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Three good beach picnic ideas

Need to get out of your workaday rut? Make the short drive west to the Gulf of Mexico and let a dramatic sunset wash away whatever worries have cropped up.

Now that the days are longer, an evening picnic is a lovely way to remind yourself you live in a pretty fabulous place. Sure, the summers are stickier than an airport Cinnabon, but look at the picnic basket as half full, rather than half empty. Rejoice in April and May, the last low-humidity months until, well, maybe December.

Food-wise, the biggest concern with packing a picnic is keeping eats safe. Picnic food often sits for long periods without conventional refrigeration, so it is imperative to devise a menu that can withstand the elements. Ice chests and other thermal containers help, but some foods, like those with mayonnaise, are breeding grounds for bacteria.

Beware of aggressive seabirds that love to swoop down on unattended food. Cover food if you get up to swim, hunt shells or throw the Frisbee. Do not feed the birds; that only makes it worse for you and the next group that comes along.

Make a list of nonfood essentials: blanket or towels; plates and napkins; utensils for eating and serving; cups for drinks; paper towels or wipes for sticky hands; garbage bags and bug repellent. Nonessentials but nice might include a flashlight if you plan to stay after dark, beach toys for the kids, shell or bird identification guides and a Swiss Army knife.

Here are three sunset picnic menus.

No-cook finger food

Chilled red grapes

Olives and pickled veggies

Gouda and white cheddar

Hard salami



Iced tea

Take-out picnic

Rotisserie chicken

Cut-up fruit

Pasta salad

Corn muffins

Assorted cookies

Cranberry juice and seltzer spritzers

For kids of all ages

Watermelon wedges

Mexican Calzones with salsa

Carrot and celery sticks with ranch dressing

Chocolate Chunk Blondies


Information from Times files was used in this report. Janet K. Keeler can be reached at or (727) 893-8586.


Mexican Calzones

1 pound ground beef

1 (4-ounce) can diced green chiles

1/4 cup water

1 (1.25-ounce) package taco seasoning mix

1 (15-ounce) package refrigerated pie crusts, at room temperature

1 cup shredded mild cheddar cheese

Salsa for dipping

Preheat oven to 425 degrees.

Brown beef in a large skillet and drain. Add chiles, water and seasoning package and mix well.

Place unwrapped pie crusts on cutting board; unfold. Cut each crust in half, making 4 half circles. Place 1/2 cup beef filling on half of each half circle. Place 1/4 cup cheese on top of each. Dampen edge of crust with water. Fold sides over filling; crimp edges with tines of fork. Place on ungreased baking sheet.

Bake for 10 to 15 minutes or until golden brown. Cool on baking sheet for 5 minutes. When completely cooled, wrap in foil for picnic.

Makes 4 calzones (makes more if you cut smaller circles)



Chocolate Chunk Blondies

1 1/2 cups packed brown sugar

1/2 cup butter, melted

2 eggs, lightly beaten

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (6 ounces) semisweet chocolate chips

In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt, then add to brown sugar mixture. Stir in chocolate chips.

Spread into a greased 9- by 13-inch baking pan. Bake at 350 degrees for 18 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

Makes 36 brownies.

Source: Taste of Home

Three good beach picnic ideas 04/19/12 [Last modified: Thursday, April 19, 2012 6:05pm]
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