Camp Fire USA Northwest Ohio




Apple Cranberry Dessert

Preheat oven to 375 degrees
1lb whole, fresh cranberries
8 cups chopped golden delicious apples
Sprinkle 1/2 cup plus 1 tsp sugar mix into the cranberries and apples.   Place this combination into a13x9x2 greased pan.
Blend into bowl:
2 cups sugar
2 cups flour
Rub 1 cup of diced butter into the flour/sugar mixture.
Pour mixture evenly over fruit.

Bake for 50-60 minutes until golden brown.

Cranberry Meatballs and Sausage

1 egg, beaten
1 sm. onion, finely chopped
3/4 c. dry bread crumbs
1 T. dried parsley flakes
1 T. Worcestershire sauce
1/4 t. salt
1 lb. bulk pork sausage
1 can (16 oz.) jellied cranberry sauce
3 T. cider vinegar
2 T. brown sugar
1 T. prepared mustard
1 pkg. (1 lb.) miniature smoked sausage links

In a lg. bowl, combine the first 6 ingredients.  Crumble bulk sausage over the mixture and mix well. Shape into 1" balls.  In a lg. skillet, cook meatballs over med. heat until browned; drain.

In a lg. saucepan, combine the cranberry sauce, vinegar, brown sugar and mustard.  Cook and stir over med. heat until cranberry sauce is melted.  Add the meatballs and sausage links.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10-15 minutes or until meatballs are no longer pink and sauce is slightly thickened.

Cucumber Feta Rolls


2 cucumbers
6 ounces crumbled feta
3 tablespoons Greek yogurt
2 1/2 - 3 1/2 tablespoons finely diced sun-dried tomatoes or red bell pepper
8 - 12 pitted kalamata olives, roughly chopped
1 tablespoon roughly chopped dill or oregano
2 teaspoons lemon juice
Pinch of pepper, or to taste

Thinly slice the cucumbers longways on a mandoline at a 2mm thick setting. Alternatively, you can use a vegetable peeler if you do not have a mandoline. Lay the cucumbers on top of a paper towel lined cutting board while you prepare the filling.


Add the feta and yogurt to a medium bowl. Mash to combine using a fork. Add the bell pepper or sun dried tomatoes, olives, dill, lemon, and pepper to the bowl. Stir well to combine. In a bowl.

Place 1 - 2 teaspoons of mixture at one end of a cucumber strip and roll up.

Secure with a toothpick. Repeat with remaining strips. If not serving

Immediately, chill until ready to serve

5 Layer Greek Dip

Easy Hummus

Two 15 oz. cans of chickpeas/garbanzo beans
1/3 cup of liquid from the can of chickpeas
2 cloves of garlic finely minced  or 1/2 teaspoon of garlic powder
Juice from 1/2 lemon
3 tablespoons of olive or grapeseed oil
2 tablespoons of tahini (sesame seed paste)
1 teaspoon of salt


Mix all the ingredients in a food processor until the consistency is smooth. Yes, it's that easy.

5 Layer Greek Dip
Finely chop olive, bell pepper, cucumber, and dill.
Spread hummus about 1-2 inches thick in the bottom of a wide serving dish.
Sprinkle the vegetables evenly over the hummus.
Crumble feta cheese on top.
Sprinkle bits of dill and serve with warm pita slices. Enjoy!

Cookie Dough Brownies

Makes one 18X24 sheet pan (use 1/2 for standard 12X18 baking dish)
1st Layer:
Prepare 2 boxes of your favorite Cake Brownies
Allow to cool.
2nd Layer:
2 cups oleo (margarine) melted
2 cups packed brown sugar
1 cup white sugar
8T milk
2tsp vanilla
4 cups flour
Melt oleo and add remaining ingredients.  Spread over cooled first layer.
3rd Layer:
4 cups chocolate chips
4T shortning (lard)
Melt items together over low heat stirring constantly.  Spread on top of 2nd layer.  Sprinkle with chopped nuts (if desired)  note... you can leave the nuts off for Chris.

Cocoa Kiss Cookies

1 cup butter or margarine, softened
2/3 cup sugar
1 tsp vanilla
1 2/3 cup unsifted all-purpose flour
1/4 cup Hershey’s Cocoa
1 cup finely chopped pecans
9 oz package Hershey’s Milk Chocolate kisses
(or peanut butter kisses!)
Confectioners’ sugar
Cream butter or margarine, sugar and vanilla in large mixer bowl.  Combine flour and cocoa; blend into creamed mixture.  Add nuts; beat on low speed until well blended. Chill dough about 1 hour or until firm enough to handle.  Meanwhile, unwrap kisses.  Shape scant tablespoon of dough around a chocolate kiss covering kiss completely.  Shape into balls; place on ungreased cookie sheet.  Bake at 375 degrees for 10-12 minutes or until set.  Cool slightly; remove from cookie sheet onto wire rack.  Cool completely; roll in confectioners’ sugar.  Roll in confectioners’ sugar again before serving, if desired.  Makes about 54 cookies.

