Table of Contents: Breakfast – Jenn Scuderi Lunch – Justine Pascual Dinner – Cynthia Runyon Dessert – Kait Wildes Snacks – Kait Wildes Drinks – Kait Wildes Basics – All Works Cited - All
Breakfast Biscuits Breakfast Burritos Camp Breakfast Chocolate Chip Pancakes Cinnamon Buns Crepes Date Maple Nut Instant Oatmeal Eggs In a Frame French Toast Fried Corn Meal Fruity Morning Bagel Jungle Breakfast Nutty Teddy Granola Omelet On-the-Go Breakfast Bars Scrambled Eggs
Breakfast Biscuits Ingredients 8 eggs 8 slices ham 8 slices American cheese 1 package biscuits Materials Non-stick griddle Spatula Preparation 1.) Make biscuits at home and pack for camping 2.) Heat non-stick griddle over camp stove and add eggs 3.) Turn eggs, placing one slice of cheese on each 4.) Slice biscuits in half, and place one egg and cheese on each half 5.) Heat ham briefly on griddle and place one slice on each egg with cheese 6.) Top with other half of biscuit Makes: 8 biscuits Time: 10 minutes
Breakfast Burritos Ingredients 1/2 lb. sausage 1 medium onion, diced 1 medium bell pepper, diced 1 tomato, diced 1 Tbsp garlic 8 oz shredded cheddar cheese 4 eggs 8 10” flour tortillas Material Pan Mixing bowl Mixing spool Preparation 1.) Sauté all ingredients except eggs and cheese on medium to high heat for 10 minutes 2.) Add eggs and cook until eggs are done 3.) Wrap in flour tortillas and add cheese 4.) Fold and serve Time: about 10 minutes Makes about: 8 servings
Camp Breakfast Ingredients 4 to 5 potatoes Salt water 1 lb bacon 4 to 5 eggs Materials Frying pan Pot Mixing spoon Preparation 1.) Soak potatoes in salt water overnight 2.) Slice potatoes next morning 3.) Fry bacon 4.) Remove from heat and crumble into pieces 5.) Fry potatoes 6.) Add crumbled bacon 7.) Break eggs into potatoes and let cook until eggs begin to harden 8.) Stir until all ingredients are blended together and thoroughly cooked Makes: 4 servings Time: 20 minutes
Chocolate Chip Pancakes Ingredients 1 ¼ cup flour 1 Tbsp sugar ¼ tsp cinnamon 1 Tbsp baking powder ¼ tsp salt 2 eggs 1 cup milk 4 Tbsp melted butter ¾ tsp vanilla ¾ cup chocolate chips Materials Skillet Large bowl Small bowl Measuring cups and spoons Mixing spoon Spatula Preparation 1.) Preheat griddle or skillet to medium-high 2.) Combine flour, sugar, cinnamon, baking powder, and salt in a large bowl 3.) Mix together eggs, milk, butter, and vanilla in a small bowl 4.) Pour liquid ingredients into large bowl and beat into dry mixture until smooth 5.) Fold in the chocolate chips 6.) Pour 1/4 cup batter for each pancake onto hot griddle 7.) Cook until the bubbles that form on top begin to pop, before flipping, then cook a minute or so more 8.) Serve immediately topped with your favorite syrup or butter Makes pancakes Time: about 45 minutes
Cinnamon Buns Ingredients 3 cups Bisquick mix 1/2 cup brown sugar 1 Tbsp cinnamon 1/4 cup raisins Flour for rolling 1 Tbsp olive oil 1/4 cup water Materials Mixing bowl Rolling pin Foil Cutting board Knife Baking pan, greased Preparation 1.) In bowl, slowly add water to Bisquick, forming dough 2.) Roll out on cutting board using floured rolling pin 3.) Spread margarine onto flattened surface 4.) Sprinkle cinnamon, brown sugar, and raisins over margarine 5.) Roll into a log and slice 1-inch slices, placing them on greased pan 4.) Cover and bake over low heat for 7-8 minutes. Makes: 8 buns Time: 15 minutes
Crepes Ingredients 4 eggs 1 cup milk 2 teaspoons sugar 1 cup flour 1/3 cup butter, melted Optional: confectioner sugar, jam or jelly, nutella Materials Mixing Spoon Mixing bowl Skillet Spatula Dull knife Preparation 1.) Mix all ingredients together in bowl (not the optional ingredients) 2.) Pour spoonful of batter into skillet 3.) Rotate skillet so that a thin layer of batter covers entire bottom 4.) Flip when edges start to brown or bubble 5.) Cook other side 6.) Remove from skillet with spatula 7.) Spread with thin layer of jam, jelly, or nutella and roll 8.) Sprinkle with confectioner sugar Makes: 12 crepes Time: 20 min
Date Maple Nut Instant Oatmeal Ingredients 3 cups quick cooking oats 5 teaspoons brown sugar blend Splenda 10 teaspoons maple sugar granules 1 cup walnuts 10 teaspoons chopped dates Materials 10 Ziploc bags Preparation 1.) Process ½ cup oats in blender until powdery 2.) Into each Ziploc, combine the following ingredients… 3.) 2-4 teaspoons powdered oats (divide into an equal amount) 4.) 1/4 cup unpowdered oats 5.) 1/2 teaspoon brown sugar blend Splenda 6.) 1 teaspoon maple sugar granules 7.) 1-1/2 tablespoons walnuts 8.) 2 teaspoons chopped dates 9.) Seal Packages and add boiling water any time you need an instant breakfast Makes: 10 packages Time: 10 minutes
Eggs In A Frame Ingredients 1 slice of bread Butter 1 egg Salt and pepper (if desired) Material Frying pan Knife Butter Wax paper Bread Spatula Preparation 1.) Heat frying pan 2.) Pull center from a slice of bread, or cut out center 3.) Butter bread generously on both sides 4.) Brown bread "frame" on one side in moderately hot buttered frying pan 5.) Turn over 6.) Drop egg into center of bread "frame" 7.) Cook slowly until egg white is set (cover pan until white starts to set) 8.) Sprinkle lightly with salt and/or pepper 9.) Lift out with pancake turner and serve Makes 1 serving Time: about 5 minutes
French Toast Ingredients 4 eggs 1 teaspoon sugar, optional 1 teaspoon salt 1 cup milk 12 slices white bread Butter Syrup Material Mixing bowl Fork Pan Spatula Preparation 1.) Break eggs into a wide, shallow bowl and beat lightly with a fork 2.) Stir in sugar, salt, and milk 3.) Heat buttered pan on medium-low 4.) Place the bread slices, one at a time, into the bowl, allowing slices to soak up egg mixture for a few seconds 5.) Then carefully turn to coat the other side 6.) Soak/coat only as many slices as you will be cooking at one time 7.) Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown 8.) Flip using spatula and brown the other side 9.) Serve hot with butter and syrup Makes about 4 servings (3 pieces of bread per person) Time: about 10 minutes
