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Rudy’s Recipe: Spicy Chicken Skewers

These babies will put a little hop in your step! Rudy’s Recipe this week is Spicy Chicken Skewers.

Spicy Chicken Skewers

You Need:

– 2 Chicken breasts; cut into 3/4 inch strips
– Salt and pepper
– Jalapeño pepper; chopped
–  1/2 cup barbecue sauce
– 4 to 5 gloves of garlic; chopped
– Juice of 1 lime

Make ‘Em:

Sprinkle chicken with salt and pepper, then combine all ingredients in a zip lock baggie. Place in cooler to marinate for at least 30 minutes. The longer it marinates, the better.

Take wooden skewers and carefully place in bowl, sink or baggie filled with water … soak for 30 minutes. Remove chicken and thread onto skewers and grill until done.

Tip: Make this in the morning and leave to marinade all day. When you get back for the night, you are ready to barbecue.

Recipe courtesy of KOA.

Rudy’s Recipe: Easy Campfire Peach Cobbler

Peach cobbler is one of my favorite desserts. I have to think it will be even better over the campfire. 🙂

Easy Campfire Peach Cobbler

You Need:

– 2 packages of yellow cake mix
– 4 cans of sliced peaches
– 1 stick of butter

Make It:

Pour peaches in bottom of 14″ Dutch oven. Sprinkle cake mix over top of fruit. Do not stir. Cut pats of butter and place evenly on surface.

Cover and bake over medium heat until bubbly and top is lightly browned, approximately 30-45 minutes.

Recipe courtesy of KOA.

Rudy’s Recipe: Tropical Chicken

Tropical Chicken for this week’s Rudy Recipe. Okay, it just sounds fun (and tasty) to me.

You Need:

– 4 boneless, skinless chicken breasts
– 4 thin slices of cooked ham
– 1 can pineapple slices; well drained
–  Mozzarella cheese (slices are best)

Make It:

Season chicken as desired and grill. When done, leave chicken on grill and top with ham and pineapple.

Cover with slices of Mozzarella cheese. When cheese is melted, remove from grill and serve.

Recipe courtesy of KOA.

Rudy’s Recipe: Banana Boats

This week Rudy’s Recipe is Banana Boats. These sound so good that my stomach growled while typing it up!

Banana Boats

You Need:

– Bananas
– Chocolate Bars
– Marshmallows
– Aluminum foil

Make ‘Em:

Peel a banana back but don’t pull the peel completely off. Slice it longways so it looks like a hot dog bun. Put marshmallows, chocolate bar pieces, and chocolate syrup in the sliced area. Then wrap the banana back up in its peel.

Wrap the banana in foil and put in the hot coals. Leave for about 10 minutes. Unwrap the foil and the banana peel and enjoy. The banana is so soft, along with the melted marshmallows and chocolate.

Let your creative side come through … you can do caramel syrup, strawberries, peanut butter. Whatever strikes your campfire fancy. 🙂

Recipe courtesy of KOA.

Rudy’s Recipe: Corn on the Cob with Bacon

I’ve heard the saying, “Bacon makes everything better.” So how about corn on the cob? Try anything once I always say.

Rudy’s Recipe this week is Corn on the Cob, wrapped in bacon and grilled over the campfire.

Corn on the Cob with Bacon

You Need:

– Husked corn on the cob
– Raw slices of bacon
– Parmesan cheese

Make It:

Sprinkle each ear of corn generously with Parmesan cheese. Wrap one piece of bacon around each ear of corn.

Wrap each cob securely in aluminum foil; twisting the ends. Cook on the rack over the campfire or on the grill, turning often, for about 35 minutes. Don’t worry about salt or butter; the bacon takes care of that!

Recipe courtesy of KOA.

Rudy’s Recipe: Fireside Fajitas

Fireside Fajitas are on the menu this week. Hot, hot, hot!

Fireside Fajitas

You Need:

– 1 2 pound(s) round steak or chicken tenders
– 1 12 ounce jar of salsa
– 1 package fajita seasoning
– 1 can Mexicorn or yellow corn
– 1 bag frozen stir fry onions/peppers
– 1 Tbsp flour
– corn or flour tortillas

Make ‘Em:

Slice steak or chicken into thin strips, then put all ingredients in a foil bag or heavy duty foil, seal edges and place on rack over campfire coals.

