Layered Salad

6 c shredded lettuce
2 c finely chopped cooked chicken
1 1/2 c grated carrots
1 1/2 c peas
2 sliced hard boiled eggs
2 tbsp bacon bits
1 c shredded cheese
1/3 c miracle whip
1/3 c sour cream

Spread shredded lettuce onto the bottom of an 8inch square glass dish.
Top with chicken.
Add a layer of peas, then carrots,then the eggs and bacon bit and then cheese.
Combine miracle whip and sour cream.
Spread evenly over cheese.
Cover and refridgertae 12 hours or overnight.

5 minute Citrus Chicken Salad

8 c baby spinach leaves
3 c chopped cooked chicken
1 can madarin oranges, drained
1 c sliced mushrooms
1/4 c bacon bits
1/4 c balsalmic vinaigrette
1/4 c chopped pecans

Toss spinach, chicken, oranges, mushrooms and bacon bits in a large bowl.
Drizzle with dressing.
Sprinkle with pecans.

Garden Vegetable Salad Stacker

2 large tomatoes, each cut into 6 slices
1/2 pkg mozarella cheese, cut into 6 slices
1/3 c Italian salad dressing
6 slices red onion
12 cucumber slices
6 fresh basil leaves

Place 6 of the tomato slices on a platter.
Top each with 1 slice of cheese.
Drizzle with half of the sald dressing.
Top each with 1 onion slice, 2 cucumber slices and second tomato slice.
Drizzle with remaing dressing and top with basil.

Shrimp Ceviche

1 lb cooked frozen shrimp, thawed, drained and chopped
1 medium red pepper, chopped
1 celery stalk, chopped
1 c fresh lime juice
1/2 c italien salad dressing
1 tbsp chopped cilantro
tortilla chips

Place shrimp, peppers and celery in a large glass bowl.
Combine lime juice, italien dressing and cilantro.
Pour over shrimp mixture; toss to coat and cover.
Refrigerate for several hours.
Drain shrimp mixture and discard marinade.
Serve with tortilla chips.

Easy Trail Mix Cerea Bars

2 tbsp butter
1/2 c peanut butter
4 cups mini marshmallows
6 cups banana nut crunch cereal


Place buuter and peanut butter in a large microwaveable bowl.
Microwave on medium for 1 minute; stir.
Add marshmallows; toss to coat.
Microwave an additional 1 1/2 minutes until marshmallows are puffed; stir until well blended.
Add cereal, mix well.
Press mixture into a inh bakng pan.
Let stand for 1 hour before cutting.

Balsamic Mozzarella Chicken Wrap

1 c sliced roma tomatoes
1 c sliced yellow tomatoes
1/2 c mozzarella cheese, shredded
1/4 c chopped fresh basil
2 tbsp balsamic vinaigrette dressing
4 whole wheat tortillas
2 tbsp miracle whip
2 small boneless, skinless chicken breasts, cook and cut into strips

Mix tomatoes, cheese, basil and vinaigrette; set aside.
Spread tortillas with miracle whip; top with chicken and tomato mixture.
Fold over opposite sides of each tortilla, then roll up starting at the bottom.
Wrap tighly in plastic wrap and refrigerate until ready to serve.

Southwestern BBQ Pasta Salad

1/2 c ranch dressing
3 tbsp BBQ sauce
4 c cooked macaroni, cooke, cooled and drained
1 can black beans drained and rinsed
1 can corn, drained
2 med tomatoes, chopped
1 med green pepper, chopped
1/2 c finely chopped green onions

Mix dressing and BBQ sauce in a large bowl.
Add remaining ingredients, mix lighly and cover.
Refrigertae 1 hour.
Toss lighly just before serving.

Sweet Potato Salad

1 1/2 lbs sweet potatoes, cut into large chunks, cooked and cooled
4 stalks celery, diagonally sliced
1/4 c finely chopped fresh parsley
1/2 miracle whip
2 tbsp honey
2 tbsp lemon juice
1 tsp grated gingerroot

Combine potatoes, celery and parsley in a large bowl.
Mix remaining ingredients.
Add to potato mixture; toss to coat and cover.Refrigerate for several hours.

