This summer has seemed full of gloomy days, however, one thing that I love about that is how it makes me all the more grateful for the sunny clear days we are blessed with. On those days, there is nothing I’d rather do in the evening than sit around the campfire with friends.
I grew up in Kidron, but my husband is from a suburb of Columbus. So, whenever his hometown friends come to visit, we try to give them a taste of the country… which usually includes a trip to Lehman‘s.
One of the first times they visited us here, they filled up their shopping basket with treats and snacks from the pantry department. Just a few of their favorites were OnYums, Sweet Cinnamon Puffs, and Caramel Puffcorn. They’ve since raved about how addicting OnYums are and how Sweet Cinnamon Puffs remind them of their favorite cinnamon toast cereal.
Needless to say, these snacks have become somewhat of a tradition.
Also, since this is mine and my husband’s first summer as a married couple, we still find ourselves missing some necessities. Campfire sticks, for example. Our first campfire of the year we tried sharpening sticks ourselves, but found it… less than ideal. So, in preparation for the evening, I grabbed not only snacks, but 4 sets of campfire sticks as well.
Along with the snacks, I made Asian chicken dip, cheesecake bars, and set out homemade salsa and all the fixings for s’mores and hot dogs. While I was cooking, my husband pulled out some popular lawn games — our boards for cornhole and what we needed for Amish golf, otherwise known as Ladder Golf — and got the fire started.
It ended up being a perfect night — great times, hot dogs that weren’t splintered with wood, plenty of snacks, and beautiful weather.
The kind of evening that summers should be made of.
Asian Chicken Dip
(recipe originally from Taste of Home)*
- 1 cup of Lehman’s canned chicken, rinsed and drained
- 1/2 cup shredded carrot
- 1/4 cup chopped honey-roasted peanuts
- 3 tablespoons chopped green onions
- 1 tablespoon minced fresh parsley or cilantro
- 1 teaspoon toasted sesame seeds
- 3 tablespoons soy sauce, divided
- 1 garlic clove, minced
- 1-1/2 teaspoons cornstarch
- 1/2 cup water
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 1-1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon cider vinegar
- Hot sauce, to taste
- 1 8-ounce package cream cheese
1. Mix drained chicken, carrots, peanuts, onions, herbs, and sesame seeds. Toss with the garlic and 2 tablespoons of the soy sauce. Cover and refrigerate for several hours to allow the flavors to marinate.
- Mix cornstarch and water well, then add to small saucepan. Stir until smooth, then add the brown sugar, ketchup, Worcestershire sauce, vinegar and hot sauce. Bring to a boil, and then cook and stir until thickened. Let the sauce cool.
Mix the cream cheese with 1 T soy sauce until blended. Spread on to a serving plate, then top with the chicken mixture, and drizzle with the sauce.
*Recipe is originally from Taste of Home and can be viewed here.
Lindsay Lehman Peters is the granddaughter of Founder Jay Lehman and daughter of CEO Galen Lehman. She lives in Kidron with her husband, Grant, and her two furbabies. Lindsay is a teacher by trade and is currently training for her first half marathon.