Ingredients:

Serves 6

• Rotisserie Chicken, canned chicken, or sliced turkey or chicken breast
• Shredded cheese
• Green onions (chopped)
• Salsa
• Tortillas (soft) (substitute: corn or rice tortillas)
• Optional - onion, sun-dried tomatoes, bell pepper, diced tomato - go wild!

Procedure:

1. Place tortilla in pan and sprinkle cheese over it.
2. Place meat over it.
3. Add onions.
4. Fold over tortilla and flatten with spatula. Cook until underside is brown then flip and brown other side.
5. Cover with salsa and eat.
   

Ingredients:

• Bacon (1lb per 5-6 people)
• Eggs (2 per person)
• Butter 
• Salt
• Pepper
• Loaf of bread(optional)

Procedure:

1. Place the slices of bacon in the pan over medium-high heat. You don't want to crowd the bacon slices. If your bacon is spattering all over, the heat is too high.
2. Cook your bacon, turning it every couple of minutes until it reaches the crispiness you desire.
3. Drain the bacon on a plate layered with paper towels.
4. Once all the bacon is cooked, turn your heat down to medium-low. Don't drain the bacon fat. You are going to fry your eggs in the bacon grease.Keep a small bowl of bacon fat in your refrigerator to be sure you have enough bacon fat to fry the eggs.
5. You want about 1/4 inch of fat in the pan.
6. Use a slotted spatula to remove the eggs from the pan and then blot each egg with a paper towel before putting it on the plate. That way very little of the fat is actually served with the eggs.
7. Serve with toast

Ingredients:

Serves 10

• 1 cup butter
•  14 eggs
• 2 1/2  cups milk
• 2 tablespoons vanilla
• zest from one lemon
• 2 1/2 cups flour
• 1 teaspoon salt
• 6 cups berries
• 0.5 cup powdered sugar amount varies based on preference
• lemon juice to squeeze on berries, if desired

Procedure:

1. Using a 12 inch (8 quart) Dutch oven, prepare 24 charcoals.
2. In a large bowl, combine the 14 eggs, 2 1/2 cups milk, 2 tablespoon vanilla, and zest from one lemon (this can be done ahead of time). When you're ready to cook, add the 2 1/2 cups flour and teaspoon salt and whisk together until well blended.
3. When the coals are nice and hot, place 8 coals directly under the dutch oven. Add 1 cup butter and allow to melt. Once melted, add the batter to the pot, cover, and add remaining 16 coals to the lid.
4. Rotate the lid 1/4 turn every 5 minutes and allow the dutch baby to cook until set, about 25 minutes. It should puff up all the way to the lid and once the lid is removed it will fall. Remove from heat.
5. Cover with 6 cups berries, 1/2 cup powdered sugar, and a squeeze of lemon. Replace lid and allow the berries to warm before serving. Cut into 6 slices and enjoy!

Ingredients:

• Pancake Mix
• Oil
• Water

Procedure:

1. Combine 2 cups Pearl Milling Company mix, 1-1/2 cups water and 1/3 cup oil;
2. stir until large lumps disappear.
3. For best results, allow batter to rest 4-5 minutes before baking.
4. Add oil to skillet or griddle, heat
5. pour batter onto oiled griddle, wait until bubbles appear to flip.

Ingredients:

• 1 box yellow cake mix (15.25 oz)
• 1 can fruit cocktail in syrup (15 oz, do not drain)
• 1/2 cup vegetable oil (or shelf-stable shortening)
• 1/4 cup applesauce (or 3 large eggs)
• 1/2 tsp ground cinnamon (optional)
• 1/2 tsp vanilla extract (optional)
• Nonstick spray or oil for greasing
•  Optional Glaze

• 1/2 cup powdered sugar
• 1–2 tbsp fruit cocktail syrup or water

Procedure:

• Preheat oven to 350°F or heat your campfire/coals for indirect heat.
• Grease a 10-inch cast-iron skillet generously.
1. Mix the Batter
• In a bowl, combine cake mix, oil, applesauce, and the entire can of fruit cocktail (with syrup).
• Stir until just combined. The batter will be thick and chunky — perfect.
2. Pour & Bake
• Pour into the skillet and smooth the top.
• Bake for 35–45 minutes, or until golden and a toothpick comes out clean.
• If cooking over a fire, cover with foil and rotate occasionally.
3. Cool & Glaze (Optional)
• Let cool for 10–15 minutes.
• Mix powdered sugar with syrup or water and drizzle over the cake.
4. Serve & Enjoy

Slice straight from the skillet.