Archive for the ‘Fun Food Fridays’ Category
It’s not ice cream, it’s not slush but it’s yummy!
- 2 liter bottle Orange soda
- 1 can sweetened condensed milk
Take frozen to camp. As it melts, it will become slushy and creamy and wonderful. Eat in a cup (or straight from the bowl!)
This recipe is probably best served as soon as you get to camp unless you’re lucky enough to have a freezer in your RV. In that case, freeze in smaller containers. If in an ice chest, the larger the container; the longer it stays frozen!
PS: Sorry there’s no picture of it frozen. I ate it before I remembered to take pictures! I’ve heard that this will work with any flavor of soda, but I’ve only tried it with orange.
When I’m camping but planning on staying in camp, I like to pack a lunch that requires no cooking, is cool, and above all yummy! I first made this recipe last summer for the BS Club camping trip. The girls are heading out today but I can’t go. So I figure I should at least share a super yummy recipe from last year’s trip!
- 1 box large pasta shells
- Imitation crab meat
- Black olives, chopped
- Celery, chopped
- White or yellow onions, chopped
- Greek yogurt (plain, full fat)
- Mayonnaise (full fat)
- Salt & pepper
Cook the pasta shells according to package directions. Drain and let cool. Toss with vegetable or canola oil and store in large zip-top baggie. (It must be vegetable or canola oil; olive or coconut will solidify when chilled!)
Flake the crab meat into a large bowl. Add olives, celery and onion. To make the dressing, mix equal parts yogurt and mayonnaise. Toss gently. Season to taste with salt, pepper, and any other spices you like.
You’ll notice that there are no amounts listed on the salad itself. That’s because its one of those wonderful, easy recipes that you just make “to taste”.
Store salad in a lidded plastic container.
When ready to serve, fill a shell with crab salad. Serve with chips!
HINT: If you let the pasta shells warm up ever so slightly, they are easier to work with!
- 2 TBS cocoa powder
- 3/4 cup quick oats
- 1/4 cup plus 3 TBS oat flour (Make your own by blending oats in a food processor or blender until they become powder. Measure after blending.)
- 1/4 tsp salt
- 1/8 tsp baking soda
- 1/4 cup sugar
- 1/4 cup chocolate chips (mini chocolate chips would work better but don’t run out and buy them if you don’t already have them in your pantry!)
- Slightly less than 1/4 cup vegetable oil
- 2 TBS water
- 3/4 tsp pure vanilla extract
- 3 drops pure peppermint extract (don’t use more!)
In a mixing bowl, combine all dry ingredients and stir well. I only had full-sized chocolate chips so I chopped them up a bit; otherwise they are a bit too large for the texture of the cookie.
When adding peppermint extract, put the three drops into a measuring spoon and then add to the liquid ingredients. Three drops is VERY concentrated and you don’t want to end up with too much peppermint!
Combine liquid ingredients separately, then pour wet into dry and stir until incorporated fully. If the mixture is too dry, add a bit more water. If too wet, add more oat flour. After the mixture is incorporated fully, mash it together HARD with the back of a spoon. Or put into a zippered bag and smash.
Roll into small balls and place in the refrigerator until firm. Makes about 9 cookies.
If you’ll be taking these camping, store in an air-tight container in the ice chest. I recommend placing wax paper between layers or they’ll merge into a big sticky mess!
They’re super yummy but just remember that as tempting as it is to eat the whole batch: DON’T! Or you’ll be paying the price of all that roughage!
These cookies aren’t sticky sweet. I think the cookie balls could be lightly dusted with powdered sugar to add a bit of sweetness and keep the cookies from sticking together. The original recipe called for 1/4 cup sugar and 1 tablespoon but it was way to sweet for me!
Recipe based on No-Bake Mocha Chocolate Chip Cookies
I love s’mores. But, I always find that while my MOUTH may want a second one, the sugar hits me like a truck and I just can’t handle it. And I find that while I have the perfect way to make s’mores, it’s a lot of work.
Enter: The S’more Sundae
- Waffle cones (it HAS to be waffle, the bigger the better)
- Mini marshmallows
- Mini chocolate chips
Cut the fruit up into tiny pieces. And when I say tiny, I mean the smaller the better! I recommend putting each ingredient into its own bowl so if somebody doesn’t like something, they don’t have to eat it!
Layer the ingredients into a waffle cone. I recommend starting with two or three chocolate chips since nothing else fits into the tip of the waffle cone.
Continue layering until the cone is as full as you can get it! Then, wrap it loosely in foil. It will probably look something like a taco.
Toast for three to five minutes over low heat. You want to heat the marshmallows and fruit and lightly melt the chocolate. But the chocolate can scorch and burn so keep an eye on it! I’ve tried this over mostly-cool charcoal briquettes and on a regular propane barbeque. Both work well. Carefully open the foil packet.
You can mix it all together with a spoon and eat or eat it in layer. I prefer it in layers. And I don’t scoop it out of the cone with a spoon but just carefully nibble the cone and sundae together.
Other suggested ingredient combinations:
- Carmel chips
- Granny smith apples
- Chocolate chips
- Canned mandarin oranges
You can buy chips in caramel, carob, white chocolate, and peanut butter so the possibilities are endless!
