By Lori Mork
BBQ Hot Dog and Potato Packs
1 package (20 ounces) refrigerated red potato wedges
4 hot dogs
1 small onion, cut into wedges
1/4 cup shredded cheddar cheese
1/2 cup barbecue sauce
Divide potato wedges among four pieces of heavy-duty foil (about 18 in. square). Top each with a hot dog, onion wedges and cheese. Drizzle with barbecue sauce. Fold foil around mixture, sealing tightly.
Grill, covered, over medium heat 10-15 minutes or until heated through. Open foil carefully to allow steam to escape. Yield: 4 servings.
Bacon and Eggs on the Grill
1 egg per person
Bacon, thick cut slices or Canadian bacon
English muffins or bagels
Black pepper or seasoning of
Build a medium-size fire in the grill or the campfire.
Place bacon slices on the cooking grate near the opposite side of the fire. Let bacon cook until edges begin to brown and get crispy.
Lightly coat the bottom and edges of a muffin tin with cooking spray. Place the bacon slices and/or the Canadian bacon in the pan with one strip encircling the bottom of the pan and another small piece laid across the bottom of each cup.
Add an egg to each muffin cup, then place the muffin pan on the cooking grate opposite the fire. Add some seasoning and cover the pan (with a lid or some tin foil). Cook until eggs have become white, yolks are set and bacon has finished crisping.
Lightly brush bagels or English muffins with olive oil and lightly toast them on the grill.
Put egg cups between bagels, and add a slice of cheese, if desired.
Campfire Spinach Dip
Heavy duty aluminum foil
1 cup sour cream
1 package (8 oz.) cream cheese,
3/4 cup shredded Parmesan cheese
3/4 cup chopped, frozen spinach, drained.
OPTIONAL: Vegetable soup mix, bacon, garlic, mozzarella cheese, green onions, artichoke
Pita chips or breadsticks, for dipping
Mix all of the ingredients together in a container that can easily be packed to take camping. This allows the dip flavors to blend before cooking.
Create a tin foil packet by layering two pieces of heavy aluminum foil and placing the dip mixture in the center. A few layers of foil keep the dip from burning and protect the packet from tearing open. Roll up the ends of the foil and bake in the campfire near the coals, but not in the fire for approximately 20-25 minutes or until warm and bubbly.
When warm and melted, serve with pita chips or breadsticks.
Campfire Banana Boats
1 banana per person
Heavy duty aluminum foil
Place a peeled banana on a sheet of aluminum foil. Slice it carefully down the center. Fill it full of chocolate chips and marshmallows. Wrap banana in foil and place on the coals of a campfire or on the grill. Cook for approximately 15 minutes, checking frequently, until mixture in banana is melted and warm.
Pie Iron Tacos
1 pound ground beef
1 package taco seasoning mix
12 5-inch soft tortillas
1 cup shredded cheese
1/2 onion, chopped
Garnish: shredded lettuce, diced tomatoes, salsa, sour cream
Cook ground beef ahead of time; drain. Stir in taco seasoning according to directions.
When ready to serve tacos, spray the inside of a pie iron with non-stick spray. Place a tortilla on one side. Add approximately 1/4 cup beef mixture to tortilla, sprinkle with cheese and onion. Arrange a second tortilla over filling; close the pie iron.
Cook over medium-hot coals until tortilla is crispy and filling is heated through; approximately 10 minutes. Remove from pie iron; garnish as desired.
Campfire French Toast
1 loaf bread of choice, sliced
1 carton Egg Beaters (16 oz.) or Burnbrae
Farms French Toast Egg Creations
1/4 cup sliced almonds
1 container of strawberries
1 tsp. cinnamon (if using Egg Beaters)
Wash strawberries, dice half the container and slice the other half.
Wrap loaf of sliced bread in parchment paper, then in foil, keeping both loose so the bread slices fall slightly open.
Sprinkle the diced strawberries over the loaf, making sure to get some between the slices. Sprinkle sliced almonds.
Wrap the foil and parchment paper tighter around the loaf of bread. Mix carton of Egg Beaters with cinnamon (or Burnbrae Farms Egg Creations); pour evenly over entire loaf of bread before wrapping tightly with a top piece of foil to ensure there are no leaks.
Place over campfire or grill on low to medium heat for approximately 35-40 minutes, moving around occasionally to cook evenly. If bread looks soggy still, cook slightly longer.
Remove from heat and let sit 10 minutes before serving with sugar, syrup and sliced strawberries.
This is more of a technique than an actual recipe.
Cooking bacon over an open campfire is made easy by using skewers.
Simply weave your bacon strip back and forth onto a skewer, leaving a gap between the weaves. Continue to add more strips to the skewer, leaving a few empty inches at the end.
Set two logs or rocks on each side of your campfire so that you can rest the skewers on them over the flames.
Rotate the skewers every five minutes or so to ensure even cooking and browning. If you get too many flare-ups in your fire, have a squirt bottle with water nearby to put out the hot spots.
The bacon should be crisp and smoky in approximately 30 minutes.
Lori Mork of Lowry is a mother, grandmother and dabbler in all things food, photography and decor related.