Spice Rubbed Pork Tenderlion

NEED:
2 teaspoons brown sugar
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/4 teaspoon kosher salt
2 teaspoons chile-garlic sauce
2 teaspoons extra-virgin olive oil
1 1/2 pounds pork tenderloin

Mix sugar, coriander, cumin, salt, chile sauce and 1 teaspoon oil in a small bowl to form a smooth paste. Rub the paste over the pork.
Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the pork; cook, turning occasionally, until browned on all sides, about 3 minutes. Transfer to the baking sheet.

Oven at 375 degrees. Place roast in sprayed or foil lined pan..spray foil

Roast the pork until just cooked through, 20 to 25 minutes (an instant-read thermometer inserted in the center should register 155°F). Let stand, loosely covered with foil, for 5 minutes.

**This is really good with the watermelon salad.

ENJOY!

Sweet & Tangy Watermelon Salad

NEED:
2 tablespoons rice vinegar
2 1/2 teaspoons sugar
2 cups diced seeded watermelon
2 cups diced cucumber
1/2 cup chopped fresh cilantro
1/4 cup unsalted dry-roasted peanuts

Stir together vinegar and sugar in a medium bowl until the sugar almost dissolves. Add watermelon, cucumber and cilantro; toss gently to combine. Just before serving, sprinkle with peanuts.

SERVES 6 EACH SERVING IS 63 CALORIES

ENJOY!

Watermelon-Berry Sparkler

NEED:
2 cups watermelon, cubed and seeded
1 (6 ounce) container red raspberries
2 to 3 tablespoons superfine sugar
Club soda or seltzer

Puree watermelon and raspberries in a blender. Scrape mixture through a fine sieve into a bowl; discard seeds. Stir sugar into puree (adding more if too tart). Puree can be made up to one day ahead and refrigerated.
For sparklers, pour 2 tablespoons puree into each champagne glass and top with 4 ounces cold club soda or seltzer.

ENJOY!

Watermelon Salsa

NEED:
3 cups finely diced seedless watermelon
2 each jalapeno peppers
1/3 cup chopped cilantro
1/4 cup lime juice
1/4 cup minced red onion
1/4 teaspoon salt


Place watermelon, jalapenos, cilantro, lime juice and onion in a medium bowl; stir well to combine. Season with salt. Serve at room temperature or chilled.


ENJOY!

Tomato, Watermelon, and Cucumber Salad

NEED:
2 large red tomatoes, cut into 1-inch wedges (about 2 cups)
2 pounds watermelon, cut into 1/2- by 2 1/2-inch wedges
1 cucumber, peeled, seeded, and cut into 1/2-inch wedges
1/2 small red onion, thinly sliced (about 1/4 cup)
3 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/4 teaspoon fresh-ground pepper
1/4 cup fresh basil leaves, sliced


Make the salad: Gently toss tomatoes, watermelon, cucumber, and onion together in a large bowl and set aside. Combine vinegar, oil, salt, and pepper in a small bowl. Pour vinaigrette over the watermelon mixture and toss to combine. Cover and refrigerate for up to 2 hours. Sprinkle with basil and serve.


SERVES 6..one serving is 100 calories

ENJOY!

Pickled Grapes

I have not actually had these but am told they are great and go great with pork.
NEED:
3 cups stemmed red seedless grapes
1 1/2 cups sugar
1 cup white wine vinegar
3 ( 3 inch ) cinnamon sticks
1 tablespoon minced onion

Wash the grapes and divide them into three pint sized canning jars.
In a small saucepan, bring the sugar, vinegar, cinnamon and onion to a boil, then simmer 5 minutes. Pour syrup evenly over the grapes and insert a cinnamon stick in each jar. Seal tightly and refrigerate at least 8 hours. Servings: Make 3 cups.

ENJOY!

Green Beans with Carmaelized Garlic

I love garlic so these are just great for me. This calls for you to cook the beans until tender crisp. I however, like my beans cooked til they are incredibly soft. Cook them to what suits you best.
NEED:
1 garlic bulb
1/2 cup olive oil
2 pounds green beans, trimmed
1 red bell pepper, cut into thin strips
1/2 teaspoon salt
1/2 teaspoon pepper

Peel garlic glove and place in a small saucepan with olive oil. Cook over medium heat, stirring often, 6 to 7 minutes until tender and golden. Remove garlic, using a slotted spoon. Reserve garlic and 2 tablespoon of garlic oil; store remaining oil in refrigerator.
Cook beans in boiling salt water ( enough to just cover beans) Cook 8 to 9 minutes until tender crisp; drain. Plunge in cold salt water to stop the cooking process; drain.
Saute bell pepper in 2 tablespoons of hot reserved garlic oil, over medium heat for 3 minutes or until tender. Add beans and garlic cloves, tossing to coat; cook 4 to 5 minutes or until thoroughly heated. Add salt and pepper and toss until blended.

