Camper`s Cookbook

Transcription

Camper`s Cookbook

Camper’s Cookbook
A Guide to Gourmet in the Great Outdoors
created for those who share our
passion for the
great outdoors & great food
This is a free e-book for all those campers out there. Share the love and send it to all the
outdoor enthusiasts you know! This e-book is packed full of delicious and easy camping
recipes that the whole family will love. It can be downloaded from our website at
www.napieroutdoors.com.
about this e-cookbook
delicious contents.
breakfast
Breakfast burritos
2 eggs and spinach skillet
Spinach artichoke and egg panini
Bacon, egg and toast cups
Breakfast frittata
Chocolate buttermilk pancakes w/ homemade
salted caramel sauce
Sweet pepper, ham and onion omelette
Hash brown casserole
Berry french toast
English-muffin egg pizzas
Campfire Cinnamon Rolls
Breakfast eggs in foil bowls
Mountain man breakfast
lunch
Ham & cheese pull-apart sandwiches
Bbq chicken grilled cheese sandwiches
Bbq chicken quesadillas with peaches and brie
Caprese pizza toast
Zingy chicken stir-fry
Beef soup
Mexican stuffed shells
Smoked sausage, potatoes & green beans
Calzones
Flatbread and fried eggs
Chicken broccoli crescent rolls
Quinoa veggie stir fry
delicious contents.
dinner
Chicken caesar burgers
Maple grilled salmon
Tacos in a bag
Grilled shrimp tacos
Rustic chicken bacon sundried tomato pasta
Seafood linguine
Andouille and beef burgers with spicy mayo and
caramelized onions
Cheesy basil stuffed chicken breasts
Grilled chicken with whiskey bbq sauce and spicy slaw
Chicken enchilada pasta
Chicken and potato parcels
Steak and spinach quesadilla with provolone
Tilapia in foil on the bbq
dessert
Mixed berry packs with grilled pound cake
S’mores
S’more cookies
Pecan brown sugar baked brie
Cheesecake stuffed strawberries
Banana caramel cream dessert
Makeover crunchy pumpkin dessert squares
Butterfinger cookie dough cheesecake bars
Banana boats
Molten lava cake
Grilled s’mores brownies
Pineapple Upside Down Cakes
Berry cobbler
about this...
Many people think camping involves eating hotdogs and
burgers breakfast lunch and dinner. Where’s the fun in that?
This Camper’s Cookbook: Guide to Gourmet in the Great
Outdoors was designed to inform that you CAN eat well
in the woods. We’ve laid out a few easy staple recipes that
the whole family will enjoy! If you have any great camping
recipes that you would like to share we would be more than
happy to include it in this e-cookbook! Please e-mail us
at [email protected] to have your very own
recipe featured!
Next time you go camping, we hope you eat a little better
than just hotdogs because of this e-cookbook.
Enjoy!
- The Team at Napier Outdoors
page 5 | www.napieroutdoors.com | Camper’s Cookbook: Guide to Gourmet in the Great Outdoors
breakfast
breakfast
burritos
These burritos are perfect and easy for breakfast. Just wrap in foil, stick them in
the coals or on the grill and let the flavours blend together. Unwrap and enjoy!
what you need:
Large flour torillas
Potatoes, peeled and grated (about half potato per burrito)
Green onions sliced
Breakfast sausage, browned and crumbled (1/4 cup per burrito)
Eggs, beaten (2 per burrito)
1 can refried beans
Cheddar cheese grated
Salsa or hot sauce
Aluminum foil
Salt and pepper
1 tbsp butter or margarine
directions:
Melt butter in large frying pan. Add grated potatoes and cook, flipping
occasionaly, until browned. Add green onions, browned breakfast sausage and
beaten eggs. Saute everything together until eggs are full cooked.
Lay out large squares of aluminum foil, each with a torilla on top. Spread a thin
layer of refried beans on each and place breakfast burrito mixture on top.
Sprinkle with grated cheese. Roll each burrito up in the foil and place burritos
either on the grill or near the coals flipping once (about 3-5 minutes each side
or until cheese is melted). Set aside to cool so that you don’t burn your self, then
enjoy!
2 eggs and spinach skillet
what you need:
2/3 cup plain Greek-style yogurt
1 garlic clove, halved
Kosher salt
2 tablespoons unsalted butter, divided
2 tablespoons olive oil
3 tablespoons chopped leek
2 tablespoons chopped scallion
10 cups fresh spinach (10 ounces)
1 teaspoon fresh lemon juice
4 large eggs
teaspoon crushed red pepper flakes and a pinch of paprika
1 teaspoon chopped fresh oregano
directions:
Melt 1 tablespoon butter with oil in a large heavy skillet over fire or coal grill.
Add leek and scallion; reduce heat to low. Cook until soft, about 10 minutes. Add
spinach, lemon juice, red pepper flakes, oregano and season with salt turning
frequently, until spinach is wilted, 4–5 minutes. Remove from heat.
Make 2 deep indentations in center of spinach. Carefully break 1 egg into each
hollow, taking care to keep yolks intact.
With oven mitts, carefully cover skillet with aluminum foil and place back on
grill for 10-15 minutes until egg whites are set.
Remove garlic halves from yogurt; discard. Spoon yogurt over spinach and eggs.
Garnish with paprika.
spinach artichoke
& egg paninis
A little greasy, but oh so flavourful and perfect after a cold night.
what you need:
4 slices whole wheat sandwich bread
2 eggs + 2 egg whites
1/2 cup chopped artichokes
1/3 cup fresh spinach, chopped
2 ounces goat cheese
directions:
Heat a medium skillet over medium heat and spray with cooking spray. In a
small bowl beat 1 egg with 1 egg white. Carefully pour egg mixture into skillet
and allow to cook until egg begins to set. Flip egg patty with a spatula and cook
for an additional minute or two. Repeat with remaining egg and egg white to
make second patty.
On one piece of bread, layer half of the spinach, half of the artichokes, and half of
the goat cheese. Top with one egg patty. Finish with second piece of bread. Press
sandwich in panini press and cook until crisp and browned. (If no panini press,
cook on a buttered skillet as you would grilled cheese).
Make second sandwich with remaining ingredients. Cut sandwich in half and
serve.
You’ll never look at bacon and eggs the same again!
3 Tablespoons unsalted butter, melted
8 slices white or whole wheat bread
6 slices of bacon
6 large eggs
salt & pepper
directions:
Lightly butter 6 muffin cups. With a rolling pin or your hand, flatten bread
slices slightly and cut out 8 rounds. Cut each round in half, then press 2
halves into each muffin cup, overlapping slightly and making sure bread
comes up to edge of cup. Use extra bread to patch any gaps. Brush bread
with remaining butter.
In a large skillet, cook bacon over medium, until almost crisp. (It will
continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack
an egg over each. Season with salt and pepper. Bake/ cook over the grill until
egg whites are just set, 20 to 25 minutes. Run a small knife around cups to
loosen toasts. Serve immediately. http://www.marthastewart.com/330179/bacon-
egg-and-toast-cups
Bacon, Egg and Toast Cups
what you need:
Breakfast Frittata
what you need:
4 large eggs
1/4 cup whole milk
1/2 green bell pepper
6-8 mushrooms
1 clove of garlic
1 tbsp fresh basil
1 tbsp fresh flat leaf parsley
5 tbsp goat cheese or shredded parmesan
salt and freshly ground pepper to taste
olive oil
directions:
Pre heat oven to 400°F. Wash and cube the peppers. Clean and slice mushrooms.