Fried Corn Meal Ingredients 2/3 cup corn meal 1 tsp sugar 2/3 cup cold water Pinch of salt 2 cups boiling water Margarine Materials Ziploc bag Wooden spoon Frying pan Preparation 1.) Prepare the night before: combine salt, sugar and cornmeal in Ziploc bag, add cold water, and mix well 2.) Pour this into 2 cups boiling water 3.) Stir constantly until thick 4.) Allow to set up over night 5.) Cut into slices 6.) Fry in margarine Makes: 10 servings Time: 20 minutes
Fruity Morning Bagel Ingredients 1 plain bagel, split, toasted 2 Tbsp strawberry cream cheese 2 fresh strawberries, sliced Materials Knife Plate Toaster or Stove Top Preparation 1.) Toast bagel halves or warm them until slightly brown over burner ( a fire may also be used ) 2.) Spread bagel halves with cream cheese 2.) Top with strawberry slices Time: 5 min Makes: 1 serving
Jungle Breakfast Ingredients 9 Special K cereal bars 1 Variety package of 9 donuts 1 Bag of apples 9 Small boxes of cereal 9 Juice boxes Materials 9 Large plastic bags 9 Snack baggies Preparation 1.) Cut donuts in half 2.) Place 2 pieces of different kinds of donuts in each baggie 3.) Put 1 Special K cereal bar, 1 baggie of donuts, 1 apple, 1 box of cereal and 1 juice box in each plastic bag 4.) Repeat until there are no more ingredients 5.) Hide all the bags in the woods near campers’ tents for them to find in the morning Makes: 9 servings Time: 5 minutes
Nutty Teddy Granola Ingredients 3 cups Teddy Graham Snacks 1 cup dried banana chips ½ cup coconut ½ cup chocolate chips ½ cup peanuts Materials Plastic bag Preparation 1.) Place all ingredients in large sealable plastic bag 2.) Shake gently until well mixed 3.) Store as a healthy snack for later or eat for breakfast! Makes: 11 servings Time: 5 minutes
Omelet Ingredients 2 Large eggs Sausage, bacon, or ham Your favorite omelet veggies Shredded cheddar cheese Pinch of salt and pepper Materials Medium sized Ziploc bag Pot Preparation 1.) Crack eggs in Ziploc bag 2.) Add shredded cheese 3.) Add meat, veggies, salt, and pepper 4.) Place baggy in pot of boiling water for 5 to 10 minutes Makes: 1 omelet Time: 15 minutes
On-the-Go Breakfast Bars Ingredients 1 ½ cups dried apples, finely chopped ¼ cup chopped nuts 3 cups Whole Grain Total® cereal 1/3 cup honey ¼ cup raisins 1 Tbsp packed brown sugar 1/3 cup peanut butter ½ tsp ground cinnamon ½ cup old-fashioned or quick-cooking oats Material Pan Foil Plastic bag Cooking spray Rolling pin or meat mallet Preparation 1.) Line bottom and sides of 8-inch square pan with foil; spray foil with cooking spray. 2.) Sprinkle ½ cup of the apples over bottom of pan. 3.) Place cereal in reusable food-storage plastic bag; seal bag and coarsely crush with rolling pin or meat mallet. 4.) Press mixture very firmly (or bars will crumble) and evenly onto apples in pan. 5.) Sprinkle with remaining ½ cup apples and the pecans; press lightly into bars. 6. ) Refrigerate about 2 hours or until set. Time: 30 min (without cooling time) Makes: 12 bars
Scrambled Eggs Ingredients 6 eggs 6 tsp low-fat milk (1 tsp for each egg) 3 dashes of salt (1 for every two eggs) 1 Tbs butter for frying Pepper (if desired) Materials Large non-stick frying pan Mixing bowl Wisk Mixing spoon Spatula Preparation 1.) Heat large non-stick pan on medium 2.) In mixing bowl, wisk the eggs, milk, and salt 3.) Melt butter in frying pan 4.) As the very last of the butter is liquefying, add the egg mixture 5.) Push eggs toward center while tilting skillet to distribute runny parts 6.) Continue this motion as the eggs continues to set 7.) Break apart large pieces as they form with your spoon or spatula 8.) Allow the eggs to cook 15 to 25 seconds longer 9.) Transfer eggs to serving plate Makes about 3 servings Time: about 8-10 minutes
Baked Potatoes Cheese Quesadillas Cheesy Chicken Taco Casserole English Muffin Pizzas Grilled Cheese Kids Pasta and Cheese Macaroni and Cheese Meatball Sub Mrs. Leonard’s Soup Peanut Butter Sandwich Variations Pita Bread Sandwiches Sloppy Joes Spiral Silos Striped Turkey Finger Sandwich Turkey and Cheese Wrap Yogurt Parfaits
Baked Potatoes Ingredients 1 large russet potato Canola oil to coat Kosher salt Materials Fork Baking sheet Bowl Preparation 1.) Preheat oven to 350°F 2.) Wash potato 3.) Dry, then poke 8-12 holes with the fork in potato 4.) Place potato in bowl and coat lightly with oil. Sprinkle salt into bowl 5.) Place potato on baking sheet and slide into middle of oven (you may also set beside coals) 6.) Bake for 1 hour or until skin feels crisp 7.) Serve by creating a dotted line with fork. Squeeze both sides of potato together and the insides should come out. NOTE: If you are cooking more than 4 potatoes, you will need to extent the baking time by 15 minutes. Makes: 1 potato per person Time: about 1 hour (includes baking time)
Cheese Quesadillas Ingredients 1 large flour tortilla ½ cup taco cheese mix Materials Frying pan PAM cooking spray or butter Plastic spatula Preparation 1.) Spray pan with PAM cooking spray or use butter 2.) Heat pan over medium high heat 3.) Place tortilla into pan 4.) Sprinkle taco cheese over half the tortilla 5.) Fold tortilla in half, so you are covering the part with the cheese 6.) Flip tortilla over after 2 minutes 7.) Let the quesadilla cook until evenly brown on both sides, or until golden brown Makes 1 quesadilla Time: about 5 minutes
Cheesy Chicken Tac0 Casserole Ingredients 3 cups chopped, cooked chicken 1 package taco seasoning 2 1/2 cups shredded cheddar, divided 2 cups mild salsa 2 cups corn kernels 15 corn tortillas -- 6" size Materials 9x13” Baking dish, greased Large mixing bowl Mixing spoon Measuring cups Spreading knife Foil Preparation 1.) Combine chicken and taco seasoning; toss to coat 2.) Mix chicken, salsa, corn and 2 cups of cheese together in bowl until well blended 3.) Cut 3 of the tortillas in half and layer 4 whole tortillas and 2 halves into the bottom of greased baking dish, making 5 tortillas total per layer 4.) Spread half the chicken mixture over the tortillas and top with 5 more tortillas; 4 whole and 2 halves 5.) Layer with remaining chicken mixture and corn tortillas on the very top 6.) Sprinkle with the last half cup of cheese and cover tightly with foil 7.) Bake in a 350 degree F oven for 30 minutes 8.) Let stand for 10 minutes before cutting Makes: 8-12 servings Time: about 10 minutes (does not include baking time)
