CT Culinary: Italian Dinner Menu

IMG_3291Buongiorno Towanda! We are busy planning our 2015 Culinary Menu at Camp Towanda and will be cooking up some exciting things this summer.  Don’t forget to sign up for our acclaimed Culinary program in your Campminder Docs! By popular request, today we are sharing our delicious Italian Menu and recipes from last summer featuring our house salad with balsamic vinaigrette, chicken meatball sliders, chicken parm and camp cannolis of course!

HOUSE SALAD w BALSAMIC VINAIGRETTE DRESSING:

 Ingredients:

  1. Lettuce of your choice (romaine, iceberg, spring mix, etc)
  2. 1 Sliced Cucumbers
  3. 2 Sliced Tomato
  4. 2 Sliced Carrots
  5. 1 1/3 c Olive Oil
  6. 2/3 c Balsamic Vinegar
  7. 1 tsp garlic powder
  8. 4 T sugar
  9. ½ tsp ground pepper

Directions:

  1. After cleaned, add the following to a large salad bowl: lettuce, sliced cucumbers, sliced tomato, sliced carrots.
  2. In a separate bowl, make dressing by emulsifying the following: olive oil, balsamic vinegar, garlic powder, sugar and ground pepper.

rj 12CHICKEN MEATBALL SLIDERS:

Ingredients:

  1. 15 slider buns
  2. 1 lb ground chicken breast
  3. 3⁄4 cup Italian breadcrumbs
  4. 1 cup fresh grated Parmesan cheese
  5. 3 garlic cloves, pressed
  6. 1⁄2 small onion, grated
  7. 2 Tbsp + 1 cup marinara sauce (divided)
  8. 1⁄2 Tbsp dried Italian seasoning
  9. 2 Tbsp fresh basil, chopped
  10. 2 Tbsp fresh parsley, chopped
  11. 1⁄2 tsp kosher salt
  12. 1⁄2 tsp fresh cracked black pepper
  13. 1 large egg, lightly beaten
  14. 1 cup shredded Italian blend shredded cheese

Directions:

  1. Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper.
  2. Set aside 1 cup marinara and shredded Italian cheese.
  3. In a large mixing bowl , combine all remaining ingredients. Mix well, do not over mix or you will

have tough meatballs. Using a 2 tablespoon scoop, portion out meat mixture and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls.

TIP: If you lightly wet your hands the meatballs will form better and crack less. Bake for 16-18 minutes until lightly browned.

  1. Turn oven to broil.
  2. Drizzle a spoonful of marinara over each meatball. Sprinkle with shredded cheese.
  3. Broil for 2-3 minutes until cheese is golden brown and bubbly.
  4. Place in slider bun and enjoy!

CHICKEN PARMESAN:

Ingredients:

  1. 12 boneless, skinless chicken breasts, pounded thin
  2. Salt and freshly ground black pepper
  3. 4 cups all‐purpose flour, seasoned with salt and pepper
  4. 12 large eggs, beaten with 6 tablespoons water and seasoned with salt and pepper
  5. 2 cups panko bread crumbs
  6. 3 cup vegetable oil
  7. 2 pound fresh mozz, thinly sliced
  8. ¾ cup freshly grated parmesan
  9. Parsley for garnish

Sauce:

  1. 6 tablespoons olive oil
  2. 3 large Spanish onion, finely chopped
  3. 12 cloves garlic, smashed with some kosher salt to make a paste
  4. 6 (28‐ounce) cans plum tomatoes and their juices, pureed in a blender
  5. 3 (16‐ounce) can crushed tomatoes
  6. 3 small can tomato paste
  7. 3 bay leaf
  8. 2 small bunch Italian parsley
  9. 2 Cubano chile pepper, chopped
  10. Salt and freshly ground pepper

Directions:

  1. Preheat oven to 400 degrees F.
  2. Season chicken on both sides with salt and pepper.
  3. Dredge each breast in the flour and tap off excess.
  4. Dip in the egg and let excess drip off.
  5. Dredge on both sides in the bread crumbs.
  6. Divide the oil between 2 large saute pans and heat over high heat until almost smoking.
  7. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side.
  8. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan.
  9. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes.
  10. Remove from the oven and garnish with basil or parsley leaves.