ENJOY!

Fresh Herb Vinaigrettte

This is fast and makes about 1/2 cup. You can make it ahead and store in fridge for up to three days.

Whisk together
1/4 cup balsamic vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
gradually whisk in 1/4 cup olive oil
Whisk until smooth.

Enjoy!

Easy Chocolate Bundt Cake

NEED:
1 package (4 ounce) Chocolate Jello Instant Pudding and Pie Filling
1 package (12 ounces) Baker's Semi-Sweet Chocolate flavored chips
1 box Duncan Hines Deluxe Devil's Food or Chocolate Cake mix
1 3/4 cups of whole milk
2 eggs
1 cup chopped walnuts or pecans

Combine the pudding mix, cake mix, chocolate chips, milk and eggs in a large bowl.
Mix the ingredients by hand until they are well blended.
Gently fold in the nuts.
Pour the batter into a sprayed or greased bundt pan.
Oven at 350 degrees. Bake for 50-55 minutes. Since oven temperatures vary, check the cake for doneness after 45 minutes. lightly touch the top of the cake. If the cake springs back, it is done.
Remove the cake from the oven and place on a cooling rack. Allow the cake to cool for about 30 minutes before removing from the pan.
Place a serving plate on the top of the bundt pan and, while holding the plate and cake pan together, flip the bundt pan over.

HERE ARE A FEW IDEAS TO "DRESS-UP" THIS GREAT CAKE.
This is one cake where your imagination can run wild with serving and decorating variations! And, it's a perfect "take-along" dessert for any party, club meeting, church super or family get together!

1.)Add a little "snow" to the top of your cake. Dust 2 tablespoons of confectioner's sugar over the top of the cooled cake. A flour sifter works well for this.

2.)Fill the center of the bundt cake with your favorite ice cream. Drizzle Hershey's Syrup over the cake and the ice cream. Top the ice cream with a large amount of whipped topping. Sprinkle with finely chopped nuts and top with a cherry. Use sprinkles for an even more festive touch!

3.)For a slighter lighter touch, fill the bundt center with a mixture of raspberries or sliced strawberries and blueberries. Top with whipped cream. Surround the base of the bundt cake with more berries. A great Fourth of July picnic cake!

4.)This chocolate cake really does not need frosting, but if you would like to top it, melt a little prepared, canned frosting and gently pour over the cake. Allow the frosting to run down the side. Top it off with some cherries for a little extra color.

Tip: Cut the cake in quarters or large chunks and freeze for a day when you need a quick dessert or just want a little chocolate! It freezes extremely well.

ENJOY!

Pineapple-Kiwi Salsa

NEED:
2 (8-oz.) cans pineapple tidbits, drained
2 kiwifruit, peeled and diced
2 tablespoons fresh cilantro leaves, minced
2 tablespoons fresh lime juice
1 teaspoon minced jalapeno pepper
Salt to taste

Stir together first 5 ingredients; add salt to taste.

Makes 2 cups.
**goes great with chicken

ENJOY!

Tortilla Chip-Crusted Chicken

NEED:
1 pound chicken breast tenders
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup all-purpose flour
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
2 large eggs
2 garlic cloves, pressed
Vegetable cooking spray
2 cups crushed tortilla chips

Sprinkle chicken with salt and pepper.
Stir together 1/3 cup flour and next 3 ingredients.
Whisk eggs just until foamy, and stir in pressed garlic.
Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.
Dredge chicken tenders in flour mixture, shaking off excess; dip in egg mixture, and dredge in crushed tortilla chips. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack.

Bake at 425° for 18 to 20 minutes or until golden brown and done, turning once after 12 minutes.

ENJOY!

Not Your Standard Graham Cracker Crust

This was provided by Boogie. This would jazz up any pie calling for a graham cracker crust.

