Fried Zucchini

Picture coming soon

Ingredients
Instant Potato Flakes
Two eggs beaten
Zucchini sliced in to rounds
Salt
Pepper
oil

Directions
Take a frying pan add just enough oil to cover bottom of pan. Take zucchini rounds cover with egg that's been beaten Then cover with potato flakes. Place in hot oil salt and pepper, turn over when golden brown and salt and pepper other side. Zucchini is done when golden brown on both sides. After cooking place on a plate with paper towel to suck up oil to reduce fat. Here is some other Ideas to reduce fat use olive oil when cooking use less salt or salt after to preference.

The Succulent Cookie Salad

Recipe by Stacy Jewkes

Ingredients
2 Large packages of vanilla pudding
1 Quart buttermilk
1 Large cool whip
2 Large cans of mandarin oranges
2 Large cans of crushed pineapple
2 Packages of fudge striped cookies

Directions
Mix pudding in to Buttermilk add fruit and 1 1/2 packages of cookies then fold in thawed cool whip. Cover and refrigerate until ready to serve. Makes a big bowl!
This is a fun salad to dress up, by putting it in individual bowls, add a couple of mandarin oranges and a cookie.

Snow Cups

Its a fun season treat. Something the kids will enjoy making with you. Make sure you get really clean and snow packing snow. (some people might think this is very unsanitary) but how many of us ate snow when we were kids and some of us are steel kids at heart.

Ingredients

snow balls

cups

kool aid (Make with not as much water as directed a 1/4 less )

Directions

Let the kids make snow balls and pack them in cups. Then pour kool aid on to snow cups. Then enjoy them!

The Perfect Pumpkin Cookies

Recipe By Carol Jewkes

Ingredients

2 c sugar

1 small can pumpkin

1 c butter

4 c flour

2 tsp baking powder

2 tsp soda

1/2 tsp salt

2 tsp Cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

add nuts & chocolate chips if desire.

Mix well together 350* 11 Min. or until spongy, still very soft (just before golden)

Grandma's Zucchini Bread

Ingredients

(Beat together)

2 cups white sugar

2 cups brown sugar

6 eggs

2 cups oil

2 Tbsp. Vanilla

(add in and mix)

4 cups grated zucchini

(Mix dry ingredients together then add in to the wet ingredients)

6 cups flour

1 tsp soda

1 tsp baking powder

2 tsp salt

1 tsp cloves

1 tsp nutmeg

1 Tbsp Cinnamon

1 to 2 cups pecans

1 bag of chocolate chips

(Spoon in to greased bread pans about 3/4 full it makes about 13 little pans. cook at 350 until nice and sponge.)

Corn Chowder

Ingredient

6 diced potatoes

2 cups diced carrots

1 cup celery

1/4 cup bacon pieces

half an onion chopped

1 Tbsp garlic powder

2 Tbsp parsley

salt and pepper

2 cans corn

3 cans cream corn

1 quart half and half

1 cube of butter

1/2 cup flour

Directions

Boil potatoes, carrots, and celery in big sauce pot. When soft drain most of water add onion, garlic powder, parsley, salt, pepper, corn, bacon, and half and half, bring to a boil. In skillet melt butter add flour to make rue add to soup to thicken.

Lemonade Pie

Recipe by Kalley Hardman

Ingredients

3 Gram cracker crust pie shells

1 12 oz pink lemonade concentrate you can also use

(Raspberry Lemonade, or even limeade)

1 16 oz sour cream

2 14 oz sweet and condensed milk

(Beat together) then (fold in)

1 16 oz tub of cool whip

Fill in shells with filling. Decorate top with raspberries and a twist of lemon or lime, or plain cool whip, or colored. This makes a great party desert.

Chicken Enchiladas with Sweet Rice.

Ingredients

4 large chicken breasts

1 pack taco seasoning

two 4 oz cans green chillies

19 oz can of green chili enchilada sauce

1 cans cream of chicken soup

16 oz sour cream

1 pack of tortillas

4 cups of shredded cheese ( Cheddar, Colby, or Monterrey jack )

Directions

Cook chicken ether by boil or fry pan add 1/4 of taco seasoning to season chicken when fully cooked cut it up. Put chicken in bowl add 1/2 cream of chicken soup, add can of green chillies, add 1/2 of sour cream, and add 1/2 of taco seasoning that's remaining. Mix chicken mixture together. Spreed enchilada sauce in bottom of greased 13x9 pan. Put spoonfuls of chicken mixture with cheese in tortillas, roll up and lay in 13x9 pan. You should be able to lay at least 10 in pan. In separate bowl add the rest of seasoning, green chillies, sour cream, and cream of chicken mix together add to top of enchiladas then sprinkle cheese on top. cover and cook for 45 min - 1hr until cooked all the way through.