Let cook inside the bag for 20 to 30 minutes. Serve rolled up in warm soft corn or flour tortilla.  Add your own toppings; cheese, sour cream, etc, and then devour!

Recipe courtesy of KOA.

Rudy’s Recipe: Cinnamon Bears

Rudy’s recipe this week is Cinnamon Bears. Yesterday, Dave (our marketing director) and I traveled to Evansville to be on the 14Xtra segment on WFIE Channel 14. We took some items from our campstore for show and tell and gave some camping tips to kick off the season! We had fun.

One of the items that we took to share was  a snack and sandwich maker.

Dave mentioned before we went on air that he uses it to make Cinnamon Bears. That started a conversation with the anchors and then we ended up talking about it on air. Here’s how you make ’em!

Cinnamon Bears

What You Need:
– Can of biscuits
– Butter (squeeze butter works best)
– Cinnamon & Sugar; mixed together
– Campfire Treats Snack & Sandwich Maker (sold in our camp store)

Make ‘Em:

Lay out all the biscuits. Roll them until they are about 2 inches around and 2½ inches long.

Next, put three biscuits in the snack & sandwich maker and put them over your campfire. Keep them on one side for a bit and then flip them over … you’ll have to watch them carefully and judge when they start to resemble normal biscuits.

Once they’re ready remove them from the fire and take them out of the snack maker. Pull them apart.  Squeeze the butter over each one; make sure it the butter covers both sides. Sprinkle your desired amount of cinnamon and sugar over them and enjoy.

We’re sure you’ll be just fine with having these little bears at your campsite!

Rudy’s Recipe: Breakfast Burritos

Breakfast burritos are on the menu this week for Rudy’s Recipe.

Breakfast Burritos

You Need:

– hash browns
– bacon or sausage
– shredded cheddar cheese
– diced tomatoes
– chopped green onions
– large flour tortillas
– eggs
– hot sauce (optional)
– sour cream (optional)
– salsa (optional)

Make ‘Em:

At Home: Cook breakkfast sausage or bacon. If you use bacon, crumble it into smaller pieces. Scramble the eggs with tomatoes and green onions and cook thoroughly. Cook hash browns as directed on package.

Mix sausage or bacon, scrambled egg mixture and hash browns. Preheat a few tortillas in your microwave at home, spoon out generous portions of the mixture on a softened tortilla, add cheese and roll it up.

Wrap it individually in aluminum foil. You can then freeze them if you would like; they keep well.

At Your Site: To cook, place them on a grill surface over the camp fire. Look for the tortilla to be slightly brown and crispy. Add sour cream, salsa and hot sauce … viola!

Recipe courtesy of KOA.

Rudy’s Recipe: Fire Pit Potatoes

Our campfire recipe for this week is Fire Pit Potatoes!

Fire Pit Potatoes

You Need:

– russet potatoes (1 per person)
– onions
– butter
– salt
– pepper
– creole seasoning (optional)
– heavy duty foil

Make ‘Em:

Thinly slice potatoes and layer them in the foil spreading them out as you go down in a row. Put pats of butter on the top then sprinkle with salt, pepper and creole seasoning if desired. Thinly slice onions on top.

Fold together and make little pouches. Put on the fire and let them cook approximately 15 minutes. Cook longer if you like them crispy.

Tasty taters!

Recipe courtesy of KOA.

Rudy’s Recipe: Pizza On The Grill

Rudy’s recipe this week combines two favorites … pizza and the grill! You can’t go wrong.

Pizza On The Grill

You Need:

– 1 (.25 ounce) package active dry yeast
– 1 c warm water
– 1 pinch white sugar
– 2 tsp kosher salt
– 1 tbsp olive oil
– 3 1/3 c all-purpose flour
– 2 cloves garlic, minced
– 1 tbsp chopped fresh basil
– 1/2 c olive oil
– 1 tsp minced garlic
– 1/4 c tomato sauce
– 1 c chopped tomatoes
– 1/4 c sliced black olives
– 1/4 c roasted red peppers
– 2 c shredded mozzarella cheese
– 4 tbsp chopped fresh basil

Make It:

In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in well oiled bowl and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down and knead in garlic and basil. Set aside to rise for one more hour, or until doubled again.

Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.

Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid and cook until the cheese melts. Remove from grill and set aside to cool for a few minutes.

Note: you may use any of your favorite pizza toppings. Be creative!

Recipe courtesy of

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