Try out a new recipe the next time you’re camping! With the cooler weather coming, it’s time to start setting up those fires to sit around. More importantly we can look forward to using those fires to give us a great snack to enjoy while warming up! Today’s menu has “Campfire Cones” on it and we can’t wait to tell you what you need!
Favorite add-ins (chocolate chips, marshmallows, M&M’s, graham crackers, etc.)
Start your campfire; or stir coals if using coals
Insert your add-ins to your waffle cone(s)
Wrap whole waffle cone with aluminum foil
Toss on to of fire or coal, and rotate for a minute or two until all add-ins are melted
Lemon Blueberry Cake is easily made in your dutch oven that you may have with you while camping! Which makes it the perfect sweet snack or dessert to have on your trip! The recipe calls for very few ingredients and you just throw it all in and let it bake! For the ingredients and directions please see below, and maybe you can make this treat on your next adventure!
Yellow Cake mix
One can of Lemon Lime soda
One pack of frozen blueberries (may use fresh if you have on hand)
One jar of lemon curd
Dump the blueberries in lined dutch oven
Pour the Lemon Curd over the blueberries
Separately mix Yellow Cake mix with the can of Lemon Lime soda
Layer the cake/soda mix onto the ingredients already in the dutch oven
Cover with 14-16 coals in a circle on the lid
Bake an hour or until a knife inserted in the middle comes out clean
Using a grill pan, grill 6 hot dogs. Toast 6 hot dog buns. Set aside.
In a 10 inch skillet, heat 2 teaspoons olive or canola oil on medium-high. Add 8 ounces ground beef sirloin, and 1 tablespoon chili powder. Cook for 2 minutes or until cooked through, breaking up the meat with a thin, stiff spatula or wooden spoon.
Stir in 1/2 cup prepared salsa verde and cook for 1 minute.
Divide this mixture among the 6 hot dogs.
Top each hot dog with 3 tablespoons shredded Cheddar, a handful of crushed tortilla chips, and shredded lettuce.
2 lb. small green and yellow summer squash, cut into 1″ chunks
1 pt. grape tomatoes
12 oz. small broccoli florets
8 oz. cremini or button mushrooms, halved if large
Heat grill to medium. In a small bowl, combine cumin, coriander, paprika, and 1 teaspoon salt; set aside.
In a large bowl, toss squash and tomatoes with 2 tablespoons oil. In another bowl, toss broccoli with 1 tablespoon oil. In third bowl, toss mushrooms with 1 tablespoon oil. Thread vegetables onto skewers. (If using bamboo skewers, soak them 30 minutes first.)
Grill broccoli and mushrooms 6 to 10 minutes, turning over once. Grill squash and tomatoes 6 to 8 minutes, turning over once. Transfer skewers to a large platter or cutting board and squeeze lime juice all over vegetables. Drizzle with remaining 2 tablespoons oil, then sprinkle all over with half of spice mixture. Cover platter tightly with foil; let stand, covered, at least 5 minutes before serving. Sprinkle with additional spice mixture, if desired.