** ONION BOMBS - CAMPING FOOD**

large onions
ground meat (I prefer turkey!!)
seasonings to taste (mine were like meatloaf tasting!!)
tin foil

Directions:
1. peel your onions and cut them in half as equally as possible.
2. Prepare your meatballs how you want them— I used italian seasoning, oregano, chili powder, minced garlic, ketchup, worcestershire sauce and some bread crumbs
3. Size your meatballs so that they can be squished between two pieces of onions. Some meat will push out the ends and that is okay!!! Just make them as compact as possible!!
4. wrap each onion bomb in tinfoil— might want to double them since they’ll be tossed in the fire! Make sure not to poke holes in the foil!!
5. toss in the fire and try to get them in the coals.
6. cook for about 10 minutes, flip em around and cook another 10 minutes or so!!!

Nabbed this one off of the FB. One year I made so many different foil packet meals that I was just beyond needing recipes. I got to the level of just throwing stuff onto a square of tinfoil and calling it ready to bake within minutes of getting home from work.

Campfire food is great. Stuff like this reminds me of the dishes we’d eat while camping growing up, and some of the tasty stuff my mom made not long ago (red chile pork and potato burritos oh man).

I do plan on trying a variation of this one at home for sure though. probably just use a large onion for two servings, and mince up part of the halved insides to put IN the meat. Mmm.

andythanfiction:

Given the unofficial theme of the blog today, I had to reblog this.  Dude, it’s APPLE PIE WITH BOURBON, BEER, CHEESE, and BACON. 

andythanfiction:

In honor of the apocalypse, a pie to make Dean finally admit his latent bisexuality. (though it actually makes 2 pies)

1. Sift together 2 1/2 cups of flour, a tablespoon of raw sugar, and a teaspoon of kosher salt.  Cut in 1 cup very cold unsalted butter and 2 cups of shredded cheddar cheese, the sharpest you can find, until it’s like lentils.  A food processor can be really helpful for this.

2. Add about 1/3 cup IPA (India Pale Ale) or light lager until a dough forms, working quickly.  If it’s too dry, you can add a little more, a few teaspoons at a time.  Make it into discs, wrap in plastic wrap, and chill for several hours.  You’ve got to work this dough COLD.  If you have a marble or glass or water-filled rolling pin and/or slab, chill it too.  

3. Take 4 cups of sliced Honeycrisp apples and 4 cups of sliced Granny Smiths.  Skins or not is up to you.  THIN slices.  Put them in a container with 1 cup Jack Daniels or Jim Beam (I prefer Jack), the juice of half a lemon, 1 cup dark brown sugar, 1.5 tablespoons corn starch, and 1 tablespoon apple pie spice (or blend your own with black cardamon, black pepper, cinnamon, nutmeg, cloves, allspice, and ginger) and let them marinate while the dough chills.  Stir them around every so often.  

4. Fry up half a pound of bacon very crisp and crumble it.  Let it cool.  Mix this with 1/2 cup dark brown sugar, 1/4 cup flour, 1/2 cup chopped walnuts, 1/2 cup chopped pecans, and 1 teaspoon spices.  Cut in 1 stick of butter to make a crumb topping.

5. Roll out the pie dough to about 3/8” thin.  Line two deep dish pie tins and crimp edges.  Fill them with pie filling mixture.  Top with crumble mixture.  Bake 40 minutes at 350F, foiling the edges if they start to overbrown.  

6. Allow to cool completely, slice with a disturbingly large bowie knife, and serve with a brown ale and a Hunter proposing marriage. 

fuckingrecipes:

thecakebar:

Sourdough Danish Pastries Tutorial Sets {You must click link for FULL tutorial/recipe}

IF YOU WANT TO BE A SUPER-FANCY ASSHOLE WITH YOUR BAKED GOODS

geekpinata:

thecakebar:

Hazelnut Brownie Tart Tutorial

Mmm, yes.

gastrogoodies:

Chocolate Whoopie Pies with Salted Caramel

tokyodarling:

Recipe: White Chocolate Mousse with Blueberry Compote Parfait

“Did you know the French word “parfait” means “perfect” in English?”

thecutecakery:

I posted this on the Frostings etc page but here it is just in case you’re lazy.

Four Yolk Lemon Curd

4 large egg yolks

150g/5.25oz sugar

100ml/a little less than 1/4 cup lemon juice FRESH!

70g/ 1/3 cup butter, cold and cubed

Beat the yolks and the sugar until the sugar has dissolved completely and the mixture has turned almost white. Put it in a sauce pan and on the heat on very low hear.

Add the lemon juice and butter and whisk until thick. It should cover the back of a spoon. Take off the heat and whisk once more before putting in a jar. It keeps really well, you can keep it in the fridge for about 4 weeks without any issues. I very much doubt it will last that long though!

bhgfood:

Coconut-Lime Chicken Soup: This easy-to-make soup starts with a deli-roasted chicken. 

prettylittlepieces:

Canning (the rundown: recipes, ideas, and information)

barackobama:

Behold, by popular demand: The White House beer recipe.

Ah, thank you, thank you, thank you so much for sharing this.