I give blogger Valorie credit for heading out to the great outdoors with five young children… and feeding them there.
My camping expeditions have been limited to adult-only outings and even then the food was not exactly gourmet. Of course, we were starving college kids at the time so none of our meals (whether in the woods or in our tiny apartments) were exactly five star dining experiences.
Then again, when you are “roughing it” you really shouldn’t expect a menu of prime rib and mashed potatoes every night. Rather, you should aim for simple, no mess dishes that are flavorful and versatile. Fortunately, most campers would agree that food tastes better when its enjoyed in the fresh air, so the following dishes should earn you above average reviews the next time you are dining under the stars.
CAMPFIRE BURGER WRAPS
Ingredients:
Ground beef patties
Salt
Black pepper
Sliced carrots
Diced celery
Potatoes, thinly sliced
Green beans
Mushrooms
Cream of mushroom soup
Butter
Cooking spray
Heavy-duty aluminum foil
Directions:
Spray large pieces of doubled up foil with cooking spray.
Season burgers on both sides with salt and pepper. Place burgers in middle of foil.
Add vegetables to foil then place a little butter and 3 spoonfuls of Cream of Mushroom Soup on top.
Wrap up foil around meat and vegetables.
Cook on hot grill for 20-40 minutes.
TIN CAN POTATOES
Ingredients:
1 medium size potato
Butter
Salt
Pepper
Heavy-duty aluminum foil
Tin can (from baked beans or canned vegetables)
Directions:
Clean the potato.
Butter the outside of the potato really well, and season to taste.
Put potato into the tin can and cover top of can with foil.
Place tin can next to a heated coals for 25 minutes, then turn can 90 degrees and cook for another 20 minutes.
Remove from heat and open can to reveal perfectly baked potato.
CAMPFIRE ECLAIRS
Ingredients:
1 can of frozen biscuit dough
1 tub of vanilla pudding
1 container of chocolate frosting
Directions:
Take the biscuit dough and mold two biscuits together.
Get a stick about 3/4″ to 1″ in diameter and mold the dough around the stick so it is about 6 inches long and the dough totally surrounds the stick.
Cook the dough over the campfire until it gets golden brown on the outside. When the dough is toasted, slide it off the end of the stick, (this will leave a hole through the center).
Fill the hole with vanilla pudding and top with the chocolate frosting.
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