English Muffin Pizzas Ingredients 4 English muffins, split and toasted 1 ½ cups pizza sauce 1 to 2 cups shredded Mozzarella cheese Optional toppings: Thinly sliced green pepper Onion Mushrooms Pitted ripe olives Pineapple tidbits Pepperoni Crumbled cooked sausage Diced smoked turkey Materials Spoon Knife (for cutting up toppings) Measuring cups Baking sheet (if using oven) Foil Preparation 1.) Spread 2 tablespoons pizza sauce on each muffin half 2.) Sprinkle with cheese 3.) Add desired toppings 4.) Place on a large baking sheet and bake at 400°F for minutes OR wrap in foil and place by fire until cheese is melted Makes: 8 servings Time: about 5 minutes (does not include baking time)
Grilled Cheese Ingredients 2 slices of bread (any kind will do) 2 slices of cheese (any kind will do) Margarine Materials Small frying pan Stove top Plastic Spatula Preparation 1.) Place frying pan over medium heat 2.) Spread marine on one side of each slice of bread 3.) Place both slices of cheese onto one slice of bread 4.) Cover with second slice of bread 5.) Place sandwich in heated frying pan 6.) Cook for one minute, or until side is evenly browned, then flip with spatula 7.) Wait until other side is brown and then remove from heat and serve Makes: 1 per person Time: about 10 minutes
Kid’s Pasta and Cheese Ingredients 1 cup acini di pepe pasta 1 cup frozen peas 2 turkey or chicken hot dogs - sliced thinly 4 ounces (about 1 cup) shredded melting cheese such as American, cheddar or gruyere 1/4 cup milk salt and pepper as desired Materials Strainer Measuring cups Mixing spoon Pot Preparation 1.) Cook pasta according to package directions until just before desired doneness is reached 2.) Two minutes before pasta is done, add peas and hot dogs to cooking water and cook until heated through 3.) Drain off water 4.) Keep pasta, hot dogs, and peas in pot; Add milk and cheese 5.) Heat over a very low flame, stirring constantly until cheese is melted 6.) Season with salt and pepper before serving Makes: 4 servings Time: about 20 minutes
Macaroni and Cheese Ingredients 1 box macaroni elbows ¼ stick butter 1 can evaporated milk or cream 1 lb. Velveeta cheese Materials Drainer Stove top Glass dish (or any kind of dish) Preparation 1.) Boil macaroni in water for approx. 7-8 minutes. You do not want it completely done because the process finishes cooking it. 2.) Drain the water off leaving about 1 cup water in it. 3.) Mix in ¼ stick of butter, 1 can of evaporated milk, and 1 lb. Velveeta cheese. 4.) Heat on medium on stove until it is all blended (Mix well). 5.) Place in glass dish an lay slices of cheese in top. 6.) After it cools, it will thicken up. ENJOY! Makes 8 servings Time: about 15 minutes
Meatball Sub Ingredients 4 sub buns 16 meatballs 1 cup mozzarella cheese 1 jar pizza sauce Materials Mixing spoon Measuring Cups Preparation 1.) Slice buns open along seam 2.) Place 4 meatballs in each bun and top with ¼ cup mozzarella cheese 3.) Wrap in foil 4.) Cook over coals until cheese melts 5.) Unwrap and enjoy Makes: 4 subs Time: about 10 minutes (includes cooking time)
Mrs. Leonard’d Soup Ingredients 1 can condensed soup (any kind) hot water Materials Large pot Mixing spoon 2 Individual mugs Preparation 1.) Boil water over high heat 2.) Pour half a can of soup into each mug 3.) Fill mugs the rest of the way with boiled water when ready Makes: 2 servings Time: about 10 minutes
Peanut Butter Sandwich Variations Ingredients Bread of any kind will work Jelly or jam of any kind Cream cheese of any kind Marshmallow fluff Cut up fruit (ex. strawberries and banana) Raisins Peanut Butter Materials Knife Cutting board Preparation 1.) Choose any kind of sandwich combinations from below: peanut butter and jelly peanut butter and sliced strawberries peanut butter and sliced banana peanut butter and marshmallow fluff cream cheese and jelly cream cheese and sliced fruit cream cheese and raisins 2.) Layer the ingredients of your choice on one slice of bread 3.) Top with a second slice of bread and serve Makes: 1 sandwich per person Time: about 5 minutes
Pita Bread Sandwiches Ingredients 1 slice pita bread Any type of spread (i.e. peanut butter, jelly, mayonnaise, miracle whip) 1 slice deli meat (i.e. turkey, baloney, ham) Shredded cheddar cheese Vegetables (i.e. shredded carrots, tomato, cucumber, lettuce) Materials Knife Cutting board Preparation 1.) Cut pita bread in half 2.) Apply spread of your choice in a thick layer 3.) Place deli meat on bread and then vegetables 4.) Top with shredded cheese Makes: 1 per person Time: about 5 minutes
Sloppy Joes Ingredients 20.8 oz. 93% Lean ground turkey 1 lemon 2T light brown sugar ¼ cup Ketchup 2T Dijon Mustard 8 oz. can no salt Tomato Sauce 2T Worcestershire sauce Hamburger buns (8) Materials Frying pan Mixing spoon Spatula Juicer Can opener Measuring spoons and cups Preparation 1.) Brown meat in pan over medium heat 2.) Juice lemon into a separate container 3.) Add brown sugar to pan with meat 4.) Add ketchup, mustard, tomato sauce, Worcestershire sauce, and lemon juice to pan 5.) Mix well 6.) Serve on hamburger buns Makes: 8 servings Time: about 10 minutes
Spiral Silos Ingredients 2 7- to 8-inch flour tortillas 1/4 cup dairy sour cream ranch or chive dip 4 slices very thinly sliced cooked beef, chicken, turkey, or ham (about 2 ounces) 1/2 cup shredded lettuce 1/4 cup finely chopped mushrooms 1/4 cup finely chopped tomato Materials Knife Cutting board Measuring cups Preparation 1.) Spread each tortilla with 2T of dip 2.) Layer meat on each tortilla 3.) Top with lettuce, mushrooms, and tomato 4.) Roll up tightly and trim off uneven ends 5.) Cut each roll into 4 pieces 6.) Stack to look like silos Makes: 8 silos Time: about 5 minutes If you don’t have time to stack the silos just eat them as a wrap!
