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Rudy’s Recipe: Campfire Blueberry Cobbler

You Need:

  • 3/4 cup (1 1/2 sticks) salted butter
  • 2 dry pints fresh blueberries, picked over and washed
  • 1/2 cup plus 1 tablespoon sugar
  • 1 cup unbleached pastry flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup buttermilk

Make It:

  1. Prepare grill or campfire for medium heat.
  2. Place cast iron skillet on the heat and add 1 stick of butter.
  3. When melted add blueberries and 1/2 cup sugar.
  4. Cook until mixture bubbles and becomes a light syrup, about 5 – 8 minutes.
  5. In medium bowl combine flour, baking powder and remaining butter until it resembles crumbs.
  6. Stir in buttermilk. Mix until the dough just comes together. Don’t overmix!
  7. Drop by spoonfuls on top of blueberry mixture. About four 1/4 cup lumps.
  8. Cover skillet with foil and cook until filing is bubbly, cobbler is firm, and a toothpick comes out clean. About 30 – 40 minutes.
  9. Serve warm … with ice cream of course!

– Recipe courtesy of ChowHound.com 







Rudy’s Recipe: Grilled Waffle Treat

Grilled Waffle

You Need:

  • 8 frozen waffles
  • 1 cup miniature marshmallows
  • 1 cup or milk or semisweet chocolate chips
  • heavy duty aluminum foil

Make It:

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. 🙂

– Recipe courtesy of TasteofHome.com







Rudy’s Recipe: Laura’s Favorite Fudge

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

You Need:

  • 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

Make It:

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

– Recipe adapted from VeryBestBaking.com







Rudy’s Recipe: Campfire Caramel Corn

Caramel corn is a favorite of mine. I went through a period of time where I wanted it almost every other night when I was growing up.

Campfire Caramel Corn

You Need:

  • 1/2 c popcorn kernels
  • 3 tbsp oil
  • 1/2 c margarine or butter
  • 1/2 c brown sugar
  • 7 large marshmallows

Make It:

Add oil to a dutch oven and pop the popcorn over your campfire. Set aside.

Over the campfire in another pan, melt butter, brown sugar and marshmallows. Stir constantly until bubbling.

Remove from heat and spoon the caramel mixture over your popcorn. Make sure you cover it all and mix well.

– Recipe courtesy of CampfireMarshmallows.com.