Tom Thumb Bars

1/2 cup butter
1/2 tsp. salt
1/2 cup brown sugar
1 cup flour

2 eggs
1 cup brown sugar
1 tsp. vanilla
2 TBS flour
1 tsp. baking powder
1-1/2 cup coconut
1 cup chopped nuts (walnuts or pecans), if desired

1.  Mix 1/2 cup butter, salt, 1/2 cup brown sugar and 1 cup flour together.  Pour in a greased and floured 9x13 inch baking dish.  Bake at 325℉ for 15 minutes.

2.  While crust is baking, in a small bowl whip the eggs until thick and foamy.  Add 1 cup brown sugar and vanilla.  Beat together.

3.  Add 2 TBS flour, baking powder, coconut, and nuts if desired and mix well.  Spread on baked mixture (You don't want it to be cool add pretty soon after it comes out of oven) and return to oven and bake for about 25 more minutes.

from Betty

Dutch Oven Sprite Chicken

1/2 lb. bacon, cut in bite size pieces
3 large boneless skinless chicken breasts, cut in 1 inch cubes
1/2 TBS seasoning salt
1/2 tsp. pepper
1/2 cup flour
1 yellow onion, chopped
1 lb. carrots cut in 2 inch pieces
2 lbs. red potatoes or russet sliced or cut in 1 inch squares
6 oz. Sprite (or any lemon-lime soda)
14 inch Dutch Oven

1. Fry bacon in dutch oven on camp chef or stove top until crisp. Remove bacon pieces with a slotted spoon, leaving grease inside. Set bacon aside.
2. Combine seasoning salt, pepper, and flour in a large gallon plastic bag. Add chicken to flour mixture and shake to coat. Add coated chicken pieces to dutch oven and and brown in bacon grease.
3. Remove chicken and set aside.
4. In this order add onions, then potatoes, carrots, chicken and bacon to dutch oven. Pour Sprite all over the top. Cover with lid.
5. Bake at 350° F for 1 hour. Carefully remove from oven. Remove lid and let stand 5 minutes before serving. 
6. If cooking at a campsite follow directions above. When ready to cook cover with lid and place dutch oven in hot coals or use briquets on bottom and top to reach 350° F. Cook 45 minutes to 1 hour. (Or until chicken is cooked through and vegetables are tender.) You can double this if desired just use a bigger dutch oven.

From Life in the Lofthouse

7 Layer Dip

1st Layer: 2 cans refried beans
2nd Layer: guacamole Dip
3rd Layer:  Mix together 1 cup mayonnaise, 2 cups sour cream, and 1 pkg. taco seasoning
4th Layer: 3 tomatoes, diced
5th Layer: 1 bunch green onions, sliced thin
6th Layer: 2 cans sliced olives
7th Layer: Shredded Cheddar Cheese, to taste

Layer ingredients in order on a cookie Sheet.  You can skip the guacamole dip and make a 6 layer dip if desired.
Serve with tortilla chips.

From Nette

Raspberry White Chocolate Poke Cake

1 box white cake mix and ingredients to make it
1 cup raspberry syrup
1 can sweetened condensed milk
11 oz bag white chocolate chips
4 cups buttercream frosting or whipped cream

1.  Make white cake according to package directions in a 9x13 inch pan. Before baking sprinkle 1/2 cup white chocolate chips on top and  bake according to box directions.

2.  Once the cake is cool enough to touch but still warm, use a spoon end to poke holes in the cake all over.  I used a wooden spoon.

3.  Pour raspberry syrup over the top and then set the cake aside.  

4.  Melt 2/3 cup of white chocolate chips in a bowl. Once melted, incorporate the can of sweetened condensed milk. Pour this mixture over the cake.  The white chocolate mixture and the raspberry syrup should be melting into all those little holes.  

5.  Set aside to completely cool.  When cool top cake with buttercream frosting or serve topped with whipped cream.  (I prefer the whipped cream).  Sprinkle extra white chocolate chips on top.  Also good with no topping.


From Mirthmade