the 2016 Cookbook

Cooking Specialists: JENNIFER & ALYSSA
2016 RRDC COOKBOOK RECIPES
FOURTH OF JULY RASPBERRY POKE CAKE
One box of white cake mix, plus ingredients to make the cake per
package directions (water, oil, eggs)
Raspberry Sundae Sauce
One tub of Cool Whip, defrosted
Blueberries
Strawberries, sliced
Make Cake as per package directions. Poke holes in cake. Squeeze
Raspberry Sauce in holes. Spread Cool Whip on top. Decorate w/
strawberries and blueberries like an American Flag.
RED, WHITE, & BLUE SUGAR COOKIES
Sugar Cookies
Frosting
Food Dye (Red, White, Blue)
*Optional - Decorating Gel
Using already prepared sugar cookies, decorate individual cookies in
Red, White & Blue “flags” using star shaped sprinkles or red, white &
blue sprinkles.
*Optional - Use pastry bag with end cut or tubes of decorating gel.
Pipe icing in the design of flag with stripes.
BANANA CREAM PIE
Nilla Wafers (whole or crushed)
Bananas (sliced into thin pieces)
Whipped Cream (or cool whip)
2 pkgs instant vanilla pudding *We used Ready-Made Vanilla
Pudding
Caramel and/or chocolate syrup, for drizzle.
Line Nilla wafers on bottom of pan. Line banana slices on the top of the
Nilla crust. Pour Ready-Made Vanilla Pudding on top. Place another layer
of Nilla Wafers on top. Layer whipped cream on top. Drizzle caramel or
chocolate syrup.
COOKIES & CREAM CHOCOLATE PUDDING PIE
Oreos (crushed)
Whipped Cream (or cool whip)
2 pkgs instant chocolate pudding *We used Ready-Made
Chocolate Pudding
Chocolate or Raspberry syrup, for drizzle.
Line crushed Oreos on bottom of pan. Pour Ready-Made Vanilla Pudding
on top. Layer whipped cream on top. Sprinkle crushed oreos on top.
Drizzle chocolate or raspberry syrup.
DIRT CUPS
Chocolate Pudding
Crushed Oreos
Gummy Worms
*Fill a cup 1/2 way with pudding. Add 2 tsps Oreos.
Mix this together and add your gummy worm
OCEAN CUPS
Blue Jell-O (for ocean)
Whipped Cream (for white foamy waves)
Crushed Graham Crackers or Nilla Wafers (for sand)
Swedish Fish and/or Gummy Sharks
*Fill a cup 1/2 way with jell-o. Add Swedish fish. Add 2
tsp. crushed Graham Crackers/Nilla Wafers. Top w/
whipped cream and gummy shark.
CHIPS & SALSA "Galley Style"
To Make Tortilla Chips:
Flour Tortillas or Corn Tortillas (6 inch)
Olive Oil
Garlic salt (*We used coarse sea salt)
Rip or Cut (w/ plastic knives or pizza cutter) tortilla into chip size
pieces.
Place tortilla pieces on cookie sheet and brush with olive oil.
Sprinkle salt on chips.
Bake in 350 degree oven for about 6 mins. until crisp and golden.
To Make Salsa:
4 cups canned, crushed tomatoes (try not to use too much juice)
4 cloves chopped garlic (or, 1 tbsp Minced Garlic)
1 medium onion, chopped
2-3 tbsp lime juice
You may add some sprigs of parsley or cilantro (*we used cilantro) for
more flavor
In a food processor blend all ingredients until well combined.
*For variety, you may add 1/2 cup crushed pineapple, 1 fresh peach, or1/2 fresh
mango (*We used canned crushed pineapple.)
CHOCOLATE OREO PIZZA
Preheat oven to 350 degrees
30 oreos (crushed)
1/2 cup vegetable oil
1 cup mini marshmallows
1 (19.5) box fudge brownie mix
1/4 cup water
2 eggs
Spray pizza pan lightly with nonstick spray.
Mix brownie mix with water and eggs in a large bowl.
Pour the oreos into the mix and combine well.
Spread evenly over pizza pan and bake 15-20 minutes.
Put marshmallows on brownie (it is the "cheese") and let it
melt.
