Southern Lady Magazine

Creative Ideas for Packing the Perfect Backyard Summer Picnic

Annalise DeVries

Picnic Menu - Southern Lady Magazine

It’s the ideal summer day—a blue sky stretches overhead, the sun hides behind puffy clouds, and the scent of freshly cut grass happily mingles with roses and honeysuckle. There’s no doubt that nature is asking you to come out and play!

Don’t worry about loading up the car and driving somewhere—a playground of possibilities is right in your own backyard. Spread out a few quilts, pack a basket with portable fare, and gather the family for an afternoon of fun. Remember that casual can also be chic. Add a dash of polish with vividly colored linens and melamine dinnerware in a variety of bright floral patterns. Use acrylic glassware bearing a whimsical design to coordinate with the color scheme, and slip fresh-cut flowers from your garden into a shiny, galvanized pail.

The menu should be simple but delicious. Sweet Potato Chips with Onion Ranch Dip makes for a sweet-and-savory snack, while Smoky Barbecue Club Sandwiches are a picnic lunch staple. For fresh takes on outdoor dining classics, spice up classic fruit salad with Citrus Ginger Dressing and make our Minty Lemon Iced Tea. For dessert, our easy and delightfully portable Picnic Banana Pudding is a happy treat. When layered into Mason jars, this yummy dessert becomes truly special, just like this memorable afternoon spent only steps from your door.

Easy-to-transport dishes are a picnic must. Accessories should be colorful and happy—and unbreakable. Use acrylic tumblers and Melamine dinnerware to both minimize accidents and serve as earth-friendly alternatives to single-use paper products.
Fill Mason jars with layers of yummy banana pudding, then top with pretty fabrics tied with ribbons. Keep sweet potato chips crisp and fresh in a multi-tiered canister that coordinates with the bright summery shades that spread from quilt to tableware to linens.
The ideal picnic should be easy to assemble and easy to pack up. A woven basket with ample room to carry all the accessories is essential, as are containers to keep food fresh. Beach towels in summery colors and patterns double as tablecloths—just toss into the wash at day’s end. To keep your goodies safe from uninvited “guests,” take along a roll-up table that tucks into its own bag for easy transport.

