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Cold drinks when camping

Cold drinks when camping, while “cold” drinks may be a bit of a stretch if you are camping out in the forest, far from all modern amenities, these are certainly not hot drinks. If you are near an ice machine, grab some ice, or make sure to bring extra with you in the cooler.

Cold drinks when camping

Cold drinks when camping

Cold drinks when camping

Lemonade

Mix this up before leaving and chill thoroughly or freeze so it will be refreshing once you get to the campsite.

  • Makes 8 cups
  • 1 cup sugar
  • 1 cup lemon juice
  • 6 cups water

Heat the sugar and one cup of water until the sugar is dissolved. This can be done ahead of time and saved as simple syrup. Add the lemon juice and simple syrup to the remaining 5 cups of water and stir until well mixed.

Fizzy Juice

Keep the ingredients for this drink mix in your cooler and use when you need a little something to pep you up.

  • Makes 2 liters
  • 1 liter fruit juice
  • 1 liter sparkling mineral water

Mix the two liquids together for a light alternative to soda.

Cucumber Lime Spritzer

Need something to cool you down and rehydrate with after a long hike? This drink is ideal.

  • Makes 1 litre
  • 1 cucumber, sliced
  • 1 litre bottle club soda
  • ¼ cup lime juice

Mix all the ingredients together and serve with ice, if you have it.

Sun Tea

This classic recipe uses the sun to create a delicious beverage, though you can certainly speed things up by making the tea over the campfire.

  • Makes 1 gallon
  • 10 tea bags
  • 1 gallon water

Fill a gallon glass jar with water and add the tea bags. Leave the jar out in the sun for at least five hours. Drink with ice or as is, sweetened to taste.

 

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Hot Beverages when camping

Hot Beverages when camping, sometimes, you just need a good, hot drink. If you think you have to forgo that just because you’re camping, think again. You can turn out all kinds of delicious beverages with just a few ingredients and a pot.

Hot Beverages when camping

Hot Beverages when camping

Hot Beverages when camping

Hot Chocolate

A classic drink for cold nights, hot chocolate is a must have!

  • Serves 4
  • 1 cup powdered milk
  • ½ cup dark cocoa powder
  • 1 cup sugar

You can pre-mix the ingredients and simply pour them into four cups of water in a pot when you want hot chocolate. Stir well until dissolved and heat until almost boiling. Serve with marshmallows.

Spicy Hot Chocolate

Similar to the recipe above, but with more oomph!

  • Serves 4
  • 1 cup powdered milk
  • ½ cup dark cocoa powder
  • 1 cup sugar 1 tsp. cinnamon
  • 1 tsp. cayenne powder

You can pre-mix the ingredients and simply pour them into four cups of water in a pot when you want hot chocolate. Stir well until dissolved and heat until almost boiling.

Spiced Apple Juice

This spicy drink is very warming on crisp evenings.

  • Serves 2
  • 1 litre apple juice
  • 2 cinnamon sticks
  • 4 whole cloves
  • 2 allspice berries

Mix the spices into the apple juice and simmer, covered, for 1 hour over low coals.

Mulled Wine

An adult-only recipe, this is a tasty way to toast the evening.

  • Serves 6
  • 1 bottle red wine
  • 1 bottle apple cider
  • 5 whole cloves
  • 2 cinnamon sticks
  • 1 orange, sliced
  • 2 allspice berries
  • Sugar to taste

Pour the wine and cider into your pot and add the remaining ingredients. Place on the edge of the fire, covered and simmer for 30 minutes. Do not let the mixture boil. Add sugar, stirring until dissolved, to reach the desired sweetness.

Hot Fruit Punch

A little something for the kids and the young at heart in the group.

  • Serves 6
  • 1 liter orange juice
  • 1 liter apple juice
  • 1 cup mixed dried fruit

Put all the ingredients into a pot and simmer on the edge of the fire

until the dried fruit is soft and rehydrated, about 30 minutes.

Hot Ginger Lemonade

Ward off the cold with a steaming cup of immunity boosting lemonade.

