Just got back from a very successful 1-week senior high school camp...

C

cheezz

Well-known member
My sis and I were the chief cook and bottle washers. Each meal just seemed to meld into the next although we occasionally had afternoon time to kick back and enjoy the mountain scenery...ahhh!!

Anyway, here was our menu (so much fun cooking for teens - all they want is food...and lots of it!) -

Breakfasts:

1. ham, inside-out cinnamon rolls

2. bacon, Island Dream muffins

3. sausage, Quintessential coffee cake

(also always have cold cereal, yogurt, fruit, bagels and hard-boiled eggs)

Lunches:

1. lunch-meat & cheese sandwiches; chips; veggies

2. sloppy joes, veggies

Dinners:

1. spaghetti, garlic bread, salad

2. oven-fried chicken, mashed potatoes, gravy, oven roasted green beans

3. chili, cornbread with honey butter, parmesan potatoes, salad

4. burrito bar (barbacoa shredded beef andsalsa shredded chicken), refried beans, spanish rice

Desserts:

1. Snickers Cake

2. 7-layer bars

3. Cardamom Snickerdoodles

4. Chocolate Chunk Peanut Butter Swirl Cookies

5. No-Bake Strawberry Icebox Cake

6. Ice cream sundae bar with homemade caramel & chocolate ganache drizzles

 
REC: Inside-Out Cinnamon Rolls

Inside Out Cinnamon Rolls

24 frozen dinner rolls
2/3 cup dark brown sugar
1 tsp. cinnamon
½ cup pecans or walnuts, chopped
¼ cup butter, melted
½ cup heavy whipping cream

Icing:
2/3 cup powdered sugar, sifted
1/3 cup cream cheese, softened
1 Tbl. milk

1. The night before, spread frozen rolls out in a greased 9x12 pan in a single layer.
2. Mix together sugar, cinnamon and nuts; sprinkle over frozen rolls.
3. Drizzle with the melted butter and cream. Leave on kitchen counter overnight.
4. The next morning, bake risen rolls at 350 deg. for 25-30 minutes.
5. Mix together sifted powdered sugar, cream cheese and milk and spread on slightly cooled rolls.

Serve warm.
http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20pics/_breakfast31_2249.jpg

 
REC: Island Dream Muffins

Island Dream Muffins

This was originally posted by nlb as Pineapple Cream Muffins but my sis made changes and renamed them.
Changes are in brackets. Cheezz

nlb’s Pineapple Cream Muffins

2 cups flour
2 tsp baking powder
½ tsp baking soda
3 ½ oz package instant vanilla pudding (used instant coconut cream pudding)
2/3 cup brown sugar
1 egg, beaten
1 cup sour cream
8 oz can crushed pineapple, with juice
½ cup oil
(topping: about ½ cup shredded coconut mixed with about ¼ cup macadamia nuts)

Pre-heat oven to 425 degrees F. Spray muffin cups with non-stick cooking spray.

In a large bowl, sift together the flour, baking powder, baking soda, and pudding mix, then stir in the brown sugar.

In a separate bowl, combine the egg and sour cream. Fold in the pineapple and oil. Add the egg-pineapple mixture to the flour mixture, stirring until moistened. Batter will be thick.

(Distribute among 15 muffin cups and sprinkle with the topping mix)

Bake for 15 minutes. Makes 15 muffins.

Source: Judy Bertram, the Lamplighter Bed and Breakfast, Ludington, Michigan.
http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20pics/_breakfast11_2206.jpg

http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20pics/_breakfast1_2207.jpg

 
REC: Quintessential Coffee Cake - thanks Joe!!

Quintessential Coffee Cake
Brown Sugar Buttermilk Crumb Cake
from Classic Home Desserts by Richard Sax (posted by Joe). Serves 12

3/4 cup (1-1/2 sticks) unsalted butter, softened
1-1/2 cups packed light brown sugar
2-1/2 cups flour
1 tsp. baking soda
1 cup buttermilk (or sour cream, or a mixture of plain yogurt thinned with milk)
1 large egg, beaten
1 tsp. vanilla extract
1/2 tsp. salt

Preheat the oven to 350 deg. Butter a 9" x 13" baking pan or two 8" square pans.

