- 2 1/3 cups Original Bisquick mix
- 1/2 cup milk
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted, plus more for coating the tins
- 1 cup sliced strawberries
- Whipped cream
- Clean pie tins
- Coat the pie tins with butter and set them aside.
- Stir together the Bisquick, milk, sugar, and melted butter until well combined.
- Spoon the batter evenly into the buttered tins.
- Cover the pie tins tightly with foil and place them directly onto glowing coals.
- Cook until the shortcake has risen and is golden around the edges, about 25 minutes, moving the tins a few times for even baking.
- Remove the foil and cover the shortcakes with fresh strawberries and cream.
-Recipe courtesy of ChowHound.com
- Blue cheese
Stuff mushrooms with blue cheese. Wrap with a strip of bacon.
Roast over the campfire until cheese is bubbly and bacon is done.
Recipe courtesy of Swifty.com/travel
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.
Serve with vanilla ice cream!
– Recipe courtesy of www.cookingwithjax.com
Grilled Pasta Packets
- 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.
Remove from grill and serve immediately.
– Recipe courtesy of Eat8020.com
Grilled Sausage & Veggie Packet
- 1 pound smoked sausage; cut into pieces
- Four or five red potatoes; cut into pieces
- Two or three turnips
- One large onion; sliced
- Peppers; one green, one red, and one yellow; cut into pieces
- 2 T Olive oil; or do a butter olive oil split
- Cajun seasoning, pepper, salt
You can make one large foil packet and everyone can serve themselves … or, you can make individual packets.
We make ours in one large packet. Cut up the sausage and all veggies. Toss together with olive oil, Cajun seasoning, salt, and pepper.
Seal and grill for 20 – 30 minutes, turning once halfway through, until veggies are fork tender.
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!
Campfire Mexican Skillet Pizza
- 2 packages Crescent roll dough
- 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.
– Recipe courtesy of Pinterest.
Toad in a Hole
- 1/2 cup fine-ground yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup whole milk
- 2 large eggs
- 2 tablespoons unsalted butter (1/4 stick)
- 14 uncooked breakfast sausage links (12 ounces)
- 3 tablespoons maple syrup, with more for serving
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.
– Recipe courtesy of Chow.com
Campfire Chili Cheese Fries
- Potatoes, sliced into french fries (or use frozen, but change cooking time to about 20 mins)
- Butter or olive oil
- Salt and pepper
- Shredded cheese (whatever kind you prefer … I used cheddar)
- Can of chili (again, whatever you prefer)
- Green onions, optional
Placed sliced potatoes onto heavy duty foil. Dot with about a tablespoon or so of butter (or toss them with olive oil). Salt and pepper those babies.
Pour on chili. Top with cheese and green onions. Seal foil around potatoes into a packet. Leave a steam vent at top.
Grill over hot coals for about 30 – 40 minutes, turning packet several times.