New Recipes for a New Year

Preheat your ovens, campers, because we have some fantastic (and delicious) ideas for the recipes you need to get into your meal rotation for 2026! We pored over a copy of the classic Crier Creek cookbook (say that five times fast!) to find you some tasty appetizers, entrees, sides, and desserts. With easy main courses like Mexican Crockpot Chicken and delightful sweet treats like Winter Energy Cookies, we’ve got just one question: What’s not to love? (Okay, two questions, if you’re planning on making one of these: Can we come over?)

Feta Flatbread Pizzas

By Shawn King

1 pkg. Flatbread
6-8 Leaves Fresh Basil, chopped
1 pkg. Feta Cheese With Tomato or dried Italian Seasoning Basil Seasonings
4-6 Slices Ham
4-6 Roma Tomatoes, sliced
2 tsp. Raspberry Spritzer

Slice open bread lengthwise. Layer cheese, tomatoes, seasoning and ham on bread and top with spritzer. Place on cookie Sheet and bake 20 minutes at 350°
Note: My 7 year old thinks this is awesome!

Sautéed Brussel Sprouts with Apples

By Jan “Sugar Pop” Robertson

1½ Ibs Brussels Sprouts; trimmed
4 Bacon Slices
1 Braeburn Apple; peeled & diced
2 TBS Minced Shallots
1 Garlic Clove; minced
¼ C Dry White Wine or substitute more chicken broth
¼ C Chicken Broth
1 tsp Salt
½ tsp Pepper
¼ C Fresh Shaved Parmesan Cheese

Cut Brussels sprouts into halves. Cook bacon until crisp, drain and crumble. Reserve 3 tablespoons of bacon drippings in skillet. Sauté apple, shallots and garlic in hot drippings for about 3 minutes. Stir in wine, broth, salt & brussel sprouts then sauté for 8 to 10 minutes or until sprouts are crisp tender. Top with parmesan cheese and crumbled bacon. Serve immediately. Serves 6.
Note: Even brussel sprout haters like this dish.

Grilled Chicken with Mango Salsa

By Vicki “Mama Mia” George

1 c. Soy Sauce (low sodium)
4 Cloves Garlic, minced
2 T. Brown Sugar
1 T. Olive Oil
2 tsp. Grated fresh ginger
10 Chicken breasts

Salsa:
2 Ripe Mangoes
1 Red Bell Pepper, diced
1 Jalapeño Pepper, seeded and minced
¼ c. chopped Fresh Cilantro
2 T. chopped fresh mint
⅛ tsp. Ground cayenne pepper
1 red onion, finely chopped
2 T. honey
1 T. lime juice

Combine all ingredients and chill at least 2 hours. This can be made a day ahead. Combine first 5 ingredients and pour over chicken. Allow to marinate at least one hour, turning once. Grill chicken on grill with lid closed for about 6 minutes on each side. Serve with salsa.

Mexican Crockpot Chicken

By Julie “Meow Mix” Livesay

4-6 Chicken breasts
1 Can Ro-Tel Tomatoes & Green Chilies
1 Pkg. Taco Seasoning
Corn Tortillas
Shredded Cheese
Shredded Lettuce
Sour Cream

Place chicken in crockpot. Add Ro-Tel and sprinkle taco seasoning on top. Cook on LOW for 6 hours. Shred the chicken with a fork. Serve chicken on corn tortillas with cheese, shredded lettuce and sour cream for a quick and easy dinner.

Chocolate Mint Cookies

By Kathrin Sieberth

¾ c. Butter
1½ c. Packed Brown Sugar
2 T. Water
2 c. Semi-Sweet Chocolate Chips
2 Eggs
2½ c. All-Purpose Flour
1¼ tsp. Baking Soda
½ tsp. Salt
1 pkg. Andes Mint Chips

In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue stirring until chocolate is completely melted.
Pour into large bowl and let stand 10 minutes to cool slightly. Once cooled, stir in dry ingredients. Preheat oven to 350°. Roll dough into small balls about the size of a large marble and place on ungreased cookie sheet about 2 inches apart. Bake 7 to 10 minutes. When cookies are brought out of the oven, sprinkle some Andes mint chips on top of each cookie. Let the chips sit until melted, then spread the mints with the back of a spoon on top of the cookie. Transfer to wire racks and cool completely. Eat and enjoy!

Winter Energy Cookies

By Valeri Harder

1 c. Unsalted Butter
1½ c. Packed Brown Sugar
⅓ c. Molasses
⅓ c. Smooth Peanut Butter
2 Eggs
1½ tsp. Vanilla Extract
1 ½ c. Whole-Wheat Flour
1 c. All-Purpose Flour
1 c. Toasted Wheat Germ
1 ½ tsp. Baking Soda
½ tsp. Salt
½ tsp. Ground Cinnamon
2 c. Rolled Oats
1 c. Dates or Raisins
1 c. Semi-Sweet Chocolate Chips
1 c. Chopped Walnuts

Cream butter, sugar, molasses and peanut butter in a large bowl. Blend in the eggs and vanilla. Mix the flour, wheat germ, baking soda, salt and cinnamon in a separate bowl. Stir the dry ingredients into the creamed mixture, until evenly blended. Stir in the oats, raisins, chocolate chips and nuts. Cover and refrigerate for 1 hour. Preheat oven to 350°. Shape dough into large balls using ¼ cup of dough per cookie. Place on greased cookie sheets, leaving 3 inches between them. Flatten slightly with a fork. Bake for 15 to 18 minutes. When done, the tops will still be soft to the touch. Cool on the sheets for 5 minutes, then transfer to a rack to cool. Makes two dozen large cookies.