The Fishcamp Cookbook.

Pico de Gallo

Kenny Bower · Rockfish Grill Restaurant

Ingredients

• Ripe tomatoes, ¼" dice3 cups
• Red onion, ¼" dice1 cup
• Fresh cilantro, stems removed½ cup
• Jalapeño, minced, seeds removed1 Tbs
• Kosher salt2 tsp
• Fresh lemon juice1 Tbs

Method

1. Combine all ingredients and fold together to coat evenly.
2. Taste and adjust salt. Refrigerate at least 15 minutes before serving.
3. Chef's Note: Make more than you think you need, this is the base for Avocado Salsa and goes with nearly everything on the table.

Avocado Salsa

Kenny Bower · Rockfish Grill Restaurant

Ingredients

• Pico de Gallo (see № 01)2 cups
• Extra-virgin olive oil¼ cup
• Fresh lemon juice2 Tbs
• Kosher salt¾ tsp
• Ground cumin½ tsp
• Ripe avocados, ½" dice1 quart

Method

1. Whisk together Pico de Gallo, olive oil, lemon juice, salt, and cumin.
2. Gently fold in avocado, preserving the chunks, do not mash.
3. Refrigerate. Best within 2 hours.

Mike's Halibut Dip

Inspired by Marilyn · Alaska Outdoor Journal

Ingredients

• Mayonnaise2 cups
• Cream cheese, softened8 oz
• Colby-Jack cheese, shredded2 cups
• Parmesan, grated½ cup
• Diced green chiles (4 oz can)1–2 cans
• Pickled jalapeño, chopped4 oz
• Garlic, minced1 Tbs
• Artichoke hearts, drained (opt.)1 can
• Cooked halibut, shredded2 lbs

Method

1. If halibut is raw, poach in gently simmering water 6, 8 minutes. Remove skin, drain, and shred.
2. Combine everything except halibut in a heavy saucepan or crock pot. Warm over low heat until cheeses melt and mixture is smooth.
3. Fold in halibut, preserving some texture. Serve warm with sourdough, bagel chips, or tortilla chips.
4. From Mike's Kitchen: When cutting halibut into fillets in Alaska, I save all the trim scraps. When it's time for this dip, I poach whatever I need, nothing is wasted.

Spicy Tortilla Rolls

Mike Wakamiya

Ingredients

• Burrito-size flour tortillas1 package
• Jimmy Dean sausage (plain or spicy)24 oz
• Cream cheese, softened1 lb
• Sour cream1 pint
• Diced black olives4 oz
• Diced green chiles4 oz
• Diced jalapeño2 oz
• Garlic powder & onion powder1 tsp each

Method

1. Cook sausage, breaking apart, until fully done. Drain fat.
2. While warm, stir in cream cheese. Add sour cream; blend smooth. Fold in remaining ingredients.
3. Spread ¼" thick on each tortilla. Roll tightly, wrap in plastic, refrigerate at least 2 hours.
4. Slice into ¾" rounds to serve.
5. Make Ahead: Genuinely better the next day, prepare 24 hours ahead for best flavor and a cleaner slice.

Lit'l Smokies in Sauce

Ingredients

• Hillshire Farm Lit'l Smokies1 lb
• Grape jelly10 oz jar
• Heinz chili sauce12 oz bottle

Method

1. Combine chili sauce and jelly over medium heat, stirring until jelly melts.
2. Add sausages, stir to coat, simmer uncovered 20 minutes.
3. Transfer to a crock pot to hold warm for self-service.

Vegetables with Garden Dip

Ingredients

• Dip, Sour cream1 cup
• Dip, Mayonnaise½ cup
• Dip, Sugar, seasoned salt1 tsp each
• Dip, Garlic, minced1 clove
• Dip, Green onion, cucumber, bell pepper, minced¼ cup each
• Vegetables, Celery, cucumbers, bell peppers, baby carrots, zucchinias needed

Method

1. Mix all dip ingredients together. Slice vegetables.
2. Arrange vegetables on a platter and serve with dip.

East Coast Grill Lemonade

Schlesinger & Willoughby · The Thrill of the Grill

Ingredients

• Granulated sugar1 cup
• Water (for simple syrup)½ cup
• Fresh lemon juice (~8 lemons)2 cups
• Cold water1 quart
• Fresh mint, for garnishas needed

Method

1. Boil sugar and ½ cup water 1 minute, stirring, until dissolved. Cool completely.
2. Stir in lemon juice and cold water. Adjust to taste.
3. Serve over crushed ice, garnished with mint.

