Four Wheeling Picnic: Food for a Day on the Trail
If you’ve never been four-wheeling- it’s an all-day affair. Four-wheel picnics are commonplace, though they might not sound easy. So, the best thing to do is pack a cooler full of ice, wrap your sandwiches better and have a market bag full of non-perishable snacks.
Four Wheeling Family
Four wheeling has always been a big thing for me; the dad-man (my dad) got his first Jeep when I was 5 years old. Her name was The Billy Goat (a 1977 4-door Jeep Cherokee) and she could go just about anywhere. I was lucky enough to grow up with people who owned the same types of jeeps as the dad-man. With that I got to explore dirt trails and all the goodness of the great outdoors.
For 16 years I helped my dad build, rebuild and upgrade that witch of a Jeep. Sadly, dad-man had to sell her my senior year of high school because of medical issues.
Sappy story aside, every time dad-man goes out camping, four wheeling or anywhere with a cooler full of ice this is what I pack him. He’s made these sandwiches for as long as I can remember. I just added things to his cooler as I got older because I didn’t think it was enough food.
Menu
What makes these sandwiches so special? Honestly, it’s the altitude. Or the packaging. Or perhaps nothing at all. These are the go-to sandwiches that I send with my jeep family when they go out for the day. They stay dry on the outside but are perfectly soft on the inside.
Mini packs of chips
I use snacks.com for occasions like this. I’m all about customizability and I like feeling special. Call me a snowflake; I don’t care. Our four wheeling excursions are usually multiple days and bringing home the chips we don’t eat isn’t ideal.
Homestyle Crispy Treats
You can by all means buy premade cereal treats. Honestly, that is what I usually do because they have a shelf life. However, if you want to be extra, like I often wish I could be. You can find my favorite recipe here!
Lemonade in bottles
I like AZ Lemonade Stand brand lemonade personally because it uses real sugar as opposed to fake sugars or high fructose corn syrup. The best part: you can put the lid back on and take it with you if you don’t drink it all at the picnic. They come in individual bottles (made of plastic) or larger mason jar containers. The dad-man is a master of drinking from cans on the trails, but me and a lot of other people I know are not.
Packing and Extras
- Lunch Box
- Ice Packs
- Napkins
- Trash Bag
No picnic or four-wheel trip is complete without a vessel to carry everything in. Now you could just throw everything in the glove box, backpack, or center console. This is NOT a wicker picnic basket affair; that poor basket will get absolutely butchered riding in a vehicle on those trails. Growing up the dad-man had a travel cooler by igloo, obviously mine is too bright for its own good. Ice packs are optional, but always a good idea in the heat of summer.
Don’t forget to pack in and pack out. Leave the trail nicer than you travel.
Artichoke Pasta Salad
Artichoke Pasta Salad is a light yet fulfilling tortellini pasta salad. With marinated mushrooms, artichokes and chopped olives it is a dump and go meal for a hot day when you don’t want to heat up the house. Light and a bit funky with the crumbled feta, it is a great change from the extra savory pasta salads that come up in the summer.
Summers in Tucson are brutal, there’s no other way to say it and no one out here wants to cook on the regular. With end of the school year picnic and luncheons growing up the room parents struggled to provide the teachers with the food they deserved. But, this pasta salad from Ms. Ima Kemp (back in 2006) came in clutch whenever they needed a easy and delicious side to feed teachers.
Hate to break it to you, but you will have to turn on the stove for just a couple minutes to boil water and cook your pasta. I find it easiest to cook the tortellini in the morning before it hits 100 degrees by 9 am in Tucson. Now, I don’t have the humidity that others do, but I have to assume that it makes it just as bad to cook.
Letting the salad sit once it’s mixed is imperative in my opinion. It doesn’t have to be for long, but the longer it sits, the better it gets. When serving this dish, I find that this pasta salad is not as good when you add meat to it. Additionally, you may have to add more dressing as the cheese and pasta soaks up the dressing.
Whether you’re taking this to your next summer potluck or eating it as an easy dinner, don’t forget to savor the time around the table. Stay cool this summer and enjoy a cool meal around the picnic table.
