Cowboy Hot Dogs
- 1 tablespoon olive oil
- 1 large yellow onion, cut into half moons
- 4 hot dogs
- 4 hot dog buns
- About 6 tbsp. mayonnaise
- About 2 tbsp. spicy brown mustard
- About 4 tbsp. barbecue sauce
- 1/2 cup shredded white cheddar cheese
- 6 slices cooked bacon, crumbled
Heat oil in a large frying pan over medium heat, add onion, and cook until golden and tender, stirring frequently.
Heat grill to medium (350° to 450°). Grill hot dogs until slightly charred all over, about 6 minutes, turning occasionally. Add buns and grill, turning frequently, until warmed and lightly charred, about 3 minutes.
Spread buns with mayonnaise and drizzle with mustard and barbecue sauce. Set hot dogs in buns.
Sprinkle cheese on top, followed by caramelized onions and bacon.
– Recipe courtesy of MyRecipes.com
We’ve had our share of the white stuff lately … though not as much as other areas see on a regular basis. One thing I remember from snow days at home is my mom making snow ice cream. Thought I’d share that recipe!
Snow Ice Cream
- 1/3 cup granulated sugar
- 1 pinch salt
- 1 tsp vanilla extract
- 1 cup milk
- Roughly 8 cups clean snow (or shaved ice)
- Sprinkles, optional
Whisk sugar, salt, vanilla, and milk in a large mixing bowl until combined. Add in your snow. You need around 8 cups, more or less depending on the consistency of the snow.
Once it’s stirred in you want an ice cream type consistency. So add until you achieve that. Should be fluffy and easy to scoop. Not runny!
It melts fairly quick so serve it up! Add sprinkles if you like.
*Eat snow at your own risk. If you’re worried, use shaved ice. And for goodness sake avoid yellow snow! 🙂
Old Fashioned Fudge
- 2 sticks of butter
- 6 cups of sugar
- 1 can of evaporated milk
- 1 can of marshmallow cream
- 18 oz (1 1/2 packages) of chocolate chips
- 2 t. good vanilla
In a large dutch oven on medium heat, melt butter, sugar and evaporated milk. Heat to boiling and once it has come to a rolling boil, set a 6 minute timer. Once the six minutes is up, remove from heat and add the marshmallow cream and chocolate chips.
After it’s good and combined, add the vanilla and continue to stir until the fudge no longer runs quickly off the spoon. It should sort of collapse off the spoon if that makes sense. If it doesn’t, I can’t help you. 🙂
You’re ready to pour the fudge onto a jelly roll pan and spread the mixture evenly around. Wait about 30 minutes or so and then start slicing!
- Royal Icing (recipe below) or Decorator’s Frosting
- HERSHEY’S Kisses Milk Chocolates or HERSHEY’S Kisses Pumpkin Spice Flavored Candies
- Mini vanilla wafer cookies
- REESE’S Peanut Butter Chips or HERSHEY’S Butterscotch Chips
Prepare icing and place in pastry bag with small tip. Remove wrappers from candies.
Place mini vanilla wafer cookies on tray or plate with flat side of cookie towards the top. Squeeze small amount of icing onto bottom of candy piece. Immediately press candy bottom onto vanilla wafer cookie. Allow time to set.
Place small dab of icing on bottom of peanut butter chip or butterscotch chip and immediately attach to top of cookie to finish your acorn.
Stir together 1/2 cup plus 1 tablespoon powdered sugar, 1-1/2 teaspoons warm water and 3/4 teaspoon pasteurized dried egg whites (meringue powder). Beat until spreadable. Add additional water, 1/2 teaspoon at a time, to get desired consistency. Tint with food color, if desired. Cover icing with damp paper towel to keep icing from drying out. About 1/4 cup icing.
– Recipe courtesy of Hersheys.com.
- Shredded lettuce
- 1 package shredded cheese
- 1 container salsa
- 1 package tortillas
- Additional toppings … Tomatoes, refried beans, cilantro, onions, black olives, etc.
Lay the tortillas out, then spread salsa on the tortilla. After, put the cheese on the salsa and add the shredded lettuce. After, put the pizza on the grill for about 5 minutes.
The more salsa you lay on, the spicier the pizza. The longer you leave the pizza on the grill, the crunchier it will get. You could also substitute salsa for refried beans.
– Recipe courtesy of QuietJourney.com.