Cut into pizza slices.
GO BANANAS! SMOOTHIE
2 Bananas*
2 cups Milk (* We used Fat-Free or Rice Milk)
¼ cup sugar
1 tsp Vanilla Extract
4 cups ice
Place in blender and pulse for several minutes then blend until
smooth and serve!
For variety, we added frozen strawberries (1 cup) for a
Strawberry-Banana Smoothie, or blueberries (1 cup) for a
Blueberry-Banana Smoothie, or, we omitted the bananas and
combined the berries only and made a Very Berry Smoothie!
OREO COOKIES & CREAM MILKSHAKE
2 sleeves of Oreos
2 cups Milk (*We used Fat-Free or Rice Milk)
6 cups Ice
Chocolate Syrup *To taste
Place in blender and pulse for several minutes then blend until
smooth and serve!
ROLLING RIVER MOCK SUSHI
1/4 cup butter
1 10oz bag mini marshmallows
6 cups crushed rice krispies
Fruit by the foot
Gummy candies (Swedish Fish or Gummy Worms) *We used Swedish
Fish
Combine melted butter and marshmallows in a deep saucepan over low
heat. Stir until smooth.Remove from heat. Add cereal and stir until
well combined.Spread mix onto a cookie sheet. Let cool a little, but not
until hardened. Cut into squares.
Lay the Swedish Fish across the cereal, 1 inch from bottom to allow
you to roll the sushi. Roll the cereal mixture so that the gummy candy
is covered.
Using a pizza cutter, cut the mix across so you have a "roll."
Slice the roll into 1 inch pieces and wrap with a piece of the fruit rollup as your seaweed!
YUM YUMS (A RRDC Favorite)!!
Preheat Oven to 350 degrees
3/4 cup melted butter
2 1/2 cups crushed graham crackers
1 cup chocolate morsels
1 cup butterscotch/caramel syrup (or butterscotch chips)
1 cup sweet condensed milk
Melt butter and add graham crackers to form a crust.
Put mix in a 9x13 cake pan.
Add chocolate morsels evenly over crust.
Add condensed milk and butterscotch/caramel syrup (be sure
to spread evenly) or butterscotch chips.
Bake for 15 min.
Let cool slightly (in fridge or freezer) and cut into bars.
BAKED MINI CAKE DONUTS (not fried!)
Preheat oven to 425 degrees
1 cup flour
1/2 granulated sugar
1 tsp baking powder
1/4 tsp cinnamon
1/2 cup buttermilk
1 egg, beaten
1 Tbsp melted butter
Spray the special donut pan with vegetable spray.
In a large bowl add flour, sugar, baking powder and cinnamon. Add
buttermilk, egg, and butter and stir just until combined.
Fill each donut cup with about 1 Tbsp of batter. (*We used bakers bag
to pipe it into the donut pan)
Bake 6-7 minutes or until the tops spring back when touched. Cool in
the pan 3 minutes. You may sprinkle with confectioner’s sugar or
sprinkle with cinnamon/sugar or use frosting.
*We frosted some donuts with vanilla/chocolate fudge icing and dipped
in blue and white sprinkles for a little RRDC spirit!
KRABBY PATTIES
Nilla wafers (2 per patty)
Chocolate frosting
Rainbow fruit rollups (cut into 1/4 inch pieces )
Sprinkles
Using the vanilla wafer as your "bun," spread chocolate frosting as your
burger on one side.
Add a small piece of colored rollup (e.g., red for ketchup or tomato,
green for lettuce or pickle, yellow for mustard or cheese, orange for
cheese).
Put the second wafer on top.
Spread a little chocolate/vanilla frosting on top and add white sprinkles
for a sesame seed bun!
*In addition, you may add fries by slicing pound cake into thin
rectangular slices.
S’MORES BARS
Preheat oven to 350 degrees, middle position
6-7 graham cracker sheets
2 cups mini marshmallows
6 ozsemi sweet chocolate chips (1 cup)
1/2 cup butter (1 stick)
1/2 cup dark brown sugar, firmly packed
1 tsp vanilla extract
Spray 9x13 cake pan. Line bottom with layer of graham crackers.
Sprinkle with marshmallows. Sprinkle the chocolate chips.
