Hey everyone, Camp Timberlake’s cooking teacher here, ready to deliver on a big promise! Everyday I get asked by several students “Phillip, can we have the recipe for [insert name of delicious food here] so that we can make it at home??” and I always tell them the same thing: they will be on the website soon! Well, today is officially “soon”! Below is every recipe that our Camp Timberlake cooking classes have made throughout the summer in all their mouthwatering glory, and I hope that you will enjoy making these at home and adding your own unique twists to your favorite dishes! Bon Appetit!

Camp Timberlake Chocolate Chip Cookies


1 stick (1/2 cup) butter, softened

¼ cup sugar

½ cup brown sugar, packed

1 egg

1 ½ teaspoons vanilla

1 ¼ cups flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup semi-sweet chocolate chips


1.Preheat oven to 375 degrees. Line baking sheets with parchment paper.

2. In a medium size mixing bowl, cream butter, sugar, brown sugar, egg, and vanilla. Beat until light and fluffy, less than 2 minutes.

3. Add flour, baking powder, baking soda, and salt. Mix just until all ingredients are fully blended.

4. Add chocolate chips and mix to distribute throughout dough.

5. Use small spoon to drop rounded scoops onto lined baking sheets.

6. Bake 10-12 minutes or until golden brown.

7. Remove and cool on wire rack.

Camp Timberlake Snickerdoodles


1 stick butter (1/2 cup), melted and cooled

¼ cup brown sugar, packed

½ cup sugar

½ teaspoon vanilla

1 egg, room temperature

1 ¼ cup flour

1 teaspoon cream of tartar

½ teaspoon baking soda

½ teaspoon salt

SUGAR AND SPICE: Mix 1 tablespoon cinnamon, ¼ teaspoon nutmeg, and 2 tablespoons sugar. Set aside in a small bowl.


1. Preheat oven to 400 degrees. Line baking sheets with parchment paper (or aluminum foil)

2. Mix butter, sugar, brown sugar, vanilla with electric mixer until completely blended.

3. Add egg and beat with electric mixer at medium speed for an extra 30 seconds.

4. With rubber spatula, mix in flour, cream of tartar, baking soda, and salt until dough is blended.

5. Let dough sit in freezer for 30 minutes. This will hydrate flour.

6. Use scoop or heaping tablespoon to portion cookies and roll into small balls with hands. Roll in cinnamon sugar until coated all over.

7. Place on prepared sheet, spacing about 3” apart. Do not flatten; cookies will spread as they bake.

8. Bake 10-12 minutes. Let cook on cookie sheets 10 min, then on wire racks.

Alfredo Sauce


¼ cup or half stick butter

1 cup heavy cream

1 clove garlic

1 ¼ cups Parmesan cheese

Parsley for garnish (optional)


1. Melt butter in a medium saucepan over medium-low heat.

2. Add cream, stir, and simmer for about 5 minutes.

3. Add garlic and cheese and whisk quickly, heating through.

4. Garnish with parsley and serve.

TIP: To really make the pasta sauces (both of them) and noodles more evenly distributed, put a serving of noodles and a serving of sauce in a shallow pan on low heat and stir together until sauce coats noodles. Remove from pan and serve!

Marinara Sauce (from Bon Appetit)


1 28-ounce can whole peeled tomatoes

3 garlic cloves, smashed

5 tablespoons olive oil

Kosher salt to taste

2 tablespoons unsalted butter


1. Purée tomatoes in a food processor until they’re as smooth or chunky as you like. Transfer tomatoes to a large Dutch oven or other heavy pot. (Or, use an immersion blender and blend directly in pot.) Add garlic, oil, and a 5-finger pinch of salt. Bring to a boil and cook, stirring occasionally, until sauce is reduced by about one-third, about 20 minutes. Stir in butter.

Camp Timberlake Bruschetta (from a Taste of Home)


¼ cup olive oil

3 tablespoons chopped fresh basil

3 to 4 cloves garlic, minced

½ teaspoon salt

¼ teaspoon pepper

4 medium tomatoes, diced

2 tablespoons grated Parmesan cheese

1 loaf (1 pound) unsliced French bread


1.In a large bowl, combine oil, basil, garlic, salt, and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour.

2. Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately. YIELD: 12 servings

Buffalo Chicken Dip


1 package (8 ounces) cream cheese, softened

1 cup cooked chicken breast

½ cup buffalo wing sauce

½ cup ranch dressing or blue cheese salad dressing

2 cups shredded Colby-Monterey Jack cheese

French bread slices, celery sticks, or tortilla chips


1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, mix the cream cheese, chicken, wing sauce, and salad dressing into a cohesive mixture

3. Spoon mixture into a shallow 1-quart baking dish and smooth out. Top with Colby-Monterey Jack cheese.

4. Bake uncovered for 20-25 minutes or until cheese is melted. Serve with chips, bread, or celery for dipping. YIELD: about 2 cups.

Sausage Biscuits


½ stick butter, melted and slightly cooled

½ cup cold buttermilk

1 cup flour

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

½ teaspoon sugar

Additional melted butter to brush tops of biscuits


1. Preheat oven to 475 degrees. Line baking sheets with parchment paper

2. Stir melted butter and buttermilk together in measuring cup. It will clump.

3. In mixing bowl, whisk together flour, baking powder, baking soda, sugar, and salt.

4. Mix buttermilk mixture and dry ingredients with rubber spatula until just combined.

5. Use greased ¼ cup measuring cup to scoop biscuits onto parchment. Cup should be filled to level, not packed. Space biscuits about 1 ½ inches apart

6. Bake 10-12 minutes or until top is golden brown.

7. Remove from oven and brush tops with additional melted butter. Cool on wire rack.

8. If desired, brown sausage patties until cooked through and serve with biscuits.

Pizza Dough and Pizza

For Dough:


1 1/3 cups all-purpose flour

½ cup milk (fat free)

1 teaspoon baking powder

2 tablespoons olive oil

½ teaspoon salt

1. Mix flour, baking powder, and salt all together in a bowl; stir in milk and olive oil until a soft dough forms. Turn dough onto a lightly floured surface and knead 10 times. Shape dough into a ball. Cover dough with an inverted bowl and let sit for 10 minutes.

For Pizza:


Pizza dough from above

Whatever you want to put on the pizza!


1. Preheat oven to 475.

2. Spread dough thinly onto pizza stone or a baking sheet. For a crust, roll the edges of the dough up. Add toppings.

3. Bake for about 10 minutes, until cheese is browning and bubbling and crust is golden.

Happy Cooking!

Phillip Myers

Culinary Master