WRAL SmartShopper

WRAL SmartShopper

Recipes from the blog picnic

Posted May 8, 2014

Blog picnic


Thanks again to everyone who attended the annual blog picnic and coupon swap a week ago! The food was so delicious that we decided to post the recipes from many of the dishes for everyone to enjoy!  For the record, the cheesecake recipe from JDouglas is amazing!


Cheesecake Bars – Adapted from The New Doubleday Cookbook by Jean Anderson & Elaine Hanna from "JDouglas"

Preheat oven to 365 degrees F and put oven rack in the center of oven

2 cups graham cracker crumbs
8 tablespoons (1 stick) melted butter – if crust seems too dry, add 2 more tablespoons of melted butter
1/2 to 2/3 cup granulated sugar, depending how sweet you like it
1/2 teaspoon Kosher salt

Mix well and press evenly into the bottom of a 9 inch square baking pan that has been lined with Reynold’s parchment-lined foil – parchment side up. You will want a little overhang so you can easily lift out the cheesecake for slicing and serving after it has chilled. Do NOT line the pan with foil only, as the cheesecake will take on the taste of foil.

2 8-ounce bars of full-fat cream cheese, softened
2 large eggs
1/2 cup granulated sugar
1 – 2 teaspoons pure vanilla extract

With an electric mixer, beat together filling ingredients until very smooth, creamy, and satiny, at least 3 minutes. Pour carefully over crust, smooth top, and bang pan on counter a couple of times to eliminate any big air bubbles. Bake for 20 minutes at 365 degrees on the oven rack in center of the oven. Remove after 20 minutes, and turn oven up to 450 degrees F. Let cheesecake cool for 15 minutes and prepare topping.


1 & 1/2 cup full-fat sour cream
1/2 cup granulated sugar
1 teaspoon vanilla

Stir topping ingredients together. When 15 minutes of cooling time has elapsed, very gently pour and spread topping over cream cheese layer of cheesecake. Return cheesecake to oven at 450 degrees for 10 minutes. At the end of 10 minutes, remove the cheesecake from the oven. Cool to room temperature, and then refrigerate at least 12 hours or, preferably, overnight. Lift cheesecake out of pan using the foil/parchment and place on a cutting board. Peel down the sides of the foil parchment. Using a very sharp knife, cut into 16 squares – wipe the knife after each cut for cleanest results. Keep any leftovers refrigerated.



Bean Salad from "Baseball2Hockey"

Bean Salad:
1 can kidney beans
1 can chickpeas
1 can black beans
1 can peas
1/2 can diced tomatoes, none of the juice
1 bag frozen corn
1 small onion, cut into rings
1 cup diced green, red, yellow peppers

1/2 cup olive oil
1/2 cup vinegar
2 tbsp sugar
1 tbsp chopped garlic
1/8 cup chopped chives
salt to taste
black pepper to taste
Tabasco sauce to taste
chili powder to taste

Drain and rinse all canned ingredients. rinse frozen corn. In a bowl add
all veggies together and set aside. In a separate bowl combine the
marinade ingredients and pour over veggies. Carefully stir it all
together and cover up and refrigerate for at least 3 hours or overnight.

Serving suggestion for the Bean Salad.
I made a warm pasta salad with it last night.
Cook some rotini, drain. Add to a bowl. Boil kielbasa, slice it into the
pasta and add some of the bean salad as well as the other 1/2 can of
diced tomatoes and it's juice and turn it into a one dish meal. ( I did
add a bit more Tabasco sauce as well)



Pasta Salad recipe  from "HollyH"

1 box pasta
Hard Boiled Eggs
Sweet pickle relish (heaping Tbsp or two)
Mustard (small amout)
Mayo (sometimes I add a little of miracle whip as well to add sweetness)
Salt & Pepper

Add all ingredients to taste. Make it the day before. Add mayo until it is creamy. I add more mayo the day of the event. Sorry I don't have exact measurements.



Noodle Kugel from Faye

You can find the recipe for the noodle kugel on   I have made this recipe many times with 25% less sugar (3/4 cup) and 1/2 the butter and it tastes just as good to me.  I also add raisins sometimes as well.

Thanks again for the recipes!



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  • Faye Prosser -WRAL Smart Shopper May 8, 2014

    View quoted thread

    This was the second year for the picnic/coupon swap but we are now talking about having a cookie swap/coupon swap in early December so hopefully you can make it to that event. The details will be posted in the Coupon Swap section in early November and in the Share the Deals section.

  • couponbec777 May 8, 2014

    ooh i missed this, what was the date? Is the held annually?

  • Faye Prosser -WRAL Smart Shopper May 8, 2014

    carelesswhisper - yes, yes it does count. But only if you bought the Pillsbury cookie dough on sale with a coupon. :-)

  • baseball2hockey May 8, 2014

    LOSLTP... sorry...
    I forgot to mention, add the hummus/ marinade to the rest of the ingredients and let sit for a couple hours in the refrigerator.

  • baseball2hockey May 8, 2014

    LOSLTP...thank you.
    my suggestion to turn my bean salad into a dip, I would try to increase the chickpeas to 2 cans and add to the marinade first in a food processor until it turns into a hummus. If it turns out to thick you can adjust the oil/vinegar to your liking. And season to taste.
    I might actually try this out myself.
    Let me know how it turns out if you get to try it out.

  • carelesswhisper May 8, 2014

    I can't bake! LOL. Does using Pillsbury dough count?

  • jtlnsw May 8, 2014

    Yummy! I'm so in!

  • RaleighFoodBlogger May 8, 2014

    Oh, yes... I'm in for a cookie swap!!!

  • jdouglas13 May 8, 2014

    Me too! That would be awesome!!

  • raesmom1612 May 8, 2014

    Im SOOOO in for a cookie swap :)