Tag: KOA

Grands!™ Monkey Bread

Not the fanciest – but more than good for quick and easy!

Ingredients:
  • 1/2 c  sugar
  • 1 tsp  cinnamon
  • 2 cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
  • 1/2 c chopped walnuts, if desired
  • 1/2 c  raisins, if desired
  • 1 c firmly packed brown sugar
  • 3/4 c butter , melted

Directions:

  1. Heat oven to 350°F.
  2. Lightly grease 12-cup fluted tube pan with shortening or cooking spray.
  3. In large -storage plastic food bag, mix granulated sugar and cinnamon.
  4. Separate dough into 16 biscuits.
  5. Cut each into quarters.
  6. Shake in bag to coat.
  7. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
  8. In small bowl, mix brown sugar and butter.
  9. Pour over biscuit pieces.
  10. Bake 30 to 35 minutes or until golden brown and no longer doughy in center.
  11. Cool in pan 10 minutes.
  12. Turn upside down onto serving plate.
  13. Pull apart to serve.
  14. Serve warm.

Serves: 12

 Source: General Mills

Chili Love 4 Ways

Serve this over baked potatoes or, over spaghetti.  Quick, easy, good!  Build your bowl of “almost” Cincinnati Chili with spaghetti, chili, and cheese, then top it off with onions, kidney beans, or even oyster crackers if you want to. Here’s the official guide to the “ways” Skyline Chili :  2-Way: Spaghetti, Chili
             3-Way: Spaghetti, Chili, Cheddar Cheese
             4-Way: Spaghetti, Chili, Cheddar Cheese, Onions OR Beans
             5-Way aka “the works”: Spaghetti, Chili, Cheddar Cheese, Onions AND Beans

Ingredients:

  • 90 oz chili with meat (beans or no beans – your choice.  No meat would make it vegetarian.)
  • 48 oz cream cheese – softened, cut into cubes
  • 4 c chopped onions (you can buy these already chopped you know)
  • 90 oz diced tomatoes (canned)
  • 4 c sour cream
  • 1/4 c chives
  • 1 1.2 lb grated cheese
  • 2 c more diced onions

Directions:

  1. In a Large pot, mix chili, tomatoes, 4 cups onions.
  2. Heat.
  3. Add cream cheese.
  4. Stir until mixed in.
  5. Serve with cheese, sour cream, chives/onions on top.  Crackers are sometimes served if no potato or spaghetti.

Serves: 50

Source:    GK

Sticky Buns with Butterscotch Pudding

Ingredients:

  • 1 package Bridgford bread roll – frozen (I cut them in half or quarters)
  • 1 package instant butterscotch pudding (or vanilla instant pudding)
  • 3/4 c brown sugar
  • 1/2 c butter, melted
  • 1/2 c nuts

Directions:

  1. Butter or spray a bundt pan. (Or crowd/layer in flat pan)
  2. Put rolls in the pan.
  3. Sprinkle pudding, brown sugar and nuts over the rolls in pan.
  4. Let rise overnight (8 HOURS).
  5. Bake at 350 for 30 minutes.
  6. Cool 10-12 minutes.
  7. Turn over on plate and remove bundt pan.

Serves: 6 – 8

Source: 5 Ingredients or Less, Gail McAuley, Lincoln High School, Stockton, CA

Spinach, Brie and Walnut Salad

I am always looking for different salads.  This one with brie is a winner!  Works well with romaine lettuce too.

Ingredients: 

  • ¼ C. olive oil
  • 1½ Tbs. red wine vinegar
  • 1 Tab sugar
  • 1 Tab Dijon mustard
  • 1/4 tsp diced garlic
  • 8 c. spinach leaves (about 6 oz.), torn to bite size pieces
  • ½ c  thinly sliced red onions
  • 6 ounces of Brie cheese, diced in 1/2 inch cubes, room temperature
  • ½ C. toasted walnut pieces

Directions:

  1. Shake oil, vinegar, sugar Dijon, garlic to blend in small jar.
  2. Season dressing to taste with salt and pepper.
  3. Combine spinach, onion and half of cheese in large bowl.
  4. Toss salad with enough dressing to coat well.
  5. Divide salad between 2 plates.
  6. Sprinkle with walnuts.
Serves:  2
Source:  Bon Appétit June 1992

Smokey Links/Meatballs in Fake BBQ Sauce

Ingredients:

  • 3 -5 lbs frozen cooked 1/2 oz meatballs or 3 -5 lbs Smokie Links
  • 1 (32 ounce) jar grape jelly
  • 2 (12 ounce) jars chili sauce
  • 1 pinch cayenne pepper

Directions

  1. In a pot combine the grape jelly with the chili sauce and cayenne if you want spice.
  2. Add in the Smokie Links meatballs and simmer for about 45 minutes uncovered or until the sauce has thickened.

