Place a waffle on a greased sheet of heavy duty foil, about a 12 inch square. Sprinkle with about 1/4 cup of the marshmallows and chocolate chips. Top with second waffle. Fold around the waffle sandwich and seal tight. Repeat three more times!
Grill over medium heat for about 8 – 10 minutes or until chocolate is melted. Turn once about halfway through. Open carefully and allow steam to escape. Try and wait for it to cool before you devour it. 🙂
Since ’tis the season I thought I’d share my favorite (and super easy!) fudge recipe with you. I’ve made it um, three times so far this Christmas season. 🙂 I’ve tried various recipes and this is the easiest and it’s come together perfectly each time. Hence the reason it’s my favorite.
Laura’s Favorite Fudge
1 – 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract
Line 8-inch-square baking pan with foil.
Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 minutes. Remove from heat.
Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.
You have options!! See substitutions below. 🙂
For Milk Chocolate Fudge: (This is the fudge we make at home.)
Substitute 1 3/4 cups (11.5-oz. pkg.) Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.
For Butterscotch Fudge:
Substitute 1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels
For Peanut Chocolate Fudge:
Substitute 1 2/3 cups (11-oz. pkg.) Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts
Apple crisp … perfect for a cool fall night, or morning, over the campfire. Try this during your Halloween stay, and invite me to your site! 🙂
Grilled Apple Crisp
½ cup old-fashioned oats
6 tbsp flour
3 tbsp packed brown sugar
¼ cup granulated sugar
¼ tsp cinnamon
dash of nutmeg
2 tbsp butter, plus more for foil
3 apples (whichever type you prefer; we like golden delicious)
squeeze of lemon juice
Combine oats, flour, sugars, cinnamon, and nutmeg. Cut in butter until mixture is crumbly. Keep the bowl in the fridge while you prepare the apples.
Wash apples and pat dry. Core and slice apples, then toss them with a squeeze of lemon juice.
Cut two squares of foil (about a foot each) and lightly butter the center of each piece.
Place the apples onto of one of the foil pieces and then sprinkle with the crumble mixture. Place the top piece of foil (butter side down) on the package and crimp the edges inwards one at a time until the package is well sealed. Wrap the entire package in another layer of foil to help prevent burning on the edges.
Place the foil pack on the grill (heated to a medium heat) for about 20 minutes. Let cool a minute or two before opening, it is very hot.
1 lb spaghetti, cooked slightly less than al dente per package instructions (subtract 1 minute from cooking time)
6 roma tomatoes, seeded and chopped
1 cup fresh basil leaves, chopped coarsely
4 oz fresh goat cheese
1 lemon, cut into 6 wedges
1/2 tsp salt
1/4 tsp fresh ground black pepper
3 cloves garlic, finely minced
3 Tbsp olive oil
Preheat grill to medium heat.
Cut one dozen 8×12″ pieces of aluminum foil. Layer foil so that you are using 2 per packet. In a bowl, toss together pasta, chopped tomato, basil, salt, pepper, garlic and olive oil. Spoon one serving of pasta mixture (1 1/4 cups) into the center of each packet. Squeeze lemon wedge over pasta before adding to packet. Spoon a few teaspoons of goat cheese into packet.
Bring long edges of foil together, then roll to secure. Roll edges of packet to form a closed space (do not squeeze out all air).
Reduce grill heat to low, then place packets on grill. Cook for 10-12 minutes, shaking packets halfway through cooking.
So we talked on Facebook about how my daughter and I roasted starbursts last week. Had a few people ask how we did it … so I thought we’d throw that up on the blog for you.
Roasting skewers (long ones are best so you’re not too close)
Bag of starbursts (you could get just the individual sleeve of them, but we needed more) 🙂
Unwrap starburst. Push onto skewer until it goes through the other side. It gets pretty bubbly and slides around so make sure it’s pushed through there good.
Hold over the fire for about ten seconds or so. I lost count. We roasted ours until they started to bubble and changed into a deeper color. Remove from fire and let cool to the touch. They’re ooey, gooey and crunchy. Which is an interesting combination. Outside gets crunchy and inside is gooey.
What’s your favorite flavor? Ours was pink and red. Yum!
4 demi sourdough baguettes (check the bakery section)
1 package of ground sausage, or use links if you prefer those
½ cup heavy cream
8 ounces pepper jack cheese, grated
3 green onions, thinly sliced
salt and pepper, to taste
Preheat oven to 350° F.
Cut and pull out the middle of all 4 sourdough baguettes, leaving ½ inch of bread in the bottom and on the sides. Set baguettes aside.
Prepare sausage by browning in a cast iron skillet. In a medium bowl, lightly beat together the eggs and the cream. Whisk in remaining ingredients and sausage. Now, you can either evenly divide and pour the mixture into each baguette boat … or, you can cook the mixture until the eggs are cooked and spoon into each baguette boat. I prefer to cook the mixture and spoon into the boats so it won’t be soggy and I know it is cooked properly.
Place all 4 baguettes on a baking sheet and bake for 10 – 15 minutes; just enough for bread to crisp and brown. Allow boats to cool for 10 minutes, cut and serve.
**For a twist try making these with pizza sauce and your favorite pizza toppings. Pizza boats! 🙂
1 cup chunky salsa, (mild, medium, or hot … whatever you fancy)
2 cups pizza sauce (16oz)
1 ½ pounds ground meat (hamburger or turkey)
8 oz shredded cheddar cheese
8 oz shredded Mozzarella cheese
2 T oregano
Brown ground meat in cast iron skillet and drain off cooking grease.
Stir in salsa, 1 tbsp oregano, heat 3 – 4 minutes, then remove mixture and set aside.
Wipe out your skillet bottom leaving just a light coating of cooking grease. Cover bottom of skillet, and approx. 1” up the sides of skillet with the Crescent roll dough, discard any leftover dough.
Spread 1 cup pizza sauce over crescent roll dough. Add ground meat & salsa mix and spread smooth.
Pour over rest of pizza sauce. Mix the cheddar and mozzarella cheeses and cover the skillet mixture, sprinkle remaining oregano over top cheese.
Very Important! For the next step, cook over low campfire coals for a slow heat. Skillet should not sit directly on coals.
Cover skillet with lid and cook approximately 20 – 30 minutes. Rotate skillet ½ turn after ten minutes. Check crust on sides after 20 minutes. Cook until side crusts start to brown on top edges.
Whisk the cornmeal, flour, sugar, salt, and baking powder together in a large bowl. Add the milk and eggs and whisk until just combined and no streaks of flour remain; set aside. You could make the batter 1 day ahead and store it in an airtight container in the refrigerator or a cooler.
Heat a camping stove to medium or use the grill grate over a campfire.
Place a large cast-iron skillet on the stove or grate and heat until a drop of water sizzles and immediately disappears on the surface, roughly 5 minutes.
Add the butter and heat until foaming. Add the sausages and cook, turning occasionally, until browned all over and cooked through, about 12 to 15 minutes. Transfer the sausages to a large plate.
Whisk the batter again to recombine, then pour it into the skillet in an even layer. Arrange the sausages on top of the batter in an even layer and drizzle the measured maple syrup over the surface of the batter and sausages. Cover tightly with aluminum foil and cook undisturbed until the batter is puffed, cooked through, and golden brown on the bottom. It will be about 15 to 20 minutes.
Cut into wedges and serve immediately, with additional maple syrup on the side.