Grilled Pepperoni Pizza Sandwich

• 4 sliced bread
  
  
• butter
• 4 mozzarella, sliced
• pepperoni (cut in half or mini)
• italian seasoning 
• parmesan cheese (opt)
• pizza sauce (for dipping)

*Warm a medium/large skillet over medium heat. Butter each piece of bread on one side. When skillet is hot place a piece of bread butter side down on the skillet then add one slice of cheese and small shake of Italian seasoning (add a small shake of parmesan cheese here too if desired). Top with a desired amount of pepperonis (I used about 8 -10 whole regular pepperonis per sandwich) If any other toppings are desired, add now. Add another slice of mozzarella and top with slice bread butter side up.

Repeat with second sandwich. When bottom slice is golden brown then flip over carefully. Once both sides are brown remove from pan cut and serve with pizza sauce if desired.

Best Cornbread

• 
   1 box Jiffy Mix Cornbread Mix
• 1 box Jiffy Mix Yellow Cake Mix
  OR
• 2 boxes Jiffy Mix Cornbread Mix
• 1 box regular yellow cake mix

Directions: Mix both boxes according to directions, and combine the batter. You can use a large mixing bowl and combine both boxes of mix together and add the other ingredients all at once. If you have only boxes of Jiffy Mix, use a brownie sized baking pan, 8x8", if you are using a box of regular cake mix, use a 9x13" pan. Spray pan with cooking spray. Bake at 350 degrees until done, approx. 30 minutes. Test for doneness: insert a toothpick, it should come out clean.

Frito Salad

Chili Cheese Frito Salad

• 3 (14 oz.) cans of corn, drained
• 1/4 of a red pepper, diced
• 1/4 green pepper, diced
• 1/4 red onion, diced
• 1 cup grated cheddar cheese
• 1 1/4 cup mayonnaise
• 1 (9 1/4 oz) bag of chili cheese fritos

1. Combine corn, peppers,onion, cheese, and mayo in a bowl.
2. Place in refrigerator until ready to serve.
3. Just before serving mix in the fritos. I save about a handful to sprinkle on the top.  I also added a little tried parsley for the picture.Enjoy and eat it all because it’s not good as leftover.  The fritos get too soggy

Oatmeal Energy Bites

 1 cup (dry) oatmeal (old-fashioned oats)

1 cup toasted coconut flakes

1/2 cup chocolate chips 

1/2 cup peanut butter

1/2 cup sliced almonds

1/3 cup honey

1 tsp. vanilla

Method:

Stir all ingredients together in a medium bowl until thoroughly mixed.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls of whatever size you would like.  (Mine were about 1″ in diameter.)  Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Camping Cones

• 1 ice cream cone (I prefer sugar or waffle)
• 1 piece of foil, big enough to wrap the cone

And an assortment of the fillings of your choice. They can include but are not limited to:

• Chocolate chips
• Butterscotch morsels
• White chocolate morsels
• Walnuts
• Peanuts
• Almonds
• Toffee pieces
• Mini marshmallows
• Brown sugar
• Coconut
• Cocoa nibs (raw chocolate)
• Banana pieces
• Dried fruit 

Allow each camper to design their cone with the fillers of choice in layers. Wrap securely with foil and place over heat near campfire or on grill to allow the chocolates to melt. Unwrap and enjoy