Strawberry Bread

this recipe will make one loaf

1 1/2 cup of flour
1 cup sugar
1 1/2 tsp. Cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
2 eggs beaten
1/2 cup cooking oil
1 cup of strawberries chopped

Combine flour, sugar,cinnamon, salt,and baking soda

in another bowl combine eggs, oil and strawberries. Fold into flour mixture and mix thoroughly just enough to blend well.
grease 9×5 loaf pan and bake for 50 to 60 minutes at 350

Strawberry Butter

10 oz strawberries
1 cup softened butter
1 cup confectioners sugar

combine in blender and blend until smooth. chill. makes about 2 1/2 cups

Preheat oven to 350

What you will need:

Boiled chicken, shredded the amount you use will vary. I just throw in a few good size chicken breasts.
2 cans of Cresent Rolls
1 can rotel
1 can cream of chicken soup, I usually use about a can and a half
grated cheese ( I use what ever kind i have on hand which is Cheddar or Monterey Jack/Colby mix

Boil chicken, cool and shred
separate cresent rolls and flatten place approx. 2 Tablespoons of chicken and a pinch of shredded cheese at large end of crescent roll. Roll up starting at the large end ending at the short end. Place in greased 9 x 13 pan… You will probably need a smaller pan too for the few extra that wont fit. You can let the cresents touch but don’t pack them together, so the soup can go between them.

Heat cream of chicken soup and Rotel mixing well. I bake the crescents about 10 minutes then pull them out of oven and pour Rotel mixture over the crescents and sprinkle cheese over top. Cover with foil and bake 30 minutes. Uncover and bake another 30 minutes, until top is golden and crescents are done.

Boil chicken breast, cool and shred it up

Beef stew meat, cubed ( I cheat and buy the already cubed stew meat, I use about 1 lb)
1 medium Onion
1-2 stalks of celery
6 Carrots
1 Cup Tomato Sauce
2 tsp. Salt
1 Tablespoon Sugar
2 tablespoons Tapioca

Place stew meat in baking dish. Slice celery, onions and carrots..add in layers on top of meat.
Blend sugar , salt, and tapioca and sprinkle over meat and veggies. Add 1 Cup of Tomato sauce.
Cover pan tightly with foil and bake at 250 for 4 hours…

Bran Muffins

1 – 15 ounce Box of Raisin Bran Cereal
5 Cups Flour
6 Eggs
3 Cups Sugar
1 Quart Buttermilk
5 tsp. Soda
1 Cup Oil
2 tsp. Salt

*Grease muffin pans well or cheat and use paper like I do.

Mix all dry ingredients first then add rest of the ingredients and mix really good.
Bake at 400 18-20 Minutes.

2 lbs Yellow Squash, sliced thin
1 Cup Minced onions
1/4 Cup Green pepper ( I leave this out)
1 Cup Mayonnaise
5 oz. Parmesan Cheese
3 oz. Romona Cheese
2 large eggs beaten
1/2 tsp. salt and pepper

Topping-
1 cup herb seasoned stuffing mix
3 T. Butter, melted

Combine squash, onion, bell pepper, cover with water and simmer for 8 min. Drain WELL.

Preheat oven to 350, grease 8″ pan. Combine all other ingredients and mix with squash. Melt butter and mix in stuffing. Place squash mixture into pan and top with stuffing mixture. Bake 30 minutes.

1 Can Butter Beans
1 Can Baby Lima Beans
1 Can Kidney Beans
1/2 Lb Bacon
2 Medium onions
1 1/2 Cup Brown Sugar
3/4 Cup Vinegar
1 tsp. Dry mustard

Fry bacon and onion, add Brown Sugar, Vinegar and Dry mustard. Pour over beans and bake uncovered for 1 hour and 15 minutes. Stir occasionally.

Cinnamon rolls, they got 5 STARS!

Kaden in his fancy outfit for Easter Dinner.

Austin Easter Dinner

Ty Easter Dinner

Easter Dessert..YUM!

Dave and Ty Camping night 1

Me and Dave getting ready to catch trout

Me and Ty camping

Ty and Uncle Mark

Ty 13th B-Day!

that about wraps it up folks..Here’s to a busy month of April!

When life hands you Lemons, add Lime and make dumplings…

I found this recipe in the the March-April 2009 Scouting magazine. It was the Grand Prize winner of the Great Tastes in Camp Cooking Contest.
Submitted by Martin A. Pessink this recipe is for a Dutch oven but can also be made in the oven.

Lemon-Lime Soda Apple Dumplings

2 large Granny Smith apples
1 12 ounce can of lemon-lime soda
2 8-ounce cans of refrigerated crescent rolls
1 stick of butter
1 cup of sugar
1 Tablespoon cinnamon

1. If you use a Dutch oven large enough to accommodate all apples in one layer becasue they will rise /expand when cooking.
2. Cut each apple into eight pieces. Wrap each piece in one crescent roll.
3. Melt 1 stick of butter in the bottom of the Dutch oven and roll each piece in the melted butter before placing them in the bottom of the pan
4. Mix cinnamon and sugar and sprinkle the mixture over all the apple pieces ( mixing the sugar rather then just dusting the tops better incorporates the cinnamon flavor) carefully add the soda so as not to wash away sugar from the dumplings.
5. Based on oven size, adjust the amount of briquettes on top and bottom and bake until dumplings turn golden brown. ( In conventional oven about 30 minutes at 350 degrees.

NOTE: Usually whenever I make a new recipe, I come up with a little tip I can share with others.. In this recipe, I mixed the cinnamon and sugar together and tossed the apples in the mixture before rolling them in the crescent rolls.. I saved a portion to sprinkle on the top.. That way the cinnamon mixture was through out the entire dish… Either way it will be great…

Enjoy!

• Camp once a month in a state park
• Take my grandson to play in the fountains in Kansas City
• Go to a Royals baseball game
• get my online store going
• Start working on my altered guitar
• Kill the moles in my yard even if it takes a shot gun
• Visit a cave
• Read “Wuthering Heights”
• Redo the front garden
• compile all the recipes I have collected over the years from friends and family and publish them in a book

What are your plans for the summer?

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