Around the Campfire 🔥 (week 19)

Dear Campers ~

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

Posts ~

5/3: 🔥week 18
5/4: Lori's gossamer tree
5/5: germinating seeds part 2
5/6: brookies
5/7: risotto with vegetables
5/8: making soap (a fun boredom buster!)
5/9: email chain recipes

What's Cooking ~

• crock pot pork roast in mushroom sauce, mixed veggies
• potato mushroom soup
• pasties, chopped salad
• chicken noodle soup casserole

Look how short this recap is today! Not sure where the time goes but I have tons to do and not enough time to get it done. The only books I've read are the rest of the True Blood vampire ones so not much to tell you about there...

Come back this week and see what recipes, crafts, etc. I feel like making! Have a great week :)

Sincerely ~

Jill

camp counselor and waster of so much time I don't have time to get actual things done!

Email Chain Recipes

I think I mentioned like a month ago, maybe longer now, about being on an email recipe chain - I don't usually do chain emails but this seemed fun, easy, and a great way to get new recipe ideas. I got quite a few responses, some from people I don't know  - once I sent my recipe and chain request to a few people, those people turned around and forwarded it on to their people, and so on. So when I got the recipes I have no idea which of my friends' friends they came from.  I didn't get one recipe that I wouldn't make or we don't like the ingredients, so I have quite a few new recipes to try - pretty cool, right?

I'm sharing some of the recipes with you today in case you're looking for easy quick recipes (that was the requirement - easy, quick, no rare ingredients).

• PERFECT BLUEBERRY MUFFINS from Sheryl

What I loved about these was the wonderful proportion of blueberries! SO many! From Smitten Kitchen: Perfect Blueberry Muffins

Here's the link: https://smittenkitchen.com/2010/08/perfect-blueberry-muffins/

DO NOT be afraid to add the whole teaspoon of turbinado sugar to the muffin top! The muffins are not sweet!

• MEATLOAF from Natalie

So my simplest recipe, with on hand ingredients is my meatloaf:
1.5-2 lbs lean ground beef
1 egg
3/4 cup oatmeal
1t. Kosher salt
1/2t  each garlic powder fresh ground black pepper
1t onion powder
1/3c milk and 1/3 c ketchup...add enough milk to make it look like tomato soup and whisk together as the first step

1. Whisk the milk and ketchup—it should be runny—add milk until like tomato soup—May take 1/2 c.
2. Add egg and whisk
3. Add spices and whisk
4. Add oatmeal and whisk and let set for 5 minutes to absorb liquid
5. Add beef and hand squeeze until JUST blended.
6. Spray 1.5-2 lb loaf pan and dump mixture in-pressing into corners to remove bubbles...flatten top
7. Add ketchup as a glaze—about 1/4 c. And spread evenly.
8. Bake at 350 for 45 minutes...pull out and drain fat-put back in for 10-15 minutes til glaze is barely browned.
9. Take out and let rest for 10 minutes before cutting/serving. Makes about 8 slices.
We make beef gravy, roasted broccoli and mashed potatoes to accompany:)

• TATER TOT DISH from Candy

1lb. cooked and drained hamburger
1 small chopped onion
1 can cream of mushroom soup
1/2 soup can of milk
Sliced mushrooms(optional)
Garlic salt
Red pepper flakes
1/2 can of green chilies(more or less)
Monterey jack pepper cheese, shredded
1/2 pkg. Tater tots

Layer hamburger, then sprinkle chopped onions, red pepper flakes(just a little sprinkling), garlic salt, chilies, then mushrooms. Then mix mushroom and milk and pour over. Then sprinkle shredded cheese, and top with tater tots. Bake at 350 degrees for 1 hour. Serve with sour cream.

• SEAFOOD CASSEROLE from Pam

l box of Angel hair Pasta, 1-2  packages of imitation crab, 1 package of shrimp, deveined and cleaned (20-36), 2 cups of frozen peas, 1-2 cans of cream of mushroom soup, 1 pkg of grated parmesan cheese and 1 pkg of mozzarella cheese.

boil water with salt and cook pasta al dente.  Just before the pasta is done, throw in the frozen peas. (canned peas do not work well with this recipe).  Combine the soup with a little water, it should be thicker rather than a thin consistency.  

