Layered Picnic In A Jar Recipes

LAYERED PICNIC LOAVES

Steps:

• Cut loaves in half horizontally and hollow out tops and bottoms, leaving 1/2" of bread in shells. Discard removed bread.
• Combine oil and garlic; brush inside bread shells.
• Sprinkle with 1 teaspoon Italian seasoning.
• Layer bottom of each loaf with a fourth of the roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers.
• Season with salt, pepper and remaining 1 teaspoon of Italian seasoning and drizzle with remaining oil mixture if desired.
• Replace bread tops; wrap tightly in plastic wrap.
• Refrigerate for at least 1 hour before slicing. Enjoy!

LAYERED PICNIC LOAVES

Steps:

• Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-in. shells (discard removed bread or save for another use). , Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of each: roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers. Season with salt, pepper and remaining Italian seasoning. , Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly and refrigerate at least 1 hour before slicing.

KEY LIME PIE IN A JAR

Steps:

• Preheat oven to 350 degrees Fahrenheit. Set jars onto a jelly roll pan or baking sheet.
• Place graham crackers in a Ziploc bag and smash to crumbs with a rolling pin. Add to a medium bowl along with the sugar and pinch of salt. Stir with a fork until incorporated. Drizzle melted butter into the crumb and sugar mixture; stir with a fork until blended.
• Spoon graham cracker crumb mixture into each of the four jars, dividing evenly among the jars. Press very slightly into the bottom and up the sides, but don't compact the crumbs like you would a normal graham cracker crumb crust, or the crust will compact too much in the bottom of the jar and won't come up easily with a spoon.
• Zest one of the limes. Add sweetened condensed milk, lime juice, egg yolks, and lime zest to a medium bowl. Stir with a whisk until all ingredients are well-combined. Dividing the mixture evenly, filling into the jars.
• Bake for about 15 minutes, or until the filling no longer jiggles.
• Let cool at room temperature for about 30 minutes, then cover with lids and bands and refrigerate for at least two hours, until chilled.
• To serve, top with whipped cream, a lime slice, and tall parfait spoons.
• Keeps for up to three days in the refrigerator (add whipped cream and garnish right before serving).