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Rudy’s Recipe: Candied Apples

Candied Apples

You Need:

  • 1 apple
  • 1 oz. raisins
  • 1 Tbsp brown sugar
  • 1 cherry
  • 1 pineapple ring

Make ‘Em:

Ingredients above are enough for one serving (1 apple).

Core the apples and fill the bottom of oven with apples standing stem side up. Pack brown sugar and raisins into the core holes.

Place a pineapple ring on top of each apple. Place a cherry in center of each ring. Pour pineapple juice from the can of pineapple over the apple.

Cover and bake at 350 degrees for 30 minutes in an oven. OR … wrap in foil and bake over your campfire or on your grill until apple is tender. Be careful … it will be hot!

– Recipe courtesy of BoyScoutTrail.com







Rudy’s Recipe: Mint S’mores

Here’s a new take on s’mores for you. I love Andes mints so I HAVE to try this one.

Mint S’mores

You Need:

  • Graham Crackers
  • Large Marshmallows
  • Andes Mints

Make ‘Em:

Make these just like you make a regular s’more.

Place the Andes mint on one half of a graham cracker. Toast your marshmallow. Put that good ole toasted marshmallow on the Andes mint, place another half of a graham cracker on top to complete it. Devour.

– Recipe courtesy of David Krull on KOA.com







Rudy’s Recipes: Campfire Strawberries

So I love marshmallows. I love strawberries. Therefore, I think I’d like them both combined and roasted over a campfire. And then dipped in chocolate. Because it’s the right thing to do.

Campfire Strawberries

Campfire Strawberries

You Need:

  • Strawberries
  • Marshmallow creme
  • Melted, dipping chocolate

Make ‘Em:

Clean and remove stems of strawberries. Thoroughly dry.

Dip in marshmallow creme and roast over your campfire. Not too long! Dip in melted chocolate and enjoy!







Rudy’s Recipe: Curly Dogs

Curly Dogs

CurlyDogsLarge

You Need:

  • Dinner Rolls, thawed but still cold; 8 count
  • 1 package hot dogs, 8 count

Make ‘Em:

Roll each roll into a 14 to 15-inch rope. Twist rope around each hot dog 4 or 5 times, securing ends by tucking in the dough. Place on a skewer stick and cook over hot coals until golden brown.

Serve immediately with your preferred condiments. Mine is mustard. 😉

– Recipe courtesy of SixSistersStuff.com







Rudy’s Recipe: Potato Boats

Potato Boats

You Need:

  • Large potatoes, baked
  • Sliced ham
  • Cooked bacon slices
  • cheese slices {we like marble}
  • Sour cream for topping
  • Green Onion for topping

Make ‘Em:

Make about six slices across the baked potato; across the small end, not the long end. Make sense?

In between the slices put ham, bacon and cheese. Dot with small amounts of butter. Salt and pepper. Wrap potato in a double layer of aluminum foil that’s been sprayed lightly with cooking spray. Place on the grill on in the coals for about 20 minutes until cheese, ham and bacon are melted together.

Top the Potato Boat dinner with sour cream and green onion if you like. Lots of possibilities here. If you’re not crazy about ham and bacon, you could add cheese and broccoli. Or chili and cheese. Or … whatever you want!

– Recipe courtesy of AppleValleyGirl.






Rudy’s Recipe: Restaurant-Style Smashed Potatoes

I’ve made these a few times and they are delicious. And for good reason, look at the ingredients!

Super easy to make and pretty quick too. Always thought they would be a great dish to make while camping, or prior to leaving and taking along.

I think they’d be delicious with burgers and dogs. Or just eat them out of the bowl. I may, or may not, have done this so I’m not judging.

Restaurant-Style Smashed Potatoes
Smashed Taters

You Need:

  • 5 whole Large Red Potatoes
  • 1 stick Butter, Softened And Cut Into Pieces
  • 5 slices Bacon, Cooked And Crumbled
  • 2 whole Green Onions, Sliced
  • 3/4 cups Sour Cream
  • Salt To Taste (add Plenty!)
  • Freshly Ground Black Pepper To Taste (ditto!)
  • 3/4 cups French Fried Onions, More For Topping

Make ‘Em:

Either bake your potatoes in the oven or microwave until fork tender. I did mine in the microwave and the world kept turning so I think it’s okay.

