campfire cobbler

Alivia is at girlscout daycamp this week. Yesterday the girls made their own lunch which included a peach cobbler cooked over the fire. Alivia has agreed to make this for our family camping trip. Here's the easy recipe if you want to try it out for your own camping trip.

girl scout campfire cobbler

• canned peaches
• cinamon sugar
• bisquick 
• milk
• butter

1. make bisquick batter with milk then set aside
2. Sprinkle the bottom of your pan with cinamon sugar                                                             (according to my daughter as much as you like)
3. lay peaches on top
4. spoon batter over peaches
5. place a few butter cubes on top of the batter
6. cook over the fire

The girls made homemade vanilla ice-cream to top their cobblers!

Sue's Crock pot Chili Chicken Tortilla

         yumminess in a pot. Thank you Sue.

• package of fresh corn tortillas (i use them whole or you can tear....)
• can cream of chicken soup
• can of mild chopped chilis 
• cooked chicken 
• 2C shredded cheese
• 1 cup of milk

Then start layering the ingredients in your crockpot....I try to end with tortillas/cheese on top.

Pour milk over top

cook on low for about 2 hours....

If you want to do in the oven....just bake in a casserole dish for about 45 minutes at 350 degrees just till everything is hot 

cousin Kerry : Turkey Burgers

No one will ever know how simple and healthy these burgers are. They look just like a burger and taste great!


Just mix ground turkey with butternut squash and cook on frying pan.


TIP: Use more ground turkey than butternut squash or they will be soggy.

TIP: Add a little worcester for  "real meat" flavor

Cousin Kerry : Tex Mex Chili

two for one: I saved a little ground turkey on the side to make turkey burgers for the kids dinner that night. My daughter really like this chili though. She topped hers with yogurt and fresh salsa (diced tomato, onion, cilantro)

• onion/garlic clove diced
• mushroom diced
• ground turkey
• red wine
• large can crushed tomatoes
• tomato sauce
• anaheim chili pepper roasted then diced
• large can of hominy (about 1/3 can)
• can of beans (pinto, kidney, black) only 1/4 of each 

TIP: freeze the rest of the beans and hominy for next time

• spices: garlic salt, black pepper, cumin, cinnamon, bay leaf

1. sauteé onions and mushrooms in olive oil
2. season ground turkey with spices then add
3. deglaze with red wine (or beer)
4. add crushed tomatoes, peppers, hominy, beans, tomato sauce and bay leaf
5. simmer.

Rachael Ray's Penne Italian Shepherd's Pie

This is such a yummy way to get your veggies and protein in. I love Rachael Ray! Her recipes are so easy, delicious and written so much more precisely than mine! My mom makes a fantastic shepherd's pie with sweet potato which I will share on another day but for now,  this is what's for dinner tonight at the Grahams:

Cheesy Penne Italian Shepherd's Pie

Serves 4

Submitted by

Rachael Ray

INGREDIENTS

• 1/2 pound mini penne (or any mini short-cut pasta) $0.74


• Salt


• 3 tablespoons extra virgin olive oil (EVOO) ($0.40)


• 1 pound ground turkey ($3.15)


• 3 cloves garlic, finely chopped ($0.12)


• 1 medium onion, diced ($0.69)


• 3 medium carrots, diced ($0.51)


• 1 medium zucchini, diced ($0.72)


• 11/2 tablespoons tomato paste ($0.09)


• 1 cup chicken stock, divided ($0.72)


• 1 tablespoon poultry seasoning ($0.16)


• 3 tablespoons butter ($0.33)


• 3 tablespoons all-purpose flour ($0.12)


• 1 cup milk --(eyeball it) ($0.26)


• 1 cup shredded provolone ($2.00)

PREPARATION

Pre-heat oven to 400°F.

Place a large pot filled with water over high heat and bring to a boil to cook the pasta. Once boiling, add some salt and the pasta, and cook until al dente, according to package directions. Heads up -- reserve a mug of starchy water before draining the cooked pasta. Drain well and transfer pasta back to the cooking pot.

While the water is coming up to a boil for the pasta, place a large skillet over high heat and with 3 turns of the pan, add EVOO, about 3 tablespoons. Once the oil starts to ripple, add the ground turkey and break it up into small pieces as it cooks, using the back of a wooden spoon or a potato masher. Cook until the turkey is nice and brown, about 8-10 minutes.

Add the veggies and cook until tender, about 5 minutes. Add the tomato paste, ½ cup chicken stock, half of the reserved starchy water, poultry seasoning, salt and pepper. Continue to cook for 10 more minutes, stirring every now and then.

While the veggies and turkey are cooking, place a medium-size saucepot over medium heat with the butter. Once the butter melts, add the flour and cook 1 minute, whisking constantly so the flour doesn't burn. Whisk in the milk and the rest of the starchy pasta water and chicken stock, bring to a simmer and cook until thickened. Once thick, turn off the heat, add the cheese to the pot and stir until completely melted. Season with salt and pepper to taste.

Cover the bottom of a large, oven-safe baking dish with the turkey and veggie mixture. Meanwhile, add the cheese sauce to the reserved pasta in the pasta pot. Stir to coat, then transfer the cheesy pasta to the baking dish. Spread it out to cover the turkey mixture evenly. Place in the oven and bake until the top is golden brown, about 10 minutes.