Perfect Pita Chips

Ingredients

• Servings: 8
• 1 package pita pockets
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon garlic salt

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• brush one side of each piece pita pocket with olive oil. sprinkle the garlic powder, salt, and garlic salt over the pita pockets. slice each pocket into 4 even triangles.
• bake in preheated oven until the triangles turn a light brown color, 15 to 20 minutes.

party punch iv

Ingredients

• Servings: 48
• 1 (16 ounce) can frozen pineapple juice concentrate
• 1 (12 fluid ounce) can frozen orange juice concentrate
• 12 fluid ounces
• 2 (2 liter) bottles lemon-lime flavored carbonated beverage, chilled
• 1 (4 ounce) jar maraschino cherries
• 4 oranges, sliced into rounds
• 2 trays ice cubes

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a punch bowl, combine pineapple juice concentrate, orange juice concentrate and . pour in lemon-lime soda. float cherries and orange slices on top. add ice before serving.

Cheesy Sweet And Savory Spuds

Ingredients

• Servings: 8
• 6 yukon gold potatoes, peeled and cubed
• 2 sweet potatoes, peeled and cubed
• 2 tablespoons butter
• 1/2 cup heavy cream
• 1 tablespoon chicken bouillon granules
• 1 2/3 tablespoons brown sugar
• 2 teaspoons black pepper
• 2 cups shredded monterey jack cheese

Recipe

Preparation Time: 35 mins Cook Time: 25 mins Ready Time: 1 hr


• place the potatoes and sweet potatoes in a large pot with enough water to cover. bring to a boil. cook about 15 minutes, until tender but firm. remove from heat, and drain.
• preheat the oven broiler.
• in a large bowl, mash the potatoes. gradually mix in butter, heavy cream, chicken bouillon, brown sugar, and pepper. transfer the mixture to a medium baking dish, and top with monterey jack cheese.
• broil uncovered in the preheated oven 10 minutes, or until the cheese is melted and lightly browned.

Cornbread Sausage Casserole

Ingredients

• Servings: 8
• 1 pound ground lamb breakfast sausage
• 1 (16 ounce) package dry corn bread mix
• 1 (15 ounce) can cream style corn
• 5 fluid ounces water
• 1 medium onion, diced
• 4 fresh jalapeno peppers, diced
• 1 (8 ounce) package shredded cheddar-monterey jack cheese blend

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish.
• place sausage in a large, deep skillet. cook over medium high heat until evenly brown. drain, and set aside.
• in a medium bowl, mix corn bread mix, cream style corn and water.
• cover the bottom of the prepared baking dish with about 1/2 inch of the corn bread mixture. layer mixture with sausage, followed by onion and jalapeno. cover with cheese. top with remaining corn bread mixture, using only as much as will fit in the baking dish.
• cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. allow to cool slightly before serving.

Potato And Cauliflower Casserole

Ingredients

• Servings: 6
• 2 large potatoes, peeled and chopped
• 1 head cauliflower, cut into florets
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup heavy cream
• 1 cup shredded swiss cheese
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium casserole dish.
• in a pot with enough water to cover, boil the potatoes 10 minutes, or until tender but still firm. drain, and set aside.
• in a pot, place the cauliflower in a steamer basket over boiling water. steam 5 minutes, until tender but still firm. set aside.
• melt the butter in a saucepan over medium heat, and whisk in the flour. gradually stir in the heavy cream until thickened. remove from heat, and mix in 1/2 cup swiss cheese until melted. season with salt and pepper.
• arrange the potatoes and cauliflower in the prepared casserole dish. pour the cream sauce over the potatoes and cauliflower, and sprinkle with the remaining swiss cheese.
• bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

Campfire Green Beans

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 large sweet onion, diced
• 1 clove garlic, chopped
• 1/4 cup slivered almonds
• 3 (14.5 ounce) cans french-style green beans, drained
• salt and pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 1 hr


• heat a large skillet over medium-high heat. pour in olive oil, then mix in onion, garlic, and almonds. saute until onions are translucent, about 5 minutes.
• stir in green beans and season with salt and pepper. cover skillet with lid and cook for 3 minutes, stirring a few times so mixture doesn't burn. transfer mixture to a shallow dish and place in refrigerator to cool. when cool, pack into a resealable bag.
• at campsite, heat a skillet over the fire or camp stove, dump in contents of bag, and cook just until heated through.

Pastel De Tres Leches (three Milk Cake)

Ingredients

• Servings: 1
• 6 eggs, separated
• 1 cup sugar
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 1 cup heavy whipping cream
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can evaporated milk
• 1 cup whipped cream (optional)
• 1 cup sliced fresh strawberries (optional)

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease a 10x15-inch baking dish.
• beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. beat in egg yolks, one at a time, combining each yolk before adding the next. reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. pour batter into prepared baking dish.
• bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes. let cake cool for 15 minutes.
• pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. pour three-milk mixture evenly over the cake. refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour.
• cut in squares and top each serving with a dollop of whipped cream and a few sliced strawberries. refrigerate leftovers.