Campfire Eclairs

This is a great idea that takes a bit of experimentation. I think it a fun, adult version of smores.

Start with a campfire fork. Wrap refrigerated croissant dough around the end of the fork. Slowly roast the croissant over the fire until golden brown. Slide the croissant off of the fork and let it cool. The croissant should be a tube shape. Insert the nozzel of a whipped cream can into the croissant and fill with cream. Cover with chocolate frosting.

Ranch Chicken Tinfoil Dinner

This is a great variation on the tinfoil dinner. For those tired of hamburger and veggies, I give this recipe a strong endorsement.

Dip one boneless, skinless chicken breast in melted butter then in one packet Ranch dressing mixed with 3/4 cup corn flake crumbs and 3/4 cup grated Parmesan cheese, place on foil. Add sliced strips of butternut squash, red bell peppers, and a pat of butter. Wrap. Sprinkle with grated cheese just before serving. (Note: One packet dressing mixed as above will coat 4-6 chicken breasts.)


It also tastes great with thinly sliced sweet potatoes with a bit of honey and course ground black pepper.

Spicy Bean Soup

Delicious, easy, and spicy! I like to drain the beans and eat with rice.

Ingredients
1 pound dry black beans, soaked overnight
4 teaspoons diced jalapeno peppers
6 cups low-sodium chicken broth
1/2 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce

Directions
1.Drain black beans, and rinse.
2.Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
3.Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.

Seven-layer Bean Dip

This recipie was a huge Cinco de Maio hit! Gone in 20 minutes flat!

1 can (16 oz)refried beans
1/2 package taco seasoning mix
1 package (8 oz) cream cheese, softened
1 can (4.5 oz) chopped green chiles
1 cup Thick 'n Chunky salsa
2 cups shredded lettuce
2 cups shredded Cheddar or Mexican cheese blend (8 oz)
1 can (2.25 oz) sliced ripe olives, drained (1/2 cup) - Jalepeno olives rock!
1 medium tomato, diced (3/4 cup)



1. In medium bowl, mix refried beans and taco seasoning mix. Spread mixture in a glass pie dish.
2. In another medium bowl, mix cream cheese and chiles. Carefully spread over bean mixture.
3. Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Best if left over night. Serve with tortilla chips.

Grandma Maime's Angel Food Cake

Mostly I just want to brag. After dozens of lopsided, failed attempts, I finally pulled off a successful angel food cake! (Yes, that is my cake in the picture. Beautiful, isn't it?)

Dan's grandma is famous for her angel food cakes, and this is her recipe. I hope she doesn't mind me sharing! And be warned--this is a picky recipe, and cutting corners or making things up really doesn't work.

1 cup cake flour

1 scant cup sugar (I use baker's sugar)

12 room temperature egg whites

1 tsp. cream of tarter

3/4 cup sugar (again, baker's sugar)

2 tsp. vanilla

Sift cake flour and 1 cup sugar together 3 times.

Beat egg whites and cream of tartar until "foamy". I've decided that means somewhere around the "soft peak" stage, although I'm still not sure. Tips: Use the freshest egg whites you can. Use a glass or metal bowl. Wipe down the beaters and bowl very well--any yolk in the egg whites or grease on the beaters or bowl will keep them from beating up as well.

Gradually add 3/4 cup sugar.

Carefully fold in vanilla. Then carefully fold in the flour mixture.

Pour batter into Angel Food Cake pan.

Bake at 350 for 30 minutes, then 320 for 20 minutes. Do Not open the oven while cooking.

Remove from oven and hang upside down in pan until cool. Then remove from pan, and enjoy!