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It’s the holiday season and that means a lot of cooking will be happening in kitchens all around. We’re breaking out all the sweet and savory recipes for Thanksgiving and Christmas! My go to inspiration is always Pinterest or Social Media to find the best recipes to make. This week I wanted to highlight some of the Skyline staff’s favorite recipes. Hopefully, you can find a little inspiration from what we love to cook!

I have found links that are similar to what we make in our kitchens.

Cooking Class Favorite Our cooking class is always the most popular acitivty during the summer. The campers’ favorite recipe this summer was Mega Brownies.

Ivy’s Chocolate Pound Cake If made to perfection this pound cake won’t last long beacuse it’s too good.

Staff Favorite Spinach Dip Our summer staff always enjoys when I make spinach dip for orienation, the Christmas party and small group.

Laci’s Fiesta Dip Add a little fiesta to your party by whipping up Laci’s favorite dip.

Paige’s Sausage Bread This sausage bread makes everything better, when Paige brings this to work we all can’t get enough of it.

Mrs. Donna’s Fried Chicken Enjoy a southern style meal that Mrs. Donna cooks for us during the summer.

Gene’s Vegan Treat If Gene were to actually make something in her kitchen she would go for this vegan recipe.

Larry’s Buffalo Chicken Dip Larry’s buffalo chicken dip hits the spot, it has just the right amount of kick to it. He prefers using Marie’s Bleu Cheese dressing.

Saralee’s Harvest Bowl

There are so many different recipes and so many things that you can add to make this a great easy to cook meal! For me, this is what I usually put in mine. This meal can easily feed you for a week or a big group of friends. You also can personalize this meal by taking away or adding other roasted veggies or meat to make it your own.  This is a staple in Saralee’s house and mostly what she lives off of. 

  1. Quinoa- I usually buy multigrain and boil with vegetable broth
  2. Roasted Sweet potatoes: preheat oven to 400. Chop sweet potatoes into cubes. drizzle with olive oil, and sprinkle with salt and pepper. then pop in the oven for 20-25 minutes. 
  3. Cut up spicy black bean burger- you can buy these frozen at any grocery store. 
  4. Slices of avocado
  5. Sometimes if I’m feeling really fancy or if I’m going to be home for the week, I make Brussel sprouts. My friend sent me a really great recipe  Saralee’s Brussel Sprout Addition If I add the Brussel sprouts I usually don’t add the black bean burger.

Mrs. Jeannine Potato Salad Often Mrs. Jeannine will vist us and just yesterday she was here so I was able to talk with her about what she loves to cook. Potato salad is something you can take to holiday gatherings, picnics and great for a crowd. This homemade recipe is a must to try.

  1. 3 cups diced potatoes- when tender pour into colander and rinse with cold water or else your potatoes with be mushy
  2. 6 boiled eggs diced
  3. 1/2 cup sweet salad pickles
  4. 1 small jar of pimentos drained
  5. 1 cup of hellmans mayo
  6. Add a dash of salt & pepper
  7. Mix all ingredients together and chill for 4 hours before serving. “It’s good to- words from Mrs. Jeannine”

Gina’s Greenbean Caserole Slide over french onion and cream of mushroom soup we have a new greenbean caserole. I just think this dish screams Thanksgiving, I know I will be using this recipe for my family’s gathering this year.

  1. 2 cans french style green beans drained
  2. 1 can cream of celery mixed with 3/4 cup of sour cream
  3. 1 can of shoe-peg corn
  4. Mix ingredients in a 9x9 pan
  5. Melt 1 stick of butter combine 1.5 sleeves of ritz crackers and sprinkle on top.
  6. Cook at 350 degree for 1 hour.

Christmas Fudge This fudge has been in the family since 1965. This fudge is an antique and Mrs. Jeannine’s famous fudge recipe.

  1. 2.5 cup white sugar
  2. 16 marshmallows (regular size)
  3. 3/4 stick parkay butter
  4. Add a dash of salt
  5. 5 oz pet milk
  6. Put all ingredients in a pot on medium heat, when it starts boiling cut down to low heat. Cook 5 minutes total. Take off heat and add 1 cup of nuts (optional), 6 oz semi sweet chocolate chips, 2 tsp vanilla extract stir all ingredients together in pot. Then pour into greased (butter) pan and leave for 1 hour before serving.

Rebekah’s Delicious Halloween Bars These bars can be made anytime of the year. Try Rebekah’s quick go to recipe for any party.

  1. 1/2 cup margarine
  2. 1/2 cup graham cracker crumbs
  3. 14 oz Eagle Brand sweetened condensed milk
  4. 1 (12oz) pkg. semi sweet chocolate chips
  5. 1 cup peanut butter chips
  6. Preheat oven to 350 degrees. In 13x9 inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine; pour condensed milk evenly over crumbs. Top with chips; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars.

Sally’s Crockpot Roast This is a meal that will feed the whole family. Sally’s roast is something everyone can enjoy.

  1. 1 chuck roast (Sally uses chuck roast beacuse they have more marbling)
  2. 1 can cream of mushroom soup
  3. 1 pack dry lipton onion soup mix
  4. Milk and Water
  5. Baby Carrots
  6. Chopped onion and potatoes
  7. Put roast in crockpot sprinkle with salt/meat tenderizer. Then add baby carrotts, choped onion, chopped potaotes Top with cream of mushromm soup and lipton onion soup mix. Fill can 3 quaters way with milk then rest of the way with water, pour in crockpot and cook on low for 10-12 hours

I hope you can find a little holiday cheer in making one or more of these recipes during this time of the year!

Camp Skyline Cookbook

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