Tip-sy Tuesday: rolled cookie tip

I got a book called "Rodale's Book of Hints, Tips, and Everyday Wisdom" copyright 1985 at a yard sale (side note: I loved how they ran this one - you paid what you thought was fair for the entire number of things you wanted, not on an individual item basis. So for 20 bucks we got a stack of books, a pretty platter, a hummingbird feeder, and a few other things. I guess I could have given them $5 but I would have felt guilty hahahah). I thought this book of tips would be interesting - I'm only on page 5 and came across this tip and am wondering if it works, I haven't tried it yet.

"When making rolled cookies or crackers, roll an cut out your dough directly on the baking sheet. This will see you time and cleanup."

Can't decide if this seems messier than just cleaning up the counter or cutting board. We are about to be in the season of rolled cookie baking and I'll try it once to see how it goes!

9.30.24: felt photo album cover

9.30.23: words

9.30.22: trailer trash

9.30.21: ham butter/ham salad

9.30.20: german chocolate bars

9.30.19: confetti gift wrap

9.30.18: 🔥
9.30.17: drying herbs
9.30.16: cauliflower pizza
9.30.15: photo vase

Cinnamon Apple Air Fryer Bites by Jen

When oh when am I going to learn not to try anything random on facebook?  Especially from a “weight watchers health” page. HAHA. 

“whoever suggested apple cinnamon air fryer bites.. I love you!!” and “obsessed”.  So ok. wow.. I should try this.  Its definitely a super simple “recipe” and I would like to be obsessed.  So lets give it a go! 

 

I have fresh apples from my weekly produce delivery (fantastic thing, story for another day) so this would be a great way to use them! Especially since I’m not really much of a pie baker.  😉

 

So simple.  Chop up the apples, toss with butter spray, cinnamon , sugar.  So excited for “warm, carmelized and taste just like mini apple pie bites but without the guilt”. 

So yeah.   Any guesses what this tasted like?  If you guessed mini apple pie bites you would be wrong.  It tasted exactly like.. drum roll please…

Warm cut up apples with cinnamon and sugar on them.  Not that there is anything wrong with that but “obsessed” I am not.  Also no idea where the words “carmelized” come in because it was literally just warm apples. HAHAHA

So.. if you are in for that and are tired of eating your apples cold, and would like to chop them into pieces feel free to try this amazing recipe and to be under-whelmed by it. 

 

Oh if for some reason you get better results feel free to let me know! Because I will happily look forward to being “obsessed”!  

🔥 Around the Campfire (week 39)

Dear Campers ~ 

Here's a quick recap in case you missed anything at camp last week:

Posts ~

9/21: 🔥 week 38

9/22: fall wreaths 

9/23: TT containing the mess 

9/24: tomato rice 

9/25: german chocolate cupcakes with ganache filling 

9/26: MSIH skillet enchiladas suizas 

9/27: words (charming gardeners)

What's Cooking ~

• swordfish tacos (brush the swordfish with a little lemon butter while grilling, serve it with toppings of your choice - we do coleslaw - and warmed corn tortillas)
• skillet enchiladas suizas (see above), spanish rice, steamed green beans 
• oven baked bbq ribs, sweet potatoes, chopped and steamed swiss chard with balsamic 
• steak, mexican street corn salad, roasted asparagus
• grilled chicken, pasta with roasted cherry tomatoes, caesar salad 

Miscellaneous stuff keeping me busy ~

• read 'Lethal Prey' by John Sandford about an un-solved murder and a sister who causes problems when she offers a reward to true crime bloggers to find information leading to the killer's arrest. Turns messy. It's a little slow and I hated the ending, honestly hated it - but it's John Sandford writing about Lucas Davenport and Virgil Flowers and I will read any and all of them. I'll go ⭐️⭐️⭐️⭐️ even with that terrible ending because it's Lucas and Virgil. 

That's it for this week! See you next week for more projects, crafts, recipes, whatever we can think of to make at camp - bye :)

Sincerely ~

Jill

camp counselor

9.28.24: words (best times)

9.28.23: shag cake

9.28.22: ice cream cookie bites

9.28.21: TT- make a paper plate bowl

9.28.19: banana coffee ‘ice cream’

9.28.18: chicken parmesan stuffed portobello mushrooms

9.28.17: my baking center

9.28.16: pumpkin nutella cookie bars

9.28.15: pumpkin tower  

9/27 ~ Words

 Let us be grateful

to the people who

make us happy;

they are the charming 

gardeners who make

our souls blossom.

