Dutch Oven Peach Cobbler
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Recipe By: Amy Kelley
Serving Size: 10
Summary:
For girls camp, I used 2 dutch ovens from scout trailer. I lined the ovens with aluminum foil for easy clean up. I doubled the recipe for each dutch oven so I had a total of 4 recipes and could serve approx. 40. Worked out great! Had one serving left over - Bro. Gordon doesn't believe fruit should be part of a dessert!!!
Ingredients:
1 package yellow cake mix
1 quart canned peaches
5 ounces sprite
1/4 cup butter
cinnamon sugar
Directions:
Drain 1/3 of the liquid from peaches and then pour contents into prepared dutch oven. Top with cake mix. Pour Sprite over the top of the cake mix. Cut butter into little Tablespoon size pads and place over the top of the cake mix. Sprinkle with cinnamon sugar. Cover with dutch oven lid and place over hot coals or in volcano cooker. Cook 25-30 minutes. Serve with ice cream.
Tuesday, August 21, 2012
Recipes: Oatmeal Cookies
Oatmeal Cookies
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Recipe By: Mary Smith (Amy Kelley's mom)
Summary:
Family Favorite!
Ingredients:
1/2 cup margarine
1/2 cup shortening
3/4 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour, (do not sift)
1 teaspoon soda
1/2 teaspoon salt
3 cups oatmeal
Directions:
Cream margarine, shortening, and sugar. Add eggs, vanilla and dry ingredients. Stir in oats and nuts (1/2 cup optional). Form dough into 3 rolls and wrap in wax paper. Chill or freeze. Bake 350 degrees for 7-10 minutes.
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Recipe By: Mary Smith (Amy Kelley's mom)
Summary:
Family Favorite!
Ingredients:
1/2 cup margarine
1/2 cup shortening
3/4 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour, (do not sift)
1 teaspoon soda
1/2 teaspoon salt
3 cups oatmeal
Directions:
Cream margarine, shortening, and sugar. Add eggs, vanilla and dry ingredients. Stir in oats and nuts (1/2 cup optional). Form dough into 3 rolls and wrap in wax paper. Chill or freeze. Bake 350 degrees for 7-10 minutes.
Recipes: Homemade Cafe Rio Tomatillo Dressing
Cafe Rio Tomatillo Dressing
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Yield: 24 ounces serves 12
I made 3x this recipe for girls camp and it was just right!
Ingredients:
1 package Hidden Valley Ranch dressing mix
1 cup mayo
1/2 bunch fresh cilantro
1 large clove garlic
3 small-medium tomatillos , husked
1/3 cup buttermilk
juice of one lime
1/4 teaspoon red pepper flakes
Directions:
Place all ingredients in a blender and blend until smooth. Pour into a serving bottle (I used a clean 24-oz ketchup bottle) Chill for at least 1 hour before serving - then it will thicken.
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Yield: 24 ounces serves 12
I made 3x this recipe for girls camp and it was just right!
Ingredients:
1 package Hidden Valley Ranch dressing mix
1 cup mayo
1/2 bunch fresh cilantro
1 large clove garlic
3 small-medium tomatillos , husked
1/3 cup buttermilk
juice of one lime
1/4 teaspoon red pepper flakes
Directions:
Place all ingredients in a blender and blend until smooth. Pour into a serving bottle (I used a clean 24-oz ketchup bottle) Chill for at least 1 hour before serving - then it will thicken.
Recipes: Homemade Cafe Rio Black Beans
Homemade Cafe Rio Black Beans
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Recipe By: Amy Kelley
Ingredients:
6 cans black beans, (drained and cooked in pot) (I couldn't find my spices so we just cooked the beans plain and served them. It turned out just fine.)
spices: garlic powder, salt, pepper, if desired or used the following recipe from Michelle Chilcott:
2/3 cup tomato juice
2 cloves minced garlic
1 teaspoon ground cumin
2 Tablespoons olive oil
1/2 teaspoon salt
2 Tablespoons fresh cilantro
Directions:
Cook beans alone over medium heat for about 5 minutes. Serve
OR
Cook garlic, cumin in olive oil and add beans, tomato juice, and salt. Heat through. Just before serving add cilantro. Mix well. Serve.
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Recipe By: Amy Kelley
Ingredients:
6 cans black beans, (drained and cooked in pot) (I couldn't find my spices so we just cooked the beans plain and served them. It turned out just fine.)
spices: garlic powder, salt, pepper, if desired or used the following recipe from Michelle Chilcott:
2/3 cup tomato juice
2 cloves minced garlic
1 teaspoon ground cumin
2 Tablespoons olive oil
1/2 teaspoon salt
2 Tablespoons fresh cilantro
Directions:
Cook beans alone over medium heat for about 5 minutes. Serve
OR
Cook garlic, cumin in olive oil and add beans, tomato juice, and salt. Heat through. Just before serving add cilantro. Mix well. Serve.
