Watermelon cutting
I love cutting a watermelon like this. It is so fast and easy and makes for great finger food.
1. Cut watermelon in half
2. Turn watermelon over and cut in 1 inch slices.
3. Turn and cut in 1 inch slices in the other direction.
VIOLA!!! Watermelon finger food !!!
Farfalle with Chicken and Mushrooms
This is a delicious pasta dish with chicken and mushrooms. The sun-dried tomatoes and prosciutto ham give it an incredible flavor!
NOTE: I doubled this recipe – so the pictures below show twice the ingredients. Ingredients stated is for a single recipe.
Prepare all ingredients ahead of time so they are ready to add when stated.
Cook and slice chicken, boil pasta, slice sun-dried tomatoes, slice mushrooms, dice prosciutto ham, measure all other ingredients.
1/2 pound Farfalle – (which is the fancy name for bow tie pasta) boiled to al dente (about 11 – 12 minutes), drained
6 T. butter
3 T. flour
1 – 14.5 oz. can 99% fat free chicken broth
1/2 cup half-and-half
1 1/4 cups grated parmesan cheese
2 chicken breasts, cooked and sliced or cubed
8 oz. mushrooms, sliced
1/3 cup sun-dried tomato bruschetta
1 1/2 oz. prosciutto ham
1/4 tsp. seasoned salt
1/4 tsp. garlic granules
1/4 tsp. pepper
3 T. shredded Parmesan cheese for topping
I cut the chicken breasts in half lengthwise and cooked them in a non-stick frying pan (no oil added). I seasoned them with pepper and garlic granules.
Heat oven to 350 degrees.
6 T. butter
Melt butter in a skillet over medium heat.
3 T. flour
Whisk in flour to make a rue.
1 – 14.5 oz. can 99% fat free chicken broth
Gradually stir in chicken broth. Heat and simmer for a few minutes to thicken. Remove from heat.
1 1/4 cups grated parmesan cheese
Stir in parmesan cheese.
1/2 cup half-and-half
Stir in half-and-half.
1/4 tsp. seasoned salt
1/4 tsp. garlic granules
1/4 tsp. pepper
Stir in seasonings.
1/3 cup sun-dried tomatoes brochetta
Note: The original recipe called for 1/2 cup oil packed sun-dried tomatoes, drained and cut into thin strips, which is shown in the picture. By mistake, the second time I made this, I bought sun-dried tomato bruchetta. It gave it such a great flavor – now I buy this all the time. It is quite oily so I blot it with a paper towel to absorb some of the oil.
Stir in tomatoes.
8 oz. mushrooms, sliced
Stir in mushrooms.
1 1/2 oz. prosciutto ham
Stir in prosciutto ham.
1/2 pound Farfalle – (which is the fancy name for bow tie pasta) – boiled to al dente (about 11 – 12 minutes), drained
Add pasta a little at a time, stirring after each add in.
2 chicken breasts, cooked and sliced or cubed
Carefully stir in chicken.
Spoon into a 9 x 13 baking dish.
Sprinkle with 3 T. parmesan cheese.
Bake, uncovered, about 30 minutes or until hot in the center.
THIS RECIPE FREEZES VERY WELL.
FULL RECIPE WITHOUT PICTURES —
FARFALLE with CHICKEN and MUSHROOMS
1/2 pound Farfalle – (which is the fancy name for bow tie pasta) boiled to al dente (about 11 – 12 minutes), drained
6 T. butter
3 T. flour
1 – 14.5 oz. can 99% fat free chicken broth
1 1/4 cups grated parmesan cheese
1/2 cup half-and-half
1/4 tsp. seasoned salt
1/4 tsp. garlic granules
1/4 tsp. pepper
1/3 cup sun-dried tomatoes bruschetta
Note: The original recipe called for 1/2 cup oil packed sun-dried tomatoes, drained and cut into thin strips, which is shown in the picture. By mistake, the second time I made this, I bought sun-dried tomato bruchetta. It gave it such a great flavor – now I buy this all the time. It is quite oily so I blot it with a paper towel to absorb some of the oil.
8 oz. mushrooms, sliced
1 1/2 oz. prosciutto ham
2 chicken breasts, cooked and sliced or cubed
3 T. shredded Parmesan cheese for topping
Prepare all ingredients as stated above.
Heat oven to 350 degrees.
Melt butter in a skillet over medium heat.
Whisk in flour.
Gradually stir in chicken broth. Heat and simmer for a few minutes. Remove from heat.
Stir in parmesan cheese.
Stir in half-and-half.
Stir in seasonings
Stir in tomatoes.
Stir in mushrooms.
Stir in procuiutto ham.
