A Very Vera-tine's Day Saturday Camp Recipes

Garlic Knots

Yield: 16 knots

Time 20 minutes

Ingredients

  • 14 oz. pizza dough (room temperature)

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Garlic Butter Coating

  • 5 Tbsp unsalted butter

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

  • ¼ cup parsley, minced

  • 1 tsp salt

Equipment

  • 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

Instructions

  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

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Time 25 minutes

Ingredients

  • 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)

Equipment

  • 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

Instructions

  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

Ingredients

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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

Equipment

  • 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.

Assembling:

  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

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Time 25 minutes

Yield 5 cookies

Ingredients

  • 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

Equipment

  • 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

Instructions

  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

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Ingredients

  • Graham crackers

  • Frosting or melted candy melts

  • Conversation Candy Hearts

Equipment

  • Rubber spatula/icing knife

  • Piping bag/Ziploc bag

  • Tall glass (optional to fill piping bag)

Directions

  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!