By Spaine Stephens

Some of the best memories during the summer months can be those built during lazy afternoon or evening picnics with family and friends.

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Whether it's an intimate picnic atop a blanket by the lake or a neighborhood potluck picnic, combining food and fun with the outdoors can make for some of the best entertainment around.

Planning a picnic can be as much fun as the actual meal, but there are things to remember to make your event run smoothly.

n Depending on the size and location of your picnic, choose how you will transport the food, beverages, utensils and dishware. You can get creative when you pack your basket with reusable plastic or glass cups, dishes, and cutlery. If you are having a casual picnic, paper products and napkins will work, but cloth is best for a more elegant event. Whatever you choose, be sure to include some wet napkins for easy clean-up.

n Plan your menu, and be sure to take into account how easy or difficult transporting the items and keeping them fresh will be. If you will be outside all day or for an extended amount of time, make sure to have plenty of ice on hand to keep cold foods cool, and necessary means to keep hot foods hot. If you serve soup or stew, provide sturdy bowls or mugs.

n Try to think in advance of any items you might need, such as a corkscrew, can opener, bottle opener, spices or other tools that might be helpful. Try to include all the comforts of your kitchen in a comfortable outdoor environment.

n Bring plenty of blankets for sitting if picnic tables are unavailable or not being used. Bring bug repellant, a first aid kit, and an extra tablecloth.

Other tips may help you save time when you're ready to head to the picnic:

n Freezing your drinks the night before will keep them cold longer, but they also provide more cool insulation for your salads and cold dishes.

n Don't try to be too fancy when planning your menu. If you stick to sandwiches, cakes, cookies, fruit and vegetables, you can concentrate on games, activities, entertainment and socializing during your event.

• Take into account the weather for the day your picnic is planned. If storms are forecast, try to have your picnic earlier in the day to avoid rainouts. If it will be especially hot, make sure to bring an umbrella for extra shade, as well as sunblock and sunscreen.

Some creative picnic ideas include:

• A potluck picnic with family and friends

• A tailgate picnic

• A family outing to a local park

• A hiking picnic with trail mix and drinks

• A romantic evening picnic with wine and finger foods

Local fabulous cook and owner of gourmet catering service, Down East Treats, Renee Martinez gives us some of her favorite recipes fit for a splendid picnic.

Old Fashioned Sugar Cookies

1 cup butter, unsalted

1 cup white sugar

2 eggs, lightly beaten

1 teaspoon vanilla

3 cups flour

2 teaspoons baking powder

1 teaspoon salt

In a bowl, cream the butter and sugar. Beat in the eggs and vanilla.

In a second bowl, combine and mix well the flour, baking powder, and salt. Stir flour into butter mixture 1 cup at a time. Chill dough for 3 to 4 hours.

Roll out dough and cut into shapes with cookie cutters or a knife. Brush with milk and sprinkle with colored sugar. Bake on a sheet pan or a parchment lined sheet pan in a preheated 350 degree F oven for 10 to 15 minutes depending on the size of the cookie. Remove cookies to a rack to cool completely.

Soft and Chewy Chocolate Drops

4 squares Baker's Unsweetened Baking Chocolate

3/4 cup (11/2 sticks) butter

2 cups sugar

3 eggs

1 tsp. vanilla

21/2 cups flour

Glaze

1 tub (8 oz.) Cool WHIP Whipped Topping (Do not thaw.)

6 squares Baker's Semi-Sweet Baking Chocolate

Preheat oven to 350°F. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Cover and refrigerate 1 hour or until dough is easy to handle.

Shape dough into 1-inch balls; place, 2 inches apart, on lightly greased baking sheets.

Bake 8 minutes or just until set. Let stand on baking sheet 1 minute; transfer to wire racks. Cool completely.

For the glaze, place frozen whipped topping and semi-sweet chocolate in microwaveable bowl. Microwave on high 11/2 minutes or until chocolate is completely melted and mixture is shiny and smooth, stirring after 1 minute. Let stand 15 minutes to thicken. Spread over cookies. Let stand until glaze is set.

Pasta Salad with red peppers, basil and balsamic dressing

1/4 cup white balsamic vinegar

2 tablespoons olive oil

2 teaspoons country-style grainy mustard

1 pound cooked ditalini pasta

1/2 cup diced roasted red peppers (from water-packed jar)

1/4 cup chopped fresh basil leaves

Salt and ground black pepper

2 cups small mozzarella balls

In the bottom of a large bowl, whisk together balsamic vinegar, oil and mustard. Add cooked pasta, red peppers and basil and toss to combine. Season, to taste, with salt and black pepper. Fold in mozzarella cheese.

Chicken Salad

4 cups of cooked chicken

1 stalk celery, cut into 1/4 inch dice

1/4 cup sweet onion, diced

11/2 tsp finely chopped fresh tarragon or fresh dill

2 tbsp finely chopped parsley

1 cup mayo

2 tsp strained freshly squeezed lemon juice

1 tsp Dijon mustard

2 tsp salt

Freshly ground black pepper

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside. In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to pack for picnic. Serve on bread or crackers.

Pimento cheese spread

1 pound grated cheddar cheese

1/2 pound grated Pepper Jack

1 (4-ounce) can diced pimentos

1/3 teaspoon granulated garlic

1/3 teaspoons granulated onion

About 1/2 teaspoon freshly ground black pepper

Pinch cayenne

2/3 cup mayonnaise

In a medium bowl, mix all ingredients well and refrigerate for least 30 minutes before packing for picnic. Serve on rolls, sandwich bread of crackers.

Strawberry lemonade

2 cups water

1 cup sugar

1 tbsp grated lemon peel

1 cup fresh lemon juice

1 pint fresh strawberries, hulled and halved

2 cups cold sparkling water or club soda

Ice

Whole strawberries, garnish

In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher.

In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice. Stir well to combine and refrigerate until well chilled.

Pack in ice to keep cold for the picnic. Garnish glasses with cut strawberries.