  • Serves 4
  • 1 inch fresh ginger root, sliced
  • 2 lemons, quartered (or 4 Tablespoons lemon juice)
  • 4 cups water

Honey or sugar to taste Put the ginger and lemon or juice into a pot with the water and bring to a boil. Boil for five minutes. Remove from the fire and allow to steep for 10 minutes. Strain out the ginger and lemon and stir in your chosen sweetener to taste.

Coffee

If you need a cup of coffee to get you going in the morning, this is the ticket.

  • Serves 2
  • 2 cups water
  • 2 Tablespoons ground coffee
  • 2 Tablespoons cold water

Bring the water to a boil in your pot. Remove from the fire and add your coffee grounds. Allow the coffee to steep for five minutes or so and pour in the cold water. Wait 30 seconds and then pour the coffee carefully into your cups. The cold water helps settle the grounds so you don’t end up with grainy coffee in your cup. Some grounds may still escape, but it’s all part of the experience.

 

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Sweet Treats when camping

Sweet Treats when camping, Everyone loves dessert, but if you’re sick of roasting marshmallows, you might want to try some of these tasty camping desserts. They’re a little more complicated, but well worth the effort!

Sweet Treats when camping

Sweet Treats when camping

Bread Pudding

This is a great way to use up all your bread before it gets too stale!

  • Serves 4
  • 1 loaf of bread, cut into cubes
  • 2 eggs 1 cup milk
  • 1 teaspoon cinnamon
  • 1/ 3 cup sugar
  • Aluminum Foil

Mix the eggs, milk and sugar with the cinnamon in a bowl. Add the bread cubes and toss until they are completely covered. Divide the mixture between four foil squares and twist them up tightly. Cook just above the coals for 30-40 minutes or until the egg is cooked through and the outer edges of the pudding are crispy.

Roasted Marshmallow Strawberries

Do you love roasting marshmallows? This fun camping hack will make your life even better.

Fresh strawberries Marshmallow fluff Spear a strawberry on a stick and dip in marshmallow fluff. Roast over the fire until the fluff is toasted and eat.

Choco-Banana Cones

Looking for a treat that can be tailored to the tastes of each person? These cones are a good option.

  • Serves 2
  • 1 banana
  • 2 ice cream cones
  • 1 large marshmallow
  • 2 tablespoons Nutella
  • ¼ cup chocolate chips
  • Aluminum foil

Optional: sprinkles, chopped nuts, peanut butter

Cut the banana into quarters. Put one piece in each cone, then add Nutella, another piece of banana, chocolate chips and top with the marshmallow. Wrap in aluminum foil and cook on the grill until the marshmallow and chocolate are melted. Add sprinkles or nuts before serving, if desired.

Pineapple Upside Down Cake

A simplified version of a classic recipe is easy enough for anyone to make.

  • Serves 4
  • 1 can pineapple chunks
  • 1 pound cake, cubed
  • 1 stick butter or margarine
  • 4 Tablespoons brown sugar
  • Aluminum Foil

Drain the pineapple and divide between four squares of foil. Top with cake cubes, butter and sugar. Wrap the packets tightly and cook over hot coals for 10 minutes. Open the packets to allow the tops to crisp up and cook for another five minutes.

Dessert Tortillas

These yummy rollups are perfect for kids to make themselves, but grown-ups will enjoy them, too. These can be customized for each person’s tastes.

  • Serves 2
  • 2 10-inch tortillas
  • Nutella or peanut butter
  • Strawberries, sliced
  • Mini marshmallows
  • Chocolate or butterscotch chips
  • Aluminum foil

Have each person lay out their tortilla on a piece of aluminum foil and spread their choice of Nutella or peanut butter on the tortilla. Then add any other toppings you want and roll the tortilla up. Wrap in foil and grill over hot coals for 10 minutes or until the fillings are melted. Cool a little before serving, since these can be very hot.

Grilled Peaches and Berries

A healthy, delicious way to end a meal.

  • Serves 2
  • 2 ripe peaches, cut in half and pitted
  • 1 tablespoon butter
  • 1 tablespoon sugar
  • 1 cup fresh berries, any kind

In a bowl, mash the berries and sugar together and set aside. Lay the peaches flesh side down on the grill and cook for 15 minutes or until the flesh is soft and tender. Place the peaches on a plate and add a pat of butter to each piece. Top with berries before serving.

