Ingredients

• 4 eggs
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Nonstick cooking spray
• 4 medium tomato slices
• 1/4 cup shredded reduced fat mozzarella cheese (1 ounce)
• 1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano crushed

Directions

1. In a small bowl combine eggs, salt, and pepper, beat with a rotary beater or wire whisk.  Coat and unheated 8 inch skillet with a nonstick cooking spray.  Preheat over medium heat.  Pour half of the egg mixture into the hot skillet.
2. Using a wooden spoon or plastic spatula, immediately begin stirring egg mixture gently but continuously until mixture resembles small pieces of cooked egg surrounded by liquid egg.  Stop stirring.  Cook for 30 to 60 seconds more or until egg mixture is set but shiny.
3. Place two tomato slices on half of the egg mixture in the skillet.  Top with half of the mozzarella.  Using a spatula, life and fold opposite edge of the omelet over tomato slices.  Sprinkle half of the oregano onto the omelet.  Transfer to a warm plate.
4. Repeat with remaining egg mixture, tomato, cheese, and oregano.  Makes 2 servings.

228 calories

Jordon Cooper Outfitters featured the Texsport Stainless Steel Mess Kit today.

It brings quality to your camp kitchen with high-quality, polished stainless-steel cookware pieces that feature copper bottoms.

It includes a

• 6 1/2-in fry pan with a “stay cool” locking insulated handle,
• 6 1/2-in fry pan cover/plate
• 1/2-qt boiling pot with a cover
• 8-oz plastic cup

Check out Jordon Cooper Outfitters for more information.

Ingredients

• 1 tablespoon of olive or sunflower oil
• 500g onions, sliced
• 250g potatoes, sliced
• 500g red peppers, de-seeded and chopped
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 750 ml vegetable stock
• 150g carton of low fat yogurt
• freshly ground black pepper

Instructions

1. Heat the oil in a large saucepan and gently cook the onions for 5-10 minutes, until softened.  Add the potatoes, peppers, and paprika, chili powder, season and cook, stirring for 1 minute.
2. Stir in the stock and bring to a boil.  Cover the pan and simmer 25-30 minutes until tender, stirring occasionally.
3. Allow the soup to cool slightly, then process in a food container or blender until smooth.  Return to the pan and reheat gently.  Check the seasoning.  Swirl the yogurt through the soup.  Garnish with chopped chives.

This comes from the Jordon Cooper Outfitters.  It’s the GSI Outdoors Kitchen.

You are never going to be able to convince your friends that you are the world’s greatest outdoor cook, if you don’t have cool stuff to prep with.  You can prep meals using the durable Glacier Stainless Whisk, Glacier Stainless Grater, cutting board, and 2 squeeze bottles ideal for your secret sauces. Serve your camp-time meals with the telescoping spoon and spatula that can be broken down for more efficient transport and are also safe on non-stick surfaces.  Keep your salt and pepper safe and free of clumps thanks to the waterproof salt and pepper shaker that is integrated into one package for space-saving convenience. No more cleaning up with your t-shirt or worse, wasteful paper towels as this set includes a camp towel and scrubby spoon. Keep everything secure and stored for your next culinary masterpiece in the EVA foam carrying case

Specifications:

• Weight: 1 lb 122 oz
• Dimensions: 12 x 8 x 23 inches

More information over at Jordon Cooper Outfitters.

Ingredients

• 500g carrots, scraped
• 15g butter/margarine
• 1 medium sized onion, sliced thinly
• 1 clove garlic, chopped finely
• 1 teaspoon paprika
• A good pinch of chili powder
• 900 ml vegetable stock
• 1 tablespoon tomato puree

Instructions

1. Finely grate 50g of the carrots.  Thinly slice the rest.  Melt the butter or margarine in a saucepan on a low heat.  Stir in the sliced carrot, onion, garlic, paprika, and chili powder.
2. Cover the pan and cook on a very low heat for 10 minutes.  Pour in the stock and add the tomato puree.  Bring the soup to a boil, cover, and simmer for 20 minutes
3. Either process the soup in a blender or a food processor.  Return it to the saucepan and reheat if neccessary.  Serve in individual bowls with grated carrot floating on top.

Ingredients

• 2 tablespoons oil
• 1 large onion, finely chopped
• 500 g frozen sliced carrots
• 1.2 liters vegetable stock
• juice and zest of 1 orange
• freshly ground black pepper

Instructions

1. Heat the oil in a large pan, over a moderate heat fry the onion and carrots until softened.  This will take 10-15 minutes.
2. Add the stock and bring to a boil, reduce the heat and simmer for 20 minutes.  Remove from the heat and pour the soup into a blender along with the juice and zest from the orange.  Blend until smooth.
3. Return to  the heat, season and heat through, adding a little water if the soup looks too thick.  Serve with chunks of crusty bread.

