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Macaroni Salad

Here's a delightful recipe great for picnics, potlucks, or family gatherings.

10 oz. elbow macaroni, cooked and drained
1/2 cup carrots, peeled and chopped
1/2 cup celery, chopped
1/2 cup radishes, chopped
1/2 cup green peppers, chopped
1/2 cup onion, chopped
1 cup salad dressing
1/3 cup sugar
2 tablespoons mustard
2 tablespoons vinegar

In large bowl, combine cooked macaroni, carrots, celery, radishes, green peppers, and onion. Set aside. In glass measuring cup combine salad dressing, sugar, mustard, and vinegar. Mix until smooth. Pour dressing over salad and mix well. Allow to chill for two hours before serving. 8-10 servings.
Click here for a printable version of this recipe.

Summer Salad Ideas

Summer is the perfect time to serve light evening meals to your family. 
Here are a few salad ideas for you to try.









See more Salad Ideas HERE.

German Cabbage Stir Fry

Serve this recipe with your next pork dinner.

3-4 tablespoons 
1/2 head cabbage, shredded
1 medium zucchini, chopped
1 green pepper, seeded and chopped
1 ear of corn, cut off the ear
1/2 cup sugar
1/2 cup vinegar
1/4 cup oil
1 teaspoon celery seed
1 teaspoon mustard
1 teaspoon Kosher salt

In a large bowl, combine cabbage, zucchini, green pepper and corn. Set aside. In a medium saucepan combine sugar, vinegar, oil, celery seed, mustard, and salt. Bring to a boil and stir until sugar is dissolved. Pour over vegetables and mix to combine. Allow to sit for 10-15 minutes. Serve warm. Serves 4-6.
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Italian Herb Cheese Ring

Here's a delicious recipe with a cheesy surprise inside. Enjoy!

1 package active dry yeast
1/4 cup warm water (110 - 115 degrees)
1 cup warm milk (110 - 115 degrees)
1/4 cup vegetable oil
2 tablespoons honey
1 egg
1 teaspoon salt
1 cup whole wheat flour
2 1/2 cups all-purpose flour
1 teaspoon each: dried oregano, basil, and crushed rosemary

FILLING:
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon paprika

TOPPING:
1 egg, beaten
2 teaspoons sesame seeds
4 teaspoons grated Parmesan cheese

In large mixing bowl, dissolve yeast in warm water. Add milk, oil, honey, egg, salt, whole wheat flour, 1 cup all-purpose flour, and herbs. Beat until blended. Stir in enough remaining all-purpose flour to form a soft dough. Cover and let rise till double, about one hour.

Punch down dough and turn onto a floured surface. Divide in half. Roll one portion into a 15X10-in rectangle. Combine filling ingredients and sprinkle half over dough. Roll up jelly-roll style, starting with a long side. Pinch seams to seal. Place seam side down on a greased baking sheet. Pinch ends together to form a ring. With a sharp knife, cut 1/2-inch slashes at 2-in intervals. Repeat with remaining dough and filling.

Cover and let rise in a warm place until doubled, about 30 minutes. Brush each ring with egg. Sprinkle with sesame seeds and Parmesan cheese. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove from pans to wire racks. Makes 2 loaves. Enjoy!
Click here for a printable version of this recipe.

Cookbook Preview ~ The New Camp Cookbook

The New Camp Cookbook, by Linda Ly

There's nothing quite like waking up in the woods and making breakfast in the open air, or gathering with friends around a fire after a long day of hiking.

Good food makes for great camping! The two can and should go hand in hand, and the recipes and tips in this book will guide you along the way.

