I have a fun recipe for you to play with. At the beginning of the Spring I was trying to find some snacks to pack in the ATVs that would be easy to pack, wouldn't melt and tasted good. I didn't want to buy store bought trail mixes because there's always something in those mixes one person doesn't like or there's a couple ingredients that there's a lot of and after a couple handfuls you're tired of it. It seems like I always ended up with a bag of peanuts and raisins by the end of a camping trip. I started playing with different ratios and ingredients and came up with a pretty good mix. I've shared my mix with other people and told them to make it their own and let me know some other ideas for ingredients that they added that worked and didn't work. Here is the starting mix:
While thinking of ideas for easy and quick breakfast ideas while camping, I came up with this recipe. It's great for morning when you need to get going in a hurry but want a warm and hearty breakfast.
You can customize the filling with any ingredient you want. I chose bacon, eggs and cheese, but you could use sausage, potato, veggies or anything else you want. I also used my mom's biscuit recipe, but you can used canned biscuit dough if you want. (I highly recommend using my mom's biscuit recipe.)
I used my biscuit cutter to get the right amount of biscuit dough. Roll the individual biscuits as thin as you can so that the bottom of the finished biscuits aren't too thick.
Add as much filling as you want or can. Fold over the dough edges to for a type of pocket sandwich.
Place each biscuit on a lined or greased cookie sheet and back at 450 degrees for 12 to 15 minutes.
I forgot to take a picture of the inside of the biscuits. They are really good and easy to pack for a camping trip. You can wrap them in foil at home and throw them in the fire or oven (or microwave if you have one and after removing the foil) to warm them up for a nice warm breakfast....or lunch...or dinner...or snack.
If you have any recipes you would like to share, email them to email@example.com.
This is one of my favorite breakfast recipes and my 2nd favorite recipe from my mom's recipe box (#1 is Snicker Doodle cookies). These biscuits are really good and pretty easy to make. They are really good for camping because you can make biscuits and gravy, biscuit sandwiches or just eat them with some butter and honey or butter and jelly or plain. You can freeze them and save them for later, but they are SUPER good fresh from the oven. I've never made them while we were camping, but they would be easy to make in an RV oven or maybe in a Dutch oven. There are only a few ingredients I would have to add to my RV pantry.
First, you need to gather your ingredients:
3 cups flour
4 1/2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
3/4 teaspoon cream of tartar
3/4 cup cold butter
1 egg, beaten
1 cup milk
Combine the flour, baking powder, sugar, salt and cream of tartar.
Next, Cut in the butter until the mixture resembles coarse cornmeal. This step is a lot easier if you have a pastry knife. (I think this is the only reason I own a pastry knife.)
Add the egg and milk, stirring quickly and briefly. Knead the dough lightly on a floured surface.
Roll or pat the dough out to about 1 inch thick and cut into biscuits.
Place on a greased or lined cookie sheet and bake at 450 degrees for 12 to 15 minutes. The recipe makes about 12 biscuits but I made biscuits with half the dough and the other half I used for another recipe coming soon.
They should look like this when you take them out of the oven:
Biscuits are a good breakfast food to bring camping when you have to get up early to get on the trail or to get to your favorite fishing spot. I also use this recipe to make Pigs In A Blanket. Just wrap the biscuit dough around a hotdog and bake the same way. I have another recipe coming soon using the same dough.
We decided to come up with some Smores recipes to do without a camp fire since it is way too dangerous to have camp fires right now. I have a couple assistants helping me with recipes this week so hopefully we will be able to share a bunch with you.
The first recipe we are sharing is for Smores Bars. We found this recipe on AllRecipes.com. You need:
4 cups Honey Graham Cereal
3 tablespoons butter
6 cups marshmallows
1/4 cup light corn syrup
1teaspoon vanilla extract
1 1/2 cups milk chocolate chips
The first step is to coat a 9x13 dish with cooking spray and set it aside for later.
Next, measure out your cereal and place in a mixing bowl so it is ready for later.