Striped Turkey Finger Sandwich Ingredients ¼ stalk of celery 1 Tbsp of dried cranberries or raisins 2 Tbsp of soft cream cheese 1 ½ Tbsp of mayonnaise 3 oz. (3/4 cup) of cooked turkey Lettuce 1 slice of dark bread 1 slice of light bread Materials Sharp knife Cutting board Measuring cups Measuring spoons Mixing bowl Spoon Preparation 1.Wash the celery and chop into small pieces on cutting board 2.Combine 1 tablespoon of chopped celery with the dried fruit, cream cheese, and 1 tablespoon of mayo 3.Chop the turkey into small pieces and add to the mixture 4.Spread dark slice of bread with the remaining mayonnaise 5.Spoon turkey salad onto this slice of bread and place lettuce on top. 6.Cover with the white slice 7.Cut the sandwich into four or five strips, each about ½-1 inch wide. 8.Carefully flip the first strip over so the different colored bread shows. Skip over the second strip, turning over the third. Keep going, skipping every other strip. This makes for an interesting presentation. Makes: 1 sandwich Time: 10 minutes You can also try the checkerboard affect pictured above
Turkey and Cheese Wrap Ingredients 1 flour tortilla 1 Bag of shredded American cheese Sliced Deli Turkey Shredded lettuce ¼ Tomato 1 tsp mustard or mayonnaise (optional) Materials Cutting board Sharp knife Spoon Preparation 1.) Place flour tortilla flat on cutting board and spread with mayonnaise or mustard 2.) Take one or two slices of deli turkey, and place them onto the tortilla 3.) Scoop about two tablespoons of shredded American cheese and sprinkle on the tortilla 4.) Take about one hand full of lettuce and sprinkle it on top of the cheese. 5.) Slice up a quarter of a tomato and place a couple of slices on to the lettuce. 5.) Roll up the tortilla and enjoy! Makes: 1 wrap per person Time: approx. 2 minutes
Yogurt Parfaits Ingredients 8 ounces vanilla yogurt 1 cup granola cereal mixed fruit Materials Parfait glass or small bowl Spoon Measuring Cups Preparation 1.) Place 1/3 cup of granola in parfait glass. Top with half the yogurt and a spoonful of mixed fruit 2.) Repeat once more 3.) Top with remaining granola Makes: 1 serving Time: about 5 minutes
Baked Ziti Camp Burritos Chicken and Spiced Apples Chicken Casserole with Dumplings Chicken in Foil Chili (turkey) Crazy Chicken Quesadillas Girl Scout Stew Hamburger Patties Hot Dog Variants Hot Pot Stew Mexican Macaroni Pita Pizza Spaghetti and Meatballs Walking Tacos Woodman’s Casserole
Baked Ziti Ingredients 1 pound dry ziti pasta 1 onion, chopped 1 pound lean ground beef 2 (26 oz.) jars spaghetti sauce 6 oz. provolone cheese, sliced 1 ½ cups sour cream 6 oz. mozzarella cheese, shredded 2 tablespoons grated parmesan cheese Materials Large Pot Large Skillet 9 x 13 inch baking dish, greased Preparation 1.) Preheat oven to 350°F 2.) Boil a large pot of slightly salted water 3.) Add ziti and cook for about 8 minutes; drain 4.) Brown onion and beef in skillet over medium heat 5.) Add spaghetti sauce and simmer for 15 minutes 6.) Grease baking dish and layer as follows: 1/2 of ziti, provalone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture 7.) Top with grated parmesan cheese and bake for 20 to 30 minutes Makes: 8 servings Time: 30 minutes (plus baking time)
Camp Burritos Ingredients 1 pound ground sirloin OR chicken OR turkey 1 teaspoon ground cumin (optional) 1 (4 oz.) can salsa ¼ teaspoon salt ¼ teaspoon black pepper 1 (10 0z.) package spinach, well drained 10 large flour tortillas 1 cup grated cheddar cheese Materials Large skillet Flat Griddle Preparation 1.) Brown meat in skillet 2.) Add cumin, salsa, salt, and pepper 3.) Add spinach and heat through 4.) Meanwhile, warm tortillas on griddle 5.) Fill tortillas with meat mixture, top with grated cheese, and roll Makes: 10 burritos Time: 20 minutes
Chicken and Spiced Apples Ingredients 2 apples, peeled and thinly sliced 1 Tbsp lemon juice 1/4 tsp ground cinnamon 3 tsp extra-virgin olive oil, divided 3 tsp unsalted butter, divided 1 1/8 tsp herbes de Provence, divided 1/2 tsp salt 1/4 tsp freshly ground pepper 1 1/2 lbs boneless, skinless chicken breasts 1 cup reduced-sodium chicken broth 1 tsp freshly grated lemon zest Materials Small Bowl Saucepan Plastic Wrap Measuring spoons and cups Preparation 1.) Toss apple slices with lemon juice and cinnamon in a small bowl. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add the apples and cook, stirring occasionally, until tender, about 5 minutes. Keep warm. 2.) Mix 1 teaspoon herbes de Provence, salt and pepper. Place chicken between sheets of plastic wrap and pound with a meat mallet or the bottom of a small saucepan to a 1/2- inch thickness. Sprinkle the chicken on both sides with the seasoning mixture. 3.) Heat 1 teaspoon oil and 1 teaspoon butter in a large skillet over high heat. Add half the chicken and cook until no longer pink in the center, 2 to 3 minutes per side. Remove to a platter and keep warm. Add the remaining 1 teaspoon oil and 1 teaspoon butter to the pan; heat over high heat. Cook the remaining chicken in the same manner. 4.) Add broth, lemon zest, the remaining 1/8 teaspoon herbes and any accumulated juices from the chicken to the pan. Cook, stirring to scrape up any browned bits, until slightly reduced, about 3 minutes. Spoon the sauce over the chicken and serve with the sautéed apples. Makes: 6 servings Time: about 20 minutes Note: This is a more advanced recipe.
