The Camping Club

Garden Party Dip

For a colorful fresh vegetable relish tray, accompany dip with fresh baby-carrots and/or carrot sticks, strips of red and green sweet bell peppers and unpeeled cucumber slices.

RECIPE INGREDIENTS:
1/2 pint light sour cream
4 oz. Neufchatel cheese, softened
1/4 cup finely shredded fresh carrots
1/4 cup finely chopped red bell pepper
1/4 cup chopped scallion
Fresh grated peel of 1/2 lemon
2-3 tbsp. bottled salsa

1. In medium bowl, whisk together sour cream and cheese until smooth. Stir in vegetables and lemon peel. Add salsa. Cover and chill.

Makes about 1-1/2 cups.

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Curveball Crunch

A delicious snack mix your kids can help make.

RECIPE INGREDIENTS:
	8 cups popped popcorn
	3 cups miniature pretzels
	1 cup dry-roasted peanuts
	2 tbsp. margarine or butter
	1/2 cup brown sugar
	1 tbsp. maple syrup

1. Have your kids measure the popcorn, pretzels, and peanuts into a large mixing bowl.

2. Meanwhile, you can make a toffee syrup by melting the margarine or butter in a saucepan over low heat. Use a wooden spoon to stir in the brown sugar. Continue stirring while the mixture bubbles.

3. Remove from heat and stir in the maple syrup to form a smooth, toffee syrup.

4. Next, drizzle the toffee syrup onto the popcorn, pretzel, and peanut mixture a little at a time, tossing the dry ingredients to coat them evenly with syrup.

5. Once the mixture has cooled, quickly separate it into six equal portions. Place the portions in plastic sandwich bags, and roll the mixture to form a ball. Makes six servings.

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Grilled Chicken Tostadas

Grilled corn tortillas, shredded lettuce, and cheese provide a tasty bed for this chicken, but it's the Tex-Mex marinade with lots of lime juice that really completes the dish.

RECIPE INGREDIENTS:
	MARINADE:
	1/2 cup fresh lime juice (about 3 to 4 limes)
	1/4 cup soy sauce
	1/4 cup vegetable oil (plus more for brushing the tortillas)
	1 tablespoon honey
	2 teaspoons minced garlic
	1 1/2 teaspoons chili powder
	TOSTADAS
	6 boneless, skinless chicken thighs (about 4 ounces each)
	8 small corn tortillas (5 to 6 inches in diameter)
	1 1/2 cups (6 ounces) shredded Monterey Jack, or more if desired
	1 1/2 cups shredded lettuce
	Optional toppings: salsa, guacamole, sour cream, cilantro, green onions

1. Place the chicken thighs in a gallon-size zip-lock bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling.

2. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.

3. Remove the thighs from the bag and discard the marinade. Grill the chicken until it's no longer pink inside, about 4 to 5 minutes per side on a gas grill. Transfer the chicken to a cutting board and let it rest for about 5 minutes before cutting it into 1/2-inch strips.

4. Lightly brush both sides of the tortillas with vegetable oil. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese.

5. To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any additional toppings. Serves 6 to 8.

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Mango Salsa

Instead of tomatoes use mangos; this is a delicious twist to Mexican staple.

RECIPE INGREDIENTS:
	1 ripe mango
	2 tablespoons of minced cilantro leaves
	1 teaspoon of olive oil
	juice from 1 lemon
	1/4 cup each of diced red and green bell pepper

1. Peel and dice 1 ripe mango.

2. In a mixing bowl, combine the mango, 2 tablespoons of minced cilantro leaves, 1 teaspoon of olive oil, the juice from 1 lemon, and 1/4 cup each of diced red and green bell pepper. Makes 1 cup.

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Mexican Popcorn

This recipe was downright delicious.

RECIPE INGREDIENTS:
	10 cups popped popcorn
	1 tbsp. taco seasoning
	1/4 cup melted butter
	1/4 cup grated Cheddar or Colby cheese

Place the popcorn in a large bowl. In a small bowl, mix the seasoning with the butter. Add grated cheese, then stir into the warm popcorn. Makes 10 cups.

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Brocolli Trees

Watch the vegetables disappear as your kids create and eat a forest of broccoli.

INGREDIENTS:
1/4 cup light sour cream
1/3 cup mayonnaise
1/2 teaspoon sugar
1 tablespoon lemon juice
1 tablespoon chopped fresh basil
1 head broccoli
4 carrots
1. Prepare a dip by combining the sour cream, mayonnaise, sugar, lemon juice, and basil in a medium-size mixing bowl.

2. To make the trees, cut each carrot in half widthwise and then lengthwise into four pieces. Cut broccoli into florets, reserving stems. Assemble on a plate by laying three carrot pieces side by side for a trunk, with the broccoli florets as the leaves. Spread dip under the trunks for the forest floor. Makes 5 servings.

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Bread Sculpture

BUTTERFLY CHEESE-WICH

Butterfly fans will flutter at the sight of this grilled-cheese sandwich on their lunch plates. Make a regular grilled cheese, then cut out the wings as shown.

Ask your kids to place a celery stick in the center for the butterfly's body, poke cherry tomatoes onto carrot sticks for antennae, then add carrot or pepper spots.

