Where to go and what to eat for international picnic day

Today is International Picnic Day and Bucks County is full of great places to enjoy this particular holiday. Here is a list of parks that are primed for picnic baskets and a few delicious recipes to pack up!

Neshaminy State Park is along the Delaware River in lower Bucks County. The park takes its name from Neshaminy Creek, which joins the Delaware at this point. The park measures 339 acres. The picnic areas and swimming pools are the most popular park attractions. Boating access to the Delaware River is provided at the marina.

Core Creek Park in Middletown Township, south of Newtown, east of Rt. 413 on Tollgate Rd. Park features ball fields, tennis courts, dog park, hiking, playgrounds and much more!

Peace Valley Park at 230 Creek Road, New Britain Township, PA. Park features boating, fishing, bike and walking trails and a nature center.

Playwicki Park at Maple Avenue, Langhorne, PA. Enjoy hiking, playgrounds, and fishing with a picnic here.

Ringing Rocks Park at Ringing Rocks Road, Upper Black Eddy, PA 18972, is 128 acres, don’t forget a hammer because it features rocks that ring when struck. Enjoy a picnic then explore the ringing rocks!

Tinicum Park at River Road (Rt. 32), Erwinna, has historic features, ball fields, fishing, boating, and a playground.

Silver lake nature center at Bath Road, Bristol Township, features hiking, boating, fishing, and playgrounds.

Tyler State Park consists of 1,711 acres in Bucks County. Park roads, trails, and facilities are carefully nestled within the original farm and woodland setting. Neshaminy Creek meanders through the park, dividing the land into several interesting sections.

Now that you have a few spots to lay your picnic blanket here are a few recipes to put in your basket.

From a Bucks County Kitchen

Easy Peach Chutney with Ham and Biscuits

1 Tablespoon olive oil

1 small yellow onion, finely chopped (about 1/4 cup)

2 Tablespoons finely chopped hot peppers

2 Tablespoons finely chopped sweet peppers

6 Tablespoons white wine vinegar

2 teaspoons minced garlic

1 Tablespoon light brown sugar

1 teaspoon fresh grated ginger

1/8 teaspoon salt

1 cup peach jam

6 large biscuits

12 oz. thinly sliced ham

1.Heat olive oil in a 2 quart saucepan over medium heat for 1 minute. Add onion and cook for 3 minutes to soften.

2.Add peppers. Cook for 2 minutes.

3.Add vinegar, garlic, brown sugar, ginger and salt. Stir. Increase heat to medium/high and cook for 7-10 minutes or until liquid has reduced by half.

4.Reduce heat to low. Add jam and stir. Simmer for 5 minutes. Let stand at room temperature. Chutney will thicken as it cools. Refrigeration will speed up the thickening process.

5.Cut biscuits in half. Spoon 1 tablespoon of chutney on the bottom of the biscuits. Divide ham evenly among sandwiches. Spoon another tablespoon of chutney over ham. Replace biscuit tops to make 6 sandwiches.

Serve at room temperature. Refrigerate leftovers.

Bittersweet Chocolate Fudge Brownies

1 cup unsalted butter

1 cup light brown sugar

1 cup sugar

8 oz. good quality dark chocolate, chopped (not unsweetened)

¼ cup dark (European style or Dutch processed) unsweetened cocoa powder

¼ teaspoon instant espresso powder

¼ teaspoon salt

4 large eggs, at room temperature

2 teaspoons vanilla

¾ cup unbleached all-purpose flour

1.Preheat oven to 350 degrees. Spray a 13 x 9 inch baking pan with non-stick baking spray. Line pan with parchment paper, allowing a 2 inch overhang of parchment to aid in lifting out the baked brownies.

2.Melt butter in a medium saucepan over medium heat. Add brown sugar and sugar. Stir. Let cook 3 minutes. Reduce heat to low. Add chopped chocolate. Stir. Remove from heat. Stir until chocolate is melted.

3.Whisk in cocoa powder, espresso powder, and salt until combined. Add eggs, one at a time, whisking after each addition. Whisk in vanilla.

4.Add flour and stir until just combined. Do not over mix. Pour batter into prepared pan and bake for 30 minutes or until a skewer inserted in the center of the brownies comes out with moist crumbs, but not raw batter.

5.Let cool to room temperature, then cover and refrigerate a few hours or overnight before cutting.

Makes 12-16 brownies.

From All Recipes:

Tangy Cucumber and Avocado Salad

What you need:

2 medium cucumbers, cubed

2 avocadoes cubed

4 tablespoons chopped fresh cilantro

1 clove garlic, minced

2 tablespoons minced green onions (optional)

¼ teaspoon salt

black pepper to taste

¼ large lemon

1 lime

In a large bowl, combine cucumbers, avocados, and cilantro. Stir in garlic, onions, salt, and pepper. Squeeze lemon and lime over the top, and toss. Cover and refrigerate at least 30 minutes

From Country Living:

Garden Tuna Salad Sandwich

What you need:

15 ounce(s) solid light canned tuna, drained

1/2 cup(s) chopped fennel

1/2 Granny Smith apple, cored and chopped

1/3 cup(s) mayonnaise

1 tablespoon(s) Parsley Vinaigrette

1 tablespoon(s) lemon juice

1 1/2 teaspoon(s) fennel seeds

1 teaspoon(s) ground coriander

1 teaspoon(s) lemon zest

1/2 teaspoon(s) sea salt

6 split hot dog rolls

6 Boston lettuce leaves

Combine the tuna, fennel, apple, mayonnaise, vinaigrette, juice, fennel seeds, coriander, zest, and salt and toss well. Line each roll with a lettuce leaf. Spoon 1/2 cup tuna salad onto each sandwich. Serve immediately.

Chocolate Chip Pretzel Bars

From Food and Wine:

Chocolate Chip Pretzel Bars

What you need:

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 sticks unsalted butter, softened

1 cup light brown sugar

1/2 cup sugar

2 large eggs

2 teaspoons pure vanilla extract

One 12-ounce bag bittersweet chocolate chips

1 1/2 cups mini pretzels, coarsely chopped

2 tablespoons chocolate sprinkles

1. Preheat the oven to 350°. Line a 9-by-13-inch metal baking pan with parchment paper, allowing overhang on the 2 long ends.

2. In a bowl, whisk the flour, baking soda and salt. In a large bowl, using a mixer, beat the butter with both sugars at medium speed until light, 1 minute. Beat in the eggs and vanilla. At low speed, beat in the dry ingredients. Stir in the chips and pretzels.

3. Spread the batter in the pan and top with the sprinkles. Bake for 30 minutes, until golden; the center will still be a little gooey. Transfer the pan to a rack and let cool completely.

4. Run the tip of a knife around the side of the pan and lift the bar out using the parchment paper. Cut into 24 squares and serve.

MAKE AHEAD The bars can be stored in an airtight container at room temperature for up to 2 weeks.