In small saucepan over low heat, combine butter and brown sugar. Stir
the mixture constantly until sugar is dissolved. Once dissolved, take
off heat and stir in the vanilla.
Drizzle evenly over the contents of the cake pan. Bake for 10-12
minutes or until the marshmallows are golden on top. Cool in pan on
wire rack. When bar cookies are cool, cut into brownie sized bars and
serve.
HUNGRY CATERPILLAR
Granny Smith Apples
Vanilla Icing
Marshmallow
Chocolate Chips
Rainbow Fruit Roll-Ups
Arrange Granny Smith apples in a “squirmy” caterpillar shape.
Place vanilla icing in between the sour apples if you like.
Use a marshmallow (in lieu of a strawberry) wrapped in fruit
roll-up (for the head).
Use chocolate chips for the legs and for the eyes (secure w/ a
dab of icing).
GROUCHY LADYBUG PIZZAS
Ritz Crackers
Grape Tomatoes
Sliced Mozzarella Cheese
Black Olives
*Fresh Chives (optional)
*Fresh Basil (optional)
Cut out circles/squares from Mozzarella Cheese and place on
cracker.
Halve the grape tomatoes (wings).
Place the Olive on top (head).
Use fresh parsley as antenna (optional).
Use fresh basil for leaf (optional).
*Optional: Bake in an oven for a few mins. to melt the cheese.
RAINBOW FISH
Preheat Oven to
Funfetti (or any) Cupcake Mix (plus ingredients to make the
cake per package directions e.g., water, oil, eggs)
Vanilla Icing (mix in blue, red, green, yellow food dye)
Fruit Loops (instead of M&M’s)
Rainbow Fruit Roll-Ups
Frost Cupcakes
Arrange Fruit Loops in a pattern (for scales)
Place 2 Fruit Loops in heart or “v” shape (for mouth)
Cut Fruit Roll-up in triangles (for tail and fins)
SWEET SANDALS (aka Flip-Flops)
Oval shaped cookies – such as Vienna Finger cookies
Frosting
Food Dye
Gummy worms
Rope licorice (Multi-Color)
Tint the frosting different colors for variety.
Use either licorice or gummy worms for straps on sandals.
Garnish with bits of candy/cookies for ‘jewels’.
*We used Mini Trix for ‘jewels.’
DARK CHOCOLATE RITZ BARS (If you like Yum
Yums…You’ll love…Ritz Bars!)
Preheat oven to 350 degrees
Ritz Crackers (6 sleeves crushed)
2 cans Sweetened Condensed Milk
1.5 cups Chocolate Chips (for cracker mixture)
1 cup chocolate chips (for melted layer on top)
Spray 8x12 in pan w/ non-stick cooking spray.
Crush Ritz Crackers.
Mix sweetened condensed milk and chocolate chips w/ crushed Ritz
crackers.
Press mixture into pan. Bake for 10 min.
Remove from the oven and immediately sprinkle remaining chocolate
chips over the top.
Let sit for 5 min to melt and then spread the chocolate evenly over the
top w/ and off-set spatula.
ALYSSA’S FAMOUS CINNAMON SUGAR PITA CHIPS!
Preheat oven to 350 degrees
Flour Tortillas
Olive Oil blend (Olive, Canola, Grapeseed oil_
Cinnamon
Sugar
Cut flour tortillas into triangles or strips.
Brush (or toss) w/ oil blend.
Mix Cinnamon Sugar (in container) and dip oiled pita chips into
mixture.
Bake for 5-7 min per side.
We wanted to take the opportunity to thank each and every one of you
for making Cooking Class such a delight this summer!
We had such a great time getting to know you, cooking with you, and
seeing your smiling faces as you ate all of the delicious treats we made
together!
We really hope that you will enjoy re-creating and eating all of the
delicious and fun recipes at home that were introduced to you “down by
the RIVA”!
We hope it will remind you of the warm and sunny days of camp during
the cold and snowy days of winter!
If you have any healthy and fun recipes of your own that you would like
for us to try in Cooking Class next summer, we would love for you to
share them with us!
Love from your Camp ‘Chefs’ at RRDC,
Jennifer & Alyssa!
“SEA” u next year!