Recipes

Campfire Pizza

Ingredients:

Italian Rolls

Pizza Sauce

Mozzarella Cheese

Your favorite pizza toppings

Tin foil

How to make: Slice the rolls in half, separate and place sauce, cheese, and toppings in the bun. Close and wrap in tin foil and leave on the grill or campfire for 20 minutes.

 

Chili Campfire Bake

Ingredients:

  • 1 (16 oz) box elbow macaroni pasta
  • 1 (15 ounce) can chili
  • 1 (7 ounce) bag corn chips
  • 1/2 cup cheddar cheese, shredded

Instructions: Pour the whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into skillet. Make sure the water covers the pasta. Turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste). Cook on high, stirring occasionally, until almost all of the liquid has evaporated. Add chili and bring to a simmer. Remove from heat and top with corn chips and Cheddar cheese. Serve immediately.

 

S’mores Bonfire Cones

Ingredients:

12 sugar or waffle cones

1 bag of mini marshmallows

12 oz. chocolate chips

Instructions:

Fill each cone with marshmallows and chocolate chips.  Wrap in aluminum foil. Heat on grill for 7-10 minutes. Unwrap and enjoy.

 

Campfire Donuts

What you’ll need:

-Cast Iron Pan

-Vegetable oil

-biscuit dough

-cinnamon sugar

How to make: Begin by building a fire and placing a cast iron pan on the grate over the fire. Fill 1/3 full with vegetable oil. Heat until oil is shimmering. Test the oil’s temperature by putting a piece of biscuit dough in the oil. If it begins to brown then the oil is ready. If it just sinks to the bottom and doesn’t start floating then the oil isn’t hot enough yet. Give each of the kids a piece of biscuit dough and let them form the shape of their donuts. . Once one side is browned, flip the donuts to cook the opposite side. Once that side is brown carefully remove from oil and place on a paper towel lined plate to help remove excess grease.  Then let the kids add cinnamon sugar to their donuts. You can either use brown paper bags to shake them and coat them or just sprinkle them on using a sugar shaker over a paper plate.

 

Easy Camping Quesadillas

Ingredients

  • 4 medium flour tortillas
  • 2 (8oz) chicken breasts, grilled and sliced
  • 1 jar Tostitos salsa con queso
  • 1 can black beans, rinsed and drained
  • 1 c. shredded Mexican blend cheese
  • tin foil

Instructions

  1. Spread 1 Tbsp salsa con queso over one side of a tortilla.
  2. Place 1/4 c. chicken on half the tortilla over the salsa con queso. Sprinkle 1/4 c. black beans and about 1/4 c. cheese over the chicken.
  3. Fold other side of tortilla over to cover ingredients. Place on a piece of tin foil large enough to cover the quesadilla. Leave the ends open.
  4. Place the foiled quesadilla on the grate directly over the campfire. Keep over fire to cheese is melted and tortilla is crispy. Remove from the grate and cut in four pieces. No plates needed because you have the foil!

 

Garlic Butter Shrimp Pasta

INGREDIENTS:

– 8 oz. fettuccine

-lib. medium shrimp,peeled and deveined

– Kosher salt & freshly ground black pepper,to taste

– 8 Tbs. (1stick) unsalted butter,divided

– 4 cloves garlic, minced

– 1/2 tsp. dried oregano

– 1/2 tsp. crushed red pepper flakes

– 2 C. baby arugula

– 1/4 C. freshly grated Parmesan

– 2 Tbs. chopped fresh parsley leaves

PREPARATION: In a large pot of boiling salted water,cook pasta according to package instructions;drain well. Season shrimp with salt and pepper,to taste;set aside. Melt  2 Tbs. butter in a large skillet over medium high heat. Add garlic, oregano and red pepper flakes,and cook,stirring frequently, until fragrant,about 1-2 minutes. Add shrimp and cook,stirring occasionally,until pink,about 2-3 minutes;set aside. Melt remaining 6 Tbs. butter in the skillet. Stir in pasta, arugula and Parmesan until arugula begins to wilt,about 2 minutes. Stir in shrimp. Serve immediately,garnished with parsley,if desired.