It is very important to make sure your ingredients are good. My assistants were very good at quality control. We ended up using some marshmallows that were on the verge of being stale and we should not have used them. They didn't melt right and it kind of messed up our bars a little.
In a saucepan, melt the butter over low heat and then add the marshmallows and corn syrup. Keep an eye on the saucepan so the marshmallows don't burn.
While Assistant #1 is making the marshmallow mixture, have assistant #2 measure out the chocolate chips (or if you don't have assistants, measure the chocolate chips while the marshmallows are melting).
Once the marshmallows are melted and smooth, add the chocolate chops and stir until the chocolate is melted.
Remove the pan from the heat and pour the mixture over the cereal. Stir everything together until the cereal is well coated. There wasn't a picture because I was in charge of this step. Press the mixture into the prepared pan. We sprinkled a few pieces of cereal on the top and pressed them in also.
Cool completely and then cut into squares.
Since our marshmallows didn't melt the way they were supposed to, the mixture didn't get fully mixed together but they were still really good. We packed the bars between sheets of wax paper (same way I pack Rice Krispie Treats) on our fishing trip today and they worked great when we needed a sweet snack. They will be really good on a camping trip when we start craving Smores.
If you have a Smores recipe that doesn't use a campfire, email it to firstname.lastname@example.org and my assistants and I will try it out.
We've been on a little break watching the Colorado fires, especially the Royal Gorge Fire since we live so close. The fire is 100% contained and our nerves are calmed so it's back to work.
This was our favorite hot dog experiment. If we had done this recipe first, we probably would have done 4 days of Dog Kabobs instead of doing 4 different recipes. This recipe will work great for home grilling and both camp grilling and over the camp fire (as long as fire danger isn't too high). Kids will love to help make their own kabob.
There isn't a real list of ingredients because like any kabob, you use ingredients you like. We used hot dogs, orange bell pepper (we chose orange to add more color), grape tomatoes, sweet pickles, onion and pepperoncini peppers. We used the metal skewers, but wood skewers or a hot dog fork would work great, too.
First, cut the hot dog into 8 to 10 pieces. Also cut up any other ingredients you need to like peppers and onion.
Start skewering! This is a lot of fun. Just start putting your ingredients on the skewers.
For some reason every time I make any type of kabob, I HAVE to fill my skewer. I don't know why, but for some reason a skewer that isn't filled from tip to tip makes me nervous.
Grill the kabobs until the veggies are tender and your hot dogs are done.
One of the best things about Dog Kabobs is, there are so many different ways to serve them! You can serve them on a bun with condiments,
On a bun with no condiment (this was my favorite way),
On a plate salad style,
And of course, on the skewer with a beer or iced tea in the back yard.
This would also be great for brats and sausage. I can't wait to try these on a camping trip! I need to add wood skewers to the list of things to have in the RV all the time. We could throw the skewers in the water to soak before we head out for a trail ride or a day of fishing and they would be ready for cooking by the time we are ready for dinner!
If you have a hot dog experiment you would like to share, email it to email@example.com. I don't plan on eating another hot dog for a few weeks though, I'm looking forward to a couple days of chicken.
This hot dog post is dedicated to my dad because it was his idea. He has been talking about Pigs In A Sleeping bag for a few years now. This was a great idea and we will be remembering it for future.
You need: hot dogs (duh!), all your hot dog toppings and some bread. The bread is important. You need a lite bread, not a heavy dense one.
While the grill is heating up, cut hot dog holes in the end of the bread. We found a fillet knife works great for this. (Just be careful of the end poking out the back of the bread.)
You need to cut out the length of the hot dog and as wide. We actually cut a little deeper than the hot dog.
The cut outs make great dog treats for your "helpers."
The Bun Guts
Grill the hot dogs to your desired doneness.
If you want onion in the sleeping bag, cut them in slices instead of chopping them because they will slide in easier.
Squirt in your condiments. Don't try to get the condiments done to the bottom yet, the hot dog will take care of this later.
