MissAlyssaG's profile page
Recipes
Campfire Cakes
By MissAlyssaG
Courtesy of bread & honey
- Oranges
- A box of cake mix
- A campfire
Asparagus and Pesto Mac and Cheese
By MissAlyssaG
Courtesy of Closet Cooking
- 4 cups water
- 1 1/2 pounds asparagus, trimmed and cleaned, reserving the stems
- 1 pound pasta, your choice
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups gruyere grated
- salt and pepper to taste
- 1 tablespoon grainy mustard
- 1/2 cup pesto
- 1 cup gruyere grated
Oven Baked Tater Tots
By MissAlyssaG
Courtesy of penniesonaplatter
- 8 Russet Potatoes, peeled and diced
- 1/4 cup milk
- 1 cup flour
- 3 eggs, beaten
- 2 cups crushed potato chips
Spinach & Brie Puff Pastries
By MissAlyssaG
These delicious puffed, golden pastries are stuffed with fresh spinach and brie cheese
- 1 cup fresh spinach, chopped
- 4 thin slices Brie, or more to taste
- 1 egg beaten
- 1/4 teaspoon nutmeg, freshly grated
- 1 puff pastry, thawed if frozen
- Salt and pepper, to taste
- Sesame and poppy seeds for decoration
Lemon Spaghetti
By MissAlyssaG
Bring a large pot of water to a boil
- Salt
- 1 pound spaghetti
- 3 tablespoons extra-virgin olive oil, 3 turns of the pan
- 4 cloves garlic, finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 2 lemons, zested and juiced
- 1/2 to 3/4 cup heavy cream
- 1 cup grated Parmigiano Reggiano
- Handful flat-leaf parsley, finely chopped
- 1/2 cup (10 or 12 leaves) fresh basil, very thinly sliced
Strawberry, Lemon and Basil Mimosa
By MissAlyssaG
Courtesy of Giada At Home
- 3/4 cup packed fresh basil leaves
- Juice from 2 large lemons (about 1/2 cup fresh lemon juice)
- 1/2 cup agave or honey
- 8 medium fresh or frozen strawberries, thawed and sliced
- One 750ml bottle Prosecco or Champagne, chilled
- 1/2 cup soda water or sparkling water, chilled
Campfire Breakfast Burritos
By MissAlyssaG
Courtesy of ninthandbird.com
- 16 Eggs
- 1 Yellow Onion
- 3 Cloves Garlic, minced
- 6 Med. Potatoes, chopped
- 2 Cups Cheddar Cheese, shredded
- 4 Green Onions, chopped
- 3 T. Parsley, chopped
- 8 or 9 Tortilla Shells
- Salt & Pepper to taste
- Tin Foil for wrapping
- Optional: Salsa and/or hot sauce
Spicy Bean Burritos
By MissAlyssaG
To make the bean filling, heat the oil in a skillet over medium-high heat
- For the bean filling:
- 2 tsp. canola or vegetable oil
- 2 cloves garlic, minced or pressed
- 1 tsp. chili powder
- 1 tsp. minced chipotle in adobo sauce
- 1 tsp. ground cumin
- 1/4 tsp. kosher salt
- Dash cayenne pepper
- 1/3 cup water, vegetable broth or chicken broth
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can pinto beans, drained and rinsed
- 6 tbsp. fresh salsa
- For serving:
- 6 (9- or 10-inch) flour tortillas, warmed
- Shredded cheese
- Diced tomatoes
- Shredded romaine lettuce
- Chopped green onions
- Low-fat sour cream or Greek yogurt
Homemade Taco Seasoning
By MissAlyssaG
Courtesy of backtoherroots
- 1 T. chili powder
- 1/2 t. garlic powder
- 1/4 t. onion powder
- 1/4 t. red pepper flakes*
- 1/4 t. oregano
- 1/2 t. paprika
- 2 t. cumin
- 1 t. kosher salt*
- 1 t. black pepper
Rosemary Olive Oil Bread
By MissAlyssaG
Courtesy of ahintofhoney.com
- 1 cup warm water (100-110 F)
- 1 Tbsp. organic cane sugar
- 2 tsp. active dry yeast
- 1 tsp. salt
- 2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
- 1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. extra virgin olive oil
- 1 1/2 cups white whole wheat flour
- 1/2 cup bread flour + extra for kneading
- 1 egg, whisked + 1 Tbsp. water, for egg wash
- dried rosemary, for sprinkling