Uinta Berry French Toast
1- 20 oz loaf of bread, cubed
1- 8 oz pkg. cream cheese, cubed and softened
1 cup fresh or frozen blueberries
12 eggs, beaten
2 cups milk
1 tsp vanilla
1/3 cup maple syrup
powdered sugar
Oil a 10" Dutch Oven. Place 1/2 of the bread cubes into the Dutch Oven. Layer cream cheese evenly over the top of bread. Sprinkle blueberries over the cream cheese. Cover with remaining bread cubes.
In a large bowl, whisp eggs, milk, vanilla and syrup together. Drizzle mixture evenly over the bread in the Dutch oven. Cover and refridgerate 2 hours or overnight.
Place Dutch Oven over 10 hot coals and cover with lid. Place 10 more hot coals on lid and bake for 1 hour, or until center is firm.
Lightly dust with powdered sugar. Serve with maple or blueberry syrup. Serves 6
Maui Muffins (pupcakes)
Pupcakes:
1 cup shredded carrots
1 cup whole wheat flour
1 tsp. baking soda
1/4 cup canola oil
1/4 cup natural peanut butter
1 egg
1/3 cup honey
1 tsp. vanilla
Frosting:
8 oz. nonfat cream cheese
2 Tbsp. plain nonfat yogurt
1 Tbsp. honey
Pupcakes: Mix flour and baking soda in a large bowl.
Stir in oil, peanut butter, egg, carrots, honey and vanilla
Pour into muffin cups (well-greased)
Bake at 350-degrees for 15-20 minutes
Let cool be.fore frosting
Frosting:
Soften cream cheese to room temperature and stir in yogurt and honey.
Optional:
Mix peanut butter with left-over frosting and pipe onto top of pupcakes for decoration.
Your dogs will love you!
Heber Valley Enchiladas (HVE's)
Filling:
3 Tbsp. olive oil
1 large yellow onion, diced
4 cloves garlic, minced
1/2 cup black olives, sliced
5 cups chicken breasts, cooked and diced
1 tsp. chili powder
1 tsp. ground cumin
salt and pepper, to taste
Sauce:
2(10.5 oz.) cans condensed cream of chicken soup
1 1/4 cup sour cream
1 (4 oz.) can diced green chiles
3 cloves garlic; minced
1/2 cup cooked crumbled bacon
1 1/2 tsp. chili powder
1 tsp. cumin
salt and pepper to taste
Topping:
3 cups cheddar (longhorn) cheese; shredded
1 green onion; finely chopped
12 (10") flour tortillas
In a medium sized bowl combine all sauce ingredients and stir to mix well.
Heat a 12" Dutch oven using 16-18 briquettes on bottom until hot. To hot oven add olive oil, onion, garlic and olives; cook until onions are soft. Remove onions to a large mixing bowl. To the onions, add chicken, chili powder, cumin, salt and pepper, and 3/4 cup of the prepared sauce. Stir to mix.
Wipe the Dutch oven clean then re-oil generously. Spoon 3/4 cup of the sauce into the bottom of the Dutch oven and spread evenly.
Place tortillas (still in the sealed bag) in the sun to warm slightly until they become soft and flexible. Spoon 1/2 cup of the chicken filling down the center of each tortilla. Fold in the ends and roll up the tortillas. Place seam side down in the Dutch oven. Spoon the remaining sauce over the top and top with cheddar cheese and green onions.
Cover and bake using 10 briquettes bottom and 16-18 briquettes top for 20 minutes.
Serves: 6
Filling:
3 Tbsp. olive oil
1 large yellow onion, diced
4 cloves garlic, minced
1/2 cup black olives, sliced
5 cups chicken breasts, cooked and diced
1 tsp. chili powder
1 tsp. ground cumin
salt and pepper, to taste
Sauce:
2(10.5 oz.) cans condensed cream of chicken soup
1 1/4 cup sour cream
1 (4 oz.) can diced green chiles
3 cloves garlic; minced
1/2 cup cooked crumbled bacon
1 1/2 tsp. chili powder
1 tsp. cumin
salt and pepper to taste
Topping:
3 cups cheddar (longhorn) cheese; shredded
1 green onion; finely chopped
12 (10") flour tortillas
In a medium sized bowl combine all sauce ingredients and stir to mix well.
Heat a 12" Dutch oven using 16-18 briquettes on bottom until hot. To hot oven add olive oil, onion, garlic and olives; cook until onions are soft. Remove onions to a large mixing bowl. To the onions, add chicken, chili powder, cumin, salt and pepper, and 3/4 cup of the prepared sauce. Stir to mix.
Wipe the Dutch oven clean then re-oil generously. Spoon 3/4 cup of the sauce into the bottom of the Dutch oven and spread evenly.
Place tortillas (still in the sealed bag) in the sun to warm slightly until they become soft and flexible. Spoon 1/2 cup of the chicken filling down the center of each tortilla. Fold in the ends and roll up the tortillas. Place seam side down in the Dutch oven. Spoon the remaining sauce over the top and top with cheddar cheese and green onions.
