Cheesy Garlic Chicken Bakes

by Bryce LeFevre

Chicken:
3 Large Boneless skinless chicken breasts
1 8 oz pkg cream cheese
2 sticks butter
2 packages of 8 crescent rolls
2 cups crushed corn flakes (or frosted flakes)

1. Boil the chicken until it is cooked all the way through and then shred it
       - I like to boil the chicken in water with Italian seasoning and maybe some zesty Italian dressing
2. Mix in cream cheese and one stick of butter. Add Salt and Pepper to taste. (if you used zesty Italian dressing on the chicken odds are you'll want to use less butter otherwise it will be slightly too greasy)
       -I like to add in some Italian Seasoning, garlic powder, onion powder, cheese, spinach, and bell            peppers (saute the bell peppers before you add them)
3. Stretch out the crescent rolls so they are just a bit wider and thinner than how they came.
4. Place a scoop of the chicken mixture onto each one. Fold in the corners to make neat little pouches.
5. Melt the second stick of butter and crush the corn flakes.
       -I like to add garlic to the butter so it becomes a buttery garlic sauce
6. Roll the chicken rolls in the butter and then the corn flakes.
       -I like to add Italian seasoning to the corn flakes as well
7. Bake at 350 for about 20 minutes or until they are golden brown.
8. Add sauce on top of the chicken bake and crumble bacon on top of that.
      -I like to add some asparagus as well (cooked of course)

Sauce:
1 can Cream of mushroom soup
1 cup sour cream
1/3 cup milk
1 tsp Lemon juice
Mix all ingredients and warm sauce
      -I like to add salt and pepper to taste


Possible Variations:
-Use Alfredo Sauce instead of making the white sauce, and add Parmesan cheese to the chicken mixture and also to the corn flake mixture

-You can also make a chicken bacon ranch bake the same way in your chicken mixture just use chicken, bacon and ranch!

                                                                             Enjoy! :)

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Zuppa Toscana

by Bryce LeFevre

Ingredients:

½ lb ground Italian sausage

1 tsp crushed red pepper

1 small diced white onion

3 Tbs bacon pieces

1 ¼ tsp garlic puree

6 cups water

3 cubes chicken bouillon

2/3 cup heavy cream

2 sliced russet potatoes

Directions:

1.       Sauté sausage and red pepper in a large pot.  Drain fat.  Move sausage mixture to a small bowl, set aside.

2.       In the same pan, sauté bacon, onions, and garlic for about 15 min.

3.       Add bullion and water to pan.  Cook until boiling.

4.       Add potatoes and cook about half an hour.

5.       Add cream and cook until heated.

6.       Stir in sausage. 

7.       Garnish with kale if desired.  Serve.

White Chicken Chili

by Karianne Stanton

 
Ingredients:

2 10 oz cans of chicken fajita seasoned chicken breast chunks
1 can Northern beans, undrained
1 can Cannelloni beans, drained
4 cups chicken broth
1 cup finely chopped onion
2 tsp minced garlic
1 bunch cilantro leaves, chopped
2 tsp cumin
2 tsp oregano
1/2 tsp cayenne
1 cup sour cream
3 cup shredded Monterey Jack cheese

Instructions:

In a large pot, brown the onion and garlic.
Add all ingredients except the sour cream and cheese.
Simmer 30 minutes.
Add sour cream and cheese.
Heat until cheese completely melts.

Serves 6 guests.

Isreali Couscous

by Meagan Ricks

Pre-trip Prep

LARGE ZIPLOCK BAG

Put all of the following ingredients in a large ziplock bag.

• 8 oz. Israeli couscous
• 1/4 teaspoon cinnamon
• 1 dried by leaf
• 1 Tablespoon onion powder

SMALL ZIPLOCK BAG

Put all of the following ingredients in a small ziplock bag.

• 1/2 cup toasted pine nuts*
• 1/2 teaspoon salt
• 2 Tablespoons dried parsley
• Dash of black pepper
• 1/4 cup raisins or similar dried fruit
• Zest of one lemon, dried (optional)

* To toast pine nuts yourself, simply melt a little butter or heat olive oil in a large saucepan over medium-low heat; add pine nuts and stir until lightly browned. The recipe will work with untoasted pine nuts as well.

ADDITIONAL INGREDIENTS

You will also need cooking oil, bouillon cube and water. I like to bring a small squeeze tube of olive oil when I backpack to use with multiple meals (not just this one).

On-trail Directions

Use a permanent marker to put these directions on the large ziplock bag for reference on the trail.

1. Heat 2 Tablespoons olive oil in sauce pan
2. Add couscous and seasoning (large ziplock ingredients) and sauté until slightly browned
3. Add 1-3/4 cup water + bouillon cube and bring to boil
4. Lower heat, cover and simmer until liquid is absorbed (approximately 10-12 minutes)
5. Turn off heat and add contents of the smaller seasoning bag

http://www.hikerly.com/backpacker-recipe-israeli-couscous-trail-style/

Easiest Ever Apple Crisp

by Heather Wilson

Ingredients:

2 cans apple pie filling 

3 packets instant brown sugar & maple oatmeal 

1 stick butter, sliced 

Instructions:

Dump apple pie filling into Dutch oven. Sprinkle packets of oatmeal over pie filling. Dot top of oatmeal with pats of butter. 

Bake for approximately 35 minutes with 6-9 coals on bottom and 12-18 on top. 

This is super delicious with a scoop of vanilla ice cream!

Garlic Green Beans

by Jackson Law

Ingredients:

1 – 2 T olive oil
½ t thyme
5 cloves garlic
½ t salt
½ c water
4 c fresh or frozen green beans
1 – 2 T powdered Knorr vegetable or onion soup mix (or other brand)

Instructions:

Saute garlic and beans till they change color. Add remainder. Cook on LOW 15 – 20 minutes. (I usually make a very large pan of these beans and am generous with all the amounts

Berry Apple Crisp

by Maria Starkey

Ingredients:

• 4 cans peaches, drained
• 1 cup mixed berries, frozen

• 2 cups flour
• 2 cups brown sugar
• 1 cup instant oatmeal
• 2 tsp. ground cinnamon
• 3/4 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1 cup butter

Instructions:

Mix flour, sugar, cinnamon, nutmeg, and cloves. Cut in butter until lightly mixed then add oatmeal.

Place peaches and berries in oiled dutch oven and sprinkle crumble over. Cook for about 45 minutes, or until the juices are bubbly.

I prefer the oat/crisp to the cakey cobblers usually, so here is my take. Any fruits can be added, and very good with ice cream, of course.