Grandma's Lemon Iced Tea

Schlesinger & Willoughby · The Thrill of the Grill

Ingredients

• Cold water3 pints
• Tea bags4 bags
• Frozen lemonade concentrate8 oz

Method

1. Place water and tea bags in a glass pitcher on a sunny windowsill. Steep 2, 3 hours.
2. Remove bags. Stir in frozen lemonade until dissolved.
3. Serve in tall glasses over ice.

Scrambled Eggs

Ingredients

• Eggs2 dozen
• Whole milk (optional)1 cup
• Pancake mix (optional binder)½ cup
• Light cream¼ cup

Method

1. Beat eggs until uniform. Add milk and beat again. Slowly fold in pancake mix.
2. Cook in a lightly oiled pan over medium-low heat. Low and slow, always.
3. Just before fully set, remove from heat. Stir in cream to arrest the cooking and keep eggs silky.
4. The Cordon Bleu Method: Lower heat, slower movement, patience yields eggs that are creamy, not rubbery. The cream finish is the chef's trick.

Breakfast Potatoes

Ingredients

• Yukon Gold potatoes8 ea
• Medium onion, diced1 ea
• Bell pepper, diced1 ea
• Vegetable oil2 Tbs
• Salt and black pepperto taste

Method

1. Boil potatoes in salted water until just barely done. Drain, peel if desired, cube ½", ¾".
2. Sauté onion and pepper in oil until softened. Add potatoes; cook until golden on all sides.
3. Season generously with salt and pepper.

Banana Nut Muffins

Krusteaz Box Recipe

Ingredients

• Krusteaz Cinnamon Crumb Cake Mix1 pouch
• Enclosed cinnamon topping1 pouch
• Ripe bananas, mashed (~2 medium)1 cup
• Egg1 ea
• Walnuts or pecans, chopped¾ cup

Method

1. Preheat oven to 400°F. Line a 12-cup muffin tin.
2. Stir banana, egg, nuts, and cake mix until moistened. Batter will be lumpy.
3. Fill cups halfway. Sprinkle 1 Tbs cinnamon topping. Add remaining batter. Top with topping.
4. Bake 16, 20 min. Cool 3 min in pan before transferring to a rack.

Pancakes

Kodiak Cake Mix

Ingredients

• Kodiak Cake mix24 oz box
• Water (equal parts to mix)6 cups
• Maple syrup1 qt

Method

1. Lightly blend equal parts Kodiak mix and water. Do not over-mix.
2. Cook on a medium-hot griddle with cooking spray or light oil, not butter.
3. Serve immediately, or keep in a single layer in a warm oven. Never stack, they get soggy.

Hard Boiled Eggs

Ingredients

• Eggs, room temperature24 ea
• Salt1 Tbs

Method

1. Place eggs in pot, cover with water by 1½ inches. Add salt.
2. Bring to a light boil. 6 minutes for medium yolks, 10 minutes for hard yolks.
3. Transfer immediately to ice water to stop cooking.

Pappy's Tri-Tip

Dave Austin · Knights of the Holy Grill, Cypress Church

Fishcamp History: Pappy's seasoning arrived at the KAFC in 2004, brought by Dave Austin, founder of the Knights of the Holy Grill, Cypress Church, California.

Ingredients

• Tri-tip roast4 lbs
• Pappy's Original Seasoning (50% less salt)6 oz
• Italian salad dressing (for injection)4 oz

Method

1. Season entire surface generously with Pappy's, pressing into the meat.
2. Using a meat injector, inject Italian dressing throughout in a grid pattern.
3. Grill over medium BBQ, turning every 15 min, until internal temp reaches 130, 135°F. Rest 10 minutes. Slice against the grain.

Colonel John's Lemon Butter Chicken

Colonel John Schumacher · Introduced 2005

A Man-Sized Portion: The tradition of serving a half-chicken was born from Pastor Ed Jackson's legendary BBQs, he made no apologies for generosity, and neither do we.

