Banana Boats

What’s an evening bonfire without Banana Boats?  A simple, delicious camping treat—or any time treat for kids and adults! BananaBoat1

8 Bananas (one per person)
4 Hershey Chocolate bars
1 bag Jumbo Marsh Mellows
 
  1. Hold a banana in your hand so it curves upwards.
  2. Carefully slice across the top of the banana all the way down almost to the bottom peel, without cutting through the peel, from end to end of the banana.
  3. Gently pull the sides of the banana “meat” apart to create a “boat” look.
  4. Take one marsh mellow and cut it into thirds, placing the pieces inside the boat.
  5. Place one Hershey square between each piece of marsh mellow (4 total)BananaBoat2
  6. Wrap the banana in aluminum foil, making sure the foil closes on the curved top of the banana.
  7. Repeat steps 1 – 6 for all of the bananas.
  8. Place the bananas on top of hot coals in the bonfire –curved side up.
  9. Cook on the fire about 5- 8 minutes.
  10. Remove from heat and distribute one per person.
  11. Open up foil, using the foil as a plate, and eat Banana Boat with a spoon. BananaBoat3

 

Sound yummy? If you try it out let me know what you think! Check out more great recipes under my Killer Cookin’ blog category, and please feel free to share with others who may find interest and value in PR Brady AdVentures! 

 

 

EZ Lasagna

This Lasagna is so easy.  You don’t have to cook the noodles—you use them straight out of the box!  Start to finish, I have this prepared and in the oven in less than 20 minutes.  You can too, and it is sooooo very good!EZLasagna

1lb burger
1 large chopped onion
16 oz tomato sauce
6 oz tomato paste
2 ¼ C water
1 T sugar
1 t worcheshire sauce
1 T oregano
1T garlic powder
1T Italian seasonings
 
1 package uncooked lasagna noodles
1 lb sack of shredded mozzarella
 
  • Brown burger and onion in a large skillet
  • Add next 8 ingredients, mix well and simmer until heated though
  • Arrange a layer of raw noodles in the bottom of a rectangle baking pan
  • Top with 1/3 of the sauce mixture
  • Top with 1/3 of the mozzarella
  • Arrange another layer of raw noodles
  • Top with 1/3 of the sauce mixture
  • Top with 1/3 of the mozzarella
  • Create one more layer of each
  • Bake, covered, for 1 hour at 350
  • Remove from heat and uncover
  • Let stand 10 -15 minutes before serving

One pan makes enough for at least 6-8 people

Sound yummy?  If you try it out let me know what you think!  Check out more great recipes under my Killer Cookin’ blog category, and please feel free to share with others who may find interest and value in PR Brady AdVentures!

Yummy Drummies

MarinatedDrummiesHere’s a wonderfully easy entertaining recipe guaranteed to be a crowd pleaser.  It takes a little pre-planning, but the results are well worth it!

25 – 30 Chicken Drumsticks*
1 ½ C Water
1 ½ C Soy Sauce
1 ½ C Sugar
½ C Sweet Pineapple Juice
¼ C EVOO
2 T Garlic Powder
2 T Ginger 
  • Mix all ingredients into a large capacity bowl or pot
  • Peel skins off of drumsticks
  • Place drums into bowl and marinate at least 24 hours (I usually marinate 2 days, stirring several times)
  • Remove them from the marinade, and lay the drumsticks on a tin foil lined cookie sheet
  • Sprinkle a little of the sauce across the top
  • Bake at 350 for 1 hour, turning drumsticks once at 30 minutes.

Serves up to 15 people

*In order to decrease portion size and serve more people, I have, on occasion, switched to using chicken thighs.  In this case I would recommend bone in, and about 40-45 thighs, without skins.

Sound yummy?  If you try it out let me know what you think!  Check out more great recipes under my Killer Cookin’ blog category, and please feel free to share with others who may find interest and value in PR Brady AdVentures!

 

Warm The Toes Cider

WarmTheToesCiderOh the weather outside can be frightful. But inside, it can be delightful.  When you’ve got hot cider ready to go, let it snow, let it snow, let it snow!

1 Gallon Apple Cider
1 Quart Cranberry Juice
1 Quart Orange Juice
1 ½ cups Lemon Juice
1 Cup Sugar
1 T whole cloves
1 T Allspice (whole if you can find it)
8 Sticks Cinnamon
  • You will need a giant pot ( I use my canning pot )
  • Place the whole Cloves and Allspice in Tea balls or cheese cloth tied closed with a string and drop into the pot with the cinnamon sticks
  • Pour all ingredients into the pot
  • Simmer on the stove at least 2 hours before serving
  • Keep the pot on warm all day**

Serves a crowd!**

**Now I’m not suggesting it is a requirement, but this cider sure goes good with a little shot of Captain Morgan, or Jameson…………….

