Desserts

Ingredients:

Shortbread Crust:
1 stick butter at room temp
1/4 cup sugar
1/2 tsp salt
1 cup flour

Toppings:
Approx. 10 ounces guava paste sliced to about 3/16″ thick slices.
Seedless strawberry or raspberry preserves
1/2 cup old fashioned oats
1/2 stick butter
1/2 tsp salt
1/4 cup light brown sugar
1/2 cup flour

Directions:
Line an 8 x 8 square glass pan with parchment paper large enough to go up the sides with a slight overhang for easy removal from the pan later. Adjust oven rack to middle position and preheat oven to 350 degrees.
For the crust, beat butter and sugar together until fluffy. Add salt and flour, mix until dough comes together.
Press dough into prepared pan. A bit of extra flour will help if the dough is sticky.
For the toppings: cover dough with slices of guava paste. Brush about 1/8 cup of preserves over the top of the guava paste.
In a large bowl, combine oats, 1/2 stick butter, salt, brown sugar and 1/2 cup flour. Cut into very fine mixture with pastry cutter, or prepare mixture in a food processor until mixture resembles wet sand with some bigger chunks of crumble throughout. Sprinkle evenly over the top of the pan.
Bake until top is golden brown, about 40-45 minutes. Let cool completely before slicing into squares.

Cake, Camping and Trail food, Desserts

Ingredients:
3 large bananas or plantains
2 tbsp of butter
1.5 tbsp of sugar
1 egg
a pinch of salt
1/2 cup of sugar
1/4 cup of vegetable oil
1/2 cup of milk (100ml)
1/4 dark rum
1 cup of all purpose flour
3 tbsp of cocoa powder
2 tsp of baking powder

Directions: Carmelize sugar and butter in a cast iron pan (used for desserts). Butter the edges of the pan. Slice bananas lengthwise and line the pan with bananas. Mix remaining ingredients. Pour over bananas. Bake in 350 degree oven for approximately 20 minutes. Cake is ready when inserted toothpick comes out clean.
May also be cooked, covered on stovetop or over a fire.

Camping and Trail food

Ingredients:
3 packets Nesco brand spice and cure
3 lbs 90/10 beef hamburger
1/2 tsp cayenne powder
1/2 tsp garlic powder
1/2 tsp liquid smoke (hickory flavor)
1/4 tsp celery salt

Directions: Mix all ingredients. Roll to 1/8″ and cut into strips, or use Jerky gun to make 1/8″ x 8″ strips. Dry jerky using a food dehydrator for about 4 hours.

Soup, Stew and Chili

Recipe from Michelle, 2023

Ingredients:
1 Whole Chicken
1 cup Chicken Stock
Seasoning (salt, pepper, garlic, bay leaf and Italian seasoning)
1 cup flour
1 tsp baking powder
1 Tablespoon cooking oil
1 egg
Yellow Food Coloring for color (optional)
Cold water (a few drops at a time until dough can be rolled with a pin)

Bring water and chicken bouillon and whatever seasoning you like (salt, pepper, garlic salt, bay leave and Italian seasoning) to a boil. Put the chicken a large pot and add the chicken stock and water to cover the chicken. Bring to a boil and cook the chicken for about 1 hour. You may need to turn the stove down as the chicken cooks, so it does not spill the water out of the pot. Take the chicken out of the pot and let cool and keep the bouillon water in the pot. Debone the chicken once it is cool and tear into small pieces.
Put the flour and the other ingredients in a large bowl and mix together. Then add enough water until the dough is firm and you can roll the dough. Put a big piece of wax paper on the counter and put some flour on the paper. Then roll the dough real thin and cut into small pieces. This will make about 25 to 27 small dumplings depending on how you cut them. You can make more batches of the dumpling mixture depending on how many servings you need.
Bring the water back to a boil and start adding the dumplings a few at a time. Cook for about 30 minutes on boil. Then simmer for about 1 hour until dumplings are tender. Add the chicken back to the pot at the end of the 1 hour. Enjoy 😊

Dinner

Mild flavor, Daniel’s favorite. Recipe based on restaurant we stopped at in Buena Vista, Colorado in 2011, Grand Canyon Trip with the Hills (now closed).

Ingredients:
4 chicken breasts
Cooking spray or olive oil
Lawry’s Seasoning
1 can mild green enchilada sauce
Small corn tortillas (flour tortillas work, but not as well)
1 and 1/2 cups shredded cheddar or mexican blend cheese
butter
1/2 cup chopped green onion (optional)

Directions:
Preheat oven to 350 degrees

Coat chicken breast with cooking spray or olive oil, season with Lawry’s seasoning. Bake or grill chicken until no longer pink. Chop chicken into very small pieces. Mix with 1/2 of the can of enchilada sauce. Stir in 1 cup of the shredded cheese and chopped green onion.

Line a 9×18 pan with foil. Spray with cooking spray or brush with olive oil. Spread butter on both sides of each tortilla. Pan fry both sides of each tortilla on medium heat until lightly browned. As each tortilla cools a bit, fill with about 1/4 cup of the chicken mixture, roll and lay the enchilada seam side down in the pan. Continue until all chicken mixture is used. If there are any tortilla shells left, fill with cheese and green onions.

Pour remaining enchilada sauce over the top, leaving some edges exposed. Sprinkle with remaining cheese. Cover with foil, bake for 25 minutes.

