Prepping for Snow Mountain Ranch

Every year Alpine Valley School families go to Snow Mountain Ranch near Winter Park for a weekend retreat. We rent a large cabin intended for family reunions and have the overflow folks stay in the lodge that is just a short bit away. We do semi-communal meals. Here's what I am packing for us to eat:

Friday Dinner:
Cream Cheese Chicken

1 Pk. Italian Dressing Mix (generic works nicely)
3-4 Chicken Breasts, cubed
1 Stick Butter
1 can Cream of Chicken Soup
8 oz. Cream Cheese
Noodles/Brown Rice/Grilled Polenta

Saute the chicken in the butter. Next, add the dressing and stir. Then add the soup and the cream cheese. Let simmer until well blended. Serve over noodles or rice or grilled polenta.

You can also make this in a crock pot.

Saturday:

Breakfast: Biscuits and Sausage Gravy


Lunch:
Ham and Cheese Sandwiches

Dinner:

Grilled Steak with Montreal Seasoning

Orzo Salad

4 cups Chicken Broth
1 1/2 cup Orzo (pasta)
15 oz. Garbanzo Beans
3/4 cup Red Onion, finely chopped
1/2 cup Basil, finely chopped
1/4 cup Mint, finely chopped
1-2 cups Fresh Mozzarella (I used Queso Fresco - Mexican Crumbling Cheese) cubed
3/4 cup Red Wine Vinegrette

Bring the broth to a boil and add the orzo. Cook until nearly al dente. Cool the pasta slightly. While the pasta is cooking, chop the onion, basil, mint and cheese. Toss all of the ingredients and mix with enough red wine vinaigrette to coat. Serve cold.

Snack: Chex Mix M&Ms and Gold Fish Crackers added


Sunday Breakfast:

Cinnamon FRENCH TOAST Casserole by The Pioneer Woman

Prep Time: 15 Minutes Cook Time: 1 Hour Difficulty: Easy Servings: 12
Ingredients

* 1 loaf Crusty Sourdough Or French Bread
* 8 whole Eggs
* 2 cups Whole Milk
* ½ cups Whipping (heavy) Cream
* ¾ cups Sugar
* 2 Tablespoons Vanilla Extract
* Topping
* ½ cups All-purpose Flour
* ½ cups Firmly Packed Brown Sugar
* 1 teaspoon Cinnamon
* ¼ teaspoons Salt
* 1 stick Cold Butter, Cut Into Pieces
* Fresh Fruit (optional)

Preparation Instructions

Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.

Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.

In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.

When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

Scoop out individual portions. Top with butter and drizzle with maple syrup.

(Feedback - This was very popular, just as I had expected. I did not have the maple syrup,but not a single person who ate this seemed to notice. I made enough for about 15 people, so I think that is a bit of reliable data.

Possible alternations: Next time I may consider adding in small walnut or pecan bits into the topping. I may also throw in some chopped apples that have been sauted in butter, cinnamon and nutmeg. Or I may simply try adding in bits of dried apple. Either way = yum!)