Sonic® used to have the best snack: the chili cheese wrap. But, sadly, our local Sonic® took it off the menu. This recipe combines all the same flavors but it cheaper! (But probably not really better for you, just based on the ingredients!)
- Large flour tortillas
- Can of Hormel® chili (no beans)
- Fritos® original corn chips
- Shredded cheese
- Chopped onions (optional)
Heat the chili in a small sauce pan. While it’s heating, shred the cheese. Warm a tortilla.
On the warmed tortilla, put down a layer of Fritos® making sure that you use a large-ish handful. Top the chips with chili, shredded cheese and onions. Roll up like a burrito and enjoy!
I found that one can of chili made two large burritos or three medium sized.
I know, I know, this isn’t exactly outdoor cooking. But seriously, it’s JANUARY. How many of us are camp-cooking outside in January?
This recipe is super-simple. In fact, the hardest part of it is remembering how to spell broccoli! (I always think it should have a silent ‘h’ in it…)
- 1-2 large bunches of broccoli
- Olive oil
- Salt & pepper
- 4-6 garlic cloves
Pre-heat your oven to 425.
Here’s the trick: make sure your broccoli is super-super dry. I have issues with not washing produce so I ran mine under some water and then shook it, patted it dry, and let it sit for fifteen minutes to air dry. If you’re okay with not washing, go for it.
Cut the broccoli into large florets. (As large as you can manage!) Then toss with olive oil and salt and pepper. You want it coated with oil but not drippy.
Put the broccoli on a cookie sheet with the garlic. I peeled mine but again, that’s up to you. To keep my kitchen as mess-free as possible, I line my cookie sheet with foil and then just drizzle the broccoli right on the pan. A sprinkle of salt & pepper and I’m good to go.
Bake for 25 minutes. The broccoli will be tender before then but not crispy so leave it as long as you can!
- 1 can chili
- 1 can pinto beans
- 1 lb ground hamburger
- Rice (minute rice is nice for camping)
- 1 bag Fritos®
- Shredded cheese
Brown hamburger and drain off fat. Season to taste. Set aside in a covered dish to stay warm. Cook rice. Heat the chili in a small sauce pan. In a second sauce pan, heat the beans.
(Yes, if you like it, you can substitute chili with beans!)
Pour Fritos® into a zippered bag and crush.
In a soup bowl, layer the rice, beans, chili, and meat. Top with the crushed Fritos® and shredded cheese.
This recipe is included in the eBook “Camp Cooking from the EatStayPlay.com Newsletter” Get your copy today!
Sent in by reader Suzanne Dodds, Arizona
- Pre-cooked ham or Spam
- Velveeta (Thick slice)
- Brown Sugar
- Tortillas (if desired)
Cut ham into slices (1 per person) and place on section of foil. Layer on Velveeta slice, sprinkle on brown sugar and heaping teaspoons of butter. Wrap completely in foil and place in coals for about 10 min. Unwrap, eat. (Repeat if necessary to completely melt cheese and heat meat).
My mom would do this on family camping trips when we were young but she used Spam. I never liked Spam so I switched to ham. Recommend for first morning breakfast due to potential spoilage of ham. You could also wrap in tortillas.
Do you have a recipe to share? Email it to me!
This recipe was sent to me by my friend Jessica. (Or Jes-ka! as I call her!) It totally fits my definition of a Glamping Recipe.
In Jessica’s Words
I doubled the batch to feed six people (and had a stack of leftovers as you can see in the picture, ha!).
I totally made the batter in the blender the night before we left and then filled a water bottle with the mix. Two mornings later it was perfect crepe-ing. (It was two mornings because our other friends couldn’t join us until the second night we were there).
They brought mimosa stuff and we cut up strawberries and fruits and had nutella…. nom nom.
Almost too decadent for camping. Almost.
Blended all ingredients in blender and funneled it into the water bottle. They cooked very well on the stove with a spray of Pam, I was impressed..
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
What Is Glamping?
Are you familiar with the term glamping? It’s “glamour camping” where you might be in a tent but it has a Persian rug and you’re served with fine china. Typically, you would pay a LOT for these camping “adventures”.
Anybody who knows me knows that glamping just wouldn’t be in the style of The Outdoor Princess; I’m more of a get dirty kind of girl. But, that doesn’t mean that I wouldn’t bring a bit of glamping to some camp cooking!
The difference between a glamping camp cooking recipe and a normal recipe would be that you might need exotic ingredients or more specialized equipment. And the final bit to take it from ordinary camp cooking to GLAMPING camp cooking? It has to be a to-die for recipe!
I have recently become acquainted with the wonderful ingredient of panko. Panko is Japanese bread crumbs. This is a recipe that The Queen Mother found (somewhere) that has become one of my go-to staples for a quick dinner.
- Cube steaks
- Panko (I use Kikkoman brand)
- Dijon mustard
- Vegetable oil
I serve two cube steaks per person since the steaks are very thin. Coat each side of the cube steak liberally with Dijon mustard. Make sure you get the mustard all the way to the edge of the steak.
Roll in the panko bread crumbs until fully coated on both sides.
In a skillet, heat the vegetable oil. I don’t measure, just pour in enough to cover the bottom of the skillet. When it’s hot, reduce heat to medium-high and put in the steaks. (I cook two at a time!)
Fry 2 minutes per side on medium-high heat. And trust me on the two minutes!