Desert Recipes
Mexi S'mores
- medium flour tortillas
- chocolate chips
- mini marshmallows
- peanut butter (optional)
Optional - spread peanut butter on 1/2 of the tortilla shell before sprinkling the chocolate chips and mini marshmallows.
Cheesecake
Both Jell-O and Royal put out a very adequate packaged mix that sometimes includes a small packet of cherry or strawberry topping. At home: repackage the filling mix with the instant dry milk (1/3 cup dry milk to 1 cup water = 1 cup milk) in a 1-quart Ziploc bag. Combine crumbs for crust and sugar in another bag, and the correct amount of butter in another. Then put all of these in one larger bag with the directions.
In camp: Prepare crumb crust (combine crumb mixture and melted margarine), then in a separate bag add appropriate amount of water to filling mix, seal bag and knead to mix. Pour filling into each person's bowl and sprinkle the crumb mixture on top.
Other options include: Chocolate Silk pie
In camp: Prepare crumb crust (combine crumb mixture and melted margarine), then in a separate bag add appropriate amount of water to filling mix, seal bag and knead to mix. Pour filling into each person's bowl and sprinkle the crumb mixture on top.
Other options include: Chocolate Silk pie
Baked Gooey Bananas
- 1 banana
- chocolate bar or chocolate chips
- mini marshmallows
- peanut butter (optional)
Shaggy Dogs
- 1 (16-oz.) package of marshmallows
- 1 cup caramel syrup, heated
- 1 cup shredded coconut
- stick of skewer for each person
Campfire Eclairs
This is a fun, easy, and somewhat messy recipe to do over the campfire. You can do different variations of pudding flavors and frosting. Add some sprinkles for fun too!
Ingredients:
Cover tip of stick with aluminum foil and spray with cooking spray. Stretch one crescent roll over foil and squeeze tip to close and tighten. Cook over campfire until golden brown turning frequently. (Crescent roll is done when it slides off the foil easily.)
Fill center of crescent roll with vanilla pudding, spread chocolate frosting on top, and enjoy!
Serves: 8
Ingredients:
- 1 8-ounce can Pillsbury crescent dinner rolls
- 2 vanilla JELL-O Brand pudding snacks
- 1 tub whipped frosting (chocolate)
- thin-tip cooking sticks
- aluminum foil
- cooking spray
Cover tip of stick with aluminum foil and spray with cooking spray. Stretch one crescent roll over foil and squeeze tip to close and tighten. Cook over campfire until golden brown turning frequently. (Crescent roll is done when it slides off the foil easily.)
Fill center of crescent roll with vanilla pudding, spread chocolate frosting on top, and enjoy!
Serves: 8
Chocolate Raspberry Burritos
4 8-9" flour tortillas
1 cup semisweet chocolate chips
1 cup fresh raspberries
2 Tablespoons melted butter
2 teaspoons sugar
1/2 teaspoon ground cinnamon
How to Prepare:
This is a recipe that kids can help you make.
At home, mix sugar and cinnamon and store in a zip-lock baggie.
At the campsite, stack the tortillas and wrap in a piece of foil' grill over indirect (mid-low) heat, turning once, for about 5 minutes until they are warm and pliable.
Sprinkle 1/4 cup each of the chocolate chips and raspberries in the center of each tortilla; fold in the sides and roll up (like a typical burrito). Brush rolls with half of the melted butter. Grill burritos over indirect (med-low) heat, turning once, for about 3 minutes, until they start to show grill marks and the chocolate chips are melted.
Remove from heat and brush with remaining butter. Sprinkle with sugar and cinnamon mixture. Serve warm.
1 cup semisweet chocolate chips
1 cup fresh raspberries
2 Tablespoons melted butter
2 teaspoons sugar
1/2 teaspoon ground cinnamon
How to Prepare:
This is a recipe that kids can help you make.
At home, mix sugar and cinnamon and store in a zip-lock baggie.
At the campsite, stack the tortillas and wrap in a piece of foil' grill over indirect (mid-low) heat, turning once, for about 5 minutes until they are warm and pliable.
Sprinkle 1/4 cup each of the chocolate chips and raspberries in the center of each tortilla; fold in the sides and roll up (like a typical burrito). Brush rolls with half of the melted butter. Grill burritos over indirect (med-low) heat, turning once, for about 3 minutes, until they start to show grill marks and the chocolate chips are melted.
Remove from heat and brush with remaining butter. Sprinkle with sugar and cinnamon mixture. Serve warm.
Applesauce Gingerbread
- 1 box gingerbread mix
- Eggs
- Oil
- Water
- #2.5 can or jar of applesauce
- 2 - #10 cans (restaurant size) to cook in the coals
Grease or lightly butter the inside of the clean, #10 cans. Open the applesauce and divide between the buttered cans. Mix the gingerbread according to package instructions. Divide batter by gently spooning into the two #10 cans atop the applesauce.
Cover tops with foil and place in stirred even coals. After about 15 minutes check to see if gingerbread is nicely raised and steamy.
At this point, if you're not ready to serve, leave a little edge open so some steam can escape, unless it needs to keep cooking. When ready to eat dessert, simply spoon portions with hot applesauce and cake onto plates of bowls.
Servings: 6-8
Razzle Dazzle Camping Recipes