Add pasta a little at a time, stirring after each add in.
Carefully stir in chicken.
Spoon into a 9 x 13 baking dish.
Sprinkle with 3 T. parmesan cheese.
Bake, uncovered, about 30 minutes or until hot in the center.
Cheesecake
This is the recipe that the Cheesecake Factory uses for their famous mouth watering cheesecake. It does take time to let the ingredients come to room temperature, takes 2 hours and 15 minutes to bake, and tastes better if you give it time to season……BUT….it is totally worth the wait!!!
This cheesecake is topped with the Strawberry Topping found in this blog under the Fruit tab.
CRUST:
1 1/2 cups graham cracker crumbs (10 1/2 sheets)
Crush graham crackers in a zip lock bag. Using a heavy mug helps.
1/4 tsp. cinnamon
Combine the graham cracker crumbs and cinnamon in a medium bowl.
1/3 cup butter, melted
Mix in the melted butter with a fork.
Line a 9-inch spring form pan with parchment paper.
I had a hard time getting the parchment paper to stay, so I used some clips around the edge.
Press the crumbs into a 9-inch spring form pan that has been lined on the bottom and sides with parchment paper.
Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and up the sides and inch or two.
Put the crust in the freezer while you are preparing the filling.
FILLING:
All the filling ingredients should be at room temperature. This takes several hours.
Preheat oven to 325 degrees.
1 1/2 pounds cream cheese (3 large packages)
Beat the cream cheese on low speed until light and fluffy. Keep the mixer on low the entire time.
1 1/3 cups sugar
Add the sugar a little at a time and continue beating until creamy.
5 large eggs
Add one egg at a time and beat after each egg.
1/4 cup flour
2 tsp. vanilla
2 tsp. lemon juice
Add flour,vanilla and lemon juice, mix well.
16 oz. sour cream
Add cream cheese and beat well.
Pour cream cheese mixture into the spring form pan.
Place on the top rack in the middle of the oven. Bake for 1 hour and 15 minutes.
When the time is up, turn the oven off, prop open the oven door and leave cheesecake in the oven for one hour.
Remove from oven and let cool – then refrigerate for 24 hours.
IMPORTANT TIP: A cheesecake should season. The wait is worth it. The flavors ripen and become enriched.
FULL RECIPE WITHOUT PICTURES —
CRUST:
1 1/2 cups graham cracker crumbs (10 1/2 sheets)
1/4 tsp. cinnamon
1/3 cup butter, melted
Combine the graham cracker crumbs and cinnamon in a medium bowl.
Mix in the melted butter with a fork.
Press the crumbs into a 9-inch spring form pan that has been lined on the bottom and sides with parchment paper.
Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and up the sides and inch or two.
Put the crust in the freezer while you are preparing the filling.
FILLING:
1 1/2 pounds cream cheese (3 large packages)
1 1/3 cups sugar
5 large eggs
16 oz. sour cream
1/4 cup flour
2 tsp. vanilla
2 tsp. lemon juice
All the filling ingredients should be at room temperature. This takes several hours.
Preheat oven to 325 degrees.
Beat the cream cheese on low speed until light and fluffy. Keep the mixer on low the entire time.
Add the sugar a little at a time and continue beating until creamy.
Add one egg at a time and beat after each egg.
Add flour,vanilla and lemon juice, mix well.
Add cream cheese and beat well.
Pour cream cheese mixture into the spring form pan.
Place on the top rack in the middle of the oven. Bake for 1 hour and 15 minutes.
When the time is up, turn the oven off, prop open the oven door and leave cheesecake in the oven for one hour.
Remove from oven and let cool – then refrigerate for 24 hours.
IMPORTANT TIP: A cheesecake should season. The wait is worth it. The flavors ripen and become enriched.
Strawberry Topping
This is a simple deliciously strawberry topping that can be used for cheesecake or ice cream.
2 cups fresh or frozen strawberries
If using fresh strawberries, wash and remove stems.
Place strawberries in a saucepan and smash them up a bit.
1/3 cup sugar
1 tsp. vanilla
Add sugar and vanilla.
Cook over medium/high heat, stirring occasionally.
Cook until sauce thickens – about 10 – 15 minutes.
Remove from heat.
Cool.
Tastes delicious over Cheesecake!!!
FULL RECIPE WITH PICTURES —
STRAWBERRY TOPPING
2 cups fresh or frozen strawberries
1/3 cup sugar
1 tsp. vanilla
If using fresh strawberries, wash and remove stems.
Place strawberries in a saucepan and smash them up a bit.
Add sugar.
Add vanilla.
Cook over medium/high heat, stirring occasionally.