Artichoke Pasta Salad
Ingredients
- 1 lb tortellini, cooked & rinsed according to package
- 3 small jars marinated artichoke hearts, drained but not rinsed
- 1 jar marinated mushrooms, drained but not rinsed
- 1 pkg crumbled Feta 6-8 oz
- 1/2 – 1 c Italian dressing
- 1 can diced black olives 4 oz
Instructions
- Cook pasta according to the package and rinse.
- Roughly chop artichokes. Combine ingredients, refrigerate for an hour and serve.
German Chocolate Cupcakes
German chocolate cake is a favorite in my family because we aren’t huge fans of super sweet desserts. These German chocolate cupcakes are the perfect solution for that after dinner need for dessert without giving yourself the unpleasant feeling of eating too much sugar.
Before I received this recipe, I would make a black forest cake recipe without the frosting because the dad-man doesn’t like frosting. Instead, I would make cherry compote and top the slices of cake with that and whipped cream. As strange as it sounds, it takes more work to put that cake together than the cupcakes. I have tried to turn that cake into cupcakes and they just turn out tough. Now, that could be baker’s error, but this recipe I’m showing you is made to be cupcakes.
This particular recipe comes from family friends, John and Tonja. The recipe dates back to the 1800s and was brought to America from Germany by John’s great grandmother when she migrated here. It is an honor for me to have a family recipe like this from people I consider family, but not by blood. These cupcakes are a perfect example of the bond that food can help form in a community.
These German Chocolate cupcakes are a simple, delicious treat perfect for your next potluck or to simply end your Sunday meal. They taste best if you keep them in the refrigerator until you want to eat them. I also added a dark chocolate drizzle to the top for some added decoration. When you try out this recipe, like any recipe, I highly recommend making it as written first and then changing things to fit you and your family’s tastes.
German Chocolate Cupcakes
Ingredients
Cake
- 1 egg
- 1/2 c cocoa powder
- 1/2 c butter
- 1/2 c sour milk
- 1 t baking soda
- 1 c sugar
- 1 1/2 c flour
- 1 t vanilla
- 1/2 c boiling water
Frosting
- 1 T butter, softened
- 1 c confectioner’s sugar
- 1 t vanilla extract
- Carnation evaporated milk
Instructions
- Place baking soda into sour milk (2 t vinegar in at least 2% milk), stir to dissolve. Combine all ingredients except boiling water and stir. Add boiling water and stir. Pour into lined cupcake tins. Bake at 350 degrees for 18-20 minutes. Makes 12 cupcakes.
- Melt butter and mix in vanilla. Add to the confectioners’ sugar. Add food coloring for added fun. Add milk one tablespoon at a time until it’s a spreadable consistency.
10 Unexpectedly Delicious Uses for Kitchen Scraps
Cooking can sometimes feel wasteful, especially when you find yourself throwing away vegetable peels, stale bread, or leftover meat. But what if you could turn these kitchen scraps into tasty meals? It’s not just about saving money; it’s also about being creative in the kitchen! Here are ten fantastic ideas to get usage out of your kitchen scraps.
1. Use Kitchen Scraps for Veggie Stock
Don’t throw away your vegetable scraps—like onion skins, carrot tops, or celery leaves. Instead, make a homemade vegetable stock. Gather your scraps and place them in a pot with water. You can add herbs, peppercorns, and a splash of vinegar for extra flavor. Simmer for about an hour, strain, and you’ll have a savory stock! Use it in soups, stews, or as a cooking base for grains. This simple method can reduce your food waste by 20% or more while enhancing your home-cooked meals.
2. Bread Crumbs from Stale Bread
Stale bread can easily become crunchy bread crumbs. Simply tear it into pieces and process it in a food processor until crumbly. You can fry or bake the crumbs for extra texture. Use them to coat chicken, sprinkle on pasta, or as a topping for casseroles. In fact, making bread crumbs can reduce food waste by up to 40% for some households, transforming what would be trash into a versatile ingredient.
3. Potato Peel Chips
Before discarding your potato skins, consider making crispy chips instead. Wash the peels, toss them in olive oil and your favorite seasonings like garlic powder or paprika, and bake until golden. These chips are a snack that’s both healthy and surprisingly tasty, allowing you to make the most out of every potato. Did you know that about 30% of a potato’s nutrients are found in its skin?