Carefully slide the hot dog into the bread. You can add more condiments to the end if you want to.
These were really good! The condiments didn't drip out and make a huge mess all over the place and we found some nice fluffy rolls that worked great. They absorbed the condiments enough but also let some of the condiments slide with the hot dogs. That way the condiments were evenly dispersed through the bun.
My husband added onion and sliced cheese to his. Next time we may have to get some spray cheese. That would have been easier to put in.
These would have been great for chili, too. For Chili it would be a good ideas to take out more of the inside of the bread to make room for chili.
There is one more Hot Dog Day post and I think it is my favorite.
What do you do when you buy a large amount of hot dogs for a camping trip and that camping trip ends up being canceled? You put those hot dogs in the freezer for an upcoming Memorial Day BBQ & thaw them out a few days before the BBQ. What happens when you prepare too much food for that BBQ and nobody wants the hot dogs? You search the Internet for creative hot dog ideas and then you post those ideas on your blog! Prepare for 3 or 4 days of hot dog posts!!
I'm sure those of you that spend a lot of time on Pinterest have seen the bacon wrapped hot dog pin. I decided this would be the first hot dog post. You need hot dog buns, bacon, hot dogs, cheese (optional) and tooth picks.
If you don't want the cheese, skip this part. I think Swiss Cheese would have been awesome and probably wouldn't have melted so fast. Cut a slit in the hot dog, pull the hot dog apart a little bit and put the cheese inside.
Next, Wrap the hot dogs with bacon. I wrapped the hot dogs with 2 pieces of bacon, but I think 1 pieces would have been better and it would have gotten crispier. Use tooth picks to secure the bacon to the hot dog.
All of the posts I founds on Pinterest said to grill these, but the wind was so bad the grill wouldn't light so the frying pan worked okay. A grill would definitely work better though.
Starting To Cook
Because it too took so long to get the bacon crispy, all of the cheese leaked out and burned. One piece of bacon and a grill would help prevent this.
Top with your favorite hot dog condiment.......or eat plain.
I wonder if this would work on a hot dog fork over a fire?
Recently we work looking for some of the medical gel ice packs that your can form to your ankle when you trip over a railroad tie in the campground. They work great for a small cooler to pack on an ATV, to take fishing, to take on the boat, to take on a road trip and to have handy in the motor home freezer in case one of those pesky railroad ties tries to attack you again. The only ice packs we could find were around $30 per icepack! We didn't want to pay that much for an icepack that was going to get abused and possibly lost. Then, my husband said we needed to buy a big bottle of rubbing alcohol because he wanted to experiment with making our own ice packs. At first I didn't understand what he was going to do and I quickly remembered alcohol doesn't freeze! We did a test icepack and it worked really well so we just finished a large batch last night. Here is what we did:
Step 1: Gather your "ingredients." The ratio we used was 3 parts water to 1 part rubbing alcohol. We also used blue food coloring just like the ones you buy in the store. You also need your Food Saver and a large mixing bowl (not pictured).
Step 2: Mix the water and the alcohol together in your large mixing bowl.
Step 3: Add some blue food coloring. Don't be afraid to add a lot. The test batch was a REALLY blue which is what we wanted, but the large batch lost some of it's blueness because we left it n the freezer too long and the food coloring started evaporating.
Step 4: Stir everything together.
Step 5: Place the mixture in the freezer.
Step 6: It might take a few days for a large batch to freeze so you will need to stir the mixture at least once a day to make sure the alcohol stays mixed with the water.
Step 7: Stir up the mix again before packaging. When I talk about scoops in the next step, this is the size I'm talking about. You also need to work kind of fast in the next few steps because once the mixture starts melting, the Food Saver doesn't seal very well.
Step 8: Fill your bags one at a time. We did a couple big ones and the rest small. The big packs were 1.5 labels big and took 8 scoops. The small packs 1 label big and took 4 scoops.
Step 9: Use your Food Saver to suck out the air and seal the pack. If you don't work fast enough some of the water will start to suck out of the pack and then it won't seal. If this starts to happen, put the bowl back in the freezer for awhile.
