Eating On The Road

Packable Snacks

Recipes

• Ziploc Ice Cream
• Tropical Beef Kabobs
• Grilled Pizza
• Pulled Pork Barbeque Sandwiches
• Sweet Potatoes
• Pear Crisp
• Lemon Muffins
• Pear Muffins
• Irish Cream
• Breakfast Scones
• Chocolate Frosting
• Fruit and Nut Crispies

Camping Recipes to Impress Your Friends

Ziploc Ice Cream

• 1/2 cup milk
• 1 Tablespoons sugar
• 1/4 tsp vanilla
• Other flavors including chopped fruit, chocolate, chopped candy etc

Add all ingredients to a pint-size Ziploc freezer bag and zip shut.

Place that bag in a larger (quart-size or bigger) Ziploc bag. Add ice to fill the bag halfway, plus 6 tablespoons of salt (rock or regular). Be sure you get all of the salt off of the small bag before you open it. Zip that one shut.

Shake, turn, toss and mix the bag. In about 5 or 10 minutes the ice cream will be thick and ready to eat. Dry off the inside bag before spooning out the ice cream, otherwise you will have salty water in your ice cream. We try to remember to bring winter gloves to wear while mixing the ice cream. The resulting ice cream will be pretty soft, but tastes great.

Tropical Beef Kabobs

• 2 pounds beef (the tenderer the better) cut into 1 1/2 inch cubes
• 1/2 cup white vinegar
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1 teaspoon sesame oil (If you don't have sesame oil, vegetable oil will work)
• Pepper to taste
• Chili Sauce to taste
• Green and or red bell pepper cut into squares
• White or yellow onion cut into large squares
• Chunks of canned pineapple

If using wooden skewers, soak in water. Mix sauce ingredients together and add beef. Let marinate until you are hungry and can not wait anymore to eat. Place meat, vegetables and fruit on skewers. It is prettier to mix up the ingredients, but they cook more evenly if you put like ingredients together. Cook food on a stick until done to your liking. This recipe works well as a stir fry also.

Grilled Pizza is flashy and relatively easy to do. Start with frozen pizza dough (you can buy the dough in the store or make your own), that has been thawing in your ice chest. Roll the dough out into circles. Make small ones until you get the hang of this. Cover both sides lightly with oil. Place over a hot fire, on a clean grate. You will see the dough puff up and brown. Once slightly brown, flip over and grill the other side.

When both sides are brown take off the fire and spread with pizza sauce, toppings and grated cheese. Place back on the fire (that has cooled some now) and cook the pizzas until they are cooked, but not burned.

• 2 cups flour
• 1 tablespoons dry yeast
• 1 1/3 cup very warm water
• 2 tablespoons oil
• 2 cups flour

Mix the first 4 ingredients and slowly add flour until the dough is not sticky. Knead in the last flour until the ball of dough is very smooth. Freeze in an air tight container or bag.

Dutch Oven Recipes oven cooking

Pulled Pork Barbecue Sandwiches

You can either make Pulled Pork at home and heat and serve at the campsite, or you can make this at the campsite.

• 1 1/2 tablespoons paprika
• 1/2 tablespoon garlic powder
• 1/2 tablespoon brown sugar
• 1/2 tablespoon dry mustard
• 1 1/2 tablespoons coarse salt
• 2 pounds pork shoulder or Boston butt
• 12 hamburger buns

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight. If you are cooking the pork at the campsite, rub the spices on the pork and put it in an airtight container or bag. I freeze mine until we are ready to leave.

Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 2 hours. Cook until it is 170 degrees F. If you are cooking with a dutch oven, start with 10 coals below and 20 above and keep adding new coals as the old ones cool off.

When the pork is done, take it out of the oven and put it on a plate and allow it to rest for about 10 minutes. While the pork is still warm, pull it or shred it and there is no crime in chopping it. Return the pork to the dutch oven and pour BBQ sauce over it. Serves 6.

Pear Crisp

• 1 cup rolled oats
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup butter
• 4 cups of Pears, Peel and sliced

Candied Sweet Potatoes

• 6 medium sweet potatoes
• 1/2 cup sugar
• 1/4 cup water
• 3 tablespoons butter

Peel sweet potatoes and slice thickly. Drop them in enough boiling salted water to cover sweet potatoes. Cover pan. Lower heat and cook 15 to 20 minutes. In a separate pot, combine sugar, water and butter. Boil 2-3 minutes, then pour over cooked, sliced sweet potatoes. Bake in Dutch Oven at 350 degrees F. for about 30 minutes or until lightly brown. Spoon syrup over sweet potatoes several times while baking. (Or mash potatoes with syrup and serve immediately.) Yield: 6 servings

Make Ahead Recipes

Lemon Muffins

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 2 cups flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup milk
• 1/2 cup walnuts chopped
• 2 teaspoon grated lemon peel

Cream together butter and sugar. Beat in eggs. Add the dry ingredients, walnuts and lemon peel until barely mixed. Spoon into greased muffin cups. Bake at 350 degrees for 15-20 minutes. While they are cooking make syrup by mixing: 1/4 cup lemon juice and 1/3 cup sugar.