4. Herb-Infused Oil
If you have leftover fresh herbs, don’t let them wilt! Create an herb-infused oil by blending chopped herbs with extra virgin olive oil. This oil is excellent as a dressing for salads, a drizzle over roasted vegetables, or as a dip for bread. You can save up to 15% on your yearly grocery bill by repurposing herbs this way, while enhancing the flavor of your dishes.
5. Citrus Zest Ice Cubes
What do you do with leftover citrus peels? Instead of discarding them, zest your lemons or oranges and freeze that zest in ice cube trays with water. These citrus cubes are great for brightening drinks, adding to marinades, or enhancing your recipes with fresh flavor. They help reduce waste while also bringing a boost of brightness to your meals.
6. Leftover Rice Fritters
Leftover rice can work wonders on busy weeknights! Mix cold rice with an egg, diced vegetables (like carrots and bell peppers), and seasoning. Shape the mixture into patties and sauté until golden brown. These fritters are not only delicious but can also serve as a satisfying appetizer or snack. Using leftover rice in this way can help families save time and reduce waste, as 20-25% of cooked rice often ends up uneaten.
7. Pickled Vegetable Scraps
Did you know you can pickle vegetable scraps? Use trimmings like cucumber ends, radish greens, or carrot tops. Combine these scraps with vinegar, salt, sugar, and your choice of spices in a jar. After a couple of days in the fridge, you’ll have tangy, crunchy pickles to add to salads or sandwiches. This process can increase your vegetable intake by 15% while cutting down on waste.
8. Apple Core Cider
Before tossing out apple cores, consider turning them into tasty apple cider. Fill a pot with cores, add water, and spices like cinnamon and cloves, and simmer for several hours. Strain the mixture, and you’ll get a warm, comforting drink that captures the essence of apples. Making cider from scraps not only reduces food waste but also adds a delightful treat to your day.
9. Banana Peel Smoothies
It may sound odd, but banana peels are edible and nutritious. Blend them into your smoothies to add fiber and vitamins. Ensure you wash the peel thoroughly and use ripe bananas for the best flavor. The peel enhances the creamy texture without changing the taste significantly. This quick trick can add extra nutrients to your diet while reducing your food waste by using every part of the banana.
10. Pumpkin Seed Snacks
Finally, don’t discard those pumpkin seeds after carving! Rinse them off, toss them in oil and salt, and roast them for a crunchy, satisfying snack. Spice them up with chili powder or garlic for an extra kick. This simple process can help reduce food waste from pumpkins considerably, especially during the fall months when pumpkin carving is common.
Embrace Culinary Creativity
Making the most of your kitchen scraps is not just about sustainability; it’s an exciting opportunity to explore new flavors. In fact, by creatively repurposing leftovers, you can enjoy delicious meals, save time, and reduce waste. So, the next time you are about to throw away vegetable peels or stale bread, remember these tasty options and transform your leftovers into something extraordinary. Happy cooking and enjoy your culinary adventures!
Trail Ready Sandwiches
These trail ready sandwiches are a meat lover’s dream on bread. They were a go-to sandwich for the dad-man when he went out four wheeling or camping. A lot of times he’d take all the ingredients with him and make them himself, but I like the compliments I’d get from my Jeep family when I would make the sandwiches in camp or send them with the dad-man.
These sandwiches were my gateway into menu making. I would make the menu and grocery list for the dad-man when he went out camping (he still does, but packing looks a bit different now). My menu making has grown exponentially since I started helping the dad-man. I’ve made him burgers, chorizo, salsa and the list goes on. But no matter what I make him, these sandwiches are a staple.
Trail Ready Tools
I’m not going to leave you out in the cold here; the tools are just as important as the ingredients when you’re out camping or trying to make these babies at 3 am before heading out.
- Paper Towels
- Aluminum Foil
- Mini Spatula
- Bread Knife
- Small mixing bowl
I like to have about half a pound of meat on each sandwich, but a good rule of thumb is 6 oz of total meat per sandwich. You will not need all of the meat for these sandwiches and that is by design. When you’re camping you don’t always want to stop and eat a full meal; I roll the meat with cheese and eat it as is when I don’t feel like a full meal.