BOB AND BETTY BREAD

Who says all gingerbread men have to be made out of cookie dough? For this healthier version, cut a slice of whole-wheat bread with a gingerbread-man (or -woman) cookie cutter. (If your slice isn't large enough, cut the top half from one slice and the bottom from another, then arrange the crusts at the waistband.)

Your kids can dress up the folks with green-pea buttons and red- or yellow-pepper belts and shoes. Put on a happy face with corn-niblet eyes, a carrot nose and a red-pepper smile.

For a hat, use a quartered cherry tomato with a red-pepper brim. Or skip the hat altogether and go for a head of curly parsley hair.

WHOLE-WHEAT COTTAGE

Let your builders-to-be construct a house out of toast for breakfast. Use one piece of toast for the house, cutting out the windows and doors. To raise the roof, cut a second piece into a triangle and shingle it with mini-wheat cereal held in place with peanut butter.

A small rectangle of toast, cut to fit against the roofline, makes an ideal chimney, especially with a puff of Cheerios smoke. For siding, spread the whole house with peanut butter, scratching in some shingles with a toothpick.

PEANUT BUTTER BUGS

High-protein critters are just one of the many sculptures your kids can form out of this peanut-butter play clay. To make up a batch, mix 1/4 cup creamy peanut butter, 1 tablespoon wheat germ, 1 tablespoon honey and 3 tablespoons nonfat dried milk in a bowl until it sticks together.

Chill, then model the clay into a ladybug or snail and add shoestring-licorice features.

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Best Ever Hamburgers

These meat patties are easy to make and perfect for an outdoor party or camping trip!

Ingredients

• 1 lb. lean ground beef 
• 4 drops Worcestershire sauce 
• 1 tsp. crushed oregano 
• Salt and pepper to taste 
• 6 hamburger buns, split 

Directions

In a large bowl, combine the beef, Worcestershire, oregano, salt and pepper. Mix well and form the meat into 6 patties. When the coals are hot and evenly distributed, place the burgers in the center of the grill and set the buns, open-face down, to the outside edge. As soon as the buns are toasted, flip the burgers and place a bun top on each. This will help the meat cook through while the bread soaks up juices. Serves 6. Set out with your favorite condiments.

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Campfire Meatballs

A modified italian favorite that will make campfire chefs out of everyone!

Ingredients

• 1 lb. ground beef 
• 1/4 cup dry bread crumbs 
• 1 egg, slightly beaten 
• 3/4 tsp. garlic salt 
• 1/4 tsp. pepper 
• 2 medium zucchini, cut lengthwise in half, then crosswise into 1/2" slices 
  2 cups prepared spaghetti sauce 
• Grated Parmesan cheese 
• Garlic bread sticks (optional) 

Directions

In medium bowl, combine ground beef, bread crumbs, egg, 1/4 cup water, garlic salt and pepper, mixing lightly but thoroughly. Shape into 24 meatballs.

Cut four 18" x 12" long sheets heavy duty aluminum foil. Place equal amounts of meatballs and zucchini in center of each and top each with 1/2 cup spaghetti sauce. Bring shorter edges of foil together over the center; fold down loosely to seal, allowing room for heat expansion and circulation. Fold in open ends to seal.

Place packets on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes or until meatball centers are no longer pink and zucchini is tender, turning packets once.

To serve, carefully unfold ends and tops of packets; sprinkle cheese over meatballs. Serve with garlic bread sticks to dip into sauce. Makes 4 servings.

Campout Cake

Bring the great outdoors to your childs birthday with this campout cake.

Ingredients

• 2 baked 9-inch round cakes  4 cups green frosting 
• Graham crackers 
• Gumdrops 
• Pretzel sticks 
• Necco wafers 
• Chocolate cookie crumbs 
• Marshmallow trees (see recipe below) 
• Colored frosting and gel icing

Directions

Layer the cakes and frost them green. Build a campfire with graham cracker-crumb ashes, gumdrop flames and pretzel stick logs.

For the campers' sleeping bags, frost graham cracker quarters with bright colors and decorate with gel icing. Draw a camper's face with the icing onto a Necco wafer and place on top of each sleeping bag.

Arrange the campers around the "fire" and add a sprinkle of cookie dirt and a few marshmallow trees.

Marshmallow Trees: In a saucepan over medium heat, melt 16 large marshmallows with 2 tablespoons butter, stirring constantly.

Remove from the heat and add green food coloring and 2 cups cornflakes, stirring well after each addition.

Spray hands with cooking spray and mold cone-shaped trees. Place trees on a waxed paper-lined tray to cool.

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Monkey Mix

Stuck inside on a wet windy day? Whip up a batch of monkey mix, a combination of our curious cousins' favorite food.

Ingredients

• 1 1/4 cups dried bananas 
• 1 cup each dried papaya and dried mango 
• 1/4 cup sliced almonds 
• 1/4 cup coconut 
• 1/4 cup mini chocolate chips (a tasty substitute for bugs!) 

Directions

Combine ingredients and enjoy!

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Peach Caramel S'mores

When it's summer and peaches are abundant, ripe and heavy with juice - make this campfire dessert that tops off the natural flavor of fresh fruit with light caramel sauce and a toasted marshmallow.