Ingredients

• Whole chickens, halved and washed4 ea
• Lemon pepper seasoning8 Tbs
• Lemons, juiced2 ea
• Unsalted butter½ cup

Method

1. Season halved chickens liberally with lemon pepper on all surfaces.
2. Arrange on sheet trays and roast at 275°F approximately 2 hours. Turn off oven; hold warm.
3. Melt butter with lemon juice (⅔ butter, ⅓ lemon). Baste chickens, then finish on a hot BBQ grill until golden and marked.

Roast Beef with Pan Gravy

Russell Cronkhite · A Return to Sunday Dinner

Technique Note: Use coarse-ground pepper only, fine-ground overwhelms the gravy entirely.

Ingredients

• Roast
• Boneless rump roast4 lbs
• Worcestershire sauce2 Tbs
• Granulated garlic, onion powder, paprika1 tsp each
• Coarse-ground black pepper1 Tbs
• Coarse salt2 tsp
• Beef broth (for gravy)2 cups
• All-purpose flour (for gravy)3 Tbs

Method

1. Rub roast with Worcestershire. Coat with garlic, onion, paprika, and pepper. Rest 20, 30 min at room temp.
2. Rub with coarse salt, place fat-side up. Blast at 450°F for 15 min. Reduce to 325°F and roast ~20 min/lb for medium-rare. Rest 20 min.
3. Make gravy: skim pan fat, whisk 3 Tbs into flour, deglaze with broth, simmer until thickened.

Braised Short Ribs with Beer

Diane Rossen Worthington · Williams-Sonoma

Best Made a Day Ahead: Refrigerate overnight. Lift the solidified fat before reheating, the braise will be richer and the flavors deeper.

Ingredients

• Lean beef short ribs, 3" pieces5 lbs
• Vegetable oil3 Tbs
• Large onions, thick rings3 ea
• Carrots, ½" rounds4 ea
• Garlic, minced4 cloves
• Crushed tomatoes1 cup
• Good-quality beer1½ cups
• Dijon mustard1 tsp

Method

1. Pat ribs dry and season. Brown in batches 7, 10 min per batch. Transfer to Dutch oven.
2. Sauté onions until golden. Add carrots, then garlic. Add tomatoes, beer, and mustard; simmer 1 min. Pour over ribs.
3. Braise uncovered at 325°F for 2¼, 3 hours, turning ribs every 45 min, until deeply tender.

Chicken Cacciatore

Diane Rossen Worthington · Williams-Sonoma

Ingredients

• Chicken breasts, bone-in, skin-on6 ea
• Olive oil4 Tbs
• Onions, sliced / Mushrooms, sliced2 ea / 1.5 lbs
• Red & yellow bell peppers, sliced1 each
• Garlic, minced4 cloves
• Dry red wine1½ cups
• Diced tomatoes with juice28 oz
• Balsamic vinegar1 Tbs
• Kalamata olives, pitted (opt.)½ cup

Method

1. Season and brown chicken in batches 4, 5 min per side. Reserve.
2. Sauté onions until golden. Add mushrooms and peppers, then garlic. Deglaze with wine. Add tomatoes and herbs; simmer 10 min.
3. Return chicken; cover and braise over medium-low ~20 min until opaque. Stir in vinegar and olives. Serve in warmed shallow bowls.

Old Fashioned Yankee Pot Roast

Russell Cronkhite · A Return to Sunday Dinner

Ingredients

• Beef chuck roast, 2" thick4 lbs
• Seasoned flour, vegetable oilto sear
• Beef broth2 cups
• Bay leaf, garlic, marjoramas needed
• Carrots, celery, onions, turnips4 ea each
• Yukon Gold potatoes8 medium

Method

1. Dredge roast in seasoned flour. Sear in a heavy Dutch oven on all sides until deeply browned.
2. Add broth and aromatics. Cover and braise at 325°F for 2 hours.
3. Add vegetables; continue braising 1, 1½ hours more until everything is fork-tender. Make pan gravy if desired.

