1 banana per person
Mini Marshmallows
Butterscotch chips
Chocolate chips
Heavy duty foil
1. Cut each banana down the middle but not through the bottom peel. Stuff each banana with mini marshmallows, butterscotch and chocolate chips. Wrap each banana with foil and set on campfire coals for about 10 minutes. Unwrap carefully and enjoy!
p.s. You can do this in the oven also. Follow the same steps and cook at 350 for 10-20 minutes or until the chips are melted. You can also opt to not wrap them in foil and just place them in a baking dish.
p.s.s. We had these a few times growing up as FHE treats but they make a great, and easy, dessert for just about any occasion (especially camping)!
Saturday, July 9, 2011
Monday, May 2, 2011
Baked Beans
2 lbs. dry pinto beans
6-8 slices bacon, cooked and crumbled
1-2 C. ketchup
2 Tbsp.-1/4 C. brown sugar
2 Tbsp.-1/4 C. mustard
1-2 Tbsp. chili powder
1 serrano pepper, diced (keep the seeds if you want more spice)
1 onion, finely diced
Salt
A few cups of water
1. Rinse beans and place in a large bowl and cover with water. Let soak overnight then drain and rinse them before placing them in a crock pot.
2. Combine all ingredients in a large crock pot and cook on low heat for up to 10 hours or on high heat for up to 6 hours. Check them every 1-2 hours and adjust seasonings to your liking. Serves quite a few; I made this for a bbq that had about 40 people in attendance.
p.s. A few tips: Soak beans for at least 10-12 hours. Don't add salt to the pot until the beans are nearly done and if your beans are taking a long time to get tender you can add about 1 tsp of baking soda to help the process speed up a bit. Also, you can add as much water as you like while they are cooking if you prefer saucy beans.
p.s.s. Using canned beans (6 cans, drained and rinsed) is a little bit easier and takes less time (about 4 hours on high in the crock pot). Start with the smallest measurement of ingredients and adjust to your liking during the cooking process.
6-8 slices bacon, cooked and crumbled
1-2 C. ketchup
2 Tbsp.-1/4 C. brown sugar
2 Tbsp.-1/4 C. mustard
1-2 Tbsp. chili powder
1 serrano pepper, diced (keep the seeds if you want more spice)
1 onion, finely diced
Salt
A few cups of water
1. Rinse beans and place in a large bowl and cover with water. Let soak overnight then drain and rinse them before placing them in a crock pot.
2. Combine all ingredients in a large crock pot and cook on low heat for up to 10 hours or on high heat for up to 6 hours. Check them every 1-2 hours and adjust seasonings to your liking. Serves quite a few; I made this for a bbq that had about 40 people in attendance.
p.s. A few tips: Soak beans for at least 10-12 hours. Don't add salt to the pot until the beans are nearly done and if your beans are taking a long time to get tender you can add about 1 tsp of baking soda to help the process speed up a bit. Also, you can add as much water as you like while they are cooking if you prefer saucy beans.
p.s.s. Using canned beans (6 cans, drained and rinsed) is a little bit easier and takes less time (about 4 hours on high in the crock pot). Start with the smallest measurement of ingredients and adjust to your liking during the cooking process.
Friday, April 22, 2011
Italian Baked Cauliflower
1 head of cauliflower, chopped
1 Tbsp. extra-virgin olive oil
1-2 tsp. dried basil
1 tsp. onion powder
1 tsp. garlic powder
Salt & pepper
1. Preheat oven to 375.
2. Toss all ingredients in a large bag until well mixed and coated. Pour into greased 8x8" baking dish and cover with foil.
3. Bake for 20 minutes, stir and then bake for another 15-20 minutes until tender. Serves 4 as a side and 2 as a more focal point of an entree.
p.s. I did add some grated Parmesan to half of the dish and broiled it for a minute or two until the cheese was melted and my hubby really liked it. :)
1 Tbsp. extra-virgin olive oil
1-2 tsp. dried basil
1 tsp. onion powder
1 tsp. garlic powder
Salt & pepper
1. Preheat oven to 375.
2. Toss all ingredients in a large bag until well mixed and coated. Pour into greased 8x8" baking dish and cover with foil.