Spinach Ranch Dip

3/4 c sour cream
1/2 c ranch salad dressing
1 pkg frozen chopped spinach, thawed and well drained
1/2 c shredded carrots
1/2 c finely chopped yellow peppers

Mix sour cream and ranch dressing.
Add remaining ingredients, mix well and cover.
Refrigerate at least 1 hour before serving.
Serve with crackers or vegetables.

Campfire Baked Apples

Apples (one per person)
Butter
White or brown sugar
Cinnamon
Foil

Prepare each apple by cutting out the core, use an apple corer is possible. Cut a chunck of the core and return to the bottom as a "plug" ~ you will not want to lose any of the filling.
For each apple you will need two squares of foil, one on top of the other. You can use heavy duty foil also.
Place the apple on the foil and fill the middle of the apple with 1 tbsp of butter, 1 tsp sugar and cimmonon to taste.
Wrap the apple tightly so the contents stay inside the foil.
Place apples ontop of hot coals.
Move the apples every few minutes. They will take about 10 minutes to cook.
Remove and cool before eating.

Salmon Teriakyi

2 Salmon fillets
Teriakyi sauce
Margarine
Aluminium foil

Place partially thawed fillets in heavy duty foil ( double or triple layer if thin), add teriyaki sauce and margarine.
Wrap foil tightly, and place directly on to barbeque, or grill.
Cook for 10-15 minutes until fish flakes easily with a fork. Easy and delicious.

Campfire Pizza

Large Flour Tortillas
Pizza Sauce
Pizza Toppings (pepperoni, onions, mushrooms, hot peppers, pineapple etc)
Shredded Cheese
Foil

Place one tortilla on top of large square of foil.
Top flour tortillas with sauce
On one half place toppings and cheese.
Fold over and seal foil package.
Place on hot coals until ingredients are heated through. About 5-8 minutes. Watch the pizza doesn't burn.

Breakfast in a Bag

Small cubes of cooked meat (ham, chicken, steak, bacon)
Shredded cheese
Onions, diced
Mushrooms, sliced
Green or Red Peppers, diced
Any ingredient you enjoy in an omelette.
Eggs, 2 per omelette
Large Tortilla or Toast


Bring a pot of water to a boil (on campfire or stove)
Prepare ingredients and place in small bowls so each person can select their favourite ingredients.
Crack 2 eggs into a ziplock bag. Shake the bag to mix the egg up.
Add ingredients to the bag according to taste.
Ziplock the bag removing as much air as possible.
Drop into bowling water for approximately 3 minutes.
Open bag and "roll" out onto your plate!
Enjoy with toast or roll up inside a large flour tortilla.

Campfire Muffins

6 oranges
2 pkg muffin mix, any flavor

Prepare muffin mix according to pkg directions.
Cut oranges in half and remove orange segments
Fill each orange half, halfway with muffin mix.
Wrap in foil, leaving room at the top for the muffins to expand.
Cook in ho9t coals for 5-8 minutesuntil muffins are cooked.

Best BBQ Chicken

1/2 cup Worcestershire sauce
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
2 1/2 tablespoons brown sugar
1 1/2 tablespoons ketchup
6 skinless, boneless chicken breast halves


In a large bowl, blend the Worcestershire sauce, Cajun seasoning, garlic powder, brown sugar, and ketchup.
Place the chicken in the bowl, and coat thoroughly with the sauce mixture.
Cover, and refrigerate 8 hours or overnight.
Heat an outdoor grill for medium heat, and lightly oil grate.
Discard the marinade, and grill chicken 6 to 8 minutes per side on the prepared grill, or until no longer pink and juices run clear.