Grilled Waffle Treats
- 8 frozen waffles
- 1 cup miniature marshmallows
- 1 cup semisweet chocolate chips
- Place one waffle on a greased double thickness of heavy-duty foil (about 12 in. square). Sprinkle with 1/4 cup each marshmallows and chocolate chips; top with another waffle. Fold foil around sandwich and seal tightly. Repeat three times.
- Grill, covered, over medium heat for 8-10 minutes or until chocolate is melted, turning once. Open foil carefully to allow steam to escape.
– Recipe courtesy of TasteofHome.com
Okay, so my daughter would love this. Can’t wait to try it when we’re camping.
Sloppy Hot Dogs
- 1 T. vegetable oil
- 1/2 c. chopped green bell pepper
- 1/3 c. chopped onion
- 1/2 c. barbecue sauce
- 1 can (8 ounces) tomato sauce
- 1 pound hot dogs, cut into 1/4 inch slices
- 8 hot dog buns, split
Heat oil in 10-inch skillet over medium heat. Cook bell pepper and onion in oil, stirring occasionally, until onion is tender.
Stir in barbecue sauce, tomato sauce and hot dogs. Simmer uncovered 10 minutes, stirring occasionally. Fill buns with hot dog mixture. Yum! Okay, forget it … I’m going out into the campground now to make this. Who has all the stuff?
Recipe courtesy of Tablespoon.com.
I have never made homemade ice cream, although I’ve eaten a lot of it. This recipe doesn’t sound difficult and I think it would be fun to try while camping!
Coffee Can Ice Cream
- 1 – 1 lb coffee can with lid
- 1 – 3 lb coffee can with lid
- duct tape for lid
- crushed ice
- rock salt
- 1 cup milk
- 1 cup whipping cream
- 1/2 cup sugar
- 1/2 tsp vanilla
- Chopped nuts, or pieces of fruit – optional
Combine ingredients in a clean 1 lb coffee can with a tight fitting plastic lid. Tape lid for added security. Place 1 lb coffee can in 3 lb coffee can. Pack crushed ice around the smaller can. Pour almost 1 cup of rock salt over the ice. Replace lid on 3 lb can. Roll the can back and forth on the floor or sidewalk for 10 minutes.
Remove the inside can. Be careful when removing it . Keep salt solution out of the small can. Remove lid of small can and stir ice cream with a rubber spatula. Replace and re-tape the lid. Drain ice water from larger can and place smaller can inside.
Repack with ice and salt. Roll back and forth 5 – 10 minutes more depending on how firm you like your ice cream. Makes about 3 cups. Enjoy!
– Recipe courtesy of LoveTheOutdoors.com.
- Prepared brownie mix
Cut the top off an orange. Save it; you’ll need it in a bit.
Scoop out the inside of the orange with a spoon. Either discard or enjoy as a snack.
Pour the prepared brownie mix into the orange. Fill almost to the top, but not quite.
Replace the top of the orange. Told you you’d need it in a bit. Wrap the entire orange in heavy duty aluminum foil.
Let the orange brownie cook in the coals for about twenty minutes. Cool and enjoy!
– Recipe courtesy of www.EarthEasy.com.
I made this a week ago for dinner and thought it would be a recipe I’d make while we were camping. Either ahead of time and re-heat, or in our oven if we were in a rental. My two year old even liked it! Probably only because she helped crush the Doritos.
Doritos Taco Salad
- One bag Doritos, either flavor (I used nacho cheese)
- 2 c. shredded chicken, cook yours and shred or cheat like I did and use canned
- 2 c. shredded cheese (I used queso and monterrey)
- 1 can cream of chicken soup
- 1/2 c. milk
- 1/2 c. sour cream
- 1 can Rotel tomatoes and green chilies, drained
- 1/2 pack taco seasoning (I used the whole thing because what am I going to do with the other half?)
- Lettuce and diced tomatoes for garnish. Or black olives, or green onions. Whatever you want.
Preheat oven to 350.
Mix shredded chicken, shredded cheese, cream of chicken soup, milk, sour cream, Rotel tomatoes, and taco seasoning.
Grease 13 x 9 casserole dish. Crush 1/2 bag Doritos and place in bottom. Top with chicken mixture. Crush a few Doritos on top.
Bake for 30 minutes. Garnish with whatever your little heart desires!