Memorial Day is coming, and looking to this special day as the kick-off to summer, many folks combine a picnic into their celebration. This is fitting, considering that May is also designated as National Barbecue month — barbecues and picnics just go together.

Have you found, like me, that if you’re prepared and organized you tend to do more picnicking? It was with this idea in mind that many years ago I decided to always keep a picnic-ready basket in my pantry. Then we found a small, portable barbecue and some old blankets and put them in the car trunk. Those two steps made it so much easier to indulge in summertime outings, and we’ve been following this habit ever since. And one of the nicest things about this approach is how much more inclined we are to jump on a spur-of-the-moment picnic opportunity.

Here then, is my list of picnic basket “grab and go” necessities—see if this routine doesn’t make it easier for you to organize a quick fresh air outing when the picnic bug bites (pun intended). These permanent supplies are:

Netting (to put over the food and discourage the bees and flies)

Fabric or vinyl table cloth

Handi-wipes or other hand sanitizing means

Plates (Melmac or melamine, now that we’re going “green”; paper plates are always convenient, but they make unnecessary waste)

Cutlery and serving utensils (2nd hand store stuff, again, we’re going “green,” so plastic ware is our very last choice)

Drink ware (more 2nd hand store stuff—plastic Tupperware is good because it stacks well)

Can opener

Salt and pepper set

Cloth napkins (by now you know why cloth and not paper…)

A couple bibs, in case grandchildren and their parents join us

Matches (to light the barbecue, or start the fire bowl, etc.)

Trash bag(s) so we can always haul away our own mess if a trash can isn’t nearby

I also try to keep pre-formed hamburger patties, hot dogs, and buns in the freezer. And one awesome trick my Aunt Annie taught me was to have iced wedges of sheet cake (individually wrapped) in the freezer as well. She would take an iced square of cake, slice it through the cake part, and place the un-iced half atop the iced half so that the plastic wrap didn’t disturb the icing. I also keep containers of cookies in the freezer as well.

Looking back, we haven’t always had gourmet faire at our picnics, but we’ve sure had fun. And wouldn’t you say that most any food eaten outside is “just fine?” Well, if you’re also ready to get out there and picnic, here are a few recipes to consider—easy and yummy! Desserts, of course:

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Fresh Berry-Lemon Pie

Serves 8

1 pkg cream cheese, softened
1 pkg lemon flavored instant pudding and pie filling
1 C cold milk
2 tsp grated lemon peel
2 C sweetened, whipped cream (divided)
1 graham cracker or vanilla wafer pie crust
1 C fresh berries (raspberries, strawberries, blueberries, etc.)

Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl until well blended. Gently stir in 1 C whipped cream. Spoon into crust. Top with remaining whipped cream. Refrigerate 4 hours or until firm. Top with berries at serving time.

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Oreo Dazzle Pie

Serves 10

3/4 C hot fudge sauce
1 Oreo pie crust (6 oz)
2 C sweetened, whipped cream (divided)
1 1/4 C cold milk
2 pkg (4 oz each) Oreo-flavored instant pudding and pie filling

Remove 3 Tbsp of fudge sauce, set aside. Spoon remaining fudge sauce into crust, spreading evenly to cover crust bottom. Top with half of whipped cream. Freeze 10 min. Pour milk into large bowl. Add dry pudding mixes. Beat 2 min. or until well blended. (Mixture will be thick.) Gently stir in remaining whipped cream; spoon mixture over frozen layer. Freeze 4 hours or until firm. Remove pie from freezer 10-15 min. before serving; let stand at room temperature to soften slightly. Drizzle with remaining 3 Tbsp of fudge sauce. Store any leftovers (ha!) in freezer.

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Cherry Tart Deluxe

Serves 8

Pastry:
1 1/3 C unsifted flour
2 Tbsp sugar
1/4 tsp salt
6 Tbsp butter
3 Tbsp water

Custard:
3/4 C heavy cream
2 large eggs
2 Tbsp sugar
1 tsp finely grated orange rind
1/2 tsp vanilla
1/4 tsp almond extract
1 lb fresh sweet cherries, pitted (3 C)
Almond-Oat Topping (recipe follows)
Sweetened, whipped cream (to garnish when serving; optional)

At least 40 min. before making tart, prepare pastry: In medium bowl, combine flour, sugar, and salt. Cut butter into flour mixture until coarse crumbs form. Sprinkle water over mixture and stir lightly with fork until pastry holds together when pressed. Shape pastry into a ball; wrap in plastic wrap and refrigerate 30 min. or until ready to use. When pastry has chilled, heat oven to 400 degrees. On lightly floured wax paper, roll out pastry to an 11-inch round. Invert pastry into 9-inch fluted tart pan; press pastry into bottom and side of pan. With fork tines, pierce pastry all over. Bake 10-12 min. or until lightly browned. Remove partially baked tart shell to wire rack to cool slightly. Reduce oven temperature to 350 degrees.

Meanwhile, prepare Custard: In medium-sized bowl, whisk together cream, eggs, sugar, orange rind, and vanilla and almond extracts. Spread cherries in a single layer in partially baked tart shell; carefully pour custard into tart shell to surround cherries and fill tart. Bake 20 minutes. Meanwhile, prepare Almond-Oat Topping. Remove tart from oven and sprinkle with topping. Return to oven and bake 15 min. more or until custard is firm and topping is lightly golden. Cool. Top with whipped cream if desired. (Who wouldn’t?)

Almond-Oat Topping:
1/2 C sliced natural almonds
1/4 C quick-cooking oats
2 Tbsp sugar
1 large egg white, beaten

In small bowl, combine almonds, oats, and sugar. Add egg white. Mix until egg coats dry ingredients.

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