Ingredients

• 1 pound beef sirloin, cut into one inch squares
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 (10 ounce) can cream of mushroom soup
• 1 tablespoon tomato paste
• 1/2 cup sour cream
• 1 (12 ounce) package of fettuccini pasta, cooked, drained.

Directions

1. Sprinkle beef with ample black pepper and place in large skillet with oil.  Cook on medium-high heat until beef browns and stir often.  Remove beef with slotted spoon and set aside.
2. Reduce heat to medium and sauté onion for about five minutes.  Stir in soup, tomato paste and 1/2 cup water.  Bring to a boil.
3. Return beef to skillet, mix well and cook on high until mixture is thoroughly hot.  Stir in sour cream and spoon over hot, cooked noodles.

Ingredients

• 3 tablespoons butter
• 1 red bell pepper, seeded, chopped
• 1 onion, chopped
• 1 (8 ounce) package of cream cheese, softened
• 1 (16 ounce) carton small curd cottage cheese
• 1 egg, beaten
• 2 teaspoons dried basil
• 2 teaspoons Creole seasoning
• 1 (10 ounce) can cream of shrimp soup
• 1 (10 ounce) can cream of celery soup
• 2 tablespoons dried basil
• 1/2 cup white wine
• 3/4 cup milk
• 2 (8 ounce) packages of imitation crab meat
• 2 (6 ounce) packages small shrimp, rinsed, drained
• 9 lasagna noodles, cooked, drained
• 1 (3 ounce) package grated parmesan cheese
• 1 cup shredded white cheddar cheese

Directions

1. Preheat oven to 350 degrees (175 degrees Celsius)
2. Heat butter in a skillet and sauté bell paper and onion.
3. Remove from heat and add cottage cheese, egg, basil, 1/2 teaspoon pepper and Creole seasoning and set aside.
4. Combine both soups, basil, white wine, crabmeat and shrimp in bowl and mix well.
5. Arrange 3 noodles in sprayed 9 x 13 inch baking dish.  Spread with one third of cottage cheese mixture and one third seafood mixture.  Repeat layers twice.
6. Sprinkle with parmesan cheese.  Cover and bake for about 40 minutes.
7. Uncover and sprinkle with white cheddar cheese and bake for additional ten minutes or until casserole bubbles.  Let stand for about 15 minutes before serving.

Ingredients

• 1/2 pound ground beef

• 1 (8 ounce) can tomato sauce

• 1/2 cup shredded mozzarella cheese

• 1/2 teaspoon dried oregano

• 2 (8 ounce) cans refrigerated crescent rolls

Directions

1. In a skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat.

2. Add tomato sauce, mozzarella cheese and oregano; mix well.

3. Separate crescent dough into eight rectangles, pinching seams together. Place about 3 tablespoons of meat mixture along one long side of each rectangle. Roll up, jelly-roll style, starting with a long side. Cut each roll into three pieces. Place, seam side down, 2 in. apart on greased baking sheets.

4. Bake at 375 degrees for 15 minutes or until golden brown.

Ingredients

• 12 fresh jalapeno peppers, halved lengthwise and seeded

• 1 (8 ounce) package whipped cream cheese

• 12 slices bacon, cut in half

Directions

1. Preheat oven to 400 degrees F (200 degrees C).

2. Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.

3. Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

Ingredients:

• 1/2 pound imitation crab, chopped and shredded
• 1/2 cup finely-chopped sweet onion
• 1/4 cup finely-chopped celery
• 1/4 cup finely-chopped dill pickle
• 1 Tablespoon sweet pickle relish
• 1/2 teaspoon dill weed
• 1/2 teaspoon salt or to taste
• 1/8 teaspoon white pepper or to taste
• 1/4 cup mayonnaise or to taste
• 1/2 teaspoon yellow mustard
• 1 Tablespoon chopped chives

Preparation:

1. Toss imitation crab, sweet onion, celery, dill pickle, sweet pickle relish, dill weed, salt, pepper, mayonnaise, mustard, and chives until combined. Chill.
2. Serve as a salad topper, sandwich spread, chunky dip, or appetizer cracker topper.

Serve as a salad topper, sandwich spread, chunky dip, or appetizer cracker topper.

Ingredients:

• 8 ounces cream cheese, softened
• 1/2 cup blue cheese or ranch salad dressing
• 1/2 cup any flavor Frank's® RedHot® Sauce
• 1/2 cup crumbled blue cheese or shredded mozzarella cheese
• 2 cans (9.75 oz. each) Swanson® White Premium Chunk Chicken Breast in Water, drained OR 2 cups shredded cooked chicken.

