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South In Your Mouth

South In Your Mouth 2014-02-18 007It’s a dip, or a cheesy skillet meal, or whatever your family likes best!  Cheese is the main ingredient to this wonderfulness, and everyone loves it.  Make it in a skillet at camp, or at home and warm it up at camp in a crock pot.

This is an easy recipe to make, as it uses pre-cooked chicken.  You can whip it up in no time with a rotisserie chicken or leftovers turned into something you’ll love.

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If you are making this ahead of time, and have a Kitchen Aide mixer, here is a trick: use the paddle to shred your fully cooked chicken in seconds!

 

South In Your Mouth


Ingredients
2 cups of uncooked rice
2 cups cooked chicken (more or less is fine), shred or dice
1 jar Salsa Con Queso
1 bag frozen Broccoli or California Vegetables, thawed
1 bag of Scoops tortilla chips

Directions
In a skillet, cook rice according to directions. Add chicken and heat through. Stir in a bag of vegetables and heat for several minutes. When everything is steaming, stir in the jar of Salsa Con Queso. Stir constantly for 3 minutes over low heat. Serve as a casserole or in a bowl with tortilla scoops. Enjoy!

Let me know if you like it.  Happy Camping!

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Oatmeal Travel Packets

I grew up on my mom’s oatmeal.  She believed in a hot breakfast every morning.  Whether or not I was awake enough to eat it before school was another matter altogether.  I’ll admit that I usually have a piece of peanut butter toast and coffee at home, but when I’m camping I LOVE to eat oatmeal.  Something hot in your stomach feels wonderful in the morning, and all you need is hot water to make it.  I cheat when we have our camper by running water through the coffee machine and using that to make the oatmeal before I brew my coffee.  It’s easy, and it works!

The individual packages of flavored oatmeal from the store are too small for my teens.  Even I add regular oatmeal to the package stuff when I’m at home.  When I am packing up my pantry for camping, here is my recipe for oatmeal.

Creamy Homemade Fruit Oatmeal Packets


1-cup quick cooking oatmeal
3 tablespoons powered coffee creamer
2 tablespoons dried fruit or (2 tablespoon fruit preserves)
2-3 teaspoons confectioners sugar – more or less to taste
Optional: Add a little cinnamon, pumpkin spice, salt or brown sugar

Directions for Each Oatmeal Packet:
Place 1/2 cup of the oats in a blender and grind until powdery. Then place in freezer zip-lock bag along with all of the other ingredients.
To Make: Open the bag and pour 1/2 cup into a bowl.  Add 1/2-cup boiling water, mush and wait.  If you like thick oatmeal, use less water and if you like thinner oatmeal use more water.

Instant Oatmeal Travel Packets


3 cups Quick-Cooking Oats
1 teaspoon Salt
Small sized Zip Baggies
Put 1/2 cup oats in a blender and blend on high until powdery. Set aside in a small bowl, and repeat procedure with an additional 1/2 cup oats. If you’re using a food processor, you can do the 1 cup of oats in one batch. Put the following ingredients into each zip baggie: 1/4 cup un-powdered oats, 2 Tbsp. powdered oats, and 1/8 tsp. salt. Store in an airtight container.
To serve: Empty one travel packet into a bowl. Add 3/4 cup boiling water. Stir and let stand for 2 minutes. For thicker oatmeal, use less water – for thinner oatmeal, use more water.