Chicken Casserole with Dumplings Ingredients 4 5oz. cans canned chicken 2 16 oz. cans mixed vegetables 1 can chicken soup 2 cups biscuit mix 3/4 cup of milk (or liquid from vegetables) Materials Cup Cast iron pot Measuring cups Mixing spoon Can opener Preparation 1.) Open cans of vegetables and drain liquid into a cup for later 2.) Pour vegetables, chicken soup, and canned chicken into pot 3.) Place pot over bed of coals, stirring occasionally 4.) Prepare dumpling dough by combining biscuit mix and milk or saved liquid 5.) When large bubbles appear in pot, drop spoonfuls of dough on top of chicken mixture 6.) Cook until biscuits are done Makes about 8 servings Time: about 45 minutes
Chicken in Foil Ingredients 1 piece of chicken per person Sliced carrots and potatoes Celery seed Salt and pepper Italian dressing Materials Heavy duty foil Preparation 1.) Place chicken in center of a piece of heavy duty foil 2.) Add carrots, potatoes, celery seed, and salt and pepper as desired 3.) Squirt dressing over ingredients and finish wrapping in foil 4.) Cook over coals or beside fire, turning often until done Makes: 1 serving Time: about 20 minutes
Chili (Turkey) Ingredients 1 lb ground turkey 1 cup chopped onions 1 can diced green chilies 1 can diced tomatoes 2 Tbsp olive oil 2 cloves garlic 4 Tbsp chili powder salt & pepper hot sauce if desired Materials Frying pan Spoon Measuring cups and spoons Preparation 1.) Cook ground turkey in olive oil until brown 2.) Add onions and cook until soft 3.) Add garlic, salt, pepper, and chili powder; mix well 4.) Add chopped chilies and diced tomatoes and simmer until all is well cooked 5.) Serve with sour cream and grated cheese. Add hot sauce if desired. Makes: 8-10 servings Time: 30 minutes
Crazy Chicken Quesadillas Ingredients 2 grilled chicken breasts cubed or shredded 1-2 cups cheese 4 tortillas 1/2 stick butter 2oz hot sauce and/or 1/2 Cup salsa Materials Frying pan Measuring cups Preparation 1.) Butter one side of a tortilla and place in fry pan over the stove. 2.) Leaving about 1/4 inch of room around the edge of the tortilla, sprinkle 1/4 cup to 1/2 cup cheese (if shredded) or lay thin slices of cheese all over the tortilla 3.) Add 1/2 of a chicken breast onto the tortilla 4.) Once the cheese starts to melt, fold the tortilla in half and continue cooking on one side for another minute 5.) You may need to add more butter to the pan 6.) Flip the quesadilla and cook on the other side for about a minute 7.) Both sides should be golden brown and crispy 8.) Take out of pan, open up slightly, and add the hot sauce and/or salsa (as much or as little as you like) Makes: 4 tortillas Time: about 20 minutes
Girl Scout Stew Ingredients Ground meat 1 canned vegetable per girl Optional: Large bag of noodles Large container of tomato juice Salt, pepper, hot sauce Materials Large cooking pot Ladle Can opener Preparation 1.) Combine meat and vegetables in pot (you may only need ½ the juice from the cans) 2.) Add optional spices 3.) If you are adding noodles to mixture, add tomato juice also (noodles will absorb some of liquid as they cook) 5.) Place filled pot over stove or fire, stir occasionally 6.) Heat until mixture simmers or until noodles are done 7.) Remove pot from heat and ladle directly into waiting dishes (Serve with rolls or bread) Makes: number of cans of vegetables used Time: 20 minutes
Hamburger Patties Ingredients 1 cup finely chopped onions 3 lbs. ground beef 2 cups dried bread crumbs (or 1 cup rolled oats) 3 eggs Salt and pepper Materials Mixing bowl Mixing spoon Measuring cups Spatula Preparation 1.) Mix thoroughly, making sure to break up the ground beef 2.) Shape into patties 1 inch thick 3.) Put a heavy weight pan on top of a burner on medium 4.) Cook minutes on one side and the flip with spatula 5.) Cook 7-10 minutes on the other side or until no longer pink in the center 6.) Pour off grease when finished and serve Further Suggestions: -You can also skip step number two and make meat loaf instead, cooking in the oven at about 400°F for roughly one hour Time: about 45 minutes Makes: about 8-10 patties (varying with size)
Hot Dog Variants Ingredients Hot dog Hot dog roll Toppings: Chili sauce Relish Mustard Ketchup Sauerkraut Melted cheese Materials Spreading knife Long stick Preparation 1.) Cook hot dog over coals using long stick 2.) When done, place inside hot dog bun 4.) Spread desired toppings Makes: 1 serving Time: about 10 minutes Try adding some veggies to your hot dog to enhance its flavor!