Tomato Sauce:

  1. Heat olive oil in a medium saucepan over medium heat.
  2. Add onions and garlic and cook until soft.
  3. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil.
  4. Season, to taste, with salt and pepper.
  5. Reduce heat and cook until slightly thickened, about 30 minutes.

rj 1CANNOLIS:

Ingredients:

  1. 1 (32 ounce) container ricotta cheese
  2. 1/2 cup confectioners’ sugar
  3. 1 cup chopped candied citron
  4. 4 ounces semisweet chocolate, chopped (optional)

Directions:

  1. Stir together the ricotta cheese and confectioners’ sugar using a spoon.
  2. Fold in the chopped citron and chocolate.
  3. Use a pastry bag to pipe into shells, filling from the center to one end, and then doing the same from the other side.
  4. Dust with additional confectioners’ sugar and grated chocolate for garnish when serving.

About Camp Towanda:

Camp Towanda is an independent, traditional, co-ed sleep-away camp in the Poconos in Pennsylvania. It is privately owned, operated and directed by Mitch and Stephanie Reiter.  For over 90 years, Camp Towanda has continued to define what camp should really be. Our program offers state-of-the-art facilities, an excellent and professional athletic department, waterfront, extensive arts, drama and adventure programs, culinary cooking classes, and special events.  We are highly regarded and respected as an industry leader and are involved in giving back to various organizations throughout the year.  Camp Towanda is accredited by the American Camp Association and a member of the Camp-Alert-Network, Wayne County Camp Association, Camp Owners and Directors Association and the Pennsylvania Camp Association.

CT Culinary Recipe: Pumpkin & Black Bean Enchiladas

397516_863381210369042_6985729242711662444_nThe second annual Camp Towanda Pumpkin Carving Contest was a huge success (winner to be announced soon). But now that it is November, what are you going to do with all those festive Camp Towanda-themed pumpkins decorating your porches? Well our very own Chef Ben has a great idea! How about making some vegetarian Pumpkin and Black Bean Enchiladas!

Here’s a great recipe. Don’t forget to post your pix #ImACTChef or email them to lauren@camptowanda.com.

 

 

Pumpkin and Black Bean Enchiladas

  • 1 cup enchilada sauce
  • 1 TBSP olive oil
  • 1 small spanish onion, small dice
  • 2 cloves garlic, minced
  • 1 jalapeno, finely chopped
  • 1 cup cherry tomatoes, cut into quarters
  • 2 cups pumpkin, cut into small cubes
  • 1 can black beans
  • 1/4 cup vegetable stock
  • 1/8 cup fresh cilantro, chopped, plus more for garnish
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • Salt, to taste
  • 10 corn tortillas
  • scallions, for garnish
  • Queso Fresco or Mexican Cheese blend
  • Limes, for garnish
  • Avocados, for garnish
  • Preheat oven to 400 degrees F.
  • Pour 1/2 cup of the enchilada sauce in the bottom of a baking dish.

IMG_8958Heat a large sauté pan over medium heat. Add olive oil. Sauté onions and jalapeno until onions are soft and translucent. Add garlic and cook briefly. Add tomatoes, black beans, pumpkin, spices, cilantro, and chicken stock. Bring to a boil and reduce heat to a simmer.  Simmer until pumpkin is soft, about 30 minutes.

Warm tortillas so that they are soft and pliable. Fill tortillas and roll. Place seam side down in the baking dish. Pour remaining enchilada sauce on top. Sprinkle with a generous amount of cheese. Bake for 8 minutes, just so that cheese is melted.

Garnish with fresh scallions, cilantro, limes, and avocado.

About Camp Towanda:

Camp Towanda is an independent, traditional, co-ed sleep-away camp in the Poconos in Pennsylvania. It is privately owned, operated and directed by Mitch and Stephanie Reiter.  For over 90 years, Camp Towanda has continued to define what camp should really be. Our program offers state-of-the-art facilities, an excellent and professional athletic department, waterfront, extensive arts, drama and adventure programs, culinary cooking classes, and special events.  We are highly regarded and respected as an industry leader and are involved in giving back to various organizations throughout the year.  Camp Towanda is accredited by the American Camp Association and a member of the Camp-Alert-Network, Wayne County Camp Association, Camp Owners and Directors Association and the Pennsylvania Camp Association.

