Recipes
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| Recipe Name |
SPL's Choice Biscuits |
| Submitted By |
Jay Langely |
| Category |
Dutch Oven |
| Ingredients |
2 1/2 cups Bisquick
¼ + or - pound Cheese
Butter
Milk
Ziploc bag
Dutch oven
Or
Cardboard box oven
pan or cookie sheet that will fit oven
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| Directions |
I lightly grease a cookie sheet (some don't) or pan and set aside. Mix Bisquick, herbs and cheese in a one gallon zip lock bag. Mix in some butter (I guess how much). Mixture should be somewhat crumbly. Add enough milk and knead until dough just holds together, you may add more milk if necessary in small amounts. For cardboard box ovens - Drop spoonfuls on the cookie sheet an inch apart. For Dutch oven take a portion of doe in your (clean) hand shape and and oil the outside of each biscuit. This will allow them to be placed side by side on the cookie sheet or pan even touching.
Cardboard oven -
Go to about 350-450 degrees for about 15-20 minutes
Dutch oven -
I'm always in a hurry, so I start with 8 charcoals on the bottom and 12 or so on top. When the biscuits have raised and begin to look like biscuits, reduce the heat on the bottom by two charcoals and cook until the sides begin to pull away from the side of the pan or oven. You will see, as they pull away, that they are also beginning to brown around the edges. When this happens, remove the bottom heat and continue to cook on top until they are as brown and crusty on top as you like them to be. The biscuits usually will take about 30 minutes.
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| Edit |
| Recipe Name |
Scoutmaster Gack |
| Submitted By |
Jay Langley |
| Category |
Dutch Oven |
| Ingredients |
Dutch oven or Cardboard box oven
Pan that will fit in oven
Trivet for Dutch oven so pan is not resting on bottom
1 1/2 lb. Sausage or any other meat in camp
3/4 lb. cheese, grated (I like sharp)
6 eggs
8 slices bread, cubed or spiced croutons
1 tsp. salt
1/2 c. milk
Oil or butter the cooking pan
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| Directions |
Brown sausage (chunks of stake or uneaten hamburgers or even hotdogs) and drain. Place cubed bread in small pieces or use spiced crotons in oiled pan. Layer bread and cheese in pan. Place layers cheese then meat. Pour in 8 beaten eggs with milk and add salt and pepper to taste. Everything goes over the top layered bread, cheese and meat. DO NOT STURR. Bake at about 350 degrees for around 40 minutes. |
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| Recipe Name |
Chocolate Eclair Desert |
| Submitted By |
Renee Bryant |
| Category |
Desert |
| Ingredients |
1 box of graham crackers
2 small pkgs french vanilla instant pudding
large container coolwhip light
3 cups milk ( you can use skim milk)
Chocolate sauce:
1/3 cup cocoa powder
1 tsp vanilla flavoring
2 tbsp margarine
1 cup sugar
3/4 cup evaporated skim milk |
| Directions |
layer graham crackers in a large dish. (I use a large foil lasagna pan.) mix together cool whip and 3 cups milk. mix well. add pudding and mix until mixture is thick. pour half of the pudding mixture over the layer of crackers. layer another pack of graham crackers over pudding. pour the remaining pudding over crackers. top with another layer of crackers.
To make sauce:
mix all ingredients together and cook over low heat in a saucepan until mixture boils. cook for another minute. pour over the top of the graham crackers. refrigerate and enjoy!
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| Edit |
| Recipe Name |
Chocolate Eclair |
| Submitted By |
Karen Sewell |
| Category |
Desert |
| Ingredients |
1 box graham crackers
1 12 oz. tub Cool Whip
2 3 1/2 oz. boxes of Jello French Vanilla Pudding.
1 1/2 cupa of milk.
1 tub of milk chocolate icing. |
| Directions |
Mix Jello w/ 1 1/2 cups of milk. Mix in Cool Whip with pudding.Layer graham crackers in bottom of 9x13 dish. Put layer of pudding/cool whip mixute on top of graham crackers. Repeat another layer. End up with graham crackers on top and ice with chocolate icing. So easy!!! Enjoy!!! |
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| Recipe Name |
Apple Dumplings |
| Submitted By |
Debbie Collins |
| Category |
Desert |
| Ingredients |
Apples – peeled, cored, and sliced
Can of Pillsbury Crescent Rolls
1 stick of margarine or butter
¾ cup brown sugar (or Splenda Brown Sugar Blend
1 t cinnamon
¾ c Mountain Dew
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| Directions |
Wrap a wedge of apple with crescent roll and place in an 8 x 8 baking dish.
