Easy Ranch Chicken

1 (4 oz) envelope ranch dressing mix
3/4 cup corn flakes, crushed
3/4 cup grated parmesan cheese
6 boneless chicken breast halves
1/4 cup butter, melted
1 red bell pepper, cut into strips

In a medium bowl combine ranch dressing mix, crushed corn flakes and parmesan cheese. Dip chicken breast halves into melted butter and roll in crushed corn flakes mixture. Set one chicken breast half on a piece of aluminum foil and top with some of the red bell pepper strips. Wrap packets again in aluminum foil, place on grill or campfire and cook for 20-30 minutes or until chicken is cooked throughout. Remove and unwrap slowly!

Tin Foil Dinners

1 can Cream of Chicken Soup
1 pre cooked Chicken Breast
2-3 carrots
1 large potato

Start with one 12x12 piece of tin foil, put a damp paper towel on top of that, layer with one more 12x12 piece of tin foil. (this helps keep from burning the dinner) Pour half the can of soup in the bottom, layer with Chicken breast and cut the carrots and potatoes up over the top (these can be peeled or unpeeled) pour the other half of the soup over that and salt & pepper to taste. (you can add additional veggies as you like) Wrap up in tin foil and when you’re ready to eat, place on fire or coals until nice and hot! (usually 15-20 minutes.) Makes 1 dinner, repeat for multiple dinners :)

Big Piney Stew

3 lbs. beef
1 lb. green beans
6 red potatoes quartered
1/2 cup flour
1 red onion sliced
2 T. oregano
Water
4 cloves of garlic dices
1 T. Salt
2 11 oz cans of tomato juice
1 lb. carrots cut in pieces
1/4 cup olive oil

Cut beef into 1 inch cubes and brown in dutch oven. Add tomato juice, green beans, carrots, potatoes and onions, top with salt and pepper. Add enough water to cover contents. Allow to cook for 1 to 1 1/2 hours or until veggies and meat are tender. In a cup mix the flour with the hot liquid from the oven until the flour has dissolved. Pour mixture in the oven and stir. If you like a thicker stew, add more flour. Serves 4 to 6 people. (for a 6 qt. dutch oven, place 9 coals on bottom and 15 coals on top)

Ziploc Omelets

These are so good for camping and I've made them at home more than once because my omelets never turn out perfect unless I do them in the Ziploc baggies :)

In Ziploc Freezer Quart bag crack 2 or 3 eggs

Add a couple tablespoons of the following:
diced cheese,
onions,
celery
mushrooms
green peppers

Add salt and pepper to taste

After all ingredients are in the bag, smash it all together until
everything is mixed up well.

Seal and get all the air out.
Drop into boiling water for 10-15 minutes and presto you have a
perfect Omelet and done at the same time with no mess.

No-Bake Cookies

In Medium Sauce pan mix:

2 cups sugar
1/4 cup cocoa
1/2 cup butter
1 Tbl. vanilla
1/2 cup milk

& boil 1 minute

take off heat & quickly mix in

1/2 cup peanut butter
3 1/2 cups oatmeal and 1/2 cup coconut

Drop by spoonfuls on wax paper
Cool and eat

Apple Snicker Salad

This is very simple and very yummy!

2 Red Delicious apples
2 Gala Apples
2 green apples
1 8 oz container of Cool Whip (more or less depending on your preference)
5 Snickers candy bars
Dice apples, chop Snickers, put in bowl and stir in Cool Whip.

That's all there is to it and this is a hit with younger kids!
(This makes quite a big bowl, it's easy to size it down to your needs).

Oriental Cabbage Salad

This is Anthon's favorite salad so I promised I'd get the recipe on the blog! It does go good with a BBQ motif though.

(salad)
2 packages oriental top ramen, uncooked crunchy noodles
1 head of cabbage finely chopped
1 cup of chopped red cabbage or shredded carrots

(dressing)
3/4 cup olive oil
1/4 cup white vinegar
1/2 cup honey
use the oriental flavor packets from the top ramen

Mix the dressing and pour over the salad.