Found a recipe for an interesting crust:

1 pack graham crackers crushed
1/2 cup pecans, very finely chopped or ground
1/2 cup coconut
****
3 TBSP butter, melted

combine all ingredients in a shallow baking pan. Bake at 350 degrees for 12 min, stirring every 3-4 minutes.
Mix with melted butter and press into pie pan.

ENJOY!

Featherlite Poppyseed Torte

From Feather in Wisconsin..just in case you couldn't t tell from the recipe title..thanks fea.

Crust
1 cup graham cracker crumbs
1/2 cup melted butter
1 cup flour
1/2 cup chopped nuts

Mix well, and pat into 9x13" pan. Bake 10-15 minutes at 325 degrees until light brown. (please note, you can add that veneer of healthiness by substituting some of the graham cracker for wheatgerm and/or ground flax )

Filling
1 1/2 cup milk
1 cup sugar
5 eggs (separated)
1/4 cup poppy seed (I generally use more....1/2 cup maybe)
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon vanilla

Dissolve
1 1/2 tablespoon gelatin (Knox)
1/4 cup water

For the egg whites
1/2 cup sugar
1/2 teaspoon cream of tartar

Combine milk, 1 cup sugar and egg yolks in the top of a double boiler. Beat until sugar is dissolved. Add poppy seed, cornstarch and salt
Cook until thick. Add gelatin dissolved in water. Let cool completely. Add vanilla.
In a separate bowl, beat egg whites, add cream of tartar and 1/2 cup sugar. Fold into the completely cooled filling. Pour into completely cooled crust and refrigerate. Top with whipped cream before serving.

ENJOY!

Tips for cutting cakes and brownies

Need to cut a large sheet cake. Make it easy by using Dental Floss. Take a long piece, wrap tightly around your fingers and slice right through..nice and simple.

When cutting brownies there always seems to be a mess on the knife. To eliminate that simply cut with a plastic knife. No idea why this works, but it does.

Hope you find these to be helpful hints.

Poppy Seed Torte

NEED:
1 pre-made graham cracker crust
3 cups milk
3/4 cup sugar
1/4 cup poppy seed
2 tablespoon flour
4 egg yolks, beaten
2 tablespoon cornstarch **dissolve in a small amount of cold milk-part of the 3 cups
4 egg whites
8 tablespoon sugar

Mix together milk, sugar, poppy seeds, flour, egg yolks and cornstarch. Boil ingredients until thick. Pour over crust. Beat 4 egg whites, add 8 tablespoons sugar and put on top of custard. Sprinkle with crumbs additional graham cracker crumbs, if desired.
Oven at 325 degrees. Bake 15 to 20 minutes.

ENJOY!

Key Lime Pie

NEED:
5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust

Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
Oven at 375 degrees. Bake for 15 minutes.Allow to cool. Top with whipped topping and garnish with lime slices if desired. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

ENJOY!

Easy Key Lime Pie

As requested by HH.
NEED:
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice or lime juice
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package chocolate crumb pie shell or graham cracker pie crusts
lime zest (optional)

Beat milk and lime juice in large bowl with electric mixer on medium speed until smooth and thickened.
Fold in whipped topping.
Spoon lime mixture into pie crust.
Cover and refrigerate about 1 hour or until set.
Garnish with grated lime peel.


ENJOY!

Vegan Pineapple Upside Down Dump Cake

This could not be easier.
NEED:
1 can crushed pineapple, undrained (20 oz)
1 can fruit pie filling (cherry or blueberry or your choice, 20 oz)
1 box yellow cake mix
1/2 cup vegan margarine, softened
2 tablespoon brown sugar (optional)
1/4 cup chopped walnuts or pecans (optional)

In a greased pie pan, dump the pineapple, then the pie filling. On top of that, dump the cake mix. Drizzle or crumble the vegan margarine on top of the cake mix, and, if desired, sprinkle with nuts and brown sugar.
Bake according to directions on cake box.

ENJOY!

Standard Pineapple Upside Down Cake

Need:
1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box yellow cake mix **can use white cake if desired
Vegetable oil and eggs called for on cake mix box


In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
2. Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
Oven at 350 degrees. Bake for 40 - 45 minutes. Done when inserted toothpick comes out clean.
Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

ENJOY!