Recipes: Homemade Cafe Rio Rice
Homemade Cafe Rio Rice
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Serving Size: 35
Ingredients:
3 cups uncooked regular rice
6 cups water
4 teaspoons chicken bouillon powder
2 cloves minced garlic
1/2 cup fresh cilantro, chopped
1 can green chilies, diced
3/4 teaspoon salt
1 teaspoon zest of lime
2 Tablespoons lime juice
2 teaspoons sugar
1 Tablespoon butter
1/2 onion, chopped
Directions:
Saute onion, garlic in butter until onion is soft. Add water, rice and remaining ingredients and bring to a boil. After it begins to boil rapidly, reduce heat to low and cover with lid. Simmer for about 20 min. (I used only 1 recipe for camp)
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Serving Size: 35
Ingredients:
3 cups uncooked regular rice
6 cups water
4 teaspoons chicken bouillon powder
2 cloves minced garlic
1/2 cup fresh cilantro, chopped
1 can green chilies, diced
3/4 teaspoon salt
1 teaspoon zest of lime
2 Tablespoons lime juice
2 teaspoons sugar
1 Tablespoon butter
1/2 onion, chopped
Directions:
Saute onion, garlic in butter until onion is soft. Add water, rice and remaining ingredients and bring to a boil. After it begins to boil rapidly, reduce heat to low and cover with lid. Simmer for about 20 min. (I used only 1 recipe for camp)
Recipes: Homemade Cafe Rio Pork
Homemade Cafe Rio Pork Barbacoa
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Serving Size: 15
Ingredients:
3 pounds boneless pork sirloin roast
16 ounces chunky salsa, (Pace bottle-can puree if you don't like chunky)
1 12-ounce cans coke (or cola)
2 cups brown sugar
Directions:
Place pork in crock pot and add some water. Cook on high for 4 hours. Drain water. Cut pork into thirds then add the mixed sauce ingredients and pour on top of pork. Cook 4 more hours on low until you can shred the pork easily. (can remove the pork and shred if desired and then put back into the sauce)
NOTES: For girls camp I made 3x the recipe. I also added 2 more pounds of pork because there was so much sauce (for a total of 11 pounds) I pre made the pork and put it all into a food saver bag. Sealed it and froze it to take to camp. Then I thawed it at camp and threw it into a pot to warm up and serve. BIG HIT! Had enough to serve 48.
Since it does make a lot of sauce you could add more pork easily up to 3-5 more pounds and not have a problem.
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Serving Size: 15
Ingredients:
3 pounds boneless pork sirloin roast
16 ounces chunky salsa, (Pace bottle-can puree if you don't like chunky)
1 12-ounce cans coke (or cola)
2 cups brown sugar
Directions:
Place pork in crock pot and add some water. Cook on high for 4 hours. Drain water. Cut pork into thirds then add the mixed sauce ingredients and pour on top of pork. Cook 4 more hours on low until you can shred the pork easily. (can remove the pork and shred if desired and then put back into the sauce)
NOTES: For girls camp I made 3x the recipe. I also added 2 more pounds of pork because there was so much sauce (for a total of 11 pounds) I pre made the pork and put it all into a food saver bag. Sealed it and froze it to take to camp. Then I thawed it at camp and threw it into a pot to warm up and serve. BIG HIT! Had enough to serve 48.
Since it does make a lot of sauce you could add more pork easily up to 3-5 more pounds and not have a problem.
Recipes: Mountain Man (YW) Breakfast
Mountain Man Breakfast
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Recipe By: Amy Kelley
Serving Size: 36
Summary:
This recipe can be easily divided and cut down to serve a smaller group or family.
Ingredients:
3 packages jimmy dean sausage rolls
2 dozen eggs
9 pounds hashbrowns
2 onions, diced
2 peppers, chopped
2 cups cheddar cheese, shredded
Directions:
Brown sausage. Add onions and peppers and cook until onions are clear. Add potatoes and stir into onion/sausage mixture. Cook 25 min. (spread out on griddle and make a circle so eggs can cook on griddle but not escape) break eggs and scramble on griddle and then mix into the hash brown/sausage mixture and blend well. Sprinkle cheese over mixture and allow to melt. Serve.
This recipe serves 36 people. I combined everything together except the eggs and sealed it in a Food Saver bag and froze until I was ready to use it at camp. Then I laid it out on a griddle, scrambled the eggs, mixed it all together and topped with cheese. Served with griddle toast (butter one side bread and lay on the griddle to cook) or warm tortilla for a breakfast burrito and served with salsa. The girls loved it!
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Recipe By: Amy Kelley
Serving Size: 36
Summary:
This recipe can be easily divided and cut down to serve a smaller group or family.
Ingredients:
3 packages jimmy dean sausage rolls
2 dozen eggs
9 pounds hashbrowns
2 onions, diced
2 peppers, chopped
2 cups cheddar cheese, shredded
Directions:
Brown sausage. Add onions and peppers and cook until onions are clear. Add potatoes and stir into onion/sausage mixture. Cook 25 min. (spread out on griddle and make a circle so eggs can cook on griddle but not escape) break eggs and scramble on griddle and then mix into the hash brown/sausage mixture and blend well. Sprinkle cheese over mixture and allow to melt. Serve.
This recipe serves 36 people. I combined everything together except the eggs and sealed it in a Food Saver bag and froze until I was ready to use it at camp. Then I laid it out on a griddle, scrambled the eggs, mixed it all together and topped with cheese. Served with griddle toast (butter one side bread and lay on the griddle to cook) or warm tortilla for a breakfast burrito and served with salsa. The girls loved it!
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