Variations:
  • Apple-Cinnamon Oatmeal  – To each packet add 1 Tbsp. sugar, 1/4 tsp. cinnamon, and 2 Tbsp. chopped dried apples.
  • Sweetened Oatmeal  – To each packet add 1 Tbsp. sugar or 1 packet ‘Equal’ artificial sweetener.
  • Brown Sugar/Cinnamon Oatmeal – To each packet add 1 Tbsp. brown sugar & 1/4 tsp. cinnamon
  • Oatmeal w/Raisins & Brown Sugar – To each packet add 1 Tbsp. packed brown sugar and 1 Tbsp. raisins.
  • Health Nut Oatmeal – To each packet add 2 Tbsp. any kind of wheat germ
  • Fruit & Cream Oatmeal – To each packet add 1 Tbsp. non-dairy coffee creamer and 2 Tbsp. dried fruit
  • Fun Fruit Oatmeal – To each packet, add 6 or 7 pieces of ‘fruit snack’ type dehydrated fruit.
  • Confetti Oatmeal – To each packet, add 1 tsp. decorative cake/cookie sprinkles.
  • S’More Oatmeal – add 6 miniature marshmallows and 1 Tbsp. Milk Chocolate Chips to each packet.
  • Cookies n Cream Oatmeal – add 1 crushed Oreo cookie and 1 Tbsp. non-dairy coffee creamer to each packet.
  • Exploding Oatmeal – add 1 tsp. sugar, and 1/2 tsp. ‘Pop Rocks’ candy to each packet. This one is fun for celebration days, such as birthdays.
  • Bart-man Oatmeal – add 2 Tbsp. ‘Butterfinger B.B’s’ candies to each packet.
We especially like raisins, chocolate chips and dried apples in our mix. I’ll add some other flavor combinations below.   Enjoy!
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Fall Euchre Snack Mix and Festive Campsites

Are you looking for festive campout ideas?  I always start by looking around our house.

Fall Mantle
Fall Buffet

 

What can I borrow from the mantle or buffet to make my camper feel like home?

How about taking along Mr. Owl and setting some fall leaves around him on the table?

A couple of small ghosts set amongst gourds, or the ceramic pumpkin full of candy?

If you are looking for a crafty idea, maybe something to do with the kids, Frankenstein is easy to paint and adds a wonderful glow to the picnic table.  All you need is the correct size mason jar, or any jar you’d like to up-cycle, glue, two nuts that look like the correct size for “ears”, and a candle.  Super cute!

My Fall Euchre Mix looks festive and is loved by everyone (especially me, because many of the ingredients can be purchased at the Dollar Store).   It can be easily put together at the campground.  A perfect job for the kids!

Fall Euchre Mix

5 cups Oatmeal Squares
5 cups Pretzels
5 cups Chocolate Animal Crackers
1 bag of Indian Corn
1 small box of Fiddle Faddle
Mix and enjoy!
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OMG Cookie Bars!

Is it wrong to lie to yourself about a long walk tomorrow in trade for another chunk of dessert? How about lying to your family about where you put the rest of those gooey chunks of OMG richness?
I started out with healthy baking intentions. Really, I did. I wanted to make something like Quaker’s “Oatmeal To Go” bars.  But frankly, the “Baked Oatmeal To Go” was disappointing. The kids used verbs I won’t mention. . .
So, I made a new recipe from Eat Run Read I had pinned on Pinterest. These bars are OMG awesome! Think salty Carmel between warm chocolate chip cookies. . . The only way the are going to make it to next week is if I hide them.   In Alaska.

Salted Caramel Chocolate Chip Cookie Bars

Yield: 16 cookie bars

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

2 1/8 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
½ cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
10 ounces caramel candy squares, unwrapped
3 tablespoons heavy cream
Fleur de sel (or other sea salt), for sprinkling over caramel and bars

Directions:

1. Preheat oven to 325 degrees F. Grease a 9-inch square pan; set aside.

2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

3. Using an electric mixer, mix together the melted butter and sugars on medium speed until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.

4. In a medium microwave-safe bowl, combine the caramels and heavy cream. Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes.

5. Press half of the cookie dough into the prepared pan, smoothing the top with a spatula. Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving some empty space around the edges. Sprinkle the caramel with the sea salt. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.

6. Bake the cookie bars for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool the bars on a wire rack to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set. Cut into squares and serve. Store leftovers in an airtight container at room temperature.