Outdoors & ADVeNTure
Campfire eats ROASTING HOT DOGS AND S’MORES OVER AN OPEN FIRE IS GREAT, BUT IF YOU’RE CAMPING FOR MORE THAN ONE NIGHT OR JUST WANT TO MIX THINGS UP A LITTLE, HERE ARE THREE GREAT CAMPFIRE RECIPES TO TASTE-TEST ON YOUR NEXT ADVENTURE. BY AMY ALLEN
NUTELLA AND BANANA POCKETS I tapped my best friend Jaime Madore, an avid camper who always has what we need (like a full-sized propane-powered coffee maker), to share her recipe for this tasty treat that’s great for breakfast or dessert. It’s been years since she made these for us and my kids are still talking about them. INGREDIENTS Pillsbury crescent dough, Grands biscuit dough or buttered white bread Nutella Bananas (sliced)
CAMPFIRE KABOBS
DIRECTIONS
On a trip to Baxter State Park to hike and camp out with some friends, I was tasked with dinner for the group and discovered this super easy and tasty recipe for kabobs. I’ve since made it dozens of times, tweaking the recipe and trying it with different kinds of meat, veggies and even fruit. While it’s super delicious with chicken on the grill at home, for camping I recommend using steak tips so you don’t have to worry as much about the temperature and cooking the meat all the way through.
Spray a pie iron (which is a cast-iron sandwich maker and super handy for camping) with non-stick cooking spray. Line both sides with a sheet of dough or bread. Spread the dough or bread with a layer of Nutella and banana slices, then close the pie iron to form a sandwich. Cook over an open flame for about 5 minutes per side, depending on the heat of your fire. Carefully open and enjoy!
INGREDIENTS 1 lb steak tips (cut into bite-sized pieces) ¼ cup Worchester sauce ¼ cup soy sauce ¼ cup olive oil 1 Tbsp Dijon mustard 1 Tbsp minced garlic
1 Tbsp brown sugar 2 Tbsp lemon juice 1 tsp dried parsley 1 tsp pepper 2 Tbsp chopped basil CONTINUED ON PAGE 17
