If you’re fixing the picnic for Memorial Day, you don’t have much chance to relax and enjoy it. Here’s a guide to five Memorial Day snacks that have five or fewer ingredients each, on the theory that on summer holidays, less is more.
1. Chocolate Covered Cherry Baby “Mice”
Luscious little bites of chocolate and cherry are perfect for a picnic. You can pull it off with a bottle maraschino cherries with stems, slivered almonds, Hershey Chocolate Kisses and white icing.
Dip cherries in melted Hershey’s chocolate. Add two slivered almonds for ears. Place on waxed paper to dry, ears up. When dry, use small dots of white icing to make the face. This recipe comes from Susan Ford of San Clemente, CA – dear friend and amazing cook
2. Jalapeno Poppers Wrapped in Bacon
These are a little spicy, but not hot because the seeds are removed from the Jalapenos. All it takes is 25 fresh jalapeno peppers stuffed with 14 -16 ounces cream cheese and 2 cups shredded cheddar cheese. Don’t forget the bacon – 2 (16 ounce) packages should do it.
Cut stems off peppers. Cut in half lengthwise. Remove seeds. Fill each with cream cheese and sprinkle cheddar cheese on top. Wrap 1/2 slice of bacon around each pepper and bake in 450 degree oven for 10 to 15 minutes or until bacon is fully cooked. Recipe
3. Cinnamon Orange Slices
This is a favorite traditional and very refreshing Moroccan dish. You’ll need 2 oranges,
1 apple, sliced (optional), and 1 tablespoon cinnamon
Peel oranges, then slice crossways into rounds and arrange on a plate. Add apple slices and lightly dust with cinnamon. Serve immediately. Recipe
4. Guacamole Balls
This appetizer takes more time than ingredients but you can make it up several days in advance. Use commercially prepared guacamole dip, 3 eggs, 3 tablespoons water, 1 cup flour, 3 cups crushed tortilla chips.
One day before serving: fill ice cube trays with guacamole dip. Cover & freeze overnight.
The listed ingredients will be enough to coat about 2 trays of cubes.
An hour before serving: pop frozen cubes out and into flour. Coating each with flour, dip in egg-wash, roll in chips. Repeat. Place coated cubes on cookie sheet and return to freezer while vegetable oil heats to 350 degrees. Fry each cube in oil until it turns golden brown. Remove and let drain on paper towels before transferring to serving dish. Recipe
5. Cream Cheese and Parmesan Asparagus
This appetizer is more elegant than the usual picnic fare but easy and tasty. Use commercially prepared puff pastry. You’ll need 1 puff pastry sheet, 10 pieces asparagus, ends trimmed, 5 ounces cream cheese, 1 egg, beaten, Parmesan cheese.
Preheat oven to 400 degrees. Roll the pastry out and layer generously with cream cheese. Cut into 10″ strips . Wrap each around one asparagus spear. Brush with beaten egg and sprinkle with Parmesan cheese. Bake for 10-15 minutes. Recipe