Coconut Pineapple Bars

 

Ingredients

 

2 Tbsp Earth Balance buttery spread

1/4 cup sugar
1 egg
1/4 cup sorghum flour
1/4 cup white rice flour
1/4 cup potato starch
1/4 cup tapioca starch
1/4 teaspoon xanthan gum
1/4 teaspoon baking soda
1 teaspoon baking powder
20 ounces crushed pineapple, drained

 

For the Topping:

 

1 Tablespoon Earth Balance buttery spread
1 cup sugar
2 eggs
2 cups organic unsweetened coconut

 

 

Directions

Preheat oven to 325 degrees F and grease a 9-inch square baking dish.

Pour the crushed pineapple into a strainer to drain while you prepare the other ingredients.

Combine the flours, starches, xanthan gum, baking soda and baking powder in a small bowl.

Melt the 2 tablespoons of margarine and beat it together with the 1/4 cup sugar. Add the egg and beat again. Add flours to the mixing bowl and mix well. It will form a sticky dough.

Press this into the bottom of the dish. Running cold water over a silicone spatula and then using it to press the dough helps to keep it from sticking. You want to get the dough out to the edges, but don’t worry about it being smooth.

Use a spoon the stir the pineapple and give it a few squeezes, then let it drain some more.

Make the topping by melting the 1 tablespoon of margarine and beating with the 1 cup sugar. Add the eggs and beat again. Stir in the coconut.

Squeeze the pineapple a little more. I removed about 1⅓ cups of juice from mine. Then drop it by spoonfuls onto the dough in the baking dish, distributing it evenly over the dough. Spread the topping over the pineapple, pushing it to the edges.

Bake for 35-40 minutes. Remove the dish from the oven and place it on a wire rack to cool. Cut into bars.

Foil-Wrapped Beef Negimaki With Broccolini and Rice

INGREDIENTS

Vegetable oil cooking spray
1/4 cup hoisin sauce
1 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 lb top round, thinly sliced and cut into 12 strips (6"x2-1/2" each)
8 scallions, cut into 3-inch-long pieces
1 1/2 cups shredded carrots
1 cup instant brown rice
1 lb broccolini
Salt and freshly ground black pepper
1 cup low-sodium chicken broth


DIRECTIONS

Heat campfire (or grill).

Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.

Combine hoisin, soy sauce, vinegar and oil in a bowl; coat beef with marinade. Place a handful of scallions and carrots on end of 1 strip of beef (tips should hang over edges of meat); roll up beef to enclose vegetables and secure with a toothpick. Repeat with remaining beef, scallions and carrots.

Place 1/4 cup rice in center of 1 half of each piece of foil; top rice with 3 beef rolls each.

Surround rice and beef in each packet with 1/4 of Broccolini; season all with salt and pepper.

Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 1/4 cup broth into each packet.

Crimp third side of packets to seal. 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 roast it slowly with the heat from the fire. Remember to turn it every 3 to 5 minutes or so (it shouldn't take longer than 12 to 15 minutes, depending how your open fire is and how thick your piece of meat is). Take it off the heat. Carefully cut foil to open; serve.

Creamy Hobo Dinners

Ingredients (per package)

1/2 lb. of hamburger
1 medium potato, cubed
mixed veggies (onions, carrots, corn, celery, mushrooms, etc.)
1/2 can Cream of Mushroom Soup
Spices and Seasonings to taste (thyme, oregano, rosemary, etc.)
Roll of foil


Directions

Get a generous portion of your Heavy Duty foil (if your foil isn’t Heavy Duty then double up). Make sure to spray cooking spray on it from end to end so that the food doesn’t stick.

Spread a little of the Cream of Mushroom Soup on the bottom but reserve most of it for on top.

Place your hamburger on top of the soup, then add your veggies. This is a great place for the kiddos to help out. Let them add what veggies they want and the amount they want as well. Remember, kids love to eat what they help make.

Use salt, pepper, and any other seasonings you want at this point and then cover it all with the rest of the Cream of Mushroom Soup.

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 roast it slowly with the heat from the fire. Remember to turn it every 3 to 5 minutes or so (it shouldn't take longer than 30 minutes, depending how your open fire is and how thick your piece of meat is). Take it off the heat. Carefully cut foil to open; serve.

Campfire Cones

1 ice cream cone (I prefer sugar cones)
1 piece of foil, big enough to wrap the cone

And an assortment of the fillings of your choice. They can include but are not limited to:

Chocolate chips
Butterscotch morsels
White chocolate morsels
Walnuts, peanuts, almonds, pecans, etc.
Toffee pieces
Mini marshmallows
Brown sugar
Coconut
Cocoa nibs (raw chocolate)
Raw fruit pieces (banana, chocolate, pineapple, etc.)
Dried fruit
Chopped pieces of your favourite chocolate bars

Allow each camper to design their cone with the fillers of choice in layers. Wrap securely with foil and place over heat near campfire or on grill to allow the chocolates to melt. Unwrap and enjoy.

Other variations we hope to try in the future include using:

Fresh strawberries and chocolate chips
Peaches, white chocolate, and almond slivers
Apple slices, cinnamon, raisins, brown sugar, and butter
Bananas, butterscotch morsels, and brown sugar 

Check out Chef Jessica's Campfire Cones and Quirky Momma's kids activities blog.com for more ideas!

