Recipes

Gracee Weaver’s Snack Mix Squares

2-1/2 cups halved pretzel sticks
2 cups Corn Mix
1-1/2 cups M&M’s
1/2 cup butter or margarine
1/3 cup creamy peanut butter
5 cups miniature marshmallows

In a large bowl, combine pretzels, cereal and M&M’s. In a large saucepan over low heat, melt butter and peanut butter. Add marshmallows; cook and stir until marshmallows are melted and mixture is smoth. Pour over pretzel mixture. Stir to coat.  Press into a greased 13-in x 9-in x 2-in baking pan. Cool until firm; cut into squares.

II. Main Dishes

Carolyn Brazil’s Chicken Broccoli Casserole (This casserole was a big hit at the Lodi Senior Bell’s potluck supper in October 2008)

Ingredients

Boneless chicken breasts (4-9)
4 bunches broccoli
2 cans cream soup (chicken and/or mushroom)
1 cup sour cream
Grated cheddar cheese
Flavored croutons

Method:
Season and cook chicken in the microwave or oven, set aside and cool. Cut up broccoli and steam just until tender (approx 10 min.) Place Brocolli on top of chicken, mix soups and sour cream and spread on top. Cover with grated cheese to your liking, crush croutons and sprinkle on top. Bake at 350 degrees for 40-60 minutes.
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Cowboy Jack’s Bar-B-Qued Trout

Ingredients

Butter
Bacon
Onion, thinly sliced
Garlic
Salt and pepper
Trout

Method:

Place each fish on alum foil. Spoon butter onto fish, season to taste. Place Bacon onto fish, arrange onion strips on fish. Seal Aluminum foil. Place on Bar-B-Que about 20 minutes. =================================================================

We Be Uh Campin’s Killer Captain Crunch French Toast

Ingredients:

Your favorite French toast batter (milk, eggs, dash of salt)
Loaf of thick sliced Texas toast bread
Captain Crunch cereal, finely crushed
Butter for frying
Maple syrup or your favorite syrup
Whipped cream

Method:

Butter a large, heavy grill or griddle. Prepare French toast batter to your liking. Dip bread pieces, one at a time into batter. Coat each piece into the crushed cereal. Fry each slice over medium to high heat on griddle until sugar from cereal caramelizes resulting in a crusty, sweet, and crunchy French toast. Serve with a dollop of whipped cream and your favorite syrup.

49er RV Ranch Beans

Ingredients:

1 lb dried washed beans in a pot with enough water to cover.
½ lb bacon in 1 inch pieces and ¼ cup diced onion fried together.
1 cup of your favorite BBQ sauce
Salt and pepper to taste

Method:

Bring pot to boil, then simmer, covered for 2 hours. During last half hour of cooking time drain excess liquid from beans. Add bacon, onions and BBQ sauce. Simmer for remaining 30 minutes. Season to your liking with salt and pepper.
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Ranch sweet coleslaw

Ingredients:

5 lbs cabbage, shredded
2 large carrots grated
16oz jar mayo
1/2 cup white vinegar
2 pkgs sweet and low
2 tsp celery seed
salt and pepper to taste

Method:

Mix all dressing ingredients. Pour over salad. Toss lightly and allow to sit in fridge approx 6 hrs. Mix again before serving. Serves approx 20.
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Cola Barbeque sauce (Great for a marinade or sauce for any beef or pork)

Ingredients:

1 can cola
1 bottle ketchup (approx 16 oz)
3 tbs Worcestersire sauce
1 tsp onion flakes
1 tsp garlic salt or flakes
1 tsp hot sauce
½ tsp black pepper

Method:

Combine all ingredients in non-reactive pan. Bring to boil then simmer for 6-8 min or till slightly reduced and thickened. Use right away or transfer to a jar and cool. Cover and refrigerate. Keeps for several months.

For Chicken recipe – Substitute can of lemon lime soda in place of cola.

Cowboy Jack’s No-bake Pumpkin Cheesecake

Ingredients:

1 graham cracker or pre-baked pie shell
1 cup pumpkin
½ cup splenda
1 8 ounce package cream cheese
½ tsp pumpkin pie spice
1 12 ounce tub cool whip

Method:

Blend pumpkin, splenda, cream cheese, and pie spice well. Fold in cool whip. Spoon into pie shell Place in refrigerator for 2 hours to set, then serve.
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Judy’s Apple Dapple Cake

Mix together: Sift Together:

1 ½ cups oil 3 cups plain flour
3 eggs 1 tsp. salt
2 cups sugar 1 tsp. baking soda

Additional ingredients:

3 cups chopped apples (3 apples)
1 cup chopped pecans or walnuts

Method:

Preheat oven to 350 degrees. Add dry ingredients to egg mixture; and mix well. Add apples and nuts; mix well. Bake approx. 1 hour. Leave in pan. Poke holes in top of cake with toothpick or fork. Pour caramel sauce over cake. Let cook or serve warm.

Caramel sauce:

1 stick butter
½ cup milk
1 cup light brown sugar

Bring to boil and boil for 3 minutes. Pour over cake. Can also bake in a bundt pan and turn out onto a cake platter.

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Shawn’s "Punkin’ Cheese Cakie Stuff"

Ingredients:

1 graham cracker crust
2 cups half and half
2 pkgs cream cheese (8 oz. ea) softened
4 boxes French vanilla Instant pudding (4 serving size)
2 cups canned pumpkin
2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. ginger
1 large container Cool Whip
¾ cup pecans

Graham Cracker Crust:

2 cups graham crackers
1 stick melted butter
½ cup sugar
½ cup chopped pecans

Method:

Mix together and press firmly into bottom of 9" x 13" pan. Blend cream cheese and 2 Tbl. Half and Half till smooth. Spread over crust. Mix pudding and rest of half and half and let sit for 3 minutes. Add pumpkin and spices. Blend well and then spread over cream cheese mixture. Top with Cool Whip and nuts. Chill for 2 hours.

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Terri’s Cheese Cake (from the Half Fast Campers Pot Luck)

Ingredients:

3 large bricks of cream cheese
4 eggs
1-1/2 cups sugar
1-1/4 tablespoons vanilla
1 pint sour cream
Graham cracker crumbs

Method:

Beat eggs and sugar until smooth. Add cream cheese and vanilla and beat 15-20 minutes. Pour into graham cracker crust pie shells. Bake at 350 degrees for 50 minutes. Spread sour cream over top and bake an additional 15 minutes. Cool before adding any topping if desired.

This pie may be frozen and served at a later date.It can be divided into three different pie shells or combined into one large 9×13 pan, or made in paper lined cupcake pans.

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Kathy Bettencourt’s Lemon Cake (From The Hayward RV Group)

Ingredients:

1 box Duncan Hines Lemon cake mix
1 large pkg lemon jello (not pudding)
4 eggs
¾ cup vegetable oil

Method:

Mix all ingredients well for 4 minutes. Spray a 13” x 9” pan then pour mixture in. Bake at 375 degrees until well done (toothpick will come out clean when inserted into center of cake). Cool slightly while making glaze.

Glaze:

Mix 1 box (16 oz) powdered sugar and ½ cup lemon juice. Beat well until blended and smooth. Poke holes into cake while still warm then spread glaze evenly over top.