Peel and coarsely chop the garlic. Whisk eggs in a mixing bowl with salt, pepper
and milk.
Heat olive oil in a skillet. Add garlic and saute for a minute. Add mushrooms and
saute on medium high heat until their moisture dries up. Next add peppers and
saute for 1-2 minutes.
Season with salt and pepper. Add herbs and mix well. spoon the vegetables into
an 8” round cake pan. Pour the egg mixture on top, then bake at 400°F for 12-15
minutes, or until the top is golden. http://food-forthought.blogspot.ca/2006/09/golden-
goodness-frittata.html
Slice and serve the frittata with a good, crusty bread.
Chocolate Buttermilk Pancakes with Homemade
Salted Caramel Sauce
what you need:
Pancakes
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1 tablespoon light brown sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt, optional
1 cup buttermilk
1 large egg
2 tablespoons canola or vegetable oil
1 teaspoon vanilla extract
directions:
1 cup granulated sugar
1/4 cup water
3/4 cup heavy cream or half
and half
1 tablespoon vanilla extract
1/4 cup butter
1/2 to 1 teaspoon kosher salt
Pancakes
In a large mixing bowl, whisk together first 8 ingredients and set aside. In a
large measuring cup , whisk together 4 final ingredients and add the wet into
the dry ingredients. Place batter for desired pancake size into non stick frying
pan. Serve immediately or set aside and keep warm while making salted
caramel sauce.
In a saucepan combine the sugar and water. Heat over medium-low heat until
the sugar dissolves, stirring occasionally. Increase the heat to medium-high
and bring mixture to a boil without stirring. Boil until the mixture is a deep
amber color. Remove the pan from the heat, and using caution, whisk in the
cream. Add the vanilla and stir in the butter and salt to taste; or omit salt for
regular caramel sauce. http://www.averiecooks.com/2013/06/chocolate-buttermilk-
pancakes-with-homemade-salted-caramel-sauce.html
Sweet pepper, ham and onion omelette
what you need:
Quick and delicious! Mix it up and add
different ingredients and spices.
3 large egg whites
1 teaspoon water
Salt and pepper to taste
1 teaspoon olive oil
1/3 cup chopped onion
1 sweet red pepper
2 thin slices of Black Forest ham
1 small handful of chopped cilantro or parsley
Vegetable cooking spray
directions:
Combine egg whites, water, salt and pepper in a small bowl. Stir briskly with a
fork. Heat a 10-inch nonstick skillet over low heat, add oil and brush it around.
Add and slowly sauté onion, red pepper and ham. When browned, add cilantro or
parsley.
Cook for 30 seconds longer and move mixture to a small bowl. Wipe out skillet
and spray with vegetable cooking spray and pour egg whites into skillet. Tilt the
skillet and use a spatula to lift the edge and let the uncooked portion run
underneath. Cook for a few more seconds until it turns slightly golden on the
bottom. Add ingredients and fold over to serve. http://www.idealhomegarden.com/
recipes/best-low-fat-breakfast-recipes/
Hash Brown Casserole
what you need:
2 cups (8 oz.) shredded cheddar cheese
3 cartons (4 oz. each) cholesterol-free egg product or 6 large eggs, well beaten
1 can (12 fl. oz.) Evaporated Fat Free Milk
1 teaspoon salt (optional)
1/2 teaspoon ground black pepper
1 pkg. (30 oz.) frozen shredded hash brown potatoes
1 medium onion, chopped
1 small green bell pepper, chopped
10 slices turkey bacon, cooked and chopped, or 1 cup diced ham
directions:
PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish. COMBINE cheese,
egg product, evaporated milk, salt and black pepper in large bowl. Add potatoes,
onion, bell pepper and bacon, mix well. Pour mixture into prepared baking dish.
BAKE for 60 to 65 minutes or until set. http://www.meals.com/recipe/hash-browncasserole-28443
what you need:
4 eggs
1/3 cup light cream
1/3 cup reduced-fat milk
1/4 cup caster sugar
1 teaspoon ground cinnamon
25g butter, chopped
8 slices thick fruit bread
200g vanilla yoghurt, to serve
Berry French Toast
Berry Compote
1/4 cup caster sugar
300g frozen mixed berries
directions:
Make berry compote: Place sugar and 2 tablespoons of cold water in a small saucepan.
Stir over low heat until sugar dissolves. Increase heat to high. Bring mixture to the boil.
Cook for 3 minutes or until mixture thickens slightly. Remove from heat. Stir in berries.
Set aside.
Place eggs, cream and milk in a bowl. Whisk until combined.
Combine sugar and cinnamon in a shallow dish. Melt half the butter in a large,
non-stick frying pan over medium heat. Dip 4 slices of bread, 1 at a time, in egg
mixture until soaked. Cook bread for 2 minutes each side or until golden brown.
Remove from pan. Toss in sugar mixture to coat. Cover to keep warm. Repeat with
remaining butter, bread, egg mixture and sugar mixture.
Serve french toast with compote and yogurt. http://www.taste.com.au/recipes/19226/
french+toast+with+berry+compote
English- Muffin
Egg Pizzas
what you need:
4 English Muffins
Olive Oil
Tomato Slices
2 Hard-cooked Eggs, sliced
Grated Mozzarella
Oregano
Salt
directions:
Make Hard-Cooked Eggs.
Toast 8 English-muffin halves and place on a cookie sheet.
Drizzle each with olive oil, then layer on tomato slices, hard-cooked egg slices (1/2 an egg
each), and a little grated mozzarella.
Sprinkle with oregano and kosher salt.
Broil 5 minutes or until the cheese melts.
http://www.realsimple.com/food-recipes/browse-all-recipes/english-muffin-egg-pizzas-10000000663044/
index.html
Campfire Cinnamon Rolls
what you need:
Oranges
Pillsbury Grand Cinnamon Rolls (or any other brand)
Campfire
directions:
Cut the oranges in half and scoop out the insides. Grab uncooked
cinnamon rolls and place one in each empty orange half. Put the oranges
onto a baking sheet or pan that you can place above the fire. Cover the
oranges with foil and place paking sheet over fire. Once the rolls have risen
take them off the fire and add icing.
Eat them and Enjoy!
Breakfast Eggs in Foil Bowls
what you need:
6 eggs
1/3 cup milk
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
1/4 cup chopped green pepper
4 frozen fully cooked breakfast sausage links, thawed and chopped
4 bacon strips, cooked and crumbled
2 green onions, chopped
directions:
Prepare grill for indirect medium heat.
In a small bowl, whisk the first five ingredients. Pour into three 4-1/2-in.
disposable foil tart pans coated with cooking spray. Sprinkle with cheese,
green pepper, sausage, bacon and onions.