Ingredients

• 1 stick butter 
• 1/2 cup light brown sugar 
• 4 medium-large ripe peaches 
• 1/2 cup water, orange juice, or lemonade 
• 8 large marshmallows 

Directions

For each peach, tear off a 14-inch-long sheet of heavy-duty aluminum foil and turn up the edges slightly to make a shallow bowl. Put 2 pats of butter (about 1/2 tablespoon each) in the center of each sheet and sprinkle 1 tablespoon of brown sugar over them.

Halve the peaches and remove the pits. Using a paring knife, take a very small slice off the curved surface of each half so the peaches will sit flat and let juice out the bottom.

Place 2 peach halves atop the brown sugar and butter on each foil sheet. Top off each pair with another pat of butter and another tablespoon of brown sugar. Pour 2 tablespoons of water, orange juice, or lemonade into each foil bowl.

Close up the packets and place them on the hot grill rack. Cook the peaches for 10 to 15 minutes, then open the pouches carefully to avoid escaping steam (a parent's job). The peaches should be soft and surrounded by a juicy glaze.

Meanwhile, have your kids toast the marshmallows on sticks until golden and put 1 on top of each peach half. Transfer the peaches, foil and all, to a bowl and dig in! Makes 8 s'mores.

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Popcorn Banana Munch Mix

Here's a fun variation on granola. Simply start with cheesy popcorn, then mix in your favorite healthy snack foods.

Ingredients

• 2 cups cheese-flavored popcorn 
• 1/2 to 1 cup banana chips, broken into small pieces 
• 1 cup dry-roasted peanuts 
• 1/2 to 1 cup sweetened, dried cranberries 

Directions

Measure all ingredients into a big bowl (you can substitute your family's favorite snack food, if desired).

Stir well. Makes 5 to 6 cups.

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Skillet Pork & Beans

Limas are best in this hearty dish, but if your family thinks they don't like limas, you can use a can of kidney beans instead.

RECIPE INGREDIENTS:
6 thick boneless pork chops
1 onion, minced
3 carrots, chopped
1 clove garlic, minced
One 28-ounce can tomatoes, with juice
2 tbsp. brown sugar
1/4 tsp pepper
One 16-ounce bag frozen lima beans

1. Spray a large skillet with nonstick spray. Brown the pork chops on both sides and remove to a platter as they are done. Add the onion to the pan and cook about 5 minutes, until it is soft. Add the carrots and garlic and cook 3 minutes more. Add the tomatoes, sugar and pepper.

2. Return the pork chops to the pan. Bring the mixture to a boil, reduce to a simmer, cover and cook about 20 minutes. Add the beans and simmer, uncovered, another half hour or until the pork chops are no longer pink in the center. Makes 6 servings.

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Helen's One Skillet Lasagna

This easy no-bake dish offers the cheesy goodness of a traditional lasagna without the lengthy prep time.

RECIPE INGREDIENTS:
1 1/4 cups ricotta
1/4 cup water
1/2 teaspoon salt
1/4 cup grated Parmesan
1 1/2 cups shredded mozzarella
1 pound lean ground beef
1 medium zucchini, diced (about 1 cup)
1 (26-ounce) jar pasta sauce
6 oven-ready lasagna noodles
1. In a medium bowl, mix together the ricotta, water, salt, Parmesan, and 1/2 cup of the mozzarella. Set the mixture aside.

2. Brown the beef in a large skillet set over medium-high heat until it's no longer pink, about 5 minutes, breaking up any clumps with a wooden spoon. Drain any fat, if needed. Add the zucchini. Stir in 2 cups of the pasta sauce. Reduce the heat to medium-low.

3. Top the mixture with 2 lasagna noodles, set in the center. Break 2 more noodles into medium-size pieces and fill in the edges. Gently spread the cheese mixture over the noodles. (The noodles may begin to curl in the skillet, but the cheeses will hold them down.) Lay on the 2 remaining noodles. Pour the rest of the sauce into the skillet and spread it evenly, then sprinkle on the remaining cup of mozzarella.

4. Cover the skillet and simmer the lasagna over medium-low heat until the noodles are tender, about 20 minutes. Remove the skillet from the heat and let the lasagna cool for 5 minutes. Cut the lasagna into squares and serve. Makes 6 servings.

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Quickest Chili

So what if it's not the real thing: it's done as soon as you realize that you want chili.

RECIPE INGREDIENTS:
One 16-ounce can kidney beans
1 tsp. vegetable oil
1 small onion, diced
1/2 pound ground beef
2 tbsp. chili powder
1 tbsp. cumin
1 cup tomato sauce
Salt

1. Drain the beans. Put the oil in a (preferably nonstick) skillet and saute the onion. Add the ground beef and cook until well browned. Add chili powder and cumin and cook 2 minutes; then add the beans and tomato sauce. Cover and simmer for 5 minutes (though the chili will taste better if you cook it longer.) Season with salt. Makes 4 servings.

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Grilled Bruschetta

The best way to cook this is in a Dutch Oven.

