Ingredients:
Banana’s 1 (or more) per camper
Any or all of the following
Small marshmallows
Chocolate chips
Peanut butter chips
Butterscotch chips
Chopped walnuts
M&M’s
Preparation :
With out peeling the banana make a single slice through the skin and halfway through the
banana from one end to the other along the inside of the curved side of the banana (Hold
banana as if it is a smile and make slice along the top and don’t cut all the way to
the end). Spread the banana open to form a boat. Stuff with marshmallows and other
selected ingredients (any thing that could be used on ice cream or in a banana split).
Wrap each banana with aluminum foil and heat above a fire or grill until the marshmallows
have melted. Eat directly from the skin using a spoon. Each person should be allowed to
stuff their own based on personal preferences the kids love this part (and the adults will
act like kids). Aluminum foil can be twisted differently on each to identify which boat
belongs to who.
Required
Cooking Utensils
Brown
paper sandwich bags
Bed of Hot coals
Long Stick
Ingredients
:
2 or 3 strips of bacon
1 or 2 eggs
Preparation
:
Fold down the top of a paper bag approximately 1 inch. Do
this repeatedly until the bag is only about three inches deep and the folded top
is several layers thick. Poke a hole through folded layers in the middle of each
long side. Lay a couple of strips of bacon to cover the inside bottom of the
bag. Gently break 1 or 2 and pour on top of the bacon. Place the end of your
stick through the holes in the top of the bag so that it goes through both sides
and hold the bag just above the coals. As it starts to get hot the bacon grease
will soak the bottom of the bag and keep it from burning. Do not allow bag to
come in contact with actual flames. When the eggs are cooked the back is done.
Set bag on plate and tear sides down to eat. The kids love making this one. (see
photo in Peace River canoeing section).
Required cooking
Utensils
Aluminum foil
Required
Cooking Utensils
Spoon for ingredients
Campfire sandwich cooker
Peach Pie
Ingredients: per serving
Two slices of bread
Butter
Three or four canned peach slices
½ shot of peach schnapps
Apple Pie (voted best recipe by Buglovers)
Ingredients: per serving
Two slices bread
Butter
Large spoonful of canned apple pie filling
A sprinkle of cinnamon
½ shot of cinnamon schnapps
Cherry Pie
Ingredients: per serving
Two slices bread
Butter
Large spoonful of canned cherry pie filling
½ shot of cinnamon schnapps
Preparation:
See Campfire sandwich cookers
Cherry Crisp Required Cooking Utensils
Ingredients:
2 cans cherry pie filling
white cake mix
2 sticks melted butter
1-3/4 c chopped nuts
Preparation :
Spread pie filling evenly over the bottom of the dutch oven. Sprinkle cake mix
evenly over the top (do not spread or stir). Sprinkle nuts on top and pour
melted butter over top. Cover and bake until bubbly and top is lightly browned.
Required Cooking
Utensils
Aluminum Foil
Mixing Bowl
Large Spoon
Ingredients:
Oranges one per serving
Yellow cake mix (check page for additional ingredients)
Canned ready made frosting (optional)
frosting is available in resealable
cans
Preparation :
Slice the top third off an orange and set aside. Use spoon to remove rest of
orange from inside of the peel without damaging the peel. Mix cake mix as per
instructions, substituting 1/2 the water with orange juice. Pour cake mix in
empty orange peels (about half full) and place top of peel back on orange (top
of peel should still have orange inside). wrap orange and place on fire
approximately 20 minutes. Remove from fire and let cool. Each camper gets to
peel, frost and eat.
Required Cooking
Utensils
Mixing bowl
Spoon
Ingredients:
1 c. peanut butter
1 c. instant nonfat dry milk
1 tbsp. Honey
Chocolate chips
Food coloring
Toothpicks
Preparation :
By hand, mix peanut butter and instant nonfat dry milk in a large mixing bowl. Stir in
honey one teaspoon at a time, until firm dough is formed. (Mixture should look like clay,
add a little more powdered milk if mixture is too sticky.) For each bear, use 1 teaspoon
for the body and 1/2 teaspoon for the head, knead each piece well and roll into balls.
Place head on body. Add tiny pieces for ears. Form 4 small "logs" for paws.
Press into bear. Add chocolate chip on bottom ball for tummy button! Using toothpicks and
food coloring paint on eyes and mouth. Makes about 24 bears. Candies keep fresh in
airtight container at room temperature for several days. To keep longer freeze well, thaw
10 minutes before serving. Once again the kids love assisting in the preparation.
Required
Cooking Utensils
Aluminum
Foil
Ingredients:
Flour
tortillas
Pizza Quick sauce
Shredded Mozzarella cheese
sliced pepperoni
Sliced ham
Preparation:
Spread sauce on
tortilla (leave half inch around outer edge uncovered). Sprinkle with layer of
shredded cheese. Top 1 half with pepperoni and ham. starting with half
containing ham/pepperoni, tightly roll the tortilla (completely roll, do not
wrap like burrito). Wrap each in tin foil and heat on grill or directly on coals
until hot (turn occasionally while heating) . Let set a couple of minutes before
serving.