Marcel Proust 

9.27.24: homemade strawberry sauce

9.27.23: mermaid scale cake 

9.27.22: pumpkin bread review

9.27.21: Kyle's charcuterie board/centerpiece 

9.27.20: 🔥 week 39

9.27.19: how to make a flip book

9.27.18: morse code and other bracelets

9.27.17: hawaiian cake

9.27.16: organizing socks

MSIH: Skillet Enchiladas Suizas

I made this for everyone in the family but my sister reviewed it for me so I'm still calling this a "My Sis is Hungry" post - although I like that she re-named it "My Family is Hungry" hahahah. The recipe is called 'skillet enchiladas suizas' but since I was making this for numerous households I didn't think putting everyone's in a skillet was very efficient or cost-effective lol - so I tripled the recipe and made it in my very large skillet, then divided it into containers for everyone and had them reheat it covered in a 350' oven for 20 minutes or until heated thru; uncover and top with cheese, bake until melted. I'll give you the recipe as written, the only other change I made is I added a can of rinsed black beans to the mixture. 

Here's what she has to say:

I got a new delivery for my sister is hungry!! In fairness it should be “my family is hungry” because I believe she made this dinner for everyone but either way.. I am indeed hungry.

 

No idea what this was called- but it was FANTASTIC.  No suspense there, cutting right to the point. HAHA.

She gave us a pretty good size portion and we ate every single bit of it.  We definitely should have stopped but it was so delicious we just kept going.

It was creamy, had great flavor and was filling.  I would have thought the tortillas would be weird in there but they weren’t.  It all blended together and was really fantastic. 

 

If I had stopped eating and saved some for lunch today I would have tried it with lettuce on top and maybe some jalapenos but I ate it so fast and it was so good I didn’t think of that until this morning when I was wishing I had some more. 

 

Thanks Sister for the delicious goodness!

SKILLET ENCHILADAS SUIZAS

Ingredients:

• 2 T. olive oil
• 1 medium-size yellow onion, chopped (2 cups)
• 3 garlic cloves, minced 
• 1 1/2 t. ground cumin
• 1 (14.5 oz.) can diced tomatoes, drained
• 1 1/4 cup tomatillo salsa (note: I used mild salsa verde in a jar)
• 4 cups cooked shredded rotisserie chicken (note: I boiled chicken breast in chicken broth, shredded once cool enough to handle)
• 1 cup cream or sour cream
• 6 (6 in.) corn tortillas, torn into pieces
• 8 oz. shredded Monterey Jack cheese, divided (note: I used a Mexican cheese blend)
• diced avocado, fresh cilantro leaves for serving, optional 

Directions:

Preheat broiler to HIGH. Place oil in a medium-size cast-iron skillet, and heat over medium, swirling to coat. Add onion, and cook, stirring occasionally, until lightly browned, about 6 minutes.

1. Add garlic and cumin. Cook, stirring often, until fragrant, 1 to 2 minutes. Reduce heat to medium-low. 

2. Stir in drained tomatoes and salsa. Simmer over medium-low, stirring often, until slightly thickened, about 2 minutes.

3. Remove skillet from heat. Stir in chicken, crema, tortillas, and 1/2 cup of the Monterey Jack cheese. Top evenly with remaining 1 1/2 cups cheese.

4. Transfer skillet to preheated oven, and broil until cheese is lightly browned, 8 to 10 minutes. Top with avocado, and sprinkle with cilantro leaves.

1. recipe found here at southern living 

   
   

9.26.24: miniature cheesecakes with oreo crust

9.26.23: buttercream frosting

9.26.22: missed again

9.26.21: 🔥week 39

9.26.20: anniversary drawing

9.26.19: alfredo and pink sauces

9.26.18: german chocolate cheesecake

9.26.17: paper sunflowers

9.26.16: wood display box 

9.26.15: how to use a hulk sized zucchini

 

German Chocolate Cupcakes with Ganache Filling

I made cupcakes for LeDonna's birthday - she loves German Chocolate cake and I have made many versions of it for her over the years (cupcakes, pie, poke cake, cheesecake...); this year I did cupcakes again but in a different way. I had leftover ganache from making the chocolate raspberry cupcakes  and that stuff is way too wickedly good to throw out, I'm glad I saved it because it made the perfect filling for this years' German Chocolate cupcakes. Just put it in a decorating bag with a big tip, insert into the top of the baked and cooled cupcakes and gently squeeze. 

