A Perfect Picnic

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By Cooking with Paula Deen Magazine

Now that the weather is warming up and the flowers are starting to bloom, it’s time to take advantage of the great outdoors. There’s no better way to spend a beautiful spring day than with a picnic. These recipes can be prepared at home and easily packed up to take with you. So grab your cooler and picnic blanket, and enjoy these delicious spring recipes!

             
  • BLT Stuffed Eggs

    BLT Stuffed Eggs

                   

    Makes 12 servings

    6 large eggs, hard-boiled and peeled
    1/4 cup mayonnaise
    3 slices bacon, cooked and crumbled
    2 cherry tomatoes, seeded and finely chopped
    1 tablespoon dried parsley flakes
    Salt and pepper
    Additional crumbled bacon (optional)

    1. Halve eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in mayonnaise, bacon, tomatoes, and parsley until well blended. Add salt and pepper to taste.

    2. Fill egg whites evenly with yolk mixture. Garnish with bacon, if desired. Store covered in refrigerator.

                 

             

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    Shrimp Po’ Boys

                   

    Makes 6 servings

    2 pounds large Cajun steamed shrimp
    1 cup mayonnaise
    2 cloves garlic, minced
    2 green onions, sliced
    1 tablespoon prepared mustard
    1 tablespoon chopped fresh parsley
    3/4 teaspoon Creole seasoning
    1 (18-ounce) package sub rolls, split
    1/2 cup butter, softened
    2 cups shredded iceberg lettuce

    1. Peel and devein shrimp; set aside.

    2. In a small bowl, combine mayonnaise and next 5 ingredients; set aside.

    3. Spread cut side of sub rolls evenly with softened butter. Broil roll halves, butter side up, 5 inches from heat for 4 to 5 minutes, or until golden. Spread prepared sauce evenly over toasted bread. Place shrimp and lettuce on bottom halves of rolls; cover with roll tops.

                 

             

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    Fruit Salad with Cream Cheese-Pecan Topping

                 

                   

    Fruit Salad with Cream Cheese-Pecan Topping

                   

    Makes 8 - 10 servings

    2 cups fresh blueberries
    2 cups cubed cantaloupe
    2 cups halved green grapes
    2 cups sliced fresh strawberries
    1 (8-ounce) package cream cheese, softened
    2 tablespoons fresh lemon juice
    1⁄2 cup heavy whipping cream
    1⁄4 cup confectioners’ sugar
    1⁄2 cup chopped pecans

    1. In a serving bowl, combine blueberries, cantaloupe, grapes, and strawberries.

    2. In a medium bowl, beat cream cheese and lemon juice at medium-low speed with an electric mixer until mixture is smooth.

    3. In a separate medium bowl, beat cream at medium-high speed with an electric mixer until slightly thickened. Gradually add confectioners’ sugar, beating until soft peaks form. Gently fold into cream cheese mixture; spread over fruit. Sprinkle with chopped pecans. Serve immediately.

                 

             

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    Spring Pea Salad

                 

                   

    Spring Pea Salad

                   

    Makes 4 - 6 servings

    3 cups sugar snap peas, trimmed
    1/2 cup shelled fresh English peas*
    1/4 cup olive oil
    3 tablespoons white wine vinegar
    2 tablespoons chopped fresh chives
    1 1/2 teaspoons Dijon mustard
    3/4 teaspoon salt
    1/2 teaspoon ground black pepper
    2/3 cup thinly sliced fennel
    1/3 cup thinly sliced radishes
    1/4 cup crumbled feta cheese

    1. In a large saucepan, cook peas, in batches, in boiling salted water to cover for 3 to 4 minutes or until crisp-tender. Using a slotted spoon, remove peas, and plunge into ice water to stop the cooking process; drain.

    2. In a large bowl, whisk together olive oil, vinegar, chives, mustard, salt, and pepper. Add peas, fennel, and radishes, tossing to coat. Sprinkle cheese over salad. Cover and chill until ready to serve.

    Note: Thawed frozen English peas may be substituted for fresh. Add during the last 30 seconds of boiling time.

                 

             

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    Butter Meltaways with Pink Frosting

                 

                   

    Butter Meltaways with Pink Frosting

                   

    Makes 8 dozen

    1 1/4 cups all-purpose flour
    1 cup butter, softened
    3/4 cup cornstarch
    1/3 cup confectioners’ sugar

    Frosting:
    1 cup confectioners’ sugar
    1 (3-ounce) package cream cheese, softened
    1/2 teaspoon vanilla extract
    1/2 to 1 drop red food coloring

    1. In a large bowl, combine first 4 ingredients. Beat with an electric mixer at medium speed until fluffy. Separate dough into 4 equal parts and roll each into a smooth log. Wrap each log in flour-dusted wax paper. Chill dough for at least 6 hours. After six hours, allow dough to sit out for 15 minutes to soften.

    2. Preheat oven to 350°F. Grease baking sheets.

    3. Slice dough into 1/4-inch slices and place on prepared baking sheets. Bake 10 minutes. Cool cookies on wire racks.

    4. In a medium bowl, combine all frosting ingredients. Beat with an electric mixer until creamy. Pipe or dollop a small amount on top of cooled cookies.

                 

             

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Paula Deen
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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm