Unusual Picnic Games

Written by Dana Bennett

Picnic games for your next picnic!

Gone are the days where a simple leisurely afternoon on a picnic blanket is considered fun. In today's society, we are active and going, we are looking for fun and games, even when we picnic! Picnic games do not have to be complicated; they can be easy, fun, and nearly free! Here's a picnic game or two for you to try on your next picnic outing:

Picnic Game #1: Clothespin Tag

For those that want physical activity in their picnic game, try a little game of 'Clothespin Tag.' Supplies include people (the more the merrier!) and a bag of clothespins. For this picnic game, the clothespins are available at any local variety store. Simply clip 2 or 3 clothespins at various spots on picnic attendee's shirts. Then yell 'GO!' The one with the most clothespins at the end of this picnic game wins!

Picnic Game #2: Chair Balance

Tired, take a seat with this picnic game, 'Chair Balance.' See how long you can sit...without a chair! This is a fun activity you can do with your buddies. You'll need at least six people: four for each chair, one person to remove the chairs, and one person to spot the people on the chairs.

Set four chairs with the front of each chair touching the right side of each chair, making a square. Have your four friends sit on them so each person can lean back and rest his head on another person's lap. When all four people are lying on each other and their feet are firmly on the ground, take away the chairs. See how long everybody can stay balanced using only your legs.

Picnic Game #3: What in the world are YOU doing?

For those that would enjoy more mental exercise for their picnic game, try this variation on charades, called 'What in the world are YOU doing?' To play this picnic game, the first player pretends to do something, like drink water. The next player asks 'What in the world are YOU doing?' The first player answers, saying something other than what they were doing. In our example for this game, the first player, who was pretending to drink water might say, 'I was driving my car.' Then the second player has to pretend they are driving a car, the third player then goes through the process again. This picnic game is best played fast, and if someone messes up and says what they were actually doing, they are out.

Picnic Game #4: Memory

For some more mental exercise, try a picnic game of 'Memory'. Here's a clue: to your memory be true. To play this game you'll need a tray full of lots of different objects, a towel, a watch to time the game, and a good memory. Everyone who's playing gets 15 seconds to stare at the tray with all the objects. Use a watch to keep time. Then cover all the objects on the tray with a towel. Each player has 20 seconds to write down every object she can remember. All the players compare their lists. If anyone has the same objects on their lists, those objects get crossed off. Whoever has the most items not crossed off wins this fun picnic game!

Creative Picnic Games

The most successful picnic game is creative and unusual, because fun picnics should be also. Try out these picnic games next time you pack your picnic basket and it will be a picnic that you never forget!

Other ideas for games: Kids & Adult Picnic game ideas(some good ideas, some not so good)

Easy Veggie Pizza

INGREDIENTS:

2 8-oz. cans Pillsbury^® refrigerated crescent dinner rolls

1 8-oz. pkg cream cheese, softened

½ c sour cream

1 tsp dried dill weed

1/8 tsp garlic powder

½ c small fresh broccoli florets

1/3 c quartered cucumber slices

1 plum (Roma) tomato, seeded, chopped

¼ c shredded carrot

DIRECTIONS:

Heat oven to 375^oF. Separate cans of dough into 4 long rectangles.

In ungreased 15x10x1-in pan, place dough; press in bottom and up sides to form crust.

Bake 13-17 minutes or until golden brown. Cool completely, about 30 minutes.

In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables.

Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 16 squares; cut each square in half diagonally.

For the best results, keep the crescent roll dough in the refrigerator until you ready to use it.  Cold dough bakes the best!

Coconut Pound Cake

INGREDIENTS:

1 cup butter, softened

3 cups sugar

6 eggs

3 cups flour

¼ teaspoon baking soda

¼ teaspoon salt

1 cup sour cream

1 cup coconut

1 teaspoon vanilla

1 teaspoon coconut extract

¼ cup confectioner’s sugar (as a garnish)

1 pint whipped cream, whipped

Fresh fruit (optional)

DIRECTIONS:

Grease and flour a tube pan (angel food cake pan). Cram butter and sugar until light and fluffy. Add eggs one at a time. Mix flour, soda, and salt. Add flour mixture to creamed mixture alternately with sour cream. Stir in coconut, coconut extract, and vanilla. Bake 350 degrees for 1 hour and 20 minutes in tube pan. Test at one hour and 10 minutes. Do not over bake. Cool in pan. Remove carefully to cake plate. Serve sprinkled with confectioner’s sugar and a dollop of whipped cream! Add fresh fruit, such as peaches or strawberries, if you like.

Another variation. Click here for transcript:

Picnic attire

September 27th, 2012

Remember to chose your attire as if you were taking your husband out on a picnic.
Attractive yet modest enough to do what you need to do in making and serving a picnic basket.
Have fun!


Here's tons of recipes to stir your creative ideas for future picnics:
Taste of Home Picnic 
Get out and enjoy the fall weather with family and/or friends!

To buy Organic or NOT...

Enviromental Working Group's 2012 Shopper's Guide to Pesticides in Produce™

Eat your fruits and vegetables! The health benefits of a diet rich in fruits and vegetables outweigh the risks of pesticide exposure. Use EWG's Shopper's Guide to Pesticides^™ to reduce your exposures as much as possible, but eating conventionally-grown produce is far better than not eating fruits and vegetables at all. The Shopper's Guide to Pesticides in Produce^™ will help you determine which fruits and vegetables have the most pesticide residues and are the most important to buy organic. You can lower your pesticide intake substantially by avoiding the 12 most contaminated fruits and vegetables and eating the least contaminated produce.

This year we have expanded the Dirty Dozen^™ with a Plus category to highlight two crops -- green beans and leafy greens, meaning, kale and collard greens - that did not meet traditional Dirty Dozen ^™criteria but were commonly contaminated with highly toxic organophosphate insecticides. These insecticides are toxic to the nervous system and have been largely removed from agriculture over the past decade. But they are not banned and still show up on some food crops.

Commodity crop corn used for animal feed and biofuels is almost all produced with genetically modified (GMO) seeds, as is some sweet corn sold for human consumption. Since GMO sweet corn is not labeled as such in US stores, EWG advises those who have concerns about GMOs to buy organic sweet corn.  http://www.ewg.org/foodnews/summary/

Dirty Dozen Plus^™

Buy these organic

1

Apples

2

Celery

3

Sweet bell peppers

4

Peaches

5

Strawberries

6

Nectarines
– imported

7

Grapes

8

Spinach

9

Lettuce

10

Cucumbers

11

Blueberries
– domestic

12

Potatoes

Plus

+

Green beans

+

Kale/Greens

+ May contain pesticide residues of special concern

Clean 15^™

Lowest in Pesticide

1

Onions

2

Sweet Corn

3

Pineapples

4

Avocado

5

Cabbage

6

Sweet peas

7

Asparagus

8

Mangoes

9

Eggplant

10

Kiwi

11

Cantaloupe
- domestic

12

Sweet potatoes

13

Grapefruit

14

Watermelon

15

Mushrooms

Question: Is there a Homemade Onion Soup Mix we could make at home instead of buying Lipton's?

Here's 5 recipes found on the internet:

This soup mix makes a great gift too! 
Make up some packets of onion soup mix, add a soup label, soup bowls, soup spoons, recipes, and some non-perishable ingredients. Place in a basket or pretty box wrapped in a tea towel.

#1  Copy cat Lipton's Onion Soup
3/4 cup instant minced onion 
1/3 cup beef bouillon powder 
4 teaspoons onion powder 
1/4 teaspoon crushed celery seeds 
1/4 teaspoon sugar 

Combine all ingredients and store in an airtight container. 
Makes 4 servings, approximately 19 tablespoons.
About 5 tablespoons of mix are equal to 1 1¼-ounce package. 

To make onion dip: Mix 5 tablespoons with one pint of sour cream.

Here's the link to the actual recipe: http://www.recipezaar.com/24952

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#2 Here's a video where this cook  makes a homemade mix:


Her ingredients are:
Beef bouillon powder,
celery seed,
dried onion,
sugar,
parsley

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#3 Homemade Dry Onion Soup Mix

4 teaspoons beef bouillon granules

8 teaspoons dried onion flakes

1 teaspoon onion powder

¼ teaspoon seasoned pepper

Directions: 
1.       Cut a 6 inch square of heavy duty foil.
2.       Place all ingredients in center of foil.
3.       Fold foil to make an airtight package.
4.       Label with date and contents.
5.       Store in a cool, dry place.
6.       Use within 6 months.
This recipe is from  http://www.food.com/recipe/Homemade-Dry-Onion-Soup-Mix-110331 . It is a great substitute for the boxed onion soup mix. It equals one packet or about 1 ¼ ounces. You can add garlic powder or other seasonings if you wish.

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#4 Copycat Lipton Onion Soup Mix NO MSG

5 tbs to ¼ 3/4 cup dried minced onion 

1/3 cup NO msg beef bouillon powder 

4 tsp onion powder  

1/4 tsp celery salt  

1/4 tsp sugar 

http://www.grouprecipes.com/44311/copycat-lipton-onion-soup-mix-no-msg.html
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#5 How to make healthy Onion Soup Mix:

Ingredients

• 1 teaspoon turmeric
• 1/2 teaspoon sugar
• 1/2 teaspoon celery seed
• 2 tablespoons plus 2 teaspoons minced onion
• 3/4 teaspoon kosher salt
• 11/2 teaspoons dried parsley
• 1 teaspoon onion powder
• 1/4 teaspoon black pepper

Directions

Combine all ingredients and store in an airtight container until ready to use.  Should last up to a year. Makes 3 heaping tablespoons.
http://www.joyofkosher.com/recipe/homemade-healthy-onion-soup-mix/

Let us know which one you tried and tell us if it was worth it.... 

Apples of Gold II

Ladies,

This is what I read to you last night.  We need to be in prayer for our pastors and for all of those who are going into full time ministry. 

The Reality:

According to a New York Times article, members of the clergy:

.....now suffer from obesity, hypertension and depression at rates higher than most Americans.

.....in the last decade, their use of antidepressants has risen, while their life expectancy has fallen.

.....many would CHANGE JOBS if they could.

.....Focus on the Family has estimated that 1500 U.S. Pastors leave the ministry every month due to church conflict, personal issues, family problems, marriage concerns or financial pressures.

.....Pastors are on call 24/7 for the people they serve and many have "boundary issues" - defined as being too easily overtaken by the urgency of other people's needs.

.....80% of new pastors will leave the ministry within their first 5 years!

Thank you again for a wonderful night last night!  May God be glorified!!!  Do something KIND for someone today!

In His Service,

Robin

Poor Man's Pound Cake

Ingredients:
3 eggs
1/2 cup margarine
1 1/2 cups sugar
1 1/2 tsp baking powder
2 cups flour
1/2 tsp salt
1 tsp vanilla
1/2 cup milk
1/4 tsp nutmeg

Cream eggs, margarine, and sugar together.
Add other ingredients to creamed mixture  and mix well.
Pour into greased and flour loaf pan
350 degrees Fahrenheit - 1 hour or until done.

Just add fruit, jam, and whip cream.

Here's another variation of homemade pound cake:

Meatballs

INGREDIENTS:

2 lbs ground beef

1 lb ground sausage

1 envelope onion soup mix

1 grated carrot

1 egg

¾ c bread crumbs

1 Tbsp Worcestershire Sauce

1 finely chopped onion

¼ c of ketchup or the spaghetti sauce

DIRECTIONS:

Mix well and roll into 2” meatballs

Place in 9x13 pan and bake @ 350^o for 30 mins or until done 


1) Pour sweet and sour sauce over them and serve them with toothpicks.

2) Add them to spagetthi sauce and pasta.

3) Make them in bulk. These freeze well. 

P.S. Same ingredients if add more bread and put into a loaf pan, can be made into a meatloaf!

Spaghetti Sauce

Just cook pasta and add spaghetti sauce.

INGREDIENTS:

1 jar Ragu Garden Vegetable or Chunky Tomato, Garlic & Onion

3 12-oz. cans tomato paste

2 14-1/2-oz. cans diced tomatoes with green pepper & onion

1 15-oz. can tomato sauce

2 chopped onions

2-3 Tbsp brown sugar

1 Tbsp oregano

1 Tbsp sweet basil

½ tsp red pepper flakes

1-1/2 cup water

DIRECTIONS:

Mix together in crock pot or medium-size roaster, covered

Cook 4-5 hrs In oven; start @ 300^o for 1 hr; stir – turn down to 250^o

Stir every hour.

Sausage Snack Wraps

INGREDIENTS:

2 cans (8 oz each) Pillsbury^® refrigerated crescent dinner rolls

48 fully cooked small smoked sausage links

Ketchup, if desired

Prepared horseradish, if desired

Yellow mustard, if desired

DIRECTIONS:

Heat oven to 375° F.

Separate dough into 16 triangles. Cut each triangle into thirds lengthwise.

Place sausage on shortest side of each triangle.

Roll up, starting at shortest side of triangle rolling to opposite point.

On ungreased cookie sheet, place roils point side down.

Bake 12 to 15 minutes or until golden brown.
Serve warm with ketchup, horseradish and mustard.

Tomato planting tips

When you buy your tomato plant, break off the bottom leaves to the stem. Put the plant on it's side in the soil. Bury the roots AND the bottom of the stem under the soil. Where you broke off the bottom leaves, small root hairs will grow and make the plant have a stronger foundation as well as insure a great amount of nutrients to produce healthy tomatoes.

How to Choose the Perfect Tomato by Gallagher Flinn

Tomatoes are one of the most vital and versatile vegetables (OK, fruits) to have in the kitchen, but they can also be hard to check for quality. Just because they're are available year-round doesn't mean they're going to be good year-round -- anyone who's ever had a fresh one straight from the honest soil of a home garden knows that eating the eerily perfect tomatoes that show up in the produce aisle in February is like biting into a ball of wet paper. But these perfectly round, red orbs look so immaculate! How can we know whether the tomato we're buying is going to be a juicy treat or a flavorless disappointment?

First, check how the tomato looks on the outside. The best tomatoes are completely free of blemishes and bruises and should be a deep, bright red. Any tomato that looks dull or pale is going to be lackluster. Steer clear of any discolorations -- even a small black spot can mean hidden rot on the inside.

While appearance is a good indicator of quality, don't be fooled by a pretty exterior. Like many fruits, tomatoes are often picked while they're still green, making them more durable for transport but less palatable once they get to the grocery store. Often they ripen in transit, but some tomatoes are sprayed with ethylene gas to speed up ripening. Artificially ripened tomatoes are bland, so for the best grocery store tomatoes, look for the phrase "vine-ripened" or find a farmer's market where you can buy from local growers.

Second, test how the tomato feels. How much give is there when you squeeze it? How heavy is it? A good tomato is firm enough to resist pressure, but not so hard that it doesn't react to your touch. Watch out for soft spots -- they're well on their way to becoming bruises, which reduce the tomato's shelf life. Tomatoes that are no longer fresh will feel unnaturally soft all over, and they're days away from turning into piles of goo. Heft should also be a factor in your decision. Juicier tomatoes are denser, while unripe tomatoes feel a little too light. Touch is also a good way to test heirloom tomatoes, which can be purple, lumpy, tiny or green even when ripe.

Finally, test the tomato for its scent. Smell the tomato up by the stem; it should have a strong, sweet, earthy odor. The more fragrant a tomato is, the more flavorful it will be, so be wary of tomatoes that don't smell like anything. Whenever possible, avoid buying tomatoes in plastic wrap or packaging. The only way to be sure that you're getting a good tomato is to inspect it yourself.

From this website: http://recipes.howstuffworks.com/fresh-ideas/dinner-food-facts/how-to-choose-the-perfect-tomato.htm

This is a Great video on how to train and harvest tomatoes.
At the end of this video they say look for color, smell, and squish-ability:

Q. What are certain characteristics I should look for when selecting different types of tomatoes for recipes?

A. Although tomatoes are enjoyable year round, summertime is when tomatoes are tasty -- and plentiful. Whether you have a few plants in the backyard, stop at farm stands, or shop weekly farmers' markets, summertime is the time when tomatoes are at their peak.

Check the tips below for choosing, storing, and preparing tomatoes.

Types: Globe tomatoes, which are either red or yellow, are the most common tomatoes. They are considered all-purpose tomatoes, good for eating raw or for cooking. Plum tomatoes, sometimes called Italian or Roma tomatoes, are small and oval in shape. Since they are fleshier than globe tomatoes, they are a good choice for sauce making. Bite-size cherry tomatoes are ideal for snacking, salads and garnishes. Tiny pear tomatoes are shaped somewhat like pears and can be used in the same ways as cherry tomatoes. Cherry and pear tomatoes are usually red, but yellow varieties are sometimes available.

Buying: Look for plump, heavy tomatoes that are brightly colored and have a pleasant aroma. They should be firm but not hard. Avoid soft tomatoes, which may be watery or overripe.

Storing: Never refrigerate uncut tomatoes, because cold temperatures cause their flesh to become mealy and lose flavor. Instead, store them at room temperature away from direct sunlight. Leftover portions of tomatoes should be covered and refrigerated.

Preparing: Remove the core and stem before slicing or cutting tomatoes into wedges. A serrated knife works best.

Before cooking tomatoes, you may wish to peel and seed them. Tomato skins tend to shrivel and toughen when cooked, and tomato seeds in sauces are unattractive.

To peel, drop ripe tomatoes into boiling water for 10 seconds (firm ones for 20 seconds), then into cold water. When tomatoes are cool, slip off their skins. To seed tomatoes, cut them in half crosswise. Holding each half over a bowl, cut side down, gently squeeze to remove the seeds.

Quick Ideas for Tomatoes

·         Place tomato slices on a bread-style pizza crust brushed with olive oil or basil pesto. Sprinkle with Parmesan or mozzarella cheese and bake or grill until hot. Serve as an entrée or appetizer.

·         To make a simple uncooked salsa, chop tomatoes and combine with minced onion, jalapeño pepper, and fresh basil. Serve with grilled chicken breasts.

·         For an easy salad, marinate tomato wedges or cherry tomato halves in Italian dressing and serve on lettuce leaves.

·         Add chunks of tomato to stir-fries at the last minute; gently stir until tomatoes are hot.

http://recipes.howstuffworks.com/types-of-tomatoes.htm

Ground Beef Selection and Storage

Chuck or sirloin? Choosing the right cut for your recipe

By Peggy Trowbridge Filippone

Ground Beef Selection
When buying packaged ground beef, be sure there are no tears in the packaging and always check the expiration date. Bulk ground beef is often sold in round chub rolls, vacuum-packed in a wrapper you cannot see through. With this type of packaging, you are pretty much at the mercy of the market, because you cannot see the meat to make any visual judgments. Since it is usually the best bargain, pay attention to the expiration date and cross your fingers. 

Clear-wrap packages give you more of a visual choice. The meat should be red, with the fat marbling uniformly mixed. 

For most recipe applications, ground chuck is the best choice. Chuck comes from an area of the cow that is more exercised, giving it more robust flavor. It has enough fat to make it juicy, but not so much that it shrinks down to nothing when cooked. Keep in mind that the flavor compounds in fat also stimulate saliva flow, hence succulence and a pleasurable dining experience. 

Ground sirloin and ground round make adequate burgers, but only if cooked to less than medium doneness. Longer cooking renders the meat dry and flavorless. Although the USDA now recommends all beef be cooked to at least medium doneness, many gourmands still opt for flavor and cook to rare or medium-rare. Choose your ground beef according to your tastes.

Ground Beef Storage
Fresh ground beef should be stored in the coldest part of your refrigerator and used or frozen within 2 days. 

To freeze ground beef, remove it from the market packaging and divide into specific recipe portions (1/2 pound, 1 pound, 2 pounds, etc.). Wrap in plastic wrap or foil and place in airtight plastic sealable bags. Freeze up to three months. 

Burger patties can be formed, separated by butcher paper or plastic wrap, sealed in a zip-top bag, and frozen for quick individual meals. 

Plan in advance to thaw frozen ground beef in the refrigerator.

Four ounces of cooked ground beef is considered 1 serving. One pound raw beef will equal 2 cups ground beef.           http://homecooking.about.com/od/foodstorage/a/groundbeefstore.htm