Olive Garden Bruschetta

Ingredients:

3 firm Roma tomatoes, finely diced
1/4 tsp salt
2 TBS grated Parmesan cheese
2 tsp minced garlic
2 TBS minced fresh basil
2 tsp diced marinated sun-dried tomatoes
pinch of dry parsley flakes
2 tsp extra virgin olive oil
1 tsp balsamic vinegar
9-10 slices Italian, Roasted Garlic, or French bread

Directions:

Combine tomatoes, basil, garlic, sun dried tomatoes, olive oil, vinegar, 2 TBS Parmesan cheese, and salt in a medium bowl. Cover and chill 1 hour.
When ready to serve - preheat oven to 450. Lay out the bread slices and spread olive oil on the tops. Combine cheese with parsley and sprinkle over bread slices. Bake 10 minutes or until crispy. Serve tomato mix over bread slices.

Recipe found by Haley Rencher
Photo by Haley Rencher

Peanut Butter Bars

Ingredients:

1 cup butter/margarine
1 cup sugar
1 1/2 cup brown sugar
1 TBS vanilla
3 eggs
1 cup peanut butter
1 1/2 tsp baking soda
3/4 tsp salt
2 cup flour, or more
3 cup oatmeal, or more
Peanut Butter for top
chocolate frosting or melted chocolate chips for top

Directions:

Cream together butter, sugars, vanilla, and eggs. Add peanut butter, baking soda, salt flour, and oatmeal. Spread in a large cookie sheet. Bake at 350 for 10-15 minutes. Do not over bake, just until lightly brown. Let sit for 10 minutes and then spread thin layer of peanut butter over top. When completely cool, frost with chocolate.

Recipe from Laura Johnson
Photo by Haley Rencher

Taco Salad

Ingredients:

1 lb lean ground beef
1 pckg taco seasoning
1 (16 oz) can chili beans
1 (16 oz) bottle French dressing
1 head iceberg lettuce
1 (14.5) oz package tortilla chips or 1 baked tortilla bowl
2 cups shredded Cheddar cheese
1 cup chopped tomatoes
4 TBS sour cream
1/2 cup prepared salsa
1 avocado

Directions:

In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil. Reduce heat and simmer for 15 minutes.
Crush the bag of chips, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Add salsa and sour cream.
For the tortilla bowl place tortilla in a big oven safe bowl (you may want to microwave for about 10 seconds before putting it in the bowl to make it soft). Bake at 400 for about 10 minutes or until crisp. Add butt on tortilla before baking if you wish.
Add lettuce and toppings as noted above.

Recipe and photo by Sophie Weber

Tin Foil Dinners

Ingredients:

1 lb ground beef, flatten into 4 patties (or use Costco Meatballs YUM)
4-5 chopped potatoes
4 chopped carrots (4 cups)
2 stalks celery chopped
1 chopped onion
1 can cream of mushroom soup
1 pack lipton onion soup
*you can add any left over veggies, peppers or shredded cheese if you like

Directions:

Place each patty or meatballs into individual pieces of foil. Season burgers as desired. Top with vegetables. Season Vegetables as desired with salt and pepper. Pre-mix the onion soup mixture with the mushroom soup and place 1/4 on each patty. Wrap in foul and place on cookie sheet. Bake at 375 for 1 hour. (if cooked in camp fire, cook on hot coals until meat is done).

Recipe & Photo by Sophie Weber

Zupa Tuscana

Ingredients

1/2 lb spicy sausage links ( I use the big ones, peel off the oustide skin-like layer and cook it like ground beef)
2 medium potatoes, cut in half lengthwise and then into 1/4 in slices.
1/2 onion diced
6 slices of bacon (cooked, cut or crumbled)
1 1/2 tsp minced garlic
2 cups kale leaves, cut in half and then sliced
2 tablespoons chicken base (or 3 tsp chicken bullion)
1 qt water (4-5 cups)
1/2 cup heavy whipping cream
dash of dried crushed red peppers

Directions:

Cook sausage in large stock pot (cook bacon separately). Add onions and cook until translucent. Add garlic and crumbled bacon and simmer for 1 minute. Add chicken base, water and potatoes - simmer until potatoes are cooked through (30 minutes). Add kale leaves, crushed red peppers and cream and simmer. (It may need some salt or chicken bullion - add to your liking.)

Olive Garden Recipe
Photo by Sophie Weber