Baked Lemon Halibut

Mike Wakamiya

Ingredients

• Alaska halibut steaks1½ lbs
• Dry white wine1 cup
• Kosher salt1 tsp
• Fine breadcrumbs½ cup
• Unsalted butter1 Tbs
• Fresh lemon juice2 Tbs
• Lemon pepperto taste

Method

1. Combine wine and salt; pour over halibut. Marinate 30 minutes in the refrigerator.
2. Preheat oven to 400°F. Drain and pat completely dry. Press both sides into breadcrumbs.
3. Place in a shallow baking dish. Dot with butter, drizzle lemon juice, season with lemon pepper.
4. Bake 10 min per inch of thickness. Done when it flakes with a fork at the thickest point.

Halibut Royale

Ingredients

• Alaska halibut steaks1½ lbs
• Dry white wine1 cup
• Fine breadcrumbs¼ cup
• Sour cream½ cup
• Mayonnaise½ cup
• Green onions, sliced¼ cup
• Sweet paprikato taste

Method

1. Marinate in wine and 1 tsp salt 30 minutes in refrigerator.
2. Drain, pat very dry, press both sides into breadcrumbs. Place in a shallow baking dish.
3. Combine sour cream, mayonnaise, and green onions. Spread generously over each steak. Dust with paprika.
4. Bake at 400°F, 10 minutes per inch of thickness.

Pan-Roasted Salmon in Mango Juice

Williams-Sonoma Fish

Ingredients

• Salmon fillets, skin-on, 6–8 oz4 ea
• Mango juice1¼ cups
• Olive oil2 Tbs
• Fresh chives, minced2 Tbs

Method

1. Lay fillets skin-side up; pour mango juice over. Marinate exactly 20 min at room temperature.
2. Preheat oven to 450°F. Drain, reserve juice. Pat fillets dry.
3. Sear skin-side down in hot oil until very crisp, ~5 min. Transfer pan to oven; bake 2, 3 min until just opaque at edges.
4. Reduce reserved juice to a light syrup, ~5 min. Spoon over fish. Garnish with chives.

Trout (Dolly Varden) Amandine

Shirley King · Williams-Sonoma Fish

An Alaska Classic: Dolly Varden are caught in the rivers around Ninilchik. The French beurre amandine technique, applied to the fish in our own backyard.

Ingredients

• Sliced almonds¾ cup
• Trout / Dolly Varden fillets, 6 oz, skin-on4 ea
• All-purpose flour1 cup
• Sweet paprika2 Tbs
• Unsalted butter4 Tbs
• Olive oil4 Tbs
• Fresh lemon juice2 Tbs
• Worcestershire sauce2 tsp
• Flat-leaf parsley, for garnishas needed

Method

1. Toast almonds at 400°F for 5 min until light gold. Set aside.
2. Score skin side with 2 shallow cuts to prevent curling. Dredge in seasoned flour; shake off excess.
3. Cook fillets in butter + oil until golden each side, ~1, 2 min per side. Keep warm. Repeat in batches.
4. In clean pan, melt remaining butter + oil. Add almonds 30 sec, then lemon juice and Worcestershire. Swirl and pour over fish. Garnish with parsley.

Halibut Rice Casserole

Pastor Ron & Anita

Ingredients

• Minute rice, uncooked2 cups
• Cream of chicken soup1 can
• Halibut, cut into chunks2 lbs
• Pepper jack cheese, shredded2 cups
• Sharp cheddar, shredded1 cup
• Dried dill2 tsp

Method

1. Spread rice in a greased 13"×9" baking dish.
2. Mix soup and halibut chunks; spread over rice. Top with mixed cheeses. Sprinkle dill.
3. Cover with foil; bake at 350°F for 45 min. Uncover; bake 15 more min until bubbling.

Fresh Tomato Sauce for Fish

Schlesinger & Willoughby · The Thrill of the Grill

Sauce Vierge: The classic French uncooked sauce, bright and clean. Elevates any simply grilled fish.

Ingredients

• Large ripe tomatoes, fine dice2 ea
• Fresh basil, chiffonade¼ cup
• Extra-virgin olive oil3 Tbs
• Balsamic vinegar1 Tbs
• Fresh lemon juice4 Tbs
• Garlic, minced1 tsp

Method

1. Combine tomato, basil, olive oil, and balsamic. Set aside while fish cooks.
2. Just before serving, stir in lemon juice and garlic.
3. Spoon sauce onto the plate first, then rest a grilled fillet on top.