Sour Cream Apple Pie

Makes 1 pie
3/4 cup white sugar
1/4 tsp salt
1 egg
1/2 tsp Vanilla
2 T. Flour
2 cups chopped apples
1 cup sour cream
Beat egg and add the rest of the ingredients. Place in unbaked pie crust. Bake at 350 degrees for 30 minutes. Top with the following crumbs and bake 15 additional minutes.
Crumbs: 1/3 cup brown sugar, 1/2 cup flour, 1 tsp cinnamon, 1/4 cup oleo

Never Fail Pie Crust

Makes 6 pie crusts
(I freeze extra pie crusts in large zip-lock baggies and pull out as I need them)
6 cups flour
2 cups lard
1 egg in cup filled up with water
3 tsp baking powder
1 tsp salt
Mix flour, lard, salt, and baking powder until crumbly. Add egg and water. Mix, sometimes it takes more water. This dough will keep for awhile. I have found it is best to mix in a warm kitchen.

Lime Chiffon Dessert

Makes 12-15 servings

1 1/2 cups crushed graham crackers
1/3 cup sugar
1/2 cup butter or margarine, melted
1 pkg (3 oz) lime gelatin
1 cup boiling water
11 oz cream cheese
1 cup sugar
1 tsp vanilla extract
1 carton (16 oz) frozen whipped topping, thawed
Combine the first three ingredients; set aside 2 T for topping. Press remaining crumbs into the bottom of an ungreased 13” x 9” x 2” baking dish; set aside. In a bowl, dissolve gelatin in boiling water; cool. In a mixing bowl, beat cream cheese and sugar. Add vanilla, mix well. Slowly add gelatin until combined. Fold in whipped topping. Spoon over crust; sprinkle with reserved crumbs. Cover and refrigerate for 3 hours or until set.

Peanut Butter - Rice Krispy Treats

1 cup Karo Syrup
1 cup sugar
Heat until bubbles; add:
1 cup peanut butter
Mix, pour over:
6 cups rice krispies
Stir; press into a buttered pan. Cool and cut. Add chocolate chips or shave chocolate on top for a variety.

No – Bake Cookies

6 cups sugar
1 1/2 cups milk
1 1/2 cups peanut butter
9 cups oatmeal
6 T cocoa
3/4 lb. Margarine
3 tsp vanilla
Boil sugar, cocoa, margarine, and milk together for 1 minute. Take off heat and add peanut butter, stir until dissolves. Add vanilla and oatmeal; mix. Drop by teaspoon onto wax paper.

Potato Salad

Serves 30
15 medium potatoes
2 1/2 T vinegar
2 1/2 tsp salt
3/4 tsp pepper
1 1/2 medium onions, chopped
10 hard cooked eggs, chopped
3 3/4 cups mayonnaise
2 1/2 T prepared mustard
5 medium stalks celery, chopped
Boil potatoes, cool slightly, cut into cubes. Mix mayonnaise, vinegar, mustard, salt and pepper in a 4 quart glass or plastic bowl. Add potatoes, celery and onions; toss. Stir in eggs. Cover and refrigerate.

Black Bean & Rice Salad

1 (15 oz) can black beans, drained and rinsed
2 c. Cold cooked rice (makes 4 cups when cooked)
2 c. Chopped tomatoes (2 – 4 tomatoes)
2 – 3 stalks chopped celery
¼ c. sliced green onion (3 – 4)
¼ c. chopped fresh cilantro
3 limes (lime juice)
¼ c. olive oil (+ a little to taste)
½ t salt (to taste)
1/8 t pepper (to taste)
1/8 t hot pepper sauce
8 cloves garlic, minced
In a large bowl, combine beans & rice – mix well.  In medium bowl combine remaining ingredients & mix well.  Fold tomato mixture into beans & rice.  Cover.  Refrigerate 1 hour to blend flavors.

Chicken Salad

2 c. cooked chicken
1 ½ instant rice
¾ c. celery
1/3 c. diced peppers
2 hard cooked eggs
2 sweet pickles
¾ c. mayonnaise
Salt & Pepper to taste
Combine ingredients; toss lightly.  Serve on lettuce and garnish with ripe olives, white grapes, celery hearts & tomato

Fruit Dip

1 jar (7 oz) marshmallow cream
8 oz cream cheese
Set cream cheese out to soften, blend together with marshmallow cream.
Add cinnamon and nutmeg to taste.