1 (1 pound) loaf focaccia bread
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1 small yellow squash, cut horizontally into 3/8 inch thick
1 small zucchini, sliced
1 red onion, sliced
1 cup sliced red bell peppers
1/2 cup crumbled feta cheese
1/8 cup olive oil
1. In a small bowl, combine mayonnaise, minced garlic, and lemon juice. Set aoli sauce aside in the refrigerator
2. Preheat the grill for high heat.
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell pepper and zucchini pieces closest to
the middle of the grill ,and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes.
The pepper may take a bit longer. Remove from grill, and set aside.
4. While the vegetables are cooking, cut foccaccia into 4 slices. Spread aoli sauce evenly over top, and sprinkle with feta cheese.
Place on the grill, and cover with lid for about 2 to 3 minutes. Watch carefully so the bottom doesn't burn. This will warm the bread,
and slightly melt the cheese. Remove from grill, and layer two pieces with vegetables. Cover with remaining bread. Serve warm.
Recipe by: Heather Johnson
Picnic Pasta Salad
1 pound seashell pasta
1 cup chopped mushrooms
1 cup chopped cucumber
1 cup chopped broccoli
1 cup white sugar
3/4 cup vegetable oil
1/4 cup prepared mustard
2 tablespoons mayonnaise
1/4 cup distilled white vinegar
1/4 cup shredded Cheddar cheese
salt to taste
ground black pepper to taste
1. Cook pasta in large pot of boiling salted water until al dente. Rinse with cool water. Drain well.
2. Meanwhile, combine chopped vegetables, sugar, oil, mustard, mayonnaise, vinegar, and shredded Cheddar cheese in a large bowl.
Season with salt and pepper to taste. Mix well. Stir in pasta. Refrigerate for 2 to 4 hours before serving.
Recipe by: Jennifer Sauer
Ham and Cheese Picnic Bread
1 (.25 ounce) package active dry yeast
1 cup warm water (110 ° F)
3 cups all-purpose flour
1 tablespoon butter
1 tablespoon white sugar
1 teaspoon salt
1 cup chopped ham
1 cup shredded mozzarella cheese
1 (4 ounce) jar diced pimento peppers, drained
1/2 cup black olives, drained and chopped
1. In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large mixing bowl, combine the yeast mixture with the flour, egg, butter, sugar and salt; mix well. When the dough has pulled together,
turn it out onto a lightly floured surface and knead until smooth, about 8 minutes.
3. Lightly oil a large mixing, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place
until doubled in volume, about 1 hour.
4. Preheat oven to 400 ° F (200 ° C). Combine the ham, cheese, pimento and olive in a medium mixing bowl; set aside.
5. Deflate the dough and turn it out onto a lightly floured surface. Roll or pat the dough into a 10x14 inch rectangle.
Make parallel cuts 3/4 inch wide and 2 inches long on the two long edges of the rectangle. Evenly spread the filling mixture over
the center of the rectangle.
6. Fold the short ends of the rectangle over the filling. Starting from one of these ends; alternately stretch strips from the two
sides across the filling so that the strips overlap diagonally.Transfer the loaf to a lightly greased baking sheet, cover with a damp cloth and let
rise until doubled in volume, about 40 minutes.
7. Bake at 400 ° F (200 ° C) for 20 to 30 minutes or until golden brown.
Bacon Cheddar Chive Muffins
6 thick slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup cream of mushroom soup
1/2 cup vegetable oil
1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2 Preheat oven to 400 ° F (200 ° C). Lightly grease muffin pan.
3 In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese,
cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry
ingredients and stir together just to moisten.
4 Spoon the batter into prepared muffin pans and bake at 400 ° F (200 °C) for 20 to 25 minutes, or until a
toothpick inserted into a muffin comes out clean.
Recipe by: Shelley Albeluhn
Very Berry Cheesecake
40 vanilla wafers
6 tablespoons butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 cup cottage cheese, creamed
1/4 cup cherry brandy
3 1/2 cups fresh blackberries
1 tablespoon cherry brandy
1 tablespoon white sugar
1 Finely crush vanilla wafers -- should have about 1 1/2 cups. In a medium mixing bowl stir together vanilla wafers and butter.
Press the mixture into the bottom and 1 3/4 inch up the sides of an 8 inch springform pan. Set aside.
2 In a large mixing bowl, combine cream cheese, 3/4 cup sugar, flour, and vanilla. Beat with an electric mixer on medium speed
until smooth. Set aside.
3 Place cottage cheese in a blender or food processor. Blend until smooth. Stir into cream cheese mixture. Stir in the 1/4 cup
cherry brandy. Beat in eggs on low speed just till combined but DO NOT OVERBEAT.
4 Pour half of the cheese mixture into the crust-lined pan. Spread 1 cup of the fruit on top. Top with remaining cheese mixture and
1/2 cup of the fruit. Place in a shallow baking pan in a 375 ° F (190 ° C) oven. Bake, uncovered, for 40 - 45 minutes or till
center appears nearly set when shaken.
5 Cool on a wire rack for 15 minutes. Loosen sides. Cool completely on wire rack. Cover and chill until ready to serve.
For topping, in a medium bowl combine remaining 2 cups fruit, 1 tablespoon cherry brandy, and 1 tablespoon sugar. Cover and chill for
up to 2 hours. To serve, cut cheesecake into wedges. Top each serving with fruit topping.
Recipe by: Eleanor Johnson