My kids are home from school today, and we’re celebrating with three of their favorite summertime casual recipes! These are easy and delicious – and the pasta salad and lemon cookies pack nicely for summer picnics at the lake. If you want to take the sliders with you on a picnic, I suggest keeping the ingredients separate until you are ready to assemble and enjoy!
My younger son likes lime more than lemon, so I tried the cookies with fresh lime and lime zest and they are just as delicious!
Kids of all ages love picnics – even if you just throw down a blanket in your back yard and invite the neighbors over for food and an evening of flashlight tag!
BBQ Meatball Sliders
24 purchased frozen meatballs
1 cup purchased barbecue sauce
3/4 cup sliced Mozzarella cheese
24 sliced dinner rolls, sized for one meatball
3/4 cup diced cooked bacon
24 bread and butter pickles (sliced)
Place meatballs in 9×13-inch baking pan and cover with barbecue sauce. Bake according to package directions until cooked through (cooking times vary with different meatball brands). When ready to serve, place one slice of cheese on bottom of each roll. Top with meatball, bacon and one pickle slice. Top with other half of roll and serve. Tastes just as great served cold as well.
Picnic Pasta Salad
1 lb cooked rotini pasta
2 cups raw broccoli florets or diced zucchini
1 cup tomatoes, diced
6 oz sliced pepperoni, diced
1 (14 oz) can black olives, drained, sliced
1 1/2 cups Italian dressing
1/4 cup freshly grated Parmesan cheese
Combine all ingredients with pasta. Refrigerate until cold. Tastes better over time.
Glazed Lemon Cookies
3/4 cup unsalted butter, at room temperature
3/4 cup granulated sugar
2 large egg yolks
1/2 tsp pure vanilla extract
1/4 tsp kosher salt
2 cups all-purpose flour
1cup powdered sugar
2 Tbs fresh lemon juice, plus more if necessary
1 tsp grated lemon zest
With an electric mixer, beat butter and sugar until fluffy. Add egg yolks, vanilla and salt and beat to combine. Gradually add flour, mixing until just incorporated. Divide dough in half and shape into 1 1/4-inch-diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes. Heat oven to 350°. Slice logs into 3/8-inch-thick pieces and space them 1 1/2 inches apart on parchment-lined or greased baking sheets. Bake until lightly golden, 16 to 20 minutes. Let cool on cookie sheets for 5 minutes, then transfer to cooling racks to cool completely. In a small bowl, whisk together powdered sugar, lemon juice and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.