Camping recipes

Happy Campers

Get fired up for camping season

There’s something about the outdoors that makes everything taste better, and these campfire recipes are the perfect example. Cinnamon and brown sugar biscuits, anyone? How about some grilled portabellas with feta and spinach? There’s even a Nutella latte on the menu. Yup, that’s some happy camping. We hope you’ll think so, too.

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Brown Bear Biscuits

If you take pride in toasting the perfect marshmallow, you’ll love making brown bears. Fun, occasionally competitive, always delicious. Give them a try.

• 1 can of refrigerated
• biscuit dough
• 1 cup brown sugar
• 1/2 cup butter, melted
• in a bowl
• 2 tbsp ground cinnamon

Shake the sugar and cinnamon together in a paper lunch bag, and set aside.

Separate the biscuit dough, and hand roll each piece into a snakelike length. Wrap 2 or 3 lengths of dough securely around each roasting stick. Hold the sticks marshmallow-roasting distance over the campfire. Slowly turn the sticks until the biscuits are brown and cooked (8 minutes).

Brush the cooked biscuits with lots of melted butter, and then dip them in the cinnamon sugar.

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Grilled Portabellas with Feta & Spinach

Welcome to your new favourite recipe. One bowl, one spoon, lots of delicious.

• 4 large portabella
• mushrooms, stems and
• gills removed
• 8-oz package of frozen
• spinach, thawed and squeezed to remove excess water
• 1/2 cup crumbled feta
• 1/2 cup grated Parmesan
• 1/2 cup ricotta (or softened cream cheese)
• 2 cloves garlic, minced
• 1 tbsp fresh oregano, chopped
• salt and freshly cracked pepper, to taste
• olive oil

Prepare a grill over a cooking fire. Generously brush the tops of the mushroom caps with olive oil. To a medium bowl, add the spinach, feta, Parmesan, ricotta, garlic and oregano. Mix together with a spoon, have a taste and add salt and pepper to your liking. Spoon the mixture into the prepared portabella caps, and place them on the grill. Let cook slowly until the mushrooms are tender and the cheese is hot and melted.

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Salted Nutella Latte

Coffee purist, look away! There’s nothing but instant espresso and sugar going on here. The perfect start to a sweet evening.

• 1 brewed shot of instant espresso
• 3/4 cup milk
• 1 tbsp Nutella
• 1 tsp maple syrup
• A pinch of sea salt
• Cinnamon or cocoa powder to garnish

Prepare the instant espresso in a cup, and set it aside. To a small pot, add the milk, Nutella, maple syrup and sea salt. Place the pot on a heated camp stove, and stir with a whisk until the mixture is frothy and hot but not quite boiling. Add the milk to the prepared cup of instant espresso, and stir. Sprinkle with a dash of cinnamon or cocoa powder.

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Sausage & Beans

Wieners and beans who? Let’s just say that this will be your new campfire staple. Perfect every time.

• 1 sweet onion, cut into wedges
• 1 red or yellow pepper, cut into wedges
• 3 garlic gloves, crushed
• 6 Italian-style sausages
• (we used 3 hot and 3 herbed)
• 2 cups of cherry or grape tomatoes
• 3 tbsp extra-virgin olive oil
• 4 tbsp balsamic vinegar
• Salt and freshly cracked pepper, to taste
• Springs of fresh thyme or rosemary, to taste
• 1 can of white kidney beans, drained and rinsed
• 1 can of white navy beans, drained and rinsed
• A splash of beer or cider (for deglazing)

Prepare a camping stove or a grill over a cooking fire. To a large cast-iron pan, add the onions, peppers, garlic, sausages and 1 cup of the tomatoes (reserve the 2nd cup). Drizzle in the oil and vinegar, and toss to evenly coat all the ingredients. Add the salt, pepper and herbs, and toss again. Place the pan on the hot grill, and let sizzle and cook for 20 minutes, stirring often. After 20 minutes, remove from the heat, and stir in the beans and the reserved tomatoes. Add a big glug of beer or cider, stir and place back on the grill for 15 to 20 minutes more. Remove from heat, and serve. Delicious with grilled bread or soft buns.

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S’more Nachos

This recipe is as good at home in the oven as it is over a campfire. A definite must-try.

• 1 cup semisweet
• chocolate chips
• 1 cup mini peanut
• butter cups
• 8 large marshmallows, cut in half (or 2 cups of mini marshmallows)
• Graham crackers for scooping

Prepare a grill over a cooking fire. Place the chocolate chips and peanut butter cups in a small cast-iron pan. Arrange the marshmallows on top of the chocolate and peanut butter layer. Place the pan on the grill, and let the S’mores cook until the chocolate is melted and the marshmallows begin to toast. Remove from the fire, and dig in with graham crackers.

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