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Rudy’s Recipe: 30 Days of Hot Dogs

While I was browsing some of my favorite grilling sites I came across this great post from The Food Network. It’s a hot dog calendar. Now, I don’t know about you, but I love grilled hot dogs. And this post details 30 different types of hot dogs!!

Here are a few I liked:

Philly Dogs

Serve grilled hot dogs on hoagie rolls with cheese sauce, sautéed peppers and onions, and a dash of hot sauce.

Jerk Chicken Dogs

Sprinkle jerk seasoning on chicken dogs; grill. Serve on grilled buns with lettuce, jalapeños and a mix of equal parts mango chutney, mayonnaise and jerk sauce.

Chicago Dogs

Serve boiled hot dogs on poppy-seed buns with dill pickle and cucumber spears, sliced tomatoes, sweet pickle relish, pickled peppers, diced onion and yellow mustard. Sprinkle with celery salt.

Surf Dogs

Toss 1/2 cup chopped pineapple with 1 tablespoon each lime juice and diced red onion, red bell pepper and scallion; season with cayenne, salt and black pepper. Grill hot dogs, brushing with teriyaki sauce. Serve on grilled buns with the pineapple salsa.

I may have shorted out my keyboard by drooling on it! 🙂 Click here for the full calendar and recipes.

– Recipes, photos and information courtesy of The Food Network

Rudy’s Recipe: BBQ Potatoes & Green Onions

Barbecue Potatoes and Green Onions

You Need:

  • 6 large potatoes, peeled
  • 4 green onions, finely chopped
  • 2 tablespoons butter
  • salt and ground black pepper to taste

Make ‘Em:

Preheat an outdoor grill for high heat.

Microwave potatoes on High 5 to 8 minutes, until tender but still firm. Cool slightly, and cube.

Place cubed potatoes on a large piece of foil. Top with green onions. Dot with butter, and season with salt and pepper. Tightly seal foil around the potatoes.

Cook on the prepared grill 20 to 30 minutes, until tender.

– Recipe courtesy of

Rudy’s Recipe: Grilled Shrimp Scampi Kabobs

Grilled Shrimp Scampi Kabobs
You Need:
  • 1/4 cup unsalted butter
  • 3 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 1 tablespoon parsley, chopped
  • 1-1/2 pounds jumbo shrimp (21 to 25 count), shelled and deveined
  • 2 slices garlic bread, cut in 1/2-inch pieces
  • 1 small yellow squash, cut in 1/2-inch pieces
  • 1 zucchini, cut in 1/2-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 ground black pepper

Make ‘Em:

Heat grill to medium. In a medium skillet on medium heat melt butter. Add garlic and cook 1 minute, until golden and just beginning to give off an aroma.

Add lemon zest and juice; heat 1 minute. Keep it on side of grill to keep warm.

On eight 12-inch skewers thread shrimp, bread, squash, and zucchini. Brush with oil and sprinkle with salt and pepper.

Cook 5 to 7 minutes, turning once, or until shrimp is cooked through. Add parsley to butter sauce. Serve shrimp with sauce. Enjoy!

– Recipe courtesy of

Rudy’s Recipe: Grilled Pineapple Spears

Grilling pineapple makes it even sweeter than fresh pineapple so you’re in for a treat!

Grilled Pineapple Spears

You Need:

1 peeled and cored pineapple
1/3 cup caramel sauce
2 Tbsp sweetened flaked coconut (optional)

Make ‘Em:

Slice the pineapple into 10 spears by cutting down the length of the fruit. Slide each spear onto a wooden skewer, pushing the stick halfway into the piece of fruit.

Grill on a low-flame. Place fruit at the front edge of the barbecue so the skewers are off the grill. Grill about 2 minutes per side.

Transfer pineapple to serving plates. Drizzle with caramel sauce and sprinkle with flaked coconut, if using.

– Recipe courtesy of

Rudy’s Recipe: Foil Fries

Foil fries are on the menu for Rudy’s Recipe this week. Rudolph loves French fries!

You Need:

– Cheese; any type
– Cut potatoes; like French fries
– Aluminum foil

Make ‘Em:

Spray a large piece of foil with non-stick spray and liberally add cheese. Place the potatoes in center of foil.