Step 10: Double Seal!! We double sealed both ends of the packs. The smell of rubbing alcohol in our kitchen made us decide to double seal. If 1 seal fails, we didn't want our lunch or drinks smelling like rubbing alcohol.
Step 11: Flatten the ice to fill the pack. This is how the shape you want them anyway for your coolers (or injured body parts) and it also tests your inside seals.
Step 12: Admire your work so far. Wish they were a little bluer but very proud of our work.
Step 13: Trim the longer edges so they look nice.
I try to bring different kinds of food camping so we don't get tired of sandwiches, hot dogs and hamburgers. Before I plan on taking a new recipe with us on a camping trip I always experiment with it at home so I know exactly what I am doing at camp and so I can get the ingredients just right. This is a recipe I found online (I wish I remember where so I could give them credit). I will give you the original recipe and then give you the modifications I will be making to it at the end. I always try a recipe how it is originally written and then experiment with it a couple times before it gets written on a recipe card and put in my recipe box to make over and over and over. With this recipe you do part of it at home and then do the rest at camp. The prep work and beginning of the marinating is done at home which means I spend less time stuck in the motor home at camp doing prep work (that's my favorite part!).
First step is to gather all of the ingredients:
1 pound boneless, skinless chicken breasts (partially frozen is good because it's easier to cut into strips)
2 bell peppers (2 green or 1 red, 1 green)
1 medium yellow onion
5 garlic cloves, minced (you'll notice I use a jarred minced garlic because it's hard to find good garlic where I live - 1 teaspoon = 1 clove of garlic)
1/2 cup olive oil
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 tablespoon dried cilantro
1 tablespoon dried oregano
1 teaspoon ground cumin
2 tablespoons liquid smoke
juice from 1 lime (I couldn't find any good limes so I used a couple squirts from one of those plastic limes)
2 tablespoons butter
fajita tortillas and any extras you want like cheese and sour cream
At Home: Slice the chicken in 2 to 3 inch strips (big enough they won't fall through a grill grate) and place the strips in a large zipper bag. Add the olive oil, salt, cayenne pepper, dried cilantro, dried oregano, cumin, liquid smoke and lime juice and place the bag in the refrigerator.
De-seed and core the peppers, slice into strips. Slice the onion into strips and mix with the peppers. Store the onions and peppers in an air-tight container and also place in the refrigerator.
At Camp:For this part you have to imagine you are at camp. I have the same pans in the motor home as I do my house so that helps with the imagination. I cut my chicken into too small of pieces so I had to use a frying pan instead of grilling on the BBQ or fire grate (it was also really windy outside so the BBQ wouldn't have been very fun). I waited 3 days to do this step because I figured that would be the timeline when I would make it at camp (Day 1 prepare and pack, Day 2 leave for camp and eat on the road or quick sandwich after while we're setting up camp, Day 3 you're set up and ready to make a dinner like this.)
Take out your chicken, pepper and onion mixture and the 2 tablespoons of butter.
At home I use an electric stove but in the motor home we have gas. I turn the heat up on my electric stove to simulate the hotter heat of the gas motor home stove.
On a hot fire grate or BBQ grill grate (or frying pan), cook chicken. While the chicken is cooking, melt the butter in a large skillet and saute vegetables over medium heat until the onions are translucent.
Combine everything into a tortilla, add cheese, sour cream if you want and enjoy!
These were really good except I burned the chicken a little and the oregano and cilantro overpowered the flavor a little. Next time I am going to cut back to 1/2 tablespoon of dried oregano and 1/2 tablespoon of dried cilantro. I also won't take pictures so I can keep a better eye on the cooking instead of worrying about getting a good picture and keeping my camera out of the way. I think the grill taste would have made it even better so next time I will definitely use the grill.
Try this recipe and post your modifications in the comment section so I can share with everybody!
If you have a recipe to share, please email it to me so I can experiment and share.