Hot Pepper Roulades

1 (1 lb) beef top round steak
1/3 c A1 Steak sauce
1/2 tsp black pepper
1/4 tsp red pepper
1/4 tsp white pepper

Preheat grill to medium heat.
Pound steak to 1/4 inch thickness.
Spread with 2 tbsp of steak sauce.
Sprinkle with all peppers.
Roll up the steak from one of the short sides.
Cut cross wise into 8 slices.
Thread 2 steak rolls onto each of 4 skewers.
Grill for 8-10 minutes, or until cooke dto desired doneness, turning and brushing occasionally with remaining steak sauce.

Apple and BBQ sauce Baby Back RIbs

4 c bbq sauce
4 c applesauce
4 lbs baby back pork ribs
salt and black pepper to taste
cayenne pepper to taste
garlic powder to taste

Mix bbq sauce and applesauce together.
Place ribs on a large sheet of heavy duty aluminum foil and rub on all sides with salt, pepper, cayenne pepper and garlic powder.
Pour sauce over ribs to coat.
Seal ribs in the foil.
Marinate for 8 hoursw or overnight.
Preheat grill for high heat.
Place ribs in foil on the grill and cook for 1 hour.
Remove ribs from foil and place directly on grill. Cook for 30 minutes, basting frequestly with sauce.

Inside Out Bacon Cheeseburgers

1 lb extra lean ground beef
4 slices bacon, cooked and crumbled
3 tbsp ranch salad dressing
1/3 c shredded chaddar cheese

Preheat BBQ to medium heat.
Mix meat and 2 tbsp of ranch dressing.
Shape into 8 thin patties.
Mix remaning 1 tbsp dressing with bacon.
Spoon 1 tbsp bacon mixture onto centre of 4 of the patties.
Top with 1 tbsp + 1 tsp of cheddar cheese.
Top with another patty and pinch edged together to seal.
Grill patties 7-9 minutes on each side until cooked through.

Grilled Lamb with Brown Sugar Glaze

1/4 c brown sugar
2 tsp ground ginger
2 tsp dried tarragon
1 tsp cinnamon
1 tsp pepper
1 tsp garlic powder
1/2 tsp salt
4 lamb chops

Mix together all dry ingredients.
Rub lambchops with seasoning.
Cover and refridgerate for 1 hour.
Preheat BBQ for high heat.
Brush grill grate with oil and cook chops for 5 minutes per side, or to desired doneness.

Quick Cheesy Broccoli

4 c broccoli florets
3 tbsp water
1/4 c Italien dressing
1/2 c shredded cheddar cheese

Microwave broccoli and water on high for 5minutes or until broccoli is crisp-tender; drain.
Toss broccoli with dressing and cheese.

Easy Crisp Cucumber Salad

4 large cucumbers
8 radished, thinly sliced
1/2 c feta cheese
1/2 c sundried tomatoes
1/3 c greek with feta and oregano salad dressing
1/3 c pitted kalamata olives
1/4 c chopped red onions

Slice on of the cucumbers into long thin ribbons using a vegetable peeler; set aside.
Peel remaining cucumbers and cut into 1 inch cubes.
Toss with remaining ingredients.
Place mixture into the centre of a serving platter.
Arrange cucumber ribbons around the edge of the serving platter.

Grilled New Potato Packet

1/2 lb each : red and white baby new potatoes
2 tbsp water
2 tsp oil
3 tbsp sundried tomato and oregano salad dressing
2 tbsp grated parmesan cheese
1 tbsp chopped parsley

Preheat BBQ to medium heat.
Place potatoes in the centre of and 18 inch long piece of heavy duty foil.
Drizzle with water and oil.
Bring up foil sides amd double fold the top and ends to seal the packet.
Grill for 18-20 minutes.
Cut slits in foil to release steam.
Open packet.
Drizzle potatoes with dressing, sorinkle with cheese and parsley.

Easy Baked Tomatoes

4 lrg tomatoes, cut crosswise in half
1/4 c balsalmic vinaigrette
1/4 c grated parmesan cheese

Preheat BBQ to medium heat.
Place tomatoes, cut side up, in a disposable foil pan.
Drizzle with dressing and sprinkle with cheese.
Place pan on grill and close lid.
Grill for 15 minutes or until tomatoes are soft and cheese is browned.