Cheese Bombs (Chef Camp)

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INGREDIENTS:

  • 1 8-count can Pillsbury Grands buttermilk biscuits
  • 4 sticks mozzarella string cheesecut into eights 
  • 4 tbsp butter melted
  • 1 tbps minced garlic
  • 2 tbsp parsley finely chopped
  • 1 pinch salt

DIRECTIONS:

  • Preheat oven to 400 degrees.
  • Open the can of biscuits, separate the dough and cut each round in half. Roll or press out the dough so it is about 1/4 of an inch thick, trying to make the dough more round (does not need to be perfect). 
  • In a small bowl add the butter, garlic, parsley, and salt. (Optional: you can replace the garlic with 1/4 tsp of garlic powder or 1 tsp of garlic salt. If you’re using garlic salt, do not add a pinch of salt in addition to the garlic salt.)
  • Place 2 cut pieces of string cheese in the center of each piece of dough. Fold the edges over the center and seal as best as possible.
  • Place each dough ball seam side down on a cookie sheet. Light colored sheets work better as darker can lead to burnt bottoms.
  • Brush with the melted butter mixture.
  • Bake for 8-10 minutes or until the tops of the cheese bombs are golden brown. Remove from the oven, brush with butter again and serve.

Original recipe available here.

Muffin Brownies (Chef Camp)

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Ingredients

  • 1/2 cup butter melted (you can use 1/4 cup of butter and it will still be yummy)
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour (you can use 1/4 cup whole wheat and 1/4 cup of regular flour)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line Muffin Pan with cupcake liners 
  3. Stir sugar, eggs, and 1 teaspoon vanilla in the melted butter.
  4. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder by hand.
  5. Use cupcake liners and fill ¾ full of batter
  6. Bake in preheated oven for 8 to 10 minutes.

Chocolate Chip Cheesecake

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INGREDIENTS:

  • 2 (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 2 eggs
  • 1/2 cup semi-sweet chocolate chips*
  • 1 ready-to-use graham cracker crumb crust (6 oz.)

DIRECTIONS:

  • Heat oven to 350°F.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended.
  • Add eggs; mix just until blended.
  • Stir in 1/2 cup chocolate chips.
  • Pour into crust. Sprinkle with chocolate chips (if desired).
  • Bake 40 min. or until center is almost set. Cool.
  • Refrigerate 3 hours.

*We used less chocolate chips than the original recipe for a lighter chocolate taste.

Chicken Sausage, Broccoli and Orzo Skillet

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INGREDIENTS:

  • 1 tablespoon olive oil
  • 12 ounces chicken sausage, sliced
  • 2 cloves garlic, minced
  • 2 cup orzo pasta
  • 3 cups chicken broth
  • 2 cups broccoli florets
  • Salt and pepper, to taste
  • ½ cup grated Parmesan cheese

DIRECTIONS:

  • In a large skillet, heat olive oil over medium heat
  • Add the sliced chicken sausage to the skillet and cook until browned.
  • Stir in the minced garlic and orzo pasta, cooking until the orzo is lightly toasted.
  • Pour in the chicken broth and bring to a simmer. Cover and cook for about 10 minutes.
  • Add the broccoli to the skillet. Cover and cook for an additional 5-7 minutes until the vegetables are tender.
  • Season with salt and pepper to taste.
  • Stir in the grated Parmesan cheese until melted.
  • Serve hot and enjoy

Bacon Jam Cheeseburger Sliders

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INGREDIENTS

  • 2 pounds 80/20 ground chuck
  • Salt, pepper, and garlic (1 tablespoon each for seasoning)
  • 1 pound bacon, chopped into chunks
  • 1 whole white onion, diced
  • 4-5 garlic cloves, minced
  • 1/2 cup brown sugar
  • 1/4 cup bourbon
  • 1/4 cup apple cider vinegar
  • 1/2 cup maple syrup
  • 6-9 slices American cheese
  • Slider buns
  • Cooking spray

DIRECTIONS

  • Flatten ground chuck in a pan, season, and refrigerate.
  • Cook bacon in a skillet, remove, and discard half the grease.
  • Add onion, cook for 10 mins.
  • Add garlic, cook for 4-5 mins.
  • Return bacon, cook for 1-2 mins.
  • Add brown sugar, bourbon, vinegar, and syrup. Simmer for 10-15 mins until thickened. Transfer to bowl.
  • Heat griddle to medium and spray. Cook patty, season backside. Flip after 4-6 mins, add cheese after 2 mins.
  • Toast buns, assemble sliders with bacon jam. Cut and serve.