Poblana Bake Beans

My friend, Loraine, in Texas sent me this. This is the Ruby Tuesdays Baked Beans. Ruby Tuesdays is a restaurant chain, for those who don't know. This is great for a large family reunion or graduation party. Of course, you can do the math and reduce the amount.
YIELDS 2 full hotel pans or enough for 50+

2 cans BAKED BEANS, #10 can
1 can BLACK BEANS, #10 can, rinsed
1 can BUTTER BEANS, #10 can, rinsed
2 pounds YELLOW ONION, diced, raw weight
3/4 pound POBLANO PEPPER, diced ** this is a mild chile pepper

1 cup TOMATO PASTE
1 cup WATER

Seasoning for each pan
2 Tablespoons Dry Mustard
1 cup BROWN SUGAR
1 cup MOLASSES
1 Tablespoon TABASCO

6 PEPPER BACON STRIPS, cut into ½ “pieces
6 PLAIN BACON STRIPS, cut into ½ “pieces

Split the beans, veggies between two full hotel pans.

Whisk the water into the tomato paste and divide between the 2 pans.

Season each pan and mix.

Space the bacon pieces evenly on the top of the beans in each pan
Oven at 350 degrees. Bake until bubbling in the center and bacon is cooked.

ENJOY!

Mango Cake

A great summer treat.
NEED:
1 cup boiling water
1 cup raisins
2 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 eggs
2 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
5 cups of chopped mango
Pour water over raisins and soak until plump, then drain well.
In large bowl mix flour, soda, salt and cinnamon. In another bowl mix eggs, sugar, oil and vanilla. Add in mangoes and drained raisins. Add mango mixture to dry ingredients. Mix until well blended.
Pour batter into a sprayed or greased and floured 9 x 13 pan.
Oven at 350 degrees. Bake for 70 to 80 minutes, until top is brown and sort of crusty. Cake is very moist and will only keep for a couple days. Store covered in the refrigerator.

ENJOY!

Steak Sauce

NEED:
1/2 cup heavy cream
1/2 cup milk
2 tablespoons Worcestershire sauce
6 tablespoons ketchup
4 teaspoons dry mustard **can sub reg. mustard
2 1/4 teaspoons granulated garlic
2 1/4 teaspoons ground white pepper
2 teaspoons salt
1 beef bouillon cube
4 teaspoons cornstarch
1 1/2 tablespoon sherry **optional
Combine the cream, milk and Worcestershire and ketchup in a heavy saucepan, over low heat. In a bowl combine mustard, garlic, pepper and salt. Add this mix to the cream mixture along with the bouillon cube. Cook, stirring constantly, until mixture starts to boil. Put cornstarch in a small bowl and add a bit of cold milk or water and stir until dissolved then add it to the mixture. Cook, stirring, until sauce thickens. Slowly, stir in the sherry. Cook for an additional minute and serve.
Makes 3/4 cup.

ENJOY!

Ultimate Turkey Sandwich

This has become my new favorite sandwich. I love turkey and this just makes it better.
NEED:
1 - 2 slices of Deli Turkey, sliced thin to medium ( you don t want pressed turkey..you want real turkey breast...and a bit juicy..I found Sara Lee to be great.
2 slices of sour dough bread
1 slice Swiss cheese
2 slices of crisp fired bacon **I do my bacon on a special bacon cooker in my micro wave..it allows the fat to drain off..also..for crisp bacon on your sandwich allow it to cool first.
1 or 2 "crunchy" leaves of iceberg lettuce
1 thin slice of tomato
cranberry mayo
Assemble as a regular sandwich..nothing to it..but the cranberry mayo makes this sandwich out of this world.

ENJOY!

Pineapple Upside Down Orange Cake

At a recent blood drive a gentleman and I started up a conversation about baking. His wife had called while he was waiting and it seems they had a family reunion the next day and there was a request for his Pineapple Upside Down Cake. His secret, the cake mix he uses. It sounded so good I made it the next day. It is yummy.!
NEED:
1 box of Duncan Hines Orange Cake mix.
1 cup light brown sugar, packed
1 stick (1/2 cup) margarine or butter
1 (14.5-ounce) can pineapple slices
Maraschino cherries
Mix the orange cake mix as directed on package, using juice from pineapple instead of water, add water to make up necessary amount called for, if needed.
Melt butter and brown sugar over low heat in a large 10-inch pan or iron skillet.( you can do this in 2 8 pans or in a 9 x 13 pan)
Place pineapple rings onto butter/brown sugar mixture in pan, and put cherries in rings. Pour cake batter on top.
Oven at at 350*F Bake for 1 hour. Let stand for 5 minutes and flip over onto a large cake plate

ENJOY!