Servings: 4-6
Prep Time: 20 minutes

Ingredients:
Bruschetta Mix
2 Large Tomatoes
1 peeled cucumber
1 red onion
2 green onions
4 ounces of feta
4 ounces of mozzarella
1 red pepper
1 green pepper
1-2 avocado
2-4 garlic cloves
Basil (to taste)
¼ chopped cilantro
Salt
Pepper
Balsamic vinaigrette

French loaf of bread
Olive Oil
Butter
Cooking Spray

Directions:
1.) Prepare Bruschetta Mix (can be prepared in advance)
2.) Slice bread at an angle, must be big enough to pile on the mix.
3.) Put oil on both sides of the bread
4.) Grill bread on both sides
5.) Heap on the mix and eat!
6.) Great for an appetizer, a light meal or side item.

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Indian Boundery Soup

The best way to cook this is in a Dutch oven.

Ingredients
One can spam, cut into small squares
One can dried corned beef
3 large Irish potatoes, diced
1 large red onion, diced
1 can slice mushrooms
1 cup of tomatoes, cubed
2 cups of water
1 can of Beer, your choice of brand
1 cup of tomato sauce or ketchup
1table spoon garlic
Salt and pepper to taste

Directions
Cook in Dutch oven (best way) or cook slowly in your favorite cooking pot over the fire until the Vegetables become soft (this is for people with chewing problems) and eat with corn bread

Submitted By: Bob Miller

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Corn Chips Taco Salad

Add jalapenos and anything else that the gang will agree on!

Servings: 4-6
Prep Time: 10 minutes

Ingredients
1 head of lettuce - shredded
2 cans red beans
1 can of diced black olives
2 fresh tomatoes - diced
1 1b bag of shredded cheddar cheese
1 bottle Catalina style dressing
1 lb. ground beef
1 large bag of Corn chips

Directions

1. Fry the beef and drain the fat.
2. Toss all the ingredients together in a bowl and serve over Corn Chips 

Submitted By: Dave Nunn

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Healthy Potato and Onion

Turn the package over every few minutes until it puffs up!

Servings: 1
Prep Time: 20 minutes

Ingredients:

1 med. red potato per person
1 lg. Sweet onion
2 Tablespoons Extra Virgin Olive oil (EVOO)
Salt, pepper and Louisiana seasoning (to taste).
1 Sheet aluminum foil (heavy duty)

Directions:
1. Place foil on flat surface bend up 1/3 on each side.
2. Pour half EVOO on foil and spread.
3. Wash and slice potatoes and onions.
4. Place half the potatoes on oiled foil next the onion and top with rest of the potatoes.
5. Sprinkle salt, pepper and Louisiana seasoning over the potatoes.
6. Sprinkle rest of the EVOO over the entire mount.
7. Pull sides of foil together and seal tightly.
8. Place over hot coals. Turn when you hear sizzling sound.
9. Turn every few minutes until package puffs up. About 20 min for 3 potatoes

Submitted By: Carolyn Dietle

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Chili Pie Mexican Style

This delicious meal is simple to make and easy to eat! Servings: 4 Prep Time: 20 minutes Ingredients: 1 can chili Beans - Any brand 2 tomatoes- chopped 1 can green chilies 1 small can sliced olives 1 bag of nacho chips 1 bottle of salsa Sour Cream optional Directions: Chop and heat all ingredients in one pot over campfire.  Spoon chili over nacho chips and top with cheese and salsa Great hot and easy meal with lots of flavor. Submitted By: Angela France Click to Read more

Camp Chicken Cordon Blue

When I was a teenager on a family camping trip up the Rogue River in Oregon, my Dad had challenged my sister and I to “who can make the best meal”. Since there is no electricity or running water along the way, we were limited. I wanted to make my favorite Chicken Cordon Blue so I modified a recipe and came up with what is now a tradition for my own families camp outs.

Servings: 4
Prep Time: 30 minutes

Ingredients:

4 Boneless, skinless chicken breasts
4 slices Swiss cheese
4 slices ham, deli style is fine
¾ cup Italian bread crumbs
¼ cup Parmesan cheese
2 eggs
8 pieces of aluminum foil (spray with cooking spray before covering chicken)

Directions:
1. Prepare chicken breasts by cutting a slit along the side, making a “pocket”, do not cut all the way through.
2. In a bowl mix bread crumbs and parmesan cheese.
3. In another bowl beat eggs.
4. Coat chicken breasts with egg, and then coat with bread crumb mixture.
5. Place breaded chicken on greased foil.
6. Stuff “pocket” of chicken with 1 slice of ham and 1 slice of cheese.
7. Cover stuffed chicken with the other piece of foil and crimp sides to seal packet.
8. Place packet over coals or on BBQ until cooked through.
9. Usually about 40 minutes over coals, flipping half way through.

Submitted By: Nicole Scott

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Mexican Chicken

Use a large aluminum foil and salsa to top it off!

Prep Time: 30 minutes
Servings: 4

Ingredients:
4 chicken breasts
Shredded Monterey Jack cheese
Hot sauce

Salsa Ingredients
Make your salsa up to 12 hours ahead of time
4 cups of diced tomatoes (drained if using canned tomatoes)
½ red onion diced
½ green pepper diced
1 large garlic clove minced
1 jalapeno minced (leave the seeds if you want spicy)
1 tsp of lime juice
2 tsp of salt
1 ½ tablespoon of dried cilantro

Combine and refrigerate overnight.