CT Culinary Recipe: Fiesta a la Farm!

IMG_2444This summer at Camp Towanda, Chef Ben and his Culinary Cooking classes threw a Fiesta at The Farm! Now you can make it a CT Culinary Mexican Night with your “home family” and think fondly of your camp family!

*All recipes are “group-size” and serve 12-15 people.

HOMEMADE GUACAMOLE:

Ingredients:

  1. 11 avocados ­ peeled, pitted, and mashed
  2. 3­ 3/4 lime, juiced
  3. 1 tablespoon and 3/4 teaspoon salt
  4. 1­ 3/4 cups diced onion
  5. 2/3 cup chopped fresh cilantro
  6. 7­1/2 roma (plum) tomatoes, diced
  7. 1 tablespoon minced garlic
  8. 3­ 3/4 pinches ground cayenne pepper (optional)

Directions:

  1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

MEXICAN CORN SALAD: 

Ingredients:

  1. 12 ears of corn, husked
  2. 9 tablespoons mayonnaise
  3. 6 tablespoons fresh lime juice
  4. 1/4 teaspoon paprika or cayenne pepper (optional)
  5. 6 ounce Cotija cheese (or parmesan) plus more for serving
  6. 2 tablespoons chopped fresh cilantro plus more for serving
  7. Kosher salt
  8. Freshly ground pepper

Directions:

  1. Prepare grill for medium heat. Grill corn, turning occasionally, until tender an slightly. Cut kernels from cobs and transfer to a medium bowl.
  2. Whisk mayonnaise, lime juice, paprika, cayenne, if using, 2 oz. Cotija cheese, and 2 tablespoons cilantro in a large bowl; season with salt and pepper. Add corn and toss to combine. Top with more cheese and cilantro.
  3. Mix Corn & Dressing

QUESADILLAS:

Ingredients:

  1. 8’’ soft tortilla shells
  2. 16oz shredded cheese (cheddar, mozz, Monterey Jack, etc.)
  3. Vegetable oil
  4. Fillers of your choice: Cooked Chicken, onions, mushrooms, peppers, tomatoes, etc.

Directions:

  1. Fill your tortilla shell with cheese + fillers you choose and fold in half
  2. Heat flat top / skillet / sauté pan with oil
  3. Place tortilla on flat top / skillet / sauté pan and let sit for 2-3 min then flip
  4. Remove, let cool for 1.5 minutes and cut into 1/3’s

CHICKEN SOFT TACOS:

Ingredients:

  1. 2­1/4 pounds skinless, boneless chicken breast meat ­ cubed
  2. 3 tablespoons red wine vinegar
  3. 3/4 lime, juiced
  4. 1­1/2 teaspoons white sugar
  5. 3/4 teaspoon salt
  6. 3/4 teaspoon ground black pepper
  7. 3 green onions, chopped
  8. 3 cloves garlic, minced
  9. 1­1/2 teaspoons dried oregano
  10. 15 (8 inch) flour tortillas
  11. 1­1/2 tomato, diced
  12. 1/4 cup shredded lettuce
  13. 1/4 cup shredded Monterey Jack cheese
  14. 1/4 cup salsa

Directions:

  1. Sauté chicken in a medium saucepan over medium high heat for about 20 minutes.
  2. Add vinegar, limejuice, sugar, salt, pepper, green onion, garlic and oregano.
  3. Simmer for an extra 10 minutes.
  4. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side.
  5. Repeat with remaining tortillas.
  6. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

GLAZED CHURROS:

Directions:

  1. Dip end of churro into melted chocolate
  2. Roll into desired topping
CT Culinary Kitchen- Mexican Fiesta Recipe
CT Culinary Kitchen- Mexican Fiesta Recipe

About Camp Towanda:

Camp Towanda is an independent, traditional, co-ed sleep-away camp in the Poconos in Pennsylvania. It is privately owned, operated and directed by Mitch and Stephanie Reiter.  For over 90 years, Camp Towanda has continued to define what camp should really be. Our program offers state-of-the-art facilities, an excellent and professional athletic department, waterfront, extensive arts, drama and adventure programs, culinary cooking classes, and special events.  We are highly regarded and respected as an industry leader and are involved in giving back to various organizations throughout the year.  Camp Towanda is accredited by the American Camp Association and a member of the Camp-Alert-Network, Wayne County Camp Association, Camp Owners and Directors Association and the Pennsylvania Camp Association.

