Pizza Nachos

Ingredients

• FOR THE GARLIC CREAM SAUCE:
• 1-½ Tablespoon Unsalted Butter
• ½ Tablespoons Olive Oil
• 3 cloves Garlic, Minced (or Use A Microplane If You Have It)
• ½ cups Heavy Cream
• ¼ cups 2% Milk
• 1 pinch Salt
• 1 pinch Cracked Black Pepper
• 1 pinch Red Pepper Flakes
• ¼ cups Parmesan Cheese, Grated

• FOR THE NACHOS:
• Your Favorite Crispy Tortilla Chips
• ½ cups Garlic Cream Sauce (Recipe Included)
• ¼ cups Onion, Diced
• ½ cups Pepperoni, Cut Into Bite Size Pieces
• ½ cups Black Olives Sliced
• ½ whole Green Bell Pepper, Seeds Removed, Diced
• 1 cup Colby-Jack Cheese, Shredded

Bacon, Pineapple, Chicken Kabobs

INGREDIENTS

• 2 large boneless, skinless chicken breasts (about 2 pounds)
• 1 large pineapple, cut into 1½ inch chunks
• 2 large red bell peppers, cut into 1½ inch pieces
• 1 large onion, cut into 1½ inch pieces
• 12 strips of thick cut bacon
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• FOR THE HAWAIIAN SAUCE:
• 1½ cups pineapple juice
• 1½ tablespoons cornstarch
• ½ cup brown sugar
• 2 tablespoons soy sauce
• ½ teaspoon salt
• 6 long skewers
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• InsTRUCTIONS

1. To make the Hawaiian sauce: Combine all ingredients in a medium saucepan and stir until the cornstarch is dissolved. Bring the mixture to a boil, reduce the heat to medium and simmer for 2 minutes. Set-aside until ready to use.
2. Thread the skewers. Weave the bacon around each piece of chicken and pineapple, stick the bell pepper and onion together and weave the bacon around both of those. You'll need two strips of bacon per skewer if using 4 pieces of chicken and 3 pieces each of pineapple, bell pepper and onion. Brush some olive or vegetable oil evenly over each kabob.
3. Preheat the grill to medium high. Grill the kabobs for 10-15, turning a couple of times, until done.
4. Slather with hot Hawaiian sauce and serve immediately.

Smokehouse Chicken Dutch Oven

Ingredients

• Bone in skin on chicken, however much will fit in a single layer of a baking dish or Dutch oven
• 1 tablespoon kosher salt
• 1 teaspoon smoked black pepper (can use regular)
• 1 teaspoon smoked paprika
• 3 tablespoons brown sugar (dark or light)
• 1 tablespoon hot sauce (the red kind in the glass bottle)
• 1 teaspoon crushed red pepper flakes
• 1+1/2 cups cider vinegar

Instructions

1. Combine all ingredients except for chicken in enamel Dutch oven, or other baking dish. Stir well until sugar is dissolved.
2. Place chicken in pot, skin side down. Cover and place in 300 degree oven for 45 minutes. Remove pot from oven and flip chicken. Cover again and return to oven for another 45 minutes.
3. Remove lid and place oven on broil. Broil for 20 minutes, or until skin is nicely browned and somewhat crispy on top, watching carefully so that it does not burn (this may take significantly less time in your
4. Spoon additional pan juices over to serve.

Texas Sheet Cake Brownies

1 stick butter or margarine

1/2 C shortening

1 C water

4 Tbsp baking cocoa

Stir until boils; set aside

Mix in another bowl:

2 C sugar

2 C flour (we use King Author GF)

Pour chocolate mixture over flour & sugar.

Add:

2 eggs

1/2 C milk (with 2 Tbsp Vinegar)

1 Tsp Vanilla

1 Tsp baking soda

1/2 tsp cinnamon

Pour into jelly roll pan, bake at 350' for 30 minutes.

Icing:

1 stick butter or margarine

6 Tbsp milk

2 Tbsp cocoa

1 pound powdered sugar

Crushed pecans

Boil butter or margarine, milk, & cocoa until blended & add powdered sugar.  Pour cover warm cake.  We omit the crushed pecans and cinnamon.  We have two family members that do not like cinnamon or nuts.  It tastes fabulous either way.  

Slow Cooker Chicken Burrito Bowl

Ingredients

• 1 pound boneless, skinless chicken breasts about 2 large breasts

• 2 tablespoons of olive oil

• 3 teaspoons of onion powder

• 2 teaspoons of garlic powder

• 3 teaspoons of chili powder

• 2 teaspoons of cumin

• 1 teaspoon of kosher salt and freshly ground pepper to taste

• 3 cups of low-sodium chicken broth

• 1 15 oz can of diced tomatoes, drained

• 1 14 oz can of black beans, drained and rinsed

• 2 3/4 cups of instant whole grain brown rice

• 1 1/2 cups of shredded colby jack cheese
• 
  

1. Place chicken breasts in slow cooker.
2. Pour chicken broth over chicken breasts and stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper.
3. Cook on low for about 4 hours, until chicken reaches 165 degrees.
4. Remove chicken breasts from slow cooker.
5. Turn slow cooker to high and stir in instant rice and black beans.
6. Let cook 30-45 minutes on high, or until rice is tender.
7. Add chicken back in, top with cheese and let cook a few minutes longer until cheese is melted.
8. Serve with fresh diced tomatoes, sour cream, green onions, avocados or guacamole.  You can also add a can of corn when you add the black beans.