Chocolate Roasted Bananas

Bananas and chocolate go together like, well, bananas and chocolate. This is a heavenly way to prepare bananas.

  • Serves 4
  • 4 ripe bananas
  • 4 tablespoons butter
  • 4 tablespoons chocolate chips
  • 4 tablespoons brown sugar
  • Aluminum Foil

Cut each banana in half lengthwise, without going all the way through. Spread the banana open a little and add dots of butter, then sprinkle the chocolate chips into the gap. Finally, top with sugar. Wrap in foil and set on the grate to cook for 10-15 minutes or until the chocolate is melted and the banana flesh is soft and gooey.

S’mores in a Bag

Are s’mores a little too messy for you? Then you might want to try this somewhat neater method.

  • Serves 1
  • 1 snack-size bag of teddy grahams
  • 2 tablespoons chocolate chips
  • ¼ cup mini marshmallows
  • Aluminum foil

Open the top of the bag carefully and pour the crackers into a bowl. Toss with the chocolate and marshmallows and fill the bag again. Wrap the entire bag tightly in foil and heat over hot coals, turning frequently for 2-3 minutes or until the chocolate and marshmallows are melted.

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Fun Snacks to Combat Hunger when camping

Fun Snacks to Combat Hunger, Snacks are often pre-made, but there’s no reason you can’t whip something up if your campfire is already going.

Fun Snacks to Combat Hunger

Fun Snacks to Combat Hunger

Popcorn

What better snack for telling tales in the dark than popcorn? You can pop your own right over the fire.

  • Serves 1
  • 2 tablespoons vegetable oil
  • 2 tablespoons popcorn kernels
  • Salt
  • Aluminum Foil

Make a loose bag with the foil and pour in the oil and popcorn. Tie the top of the “bag” with string and tie it to a long stick. Now simply shake the bag non-stop over the hot coals until the popping slows and nearly stops. Open the package and sprinkle with salt for a tasty snack.

Cinnamon Spirals

These easy spirals are yummy and fun for kids to whip up.

  • Serves 4
  • 1 cup flour
  • 1 teaspoon baking powder
  • 2 teaspoons sugar
  • ¼ teaspoon salt
  • 3 tablespoons melted butter
  • ½ cup water

Topping

  • 2 tablespoons melted butter
  • ¼ cup sugar
  • 1 tablespoon cinnamon
  • In a bowl or small bag, mix 1 tablespoon of cinnamon with ¼ cup of sugar. Set aside.

Mix the flour, sugar, baking powder and salt together. This can be done before you leave home, in a Ziploc bag. Add the water and butter and mix until dough is formed. Divide the dough into four parts and roll each section out to about a foot long. Wrap around the end of a cooking stick, leaving space between the spirals and cook over hot coals until golden brown and cooked through. Brush the spirals with butter and dip in the cinnamon and sugar mixture. Eat hot or save cold for a snack later.

Bannock

A campfire classic, bannock is something that everyone should know how to make.

  • Serves 4
  • 2 cups flour
  • 1 tablespoon baking powder
  • 3 tablespoons oil
  • 2/ 3 cup warm water

Mix the dry ingredients at home, so you just have to add the water and oil at the site. Gently knead until the dough comes together. Divide into four portions and squeeze the dough around a cooking stick. Roast over the fire until cooked through, about 10 minutes. Eat as is, or add some jam to the middle or your bannock.

Real Potato Chips

These “chips” are nothing like the ones in the bag, but delicious nonetheless.

  • Serves 2
  • 3 potatoes, sliced
  • ¼” thick Olive oil
  • Mrs. Dash seasoning mix

Toss the potatoes with olive oil. Sprinkle with seasoning and lay on a grill over hot coals. Cook for 3-4 minutes, turn and cook another 3-4 minutes before serving.

Tostadas

A fast meal to whip up with minimal prep, perfect for on the go energy.

  • Serves 4
  • 4 tostadas
  • ½ cup refried beans
  • 2 tablespoons Parmesan cheese

Heat the refried beans in a frying pan over the fire. Spread each tostada with beans and sprinkle with cheese before serving.

Campfire Poppers

If you love jalapeño poppers, you’re going to love this simple campfire version.