Hot Pot Stew Ingredients 3 lb. of hamburger 2-3 chopped onions 1-2 chopped green peppers 2 cans condensed, undiluted tomato soup Salt and pepper Optional: Add 1 1lb. of cooked macaroni noodles OR Add 4 14 oz cans of spaghetti and 2 17oz. canned peas OR Add 4 16 oz. cans of baked beans Materials Large pot Mixing spoon Skillet (no oil) Preparation 1.) Cook hamburger meat in skillet until brown all the way through 2.) Combine all selected ingredients in pot 3.) Stir continually over medium heat on stove until noodles or spaghetti are cooked (about 20 minutes) Makes about 12 servings Time: about 45 minutes (includes cooking time)
Mexican Macaroni Ingredients 1 pound of ground beef 1 box of macaroni and cheese dinner 1 can of chili style stewed tomatoes Materials Large pan Mixing bowl Spoon Preparation 1.) Brown ground beef and drain off excess fat 2.) Stir in can of tomatoes and heat through 3.) Prepare macaroni and cheese dinner in a bowl as following package instructions 4.) Mix it all together in pan and serve 5.) You may also add some celery sticks and sour cream dip as a side dish Makes about 6-8 servings Time: about 30 minutes
Pita Pizza Ingredients 1 pita bread round 1 tsp olive oil 3 Tbsp pizza sauce 1/2 cup shredded mozzarella cheese 1/4 cup sliced crimini mushrooms 1/8 tsp garlic salt Materials Campfire grill (see step 1) Spoon Measuring spoons and cups Preparation 1.) Prepare fire and set up grate above flames to make campfire grill 2.) Spread one side of the pita with olive oil and pizza sauce 3.) Top with cheese and mushrooms, and season with garlic salt 4.) Lightly oil grill grate. Place pita pizza on grill and lightly cover with tin foil. 5.) Cook until cheese completely melts, about 5-10 minutes Makes: 1 pizza Time: 10 minutes
Spaghetti and Meatballs Ingredients 1 lb. box of spaghetti Frozen meatballs OR pre-made meatballs 1 can/jar of sauce Mozzarella cheese Materials 2 Pots Stirring spoon Colander Preparation 1.) Warm sauce and meatballs in first pot on medium heat for 10 min 2.) Fill second pot with water and boil (with lid) 3.) Add spaghetti to water. Boil on medium heat without lid for minutes 4.) Strain spaghetti in colander 5.) Serve sauce and meatballs on top of spaghetti and sprinkle with mozzarella cheese Makes about 12 servings Time: about 20 minutes
Walking Tacos Ingredients Individual bags of Nacho chips Taco meat (cook this before the campout and freeze it to use for an ice block in the cooler, then just re-heat and you are good to go) Chopped lettuce Chopped tomatoes Grated cheese Salsa Materials Spoon Preparation 1.) Gently crush the chips inside the bag 2.) Add a spoonful of taco meat and any additional toppings 3.) Eat right out of the bag. No clean up! Makes: 1 serving Time: about 5 minutes
Woodsman’s Casserole Ingredients 2 (11 oz.) cans condensed cheddar cheese soup 2 ½ cups water 2 tsp instant minced onion ¾ tsp salt ¼ tsp pepper 1 (6 oz.) package dry hash brown potatoes 1 (12 oz.) can luncheon meat, cubed 1 (16 oz.) can whole green beans, drained or corn Materials Large cast-iron pot Mixing spoon Preparation 1.) Stir soup and water together in pot on medium heat 2.) Add seasonings 3.) Stir in remaining ingredients 4.) Heat through, stirring frequently until potatoes are tender Makes: 6 servings Time: 20 minutes
5-Minute Pear Crumble Baked Cinnamon Apples Banana Boats Berries in a Cloud Brown Bears Campfire Chocolate Éclairs Coffee Can Ice Cream Crème Puffs Mini Cheesecakes Mini Orange Peel Cakes Orange Cake Sauce Mini S’more Pies No Bake Brownies Rocky Road Pudding Sticky Buns Variants on S’mores
5-Minute Pear Crumble Ingredients 1 can (16 oz.) pear slices, drained 8 NILLA Wafers, crushed 1/2 cup thawed COOL WHIP topping 1/8 tsp ground cinnamon Materials 4 dessert bowls Small mixing bowl Spoon Preparation 1.) Spoon pears into dessert bowls 2.) Sprinkle with wafer crumbs 3.) Combine COOL WHIP and cinnamon in small bowl 4.) Spoon topping over desserts and serve Makes: 4 servings Time: 5-minutes
Baked Cinnamon Apples Ingredients 12 apples ½ stick of butter cinnamon 12 Tbs maple syrup (1 Tbs for each apple) 1 cup chopped nuts (optional) Materials Sharp knife Tin foil Measuring spoons Preparation 1.) Cut the center out of each apple, but do not cut all the way through! Stop cutting about ½-1” up from the bottom 2.) Leave the skin on the apples or they will become mush when cooked 3.) Slice 12 thin pats of butter and place one in the center of each apple 4.) Sprinkle a pinch of cinnamon over each apple 5.) Pour 1 Tbs of maple syrup into each of the apples and add nuts if wanted 6.) Individually wrap each apple in tin foil, leaving a tassel at the top to hold on to 7.) Put close to the fire for at least 30min and check periodically until the inside of the apple has become soft (the length of cooking time will depend on how hot the fire is) 8.) You may also bake the apples in the oven for approximately 30-40min on medium heat Makes 12 apples Time: 45 minutes
Banana Boats Ingredients 6 Ripe bananas Chocolate chips Mini marshmallows Peanut butter (optional) Materials Knife Foil Preparation 1.) Slice each banana down the middle and leave in the peel 2.) Spread the peanut butter on each half 3.) Place the desired amount of chocolate chips on each banana 4.) Sprinkle a small handful of marshmallows on top 5.) Fold the sides of the banana together gently 5.) Wrap entirely in foil 6.) Place in hot coals for about 10 minutes, rotating often Makes 6 boats Time: 5 minutes of preparation, 15 minutes total
Berries in a Cloud Ingredients 2 cups thawed COOL WHIP Topping 1 cup blueberries 1 cup raspberries 1 cup sliced strawberries Materials Measuring cups Spoon 8 dessert dishes Preparation 1.) Spoon ¼ cup of whipped topping into each dessert dish 2.) Using back of spoon, spread whipped topping onto bottom and up side of each dish 3.) Fill evenly with berries just before serving Makes: 8 servings Time: 5 minutes