You can add any seasoning on top like salt, pepper, cajun, etc. Close the foil tightly and roast over campfire or stove for 45 minutes. Yum, yum!

Recipe courtesy of

Rudy’s Recipe: Campfire Desserts

This Friday for Rudy’s Recipes I thought I’d share a video from MetaCafe that teaches you have to make various campfire desserts. The first one, is one we’ve featured a recipe on but we call them Banana Boats … and they’re delicious!

If you’re staying with us this Labor Day weekend, try out some of these! And let us know how they turn out.

View the video here.

Rudy’s Recipe: One Skillet Chili

In hopes that Fall is soon on the way (we hope) our Rudy’s Recipe today is One Skillet Chili.

One Skillet Chili

You Need:

– 2 lbs ground beef
– 1 medium onion
– 1 can red kidney beans
– Chili powder (to taste)
– Salt & Pepper (to taste)
– 1 can diced tomatoes
– 1 can tomato sauce
– 1 can tomato paste

Make It:

Brown ground beef and drain excess fat.

Dice up the onion in smaller pieces. Drain kidney beans and rinse. Add tomato paste, fill paste can with water and add water.

Add all remaining ingredients to skillet and simmer until the onions are translucent. Tasty! Bring on Fall!

– Recipe courtesy of

Rudy’s Recipe: Cheese Tortillas

Cheese Tortillas

You Need:

– Tortillas
– Cheese; go crazy … as much different kinds as you want.
– Onions, peppers, bacon bits and anything else you’d like to add!

Make ‘Em:

Take 1 tortilla and lay it in a pan (just so it gets warm). Once the tortilla is warm–be careful not to burn it–add cheese. You can use American, Swiss, whatever you want. Then add onions, peppers, bacon bits, etc. Be creative! Fold the tortilla over, let cool for a few seconds, and enjoy!

– Courtesy of Gina in Oklahoma

Rudy’s Recipes: Campfire Veggies

So you’ve got the steak or chicken already grilling … now, what to go with it? Rudy’s Recipe this week is Campfire Grilled Veggies and they’re perfect with whatever grilled meat you’ve picked.

Campfire Veggies

You Need:

– 4 medium unpeeled potatoes, sliced
– 1 small onion, chopped
– 1 (10 ounce) package frozen mixed vegetables
– salt and pepper to taste
– 1/4 teaspoon garlic salt to taste (optional)
– 5 tablespoons butter, divided

Make ‘Em:

Preheat an outdoor grill for medium heat. Or if you’d like, use the campfire. Just lay the foil packets over the fire on a grate.

Prepare two foil packets by layering together 4 squares of heavy duty aluminum foil for each packet. If using regular duty foil, use twice the number of layers. Spray the top sheet with nonstick cooking spray. In a bowl or resealable bag, toss together the potato slices, onion, and frozen vegetables; season to taste with salt, pepper, and garlic salt if using.

Evenly divide the potatoes between the two foil packets, and top with the divided butter. Fold each packet, starting length wise, rolling edges together, repeat for each end, making sure to seal edges tightly.

Cook the foil packets over the preheated grill or firepit until the potatoes are tender, approximately 15 minutes per side.

– Recipe courtesy of

Rudy’s Recipe: Camper’s Pizza Skillet Delight

Rudy’s Recipe this week has a few pizza elements! 🙂

Camper’s Pizza Skillet Delight

You Need:

– 1 pound(s) ground beef
– 1 can (4 oz.) sliced mushrooms
– water
– 1 can (8 oz.) pizza sauce
– 3 c Uncle Ben’s Quick Brand Rice
– 1 large green pepper, chopped
– 1 1/2 tsp salt
– 1 tsp oregano
– 1/4 c grated Parmesan cheese
– 6 thin slices Mozzarella cheese

Make It:

Brown meat in a 10-inch skillet; drain. Drain mushrooms, reserving juice.

Add water to juice to make 2 cups liquid. Add liquid, pizza sauce, rice, mushrooms, green pepper, salt and oregano to beef; stir. Bring to boil.

Reduce heat, cover and simmer until liquid is absorbed, about 5 minutes. Sprinkle Parmesan and arrange Mozzarella on top of beef-rice mixture.

Cover skillet and heat for 2-3 minutes, or until cheese softens.

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