Recipes

1. To save time, chop onion and cilantro at home; store ingredients in zip-top bags and keep cold until ready to use.

2. In a skillet, heat oil over medium-high heat. Add ground meat and onion, breaking up the meat with a spoon and stirring until browned. Drain fat from meat if necessary, then add taco seasoning mix and water. (Use half the taco seasoning if you’re using chips that are already heavily seasoned.)

3. Simmer meat on medium low for 10 minutes, stirring occasionally.

4. Meanwhile, set out the other ingredients to offer a taco “bar.” Cut the chip packages along the long side and allow each person to fill their own taco bags with meat and taco fixings.

1. Prepare grill or campfire.

2. Cut each string cheese stick in half, lengthwise. Then cut a lengthwise slit into each hot dog and insert a piece of cheese.

3. Wrap each cheese-stuffed hot dog with a slice of bacon. Secure with toothpicks.

4. Grill hot dogs on low heat for about 5-8 minutes (rotate while grilling to cook all sides). Hot dogs should be slightly swollen, bacon a little crispy, and cheese bubbly. Toast hot dog buns on grill, if desired.

5. Remove from grill; discard toothpicks from hot dogs. Spread mayonnaise on inside of buns.

6. Place cheesy bacon-wrapped hot dogs in buns and drizzle with mustard before serving.

1. Slice sausage into bite-size pieces.

2. Heat oil in a medium stockpot over medium-high heat. Add sausage and brown.

3. Next, add chopped onion and a pinch of salt, and heat for 5-7 minutes, stirring frequently.

4. Add sliced mushrooms and cook for 5-7 minutes or until mushrooms have given up most of their moisture.

5. Then add canned potatoes (plus liquid) and chicken stock. If needed, add water or more broth to submerge all ingredients – cook the soup as thick or thin as you like. Bring soup to a boil and then back down to a simmer.

6. Add chopped kale and simmer soup for 15-20 minutes. Season to taste with seasoned salt, pepper and parsley; if using dried parsley, add it toward the beginning. Ladle soup into bowls and add a dollop of sour cream on top.

Note: If you have any other herbs/seasonings on hand, such as dried thyme, garlic powder, dill, celery seed, and/or bay leaves, use them to add more flavors to the soup.

1. Heat skillet on high and melt 1 tablespoon of butter to coat.

2. Add burger patty and cook for approximately 3-5 minutes on each side (until golden brown or slightly charred, depending on your preference). You can make these burger patties easily with ground beef and some spices, or save time by buying packaged, pre-formed burger patties from the refrigerated section of the grocery store.

3. While the burger is cooking, whisk together egg and milk in a small bowl. Alternatively, you can add the egg and milk to a small zipper bag and shake until blended.

4. Remove the burger and set atop one bread slice on a clean plate.

5. On the same skillet, reduce to medium heat, and add egg mixture.

6. Allow the mixture to begin setting, then begin to fold and flip until it reaches the desired texture. Place cooked egg directly on top of the burger patty.

7. On the same skillet, add 1 tablespoon of butter. Add one slice of bread to the melted butter.

8. Stack the patty with a slice of cheese, crispy fried onions, egg mixture, and top with another slice of bread.

9. Cook until the bottom slice turns golden brown, and flip.

10. Cook until the second side is golden brown, remove from heat, top with hot sauce (if desired), and enjoy!