4 Camping Recipes For Families

The Novotnys love to camp, and while camping this family of 7 loves to eat. So, I've been on the hunt for some new creative, yet simple camping recipes for our Summer camping trips.

Campfire Stew (also known as Hobo Packs)
from:  Chuck Wagon Diner http://www.chuckwagondiner.com/

Ingredients
2 lbs. ground beef
2 large onions, cut in pieces
potatoes, cut in chunks - as much as you like!
1 lb. baby carrots
salt and pepper
The Novotnys also add in zucchini squash along with some garlic seasoning.

Directions:Cut pieces of heavy duty aluminum foil for several packets. Make little balls of ground beef and place on foil. Add onions, potatoes, carrots, salt, pepper, and anything else you choose to include. Wrap up packets very tightly and place on grid over fire. They will take about 30 minutes or longer, depending on the fire.
You can save time by cutting up your veggies and potatoes at home before you leave!

Pita Pizza
from: Razzel Dazzel Recipes http://www.razzledazzlerecipes.com/camping-recipes/main-dish-recipes.htm

Ingredients
4 pieces pita bread
2 cups pizza sauce (1/2 cup per pita)
2 cups mozzarella cheese, shredded (1/2 cup per pita)
Toppings of your choice: mushrooms, green bell peppers, pre-cooked sausage, pepperoni, etc.
Heavy-Duty aluminum foil
Directions: Slice pita bread three quarters of the way through. Spread pizza sauce on the bottom layer of the pita bread. Put in toppings and top with cheese.
Close pita and wrap with foil. Cook over coals until hot (approximately 20 minutes).





Simple Egg Dish
From:August 2008 Taste of Home Simple and Delicious magazine.

 It's a perfect egg dish for those camping adventures using your grill (gas or charcoal).
Ingredients:

6 eggs
1/3 cup milk
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
1/4 cup chopped green pepper
4 brown-and-serve sausage links, chopped
4 bacon strips, cooked and crumbled
2 green onions, chopped

Directions:
Prepare grill for indirect medium heat.
In a small bowl, whisk the first five ingredients. Pour into three 4 disposable foil tart pans 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.

Yield: 3 servings

Apple S’mores

Ingredients:
1 roasted marshmallow
1 piece of chocolate candy bar (Hershey or Nestle Crunch are my favorites)
2 Slices of Granny Smith apples (thin slice your apple WHOLE)

Directions:
Roast one marshmallow, place it between two slices of apple along with a piece of chocolate and enjoy!

Do you have a favorite camping recipe?   email it to us  trisha@247moms.com  or post it in our comments

Spring Recipes From Betty Crocker and WIN Betty Crocker Ingredients

Betty Crocker has created some fabulous Spring Recipes and we are even giving away the Betty Crocker ingredients to help you create these recipes to enjoy.

Do‐Ahead Breakfast Bake

Prep Time: 10 Minutes Start to Finish: 4 Hours 55 Minutes

1 cup diced fully cooked ham (6 oz)

2 boxes Betty Crocker® Seasoned Skillets® hash brown potatoes

1 medium green bell pepper, chopped (1 cup)

1 tablespoon dried chopped onion

2 cups shredded Cheddar cheese (8 oz)

1 cup Original Bisquick® mix

3 cups milk

1/2 teaspoon pepper

4 eggs

1. Grease 13x9‐inch (3‐quart) glass baking dish with shortening or cooking spray.

2. Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover; refrigerate at least 4 hours but no longer than 24 hours.

3. Heat oven to 375oF. Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted.

Let stand 10 minutes.

12 servings

Betty Crocker®, Seasoned Skillets® and Bisquick® are Reg. TM.s of General Mills

Substitution: Try different types of cheeses in this recipe. Swiss and Monterey Jack work well, but you can also try seasoned cheeses, such as shredded taco cheese or pepper Jack cheese.