Add potatoes to a large bowl and smash with a potato smasher. Or do what I did and use a fork because you thought you had a masher, but them couldn’t find it. Immediately put in the softened butter, green onions, bacon, and sour cream and stir with a rubber spatula. Then salt and pepper to taste. Stir in the french fried onions, or if you’re like me and forget to buy them, leave ’em out.


Recipe courtesy of ThePioneerWoman.com.







Rudy’s Recipe: Slow Cooker Maple Brown Sugar Ham

So I haven’t made this yet, but I’ll be making it for our Christmas carry in at the office this Friday. I’ll be sure to let you know how it turns out. That is, if I can make it back into my office after eating all the food. 🙂

Slow Cooker Maple Brown Sugar Ham

You Need:

  • 7-8 pound spiral cut ham (with or without bone)
  • 1 c. dark brown sugar
  • 1/2 c. pure maple syrup
  • 2 cups pineapple juice

Make It:

Using a 6-7 quart slow cooker, unwrap ham and place flat side down into cooker. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 4-5 hours.

About an hour before serving, baste ham with juices that have collected on bottom of slow cooker. Let rest on carving board about 10 minutes before carving.


– Recipe courtesy of MelsKitchenCafe.com







Rudy’s Recipe: Pioneer Woman’s Pecan Pie

I know this isn’t a camping recipe, but it’s one that I love. I’ve shared the pie here at the office and no one has complained yet. 🙂 I found this recipe on The Pioneer Woman’s website a few months ago.

Pioneer Woman’s Pecan Pie
 

You Need:

  • 1 whole Unbaked Pie Crust (I use this recipe; it’s my favorite)
  • 1 cup White Sugar
  • 3 Tablespoons Brown Sugar
  • 1/2 teaspoon Salt
  • 1 cup Corn Syrup
  • 3/4 teaspoons Vanilla
  • 1/3 cup Melted Butter (salted)
  • 3 whole Eggs, Beaten
  • 1 cup (heaping) Chopped Pecans

Make It:

First make your pie crust. I use my favorite pie crust recipe.

Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.

Pour chopped pecans in the bottom of the unbaked pie shell.

Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!

Allow to cool for several hours or overnight.

Recipe courtesy of The Pioneer Woman.







Rudy’s Recipe: Campfire Mocha

Came across a website that had this drink … sounds delicious and I think it would be pretty easy to make. Let us know if you try it out while camping!

Campfire Mocha

You Need:

  • Chocolate (Dark, White, or Milk)
  • Milk
  • Espresso
  • Whipped Cream
  • Marshmallow flavor
  • Mini Marshmallows
  • Chocolate chips

Make It:

Melt the chocolate of your choice (milk, dark or white) into steamed milk.

Combine with espresso and marshmallow flavor.

Top off this warm drink with whipped cream, mini marshmallows, and chocolate chips.







Rudy’s Recipe: Pumpkin Pie Cobbler

Since Halloween is right around the corner, and today marks our final Halloween Weekend (sniffle), I thought we’d share a pumpkin camping recipe.

Pumpkin Pie Cobbler

You Need:

  • 1 – 29oz. can of pumpkin
  • 1 1/2 cups sugar
  • 1 tsp. salt
  • 4 large eggs
  • 2 Tbs. pumpkin pie spice
  • 2 – 12oz. cans evaporated milk
  • 1 box yellow cake mix
  • 1 stick of margarine or butter

Make It:

Mix all ingredients ‘cept for cake mix and butter in large bowl with whisk.

Line inside of dutch oven with foil. Pour liquid into dutch oven. Carefully sprinkle dry cake mix on top of pie filling. Slice the stick of butter and spread slices onto top of cake mix.

Cover Dutch oven and begin the heating process. Cooking will depend on the amount of coals you have and your Dutch oven. Cook until cake mix turns golden brown.

Serve it warm or cold. If it’s a cool fall day, like we’re going to have this weekend, I’d go with warm. And maybe vanilla ice cream. 🙂

– Recipe courtesy of Scoutorama.com.







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