Campfire Banana Boats

Ingredients

6 large bananas, unpeeled, stems removed
2 cups semisweet chocolate chips
1 (10.5 ounce) package miniature marshmallows
any other toppings (toffee chips, caramel pieces, berries, sprinkles, shredded coconut, chopped nuts, caramel sauce, ice cream, etc.)


Directions

Preheat the grill for high heat.

Spray 6 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.

Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.

Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.

Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire.

Leave in long enough to melt the chips and the marshmallows, about 5 minutes.

Unwrap bananas, open the peels wide, and eat with a spoon.

NOTE: Peanut butter makes a yummy and gooey addition to this tasty treat. But don't limit yourself - shredded coconut, chopped nuts, caramel sauce, ice cream, etc.


This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Yellow

Fire-Roasted Cauliflower

Ingredients

1 head of cauliflower, cut into small pieces
1 summer squash (yellow zucchini), cut into a large dice
1 yellow onion, sliced
olive oil
salt and pepper
roll of tin foil


Directions

Prepare fire by allowing to to burn down to coals.

On the picnic table, lay out 4 squares of heavy-duty aluminum foil, about one foot square, and oil lightly.

In the center of each piece of foil, up the cauliflower, squash and onion. Season with salt and pepper and drizzle with olive oil.

Bring opposite corners of foil together and seal. Fold over the seam and seal tightly to make a secure package.

Place on coals (a little flame is fine) and roast, turning occasionally, for about 45 minutes. Check to make sure vegetables are cooked through. Serve.


NOTE: Just before serving, I like to add a little bit CheezWiz or a cheese slice to each packet.

Campfire Chicken Thighs

Ingredients

8 chicken thighs
Drizzle of olive oil
4 cloves of garlic
1 large red onion, cut into wedges (8 pieces)
2 Tbsp dried herbs (thyme, rosemary, etc.)
salt and pepper


Directions

Place chicken thighs on a large piece of tin foil (depending on how big your fire pit is, you might want to divide the thighs onto 2 or 3 pieces of tin foil to make the packages easier to place and handle in the fire).

Rub the chicken thighs with olive oil. Then rub with salt, pepper and mixed herbs. Place garlic cloves and quartered red onion on the tin foil with the chicken. Close up the tin foil into tight, leak proof packages. You may need to use another layer of tin foil just to be sure.

Place the tin foil packages at the edge of the fire. Do not place them directly in the flame. The goal is not to burn them to a crisp, but to roast them slowly with the heat from the fire.

After about 40 minutes, remove the tin foil packages from the fire. Open and check that the chicken is cooked (juices should run clear when you cut into the thigh meat next to the bone).

Campfire Sausage Dinners

Ingredients

8 pre-cooked sausages, cut into thirds.
2 lbs new potatoes, quartered
1 small red onion, cut into chunks
6 small bell peppers, cubed
12 cloves of garlic, peeled
fresh herbs, torn (thyme, basil, oregano, etc.))
salt and pepper


Directions

Prepare fire by allowing to to burn down to coals.

On the picnic table, lay out six squares of heavy-duty aluminum foil, about one foot square, and oil lightly.

In the center of each piece of foil, place four pieces of sausage, a handful of the chopped baby potatoes and a few cloves of garlic.

Divide up the onion, peppers, and herbs among the packages. Season with salt and pepper and dot with butter, if available.

Bring opposite corners of foil together and seal. Fold over the seam and seal tightly to make a secure package.

Place on coals (a little flame is fine) and roast, turning occasionally, for about 20 minutes. Check to make sure potatoes are cooked through. Serve.

Broomstick Pies (a.k.a. Hobo Eclairs)

What's the difference between a broomstick and a pumpkin?


Ever tried broomstick pie?

I have, and I think they are fabulously yummy.







Ingredients

Broomstick Handle
Butter
Grands Biscuits
pudding and/or pie filling and/or whipped topping


Directions

You will need wooden broomstick handles (if there is paint on the handle, remove and clean first) or any wooden handles for this recipe. Butter your broomstick handle. Take one of the crescent rolls and drape over the top of the handle, work it around the handled then seal the edges together so there are no holes. Take this to your campfire over the hot coals (no flames, please) and rotate continuously until browned; when crescent roll slides up and down easily, it is done. Remove crescent roll with paper towel (it will be hot, be careful). Spoon in your favorite topping. Enjoy!

Hobo Hamburger Dinner

Ingredients

Hamburger patties
Potatoes, chopped into small pieces
Baby carrots
Onions, chopped
Corn (fresh, frozen or canned)
Herbs (thyme, oregano, rosemary, etc.)
Roll of foil


Directions

Wrap 1 hamburger patty (broken into smaller chunks), chopped potatoes, lots of baby carrots, part of a sliced onion, some corn, herbs, salt and pepper in heavy duty tinfoil. Place in the red hot coals of your camp fire (not directly in the flames) for about 30 minutes.

