Snickerdoodle Cookies!


1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon


Preheat oven to 350°F.
Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
Combine flour, cream of tartar, baking soda and salt in a separate bowl.
Blend dry ingredients into butter mixture.
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
Coat by gently rolling balls of dough in the sugar mixture.
Place on chilled ungreased cookie sheet, and bake 10 minutes.
Remove from pan immediately and allow to cool (They’re really hot!)




Hobo Pies (Campfire Food)

“You know anything you eat around the campfire, especially after being outside all day, is the best thing you’ve ever eaten. (Even better if you’re cold and hungry).”

The great thing about hobo pies is you can put anything in them. It’s kind a like stone soup, anything you can scrounge up goes into the hobo pie, and the hobo pie goes into the fire.

We used sausage, potatoes, cheese, broccoli, zucchini, carrots, and some Italian herbs, all chopped up and wrapped in two layers of thick foil and some leftover salad dressing as a sort of seasoning.

It is important to insure a good wrap on these so that they don’t fall apart when you move them around in the fire. To do this place one tinfoil sheet down and put the contents in the middle, then roll the edges over them sort of like a burrito. Fold the ends flat and roll them towards the center, once you have done that to one end you can add in the dressing or sauce if you choose to do that. Write you name with a marker on the inner layer and then repeat the process with the second one.

Next comes preparing the fire. You need to build it up first to get good embers to cook on so once it seems at a manageable size, don’t put in any more fuel and try to break up the remaining logs with a green stick or fire prod. Remember that once a stick goes in the fire, it stays in the fire to make sure there is no risk of catching things alight.

Once there are no more flames left, go ahead and place the pies on the embers to cook for around 15 minutes or until you hear sizzling. Flip them over, and continue to cook them for around 10 more minutes. To move them in around in the fire we used large kitchen tongs to flip them and take them out of the fire.

This meal is easy to prepare in a pinch and is best shared with stories and S’mores at the end, Enjoy!

Square Phyllo Dough Pizza

Adapted from “Colorado Collage: Cookbook from the Junior League of Denver”


~12   Sheets of Phyllo Dough Pastry, Thawed if frozen (The recipe only calls for 8 but chances are there will be some casualties)

6       Tablespoons (3/4 stick) Butter, Melted

1       Cup Grated Parmesan Cheese, Divided (This means you will only use a little of the portion at a time)

2      Cups Grated Mozzarella Cheese

1       Medium Sized Red Onion, Peeled and Thinly Sliced

6      Italian Plum Tomatoes, Very Thinly Sliced (Or any other type of tomato really, we used cherry tomatoes)

1      Green Bell Pepper, Cored, Seeded, and Sliced into Thin Rings

3/4  Of a Cup of Freshly Chopped Rosemary, Salt, and Ground Black Pepper

Preheat oven to 375 degrees. Line a 15×10- inch baking sheet with two of the delicate Phyllo sheets. Cover the awaiting Phyllo with plastic wrap and a damp towel to prevent it from drying out and crumbling into dust. Gently brush the dough with melted butter, and sprinkle on around 2 tablespoons of the grated Parmesan cheese evenly. Repeat with the remaining sheets, using two at a time.

P.S. Don’t worry if in this process the sheets rip or develop holes, mine ended up looking like Charlie Brown’s Ghost Costume and it worked fine.

Next, sprinkle the mozzarella over the top. Arrange the onions, peppers, and tomatoes on top, but be careful not to overload the delicate crust. Add the Rosemary, salt, and pepper seasoning to taste and place in the oven. Bake for about 20~25 minutes, or until the edges are golden brown.

This dish serves around 4 for the main course and up to 8 for an appetizer, Enjoy!

Plastic Bag Ice Cream

This is an innovative way to combine science and cooking to end up with something delicious!

This recipe doesn’t involve any special machines or cooking so it is child-friendly and easy to make.

The end product is vanilla ice cream but you can get creative and add other flavors too. This recipe makes about eight one half cup servings, enough for a whole party of kids!

Ingredients needed:

  • 2 cups heavy whipping cream
  • 2 cups half-and-half cream
  • 1/2 cup white sugar
  • 2 teaspoons vanilla extract
  • Around 4 cups of coarse rock salt (I would get a whole bag because the portions needed vary)
  • Around 1 bag crushed ice (Again the portions vary)
  • two gallon sized and two pint sized bags per person (This may seem like a lot but trust me the mess is worth avoiding)
  • A dish towel or gloves for every person (The bag gets very cold and needs constant motion)

In a large bowl or measuring cup mix together the heavy whipping cream, half-and-half, vanilla extract, and sugar until the sugar is fully dissolved.

Next using a measuring cup pour about one half of a cup to a cup of the mixture into one of the pint-sized plastic bags. The less you put in the bag the less ice/salt you will need and the faster it will solidify. Next put the second pint sized bag around the one containing the liquid and be sure to seal them both tight or else the salty water will get into the mixture. Also be sure to squeeze out all of the extra air in all the bags so there is more contact to the cold ice.

Now it is time to prepare the ice bag. Fill one gallon-sized plastic bag about halfway with ice. Next pour in about one half of a cup of  the coarse rock salt and mix it around a little. Why are we putting salt in with the ice you ask? With the right combination of salt to ice the temperature can actually reach -10 degrees Celsius (around 5 degrees Fahrenheit)! This happens because the salt actually lowers the freezing temperature of the ice! Then place the double bagged mixture into the first gallon bag and make sure it is submerged it the ice bath. Next put the second gallon bag around that and make sure that the openings all line up for easy access. (Remember to squeeze out the air!)

Now you are ready to transform the liquid into ice cream! Put on the gloves or wrap the towel around the bag and start shaking! You can get creative with how you keep the bag in continuous motion but be careful not to spill the contents, if you do tiny salt crystal will form EVERYWHERE. It usually takes around five minutes for a correctly rationed bag to solidify. If after ten minutes and the liquid still isn’t hardening put more salt into the ice mixture, feel free to do this as many times as necessary.

Once you think it is ready to eat remove the pint-sized bags from the ice and be sure to take the outer one off before opening it all the way, you don’t want salty ice cream! You can save the ice mixture for another round even if it is melted. Enjoy!