Grease a 9x13 pan. toss the pasta, shrimp and crab in a bowl and put in bottom of pan. pour soup mixture over the pasta and sprinkle the cheese mixture on top.  Cook for 1/2 hour to 1 hour @ 350 degrees till cheese is melted and browned.  

• MINI MEATLOAF W/OPTIONS from Lori

• BAKED STUFFED JALAPENO PEPPERS from Dan

- 8 jalapeno peppers, washed, sliced in half length wise, seeds removed

- 8 ounces softened cream cheese

- I cup freshly grated Parmesan cheese

-16 slices bacon

Thoroughly mix the cream cheese and Parm.

Stuff equal amounts into the pepper halves. 

Wrap each half with a strip of bacon.

Place in baking dish and bake at 375 until bacon is cooked through.

(Depending on the thickness and leanness of the bacon, I sometimes precook it a little to cook out some of the grease before wrapping peppers).

Delicious as an appetizer or a side dish.

                                                                                   from Bernadette Rice

• FETTUCINI ALFREDO from Kate

8 oz uncooked fettuccine (cook per package directions)

Meanwhile
Combine in a saucepan;

1/2 cup butter
1/2 cup whipping cream   over low heat until butter melts
Stir in
3/4 cup grated Parmesan
1/4 tsp pepper
2 tablespoons fresh parsley, if you have it
1/8 tsp nutmeg
Pour sauce over hot drained fettuccine noodles and toss well. Serve

I’ve substituted cream cheese,or flavored cream cheese or similar for the butter and Parmesan. Also your choice of additions can be sautéed mushrooms, red pepper, Carrots, peas, chicken; grilled, roasted, canned,etc. many seafoods, shrimp, scallops, etc. whatever you have on hand. 

• CREAMY SPINACH PARMESAN ORZO PASTA from Elizabeth

https://www.thekitchn.com/recipe-one-pot-creamy-spinach-parmesan-orzo-pasta-easy-254107

• CHICKEN PARMESAN from Amy

https://www.allrecipes.com/recipe/223042/chicken-parmesan/

Friday Boredom Buster: make soap

Brooke said to me "we are having a health crisis, we should make soap!" Can't argue with that reasoning - and it's been years since she's made a giant mess  soap so seems like a fun way to kill an afternoon :) Plus we have soap for all the hand washing that's happening!

Really, she used to make soap at my house all the time. Like ALL the time. Dave used to ask why a kid needs so much soap hahahha.

It's very easy but does require some adult help if the kids are young. You chop off pieces of base soap, either white or clear, melt them in a glass container in the microwave, stir in fragrance and color, pour into molds. Pop in the freezer until the soap is firm, remove from molds.

In her younger days B would pretty much stick to one color, now that she's older and can do all of the soap making by herself (while I chopped veggies for tomorrows pasties), she got way more creative by making layers and other decorations in her bars. To do the stripes, just like when you make jello parfaits (remember making jello parfaits? I used to make them a lot!), pour a little soap into the mold and freeze until it's firm before adding the next layer of soap, etc. Or chop up other bars of soap into little cubes and add them to melted soap and let harden. They look super cool when cut open.

We had a fun time hanging in the kitchen, and I can't tell you how great it was when she spilled the soap on the way to the freezer she cleaned it up herself without saying a word to me! Ahhhhhh...

5.8.19: Jen's beef enchiladas

Risotto with Vegetables

Janis sent me this recipe - her husband raves about her risotto so I can't wait to try it! Risotto is not hard to make, but I usually talk myself out of doing it because it's a bit of a time consuming process (unless you make one of the baked or easy versions but that's a post for another day haha!) because you very slowly and gradually add a little stock at a time - which means you are literally standing at the stove for a half hour. I'm a multi-tasker so it's hard for me to not walk away from the stirring! But we love risotto SO much it's worth it when I do decide to make it - and sometimes I can get Dave to do the stirring while I work on other things. After hearing Ron gush about this risotto for so many years I will definitely be making her recipe. Thanks for sharing Janis, and for taking helpful photos thru each of the steps :)

