* Kinda Sorta Cracker Barrel Hash Brown Casserole* ~ My Variation ~ 26 ounce bag frozen country style Hash Browns 2 cups shredded Colby Cheese 1 cup milk 2 tablespoons butter ( or oil to fry hash browns in ) dash of garlic powder 1 teaspoon salt ¼ teaspoon Black Pepper ¼ cup onions ¼ cup green peppers ½ cup ham 1 can of mushroom soup Preheat oven to 425 degrees. Saute onions and green peppers till tender, set aside..... I fry my hash browns in a skillet, till they start to brown... turning till most are seared.... set aside...mix mushroom soup with milk.... ( add a few extra mushrooms if ya got ‘em ).... add mushroom/milk mixture to hash browns, onions, peppers, Cheese, ham, garlic, salt and peppr... pour in greased 8X8 baking pan.... bake at 425 degrees till top is golden brown ( 45-60 minutes....) Syc

~Punch Bowl Cake~ ~1 pkg Duncan Hines Butter Cake Mix, baked as directed ~1 lg pkg vanilla instant pudding mix, mix as directed and chill ~1 lg can strawberry or cherry pie filling ~1 lg can crushed pineapple (w/ juice added) ~1 lg box of real cool whip, made according to directions! How to make... In Punch Bowl: ~Layer pieces of butter cake cut into small chunks. ~Layer vanilla pudding. ~Layer pie filling. ~Layer pineapple w/ juice. ~Layer cool whip. Repeat the layers two more times....ENJOY! ~Traci

!!!HOT!!! Pork Chili ~5 lbs. pork roast cubed ~1 onion chopped ~2 lg cans chili beans (spicey) ~56 oz tomatoes, crushed and drained ~16 oz tomato sauce ~2 oz chili powder (yes, 2 oz!) ~1 green pepper chopped ~1/2 tsp garlic powder ~1/2 tsp cayenne pepper powder (red pepper) ~2 jalapeno peppers, chopped ~1/2 tsp black pepper ~1/2 tsp salt Brown the cubed pork in a skillet with a small amount of oil. Drain. Put pork and all other ingredients in a large stock pot. Cook on low heat stirring about every 15 min for 4-5 hours or until pork is good and tender! I like to serve with warm tortillas! Good...but hot! ~Traci

Never tried this one at trail rides...but if you make them ahead...they would do great heated up over the fire!! LOL Cabbage Rolls ~2 lg. heads of cabbage ~3 1/2 lbs hamburger ~1 cup rice uncooked ~1 onion, chopped fine ~1 egg, beaten ~2 tsp salt ~1/2 tsp pepper ~1/2 tsp garlic salt ~3 cans tomato soup ~3 CUPS beef broth Scald leaves off of head in boiling water. Lay on paper towels to drain. Combine beef, rice, onion, egg, salt, pepper, garlic salt. Mix all together and add 1 cup of beef broth plus 1/2 can tomato soup. Roll meat mixture into cabbage leaves and fold leaves over to hold in meat...lol Mix remaining soup together to pour over cabbage rolls while baking. Makes 2-9X12 pans of cabbage rolls. I also lay the small pieces of the cabbage that I couldn't use to roll up the meat in over the tops of the cabbage rolls. Bake @ 350* for 2 hours. These freeze well and can then be re-heated for a quick meal! ~Traci

BROCOLLI - RICE - SAUSAGE - CASSEROLE 1 - lb. sausage (chucked) 1 - cup celery (chopped) 1 - cup onion (chopped) 1 - cup rice 10 - oz. package brocolli 4 - tablespoons butter or margerine 1/2 - cup milk small jar cheese whiz salt and pepper to taste Boil brocolli until tender. drain well. cook sausage until almost done. saute celery, onion in butter until tender. combine all ingrediients, mix well. Bake at 350 degrrees for 30 minutes

crawfish fettucini 3 - lbs. crawfish tails 2 - large onions (chopped) 2 - large bell peppers (chopped) 4 - sticks celery (chopped) 1 - teaspoon minced garlic 1 1/2 - sticks butter 1 1/2 - cups half & half 3/4 - lbs. Velveeta cheese 16 - ozs. fettucini noodles Parmesan cheese Saute onions, bell peppers, celery, and garlic in butter for about 10 minutes. Add crawfish tails. Cook on low heat until vegetables are tender and crawfish tails are done. Add half and half and Velveeeta cheese. Simmer for about 30 minutes on low heat stiring occasionally. Boil noodles in salt water. Cool by rinsing in cold tap water. Add noodles to crawfish mixture. Pour mixture in glass casserole dish (9"x12") Sprinkle Parmesan cheese on top and bake at 350 degrees for 30 minutes. This can also be used for shrimp, chicken (for those that don't know what a crawdad is)

And again....for the grill.... Grilled Asparagus ~Olive Oil ~garlic salt ~Fresh Asparagus Let fresh asparagus sit in olive oil for about 3 hours. Get grill ready. Place asparagus directly on the grill and sprinkle with garlic salt. Keep turning the asparagus until it is slightly browned or grilled. Serve immediately!! Good!! ~Traci And in answer to your questions....yes...I cook mostly on the grill year round! LOL

Another trailride favorite! Seafood on the Grill ~2 lbs real or imitation crabmeat ~2 lbs. shrimp (peeled and de-tailed) ~2 lbs real or imitation lobster tail (chunked) ~fresh mushrooms, sliced ~2 bunches green onions, sliced ~1 1/2 sticks of butter ~minced garlic to taste (I use alot!) ~lemon juice to taste( I dont measure, sorry!) Make a pouch with 2 large pieces of Heavy Duty Aluminum foil. Place all in it. Set on grill or over fire for about 30 minutes or so until hot and bubbly and the seafood is done! You can serve over rice...or do it the no carb way and just eat as is!! You can also whip up some Hollandaise Sauce to serve with it if you opt to serve over rice! That makes it awesome! ~Traci These are things that I have to make on every overnight trailride, by request. I'd think they would get sick of it...but they never did!

Yet another trail ride favorite!! Breakfast Burritos ~1 dozen eggs (I cook for alot) ~1 lb bacon or sausage or both ~1 pkg shredded velveeta ~1 onion, chopped ~1 green pepper, chopped ~alot of fresh mushrooms, sliced Large flour tortillas (24...3 pkgs) Salsa Saute onion, green pepper and mushrooms over fire or grill. You can fry up sausage and bacon in same pan. Add eggs and cheese. Cook all up and then put into flour tortillas and serve. Serve with salsa....can even pour on top or serve on the side. ~Traci

Another trail ride favorite: Marinated veggies Yellow Squash Zuchinni Pearl onions (Aunt Nellies in jar-NOT the pickled ones) Button Mushrooms green pepper slices red pepper slices yellow pepper slices ..any other veggie you might like One bottle of Italian dressing Marinate veggies for half a day or overnight. I have a grill basket that I put over the fire and cook them in that. Anyway....place over grill or fire and keep turning! Serve!!! Yummy and easy!!!! ~Traci