- 4 medium flour tortillas
- 2 (8oz) chicken breasts, grilled and sliced
- 1 jar Tostitos salsa con queso
- 1 can black beans, rinsed and drained
- 1 c. shredded Mexican blend cheese
- aluminum foil
Spread 1 Tbsp salsa con queso over one side of a tortilla.
Place 1/4 c. chicken on half the tortilla over the salsa con queso. Sprinkle 1/4 c. black beans and about 1/4 c. cheese over the chicken.
Fold other side of tortilla over to cover ingredients. Place on a piece of foil large enough to cover the quesadilla. Leave the ends open.
Place the foiled quesadilla on the grate directly over the campfire. Keep over fire to cheese is melted and tortilla is crispy.
Remove from the grate and cut in four pieces.
– Recipe courtesy of CupcakeDiariesBlog.
Happy National Pancake Day!!
Shake and Pour Pancakes
- 9 cups all-purpose flour
- 1/3 cup double-acting baking powder
- 4 tsp. salt
- 1 3/4 cups shortening—which does not require refrigeration
- 1 3/4 cups non-fat dry milk
Stir baking powder, non-fat dry milk, and salt into the flour. Cut shortening into flour mixture until all particles of shortening are thoroughly coated and the mixture resembles coarse cornmeal. This can be done with a food processor, blender, electric mixer, pastry cutter, whisk, or fork. Store in a tightly covered container, at room temperature for up to six weeks. You can also freeze it.
When you’re heading to the campsite … add 2 cups of your mix and 1 teaspoon of sugar to a 1 quart mason jar, put the lid on the jar, and shake the contents until it’s well-combined. Put on a label like this:
On pancake morning (or dinner … I’m not judging) add the ingredients and shake the heck outta them. Then pour in your cast iron skillet, on a griddle or whatever you’re using to cook ’em.
Recipe courtesy of OneGoodThingbyJillee.com.
In honor of National Tortilla Chip Day (you did know that’s today right), I wanted to share our family’s favorite salsa recipe. I discovered it a year or so ago when watching an episode of Pioneer Woman. It’s so very, very easy and so very, very yummy. 🙂
Restaurant Style Salsa
- 1 can (28 Ounce) Whole Tomatoes With Juice
- 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
- 1/4 cup Chopped Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, Quartered And Sliced Thin
- 1/4 teaspoon Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Cumin
- 1/2 cup Cilantro (more to taste)
- 1/2 whole Lime Juice
It makes quite a lot. Which is just fine with me, but I’m warning you so you can use a larger food processor. Don’t be like me and use the smaller one. I am still finding bits of tomato under my cabinets. Probably use a 12 cup model. Or, be adventurous and process the ingredients in batches and then mix everything together in a large mixing bowl.
Throw whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a food processor. Pulse until you get the salsa to the consistency you’d like—around 10 to 15 pulses. Take a taste test and adjust seasonings as needed to your taste.
Refrigerate salsa for at least an hour. At least! The longer it sits, the better it is. Go longer … like overnight.
Serve with tortilla chips or cheese nachos.
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!
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!
- Chocolate (Dark, White, or Milk)
- Whipped Cream
- Marshmallow flavor
- Mini Marshmallows
- Chocolate chips
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.
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
- 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
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.
Now that the weather has gotten bit cooler and Fall is in the air, chili is always a fan favoritei. I know several of our campers have been making chili during our Halloween Weekends, because I can smell it cooking!
Next time you make a batch of chili, try these spicy crackers along with it. I bet you’ll love ’em.
‘Bama Fire Crackers
- 1 2/3 cups vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 2 (1 ounce) envelopes ranch dressing mix
- 3 tablespoons crushed red pepper flakes
- 1 (16.5 ounce) package multigrain saltine crackers
Place vegetable oil, garlic powder, onion powder, black pepper, ranch dressing mix, and crushed red pepper flakes in a 2-gallon plastic zipper bag. Seal the bag and squish it with your hands to really combine the oil and spices. Mix well. Place the crackers into the bag, seal, and turn the bag over and over to cover crackers with the spice mix. Let the bag sit for about 1 hour, then turn again. Repeat several more times until the crackers are well coated with spice mix, and allow the bag to sit overnight. Remove crackers and serve.
– Recipe courtesy of AllRecipes.com.
This Rudy Recipe is fairly self explanatory. 🙂
- Popping corn
- Aluminum foil
In the center of an 18″ x 18″ square of heavy-duty or doubled foil, place one teaspoon of oil & one teaspoon of popcorn.
Bring foil corners together to make a pouch. Seal the edges by folding, but allow room for the popcorn to pop.
Tie each pouch to a long stick with a string & hold the pouch over the hot coals. Shake constantly until all the corn has popped. Season with butter and salt. Or we season ours with Parmesan cheese. Ta da! Your own individual popcorn serving.
Involve the kiddos by allowing them to help shake the corn. Its way more fun than Jiffy Pop.
– Recipe courtesy of Razzle Dazzle Recipes.