I made my traditional German Chocolate filling/frosting and scooped mounds of it onto each cupcake using a 2 Tablespoon cookie scoop. They looked great!

for the filling:

• 1 can (12 oz) evaporated milk
• 1 1/2 cups granulated sugar
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 4 large egg yolks, slightly beaten
• 1 1/2 teaspoons vanilla extract
• 1 package (7 oz.) sweetened flaked coconut
• 1 1/2 cups chopped pecans

*place the evaporated milk, sugar, butter, egg yolks, and vanilla in a large saucepan over medium heat. Cook, stirring constantly with a wooden spoon, until thickened and golden brown in color, 10 to 12 minutes. Remove from the heat. Stir in the coconut and pecans. Cool the frosting to room temperature (about 20 minutes) before using. 

I drizzled some of them with room temperature ganache but I don't think it was necessary, they are already super rich and have so much going on!

click here for another version of German Chocolate cupcakes 

9.25.24: halal cart-style chicken and rice 

9.25.23: Ursula costume

9.25.22: oops - missed a day!

9.25.21: chocolate sandwich cookie

9.25.20: broccoli casserole

9.25.19: banana poppy seed muffins

9.25.18: framed photo collage

9.25.17: wine and design fall tabletop

9.25.16: veggie and white bean bake

9.25.15: soccer keychains

Tomato Rice

We had everyone over for dinner and I made tacos with spanish rice before realizing that the packaged rice mix has gluten in it so Macey and Georgie wouldn't be able to eat it. I quickly Googled for ideas doctoring plain white rice and this turned out so good we liked it even better than the packaged mix!

This is a winging it made up recipe so I don't have exact amounts, other than the ratio of rice to liquid, I just added half of a can of tomato paste, onion powder, minced dried garlic, Italian seasoning, salt and chicken broth instead of water along with the white rice in my rice cooker, and let the rice cooker tell me when it was done.  Stirred to make sure the tomato paste was incorporated, and fluffed it up with a fork. That's it! 

I forgot to take a picture of course - picture reddish colored rice!

This is a compilation of a few recipes, another common ingredient is tomato sauce and/or adding a can of drained diced tomatoes. 

9.24.24: TT keep a cake from sliding around

9.24.23: 🔥 week 39

9.24.22: thru the years

9.24.21: sprinkle sandwich cookies 

9.24.19: TT: power outage

9.24.18: jute wrapped candle

9.24.17: 2 cheese balls

9.24.16: ice cream carton tip

9.24.15: crochet bracelets

Tip-sy Tuesday: Containing the Mess

Yesterday I showed you my old Fall wreaths that were disintegrating and I thought I could re-work them (spoiler alert, I could not); before realizing they were too far gone though I tried picking the bad bits off without undoing the entire wreath. They were so messy that basically just looking at them made more pieces fall off and I didn't know how I was even going to carry them to my craft room without leaving a trail of crumbs. LeDonna had a great idea to put them inside a trash bag so it would catch the mess - and it did! So...if you have a similar situation where you know something is going to be sooooo messy, maybe working on it inside a trash bag will work for you as well! 

initially I just thought these leaves were the problem, they just turned
to scraps and dust when I moved the wreath

put them inside a big trash bag and gave them a good shake before 
hand picking off what I could...

saved all of this from going on the floor and all over my space!

9.23.24: felt cage cover

9.23.23: words 

9.23.22: thru the years 

9.23.21: necktie pillow 

9.23.20: mounds cake

9.23.19: driftwood art 

9.23.18: 🔥 week 38

9.23.16: painting pottery with Brooke

9.23.15: candy coated marshmallows

Fall Wreath

I made this Fall wreath a long time ago, I think it must have been before I started blogging because I don't find a post about it. This is like the worlds easiest wreath, short of just buying one already made haha; it is literally 2 garland strands wired onto a 12" wire wreath form. Soooooo easy.