Red Onion & Mango Relish

Schlesinger & Willoughby · The Thrill of the Grill

Ingredients

• Ripe mango, fine dice1 ea
• Small red onion, fine dice1 ea
• Fresh cilantro, chopped2 Tbs
• Jalapeño, minced1 Tbs
• Fresh lime juice (~1½ limes)3 Tbs
• Tabasco sauce2 dashes
• Salt & fresh cracked pepperto taste

Method

1. Combine all ingredients and stir gently. Taste and adjust.
2. Cover and refrigerate. Keeps up to 3 days.

Garlic Butter

J. Knepper

Grilling Tip: Keep the saucepan directly on the grill grate beside the fish, it stays warm and ready for continuous basting.

Ingredients

• Unsalted butter½ cup
• Extra-virgin olive oil4 Tbs
• Garlic powder2 Tbs
• Black pepper1 Tbs
• Seasoned salt1 tsp

Method

1. Melt butter over low heat. Whisk in oil and all seasonings.
2. Brush liberally over fish before and during cooking.

Three-Pepper & Pineapple Salsa

Shirley King · Williams-Sonoma Fish

Ingredients

• Red, green & yellow bell peppers, fine dice½ cup each
• Fresh or canned pineapple, diced1½ cups
• Fresh lemon juice1 Tbs
• Olive oil1 tsp
• Salt & fresh ground pepperto taste

Method

1. Combine all ingredients in a bowl and toss gently.
2. Adjust seasoning. Serve alongside grilled halibut, swordfish, or mahi-mahi.

Buttery Mashed Potatoes

Russell Cronkhite · A Return to Sunday Dinner

Purée de pommes de terre au beurre

Ingredients

• Yukon Gold or White Rose potatoes8 medium
• Unsalted butter½ cup
• Whole milk⅔ cup
• Kosher salt and white pepperto taste

Method

1. Simmer peeled, quartered potatoes in salted water at a gentle simmer 20, 25 min until completely tender.
2. Drain. Return pot to heat; shake 1 min to evaporate moisture.
3. Add butter and shake until fully melted and coating all potatoes.
4. Add milk; heat to just boiling. Remove from heat. Mash using only an up-and-down motion, no electric mixer.
5. The Cordon Bleu Rule: Butter before milk, always. The fat coats starch granules before liquid arrives. This is why French purée is fluffy, never elastic.

Glazed Baby Carrots

Russell Cronkhite · A Return to Sunday Dinner

Carottes glacées au miel et à l'orange

Ingredients

• Baby carrots4 cups
• Unsalted butter¼ cup
• Honey⅛ cup
• Light brown sugar⅛ cup
• Fresh orange juice1 cup
• Fresh dill1 pinch

Method

1. Simmer carrots in boiling salted water 4, 6 min until tender outside, firm at centre. Drain.
2. Return to pan over medium heat. Add butter; melt and toss to coat. Add honey, brown sugar, and orange juice.
3. Simmer 6, 8 min, tossing occasionally, until reduced to a glistening glaze. Sprinkle with dill.

Sunday Comfort Mac & Cheese

Russell Cronkhite · A Return to Sunday Dinner

Macaronis au gratin du dimanche

Ingredients

• Elbow macaroni1 lb
• Unsalted butter¼ cup
• Whole milk4 cups
• American cheese slices16 slices
• Sharp cheddar, grated (or Velveeta)2 cups
• Tabasco, salt & pepperto taste

Method

1. Cook macaroni just to al dente, 5, 6 min. Drain, do not rinse.
2. Return to pot with butter; stir until melted. Add milk; boil 2 min.
3. Add all American cheese at once; stir until melted. Stir in cheddar, Tabasco, salt, and pepper. Serve immediately.

Tidewater Coleslaw

Schlesinger & Willoughby · The Thrill of the Grill

Salade de chou à l'américaine

Ingredients

• Mayonnaise1½ cups
• White vinegar½ cup
• Granulated sugar⅓ cup
• Green cabbage, finely shredded1 head
• Carrots, finely grated2 ea
• Salt & fresh cracked pepperto taste

Method

1. Whisk mayo, vinegar, and sugar until smooth. Season.
2. Toss cabbage and carrots with dressing until thoroughly coated.
3. Refrigerate at least 1 hour before serving.

