pan.
2 Combine melted butter, sugar, eggs and vanilla in large bowl; beat well. Add flour, cocoa and milk; beat until blended. Stir in 1 cup nuts. Pour into prepared pan.
3 Bake 25 to 30 minutes or just until edges begin to pull away from sides of pan. Cool completely in pan on wire rack. Melt 1/2 cup butter and peanut butter chips in medium saucepan over low heat, stirring constantly. Add sweetened condensed milk, stirring until smooth; pour over baked layer.
4 Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Drizzle bars with melted chocolate; sprinkle with remaining 1/4 cup nuts. Refrigerate 1 hour or until firm. Cut into bars. Cover; refrigerate leftover bars.
Slightly Sweet Tea
Makes about 2 qt. (serving size: 1 cup)
Southern Living - APRIL 2009
Serve refreshing sweet tea to guests without a tinge of guilt. This green tea version is sweetened with honey and flavored with orange and lime. At 68 calories per cup, you may find a new summer favorite.
I think this tea is best when made ahead and the flavors have time to mingle.
http:/ /www.myrecipes.com/recipe/slightly-sweet-tea-10000001886336/
4 cups water
7 green tea bags (I used Bigelow Green Tea)
1/2 cup honey
4 cups cold water
1 navel orange, cut into wedges
1 lime, cut into wedges
1. Bring 4 cups water to a boil in a medium saucepan; add tea bags. Boil 1 minute; remove from heat. Cover and steep 10 minutes. Remove and discard tea bags.
2. Stir in honey. Pour into a 2-qt. pitcher; stir in 4 cups cold water and orange and lime wedges. Serve over ice.
