CHOCOLATE-PEANUT BUTTER WRAPS

Ingredients

  • 1/2 c creamy peanut butter
  • 4 8-inch flour tortillas
  • 1 c miniature marshmallows
  • 1/2 c miniature semisweet chocolate chips

Preparation

Spread 2 tablespoons of peanut butter on each tortilla. Sprinkle 1/4 cup of marshmallows and 2 tablespoons of chocolate chips on half of each tortilla. Roll up, beginning with the topping side. Wrap each tortilla in heavy-duty foil; seal tightly. Grill, covered, over low heat for 5 to 10 minutes or until heated through. Unwrap and eat.

 

CORN ROASTED IN FOIL ON COALS

Ingredients

  • corn on the cob
  • butter or margarine

Preparation

With husks: Remove outer husks on cob corn. Peel back the inner husks, but do not remove. Clean any silk and remove. Spread soft butter or margarine over the corn. Pull the husk back over the corn. Wrap in heavy -duty aluminum foil. Lay on the as gray coals for 20 to 30 minutes, turning once.

Without husks: Remove husks and silk. Place on piece of heavy-duty aluminum foil. Add 1 tablespoon of butter or margarine and 2 tablespoons of water. Wrap securely and lay on the coals or grill. Takes about 20 to 30 minutes to heat through.

DUTCH OVEN COBBLER

Ingredients

  • 2 cans crushed pineapple
  • 3 cans cherry pie filling
  • 1 package yellow cake mix
  • 1/2 c butter
  • 1 c walnuts or pecans

Preparation

Start with a hot fire and bed of coals. Grease the dutch oven thoroughtly. Add ingredients to dutch oven in the above order and spread evenly, but DO NOT MIX TOGETHER. Top with pats of butter and sprinkle with nuts if desired. Close lid and seal. Place dutch oven on bed of 15-25 coals, evenly spaced for even cooking. Place 10-15 coals on top of lid to heat from the top. Allow approximately 30 minutes for cooking. Check the cobbler by carefully lifting the lid (do not drop in coals or ashes), then put a knife in it and if it comes out clean, it is ready. The pie filling should be bubbling up around the edges and through the crust. Let it cool and enjoy alone or with whipped cream or vanilla ice cream.

 

 

Berry Pie

Ingredients

  • 4 cups berries (strawberries, blueberries or raspberries)
  • milk
  • 6 Bisquick or biscuit dough
  • dash brown sugar
  • cream or whipped cream

Preparation

Take your favorite berries, wash them and if you are using large berries, like strawberries, you will want to cut them into smaller pieces. Find your trusty camp pot with lid and fill the bottom with the berries. Then take your bisquick and mix enough dough to make about 6 biscuits/dumplings (usually about half the suggested recipe on the box). Then drop dumplings into the pot, making about 5-6 round lumps with small spaces between for air to escape. Then fill the pot with milk, just until the milk is barely at the top of the dumplings or if the berries are frozen, use less milk. Do NOT completely cover the dumplings or you’ll end up with mush. Cover pot tightly with lid. Put on medium to low heat for about 20 minutes or until the milk has been absorbed and dumplings are light and fluffy. Be careful not to burn the berries on the bottom. Serve warm or cold with a little cream and sprinkled with brown sugar. After picking fresh berries, what a sweet reward!

 

CAMPFIRE DELIGHTS

Ingredients

  • peanut butter
  • 1-2 bananas
  • 2 Hershey bars
  • 1 bag of marshmallows
  • 2 slice(s) bread

Preparation

On a piece of bread spread peanut butter, place 4-5 slices of banana, 2-3 small chocolate squares, and 2-3 marshmallows. Cover with another piece of bread and place in a greased pie iron. Cook over a campfire until bread is golden brown. Enjoy!

 

DELUXE STEAMED GREEN BEANS

Ingredients

  • fresh green beans
  • 2 Tbsp butter
  • 2 – 3 cloves garlic, minced
  • 8 oz. fresh mushrooms, rinsed and quartered
  • salt and pepper

Preparation

Construct a dish out of heavy duty tin foil. Rinse and snap the ends off of one pound (more or less) of fresh green beans and heap on the tinfoil dish. Add fresh garlic, quartered mushrooms, butter (in chunks) and salt and pepper to taste. Seal up the whole dish tightly, using an extra piece of tin foil wrapped around the whole thing. (From experience, it is best to keep all seals facing up) Place on your campfire grill over indirect heat, I.e. not over an open flame. Once you hear them steaming, allow to cook for 10 to 15 minutes. Open carefully, serve and enjoy! Can also add onion, zucchini, or squash if desired.

 

GRILLED SQUASH & ZUCCHINI

Ingredients

  • 4 squash (sliced lengthwise)
  • 4 zucchini (sliced lenghtwise)
  • 1 green bell pepper (diced)
  • 1 small white onioin (diced)
  • 4 Tbsp butter
  • 2 Tbsp Mrs. Dash seasoning
  • 2Tbsp garlic, minced

Preparation

Place one half each squash and zucchini on square of foil. Cover with bell peppers and onions, 1/2 pat of butter and Mrs. Dash seasoning. Fold foil top down, and seal the ends. Place foil pouches on Swing Grill and cook for about 30 to 35 minutes over medium low heat.

 

Bananna Boats

Ingredients:

Bananas (As many as you need. Estimate 1 per person. Once they taste it, no one will want to share.)

Chocolate chips, butterscotch chips, peanut butter chips, sweetened coconut (Or whatever other toppings you fancy.)

Foil

 

Preparation:

1. Choose your bananas. I personally like mine ripened until perfectly spotted. I think they are sweeter this way.

2. Slit the banana lengthwise.

3. Stuff them with any combination of toppings you desire. I am a big fan of dark chocolate and butterscotch.

4. Line your grill with foil, and place the nanas on top.

5. Grill with the cover on until toppings get melty and delicious.

6. Eat with a spoon.

PERSONAL PIES

INGREDIENTS

  • 1  can apple pie filling (or any fruit filling)
  • 2  slice(s)  bread
  • butter
  • cinnamon

PREPARATION

Butter one side on both slices of bread. Place a slice on each side of a sandwich maker. Spoon a few spoonfuls of fruit filling onto one side and top with a little cinnamon, then place the other slice of bread on top and close the sandwich maker. Cook for about five minutes or until bread is golden brown over medium campfire.

POOR MANS PIE

INGREDIENTS

  • cast metal pie press
  • 1  can pie filling (whatever flavor you prefer)
  • bread
  • butter

PREPARATION

Take 2 pieces of bread, butter the top of each piece. Place one piece in pie press, butter side down, put a few spoonfuls of your favorite pie filling in the center. Place the 2nd piece of buttered bread on top, butter side up, and place lid of pie press on top. Place entire pie press into hot coals, (can be wood coals, or charcoal briquets, as long as they are hot.) Keep in coals until golden brown, then flip over until other side is cooked. We cook them for snacks, or a lot of the time will have them for breakfast. Doesn’t take long to cook, and the kids love them.