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Rudy’s Recipe: S’mores Brownies

Since Wednesday was National S’mores Day, I thought we’d share a recipe that I came across for S’mores Brownies. How can you go wrong? Brownies and s’mores together … it’s perfect harmony.

S’mores Brownies

You Need:

To Make Crust:

  • 6 tablespoons unsalted butter, melted
  • 1 1/2 cups crushed graham cracker crumbs
  • 2 tablespoons sugar
  • Pinch fine salt

To Make Brownie:

  • 8 tablespoons (1 stick) unsalted butter
  • 4 ounces unsweetened chocolate, chopped
  • 1 cup packed light brown sugar
  • 3/4 cup white sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon fine salt
  • 4 large cold eggs
  • 1 cup all-purpose flour

To Make Topping:

  • 4 cups large marshmallows

Make ‘Em:

Heat oven to 325 degrees F. Take a 8″ x 8″ square pan and line is with foil. Make sure the foil hangs over the edges by an inch.

To make the crust … lightly butter the foil with some of the melted butter. In a medium bowl stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press crumb mixture evenly over the bottom of the pan. Bake approximately 20 minutes or until golden brown.

Next, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Put the butter and chocolate in a heatproof bowl. Fill a saucepan with about 1 inch of water and bring it to a very slow simmer. Set the bowl on the pan without touching the water. Stir until melted. Stir the light brown sugar and white sugar, vanilla and salt into the melted chocolate. Add eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just mixed.

Pour batter into prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, may have a few crumbs. Approximately 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden,. Watch it closely because it can brown up quickly, about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 squares.

Recipe courtesy of FoodNetwork.com.







Rudy’s Recipe: Baked Apples

Something sweet for Rudy’s Recipe today … Baked Apples.

Baked Apples

You Need:

  • Apples
  • Brown sugar
  • Aluminum foil
  • Raisins
  • Cinnamon

Make ‘Em:

Core an apple and place it on a square of aluminum foil.

Fill the hole of the apple with raisins, brown sugar and a dash of cinnamon. Wrap foil around it and bake for ten minutes on hot coals. Careful because they are hot, but oh so tasty!

– Recipe courtesy of CampRecipes.com.







Rudy’s Recipe: Fish on the Grill

While camping, so many people have the same ole foods. Hamburgers, hot dogs, steaks, etc. Here’s a recipe that will break you out of that campfire cooking norm … and it sounds tasty!

Fish on the Grill

You Need:

  • 1 lb fish fillets
  • 2 tbsp margarine
  • 1/4 cup lemon juice
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh dill weed
  • 1 teaspoon salt
  • 1/4 tsp black pepper
  • 1/4 teaspoon paprika
  • 1 onion, sliced

Make It:

Use heavy aluminum foil cut into squares. Place equal portions of the fish fillets on each piece of foil. Easy cleanup!

In a saucepan, melt the margarine. Add the lemon juice, parsley, dill, salt and pepper. Stir until well blended. Pour mixture over the fish, sprinkle with paprika, and top with the onion slices which have been separated into rings.

Fold the foil over the mixture and seal tightly. Leave a little space for the food to expand while cooking.

Place on a hot grill and grill for 5-7 minutes per side. Fish should flake easily when done. Careful, it’s hot!

– Recipe courtesy of CampRecipes.com.







Rudy’s Recipe: Campfire Cabbage

I’ve always LOVED cabbage; cooked or raw … even as a kid. And cabbage on the grill or over a campfire is even better. That inspired me to search for and share a recipe for cabbage while camping.

Campfire Cabbage

You  Need:

  • 2 – 3 slices of bacon
  • 1 large onion
  • 1 head of cabbage
  • salt and pepper
  • garlic powder

Make It:

In a large dutch oven or frying pan, cook chopped up bacon. Add chopped onion and cabbage and stir until cabbage is wilted.

Add enough water to cover and bring it to a boil. Cook until most of the water is gone and cabbage is the desired tenderness that you want it. Add salt, pepper and garlic powder to taste. Or I use Molly McButter on my cabbage and it’s delicious!

– Recipe courtesy of CampRecipes.com.







Rudy’s Recipe: Blueberry Streusel Cobbler

A good dutch oven is a camper’s best friend. If you have one, you know what I’m talking about. This week’s recipe is made with your trusty dutch oven. And it includes blueberries; which I love. 🙂

Blueberry Streusel Cobbler

You Need:

  • 2 pints Fresh blueberries
  • 1 can Eagle Brand Sweetened Condensed milk (14 oz.)
  • 2 tsp grated lemon peel
  • 3/4 cup + 2 tbs cold butter
  • 2 cups biscuit baking mix
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup walnuts
  • Blueberry Sauce
  • 1/2 cup sugar
  • 1 tbs cornstarch
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup water
  • 1 pint fresh blueberries

Make It:

Line Dutch Oven with foil. Combine blueberries, Eagle Brand and lemon peel. In a large bowl, cut 3/4 cup butter into 1-1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread into your dutch oven.

In a small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tbs. butter until crumbly. Add nuts, sprinkle over cobbler.

Bake 40 minutes over medium heat. Remove from the fire, add top coals and continue baking until golden brown. Serve with ice cream.