This is a book for day trippers, adventurers, campers, and anyone who enjoys cooking outdoors. You'll find organizational advice and cooking techniques, from planning your meals, packing a cooler, and stocking a camp pantry to building a fire, grilling in foil packs, and maintaining heat in a dutch oven. The recipes are presented by meal: breakfast, lunch, snacks, sweets, and all-out feasts. You can choose your own adventure for each occasion, with recipes as easy as Mexican Street Corn Salad and Tin Foil Seafood Boilto more involved dishes like Korean Flank Steak with Sriracha-Pickled Cucumbers and Dutch Oven Deep-Dish Soppressata and Fennel Pizza. All recipes use a standard set of cookware to streamline your cooking in camp, and are marked with icons to help you quickly find a suitable recipe for your cooking style.

Whether you're an aspiring camp chef or a seasoned Scout, you'll find plenty of inspiration in these pages for getting outside and eating well under the open sky. Buy the Cookbook HERE.


Linda Ly is the voice behind the award-winning blog gardenbetty.com, a lifestyle site devoted to modern homesteading, green living, and adventure traveling. Nearly 2 million visitors turn to the blog every year for inspiration, tips, and tricks for eating well and living well, both in their backyards and in the great outdoors. Linda has been featured in national and regional media including Country Living, HGTV, Better Homes & Gardens, and Heritage Radio Network. Her passion for camping and cooking has taken her all over the American West, but she calls Los Angeles home with her husband, daughter, two pugs, and a flock of chickens.

Hush Puppies


Try this recipe the next time you serve fish or have a shrimp boil. Yummy! 

1 1/2 cup cornmeal
1/2 cup flour
3 teaspoons sugar
2 teaspoons chopped chives
1 teaspoon baking powder
1 teaspoon onion powder
1/2 teaspoon garlic salt
1 cup buttermilk
1 egg
peanut oil for frying

Using a large dutch oven, preheat oil for frying to 375 degrees. In a medium bowl, combine cornmeal, flour, sugar, chives, baking powder, onion powder, and garlic salt. Add buttermilk and egg. Stir well. Drop by teaspoonful into hot oil. Cook until golden brown. Remove from oil with a slotted metal spoon and drain on a wire rack with paper towels beneath. Makes about 30 hush puppies. 
Click here for a printable version of this recipe.

Frozen Peanut Butter Pie

Here's a fun recipe when you want a cool dessert.

Chocolate Graham Crust:
1 package graham crackers, finely crushed
1/3 cup sugar
1/3 cup baking cocoa
5 tablespoon melted butter

Filling:
6 oz. cream cheese, room temperature
1 cup powdered sugar
1 cup creamy peanut butter
8 oz. tub whipped topping
2 tablespoons chocolate chips, melted
2 tablespoons peanut butter chips, melted

Preheat oven to 300 degrees. In small bowl, combine graham cracker crumbs, sugar, baking cocoa, and melted butter. Mix well. Form into pie pan to make crust. Bake for 10 minutes. Allow to cool.

In large mixing bowl, beat together cream cheese and powdered sugar until smooth and creamy. Add peanut butter, mixing well. Gently fold in whipped topping until thoroughly combined. Spoon into cooled graham cracker crust. Garnish with melted chocolate and peanut butter chips. Freeze for 4-6 hours until frozen. Serves 8-10.
Click here for a printable version of this recipe.

Mary Ball's Do Nothing Cake

Mary L. Ball is a multi-published Christian author. She resides in the heart of North Carolina. When she isn't working on her latest story, she enjoys fishing, reading, and ministering in song with her husband. Readers can connect with her on her web page, Face Book or Twitter. http://www.marylball.com 

Mary's Latest Book Release: Sunny’s Dream   

Celestial Investigation, book one. A Christian romantic suspense based on three sisters. Their P.I. skills come in handy in the quaint town of Mercy, North Carolina, a place where romance and mystery unite.

Sunny Kast spends her week fighting cyber-crime, and dreaming of her prince charming. When a man walks into Celestial Investigations, and introduces himself as Trouble, she’s sure he’s not her prince, and positive that he lives up to his name. After Max Trouble finds an important document, his life gets complicated with the know-it-all P.I. hired to track down its owner.

Sunny and Max’s relationship grows. She’s optimistic that he may be her prince charming, but after her car is sabotaged, and she’s almost killed Max’s chauvinist ideas of a female investigator surface. Will she see God’s perfect plan, or a not-so-perfect relationship? Buy the book HERE.