Directions:
1. Use a large aluminum foil and place the chicken breast in the middle with about ½ cup of salsa mixture on top.
2. Cook over campfire or on grill for 30-45 minutes (or until cooked through)
3. Add shredded cheese on top and close the foil back up to melt cheese

Submitted By: Heather King

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Texas Burritos

This can be eaten with a hand or a fork!

Prep Time: 15 minutes
Servings: 4 and up

Ingredients:
I can of Texas Ranch Style Beans
1 package Flour tortillas
1 Pound of ground beef
1 red onion
1 package of burrito mix (dry mix)
1 container of sour cream
Guacamole (optional)
Shredded lettuce
Tomatoes chopped (optional)
Sharp cheddar cheese-shredded
Hot sauce to taste

Directions:
Cook onions in skillet until transparent.
Add the ground beef and cook until done.
Add the can of beans and 1/2 can of H20 (increase water to one can if cooking all day)
Add the dry burrito mix and stir well.
Cover and simmer 15 minutes to all day. (add water as necessary to keep from drying out.)
When ready to eat, remove cover and cook until mixture is slightly wet.
Heat 2 to 4 tortillas in a towel and cover with foil and cook over camp fire or in the oven.
Cover the middle 1/3 from top to bottom with burrito mixture.
Top with sour cream shredded cheese, hot sauce, lettuce, tomato, and/or guacamole to individual taste.
Fold the bottom 1/3 up and then both sides over.

This recipe can be expanded by adding

Submitted By: Debbie Coffman

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Zucchini Sausage

This is a great meal to prepare on your last night of camping!

Prep Time: 20 minutes
Servings: 4-6

Ingredients:

4 zucchini
1 large onion
1 pkg sausage (hot or regular)
1 pkg pre-sliced mushrooms
2 potatoes
I tablespoon of oil
Salt and pepper
Garlic clove
Salsa

Directions:

1. Quarter and dice zucchini.
2. Chop onion.
3. Mince garlic clove.
4. Dice potatoes.
5. Crumble sausage in no stick fry pan, drain and set aside.
6. Add 1 tablespoon of oil to pan
7. Add zucchini, onion, garlic, and mushrooms and potatoes
8. Saute for 10-15 minutes until potatoes are fork tender.
9. Add salt and pepper.
10. Add sausage.
11. Stir and serve.
12. You can garnish with salsa

Submitted By: Maggie Allen

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Banana S'mores

We went on our annual camp trip last summer with some friends of ours. I started to prepare my regular s’mores for the kids and a friend suggested we use bananas.

Ingredients:
Banana
Pieces of chocolate
Miniature Marshmallow

Directions:

1. Take the banana – peel it and then cut a wedge

2. Save the cut out piece for later
3. Cut a piece of foil and place your banana on the foil
4. Stuff the banana with the chocolate piece & marshmallow
5. Place the cut piece back on the banana, then wrap it in the foil and place on an open fire/grill to melt the chocolate & marshmallows together (about 3-8 or until melted).
6. Once they are done allow to cool a few minutes, then you bite into this warm chocolatey banana pie

It is the best!  Your whole family will love it. The leftovers are great with coffee in the morning for a quick breakfast. Just reheat and serve. :)

Submitted By: Michelle Mendoza Greely

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Wild Fruit Tart

This delicious recipe is great for kids!

Prep Time: 10-15 minutes
Servings: as many as you like

Ingredients:
Freshly picked berries (or store bought)
1 Loaf of bread
Maple syrup
Campfire "hamburger" or a rounded press

Directions:

1. Place the bread in the palm of your hand and add the berries and a little bit of the maple syrup (don't put too much or it will get soggy
2. Add small amount of sugar for sweetness.
3. Gently form the bread into a ball so that the berries are enclosed and sealed.
4. Place the berry ball in the hamburger press and apply just enough pressure to hold the ball firmly (be careful not too squeeze)
5. Hold over campfire and rotate so bread gets toasted all around.
6. Place in dish and pour maple syrup or ice cream on them.
7. I like them rolled in sugar while there still hot.
8. Let them cool a little bit before digging in.

Submitted By: Robert Roy

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Spider Dog

Your hotdog will open up like a spider!

Prep Time: 5 min
Servings: 1

Ingredients:
1 package of bun length hot dogs
1 stick

Directions:

1. Take a bun length hot dog and cut X's into each end, leaving about 2-3 inches in the middle of the hot dog for the stick.
2. Place the hot dog on a stick and cook over campfire, or place on a grill.

The ends open up and look like a spider!

Submitted By: Heather King

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Hash Brown Casserole

This great meal can be cooked over a campfire or in the oven.

