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Follow us for more recipes 👨‍🍳

We'll spare you the long drawn out story about why we have created said meal. Just some of our favorite recipes from appetizers to left over brisket chili. Be sure to check back as we will be adding new things as we make them. 

Jalapeno Poppers

Supplies needed:

Large Bowl

Knife 

Fork

Spoon

Cutting Board

10 Jalapenos 

10 oz  Queso Fresco

6 slices of bacon

Large Bowl

Knife 

Fork



Fire up  5 or 6 piece of bacon on the camp chef or just in a skillet. While that's cooking. Pull your Queso Fresco out of the fridge/cooler and let cheese soften up a bit.  


 Wash your Jalapenos and half them long way.  De seed  Jalapenos. Downward facing spoon makes quick work of this.  Pro Tip: wear gloves when handling Jalapenos the oils can burn the skin and eyes. Especially if you are  camping without access to running water. 


Once bacon has reached desired doneness. Let it cool then dice it up and place into a Large bowl.  Grab your Queso Fresco  and a fork and mix cheese and bacon together   


Next take your halved Jalapenos and load cheese and bacon mix in with fork. 


Now you are ready to grill them up.  low to medium heat. 


Let cheese melt and jalapenos cook up.


Enjoy.  


**** Let them cool down before taking a bite out of  crime.  The roof of your mouth will thank me ! ****

POP POP's Buffalo Ranch Chicken DIP

Supplies need:


Casserole Dish 

2 Blocks of Cream Cheese 

3/4 Cup of ranch

3/4 Cup Buffalo Wing Sauce

2 Large cans of shredded chicken 

2 Cups of Cheddar Cheese 

Tortilla chips and/or veggies 


Pull  cream cheese out  of fridge to soften for a bit before starting

Preheat oven.  

Cooking spray your Casserole dish. 

Mix cream cheese, ranch, buffalo sauce, chicken and cheddar together in casserole dish.

 

30-35 mins at 350 degrees in oven . 

 

Serve with chips, Veggies


Enjoy


**********Let it cool before chowing down! Otherwise.RIP the roof of your mouth!



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