  • Serves 4
  • 4 jalapeños
  • 1 clove garlic, pressed or minced
  • 1 teaspoon parsley, minced
  • 4 tablespoons cream cheese
  • 4 slices bacon
  • Aluminum foil

Mix the cream cheese, garlic and parsley together. This can be done ahead of time, if desired, to allow the flavours to mingle. Slit the jalapeños lengthwise without removing the tops. Scoop out the seeds and stuff with cream cheese. Wrap each pepper in a strip of bacon and then in aluminum foil. Cook for 10 minutes over hot coals, turning frequently.

Cheesy Salsa Dip

Grab the chips, or a bunch of vegetables and dig into this delicious, simple dip.

  • Makes 1 cup
  • 1 container herb flavoured cream cheese
  • 1 jar salsa
  • Aluminum foil

Put the cheese in the center of a sheet of aluminum foil and top with the salsa. Fold the foil around the cheese to make a sealed package and cook over hot coals for 10 minutes or until melted. Open the top of the package and dip away.

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Side Dishes Anyone Can Make when camping

Side Dishes Anyone Can Make

Side Dishes Anyone Can Make

Side Dishes Anyone Can Make, While one pot meals are a staple of campsites everywhere, you’ll find that it is quite simple to add a side dish or two and make your meal complete. Impress your friends and family by presenting one of these simple dishes to go with your burgers or steak.

Roasted Broccoli

Even if you aren’t a fan of broccoli, you’ll love this delicious snack. It’s amazingly flavourful.

  • Serves 4
  • 1 head broccoli, cut into chunks
  • 3 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt
  • Aluminum

Toss the broccoli with oil and sprinkle the salt and herbs over the whole thing. Wrap it all up in foil and place on the coals, turning from time to time. In about 20-30 minutes, the broccoli will be tender and delicious.

Roasted Vegetable Salad

This delicious salad takes very little work, but adds a lot of flavour to your meal.

  • 1 clove garlic, minced
  • 2 tablespoons red wine vinegar
  • 3 ears of corn, husked
  • 1 onion
  • 2 red bell peppers
  • 2 tomatoes
  • 3 medium zucchinis, sliced ½” thick
  • Olive oil
  • Salt and pepper

Mix the garlic and vinegar together. Set aside. In a large bowl, mix the zucchini, corn and tomatoes with 2 tablespoons of oil and salt and pepper to taste. Grill over hot coals until tender and marked with grill marks. Put the onions and peppers on the actual coals, cooking and turning until charred. Remove the charred skin and chop the peppers and onion. Cut the corn off the cob and add to the salad. Chop the remaining vegetables and toss with 6 tablespoons of oil and the vinegar with garlic. Season to taste before serving.

Simple Stuffed Peppers

This very easy version of a stuffed pepper makes the perfect side dish for a meal that shines.

  • Serves 2
  • 2 red or green bell peppers
  • 2 large cubes of haloumi cheese
  • 2 olives

Cut a slit in the side of each pepper and scrape the seeds out. Season the cheese cubes with salt and pepper and press an olive into the cheese. Stuff the pepper with the cheese and then thread the pepper onto a stick to roast over the fire until the skin begins to bubble.

Roasted Corn on the Cob

Love corn on the cob? You’ll love this flavourful version cooked right in the husk.

  • Serves 4
  • 4 ears of corn, husk still on
  • Salt
  • Butter

Soak the corn in water for an hour. Shake dry and lay directly on the

hot coals. Turn occasionally until the husk is blackened and the corn kernels inside are soft and tender. Top with salt and butter and enjoy.

Grilled Corn Salad

Use the cooking method above to roast your corn and then turn it into a delicious salad.

  • Serves 2
  • 1 cup roasted corn kernels
  • 2 tomatoes, chopped
  • 1 tablespoon parsley, minced
  • 1 small onion, minced
  • 2 tablespoons mayonnaise

Mix all the ingredients together and serve warm or chilled.

Jicama Salad

This refreshing salad is simple to make and a delicious addition to any meal.