Brown Bears Ingredients 2 Tbs Cinnamon 1 cup sugar 1 stick butter (melted) 1 package Pillsbury Crescents (refrigerated) Materials 1 gallon size zip lock bag Measuring cup Measuring spoons Preparation 1.) Tear off each of the eight perforated sections of the dough 2.) Roll each triangle into elongated balls 3.) Pop them in the oven or a homemade reflective oven for minutes or until golden brown 4.) Take out the rolls and dip each in melted butter 5.) Mix the cinnamon and the sugar in the plastic bag 6.) Place each roll in the bag after it has been buttered and shake until completely covered with sugar 7.) Remove from the bag and eat instantly! Makes 8 bears Time: 15 minutes
Campfire Chocolate Éclairs Ingredients 1 tube crescent rolls 1 box vanilla pudding Chocolate frosting Materials Foil Large stick Mixing bowl Spoon Knife Preparation 1.) Open the tube of crescent rolls carefully and wrap one of the crescent rolls around the end of a large stick, making sure you close up the end 2.) Loosely wrap with foil 3.)Prepare vanilla pudding in mixing bowl as instructed on box and set aside 4.) Cook the crescent roll over the campfire until you end up with a golden brown tube with one end open 5.) Fill with vanilla pudding 6.) Use the knife to spread chocolate frosting over the top and repeat for the remaining crescent rolls Makes: 8 Time: 10 minutes
Coffee Can Ice Cream Ingredients 1 cup milk 1 cup whipping cream ½ cup sugar ½ tsp vanilla Materials 1-1 lb metal coffee can with lid 1-3 lb metal coffee can with lid Rubber spatula Duct tape Crushed ice Rock salt Preparation 1.) Combine food ingredients in 1 lb coffee can 2.) Put on lid and tape securely 3.) Place 1 lb can in 3 lb can 4.) Pack crushed ice around the smaller can 5.) Pour 1cup rock salt over the ice and replace the lid on the 3 lb can, tape in place 6.) Roll the can back and forth on the floor for 10 minutes 7.) Remove the inside can and take off the lid, being careful not to get salt water into the ice cream 8.) Stir ice cream with a rubber spatula 9.) Replace and retape the lid of the small can, then repack with ice and salt 10) Roll back and forth for 5-10 minutes more depending on how firm you like your ice cream Makes about 3 cups Time: 25 minutes
Crème Puffs Ingredients Biscuit dough (Pillsbury Grands) 1 Bag large marshmallows Materials 1 stick per girl Campfire Preparation 1.) Open biscuit roll carefully and separate one biscuit from the rest 2.) Open it up and stuff a marshmallow inside 3.) Seal the biscuit around the marshmallow and slide onto a stick 4.) Roast over the fire until golden brown and repeat with the remaining biscuits Further Suggestions: Try drizzling a bit of melted chocolate over the top after roasting! Makes: 8 Time: 5 minutes You can also put the crème puffs in the oven on a cookie sheet if you don’t have a fire going.
Mini Cheesecakes Ingredients 3 - 8oz. cream cheese 1 cup sugar 2 eggs 2 egg whites 1 ½ tsp. vanilla 1 box vanilla wafers Canned topping (optional) Materials Large mixing bowl Small bowl Mixing spoon Measuring cups and spoons 2 Muffin tins Paper muffin liners Preparation 1.) Preheat oven to 350 F 2.) Cream cream cheese in bowl and add sugar, mixing until smooth 3.) Beat eggs in a separate bowl 4. ) Add eggs and vanilla to cheese mixture and blend agin until smooth 5.) Line muffin tins with paper muffin liners 6.) Place one vanilla wafer in the bottom of each liner to form the crust for the cheese cakes 7.) Spoon cheese cake mixture on top of each cookie (you can use a ¼ measuring cup as a ladle) 8.) Bake for 15 minutes and add a spoonful of canned topping to each if desired when done Makes: 24 cheesecakesTime: 25 min
Mini Orange Peel Cakes Ingredients 1 package of 16oz cake mix and associated ingredients (milk, oil, eggs) 12 oranges 1/2 cup chocolate chips Materials Large bowl Small metal spoon Mixing spoon Measuring cups Sharp knife Foil Preparation 1.) Preheat the oven to 350° 2.) Cut off the upper 1/3 of the oranges and save both parts 3.) Scoop out insides of top and bottom with metal spoon and save for orange sauce (see following page) 4.) Set aside 5.) Make cake batter as directed on back of box 6.) Sprinkle a few chocolate chips in the bottom of the larger part of the orange peel 7.) Using the metal spoon fill each orange ½ full with cake batter 8.) Put the top of the oranges back on 9.) Wrap each orange entirely in tin foil 10.) Cook next to fire or in stove for about 30min (if by the fire, rotate every 5-10 minutes) Makes twelve mini cakes Time: about 15 minutes of preparation, 45 minutes total
Orange Cake Sauce Ingredients ¼ cup brown sugar 1 Tbs corn starch Insides of 12 oranges Cinnamon Materials Small bowl Large spoon Sauce pan Preparation 1.) Pour the orange “guts” into the small bowl 2.) Using the large spoon, mash the orange against the side of the bowl until juice is squeezed out 3.) Pour only the juice into the pan, holding the “guts” back with the spoon 4.) Stir in the brown sugar, cornstarch, and a tiny pinch of cinnamon 5.) Simmer on medium heat, stirring continually until clear 6.) Pour over orange peel cakes (see previous page) Makes about 1 cup Time: 15 minutes
Mini S’more Pies Ingredients 2 Packages chocolate instant pudding ( 4 cups milk included) 1 Bag mini marshmallows 8 Mini graham cracker shells Materials Mixing bowl (or ziplock bag) Mixing spoon Measuring cups Oven tray Preparation 1.) Make pudding in bowl according to package directions (or use a ziplock bag if camping) 2.) Allow pudding to set by placing in firde for 15 minutes or other cool area 3.) Once pudding has set, spoon about ½ cup pudding into each pie shell 4.) Arrange a layer marshmallows over the top and of each pie and set on oven tray 5.) Place in oven and bake until marshmallows are lightly browned
No bake Brownies Ingredients 4 squares of semisweet chocolate 1 small can of condensed milk 1lb box of vanilla wafers Materials Metal pot Wax paper Large bowl Mixing spoon Rolling pin or log Preparation 1.) Crumble the entire box of vanilla wafers in a bag using the rolling pin or log 2.) Pour them into the bowl and set aside 3.) Melt chocolate over the stove in the metal pot 4.) Add milk 5.) Heat and stir on medium heat until smooth 6.) Pour the contents of the pot into the bowl with the wafers 7.) Mix well 8.) Make balls with your hands and drop them onto the wax paper 9.) Let harden or put in the refrigerator Makes about 35 balls Time: about 30 minutes Picture/graphic