 

Lemon Dream Tassies

Prep Time: 40 Minutes Start to Finish: 2 Hours 10 Minutes

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 cup whole almonds, ground

6 tablespoons butter or margarine, melted

1 package (3 oz) cream cheese, softened

1 jar (12 oz) lemon curd

2/3 cup Betty Crocker® whipped fluffy white frosting

1/2 cup frozen (thawed) whipped topping

1 teaspoon grated lemon peel

2 tablespoons sliced almonds

1. Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.

2. In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.

3. Shape dough into 36 (1 1/4‐inch) balls. Press each ball in bottom and up side of muffin cup.

4. Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.

5. Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons lemon curd.

6. In small bowl, mix frosting and whipped topping until well blended. Pipe or spoon 1 rounded teaspoon frosting mixture on top of each filled cookie cup. Top each with lemon peel and almonds. Store covered in refrigerator.

36 cookie cups

How‐To If you only have one 12‐cup mini muffin pan, shape all of the dough into balls. Fill the pan and cover the remaining balls to keep them from drying out. After baking, cool the muffin pan completely before refilling it with dough.

Purchasing Find lemon curd next to the jams and jellies at the supermarket. You might like to try lime or raspberry curd.

Substitution Betty Crocker® whipped cream cheese frosting or whipped cream frosting can be used for the fluffy white.

Combine convenience and great taste by adding strawberry yogurt to cake mix!

Betty Crocker® is a Reg. T.M. of General Mills

 

Strawberry Yogurt Cake

Prep Time: 20 Minutes Start to Finish: 2 Hours 2 Minutes

1 box Betty Crocker® SuperMoist® white cake mix

3/4 cup water

1/3 cup vegetable oil

3 egg whites

1 container (6 oz) Yoplait® Original 99% Fat Free strawberry yogurt

1 container Betty Crocker® Whipped vanilla frosting

1 quart (4 cups) strawberries

1. Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour bottoms and sides of two 8‐inch or 9‐inch round pans, or spray with baking spray with flour.

2. In large bowl, beat cake mix, water, oil, egg whites and yogurt with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes (batter will be lumpy). Pour into pans.

3. Bake 8‐inch rounds 27 to 32 minutes, 9‐inch rounds 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.

4. Spread 1/3 cup frosting over 1 cake layer to within 1/4 inch of edge. Cut about 10 strawberries into 1/4‐inch slices; arrange on frosted layer. Top with second layer. Frost side and top of cake with remaining frosting. Cut remaining strawberries in half; arrange on top of cake. Store loosely covered in refrigerator.

12 servings

Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.

WIN: 24/7 MOMS and Betty Crocker are giving away 1 package of each: Bisquick, Betty Crocker Sugar Cookie Mix and Betty Crocker Super Moist White Cake Mix.

Enter for your chance to win:

1.  Become a 24/7 MOMS Subscriber Enter your email address below then leave  a comment that you subscribed along with your email address.

2. If you are already a subscriber just leave a comment that you are a subscriber along with your email address. 

Extra entries for each:

• join my facebook
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US entries only and one entry per person. Winner will be chosen on April 16, 2011.

Enter your email address:


Delivered by

**We received a complimentary Bisquick, Betty Crocker Sugar Cookie Mix and Betty Crocker Super Moist White Cake Mix for review no financial compensation was received. Betty Crocker provided recipes, mixes and giveaways.

6 Eggstra Yummy Treats To Make and Eat

 Easter Bark
Easy to make Easter bark   is a great treat to make with the kids and a good way to make use of all the candy around the house with this recipe from World Eats.  Click here for complete recipe.







  Bunny and Duck Cake Pops
Create these adorbable Bunny and Duck Cookie pops from The Idea room using Oreo Cakesters.  Click here for complete recipe.

Fluffer Bunnies
These Fluffer Bunnies add the perfect touch to your Easter desserts and fun for kids table settings from Family Fun.  Click here to get instructions.

Carrot Patches
For a healthy and yummy snack serve these Carrot patches to bring smiles to your kids faces from Family Fun.  Click here for instructions.

Toll House Easter Basket Fudge
We think of making fudge during our Christmas baking why not for Easter with this added yummy twits adding colorful Easter candy from Nestle.  Click here for recipe.

