Favorite Camp Recipes

Recipies made famous at Phantom Ranch.

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Recipes

Phantom Ranch is proud to list many of our favorite recipes. As you can see much of the food we serve is made from scratch with high quality ingedients. We hope you enjoy our food when you come to camp, and that you enjoy these recipes at home.

Food Allergies

If you have any food allergies you can contact us for a menu of your upcoming retreat or camp session.
We will send you a menu when it is prepared (usually a week or two before the event is scheduled to start) and you can check that with our listed recipes.

Banana Bread

  • 2 cups Flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 beaten eggs
  • 5-6 medium bananas mashed
  • 1 cup sugar
  • ½ cup oil or melted butter

Combine dry ingredients except for sugar. Combine eggs, bananas, sugar, and oil separately. Add wet ingredients all at once to flour mixture and stir just until moistened. Batter will be lumpy. Pour into 1 regular size loaf pan or 2 small loaf pans. Bake at 350 for 55-60 minutes for big pan or 40-45 for smaller pans. (The smaller pans can lend to a moister bread because of the shorter bake time.)

Chocolate-Peanut Butter Rice Krispie Bars

  • 1 cup corn syrup
  • 1 cup granulated sugar
  • 1 cup peanut butter
  • 6 cups Rice Krispies
  • 12 oz. semi-sweet chocolate chips

Mix corn syrup and sugar in a large pot and bring to a boil over medium heat. Remove from heat and add peanut butter. Stir until melted. Slowly mix in the Rice Krispies. Spread this mixture evenly in a 9x13 pan and pack down. Melt the chocolate chips and spread evenly over the top. Let chocolate harden and enjoy.

Fudgy Brownies

  • 2 cups sugar
  • 1 cup flour
  • 1 cup cocoa powder
  • ½ lb. butter (melted)
  • 4 eggs (add 1 at a time)
  • 1 cup chocolate chips

Combine dry ingredients. Add melted butter until completely mixed. Add eggs one at a time until completely mixed. Add chocolate chips. Pour into greased 9x13 pan. Bake for 30-40 minutes at 350 deg.

Grandma Ginny’s Chocolate Frosting

  • 2 cups sugar
  • 1 cup flour
  • 1 cup cocoa powder
  • ½ lb. butter (melted)
  • 4 eggs (add 1 at a time)
  • 1 cup chocolate chips

Combine dry ingredients. Add melted butter until completely mixed. Add eggs one at a time until completely mixed. Add chocolate chips. Pour into greased 9x13 pan. Bake for 30-40 minutes at 350 deg.

Surprise - No name provided

  • 1 Cup Sugar
  • ¼ Cup Cocoa
  • ¼ Cup Corn Starch
  • Pinch Salt
  • 1 Cup boiling water
  • 1 Tbsp butter
  • 1 tsp vanilla

Mix first four ingredients together until there are no lumps. Add 1 Cup boiling water to the above mixture. Cook and stir until it thickens (about 5-10 min.) Remove from heat and add 1 T butter and 1 t vanilla, then stir. Spread on cake while still warm. This makes enough for one 9x13 cake.

Honey-Curry Chicken

  • 4-6 boneless chicken breasts
  • 4 Tbsp of butter
  • ½ cup of honey
  • ¼ cup mustard
  • 1 tsp salt
  • 1 Tbsp curry powder

Melt butter in shallow baking pan; stir in remaining ingredients. Roll Chicken pieces in this mixture to coat both sides, then arrange in single layer in same pan and bake. Bake at 350 for 30-45 min. flipping once in the middle.

Oatmeal Chocolate Chip Cookies

  • ¾ lb. brown sugar
  • ½ lb. butter
  • 1 ½ tsp. salt
  • 1 ¾ tsp. soda
  • 3 large eggs
  • ½ lb. flour
  • ½ lb. oatmeal (ground finely)
  • ½ lb. chocolate chips

Cream butter and sugar together. Add eggs and vanilla. Add remaining ingredients until well blended. Use #30 ice cream scoop to form cookies. Bake at 350 deg. for 10-12 minutes.

Peanut Butter Bon Bons

  • 2 ½ cups peanut butter
  • ½ cup butter
  • 4 cups powdered sugar
  • 3 cups rice krispies
  • Melted semi-sweet chocolate (as much as needed)

Melt butter and peanut butter together. Mix powdered sugar with rice krispies. Pour peanut butter mixture over cereal and mix thoroughly. Form into balls and dip into chocolate. Place on wax paper to harden.

Peanut Butter Chocolate Chip Cake

  • 2 ¼ cups flour
  • 2 cups brown sugar (packed down)
  • ½ cup butter
  • 2 eggs
  • 1 cup peanut butter
  • ½ tsp. salt
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 ½ cups milk
  • 1 tsp. vanilla

Blend first three ingredients to a crumbly consistency then remove 1 cup. Add remaining ingredients to remaining dry mixture. Make sure everything is mixed well. Pour into greased pan (9x13). Sprinkle the 1 cup of crumb topping on top and then sprinkle with 1 cup of chocolate chips. Bake at 350 for 30-40 min.