Sweet Rice

Ingredients

1 can corn

1 can black beans

1 cup rice

1/2 packet of fiesta ranch dip

1 cup of brown sugar

1 can of diced green chillies

2 Tbsp of water

Directions

Cook rice until just about done. In fry pan grill corn, beans and green chillies, add seasonings to pan mixture with 2 Tbsp of water. Add sugar, mix well, add rice to corn and beans cook for 5 Min's or until rice finishes cooking.

Dutch oven pineaple upside down cake.

Ingredients
1 vanilla cake mix
2 cans of pineapple chunks
1 cup of brown sugar
3 eggs
1/3 cup of oil
1/3 cup of pineapple juice
1 1/2 cup of water
2 tbsp oil

Directions
Grease dutch oven. Pour 2 Tbsp oil in dutch oven. Heat dutch oven, while dutch oven is heating, mix cake mix with water, oil, and eggs. Spread pineapple in bottom of the dutch oven then pour in pineapple juice, sprinkle the brown sugar and last add the cake mix on top. with the dutch oven already hot, it should cook all around. If cooking on camp chef turn on low, add some hot coals to top of led add let cook for about 25 min or until it smells so yummy you cant wait to have some then check it to see if it is done. When done it should me spongy, the color still could be really light and that's OK. Dish is better when eaten warm.

Fiesta Chicken Salad

Ingredients

3 Tbls of oil

1 can corn

1 can black beans

1 13 oz can chicken

1/2 pg fiesta ranch seasoning packet

avocados

tomatoes

cheese

bag of salad

bag of Deretoes

southwestern ranch dressing by Light house

Directions

Using frying pan, add oil, corn cook for two to three mins then and beans so that beans don't get to soft, cook that for two three mins. then add chicken and fiesta ranch seasoning pk stir and cook for five mins. Cut up avocado and tomatoes, add all the fixings to salad the way you like it.

Zucchini Casserole

Ingredients
1 c. thinly sliced Carrots
6 c. thinkly sliced Zucchini
1/4 c. chopped Onion
1 can Cream of Mushrrom Soup
1 c. Reduced fat Sour Cream
6 oz. package of Stove Top Stuffing
1/2 c. butter
This is also really good with chicken, Just mix in with veggies.

Directions
Cook carrots, onion, zucchini together until tender. melt butter and mix with Stop Top Stuffing. Put half of crumbs in bottom of dish. Mix soup and sour cream together with vegtables. Add to top of dressing mixture. Add other half of stuffing mix to top of vegtables. Bake 30 min. at 350◦ or until bubbly.

Simon Chicken

Ingredients

4 Chicken breasts - cut in half

Sliced Swiss Cheese

1 can Cream of Chicken soup

1/2 can milk

6 oz. box of Stove Top Stuffing

3/4 C. Water

1/4 C. Butter

Directions

Arrange chicken breasts in bottom of 13x9 pan. Place swiss cheese on top of chicken. Mix together cream of chicken soup and milk. Pour over cheese. Warm together butter and water until butter is melted. Combine with Stove Top Stuffing. Sprinkle over top and cover with tin foil. Bake in oven at 350◦ for 60 min. or until bubbly. Remove tin foil 15 min. before done. This is a nice meal to put over rice.

Spring Spinach Salad

Ingredients
1/2 bag spinach
1/2 bag romaine
1 container of strawberries
1 avocado
1 apple
1 c candied pecans (whole or chopped)

Candied Pecans
1/2 c. brown sugar
Pinch of cream of tartar
2 Tbsp. water
1/2 tsp vanilla, maple, or butterscotch flavoring.
1 c. pecans (chopped or halves)

PREPARATION:
Combine sugar, water and cream of tarter in small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup is a deep amber color, occasionally swirling pan (about 7 minutes). Remove from heat, immediately stir in pecans. Quickly pour mixture onto prepared backing sheet that has been sprayed with nonstick vegetable oil. Cool completely. Break candied pecans apart. Makes about 1 cup.

Poppy Seed Dressing
3/4 cup sugar1 tsp dry mustard
1 Tbsp poppy seeds
1 tsp salt
1/2 c. vinegar
1 c. Vegetable Oil

PREPARATION:
Combine all ingredients in quart bottle and shake.

Sweet Bourbon Salmon

INGREDIENTS
fresh salmon skinned and de-boned

Marinade
4 cups pineapple juice
1/8 cup soy sauce
1 1/4 cup brown sugar
1 Tbsp onion powder
1 Tbsp garlic powder
2 Tbsp cracked pepper
1 cup olive oil
1/4 cup bourbon

DIRECTIONS
Cut salmon into small steak size pieces about 6 oz. Mix ingredients listed above to make the marinade. Marinade salmon for 24hrs. When ready to cook, cook either on the BBQ or grill in fry pan. When cooking, baste the marinade on salmon throughout cook time. After, use the rest of marinade by cooking it in sauce pan to cook out all alcohol and any raw fish drippings. Drizzle over salmon as needed.