Cover and bake using 10 briquettes bottom and 16-18 briquettes top for 20 minutes.
Serves: 6
Heber Creeper Omeletes
1/2 lb. sausage (I use Adelle's pre-cooked jalapeno turkey sausage)
1/2 lb. bacon (I use pre-cooked turkey bacon)
1 small yellow onion, diced
2 colves garlic, minced
1 small green pepper, diced
1 small red pepper, diced
1 cup mushrooms, sliced
9 eggs
1/3 cup milk
salt and pepper
1 1/2 cups grated cheddar cheese
Add first 7 ingredients to an oiled dutch oven, 10 briquettes on bottom and 16-18 briquettes on top. Saute until tender. Whisk eggs and milk together and season with salt and pepper. Pour into dutch oven. Cover and bake for about 20 minutes, or until eggs are set. Cover with cheese and melt. Enjoy.
Serves 6-8
Rockin' Rollo-Mellos
-named after Rockport Reservoir and perfected by Kim Hutton and Chris Koerth.
4 large marshmellows
4 peices of Rollo candy
4 refridgerator biscuits
4 small squares of tin foil
Cut a marshmellow in half and place a Rollo in the center of the marshmellow. Close the marshmellow around the Rollo. Set aside.
Flatten out a refrigerator biscuit in your hands, making a circle about 1/8" thick. Place the marshmellow in the center of the biscuit and wrap the biscuit around the marshmellow, pinching the sides of the biscuit to seal it closed.
Spray the foil with non-stick spray and loosely wrap the biscuit in foil. Place on the top rack of a warm grill. Repeat with the remaining biscuits and cook about 10 minutes each side. Open foil and enjoy!
Serves 4 campers with a sweet tooth!
-named after Rockport Reservoir and perfected by Kim Hutton and Chris Koerth.
4 large marshmellows
4 peices of Rollo candy
4 refridgerator biscuits
4 small squares of tin foil
Cut a marshmellow in half and place a Rollo in the center of the marshmellow. Close the marshmellow around the Rollo. Set aside.
Flatten out a refrigerator biscuit in your hands, making a circle about 1/8" thick. Place the marshmellow in the center of the biscuit and wrap the biscuit around the marshmellow, pinching the sides of the biscuit to seal it closed.
Spray the foil with non-stick spray and loosely wrap the biscuit in foil. Place on the top rack of a warm grill. Repeat with the remaining biscuits and cook about 10 minutes each side. Open foil and enjoy!
Serves 4 campers with a sweet tooth!
Slickrock Salmon
--Hansen Approved
2 Tbsp. fresh lemon juice
2 Tbsp. dijon mustard
2 Tbsp. honey
1 tsp. finely grated lemon zest
4 (5-ounce) salmon fillets
salt and pepper
Combine lemon juice, dijon, honey and lemon zest in a shallow dish and whisk together. Season both sides of salmon fillets with salt and pepper and place in the dish. Coat the salmon in the glaze and marinate 2 hours.
Wrap each fillet in 2 layers of tin foil. Drizzle marinate over the salmon and wrap up tightly. Refrigerate for up to 3 hours.
When ready to cook, place on a 400-degree grill and cook for 20 minutes, flipping once.
Enjoy with great friends on the slickrock in Moab!
--Hansen Approved
2 Tbsp. fresh lemon juice
2 Tbsp. dijon mustard
2 Tbsp. honey
1 tsp. finely grated lemon zest
4 (5-ounce) salmon fillets
salt and pepper
Combine lemon juice, dijon, honey and lemon zest in a shallow dish and whisk together. Season both sides of salmon fillets with salt and pepper and place in the dish. Coat the salmon in the glaze and marinate 2 hours.
Wrap each fillet in 2 layers of tin foil. Drizzle marinate over the salmon and wrap up tightly. Refrigerate for up to 3 hours.
When ready to cook, place on a 400-degree grill and cook for 20 minutes, flipping once.
Enjoy with great friends on the slickrock in Moab!
Sawtooth Corn Casserole
1 pkg. sweet cornbread mix (I use Jiffy)
1 can corn
1 can creamed corn
1 cup sour cream
1 stick butter, melted
Cheddar cheese, grated
Mix all ingredients, except cheese. Pour into a well-greased 10" Dutch Oven. Place 6 hot coals under, and 14 on top, and bake for 20-30 minutes, or until firm in the center, and bread pulls away from the edges of Dutch Oven. Cover with cheese the last 5 minutes, and melt. Enjoy with new friends.
Serves about 12
1 pkg. sweet cornbread mix (I use Jiffy)
1 can corn
1 can creamed corn
1 cup sour cream
1 stick butter, melted
Cheddar cheese, grated
Mix all ingredients, except cheese. Pour into a well-greased 10" Dutch Oven. Place 6 hot coals under, and 14 on top, and bake for 20-30 minutes, or until firm in the center, and bread pulls away from the edges of Dutch Oven. Cover with cheese the last 5 minutes, and melt. Enjoy with new friends.
Serves about 12
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