Vollmer Summer Recipes - Camp For All Peanut Butter Wraps

From Camp For All

This high protein, easy to make recipe is perfect for a healthy breakfast or picnic snack!  Replace peanut butter with Sunbutter for a nut-free alternative.  This Camp For All breakfast favorite is just what the campers need to fuel their full day of Discovering Life!

Tortillas
Peanut butter
Granola
Green apples
¼ cup lemon juice
¾ cup water

1. Wash apples.  Slice into thin slices. *If wraps will not be enjoyed immediately, dip apple slices into a mixture of ¼ cup lemon juice and ¾ cup water to preserve color and freshness.
2.  Spread a thin layer of peanut butter  one side of each tortilla.
3.  Put three slices of apple down the middle of the tortilla.
4.  Sprinkle a tablespoon of granola on top of the apple slices.
5.  Roll the tortilla up like an enchilada.  Enjoy!

Vollmer Summer Recipes - CHRISTUS Hospital's Cajun Pork Tenderloin

From CHRISTUS Hospital – St. Elizabeth and St. Mary's Healthy Recipe Collection

Serves 4

2 tbsp. paprika
2 tsp. each: onion powder, garlic powder, cayenne pepper
1-1/2 tsp. ground black pepper
1 tsp. each dry thyme leaves, dried oregano leaves
1 lb. pork tenderloin

• Blend spices in small bowl. Rub onto pork (some spices may not stick to pork); let stand 30 minutes.
• Place pork on grill 4 inches from medium-hot coals.
• Grill turning occasionally, 15 to 20 minutes or until inserted meat thermometer reads 155-160 degrees.

Vollmer Summer Recipes - Carolyn Mayo's Beach Salsa

From @carolynmayo  Vollmer Public Relations President

2 cups canned black beans washed ( I usually just dump 2 whole cans in)
2 cups chopped fresh tomatoes
2 cups frozen corn thawed
1/2 cup olive oil
1/2 cup cilantro chopped
1/2 cup fresh lime juice
2 tsp. salt
3/4 cup chopped green onion
Serve with blue corn chips!!!!!

Vollmer Summer Recipes - Karen Marino's Mac'n'Cheese

From @karen_marino Vollmer Public Relations Dallas

• 1 tablespoon olive oil
• 1 cup heavy cream/whipping cream
• 1 cup half-and-half
• 2 egg yolks
• 1/4 teaspoon nutmeg
• 1 cup extra sharp cheddar cheese grated
• 1 cup colby/jack cheese grated
• 1 cup 4-Italian cheese blend grated
• 2 teaspoons worcestershire sauce
• 1/2 teaspoon black pepper
• 16 ounces pasta shape of your own choosing.  (I used gemelli.)

1. Heat oven to 400 degrees F.

2. Grease a large casserole dish (9"X13" pan).

3. Cook pasta according to instruction for your chosen shape al-dente.  Toss pasta in olive oil when finished to prevent sticking.

4. Combine cream, half-and-half, egg yolks and nutmeg in a good-sized sauce pan over medium heat.  Let this get warm.  Add the cheeses, holding back just a little for the top. Stir frequently until all cheese is melted (about 10 minutes), being sure not to let it boil (boiling causes the cheese to "break" and gives it a distinct broken-down rubbery feel). Add Worcestershire sauce and pepper.

5. Place pasta in the casserole dish, and coat with melted cheese mixture. Stir to make sure everything is well-coated.

6. Sprinkle remaining cheese on top.

7. Bake for 15 minutes, until the top is golden brown.

8. Enjoy!!!