Home made Caramel!

Unopened can of sweetened condensed milk + 8 hours on low (completely submerged in water) in the crock pot + cool down in the fridge = Caramel! This is the best caramel I've ever had, let alone made! It's so easy! You need to try this!

Now these I could sink my teeth into!

Cheesy Cauliflower Patties = YUM YUM!

1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko (found in the bread crumb aisle, healthier option)
1/2 t cayenne pepper (more of less to taste)
salt
olive oil

Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

UNSTUFFED CABBAGE ROLLS

I saw this easy, healthy recipe and had to try it. I'm glad I did! My family says I can make this again, and I don't mind if I do!

Cabbage is a superfood with lots of nutrients! Among many other health benefits, it is known for healing stomach ulcers and preventing cancer --especially colon cancer. It is a very alkaline forming food. Eat it often!


Ingredients:

1 1/2 to 2 pounds lean ground beef or turkey
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

Preparation:

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8

Bayou Brownies

Ingredients:
1 cup chopped pecans
1/2 cup butter, melted
3 large eggs
1 (18 1/4 ounce) package yellow cake mix
1 (8 ounce) package cream cheese
1 (16 ounce) package powdered sugar

Instructions:

Combine pecans, butter, 1 egg and cake mix.

Stir until well blended.

Press into the bottom of a lightly greased 13X9 inch pan.

Set aside.

Combine remaining 2 eggs, cream cheese and powdered sugar in a large bowl.

Beat at medium speed until smooth.

Pour cream cheese mixture over cake mix layer.

Bake at 325 for 40 minutes or until cheese mixture is set.
Let cool completely in pan on wire rack.

Mexican Stuffed Shells

Yield: 16 shells

Ingredients

1 pound ground beef (or ground turkey)
1 package low-sodium taco seasoning
4 ounces cream cheese
16 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese
For toppings:
3 green onions
Sour cream

Instructions

Preheat oven to 350°.
In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.
Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.

Just found this in another thread and thought it should be here.

I love gumbo. Rabbit gumbo, chicken and sausage gumbo, seafood gumbo, tasso gumbo, and the list goes on. If I can kill it, I like it in gumbo.

There is a problem with making gumbo on a camping trip. Roux takes a lot of time and effort to make. Veggies go bad. Veggies get bruised in a pack. Rice takes time to make. A kitchen is where gumbo is made without getting aggravated.

Unless ...

You prepare the gumbo fixin's and use the right ingredients. So here is my recipe for camp gumbo that'll make your Mountain House freeze-dried eating friends jealous.

A dead critter
Savoie's Dry Roux
Old Bay seasoning
Salt 'n' pepper
Cayenne Pepper
Dehydrated cooked rice
Dehydrated onions
Dehydrated bell peppers
Celery flakes
Water



Here is the prep (done before hitting the wilderness preferably):

Put 1-2 table spoons of roux powder (I use two since I like my gumbo thick), a teaspoon of Old Bay seasoning and salt and red+black pepper to taste in a small Ziplock bag. Go easy with the hot stuff and add more when cooking if you want it hotter.

Put 1/3 cup of dried bell peppers, 1/3 cup dried onions, 1/3 cup dried/cooked rice and a heaping table spoon of celery flakes in a Ziplock bag.



Everything you need for gumbo outdoors.



Here is what to do in the wild.

Kill a critter. Clean the critter and butcher 'em.

Brown the critter meat.

Add roux and seasoning bag's contents into about 3 cups of water in the pot with the meat. Boil for about 10 minutes then simmer until meat is fully cooked (you never know where that critter has been so cook him well). Add contents of veggie/rice bag to boiling water. Boil for 2-3 minutes then simmer for 10.

Let the gumbo cool a bit then dig in.

You can also just bag up all the ingredients separately to leave your menu options open to stuff other than gumbo.

Worlds Best Chocolate No Bake Bars -
Looks so good, I bet you didn't guess they are GOOD FOR YOU!
Made with coconut oil & honey instead of sugar!

1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
2 cups dry oats (not instant)
1 C shredded coconut
1/2 C chopped walnuts (optional)
1 1/4 cups dark chocolate chips
1 t vanilla extract

Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9x13 pan and cool in the fridge. When it's set, cut into bars and enjoy. Store in the fridge. If they last that long!

Seriously, I LOVE Long John Silvers! So here is a recipe that is supposed to be just like theirs.

LONG JOHN SILVER'S FISH BATTER

Ingredients:
3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water

Directions:
1. Sift dry ingredients

2. Add water and mix well

3. Use to coat fish or chicken filets

4. Cover the fish or chicken completely

5. Deep fry until a deep golden brown

BLT Dip

To SAVE this recipe, be sure to click SHARE so it will store on your personal page.

Ingredients:
1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper an salt to taste

Toasted bread rounds, crackers, or pita chips.

Directions:

Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.

Set aside 3/4 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips..

Preheat oven to 375°
Chop a head of broccoli (do not rinse, immediately prior to preparing!)
Mince 2-3 cloves of garlic
Put broccoli, garlic, 2 tbsp. olive oil, and a few shakes of salt and pepper in a ziploc bag.
Shake it up!!
Spread out on baking sheet, place on top rack, and bake for about 30 minutes.
Broccoli will be crunchy and delicious! I make this at least 3 times a week and have to control myself once I take it out of the oven, I could eat this alone for dinner!

GRANDMOTHER'S FAVORITE PEACH COBBLER

1 stick butter
1 1/2 cups sugar
1 cup flour
1 1/2 teaspoons baking powder
3/4 cup milk
1 can (30 ounces) sliced peaches in syrup
1 teaspoon cinnamon
1/3 teaspoon nutmeg

Preheat oven to 350 degrees. Melt butter in 9 x 13 casserole dish. Separate half cup sugar, all of cinnamon & nutmeg. Separate peaches from syrup.
Mix 1 cup sugar and the other dry ingredients together in a bowl.
Stir in milk & syrup from peaches. Put peaches in casserole dish with melted butter. Pour batter over the top of peaches. Mix cinnamon, nutmeg & 1/2 cup of sugar mixture and sprinkle over top of batter.
Bake for 45 minutes to 1 hour or until top crust is golden brown.

Million Dollar Pie

I make this a lot an have for years. Everyone LOVES it!!

2 Graham Cracker pie crusts
1 15oz can of Crushed pineapple (drained well)
1 9oz tub of Cool Whip THAWED
1 can Sweetened Condensed Milk
1/4 cup Lemon Juice
1/2 tsp vanilla extract
I add Maraschino cherries, Coconut, walnuts and Mandarin oranges. The amount of each depends on your taste. I like a lot of Cherries an walnuts in mine! Lol

Mix everything EXCEPT the Cool whip together in a large bowl, mix well then add the Cool whip last.
Divide the mixture between the 2 crusts, chill for at least about 2 hours or overnight.