A Very Vera-tine's Day Saturday Camp Recipes

Garlic Knots

Yield: 16 knots

Time 20 minutes


  • 14 oz. pizza dough (room temperature)


Garlic Butter Coating

  • 5 Tbsp unsalted butter

  • 4 cloves garlic, minced (or 2 tsp pre-minced garlic)

  • ¼ cup parsley, minced

  • 1 tsp salt


  • 2 sheet pans

  • Pastry brush

  • Parchment paper

  • Cooking spray

  • Small saucepan

  • Oven

  • Stovetop

  • Cutting board

  • Small knife (mince parsley)

  • Pizza cutter or knife

  • Rolling pin

  • Ruler


  1. Preheat oven to 400 degrees F.

  2. Set out 2 large baking sheets and line them with parchment paper and spray with baking spray

  3. Cut the dough into 4 equal pieces and flatten into rectangles.

  4. Working with one piece at a time, flatten into rough 4x5-inch rectangles

  5. Slice the dough rectangle into strips using a pizza wheel or a knife to make 4 long 1x5-inch strips

  6. Roll each 1-inch strips into long cylindrical shapes (like a snake) and then tie it in a knot. Set each knot down on the baking sheet and repeat with remaining dough. Remember to leave some space between each knot.

  7. Brush the tops of the knots with olive oil.

  8. Bake the knots in the oven for 12-15 minutes, or until nicely browned on top

  9. While the garlic knots are baking, melt the butter in a small pot and cook the garlic gentle in it just long enough to take off the raw garlic edge, about 1-2 minutes over medium-low heat. add the salt and parsley and stir to combine. Turn off the heat.

  10. Once the knots are done, take them out of the oven and let cool for 5 minutes. Pain the garlic-butter mixture and serve.

Honey Mustard Glazed Grilled Chicken

Yield ~4 servings


Time 25 minutes


  • 2 Tbsp butter

  • 1/4 cup honey

  • 1/4 cup dijon mustard

  • 1 Tbsp olive oil, and plus more for the grill

  • 2 tsp fresh lemon juice

  • Salt and freshly ground black pepper

  • 4 (6 oz) boneless skinless chicken breasts

  • Fresh parsley, for garnish (optional)


  • Measuring cups/spoons

  • Cutting board

  • Knife

  • Meat tenderizer or rolling pin

  • Tongs

  • Grill for stovetop

  • Two small bowls

  • Pastry/basting brush

  • Large plastic bag to pound chicken


  1. Place butter in a small microwave-safe bowl and heat in microwave until melted then stir in honey, dijon mustard, olive oil, and lemon juice.

  2. Season with salt and pepper to taste and add half of the honey mustard mixture to a second bowl.

  3. Preheat a grill to 425 degrees and pound thicker parts of chicken breasts in a plastic bag so they’re an even thickness and season both sides with salt and pepper, and brush grill grates lightly with oil.

  4. Grill chicken 5 minutes then brush top and with honey mustard glaze (reserving 2nd bowl of glaze for the end).

  5. Flip chicken to the opposite side, and brush the second side with honey mustard glaze and continue to grill until chicken is cooked through, about 5 minutes longer (center must register 165 on an instant-read thermometer).

  6. Brush both sides of chicken with remaining glaze from the second bowl and then let rest on a plate several minutes before serving and garnish with fresh parsley if desired.

Strawberry Brownie Cheesecake Trifles

Yield 8 servings

Time 30 minutes



For the Cheesecake filling:

  • 1 1/2 cups heavy whipping cream

  • 8 ounces cream cheese softened

  • 1/4 cup granulated sugar

For the Brownie:

  • 1 cup granulated sugar

  • 1/3 cup unsweetened cocoa powder

  • 1/2 cup butter, melted

  • 1/2 teaspoon vanilla

  • 1/8 teaspoon salt

  • 2 eggs beaten

  • 1/2 cup + 2 tablespoons all-purpose flour

  • 1/2 cup semi-sweet chocolate chips

For the garnish:

