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Grey's Point Campground Cooking, 3601 Greys Point Road, Topping, VA (2026)

11/21/2025

Caramel Cheesecake Cookies

Ingredients

Cream Cheese Filling
• 8 oz (226g) cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract

Cookie Dough
• 2 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon fine salt
• ¾ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup light brown sugar, packed
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• Optional: 2–3 tablespoons granulated sugar for rolling

Caramel Topping
• ½ cup caramel sauce (store-bought or homemade)

Tip: If using homemade caramel, be sure it’s fully cooled so it doesn’t melt the cookies too quickly.

Instructions
Step 1 — Prepare the Cheesecake Filling
1 In a medium bowl, combine cream cheese, ¼ cup sugar, and 1 teaspoon vanilla extract.
2 Beat until smooth and creamy, about 1 minute.
3 Scoop teaspoon-sized portions onto a parchment-lined plate (18–20 pieces).
4 Freeze for 20–30 minutes to help the filling hold its shape during baking.

Step 2 — Make the Cookie Dough
1 Whisk together flour, baking soda, baking powder, and salt in a bowl. Set aside.
2 In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, 2–3 minutes.
3 Add the egg and 2 teaspoons vanilla extract and mix well.
4 Gradually add the dry ingredients and mix until just combined.�Do not overmix.

Step 3 — Fill and Form Cookies
1 Scoop 2 tablespoons of dough and flatten into a disc.
2 Place a frozen cheesecake dollop in the center.
3 Wrap dough around the filling and roll into a sealed ball.
4 Roll in granulated sugar (optional).
5 Place on a baking sheet lined with parchment, spaced apart.

Step 4 — Bake
• Temperature: 350°F (175°C)
• Bake Time: 12–14 minutes
Bake until the edges are lightly golden and cracks appear on top. The centers will still look soft — that’s ideal.

Step 5 — Caramel Drizzle
Let cookies cool 10 minutes before drizzling generously with caramel sauce.
For added visual and flavor appeal:
• Sprinkle flaky sea salt on top
• Warm the caramel slightly for a glossy finish

Tips for Success
• Freeze the filling to keep it from leaking during baking
• Seal each dough ball fully — cracks are fine, holes are not
• Avoid overbaking to keep the centers soft and creamy
• Allow to cool before lifting; the cookies are delicate when hot.

11/21/2025

Cranberry Pistachio Shortbread Cookies

The holidays are prime cookie baking season and you can't go wrong with buttery shortbread cookies with a generous dose of dried cranberries and chopped pistachios add a festive twist. This recipe for Cranberry Pistachio Shortbread Cookies is sure to spread holiday cheer throughout the Christmas season.

INGREDIENTS
1 cup unsalted butter softened
1/2 cup granulated sugar
1 tbsp orange zest
1 tsp vanilla extract
2 cups all purpose flour
1/4 tsp kosher salt
1/2 cup dried cranberries chopped
1/2 cup pistachios chopped

INSTRUCTIONS
Add softened butter and sugar to a large bowl and cream together using a handmixer on medium speed until fluffy and creamy, about 1-2 minutes. Add in the vanilla and orange zest and beat until combined.
Add in the all purpose flour and salt and beat until fully incorporated. Stir in the cranberries and pistachios.

Form the dough into two 6 inch logs and wrap tightly with plastic wrap. Refrigerate for at least hour hour or up to overnight.
Preheat your oven to 350 ℉ and line 2 baking sheets with silicon baking mats or parchment paper.
Cut the cookie dough into 1/2 inch slices and place on the perpared baking sheets 2 inches apart. Bake the cookies for 10-12 minutes (rotating the pans half way through) or until the edges are lightly golden.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

11/03/2025

I can't stop making sandwich bread! No kneading, no eggs, no butter! So soft and delicious, my coworkers keep asking me to whip them up!

This easy sandwich bread is light, fluffy, and perfect for any meal. With just a few simple ingredients, you'll have fresh, homemade bread without the hassle!

Ingredients:

3 ½ cups (440g) all-purpose flour

1 ½ cups (360ml) warm water

2 tsp sugar

1 ½ tsp salt

2 ¼ tsp (1 packet) instant yeast

Instructions:

In a bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.

Add flour and salt, then stir until combined. The dough will be sticky—that's okay!

Cover and let it rise for about 1 hour, or until doubled in size.

Transfer to a greased loaf pan, smooth the top, and let it rise for another 30 minutes.

Bake at 375°F (190°C) for 30-35 minutes, until golden brown.

Let it cool before slicing. Enjoy!

Want more simple, no-fuss recipes like this one? Keep following for easy-to-make, irresistible recipes that’ll make your kitchen your favorite place!