In a medium bowl, cut the butter into the brown sugar and flour with a pastry blender or two knifes until crumbly. Remove and reserve 1 cup of the mixture for the topping.

Beat the baking soda into the buttermilk and add to the flour. Add the egg, vanilla and salt and stir until smooth. Scrape the batter into the prepared pan and smooth the top. Spinkle the reserved crumbs over the top.

Bake the cake until golden brown, about 30 minutes.

Cool in the pan on a rack. Serve lukewarm or room temperature, directly from the pan.


Nut Streusel Variation:

Remove and set aside 3/4 cup of the crumb mixture instead of one cup; add 1 cup chopped walnuts or pecans and 1 tsp. ground cinnamon. Proceed with the recipe.

NOTE: I added a good handful of regular oats and added an extra ¼ cup of butter to the reserved crumb mixture for better cohesion. YUM! (cheezz)
http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20pics/_coffeecake_1475.jpg

http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20pics/_bkfst4_2438.jpg

 
REC: Snickers Cake

Snickers Cake
http://www.plainchicken.com/2012/05/snickers-cake.html

1 box devils food cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker's hot caramel ice cream topping
1/2 cup chocolate chips
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla
3 snickers candy bars, chopped
1/3 cup peanuts, chopped
caramel sauce
chocolate sauce

Bake cake in a 9x13-inch pan according to direction on the package.

While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake.

In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.

NOTES: I didn’t want to use the Smucker’s caramel so I made homemade and used 1 cup of that, plus some to drizzle on top. Same with the chocolate sauce – I made ganache for drizzling over the top.

Caramel sauce

1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream

Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20pics/_bdaycake_1442.jpg

 
You're welcome! This is such a young crowd pleaser. Where was the camp? California?

 
REC: Seven Layer Bars - thanks CathyZ!

SEVEN LAYER BARS
From Finer Kitchens Tried & True file posted by CathyZ

Preheat oven to 350°

Prepare a 9” square pan- spray or butter it and put parchment paper on bottom.

1/2 cup melted butter
1-1/4 cups graham crackers, crushed
6 oz. chocolate chips
6 oz butterscotch, white chocolate or peanut butter chips
1 cup flaked coconut (**see note below**)
1 cup chopped walnuts
1 can sweetened, condensed milk

Mix melted butter and cracker crumbs and press into bottom of pan. Add each ingredient in order given then drizzle condensed milk over the top and bake for 25-30 minutes, until nuts are brown on top. Cool and cut into squares.

NOTE: (from cheezz) – used unsweetened flake coconut to cut down on sweetness. I mixed together the chips, coconut and walnuts in a bowl and sprinkled that over all at once.

 
REC: Cardamom Snickerdoodles

Snickerdoodles

1 c. shortening
1 1/2 c. white sugar (used half brown sugar. Jane)
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon (used 1/2 tsp cardamom & 1 tsp cinnamon)
2 T. sugar

Thoroughly mix shortening, sugar and eggs. Combine flour, cream of tartar, soda and salt, and add to the shortening mixture, stirring to mix well. Chill. Roll dough into walnut-sized balls, and roll each ball in the cinnamon-sugar mixed together. Bake 2" apart on ungreased baking sheet, at 400 until lightly browned, but still soft (8-10 minutes).

Notes: Makes about 30 with 1 1/2" scoop.

I like to add other spices to the cinnamon, like nutmeg, clove, ginger, and cardamom.