After all this time tho the wreath was disintegrating, the leaves were crumbling and making a big mess, and another flower fell off every time we opened the door. I took the wreaths apart figuring I'd just remove all the crumbling parts and hot glue the flowers back on - but then I realized it was a hopeless endeavor and decided to give up on them. I removed the flowers that were still holding on and will use for another project, and I threw out the rest of the garlands.

the 2 garland strands I wired to the wreath form

I bought 2 boxwood wreaths back when Joanne was going out of business and they were doing super sales. They've been laying around for months now so I decided to add some of the leftover flowers from my first Fall wreaths and a big ribbon to the backside of the wreath, I didn't glue anything on so when it's time to put up my Halloween wreaths I'll remove the flowers and do something else with the plain boxwood side in the future. 

9.22.24: 🔥 week 38

9.22.23: MSTI TikTok egg sandwich 

9.22.22: thru the years

9.22.21: crockpot London broil stroganoff 

9.22.20: TT- baby washcloths 

9.22.19: ugh computer problems 

9.22.18: Cassie’s flower arrangement 

9.22.17: chocolate covered banana by Brooke

9.22.16: corn husk wreaths

9.22.15: decorate your outlet covers

🔥 Around the Campfire (week 38)

Dear Campers ~ 

Here's a quick recap in case you missed anything at camp last week:

Posts ~

9/14: 🔥 week 37

9/15: blogiversary contest

9/16: 10 years 

9/17: chocolate raspberry cupcakes

9/18: cream cheese stuffed peppers 

9/19: Mexican street corn salad re-run 

9/20: blogiversary drawing

What's Cooking ~

• burgers, air-fryer tater tots, corn on the cob, caesar salad
• grilled chicken, pasta with roasted tomatoes, steamed broccoli
• crock pot beef stew, green salad
• pasta with chicken, shrimp, spinach, tomatoes in albedo sauce, roasted asparagus
• bbq ribs, chopped kale salad, rice packet

Miscellaneous stuff keeping me busy ~

• read 'Verity' by Colleen Hoover with mixed feelings. It's an interesting story about a best-selling author in a coma, her husband hires a practically unknown author to finish the series his wife was working on...it's dark for sure but I found a lot of the plot to be far-fetched and slow. And I hated the ending. It's being made into a movie, I'll be curious to see if the movie version fixes the ending. I'll go ⭐️⭐️⭐️ 1/2
• read 'Nineteen Minutes' by Jodi Piccoult - I'm a Jodi Piccoult fan but had a hard time with this one. It's about a teenager boy who has been bullied his whole life and a mass school shooting. The storyline was compelling until it turns into a legal procedural book that really weighed and slowed it down. For me it's a ⭐️⭐️⭐️

That's it for this week! See you next week for more projects, crafts, recipes, whatever we can think of to make at camp - bye :)

Sincerely ~

Jill

camp counselor

9.21.24: words (florida summer water)

9.21.23: butterkin squash 

9.21:22: thru the years

9.21.21: TT - microwaving couscous

9.21.20: face mask with clear front 

9.21.19: antipasto pasta

9.21.18: rhubarb bbq sauce

9.21.16: sprinkles no-bake cheesecake

9.21.15: german chocolate cupcakes

   

2025 Blogiversary Winner....

Thanks for everyone who left a comment or a like to enter the 10 year blogiversary contest - and the winner is...drumroll...

 Congrats Kyle!! I'll text you to see what store you want your $35 gift card from :) 

9.20.24: ganache truffles

9.20.23: chocolate chip cookie pie

9.20.22: thru the years

9.20.21: 30 minute tomato sauce 

9.20.19: hairy pretzels

9.20.17: funfetti cake dough brownie layer cake

9.20.16: finish what you start

Mexican Street Corn Salad re-run

Macey gave me a ton of corn from the farm and it is amazing!!! I asked for 12 ears and she brought me like 30 - and I really don't want it to go to waste, it's way too delicious to not eat every kernel hahaha. I figure I'll freeze some but I also remembered this fantastic recipe for Mexican Street Corn Salad, I posted the recipe back in '19 so I'm sharing it again in case you need a refresher! It takes 6-7 ears, now is a good time to make the salad seeing as I have an abundance of corn today.

