Cannonballs:  Heather & Eric

Sail ho!  Thar be another ship we be chasing.  We be ready wit' our cannons (filed wit' mashed potatoes 'n gravy) - got a fire in the hole!

Blimey!  We be hit!  Fire on the poop deck!  We be lucky our scallywag Eric handsomely put th' fire out 'n stopped it from lootin' down this here ship

Recipe:

http://www.soyummyblog.com/single-post/2017/06/06/Gravy-Bombs

Ingredients

- Mashed Potatoes (3)

- 1/2 cup Grated Cheese

- 3 strips Chopped Bacon

- 3 tbsp Salt

- 3 tbsp Pepper

- 3 tbsp Butter

- 2 cups Gravy

- Parsley

- 3 Eggs

- 1 cup Flour

- 1 cup Breadcrumbs

Directions

1. Pour gravy into ice cube trays, sprinkle with parsley.
2. Freeze until solid.
3. Mix cheese, bacon, salt, pepper and butter into the mashed potatoes.
4. Place frozen gravy cube into mash potato and form a ball.
5. Dip the ball in flour, then egg, then breadcrumbs and fry at 350F until golden brown. Serve.

https://www.bettycrocker.com/recipes/bettys-best-mashed-potatoes/f8374114-214d-4f09-bfa1-96bcc43fbdd0

Ingredients

2

lb medium russet potatoes, peeled

1/3

to 1/2 cup milk 

1/4

cup butter or margarine, softened

1/2

teaspoon salt

Dash of pepper

Steps

• 1

  Place potatoes in 2-quart saucepan; and enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 30 minutes or until potatoes are tender; drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).
• 2

  Mash potatoes in pan until no lumps remain. Add milk in small amounts, mashing after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
• 3

  Add butter, salt and pepper. Mash vigorously until potatoes are light and fluffy. If desired, sprinkle with small pieces of butter or sprinkle with paprika, chopped fresh parsley or chives.

https://www.bettycrocker.com/recipes/no-drippings-gravy/574d05f8-d4dd-4db3-8a81-fa473da1b077

Ingredients

2

cups Progresso™ chicken broth (from 32-oz carton) or homemade turkey broth

2

teaspoons chicken bouillon granules

Dash of pepper

1/4

cup Gold Medal™ all-purpose flour

Browning sauce, if desired

1. In a 1-qt heavy saucepan, heat 1 1/2 cups of the broth, the bouillon granules and pepper over medium heat, stirring constantly, until bouillon granules are dissolved.

2. In a small bowl, stir remaining 1/2 cup broth and the flour, using wire whisk, until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook, stirring constantly, until thickened and bubbly. Stir in a few drops of browning sauce if a darker color is desired.

Graveyard Dip - Remixed into May Day Dip:  Ryan & MJ

Ryan & MJ took the Scary Spooky Freaky Friday Graveyard Dip and remixed into into a spring favorite - May Day Dip!

Turning gravestones into May flowers gave it a whole new look while replacing the ranch dressing with a dairy-free ranch found at Whole Foods kept the same great taste!

Black & White Flatbread with Black Garlic Butter:  Kim & AJ

Kim and AJ created a delicious black and white flatbread using cauliflower and black garlic.  Shown in color below to show its true black and white look.

Recipe:

Cauliflower Flatbread
3 cups raw cauliflower florets
2/3 cup chickpea flour
2.5 oz egg whites
2 tsp baking powder
2 tsp nutritional yeast (1 packet)
2 tbs dry parsley
1 tsp black pepper

Blend cauliflower and egg whites until smooth.  Add spices and mix.  Add chickpea flour and mix.  Make 8 equal sized scoops of mix on greased parchment papered baking sheets.  Bake at 350 for 10 minutes, then flip and bake 5 minutes more.  Let cool on rack.  Cut in half.

Black Garlic Butter
In a small bowl mix soft vegan butter with diced black garlic.  Make ratios according to taste.

To Serve
Use toaster oven or broiler to toast flatbread.  Butter with vegan black garlic spread and serve.

Campfire Pizza Nachos:  Ann & Jason

Ann & Jason showed up with two cast iron skillets ready to go on the campfire for some campfire pizza nachos!

Since the weather wasn't cooperating with us we put them straight on the grill and that worked just as well!  

These pizza nachos were immediately devoured and will definitely become a camping staple on future camping trips!

Recipe:
http://cookingwithjanica.com/campfire-pizza-nachos-recipe/

We cooked ours on the grill since it was raining out and they still turned out awesome!

Ingredients:Garlic Cream Sauce Ingredients:

• 1.5 Tablespoons Unsalted Butter
• ½ Tablespoons Olive Oil
• 2-3 Garlic Cloves, Minced
• ½ cups Heavy Cream
• ¼ cup Milk
• 1/4 Cup Parmesan Cheese
• Salt
• Pepper
• Red Pepper Flakes

Nacho Ingredients:

• 1 Bag of Tortilla Chips
• ½ cups Garlic Cream Sauce (recipe below)
• ¼ cups Onion, diced
• ½ cups Pepperoni, cut into quarters
• ½ cups Black Olives, sliced
• ½ whole Bell Pepper, diced
• 2 Green Onions, sliced
• 1 cup Colby-Jack Cheese, Shredded

Directions:

Garlic Cream Sauce: Melt the butter and olive oil in a sauce pan. Once the butter is melted, add the minced garlic. Stir. After a minute or two, add in the cream and milk. Stir until it comes to a boil. Add salt, pepper, red pepper flakes, and cheese. Stir until sauce has thickened. Once it has thickened, remove from fire and set aside.

Nachos: Grab your cast iron skillet and add the tortilla chips. Drizzle the garlic cream sauce all over the chips.

Top with the onions, pepperoni, olives, bell pepper, and colby jack cheese. The best approached is to layer it between tortilla chips so every bit gets plenty of toppings.

Place over the open fire and cover. Cook until the cheese is nice and bubbly and the veggies are warm, about 5-8 minutes.