Cook until sauce thickens – about 10 – 15 minutes.
Remove from heat.
Cool.
Parmesan Knots
These Parmesan Knots can be made quickly since they are made with Refrigerated Biscuits.
Great side to any meal!!
1 tube (12 oz.) refrigerated buttermilk biscuits (I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
Roll each biscuit into a rope (about 9″).
Tie into a knot, tucking ends under.
Place on a greased baking sheet.
Bake at 400 degrees for 9 – 10 minutes or until golden brown.
1 T. butter, melted
Remove from oven and brush with butter.
parmesan cheese (the kind in the green can)
Sprinkle with parmesan cheese.
garlic granules
Sprinkle with garlic granules.
parsley flakes
Sprinkle with parsley flakes.
Cool on a wire rack.
WEIGHT WATCHERS: 3 PointsPlus per roll
FULL RECIPE WITHOUT PICTURES —
PARMESAN KNOTS
1 tube (12 oz.) refrigerated buttermilk biscuits (I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
1 T. butter, melted
parmesan cheese (the kind in the green can)
garlic granules
parsley flakes
Roll each biscuit into a rope (about 9″).
Tie into a knot, tucking ends under.
Place on a greased baking sheet.
Bake at 400 degrees for 9 – 10 minutes or until golden brown.
Remove from oven and brush with butter.
Sprinkle with parmesan cheese.
Sprinkle with garlic granules.
Sprinkle with parsley flakes.
Cool on a wire rack.
WEIGHT WATCHERS: 3 PointsPlus per roll
Coconut Crusted Seafood Fillet
The coconut in this recipe gives the fish a light sweet taste.
Preheat oven to 400 degrees.
non-stick spray
Place foil on a cookie sheet and spray with non-stick spray.
1/4 cup shredded coconut
1/4 cup Italian bread crumbs
5 Whole Wheat Ritz Crackers, crushed
1/4 tsp. garlic granules, or to taste
1/4 tsp. seasoned salt, or to taste
1/4 tsp. pepper, or to taste
Combine coconut flakes, Italian bread crumbs , crackers and seasonings on a shallow plate.
1/3 cup liquid eggs – either whole eggs or white (doesn’t change the Weight Watcher points)
Put liquid eggs in another bowl.
6 fillets of tilapia, halibut, sole or any other white fish
Dip the fish fillet in the egg, and then in the crumbs mixture.
Place on the cookie sheet.
Bake for 15 – 20 minutes, or until fish is done.
FULL RECIPE WITHOUT PICTURES —
COCONUT CRUSTED SEAFOOD FILLETS
6 fillets of tilapia, halibut, sole or any other white fish
1/4 cup shredded coconut
1/4 cup Italian bread crumbs
5 Whole Wheat Ritz Crackers, crushed
1/4 tsp. garlic granules, or to taste
1/4 tsp. seasoned salt, or to taste
1/4 tsp. pepper, or to taste
1/3 cup liquid eggs – either whole eggs or white (doesn’t change the Weight Watcher points)
non-stick spray
Preheat oven to 400 degrees.
Place foil on a cookie sheet and spray with non-stick spray.
Combine coconut flakes, Italian bread crumbs , crackers and seasonings on a shallow plate.
Put liquid eggs in another bowl.
Dip the fish fillet in the egg, and then in the crumbs mixture.
Place on the cookie sheet.
Bake for 15 – 20 minutes, or until fish is done.
Campurritos (Breakfast Burritos)
Making Campurritos is a fun and different meal to have while camping. Besides, doesn’t everything taste better in the mountains!
Chelsie was a Happy Camper!!
These Campurritos were prepared a few days before going camping and put in the freezer. We put them in the frig the night before to thaw out. They made for a fantastic breakfast!! Quick and Easy with no mess!
Sausage – Eggs – Steak – Peppers – Onions – Cheese – Hash Browns – anything you like.
Prepare all ingredients at home and lay out in an assembly line.
Have each person mix all the ingredients they want in a bowl and mix them up.
Fill tortillas.
We added a slice of Anaheim chili on top! Yum!
Fold up, tucking the sides in.
Wrap in foil and mark.
Campurritos can be put right on the grill or in a tin pan. (Easier to just put on the grill.)
Takes about 15 minutes or so to heat through. Turn from time to time so they don’t burn on one side.
Serve with taco sauce or salsa.
FREEZE AHEAD: Campurritos can be made ahead and frozen. Take out and thaw the night before.
Grilled Pizzas
Making Grilled Pizzas while camping was an extra special treat. They were also a lot of fun to make.
I used the Pizza Dough recipe that is on this blog – listed under the Sandwiches/Pizza tab – or the Bread tab. It is quick and easy to make and you can refrigerate or freeze it to use later.