Preparation:

1. Heat oven to 350 F. Place cream cheese into deep baking dish. Stir until smooth.
2. Mix in salad dressing, Frank's RedHot Sauce® and cheese. Stir in chicken.
3. Bake 20 minutes or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables. 

1. Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1-1/2 hours until hot and bubbly or on LOW setting for 2-1/2 to 3 hours. Stir.

Ingredients

• 18 jalapenos
• 8 ounces cream cheese
• 1/2 cup cheddar cheese, grated 
• 1 green onion, sliced 
• 18 slices thin bacon, cut into halves 
• 1/3 cup barbecue sauce

Directions

1. Preheat oven to 275°F. 
2. Cut jalapenos in half lengthwise and scrape out seeds. 
3. In a bowl, combine cheeses and onion and mix well. 
4. Stuff each hollowed jalapeno half with cheese mixture. 
5. Wrap bacon slices around each half, cover as much of the surface as possible. 
6. Brush bacon surface with bbq sauce. 
7. Secure with toothpicks and pop into oven for 1 hr (or until bacon sizzles).

Ingredients

• 2 cups shredded swiss cheese
• 2 cups shredded cheddar cheese
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup chopped onion
• 1 (2 ounce) jar pimiento
• 2 tablespoons sweet pickle relish
• 10 slices bacon, crisp-cooked, drained, and crumbled
• 1/2 cup finely chopped pecans
• 1 dash salt
• 1 dash pepper
• 1/4 cup snipped parsley
• 1 tablespoon poppy seed
• assorted crackers

Directions

1. Let swiss and cheddar cheeses come to room temperature.

2. In a large bowl beat together cream cheese and sour cream till fluffy.

3. Beat in swiss cheese, cheddar cheese, onion, undrained pimiento, pickle relish, half of the bacon, 1/4 cup of the pecans, salt and pepper.

4. Cover and chill till firm.

5. Shape into 1 large or 2 small balls on wax paper.

6. In a small bowl combine remaining bacon, pecans, parsley, and poppy seeds.

7. Turn mixture out onto clean clean sheet of waxed paper.

8. Roll cheese balls in seed mixture to coat.

9. Wrap and chill.

10. Let stand 30 minutes at room temperature before serving.

11. Serve with crackers.

Serves 20

Over at the Jordon Cooper Outfitters, they posted about a rather cool hibachi grill that is cast iron by Lodge.

Here is what they say about it.

It’s cast iron instead of stamped tin or steel. It is small enough to put in the trunk and take camping, use for tailgating or to use on the patio (about 20" x 10" x 9" and the legs lift the bottom about 4 inches off the ground).

The grate you place the food on is not welded wire, it is cast iron like the rest, so the cross pieces are as wide as the slots in between. They hold food well, hold heat well, and when you sear your food, you can see the wide dark sears on the food. (in case you are wondering, here is how to grill the perfect steak)

There is a door that opens down on the front to add coals or help the dampers to adjust the heat. The damper doors adjust by sliding side to side so you can adjust the draft perfectly. The grill disassembles for cleaning. It’s only four parts: the base with the front door, pin-hinged at the bottom, the top grate, the bottom grate, and the sliding damper.

Ingredients

• 1/2 pound elbow macaroni

• 3 tablespoons butter

• 3 tablespoons flour

• 1 tablespoon powdered mustard

• 3 cups milk

• 1/2 cup yellow onion, finely diced

• 1 bay leaf

• 1/2 teaspoon paprika

• 1 large egg

• 12 ounces sharp cheddar, shredded

• 1 teaspoon kosher salt

• Fresh black pepper

Topping:

• 3 tablespoons butter

• 1 cup bread crumbs

Directions

1. Preheat oven to 350 degrees F.
2. In a large pot of boiling, salted water cook the pasta to al dente.
3. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
4. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
5. Melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Ingredients

• 2 1/2 cups shredded cheddar cheese

• 1 medium potato (peeled and sliced into discs, then steamed)

• 1 cup spaetzle noodles (boiled in 2 cups water till soft)

• 1/2 cup sour cream

• 1 dash salt and pepper

Directions

1. First, sprinkle a small handful of the cheese in the bottom of your pan, just enough to cover it. (I don't reccomend greasing the pan) That's your first layer.

