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16 All-American Recipes For Your Next Outdoor Gathering

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Picnic Cheese Ball 6/16

© Getty Images / E+ / LauriPatterson

Picnic Cheese Ball

The weather is getting warmer, so there couldn't be a more perfect time to eat al fresco. Get your family and friends together and try out this cheese ball recipe - it's a classic for a reason! Enjoy with crackers, and walnuts and grapes if you're feeling extra fancy.

Ingredients (for 10 people):

  • 2 cups cream cheese (softened)
  • 2 scallions (chopped)
  • 1 teaspoon Worcestershire sauce
  • 1 tsp dried parsley flakes
  • 1 tsp hot pepper sauce
  • 1/2 tsp garlic powder
  •  1/2 tsp dried oregano leaves
  • A pinch of ground black pepper
  • 2 cups cheddar cheese (grated)
  • 2/3 cup pecans (finely chopped)

Instructions:

  1. Mix the cream cheese, scallion, Worcestershire sauce, parsley, hot sauce, garlic powder, oregano and pepper, and mix well. 
  2. Scrape the sides of the bowl, and gather the mixture into a lump. Grease your hands, and further form the lump into a ball. 
  3. Put the pecans on a plate, hold the cheese ball in one hand, and use the other hand to scoop the pecans onto the outside of the ball. Press them gently onto the ball to coat all sides.
  4. Cover the cheeseball in cling wrap and refrigerate for about 1 hour. Take it out of the refrigerator 20 min. before serving it, or just before you head to your picnic.
  5. Take along some pretzels, crackers, and carrot/cucumber/celery sticks for your gang, as this is the perfect treat to share!

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VIDEO: Tropical Salmon Sushi Cups

These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!

 

Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!