Perfect picnic with sandwich skewers

I will always be a proponent of dining al fresco. Some people view eating as just a way to sustain life. But for me, dining is an experience. I find dining outside to be more relaxing and liberating. I find food tastes better and fresher outdoors.

That being said, I love picnics!

Packing a picnic shouldn’t be complicated. Instagram makes us think we need an adorable basket, an elaborate cheeseboard, a vase filled with beautiful flowers, and champagne. 

But that’s not real life.

Personally, I think the best picnics are the most simple ones. I don’t want to do a lot of work. I just want to dine outdoors and enjoy the Indiana summer.

To start off, here are the essentials…

1. A good picnic blanket. I use a big thick blanket that I don’t care about getting dirty. You can always check second-hand stores or make your own if you don’t have one. Make sure the blanket isn’t too thin or you’ll feel every rock and stick and piece of grass through it.
2. A cooler. Sure, wooden baskets are adorable, but I’m not sure they’re the most practical. I use a cooler bag instead. It’s much more functional (food won’t spoil) and easily foldable so you can store it in a backpack when you’re finished. I like to freeze water bottles instead of using ice packs, so you can drink them after they’ve served their purpose.

Now, let’s discuss what foods to pack. There are three things I like to focus on when packing for a picnic.

1. Focus on finger foods. Have you ever tried sitting on the ground and trying to eat with utensils?mIt’s not that easy. If you focus on only packing finger foods, you don’t have to worry about packing utensils from home or buying plastic utensils. For example, I avoid packing fruit salad, and instead, I just stick with plain fruit in a bowl or fruit skewers. I also love the idea of sandwich skewers.
2. Focus on food that will last and not get soggy. I try to avoid lettuce because it can wilt, fruits like melons because they must be refrigerate, and dairy dips because they don’t last long outdoors. Instead, I opt for berries because they do not need to be refrigerated, and I prefer to use hummus for a dip because it lasts longer in the sun.
3. Focus on desserts that won’t melt in the sun. Everyone loves chocolate chip cookies, but the chips may melt and get messy. Try rice krispie treats, shortbread cookies, or other easily transportable non-chocolate desserts instead. Also, I find dried fruit to be a sweet enough treat that’s the perfect dessert substitute.

Sandwich skewers

Add any or all of the following ingredients to a kebab for a portable, non-messy sandwich that won’t get soggy and you can make in advance.

Breads

• Baguette, cubed
• Whole wheat bread, cubed
• Pita bread, cut in triangles

Meats

• Deli turkey
• Deli ham
• Salami
• Bacon

Cheese

• Thick cheddar cheese, cut in squares
• Mozzarella balls
• Cheese cubes

Other toppings

• Mini dill pickles
• Cherry tomatoes
• Peppers
• Olives
• Pepperocinis

Dips

• Hummus
• Black bean dip

Strawberry salad with lemon Dijon vinaigrette

A lot of people prefer “lighter” meals in the summer, but they don’t want to feel hungry a few hours later! So I’m sharing ideas to transform your wimpy side salad into a hearty dinner salad.

Salads are a great way to use fresh, local ingredients, and they make a great base for whatever you’re grilling.

There are no rules to building a dinner salad, but there are certain key elements every good dinner salad should contain.

Those elements are greens, protein, fruit, nuts, and cheese.

Another key to building the perfect salad is using ingredients that are in season. That’s what is going to help it taste the best. Fortunately, summer is the best time to do that in Indiana as we approach a season where most produce is readily available.

If you’re worried about the amount of time it takes to prep the ingredients for salad, you can always buy pre-cut ingredients or use rotisserie chicken as a shortcut.

The last thing I want to emphasize before I discuss this particular recipe is salad dressing. I think the biggest misconception about salad dressings is fat makes you fat. NOT TRUE! Fat slows the digestion process, and it’s great for heart health and glowing skin. That’s why you don’t need a fat-free dressing.

BUT you should avoid dressings high in saturated fat and added sugar. Pay close attention to that when you’re looking at the label.

