Strawberry Bread

this recipe will make one loaf

1 1/2 cup of flour
1 cup sugar
1 1/2 tsp. Cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
2 eggs beaten
1/2 cup cooking oil
1 cup of strawberries chopped

Combine flour, sugar,cinnamon, salt,and baking soda

in another bowl combine eggs, oil and strawberries. Fold into flour mixture and mix thoroughly just enough to blend well.
grease 9×5 loaf pan and bake for 50 to 60 minutes at 350

Strawberry Butter

10 oz strawberries
1 cup softened butter
1 cup confectioners sugar

combine in blender and blend until smooth. chill. makes about 2 1/2 cups

Preheat oven to 350

What you will need:

Boiled chicken, shredded the amount you use will vary. I just throw in a few good size chicken breasts.
2 cans of Cresent Rolls
1 can rotel
1 can cream of chicken soup, I usually use about a can and a half
grated cheese ( I use what ever kind i have on hand which is Cheddar or Monterey Jack/Colby mix

Boil chicken, cool and shred
separate cresent rolls and flatten place approx. 2 Tablespoons of chicken and a pinch of shredded cheese at large end of crescent roll. Roll up starting at the large end ending at the short end. Place in greased 9 x 13 pan… You will probably need a smaller pan too for the few extra that wont fit. You can let the cresents touch but don’t pack them together, so the soup can go between them.

Heat cream of chicken soup and Rotel mixing well. I bake the crescents about 10 minutes then pull them out of oven and pour Rotel mixture over the crescents and sprinkle cheese over top. Cover with foil and bake 30 minutes. Uncover and bake another 30 minutes, until top is golden and crescents are done.

Boil chicken breast, cool and shred it up

Beef stew meat, cubed ( I cheat and buy the already cubed stew meat, I use about 1 lb)
1 medium Onion
1-2 stalks of celery
6 Carrots
1 Cup Tomato Sauce
2 tsp. Salt
1 Tablespoon Sugar
2 tablespoons Tapioca

Place stew meat in baking dish. Slice celery, onions and carrots..add in layers on top of meat.
Blend sugar , salt, and tapioca and sprinkle over meat and veggies. Add 1 Cup of Tomato sauce.
Cover pan tightly with foil and bake at 250 for 4 hours…

Bran Muffins

1 – 15 ounce Box of Raisin Bran Cereal
5 Cups Flour
6 Eggs
3 Cups Sugar
1 Quart Buttermilk
5 tsp. Soda
1 Cup Oil
2 tsp. Salt

*Grease muffin pans well or cheat and use paper like I do.

Mix all dry ingredients first then add rest of the ingredients and mix really good.
Bake at 400 18-20 Minutes.

2 lbs Yellow Squash, sliced thin
1 Cup Minced onions
1/4 Cup Green pepper ( I leave this out)
1 Cup Mayonnaise
5 oz. Parmesan Cheese
3 oz. Romona Cheese
2 large eggs beaten
1/2 tsp. salt and pepper

Topping-
1 cup herb seasoned stuffing mix
3 T. Butter, melted

Combine squash, onion, bell pepper, cover with water and simmer for 8 min. Drain WELL.

Preheat oven to 350, grease 8″ pan. Combine all other ingredients and mix with squash. Melt butter and mix in stuffing. Place squash mixture into pan and top with stuffing mixture. Bake 30 minutes.

1 Can Butter Beans
1 Can Baby Lima Beans
1 Can Kidney Beans
1/2 Lb Bacon
2 Medium onions
1 1/2 Cup Brown Sugar
3/4 Cup Vinegar
1 tsp. Dry mustard

Fry bacon and onion, add Brown Sugar, Vinegar and Dry mustard. Pour over beans and bake uncovered for 1 hour and 15 minutes. Stir occasionally.

When life hands you Lemons, add Lime and make dumplings…

I found this recipe in the the March-April 2009 Scouting magazine. It was the Grand Prize winner of the Great Tastes in Camp Cooking Contest.
Submitted by Martin A. Pessink this recipe is for a Dutch oven but can also be made in the oven.

