Snake River Mud

A Yummy desert from Youth Conference

Snake River Mud

¾ C Sugar
¼ tsp Salt
1 C Flour
½ C Milk
¼ C Cocoa powder
1/3 C Margarine, soft
2 tsp Baking powder
1½ tsp Vanilla
½ C Nuts, chopped, optional

Stir together until smooth.

Pour into baking dish or Dutch oven 10”

Combine “Mud” ingredients:

½ C Sugar
¼ C Cocoa powder
½ C Brown sugar
1¼ C Hot water

Pour over cake batter, do not stir.

Bake 35-40 minutes until center is almost set (6 briquettes bottom, 14 top). Remove from heat and sprinkle the chocolate chips on, let sit until chips melt.

6 oz Chocolate chips
Whipped topping

Serve with Whipped topping or ice cream, if desired.


Submitted By: Karen Tucker

Sweet Chicken Delight

Another recipe from Youth Conference

Sweet Chicken Delight

12 Chicken pieces of your choice
2 C catsup (or tomato sauce)
1 can Pineapple, chunks
1 clove Garlic, minced
1 Onion, chopped
2/3 C Brown sugar
1 Green pepper, chopped
Dash Teriyaki sauce

Brown chicken pieces, place in Dutch oven or baking dish.

Combine rest of ingredients; pour over chicken.

Simmer in 12” Dutch oven about 1 hour; 350° Conventional oven.
(8 briquettes bottom, 16 top)

Submitted By: Karen Tucker

Byron’s Dutch Oven Potatoes

This is one of the delicious recipes from Youth Conference.

Byron’s Dutch Oven Potatoes

1 lb Bacon, diced
1 (10½ oz) Cheddar cheese soup
2 med onions, sliced
1 C Sour Cream
5 Cloves garlic, minced
2 Tbsp Worcestershire Sauce
1½ C Mushrooms, sliced
1 Tbsp Soy sauce
10 med Potatoes, sliced
Salt and pepper to taste
1 (10½ oz) can cream of something soup (chicken, mushroom, celery)

In 12” Dutch oven, fry bacon until brown. Add onions, garlic, and mushrooms. Stir, then cover and cook until onions are translucent. Place all 24 briquettes under the Dutch oven for frying.

Add potatoes.

Combine remaining ingredients mix well and pour over potatoes. Cover and cook 60 minutes. (8 briquettes bottom, 16 top.) Conventional oven 350°.

Submitted by: Karen Tucker

Lemon-Herb Grilled Chicken

Lemon-Herb Grilled Chicken

1/2 cup canola oil or olive oil
3/4 cup lemon juice
1/4 cup honey
2 Tbsp dried Thyme
1 Tbsp dried Rosemary
1 tsp. salt
1/2 tsp pepper
4 cloves garlic
4 chicken breasts

Combine all ingredients, except chicken in blender and blend well. Pour over chicken and marinate for 4-8 hours. Cook on grill until breasts are done.

Submitted by: Nanette Hill

Miner Marinade

Miner Marinade

3/4 c. olive oil
1/2 c. soy sauce
2 T. Worcestershire sauce
1/2 t. salt
1 t. pepper
1/4 c. wine vinegar
1 t. parsley flakes
2 cloves garlic, mashed

Mix all ingredients together. Let your meat of choice marinade overnight in it!

Submitted by: Nanette Hill

Grilled Shrimp

Grilled Shrimp

This recipe is all about the marinade. The marinade has many ingredients but most importantly lemon juice, garlic, tomato paste, and hot pepper sauce. The shrimp is first marinated for a couple of hours, then put onto skewers and grilled. You will want to find at least large shrimp for this recipe, I went with jumbo. If using wood skewers, you will want to soak the skewers in water overnight so they don’t catch fire. This is a very simple and easy grilling recipe that will leave everyone wanting more. Enjoy.

Ingredients:
2lbs raw large shrimp (peeled and deveined, with tails attached)
1 cup olive oil
¼ cup fresh parsley (chopped)
The juice of 1 lemon
2 tablespoons hot pepper sauce
3 garlic cloves (minced)
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
Skewers

Cooking Instructions:

Step 1: In a medium bowl mix together olive oil, parsley, lemon juice, garlic, hot pepper sauce, tomato paste, oregano, salt and black pepper. Reserve a small amount of the marinade for basting while grilling. Pour the remaining marinade into a large sealable plastic bag and add shrimp tossing to coat. Place into the refrigerator and allow shrimp to marinade for 2 hours.

Step 2: After 2 hours, lightly grease and pre-heat your grill to medium low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard the marinade.

Step 3: Add shrimp to the grill and cook about 5 minutes per side or until opaque. While shrimp are cooking baste them frequently with the reserved marinade.
(Makes 6 Servings)

submitted by: Nanette Hill

Grilled Chicken Marinade

It is my favorite chicken marinade to date. Just a note on marinade... if you add all the dry ingredients with the oil, mix and then add the lemon juice last, the marinade will stick to the meat better. Give this one a try, it is fantastic!

Grilled Chicken Marinade

.

1/2 cup olive oil

1/4 cup lemon juice

1 tsp salt

1/4 tsp ground thyme

1/2 tsp ground pepper

2 cloves garlic (chopped)

1/2 cup chopped onion

1/2 tsp parsley

.

mix together all ingredients except lemon juice.

mix well.

Add lemon juice and after mixing pour over

chicken breasts and let sit several hours or overnight.

Submitted by: Nanette Hill