Serves: About 100 pieces

Source:     Kittencal@recipezazz

 

 

Cheater Coleslaw

So it’s a party.  Old friends.  No one cares about the food – it will be good.  They are there for the company.  Quick, easy, foolproof and amazingly good.  Don’t tell your grandmother with her 17 ingredient cole slaw recipe/10 ingredient dressing recipe.

Ingredients: 

1 bag of shredded cabbage

1 jar prepared coleslaw dressing

1 can crushed pineapple – drained.  If you insist!

Direction: 

Mix cabbage (and pineapple)

Add enough dressing to make it justt way YOU like it – dry or sloppy -just right.

Serves:  25 – 50  What else are you serving?

Source:  Lazy me

 

Lisa’s Black Bean and Corn Dip

Such a hit at the KOA planning party we did it for the campout in 2016.

Ingredients:

  • 2 15oz cans black beans
  • 1/2 can garbanzo beans
  • 3 bell peppers, seeded and diced
  • 1/2 bunch cilantro, chopped
  • Tabasco to taste
  • 8 oz red wine vinegar salad dressing

Directions:

  1. Mix it all together – early enough the flavors can mingle.
  2. Serve with corn chips – better than tortilla chips.

Serves:  3 cups

Source:   Lisa Kerfoot

Puff Pastry Braid

A constant favorite at our KOA campouts.  We bake it in a cardboard box oven,  great fun!  We actually use the restaurant supply size puff pastry, but that is a lot for a family.

Ingredients:

  • 1 17.3-ounce package Puff Pastry Sheets, thawed
  • 1 can  cherry, blueberry, peach, almond pie filling

Directions:

  1. Heat the oven to 400°F.
  2. Line a baking sheet with parchment paper.
  3. Unfold the pastry sheet on the baking sheet.
  4.  Spoon pie filling lengthwise down the center of the pastry.
  5. Cut slits 1 inch apart from the 2 sides of the pastry rectangle to within 1/2 inch of the filling.
  6. Starting at one end, fold the pastry strips over the peach mixture, alternating sides, to cover the filling.
  7. Bake for 25 minutes or until the pastry is golden brown.  Let the pastry cool on the baking sheet on a wire rack for 20 minutes.(They never wait and they burn their tongues.)

Serves:  6

Source:  A variation on a Pepperidge Farm recipe.

Drunken Kielbasa

So easy, so good.  Do it ahead of time – no one cares if it is hot!

Ingredients:

  • 1 cup chili sauce
  • 1 cup bourbon
  • 1 cup brown sugar, packed
  • 2 pounds sliced kielbasa sausage

Directions:

  1. Mix first three ingredients together.
  2. Pour over thinly sliced sausage in casserole dish.
  3. Bake at 300°, 2-3 hr., until slices are glazed and sauce has thickened.
  4. Can also be done in a crock pot.

Serves:  A lot

Source:  Grouprecipes.com

Peach Pecan Kuchen

Breakfast bread – dessert –take your pick.  Plums or apricots would be tasty too.

Ingredients:

  • 1 pkg (18.25 oz) plain yellow cake mix
  • 1 c sour cream
  • 10 Tab butter, melted ( 1 1/4 sticks)
  • 1 egg
  • 3 c ripe peaches, sliced (about 1 1/2 lbs or 4 large)  I use canned peaches (a #2 1/2 can, drained)  and it was just fine.  Well drained frozen peaches work too.  Just add a little more sugar.
  • 1/2 c sugar
  • 1/2 tsp cinnamon
  • 1/2 c chopped pecans

Directions:

  1. Preheat oven 350°.
  2. Lightly grease a 9 x 13 pan.
  3. Place cake mix, sour cream, 4 Tab milted butter and egg in a large bowl.
  4. Blend with an electric mixer on low speed just until the mixture comes together, about 1 minute.
  5. Press the dough evenly over the bottom of the pan.
  6. Place the pan in the oven.
  7. Bake for 10 minutes.
  8. Mix sugar and cinnamon together.
  9. Remove pan from oven.
  10. Arrange peach slices in rows across the top of the warm cake.
  11. Sprinkle with sugar/cinnamon.
  12. Drizzle the remaining 6 Tab butter over the sugar.
  13. Top with chopped pecans.
  14. Bake 30 – 32 minutes – until golden and a toothpick come out clean
  15. Remove from oven.
  16. Place on wire rack and cool for 20 minutes.

Serves:  18 – 20

Source:   The Cake Mix Doctor