  • 3 (6 ounce) containers strawberries

  • Chocolate syrup

  • 1 tablespoon mini chocolate chips


  • Measuring cups/spoons

  • Medium mixing bowl

  • Large mixing bowl

  • Rubber spatula

  • Hand mixer and/or stand mixer (filling and brownie)

  • Cutting board

  • Lettuce knife

  • Oven

  • 8x8 baking dish

  • Aluminum foil

  • Cooking spray

  • Ruler (optional)

  • Knife

  • Piping bag/Ziploc bag

For the Brownie:

  1. Preheat oven to 350 degrees F. Line an 8x8 inch baking dish with foil and then lightly coat with cooking spray.

  2. In a mixing bowl, whisk sugar and cocoa together. Mix in the melted butter, vanilla, and salt. Beat in the eggs and then mix in the flour until just combined and then stir in the chocolate chips. Pour batter into the pan and bake for 27-30 minutes, until toothpick come out clean.

  3. Cool to room temperature before cutting. Cut into half inch cubes.

For the Cheesecake:

  1. Beat cream cheese and sugar together using a standing electric mixer or electric hand mixer. Slowly pour in the whipping cream while mixing. Beat until stiff peaks.


  1. Assemble the trifle with a layer of brownie cubes in the bottom of the trifle dish(es), spoon or pipe on a layer of the cream cheese mixture, followed by a layer of fresh raspberries. Repeat and then drizzle with chocolate syrup and sprinkle with chocolate chips. Serve immediately.

Red Velvet Whoopie pies


Time 25 minutes

Yield 5 cookies


  • 1 Red Velvet Cake Mix

  • 1 stick (1/2 C) margarine, softened

  • 1 egg

  • Frosting (homemade or store bought-whichever you prefer)

  • Mini Valentine’s Cookie Cutters


  • Oven

  • Stand mixer

  • Rubber spatula

  • Icing spatula or piping bag/ziploc bag

  • Mini heart cookie cutter or other mini shapes

Cooking spray

  • 2-3 baking sheets


  1. Preheat your oven to 350 degrees.

  2. Combine your cake mix, margarine and egg with an electric mixer till well mixed.

  3. Roll into balls that are about an inch and a half in size. Place them on a cookie sheet, gently press them down so that they are slightly flattened.

  4. Bake for 9-11 minutes.

  5. Allow them to cool.

  6. Once they are cooled, set aside half of the cookies at the base, and use other half of cookies to cut out shapes in the center.

  7. Frost the cookies set aside earlier with cream cheese frosting (use your favorite recipe or keep it simple and use store bought). Then sandwich the cookies together.

Valentine’s Tic Tac Toe

Time 25 minutes



  • Graham crackers

  • Frosting or melted candy melts

  • Conversation Candy Hearts


  • Rubber spatula/icing knife

  • Piping bag/Ziploc bag

  • Tall glass (optional to fill piping bag)


  1. Melt candy melts if using per instruction

  2. Place piping bag/Ziploc bag in a tall glass and fill with melted candy melts or frosting. Cut the tip

  3. Pipe out 2 vertical and 2 horizontal lines to create a tic tac toe grid. If using candy melts, allow it to dry for couple minutes.

  4. Using 2 different colored conversation candy hearts, play tic tac toe!

Crepes with Spinach, Bacon, and Mushroom Filling

September is National Mushroom Month! Our Advanced Campers enjoyed making this crepe recipe this summer, so we hope you'll try it!

Basic Crepes

  • 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.

Cup 'o Joe Cookies

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

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


  1. 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.
  2. 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.

Zucchini Pizza Bites

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. 

download (1).jpg

Zucchini Pizza Bites

Serves: 8

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


  1. Preheat oven to broil.
  2. 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.
  3. Place zucchini rounds onto a large baking sheet. Top each zucchini round with marinara, mozzarella, and pepperoni minis.
  4. Place into oven and cook until the cheese has melted, about 1-2 minutes.
  5. Serve immediately, sprinkled with Italian seasoning, if desired.