Easy Blueberry Pie

NEED:
6 cups fresh or frozen blueberries, divided
1/4 cup sugar
2 tbsp. water
2 tbsp. cornstarch
1/4 cup cold water
1 tbsp. margarine
1 tbsp. lemon juice
1 container whipped topping
“ready-made” pie crust or ½ flaky pie crust, baked
Directions:

Combine 2 cups berries, 2 tbsp. water and sugar in saucepan. Bring to a boil.
Dissolve cornstarch in ¼ cup water, add to blueberry mixture.
Return to a boil, stirring constantly.
Allow to cool slightly
Pour into pie crust
Refrigerate 5 hours

ENJOY!

Blueberry Pie

NEED:
1 homemade or purchased 9-inch crumb pie crust, see below
6 cups fresh blueberries, divided
1/4 cup sugar
2 tablespoons water
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon butter
1 tablespoon lemon juice
whipped cream or purchased whipped topping
Preparation:
Combine 2 cups berries, sugar and 2 tablespoons water in large saucepan; bring to a full boil. Dissolve cornstarch in 1/4 cup cold water; add to blueberry mixture. Return to the boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes. Remove from heat. Stir in butter, lemon juice and remaining 4 cups of blueberries. Spoon into crumb crust. Let stand 3 hours until set. Serve with whipped cream or topping.

ENJOY!

Blueberry Pie

Bridget had a request for Blueberry Pie..this one is a bit different and really yummy.
NEED:
1 can (2 cups) blueberries in syrup
1 can (8 to 9 ounces) crushed pineapple in syrup
1 package (8 ounces) cream cheese, room temperature
3 tablespoons granulated sugar
1 tablespoon milk
1/2 teaspoon vanilla
1 baked pastry shell, 9-inch
1/4 cup granulated sugar
1/4 teaspoon salt
2 tablespoons cornstarch
1 teaspoon lemon juice
1/2 cup whipping cream, whipped

Drain blueberries and pineapple, reserving syrup from both. Blend cream cheese with 3tablespoons granulated sugar, 1 tablespoon milk, and the vanilla. Set aside a few tablespoons of the pineapple for garnish and stir remaining pineapple into the cream cheese mixture. Spread pineapple and cream cheese mixture over bottom of the prepared pie shell. Chill thoroughly. In a saucepan, blend the 1/4 cup sugar, salt, and cornstarch. Combine the reserved syrups and measure 1 1/3 cups. Blend into the cornstarch mixture. Cook, stirring, until thickened. Stir in blueberries and lemon juices. Cool. Pour over the chilled cream cheese layer. Chill. Top the chilled pie with whipped cream and the reserved pineapple.

ENJOY!

Blueberry Cobbler

As requested by Bridget.
NEED:
2/3 cup sugar
2 tablespoons cornstarch
3/4 cup water
3 cups fresh or frozen blueberries
1 teaspoon melted butter
1 teaspoon ground cinnamon
1 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
3 tablespoons melted butter
Preparation:
In a saucepan, combine sugar and cornstarch, stir in water. Bring to a boil; stirring constantly, boil for 1 minute. Add blueberries. Pour blueberry mixture into a lightly buttered 1 1/2-quart baking dish or 9-inch pie plate. Sprinkle with cinnamon and drizzle with 1 teaspoon melted butter.
Sift together the flour, baking powder, and salt. Pour milk and 3 tablespoons melted butter into a measuring cup; add to flour mixture all at once. Stir just until mixture is moistened and forms a ball. Drop spoonfuls onto the blueberries. Bake at 425° for 25 to 30 minutes, or until lightly browned.

ENJOY!

Grilled Watermelon Salad

A totally awesome and different salad.
NEED:
1-inch-thick slice cut from a whole watermelon, or four 1-inch-thick slices cut from a watermelon that has already been quartered lengthwise
1 Tablespoon canola oil
1/4 teaspoon each salt and freshly ground black pepper
8 cups Boston, Bibb or romaine lettuce, torn into bite-size pieces and chilled -iceberg works well also.
1/4 cup (about 16) basil leaves, sliced very thinly or torn into pieces
2 cups cherry tomatoes, halved
4 ounces fresh goat cheese, crumbled ** can use cheese of your choice
1/2 cup extra virgin olive oil
2 Tablespoons red wine vinegar
directions
If using whole watermelon, cut a 1-inch-thick slice from it and then divide the slice into quarters. Remove rind and seeds from watermelon quarters. Pat pieces dry with paper towels. Lightly brush both sides of the watermelon quarters with the canola oil and season with salt and pepper. Preheat grill to medium-high heat.