Twice-Baked Sweet Potato Casserole

Russell Cronkhite · A Return to Sunday Dinner

Gratin de patate douce aux pacanes

Ingredients

• Casserole, Sweet potatoes3 lbs
• Casserole, Butter, cream, eggs, brown sugar½c / ¼c / 2ea / ¼c
• Casserole, Vanilla, allspice, macepinch each
• Topping, Butter, brown sugar, pecans¼ cup each

Method

1. Bake pricked sweet potatoes at 400°F ~1 hour. Cool and peel.
2. Mash smooth; whip in butter, cream, eggs, sugar, vanilla, and spices.
3. Transfer to buttered baking dish. Dot with butter; sprinkle brown sugar and pecans.
4. Bake at 350°F for 30, 40 min until puffed and topping is golden.

Molasses Baked Beans

Russell Cronkhite · A Return to Sunday Dinner

Haricots au four à la mélasse

Ingredients

• Dried great northern beans1 cup
• Salt pork or slab bacon¼ lb
• Dark brown sugar3 Tbs
• Bay leaf, garlic clove, diced onion1 each
• Dark molasses⅓ cup
• Deli-style mustard3 Tbs

Method

1. Soak beans 8 hours in cold water. Drain. Simmer in fresh water ~50 min until skins begin to break.
2. Drain, keeping ½ inch of liquid. Add all remaining ingredients. Transfer to a ceramic casserole.
3. Cover and bake at 250°F for 2½ hours; keep beans covered. Uncover; bake 30 min more. Remove bay leaf.

Broccoli Salad

Salade de brocoli, raisins et lardons

Ingredients

• Broccoli florets1 head
• Red grapes, halved2 cups
• Golden raisins, slivered almonds, sunflower seeds1 cup each
• Celery, chopped / Small onion, chopped1 cup / 1 ea
• Bacon, cooked and crumbled1 lb
• Mayonnaise1 cup
• Sugar / Cider vinegar½ cup / 1 Tbs

Method

1. Whisk mayo, sugar, and vinegar into a dressing.
2. Toss all salad ingredients together. Fold in dressing just before serving.

Scallop & Corn Chowder

Russell Cronkhite · A Return to Sunday Dinner

Ingredients

• Sweet corn, kernels cut off4 ears
• Half-and-half cream2 cups
• Unsalted butter4 Tbs
• Celery, leeks, onion, garlicto fill
• Bay scallops1 lb
• Fresh thyme leaves1 tsp
• All-purpose flour¼ cup
• Fish stock or clam broth4 cups

Method

1. Sauté celery, leeks, onion, and garlic in butter until soft and fragrant.
2. Sprinkle flour over vegetables; cook 1, 2 min to form a roux. Gradually whisk in stock until smooth. Add cream; return to a gentle simmer.
3. Add corn and thyme; cook 5 min. Add scallops; cook until just opaque, 2, 3 min. Do not overcook. Season and serve immediately.

Tortilla Soup

Junior League of Albuquerque · Simply Simpatico

Ingredients

• Neutral oil1 Tbs
• Onion, diced1 medium
• Low-sodium chicken broth (15 oz)3 cans
• Tomato sauce (15 oz)1 can
• Mexican-style diced tomatoes (15 oz)1 can
• Garlic powder, hot sauceto taste
• White chunk chicken (optional)1 can
• Cheddar or Mexican blend, grated3 cups
• Tortilla chips1 bag
• Cilantro, chopped (optional)1 bunch

Method

1. Sauté onion in oil until translucent.
2. Add broth, tomato sauce, diced tomatoes, garlic powder, hot sauce, and chicken. Simmer 20 minutes.
3. Place chips in each bowl. Ladle soup over chips. Top with cheese and cilantro. Serve immediately.

Chicken & Rice Soup

Diane Rossen Worthington · Williams-Sonoma

Ingredients

• Chicken broth6 cups
• Boneless chicken breast, ½" dice½ lb
• Long-grain rice¼ cup
• Onion, carrots, tomato, zucchini1 ea each
• Fresh mint sprigs4 ea

Method

1. Poach chicken in hot broth ~2 min until just done. Remove and reserve.
2. Add rice, onion, carrots, tomato, and mint to broth. Simmer 15 min until tender.
3. Return chicken with zucchini; cook 3, 4 more min. Discard mint. Season and serve.

