Easter Picnic Recipe’s


Easy kid-friendly picnic recipes
Big Batch Oatmeal Chocolate Raisin Cookies
What could be better than munching a cookie on a blanket? We can’t think of much. Thanks to this big-batch recipe you made ahead of time, you just had to pull the leftover dough from your freezer, slice it and bake.  Big Batch Oatmeal Chocolate Raisin Cookies

2 ½ cups all-purpose flour
1 ½ tsp baking soda
1 ½ tsp salt
1 ½ cups unsalted butter , softened
1 cup packed light brown sugar
¾ cup granulated sugar
3 eggs
1 tbsp vanilla
2 ½ cups rolled oats
1 ½ cups chopped semi-sweet chocolate
1 ½ cups raisins

Preheat oven to 350F. Line a baking sheet with parchment.
Whisk flour, baking soda and salt in a medium bowl. Beat butter and both sugars in a large bowl with an electric mixer until fluffy, about 5 min, scraping side of bowl. Beat in eggs, 1 at a time, then vanilla. Add flour mixture until just combined. Stir in oats, chocolate and raisins.
Roll dough into heaping tablespoonful balls. Place 3 in. apart on sheet. Freeze remaining dough (see tip).
Bake until edges are golden but centres are soft, 10 to 12 min. Let cool on sheet 2 min, then transfer to a rack to cool completely.

Freezing tip
Portion dough by shaping 1 cup into a log about 1 ½ inch thick. Wrap tightly in plastic and freeze up to two months. Cut each log into 12 portions and bake from frozen as directed, adding 1 to 2 minutes.
Nutrition (per cookie)
Calories 106, Protein 2 g, Carbohydrates 14 g, Fat 5 g, Fibre 1 g, Sodium 76 mg.
Ham and Cheese Muffaletta
Muffaletta is the perfect picnic sandwich because the resting time is key—the longer it sits, the tastier it is. Like its cousin the Italian sub, a classic muffaletta stars layers of meat and cheese, and loads of crunch and flavour. Ham and Cheese Muffaletta

100 g green beans , trimmed
2 tbsp mayonnaise
2 tsp Dijon mustard
1 loaf round Italian bread , or sourdough bread
2 leaves green leaf lettuce
1 gala apple , cored and thinly sliced
150 g shaved Black Forest ham
50 g sliced cheddar

Cook green beans in a medium pot of boiling water until tender-crisp, 2 to 3 min. Drain beans and rinse with cold water. Chop beans into 1-in. pieces. Stir beans with mayo and Dijon in a medium bowl.
Slice off top third of bread using a serrated knife. Using your fingers, hollow out bottom two-thirds of bread, leaving a 1-in.-thick shell (like a big bread bowl). Save excess bread for another use.
Line the inside of the bread shell with lettuce. Top with half of the apple slices, then green bean mixture. Layer with ham, then cheese and remaining apple slices. Sandwich with bread top and press together firmly. Wrap tightly with plastic wrap. Refrigerate sandwich for at least 1 hour, placing a heavy pan on top to compress it. To serve, slice into 8 wedges with a serrated knife.
Nutrition (per serving)
Calories 185, Protein 9 g, Carbohydrates 23 g, Fat 6 g, Fibre 2 g, Sodium 489 mg.


“Fried” Chicken Fingers
If eating chicken off the bone is too fussy for your crew, these chicken tenders are your new fave portable protein. Dunk them in honey, barbecue sauce or, your kid’s fave, ketchup. Get the recipe: “Fried” Chicken Fingers

5 cups cornflake cereal
1 tsp dried Italian seasoning
1/2 cup flour
2 eggs
1 tbsp honey
1 tbsp Dijon mustard
4 skinless boneless chicken breasts
1/2 tsp salt

Preheat oven to 350F. Line a baking sheet with foil.
Crush cornflakes with your hands in a medium bowl until finely crumbled. Stir in Italian seasoning. Pour flour into a shallow dish. Whisk egg with honey and Dijon in another shallow dish.
Cut each chicken breast lengthwise into 1/2-in. strips and pat dry with paper towel. Sprinkle with salt. Dredge each piece in flour and then egg mixture, then press into cornflakes to cover. Lay chicken on prepared sheet.
Bake in centre of oven until golden-brown, 18 to 20 min. Serve with more honey for dipping, if desired.
Nutrition (per serving)
Calories 431, Protein 57 g, Carbohydrates 34 g, Fat 6 g, Fibre 1 g, Sodium 682 mg.


Rocky Road Brownies
Brownies topped with sticky-sweet mini marshmallows? Sold.  Rocky Road Brownies

1 cup all-purpose flour
1/4 cup cocoa powder
1/4 tsp salt
1 170-g pkg dark chocolate , coarsely chopped
1/2 cup unsalted butter
3 eggs
1 cup granulated sugar
2 tsp vanilla
1 cup mini marshmallows

Preheat oven to 325F. Spray an 8 x 8-in. baking dish with oil. Line bottom of dish with parchment.
Whisk flour with cocoa and salt in a medium bowl. Combine chocolate with butter in another medium bowl. Microwave chocolate mixture on medium, stirring halfway through, until almost melted, about 2 min. Stir until smooth. Let cool slightly, 5 min.
Whisk eggs with sugar and vanilla in a large bowl. Whisk in chocolate mixture. Gradually stir in flour mixture, stirring just until combined. Scrape batter into baking dish. Smooth top. Bake in centre of oven until edges are firm and middle is set, about 30 min.
Sprinkle marshmallows evenly over top. Turn on broiler. Broil in centre of oven until marshmallows are golden, 30 sec to 1 min. (Watch to make sure marshmallows do not burn.) Transfer pan to a rack to cool completely, about 1 hour. Cut into squares. Brownies will keep well, covered, at room temperature for up to 3 days.
Nutrition (per serving)
Calories 216, Protein 3 g, Carbohydrates 27 g, Fat 11 g, Fibre 2 g, Sodium 52 mg.
Creamy Cheddar and Apple Bites
These creamy cheddar and apple bites may be unusual, but they’re sure to please any budding cheese aficionado. Get the recipe: Creamy Cheddar and Apple Bites