  • 2 carrots, julienned
  • 1 small red onion, sliced thin
  • 1 1-lb jicama, peeled and julienned
  • 1 cup shredded red cabbage

Dressing

  • 6 tablespoons olive oil
  • 6 tablespoons lime juice
  • 1 tablespoon cilantro, minced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon chilli powder

Mix the dressing at home and pour it over the mixed vegetables when you are ready to serve the salad. Toss well.

Hush Puppies

These fried goodies are a great snack on their own, or a side dish for just about any meal.

  • Serves 6
  • 1 cup pancake mix
  • 1/ 3 cup cornmeal
  • ½ teaspoon baking powder
  • ½ teaspoon garlic salt
  • 2 tablespoons onion, minced
  • 1 egg, beaten
  • 1/ 3 cup milk
  • Oil

Mix the dry ingredients in a bowl (or bring them mixed from home) and add the egg and water. Beat until well mixed. Heat a layer of oil in a frying pan over medium hot coals. Add the dough by the spoonful and fry to a golden brown. Flip and cook on the other side until done. Drain on a paper towel before serving.

Breaded Zucchini

An ordinary vegetable turns extra-ordinary with just a few handy ingredients that every camper should have.

  • Serves 2
  • 1 large zucchini, sliced
  • 2 eggs, beaten
  • ½ cup bread crumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • 2 tablespoons olive oil
  • Salt and pepper

Drizzle olive oil in a frying pan set over hot coals. In a bowl, mix the bread crumbs, garlic powder and oregano. Dip the zucchini slices into egg and then the bread crumb mixture, making sure the slices are covered. Season with salt and pepper to taste, then fry 2-3 minutes per side or until the zucchini is cooked through.

Smoky Squash

If you enjoy squash, this side dish is sure to please. It’s a delicious treat to serve up next to the main meal.

  • 1 medium butternut squash
  • 2 large carrots, chopped
  • 1/ 3 stick of margarine
  • 2 tablespoons brown sugar

Cut the top off the squash and scoop out the seeds. Put the carrots, butter and sugar into the hollow and replace the top. Wrap tightly in aluminum foil and set into the hot coals for about an hour. Scoop out the soft squash and carrots to serve.

Baked Beans

You’ll want a cast iron pot or Dutch oven for this hearty dish. It takes some time, so you’ll want to start early.

  • 2 onions, chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 4 tablespoons molasses
  • 2 tablespoons apple cider vinegar
  • 4 tablespoons tomato paste
  • 1 10-oz. can tomatoes, chopped
  • 2 large cans navy beans

Mix all the ingredients thoroughly in a large pot and simmer over low heat coals for an hour or more. You can add meat to this dish, if you like, but it is just as good on its own.

Mixed Garlic Mushrooms

Enjoy mushrooms? This tasty dish is easy to make and doesn’t require frozen meat.

  • Serves 2
  • 1 lb. mixed mushrooms (button, Portobello, oyster, shitake, etc.)
  • 2 sprigs fresh dill
  • 3 garlic cloves, minced
  • 3 tablespoons olive oil
  • Salt and pepper
  • Aluminum Foil

Lay out two squares of foil and toss the mushrooms with oil and dill. Sprinkle with garlic and fold the foil into a packet. Cook over the grill, off to one side, for 20 minutes or until the mushrooms are tender.

Campfire Cornbread

This tasty bread goes very well with a number of dishes, but it’s particularly excellent with chilli.

  • Serves 6-8
  • 1 cup cornmeal
  • 1 cup flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • 1 egg 1 cup milk
  • 4 tablespoons melted butter
  • Oil

Spray the frying pan (cast iron works best) with oil. Mix the remaining ingredients and spread in the hot pan. Cook the cornbread over a low heat until you see bubbles on the top of the bread. Flip it over and cook until a knife in the middle comes out clean. Alternatively, you do this with cornbread mix, which is considerably easier. Just follow the directions on the package and then cook as above.

Baked Onions

Onions are great for camping, since they last without refrigeration

and add plenty of flavour. Try to get some Vidalia onions for this recipe.

  • Serves 1
  • 1 large onion
  • 1 tablespoon butter or margarine
  • 1 teaspoon thyme
  • Pepper
  • Aluminum foil

Peelthe onion and cut out the center. Fill the hole with butter, thyme and pepper. Wrap tightly in foil and cook over hot coals for an hour or until the onion is cooked through.

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