RISOTTO WITH VEGETABLES

  

SERVES 4-6:

1 tablespoon unsalted butter

1 tablespoon olive oil

¼ cup chopped onion

1 cup Arborio rice

3 ½ cup chicken stock  (can use 5 cups if necessary)

¾ teaspoon salt

1 fennel bulb, coarsely chopped  (2/3 cup)

6 asparagus spears, peeled and cut into ½-inch pieces

1 cup frozen peas

1 small red pepper, peeled and cut into ¼ inch pieces

3 large mushrooms cut into julienne slices

¼ cup grated Parmesan cheese

1. Heat the chicken stock in a pan on low.  

2.  Heat the butter and oil in a different skillet. When hot, add the onion and sauté for 1 minute.  Add the rice, mix well over medium heat to coat the rice with butter and oil.   Using a ladle or cup, spoon out  ½ cup chicken stock and continue cooking the rice, stirring constantly until stock has been absorbed.  Add another ½ cup chicken and continue stirring constantly until stock has been absorbed.  

3.  While stirring add the fennel to the pan with another ½ cup of the stock.   Continue stirring.

4.  Add the red peppers, asparagus and mushrooms and more stock.  Add salt, and cook, stirring until the mixture is creamy and the rice is tender.  Stir in the peas and the cheese after removing from heat and serve immediately.

This process should take about 25 minutes.

5.7.18: adorable hedgehug cards
5.7.17: coconut curry sauce

Layered Brownie and Cookie Bars

Brooke sent me this a couple months ago before we all started staying home and I just came across it in my messages - it's a quick fun and delicious sounding treat! Here's what she has to say (and this is the only picture she sent, I'm assuming they ate them before thinking to take more photos hahaha):

hey guys! it’s brooke, so i had a friend who made cookie brownies. they were so delicious. she started with a brownie pan and put cookie dough in the bottom and patted it down until it was even across. then she took box brownie mix and poured it on top of the cookie dough in the pan. then she followed the directions on the box for oven temperature and cooking time! they were so delicious. i really recommend you trying it!!

Jill here: I asked a couple questions - 

1) she used a square baking pan

2) store-bought tube of cookie dough

3) mix the brownies together following the directions on the box

also - shouldn't brownie cookies be called "brookies"?! so I should rename this 'Brookies brookies!!! 

5.6.19: tiny macrame plant hangers
5.6.18: polenta parmesan with spinach and white beans
5.6.17: Mickey finds an unusual zucchini planter
5.6.16: RV camping food tips

Tip-sy Tuesday: Germinating Seed Follow-Up

This is part 2 to last week's how to test if old seeds are viable - it's only been 5 days and they're already sprouted, I'm so excited. Yes we could question why sprouting seeds has totally made my day but for now let's just chalk it up to looking for the positives today!! Woohoo!

8 out of 10 seeds have sprouted so far, so that's an 80% success rate - that means I'm good to plant the old seeds still in the packet (along with these sprouted ones of course).

I'm going to stick the pea seeds right in the dirt today; it's a little early for the beans so will plant the sprouted ones in some dirt and leave in the garage by a window until it's a little warmer out consistently, then plant them along with the seeds still in the packet.

How cool, right? I'm so happy. Sigh.


5.5.19: 🔥
5.5.18: 21st birthday 'cake'

Miss Lori's Gossamer Tree

Remember the gorgeous wreath that Miss Lori made based on the baggie wreath I shared? She just sent me this latest project using more of the same material and look how pretty it is! I love it plain without decorations except for the topper. So creative - I bet her mom loves it. What she did in her words:

For the tree I used a 7” wood base, drilled a hole in the center, put in the 18” dowel and spray painted white.

I did all the gossamer pieces 3” wide except for the very top rows I went to 2” wide.  I started with 17” long and did 18 pieces, then decreased the length by 2” and did 18 more, etc.  I continued with that until the top rows where I decreased by just one inch in length.

After they were all tied on I did a good bit of ‘fine tuning’ trimming until they all flowed nicely.

To be sure the pieces don’t slide down over time I put a little bit of hot glue on the dowel under the last row.

Finished off with hot glueing the little bird on top!

click here to read about how she made the wreath. 