Gluten Free 7-up Lemon Cake

1 3/4 cups butter
3 cups sugar
6 eggs
3 cups brown rice flour
1/2 tablespoon xanthan gum
2 teaspoons baking powder
2 tablespoons lemon extract
3/4 cup 7-up

Preheat oven to 325 degrees.  Grease a bundt pan and coat it with rice flour.

Cream butter and sugar, beating well.  Add eggs, one at a time, beating well.  Add flour and other dry ingredients.  Beat.  Add lemon extract and 7-up and beat well.

Pour into prepared pan and bake for 1 to 1 1/4 hours.

This recipe is delicious.  We use lemon pie filling and pour a little in the center as you are filling it into the bundt pan and top with the other half of the mixture.

Flourless Banana Pancakes

2 bananas
2 eggs
1/4 cup almond butter
1/4 tsp vanilla
1 tsp coconut oil
1/4 tsp cinnamon
Pinch of nutmeg

Add all together and bake on a grill - tastes like banana bread!

Gluten-Free Peach Dump Cake

I LOVE peaches in the summertime - this was a hit!  We haven't tried this as a dutch oven - but I think it would work!!!

6 ripe peaches, peeled and sliced
1/2 cup sugar
1/4 cup orange juice
1 15-oz package gluten-free yellow cake mix
1/2 cup butter (for dairy free I used Best Life)

Preheat oven to 325' place peaches in 9*13 inch pan.  Sprinkle with sugar and drizzle with orange juice; mix and let sit for 5-10 minutes to bring out the juices. 

Sprinkle dry cake mix evenly over the peaches.  Spoon the melted butter evenly over the cake mix.  Bake for about 50 minutes or until top is golden brown, peaches are tender, and filling is bubbling around the edges.  Serve warm or at room temperature with vanilla ice cream or frozen yogurt (for dairy free we use Soy Ice Cream).  Refrigerate any leftovers.

Campfire Cones

Sugar Cones (I buy the Gluten Free Cones from a special store)
Peanut Butter
Mini Marshmallows
Chocolate Chips
Bananas
Aluminum Foil  (to wrap them in)

Chop up the bananas and get some marshmallows and chocolate chips ready.  Spread some peanut butter on the inside of the cone, then put in the bananas, marshmallows and chocolate chips.  Wrap the whole cone in aluminum foil, then put in over the hot coals for 5-10 minutes or so, turning every so often.  Unwrap your cone, check to see that everything's ooey, gooey, and melted... then dig in and enjoy!

Camping Steak Marinade

1.5 pounds boneless top sirloin steak, about 1.5 inches thick
1/4 cup + 1 Tbsp reduced-sodium soy sauce
3 Tbsp. steak sauce 2 tbsp. lime juice and packed brown sugar
1 Tbsp. grated gingerroot
2 cloves garlic, minced
1 Tsp. sesame oil
1/4 Tsp. black pepper

Trim any excess fat from meat. Pierce meat in several places with fork.  Place steak in Ziploc bag.  Combine all marinade ingredients in a small bowl and pour over steak in ziploc bag, and smoosh all around.  Toss into freezer until ready to take camping. 
To Grill:  Remove steak from marinade and grill over hot coals or gas grill for 4-5 minutes per side, or until desired doneness is reached.  Brush with leftover marinade while grilling.  When done, remove steak from heat and let 'rest' for a few minutes before slicing.

Marinated Chicken Kebab's

2 Tbsp. each sodium reduced soya sauce and brown sugar
1 Tbsp. each olive oil and grated lemon zest
2 gloves garlic, minced
1 large shallot, minced ( I used red onion)
1-1/2 tsp. grated ginger
1 tsp. each cumin and ground coriander
4 chicken breast halves.

Combine all marinade ingredients in a small bowl.  Cut chicken into kebab size pieces.  Place chicken pieces in a ziploc bag.  Pour marinade over chicken pieces.  Smush the marinade all over the chicken.  Place in freezer.  Now your meal is ready for your camping trip.

Chocolate Cobbler - Gluten Free

3/4 cup sugar
1 cup self rising flour
1/2 teaspoon xanthan gum
2 Tablespoons cocoa
1/2 cup milk (use soy for dairy free)
3 Tablespoons melted butter (use Bestlife for dairy free)
1 teaspoon vanilla
1 1/2 teaspoon baking powder
1/2 teaspoon salt

Mix the above ingredients and spread into a greased 11×7 or 9×13 glass baking dish.

Top Mixture – Mix together and sprinkle evenly on the above mixture.
1/2 cup sugar
1/2 cup brown sugar
1/4 cup cocoa

Pour 1 1/2 cup water gently over all. DO NOT MIX- just gently pour over all
Bake at 350 degrees for 40 minutes. Serve hot, or cold.