Peanut Butter Cookies

  • ½ lb. sugar
  • ½ lb. brown sugar
  • ½ lb. butter
  • ½ lb. peanut butter
  • 3 eggs
  • 1 tsp. vanilla
  • 1 lb. flour
  • ¼ oz. baking soda
  • ½ oz. milk powder

Blend first 4 ingredients until creamed. Add all remaining ingredients until well blended. Use #30 ice cream scoop to form balls and then pat down with a fork. Bake at 350 deg. for 10-12 minutes.

Poppy Seed Chicken

  • 2 ½ Cups diced chicken
  • 8 oz. sour cream
  • 1 can cream of mushroom soup (10 ¾ oz.)
  • Salt and pepper to taste
  • 2 Tablespoons poppy seeds
  • 1 pkg. Ritz crackers

Combine chicken, sour cream, cream of mushroom soup, salt, pepper, and 1 ½ Tablespoons poppy seeds. Put into an 8x8 or 9x9 pan. Crush Ritz crackers and spread over the top. Sprinkle remaining poppy seeds on top. Cover and bake for 30 minutes at 350. Uncover and bake for another 10 minutes or until browned slightly.

Puppy Chow

  • 6 oz. semi-sweet chocolate
  • ½ cup butter
  • ½ cup peanut butter
  • 6 cups rice chex
  • 1 ½ cups powdered sugar

Melt chocolate and butter on low heat. Stir in peanut butter, mix together well. Add cereal and coat thoroughly. Use a bag or a large bowl to toss mixture in powdered sugar.

Reese’s Chewy Chocolate Cookies

  • 2 ½ sticks butter
  • 2 cups sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups flour
  • ¾ cup cocoa powder
  • 1 tsp soda
  • ½ tsp salt
  • 1 bag Reese's peanut butter chips

Cream sugar and butter together until fluffy. Add eggs and vanilla until well mixed. Combine flour, cocoa powder, salt, and baking soda together. Add slowly to wet ingredients until thoroughly mixed. Add peanut butter chips. Scoop using #30 ice cream scoop. Bake at 350 for about 10-13 min.

Snickerdoodles

  • 1 cup butter
  • 2 cups sugar
  • 2 eggs
  • 2 ¾ cups flour
  • 1 tsp. vanilla
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • ½ cup sugar
  • 1 Tbsp. cinnamon

Cream butter and sugar together, add eggs and vanilla. Blend in flour, cream of tartar and soda. Mix well. Roll into balls the size of large marbles. Combine sugar and cinnamon. Dip cookies into this mixture until well coated. Bake on ungreased cookie sheet until lightly brown. About 10-12 minutes in preheated 350 deg. oven. Makes 3 dozen cookies.

Sugar Cookies

  • 4 cups flour
  • 1 tsp soda
  • 1 tsp cream of tartar
  • 1 tsp salt
  • 2 eggs
  • 1 cup sugar
  • 1 cup powdered sugar
  • 1cup butter
  • 1 cup oil
  • 1 Tbsp vanilla

Cream butter, oil, and sugar together. Add eggs and vanilla, then add dry ingredients. Use a #30 ice cream scoop to make cookies. Pat down slightly with a fork and spread sprinkles over the tops. Bake at 350 for 10-15 min.

Sweet Corn Bread

  • 1 cup flour
  • 1 cup cornmeal
  • ¼ cup of sugar
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 egg, lightly beaten
  • 1 cup sour cream
  • ¼ cup butter, melted

In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened. Pour into a greased 8x8 pan. Bake at 350 for 20-25 min or until a toothpick inserted near the center comes out clean.

Turkey Tetrazzini

  • 5 oz. butter
  • ½ cup flour
  • 4 cups chicken broth
  • 1 ¼ cup heavy cream
  • 3 cups cooked turkey
  • ¾ lbs. egg noodles (cooked al dente)
  • 23 cup parmesan cheese
  • ¼ cup bread crumbs

Heat 2 oz. butter in skillet and sauté mushrooms. (Set aside) Heat 3 oz. butter in large saucepan. Stir in flour and cook for a minute. Whisk in chicken broth and bring to a boil. Cook over low heat until thickened. Remove from heat and stir in cream and mushrooms. Layer ingredients in 9x13 pan. Noodles-turkey-sauce-noodles-sauce. Combine parmesan cheese and bread crumbs. Sprinkle over the top of the casserole. Cover and cook for 30-45 minutes at 325.

Wonderfully Moist Chocolate Cake

  • 1 pkg. yellow cake mix
  • 1 pkg. instant chocolate pudding (approx 4-oz.)
  • 1/2 cup sugar
  • ¾ Cup Oil
  • ¾ Cup Water
  • 4 Eggs
  • 1Cup Sour Cream
  • 1 Cup chocolate chips (optional)

Preheat oven to 325. Grease and flour a 9x13 pan. In a mixing bowl, combine cake mix, pudding mix and sugar. Stir until blended well. Add oil, water, eggs and sour cream into mixture and stir well. Bake for 45-55 min. Top with Grandma Ginny’s Chocolate Frosting.

