Blueberry-Cinnamon Campfire Bread

(Courtesy of Taste of Home)

Ingredients:
1 loaf (1 lb.) cinnamon-raisin bread
6 large eggs
1 c. 2% milk or half-and-half
2 Tbsp. maple syrup
1 tsp. vanilla extract
1/2 c. chopped pecans, toasted
2 c. fresh blueberries, divided

Directions:
Prepare campfire or grill for low heat.  Place bread slices, slightly overlapping, on a greased double-thickness of heavy-duty foil (about 18x24 inches).  Bring foil up sides, leaving the top open.  Whisk eggs, milk, syrup and vanilla.  Pour over bread; sprinkle with nuts and 1 c. blueberries.  Fold edges over top, crimping to seal.

Place on a grill grate over campfire or grill until egg is cooked through, about 30-40 minutes.  Remove from heat; let stand 10 minutes.  Sprinkle with remaining blueberries.

Breakfast Eggs In Foil Bowls

(Courtesy of Taste of Home)

Ingredients:
6 eggs
1/3 c. milk
1/8 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. pepper
1/2 c. shredded cheddar cheese
1/4 c. chopped green onion
4 brown and serve sausage links, chopped
4 bacon strips, cooked and crumbled
2 green onions, chopped

Directions:
Preheat grill for indirect medium heat.

In a small bowl, whisk the first 5 ingredients.  Pour into 3 disposable foil tart pans (4 1/2 inch) coated with cooking spray.  Sprinkle with cheese, green pepper, sausage, bacon and onions.

Cover each pan with foil.  Grill, covered, for 20-22 minutes or until eggs are completely set.

Pigs in Ponchos

(Courtesy of Rachel Ray)

Ingredients:
8 good-quality hot dogs
1 can (16 oz.) vegetarian spicy refried beans
1 large poblano chile pepper
16 flour tortillas (8 inch), heated to soften slightly
1 1/2 c. salsa verde
Yellow mustard, jalapeno mustard or honey mustard
2 1/2 c. shredded monterey jack cheese
Cooking spray

Directions:
Preheat outdoor or indoor grill or a grill pan to medium-high heat.  Parboil the hot dogs for a few minutes to heat through.  In a medium saucepan, heat the beans over medium heat (or cover and heat in the microwave on high for 3 minutes), adding a little water to thin slightly.

Meanwhile, grill the poblano (or cook over and open flame on the stovetop or until the broiler) until evenly charred.  Transfer to a bowl, cover and let cool, then peel and slice.

Make the ponchos: top each of 4 tortillas with a thin layer or salsa verde, a swirl of mustard, a few slices of poblano and lots of cheese, then cover each with another tortilla.  Spread the top tortilla with some beans and set a hot dog at one end.  Wrap and roll up the tortilla stack around the dog; repeat with the remaining ingredients.  Spray the ponchos with cooking spray and grill for a few minutes to brown and crisp the tortilla.

Dilly Grilled Veggies

(Courtesy of Taste of Home)

Ingredients:
2 c. sliced fresh mushrooms
2 c. sliced fresh zucchini
2 c. fresh broccoli florets
1/2 medium sweet red pepper, cut into strips
2 Tbsp. olive oil
2 Tbsp. minced fresh dill or 2 tsp. dill weed
1/8 tsp. garlic salt
1/8 tsp. pepper

Directions:
Place vegetables on a double thickness of heavy-duty foil (about 18 inches square).  Drizzle with oil; sprinkle with dill, garlic salt and pepper.  Fold foil around vegetables and seal tightly.

Grill, covered, over medium heat for 15 minutes or until vegetables are tender.  Open foil carefully to allow steam to escape.

Campfire Potatoes

(Courtesy of Taste of Home)

Ingredients:
5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 Tbsp. butter
1/3 c. shredded cheddar cheese
2 Tbsp. minced fresh parsley
1 Tbsp. Worcestershire sauce
Salt and pepper to taste
1/3 c. chicken broth

Directions:
Place the potatoes and onion on a large piece of heavy-duty foil (about 20x20 inches); dot with butter.  Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes.