Required Cooking Utensils
Pam Spray
Heavy duty aluminum foil
Ingredients:
Ground beef
Potatoes
Carrots
Onions
Preparation :
For each person prepare: 1 potato, washed & thinly sliced, 1 carrot, washed
& thin sliced, 1 onion sliced, Spray aluminum with Pam. Place meat on aluminum; pile
vegetables on meat. Wrap aluminum tightly around food. Place above campfire or coals;
after 20 minutes turn over with long handled tongs. Cook another 10 minutes.
Required Cooking Utensils
Spoon for ingredients
1 pound coffee can
3 pound coffee can
measuring device
Ingredients :per approximately 5 scoops
1 c. milk
1 c. whipping cream
1/2 c. sugar
1/2 tsp. vanilla extract
Pinch of salt
Chopped fresh fruit or nuts (optional)
Lots of Crushed ice
Rock salt
Preparation :
Wash and dry empty 1 lb. and 3 lb. coffee cans that have tight-fitting plastic lids. (duct
tape can be used to guarantee a seal) In a medium-size bowl, mix milk, whipping cream,
sugar, vanilla extract and a pinch of salt. Add chopped fresh fruit or nuts, if desired.
Pour the mixed ingredients in the small can and snap the lid on tightly. Set the small can
inside the large can and pack it with crushed ice. Sprinkle rock salt over the ice and
snap shut the lid on the large can. Then, put children to work rolling the can back and
forth on the driveway or on a cleared picnic table. Or you can just roll it gently down an
incline. After about 15 minutes of rolling, remove the small lid and stir the thickened
ice cream mixture. Replace lid, add more ice and salt to the large can, replace larger lid
and roll the ice cream maker for 10 more minutes. Note: Avoid rolling the ice cream maker
on lawn because leaking salt water could damage the grass.
Required Cooking Utensils
aluminum foil (if cooking over open fire)
Ingredients:
Ears of corn still in the husk (1 or 2 per person)
Butter or margarine
salt/pepper
Preparation :
Soak ears of corn in water for at least 2 hours. When campfire is hot with coals (or
briquettes) lay corn (with shucks on) on grill. When cooking over an open fire I wrap each
in a layer of tin foil to prevent husk from flaming and lay around base of fire. Turn
occasionally (when cooking over coals the husks will turn black) depending on hotness of
fire, they should be done in 20 to 30 minutes. Pull back shucks, add oleo and salt and
pepper and enjoy! Serves 8 hungry folks or 6 real hungry folks!! Be sure and have plenty
of napkins because they are messy! The number of ears depends on the number you are
feeding! You will want at least 1 ear per person and maybe 2. These are excellent to have
almost done when you put your steaks on the grill. YUMMY!
Note: I would have considered this to be to plain to post on this site except for the number of new campers who seem to have never tried corn cooked over a fire and the fact that this is one food we have never had leftovers of.
Required Cooking Utensils
Pie cooker
Ingredients:
Rye Bread
Butter or margarine
Sauerkraut
Sliced Corned Beef
Sliced swiss cheese
Thousand Island dressing
Preparation :
See directions for cooking campfire sandwich cooker.
Using a campfire Sandwich Cooker
Description of cooker :
A campfire sandwich cooker consists of two
sandwich size pans attached by a separating hinge and mounted on long handles.
Originally designed for use in a fire place they used to be made of cast iron
although most of today's are made of aluminum. There should be a metal
hook or hoop on one handle used to keep the cooker closed. My experience has
shown that the ones using a hook stay closed better. The longer the handles the
easier they are to use on an open fire. If you use an aluminum cooker be sure not to
set it directly on hot coals since the heat can be enough to melt them (trust me
on this ). Campmor sells the cast iron version and it can be ordered online.
(see my links page)
Directions for use :
To use one, separate the two pieces. Then lay
a buttered slice of bread on one section with the buttered side down. Load your
choice of ingredients on the bread. Do not spread the ingredients all the way to
the edge. lay the second slice of bread on top with the buttered side up. Put on
the second half of the sandwich cooker and seal. When closing the cooker it is
OK for the crust to hang out side of the pan and large slices of white bread
seem to work the best. Hold over a fire or hot coals. You should turn the
pie over a couple of times while cooking. Time will depend on the heat of the
fire and ingredients. You can open the cooker to check. The pie is done when the
bread is golden brown like a grilled cheese sandwich. Before opening the cooker,
it helps to tap each side of the cooker a couple of times on a log to unstick
the pie from the cooker. In addition to pies these cookers make great grilled
ham and cheese sandwiches.