Pizza Pasta Salad

  • 1 lb. pasta (cooked)
  • 1 bunch green onions
  • 3 oz. pepperoni (or to taste)
  • 1 green pepper chopped
  • 1 red pepper chopped
  • 1 yellow pepper chopped
  • 1 pint grape tomatoes (cut in half)
  • 1 can chopped black olives (optional)
  • 2 lbs. cheese cubed
  • Dressing:
  • ¾ cup veg. oil
  • ½ cup red wine vinegar
  • &frac23 cup grated parmesan
  • 2 tsp. oregano
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • ¼ tsp. pepper

Toss cooked pasta and cut vegetables together. Combine ingredients for dressing and mix well. Pour over pasta and vegetables. Chill and enjoy. Serves 16 as a side dish or 8 as a main dish.

Chicken Enchiladas

  • 1 med. Onion chopped
  • 1 can diced tomatoes & green chilies
  • ¼ cup flour
  • 1 ½ cup chicken broth
  • 2 lbs. cooked chicken or turkey, shredded
  • 1 cup cream
  • 10-12 flour tortillas
  • ½ lb. grated cheddar cheese

Preheat oven to 350. Sauté onion in oil until tender. In a blender, puree tomatoes & chilies. Add this to the onions. Sprinkle with flour and stir well. (You can first stir the flour into a small amount of water. This will help prevent lumps.) Add chicken broth and simmer until it thickens. (It won’t get too thick) In a bowl, stir together half of the sauce and the chicken. Add the cream to the remaining sauce. Place some of the chicken mixture into each tortilla, roll up, and put them into a 9x13 baking dish. Just before baking, pour the remaining cream sauce over the tortillas. Top with cheese. Bake for 30 minutes.

Swiss Chicken Bake

  • 1 lb. boneless chicken breasts
  • 1 (10.75-oz.) can cream of mushroom soup
  • 6 oz. swiss cheese
  • ½ cup butter
  • 2 cups herb or chicken stuffing mix

Preheat oven to 350. Place chicken in a 9x9 greased casserole dish. Spread soup over chicken. Lay cheese on top. Melt butter and toss with stuffing mix. Cover chicken with stuffing. Cover dish and bake for 45 minutes, then uncover and bake for an additional 15 minutes.

Exceptional Cornmeal Muffins

  • 1 ½ cups flour
  • ½ cup yellow cornmeal
  • 1 Tbsp. baking powder
  • ½ tsp. salt
  • ½ cup butter, room temperature
  • ½ cup sugar
  • 2 lg. eggs
  • 1 cup milk

Preheat oven to 400. Coat a 12-cup muffin pan with veg. spray, including top edges. Mix flour, cornmeal, baking powder and salt in medium bowl. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, them milk. On low speed, blend in dry ingredients just until combined. Spoon batter into prepared muffin cups. Bake for 20 minutes or until tops are golden.

Cinnamon Rolls

  • Bread:
  • ¾ oz. yeast
  • ½ cup warm water
  • 2 ½ oz. sugar
  • ¾ oz. salt
  • ½ Tbsp. cinnamon
  • 1 ¾ oz. powdered milk
  • 1 ½ oz. shortening
  • 2 cups warm water
  • Flour
  • Filling:
  • 1/3 lb. butter, softened
  • Brown sugar
  • Cinnamon to taste
  • Frosting:
  • 8 oz. cream cheese, softened
  • 8 oz. butter, softened
  • 1 tsp. vanilla
  • 4 cups powdered sugar (or to preference)

Bread: Dissolve yeast in ½ c. warm water. Combine sugar, salt, cinnamon, and powdered milk in mixing bowl. Add water and melted shortening. Mix this all together then mix in dissolved yeast. Begin to add flour while mixing. Continue to add flour, while mixing, until the dough pulls completely away from the sides of your mixing bowl. Then let the dough knead for 5-10 minutes. Cover dough and let it rise until doubled in bulk.

Meanwhile, soften butter so that it is easily spreadable. Also combine some brown sugar with cinnamon to your liking. (The proportions of butter and cinnamon sugar will vary from person to person. You will just have to try it to see how much of each you prefer. If there is too much butter it will pool in the pan. If there is too much cinnamon sugar they will be dry. You want it to be a gooey brown sauce when they come out of the oven.)

Once dough is doubled punch it down and turn it out onto a floured surface. Roll the dough out into a long rectangle. Spread with butter and cinnamon sugar. Roll up the dough and cut into 1 ½ in. slices. Place these in a greased pan with the cut side up. Leave enough space in between them that they have plenty of room to rise. (They will most likely double in bulk again) Cover and let rise until doubled. Preheat oven to 350 and cook for about 30 minutes. Take out and top with cream cheese frosting.

Frosting: Cream butter and cream cheese together. Add vanilla then powdered sugar one cup at a time. (Some people may like more or less sugar depending on how cream cheesy you want the frosting.)

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