Camping Cooking Tips

Camp Taco Salad

To adapt our favorite taco salad recipe for camping, I cook the ground beef at home until no longer pink. I also combine lettuce, cheese and diced tomatoes in a resealable bag. On site, I simmer the meat with a can of chili beans, then add a packet of taco seasoning with water. Come time to eat, top tortilla chips with the meat/bean mixture and other fixings.

Berry Cheesecake Pie Recipe

Berry Cheesecake Pie Recipe
"Since I don't care for traditional pie crust, I usually eat only the filling of pie," writes Deanne Causey of Midland, Texas. "That changed when I discovered this recipe." Boasting a luscious cheesecake flavor, this pretty pie gets creative with phyllo dough.





6-8 Servings Prep: 20 min. Bake: 35 min. + chilling








Ingredients
8 sheets phyllo dough (14 inches x 9 inches)
6 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs, lightly beaten
2 cups fresh or frozen blueberries
1/2 cup strawberry jelly
1 cup whipped topping
Sliced fresh strawberries and additional blueberries, optional

Directions
Place one phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat seven times; trim edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)

Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack.

For filling, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust.

Bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. Bake 23-27 minutes longer or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled.

In a small bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired. Yield: 6-8 servings.

Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts: 1 piece equals 466 calories, 31 g fat (20 g saturated fat), 138 mg cholesterol, 291 mg sodium, 41 g carbohydrate, 1 g fiber, 7 g protein.

S'mores

Not just for summer camping trips anymore, these tasty s'mores recipes will have guests saying "Gimme some more!"

Make-Ahead S'mores Recipe





"These are perfect little desserts to keep on hand for when unexpected company drops in,"


16 Servings Prep/Total Time: 20 min.

Ingredients
8 ounces semisweet chocolate
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
16 whole graham crackers, halved
2 cups miniature marshmallows


Directions
In a heavy saucepan, melt chocolate over low heat. Add milk; cook and stir until smooth. Stir in vanilla. Making one s'more at a time, spread 1 tablespoon chocolate mixture over each of two graham cracker halves.
Place eight or nine marshmallows on one cracker; gently press the other cracker on top. Repeat. Wrap in plastic wrap; store at room temperature. Yield: 16 s'mores.



Peanut Butter S'Mores Recipe




“This is what I depend on when dessert is a last minute thought,” writes Lillian K. Julow of Gainesville, Florida. Our taste testers loved this decadent take on campfire S’Mores.


Ingredients
8 large chocolate chip cookies
4 teaspoons hot fudge ice cream topping
4 large marshmallows
4 peanut butter cups

Directions
Spread the bottoms of four cookies with fudge topping.
Using a long-handled fork, grill marshmallows 6 in. from medium-hot heat until golden brown, turning occasionally. Carefully place a marshmallow and a peanut butter cup on each fudge-topped cookie; top with remaining cookies. Serve immediately. Yield: 4 servings.

Watermelon-Yogurt Ice

Watermelon-Yogurt Ice

Inspired by creamy watermelon sherbet, our light and refreshing dessert captures the essence of summer.

Serves: 8
Total Time: 2 min
Prep Time: 20 min

Ingredients1/4 cup(s) water
1/4 cup(s) sugar
4 cup(s) diced seedless watermelon (about 3 pounds with the rind)
1 cup(s) low-fat vanilla yogurt
1 tablespoon(s) lime juice

Directions
1.Combine water and sugar in a small saucepan. Cook, stirring, over high heat until the sugar is dissolved. Transfer to a glass measuring cup and let cool slightly.
2.Puree watermelon in a food processor or blender, in 2 batches, pulsing until smooth. Transfer to a large bowl. Whisk in the cooled sugar syrup, yogurt, and lime juice until combined. Pour the mixture through a fine-mesh sieve into another large bowl, whisking to release all juice. Discard pulp. Pour the extracted juices into an ice cream maker and freeze according to manufacturer's directions. (Alternatively, pour into a shallow metal pan and freeze until solid, about 6 hours or overnight. Remove from freezer to defrost slightly, 5 minutes. Break into small chunks and process in a food processor, in batches, until smooth and creamy.) Serve immediately or transfer to a storage container and freeze for up to 2 hours.


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Chicken and Blueberry Pasta Salad

Chicken and Blueberry Pasta Salad
From EatingWell.com

Yes, blueberries and pasta. The addition of poached chicken and feta cheese makes this dish into a light and satisfying summer supper that's also great for a potluck. If you already have some leftover chicken, skip Step 1 and add shredded chicken in
Step 4.

Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min

Ingredients

1 pound(s) boneless, skinless chicken breast
8 ounce(s) whole-wheat fusilli or radiatore
3 tablespoon(s) extra-virgin olive oil
1 large shallot
1/3 cup(s) reduced-sodium chicken broth
1/3 cup(s) crumbled feta cheese
3 tablespoon(s) lime juice
1 cup(s) fresh blueberries
1 tablespoon(s) chopped fresh thyme
1 teaspoon(s) freshly grated lime zest
1/4 teaspoon(s) salt


Directions

1.Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size strips.
2.Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or according to package directions. Drain. Place in a large bowl.
3.Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes.
4.Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.
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Love Me or Hate Me

Love me or hate me, both are in my favor..If you love me, I'll always be in your heart..If you hate me, I'll always be in your mind ~Shakespeare~

Gnocchi with Zucchini Ribbons and Parsley Brown Butter

Gnocchi with Zucchini Ribbons and Parsley Brown Butter

Thinly sliced ribbons of zucchini and nutty brown butter make for a gourmet supper. Round out the plate with steamed broccoli rabe sprinkled with Parmesan.

Serves 4
Prep time 20 mins.




Ingredients
1 pound(s) fresh or frozen gnocchi
2 tablespoon(s) butter
2 medium shallots, chopped
1 pound(s) zucchini (about 3 small), very thinly sliced lengthwise
1 pound(s) cherry tomatoes, halved
1/2 teaspoon(s) salt
1/4 teaspoon(s) grated nutmeg
Freshly ground pepper, to taste
1/2 cup(s) grated Parmesan cheese
1/2 cup(s) chopped fresh parsley
Directions

1.Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. Drain.
2.Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add cherry tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add gnocchi and toss to coat. Serve immediately.



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Change One's Life

To change one's life:
1. Start immediately.
2. Do it flamboyantly.
3. No exceptions.