05/25/2025

Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Ingredients:

For the Crab Cakes:

1 lb lump crab meat, picked over for shells

1 cup shredded sharp cheddar cheese

1 cup crushed Cheddar Bay Biscuit mix (or substitute with seasoned breadcrumbs)

1/4 cup mayonnaise

1 large egg, lightly beaten

2 tablespoons Dijon mustard

2 tablespoons chopped fresh parsley

1 teaspoon Old Bay seasoning

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (optional)

2 tablespoons unsalted butter, for frying

For the Lemon Butter Drizzle:

3 tablespoons unsalted butter, melted

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1/2 teaspoon honey

Pinch of salt

Instructions:

Prepare the Crab Cakes:

In a large bowl, gently combine the crab meat, shredded cheddar cheese, and crushed biscuit mix.

Add the mayonnaise, egg, Dijon mustard, parsley, Old Bay seasoning, garlic powder, and cayenne pepper (if using). Mix gently, ensuring the mixture holds together without overworking it.

Shape the mixture into 8-10 small patties and place them on a baking sheet. Refrigerate for at least 30 minutes to firm up.

Cook the Crab Cakes:

Heat 2 tablespoons of butter in a large skillet over medium heat. Add the crab cakes and cook for 3-4 minutes per side, or until golden brown and heated through. Transfer to a plate lined with paper towels to drain excess oil.

Prepare the Lemon Butter Drizzle:

In a small bowl, whisk together the melted butter, fresh lemon juice, lemon zest, honey, and a pinch of salt.

Serve:

Drizzle the warm lemon butter sauce over the crab cakes and garnish with additional parsley, if desired. Serve immediately with your favorite sides.

04/03/2025

Spinach Dip Cheese Crisps

Ingredients:
For the Cheese Crisps:
2 cups fresh spinach, chopped
1 cup cream cheese, softened
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
Directions:
Prep Your Ingredients:

Finely chop the fresh spinach and set it aside.
Ensure the cream cheese is fully softened for easier mixing.
Combine All Ingredients:

In a mixing bowl, combine the softened cream cheese, shredded mozzarella, and grated Parmesan cheese until evenly blended.
Stir in the chopped spinach, garlic powder, onion powder, and salt, ensuring everything is well distributed.
Form the Crisps:

Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone mat.
Scoop small portions of the cheese-spinach mixture (about 1 tablespoon each) onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
Flatten each portion slightly with the back of a spoon or your fingers.
Bake Until Golden:

Bake the cheese crisps in the preheated oven for 10–12 minutes, or until they’re lightly golden brown and crispy around the edges.
Rotate the pan halfway through baking for even cooking.
Cool and Serve:

Let the crisps cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature alongside your favorite dips, soups, or salads.
Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes
Kcal: ~150 kcal per serving | Servings: 6

02/09/2025

Creamy Homemade Baked Mac and Cheese

Ingredients
1 lb. dried elbow pasta
1/2 cup unsalted butter
1/2 cup all purpose flour
1 1/2 cups whole milk
2 lg cans coronation milk
4 cups shredded medium cheddar cheese divided (measured after shredding)
2 cups shredded Gruyere cheese divided (measured after shredding)
1/2 Tbsp. salt
1/2 tsp. black pepper
1/4 tsp. paprika smoked paprika is our favorite!

Instructions
Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.
Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
While water is coming up to a boil, shred cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the half and half, while whisking constantly, until smooth. Slowly pour in the remaining half and half plus the whole milk, while whisking constantly, until combined and smooth.

Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.
Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.

In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheeses, then top that with the remaining pasta mixture.
Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.

01/26/2025

Cajun Shrimp & Sausage Pasta
1 lb. large shrimp (peeled and deveined)
Kosher salt and fresh cracked black pepper (to taste)
1 teaspoon Cajun seasoning (or Creole seasoning)
1/2 teaspoon dried oregano
2 tablespoons olive oil
6 oz andouille sausage or smoked sausage (thinly sliced)
10 oz fettuccine pasta
1/2 yellow onion (thinly sliced)
1 red bell pepper (thinly sliced)
4 teaspoons Cajun seasoning (or Creole seasoning)
1 teaspoon brown sugar
2–3 cloves garlic (chopped)
1/2 cup crushed tomatoes
1 cup chicken broth (sodium-free)
1 cup heavy cream
2/3 cup grated Parmesan
1 tablespoon parsley (chopped, for garnish)