When time allows, make your own salad dressing. That way you can control everything that goes into it. It also tastes a lot better!

Now, onto this strawberry salad! Here’s the breakdown if the ingredients I used:

Greens: Spinach—it is packed with iron and fiber, among other macronutrients. It’s also currently in season in Indiana.

Protein: Grilled chicken breast—salads are versatile enough that you can incorporate anything you grill with them. I also added bacon because bacon makes everything better.

Fruit: Strawberries—they’re currently in season in Indiana!

Nuts: Pecans—they provide a crunch like croutons, but they contain important nutrients like manganese which is important for helping your metabolism properly function.

Cheese: Goat cheese—it’s a little bit lower in fat than other cheeses , and it has a tangy taste which pairs well with the sweetness of the strawberries.

Miscellaneous: Pickled onions—Not as sharp of a taste as raw onions, and they’re easier to eat, in my opinion. Also, red onions are important for your immune and digestive systems.

Strawberry salad with lemon Dijon vinaigrette

Serves about 4 people

Ingredients

For the salad

• 6 cups baby spinach
• 2 boneless skinless chicken breasts (about 8 ounces)
• 4 pieces of bacon, cooked and crumbled
• 1 cup strawberries, sliced
• 1/2 cup pecans, chopped
• 1/4 cup goat cheese, crumbled
• 1/2 cup pickled onions

For the pickled onions

• 1 medium onion, sliced very thin
• 1 cup water
• 1/2 cup apple cider vinegar
• 1 Tablespoon honey
• 2 teaspoons salt

For the lemon Dijon vinaigrette dressing

• 1/4 cup extra virgin olive oil
• 3 Tablespoons lemon juice
• 1 teaspoon honey
• 1 tsp Dijon mustard
• 1/4 teaspoon salt

Directions

For the pickled onions

1. Place onion in mason jar or another bowl with lid.
2. Warm water for 2 minutes in microwave or on stove. Add vinegar, honey, and salt, and whish until it looks uniform. Pour over onion. Cover and refrigerate until you’re ready to serve. They’ll stay good for up to 3 weeks.

For the salad

1. In a large bowl, toss all of the ingredients together.

For the lemon Dijon vinaigrette

1. Add ingredients to mason jar and shake or whisk together in bowl. Store in the refrigerator for up to 3 weeks.

Dressing recipe adapted from The Kitchen Girl

Cookout Cookies are perfect for summer

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I will always love themed treats, and I’ve made some pretty fun ones in the past for the Indy 500 / Memorial Day weekend. This year is no exception! I wanted to celebrate the official start of grilling season by making cute little grills.

There are multiple steps to this, but nothing is too tricky, so stay with me! I started by making the easiest, tastiest chocolate cookies. It’s the same base recipe I use for my hot cocoa cookies. They’re soft, thick, and very chocolatey.

Then I made a batch of classic buttercream with red food coloring. This will act as the flames in the grill.

The third step is the trickiest: I made a picture of a grill grate using the paint program, and I printed it out, making sure it was the same size as the cookies. I then set a piece of wax paper on top and used melted chocolate to draw the design on the wax paper. It will harden after just a few minutes. That’s when you peel it off the wax paper and stick it on top of the frosted cookies.

The last step is the most fun! Use your favorite candies to create shish kebabs to lay on top of the grill.

If I’m being honest, this is not a quick recipe. But sometimes it’s just fun to spend time in the kitchen, and the final result is totally worth it!

Cookout Cookies

Ingredients

For the cookies

• 1 (15.25 ounce) box of milk chocolate cake mix
• 8 Tablespoons Challenge butter, melted
• 1 egg
• 4 ounces Challenge cream cheese, softened

For the buttercream frosting

• 1 cup Challenge butter, softened
• 4 – 5 cups powdered sugar
• 2 Tablespoons heavy cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• Red food coloring

For the grill grates

• Melted chocolate

For the shish kebabs

• Gummy bears, Mike & Ike’s, Hot Tamales, etc. cut into small pieces

Directions

For the cookies

1. In a large bowl, combine dry cake mix, melted butter, and egg.
2. Add cream cheese and beat until completely incorporated.
3. Stir in chocolate morsels.
4. Refrigerate dough for 30 minutes so it’s easier to shape into a ball.
5. Once dough has been chilled, preheat oven to 350 degrees Fahrenheit.
6. Form dough into 1-inch balls, place on baking sheet, and bake for 8 minutes.
7. Allow to cool before frosting.

