Recipes

Ice Cream
Milk can become homemade ice cream in five minutes by using a ziploc bag!
This homemade, creamy treat is a summertime delight!
What you’ll need:
  • 1 tablespoon sugar
  • 1/2 cup milk or half & half
  • 1/4 teaspoon vanilla
  • 6 tablespoons rock salt
  • 1 pint-size plastic food storage bag (e.g., Ziploc)
  • 1 gallon-size plastic food storage bag
  • Ice cubes
  • Don’t forget the sprinkles and chocolate syrup!

How to make it:

  1. Fill the large bag half full of ice, and add the rock salt. Seal the bag.
  2. Put milk, vanilla, and sugar into the small bag, and seal it.
  3. Place the small bag inside the large one, and seal it again carefully.
  4. Shake until the mixture is ice cream, which takes about 5 minutes.
  5. Wipe off the top of the small bag, then open it carefully. Enjoy!

Tips:

A 1/2 cup milk will make about 1 scoop of ice cream, so double the recipe if you want more. But don’t increase the proportions more that that — a large amount
might be too big for kids to pick-up because the ice itself is heavy.

 

Loaded Campfire Potatoes

4 med. potatoes

  • Finely shredded cheddar cheese
  • Real bacon bits (the imitation don’t work as well)
  • Butter
  • Your favorite seasoned salt
  • Non-stick cooking spray
  • Coat large foil packet with non-stick cooking spray.  Place a layer of sliced potatoes, butter and seasoned salt in foil packet. Sprinkle cheese and bacon bits over the top. Repeat as often as you need to feed your group (note the larger the packet the longer to cook).  Close foil packet and place on hot coals or grill until potatoes are tender.  Turn occasionally too  prevent burned spots.

     

    Chocolate Raspberry Burritos

    4  8-9″ flour tortillas

  • 1 cup semisweet chocolate chips
  • 1 cup fresh raspberries
  • 2 Tablespoons melted butter
  • 2 teaspoons sugar
  • 1/2 teaspoon ground cinnamon
  • At home, mix sugar and cinnamon and store in a zip-lock baggie.  Don’t forget to bring it with you camping.

    At the campsite, stack the tortillas and wrap in a piece of foil; grill over indirect (med-low) heat, turning once, for about 5 minutes until they are warm and soft.

    Sprinkle 1/4 cup each of the chocolate chips and raspberries in the center of each tortilla; fold in the sides and roll up (like a typical burrito).  Brush rolls with half of the melted butter.  Grill burritos over indirect (med-low)heat, turning once, for about 3 minutes, until they start to show grill marks and the chocolate chips are melted.

    Remove from heat and brush with remaining butter.  Sprinkle with stored sugar and cinnamon mixture.  Serve warm.

    *These can be made at home on the grill too.  A scoop of vanilla ice-cream makes this dessert divine!

     

    Quick and Easy Cajun Boil

    bag of crab/shrimp boil seasoning or can of Tony Cachere’s creole seasoning.

    salt to taste

  • potatoes, frozen or fresh corn on cob,fresh
  • mushrooms,whole
  • onions,whole
  • garlic
  • sausage links
  • shrimp
  • anything else you like
  • Put lots of seasoning in 6 or 8 qts  of water. Bring to a boil. Add hard veggies until almost cooked. Drop in soft veggies and any meat. Boil until done. Soak in seasoning juice as preferred. Can also use can of corn. (Poke holes in can and drop into boil). Note: the longer you soak, the spicer it gets! yum!

     

    Chicken Parmesan

    1 lg. CAN OF SPAGHETTI SAUCE

  • 8 CHICKEN BREAST
  • ITALIAN BREAD CRUMBS
  • 1 EGG AND EQUAL AMOUNT OF MILK
  • 1C.OIL
  • 8 PROVOLONE CHEESE SLICES
  • BRIQUETTES
  • Start briquettes in a foil lined fire pan.  Mix milk and egg together.  Dip chicken breast into milk mix, roll breast in Italian bread crumbs.  Brown chicken breast on all side in hot oil.  Place chicken in large Dutch oven, cover with spaghetti sauce.  Bake with 8 briquettes on the bottom and briquettes all around the top of Dutch oven rim.  Bake 30 minutes, and then cover with Provolone cheese slices.  Bake until cheese is melted.