Tofu and Eggplant Hobo Bundles

These vegetarian packets with fresh herbs and Asian flavors beat out your basic meat-and-veg hobo bundles

Mascarpone French Toast with Warm Blackberry Syrup Why shouldn't your campsite breakfast be a decadent affair? :D you can put with all emoticon style :) :P =))

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Special Buttercream Frosting

"Make perfect pizza pockets by wrapping pizza sauce, mozzarella, and pepperoni in crescent dough and baking until golden brown." — Pillsbury® Crescents 

Directions

Heat oven to 375 degrees F. Unroll dough on cookie sheet and separate into 4 rectangles; press each into 6x4-inch rectangle, firmly pressing perforations to seal.
Spread 1 tablespoon pizza sauce on half of each rectangle to within 1 inch of edge. Sprinkle each with 3 tablespoons cheese; top with 6 slices pepperoni. Fold dough diagonally over filling; firmly press edges with fork to seal. Sprinkle each triangle with 1/4 teaspoon grated cheese. With fork, prick top of each to allow steam to escape.
Bake 13 to 15 minutes or until deep golden brown. Serve warm.

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Mexican Tortilla Lasagna

Ingredients
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1/2 onion
1/2 clove garlic
1 can re-fried beans
1 can diced jalapenos
1 jar salsa
5+ tortillas (enough to cover layers)
4 cups Cheddar Cheese
1 tomato chopped
2 green onions chopped
Directions
preheat oven to 375 degrees F
In a large skillet over medium heat, cook beef until browned. Drain.
In same pan saute onions and garlic until slightly brown. Add beef back to pan, add taco seasoning and re-fried beans. Stir. Heat until warm.
layer ingredients in a 9x13 inch baking dish.
salsa/tortillas/beef/jalapenos/cheese (repeat x2) top final tortilla layer with salsa until moistened.
Bake 35 minutes until heated through. Let cool for 5 minutes before serving.
Top with shredded cheese, green onions and tomatoes. Serve with sour cream.

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Jimmy's Mexican Pizza

"Jimmy's specially seasoned ground beef, refried beans, salsa and cheese layered in a deep dish style. A tasty and easy Mexican-style pizza with a flour tortilla crust I whipped up because I had the stuff to make it!!" — Jimmy Simian 

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Shrimp Potato Salad

1 1/2 cups mayonnaise
2 tablespoons yellow mustard
1 teaspoon lemon juice
2 lbs potatoes, boiled and diced
1/2 cup onion, chopped
1/2 cup green onion, sliced thin
5 -6 hard-boiled eggs, chopped
2 tablespoons pickles, dill (optional) or 2 tablespoons sweet pickles (optional)
1 cup celery, chopped fine
1 lb shrimp, cooked and diced
1/4 teaspoon salt
1/4 teaspoon pepper
paprika
Directions:

1. In a small bowl, mix together mayonnaise, mustard and lemon juice; set aside.
2. Combine all remaining ingredients, being careful not to mash.
3. Carefully stir in mayonnaise mixture until well blended.
4. Garnish with a dusting of paprika.

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Shanghai Noodles

papergoddess's Note: Wonderful oriental side-dish. So quick and easy! I serve this with chicken or pork tenderloin marinated in Teriyaki sauce (recipe 44750). Or you can add meat to the dish for a one-dish meal.

3 tablespoons oil
1 -2 tablespoon sesame oil
2 cups shredded cabbage (or Chinese cabbage)
1/2 cup chopped green onion
8 ounces angel hair pasta
2 -4 tablespoons soy sauce (to taste)
4 ounces sliced cooked chicken breasts (optional)
1 can bean sprouts, drained (optional)
Directions:

1
Cook pasta according to package directions;drain.
2
Heat oil and sesame oil in skillet.
3
Saute cabbage and green onion for about 5 minutes.
4
Add pasta and soy sauce (also chicken and/or bean sprouts if desired) and heat through.

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S'mores Ice Cream Cake

Don't spend National Ice Cream Month chasing after the ice cream truck. From homemade cakes and shakes to deep-fried delights, we've got a fun, easy ice cream treat to try every day this July.

"This is a delicious variation on an old favorite. The suggestion to dip the pan briefly in hot water to unmold it worked very well."

flower7's Note: This recipe is from Cook's Illustrated and sounded like a fabulous summer dessert. Cook time is freeze time

4 whole graham crackers
2 cups marshmallow cream
1 pint chocolate ice cream, softened**
1 pint vanilla ice cream, softened**
2 cups hot fudge
Directions:

1
Line a 9 by 5-inch loaf pan with plastic wrap, letting the ends of the plastic wrap overhang the pan by 6 inches. Break one of the crackers into 4 pieces along the dotted lines.
2
Spread one side of 1 whole graham cracker and 1 graham piece with 1/2 cup of the marshmallow cream and lay in the loaf pan, cream side up. Spoon the softened chocolate ice cream over the crackers and smooth the top.
3
Coat both sides of another whole cracker and 1 piece using 1 more cup marshmallow cream and lay over the chocolate ice cream. Spoon the softened vanilla ice cream over the crackers and smooth the top.
4
Spread the remaining whole cracker and 1 more piece with the remaining 1/2 cup marshmallow cream. Lay the crackers over the vanilla ice cream, marshmallow side down. Wrap the pan tightly with plastic wrap and freeze until firm, about 6 hours.
5
To serve, unwrap and gently tug at the overhanging plastic wrap to remove the loaf from the pan. (If necessary, dip the bottom of the pan into hot water.) Using the plastic wrap to handle the loaf, invert it onto a serving platter. Peel away and discard the plastic wrap. Allow the cake to sit at room temperature for a few minutes before slicing. Serve with the hot fudge sauce.
6
**Note: To soften ice cream, scoop ice cream into a large mixing bowl. Use a large rubber spatula or wooden spoon to break up the ice cream. Stir and fold to create a smooth consistency.

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