Cover each pan with foil. Grill, covered, for 20-22 minutes or until eggs
are completely set. http://www.tasteofhome.com/recipes/breakfast-eggs-in-foilbowls
1/2 pound bacon
1/2 pound sage sausage, cooked and crumbled
1 medium onion, diced
1 2-pound bag hash brown potatoes, diced
1/2 pound extra sharp cheddar cheese, grated
directions:
Pre-heat Dutch oven, 6-9 bottom coals and 12-15 top coals. Slice bacon and
onion into small pieces, and brown in the bottom of the Dutch oven until onions are clear. Stir in the hash brown potatoes and cover. Remove cover and stir
occasionally to brown potatoes (15-20 minutes).
Scramble the eggs in a separate container and pour the mixture over the hash
browns. Cover and cook until eggs start to set (10-15 minutes).
Sprinkle grated cheese over egg mixture, cover, and continue heating until eggs
are completely set and cheese is melted. Slice and serve. http://camping.about.
com/od/recipes/r/ucrec214.htm
Mountain Man Breakfast
what you need:
lunch
ham & cheese pull-apart sandwiches
Easy and something the whole family will enjoy. Don’t like swiss?
Replace with white cheddar.
what you need:
1 loaf Italian bread (10-12 inches)
3 tablespoons butter, softened
1 tablespoon spicy brown or Dijon mustard
6 Slices (1 oz each) Swiss cheese
¾ lb thinly sliced fully cooked ham
directions:
Heat grill. Spray 25x18-inch sheet of heavy-duty foil with cooking spray. Without
cutting all the way through, cut loaf of bread into 12 (3/4-inch) slices, cutting to
within 1/4 inch of bottom.
Stir together butter and mustard. Spread every other slice of bread with 1
teaspoons mustard mixture, creating 6 sandwiches. Fold each slice of cheese in
half diagonally; tuck each into sandwich. Divide ham evenly among sandwiches.
Place loaf on center of foil. Seal edges, making tight 1/2-inch fold; fold again,
allowing space for heat circulation.
Place foil-wrapped loaf on grill over medium heat. Cook 20 to 25 minutes or
until cheese is melted, turning loaf frequently. To serve, open packet carefully to
allow steam to escape. Remove foil from loaf; pull apart sandwiches.
what you need:
2 boneless, skinless chicken breasts, cut down the middle into 4 cutlets
2 Tbsp BBQ rub seasoning
1/2 Cup BBQ sauce
2 Cups shredded sharp cheddar cheese
8 slices of sandwich bread
1/2 stick unsalted butter
directions:
Prepare grill at medium heat. Add rub seasoning to both side of chicken
breasts. Place chicken breasts on grill and grill for 3-6 minutes. Turn
chicken and slather BBQ sauce over chicken, grill for another 3-6 minutes
before turning again and slathering the other side with BBQ sauce. Turn
once more and grill for remaining 1-2 minutes. Place chicken aside and
allow to rest for 5 minutes then slice into 1 inch cubes.
Add small amount of butter to a non-stick skillet and heat at medium.
Take one slice of bread and spread with butter. Add the bread to the pan
and top with 1/2 cup of cheese, add 1/4 of the chicken. Spread the second
piece of bread with butter and add to the top of the sandwich. Flip the
sandwich after about 2-4 minutes or when the bottom piece of bread is
golden. Repeat on other side. Repeat to make other sandwiches.
bbq chicken
grilled cheese
sandwiches
bbq chicken quesadillas
with peaches and brie
Don’t like Brie? Substitute with Monterey Jack!
what you need:
2 chicken breasts, grilled and shredded
1/4 cup BBQ sauce
4 large tortillas
6 oz brie cheese, sliced
2 ripe peaches, peeled and thinly sliced
2 tablespoons chopped cilantro
directions:
Combine chicken and barbeque sauce. Season with salt and pepper, if desired.
Divide brie cheese, chicken, peaches, and cilantro among the 4 tortillas, only
layering them on half of each tortilla. Fold the other half of the tortillas over to
form half circles.
Heat two large non-stick skillets over medium heat and spray with non-stick
cooking spray. Place two folded quesadillas in each skillet and cook for about 2-4
minutes, until crispy and golden brown on one side, then flip and repeat on other
side. Serve warm.
caprese pizza toast
what you need:
1 cup (250 mL) coarsely chopped fresh basil
1 garlic clove, minced
1/4 cup (50 mL) olive oil
pinches of salt and pepper
1 thick focaccia loaf
1 1/2 cups (375 mL) grated mozzarella
6 large balls bocconcini
5 plum tomatoes
directions:
Preheat oven to 400F . Place basil, garlic, oil, salt and pepper in a blender.
Whirl to a saucy consistency. Cut bread in half horizontally, then cut each half
into quarters. Place cut side up on a baking sheet.
Spread half of basil mixture over bread, then evenly sprinkle with mozzarella.
Thickly slice bocconcini and tomatoes into rounds, then arrange in
overlapping slices on top of bread. Sprinkle with more salt and pepper.
Bake in centre of preheated oven until cheese starts to melt, 7 to 10 minutes,
then turn broiler to high. Broil until cheese begins to turn golden, 5 to 10
minutes. Remove from oven and drizzle with remaining basil mixture. Cut
each piece in half diagonally. http://food.chatelaine.com/recipes/view/fast_fix_caprese_pizza_toast
zingy chicken stir-fry
what you need:
2 blocks egg noodles
2 tsp sunflower oil
2 cooked chicken breasts, shredded
3 carrots, finely sliced into rings
2 tbsp clear honey
1 tbsp soy sauce
juice 2 limes
3 tbsp toasted sesame seeds
handful coriander leaves
directions:
Boil the noodles according to pack instructions, then drain and toss with 1 tsp
oil. Heat the remaining oil in a wok and add the chicken and carrots. Stir-fry for
a few mins.
Add the honey, soy and lime juice, bubble for 30 secs, then add the noodles
and sesame seeds. Mix well, heat through and sprinkle with coriander to serve.
http://www.bbcgoodfood.com/recipes/8260/zingy-chicken-stirfry
what you need:
1 lb lean stewing beef
½ large onion, chopped
½ teaspoon olive oil (optional)
2 garlic cloves, crushed
1 (15 ounce) can diced/crushed tomatoes , undrained
3 (15 ounce) cans broth (beef, chicken, veggie)
6 ounces azuki and pinto beans
1 cup spinach, chopped
2 large carrots, chopped
1 sweet potato chopped
2 mini turnips chopped
4 ounces fresh portobello mushrooms , chopped
½ medium zucchini , peeled and diced
2 bay leaves
1 tsp cumin and cayenne pepper, dash of dill
salt and pepper
directions:
In a medium to large pot, heat 1/2 tsp olive oil; brown beef, onion and garlic. Add
broth, tomatoes, veggies and seasonings. Bring to a boil; simmer, cover and cook
on low for 15 minutes to 30 minutes. Discard bay leaf, serve. http://stephaniekarlovits.
blogspot.ca/2012/07/beef-soup-and-chili-recipes-for.html
Beef Soup
Mexican Stuffed Shells
what you need:
1 lb. ground beef
1 package low-sodium taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream
directions:
Preheat oven to 350°. In a frying pan cook ground beef; add taco seasoning and
prepare according to package directions. Add cream cheese, cover and simmer
until cheese is melted. Blend well. Set aside and cool completely. While ground
beef is cooking, cook the pasta shells according to directions; drain. Set shells out
individually on cutting board/baking sheet so that they don’t stick together.
Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture.
Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil
and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with
the foil removed. Top with any condiments you’d like (green onions, black olives,
etc.) Serve with sour cream and/or more salsa. http://www.thewaytohisheartblog.com/
mexican-stuffed-shells/
Smoked Sausage , Potatoes &
Green Beans
what you need:
1/2 pound New Potatoes, quartered
8 oz. Green Beans
1 Onion, chopped
4 - 5 Mushrooms, sliced
1 pound Smoked Sausage, cut into 1” pieces
1 - 2 teaspoons Garlic Powder
Salt & Pepper to taste
Red Pepper flakes to taste
1/2 tablespoon Butter
1/3 cup Water
directions:
This recipe makes enough for 2 servings. Make 2, double-layer foil packets. Spray
with non-stick cooking spray to keep things from sticking.
Evenly divide all ingredients between both foil packets. Start each packet with a
base layer of potatoes, then top with remaining ingredients. Season with the garlic
powder, salt, pepper and red pepper flakes to your liking.
Top with slab of butter. Pour water into the bottom of the foil packet.
Wrap and seal the aluminum foil. Leave room in the packet to allow air to flow
through as it cooks. Cook on hot coals for 15 minutes, flip about half-way through.
Open with caution – there will be plenty of steam. Grab a fork and dig in! http://
markingmyterritory.com/2013/04/30/camp-recipe-grilled-sausage-potatoes-green-beans/
what you need:
Batch of dough
Cornmeal for sprinkling
1 cup ricotta cheese
1 egg, beaten
1/4 cup grated Parmesan cheese
1 cup cubed mozzarella cheese
1 1/2 tablespoons minced Italian parsley
1/8 teaspoon salt
20 to 28 slices pepperoni
pizza sauce/ tomato sauce
directions:
Calzones
Heat the oven to 425°.
Mix all filling ingredients except pepperoni in a medium bowl.
When the dough is ready, punch it down and form into 4 equal balls. On a lightly floured
surface, roll or pat each ball into a 6- to 6 1/2-inch-diameter circle.
Place one fourth of the filling (about 1/2 cup) on half of each dough circle, keeping a 1-inch
border free. Place 5 to 7 slices of pepperoni in each calzone.
Dampen the dough edges with water. Fold the dough semicircle over the filling and seal
the edges by pinching them together. Place the completed calzones on an ungreased baking
sheet sprinkled with cornmeal.
Bake for 12 to 15 minutes, until golden.
To serve: Heat pizza sauce/tomato sauce for about 10 minutes in a pan until bubbly. Place
the calzones on individual plates and ladle pizza sauce/ tomato sauce over each. Serves 4.
what you need:
1 lb (500 g) store-bought whole wheat pizza dough
1/2 cup (125 ml) extra-virgin olive oil
3 cloves garlic, crushed
1 pkg (200g each) fresh mozzarella, thinly sliced
2 cups (500 mL) baby spinach leaves
4 large ripe tomatoes, thinly sliced
5 eggs
Salt and pepper
directions:
In saucepan, heat oil and garlic over medium heat, about 4 minutes. Let sit for 10 minutes.
Strain and let cool. Discard garlic (Make-ahead: Cover and keep for up to 4 days).
On a lightly floured surface, divide dough into 5 equal portions. (You can use top of a plastic bin
or cutting board when camping). Shape each portion of dough into approximately 1/2 -inch (1.5
cm) thick rustic 7-inch (18 cm) disks. Put disks on a lightly oiled rimmed baking sheet. Dust
top with flour and top with sheet of oiled parchment paper. (Make-ahead: cover up to 2 hours).
Slide dough rounds on outdoor grill and cook over the fire. Cook each disk, one at a time, cook
about 30 seconds or until grill marks appear on bottom of rounds, turn and grill on other side,
about 1 minute. Transfer to clean work surface.
Brush each flatbread with garlic oil. Top with mozzarella slices, spinach and tomatoes. Break 1
egg into center of each flatbread. Season flatbread with salt and pepper. Cover grill with greased
foil paper and slide flatbread back onto greased aluminum foil on grill and cook tented with
tinfoil until cheese is melted and egg is set, about 8 minutes. Remove from heat and let stand for
2 minutes before cutting. http://www.torontosun.com/2012/07/12/camping-recipes-flatbread-fried-eggsand-sirloin-cheeseburgers
Flatbread and Fried Eggs
Chicken Broccoli Crescent Rolls
what you need:
1 canister of refrigerated crescent rolls
1/2 cup of shredded sharp cheddar cheese
8 pieces of thinly-sliced chicken breast
8 broccoli florets
directions:
Cook broccoli until tender.
Unroll the crescent roll dough and arrange in a circle on foil wrap, with the pointy
edges pointing outward.
Sprinkle cheese along the base of the crescent rolls, then add a slice of chicken and a
broccoli floret.
Roll crescent roll back up and pinch the ends together to seal the dough.
Place on grill for 12-15 minutes or until crescent is golden brown. http://parentpretty.
com/crescent-roll-recipe-chicken-broccoli/#_a5y_p=1119686
Quinoa Veggie Stir Fry
what you need:
3/4 C. Quinoa, cooked
1 Zucchini, chopped
1 Squash, chopped
2 Mushrooms, sliced
1 Red Hot Chili Pepper, sliced
2 Teaspoons Olive Oil
1 - 2 Teaspoons Garlic Powder
Salt & Pepper to Taste
directions:
Make a large double-layer of foil. Spray with non-stick cooking spray to keep things
from sticking.
In a bowl, combine zucchini, squash, mushrooms and red hot chili pepper. Drizzle
olive oil over vegetables and stir so all are coated.
Place the cooked quinoa on the foil.
Layer vegetables on top of quinoa. Sprinkle with garlic powder, salt and pepper
until well coated.
Wrap and seal the aluminum foil. Leave room in the packet to allow air to flow
through as it cooks.
Cook on hot coals for 10 minutes, flip about half-way through.
Open with caution – there will be lots of steam.
Dish out and enjoy! http://markingmyterritory.com/2013/06/18/camp-recipe-quinoa-sum-
mer-vegetable-stir-fry-foil-packet/
dinner
chicken caesar burgers
what you need:
4 boneless skinless chicken breasts
1 egg + 2 tbsp water whisked together to make an egg wash
1/2 cup plain flour
1 cup panko breadcrumbs
3/4 cup grated part skim mozzarella cheese
1/4 cup grated parmesan cheese
romaine lettuce
caesar salad dressing
8 strips cooked smoked bacon
canola oil for frying
directions:
Dip the chicken breasts in flour and then the egg wash, followed by the panko
crumbs.