Apple Crisp

Krusteaz Box Recipe

Ingredients

• Krusteaz Cinnamon Crumb Cake Mix1 pouch
• Enclosed cinnamon topping1 pouch
• Apples, peeled, cored, sliced thin10 medium
• Pecans, roughly chopped1 cup
• Cold water4 Tbs

Method

1. Preheat oven to 350°F. Grease a 13"×9" pan. Arrange sliced apples evenly in pan.
2. Combine cake mix, cinnamon topping, and pecans. Sprinkle water over; toss with a fork until crumbly.
3. Spoon crumble over apples. Bake 40, 45 min until apples are tender and topping is golden.
4. Serve warm with vanilla ice cream.
5. Shortcut: Two 21 oz cans of apple pie filling can replace fresh apples. Add ¾ cup rolled oats and bake only 25, 30 minutes.

Berry Cobbler

Krusteaz Box Recipe

Ingredients

• Krusteaz Cinnamon Crumb Cake Mix1 pouch
• Enclosed cinnamon topping1 pouch
• Frozen mixed berries4 cups
• Unsalted butter, cut into pieces6 Tbs
• Old fashioned rolled oats1 cup
• Cold water1 Tbs

Method

1. Preheat oven to 350°F. Toss berries with ½ cup cake mix; spoon into ungreased 10" deep-dish pan.
2. Combine remaining cake mix, cinnamon topping, butter, oats, and water. Mix until crumbly. Sprinkle over berries.
3. Bake 35, 40 min until bubbling and topping is golden. Serve warm with vanilla ice cream.

Ghirardelli Brownies

Ghirardelli

Ingredients

• Ghirardelli Double Chocolate Brownie Mix1 pouch
• Water⅓ cup
• Vegetable oil⅓ cup
• Egg1 ea
• Walnuts or pecans (optional)1 cup

Method

1. Preheat oven to 325°F. Lightly grease pan.
2. Whisk water, oil, and egg. Add mix and stir ~40 strokes. Fold in nuts.
3. Pour into pan, spread evenly. Bake: 8"×8" for 40, 45 min; 13"×9" for 45, 50 min.
4. Critical Note: Fresh-baked brownies appear underdone. They are not. Cool completely in the pan before cutting, they set as they cool.

Chocolate Chip Cookies

Krusteaz Box Recipe

Ingredients

• Krusteaz Deluxe Cookie Mix5 cups
• Water⅓ cup
• Semisweet chocolate chips1½ cups
• Walnuts, roughly chopped⅓ cup
• Packed brown sugar2 Tbs

Method

1. Stir water into mix until dough forms. Fold in chips, walnuts, and brown sugar.
2. Drop by rounded tablespoon onto ungreased or parchment-lined sheet.
3. Bake 10, 12 min until edges are golden. Cool 1 min before transferring.

Snickerdoodles

Krusteaz Box Recipe

Ingredients

• Krusteaz Deluxe Cookie Mix5 cups
• Water⅓ cup
• Granulated sugar3 Tbs
• Ground cinnamon1 Tbs

Method

1. Stir water into mix until dough forms.
2. Mix sugar and cinnamon in a small bowl. Form dough into walnut-size balls; roll in cinnamon-sugar.
3. Place on ungreased sheet. Bake 10, 12 min until edges golden. Cool 1 min before transferring.

Magic Bars

Krusteaz Box Recipe

Ingredients

• Krusteaz Deluxe Cookie Mix5 cups
• Water⅓ cup
• Chocolate chips¾ cup
• Butterscotch chips¾ cup
• Chopped walnuts1 cup
• Sweetened condensed milk¾ cup
• Coconut flakes⅓ cup

Method

1. Stir water into mix until dough forms. Press into greased 13"×9" pan.
2. Sprinkle chips and walnuts evenly. Drizzle condensed milk. Sprinkle coconut.
3. Bake at 350°F ~35 min until edges are golden. Cool completely before cutting.