Camp Towanda Culinary Favorites: Turkey Veggie Chili

CULINARYLOGO1This summer at Camp Towanda, we stirred up a tasty batch of healthy and hearty Turkey Veggie Chili! It is the PERFECT meal for a crisp fall day or any time of year.  Bring it to a tailgate party or make some for the whole family to enjoy for dinner! Here are 3 delicious ways to enjoy our Towanda Turkey Veggie Chili: 1) Over Rice 2) In a Burrito 3) Baked in a Mini Pie.

Enjoy! And send us your cooking pix (wearing a Towanda Tee in the kitchen, of course).

Towanda Turkey Veggie Chili

TurkeyVeggieChili

2 lbs of ground turkey meat
1 cup diced carrots
1 cup diced onions
1/2 cup diced celery
1/2 cup diced zucchini
1/2 cup diced yellow squash
1 whole jalapeño chopped
1/2 cup diced pepper any color
1 1/2 cans of tomato past
1 1/2 cans of crushed tomato
1 packet of fajita seasoning
1 teaspoon of dried ancho crushed pepper
1 teaspoon cumin

 

 

Over Rice

In a large pot sautée onions, carrots and celery to a sweat…add ground turkey continue to sauté till meat is cooked…add zucchini, yellow squash peppers and all seasoning stir until coated. Then add tomato purée and crushed tomato simmer for an hour…And serve over rice.

Rolled in a Burrito

Take 12″ flour tortillas, add rice and cheese, roll like a burrito and fry it on both sides.  Finish in the oven for 15 mins at 325 degrees.

Mini Chili Pies

Take pie dough and make mini chili pies in muffin tins…press the dough in the muffin tin making little cups..bake pie shells off for about 8 minutes in the oven at 325. Then add the chili topped off with cheddar cheese and bake for 12-15 mins more…yum!!!

Which way is your favorite? Tell us!

Camp Towanda Culinary Favorites: Brownies a la Farm

CULINARYLOGO1This past summer, our campers whipped up some delicious delicacies in our Culinary Cooking Classes at “The Farm”.  Chef Paulette was back, bringing us a diverse menu of meals and desserts that campers enjoyed making as much as they enjoyed eating!

Last summer pretzel chicken was the crowd favorite! This year we had a Mexican Fiesta, Sushi Night and enough desserts to make everyone happy!

Remember these Brownies a la Farm? Well you can make them for back to school lunches, post-soccer snacks or bring to your Jewish Holiday celebration. And you’ll think fondly of Camp Towanda while you are enjoying them! Check back for more Camp Towanda Culinary Recipes, coming soon!!!

Brownies a la Farm

Ingredients

  • 1/2 cup (1 stick) butter or margarine, melted
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/3 cup HERSHEY’S Cocoa
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped nuts (optional)
  • CREAMY BROWNIE FROSTING (recipe follows)

Directions

  1. Heat oven to 350°F. Grease 9-inch square baking pan.
  2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.
  3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.

CREAMY BROWNIE FROSTING

  • 3 tablespoons butter or margarine, softened
  • 3 tablespoons HERSHEY’S Cocoa
  • 1 tablespoon light corn syrup or honey
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk
  1. Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk;
  2. beat to spreading consistency. About 1 cup frosting

Want s’more recipes? Check out our the Culinary Cooking Class section of our blog.

The Heat is On!

sunTHE HEAT IS ON  (Glen Frey)
flyingI really think it is getting hotter everyday!!!  Most activities we are doing are just mellow..like volleyball, culinary, indoor basketball, rollerblading indoors, gymnastics indoors, general swims…plus Fusion Water (our alternative to Gatorade…staying hydrated, the healthy way.  Check out these recipes and make some at home!)

scubaWAITING FOR THE SUN (The Doors)
The LITS and CITS went to The Binghamton Mets game on Wednesday;  they left at the 5th inning and detoured into a movie theater…I don’t think they cared what they saw; it had a/c!

photo 1

SUNNY AFTERNOON (The Kinks)
Wednesday night dinner dress code was “college shirt night”.  So in an effort to help further keep the crowd cool…FROZEN Kit-Kats went to those in SYRACUSE ORANGE!

