This trip to England consisted of several days in London and several in the Lake District visiting friends that we met on our Alaska “hippie trip”.
Continue readingDid All the Touristy Stuff in London
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Backpacking Mt Hood to Olallie Lake, OR Aug 2024
This backpacking trip is an out and back, starting at Mt Hood to Olallie Lake along the Pacific Crest Trail and returning to Mt Hood.
Continue readingChicken Bacon Caesar Bubble-Up Bake
Lori rated this recipe very, very, good and Carl thought it was excellent. Try the recipe for yourself and let me know your rating.
Chicken Bacon Caesar Bubble-up Bake
Servings: 8
Ingredients
- 8 oz container garlic & herbs spreadable cheese
- 1/2 cup Caesar salad dressing
- 1/4 cup water
- 1/4 tsp black pepper
- 1 can Pillsbury Grands Flaky Layers Buttermilk biscuits 16.3 oz can, 8 biscuits, refrigerated
- 2 cup rotisserie chicken chopped
- 3/4 cup bacon cooked and chopped
- 2 cup spinach fresh, coarsely chopped
- 2 cup Italian cheese blend shredded (8 oz)
Instructions
- Bring biscuit dough to room temperature. Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, mix spreadable cheese, Caesar dressing, water and pepper with whisk. Separate dough into 8 biscuits; cut each into sixths, and add to bowl, mixing until incorporated.
- Add chicken, half of the bacon, the spinach, and 1 cup of cheese to the biscuit mixture; fold in until mixed well.
- Spoon mixture into baking dish; top with remaining 1 cup cheese and remaining bacon.
- Bake 33 to 37 minutes or until deep golden brown and biscuits are baked through.
Buttermilk Cornbread
This side dish is extremely moist and slightly sweet. Even better, it is easy to throw together. It is a good use of left over buttermilk for other recipes. You could consider buttermilk pie as well.
Buttermilk Cornbread
A good use for leftover buttermilk
Servings: 8
Ingredients
- 1 ½ cups cornmeal
- 1 cup all-purpose flour
- 1/3 cup sugar
- 4 tsp baking powder
- 1 tsp kosher salt
- 2 cup buttermilk reduced fat
- 1 large egg
- 6 TBL unsalted butter melted and divided
Instructions
- Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven.
- In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.
- In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes.
- Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes.
- Serve warm.
Cream Corn Casserole with Cream Cheese
An easy recipe that is very yummy. Be careful – it is full of flavor and calories.
Cream Corn Casserole with Cream Cheese
Servings: 8
Ingredients
- 32 oz can whole kernel corn strained
- 6 TBL unsalted butter separated
- 1 medium yellow onion finely diced
- 1 ¼ cup heavy cream
- 8 oz package cream cheese softened
- 1 large egg slightly beaten
- 2 TBL sugar granulated
- 1 ½ tsp Kosher salt
- ½ tsp black pepper
- ¾ cup Ritz crackers crushed, about 15 crackers
- 1 ½ cup cheddar cheese grated
Instructions
- Preheat the oven to 325° and have ready a greased, 2-quart casserole dish or baker.
- Place half of the strained corn into a blender or food processor. Pulse until the corn kernels are broken up. Set aside until ready to use.
- Add 4 tablespoons of the butter to a large saucepan over medium heat. Do not allow the butter to burn. Add the onion and sauté, stirring often, just until softened — about 5 minutes. Add the heavy cream and softened cream cheese to the saucepan – stir until the ingredients have melded. Remove from the heat.
- Add the egg, sugar, salt, pepper, and all of the corn to the saucepan and stir to combine. Transfer contents of the saucepan to the prepared dish.
- In a microwave-safe bowl, melt the remaining 2 tablespoons of butter. Add the crushed crackers, and stir to combine.
- Sprinkle the cheese evenly over the corn mixture and top with the crushed crackers. Cover with aluminum foil and bake for 30 minutes. Uncover, and bake for an additional 15 minutes. Allow to cool slightly, serve, and enjoy.
Notes
We have also used 1/2 of the corn from frozen.
Maps
Collegiate Loop of Colorado Trail August 2022
Four backpackers (Ed Tucker, John Gundry, Mark Schedler, and Carl Fisher) plan a 140 mile trip along the East and West loops of the Collegiate Loop of the Colorado Trail (with a couple of modifications) starting in late August. The planned 15 day trip ended after 8 days.
Continue readingHomemade Laundry Soap
Homemade Soap (for front loading clothes washer)
1/2 cup Borax
1/2 cup Washing Soda
1/2 cup blue Dawn Dish Soap (I don’t know why blue?)
1 Gallon of Water
Mix Borax and Washing Soda with 2 cups of hot water until dissolved. Add mixture to a gallon jug (I used one that had previously held store bought laundry soap) and add cold water until about 3/4 full. Add Dawn dish soap and shake to mix it up (it will suds a bit) then finish filling with cold water.
Use 1/4 cup per load.