• Linda Thomson

Picnic Menu Suggestions



Sandwiches: Roast Beef Sandwiches. Classic Club Sandwich. Ham & Cheese, BBQ Pulled Pork, Italian grinder, Peanut Butter and jelly.


Veggie & Dip: In a mason jar put ¼ cup dip in bottom and veggies on top or peanut butter in the bottom and celery sticks on top then screw the lid on. Salad on a stick –bite sized pieces of bacon, small lettuce wedge, tomato and avocado. Bring dressing in a small container and drizzle over before serving. (Fruit kabobs are easy and fun too!)


Charcuterie Board: cheeses (brie, blue, cheddar, gouda, asiago), meats (salami, prosciutto, cured sausage), fruit (grapes, strawberries, cherries, watermelon), olives, spreads (fruit jam, honey, olive tapenade), crackers or breadsticks. Nuts (almonds, macadamia). Figs, raisins or dried fruit, mini pickles. Arrange on a wooden cutting board.


Beverages: Sparkling waters, ice tea, sodas, or our family favorite – Grape Lemonade! (This just couldn’t be easier! Mix together 1 can frozen grape juice, defrosted with 1 can frozen lemonade, defrosted adding water as per the directions on the cans. You can mix ready-made juices as well! Enjoy!)


Snacks & Dessert suggestions and a new twist on an old favorite: Snacks – fruit rollups, granola bars, and grapes. Desserts - Marshmallow Krispies, Brownies, Cookies, Strawberry Shortcake.

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