Chocolate Chip Easter Baskets
These little Easter baskets  are sure to delight everyone in your Easter celebration from Nestle.  Click here for details.

Souper Sunday - Busy Day Beef Stew

Busy Day Beef Stew
from: Taste Of Home

• 8-10 Servings
• Prep: 10 min. Cook: 10 hours

Ingredients

• 1 boneless beef chuck roast (1 to 1-1/2 pounds)
• 1 envelope onion soup mix
• 2 teaspoons browning sauce, optional
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 cups water
• 2 cups cubed peeled potatoes (1/2-inch pieces)
• 6 to 8 medium carrots, cut into chunks
• 1 medium onion, chopped
• 1 cup frozen peas, thawed
• 1 cup frozen corn, thawed, optional
• 5 tablespoons cornstarch
• 6 tablespoons cold water

Directions

• Place roast in a 5-qt. slow cooker; sprinkle with soup mix, browning sauce if desired, salt and pepper. Pour water over meat. Cover and cook on low for 8 hours.
• Remove roast to a cutting board; let stand for 5 minutes. Add vegetables to slow cooker. Cube beef and return to slow cooker. Cover and cook on low for 1-1/2 hours or until vegetables are tender.
• Combine cornstarch and cold water until smooth; stir into stew. Cover and cook on high for 30-45 minutes or until thickened. Yield: 8-10 servings.

Souper Sunday - Potatoe Soup

24/7 MOM Cynthia Shern
barksandbones.blogspot.com

I cheat.... I buy those ham cubes from meat Dept. My Mother always used Ham left over from large family get togethers. I think waxy potatoes (red, Yukon Gold, or Organic Purple) make better soup, too.


IN A STOCK POT:
6 Larger Red Potatoes quartered
1 stick of butter
One Package already cubed Ham (we love ham ... so I get the biggest one they have)
Large Sweet onion (Vadalia is my Favorite)
Fresh Thyme About 2 T. leaves
I always grate a few mini carrots just for color
Salt to taste
1 tablespoon cracked black pepper
1 tablespoon Maggi seaoning

You add a stick of butter just until melted before you blend it up.
Add water just to top of contents. Boil until potatoes are tender and water has reduced some. Blend everything smooth in your blender and return to pot. Add a pint of your favorite MILK.

Scrumptious Banana-Ginger Cookies

I love cookies so when I saw this recipe today I decided this will be the next NEW cookie recipe I will bake for my family. A littel nervous it may be addictive.


Banana-Ginger Cookies
from : Parents.com

Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
• 1 cup packed light-brown sugar
• 2 medium-size ripe bananas, mashed (about 3/4 cup mashed)
• 2 tablespoons grated fresh ginger
• 1 teaspoon vanilla
• Lemon Glaze (recipe follows)

Directions

1. Heat oven to 375°F. Coat 2 baking sheets with nonstick cooking spray.

2. In medium-size bowl, stir together flour, salt and baking soda.

3. In large bowl, beat butter, sugar until light and fluffy, 2 minutes. Beat in banana, ginger and vanilla. On low speed, slowly beat in flour mixture.

4. Drop mixture by rounded tablespoons onto prepared baking sheets, spacing the mounds about 2 inches apart.

5. Bake in 375°F oven until lightly browned around edges and set, 8 to 10 minutes. Let stand on baking sheets 1 to 2 minutes. Transfer cookies to wire rack; let cool.

6. When completely cooled, frost and decorate with Lemon Glaze.

Lemon Glaze: In medium-size bowl, whisk together 2 cups confectioners' sugar, 2 tablespoons milk, 2 teaspoons grated lemon rind, 1-1/2 teaspoons fresh lemon juice and 1/8 teaspoon salt until good glazing consistency. Reserve 2 tablespoons. Frost tops of cookies with the remaining glaze, leaving the edges of the cookies unfrosted. Add 2 drops of yellow food coloring to the reserved glaze. Stir in a few drops of milk for a good drizzling consistency. Dip a fork into thinned glaze and drizzle over the frosted cookies.