The purpose of this recipe is to make a quick, flavorful chili, with little work. It has high protein for sustained energy, and no need for fresh or refrigerated ingredients like raw meat and onions. When you are staying at camp, camping out on the trail, or staying somewhere remote with no refrigerator, it's pretty hard to whip up a tasty meal without using any fresh ingredients. Canned products may fit the bill, but they just don't taste like mama used to make!


However, canned foods are portable, and they can be kept at camp for a very long time without worry of spoilage or attracting mice. So here's a way to fill up family or unexpected guests with a more "homemade" tasting chili than you can get from a basic can!

Recipe ingredients:                                                     Recipe substitution ideas:

Any other ingredients are optional. Dump all ingredients in a large crock pot, or stockpot. Do not drain anything! all juices must go in! You can add a little water if you like extra juice in your chili, but don't over do it.

This "camp" chili has a complex flavor, and for best taste results, you should simmer it on the stove or in a crockpot. Canned ingredients are fine to just heat and eat, but any chili always tastes better when simmered on a low heat for a long time! When you are making it at home... it tastes the very best taken from the refrigerator and reheated again the next day!

You can throw this chili in a crock pot all day while you are out enjoying the summer sun. Crock pot temperatures may vary, so just put it on hot enough to keep it around "eating temperature" not high enough to burn it (Some trial and error here.) Or when cooking on the stove top, you can bring it to a near boil (while stirring frequently) and then turn the flame down, and simmer on low, for as long as you can, stirring occasionally to keep it from sticking to the bottom and burning.

It serves 6-8 depending on how big your eaters are!

Crust
1 package Pillsbury sugar cookie dough.

Roll out dough and bake on bottom of pan. Let it cool completely.

Topping
8 oz. cream cheese, softened
½ cup sugar
1 tsp. vanilla extract
1 container Cool Whip, thawed
Fresh fruit

For topping, blend cream cheese, sugar, and vanilla. Fold in Cool Whip. Spread this cream cheese mixture over crust.

Use assorted fresh fruit for the pizza "toppings."
Arrange fruit over cream cheese mixture.
Cut and serve. Store leftovers in refrigerator.

Lemon Brownies

Ingredients:

for the Brownies:
1/2 cup unsalted butter, softened
3/4 cup sugar
2 eggs
2 1/2 tsp. lemon zest
2 Tbsp. lemon juice
3/4 cup flour
1/4 tsp. salt

for the Lemon Glaze:
1/2 cup powdered sugar, sifted
2 tsp. lemon zest
1-2 Tbsp. lemon juice

Directions:
Preheat oven to 350 degrees.
Spray an 8x8" pan with non-stick spray and set aside.
Zest and juice two small lemons and set aside.

To prepare the brownies:
In an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes.
Add eggs, one at a time, mixing well after each egg.
Mix in the lemon zest and juice, then add in the flour and salt.
Mix on low, until just combined.
Pour the batter into the prepared baking pan and bake for 25 minutes, or until golden and it passes the toothpick test.

Allow to cool completely before glazing.

To prepare the glaze:

Whisk together powdered sugar and lemon zest and juice.

Spread over cooled brownies.

Ingredients:
1 cup butter, softened
1 1/2 cups sugar, plus 2 tablespoons
2 eggs
2 3/4 cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 teaspoons cinnamon

Preheat the oven to 400 degrees F. Grease at least two cookie sheets with cooking spray.

Cookies: In a large bowl, combine butter, sugar, and eggs. Using an electric mixer, beat the ingredients at medium speed until well blended.
In a medium bowl, combine flour, baking soda, cream of tartar, and salt. Whisk until well blended. Add the dry ingredients to the butter mixture and use an electric mixer to beat at medium speed until smooth.

Coating: In a small bowl, combine sugar and cinnamon. Roll the cookie dough into small balls the size of walnuts. Next roll each ball in the sugar and cinnamon mixture so it is coated all around. Place the balls 2 inches apart on the prepared cookie sheets. No need to flatten them, they will spread out by themselves.

Bake cookies for 8 to 10 minutes, depending on your oven. Let cool on a rack.

Makes about 3 dozen cookies.

Recipe idea: Serve while still warm, on a plate next to some french vanilla ice cream with caramel topping drizzled on top.

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.