Prep Time: 15 minutes
Servings: up to 8

Ingredients:
2 pounds of hash browns (frozen hash browns thawed)
1/16 ounce sour cream 
1 can of cream of chicken soup
1/4 - 1/2 cup green onions (chopped)
1 stick butter
2 cup sharp cheddar cheese
1 can French fried (grated) onions   

Directions:

1. Put uncooked hash brown potatoes in a large bowl and season with salt and pepper to taste.
2. Melt butter and add onions, sour cream, soup, 1 cup of cheddar cheese.
3. Mix together well. 
4. Pour into oiled Dutch oven; put fried onions in a ring around the top and fill the center with cheese.
5. Hang dutch oven on a medium high hook over low fire (about 12 inches above the highest flame) and bake for 45 minutes, or until hash browns are completely warm and cheese melts.
6. If you are trailer camping and have an oven: place mixture in a 9x13 inch baking dish and bake at 350 degrees for about 45 minutes.

Submitted By: Donald

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Tacos in a Bag

Our seven little grandsons enjoy having this when we go camping as a family!

Prep Time: 10 min
Servings: 4

Ingredients:
Lunch Bag size bag of Doritos or Fritos
Ground Beef
Powdered taco mix
¼ chopped onion
2 cups of shredded lettuce
8 oz of shredded cheese
1-2 chopped tomato
1 chopped green pepper
Sour Crème – if desired

Directions:
Lunch bag sized Doritos or Fritos- about 10 \ 1 lb.
Prepare taco mix according to instructions and mix ground beef
Put all the ingredients on a separate tray
Scoop the ingredients you would like into your bag
Combine ingredients with the Doritos
Eat with a spoon or fork

Submitted By: Nadine Houghton

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Chicken & Rice

Everyone always loves this meal when we go camping in groups.

Prep Time: 5-10 minutes

Ingredients:
1 package of whole cut chicken
1 bottle of Italian dressing
Steamed Rice

Directions:

1. Pour Italian dressing in a bowl
2. Cut chicken and place in the bowl and let sit for at least 5-6 minutes (overnight is always better)
3. Place over the grill
4. Make sure both sides are cooked
5. Serve over steamed rice

Submitted By: Nena Fallon

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Hawaiian Kabobs

Prep Time: 5-10 minutes
Servings: 10-15

Ingredients:
1 package of turkey / ham
1 can of pineapple chunks
1 jar of maraschino
Salad cherries

Directions:
1. Cut ham into chunks and place ham
2. Put ham, cherries and pineapples on skewers.
3. Glaze them with sweet and sour sauce or a jar of ham glaze if you want.
4. Grill them over a fire or on your grill.

Submitted By: Melissa Doody

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Hobo Potato

Fix this for each person in your campsite and they will have their own hobo potato.

Prep Time: 5 minute
Servings: 1

Ingredients:
1 medium potato
1 small onion
½ stick of butter
Salt
Pepper
½ green pepper (optional)

Directions:

1. Slice a medium potato
2. Slice a small onion and a half stick of butter. 
3. Put in heavy duty tinfoil wrap with salt and pepper. 
4. Add green peppers and anything else you would like
5. Put on grill and cook until done.

Fix this for each person in your campsite.  They will have their own individual hobo potatoes.

Submitted By: Carol Wood

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Sweet Potato

 This is a very simple idea that is delicious!

Prep Time: 10 minutes
Servings: 2-4 people

Ingredients:
Sweet Potato
Butter

Directions:
This is a very simple idea that is delicious!

1. Take your sweet potatoes
2. Wrap them in tin foil
3. Throw them on the grill for about 45 minutes or so. 
4. Add some butter and mix. 

They taste amazing!

Submitted By: Paula Bennett

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Snish Camp Bobs

Try these Shish “Camp” Bobs on your next trip! Simply follow the recipe and voila!

Ingredients:

• Chicken or Steak
• Small potatoes
• Onion
• Bell Peppers
• Carrots
• Cherry Tomatoes
• Skewers

Directions:

Cut up pieces of chicken or steak and desired vegetables. Take a skewer and alternate chicken or steak and vegetables. Place over campfire or in a grill until cooked. You’ll suddenly have many new friends as the aroma spreads throughout the campground enjoy!

Submitted By: Dennis Whitten

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Stuffed Jalapeno Peppers

Great for snacking while the steaks are cooking on the grill.

Ingredients:

• Large Jalapeno or Bell Peppers
• Hickory Smoked Tuna
• Onion
• Grated Cheese

Directions:

Select large peppers suitable for stuffing. Slice length-wise and remove seeds and veins. Remove seeds with a spoon is the easy way. Depending on number of peppers used take 1 to 2 pouches of Hickory smoked tuna, add small chopped onion and grated cheese. Monterey Jack and Colby work great! Mix tuna, onion and cheese and spoon in pepper halves. Great for snacking while the steaks are cooking on the grill!

Submitted By: Katrina Easterling

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2 x 4 Soup

If you want to use as a dip then add two pounds cheese.

Ingredients:

• 2lbs of ground beef
• 2 cans of tomatoes
• 2 cans of minestrone soup
• 2 cans of water
• 2 cans of un-drained pinto beans
• 1lb velvetta cheese

Directions:

2 pounds ground beef- brown and drain , 2 cans rotel tomatoes (tomatoes and chili peppers), 2 cans minestrone soup, 2 cans water, 2 cans un-drained pinto beans, 1 pound Velveeta Cheese or 2 if you like. Mix all ingredients except cheese. Cook about 10 min. Just before time to serve add your cheese. I cut into slices so it will melt quicker. When cheese melts serve with corn chips or tortilla chips. If you want to use as a dip then add two pounds cheese. We always make it camping and just say bring your own bowl and spoon and help yourself. We always have enough.