SLOW COOKER BANANA  NUT OATMEAL

INGREDIENTS:

– 1C. steel cut oats

– 1ripe banana – mashed

– 1/4 C. chopped walnuts

– 2 C. skim milk (or almond milk)

– 2 C. water

– 2 Tbs. flax seed meal

– 2 tsp. cinnamon

– 1tsp. vanilla

– 1/2 tsp.nutmeg

– 1/2 tsp. salt

– banana slices, walnuts or brown sugar- optional garnish

PREPARATION: Place all ingredients in slow cooker and stir until well combined. Cook overnight on Low for 8 hours. In the morning, stir oatmeal with a fork to loosen the steel cut oats and make sure everything is fully incorporated Serve warm with banana slices, chopped walnuts or a pinch of brown sugar if you wish.

*Note:For  easier clean-up and to avoid the slight “crusty” residue inside the slow cooker,place all ingredients in a glass bowl that fits into the slow cooker then add enough water to fill the lower half of the slow cooker. Cover and cook on low for 6 to 8 hours.

Bailey’s Irish Cream Truffles

INGREDIENTS:

– 1 lb.chocolate chips

– 2/3 C. heavy cream

– 1/3 C. Baileys Irish Cream

– 1 lb. confectioners’ sugar

PREPARATION:Place the chocolate in a heat proof bowl and bring the cream to a boil in a small pot. Pour the boiling cream over the chocolate and let stand for 1 minute. With a rubber spatula,begin stirring the cream and the chocolate together in the center of the bowl. Gradually incorporate  the chocolate and cream from the edge of the bowl. Stir in the Bailey’s Irish Cream. Cover and let stand overnight or refrigerate for up to 2 weeks. Scoop the chocolate mixture out into small round balls, about 3/4″ in diameter. Roll the truffles,individually, in the palms of your hands to achieve a uniform shape or leave them as is and irregular. Store the truffles in the refrigerator for up to 2 weeks and toss them in confectioner’s sugar just before serving.

Garlic Soda Bread Scones

INGREDIENTS:

– 2 1/4 C. whole wheat flour

– 2 1/4 C. white flour

– 1tsp. salt

– 1tsp. baking soda

-2 cup of buttermilk

PREPARATION: Preheat the oven to 450F. Mix all the dry ingredients together in a large bowl. Make a well in the center and add the buttermilk. Mix by hand,adding more buttermilk if necessary,until you have a soft but not sticky dough. Turn out on to a floured surface and knead lightly just enough to shape the dough into a round. Flatten it to about 1″ thick and cut out 8-10 scones, using a 3″ circle cutter. Put on to a floured baking tray and bake for about 20 minutes, until golden. Leave to cool slightly on a wire rack. Serve with soup,stews or traditional breakfasts.

Tri-Tip With Chipotle Rub

 

RUB INGREDIENTS:

– 11/2 stemmed,seeded, chopped dried chipotle chiles

– 2 Tbs.pink peppercorns

– 2 Tbs. conander seeds

– 1tsp.fennelseeds

– 1/4 tsp.cumm seeds

– 2 tsp. dark brown sugar

– 2 tsp. kosher salt

– 1tsp. mustard powder

RUB PREPARATION:Grind chipotle chiles in a spice mill; transfer to a small bowl. Grind pink peppercorns, coriander seeds, fennel seeds, and cumin seeds in the same spice mill; transfer to bowl with chiles. Stir in dark brown sugar,kosher salt, and mustard powder.

STEAK INGREDIENTS:

– 2- 2 1/2 lbs. tri-tip steak (about 2″ thick)

– Kosher salt

STEAK PREPARATION:Sprinkle tri-tip with kosher salt. Massage Chipotle Rub Into meat. Let steak sit at room temperature  for 1 hour or refrigerate uncovered overnight. Bring to room temperature before grilling. Build a two-zone fire m a charcoal grill,or preheat a gas grill to medium-high.Cook  3-4 minutes per side over direct heat until nicely charred. Transfer to low-heat side (or lower gas grill heat to medium) and cook an additional 6-8 minutes per side or until an instant-read thermometer registers 120″F for rare (steak will carry over to 12s•F,or medium-rare,as It rests).Transfer meat to a carving board;let rest for 10 minutes.Thinly slice against the gram

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