Original post from July '19:

I found this recipe at melskitchencafe.com when looking for an idea for a summer side dish - I cannot even begin to tell you or describe how good this is! Everyone loves it, I actually made it twice in one week we love it so much. I did it with both fresh and frozen (unthawed) corn kernels, I prefer the texture of the fresh corn but the frozen is a very close second. It took a lot longer to get a nice golden color on the kernels (I did it in a pan, not grilled) didn't grill the corn on the cob, just cut the kernels off and cook them in a skillet as directed for the frozen corn. It took me a lot longer to get a nice golden color than the recipe states, but it's worth the little extra time. Mmmmmmmm this is the best! 

 for the corn:

• 3 to 4 cups frozen or fresh corn kernels  OR 6 to 7 ears fresh corn on the cob
• 1 T. butter
• 1 T. oil

for the dressing:

• 1/4 cup mayonnaise (I used light)
• 1/4 cup sour cream (I used light )
• 1/4 cup copped fresh cilantro, plus more for serving if desired
• 2 T. lime juice
• 1 t. chili powder
• 1 t. salt
• 1/4 t. ground cumin
• 1/8 to 1/4 t. paprika (or smoked paprika)
• pinch black pepper

for the salad:

• 1/4 to 1/2 cup crumbled cheese (like quest fresco, cotija, or feta)
• lime wedges or slices, for garnish if desired

                                     

Directions:

For the corn: for corn kernels, heat the butter and oil in a skillet until sizzling. Add the corn in an even layer and let cook for 1-2 minutes without stirring. Continue to cook, tossing, until sizzling and golden, another 2-3 minutes. For corn on the cob, brush the corn with oil or melted butter and grill over medium heat until golden and starting to char, 3-4 minutes. When cool enough to handle, cut the kernels off the cob. 

For the dressing:

In a medium bowl, whisk together the mayo, sour cream, cilantro, lime juice, chili powder, salt, cumin, paprika and pepper. 

                            

Add the corn kernels and stir to combine well (I like to add the corn when it is still slightly warm). Add additional salt and pepper to taste, if needed. 

Sprinkle top of salad with cheese, additional cilantro, and serve with fresh lime wedges or slices. Salad is delicious warm, room temp, or chilled.

makes 6 servings

click here for original source

9.19.24: harry potter visor

9.19.23: TT front loading washer

9.19.22: thru the years

9.19.21: 🔥 week 38

9.19.20: meaty minestrone

9.19.19: card stock gift box

9.19.18: strawberry swirl cheesecake

9.19.17: paper mugs

9.19.16: Steve's mac and cheese

9.19.15: dog crate cover

Cream Cheese Stuffed Peppers

Jen and I picked a bunch of veggies at the farm, they had a ton of banana peppers that I didn't know what to do with or if I'd even like them because I do not like spicy food - she assured me banana peppers are mild and she likes to fill them with cream cheese mixed with any veggies she has on hand. So I trusted her and picked a dozen, I haven't made them yet but she went home and made these for lunch after we picked them and they sound so good I will definitely be making them! 

Her filling this time was leftover cooked spaghetti squash chopped, chopped swiss chard, tomatoes, light cream cheese and light sour cream. Split the peppers in half lengthwise, remove any seeds, top with the filling and bake or air fry until they are heated thru. 

9.18.24: and the winner is...

9.18.23: and the winner is...

9.18.22: 🔥 week 38

9.18.21: Crocheted Afghan for Brook

9.18.20: kid craft: painted mason jars

9.18.19: German chocolate poke cake

9.18.18: plant hanger

9.18.16: Steve’s Mac and cheese

9.18.15: laundry room tip

Chocolate Raspberry Cupcakes

I made cupcakes for Dave's ukulele groups 16th anniversary - I gave him a couple flavor ideas and he picked chocolate with raspberry filling. I haven't made the filling this way before so I'll share what I did (and what I'll do differently next time).

I doctored a Devil's Food cake mix with an extra egg, swapped milk for water, swapped melted butter for the oil, added a teaspoon of vanilla, a big scoop of sour cream, and about 1/3 cup mini chocolate chips.  Bake according to package directions. I got 24 regular-sized cupcakes and 24 mini cupcakes. Cool completely.