Heat 1/2 inch canola oil in a large skillet over medium low heat and fry the
chicken breasts until golden brown (Internal temperature at 180 degrees). Top
with a mixture of the mozza and parmesan cheese. Toss the romaine lettuce with
a little caesar dressing and serve along with the chicken and cooked bacon on
toasted kaiser rolls.
maple grilled salmon
what you need:
1/4 cup rice wine vinegar
3 tablespoons maple syrup
2 tablespoons fresh orange juice
4 (6-ounce) salmon fillets, skinned
Cooking spray
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
directions:
Combine first 3 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in cooler while you hit the beach for 3 hours.
Preheat bbq or build a campfire for cooking as seen on page 3. Spray grill before
setting in place.
Remove fish from bag, reserving the marinade. Pour marinade into a small
saucepan; bring to a boil. Cook until reduced to 2 tablespoons (about 5 minutes).
Place fish on sprayed grill; grill 4 minutes on each side or until fish flakes easily
when tested with a fork or until desired degree of doneness, basting occasionally
with marinade. Remove fish from grill; sprinkle with salt and pepper. Garnish
with slice of orange.
1 pound lean ground beef
1 package taco seasoning
4 (2.5 ounce) packages of corn chips or Doritos
2 cups shredded lettuce
1 chopped fresh tomato
1 cup shredded Cheddar cheese
1/3 cup salsa
1/2 cup sour cream
tacos in a bag
what you need:
directions:
Place ground beef in a large skillet. Cook and stir over medium
heat until browned. Drain excess oil. Mix in the taco seasoning and
prepare according to the directions on the package. (You can even
do this step at home before your camping trip.)
With the bags unopened, gently crush the corn chips. Using scissors, slit open the bags along the side edge. Spoon equal amounts
of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour
cream into the bags on top of the crushed chips. Serve in the bag
and eat using a fork!
grilled shrimp tacos
what you need:
1/2 cup sour cream
3 tablespoons mayonnaise
3 tablespoons milk
1/2 teaspoon ground cumin
1 1/2 pounds large shrimp, peeled
3 tablespoons butter, melted
2 large garlic cloves, minced
4 limes, cut into quarters
1/2 teaspoon kosher salt
8 6-inch corn tortillas
2 to 3 cups finely shredded green cabbage
Bottled green tomatillo salsa
directions:
Whisk together sour cream, mayonnaise, milk, and cumin. Set aside. Skewer the
shrimp. In a small bowl, combine the butter and garlic.
Preheat a gas grill to high; adjust to medium after 15 minutes.
Brush the skewered shrimp with the garlic butter. Place them on the grill with
the limes. Cook on each side or until the shrimp are opaque and the limes are
browned.
Remove from grill. Lightly salt the shrimp. Grill the tortillas for 30 seconds on
each side, then place inside a paper bag to keep warm. Pull shrimp off skewers
and divide them evenly among the tortillas. Top with the cabbage, sour cream
sauce, tomatillo salsa, and a spritz of grilled lime. (http://www.myrecipes.com/recipe/
grilled-shrimp-tacos-10000000635602/)
rustic chicken bacon
sundried tomato pasta
what you need:
1 pound penne pasta
1 pound skinless, boneless chicken breast, cubed
7 slices thick cut bacon, diced
1 jar (8-10 oz) julienned sun-dried tomatoes, packed in oil
2 Tablespoons butter
1 Tablespoon chives, freeze-dried or fresh
1/2 cup aged white cheddar or Parmesan, finely grated
directions:
Boil pasta according to package directions. In a large skillet, brown bacon over
medium heat until it begins to crisp. Add in cubed cooked chicken, sun-dried
tomatoes with half the oil that’s in the jar, butter and chives. Continue to saute
until bacon is crisp. Add pasta into skillet and toss with cheese until all
ingredients are mixed together. Season with salt and pepper if necessary. http://
noblepig.com/2012/12/rustic-chicken-bacon-sun-dried-tomato-penne-pasta/
seafood linguine
what you need:
1 tbsp olive oil
1 onion, diced
1 cup diced fennel bulb
2 cloves garlic, minced
2 bay leaves
1/4 tsp salt
1 can whole tomatoes
3/4 cup dry white wine
3 tbsp tomato paste
1/2 tsp paprika
1/2 tsp dried Italian herb seasoning
1/4 tsp hot pepper flakes
1 lb mussels
1 lb large shrimp, peeled and deveined
1 lb linguine
2 tbsp minced fresh parsley
directions:
Heat oil over medium-high heat; sauté onion, fennel, garlic, bay leaves and salt until softened,
about 5 minutes. Add tomatoes, breaking up with spoon. Add wine, tomato paste, paprika, Italian
seasoning and hot pepper flakes; cover and simmer over medium heat, stirring occasionally, for
15 minutes.
Meanwhile, scrub mussels and remove any beards; discard any that do not close when tapped.
Add to pan along with shrimp, stirring to coat. Cover and cook, stirring occasionally, until
mussels open and shrimp turn pink, 7 to 10 minutes. Discard bay leaves and any mussels that do
not open.
Meanwhile, cook linguine according to package instructions. Serve topped with mussel mixture. Sprinkle with minced parsley. http://livewellnetwork.com/Best-Recipes-Ever/recipes/Seafood-
Linguine/8937461?pid=8937475
Andouille and Beef Burgers with Spicy Mayo
and Caramelized Onions
what you need:
SPICY MAYONNAISE
3/4 cup mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon Cajun spice
1/4 teaspoon hot pepper sauce
BURGERS
1/2 pound andouille sausage
3/4 cup pecans, toasted, chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds ground beef
CARAMELIZED ONIONS
1 1/2 pounds onions, thinly sliced
3 click on heregarlic cloves, minced
1 tablespoon golden brown sugar
6 large hamburger buns, split
8 ounces crumbled blue cheese
12 pickled okra pods, halved
lengthwise
3 cups watercress tops
directions:
FOR MAYONNAISE
Mix all ingredients in small bowl. Cover and chill.
FOR BURGERS
Toss first 4 ingredients in large bowl. Add beef; blend gently. Shape mixture
into six 1/2-inch-thick patties. Transfer patties to small baking sheet.
FOR ONIONS
Prepare barbecue. Toss onions and next 3 ingredients in large skillet. Place
skillet on grill; cook until onions are golden, stirring often. Remove from grill;
season with salt and pepper.
Brush grill rack with olive oil. Grill buns, cut side down, until golden, about 2
minutes. Transfer buns to work surface. Grill burgers until brown on bottom, about 3 minutes. Turn over; sprinkle with cheese. Grill until burgers are
cooked to desired doneness, about 3 minutes for medium. Place some onions,
then burger, on each bun bottom. Top each with okra and watercress. Spread
mayonnaise on cut side of bun tops; place on burgers. Serve with remaining
mayonnaise. http://www.bonappetit.com/recipe/andouille-and-beef-burgers-with-spicy-
mayo-and-caramelized-onions
Cheesy Basil Stuffed
Chicken Breasts
what you need:
1 cup shredded mozzarella cheese
1/4 cup minced fresh basil, divided
2 tablespoons heavy cream
1 tablespoon fresh lemon juice
3 garlic cloves, minced
salt and pepper
4 boneless, skinless chicken breasts
3 tablespoons mayonnaise
1 cup bread crumbs
500 g cherry tomatoes, halved
directions:
Adjust oven rack to middle position and heat oven to 220 degrees C. In a medium
bowl, combine the shredded cheese, 2 tablespoons of the minced basil, cream, lemon
juice, 2 teaspoons minced garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cut a pocket in chicken breasts, stuff with cheese mixture and seal, using a toothpick
to help close the slit, if necessary. Transfer the stuffed breasts to baking dish and spread
tops evenly with mayonnaise.