For the buttercream

1. Beat the butter on medium speed until smooth–about 2 minutes.
2. Add heavy cream, vanilla, salt, and powdered sugar. Beat on low speed until combined, and then increase mixer to high speed for about 3 minutes.
3. If frosting isn’t thick enough, add 1/2 cup more powdered sugar. If frosting is too thick, add more heavy cream.
4. Frost cookies. I always prefer to use a piping bag, but you can just spread it on if you prefer.

For the grill grate

1. Print out picture of grill grate, and cut piece of wax paper to lay on top of it.
2. Melt chocolate and add to Ziploc bag. Cut one corner and trace grate design on wax paper.
3. Let harden and place on frosted cookies.

For the shish kebabs

1. Place small candy pieces on toothpick and place on top of grill grates.

Giant Oatmeal Cream Pie with Maple Cinnamon Cream

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Bigger isn’t always better, but it is in this case! As you’ve realized by now, this recipe is for a homemade oatmeal cream pie—but not just any oatmeal cream pie. We’re talking about a GIANT oatmeal cream pie with maple cinnamon cream filling. Seriously, it’s the size of the cake! 

Giant Oatmeal Cream Pie with Maple Cinnamon Cream

Ingredients

For the cookies

• 1 1/4 cup flour
• 1 cup quick oats
• 3/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup brown sugar
• 1/2 cup Challenge butter, melted
• 2 eggs
• 1 teaspoon vanilla extract

For the maple cinnamon cream filling

• 1/2 cup Challenge butter, softened
• 2 cups powdered sugar
• 2 Tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon maple extract
• 1 teaspoon cinnamon
• 1/4 teaspoons salt

Directions

For the oatmeal cookies

1. Preheat oven to 340 degrees Fahrenheit.
2. Combine flour, quick oats, baking soda, cinnamon, and salt in medium bowl and set aside.
3. Mix together brown sugar, butter, eggs, and vanilla extract. Slowly add dry ingredients to wet ingredients and mix until dough forms.
4. Spray 2 8x8 round cake pans and evenly distribute the dough between the two pans.
5. Pat dough down in the center of the pan so it makes a circle shape. Don’t try to stretch the dough so it reaches the edges—just pat down in the center. It will spread as it bakes.
6. Bake for 14 to 16 minutes, or until the center is mostly set. Let cool before frosting.

For the maple cinnamon cream filling

1. Using a mixer, beat butter on high speed until creamy, about 3 minutes. Slowly add powdered sugar and beat until combined. Add the cream, vanilla extract, maple extract, cinnamon and salt.
2. To assemble, take one of the cookies and turn it upside down so the bottom is facing up. Spread buttercream on cookie. Carefully lay the second cookie on top.

Recipe adapted from Sally's Baking Addiction

Easter Garden Chocolate Cheesecake

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Easter dessert may be my favorite dessert. I love incorporating spring themes like eggs, pastels, and bunnies. I also love using Easter candy! It's one of the many great things about this no-bake cheesecake.

The chocolate cheesecake acts as the canvas for your Easter garden made with Oreo "dirt," shredded coconut "grass," and chocolate "bird nests." I love the idea of getting kids involved and seeing what design they create.