Sauce: Combine sugar, cornstarch, cinnamon and nutmeg. Gradually add 1/2 cup water. Cook and stir until thickened. Stir in blueberries; cook and stir until hot. Pour over individual Streusel servings.

Recipe courtesy of CampRecipes.com.







Rudy’s Recipe: Old Fashioned Lemonade

This would be a cool, refreshing drink during those hot days of camping. I know we had several 90° (and above) days this past season and it was hot! It’s supposed to reach about 80° today so maybe I’ll make some at home!

Old Fashioned Lemonade


You Need:

  • 6 lemons
  • 1 cup white sugar
  • 6 cups cold water

Make It:

Here’s a helpful tip: To make juicing easier, firmly roll the lemons between your hand and counter top before cutting in half and juicing.

Juice the lemons to make 1 cup of juice.

In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water. Stir. Adjust water to taste. Chill and serve over ice.

– Recipe courtesy of AllRecipes.com







Rudy’s Recipe: Campfire Creek Fries

Last time my family and I camped here at Lake Rudolph was during our HalloWeekends this September. I went down to our RV a wee bit early to make these babies and pop them in the oven. They were tasty and I know this is a popular side dish while camping so I thought I’d share them.

Laura’s Tasty Creek Fries

You Need:

7 – 10 Potatoes (You can peel them if you wish, but I don’t. Slice into chips.)
Polska kielbasa sausage (This is optional; but I think they’re better with it.)
Butter
Salt and Pepper
1 Onion
Creole seasoning (I use Tony Chachere’s)
Bacon
Foil
Cake pan or casserole dish

Make ‘Em:

Preheat oven to 400 degrees. Have your potatoes, sausage and onion sliced. Make layers of the following:

Potatoes
Onions
Three strips of bacon
Chunks of sausage
Several pats of butter
Salt and Pepper
Creole Seasoning

Keep repeating this layering technique until you reach the top of the dish or you run out of ingredients! There’s no right or wrong way to do this. In fact, sometimes I find that the faster I just throw it together the better it tastes.

Cover with foil. Cook time is about two hours; depending on how large a dish you make. You’ll want to check them periodically to make sure they’re cooking evenly and not burning. You can also cook these over your campfire or on the grill.







Rudy’s Recipe: (Laura’s Favorite) Pumpkin Pie

Since this weekend is Halloween I wanted to share one of my favorite pumpkin pie recipes. One of the reasons I like this recipe so well is because you use graham cracker pie crust instead of regular crust; I’m not a huge crust fan so that’s just fine with me!

You can make them at home and bring ’em with you while camping. Or if you’re staying in a rental make them there and bake in the oven. And it does make two pies so freeze one … they freeze really well and taste great after thawing. My husband can attest to this.

Pumpkin Pie


You Need:

  • 2 HONEY MAID Graham Pie Crusts (6 oz. each)
  • 3   eggs, beaten, divided
  • 1 can (29 oz.) pumpkin
  • 1-1/2 cups  half-and-half
  • 1/2 cup granulated sugar
  • 1/2 cup  packed brown sugar
  • 1-1/2 tsp. pumpkin pie spice
  • 1 tsp.  ground ginger

Make ‘Em:

Heat your oven to 400°F.

Brush crusts lightly with some of the egg. Bake 4 min. Meanwhile, mix remaining eggs with all remaining ingredients until well blended.

Pour into crusts.

Bake 15 minutes. Reduce oven temperature to 350°F and then bake an extra 40 to 50 minutes or until knife inserted in centers comes out clean. Cool completely.

– Recipe courtesy of KraftRecipes.com







Rudy’s Recipe: Grilled BBQ Potato Skins

One of my favorite appetizers is cooking today for Rudy’s Recipe. I love these little guys!

Grilled BBQ Potato Skins

You Need:

  • 3 Russet potatoes, scrubbed
  • 4 slices cooked bacon, crumbled
  • 2 tablespoons butter, melted
  • 1 clove garlic, minced
  • 3/4 cup Cheddar
  • 1/2 cup barbecue sauce, warm
  • 1/2 pound pulled pork
  • Sour cream, for topping
  • 2 tablespoons snipped chives, for garnish

Make ‘Em:

Preheat oven to 350 degrees F.

Bake potatoes on the middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle. Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it’s cooled.

Preheat grill to medium heat.

Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell.

Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms.

Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill.

Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish.

No fighting over them!

– Recipe courtesy of The Food Network.







Rudy’s Recipe: Grilled Veggie Sandwich

Rudy’s Recipe this week is great for vegetarians … a veggie grilled sandwich.

Veggie Grilled Sandwich

You Need:

  • 1/4 cup mayonnaise
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1/8 cup olive oil
  • 1 cup sliced red bell peppers
  • 1 small zucchini, sliced
  • 1 red onion, sliced
  • 1 small yellow squash, sliced
  • 2 (4-x6-inch) focaccia bread pieces, split horizontally
  • 1/2 cup crumbled feta cheese

Make ‘Em:

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.

Heat your grill for high heat.

Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them.

Cook for about 3 minutes, turn, and cook for another 3 minutes. Peppers may take a little longer. Remove the veggies from the grill and set them aside.

Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with a lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese.

Watch carefully so that the bottoms don’t burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

– Recipe courtesy of AllRecipes.com







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