Recipes from around the Campfire


Q Cookin, Fly Tyin, Mod
Crock Pot Chicken Parmesan

Crock Pot Chicken Parmesan

2-4 Boneless Skinless Chicken Breasts
½ Cup Bread Crumbs
¼ Cup Parmesan Cheese
½ Tsp Italian Seasoning
¼ Tsp Black Pepper
¼ Tsp Salt
1 Beaten Egg
Mozzarella Cheese
Marinara / Spaghetti Sauce

Put olive oil on bottom of crock pot.
Beat eggs and mix bread crumbs with seasoning and Parmesan cheese.
Dip chicken in egg, then bread crumbs.
Layer chicken on bottom of crock pot.
Cover with Mozzarella cheese and cover with sauce.
Cook on low for 6-7 hours or high for 3-4 hours.
(frozen chicken will take longer)
Put over favorite pasta


Senior Member
Paymaster, those recipes with pictures are great! I'll have to try that! But, for a picture-free recipe, here goes:

Fish Cakes
1 pound tilapia or catfish
1 red pepper
1 orange pepper
1 sweet onion
1/4 cup (or so) breadcrumbs
1 egg
Freshly ground black pepper (1 tsp or more)
Luzianne Cajun Seasoning (1 TBSP or more)
1/4 cup Canola oil (or anything with a high smoke point, low flavor profile)

Dice peppers and onions.
Add 1 TBSP oil to pan
Cook on medium until tender
Remove to large bowl

Add 1 TBSP oil to pan (if needed)
Cook and flake fish
Remove to bowl with peppers and onions

Mix peppers, onions, fish. Add appr. 1/4 to 1/2 cup breadcrumbs (just enough to bind the fish cakes). Add 1 egg. Add black pepper and Cajun seasoning.

Shape into small patties. Patties will hold their shape better if you put them on waxed paper and refrigerate for 30 minutes. You don't need to follow this step if you don't have time.

Put a liberal amount of oil in frying pan. (1/4 cup or a little more). Heat the pan. Cook the fish cakes appr. 3 minutes per side. Check for a nice golden brown crust before flipping.

Remove to a plate covered with a paper towel. Keep warm while cooking the rest of the patties.

Serve with tarter sauce and fries!

I just use 2 TBSP reduced fat mayo and 2 TBSP Wickles relish for a quick tarter sauce.


Q Cookin, Fly Tyin, Mod
Cheesy Chicken Chili

Cheesy Chicken Chili

2 frozen boneless chicken breasts
1 can of corn with juice
1 can of black beans ( drained and rinsed )
1 can of Rotel
1 pack of Ranch Dressing Mix
1 Tablespoon chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 block cream cheese

Frozen chicken into slow cooker 1st
Add corn
Add Rotel
Add all powder ingredients
Lightly mix
Place cut up cheese on top
Cook on low for 6-8 hours
Remove chicken and shred finely then mix back into chili
Mexican Lasagna

Mrs. Ga Dawg's Mexican Lasagna

2 pounds of ground beef
2 packets of taco seasoning
Chopped Velveeta Cheese (to your liking)
(I used Cheez Whiz because I didn't have Velveeta, but prefer Velveeta)
3 Taco Grande Flour Tortillas
Shredded Cheeses
(I used fancy shredded sharp cheddar and also mozzarella for the layers and colby jack for the top)

Sour Cream
Chopped Tomatoes
Homemade or bought guacamole
Taco Bell Sauce

Brown ground beef and add taco seasoning and water. Follow package directions to bring to boil and then simmer until juice is cooked down. Add chopped Velveeta Cheese/Cheez Whiz, I don't measure but I added about2 heaping tablespoons, enough to make it creamy. Divide your cooked meat into fourths, and add the first quarter into the bottom of your casserole dish. Top with a handful of your favorite cheese (I use mozzarella and a cheddar, so handful of each). Top with a flour tortilla, add another quarter of the meat mixture, and shredded cheese layer. Repeat using 2 more flour tortillas, ending up with a meat mixture and shredded cheese layer (which I did Colby jack just to have the color variation). Bake at 400 degrees for about 20 mins. until the cheese is melted and bubbly.

Prepare your plate with the Mexican lasagna, and top with any of your favorite taco toppings. Above is a list I serve with it. For the homemade guacamole, I just did one avocado, the juice of half of a lime, a little salt and some garlic powder.

This serves up to four people depending on their appetite. I used a 9 inch deep casserole dish.


New Year's Country Fried Wonton

One package of wonton. (Small square, not egg roll size)
stove top/ generic stuffing
cheap piece of pork (beat with mallet to tenderize if warranted)
peanut oil
chinese togo packets

Cook the pork up. I use a sesame oil, soy, duck, peanut sauce mix to flavor it. I use alot of the togo packets to save money. Set aside and sautee onion, add ginger and garlic for a minute or two more. Set aside. Prepare the stuffing. Mix it with chopped-up pork and onion/ginger/garlic. Lay out a bunch of wontons and heat up some peanut oil in a wok. spoon the mix into the middle of the wonton wrapper and paint two edges with egg wash (adhesive). Roll/Wrap the wonton and into the hot oil til golden. Dry it on paper towel to soak up the oil.


Senior Member
Woodscrew's SouthWestern Goulash

1 lb. ground beef
1/2 white onion diced
2 cup cooked elbow macaroni
10 oz. can rotel
8 oz. can tomato sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
1 table spoon garlic powder
1 cup/can whole kernel corn
1 can black beans
Cheese for garnish

If you don't want it spicy substitute diced tomatoes for the rotel.
"diet" chicken breakfast sausage

2.5# boneless, skinless chicken thighs
2.5# boneless, skinless chicken breasts
1 tbsp dried parsley
0.5 tbsp black pepper
0.5 tbsp thyme
4tsp salt
2 tsp rubbed sage
1 tsp crushed red pepper
1.25 tsp coriander
0.25 tsp ground cayenne pepper

Grind chicken using coarse plate, alternating light and dark meat through grinder. Add all spices and mix thoroughly. Perform a second grind with the medium plate.

Form into 2oz patties and use or freeze. Each patty has only 65 calories and less than 2gm of saturated fat.
cucumber salad –
1 or 2 cucumbers iced
2 or 3 jalapeños diced (I take out all the seeds)
1 clove of garlic chopped up (or you can use a spoonful of that already chopped garlic)
Soy sauce - enough to let it soak in
Mix it all together and let it sit for a little bit before eating

Jalapeno Chocolate Chip Cookies

• 12 tbsp. (1½ sticks) unsalted butter, room temperature
• ¾ cup granulated sugar
• ¼ cup firmly-packed dark brown sugar
• 1 large egg, room temperature
• 1½ tsp. vanilla bean paste or vanilla extract
• 1¾ cups all-purpose flour
• ½ tsp. baking soda
• ½ tsp. kosher salt
• 2 cups extra dark chocolate chips or semi-sweet
• 4 jalapenos, seeded, diced small
1. Preheat oven to 350 degrees
2. Line two baking sheets with parchment paper; set aside
3. In a medium bowl, sift together flour, baking soda and salt; set a side.
4. In a large bowl, add butter, granulated sugar, brown sugar and beat until creamy. Beat in one egg until combined. Beat in vanilla until combined. Slowly add flour mixture until well combined. Stir in chocolate chips and jalapeno.
5. Take about heaping teaspoon size of dough and place 2" apart on prepared baking sheet. Bake in oven for 8 - 10 minutes, just until lightly browned around the edges. Let cool on baking pan for 2 minutes and place on a rack to cool completely.