With most public July 4 fireworks events cancelled this year, due to the pandemic, it’s time to head to the backyard for a picnic under the stars with family or a few close friends.

The first thing to keep in mind when packing a backyard picnic, if you’re traveling to a friend’s house, is to make sure you create recipes that are easily packable. Worst thing you want to happen on the 4th is for your red, white and blue salad to thaw before you make it to the party.

Below are some menu suggestions from Pick Tennessee for a happy July 4 event. These easy foods are great for anytime picnics and easy to transport.

Don’t forget the Farmers’ market is open at the Calsonic Pavilion 2 to 5 p.m. Thursdays. According to local UT-Extension agents, last week’s market featured beets, squash, cucumbers, onions, cabbage and greens. (Please note: . . . to protect the health of everyone at the market, organizers request that shoppers maintain 6-feet social distance. Do not touch the produce or other products. The vendors will be wearing gloves to bag up selections and hand them to shoppers. Organizers encourage customers to wear masks while at the market. Sorry, but at this time, no socializing in close groups and shoppers should prepare to leave right after completing purchases.  Sanitizing stations will be available.  All produce and agricultural products are locally grown/produced by vendors.)

***Cider Glazed Shrimp

Shrimp should be grilled on site of picnic and immediately served.

1 tsp. olive oil

2 cloves garlic, chopped

1tsp. peeled, chopped fresh ginger

½ C. Tennessee apple wine or juice

½ C. apple cider

2 Tbsp. honey

1 jalapeno pepper, chopped

¼ C. vegetable Oil

1 teaspoon chopped fresh thyme (if you can find fresh lemon thyme, even better)

1 teaspoon cracked black pepper

24 medium shrimp, peeled and deveined

Heat olive oil in a sauté pan over medium high heat until hot. Add garlic and ginger. Sauté until fragrant, about 1 minute. Add wine and reduce by half. Then add cider and reduce again by half. Add honey and jalapeno and cook for about 2 minutes. Remove from heat and stir in oil, thyme and pepper. Set aside to cool.

Thread shrimp on skewers and place on prepared grill. Generously brush top and sides with glaze. After about 2 minutes, turn skewers and brush them again with glaze. Cook another 2 minutes or until shrimp is just cooked through. Brush lightly with remaining glaze on all sides and serve immediately. Yield: 4-6 servings

***New South Macaroni & Cheese

1 lb. package corkscrew pasta

3 Tbsp. unsalted butter, divided

1/4 C. farm-direct or Tennessee processed all-purpose flour

1 C. local dairy low fat milk

1 (12 oz.) can fat-free evaporated milk

1 C. shredded Monterey Jack cheese

1/2 C. shredded reduced fat sharp Cheddar cheese

3 oz. fat-free cream cheese, softened

1/2 tsp. garlic or onion salt

1/4 tsp. black pepper

1/4 tsp. cayenne pepper

1-1/4 C. crushed cornflakes cereal

2 Tbsp. fresh snipped parsley

Prepare the pasta according to the package directions. Meanwhile, preheat the oven to 350 degrees and coat a 13x9-inch baking dish with cooking spray. Set aside. Place 2 tablespoons of the butter in a Dutch oven over medium heat. When melted, gradually whisk in the flour and cook for 1 minute. Whisk in the milk and evaporated milk until smooth and cook 9 minutes or until slightly thickened. Stir in the Monterey Jack, Cheddar, cream cheese, garlic salt, black pepper and the cayenne. Remove from the heat and continue to stir until the cheeses have melted completely. Add the cooked pasta and stir gently. Transfer to the prepared baking dish. In a small bowl, melt the remaining butter in the microwave on low power for 20 seconds. Add the crushed cereal and parsley, stirring to blend. Sprinkle over the pasta and back for 30 minutes or until golden brown. Let stand 5 minutes before serving warm. Find Tennessee cheese, flour, dairy products and other ingredients by going to to the Pick Tennessee homepage and clicking on the Taste of Tennessee Online Store. Yield: 8 servings

***Jalapeño Cornbread Biscotti

2 (6 oz.) packages buttermilk cornbread mix

1 cup shredded Pepper Jack cheese, divided

2 small jalapeño peppers, seeded and minced

4 Tbsp. unsalted butter, cut in pieces

3 eggs, divided

1/4 C. buttermilk

Preheat the oven to 350°F. Line a baking sheet with parchment paper and lightly grease. Set aside.
In the bowl of a food processor, combine the cornbread mix, 3/4 cup of the cheese, and the peppers. Add the butter and pulse 5 times until crumbly.

In a medium bowl, whisk together 2 of the eggs and the buttermilk. With the processor running, gradually add the egg mixture through the chute and process until well moistened. Spread the thick batter onto the prepared baking sheet using lightly greased hands. In the mixing bowl, whisk the egg and brush over the top of the batter. Sprinkle evenly with the remaining cheese. Bake for 20 minutes or until pale brown. Let cool on the baking sheet on a wire rack for 10 minutes and reduce the oven temperature to 300°F. Slide the loaf onto a cutting board and cut into 1/2-inch diagonal slices with a serrated knife. Place a new piece of parchment on the baking sheet and place the slices with the cut side down. Bake 15 to 17 minutes on each side or until golden and crisp. Cool on the baking sheet on a wire rack for 15 minutes. Serve warm. Note: The biscotti can be frozen up to 2 weeks if necessary. Yield: 15 pieces

***Sorghum Pecan Bars

For the Bars:

•2 C. all-purpose flour

•1/2 tsp. baking soda

•1/2 C. light brown sugar

•1/2 C. butter, softened

•3/4 C. sorghum

•1 large egg

•2 tsp. pure vanilla extract

•1 C. pecans, chopped

For the Frosting:

•1/2 C. butter, softened

•2 oz. cream cheese

•1 Tbsp. light brown sugar

•3 Tbsp. sorghum

•1/4 C. + 2 Tbsp. confectioners' sugar

•Toasted pecan halves for garnish

Preheat oven to 325 degrees. Grease an 8x8-inch baking pan and set aside. In a medium bowl, combine flour and soda. In a large bowl, blend sugar and butter to form a grainy paste. Add syrup, egg and vanilla. Beat at medium speed until smooth. Add flour mixture and pecans. Blend at low speed just until combined. Pour batter into a baking pan and smooth top with spatula. Bake 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes, then invert onto cooling rack. Cool completely before frosting. Meanwhile, in a medium bowl, cream butter and cream cheese. Add brown sugar and sorghum, beating until smooth. Reduce mixer speed and slowly add confectioners' sugar, mixing until smooth. Spread frosting on cooled bars, cut and garnish each with a toasted pecan half. Yield: 12-16 bars

***Tennessee Summer Sangria

•1 bottle of Tennessee dry white wine (Or, diet ginger ale)

•1/2 C. peach schnapps (To replace schnapps, use Apple juice, orange juice, pineapple juice, or non-alcoholic vanilla extract. Peach flavored nectar combined with a small amount of cider vinegar works too.

•1/4 C. powdered sugar (depending on personal preference and the sweetness of the peaches)

•4 sliced local peaches

•Two 20 oz. bottles of lemon-lime soda

Preparation: Pour wine and schnapps or non alcoholic substitute in the pitcher and add sliced peaches. Next add sugar and stir gently. Chill mixture for at least one hour. Add lemon-lime soda just before serving. To serve sangria immediately after mixing, use chilled wine and soda and serve over ice.