Banana Protein Muffins

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Ingredients (10–12 muffins)

  • Wet:
    • 2–3 very ripe bananas, mashed
    • 2 eggs
    • ½ cup plain Greek yogurt
    • ¼ cup maple syrup or honey
    • 1 tsp vanilla extract
  • Dry:
    • 1 cup oat flour
    • ½ cup protein powder (vanilla or plain)
    • tsp baking soda
    • 1 tsp cinnamon
    • Pinch of salt
  • Add-ins:
    • ½ cup chopped walnuts
    • Optional: ¼ cup chocolate chips

Directions:

  • Preheat oven to 350°F
  • Grease or line a muffin tin
  • In a bowl:
    • Mash bananas
    • Whisk in eggs, yogurt, maple syrup, and vanilla
  • Add dry ingredients:
    • Oat flour, protein powder, baking soda, cinnamon, salt
    • Stir until just combined
  • Fold in walnuts (and chocolate chips if using)
  • Divide into muffin cups (about ¾ full)
  • Bake 18–22 minutes, until set and lightly golden
  • Cool 5–10 minutes before removing

Taco Soup

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INGREDIENTS:

  • 1 lb ground beef
  • 1 can of pinto beans
  • 1 can of kidney bean
  • 1 can of chili beans
  • 1 can of ranch style beans
  • 1 can of corn
  • 1 can of diced tomatoes
  • 1 can of rotel
  • 1 packet of taco mix
  • 1 packet of homestyle ranch dressing mix

DIRECTIONS

  • Brown ground beef and drain grease.
  • Add all ingredients to crock pot.
  • Cook on low for about 2 hours and then set to warm.
  • Can also be cooked on stove for about 30 minutes
  • Best served with shredded cheese and sour cream on top and cornbread on the side.

Crockpot White Chicken Chili

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    INGREDIENTS:

    • 1 lb boneless skinless chicken breasts trimmed of excess fat
    • 1 yellow onion diced
    • 2 cloves garlic minced
    • 20 oz. chicken broth (low sodium)
    • 2 15oz cans great Northern beans drained and rinsed
    • 2 4oz cans diced green chiles (mild)
    • 1 15oz can whole kernel corn drained
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 1 tsp cumin
    • 3/4 tsp oregano
    • 1 tsp cilantro 
    • 4 oz reduced fat cream cheese softened
    • 1/4 cup half and half

    TOPPINGS:

    • sliced jalapenos
    • sliced avocados
    • dollop of sour cream
    • minced fresh cilantro
    • tortilla strips
    • shredded Monterey jack or Mexican cheese

    Instructions

    • Add chicken breasts to bottom of crockpot, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
    • Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
    • Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
    • Shred chicken, then add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
    • Stir well and serve with desired toppings.

    Original recipe available here.

    Magnolia Cheesecake

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    Ingredients

    GRAHAM CRACKER CRUST

    • 1 1/2 cups graham cracker crumbs
    • 1/3 cup sugar
    • 6 tablespoons (3/4 stick) unsalted butter, melted

    FILLING

    • Three 8-ounce blocks cream cheese, at room temperature
    • 1/2 cup sugar
    • 1/4 cup sour cream
    • 2 tablespoons plus 1 teaspoon cornstarch
    • 3 large eggs
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon pure vanilla extract
    • 1 1/4 cups heavy cream

    Directions

    1. Preheat the oven to 350°F.
    2. To make the graham cracker crust: Double-wrap the bottom of a 9-inch springform pan with foil to keep water from seeping into the pan.
    3. In a large bowl, combine the graham cracker crumbs and sugar. Stir to blend. Stir in the melted butter until well blended. Press the crust into the bottom of the pan and halfway up the sides.
    4. Bake the crust until golden brown, 8 to 10 minutes. Remove from the oven, but leave the oven on.
    5. To make the filling: In a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, sour cream, and cornstarch. Mix on medium-high speed until light and fluffy.
    6. Slowly beat in the eggs, lemon juice, and vanilla. Mix until thoroughly incorporated.
    7. Turn the mixer off and scrape down the sides of the bowl well. Pour in the cream and mix on low speed until the mixture is smooth.
    8. Pour the filling into the baked crust.
    9. Place the cheesecake in a baking pan that is larger than the springform pan and carefully fill the pan about three-quarters full with hot water.
    10. Bake the cheesecake until the center only slightly jiggles, 1 hour to 1 hour 10 minutes.
    11. When the cheesecake comes out of the oven, remove it from the water bath and place on a wire rack. Carefully run a thin knife around the edge of the cheesecake to release it from the sides of the pan. Let the cheesecake cool to room temperature for at least 1 hour, then remove the sides of the springform pan.
    12. Refrigerate for at least 6 hours before serving. Cut into 8 to 10 slices.
    13. Store loosely covered with plastic wrap in the refrigerator for up to 2 days.

    Original recipe available here.