Fried Ice Cream

Ingredients:
1 stick butter
1 cup sugar
3 cups corn flakes, crushed
2 quarts vanilla ice cream, softened
1 container whipped topping
1 teaspoon cinnamon
Honey, for drizzling

Preparation:
Melt butter in frying pan.  Add corn flakes and sugar.  Fry for about 3 minutes, stirring constantly so the sugar doesn't burn.

Pat about 1/2 - 2/3 of this mixture into a 9x13 pan.

I let the ice cream sit out for about 1/2 hour to soften it.  In a LARGE bowl, beat together (I use a hand mixer) the ice cream, whipped topping, and cinnamon.

Pour ice cream mixture on top of crust in the 9x13 pan. Spinkle the rest of the crumbs on top and freeze.  Lightly drizzle each serving with honey.  OLE!

Sprite Chicken

Ingredients:
1/2 lbs bacon, cut into bite-size pieces
3 large boneless skinless chicken breasts, cut into 1 -inch cubes
1/2 Tablespoons seasoning salt
1/2 cup all-purpose flour
1 yellow onion, chopped
2 lbs red potatoes, cut in 1-inch cubes
1 lb carrots, cut into2-inch pieces
6 oz Spritte (lemon-lime soda)
14-inch Dutch Oven

Instructions:
1.  Fry bacon in dutch oven on camp chef or stove top until crisp.  Remove bacon pieces with a slotted spoon, leaving grease inside.  Set bacon aside.

2. Combine seasoning salt and flour in a large gallon plastic bag.  Add chicken to flour mixture and shake to coat.  Add coated chicken to flour mixture and shake to coat.  Add coated chicken pieces to dutch oven and brown in bacon grease.

3.  Remove Chicken and set aside.

4. In this order add onion, then potatoes, carrots, chicken and bacon to dutch oven.  Pour Sprite all over the top.  Cover with lid.

5.  Bake at 350 degrees for 1 hour.  Carefully remove from oven.  Remove lid and let stand 5 minutes before serving.

6.  **If cooking at a campsite follow directions above.  When ready to cook cover with lid and place dutch oven in hot coals.  Cook 45 minutes to 1 hour.  (Or until chicken is cooked through and vegetables are tender.)

Honey Sesame Chicken Bowls

Great for meal prep!

Ingredients:

Honey Sesame Sauce:
1/2 cup chicken stock or water
1/4 cup soy sauce (reduced sodium)
1/2 cup honey
1 tablespoon sesame oil
1 teaspoon red pepper flakes
3 tablespoons cornstarch

Chicken Lunch Bowls:
1 tablespoon olive oil
3 cups broccoli, chopped into small pieces or 2 cups snow peas
4 large chicken breast, cut into small pieces
salt and pepper
red pepper flakes (optional)
sesame seeds (garnish)

Instructions:
In a large ziplock bag, shake together all honey sesame sauce ingredients and set aside.

Cook rice according to package instructions.  Divide between 6 storage containers.

Heat Olive oil in large pan.  Add broccoli and/or snow peas.  Cook for 5 or so minutes, until bright green and tender.  Add to the rice in the storage containers.

Add additional olive oil if necessary.  Add the chicken to the pan.  Season with salt and pepper, and red pepper flakes (if desired).  Cook for 7 or so minutes, until cooked through.

Add the sauce to the pan and simmer for 2 minutes, until thickened.

Add the chicken to the lunch containers and drizzle with sauce.  Garnish with sesame seeds if desired.

Store in the fridge for up to 4 days.  Reheat to serve.


**To lighten this recipe up, try halving the sauce or swap part of the rice for cauliflower rice.
**This recipe is mildly spicy, for less/non-spicy reduce or leave out the red pepper flakes.

Italian Dressing Mix

You will need:
1 1/2 teaspoons garlic powder (not garlic salt)
1 tablespoon onion powder (not onion salt)
2 tablespoons ground dried oregano
1 tablespoon dried parsley
1 teaspoon ground basil
1/4 teaspoon ground thyme
1/2 teaspoon dried celery flakes
1 teaspoon salt
1 teaspoon black pepper

1) Mix all ingredients in a medium bowl and stir well to blend.
2) Store in an air-tight container in the refrigerator for up to six months.

To make dressing:
1) Pour 1/2 cup extra virgin olive oil into a glass jar with a screw top lid.
2) Add 1/4 cup white, red, or balsamic vinegar
3) Add 2 tablespoons Italian Salad Dressing Mix
4) Screw lid on jar and shake well to combine. Store any leftovers in the refrigerator.

GF Peanut Butter Cookies

1 large egg
1 cup creamy peanut butter
1 cup sugar
Flaky sea salt (optional)

Arrange racks in upper and lower thirds of oven; preheat oven to 350°.  Line 2 rimmed baking sheets with parchment paper.
Beat egg with whisk in medium bowl.  Add peanut butter and sugar and mix until fully incorporated and smooth.
Scoop dough onto parchment lined tray (sprinkle with salt) bake 10-12 minutes.

Crockpot Candy

Ingredients:

• 2 pound white almond bark

• 4 ounces German chocolate bar

• 12 ounce bag semisweet chocolate chips

• 24 ounces dry roasted peanuts

Instructions: 

1. Add white almond bark, German chocolate bar, semisweet chocolate chips, and peanuts to slow cooker. Let cook on low for 1 hour without messing with it. After an hour, stir to combine everything. Allow to cook for another hour, stirring every 15 minutes.

1. Drop spoonfuls of the candy onto wax paper and allow to cool completely.

Coconutty Cinnamon Oat Bites - Protein Balls

1/2 cup all-natural peanut butter

1/2 cup all-natural almond butter

1/2 cup honey

1 scoop vanilla protein powder

1 tsp. vanilla extract

pinch of sea salt

1 - 1/4 cups Cinnamon Oat 'Kodiak Cakes' mix

1/3 cup unsweetened, shredded coconut

1. Mix nut butters, honey, protein powder, vanilla and salt together.  Mix in kodiak cake and coconut.

2. Using a small cookie scoop, scoop into balls and store in the fridge or freezer.  Enjoy.

*Makes 32 Bites

100 cals/10C/5F/4P