In a medium bowl, combine the bread crumbs, remaining garlic, remaining fresh basil,
and one tablespoon olive oil. Sprinkle crumb mixture over chicken, pressing lightly to
adhere.
Toss tomatoes with remaining tablespoon oil, 1/2 teaspoon salt, and pepper to taste.
Arrange the tomatoes in the baking dish in and around the chicken. Bake until the
crumbs are golden brown and the chicken is cooked through about 25 minutes. Serve
immediately with your favorite side dishes. http://karmelowy.pl/pieczone-piersi-kurczaka-nadziewane-mozzarella-i-bazylia/
Grilled Chicken with Whiskey
Barbecue Sauce and Spicy Slaw
what you need:
SAUCE
1 1/4 cups ketchup
1 to 1 1/2 tsp. hot sauce
2 tablespoons dark molasses
2 tablespoons Dijon mustard
2 tablespoons whiskey
2 tablespoons Worcestershire
1 tablespoon cider vinegar
1 large garlic clove, minced
CHICKEN
6 chicken legs with thighs attached
1 tablespoon olive oil
SLAW
1 pound cabbage, cut into shreds
1/4 red onion, cut into long slivers
1/2 red bell pepper, cut into thin strips
2 tablespoons chopped cilantro
1/4 cup extra-virgin olive oil
2 tablespoons sugar
2 tablespoons Champagne vinegar
1 tablespoon lime juice
1/2 teaspoon red chile flakes
1/2 teaspoon kosher salt
1/4 teaspoon pepper
directions:
AT HOME
Make sauce: Combine ingredients in a medium saucepan. Cover and simmer 45 minutes to
blend flavors, stirring occasionally with a long spoon. Add a little water if sauce gets too thick to
pour. Let cool, then transfer to a plastic container and chill up to 1 week.
Make slaw: Toss vegetables in a large bowl to blend. Transfer to a resealable plastic bag. Put
remaining ingredients in a small container with a tight-fitting lid. Chill slaw and dressing up to
2 days.Prepare chicken: In a large bowl, coat chicken in oil; pack in a resealable plastic bag and
chill up to 2 days, or freeze.
IN CAMP
Build a charcoal or wood fire in a grill and let burn to medium. Bring salad dressing to room
temperature. Set aside 1/2 cup sauce.Grill chicken until browned all over, about 15 minutes,
turning occasionally. Turn again, generously brush tops with some of remaining sauce, and
cook a few minutes; repeat turning and brushing 2 more times, until chicken is well-browned
and cooked through, 10 to 15 minutes total.
Toss slaw and dressing in a large bowl and serve with chicken and reserved sauce. http://www.
myrecipes.com/recipe/grilled-chicken-whiskey-barbecue-50400000114489/
Chicken Enchilada Pasta
what you need:
2 boneless skinless chicken breasts (cooked and shredded)
2 garlic cloves (minced)
1 medium onion (diced)
Toppings1 red bell pepper (diced)
avocado
1 (4 ounce) can diced green chilies
green onions
½ teaspoon salt
tomatoes
2 teaspoons chili powder
sour cream
1 teaspoon cumin
black olives
2 (10 ounce) cans green chili enchilada sauce
2/3 cups red enchilada sauce
2 cups shredded Colby-jack cheese
1 cup sour cream
1 (16 ounce) package penne pasta
directions:
Cook penne pasta according to package directions. Meanwhile, heat olive oil to medium heat
in a large deep skillet. Add onions and cook for 5 minutes. Add garlic and red pepper and cook
for an additional 3 minutes. Add shredded cooked chicken, green chilies, cumin, chili powder,
salt, green enchilada sauce, and red enchilada sauce. Bring to a boil, reduce heat and simmer for
8-10 minutes.
Add the Colby-jack cheese and stir until the cheese has melted. Stir in the sour cream over low
heat. Stir until the sour cream is well incorporated. Cook on low until heated through.
Drain the pasta and add it to a large serving bowl. Pour the sauce over the pasta and mix well.
Serve with toppings such as avocado, green onions, tomatoes, black olives, and sour cream.
http://blogchef.net/chicken-enchilada-pasta-recipe/
Chicken and Potato Parcels
what you need:
4 baking potatoes, peeled and cubed
2 skinless boneless chicken breasts diced
2 medium red peppers chopped
1 large white onion chopped
3 celery ribs chopped
2 cups favorite BBQ sauce
directions:
Make four foil packets by the following method, using 1-foot squares of heavy duty
aluminum foil: fold square in half and smooth flat. Seal each of the narrow ends by
folding over each edge three times to make a 1/4-inch border, smoothing flat after
every fold. You should now have a foil packet that is open on one long side. Repeat to
form four packets.
In a bowl or resealable plastic bag, combine the potatoes, chicken cubes, red peppers,
onion, celery, and barbeque sauce; mix well. Evenly divide the mixture among the foil
packets. Roll up the open end of the packets to seal.
Place packets on a grill over the coals of a fire. Cook until the potatoes are tender and
the chicken is fully cooked, about 25 minutes, depending on the intensity of the heat.
http://allrecipes.com/recipe/chicken-and-potato-parcels/
Steak and Spinach Quesadilla
with Provolone
what you need:
1 tsp. of extra virgin olive oil
2 oz. leftover flank steak
A big handful of spinach
1- 6inch, whole grain tortilla
1 slice part-skim provolone cheese
directions:
Heat oil in a 12 inch skillet. Add steak and heat until just heated through. Toss in the spinach
and cook until wilted. Remove steak and spinach from the pan. Place one tortilla in the pan and
heat through. Flip the tortilla and place half a slice of cheese on one half of the tortilla.
Layer the steak and the spinach over the cheese and then place another half slice of cheese on
top. Fold the tortilla onto itself to create a half moon. Place a tea kettle or another heavy pot
on top of the tortilla to press it down for about 30 seconds. Flip the quesadilla and do the same
thing on the other side.
Remove quesadilla from the pan and allow to cool before slicing in half. Enjoy with some plain
Greek yogurt and spicy garlic sauce. http://www.simpledish.com/recipes/lunch/steak-and-spinach-quesa-
dilla-with-provolone
Tilapia in foil
on the BBQ
what you need:
4 pieces of tilapia
1/2 of a small onion sliced
1 cup of matchstick carrots
1 cup sliced mushrooms
1/2 red bell pepper, sliced thin
1/2 green bell pepper, sliced thin
2 cloves of garlic, chopped
2 green onions, sliced
2 tablespoons fresh cilantro, chopped
directions:
2 tablespoons fresh chives, chopped
Juice of one lemon
Juice of one lime
1/4 cup store bought teriyaki marinade
2 tablespoons butter
1/4 seasoned panko breadcrumbs
1 tablespoon fresh ginger, chopped
Salt and fresh ground black pepper
Preheat grill to about 350 °F
Cut 4 18×18 pieces of heavy-duty tin foil.