Stir until the sugar is almost dissolved and cook in the microwave on medium for 1 minute. When golden, take out of the oven and pour the syrup over the muffins while they are still in the pan. This makes them very sticky, but very good. After 5 minutes, take them out of the pan to cool. You can also make tea bread with this recipe, just bake it in a loaf pan for 55 minutes.

Healthy Apple Muffins

These yummy muffins are multi grain, low fat and still my favorite.

Mix together

• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 Tablespoon baking powder
• 1 cup wheat flour
• 1 cup white flour
• 1 teaspoon lemon juice
• 1 cup milk
• 1 egg
• 1/4 cup oil
• 1 cup of any chopped fruit, or grated apple

Stir until just barely mixed and spoon into greased muffin pan. Bake at 450 degrees for 20 minutes.

Irish Cream

• 2 eggs
• 1 tablespoon chocolate syrup
• 1 teaspoon instant coffee
• 1/2 teaspoon vanilla
• 1/4 teaspoon almond extract
• 1/2 cup whipping cream
• 7 oz sweetened condensed milk
• 1 cup Irish Whisky

Mix together and store for up to one month in the refrigerator. Great for mixing in coffee or hot chocolate while sitting around the campfire.

Breakfast Scones

What makes these scones "Savory" and "Breakfast" are some common breakfast ingredients: bacon and eggs. Sounds a little strange, but tastes great and will stick to your ribs all morning.

• 2 cups AP flour
• 4 tsp baking powder
• 1 tsp salt
• 5 tablespoon unsalted butter, cold
• 3 large eggs
• 3/4 cup heavy cream
• 2 oz cheddar, shredded
• 2 large eggs, lightly scrambled, broken up into 1 inch pieces
• 3 strips bacon, partially cooked and cut into 1/2 inch strips
• Preheat oven to 450F

Sift 1st three together and cut butter into flour, with two forks or a "pastry cutter". Mix 2 raw eggs with cream and add to dry mix. Mix it, but do not over mix. Fold cheese, scrambled eggs and bacon in--dough will be sticky and chunky. Form into scone shape. Beat remaining egg with 2 Tablespoons water and use it to brush tops of scones. Bake 10-12 minutes. Makes 6 scones. Store them in air tight packaging.

Hiking Food

Chocolate Frosting

Chocolate Frosting? I know that sounds crazy, but chocolate frosting is a versatile picnic, camping and hiking food. Spread it on graham crackers, dip strawberries in it, frost brownies made in a dutch oven (with a store bought mix if you must) and of course, spread chocolate frosting on a cake from the local store for an instant party.

• 6 T butter
• 2 2/3 cup powered sugar
• 1/2 cup cocoa (Sift if you live in a humid area)
• 1/2 cup milk
• 1 tsp vanilla

Beat butter until soft and add the rest of the ingredients, except the milk. Add milk a little bit at a time until the frosting is the right constancy. If you add too much milk, just add powdered sugar to correct it. Store in an air tight container.

Fruit and Nut Crispy Bars

These are like granola bars, without the granola. The rice cereal provides a great background and crunch to these fruity, nutty snacks. They pack well because they don't crush or melt. Kids love them because they remind them of another rice cereal treat.

• 1/3 cup sesame seeds
• 1/3 cup sunflower seeds
• 1/3 cup chopped pecans or walnuts
• 1/3 cup chopped almonds
• 1/3 cup shredded dried coconut
• 3 1/2 cups crisp toasted rice cereal
• 1 cup sweetened dried cranberries, chopped (If you want to use apricots, be advised that they have a lot of moisture and can create a less crisp snack.)
• 3 tablespoon peanut butter (can be omitted)
• 2 tablespoon butter
• 7 cups (12 oz.) miniature marshmallows

In a large frying pan over medium heat, stir the seeds and nuts until the sesame seeds are light brown. Add coconut and stir until it is light brown. Add the cereal and fruit. Remove from the heat.

In your biggest pot mix the butter, peanut butter and marshmallows. On low heat, cook until the marshmallows melt and the mixture is smooth.

Add the cereal mixture to the marshmallow mixture and pour into a buttered 9 x 13 inch pan. Flatten the crispies down as tight as possible by covering with foil. Cool the bars and cut. Best if individually wrapped in plastic wrap. They will be sticky if they are wrapped together. 24 servings