2. Layer in the (boiled and drained) spaetzle, cover with cheese.

3. Cover that layer with the steamed potatoes, spread the sour cream over that and cover with the last of the cheese.

4. Place in the middle rack of a 350 degree oven for 20-25 mins, or until the cheese on top is completely melted.

5. Sprinkle on the salt and pepper (if desired) and serve.

Ingredients

• 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted

• 1 (10 3/4 ounce) can condensed cream of celery soup, undiluted

• 1/2 cup plus 2/3 cup 2% low-fat milk, divided

• 1/2 teaspoon dried thyme

• 1/4 teaspoon poultry seasoning

• 1 (12 ounce) package frozen corn

• 1 (12 ounce) package frozen peas

• 1 1/2 cups cubed cooked chicken breasts

• 1 (16 ounce) box hot roll mix

• 2 cups red potatoes

Directions

1. In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in vegetables and chicken.

2. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by 12 rounded tablespoonfuls onto chicken mixture. Bake, uncovered, at 350 degrees for 40-50 minutes or until filling is bubbly and biscuits are golden brown.

Having people over for the big game?  The Cooking Blog is here to help with some excellent Super Bowl recipes.  You can find some Super Bowl Approved Recipes all over the site but I gathered them into their own category and here are some of the highlights.

• Bacon and Cream Cheese Stuffed Mushrooms Recipe
• Cheesy Nacho Dip Recipe
• Baked Spinach with Three Cheeses Recipe
• Buffalo Chicken Wing Recipe
• Crab Dip Recipe
• Hot Pizza Dip Recipe
• Creamy Curry Dip Recipe
• Stuffed Mushrooms Recipe
• The Freeway Cafe's Nacho Dip Recipe

• 1 (10.75 ounce) can Campbell's Condensed Cheddar Cheese Soup
  
• 1/2 cup Pace Chunky Salsa
  
• Chopped tomato
  
• Sliced green onion
  
• Sliced pitted ripe olive
  
• Chopped green or red pepper
  
• 1 (9 ounce) bag tortilla chips
  

1. Heat the soup and salsa in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Pour the mixture into a serving bowl.
   
2. Top with the tomato, onion, olives and pepper. Serve with the tortilla chips for dipping.
   

Ingredients

• 3 avocados - peeled, pitted, and mashed
  
• 1 lime, juiced
  
• 1 teaspoon salt
  
• 1/2 cup diced onion
  
• 3 tablespoons chopped fresh cilantro
  
• 2 roma (plum) tomatoes, diced
  
• 1 teaspoon minced garlic
  
• 1 pinch ground cayenne pepper (optional)
  

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
   

Ingredients

• Cooking spray

• 8 flour or whole-wheat tortillas

• 2 cups shredded Mexican cheese blend or shredded Monterey Jack

• 2 cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces

• 1 teaspoon chili powder

• 1/2 cup sliced pickled jalapeno peppers

• 2 Hass avocados, pitted and flesh removed from skin

• 1/2 cup drained oil-packed sun-dried tomatoes

• 2 tablespoons fresh lime juice

• 2 tablespoons chopped fresh cilantro leaves

• Salt

• Freshly ground black pepper

Directions

1. Coat a large griddle with cooking spray and preheat to medium-high.
2. Arrange 4 tortillas on a flat surface. Top each tortilla with 1/2 cup cheese. Toss salmon with chili powder and place on top of cheese. Top with sliced jalapeno peppers and a second tortilla. Place tortillas on hot griddle and cook 2 to 3 minutes per side, until golden brown and cheese melts.
3. In a blender, combine avocado, sun-dried tomatoes and lime juice. Process until smooth. Transfer to a bowl, fold in cilantro and season with salt and pepper. Serve quesadillas with guacamole on the side.

Ingredients

• 1 tablespoon vegetable oil
• 1 (16 ounce) package elbow macaroni
• 9 tablespoons butter
• 1/2 cup shredded Muenster cheese
• 1/2 cup shredded Cheddar cheese
• 1/2 cup shredded sharp Cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 1/2 cups half-and-half
• 8 ounces cubed processed cheese food
• 2 eggs, beaten
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions

1. Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
2. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

Ingredients

• 1 (8 ounce) package elbow macaroni

• 1 (8 ounce) package shredded sharp Cheddar cheese

• 1 (12 ounce) container small curd cottage cheese

• 1 (8 ounce) container sour cream

• 1/4 cup grated Parmesan cheese

• salt and pepper to taste

• 1 cup dry bread crumbs

• 1/4 cup butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.

2. In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.

3. Bake 30 to 35 minutes, or until top is golden.

I know these are discontinued but the Cuban Lunch chocolate bar can live forever with this snack.

Ingredients

• 2 cups peanut butter chips

• 2 cups butterscotch chips

• 2 cups chocolate chips

• 1 1/2 cups crushed ripple potato chips

• 1 1/2 cups peanuts (salted or unsalted)

Directions

1. Melt together the peanut butter, butterscotch and chocolate chips in top of double boiler.

2. Add crushed potato chips and peanuts.

3. Mix together with melted chips.

4. Spoon into mini cupcake paper cups.

5. Chill until set.