For the filling I combined a large jar of marshmallow Fluff with a stick of room temperature unsalted butter until well combined and fluffy. Add a teaspoon of vanilla, a pinch of salt, and a *scoop of seedless raspberry jam. Gradually add in powdered sugar if the filling is too runny, until you get the consistency you need to put it in a piping bag fitted with a large 1M star tip without it running out. I made the mistake of not getting it thick enough and it was messy! I probably put in 1/3-1/2 cup of jam and that was too much and made the filling very runny (I didn't measure, just scooped straight out of the jar), next time I will start with maybe 1/4 cup and see if that makes it firmer. To fill the cupcakes, poke the 1M tip into the middle of the cupcake and squeeze gently. 

I frosted them with chocolate ganache frosting: 

• 1 1/2 cups heavy whipping cream (half and half or whole milk will also work)
• 12 oz. semi-sweet chocolate bar, finely chopped
• pinch of coarse salt, optional
• 1/2 t. vanilla, optional

Heat the cream to just below boiling, do not boil. (note: I warm the cream in a glass measuring cup in the microwave, start with 1 minute and if it isn't hot enough add 30 seconds and check again).

Put the chopped chocolate in medium bowl and pour the hot cream over. Cover and let stand 5 minutes. Whisk until the chocolate has melted completely and is smooth. Add a pinch of salt and vanilla if desired. 

Cover and let the melted chocolate cool, it will fully cool within 3 hours at room temperature. Whip it on medium-high until light and fluffy, about 4 minutes. 

Unfortunately I forgot to take a picture - they actually looked just like these cupcakes tho that I made for his group when I first started this blog:

9.17.24: TT removing oil stain from clothes

9.17.23: 🔥 week 38

9.17.22: and the winner is...

9.17.21: winner winner...

9.17.20: MSIH - Mexican jalapeno poppers

9.17.19: TT - apple chart

9.17.18: make a giant candy card

9.17.17: apricot, pine nut, goat cheese spread

9.17.16: german chocolate cake

9.17.15: organizing craft room

9/16 ~ 10 years!

Today is Make My Day Camp's 10th blogiversary! If you missed yesterday's post I'm holding a drawing for a $35 gift card to say thank you to one lucky person for reading the blog - your support over the years has been great and much appreciated!

There are a couple ways to enter to win:

• leave your name or a comment here on the blog, please include your name because most of the time it just says 'anonymous' for some reason
• like today's post or leave a comment on the blog facebook page
• text or email me 

You have until 10:00 a.m. EST Wednesday morning (9/17) to enter, I will randomly draw a name and let you know. On your mark, get set, GO!!! Good luck 🙂

PS: I've been getting lots of views from out of the country, probably automated phishing attempts, but just in case there are actual eyes on the blog haha I am limiting entry to the U.S. 

PSS: It's been 10 years - I still have no idea what I'm doing, but I''m going to keep doing it...I have way too many unfinished projects to stop now hahaha. 

9.16.24: 9 years 

9.16.23: 8 years 

9.16.22: 7 years

9.16.21: blogiversary

9.16.20: 5 Year Anniversary

9.16.19: enter to win

9.16.18: 🔥 week 37

9.16.17: MMDC Turns 2

9.16.16: Celebrate!

9.16.15: first ever post: Sprinkles

10 YEAR Blogiversary Contest

This isn't the first time that the blog anniversary snuck up on me and I wasn't prepared ahead of time! I wasn't paying attention and tomorrow will be 10 years since I started Make My Day Camp! That's 3638 posts in all - crazy!

I'm so thankful that you are here at camp with me - whether it's looking for craft ideas or recipes, getting some tips, reading my silly stories and book reviews, seeing what my friends and family contribute on guest posts, being inspired to be creative...whatever the reason, I'm happy you're here whether it's been for all 10 years (in which case, thank you!) or if you've just found this blog (and if so, welcome!).

To thank everyone for joining me on my blog journey, and to celebrate 10 years, I'm giving away a $35 gift card (your choice of store as long as I have access to it, but I'm partial to the crafty ones like Michaels, Hobby Lobby...). 