Place watermelon pieces on grill and cook over medium-high heat, about 2 minutes per side. Remove from grill and let cool for about 10 minutes on a double-thick layer of paper towels to remove excess moisture. Cut into 1-inch pieces.

Toss together the lettuce, basil, tomatoes, goat cheese and watermelon in a large serving bowl. Drizzle salad with olive oil and vinegar. Serve.

ENJOY!

Watermelon cups with lime sorbet

10 minutes to make and so refreshing in the summer.
NEED:
1 2-inch slice from a whole watermelon
2 Tablespoons fresh lime juice (about 1 lime)
1 pint lime sorbet
4 sprigs fresh mint or basil

Cut a 2-inch slice from a whole watermelon. Remove the rind and any seeds. Place the slice flat on a cutting board. Press a 3-inch-round cookie cutter into the watermelon, and cut out four pieces. You should now have four 2-inch-high rounds of watermelon.
Scoop out the middle of each of the four rounds to make little bowls. You can use a melon baller or a regular spoon (you’ll remove about 4 Tablespoons).
Sprinkle lime juice over watermelon. Scoop 1/2 cup sorbet into the bowl of each watermelon, garnish with mint or basil and serve immediately.

Enjoy!

Camper Luau Chicken

Easy and yummy!
NEED:
3 envelopes onion cup-a-soup
1 (8 ounce) crushed pineapple, undrained
1 whole chicken breast, split
1 small green bell pepper, cut into strips
2 (18-inch square) pieces heavy-duty aluminum foil

In a small bowl, combine onion cup-a-soup and pineapple.

For each serving, place half the chicken, onion-pineapple mixture and green pepper on foil. Wrap loosely, sealing edges airtight with double fold.

Place on grill, seam-side up, over hot coals or high heat, and cook 45 minutes, or until chicken is tender.
Serves 2.

ENJOY!

Cheese Potatoes in Foil

Camping does not have to be hamburgers and chips. Sometimes it takes a bit longer but it's worth it.
NEED:
3 Large baking potatoes, sliced thinly

5 Slices bacon, cooked crisply

1 Large onion, sliced

2 cup Sharp cheddar cheese, shredded

1/2 cup Butter

Place sliced potatoes on a large piece of foil and sprinkle with salt and pepper. Crumble bacon over top. Add onion and cheese. Divide butter evenly on top. Stir ingredients gently.

Bring up edges of foil, leave space for expansion. Seal with a double fold.

Place on a grill and cook over coals for about 1 hour, turn several times.

Enjoy!

Hobo Dinner in a Can

Another of my camping meals...also easy..and you can throw away the dish!
NEED:
1 pound ground beef
4 tomatoes, sliced
1 (17 ounce) can whole kernel corn or green beans, drained
Salt, pepper and margarine to taste
1 cup Bisquick baking mix
1/3 cup milk

Divide meat into 4 patties. Place meat patty in each of 4 lightly greased 1-pound coffee cans.

Top each patty with a tomato slice, 1/4 of the corn, salt, pepper and dot of margarine.

Cover each tightly with heavy-duty foil. Place cans 3 - 4 inches from hot coals.

Cook 20-30 minutes.

Stir baking mix and milk to a soft dough. Drop dough by spoonful into each can. Cook uncovered 10 minutes; cover, then cook 10 minutes longer.

Enjoy!

Camping Baked Potatoes

I have made this on nearly every camping trip..so easy and so good. You can make this at home in your oven as well.
Use what ever amount of ingredients you need for the number of people you are serving.
NEED:
Sliced potatoes
Salt and Pepper
Diced onion
Butter
Place the potatoes on aluminum foil. This should follow with the onions being placed on top. Top it with salt, pepper and butter. Now it’s time to wrap the foil around the vegetables. Place it on the hot coals. Keep turning for 15 minutes. **IF DOING A LARGE AMOUNT..SEPERATE INTO 2 PACKETS TO ASSURE DONENESS **NO NEED TO TURN IF DONE IN HOME OVEN. 350 degrees for about 30 minutes. If doing a large amount..increase heat to 400 degrees and bake 45 to 60 minutes.

ENJOY!