Lemon-Lime Soda Apple Dumplings

2 large Granny Smith apples
1 12 ounce can of lemon-lime soda
2 8-ounce cans of refrigerated crescent rolls
1 stick of butter
1 cup of sugar
1 Tablespoon cinnamon

1. If you use a Dutch oven large enough to accommodate all apples in one layer becasue they will rise /expand when cooking.
2. Cut each apple into eight pieces. Wrap each piece in one crescent roll.
3. Melt 1 stick of butter in the bottom of the Dutch oven and roll each piece in the melted butter before placing them in the bottom of the pan
4. Mix cinnamon and sugar and sprinkle the mixture over all the apple pieces ( mixing the sugar rather then just dusting the tops better incorporates the cinnamon flavor) carefully add the soda so as not to wash away sugar from the dumplings.
5. Based on oven size, adjust the amount of briquettes on top and bottom and bake until dumplings turn golden brown. ( In conventional oven about 30 minutes at 350 degrees.

NOTE: Usually whenever I make a new recipe, I come up with a little tip I can share with others.. In this recipe, I mixed the cinnamon and sugar together and tossed the apples in the mixture before rolling them in the crescent rolls.. I saved a portion to sprinkle on the top.. That way the cinnamon mixture was through out the entire dish… Either way it will be great…

Enjoy!

Enjoy!

“Perfect Apple Pie”

6 cups thinly sliced apples
3/4 cup white sugar
1 tablespoon butter
1 teaspoon ground cinnamon
1 recipe pastry for a 9 inch single crust pie

DIRECTIONS
Prepare your pastry for a two crust pie. ( I have cheated and bought the already made crust) Wash, quarter, core, peel, and slice apples; measure to 6 cups.
Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are. (Or you can do it My PERFECT way and just toss the apples into the cinnamon sugar and mix well with your CLEAN hands) or follow the boring way which will still turn out perfect.
Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top crust.
Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold.

NOTE:
My oven cooks a little slower then the rest of the ovens in America so I left it in a tad longer. I also covered the edges of the crust with foil because burnt crust is yucky!

I serve warm with vanilla ice cream…

California pizza

What you will need

2 pkgs crescent rolls
2 8oz blocks cream cheese
½ c real mayo
Ranch dip packet
Shredded cheddar cheese
Fresh chopped Broccoli, cauliflower, and carrots
Splash of milk

Roll the crescent rolls out on baking dish. Pinch the seams together. Bake at 350 for approx 10 min or until golden brown. Let cool.
Mix cream cheese, mayo, ranch dip (add a splash of milk to make it spreadable). Spread onto cooled crust. Chop veggies and spread over cream cheese mixture. Top with cheese. I omit the carrots but you can add anything you want for the topping

Let me tell a quick story. When I was little I visited my Grandma and Grandpa every summer on Washington Island ( yes it was a real island). One summer I became addicted to the cheese blintz’s that were served at the little coffee shop that was within walking distance of my grandparents home. I would walk there daily and get 2 cheese Blintz’s for 50 cents. I have remembered those delightful treats to this day but never could find anything close to them until now. Hope you enjoy them as much as I do.

Cinnamon Cream Cheese roll ups

Ingredients
1 loaf sliced bread, crusts removed
8 ounces cream cheese, softened
1 egg yolk
3/4 cup powdered sugar
1 cup sugar
2 teaspoons cinnamon
3/4 cup melted butter
Directions
1) Flatten bread with a rolling pin. ( Do not flatten to flat )
2) Mix cream cheese, egg yolk, and powdered sugar.
3) Combine sugar and cinnamon; set aside.
4) Spread 1 T cheese mixture on each slice bread.
5) Roll up.
6) Dip in melted butter, then in cinnamon sugar.
7) Place in baking dish 

Bake at 350°F for 20 minutes, or until golden.