Foil-Wrapped Tilapia Piccata With Snap Peas

INGREDIENTS

Vegetable oil cooking spray
4 Tilapia fillets (5 oz each)
1 teaspoon salt, divided
1/2 cup fresh lemon juice
4 teaspoons capers
12 oz snap peas
1 lb red potatoes, cut into 1/2-inch pieces
4 tablespoons unsalted butter, cut into 4 pieces
1 cup white wine, divided
1 lemon, cut into 4 wedges


DIRECTIONS

Heat campfire (or grill).

Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.

Season tilapia with 1/2 tsp salt; place 1 fillet in center of 1 half of each piece of foil. Sprinkle each fillet with 2 tbsp lemon juice and 1 tsp capers.

Toss snap peas with potatoes and remaining 1/2 tsp salt; divide evenly among packets.

Dot each fillet with 1 tbsp butter.

Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 1/4 cup wine into each packet.

Crimp third side of packets to seal.

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 roast it slowly with the heat from the fire. Remember to turn it every 3 to 5 minutes or so (it shouldn't take longer than 12 to 15 minutes, depending how your open fire is and how thick your piece of meat is). Take it off the heat. Carefully cut foil to open. Serve with lemon wedges.

Campfire Chicken Packages

Ingredients

1 pound skinless, boneless chicken breast meat - cubed
2 onions, diced
1 (8 ounce) package sliced fresh mushrooms
1 yellow bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
4 cloves garlic, sliced
4 small potatoes, cubed
1/4 cup olive oil
1 lemon, juiced


Directions

In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.

Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.

Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.

Peach Mallows

Ingredients (per camper)

1 peach
1/8 cup mini marshmallows
1 tablespoon butter (optional)
1 teaspoon cinnamon
additional toppings (berries, chocolate, coconut, nuts, mascarpone cheese, etc.)


Directions

At home: Pack ingredients in separate bags or containers, and store peaches where they won’t be squished or bruised.

On the trail: Slice peach in half and fill with butter and marshmallows, and then sprinkle both halves with cinnamon. Wrap peaches in tin foil and cook over campfire for 3-5 minutes. Unwrap and dig in!

Foil-Wrapped Shrimp With Avocado-Mango Salsa

INGREDIENTS

Vegetable oil cooking spray
8 cups baby spinach
1 cup couscous
1/4 cup water
1 lb medium shrimp, shelled and deveined
1/2 cup chopped fresh cilantro, divided
1 tablespoon extra-virgin olive oil
3/4 teaspoon salt, divided
1 large mango, peeled and diced
1 medium avocado, diced
1 medium tomato, diced
1/4 cup chopped red onion
1/2 jalapeño pepper, seeded and finely chopped
1 tablespoon fresh lime juice


DIRECTIONS

Heat campfire (or grill).

Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.

Place 2 cups spinach in center of 1 half of each piece of foil.

Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach.

Combine shrimp, 1/4 cup cilantro, oil and 1/2 tsp salt in a bowl. Divide shrimp evenly among packets, placing next to couscous.

Fold foil to close and crimp edges to seal. 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 roast it slowly with the heat from the fire. Remember to turn it every 3 to 5 minutes or so (it shouldn't take longer than 10 to 15 minutes, depending how your open fire is and how thick your piece of meat is). Take it off the heat.

Combine remaining 1/4 cup cilantro with remaining 1/4 tsp salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl.

Carefully cut foil to open; stir contents; garnish with salsa before serving.


This recipe is also linked to:

Food on Friday: Fish and Seafood

Grilled Ham and Cheese Pull-Apart Sandwich

Ingredients

1 loaf Italian bread (10 to 12 inches)
1 Tbsp mustard
6 slices cheese (swiss, mozzarella, cheddar, etc.)
3/4 lb thinly sliced fully cooked deli meat (ham, pastrami, turkey, etc.)


Directions

Heat campfire (or grill). Spray 25×18-inch sheet of heavy-duty foil with cooking spray. Without cutting all the way through, cut loaf of bread into 12 (3/4-inch) slices, cutting to within 1/4 inch of bottom.

Spread every other slice of bread with mustard, creating 6 sandwiches. Fold each slice of cheese in half diagonally; tuck each into sandwich. Divide ham evenly among sandwiches, tucking in to fit. Place loaf on center of foil. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.

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). To serve, open packet carefully to allow steam to escape. Remove foil from loaf; pull apart sandwiches.

Breakfast Campurritos

The original recipe can be found here.

Ingredients

6 Medium Potatoes, chopped
4 Green Onions, chopped
16 Eggs
2 Tbsp olive oil
1 Yellow Onion
3 Cloves Garlic, minced
1 lb. Sausage
2 Cups Cheddar Cheese, shredded
3 Tbsp Parsley, chopped
8 or 9 Tortilla Shells
Salt and Pepper to taste
Tin Foil for wrapping
Optional: Salsa and/or hot sauce

Directions:

Chop potatoes and boil until soft.

Chop green onions and set aside.

Crack 16 eggs and cook over low heat until you have soft, scrambled eggs. Salt and pepper to taste.

Saute yellow onions and garlic in olive oil until fragrant. Add sausage to onion mixture and cook all the way through.

In large bowl combine sausage mixture, scrambled eggs, potatoes, cheese, green onions, parsley, and salt and pepper.

Divide ingredients into 8 or 9 tortilla shells. Roll and wrap in tin foil -- ready to throw on the fire!