Camping Dutch Oven BBQ Ribs

Ingredients

• tools needed:
• 12inch or 14inch Dutch Oven
• Coals
• Chimney for heating coals
• Tongs
• Camp Stove (optional)
• Ingredients:
• 4 lbs. boneless country style pork ribs
• 2 tbsp vegetable oil
• salt and pepper
• 1- 17.5oz bottle BBQ Sauce (Kraft Honey BBQ)

Instructions

1. Heat coals in a chimney until hot.
2. Sprinkle both sides of the ribs with salt and pepper.
3. In the Dutch oven heat up the oil over a camp stove or hot coals. Sear the pork ribs on all sides until lightly browned.
4. Pour in the BBQ sauce and mix around to cover the ribs.
5. Place the lid on the Dutch Oven.
6. Spread out 8-10 hot coals on the ground in a circular fashion, and place the Dutch oven on top. Then spread out 8-10 hot coals on top of the Dutch Oven.
7. Let cook for about 3- 3 1/2 hours, checking every once and a while until the ribs are tender and fall apart easily.
8. Enjoy

Fall Pumpkin Cream Cheese Spread

Ingredients:
1/2 cup plain pumpkin puree
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Directions:
In a stand mixer or large bowl with a hand mixer, whip pumpkin and softened cream cheese together until uniform in color. Scrape the edges and mix on low, sprinkling sugar into the mixture. Once sugar is incorporated stir in the remaining ingredients. Scrape the edges and whip again to ensure a completely smooth homogenous mixture. Spoon into a small bowl, cover with plastic wrap and refrigerate until ready to use.  Great on Bagels, cookies, crackers, etc.....

Lemon Oven Baked Rolls

12 Rhodes dinner rolls, thawed but still cold
zest of 1 lemon
1/2 cup sugar
3 tablespoons butter, melted

Glaze:
1/2 cup powdered sugar
1 Tbsp lemon juice

Directions:

1. Cut rolls in half and place in a greased 9×13″ pan.

2. Drizzle with the melted butter.

3. Mix lemon zest and sugar together in a small bowl. Sprinkle HALF of the lemon sugar mixture over the rolls. Cover and let raise till doubled.

4. Sprinkle remaining sugar mixture on top. Bake at 350 for about 20-25 minutes. Remove from pan.

5. Combine glaze ingredients. Drizzle over rolls while still warm.

Joey's Favorite Bar Cookie

      1 cup graham cracker crumbs

1 cup semisweet chocolate chips

1 cup chopped walnuts

1 cup shredded coconut

1/4 cup butter, melted

1 (14-ounce) can sweetened condensed milk

Preheat oven to 350 degrees and lightly grease a 9 x 9 inch baking pan. In a medium bowl, combine graham crackers, chocolate chips, walnuts, and coconut. Pour melted butter over the dry ingredients and stir. Press into prepared baking pan. Drizzle the condensed milk over the top. Bake for 25 - 30 minutes, until lightly colored on top. Let cool before cutting into bars.

Low Carb Egg Muffins

Makes 6 muffins

Ingredients

• 6 eggs
• 2 cups fresh spinach
• 1 tbs. extra virgin olive oil
• 1 tbs. onion, finely diced
• 1 garlic clove, minced
• 4 slices of bacon, cooked and chopped into small pieces
• 1 cup reduced fat cheddar cheese, shredded
• 1 tbs. milk
• 1/2 tsp. salt (or to taste)
• 1/2 tsp. pepper (or to taste)

Instructions

1. Preheat oven to 350 degrees. In a sauté pan, heat olive oil. Add onion and garlic and cook for about 1-2 minutes. Add spinach and cook until wilted, about 2-3 more minutes. Sprinkle with a little salt and pepper. Mix in the chopped bacon. Remove from the heat.
2. In a bowl, whisk together the eggs, milk, and the cheese. Season with the salt and pepper. Add the spinach and bacon mixture and stir until well-combined.
3. Either use a silicone muffin pan or lightly spray some muffin liners in a muffin pan with non-stick spray. Evenly distribute the egg mixture amongst each muffin tin (I filled mine about ¾ of the way). Bake for about 25 minutes or until the tops of the muffins have turned a very light golden brown.

Notes

For additional flavor, you can also add some red pepper flakes or some garlic powder to the egg mixture!

Oven Roasted Cabbage

Ingredients

1 tablespoon plus 2 more tablespoons extra-virgin olive oil
1 medium head green cabbage, cut into 1-inch-thick rounds
Coarse salt and ground pepper
1 teaspoon caraway or fennel seeds

Directions

Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

Simply Cheesy Vegetable Soup

2 Tablespoons butter

1/2 cup chopped onion

1 cup finely chopped carrot

1 celery stick, finely chopped (feel free to add more celery if you like celery; I don't, so I don't add much)

1 Tablespoon minced garlic

4 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor)

2 large baking potatoes, peeled and chopped

1 Tablespoon flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli

2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.