Submitted By: Wanda Wyatt

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Corn Bread in Orange Peel Halves

This is relatively easy all you need is your muffin mix and some oranges very tasty!

Ingredients:

• 3 Oranges
• 1 Corn Muffin Mix

Directions:

This is relatively easy. I get one of the cheap Jiffy Brand corn bread muffin mixes. It makes six muffins. Get 3 oranges, cut them in half. Hollow out the peels, saving the fruit for juice, fruit salad, or snack. Mix the corn bread batter as directed. Pour the batter equally into the orange halves. Place the orange halves into an aluminum foil roasting pan. Now, you can cook them a number of ways. If you are in an RV, simply cook them in the oven as directed. If you have a stove or a fire, you need to place the pan to the side of the heat. The camp BBQ's or the stoves with the wind guards work best. Cover the top of the BBQ or stove with foil to create an indirect-heat convection-type oven. You may have to turn the pan, as the side closest to the heat will cook fastest. Cook until you can poke a toothpick into the batter and it comes out clean. The corn bread will absorb a slight hint of orange flavor. If you cook over a BBQ, it will absorb the smoke flavor also, so make sure you either use charcoal or good wood and not something like pine. The flavors are really good if you are making any type of Mexican food or Chili. We do this on every camp trip we take and it is always a hit.

Submitted By: Scott Hayden

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Chocolate Kisses

Try out this sweet and delicious recipe for your loved one!

Ingredients:

• 1 bag of chocolate kisses
• 1 tubes of biscuits
• Powdered sugar

Directions:

1 bag of chocolate kisses, unwrapped,  2 tubes of biscuits, powdered sugar. Preheat oil in deep fat fryer. Take each biscuit and cut in half, flattening slightly. Place an unwrapped chocolate kiss inside the flattened biscuit and roll into a ball. Place in deep fat fryer for 2-3 minutes. Roll in powered sugar right after taking out of the fryer! Enjoy

Submitted By: Jennifer Fey

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Easy Campfire Pie

You will need a sandwich iron for this tasty treat

Prep Time: 10 minutes
Servings: 1

Ingredients:
Bread
Butter
Choice of Pie Filling (apple, cherry or blueberry)
Sugar

Directions:
1. Butter one side of 4 pieces of bread
2. Mold 2 pieces of bread in one side of the sandwich iron.
3. Make sure that the buttered side is against the iron to prevent sticking. The bread will be overlapping each other to make sure it fills up the iron.
4. Spoon some of the pie mixture into the bread. (If it is apple mixture, you can sprinkle a little cinnamon in there.)
5. Cover with the other slice of bread and close iron.
6. Hold over a fire, turning occasionally to make sure that each side is golden brown.
7. Remove from the iron and sprinkle with sugar and serve! Be careful because the filling is hot!

If you want a low-fat treat, use light bread, light butter and un-sweetened pie mixture with artificial sweetener mixed in before adding your filling.

Submitted By: Keisha Romano

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Omelet in a Sandwich Bag

Have everyone write their name on a sandwich bag for this easy to make omelet! Happy eating! Prep Time: 5-15 minutes Servings: 2-3 people Ingredients: 2-3 eggs Ham Cooked bacon Diced onions Peppers Olives Cheese Directions: Have everyone write their name on a bag with a magic marker. Put all ingredients in the bag. Shake your bag well. Place in boiling water for 12-15 minutes until good. Watch out for steam when opening the bag. Happy eating! Submitted By: Imelda Nesteby Click to Read more

Fried Tuna Sandwich

This has been a camping family favorite for years. It can be made ahead of time and stowed away in the cooler. Prep Time:  10 minutes to make and 5 minutes to fry Servings: as many as you like Ingredients: Tuna salad Mayonnaise 2 slices of bread Slice of American cheese 1 egg (use more depending on number of sandwiches) Milk Salt Ketchup (optional) Tomato slice (optional) Directions: Mix your tuna salad to your liking with a bit less mayonnaise.  Butter the inside of two slices of bread and top with the filling Add a slice of American cheese Put top slice of bread on and cool in refrigerator a few hours.  When ready to fry dip in mixture of beaten eggs, a little milk and a pinch of salt (like french toast) Brown slowly over bon fire in griddle or fry pan. Serve with ketchup or a slice of fresh tomato Submitted By: Imelda Nesteby Click to Read more

Campfire Apples

An easy to make and tasty snack for everyone to enjoy!

Prep Time: 10 minutes
Servings: 1 or more

Ingredients:
Baking apples
1 to 2 tbl spoons of water
2 or 3 tbl spoon of sugar
1 tbl spoon butter
1/2 tsp cinnamon dash or nutmeg
Optional- raisins, chocholate chips, marshmallows, caramel

Directions:

1. Core apples and pare the top portion.
2. Prepare a piece of foil, about 2 feet long, then fold in half.
3. Place one apple in the center of the foil.
4. Bring the foil up around the apple leaving the top open.
5. Add 1 or 2 tbl spoons of water into the core of the apple, followed by any of the above ingredients.
6. Gather the foil over the top of the apple and fold twice to seal.
7. Place the foil packs on the fire for 20 min.
8. Remove and enjoy

Submitted By: Richard Niemi

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Mountain Meatloaf

Try this amazing meal on your next trip. It will be sure to fill you up!

