Fall Picnic Recipes

While outdoors enjoying the nice weather before the winter cold snap arrives, you'll want to have some great ideas on hand for meals that can be taken on picnics. Of course there are the usual staples such as hot cocoa or cider, chili or soup, and other warm comforting foods. But consider this great way to use your Thanksgiving leftovers - make sandwiches out of them and take them on a picnic! Right after Thanksgiving is when most of the country starts to feel the onset of winter weather, and want to stretch out those last moments of fall. Sandwiches made from Thanksgiving leftovers are quick, easy, and taste great cold! Just use any bread you like (or leftover dinner rolls) and pile on the turkey, cranberry sauce, stuffing, and maybe some mayo or even cream cheese. Just pack them into you picnic backpack or picnic basket, fill your thermos with a hot beverage, and set out on your adventures!

Here is a great recipe for Pumpkin Cream Cheese Muffins - a tasty alternative to pumpkin pie, which travel well for picnics!

Pumpkin Cream Cheese Muffins

1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla
3 tablespoons brown sugar
4 1/2 tablespoons flour
5 tablespoons white sugar
3/4 teaspoon cinnamon
3 tablespoons butter
3 tablespoons chopped pecans
2 1/2 cups flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract

18 muffins (depending on size of tin) 45 minutes 20 mins prep

Preheat oven to 375 degrees. Grease and flour 18 muffin cups. FILLING: Beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth. Set aside. STREUSEL TOPPING: Mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside. MUFFIN BATTER: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and gradually incorporate eggs, pumpkin, olive oil and vanilla. Beat together until smooth. Fill cups with pumpkin mixture until they're about 1/2 full. Carefully add one tbsp of the cream cheese mixture right in the middle of the batter. If you're using paper cups, try to keep cream cheese from touching the paper. Sprinkle on the streusel topping. Bake at 375 degrees for 20 to 25 minutes.

You can also browse fall picnic recipes at Recipezaar, or check out our last 'Fall Picnic Recipes' post for more ideas!

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