Melt butter, brown sugar, and cinnamon in saucepan, stirring until blended. Add Mountain Dew and stir. Pour over dumplings.
Bake at 350 degrees for 15 minutes covered. Remove cover and bake 15 more minutes uncovered.
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| Edit |
| Recipe Name |
No Bake Cookies |
| Submitted By |
BG |
| Category |
Desert |
| Ingredients |
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract |
| Directions |
In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened. |
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| Recipe Name |
Oatmeal Cookies (Pudding No-Bake) Butterscotch |
| Submitted By |
Barry Griffin |
| Category |
Desert |
| Ingredients |
2 cups sugar
3/4 cup butter
6 ounces evaporated milk
3 3/8 packages instant butterscotch pudding mix
3 1/2 cups quick-cooking oats
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| Directions |
In 3 quart microwaveable bowl, combine the sugar, butter and evaporated milk. Cook on high power for 2 to 5 minutes, stirring occasionally until the mixture comes to a rapid boil. Allow the mixture to boil undisturbed for 20 to 30 seconds. Remove from heat and stir in the instant pudding and oatmeal. Spoon onto waxed paper lined cookie sheets. Allow to sit at least 15 minutes or until firm.
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| Recipe Name |
Beef Lo Mein |
| Submitted By |
Barry Griffin |
| Category |
Entree |
| Ingredients |
4 Packs Ramen Noodles (Beef Flavored)
1 pound Ground Beef
1 Bundle Green Onions -- Chopped
1/2 Pound Yellow Onions -- Chopped
1/2 Cup Soy Sauce
1 Pound Cabbage -- Thin Sliced
1 Large Bell pepper -- Diced
1/2 Cup Water
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| Directions |
Brown Ground Beef and drain, add water, Soy sauce, bell pepper, and spice packets (supplied with noodles). As soon as mixture returns to a boil add cabbage, sliced onions and crushed noodles. Take off heat and add chopped green onions and mix all ingredients well.
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| Recipe Name |
Alice Springs Chicken |
| Submitted By |
Barry Griffin |
| Category |
Entree |
| Ingredients |
1/2 cup Creamy Dijon Mustard
1/2 cup honey
1 1/2 teaspoons vegetable oil
1/2 teaspoon lemon juice
4 Boneless chicken breast (Skinned)
1 can sliced mushrooms
3/4 teaspoon salt
6 slices peppered bacon
1 cup Monterey jack cheese
1 cup Reduced fat cheddar cheese
2 teaspoons parsley flakes
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| Directions |
Thoroughly combine mustard, honey, oil and lemon juice in small bowl. Place the chicken breasts on a plate and sprinkle both sides lightly with the seasoned salt. Pour about 1/3 of marinade over the chicken breasts and marinate (covered) in the refrigerator, for about 2 hours, turning once or twice. Chill remaining marinade until later.
Preheat oven to 375°. Fry bacon until crisp, drain, crumble and set aside. Discard all but a small amount of bacon drippings and sauté mushrooms for a few minutes. Remove mushrooms and set aside.
Re-heat the remaining drippings left in the skillet using medium heat. (If necessary, add 1 teaspoon oil.) Sear the chicken in pan for 3-4 minutes per side or until golden brown. Remove and place in a casserole dish, which has been sprayed with cooking spray.
Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion the chicken marinated in), being sure to save at least one-half to serve as a side. Cover the breasts with the cooked bacon. Spoon the sautéed mushrooms on the bacon, being sure to coat each breast evenly. Combine the two cheeses and spread evenly over the chicken. Bake 10 minutes or until the cheese is thoroughly melted and starting to bubble. Sprinkle each chicken breast with 1/2 teaspoon parsley before serving. Place extra marinade in small bowl to serve as a dipping sauce. Note: if not using peppered bacon, add some pepper, to taste, before covering with the bacon. |
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| Edit |
| Recipe Name |
Aimee's Quick Chicken |
| Submitted By |
Barry Griffin |
| Category |
Entree |
| Ingredients |
4 skinless, boneless chicken breast halves
4 ounces Dijon mustard
1/4 cup teriyaki sauce
1/4 cup bacon bits
1/2 cup grated Parmesan cheese |
| Directions |
Preheat oven to 400 degrees F (200 degrees C). Place chicken in a 9x13 inch baking dish. Slather mustard evenly over chicken, then pour teriyaki sauce evenly over all. Sprinkle with bacon bits, then cover with cheese.
Bake at 400 degrees F (200 degrees C) for 30 minutes. |
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