Instructions
• Prepare the Shrimp:
Toss the shrimp with salt, pepper, Cajun seasoning, and oregano until well coated.
• Cook the Shrimp:
Heat a large skillet over medium-high heat and drizzle the bottom with olive oil. Add the shrimp and cook for 2 minutes on one side, then flip and cook for another 1-2 minutes until cooked through. Remove the shrimp to a plate and set aside.
• Brown the Sausage:
In the same skillet, drizzle with a bit more olive oil, and add the sliced sausage. Cook until nicely browned and caramelized, about 4-5 minutes. Remove the sausage and set aside with the shrimp.
• Cook the Pasta:
While preparing the sauce, cook the fettuccine in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
• Sauté the Vegetables:
Lower the skillet heat to medium, add a bit more olive oil, and sauté the onion, red bell pepper, Cajun seasoning, brown sugar, and a pinch of salt. Cook until the vegetables have softened, about 4-5 minutes, stirring occasionally.
• Add Garlic and Liquids:
Stir in the garlic and cook until fragrant, about 30 seconds. Add the crushed tomatoes, chicken broth, and heavy cream, stirring to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
• Make the Sauce:
Once simmering, add the grated Parmesan and stir until it’s fully blended into the sauce.
• Combine and Heat:
Add the cooked fettuccine and browned sausage back into the skillet, stirring to combine with the sauce. Heat everything through, about 2-3 minutes. Taste and adjust seasoning with salt and pepper, if needed.
• Add Shrimp and Serve:
Finally, add the cooked shrimp back to the skillet and stir to combine. Serve the pasta topped with chopped parsley.

01/22/2025

Million Dollar Lasagna

This recipe is a showstopper, and you'll see why! The layers of flavor and richness truly make this lasagna feel like a million bucks. Be sure to keep reading for tips and tricks to make this dish unforgettable!

Ingredients
For the Meat Sauce:
1 lb ground beef
1 lb Italian sausage
1 medium onion, diced
3 cloves garlic, minced
1 jar (24 oz) marinara sauce
1 can (15 oz) tomato sauce
2 tsp Italian seasoning
1 tsp sugar (to balance acidity)
Salt and pepper to taste

For the Cheese Layer:
16 oz ricotta cheese
8 oz cream cheese, softened
1/2 cup sour cream
2 cups shredded mozzarella cheese (divided)
1 cup grated Parmesan cheese
2 large eggs
2 tbsp fresh parsley, chopped

For Assembly:
1 box lasagna noodles (12-16 noodles, cooked to al dente)
1 cup shredded mozzarella (for topping)

Instructions
1. Prepare the Meat Sauce:
In a large skillet, cook ground beef, Italian sausage, and diced onion over medium heat until browned. Drain excess fat. Add garlic and cook for 1 minute. Stir in marinara sauce, tomato sauce, Italian seasoning, sugar, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.

2. Make the Cheese Layer:
In a medium bowl, combine ricotta, cream cheese, sour cream, 1 cup mozzarella, Parmesan, eggs, and parsley. Mix until smooth.

3. Assemble the Lasagna:
Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a 9x13 baking dish. Layer with cooked noodles, half the cheese mixture, and more meat sauce. Repeat layers, ending with noodles topped with remaining meat sauce and 1 cup of mozzarella.

4. Bake:
Cover with foil (sprayed with nonstick spray to prevent sticking) and bake for 25 minutes. Remove foil, sprinkle with extra mozzarella, and bake uncovered for another 15 minutes or until bubbly and golden.

5. Rest & Serve:
Let the lasagna rest for 10 minutes before slicing. Garnish with extra parsley if desired.

01/22/2025

One-Pan Chicken with Creamy Buttered Noodles 🍗🍝

Looking for a hassle-free dinner that packs a flavor punch? This one-pan dish featuring juicy chicken and creamy buttered noodles will become a weeknight favorite in no time!

Ingredients:
- 3 garlic cloves, minced
- 1 cup heavy cream
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 8 oz egg noodles
- Salt and pepper, to taste
- 2 cups chicken broth
- 3 tbsp butter
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (optional)

Instructions:
1. Cook the chicken: In a large skillet, heat the olive oil over medium heat. Season the chicken breasts generously with salt and pepper. Once the oil is hot, add the chicken to the skillet. Cook for about 5-6 minutes on each side until the chicken is golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.

2. Prepare the noodles: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer.

3. Cook the noodles: Stir in the egg noodles and cover the skillet. Allow the noodles to cook for about 8-10 minutes, or until they reach the desired tenderness. Stir occasionally to prevent sticking.

4. Combine ingredients: Once the noodles are cooked, reduce the heat to low. Add the butter and grated Parmesan cheese, stirring until both are melted and the sauce becomes creamy. Return the chicken to the skillet, allowing it to heat through for a couple of minutes.

5. Serve: Garnish with chopped parsley if desired, and serve the dish warm, making sure to spoon some of that delicious creamy sauce over everything!