Divide the onions, pepper, mushrooms, and carrots evenly and place them in a small pile in the
center of the foil pieces. Sprinkle with salt and pepper
Lay one piece of fish over each veggie pile. Sprinkle with salt and pepper then divide the
remainder of the ingredients over the top of the fish. Seal each package by bringing the two opposite edges of the foil together and crimping it, but don’t press it flat. Leave some room in the
top of the foil package so it can steam. Fold the other edge in and up slightly toward the center,
so the liquid doesn’t leak out and the package is sealed but not flat.
Place foil packages on BBQ for about 12 minutes depending on the size of the filets. You can
open one slightly to see if it is cooked. Make sure you don’t over cook the fish you can always
put it back on the grill if it is undercooked. http://www.cookingwithsugar.com/healthy-recipe-tilapia-intin-foil-on-the-bbq-grill/
dessert
1 pound strawberries, halved or quartered
1 teaspoon blueberries
1 tablespoon finely grated lemon zest
1/4 cup lemon juice
3/4 teaspoon sugar
2 tablespoons cornstarch
2 tablespoons unsalted butter, softened
4 12-inch squares of heavy-duty aluminum foil
4 1/2-inch-thick slices of pound cake
vanilla ice cream
directions:
mixed berry packs with grilled
pound cake
what you need:
Light a grill. In a medium bowl, combine the strawberries and blueberries
with the lemon zest, lemon juice, sugar and cornstarch. Spoon 1/4
tablespoon of the butter in the center of each sheet of foil and top with
the fruit. Bring 2 sides of the foil up over the fruit and fold to form a seam
across the top. Fold the remaining 2 sides to seal the fruit packs completely.
Grill the fruit packs over moderate heat until the fruit is sizzling. Spread
the remaining 1 tablespoon of butter on the pound cake and grill on both
sides just until toasted. Transfer to plates. Open the fruit packs and pour
the berries and juices over the pound cake. Serve with a scoop of vanilla ice
cream. (http://www.recipe.com/mixed-berry-hobo-packs-with-grilled-pound-cake/)
s’mores
what you need:
It’s tradition.
graham crackers
your favourite plain chocolate
marshmallows
directions:
Heat the marshmallow over an open flame until it begins to brown
and melt.
Break the graham cracker in half. Sandwich the chocolate between
the cracker and the hot marshmallow. Allow the marshmallow to
cool a moment before eating.
Variations:
healthy: add sliced bananas
mexican: add cinnamon and cayenne pepper
trendy: add bacon bits
fun: use peanut butter cup
extra chocolate: use oreos instead of graham crackers
use bacon bits
what you need:
11 tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
½ cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars
1-2 packages graham crackers
directions:
In a medium bowl, whisk together the flour, baking soda, sea salt
and cinnamon to combine. Set aside.
In the bowl of an electric mixer, cream butter with white and brown
sugar until light and fluffy. Add the eggs and vanilla and mix until
combined.Add the flour mixture to the butter mixer and combine
on low speed. Fold in the chocolate chips and marshmallows.
Preheat the oven to 375 degrees. Line baking pans with parchment paper. Lay out graham crackers side by side on the pans (they
should be touching). Place 1 ½ tablespoons of dough on graham
crackers about 1 - 1 ½ inches apart.
Press down slightly with fingertips.
Bake for 5 minutes then remove from
oven to press Hershey’s bar pieces on
to the top. Bake for an additional 5 - 7
minutes or more if your cookies are
thicker. They will be done when the
edges begin to turn golden brown.
Remove to a wire rack to cool. For
clean cutting make sure cookies are
completely cool and cut with a sharp
knife.
s’mores cookies
Pecan Brown Sugar Baked Brie
what you need:
1-8 oz round of brie with rind intact
3 tbsp. brown sugar
1/2 tsp ground cinnamon
1/2 cup coarsely chopped pecans
1 sheet puff pastry
Granny Smith Apples, sliced
butter crackers or light crackers
directions:
Lay out a large piece of foil. Coat foil with cooking spray. Place brie on top
of puff pastry. Mix brown sugar, cinnamon & pecans. Spread mixture on
top of brie. Fold pastry & pinch to seal. Wrap the foil & place on 350 oven
or hot coals for 30 min. Serve with crackers & sliced apples. http://gurutotheoutdoors.com/pecan-brown-sugar-baked-brie/
cheesecake stuffed strawberries
what you need:
2 lbs large fresh strawberries
8 oz. package cream cheese, softened
4 tbsp. powdered sugar
1tsp. vanilla extract
1 oz. graham cracker crumbs
directions:
Rinse fruit and cut around the top of each strawberry. Clean out inside of
strawberry. In a medium bowl, stir together cream cheese, powdered sugar
and vanilla extract.
Insert cream cheese mixture into a plastic bag (small ziploc bag will work),
cut an end and fill strawberries. Crush graham crackers into tiny pieces
and sprinkle over strawberries. (If you want the strawberries to stand up
like in the picture, cut a little off the end.) http://zoomyummy.com/2012/06/03/
cheesecake-stuffed-strawberries/
banana caramel
cream dessert
what you need: Vanilla Pastry Cream
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk
2 eggs
2 Tablespoons butter
1 Tablespoon vanilla extract
Graham Cracker Crumble
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1 Tablespoon sugar
directions:
Vanilla Pastry Cream
In a medium bowl, beat eggs with a fork to combine. Set aside. Mix sugar, cornstarch and salt
in a medium saucepan. Gradually pour in milk, while whisking, to make a smooth mixture.
Cook over medium heat, stirring almost constantly, until the mixture thickens and boils.
Continue to cook and stir one minute. Pour several tablespoons of the hot mixture into the
bowl with the eggs and immediately stir well. Pour warmed egg mixture into the pan with the
rest of the hot milk mixture. Return to a slow boil, and cook one minute, stirring constantly.
Remove from heat and stir in butter and vanilla. Set aside to cool. When the pan has cooled,
place in the refrigerator to fully cool. If desired, lay a piece of plastic wrap on the top surface of
the pastry cream to prevent a skin from forming.
Graham Cracker Crumble
Crush crackers in a large ziplock type bag. Pour crumbs, sugar and melted butter into a bowl
and , stir until fully combined. Pour into a 9x13 casserole dish and press into a even layer. Bake
at 350*F for 10-12 minutes, until light brown. Allow to cool.