Trail ready sandwiches are a staple for my jeep family. Honestly, the altitude and adventure is what makes them taste better. I’ve made them at home, and it is not the same. Add these sandwiches to your next adventure! Or your lunch menu. Don’t forget to check out the full menu here. Happy camping and cooking from my family to yours.
Trail Ready Sandwiches
Ingredients
- 1 loaf Sourdough bread approx. 10 slices
- 1 lb Thin Sliced Deli Swiss Cheese
- 3 T Delicatessen Mustard
- 1/2 c Mayo
- 1 lb London Broil Roast Beef
- 1 lb Mesquite Roast Turkey
- 1 lb Tavern Style Ham
- 1 Jar Sandwich Slice Pickles
Instructions
- Mix mayo with mustard. Spread a liberal layer of dijon-mayo mixture onto both slices of bread all the way to the edge.
- Layer the cheese on one slice of bread followed by the pickles, turkey, beef and ham. You can add another layer of cheese here, or just put the top on the sandwich.
- Cut the sandwich on a bias. Wrap each half of the sandwich in a layer of paper towel and put them together on your tin foil. Firmly wrap the sandwich to help prevent cooler water from getting in.
Creative BBQ Menus for Summer
Are you tired of the same old barbecue menu at your summer parties? It’s time to shake things up and impress your guests with a fresh take on traditional BBQ dishes.
Say goodbye to boring burgers and bland sides, and say hello to a summer feast that will leave everyone craving more. From mouthwatering main courses to refreshing drinks and irresistible desserts, let’s dive into some creative BBQ menu ideas that will take your summer parties to the next level!
Main Courses to Wow Your Guests
- Succulent shrimp grilled to perfection and paired with sweet and tangy pineapple chunks.
- Tender, smoky pulled chicken sandwiched between soft slider buns for the ultimate handheld delight.
- A colorful array of grilled vegetables marinated in herbs and olive oil, perfect for your vegetarian guests.
Cool and Refreshing Summer Drinks
- A refreshing blend of watermelon juice and fresh mint leaves, ideal for beating the summer heat.
- A tangy lemonade infused with ripe berries and aromatic basil for a burst of flavor in every sip.
- Cool down with a revitalizing iced green tea infused with zesty citrus fruits for a refreshing twist.
Irresistible Desserts to Sweeten the Deal
- Juicy grilled peaches topped with a buttery crumble and a scoop of vanilla ice cream for a decadent treat.
- Create a DIY s’mores station with graham crackers, marshmallows, and chocolate for a fun and interactive dessert experience.
- Fresh fruit skewers drizzled with honey and toasted coconut for a light and refreshing end to your BBQ feast.
Wrap-Up
With these creative BBQ menu ideas, you can elevate your summer parties and impress your guests with a feast they won’t soon forget. From tantalizing main courses to refreshing drinks and mouthwatering desserts, there’s something for everyone to enjoy. Simply have guests bring their favorite side dishes for a potluck! So fire up the grill, gather your friends and family, and get ready to savor the flavors of summer in style. Cheers to good food, great company, and unforgettable BBQ experiences!
Butterfinger Cake
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Butterfinger cake is one of those desserts that makes you gain weight by just looking at it. We usually only make this rich and decadent dessert in the summer. Why? There is a pool, slip-n-slide, or sprinkler nearby because, oof, you’ll need to work it off after just a small piece. That being said, everything in moderation. You can’t go into eating this cake with the assumption that you’ll be able to eat a regular sized slice. It serves roughly 30, cut into two-inch squares. It is that rich.
I don’t know exactly where this recipe came from, but I just remember it showing up at every school function with a cakewalk or potluck put on by the PTA of my elementary school. Or even the yearly carnival they had at the school to celebrate the summer break.
While I was in elementary school the room parents (mostly moms), made cookbooks at the holidays out of written recipes and traditions that the students would bring in. Low and behold that recipe made it into at least one of the two books that got made. I highly doubt that room parents, let alone whole class projects are a thing. But it is a fun memory that I treasure through cookbooks my mom kept.
