What appetizer can a guy make for a picnic that is easy, good, and fairly cheap?!
What appetizer can a guy make for a picnic that is easy, good, and fairly cheap?
Answers:
My friends and family love when I make devilled eggs! ( I don't think I spelled that right!)
;)
Fruit Salad, pick some fruits, 4-6 different ones on sale, cut them up in a bowl and serve cold.
what about fresh veggies and dip? That's my favorite.
chips and dip.
YOUR NOT A GUY!!!!!!!!
a club house sandwich, bacon,lettuce,tomatoes,scrambl... eggs,mayonaisse and some good bread.. great with ice tea!
buffalo chicken wings are easy
nachos
Chunks of cheeses, like montery jack and sharp cheddar, or spreadable cheeses, and chunked up sourdough, french, and onion bread.
Fresh, cut up fruit or a small vegetable tray with a good dip
Pour salsa over a block of cream cheese and serve with chips.
melon balls
get some melons,a melonball scooper, and scoop out some melon balls, put em in a big plastic bowl with a lid and out em in the cooler
use different colored melons like watermelon, cantaloupe, and honeydew
fruit salad,
veggies or chips and dip,
lil' smokies (where you take mini hot dogs and wrap them in little triangles of pillsbury or any kind of frozen crescent dough and you bake them)- its really yummy-
you could make mini turkey sandwiches and put those cute tooth picks in them
browines- but i guess thats a dessert but people will eat it anyways :)-have fun
Take a loaf of French bread, slice diagonally - just a lottle thicker than 1/2". Spread some brie or other good melting cheese and a slice of tomato on top. Put under grill, and cook until bread golden and cheese is bubbling. Take your pepper grinder and some fresh basil to decorate the top once you're at the picnic.
This should work well for you, if you're not used to travelling with cooked foods and keeping them safe - guy or not.
i use the fat free mayo and the low fat cres. rolls... this is so good.. use any veggies that YOU like... Enjoy!
2 refrigerated cans ready-made pizza dough or 2 cans refrigerated crescent dinner rolls
8 ounces cream cheese, at room temperature
1/2 cup mayonnaise or low-fat mayonnaise
1 package dry ranch dressing mix
TOPPINGS
1/2 head fresh broccoli, top florets only
1 bunch spring onions, including tops,thinly sliced
1-2 fresh ripe tomato, peeled,seeeds remove,diced
1/2 cucumber, peeled,seeds removed,diced
4 ounces grated sharp cheddar cheese or shredded parmesan cheese (1 cup)
OPTIONAL TOPPING INGREDIENTS
sliced green olives or black olives (optional)
thinly sliced purple onion, chopped (optional)
thinly sliced celery (optional)
grated carrots (optional)
minced red bell peppers or green bell peppers (optional)
sliced and diced summer squash (optional)
sliced mushrooms (optional)
sliced asparagus spears (optional)
almost any vegetables, you like raw (optional)
Preheat oven to 375 degrees.
Lightly greasee 17x11 rectangular cookie sheet or a 16-ounce pizza pan.
Press pizza dough into pan to form a crust.
Bake as directed on package until crust is done and just slightly browned on top.
Do not overbake.
Cool.
Mix Sauce ingredients together and spread over cooled crust.
Prepared all of the vegetables of choice by dicing them into very small pieces, placing each vegetable in a separate bowl or stack.
***Payspecial attention to the tomatoes, as you need to drain these on paper towels to remove all excess moisture.
Blot both top and bottom of tomatoes until they are dry.
***Sprinkle each vegetable, along with the cheese, evenly over the pizza, covering the cream cheese sauce in a decorative fashion.
Refrigerate until serving time.
Don't be tempted to add too many toppings to this pizza.
Toppings need to adhere to cream cheese to make it neater to serve and eat; however, I always have some topping fall away when I cut this.
***Ihave kept this pizza in the refrigerator for several days, and it was still very delicious.
SUBSTITUTE any of the toppings you like in place of the ones listed.
I always select toppings that have a variety of complementary colors for a pretty presentation
I like this pasta salad, its from Giada De Laurentiis
1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (or feta cheese)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.
buffalo wings