Mary's Do Nothing Cake

2 cups flour
2 cups sugar
2 eggs
1/2 teaspoon vanilla
1 can crushed pineapple

Topping:
1 stick butter
2/3 cup milk
1 cup sugar
1 cup chopped nuts or shredded coconut, optional

Preheat oven to 350 degrees. In a large mixing bowl, combine flour, sugar, eggs, vanilla, and pineapple. Pour into a square baking dish. Bake for 35 minutes or until top of cake is brown. While cake is still warm, mix topping ingredients in a medium saucepan and bring to a boil. Boil for 5 additional minutes, stirring constantly. Pour over the top of the cake. Serves 9.

Sourdough Pretzels with Mustard Dip


Here's a recipe we love at any time of year. Best served warm, fresh from the oven, but they're also good warmed in a toaster oven.

1 cup "unfed" sourdough starter
3/4 cup warm water
3 cups all-purpose flour
1/4 cup dry milk powder
2 tablespoons non-diastatic malt powder (Purchase HERE.)
1 tablespoon butter
2 teaspoons instant yeast
1 1/2 teaspoons salt
3-4 quarts water for boiling
1 tablespoon non-diastatic malt powder
2 teaspoons baking soda
sea salt

In a large bowl, mix together sourdough starter, water, flour, milk powder, malt powder, butter, yeast, and salt. Knead by hand or mixer until dough is smooth, but slightly sticky. Cover and allow to rise for 45 minutes. Toward the end of the rising time, preheat "convection" oven to 425 degrees. 



Turn the dough out onto a lightly greased work surface. Fold to gently deflate, then divide into 12 pieces. Roll each into an 18" rope. Shape each rope into a pretzel, pinching the ends into the dough to seal. 

Add water to a large pot. Dissolve the malt powder and baking soda into the water and bring to a boil. Place 3 pretzels into the water a time and boil for 50-60 seconds. Remove with a slotted spoon and place on a baking sheet, covered with parchment paper. Sprinkle with sea salt. Repeat process until all of the pretzels have been boiled. Bake 15-17 minutes until pretzels are golden brown. Remove and place on wire racks. Makes 12 pretzels. Serve with Mustard Dip.


Mustard Pretzel Dip:
1/3 cup sour cream
1/3 cup mayonnaise
1/3 cup prepared mustard
1 tablespoon sugar
1 tablespoon dried minced onion
1 tablespoon ranch salad dressing mix
1 teaspoon prepared horseradish

In a medium bowl, combine all of the ingredients and mix well. Cover and refrigerate for 30 minutes. Serve with warm pretzels. Makes 1 1/4 cups.
Click here for a printable version of this recipe.

Bruschetta with Cheese

Here's an easy recipe to make this summer when you want a light and tasty dish. Can be used as an appetizer or a light meal.

4 ripe tomatoes, diced small
1/2 chopped olives (green or black)
8-10 fresh basil leaves, sliced
2 tablespoons minced garlic
1/2 teaspoon balsamic vinegar
salt and pepper to taste
1/3 cup extra virgin olive oil
French Bread, Rosemary Garlic Braid, or Tangy Sourdough
Mozzarella or Swiss Cheese
Parmesan Cheese

Preheat oven to 450 degrees. In small bowl, combine diced tomatoes, olives, basil leaves, minced garlic, balsamic vinegar, and salt and pepper to taste. Chill in refrigerator. Slice bread in 1/2 thick pieces at an angle. Using a pastry brush, coat one side of each slice with olive oil. Place oil-side down on a baking sheet. Toast in oven for 5-6 minutes until dark golden brown. Top each slice with cheese, and serve oil-side up on a platter. Generously spoon tomato topping on each slice and sprinkle with Parmesan. Makes 6-8 servings.

Wine Suggestion: Fancy Pants Pinot Grigio
Click here for a printable version of this recipe.