#summer2019 #mennonitecooking #familycampingtrip
Link for Canopy:
Use code Megan15 for 15% off.
If you’d like to check out the chairs: ( they have more affordable options as well.)
Use Code MK48G3WG for 10% off (sorry it’s the best I could do.)
Mix together ½ c. oil, 1 pkg. Ranch dressing mix, and 2 Tbsp. dill weed (optional). Pour over one bag of pretzels. Stir to coat. Bake at 325° F for about 20 minutes. Stir after 10 minutes.
Fruit—5 medium firm bananas, 2 c. grapes halved, one 11 oz can mandarin oranges, one 20 oz. can pineapple tidbits, 1 pt. crushed strawberries
Liquid—3/4 c. frozen orange juice concentrate, ¾ c. frozen lemonade concentrate, 1 c. sugar dissolved in 4 c. water
Prepare fruit in a bowl.
Add liquid. Stir. Pour into containers. Freeze.
Thaw for 20 minutes before serving. Or put them in lunch as an ice pack!
Ice Cream Dessert:
1 qt. chocolate or vanilla ice cream
1 large box instant vanilla (or chocolate) pudding mix
Thaw ice cream on counter for half an hour. Whip together ice cream and pudding until creamy in stand mixer. Store in freezer. This holds up well in an ice chest for a couple of hours!
Cheesy Veggie Dip:
One 8 oz. package cream cheese
8 oz. sour cream
¼ c. cheddar cheese powder
2 Tbsp. sour cream and onion powder.
Soften cream cheese on counter. Mix together all ingredients. For best results let flavors meld together for a couple hours in the fridge.
Sweet Tea Recipe:
Boil one quart water. When boiling add 12 Lipton tea bags (or 4 large ones) and let stand for 5 minutes. Remove bags and add 2 scant cups of sugar. Add concentrate to a gallon jug and fill completely with half water and half ice. Add lemons for garnish.
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