There are a couple ways to enter to win:

• leave your name or a comment here on the blog, please include your name because most of the time it just says 'anonymous' for some reason
• like today's post or leave a comment on the blog facebook page
• text or email me 

You have until 10:00 a.m. EST Wednesday morning (9/17) to enter, I will randomly draw a name and let you know. On your mark, get set, GO!!! Good luck 🙂

PS: I've been getting lots of views from out of the country, probably automated phishing attempts, but just in case there are actual eyes on the blog haha I am limiting entry to the U.S. 

9.15.24: 🔥 week 37

9.15.23: words

9.15.22: 7 years later...

9.15.21: year 6!

9.15.20: strawberry cheesecake poke cake

9.15.19: 🔥week 37

9.15.18: when your sister blogs for you...

9.15.17: wall decoration by Brooke

9.15.16: first year blog anniversary 

🔥 Around the Campfire (week 37)

Dear Campers ~ 

Here's a quick recap in case you missed anything at camp last week:

Posts ~

9/7: 🔥 week 36

9/8: shredded beets

9/9: TT storing boursin cheese 

9/10: no-bake fruit pie filling cheesecake 

9/11: helmet stripes 

9/12: slow cooker boursin chicken and pasta 

9/13: words  (happiness starts with a wet nose)

That's it for this week! See you next week for more projects, crafts, recipes, whatever we can think of to make at camp - bye :)

Sincerely ~

Jill

camp counselor

9.14.24: words (bit stressed)

9.14.23: MSTI: tortilla pizza

9.14.22: camping rag wreath

9.14.21: TT - truck bed organizer (short person solution!)

9.14.20: cake topper

9.14.19: 4th Anniversary

9.14.18: how to use a Big Shot 

9.14.17: road trip - S. Dakota

9.14.16: pina colada cupcakes

9/13 ~ Words

9.13.24: creamy baked pasta 

9.13.23: sweet potato breakfast hash

9.13.22: TT table covering

9.13.21: chocolate cola cupcakes

9.13.20: 🔥 week 37

9.13.19: MSIH - zucchini breads

9.13.18: card with gift holder 

9.13.17: road trip - Mt. Rushmore

9.13.16: wine cork keychain 

Slow Cooker Boursin Chicken and Pasta

I saw this recipe while on the all recipes site looking for coconut cream pie recipes, and yum did it look and sound great! I have a crockpot in the camper and decided to make this on a cold rainy night. Easy and delicious, I followed the recipe almost exactly (for once haha) other than I used a 28 oz can of drained diced tomatoes and added a little Italian seasoning, the recipe doesn't say what size can and I don't know what "Italian-style" means so I winged it haha. I didn't have spinach so served it with a side of steamed broccoli. Some of the reviewers said it was too runny and would use less broth but I found this to be almost too thick and added a little water at the end to loosen it up. 

Ingredients

• 1 1/2 pounds skinless, boneless chicken breast

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper, plus more to taste

• 1 can Italian-style diced tomatoes

• 2 cups chicken broth

• 1 cup orzo pasta

• 2 (5.2 ounce) packages garlic and herb flavored Gournay cheese (such as Boursin®)

• 5 ounces baby spinach

• 1 teaspoon lemon juice (optional)

  
  

  

  
  

Directions

1. Place chicken into a slow cooker; season with salt and pepper. Top with tomatoes and pour chicken broth around chicken. Cook on High for 2 hours or on Low for 4 hours. 

2. Remove chicken from slow cooker and cut it into 1-inch pieces; return chicken to slow cooker. Stir in orzo and Boursin cheese. Cook on High until pasta is tender and liquid has been absorbed, 35 to 40 minutes. 

3. Stir in spinach until wilted and season to taste with salt and pepper. Stir in lemon juice. Serve immediately.

   Nutrition Facts             

   calories448 total fat 20g saturated fat 10g cholesterol 145mg sodium967mg total carbohydrate 15g dietary fiber 2g total sugars 2g protein 49g vitamin c11mg calcium 398mg iron 3mg potassium 577mg

recipe found here 

9.12.24: antipasto skewers 

9.12.23: TT microwaving corn on the cob tip

9.12.22: dust if you must

9.12.21: 🔥 week 37

9.12.20: sausage and potato soup

9.12.19: lemon zucchini bread

9.12.18:  how to make 'perfect' cheesecake

9.12.17: road trip - eclipse hunting

9.12.16: wood canister holder (junkin' with Candy)