Chocolate peanut butter squares

INGREDIENTS

1 cup butter
4 cups confectioners' sugar
3 cups peanut butter
1 1/2 cups graham cracker crumbs
3/4 cup butter
1 cup semisweet chocolate chips
1 cup milk chocolate chips

DIRECTIONS
Melt 1 cup butter or margarine over low heat. Remove from heat and stir in confectioners' sugar completely. Then add the peanut butter and graham cracker crumbs. Spread mixture in a large cookie sheet pan. Pat down evenly.
To Make Topping: Melt together ¾ cup butter or margarine with chocolate chips in sauce pan on low heat. Spread this mixture over peanut butter mixture. Refrigerate 1/2 hour. Cut into squares

Broccoli Craisins Salad

Ingredients

2 bags of broccoli slaw (you can find it at any walmart in the produce section)

1 broccoli bunch

1 head of cauliflower

1 pg of craisins (cherry flavor)

1 pg of cooked crumbled bacon

1 cup chopped pecans

Dressing

1 cup sugar

4 Tbsp vinegar

2 Tbsp lemon juice

2 cup mayonnaise

Shepherds Pie

Ever wonder what to do with left over mashed potatoes? Instant potatoes works great as well for a quick meal.

Ingredients

1 Lb ground beef

1 can of green beans

1 can of tomato soup

4 cups mashed potatoes

2 cup graded cheddar cheese

Directions

Brown hamburger, then rinse the grease out. Layer green beans over meat (don't drain water from beans). Next, layer tomatoe soup over the beans. Simmer on low until sauce is cooked down. Layer the mashed potatoes on top in skillet. Then sprinkle with cheese. Cover until cheese is melted.

Chicken Pillows

Chicken Pillows
4 to 6 chicken breasts
2 diced green onions
1 Tbsp butter or margarine
1/2 cup mushrooms, chopped
1/2 cup celery, chopped
1/8 tsp salt
1/8 tsp pepper
1/2 tsp dried rosemary
1/2 tsp garlic powder
2 Tbsp milk
1 8oz pkg cream cheese - softened
3 can crescent rolls
1 box stove top stuffing, crushed
1 egg
1 can cream of chicken or pkg chicken gravy

Directions
Cook chicken on stove with skillet, season to liking, chop into small pieces and dump in a bowl. In skillet add the butter, cook celery, onions, and mushrooms, add seasonings. Sautee until celery is soft then add to chicken. Finally, mix milk and cream cheese together and add to chicken. Separate crescent rolls in to squares and pinch together. Place a heaping spoonful of chicken mixture in center of dough, fold up four corners and pinch together to make pillow. Beat egg, brush over pillows, sprinkle stuffing over pillows. Bake at 350 for 45 minutes. Make gravy or chicken soup to serve over pillows (When making soup add only half can milk).

Breakfast Casserole

Recipe by Brianna Vansleeuwen

Breakfast Casserole
1 pkg. southern style hasbrowns
2 c. grated cheddar cheese
1 dozen eggs
1 4 oz. can ortega green chiles
1 can cream of mushroom soup1-2
c. grated swiss cheese
Ham, thinly sliced

Brown hash browns, spread in bottom of 9x11 pan, sprinkle cheddar cheese on top. Scramble eggs, when finished cooking, mix in soup and chilies. Spread on top of other layers. Place thinly sliced ham overlapping across top. Sprinkle swiss cheese over top of all. Bake 45 minutes at 325 degrees. Let sit at room temperature for 1/2 hour before serving.

Chicken Noodle Soup over Mashed Potatoes

Ingredients

4 chicken breasts (cooked and cut into small pieces)

1/2 cut onion

12 c. water

Chicken Bouillon
2 cans Cream of Chicken Soup

1 1/2 Tbsp. Curry powder
1 tsp. Sage
2 tsp. Parsley
1 tsp. Garlic powder
Salt to taste
Pepper to taste

2 c. cut carrots

2 c. cut celery

1 c. peas

1 c. diced mushrooms

noodles (Use your judgement on the amount of noodles added to soup. I like the Reames Homestyle frozen egg noodles)

Potatoes (one potatoe per person)

Butter

Directions

Peel and cut potatoes. Boil them in water until very soft. Grill chicken in fry pan, season with salt, pepper, and 1/2 onion. Cook until chicken is nice and tender and the onions are sauteed. As chicken is cooking, add to a big pot the water, cream of chicken soup, chicken bouillon (read directions of bouillon), salt, pepper, curry, sage, parsley, and garlic powder. Then add carrots, and celery to the water. Cut up chicken and add the hole contents of fry pan in to soup (onions and flavor). When the carrots are almost finished add peas, mushrooms, and noddles. When potatoes have finished cooking add butter, a little milk, salt, and pepper and mash to a fluffy texture. When soup is ready to serve, put a spoon full of potatoes in the bottom of your bowl then pour soup over mashed potatoes. Yum, Yum!