Chicken Enchilada Casserole

3-4 chicken breasts cooked and shredded
Large can of cream of chicken soup
Medium sized container of sour cream

Mix together in a pot, season with seasoning salt, pepper, and chili powder to taste. Simmer for 10-15 min.

Heat oven to 350*

In casserole dish, rip up tortillas and layer tortillas, chicken mixture, cheese, tortillas, chicken, cheese, bake until bubbly and cheese is melted.

Strawberry Spinich Salad Dressing

1/4 Cup Apple Cider Vinegar

1/2 Cup Sugar
1/2 teaspoon minced onions
1/4 teaspoon paprika
1/4 teaspoon worcestershire sauce
1/2 Cup Canola Oil
2 teaspoons sesame seeds
1/2 teaspoon poppy seed

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.