A Mixture of Treats From My Spring Break Camping Experience!!

During Spring Break, my mother introduced several new recipes to our family. We survived on these as we suffered the wind and nature of Arkansas’ wilderness. Here are two recipes that will always remind me of my experiences in the wild:

Parmesan Garlic Monkey Bread by Kraft




  • One can of refrigerated biscuits
  • 2 Tbsp of melted butter
  • 2 Tbsp of grated parmesan cheese
  • 1 tsp of Italian seasoning
  • ½ tsp of garlic powder



FIRST, preheat your oven to 350 degrees. It’s always important to preheat your oven ahead of time. I usually turn on the oven first and then gather my ingredients. Also, it’s always important to read the procedure first, even before the ingredients because it tells you what tools you need and it mentally prepares you for the stressful journey ahead. Now, cut the biscuits into fourths. In a medium bowl, mix the cheese, butter, and seasonings together until they are well blended. Toss your biscuit chunks in the mixture to coat the pieces with it. Place the dough balls in a 9 inch pan that has been sprayed with a nonstick spray. Put your desired amount of cheese on top. If you really love cheese, dump a ton on; if you’re lactose intolerant or just don’t like cheese, this recipe probably isn’t for you. Put the pan in the oven and bake it for 20 to 25 minutes or until it looks nice and golden brown. Let it cool on a wire rack for about 10 minutes or until it doesn’t cause you pain when you touch it. Remove from the pan and put it on the wire rack. Done. Enjoy!






The Best Soft Chocolate Chip Cookies by Pinch of Yum


We were eating cookies almost every day in the harsh Arkansas wilderness. My father and my brother are both HUGE fans of soft chocolate chip cookies, so they were requested practically every night we were vacationing. This recipe has proven to be very delicious indeed, especially after a day or two of sitting in a bag. They’re still so good.



  • 8 Tbsp of butter
  • ½ cup of white sugar
  • ¼ cup of packed light brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 ½ cups of all purpose flour
  • ½ tsp of baking soda
  • ¼ tsp of salt
  • ¾ cup of chocolate chips or chunks


FIRST, preheat the oven to 350 degrees. Gather all the ingredients and a large bowl (or your mixer if you have one of those). Get your butter and melt it for 40 seconds in a bowl. Don’t just warm it up in the wrapper. I’ve done that before, and it was a mess. In your mixer, beat the sugars and the melted butter together until they are nice and creamy. Pour in the vanilla and crack in your eggs. Beat the mixture until it’s completely mixed, but not too long because the eggs will stiffen and result in stiffer cookies. Beat for about 10 seconds. Add flour, baking soda, and salt. Mix until you can’t or the mixer just spins it around in a clump. Now, you need to use your hands for optimal results. Mix in the chocolate chips with your hands and now it’s time to put them on the pan!

If you don’t like really messy cookie dough, you can use a greased spoon to pick up the dough instead of using your hands. But if you’re a get-it-done person, roll up your sleeves and plunge your hands in that dough. Make sure your hands are clean, though. However, any harmful bacteria will probably die in the baking process, so you shouldn’t worry that much. Roll the dough into 12 balls and place on a cookie sheet. If your oven is ready, place them in the oven for 9-11 minutes. In this case, it is better to underbake than to overbake if you’re trying to get the perfect soft cookie, so don’t go past the 11 minute mark. Trust me. They should be pale and delicious smelling. After a few minutes of resting the pan on a wire rack, using a spatula of some sort, scrape off the cookies and put them on the wire rack to rest even more. I like eating them when they’re still hot from the oven. Enjoy!