Picnic

 Brussels, Fig, & Bacon Salad by Courtney

Ingredients: 

• 15-20 Brussels Sprouts
• 10-15 or dried figs
• 8 slices of bacon
• Salt to taste
• Pepper to taste
• ¼ teaspoon garlic powder or 1 clove
• Splash of balsamic vinegar
• Juice of ½ a lemon
• About ¼ cup water

Directions

Slice off the dull base/stem of your all your Brussels sprouts to expose the fresh white base. Thinly slice Brussels sprouts vertically (from stem to tip) into 4 pieces. Also quarter your figs. Set aside and keep separate.

Cook up your bacon nice and crunchy and press between paper towels to remove excess oil. Once cool, cut into ½ inch pieces. Leave just enough bacon fat in the pan to coat the bottom of the pan.

Add sprouts to bacon fat pan. Cook them on medium high heat, tossing around to evenly to coat them in bacon fat. Add garlic powder and salt and pepper to taste. Add a little olive oil if pan seems dry. Cook uncovered for about 5 minutes. Once sprouts are nicely browned and pan begins to dry out, add ¼ cup water and cover to steam until they cook through (about another 3-5 minutes).

Remove sprouts from heat. Add sprouts and figs to a large bowl and toss with about a tablespoon of balsamic vinegar. Add bacon pieces, squeeze half a lemon overtop and toss again. Sprinkle with additional salt and pepper if necessary. 

Spinach Deviled Eggs by Tara

Ingredients:

• 12 hard-cooked eggs
• 1/4 cup mayonnaise
• 2 tablespoons vinegar
• 2 tablespoons butter or margarine, softened
• 1 tablespoon sugar
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/2 cup frozen chopped spinach, thawed and squeezed dry
• 4 bacon strips, cooked and crumbled

Directions:

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Stir in the mayonnaise, vinegar, butter, sugar, pepper and salt. Add spinach and mix well. Stir in the bacon; spoon into egg whites. Serve immediately.

Beef Kabobs by Amanda

- marinate the steak in a covered dish in the fridge for about a day (I used Gazebo Room Greek Dressing as a marinade).  I used two top steaks, which was probably a total of about 4 lbs, it was a lot though so use your best judgment.  Cut into chunks.

- wash and cut red, green, and/or yellow peppers into large chunks

- cut white onions (2 large) into large chunks

- wash and remove stems from about 1 lb of mushrooms

- soak wooden skewers in water for at least 1 hour before using

- alternate veggies and beef on the skewer.  Can be prepared ahead of time and put in the fridge.

- Grill for about 10 minutes (Depending on how well done you prefer the steak)




Gourmet Potatoes by Rebecca



Ingredients:
6 medium potatoes
2 cup shredded cheddar cheese
1/4 cup butter
1 1/2 cup sour cream
1/3 cup of chopped onion
1 tsp salt
1/4 tsp pepper
drizzle of paprika

Directions:
1. Cook potatoes in skin
2. Peel and shred coarsely
3. In a sauce pan, over low heat, combine cheese and 1/4 cup of butter. Stir until almost melted.
4. Remove from heat and blend in sour cream, onion, salt, pepper.
5. Fold into potatoes and turn into a greased 2 quart casserole dish. Dot with 2 T of butter and sprinkle with paprika.
6. Bake for 30 minutes at 350.

* You can freeze. BUT do not drizzle paprika until you place in the oven! *





Worms N' Dirt Pudding by Jill

Ingredients:

• 1/2 cup butter, softened
• 1 (8 ounce) package fat free cream cheese, softened
• 1/2 cup confectioners' sugar
• 2 (3.5 ounce) packages instant chocolate fat free sugar free pudding mix
• 3 1/2 cups skim milk
• 1 (12 ounce) container fat free frozen whipped topping
• 2 packages of  reduced fat oreos

Directions:

1. Chop cookies very fine in food processor. The white cream will disappear.
2. Mix butter, cream cheese, and sugar in bowl.
3. In a large bowl mix milk, pudding and whipped topping together.
4. Combine pudding mixture and cream mixture together.
5. Layer in flower pot, starting with cookies then cream mixture. Repeat layers.
6. Chill until ready to serve.
7. Add gummy worms & artificial flower. Enjoy!