Barb Painter, Dinner

Ingredients:
One 3-4 pound chicken
2 slices thick-cut bacon
1 mandarin orange and 1 onion for bird cavity

Rub:
Minced rind of 1 lime and 1 mandarin orange
5 cloves of garlic, minced
1 tsp dill weed
1/4 cup chopped fresh cilantro
1 Tbsp salt
2 Tsp fresh ground pepper
2 Tbsp toasted sesame oil or olive oil

Apricot-Mandarin Orange Glaze:
3 tablespoons fresh mandarin orange juice
3 Tbsp soy sauce
1/2 cup apricot preserves
2 cloves chopped garlic
Fresh ground salt and pepper

Directions:
Wash the chicken and dry thoroughly, inside and out. For the rub: combine all rub ingredients to make a thick paste. Loosen the skin of the chicken and force the rub and slices of bacon under the skin, particularly over the breasts. Rub the exterior with toasted sesame oil and any remaining rub. Salt and pepper the cavity of the bird. Quarter the mandarin orange and onion, tuck inside the cavity. Using elastic food ties (or new shoelaces), truss the chicken.

Place chicken on spit rods of a rotisserie and cook for about an hour and a half or until meat thermometer inserted into thigh meat registers 180 degrees. Let chicken stand for 20 minutes before cutting.

Note: We made this chicken 2/12/23 at the South Beach Inn, Cocoa Beach, and served with Baked Potato, Sweet Potato, and Roasted Asparagus, Key Lime Pie for desert. Could not find elastic food ties, so we had to use shoelaces to truss the bird.

Dinner

Ingredients:

1 and 1/2 cups rotisserie chicken cut into small pieces
1 cup BBQ sauce
1 and 1/2 cups shredded cheddar cheese
1/2 cup chopped red onion
4 bacon slices, cooked and crumbled
2 pack of Naan or two pieces of flatbread
1 jalepeno pepper, chopped
1 TBSP melted butter
2 tsp Garlic salt

Directions:
Preheat Broiler on high, do not raise baking racks in oven. Mix chicken, 1/2 cup BBQ sauce, cheese and onion together in a bowl.

Broil Naan or flatbread for about 5 minutes until golden brown. Remove from oven and brush with melted butter. top with chicken mixture and sprinkle with bacon and jalepeño pepper, additional shredded cheese if desired. Return to oven, broil a few more until cheese is melted and ingredients are hot.

Dinner

Ingredients:

Approx. 2 pounds thin sliced boneless, skinless chicken breasts, or thicker cuts sliced to thinner cuts.
Eggplant peeled and sliced to 1/4 inch thick slices
2 cups Ritz or Club cracker crumbs
1/2 cup finely grated Parmesan Cheese (in can)
1 Tbsp Italian Seasoning
2 eggs
1/2 cup fresh grated Parmesan Cheese
1/2 cup fresh grated Mozzarella Cheese
2 cups prepared marinara sauce
Fettuccini or Angel Hair Pasta
Olive Oil

Directions:

Pulverize crackers in a food processor or put them in a food storage bag and crush them with rolling pin. Mix in canned Parmesan Cheese and Italian seasoning.

Pound chicken in food storage bag or between sheets of waxed paper with a mallet to about 1/4 inch thickness or a bit thinner.

Heat about 2 Tablespoons of olive oil in a large skillet on medium high heat. Dip each chicken cutlet or eggplant slice in egg, then cracker mixture.

Pan fry until both sides are golden brown and chicken is cooked thoroughly. I often cover the skillet for a few minutes if the chicken needs a longer cooking time. Be sure to add more olive oil to the pan as needed. Chicken will be done when you are able to cut it easily with a plastic spatula in the pan.

Prepare a 9 x 18 baking dish with cooking spray, then a thin layer of marinara or other sauce.
Place pan-fried chicken and egg plant in the pan on the sauce. Add more sauce to the top of each piece of chicken and eggplant. Do not add too much sauce, the edges of each piece should still be visible. Sprinkle freshly-grated parmesan and mozzarella cheese over the sauce.

Cover the baking dish with foil and bake in 350 degree oven for about 30 minutes. Meanwhile, boil pasta. Serve Chicken and Eggplant over pasta. Heat additional sauce for pasta if desired.

Desserts

Ingredients:

1 cup flour
1/4 cup powdered sugar
1/2 cup butter
2 eggs
3/4 cup granulated sugar
1 tsp grated lemon peel
3 Tbsp fresh lemon juice
2 Tbsp flour
1/4 tsp baking powder

Directions:

Stir together 1 cup flour and powdered sugar. Cut in butter with pastry cutter. Line an 8″ x 8″ square glass baking dish with parchment paper. Pat flour mixture into bottom of dish with a flat bottom glass.
Bake a t 350 degrees for 12 minutes.

In mixing bowl, beat eggs and granulated sugar together. Add lemon juice, lemon peel, flour and baking powder. Blend until well combined. Pour over baked layer. Bake at 350 degrees for 20 to 25 minutes. Cool, sprinkle with powdered sugar. Cut into bars.

Breakfast, Muffins & Sweet Breads, Uncategorized

Ingredients:

1 cup All-Bran Cereal
1/2 cup milk
1/2 cup dark mollasses
1/4 cup soft shortening
1 cup sifted flour
1/2 tsp salt
1 egg
2-1/2 tsp baking powder
1/2 cup raisins or dates

Directions:

Combine all-bran, milk and mollasses. Let stand until most of the moisture is taken up. Add egg and shortening. Beat well. Stir in raisins.

Sift flour, baking powder, and salt together. Add to all-bran mixture stirring until combined. Fill greased muffin pans 2/3 full.

Bake in 400 degree oven about 20 minutes. Serve warm.