Prep Time: 45 minutes
Servings: 6 servings

Ingredients:
6 whole onions (sweet if available)
1 lb of ground beef (can substitute canned corn beef hash if desired)
Shredded cheddar cheese

Directions:

1. Cut the center layers out of the onions - save the tops.
2. Fill the onion with the ground beef or corn beef hash to within 1/2 in of the top of the onion.
3. Put about 1 tsp of cheese in each onion.
4. Place the tops back on the onions.
5. Carefully place the onions in burning coals.
6. Then build up the coals around and on top of the onions.
7. Let cook about 30 minutes.
8. When finished peel off the outer skin and enjoy.

Submitted By: Laura Madigan

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Campfire Pepperoni

This quick and simple snack will fill you up in no time. It's fun to cook and eat!

Prep Time: 10 minutes
Servings: Varies with size cut

Ingredients:
Stick of pepperoni
Metal skewers or natural stick

Directions:
1: Peel off the plastic and the casing
2: Cut the stick into 2” logs
3: Cook pepperoni on the end of a stick or metal skewer.
4: Heat over the fire to desired crispiness

Submitted By: Jim Donoughe

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Peach Dream

Enjoy this sweet dessert with your family. This will be a hit with the kids!

Prep Time: 5 minutes
Servings: 8 servings

Ingredients:
1 large can peaches in heavy syrup
1 Butter Cake Mix
2 Sticks Butter
1/2 cup chopped pecans (optional)

Directions:

1. Pour peaches in 9 x 11 baking dish
2. Add pecans and sprinkle dry cake mix evenly over peaches
3. Melt butter and pour over top of cake mix.
4. Bake on 350 for about 40 minutes or until golden brown.
5. Serve warm with a scoop of vanilla ice cream for an added treat.

Submitted By: Sherry Padgett

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Chicken & Dumplings

Fire up your Dutch Oven and try out this tasty recipe on your next camping trip!

Prep Time: About 1 hour
Servings: 4-5

Ingredients:

2 Tbsp Chicken Base (or 3 cubes bullion)
1 Tbsp Black Pepper
1 Tbsp Sage (or poultry seasoning)
1 med onion
2 lrg carrots
1/2 bunch ( 5-6 stalks) celery
1 Whole chicken (cut into 6-8 pcs)
1 Cup Cold Water
1/2 Cup Flour
4 Cups Bisquick or biscuit mix 2 cups water (approximately)

Directions:

Must use Dutch Oven or heavy pot with good lid. May cook on stove or campfire Combine water, chicken base & spices in Dutch oven - place on fire to boil. Dice onion, celery & carrot - add to water. Add cut-up chicken - Cover pot and bring to boil & simmer for 45 mins. You may need to add water to keep chicken just covered. Chicken should be tender & start to fall off bone. Mix 1 cup cold water with 1/2 cup flour - whip to smooth paste - add to chicken mixture to thicken broth slightly- must stir to avoid lumps. Mix biscuit mix & some water – you want a thick "dough" about the consistency of peanut butter. Use spoon to drop golf-ball size dumplings into broth on top of the chicken pieces. Simmer uncovered for 5 mins. Cover and simmer 10 more mins until the dough is cooked. Dough will turn into fluffy bread -should not be soggy. Serve by scooping chicken pieces and a dumpling with some broth into bowls. Enjoy. Note: all quantities and cooking times are approximate and will vary with the size of the pot and the heat of the flames. If the fire is too hot the broth will thicken too much and you will burn the mixture. The dumplings must be single layer on top of the chicken pieces. Note: The cut-up chicken, the vegetables, the chicken base and the spices may be combined at home in a large zip bag and frozen ahead of time. Thaw or just add frozen mix to the pot of water and start cooking. Will need to thicken and cook the dumplings as above.

Submitted By: Tim Riley

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Crab Ceviche

Try out this easy and delicious recipe on your next camping trip. It's a great snack!

Prep time: 20 mins
Servings: 6

Ingredients:

1lb. Imitation crab
2 medium sized tomatoes
1 onion
1 cucumber
1 bunch of cilantro
5 lemon or 8 limes
Hot sauce (optional)
Salt to taste
1 ½ cups of Clamato Juice or 1 can of  tomato juice
Tostadas

Directions:

In a large bowl shred crab by hand or chop up. Add diced tomatoes, onions, cucumbers and chopped up cilantro. Mix together and add the juice of lemons, hot sauce to taste, clamato juice and salt to taste. Serve on tostadas. Cut up extra slices of lemons for extra taste and add more hot sauce for the extra kick. If you add more clamato juice you may serve it in a cup as a cocktail, with the tostadas on the side ( or crackers ).

Submitted By: Michelle Quiles

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Dad's Chili

Make this chili ahead of time for your next camping trip!

Prep Time:</