COOKING & CAMPING! SUMMER EVENING FUN!

Hey family!!!! In today's video we're having our movie night campout! That is, if we don't get rained out again.... We cook supper and make the best brownies for dessert!

For the brownies you just need a brownie mix that comes with a fudge packet and two Hershey's Symphony chocolate bars.

Make the brownies according to the package directions. Pour half of the mixture into a sprayed baking pan, I used an 8X8. Layer the chocolate bars and then add the rest of the brownie mixture. Bake according to the directions on the brownie box. Serve with ice cream!

Instant Pot Pinto Beans:
Ingredients:
2 pounds dry pinto beans
8 cups water
salt and pepper to taste
any other seasoning you prefer

Put beans, water, and seasonings into the instant pot. Seal and set to high pressure for 50 minutes. When the time is up allow a 30 minute slow release.


Buttermilk Biscuits:
Using SELF RISING FLOUR
2 cups self rising flour
6 tablespoons unsalted butter
1 cup buttermilk

Directions:
Preheat oven to 350°
Combine all ingredients and mix by hand, using a little self rising flour to keep it from sticking to your hands too much. Pinch of pieces a little bigger than a golf ball and roll into ball shape. Pat in extra flour and press slightly onto baking pan.
Bake in preheated oven for 10-15 minutes, until bottoms of biscuits are browned. Brown the tops and spread with butter!



Buttermilk Biscuit Recipe:
Using ALL PURPOSE FLOUR
2 cups all purpose flour
1/4 tsp baking soda
1 TB baking powder
1 tsp salt
6 TB unsalted butter (cold)
1 cup buttermilk

Directions:
Preheat oven to 350°
Combine all ingredients and mix by hand, using a little self rising flour to keep it from sticking to your hands too much. Pinch of pieces a little bigger than a golf ball and roll into ball shape. Pat in extra flour and press slightly onto baking pan.
Bake in preheated oven for 10-15 minutes, until bottoms of biscuits are browned. Brown the tops and spread with butter!