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Camping Recipes - Pg 7

Bacon Ranch Grilled Potatoes

Bacon Ranch Grilled Potatoes

Sliced potatoes flavored with real Ranch dressing, bacon, and cheese for an ultimate summer grilled side dish. Everyone will want to come to your campfire for dinner with this tasty foil pack.


INGREDIENTS

1 1/2 lbs of potatoes - Yukon gold

1/3 cup Litehouse Ranch Dressing

4 slices of bacon cooked and crumbled

1/4 cup shredded cheddar or Colby Jack cheese

2 tablespoons fresh parsley chopped finely

1/2 teaspoon salt

pepper to taste

non-stick cooking spray for greasing


INSTRUCTIONS

Preheat grill to 350 degrees.

Scrub and slice potatoes. (I use a mandoline for an even slice.)

Prepare foil. Use heavy duty foil if you have it. Otherwise, use a double layer. Cut off a piece large enough to fold over potatoes on all sides. Spray evenly with non-stick cooking spray.

Mix potatoes with ranch dressing. Layer on foil. Top with bacon, shredded cheese, salt, pepper, and parsley.

With heat on medium, grill for about 15 minutes. Flip over and grill for another 15-20 minutes or until potatoes are fork tender.


NOTES

The ranch dressing seems to get absorbed as the potatoes cook. Feel free to just by adding half of the ranch in the beginning and add the remaining half after they've been cooked.Spray the foil well. The potatoes will definitely stick if you don't.


Easy Mini Quiche

Easy Mini Quiche

Easy mini quiche recipe that my kids love! Great muffin tin dinner or appetizer that just requires a few ingredients and perfect with leftover ham too.


 INGREDIENTS 

4 eggs

2 Cups swiss cheese - shredded

1 pkg creamed spinach - optional

2 tbsp bacon bits - optional

2 tbsp Tomatoes  - Diced, optional

2 tbsp Green Peppers - Diced, optional

2 tbsp Onions - Diced, optional

1/2 Cups ham - cubed, optional

3/4 Cups mushrooms -sliced, optional

1 Cup Shredded Cheddar Cheese 

2 refrigerated pie crusts


INSTRUCTIONS 

Unroll your pie crusts and cut out circular pcs. big enough to lay inside muffin tin holes and go upsides just a bit.

Put creamed spinach in boiling hot water and follow directions on pkg. 

Shred your cheese and put in a bowl

Whisk eggs and pour in with the cheese.  Add all other ingredients you want to add in like bacon, mushrooms and/or ham, Green and Red Peppers, Onions, Tomatoes

When spinach is done add to your bowl and fold everything together well.

Spray your muffin tin with nonstick spray and push mini circle pie crusts into holes

Spoon spinach quiche mixture in holes on top of crust pieces, top with Cheddar Cheese

Preheat oven to 375 and bake for about 13 minutes or egg is not soft any longer and there is just a slight brown on the tops

Serve warm as an appetizer or meal!


I make these ahead of time and take with us on a camping trip, they stay good in the cooler for 2 or 3 days.


YUMMY TIP:  Instead of Pie crust,  We love ours with Shredded Hashbrowns.  Fill the muffin cups with Hashbrowns up sides and bottoms, with a touch of oil brused all around the Cup.  Bake till the hashbrowns turn a nice light brown.  Then add all your Egg mixture, and return to oven.


Chili Campfire Bake

Chili Campfire Bake

The most simplest Dinner you can make over a campfire.  Quick and Easy, for those times when you come back to camp Cold and tired.  Try this!!


INGREDIENTS

1 (16 ounces) box elbow macaroni

1 (15 ounces) can chili

1 (7 ounces) bag corn chips

1 cup shredded cheddar cheese

Salt to taste


INSTRUCTIONS

Pour the whole box of pasta into a large skillet (approximately 12 inches in diameter).

Pour 3 cups of cold water into the skillet. Make sure the water covers the pasta.

Turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).

Cook on high, stirring occasionally until almost all of the liquid has evaporated.

Add chili and bring to a simmer.

Remove from heat and top with corn chips and Cheddar cheese. Serve immediately.

Hearty Campers Breakfast

Hearty Campers Breakfast

Cooking the Potatoes takes the most time with this recipes,  We use to Bake our potatoes at home, and then bring them unpeeled with us to the campground,  makes frying the taters much faster.


INGREDIENTS

6 medium potatoes (I use red)

8 slices bacon

1 medium onion, diced

6 eggs

salt and pepper

butter


 INSTRUCTIONS 

Cook potatoes with their skins in boiling salted water until done.

Cool, peel or leave skins on, cube or slice.

Cut bacon in small pieces and fry on medium heat to desired crispness. Drain on paper towel.

Add aprox. 2 tbsp. butter to the bacon fat and fry onions until transparent.

Add the potatoes to the pan with the onions and fry until crust forms. Return bacon.

Crack the eggs in a bowl and mix well, then pour into the potatoes and scramble them around with everything. Salt and pepper to taste. Be careful with the salt, since the bacon is salty. Finish with parsley.

Good as a side dish, breakfast of course, or as a main meal for 2 with a green salad.

Cook time is after the potatoes have cooled.


Texas Caviar Recipe

Texas Caviar Recipe

Light, fresh appetizer perfect for Summer BBQ's & Camping Trips!


INGREDIENTS

1 Can Black Beans – drained and rinsed

1 Can Black Eyed Peas – Drained and rinsed

4 Green Onions – Chopped

1 Can Shoepeg Corn white – Drained

2 Peppers any color (I used yellow and red) – Chopped

2-3 Roma Tomatoes – Seeded and Chopped

2 Cloves Garlic – Minced

1 Can Jalapeno Peppers or 2 TBSP fresh – Diced

1 8 oz Bottle Zesty Italian Dressing 


 INSTRUCTIONS 

Drain, rinse and chop ingredients as indicated in the ingredient list.

Mix everything together and serve.


Store in fridge. Lasts a few days.

Double Corn Fritters

Double Corn Fritters

For the Corn Lovers, Corn mixed with your cornmeal.  This is so delicious and easy, you'll be making these at home too


INGREDIENTS 

2 Cups Corn Bread Mix

½ Cup Water

½ Cup Canned Corn, Rinsed and Drained

2 Tablespoons Sugar

¼ Cup Cooking Oil


INSTRUCTIONS 

These tasty treats are good for breakfast, lunch, dinner, or just a snack. Add the Corn Bread Mix and the Sugar into a bowl and mix. Then slowly add the water and keep mixing. While you want constant mixing, you do not want to over-mix. Next, add the drained Canned Corn and give it one more mix.


The secret to making Fritters is to make sure the Cooking Oil is super hot when we start. Start off with a skillet and add a little bit of oil to cover the bottom, it'll probably be around one-fifth of the ¼ Cup of Cooking Oil. Ladle some of the batters into the oil and cook until crispy on the bottom side, about 3 minutes. Then flip and cook for another 3 minutes. Drain them on paper towels as you finish off the rest of the batter.