This pretty layered salad is a great cool dessert!
September is National Mushroom Month! Our Advanced Campers enjoyed making this crepe recipe this summer, so we hope you'll try it!
- 1 cup all-purpose flour
- 2 eggs
- ½ cup milk
- ½ cup water
- ¼ teaspoon salt
- 2 tablespoons. butter, melted
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn, and cook the other side. Separate with wax paper and keep warm until ready to serve.
Spinach, Bacon, and Mushroom Filling
- 1 recipe Basic Crepes
- 6 slices bacon
- 1 tablespoons. unsalted butter
- ½ pound fresh mushrooms, sliced
- 3 tablespoons. unsalted butter
- ¼ cup all-purpose flour
- 1 cup milk
- 1 (10 oz.) package frozen chopped spinach, thawed and drained
- 1 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste
- 2/3 cup chicken broth
- 2 eggs
- ½ cup lemon juice
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in ¼ cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly, until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt, and pepper. Let cook until somewhat thick, about 10 minutes.
In saucepan, bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together, whisking constantly to cook and not to scramble the eggs. Again, salt and pepper to taste. Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.
Did you know that August is Family Fun Month? Try this delicious cookie recipe featuring Cooking Camp sponsor Hershey with your family today!
- 1 roll Pillsbury refrigerated sugar cookies
- 1/3 cup Hershey's unsweetened baking cocoa
- 1 ½ tablespoons instant espresso coffee powder or granules
- ¼ cup whipping cream
- 1/3 cup Hershey's semi-sweet mini chips
Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350 ̊ F. In large bowl, mix cocoa, espresso powder and cream with wooden spoon until well blended. Crumble cookie dough into cocoa mixture; stir until well blended.
Shape dough into 30 balls; place 2 inches apart on ungreased cookie sheets. Using bottom of drinking glass, flatten balls into 1 ½ inch rounds. Press thumb into center of each round to make an indentation. Fill each indention with ½ teaspoon of the chocolate chips. Bake 9 to 13 minutes or until edges of cookies are set. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes.
Potato Stacks were a HUGE hit with our 2016 campers. If you're looking to switch up your potato side, this is the recipe!
- Prep Time:15m
- Cook Time:40m
- Total Time:55m
- Oil spray
- 1 ½ lb potatoes
- 2 tablespoons butter
- 2 garlic cloves, crushed
- ¼ cup cream
- ½ tsp salt
- Black pepper
- 1 cup cheddar cheese, hand-grated
- 2 tablespoons fresh thyme leaves or 1 tbsp dried thyme
- Preheat oven to 350F. Spray a standard 12 muffin tin with oil. Peel then slice potatoes into thin slices. Place butter and garlic in a microwave proof bowl, then melt in 30 second bursts. Add cream, salt and pepper into the butter. Stir to dissolve the salt. Place potato slices into the muffin tin so they go halfway up the muffin tin. Drizzle each potato stack with ½ tsp of cream mixture then sprinkle with half the thyme. Sprinkle HALF the cheese over the potato stacks.
- Top with remaining potato slices. Drizzle with remaining cream mixture and remaining thyme. Cover loosely with foil and bake for 35 minutes. Remove from oven, sprinkle with remaining cheese and bake without foil for 10 minutes or until golden and the potato is soft. Let stand for 5 minutes before removing. Use a tablespoon or butter knife to help scope them out.
I think many well-intentioned people start losing steam on their New Years Resolutions around the end of January. If you feel like you're out of healthy options, no fear! We've got a Saturday Camp-approved recipe to try. These Zucchini Pizza Bites are diet-friendly and kid-friendly! Plus, they're done in no time.
Zucchini Pizza Bites
Total time: 20 minutes
- 1 tablespoon olive oil
- 3 zucchini, cut into 1/4-inch thick rounds
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup marinara sauce
- 1/2 cup finely grated mozzarella
- 1/4 cup pepperoni minis
- 1 tablespoon Italian seasoning
- Preheat oven to broil.
- Heat olive oil in a large skillet over medium-high heat. Working in batches, add zucchini and cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper, to taste.
- Place zucchini rounds onto a large baking sheet. Top each zucchini round with marinara, mozzarella, and pepperoni minis.
- Place into oven and cook until the cheese has melted, about 1-2 minutes.
- Serve immediately, sprinkled with Italian seasoning, if desired.