3. Bake for 20 minutes, stir and then bake for another 15-20 minutes until tender. Serves 4 as a side and 2 as a more focal point of an entree.
p.s. I did add some grated Parmesan to half of the dish and broiled it for a minute or two until the cheese was melted and my hubby really liked it. :)
Friday, April 15, 2011
Butternut Squash & Spinach Over Rice
1 C. wild rice
2 C. water
1 Tbsp. butter
Salt & pepper
1 tsp. dried oregano
1/2 tsp. dried basil
1. Heat water to boiling, add remaining, cover and reduce heat to low. Cook for 45-55 minutes until water is absorbed.
1/2 butternut squash, peeled and cubed (scoop out seeds also)
2 cloves garlic, finely chopped
1 small yellow onion, finely chopped
1 Tbsp coconut or olive oil
Salt & pepper
Dried thyme
1-2 C. baby spinach leaves
1/2 C. water or broth
1. While rice is cooking heat oil in large skillet on medium heat. Saute garlic, onion and squash until onion is translucent and squash is beginning to brown (about 7-10 minutes). Add water (or broth) and seasonings, cover and reduce heat to medium/low and simmer until squash is tender (about 15-20 minutes).
2. Add spinach and stir well. Cover and let simmer another 5 minutes until spinach is wilted. Serve over wild rice.
-Serves about 4
2 C. water
1 Tbsp. butter
Salt & pepper
1 tsp. dried oregano
1/2 tsp. dried basil
1. Heat water to boiling, add remaining, cover and reduce heat to low. Cook for 45-55 minutes until water is absorbed.
1/2 butternut squash, peeled and cubed (scoop out seeds also)
2 cloves garlic, finely chopped
1 small yellow onion, finely chopped
1 Tbsp coconut or olive oil
Salt & pepper
Dried thyme
1-2 C. baby spinach leaves
1/2 C. water or broth
1. While rice is cooking heat oil in large skillet on medium heat. Saute garlic, onion and squash until onion is translucent and squash is beginning to brown (about 7-10 minutes). Add water (or broth) and seasonings, cover and reduce heat to medium/low and simmer until squash is tender (about 15-20 minutes).
2. Add spinach and stir well. Cover and let simmer another 5 minutes until spinach is wilted. Serve over wild rice.
-Serves about 4
Tuesday, March 29, 2011
Butternut Squash Oven-Baked Fries
1/2 butternut squash, peeled, seeded and sliced into "fries"
Olive oil
Salt
1. Preheat oven to 375 and let baking sheet sit in oven while it's heating. This helps the squash to not get mushy.
2. Toss squash with the oil and place on baking sheet and top with salt. Bake for 10 minutes, flip fries and bake another 10 minutes until tender. Let cool for a minute and then serve!
p.s. These are super easy and I think they're more yummy than sweet potato fries!
Olive oil
Salt
1. Preheat oven to 375 and let baking sheet sit in oven while it's heating. This helps the squash to not get mushy.
2. Toss squash with the oil and place on baking sheet and top with salt. Bake for 10 minutes, flip fries and bake another 10 minutes until tender. Let cool for a minute and then serve!
p.s. These are super easy and I think they're more yummy than sweet potato fries!
Creamy Butternut Squash Pasta
1/2 butternut squash, peeled, seeded and cubed
2 cloves garlic, finely chopped
2 Tbsp butter
1/2-1 tsp dried sage
Salt & pepper
1 C. Almond milk
2-3 Tbsp flour
1/3-1/2 C. water
1/2 box of fun pasta (shells, rotini, etc)
1. Melt butter in large skillet on medium heat and cook garlic for 1-2 minutes until beginning to brown. Add squash and season with salt & pepper. Cover and cook on med-low heat until tender, about 10 minutes. Add milk, sage and flour/water mixture (shake flour in ziploc bag with water first). Bring to a boil then reduce heat, cover and simmer while pasta cooks, stirring occasionally.
2. Drain cooked pasta and add to skillet with sauce and toss to coat well. Serves about 4.
p.s. You can use regular milk if you would like. I recently made quite a few changes to my diet and no longer use regular milk. You can also top your pasta with grated Parmesan if you would like.