1 250 g block cream cheese , at room temperature
1/4 cup orange juice
1-2 peeled sweet apples , such as Empire, Ida Red or Red Delicious
3/4 cup finely grated cheddar

Cut cream cheese into cubes and place in a medium bowl. Using an electric mixer, beat until smooth. Coarsely grate apple onto a paper towel. Fold up paper towel and squeeze out excess liquid. Place packed grated apple in a small bowl and add orange juice. Toss to coat; this will prevent apple from browning quickly. Stir apple into cream cheese and refrigerate until firm, 1½-2 hours.
When firm, scoop 1 heaping tsp (7 mL) and roll into a ball. Place grated cheddar on a plate. Roll apple ball in cheddar until coated, then place on a platter. Repeat with remaining cream cheese mixture and cheddar. Serve immediately.
If made ahead, apple balls will keep well, covered and refrigerated, for up to 1 day.
Nutrition (per serving)
Calories 82, Carbohydrates 4 g, Fibre 11.5 g,


Cheesy Star Crackers
Parent of the Year award goes to you for making homemade crackers. These cheesy bites are a fun project to work on as a team.  Cheesy Star Crackers

3/4 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp ground turmeric
1/4 tsp salt
1/4 cup cold butter , cubed
1 cup grated orange cheddar
1/4 cup grated Parmesan
2 tbsp water

Position racks in top and bottom thirds of oven. Preheat oven to 350F. Line 2 large baking sheets with parchment paper.
Whirl flour with baking powder, turmeric and salt in a food processor until combined. Gradually add butter through feed tube. Add cheddar and Parmesan just until mixture resembles coarse crumbs. With motor running, add water. Pulse just until mixture comes together.
Form dough into 2 balls, and then flatten into discs. Wrap each disc in plastic wrap and refrigerate for at least 15 min.
Roll out 1 disc on a floured surface to 1/8 in. thick. (Rotate dough every few rolls to keep it from sticking to the counter.)
Using 1- to 11/2-in. star-shaped cookie cutter, cut shapes from dough. Transfer stars to 1 prepared baking sheet.
Repeat with remaining dough. Transfer stars to other baking sheet. Re-roll and flatten excess dough into a disc, wrap in plastic and refrigerate.
Bake in top and bottom thirds of preheated oven until puffy and golden, switching and rotating sheets halfway through, 10 to 13 min. Let cool on rack. Repeat with remaining dough.
Nutrition (per serving)
Calories 329, Protein 12 g, Carbohydrates 18 g, Fat 23 g, Fibre 1 g, Sodium 515 mg.

Packing tip
Pack in a resealable bag for the lunch box or store in an airtight container at room temperature up to 5 days.
Originally published in the Today’s Parent September 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Roberto Caruso.


Tortilla Sushi
Anything goes with a wrap. It’s easy to pack when sliced up into pinwheels. Get the recipe: Tortilla Sushi

Wraps don’t have to be boring. Spruce up the lunchbox routine with tortilla sushi. With cheese, veg and ham, it’s easy to make and fun to eat.

3 tbsp softened block-style cream cheese
1 tbsp mango chutney
½ tsp Dijon mustard
2 medium whole wheat tortillas
2 leaves lettuce
60 g thinly sliced Black Forest ham
thinly sliced strips yellow pepper
long, thin strips seedless cucumber

Combine cream cheese with mango chutney and Dijon.
Divide mixture between tortillas, spreading all the way to the edges.
Tear lettuce leaves into strips and pile along edge of each tortilla.
Top each tortilla with Black Forest ham, yellow pepper and cucumber.
Roll up tortillas tightly to enclose fillings. Wrap each roll in plastic and refrigerate for 1 hour (or overnight to help it stay together). Unwrap and cut each roll into 6 pieces about 1-in wide.
Originally published in the September 2013 issue. Photo by Maya Visnyei.


Salted Brown Butter Puffed Rice Treats
Once you go salted brown butter, you never go back. Let the melted butter get all nutty and brown, and then add salt. Life changing. : Salted Brown Butter Puffed Rice Treats

1 cup butter
1 tsp vanilla
½ tsp salt
2-250g bags miniature marshmallows
10 cups puffed rice cereal

Line a 9×13-in. pan with parchment, leaving overhang on 2 sides.
Melt butter in a large pot over medium-high. Stir as butter foams up, then becomes nutty brown, 5 to 6 min.
Reduce heat to low, then quickly add vanilla, salt and marshmallows, stirring until completely melted. Remove from heat and stir in cereal until well-coated.
Press into prepared pan and let cool at least 1 hour. Cut into squares.

This recipe is easily halved. Press into an 8-in. pan or stick with a 9×13-in. pan for thinner squares.
Use wet hands or a wet spatula to press mixture into pan to prevent sticking. Use the bottom of a measuring cup to evenly press the squares.
Nutrition (per serving)
Calories 118, Protein 1 g, Carbohydrates 17 g, Fat 6 g, Sodium 84 mg.
Originally published in the January + February 2018 issue. Photo by Erik Putz.

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