Campfire Smorgasbord

by Michele Cheplic | More from this Blogger

08 Jul 2009 07:18 PM

Summer is primetime for family campouts. But, just as important as the tents and bug spray (or in some cases, more important), happy campers need great eats to sustain themselves in the Mother Nature.

The following super simple recipes are among my favorite campout culinary treats:

CAMPFIRE TACOS

Ingredients:

Individual bags of Fritos

Cooked taco meat

Shredded cheese

Shredded lettuce

Diced tomatoes

Diced onions

Sour cream

Salsa

Directions:

Crush up Fritos in its sealed bag.

Open bag and add taco meat and fixings on top of the crushed Fritos and eat from the bag.

OMELETS IN A BAG

Ingredients:

Large Ziploc bags

Boiling water

Eggs

Ham, bacon or sausage (precooked)

Cheese

Onions

Peppers

Chopped tomatoes

Mushrooms

Salt and pepper

Directions:

Crack 2 or 3 eggs into the Ziploc bag and add your favorite omelet ingredients.

Seal bag and squish contents to mix thoroughly.

When you're done mixing, place sealed bag in a large pot of boiling water and cook until firm.

Open and eat from the bag.

SMORES BROWNIES

Ingredients:

1 1/2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 cup unsalted butter (2 sticks)

6 ounces unsweetened chocolate, chopped

5 large eggs

1 1/4 cups dark brown sugar

1 cup granulated sugar

2 teaspoons vanilla

1 cup graham crackers, roughly crushed with hands

12 large marshmallows

Directions:

Preheat oven to 350 degrees. Butter a 9x13" pan.

Combine first 3 ingredients in a small bowl. Stir butter and chocolate over a double boiler until melted and smooth.

Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, and then dry ingredients. Fold in graham crackers.

Pour batter into prepared pan.

Dot with 12 large marshmallows.

Bake until toothpick inserted into center comes out with moist crumbs attached, about 30 to 40 minutes.

Marshmallows will be browned and puffy but will deflate as the brownies cool. Cool for at least 20 minutes before slicing.

Related Articles:

Three-Course Campfire Meal

Ready, Set, Grill--Marinated Steaks and Chocolate Burritos

Fine Dining for Camping: Hot Dog Kabobs

Fine Dining for Camping: Not Your Mother's S'mores

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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