5.4.19: college survival kit
5.4.18: 40 minute workout by Mickey
5.4.16: raspberry and cream filled cake

Around the Campfire 🔥 (week 18)

Dear Campers ~

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

Posts ~
4/26: 🔥
4/27: hybrid face masks
4/28: baking powder tip
4/29: grandma's cinnamon twists
4/30: birthday 'cake' tower
5/1:  are your old seeds viable?
5/2:  Lisa's stuffed mushrooms

I'm keeping it super short and sweet today - it's gorgeous outside and there are so many things I've been waiting to do...after spending SO much time in my craft room making masks I can't wait to get some outside stuff done! First up is getting my container garden ready to plant the seeds that I'm hoping will germinate in the next few days. Have a great week, keep busy, create while you wait!

PS: last week I said my new plan was to make a mask or two a day to spread them out...guess what? Yeah, that didn't happen. I've lost count how many I've made but many more than one a day hahahah. Maybe this next week I'll scale back ;)

Sincerely ~


Jill
camp counselor and solo sweat-shop sewer


5.3.19: how to mat and frame pictures
5.3.18: protein pancakes
5.3.17: braided herb bread
5.3.16: houseguest treat bucket

Lisa's Stuffed Mushrooms

Stole this from my friend Lisa's FB page - I didn't ask but am assuming she won't mind! Once on FB it's out in the world and not a secret, right? hahahah, thanks for sharing Lisa - even tho you might not have meant to LOL.

Brown one pound Jimmy Dean sausage, mix in one block of cream cheese and stuff the mushroom caps. Top with a little mozzarella cheese and bake for about 5 mins at 375' until hot and the cheese is melted.

5.2.19: provencal vegetable bake
5.2.18: garbanzo bean cookie dough
5.2.17: DIY hair treatments
5.2.16: dipped candles 

How to Test if Old Seeds are still Viable

I'm in a hurry today, lots to do! So this is another quickie post that I would normally post on "tip-sy tuesday" - let's call it "tip-sy Friday" just for today (not as catchy but just as quick!).

People have gone crazy buying up all the vegetable seeds and plants, Burpee stopped taking orders for a couple weeks because they were so overwhelmed and so far I haven't found any at my normal sources. I got to thinking about some old half-used seed packets left over from who knows how long ago - wonder if they're still good? I googled and there is an easy test to see if they will germinate before you take the time to plant them in the garden so I'm in the process of testing the beans and peas I have on hand - unfortunately I don't have any tomato seeds and you know how much I LOVE my cherry tomatoes!!

(side note: you can plant peas and potatoes now without having to worry that it isn't consistently warm enough yet - that's why the people who have hoarded all the tomatoes are driving me crazy! We can't plant here in MI until all chance of frost is gone and the rule of thumb is to not plant before Memorial Day). Here's how to test:

Take some of your seeds, preferably 10, and place them on top of a damp paper towel. Fold over the paper towel and place in a zip-up plastic bag and seal it, making sure the seeds aren't touching; this helps to keep the towel moist and protected. Then put in a warm location, like a high shelf or on top of the refrigerator, and check the seeds often—around once a day—to see if they have began to germinate and/or to check the moisture of the paper towel. If it needs more water, carefully mist the towel to where it is damp, but be careful not to apply too much water. Make sure the location you have chosen is away from exposure to direct sunlight. This can overheat your seeds.

Your seeds should begin to germinate in several days up to a couple of weeks, depending on the seed-type. A good rule of thumb is to wait roughly 10 days; however, if you want to give your seeds the best chance, research the germination time of your specific seeds. Once the allotted time has passed, check to see how many have germinated. If you placed 10 seeds on the paper towel, this will be pretty easy to calculate. If less than 5 seeds sprouted, your old packet may not have much success when it comes to planting. If more then 5 sprouted, then your seeds still have a lot of vigor left in them!

I included the seed packet in the plastic bag so I can remember which are which.
Hopefully that doesn't mess up the germination test!

Some people wait to perform this germination test around the time of planting, so that the successfully sprouted seeds can be placed directly in their garden—a good way to cut time and ensure the plants will flourish beautifully outdoors.