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MacKenzie Wray

by Catherine

by Catherine

38

Southern Methodist University Fitness and Waterpark 9 years as a camper 1st year on staff Hi! I’m MacKenzie from Winston-Salem, North Carolina but cur...

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Paige Rouse

by Catherine

by Catherine

38

Southern Wesleyan University Farm & Garden 2nd year on staff Is it time to go back to camp yet??? In my opinion, there is nothing better than Gerv...

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Grace McLeod

by Catherine

by Catherine

38

University of Georgia Tennis 6 years as a camper 1st year on staff I’m currently a freshman at UGA. I love being outside, random dance parties, and an...

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Savannah Smith

by Catherine

by Catherine

38

Columbus State University Music, Dance, and Dog Camp 1st year on staff I’m Savannah! I’m currently a freshman Music Education major at Columbus State ...

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Lucy Coker

by Catherine

by Catherine

38

The University of Mississippi Tennis 11 years as a camper 2nd year on staff Hi!!! I am so excited to be back at camp for the 100th summer! I’ve been g...

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Barbara Nussdorfer-Eblen

by Catherine

by Catherine

38

Parsons School of Design Painting 11th year on staff Excited to be returning for my 12th year, to see old friends and meet new ones! I love Painting a...

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Kate Albritton

by Catherine

by Catherine

38

Ole Miss Swim Staff 10 years as a camper 2nd year on staff Hi hi!! I’m Kate and I just finished my sophomore year at The Harvard of the South aka Ole ...

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Gracie Smith

by Catherine

by Catherine

38

Georgia Southern University High Adventure! 6 years as a camper 1st year on staff HELLO! I’m Gracie Smith from Savannah, GA. I currently attend Georgi...

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Elena Skidmore

by Catherine

by Catherine

38

The George Washington University High Ropes 8 years as a camper 1st year on staff Hey! I’m Elena and I’m a current freshman at George Washington Unive...

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Mediterranean Layer Dip

by Solveig

by Solveig

38

Ingredients: 1 cup Hummus (you can use more if you like) Tzatziki Sauce Ingredients: 1⁄2 c reduced fat sour cream 1 large clove garlic microplaned ...

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Carmelized Onion Dip

by Solveig

by Solveig

38

Ingredients: 2 yellow onions sliced very thin 2 T canola or veggie oil 2 T butter 4 ounces room temperature neufchatel cheese 1⁄2 c Hellman’s light m...

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Sweet Potato Gnocchi

by Solveig

by Solveig

38

Ingredients: 2 medium or 3 small sweet potatoes, baked 2 c flour (we made these gluten free with Bob’s Red Mill cup for cup GF flour) 1⁄2 - 1 t koshe...

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Ricotta Gnocchi

by Solveig

by Solveig

38

Ingredients: 1 c water 1⁄2 c butter 1⁄2 t of salt 1 c flour 1 egg, beaten 1 c ricotta (use the highest quality you can find) 1⁄2 c Parmesan (finely g...

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Potato Gnocchi

by Solveig

by Solveig

38

Makes 4 generous servings Ingredients: 4 large Idaho potatoes (about 2 lbs.) 1 whole egg, beaten 1.5 cups all-purpose flour (leave 1⁄2 C out and add ...

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Pizzelle Cannoli Recipe

by Solveig

by Solveig

38

This recipe is shared from friends in Chicago at Pizzeria Bebu. Please be sure to visit when you’re in my neck of the woods! Ingredients: 3 eggs, roo...

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Bahn Mi Breakfast Bites

by Solveig

by Solveig

38

Salad Ingredients: 2 c spiralized carrots 2 c spiralized daikon radish 1⁄4 c unseasoned rice vinegar 1⁄4 c sugar Sauce Ingredients: 2⁄3 c mayo 2 gr...

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Brown Butter Chocolate Chip Cookies

by Solveig

by Solveig

38

Yield: 44-46 small cookies Prep time: 25 minutes Cook time: 10-12 minutes Ingredients: 2 C plus 2 T King Arthur all-purpose flour 1⁄2 t baking soda 3...

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Vitamix Cream Sauce

by Solveig

by Solveig

38

Yields approximately 2 1/2 Cups sauce Ingredients: 1/4 C (30 g) all-purpose flour 1/4 C (60 g) butter 1/4 teaspoon salt 1 1/3 C (320 ml) skim milk 1/...

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Solveig’s Granola Squares

by Solveig

by Solveig

38

Yields 5-6 Cups A twist on the Christmas cookie exchange - make these granola bars as a delicious holiday treat, or any time of year, without the guil...

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Italian Piadina

by Solveig

by Solveig

38

Yields 32 servings Ingredients: 1/4 c pepitas 4 plum tomatoes, seeded and diced small 1/2 c basil leaves, chiffonade 1/4 c evoo balsamic vinegar salt...

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Company Eggs

by Solveig

by Solveig

38

Yields 6 servings This dish is a great way to serve eggs for a group. Take the eggs out of the oven when the whites are slightly undercooked; carryove...

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Banana Ice Cream

by Solveig

by Solveig

38

Ingredients: Frozen Bananas Yup! That’s it! Slice bananas by cutting or breaking them into halves or thirds and wrapping them in parchment paper. S...

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Sweet Potato Salsa

by Solveig

by Solveig

38

Good served warm or cold. This is also a great side dish, especially if you add black beans(I like to use Trader Joe’s Cuban black beans that have pic...

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Mango Salsa

by Solveig

by Solveig

38

This salsa is an excellent accompaniment to grilled chicken, fish and pork. If you want to serve with bbq pork or brisket, I recommend trying a minced...

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Quinoa Sweet Potato Cakes with Avocado Lime Mousse

by Solveig

by Solveig

38

Yields approximately 10 cakes Ingredients: 2 medium baked sweet potatoes (skins discarded) 2 C cooked quinoa 2 scallions, chopped 2 garlic cloves, mi...

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Romaine Chopped Salad

by Solveig

by Solveig

38

Yields approximately 6-8 servings Salad Ingredients: 1 large head romaine lettuce, chopped into bite size pieces 2 large tomatoes, diced small 1 larg...

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Thai Chopped Salad

by Solveig

by Solveig

38

Yields approximately 6-8 servings Dressing Ingredients: 1 can low-fat coconut milk 1/4 C sunflower or soybean butter 2 t yellow curry powder 2 cloves...

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Vitamix Tomato Soup

by Solveig

by Solveig

38

Yields approximately 5-6 Cups One of our counselors suggested adding tomato soup to our crepe class to complement the grilled cheese crepes. It was a ...

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Balsamic Strawberries and Blueberry Jam

by Solveig

by Solveig

38

Roasted Balsamic Strawberries Rinse and hull one pint of strawberries. Slice in half and then in quarters. Add 1 tablespoon of honey and 2 T of balsa...

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Squash Biscuits

by Solveig

by Solveig

38

Yields approximately 36-40 mini or 20-24 large biscuits We served the biscuits with caramelized shallots, goat cheese, brie and blueberry chia jam. Th...

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