Sound yummy? If you try it out let me know what you think! Check out more great recipes under my Killer Cookin’ blog category, and please feel free to share with others who may find interest and value in PR Brady AdVentures!

 

 

Sloppy Deer

This is a perfect make-ahead meal (or meals) when you want to come home to something good after being out in the field, and don’t have the time or energy to cook.SloppyDeer

1 lb ground venison
1 large onion, chopped
2 T mustard
1 16oz can tomato sauce
1 T garlic powder
2 t dried parsley
2 t oregano
2 t basil
1 t salt
½ t pepper
1 package whole wheat or onion buns (usually 8 count)

Brown venison with the onion. Mix in the remaining ingredients and cook over low heat for 30 minutes or in the crock pot on low for the afternoon. Serve on buns, or cool and freeze in a container, or serving portion baggies for later use.  Works great to thaw and quickly heat when ready for dinner, or place frozen in a crockpot on low for the day while you are away.

Serve with pickles and chips

Makes 8 generous sandwiches

Sound yummy? If you try it out let me know what you think!  Check out more great recipes under my Killer Cookin’ blog category, and please feel free to share with others who may find interest and value in PR Brady AdVentures!

 

 

Breakfast Pie

Some might call this a mutant quiche, but I call it a pie! What a yummy “garden to table” breakfast or brunch, and so very easy to pull together.  Sure miss having chickens….or I could say the only thing that wasn’t harvested with my own two hands is the cheese, salt and pepper.BreakfastPie

 

1 C Shredded Zucchini
½ C Chopped Onion
2 Chopped Tomatoes
½ C Sliced or cubed Venison sticks*
1 C Shredded Cheddar Cheese
4 Eggs
1 Sprig fresh Tarragon—cut or torn to small bits (this should amount to about one heaping Tablespoon)
¼ t salt
¼ t pepper

*if you are fresh out of venison, your favorite summer sausage will do just fine.

 

  • Combine first 5 ingredients in a large bowl
  • Grease a 9” round glass baking dish, and preheat the oven at 325
  • Stir salt and pepper into mixture
  • Add eggs and mix well
  • Fold in tarragon, and pour mixture into baking dish
  • Bake at 325 for approximately 1 hour
  • Pie is done when toothpick comes out clean
  • Serves 4 to 6

 

Sound yummy? If you try it out let me know what you think!  Check out more great recipes under my Killer Cookin’ blog category, and please feel free to share with others who may find interest and value in PR Brady AdVentures!

 

 

DADS ZUCCHINI BREAD

I haven’t baked bread in years. Dad and I used to bake zucchini bread together every fall for years, and give it away as gifts.  The best medicine for feeling blue can most definitely be baking.  It’s easy to get out of control with this recipe—seriously—I say, 24 loaves later…..ZucchiniBread

4 ½ C Flour
3 C Sugar
1 ½ t Baking Soda
1 ½ t Salt
2 T Cinnamon
1 t Allspice
 
3 C Shredded Zucchini
5 Eggs
1 ½ t Vanilla
1 ½ C Cooking Oil
 
Optional TREATS—1 ½ C of your favorite treat, like:
Chocolate Chips, Chopped Walnuts, White Chocolate Chips, Butterscotch Chips, etc……use your imagination!
  • Combine all dry ingredients in a big glass bowl and stir to blend thoroughly.
  • Add all wet ingredients and stir to mix until there is no powder left visible.
  • Let batter sit for 5 minutes, then stir again.
  • Add treats to batter and mix well again.
  • Distribute batter evenly into 3 greased loaf pans.
  • Bake at 350 for 1 hour.
  • Loaf is done when toothpick inserted in the middle comes out clean.
  • One batch produces three amazing loafs!

Sound yummy? If you try it out let me know what you think!  Please feel free to share with others and check out more great recipes under my Killer Cookin’ blog category!

 

 

 

 

PRs Roasted Chicken Soup

The perfect solution for leftovers!