2 cloves garlic, finely chopped
2 Tbsp butter
1/2-1 tsp dried sage
Salt & pepper
1 C. Almond milk
2-3 Tbsp flour
1/3-1/2 C. water
1/2 box of fun pasta (shells, rotini, etc)
1. Melt butter in large skillet on medium heat and cook garlic for 1-2 minutes until beginning to brown. Add squash and season with salt & pepper. Cover and cook on med-low heat until tender, about 10 minutes. Add milk, sage and flour/water mixture (shake flour in ziploc bag with water first). Bring to a boil then reduce heat, cover and simmer while pasta cooks, stirring occasionally.
2. Drain cooked pasta and add to skillet with sauce and toss to coat well. Serves about 4.
p.s. You can use regular milk if you would like. I recently made quite a few changes to my diet and no longer use regular milk. You can also top your pasta with grated Parmesan if you would like.
Sunday, March 20, 2011
Oven-Fried Tomatoes
2 under-ripe tomatoes, cut into 1/2" slices
1/2 C. flour
2 eggs
1/4 C. bread crumbs
1/4 C. cornmeal
Dried parsley
Dried thyme or basil
Salt & pepper
1/4 C. grated Parmesan (optional)
1. Heat oven to 350 and spray a baking sheet with non-stick spray. Place flour, eggs and bread crumbs in 3 separate bowls. Add salt & pepper to flour, beat eggs well, add cornmeal and herbs to bread crumbs (and cheese if you'd like).
2. Dip each slice of tomato in flour, egg and then breadcrumbs and be sure to coat them well and then place them on the baking sheet.
3. Bake for 15-20 minutes until golden brown then flip them and bake for an additional 10-15 minutes until golden. Serve.
p.s. These are delicious and so easy to make! You can serve them with sour cream and/or guacamole if you would like.
1/2 C. flour
2 eggs
1/4 C. bread crumbs
1/4 C. cornmeal
Dried parsley
Dried thyme or basil
Salt & pepper
1/4 C. grated Parmesan (optional)
1. Heat oven to 350 and spray a baking sheet with non-stick spray. Place flour, eggs and bread crumbs in 3 separate bowls. Add salt & pepper to flour, beat eggs well, add cornmeal and herbs to bread crumbs (and cheese if you'd like).
2. Dip each slice of tomato in flour, egg and then breadcrumbs and be sure to coat them well and then place them on the baking sheet.
3. Bake for 15-20 minutes until golden brown then flip them and bake for an additional 10-15 minutes until golden. Serve.
p.s. These are delicious and so easy to make! You can serve them with sour cream and/or guacamole if you would like.
Lemon-Almond Quinoa
1 C. Quinoa
2 C. water
Salt & pepper
1/4-1/2 tsp. chili powder
1 clove garlic, finely chopped OR 1/2 tsp. garlic powder
1 tsp. dried parsley
Handful of slivered almonds
Juice of 1/2 lemon
1. Bring quinoa, water, chili powder and garlic to a boil. Reduce heat, cover and simmer 15 minutes or until water is absorbed.
2. OPTIONAL: While quinoa is cooking toast almonds by placing them in a pan over medium heat. Stir them constantly until they are browning then set them aside in a medium sized bowl.
3. Combine all ingredients in medium mixing bowl and mix well. Serve warm.
p.s. You don't have to toast the almonds if you don't want to; I didn't toast mine because I don't particularly care for that extra crunch.
p.s.s. For more information about quinoa check this out:
http://www.wholehealthmd.com/ME2/dirmod.asp?nm=Reference+Library&type=AWHN_Foods&mod=Foods&mid=&id=D18F2C4462B74726B0C2D1FD8A8A65B8&tier=2
You can buy quinoa at just about any store but I prefer to buy it at stores such as Sunflower Market or Whole Foods Market; you'll find it in the bins and it is usually about $3.49 per pound but is often on sale for $1.99 a pound. It's a great food that is just as easy to cook as rice but is far better nutritionally. I love it!
2 C. water
Salt & pepper
1/4-1/2 tsp. chili powder
1 clove garlic, finely chopped OR 1/2 tsp. garlic powder
1 tsp. dried parsley
Handful of slivered almonds
Juice of 1/2 lemon
1. Bring quinoa, water, chili powder and garlic to a boil. Reduce heat, cover and simmer 15 minutes or until water is absorbed.