Dessert assembly
Spoon about 2 tablespoons graham cracker crumble into individual serving dishes. Use a small
glass to press the crumble into a firm layer. Add a layer of pastry cream into each dish. For easy
assembly, fill a large ziplock type bag with the pastry cream, snip off the end and fill the dishes
from this bag. Add a few slices of banana. Top bananas with a layer of whipped cream. Add
some graham cracker crumble and a drizzle of caramel. Repeat layers 2-5. http://cookbook-recipes.
org/banana-caramel-cream-dessert/
makeover crunchy
pumpkin dessert
squares
what you need:
1 can pumpkin pie filling
1 can fat-free evaporated milk
3 eggs
1 package yellow cake mix
2/3 cup Chopped Pecans
1 cup reduced-fat butter, melted
1-1/4 cups fat-free whipped topping
directions:
In a large bowl, combine the pie filling, milk and eggs; beat on medium speed
until smooth. Pour into an ungreased 13-in. x 9-in. baking pan. Sprinkle with
cake mix and pecans; drizzle with butter. Bake at 350° for 60-65 minutes or until
a toothpick inserted near the center comes out clean. Cool completely on a wire
rack. Garnish with whipped topping. http://www.tasteofhome.com/recipes/makeover-crunchypumpkin-dessert-squares
butterfinger cookie
dough cheesecake bars
what you need: For Cookie Dough Layer:
3/4 cup (1.5 sticks) unsalted butter, melted
3/4 cup packed dark brown sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cup all-purpose flour
1 cup mini chocolate chips
directions:
For Cheesecake Layer:
12 oz cream cheese, softened
1/2 cup white sugar
1 egg
2 teaspoons vanilla extract
Additional Ingredients:
6 Butterfinger candy bars
1/2 cup mini chocolate chips
Preheat over to 375 degrees F. Line a 13×9 baking dish with foil and spray with
non-stick spray. Using an electric mixer, cream together the melted butter and the
brown sugar for the cookie dough layer. Add eggs and vanilla and beat until just
incorporated. Add flour and beat on low speed until the mixture is completely
incorporated. Add chocolate chips and mix with a rubber spatula. Put in refrigerator
for at least 30 minutes.
In a medium bowl, add all ingredients for
the cheesecake layer and beat for 2-3
minutes, or until light and fluffy.
Spread 3/4 of the chilled cookie dough into
the prepared pan. Cover with the candy
bars. Pour cheesecake mixture over candy
and spread evenly. Dot remaining cookie
dough on top and swirl with cheesecake
mixture. Sprinkle extra chocolate chips on
top.
Bake for 30-35 minutes or until fully set.
Allow to cool for 15 minutes. Remove from
pan and slice. Keep bars in airtight container
in the refrigerator. Enjoy! http://whiskawayyour-
worries.wordpress.com/2012/10/28/tricks-treats/
Banana Boats
what you need:
4 ripe yellow bananas
1 cup mini-marshmallows
1/2 cup chocolate chips
1/2 cup peanut butter chips
Any other sweet additions you would like
directions:
In the peel, slice banana lengthwise, being careful not to slice all the way through the banana.
Pry open sliced pocket and stuff with 1/4 of the chocolate chips and peanut butter chips. Top
with 1/4 of the marshmallows. Repeat with remaining 3 bananas.
Light one chimney 2/3 full of charcoal. When all the charcoal is lit and covered with gray ash,
pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place,
cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place bananas
on cool side of grill, cover, and cook until bananas have completely softened and peels have
blackened, about 10 to 15 minutes. Remove from grill, let cool for 5 minutes, then eat with a
spoon. http://www.seriouseats.com/recipes/2012/08/banana-boats.html
what you need: 4 oz. dark chocolate
2/3 cup unsalted butter
4 eggs
2/3 cup granulated sugar
1/2 cup all-purpose flour
6 strawberries (optional)
Molten
Lava
Cakes
directions:
Grease six ramekins, and line with a disk of parchment at the bottom.
Melt the chocolate and butter in a medium heat-proof bowl set over a pot of barely
simmering water, stir until melted and smooth. Let cool for 15 minutes.
Beat the eggs and sugar with a hand-held electric mixer until thick, pale and
ribbony.
Beat in flour. Then slowly add the chocolate mixture while beating.
Evenly distribute the batter into the ramekins and chill.
When ready to serve, preheat over to 400F. Bake the cake until the top is set,
around 15 minutes.
Remove from oven. Let sit for five minutes before inverting onto individual
serving plate. Top with vanilla ice cream, berries or caramel sauce. http://ohsweetday.
com/2012/04/molten-lava-cake.html
Grilled S’mores Brownies
what you need:
Brownie Mix (along with ingredients to prepare according to package)
½ cup graham cracker crumbs
¾ cup chocolate chip
1½ cups mini marshmallows
directions:
Heat Grill to 325 degrees. Oil Cast iron skillet. Prepare brownie mix according to
package directions. Pour mix into cast iron skillet. Place graham cracker crumbs on top
of brownie mix. Place skillet on grill and cook for 25-35 minutes at 300-325 degrees.
Test with tooth pick, don’t over cook, but make sure it’s at more than ½ way cooked.
Place chocolate chips on top, spread with offset spatula to coat brownie evenly.
Place mini marshmallows on top, be sure not to overcrowd them, they will swell and
puff up when heated.
Place skillet back on grill for until marshmallows are lightly brown about 3-5 minutes.
The skillet will stay hot so the brownie will continue to cook. Place knife along edge to
test brownie without disturbing marshmallows.
Don’t try to cut it into pieces, the marshmallows will pull off the top. Scoop out with
large serving spoon, scoop out the serving and remove from serving spoon with another
spoon or knife. http://www.createdby-diane.com/2012/07/grilled-smore-brownie.html
Pineapple Upside Down Cakes
what you need:
1 cup Brown Sugar
1/4 cup Butter
1 can Pineapple Rings
1 jar Maraschino Cherries
1 pk Small Shortcake Shells
Aluminum Foil
directions:
For each cake, mound 1 1/2 tsp of brown sugar and 1 tablespoon of butter on a sheet of
non-stick foil. Top with a pineapple ring, maraschino cherry and a small shortcake shell.
Form a packet and grill sugar side down over medium-high heat for approximately 12
minutes. Serve after cooling. Side with a scoop of vanilla ice cream if you’re feeling really
adventurous!
Berry Cobbler
what you need:
2 lbs Fresh Strawberries (chopped)
1 pint Fresh Blueberries
1 box Yellow cake mix
1 7.5 oz Sprite
2 tablespoons butter, cold
2 tablespoons sugar (optional)
Whipped cream, for serving (optional)
directions:
Preheat 35-40 charcoal briquettes until white and glowing. Line a 12”Dutch Oven with
Aluminum Foil (or dutch oven Liner). Wash and prepare fruit.
In a medium bowl combine the cake mix and lemon lime soda. (You want a batter that is
thick, but moist). Place fruit in the cast iron dutch oven and spoon batter over top,
smoothing with a spoon if necessary. Thinly slice the butter and place evenly over batter.
Sprinkle with the sugar, if using. Cover the dutch oven with its lid. Place 10 hot charcoal
briquettes together and set dutch oven over them.
Using tongs, place the remaining 16 briquettes on the dutch oven lid. After about 10
minutes, rotate the dutch oven over the coals clockwise and the lid over the dutch oven
counter clockwise to promote even cooking. Check after 20 minutes, cobbler is done with the
topping is golden brown and the fruit juices are bubbling.
Remove dutch oven from coals. Serve the cobbler with whipped cream. http://fischfoods.
com/2013/08/27/blueberry-strawberry-dutch-oven-camp-cobbler/

Camper`s Cookbook

Transcription

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