Minty Lemon Tea
Write a review
Save Recipe
Print
Ingredients
  1. 3 quarts cold water, divided
  2. 3 family-size tea bags
  3. 1/2 cup fresh mint leaves
  4. 1 1/2 cups sugar
  5. 1 (12-ounce) can frozen lemonade concentrate, thawed
  6. Garnish: fresh lemon slices, fresh mint sprigs
Instructions
  1. In a medium saucepan, bring 1 quart water to a boil. Remove from heat, and add tea bags and mint; cover and steep for 5 minutes. Strain tea into large pitcher. Add sugar, stirring until sugar is dissolved. Add lemonade and remaining water; stir to combine well. Cover, and chill. Serve over ice. Garnish with lemon slices and mint sprigs, if desired.
Southern Lady Magazine https://southernladymagazine.com/
Sweet Potato Chips with Onion Ranch Dip
Serves 4
Write a review
Save Recipe
Print
Ingredients
  1. Peanut oil for frying
  2. 2 large sweet potatoes, peeled
  3. Coarse kosher salt
  4. 1 recipe Onion Ranch Dip (recipe follows)
Instructions
  1. In a large Dutch oven, pour peanut oil to a depth of 4 inches. Heat over medium heat until oil reaches 350°.
  2. Using a mandolin, cut sweet potatoes into 1/8-inch-thick slices. Fry potatoes, in batches, in hot oil, for 1 to 2 minutes, or until browned and crispy. Drain on paper towels. Sprinkle with coarse kosher salt, if desired. Serve with Onion Ranch Dip.
Southern Lady Magazine https://southernladymagazine.com/
Onion Ranch Dip
Write a review
Save Recipe
Print
Ingredients
  1. 1 cup sour cream
  2. 1/2 cup mayonnaise
  3. 2 tablespoons dried minced onion
  4. 1 tablespoon chopped fresh parsley
  5. 1 tablespoon chopped fresh chives
  6. 1 tablespoon chopped fresh dill
  7. 1/4 teaspoon garlic powder
  8. 1/4 teaspoon salt
  9. 1/4 teaspoon ground black pepper
Instructions
  1. In a small bowl, combine sour cream, mayonnaise, minced onion, parsley, chives, dill, garlic powder, salt, and pepper. Cover, and chill.
Southern Lady Magazine https://southernladymagazine.com/
Smoky Barbecue Club Sandwiches
Serves 4
Write a review
Save Recipe
Print
Ingredients
  1. Sandwich Sauce (recipe follows)
  2. 4 mini ciabatta bread rolls, split
  3. Green leaf lettuce leaves
  4. Tomato slices
  5. 1/2 pound thinly sliced deli smoked turkey
  6. 1/2 pound thinly sliced deli smoked ham
  7. 8 slices Provolone cheese
  8. 8 slices Cheddar cheese
  9. 8 slices cooked bacon
Instructions
  1. Spread Sandwich Sauce over each ciabatta half. Layer lettuce, tomatoes, turkey, ham, cheese, and bacon on prepared bread; repeat layers as desired.
Southern Lady Magazine https://southernladymagazine.com/
Sandwich Sauce
Write a review
Save Recipe
Print
Ingredients
  1. 1/2 cup mayonnaise
  2. 2 tablespoons Dijon mustard
  3. 2 tablespoons hickory smoke-flavored barbecue sauce
  4. 1 tablespoon honey
Instructions
  1. In a small bowl, combine all ingredients. Cover, and chill.
Southern Lady Magazine https://southernladymagazine.com/
Fruit Salad with Citrus Ginger Dressing
Serves 10
Write a review
Save Recipe
Print
Ingredients
  1. 2 cups cubed cantaloupe
  2. 2 cups cubed honeydew
  3. 2 cups cubed pineapple
  4. 2 cups diced strawberries
  5. 2 cups seedless red grapes
  6. 1 recipe Citrus Ginger Dressing (recipe follows)
Instructions
  1. In a large bowl, combine cantaloupe, honeydew, pineapple, strawberries, and grapes. Pour Citrus Ginger Dressing over fruit. Cover, and chill for 2 hours.
Southern Lady Magazine https://southernladymagazine.com/
Citrus Ginger Dressing
Write a review
Save Recipe
Print
Ingredients
  1. 1 cup fresh orange juice
  2. 1 cup pineapple juice
  3. 1 teaspoon lime zest
  4. 1/4 cup fresh lime juice
  5. 2 tablespoons fresh lemon juice
  6. 1 1/2 teaspoons grated fresh ginger
  7. 1/2 cup sugar
Instructions
  1. In a small bowl, combine orange juice, pineapple juice, lime zest, lime juice, lemon juice, and ginger. Add sugar, stirring until sugar is dissolved.
Notes
  1. To save time on picnic day, prepare Citrus Ginger Dressing the day before. Store in an airtight container in the refrigerator until ready to serve. You may also cut the fruit the day before, but do not combine with dressing until a few hours prior to picnic time.
Southern Lady Magazine https://southernladymagazine.com/
Picnic Banana Pudding
Serves 4
Write a review
Save Recipe
Print
Ingredients
  1. 3/4 cup sugar
  2. 2 tablespoons cornstarch
  3. 1 1/2 cups half-and-half
  4. 3 egg yolks
  5. 1/2 cup butter, cut into pieces
  6. 1/4 cup sour cream
  7. 1 teaspoon vanilla extract
  8. 3 to 4 ripe bananas, sliced
  9. 2 cups mini vanilla wafer cookies
  10. Sweetened whipped cream
Instructions
  1. In a medium saucepan, combine sugar and cornstarch. Add half-and-half and egg yolks, whisking to combine.
  2. Bring to a boil over medium-high heat; cook for 1 minute, whisking constantly. Remove from heat and gradually whisk in butter until butter is melted. Stir in sour cream and vanilla. Cool mixture slightly; cover and chill completely.
  3. In 4 (1-pint) re-sealable jars, layer custard mixture, bananas, and vanilla wafers; repeat layers as desired. Seal jars with lids, and refrigerate. When ready to serve, top pudding with sweetened whipped cream, if desired.
Southern Lady Magazine https://southernladymagazine.com/

Don’t miss an issue of our delicious recipes, party ideas for every occasion, and more, plus seasonal themed special issues! Subscribe to Southern Lady today!

 

Exit mobile version