YOU ARE THE SUNSHINE OF MY LIFE (Stevie Wonder)
The Lower Camp show of Dear Edwina was HOT in the amphitheater; they were very cute!
we gave out ice pops as the sun set in the Western Sky.

photoSOAK UP THE SUN (Sheryl Crow)
The entire camp went to Dorney Park Thursday; timing could NOT have been better; it is a water park and thats what we needed!  Our supervision is tops and our staff was ready with sunscreen. We arranged for the park to provide easy to get glasses of water at the concessions and gave the kids extra cash to buy drinks.  It was hot, but why not be hot in a water park!  Good times, everyone home safe!

girls poolWALKIN ON SUNSHINE (Katrina & The Waves)
Late reveille today; looks like one more scorcher; I think we will mellow down a bit and just sit in the lake and pool (the lake is warm!!!) for the better part of the day!

GOOD DAY SUNSHINE (Beatles)
Tomorrow is Visiting Day! We are excited to welcome over 2000 people to camp and hope the weather cooperates! Sibling Sleepover is Saturday night (which includes a fun, funny and spirited all-camp evening activity–COUNSELOR TALENT SHOW!)

waterplumSUMMER OF ’69 (Bryan Adams)
On Sunday, we look forward to welcoming our Alumni for the annual BBQ! We have over 90 people (over 21 years old) registered for this special day!

A little rain, or a lot of shine, we know this weekend will be great! Safe travels to all our visitors and we’ll see you at the white rock!

BONUS TRACKS TO MITCH’S “CHART-TOPPING” TUNES

NEW RISING SUN (Jimi Hendrix)

SUMMER BREEZE (Seals & Crofts)

SUNSET GRILL (Don Henley)

SUMMER LOVIN  (Grease)

BEHIND THE SUN (Red Hot Chilli Peppers)

SCHOOL’S OUT FOR SUMMER (Alice Cooper)

LETTHE SUN SHINE (5th Dimension)

SUMMER LOVE SENSATION (Bay City Rollers)

AINT NO SUNSHINE (Bill Withers)

DON’T LET THE SUN GO DOWN ON ME (Elton John)

I WANNA GO TO THE SUN (Peter Frampton)

IN THE SUMMERTIME (Mungo Jerry)

The HOUSE OF THE RISING SUN (Animals),

TOO HOT (Kool & The Gang)

SUNSHINE OF YOUR LOVE (Cream)

Pretzel Chicken Fingers Recipe

We were inspired when we recently heard about the American Camp Association’s recent partnership with Kids Cook Monday.  The Kids Cook Monday initiative encourages families to set aside the first night of every week for cooking and eating together as a family.  Because we think this is such a great idea, we will continue to share our camper-approved, healthy recipes, straight from our Culinary Cooking program here at Camp Towanda as inspiration for your family dinners. Enjoy!

What could be better? Pretzels and Chicken Fingers coming together in perfect harmony! When our campers made these at The Culinary Cookin’ Class at The Farm this past summer they said “I can totally make these at home!”  The most fun part…put the pretzels in a ziploc bag and stomp them into crumbs.  A work out, stress reliever and delicacy, rolled into one delicious lunch or dinner! P.S. they still taste great the day after when thrown into a lunchbox!

Send us your own favorite camp-inspired recipes to be featured on our blog (and you can even send us a pic of you and your creation!)–send all recipes and photos to lauren@camptowanda.com.

PRETZEL CHICKEN FINGERS

2 LBS CKICKEN BREAST…CUT IN CUBES OR STRIPS

1 BAG WAFFLE CUT PRETZEL

8 EGGS

1 1/2 CUPS FLOUR…for dreading

Salt

Pepper to taste

GRAPE SEED OIL FOR FRYING…great for frying

1) CHICKEN BREAST INTO STRIPS ORCUBES 2INPIECES SEASON WITH SALT AND PEPPER

2)TAKE PRETEZLS AND EITHER IN A CUISINART OR AS YOU CHILDREN DID PUT IN A DOUBLED ZIPLOCK BAG AND STAMP ON THEM WITH SHOES ON TILL CRUMBS

3)DREAD IN FLOUR….coating the chicken

4)DIP IN THE EGG….