01/09/2025

Crispy Cabbage Pie with Dill Cream Sauce

Ingredients:
For the Cabbage Pie:
½ medium cabbage (shredded finely, about 1 lb.)
3 green onions (chopped, both greens and whites)
3 large eggs
1 tablespoon Dijon mustard
1 teaspoon salt
½ teaspoon pepper
⅔ cup flour (regular or gluten-free)
1 teaspoon baking powder
3-4 tablespoons olive oil (for frying)
Optional: ½ cup grated cheese (such as Cheddar or Mozzarella)
For the Dill Sauce:
⅓ cup light sour cream
2 tablespoons mayonnaise
2 tablespoons fresh dill (chopped)
Pinch of salt and pepper
Instructions:
Prepare the Cabbage Mixture:
Finely shred the cabbage and chop the green onions. Add both to a large mixing bowl. For easier serving, you can cut the longer cabbage strips in half.
Mix the Wet Ingredients:
In a separate bowl, whisk together the eggs, Dijon mustard, salt, and pepper. Pour this egg mixture over the cabbage and toss everything together.
Add Dry Ingredients:
Sprinkle the flour and baking powder over the cabbage mixture and gently toss everything to combine well.
Cook the Cabbage Pie:
Heat 2 tablespoons of olive oil in a large skillet (9-10 inches) over medium heat. Add the cabbage mixture to the pan, spread it out evenly, and press it down with a spatula. Reduce the heat to low-medium, cover the pan with a lid or foil, and cook for about 15 minutes, until the bottom is golden-brown.
Flip and Finish Cooking:
Once the bottom is crispy and golden, use a spatula to loosen the cabbage pie. Place a large plate or cutting board over the skillet, flip the pan over, and slide the cabbage pie onto the plate. Add another tablespoon of oil to the pan, then slide the pie back into the pan with the uncooked side facing down. Cook uncovered for another 10-15 minutes until golden.
If you’re using cheese, sprinkle it over the top after flipping, letting it melt into the pie.
Make the Dill Sauce:
In a small bowl, combine the sour cream, mayonnaise, chopped dill, and a pinch of salt and pepper. Stir well.
Serve:
Let the cabbage pie cool slightly before cutting into slices. Serve with the dill sauce on the side or drizzled on top, and garnish with extra chopped dill or green onions if desired.

01/08/2025

Steak Bites and Fettuccine in Garlic Butter Sauce

Ingredients:

1 lb steak (ribeye, sirloin, or your choice), cut into bite-sized cubes
8 oz fettuccine pasta
4 tbsp unsalted butter, divided
4 cloves garlic, minced
1/2 cup beef broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 tsp dried thyme
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Directions:

Cook the fettuccine according to the package instructions. Drain and set aside.
In a large skillet, heat 2 tablespoons of butter over medium-high heat. Season the steak cubes with salt and pepper, then add them to the skillet. Sear the steak on all sides until browned, about 5-7 minutes, depending on your desired level of doneness. Remove the steak from the skillet and set it aside.
In the same skillet, melt the remaining butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the beef broth, scraping up any browned bits from the skillet. Let it simmer for 3-4 minutes, allowing the sauce to reduce slightly.
Stir in the heavy cream, Parmesan cheese, and dried thyme. Simmer for another 2-3 minutes, stirring occasionally, until the sauce thickens.
Return the cooked steak bites to the skillet, along with the cooked fettuccine. Toss everything together until the pasta is coated in the garlic butter sauce.
Garnish with fresh parsley and serve immediately.

Cooking Time: 20 minutes
Servings: 4

01/08/2025

Honey Butter Cornbread Poppers

Ingredients:

For the Cornbread Poppers:

1 cup yellow cornmeal
1/2 cup all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup unsalted butter, melted
2 tablespoons honey
1 large egg
1/2 cup corn kernels (fresh, frozen, or canned, drained)
For the Honey Butter Glaze:

1/4 cup unsalted butter, melted
2 tablespoons honey

Directions:

To Make the Cornbread Poppers:

Preheat the oven to 375°F (190°C) and grease a mini muffin tin.
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In another bowl, mix the milk, melted butter, honey, and egg until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the corn kernels.
Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
Bake for 12-15 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
To Make the Honey Butter Glaze:

In a small bowl, mix together the melted butter and honey until smooth.
Brush the glaze over the warm cornbread poppers right after they come out of the oven.
To Serve:
Serve warm with extra honey butter on the side for dipping or drizzling.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Servings: 24 poppers

Grey's Point Campground Cooking

11/21/2025

11/21/2025

11/03/2025

05/25/2025

04/03/2025

02/09/2025

01/26/2025

01/22/2025

01/22/2025

01/09/2025

01/08/2025

01/08/2025

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