Fold foil up around potatoes and add broth.  Seal the edges of foil well.  Grill, uncovered, over medium heat for 35-40 minutes or until potatoes are tender.

Saucy Foil-Pack Barbecue Ribs

(Courtesy of Kraft)

Ingredients:
3/4 c. barbecue sauce
2 Tbsp. orange marmalade
2 tsp. hot pepper sauce
4 lb. pork baby back ribs, cut into 2-rib sections

Directions:
Heat grill to a medium-high heat.


Mix barbecue sauce, marmalade and pepper sauce until well blended.


Place half of the ribs in a single layer of a large sheet of heavy-duty foil.  Bring up long sides of foil.  Double fold both short ends of the foil to seal, leaving the top open.  Add 1/4 c. water or 1 ice cube to the foil packet through the opening at the top.  Double fold the top to seal the packet, leaving room for heat circulation inside.  Repeat with remaining ribs.


Grill on a covered grill for 45 min-1 hour or until ribs are done.  Remove ribs from foil packets; return ribs to grill.  Brush ribs with barbecue sauce mixture.  Grill for 15 minutes, turning occasionally and brushing occasionally with remaining sauce.


Note~ You can cook on a campfire but the time may need to be adjusted since it is not covered.  

Beer Braised BBQ Ribs

(Courtesy of Piggly Wiggly)

Ingredients:
1 full rack baby back pork ribs
1 container Paul Prudomme's Magic BBQ seasoning (can use your own choice BBQ seasoning if you cant find this)
2 cans beer
BBQ sauce 


Directions:
Get your grill nice and hot.  Completely cover your ribs with BBQ spice rub (you cant put on too much).  Cut your rib racks in half and set aside.


Pull out 2 sheets of foil about 3 feet long.  Lay the sheets side by side slightly overlapping.  Place the ribs in the middle of the foil and wrap the ribs in the remaining foil.  


Pour half a beer in the foil pack, then place on the grill. 


Cook for 2 hours covered or until cooked through.  Keep adding remaining beer while ribs cook.  Remove ribs from the foil pack and place back on the grill.  Brush the BBQ sauce on evenly and cook until the sauce glazes the ribs.

Foil Pack Vegetables

Ingredients:
1 zucchini, cut into 1 1/2 inch chunks
1 c. button mushrooms
1 red pepper, cut into 1 1/2 inch squared
1 yellow pepper, cut into 1 1/2 inch squares
1 c. large cherry tomatoes
1/4 c. zesty Italian dressing
2 Tbsp. grated Parmesan cheese


Directions:
Heat grill to medium-high heat.


Combine vegetables, tomatoes and dressing.  Spoon onto center of a large piece of heavy-duty foil  Bring up foil sides.  Double fold top and ends to seal packet, leaving room for heat circulation inside.


Grill 8-10 minutes or until vegetables are crisp-tender, turning after 4 minutes.


Cut slits in foil to release steam before opening packet.  Sprinkle vegetable mixture with cheese.


Note~ Can cook on a campfire if you are able to.

Pot of S'Mores

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (14.5 oz) whole graham crackers, crushed
1/2 c. butter, melted
1 can (14 oz.) sweetened condensed milk
2 c. (12 oz.) semisweet chocolate chips
1 c. butterscotch chops
2 c. miniature marshmallows


Directions:
Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips.  


Line a Dutch oven with heavy-duty aluminum foil.  Combine cracker crumbs and butter; press onto the bottom of the pan.  Pout milk over crust and sprinkle with chocolate and butterscotch chips.  Top with marshmallows.


Cover Dutch oven.  When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 6 of them.  Using long-handed tongs, place remaining briquettes on pan cover.


Cook for 15 minutes or until chips are melted.  To check for doneness, use the tongs to carefully lift the cover.