Get that grill fired up at your campsite this summer for some outdoor cooking.
Most kids love to go on camping trips — at least I think they still do. It is possible that nowadays a lot of kids might gripe and grumble if they are someplace where they can’t use their electronic gadgets. Of course, back when I was a kid, nobody had such devices. If we got bored, we had comic books (and other books), games, cards and various toys that suited our interests. But there is one thing all kids have in common throughout the ages: they like to eat, especially when outdoors.
If you are planning a camping trip this summer, here are a few suggestions for meals and snacks to prepare at the campsite.
Bacon ranch grilled potatoes
1 1/2 pounds potatoes (Yukon Golds are my favorites)
1/3 cup ranch salad dressing
4 slices bacon, cooked and crumbled
1/4 cup Cheddar or Colby Jack cheese, shredded
2 tablespoons chopped parsley, minced
1/2 teaspoon salt
Freshly ground black pepper, to taste
Nonstick cooking spray
1. Preheat grill to 350 (or make a real campfire and allow to turn to glowing coals).
2. Scrub and slice potatoes (a mandolin comes in handy for even slices). Prepare foil. Use heavy duty foil if you have it. Otherwise, use a double layer. Cut off a piece large enough to fold over potatoes on all sides. Spray evenly with non-stick cooking spray.
3. Mix potatoes with ranch dressing. Layer on foil. Top with bacon, shredded cheese, salt, pepper and parsley.
4. Grill for about 15 minutes. Flip over and grill for another 15 to 20 minutes or until potatoes are fork tender.
Ham and Swiss croissants
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon brown sugar
4 croissants, split
8 slices Swiss cheese
1 pound deli ham slices
1. In a small bowl, mix the mustard, honey and brown sugar together. Spread the honey mustard mixture on each side of the four split croissants.
2. Place a slice of Swiss cheese on each half of the croissants. Top the bottom half of each croissant with desired amount of ham slices. Replace the tops of the split croissants and wrap the sandwiches in foil.
3. Place bundles on a heated campfire grill and heat for 10 to 15 minutes or until the cheese melts and the ham is hot. Makes 4 servings.
1 package pre-made pie crusts that roll out and has two pie crusts per package
1 small can cherry pie filling
1/4 cup sugar
Also needed: cast iron frying pan, vegetable oil and paper towels
1. Roll out the pie crust and cut out circles using a water glass. The circles will be around 2 to 3 inches wide. Gather together the crust and roll out again to the original thickness of the pie crust and cut out some more circles. Repeat until you have as many circles as desired.
2. You have two options to make these: you can use one circle and pinch them into a moon like a perogy or you can use two circles and make them into a round ravioli shape. Place one circle down and add 1 heaping tablespoon cherry pie filling into the center. Place another crust circle on top and using the tines of a fork, press the edges together all the way around. Turn over and repeat, sealing the pie edges on both sides with the fork. Note: You can moisten the edges with a bit of water before sealing, to make it easier.
3. Place 1 to 2 inches of oil in a cast iron pan and place on the fire over coals, not direct flames. Heat the oil until it sizzles instantly when water droplets are dropped into it.
4. Place 1 to 2 pies into the pan and cook until the first side is well browned. Using cooking tongs, turn each of them over.
5. Once the other side has browned nicely, remove and drain on paper towels. If desired, sprinkle with sugar before serving.
Campfire cinnamon rolls
A drop or two of vanilla extract is good as an addition to the glaze mixture.
1 package crescent rolls
1/4 cup sugar
1 tablespoon cinnamon
1/4 cup confectioners’ sugar, optional for glaze
2 to 3 tablespoons water, optional for glaze
1. In a small bowl, combine sugar and cinnamon.
2. Separate crescent rolls and wrap them around the skewer. Roll it in the cinnamon sugar mixture.
3. Cook over campfire for 5 minutes, rotating frequently.
4. If desired, mix 1/4 cup confectioners’ sugar and 2 to 3 tablespoons water together to make a glaze and drizzle over cooked roll-up.