Complete chicken stock from PRs Roasted Chicken (approx. 2 cups)
2 T butter
2 nests of angel hair pasta
4 cloves garlic chopped fine
2 stalks celery, sliced 1/8 inch wide
2 cups left over chicken pieces and shreds from roasted chicken
2 cups water
4 chicken bouillon cubes
¼ t salt
¼ t pepper
1 t Kebseh spice
1 large stick fresh tarragon
½ box fresh sliced mushrooms
½ c quick cook barley
  • Remove all of the bones skin, and fat from the chicken pieces being used.PRs Roasted Chicken Soup
  • Melt butter in a large pot, crush pasta nests into the pot and sauté until the noodles turn brown.
  • Pull the tarragon leaves from the stick, discard the stick.
  • Carefully add in the chicken stock and everything but the mushrooms and barley.  Simmer on low for 20 minutes.
  • Add mushrooms and barley, simmer another 30 minutes.
  • Serve with crustini or garlic bread.
  • Makes enough for about 6 – 8 people
  • So good, and so good for you!

Be sure to check out the recipe for PR’s Roasted Chicken, and other great dishes under my Killer Cookin blog category, and feel free to share with others!

 

 

PRs Roasted Chicken

This is such a uniquely tasty bird—YUM!PRsRoastedChick1

Whole chicken (giblets removed)
1 onion, chopped
1T Garlic Powder
2T Kebseh spice (found in Middle Eastern Grocery Stores)
¼ t Salt
½ t Pepper
1 cup water
EVOO
  • Cover the bird in light coating of EVOO (I pour some into my hand and massage onto the bird).
  • Roll the whole chicken in the mixture of seasonings (or put in large plastic bag and shake to coat).  Whatever doesn’t end up on the bird should go in the pot with it.
  • Place seasoned bird in greased roaster or slow cooker, breast up.
  • Add sliced onion on top and around sides.
  • Carefully pour in the water.
  • Cover and cook at about 325 for 2 ½  hours, until top is golden browned.
  • Serve with your favorite side dishes – here are a couple ideas:

Quickie single sides: place a large potato that you have poked several fork holes through into the microwave for 4 minutes, then a covered bowl of pepper sprinkled broccoli for 3 minutes, and wa-la, dinner is served.

Meal for 4: about 30 minutes before chicken is due to be done, toss 2/3 cup brown rice and 2/3 cup long grain white rice into the rice cooker with 1T butter, and 1t garlic powder and water as directed, place thick sliced carrots and 1 large sliced onion on top to steam, and cook.  In about 30 minutes, wha-la, dinner is served. *

PRsRoastedChick2*Photo shows chicken and rice served with broiled Brussel Sprouts—toss sprouts in EVOO to coat, sprinkle with S&P and place in broiler or toaster oven at 400 for 15 minutes or until tender, and serve.

So what do you do with all that robust juice from the chicken and the leftover meat?  Well, make soup of course!  Be sure to check out the recipe for PR’s Roasted Chicken Soup, and other great dishes under my Killer Cookin blog category, and feel free to share with others!

Sweet Tomato Basil Soup

TomatoSoup1One of the most amazing things about Florida in the winter time is being able to eat fresh produce right off the garden.  After all, they are the Tomato capitol of the country.  Where else can you hand pick a 5 gallon bucket of ripe fresh tomatoes on the vine for $8.00 in January?  It’s heaven, and trust me, I pick plenty of those big juicy red beauties.  But I also freeze a bunch to bring home for later.  Here is a quick, easy delicious way to cook up frozen tomatoes.

1 Bag frozen whole tomatoes
1 bunch (about 2 cups) fresh chopped basil
6 cloves garlic, chopped
1 onion, chopped
1 T pepper
1 T salt
2 T sugar
1 6 oz can tomato paste
1 15 oz can chicken broth
1 C red wine
2 T EVOO
½ cup sour cream
 
  • Empty the bag of frozen tomatoes into a large deep pot and set them aside to thaw
  • Sauté onion and garlic in EVOO
  • Once tomatoes are thawed, add the tomato paste and chicken broth to them and heat to a simmer
  • Transfer onions and garlic to the pot
  • Add basil, salt and pepper –stirring well
  • Let simmer, covered, about 20 minutes
  • Cool the mixture, then transfer to a blender and liquefy to a puree
  • Pour the mixture back into the big pot and add the red wineTomatoSoup2
  • Let simmer, uncovered, about 20 minutes
  • Ladle into bowls, with a dollop of sour cream and a basil leaf on top
  • Serve with sliced sourdough, French or garlic bread

Serves  4-6

Sound yummy?  Please feel free to share with others and check out more great recipes under my Killer Cookin’ blog category!