2. OPTIONAL: While quinoa is cooking toast almonds by placing them in a pan over medium heat. Stir them constantly until they are browning then set them aside in a medium sized bowl.
3. Combine all ingredients in medium mixing bowl and mix well. Serve warm.
p.s. You don't have to toast the almonds if you don't want to; I didn't toast mine because I don't particularly care for that extra crunch.
p.s.s. For more information about quinoa check this out:
http://www.wholehealthmd.com/ME2/dirmod.asp?nm=Reference+Library&type=AWHN_Foods&mod=Foods&mid=&id=D18F2C4462B74726B0C2D1FD8A8A65B8&tier=2
You can buy quinoa at just about any store but I prefer to buy it at stores such as Sunflower Market or Whole Foods Market; you'll find it in the bins and it is usually about $3.49 per pound but is often on sale for $1.99 a pound. It's a great food that is just as easy to cook as rice but is far better nutritionally. I love it!
Saturday, March 19, 2011
Banana Nut French Toast
1/2 C. Agave nectar (or 3/4 C. sugar)
2 large bananas, peeled and sliced
6 slices of French bread
3 eggs
1 C. milk
1 tsp vanilla extract
1/2-1 tsp ground cinnamon
Handful of sliced almonds
1. Combine butter and agave and pour into large baking dish. Cover bottom of pan with banana slices. Top banana with French bread slices.
2. In small bowl beat eggs then add remaining ingredients and mix well. Slowly pour over bread. Carefully push bread down with fork or spatula to absorb liquids then top with almonds. Cover and refrigerate at least 2 hours before baking.
3. Bake for 45-50 minutes at 350 or until golden brown. Let sit 5-10 minutes before serving.
p.s. I let this sit overnight in the refrigerator before baking and it was amazing!
Tuesday, February 15, 2011
Shrimp Scampi with Pasta (for 2)
1/2 lb. pasta noodles
1/2 lb. shrimp, peeled
2 cloves garlic, minced
1 scallion, finely chopped
2-3 Tbsp. butter
1-2 Tbsp. olive oil
Juice of 1/2 a lemon
1/4-1/2 C. sparkling white grape juice or broth
Salt & pepper
Parsley
1. Begin boiling water to cook noodles and cook according to directions on the package.
2. In large skillet heat 1 Tbsp butter with 1 Tbsp olive oil on medium heat. Saute garlic and scallion for 4-5 minutes or until scallions are translucent.
3. Add shrimp and season with salt and pepper. Cook 3-5 minutes until shrimp are pink, remove from pan.
4. Add sparkling white grape juice or broth, lemon juice and 1-2 Tbsp butter and bring to a boil. Return shrimp to pan and continue to cook for another minute or two.
5. Toss pasta with shrimp and sauce, garnish with parsley and serve immediately.
p.s. Scampi is meant to be rather buttery so you can increase the amount of butter you use if you would like, I simply chose to decrease the amount a bit. This dinner is quick and light and perfect for a romantic evening with your sweetheart!
1/2 lb. shrimp, peeled
2 cloves garlic, minced
1 scallion, finely chopped
2-3 Tbsp. butter
1-2 Tbsp. olive oil
Juice of 1/2 a lemon
1/4-1/2 C. sparkling white grape juice or broth
Salt & pepper
Parsley
1. Begin boiling water to cook noodles and cook according to directions on the package.
2. In large skillet heat 1 Tbsp butter with 1 Tbsp olive oil on medium heat. Saute garlic and scallion for 4-5 minutes or until scallions are translucent.
3. Add shrimp and season with salt and pepper. Cook 3-5 minutes until shrimp are pink, remove from pan.
4. Add sparkling white grape juice or broth, lemon juice and 1-2 Tbsp butter and bring to a boil. Return shrimp to pan and continue to cook for another minute or two.
5. Toss pasta with shrimp and sauce, garnish with parsley and serve immediately.
p.s. Scampi is meant to be rather buttery so you can increase the amount of butter you use if you would like, I simply chose to decrease the amount a bit. This dinner is quick and light and perfect for a romantic evening with your sweetheart!
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