Tag: picnic

Pumpkin Seed Butter

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Almost any seed or nut can be turned into this peanut butter state. Most nuts and seeds have oils that come out once they are crushed and with just a bit of additional oil, you can get a nice and smooth peanut butter alternative. For this recipe, I used the roasted pumpkin seeds I made a week ago. These pumpkin seeds were crisper than store bought seeds and had more of a roasted flavor. The quality and flavor of your seeds will greatly affect you butter. This recipe was made with 1 cup of seeds, made 1/2 cup of butter, and is enough for 2 sandwiches.

Pumpkin Seed Butter Recipe CardDownload

What You Will Need

  • 1 Cup Roasted Salted Pumpkin Seeds
  • 2 Tbsp Oil
  • 1 Tbsp Sugar
  • Blender
  • Storage Container

Directions

1. Add Seeds to Blender. Add sugar, then blend for 3 minutes on high. Slowly add oil 1/2 Tbsp at a time, and blending 1 minute between additions. Blend until desired texture is reached. Transfer to a small storage container and store in the fridge.

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Blueberry Buckle Coffeecake Review, King Arthur Baking

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Original Recipe found Here!

This recipe came from the King Arthur Baking site. Blueberry buckle is a classic dessert. This recipe is very good. It tastes not too sweet, and is very tasty with the coffee cake twist. I only have two critiques. First, a bit of lemon would be very nice in this cake. Either adding lemon juice in place of vanilla extract, or adding some lemon zest to both/either dough and/or crumb topping. Second, I used a 7 x 11 baking dish. I don’t know whether the directions work for a square pan, but I had to bake my cake for 1 hour and 15 minutes, where the edges were beginning to burn. Just a warning to make sure the cake is fully cooked if you use a square pan, and a bit of advice if you wish to use an elongated pan like I did. It would be best to cover with foil for 1 hour, then bake without for the last 15 minutes.

Blueberry Buckle Coffeecake Review Recipe CardDownload

What You Will Need

  • 1/3 cup and 3/4 cup Sugar
  • 1/2 cup and 2 cups Flour
  • 1 tsp cinnamon
  • 4 Tbsp and 4 Tbsp Butter
  • 2 tsp Baking powder
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 2 cups fresh or frozen blueberries
  • non-stick spray
  • Baking pan, 8inx8in, 9inx9in, 9in round, or 7inx11in

Directions

1. Heat Oven to 375 F. Lightly grease your pan with nonstick spray. In a small mixing bowl, mix first half of flour and sugar with cinnamon and a pinch of salt. Then break up first half of butter in mixture until a sandy texture is reached, this is the topping.

2. In a medium mixing bowl, mix together remaining butter, sugar, an egg, and vanilla. In a small bowl, mix together remaining flour, baking soda, and a pinch of salt. Begin slowly adding flour and milk to butter mixture, ending with flour. Add blueberries and stir just to combine. Pour mixture into greased pan.

3. Top dough with crumb topping. Bake for 45 minutes for a square or round pan. Bake for 1 hour covered and 15 minute uncovered for a rectangle pan. Use a tester to be sure. Let cool before serving.

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Homemade Coleslaw

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Like Potatoes, cabbage is also in season here now. Cabbage is a great vegetable because it can last up to 6 weeks in your fridge before beginning to go bad. Cabbage has a very similar flavor to a head lettuce, but it is used in so many more recipes than just lettuce. Cabbage is used is in stir fry, made into sides like coleslaw, made into sauces like kimchi, wrapped around food like stuffed cabbage, and as an ingredient in spring rolls. Cabbage is versatile and used across many ethnic groups.

Coleslaw is really easy to make, and the only thing that takes time is preparing the ingredients. Shredding cabbage can take some time at first, but you become faster with time. The ingredients can also be altered. I added a bit more of each, mayo and sour cream. This was very unnecessary, and I’ve adjusted my recipe to match. As for cabbage, I shredded about 4-5 cups for this recipe. I highly recommend using the full quantity of vinegar, and I also recommend letting is sit before serving. This allows the vinegar to penetrate better. This recipe makes 8 adult side servings.

Homemade Coleslaw Recipe CardDownload

What You Will Need

  • 1/2 Medium Head of Cabbage, outer leaves removed, cored, and shredded
  • 1 1/2 Cups Mayo
  • 3/4 Cup Sour Cream
  • 1/4 Cup Apple Cider vinegar
  • Large Mixing Bowl

Directions

  1. Prepare your cabbage.

2. Add all your ingredients into your mixing bowl, and stir until everything is coated.

3. Refrigerated for 2-3 before serving.

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Tomato Cucumber Salad

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Even though I pulled my cucumbers a couple weeks ago, I still have a small mound of cucumbers sitting on my counter. At the same time, my in-law’s garden is just full of cherry tomatoes. So, here is a simple summer salad that uses up some items that may still be plentiful for you this time of year. Add a bit of acid with vinegar or lemon, and balance it with a bit of sugar, if desired.

Tomato Cucumber Salad Recipe CardDownload

What You Will Need

  • 1 cup Cherry Tomatoes, Halved
  • 1 Small Cucumber, Peeled and Julienned
  • 1/2 Medium Onion, Diced
  • 1 Tbsp Lemon Juice
  • 2 tsp Apple Cider Vinegar
  • 1 Tbsp Sugar
  • Serving Bowl and Spoon

Directions

  1. Prepare your vegetables and add you serving bowl.
  2. Add Lemon juice, vinegar, and sugar. Stir.
  3. Serve right away, or refrigerate and serve later.
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Meals Without Refrigeration

This weekend, Josh and I were looking at an end of season camping trip. As the weather was getting colder, we decided it was now or never for finally going on a summer trip. We chose not to, but I did lots of research, and below that I will have a list of refrigeration free meals and snacks. This is not only a good resource for future camping trips, but it’s a good idea to have some of these items in storage for the next possible natural disaster.

Meals

  • Cereal with Evaporated/Powdered Milk
  • Oatmeal with Evap./Powdered Milk, with dried fruit
  • English muffins with Butter or Jelly packets
  • Bagels with Butter
  • Muffins, Banana/Pumpkin Bread
  • Canned Meat Sandwiches/Soups (Tuna, Chicken, Ham/Spam, Salmon, Clams, Etc)
  • Boxed Mac & Cheese
  • Canned Pasta (Ravioli, Spaghetti Os, etc)
  • Canned Soup (Condensed Chicken Noodle, Vegetable Beef, Chicken and Rice, Etc)
  • Spaghetti with Red Sauce
  • Cheesy Chicken Casserole, make in a pot over fire, and used canned chicken, exclude cheese if don’t have shelf stable
  • Tuna Salad Cucumber Boats
  • Buffalo Chicken Sandwich
  • Fried Rice with canned veggies/meat
  • Tuna Noodle with Evap./Powdered Milk and Canned peas

Snacks

  • Peanut Butter on bread
  • Crackers, Chips, Nuts, or Cookies
  • Pop Tarts
  • Fresh Fruits/Veggies
  • Apple Sauce
  • Granola Bars
  • Trail Mix
  • Fruit Cups/ Canned Fruit
  • Muffins
  • S’mores
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