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Camping Recipes - Pg 5

Apple Pie on a Stick

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Taste just like an Apple Pie, and for those Pie Lovers.. Take off the Stick add a dollop of Ice Cream and you will never go back to regular Apple Pie Again


INGREDIENTS

  • 1  c  sugar
  • 1  Tbsp  cinnamon
  • 4  cooking apples
  • 4  dowel or roasting sticks


 DIRECTIONS 

In a small bowl, mix together sugar and cinnamon and set aside. Push the stick or dowel through the top of the apple to the bottom until the apple is secure. Roast the apple 2 to 3 inches above the bed of hot coals and turn frequently. (As the apple cooks, the skin starts to brown and the juice dribbles out.) 

When the skin is loose, remove the apple from the coals but leave it on the stick. Peel the skin off the apple, being careful not to burn yourself because the apple is very hot.

Gently roll the Apple still on the stick into the sugar Mixture coating every inch of it, nice and thick and full of goodness.

 

Add these Recipes to your Box of Campfire Recipes and take with you when you go Camping. 

Campfire Blueberry Orange Muffins

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These babies are so delicious and so foolproof even kids as young a 5 can put them together with minimal help and throw them in the Campfire.  Don't go Camping without these Campfire Recipes

 

INGREDIENTS 

  • 1 Box Blueberry Muffin Mix
  • 1 Egg if Muffin Mix requires
  • 1 Orange
  • Aluminum Foil 


DIRECTIONS 

Stir up a box of blueberry muffin mix according to the package directions.

Cut an orange in half and scoop out all the orange flesh in both halfs.  Save only the Skins.. The rest, you can throw away.. or Juice it.

Fill one half of emptied orange with blueberry muffin mix.

Cover the filled orange half with the empty orange half and then wrap in three layers of aluminum foil.

Just throw them in the fire. No, really. Literally toss them in the fire. I know, I know. This might be scary the first time you do it. But trust me – they will not burn! The orange peel will insulate the muffin mix from burning. The orange peel itself might blacken a little, but the mix in the middle will turn out steamed and delicious. With a delicious orange flavor. Yum.

Keep turning the aluminum balls over and over in the fire, every minute or so. It usually takes about 10 minutes, but go ahead and pull them out and check them once in awhile until they are firm in the middle.

Then unwrap and eat with a spoon!

Add these Recipes to your Box of Campfire Recipes and take with you when you go Camping. 


Campfire Bean & Ham Soup

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These are the best Camping beans and ham you'll ever taste—bar none! Friends rave about these Campfire Recipes that I serve hot off the grill. For easy cleanup, consider covering the outside of your Dutch oven with heavy-duty foil first. 


 INGREDIENTS 

  • 1 pound dried navy beans
  • 2 small onions
  • 8 cups water
  • 4 cups cubed fully cooked lean ham (1-1/2 pounds)
  • 2 smoked ham hocks
  • 2 cups chopped celery
  • 1 cup chopped carrots
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon pepper


DIRECTIONS

1. Place beans in an ovenproof Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.

2. Chop one onion; slice second onion and separate into rings. Set onions aside. Drain and rinse beans, discarding liquid. Return beans to the pan. Add reserved onions; stir in the remaining ingredients. Cover pan and place on the grill rack over indirect medium heat.

3. Cover grill; cook for 1 hour or until beans are almost tender. Uncover Dutch oven; cover grill and cook 30 minutes longer or until beans are tender. Discard ham hocks. Yield: 12 servings (3 quarts).

 

Add these Recipes to your Box of Campfire Recipes and take with you when you go Camping. 


Egg & Sausage Breakfast Taquitos

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Scrambled eggs, cheese and sausage links rolled and baked inside a corn tortilla. These Egg and Sausage Breakfast Taquitos are simple and delicious!


 INGREDIENTS 


  • 7 ounce box fully cooked sausage links
  • 5 large eggs
  • salt and freshly ground black pepper
  • 1 1/2 cups shredded cheese , your favorite kind
  • 1 cup baby spinach leaves , chopped (optional)
  • 10 white corn tortillas , or use 6'' flour tortillas


DIRECTIONS 

Preheat oven to 425 degrees F.

Add the frozen sausage links to a large skillet over Campfire,  Cook, turning occasionally, until warmed through.  Remove to a plate, leaving a little bit of the sausage grease in the pan.  Crack eggs into a bowl and add a splash of water or milk. Whisk well with a fork and then add to the pan.   Season with salt and pepper. Cook for a few minutes, tossing and scrambling as they cook. (If using spinach, add it to the pan about 2 minutes before the eggs are done cooking.) Remove from heat. Warm the tortillas on a hot skillet or griddle for a few seconds until they are pliable.  Divide the scrambled eggs among the tortillas and top with shredded cheese.  Place a sausage link on top. Roll up and place, seam side down, in Fry Pan with Lid.  

Spray lightly with cooking spray and cook for 10-15 minutes or until golden brown. Serve with salsa for dipping.

 

Add these Recipes to your Box of Campfire Recipes and take with you when you go Camping. 

Hot Ham & Cheese Campfire Sandwiches

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Campfire dinner in minutes! These Hot Ham and Cheese Campfire Sandwiches only take minutes to assemble. Throw them on the hot coals and dinner is done quickly and easily.  For a Variety try placing a Pineapple Ring in between each one.


INGREDIENTS

  • 2 lb deli-sliced ham
  • 24 Hawaiian rolls
  • 24 slices Swiss or Provolone cheese
  • 1 cup butter, melted
  • 3 tablespoons Dijon mustard
  • 2 tablespoon dried onion
  • 2 tablespoon brown sugar


DIRECTIONS 

Prepare 6 sheets of heavy-duty foil.

Divide the ham between the 12 rolls. Top the ham with a slice of cheese, then place the top of the roll on top. Place 2 sandwiches onto each piece of foil.


Combine the melted butter, Dijon, dried onion and brown sugar. Pour evenly over the tops of the sandwiches.


Fold the sides of each packet up and seal closed. Place the packets on warm campfire coals. Cook, turning frequently, until the cheese is melted and the rolls are lightly toasted, 10-15 minutes.

 

Add these Recipes to your Box of Campfire Recipes and take with you when you go Camping. 









Pound Cake & Berry Campfire Skillet Dessert

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Need an easy camping dessert? It doesn’t get easier than this Pound Cake and Berry Campfire Skillet Dessert. Just a few simple ingredients and dessert is served.


INGREDIENTS

  • 24–32 oz fresh berries
  • 4 tablespoons sugar
  • 1/2 cup butter
  • 1 1/2 lb pound cake
  • 4 Rolo candy bars


DIRECTIONS

Combine the berries and the sugar in a bowl and let sit until the juices start to release, 10-15 minutes.

Place a grate over hot coals (or you can use a grill). Add the butter to a 12” cast iron skillet and allow to melt. Cut the pound cake into 1” cubes. Add to the hot skillet and cook, turning often, until all sides are toasted. Remove the skillet from the heat.


Sprinkle the berries over the top of the cake cubes, then sprinkle the Rolos over the top. Cover the skillet with foil and allow to sit until the berries are warm and the chocolate is melting, 5-10 minutes.


Recipe Notes:

I used 3/4 of a 1 lb frozen pound cake, and we just snacked on the rest.


 

Add these Recipes to your Box of Campfire Recipes and take with you when you go Camping.