NOTE: You can add in other vegetables if you want. I also make sure that there is ketchup available (can you actually eat a burger without it?).

Quick and Easy Focaccia Sandwich

Ingredients

1 loaf of focaccia bread
1 jar of pesto
3/4 lb of good deli turkey
chopped sun-dried tomatoes (the kind soaked in oil)
provolone cheese
roll of foil


Directions

Cut the loaf in half (horizontally, like a sandwich) and spread the bottom half with pesto.

Cover the pesto-covered bread with turkey. Add a layer of chopped sun-dried tomatoes. Top it with provolone cheese and the other half of the bread.

Roll your sandwich snugly in the tin foil. If this is your first try, you may wish to wrap twice to prevent burning.

Place the tin foil package at the edge of the fire. Do not place it directly in the flame. The goal is not to burn it to a crisp, but to toast it slowly with the heat from the fire. Let it sit for a few minutes (about 5) and flip. You can periodically check to make sure it isn't burning.

Sandwich is done when the bread is lightly browned and contents are warm (cheese is melted). Cut and serve.

Pink Lemonade Cupcakes

Cake:

3 cups all purpose flour
2 tsp baking powder
1 tsp salt
1/2 cup unsalted butter, at room temperature
4 oz. cream cheese, at room temperature
2 cups sugar
6 large eggs
3/4 cup lemon juice
1 cup buttermilk
Zest of 2 lemons


Preheat the oven to 350 degrees F and line 2 muffin tins with liners (makes 24 cupcakes). Sift together flour, baking powder and salt in a small bowl and set aside.

Add sugar and lemon zest to mixing bowl or stand mixer and rub zest into sugar with your fingertips until well distributed and fragrant. Add the butter and cream cheese to the sugar and beat until light and creamy, 2 - 3 minutes. Add the eggs, one at a time, beating about 1 minute after each egg. Add 1/3 of the flour mixture, beating on low speed until just incorporated. Add 1/2 of the buttermilk, once incorporated, add the next 1/3 of the flour mix, followed by remaining buttermilk, and remaining flour, beating each addition until just incorporated. Add lemon juice, beating until just incorporated on low speed.

Transfer batter to muffin cups, filling each about 2/3 of the way full. Bake for approximately 20 minutes or until a toothpick inserted in the center cupcake comes out clean. Cool about 5 minutes in the pan and then remove to a wire rack to cool completely.


Frosting:

1 cup unsalted butter, at room temperature
1 cup fresh raspberries
1 tsp lemon extract
2 pounds powdered sugar


Cream butter in a mixing bowl until smooth. Add in raspberries and lemon extract and beat until most of the chunks are gone. Add powdered sugar, one cup at a time, beating on low speed until incorporated. Increase speed to medium and whip for about thirty seconds. Transfer to a piping bag and decorate as desired. Top with fresh raspberries if desired.


This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Cupcakes

Sour Cherry Almond Cake

INGREDIENTS

1 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter
1 cup sugar
1 tsp pure vanilla extract
3/4 tsp almond extract
2 eggs
2 cups of pitted sour cherries


DIRECTIONS

Spray an 8" springform pan with non-stick cooking spray and preheat oven to 350 F. Place prepared pan on a baking sheet and set aside.

Whisk together flour, baking powder and salt in a small bowl. Set aside. Cream together butter, sugar, vanilla, and almond extract. Add eggs, one at a time, beating well after each addition. Slowly add flour mixture to butter mixture until completely combined. Spread batter into prepared pan. Add cherries to the top of the batter. Leave some of the cherries on top and press some down into the batter. The ones you leave on top will be covered partially by the batter as it bakes. This makes for a pretty appearance.

Bake for 50-55 minutes or until knife inserted in center comes out clean. Do not overbake.


This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Red
Sweet Tooth Friday
Food on Friday: Cherries and Almonds 

Black-Eyed Pea and Cucumber Salad

INGREDIENTS

3 Tbsp extra-virgin olive oil
2 Tbsp lemon juice
2 tsp chopped fresh oregano (1 tsp dried)
Freshly ground pepper to taste
4 cups peeled and diced cucumbers
1 14-ounce can black-eyed peas, rinsed
2/3 cup diced red bell pepper
1/2 cup crumbled feta cheese
1/4 cup slivered red onion
2 Tbsp chopped black olives


DIRECTIONS

Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.


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This Week's Cravings: Summer Vegetables