 
REC: Chocolate Chunk Peanut Butter Swirl Fudgy Cookie

Chocolate Chunk Peanut Butter Swirl Fudgy Cookie

http://picky-palate.com/2011/08/01/chocolate-chunk-peanut-butter-swirl-fudgy-cookies/

1 cup creamy peanut butter
2 sticks softened butter
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups good quality chocolate chunks
1 cup cocoa powder
1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.
2. Place peanut butter into the freezer until firm, about 30 minutes.
3. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.
4. Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chunks, slowly mixing until just combined. Drop dollops of frozen peanut butter into dough and turn mixer on for just a few turns of the mixer to get swirls of peanut butter through the dough. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other. ****Bake for 14 to 16 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk.
Makes 3 dozen cookies

**** NOTE!!! They were WAY overbaked at 14 minutes. I found 10-12 min. more than sufficient.

We neglected to take cooling racks for the cookies...so we made good use of the new cart we brought:
http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20pics/_coolingrack_2425.jpg

 
REC: No-Bake Strawberry Icebox Cake

This is seriously one of the easiest desserts that I have ever made. It has only a few ingredients and all that you do is layer them, then throw it in the fridge- no baking required! This dessert is so fresh and yummy and reminds me of strawberry shortcake. Plus the chocolate ganache on top is the perfect finishing touch!

No-Bake Strawberry Icebox Cake (adapted from The Kitchn)

http://www.sixsistersstuff.com/2011/09/no-bake-strawberry-ice-box-cake.html


2 pounds fresh strawberries, washed
3 1/2 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon almond extract (optional)
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
4 ounces dark chocolate, finely chopped

Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks.

Add the confectioners sugar, vanilla, and almond extract (if using) and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with a thin layer of whipped cream, and then a single layer of strawberries. Repeat three more times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache, heat the remaining cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy.

Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.

Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.
http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20pics/_iceboxcake_2228.jpg

 
REC: Parmesan Baked Potato Halves

Parmesan Baked Potato Halves

http://www.favfamilyrecipes.com/2012/03/parmesan-baked-potato-halves.html

6 small potatoes, scrubbed and cut in half
1/4 cup butter
grated parmesan cheese
garlic powder
other seasonings (to personal preference)
Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. **Cool for 5 minutes before removing from pan. Serve on a plate with a side of sour cream for dipping.

**Note: the cooling time is to ensure than when you lift the potatoes, the parmesan mix will cling to them.

 
It's so much fun watching teens eat! Especially en masse.

How many kids did you feed?

I remember the Grand Canyon trip we parents did with the 7th graders. We had a blast feeding all those kids!

Michael

 
REC: Barbacoa Beef (like Chipotle's) for burritos

Chipotle’s Beef Barbacoa
Recipe By: TheKitchn (with changes by cheezz)

Ingredients:

4 chipotle peppers (from a can) plus all the adobo sauce it sits in (note: ONE of these is plenty!)
1 bunch cilantro, chopped
1 red onion, peeled and cut into large chunks
1 head garlic, peeled and cloves smashed
5 dry bay leaves
2 teaspoons ground cloves
1 tablespoon kosher salt
Juice of 4 limes
1/2 cup cider vinegar
2 tsp. beef or chicken base/stock paste
5 to 7 pounds grass-fed beef brisket
abt 2 Tbl vegetable oil

Directions:

1. Combine chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, cider vinegar and stock paste in a food processor, pulse until combined.

2. Brown beef on both sides in hot oil then add all other ingredients on top of meat in a baking dish. Cover tightly with foil and bake at 250-300 for about 4-6 hours. 

3. When meat is tender, cut and/or shred.

4. Drain juices and reduce in a saucepan until syrupy.  Reincorporate into meat..

Browned tri-tip and adobo sauce:
http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20pics/_barbacoa1_2075.jpg

Ready for the oven:
http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20pics/_barbacoa2_2077.jpg

Dark brown yumminess:
http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20pics/_barbacoa3_2078.jpg

Shredded beef with juices reducing:
http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20pics/_barbacoa4_2086.jpg

 
Love your pics! It looks so delicious, my mouth is watering and it is only 9:40 am!! Is that you..

showing off your pan of deliciousness?

 
Beautiful area! This is a great thread for feeding young people. It should be in Menus.

 
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