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Recipes

Here are some of the recipes I used at camping, they all were EXCELLENT!

Ham & Swiss Wraps (from AllRecipes)

INGREDIENTS

• 6 (10 inch) flour tortillas
• 1 pound thinly sliced deli ham
• 2 cups shredded Swiss cheese
• 3 cups chopped lettuce
• 1 medium tomato, seeded and diced
• 1/2 cup diced cucumber
• 2 tablespoons chopped green pepper
• 2 green onions, chopped
• DRESSING:
• 3/4 cup mayonnaise
• 3 tablespoons milk
• 2 teaspoons sugar
• 1 teaspoon prepared mustard
• 1/2 teaspoon celery seed

DIRECTIONS

1. On each tortilla, layer four slices of ham and 1/3 cup cheese; roll up and secure with toothpicks. Place in an ungreased 11-in. x 7-in. x 2-in. baking pan. Cover and bake at 350 degrees F for 14-16 minutes or until cheese is melted.
2. Meanwhile, combine the lettuce, tomato, cucumber, green pepper and onions. In a small bowl, whisk the dressing ingredients. Unroll the tortillas halfway; top each with 1/3 cup lettuce mixture and 1 tablespoon dressing. Roll up again; serve immediately.

 

Lisa's Chocolate Chocolate Chip Cake  (from AllRecipes)

INGREDIENTS

• 1 (18.25 ounce) package chocolate cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup hot water
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup mini semi-sweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
2. Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
3. Bake for 1 hour. Allow to cool.

I served this with seedless raspberry jam heated on the stove until thin.

 

Maggie's Camper Specials  (from AllRecipes)

INGREDIENTS

• 1 cup butter
• 1 1/2 cups white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons instant espresso powder
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3 cups old-fashioned oats
• 1 1/2 cups salted peanuts
• 1 1/3 cups milk chocolate chips
• 1/2 cup flaked coconut

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and espresso powder. Combine the flour and baking soda; blend into the sugar mixture until just moist. Stir in the oats, peanuts, chocolate chips and coconut until evenly mixed. Drop by heaping teaspoonfuls onto ungreased cookie sheets.
3. Bake for 12 minutes in the preheated oven, or until the edges are golden. Cool for 5 minutes on the baking sheets before removing to wire racks to cool completely.

 

Grilled Bacon Jalapeño Wraps (from AllRecipes)

INGREDIENTS

• 6 fresh jalapeno peppers, halved lengthwise and seeded
• 1 (8 ounce) package cream cheese
• 12 slices bacon

DIRECTIONS

1. Preheat an outdoor grill for high heat.
2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
3. Place on the grill, and cook until bacon is crispy.

 

Grilled Mexican Steak (from AllRecipes)

INGREDIENTS

• 1/2 cup cumin seeds
• 5 jalapeno peppers, seeds and ribs removed, chopped
• 3 cloves garlic
• 1 tablespoon cracked black pepper
• 1/3 cup fresh lime juice
• 1 1/2 teaspoons salt
• 1 1/2 cups olive oil
• 2 bunches cilantro (leaves and stems)
• 1 (3 pound) skirt or flank steak

DIRECTIONS

1. Toast the cumin seeds in a medium sauté pan over medium-low heat for 5 minutes, or until fragrant.
2. In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.
3. Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.
4. Preheat an outdoor grill for high heat and lightly oil grate.
5. Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.

I served this chopped up on corn tortillas with salsa, queso fresco, onions and lime (avocados would be awesome too).

 

Asian Marinade for Chicken (I use boneless skinless thighs, they cook up nice and tender)

1 bottle Hoisen Sauce & 1 bottle of Teriyaki BBQ Sauce

Farmers Casserole (from AllRecipes)

INGREDIENTS

• 3 cups frozen hash brown potatoes
• 3/4 cup shredded pepperjack cheese
• 1 cup cooked ham, diced
• 1/4 cup chopped green onions
• 4 eggs, beaten
• 1 (12 fluid ounce) can evaporated milk
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
2. Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepperjack cheese, ham, and green onions.
3. In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.
4. Bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.