5)COAT WITH CRUSHED PRETZELS

6)FRY IN THE GRAPESEED OIL ON MEDUIM HEAT

VERY EASY AND FAST…..

SERVE WITH KETCHUP, HONEYMUSTARD OR HORSERADDISH SAUCE

YOU CAN ALSO USE HONEY MUSTARD PRETZELS FOR A DIFFERENT TASTE….

Camp Towanda Farm Blueberry Cake Muffins Recipe

Here at Camp Towanda, it has been a tradition for 90 years and counting to go blueberry picking on our beautiful farm grounds.  This summer, we took our blueberry picking one step further at our Culinary Cooking Class at The Farm (where there are blueberry bushes a plenty!). Even if you don’t have a blueberry bush in your backyard, you can still make these delicious morning treats (and think fondly of Camp Towanda blueberries).

Blueberry Cake Muffins from The Farm

1 ½ sticks of unsalted butter

1 ½ cups of sugar

3 extra large eggs

1 ½ teaspoons pure vanilla extract

1 cup of sour cream or greek yougurt (chobani the best)

¼ cup of milk

2 ½ cups of all purpose flour

2 teaspoon of baking powder

½ teaspoon of baking soda

½ teaspoon of kosher salt

1 pint of fresh blueberries

Directions

Preheat the oven to 350 degrees. Pleace 16 paper liners in the muffin pan

In the bowl of an electric mixer fitted with the paddle attachment

Cream the butter and sugar till light and fluffy about 1 minute

With mixer on low speed add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking soda, and the salt. On a low speed add the flour mixture to the batter until just mixed…do not over mix

Fold in the blueberries..

Fill the baking cups till half full

Bake for 25 mins until the muffins are lightly browned

Enjoy!!!!

Corn Flake Chicken Recipe

Our campers love cereal for breakfast.  So you can imagine their excitement when we said we were making Corn Flake Chicken at our culinary cooking class with Chef Paulette!  Try this delicious, fun and healthy twist on chicken.  Winner, winner, yummy chicken dinner!

Send us your own favorite camp-inspired recipes to be featured on our blog (and you can even send us a pic of you and your creation!)–send all recipes and photos to lauren@camptowanda.com.

CORN FLAKE CHICKEN

1 WHOLE CHICKEN CUT UP TO 8THS (RECOMMEND CUTTING BREASTS IN HALF

8 EGGS ….FOR DIPPING

CORNFLAKE CRUMBS…(KELLOG OR BUY REGULAR CORNFLAKES AND GRINF\D FINE IN CUISINART)

SPRAY PAM

SALT AND PEPPER TO TASTE

1) CUT CHICKEN IN TO 1/8THS

2) DIP IN EGG

3) DREDGE IN CORN FLAKE CRUMBS

4) PLACE ON SHEET PAN COATED WITH PAM ( OF\R ANY SPRAY OIL

5) BAKE AT 400 FOR 25 MINS

6) ENJOY

Vanishing Oatmeal Cookie Recipe

Remember these delicious cookies that we whipped up this summer at our Culinary Cookin’ Class at The Farm with Chef Paulette?  They disappeared so fast, we couldn’t get enough of them!  See if your family gobbles them up as fast as our campers! Give them a try at home and let us know how fast they disappear.  And don’t forget to send us your own favorite camp-inspired recipes to be featured on our blog (and you can even send us a pic of you and your creation!)–send all recipes and photos to lauren@camptowanda.com.  Bon Appetite!

VANISHING OATMEAL COOKIES

1 stick of butter

¾ cup firmly packed brown sugar

½ cup granulated sugar

2 eggs

1 teaspoon vanilla

1 ½ cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

3 cups quick or old fashioned oats

1 cup chocolate chips or raisins

Preheat oven to 350 degrees. In a large bowl, cream the butter and sugar on medium speed until creamy

Add eggs and vanilla and beat well

Add combined flour, baking soda, cinnamon and salt mix well

Portion dough rounded teaspoonful onto ungreased cookie sheets…you can use parchment paper

Bake 8-10 minuted or until light golden brown. Cool 1 minute on cookie sheet

Makes 4 dozen cookies