Butterfinger cake is best made in a foil pan that you can recycle or chuck in the bin after the cake is gone. Trust me. I’ve tried to clean a glass pan after the fact and the combo of caramel, sweetened condensed milk, and butter finger does not come off easily from a glass pan.
Whether you’re make this for a school, church or random get together it is sure to make waves. It doesn’t matter if you’re familiar with such events, this cake is always a crowd pleaser. Don’t forget to share recipes whenever you can and keep tradition alive.
Butterfinger Cake
Ingredients
- 1 box Butter recipe chocolate cake mix Duncan hines
- 1 can sweetened condensed milk Eagle brand
- 1 jar caramel sauce
- 1 jar hot fudge sauce
- 1 tub cool whip
- 1 bag butter finger bits or 4 full size Butterfinger bars
Instructions
- Make and bake the cake as directed on the box. Let cool for 5 minutes.
- While warm, punch holes in the cake with the back of a wooden spoon. Pour the can of sweetened condensed milk over the cake, followed by the caramel and hot fudge. You may have to heat the hot fudge to get it to pour properly. Pour ⅓ to ½ the bag of butterfinger bits over the cake (or two crumbled butterfinger bars).
- Cool for at least four hours. Overnight is better. Pre-cut cake into 18-24 pieces for easier serving.
- Top the cake with the tub of Cool Whip and another ⅓ to ½ of the Butterfinger bits (or other two crumbled Butterfinger bars).
- Serve cool.
Notes
- Cake is best made a day ahead. Keep it in the fridge.
- Yellow cake works just as well.
- I recommend cutting the cake into 2 inch squares in the pan before adding the cool whip for easier serving.
What’s in the Kitchen?
Kitchens are the heart of every home (at least in my experience). It doesn’t matter where you are as long as you’re with people you love and trust. A kitchen can be anything. It could be the whole big farmhouse with the dining nook with the full setup, kit, and caboodle. It could be a tiny island at the end of a cramped kitchen of a city apartment. Or it could be a tailgate with a little grill sitting on it. The point is it’s a place to gather with your loved ones.
The concept of a kitchen completely depends on how you were raised and who you call family. For me, a kitchen is a place of creativity and love. Sharing memories, and a meal. Everyone at the house for the meal helps out to enjoy the feast. No contribution is too small when you live with love for the people in your life. You could be the head chef of the house, or you could be the one sitting at the table keeping everyone entertained with stories.
Recipes are the lifeblood of the kitchen, next to the tools used to make them. A recipe is a story told through food. There is no better way to share memories and remember past memories than to make a recipe from the past.
Sharing is a love language in itself. As we grow as a company, I want to share more recipes and in the future write a hard copy for people to enjoy. Until then, I look forward to incorporating those memories and stories into the lives of our customers.
So what will you find here? It’s a kitchen, haha. Here you will find the recipes that I love, menus I use for all the holidays, and there are a lot of them, reviews of kitchen companies, products, recipes and so much more.
Christmas Party Menu: A Very Merry Picnic
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Whether you’re planning a picnic with your loved one, or a whole party, here is a Christmas menu for a very merry picnic. Every year for Christmas Eve we do an open house style party with a different food theme. My parents have been doing it for 30-some years.
Welcoming and filling is what my family had become known for at the holidays; complicated is not something my family messes with. All recipes are easy to make and/ get made in advance. While this celebration was originally made for young military folks who didn’t go home for the holidays.
Though the numbers have decreased, the themes have repeated. I look forward to it every year. Some themes of Years Past include:
- Charcuterie
- Soup
- Meatballs
- Brisket Sandwiches
- Cold Cut Buffet
- Sliders
- Dips
The theme for the year is agreed upon while we’re eating Thanksgiving dinner with the usual suspects. Our usual brain trust sessions usually go something like one person blurting out a theme and then we see how many things we can actually think of to go with that theme. Basically, throw sticky noodles at the wall and see what actually sticks.