To save time and a mess, prepare your topping ahead of time at home. Store in zip lock bags.
Mushrooms – Zucchini – Pineapple – Green Onions – Red Pepper – Feta Cheese – Pizza sauce – Mozzarella Cheese
As per the instructions for the Pizza Dough, remove dough from refrigerator at least 30 minutes before using.
Flatten out the dough.
You can do this by stretching it out with your hands.
Or…sprinkle a little flour on the picnic table and roll it out with your water bottle! Whatever works!!!
Coat the grill with olive oil to prevent sticking.
You can put the dough right on the grill. We have these flat racks that we used.
Cook on one side for about 3 minutes and then flip it over.
Don’t you love the shape of our pizzas!
Remove from grill and add sauce and toppings to the cooked side.
Put pizzas back on the grill – close the lid on the BBQ and cook for another 5 – 10 minutes, or until the cheese is nice and melted.
Pizza Dough
We made Grilled Pizzas while camping. It was so good and such a fun dinner. We made this recipe for Pizza Dough ahead of time and put it in the freezer. The Grilled Pizza recipe can be found on this blog under Sandwiches/Pizzas or the Camping tab.
1/2 cup warm water
2 1/4 tsp. instant yeast
Measure the warm water into a 2 cup liquid measuring cup. Sprinkle the yeast over the top. Set aside.
4 cups (22 oz.) bread flour
1 1/2 tsp. salt
In the bowl of a stand mixer with the paddle attachment, combine the flour and salt, mixing to blend.
1 1/4 cup water, at room temperature
Measure the room temperature water into the measuring sup with the yeast mixture.
2 T. olive oil
With the mixer on low speed, pour in the yeast mixture and the olive oil.
Mix until a cohesive dough is formed.
Switch to the dough hook and knead on low speed until smooth and elastic – about 5 minutes.
Transfer dough to a bowl that has been sprayed with oil, turning once to coat.
Cover with plastic wrap and let rise until doubled in size – about 1 1/2 – 2 hours.
Press the dough down to deflate. Divide in two equal pieces.
FREEZE AHEAD: At this point you can freeze the dough. Wrap each piece in plastic wrap. Place this in a gallon size freezer bag. Dough will continue to rise while it is in the freezing stage.
If using that day – Cover dough with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.
To bake at home: Preheat oven and pizza stone to 500 degrees. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands.
Brush the outer edge lightly with olive oil.
Top as desired.
Bake until the crust is golden brown and cheese is bubbling – about 8 – 12 minutes.
Using frozen dough: When ready to use the dough – place bag of dough in the refrigerator in the morning to thaw. Let dough sit out at room temperature for 30 mins before shaping.
FULL RECIPE WITHOUT PICTURES —
PIZZA DOUGH
1/2 cup warm water
2 1/4 tsp. instant yeast
4 cups (22 oz.) bread flour
1 1/2 tsp. salt
1 1/4 cup water, at room temperature
2 T. olive oil
Measure the warm water into a 2 cup liquid measuring cup. Sprinkle the yeast over the top. Set aside.
In the bowl of a stand mixer with the paddle attachment, combine the flour and salt, mixing to blend.
Measure the room temperature water in to the measuring sup with the yeast mixture.
With the mixer on low speed, pour in the yeast mixture and the olive oil.
Mix until a cohesive dough is formed.
Switch to the dough hook and knead on low speed until smooth and elastic – about 5 minutes.
Transfer dough to a bowl that has been sprayed with oil, turning once to coat.
Cover with plastic wrap and let rise until doubled in size – about 1 1/2 – 2 hours.
Press the dough down to deflate. Divide in two equal pieces.
FREEZE AHEAD: At this point you can freeze the dough. Wrap each piece in plastic wrap. Place this in a gallon size freezer bag. Dough will continue to rise while it is in the freezing stage.
If using that day – Cover dough with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.
To bake at home: Preheat oven and pizza stone to 500 degrees. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands.
Brush the outer edge lightly with olive oil.
Top as desired.
Bake until the crust is golden brown and cheese is bubbling – about 8 – 12 minutes.
Using frozen dough: When ready to use the dough – place bag of dough in the refrigerator in the morning to thaw. Let dough sit out at room temperature for 30 mins before shaping.
Hand Washing Station
Take a used laundry detergent jug – one with a spigot on it. Rinse it out thoroughly and fill with water. The sun warms the water.
I wrote “Handwashing Only” on the top of it – not to be confused with drinking water.
Lay it on its side for hand washing while camping. We put a small bucket on the ground to catch the water.
No Meals on Wheels 