Easter Garden Chocolate Cheesecake
Yield: Serves about 6 people
Ingredients

• 2 (8-ounce) blocks Challenge cream cheese, softened
• 1 cup powdered sugar
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 8 ounces dark chocolate, melted and cooled to room temperature
• 1 Oreo or chocolate graham cracker pie crust
• 12 Oreo cookies, crushed
• 1 cup sweetened shredded coconut
• 3 drops green food coloring
• Other Easter candies like chocolate eggs and peeps for decoration

Directions

1. Use mixer to beat cream cheese several minutes or until smooth.
2. Add powdered sugar, sour cream, heavy cream, and vanilla extract. Mix until smooth.
3. Stir in melted chocolate.
4. Add cheesecake mixture to pie crust and smooth top with spatula.
5. Sprinkle crushed Oreos on top of pie. This will be the "dirt."
6. Mix coconut with food coloring and sprinkle on top of pie. This will be the "grass."
7. Refrigerate until ready to serve. Once you're ready to serve, decorate with chocolate eggs, peeps, and other Easter candies.

7-layer basketball court dip

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Everyone's favorite 7-layer dip is getting a March Madness makeover. It will surely score big points with college basketball fans preparing to watch the Final Four this weekend!

7-layer basketball court dip
Ingredients

• 8 ounces Challenge cream cheese, softened
• 1 cup sour cream + 1 extra cup to draw lines on court
• 1 packet taco seasoning
• 16 ounces guacamole
• 32 ounces refried beans
• 2 cups shredded cheddar cheese
• Additional toppings: black olives, green onions, cherry tomatoes, pico de gallo, etc.

Directions

1. Mix cream cheese until smooth. Add sour cream and taco seasoning and mix.
2. Spread onto the bottom of a 9x13 pan.
3. Dollop guacamole on top and gently spread over cream cheese layer being careful not to mix the layers.
4. Add refried beans on top and spread evenly.
5. Fill a pastry bag or Ziploc bag with sour cream and use it to create the key.
6. Sprinkle cheddar cheese in the paint and center circle.
7. Decorate with olives, salsa, cilantro, or anything you desire.

Idea for basketball court dip adapted from SheKnows

Encourage your family to eat more spinach with enchilada recipe

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Spinach is a superfood with a wide range of health benefits, including lowering blood pressure, bone health, and boosting memory.

But many people aren’t eating enough of it. The Richard Fairbanks Foundation study that was released earlier this month shows that only 8.6% of adults in Indiana consume the recommended number of greens.

I think a lot of time people don’t eat spinach because they either don’t know what to do with it or they think they don’t like it.

But really, spinach can be added to almost any dish without compromising flavor. That’s why I added it to enchiladas.

Picky eaters who don’t think they like spinach will hardly notice it because it’s “buried” inside the enchiladas with other ingredients!

Lime Chicken and Spinach Enchiladas
Ingredients

• 1 pound cooked chicken, shredded (I use rotisserie chicken)
• 1 (4.5 ounce) can diced green chiles
• 2 Tablespoons lime juice (about ½ lime)
• 1 teaspoon cumin
• 1/2 teaspoon chile powder
• 1 small onion, chopped
• 3 cloves garlic, mince
• 6 cups baby spinach
• 2 (10 ounce) cans green enchilada sauce
• 1 cup pepper jack cheese
• 8 large tortillas
• 1 (8 ounce) package Challenge cream cheese
• Cilantro and avocado to garnish

Directions

1. Combine cooked chicken, green chiles, lime juice, cumin, and chile powder in airtight container or gallon-size Ziploc bag. Allow to marinate in refrigerator for at least an hour but preferably several hours.
2. Saute onion and garlic in large skillet for several minutes on low until onion becomes soft.
3. Add spinach leaves and saute until wilted, about 2 minutes.
4. Remove from heat and combine with chicken mixture.
5. Preheat oven to 375 degrees Fahrenheit.
6. Spread 1 can green enchilada sauce on bottom of 9x13 pan.
7. Fill 1 tortilla with 1 Tablespoon pepper jack cheese and 1/3 cup chicken mixture. Roll up tortilla and place into pan, seam side down.
8. Continue until pan is full. You should be able to fit about 8 enchiladas in pan.
9. Heat cream cheese and 1 can green enchilada sauce in skillet on low and mix until cream cheese is melted. Pour on top of enchiladas and sprinkle remaining cheese on top.
10. Bake for about 20 minutes or until the sauce starts bubbling up from the bottom.
11. Garnish with cilantro and avocado and serve.