Alas, this one was no different. I wanted to cook a ham, so the brain-trust I call a family started blurting ideas and we came up with: Picnic, but make it Christmas. Coming up with the food for that was a bit harder because winter as a season doesn’t scream picnic. But this is what we have:
- Glazed Ham
- Potato Salad
- Crockpot Mac & Cheese/Mac & Cheese Bites
- Caprese Salad
- Cheese cubes
- Colby
- Swiss
- Pepper Jack
- Parmesan
- Deviled Eggs
- Hot Apple Cider
- Veggie Tray
- Cheese Salsa
- Onion Dip
It is a great Christmas menu when you think about it! All the recipes are easy to whip together. The sides can be made in advance, and a single meat center piece. Grazable and grabbable.
These are family favorites through and through, just not what we eat at Christmas. Recipes don’t have a time of year. There are many summer recipes that appeared on the table. But in Southern Arizona, there’s no difference some years. So happy snacking this holiday season.
Thanksgiving Menu Ideas for Everyone
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Thanksgiving menu ideas can be hard to make on your own. The holiday is about gathering together and enjoying food while giving thanks for what you have. The menu is a tradition, at least in the United States. These three menus will show you how entertaining style plays into serving and what to serve.
Friendsgiving
No need to worry if you’re not cut out for a traditional or family-style thanksgiving. Have a friends-giving! Going to a friend’s giving and not know what to bring? Take a look at this post all about what to bring to a potluck.
- Embrace non-traditional dishes to add a fun twist to the celebration.
- Make it a potluck to share the cooking duties and create a sense of community.
- Include a variety of dietary options to cater to different preferences and restrictions.
- Menu
- Stuffed Turkey Breast – Lana’s Cooking
- Sage gravy – Southern Kitchen
- Smashed potatoes – the Cozy Cook
- Harvest Salad – Fabled Kitchen
- Cranberry Chutney – Fabled Kitchen
- Cheeseball w/ crackers – Fabled Kitchen
- Apple-Blackberry Cake – Fabled Kitchen
- Beaumont Bread – Fabled Kitchen
Traditional
I have never done the traditional Thanksgiving set up, that has been left to my aunts back on the East Coast. And, man, these ladies go hard. They split the jurisdiction by switching houses every year and I love that idea! For them, haha. Here are my Crazy Aunt Deb’s (her idea, not mine) tips for a Traditional Thanksgiving:
- Classic dishes like roast turkey, stuffing, mashed potatoes, and cranberry sauce are mandatory
- The turkey has to be stuffed with dressing
- You have to have something for people to snack on
- Don’t forget the pumpkin pie! Or the coffee
- Menu
- Dressing Stuffed Turkey – Fabled Kitchen
- Extra Dressing
- Crock pot Mashed Potatoes – All Recipes
- Giblet Gravy – Tastes Better from Scratch
- Green bean casserole – Campbell’s Soup
- Corn
- Cranberry Sauce (Jellied, of course)
- Olives & sweet pickles
- Celery & cream cheese
- Coleslaw – Fabled Kitchen
- Crescent rolls
- Libbey’s Pumpkin Pie – Very Best Baking
- Mince Pie – Pillsbury
- Coffee
- Iced Tea
Family-Style
This is the Thanksgiving I’m used to. Big serving dishes spread on the kitchen counter and plates at one end. It has downsized at my house over the years. Here are my tips after taking over a decade ago:
- Large serving dishes make for easy serving
- Disposable pans make for easy clean-up
- Family recipes make the meal
- Buffet style works best when you have people coming in and out and eating at different speeds
- Don’t forget the Tupperware! Tell guests to bring containers too take food home
- Want this broken down more? Read my Thanksgiving tell-all.
- Menu
- Grilled Turkey
- Dutch Oven Stuffing – Fabled Kitchen
- Mashed Potatoes – Fabled Kitchen
- Gravy (the one in the turkey or Pioneer powdered)
- Ms. Stacy’s Potatoes – Fabled Kitchen
- Succotash – Fabled Kitchen
- Green bean casserole – All Recipes
- Candied Yams – Fabled Kitchen
- Cranberry Surprise – Fabled Kitchen
- Dinner rolls (I use Rhodes brand)
- Butter
- Pumpkin Pie – Very Best Baking
- Crumble Apple Pie – Fabled Kitchen
- Vanilla Ice cream
- Whipped topping
- Mulled Apple Cider
No matter what your hosting style, there is always a menu for you to follow if you’d like to cook your own thanksgiving dinner! Happy Thanksgiving to you and your family.