Rocky Road Pudding Ingredients 1 3 oz box instant chocolate pudding 2/3 cup powdered milk (or 2 cups water) ¼ cup mini chocolate chips ¼ cup mini marshmallows Materials 2 Quartsized ziplock bags Preparation At home: 1.) Combine the pudding and powdered milk in a ziplock bag 2.) Put bag in the refridgerator for 10 minutes 3.) Carry the chocolate chips and marshmallows in a second bag and add as desired after the pudding has set up At camp: 1.) Add 2 cups of water to the pudding mix in a ziplock bag 2.) Top the pudding with the marshmallows and chocolate chips after the pudding has set up Makes: 4 servings Time: 5 minutes (not including time for pudding to set up)
Sticky Buns Ingredients 5 Tbsp margarine 1/3 cup dark brown sugar 3 Tbsp corn syrup Pecan halves 2 8-oz packages of biscuits (refrigerated) Cinnamon Sugar Materials 2 Foil pie pans Wax paper Foil Preparation 1.) Combine 3 Tbsp margarine, brown sugar, and corn syrup in pie pan 2.) Heat until bubbly on hot coals 3.) Sprinkle with pecans 4.) Melt the rest of the margarine 5.) Open the package of biscuits and dip one side of each biscuit in margarine 6.) Place on wax paper, butter side up 7.) Sprinkle with cinnamon and sugar 8.) Arrange the biscuits in syurup mixture (still in pie pan) 9.) Cover with the second pie pan and seal pans with a double strip of foil 10.) Cook over coals for 15 minutes on each side Makes: Time: 20 minutes
Variants On S’mores Peanut Butter S’mores graham crackers miniature Reese’s peanut butter cups marshmallows Toast the marshmallow. Place one peanut butter cup on a graham cracker. Top with the toasted marshmallow and a second graham cracker. Comments: Try the new white chocolate Reese’s peanut butter cup. Or use Andes Mints for mint lovers. Mexican S’mores peanut butter chocolate chips miniature marshmallows flour tortilla (small) Spread peanut butter on tortilla, sprinkle with chocolate chips and marshmallows, then roll up the tortilla shell. Wrap in foil and twist foil ends. Cook on grill grate over your fire for about 5 minutes. Unwrap and indulge. Banana Boat S’mores banana graham crackers Hershey’s chocolate bar pieces marshmallows Chop banana into thin slices an place a few on a graham cracker. Toast marshmallow and place on top of banana. Put two pieces of chocolate above that and finish with another graham cracker. Minty Fresh S’mores thin mints graham crackers marshmallows Hershey’s chocolate bar pieces Place two pieces of chocolate on top of one thin mint. Toast marshmallow and slide onto chocolate. Then top with another thin mint.
Apples and Chocolate Pudding Dip Balls of Energy Cookies and Cream Rice Krispies Deviled Egg Boats Fiesta Dip Fruity Kebobs Granola Popcorn Bars Muddy Buddies Scrabble Snack Mix Yummy Stuffed Bears
Apples and Chocolate Pudding Dip Ingredients 1 container (3.75 oz.) Chocolate Pudding 1 medium apple Materials Knife Preparation 1.) Cut apple into thin slices 2.) Serve with the pudding as a dip Makes: 1 serving Time: 2 minutes
Balls of Energy Ingredients 1 small banana ½ cup chunky peanut butter ½ cup toasted wheat germ Finely chopped peanuts, mini-chocolate chips, or shredded coconut for coating Materials Measuring Cups Mixing Spoon Fork Wax Paper Preparation 1.) In large bowl, mash together banana and peanut butter using fork 2.) Stir in wheat germ 3.) Roll individual tablespoons of mixture into balls 4.) Roll balls in coating of your choice 5.) Chill on wax paper until firm Makes: 14 balls Time: 5 minutes
Cookies and Cream Rice Krispies Ingredients 4 Tbsp butter 4 cups mini marshmallows 8 cups Rice Krispies cereal 1 (8 oz.) bag mini Oreo cookies ½ cup chocolate chips, melted Materials Large metal bowl 9 x 13 inch pan, greased Preparation 1.) Place butter and marshmallows into large bowl 2.) Heat over fire or in oven until marshmallows puff up nice and large 3.) stir in cereal and Oreos 4.) Pour into greased pan, then press and smooth treats 5.) Drizzle melted chocolate over top and let cool Makes: about 20 treats Time: 10 minutes
Deviled Egg Boats Ingredients 12 hard boiled eggs 2 tsp Dijon mustard 2 tsp vinegar (white or cider) ¼ to ½ cup mayonnaise 2 red, yellow, or green bell peppers Paprika Materials Knife Fork Measuring cups and spoons Preparation 1.) Peel eggs and slice in half 2.) Place yolks in bowl and mash with fork 3.) Add mustard, vinegar, and mayonnaise; stir until smooth 4.) Cut each pepper into 1-inch-wide strips, then cut the strips into 1-inch squares and slice each square in half diagonally (these will be the sails). 5.) Fill the egg-white halves with the yolk mixture 6.) Stick the sail upright into the filling and sprinkle with paprika Makes: 24 boats Time: 5-10 minutes
Fiesta Dip Ingredients 16 oz. refried beans 2 Tbsp red wine vinegar ½ tsp cumin ½ cup sour cream 2 scallions, chopped 2 oz. (1/2 cup) grated cheddar cheese ¼ cup sliced olives 2 Tbsp salsa Materials Pie plate Small mixing bowl Mixing spoon Spatula Measuring cups and spoons Preparation 1.) In small bowl, mix together beans, vinegar, and cumin 2.) Spread in bottom of pie plate using spatula 3.) Spread sour cream over bean mixture 4.) Sprinkle with scallions, then cheese, then olives (layer each on top of the previous one) 5.) Dot with salsa 6.) Bake in oven until cheese has melted or microwave for 2-3 minutes Makes: about 15 servings Time: 15 minutes
Fruity Kebobs Ingredients 1 large red apple, cut into 8 wedges’ 6 marshmallows 1 small jar of creamy peanut butter 1 large banana cut into 1-inch slices Materials Knife 2 Skewers Preparation 1.) Carefully push each skewer through an apple, marshmallow, and banana 2.) Repeat until the skewers are full of fruit 3.) Remember to spread a dollop of peanut butter on each marshmallow before adding it to a skewer Makes: 2 skewers Time: 2 minutes
Granola Popcorn Bars Ingredients 1 cup honey 2 quarts popped popcorn 2 cups oats 1 cup raisins 1/2 cup chopped dates 1 cup chopped dry roasted peanuts Materials Saucepan Large mixing bowl Mixing spoon Measuring cups Plastic wrap 9 x 13 inch pan, greased Preparation 1.) Heat honey in saucepan until it thins out and pours easily 2.) Combine popcorn, oats, raisins, dates, and peanuts in a large bowl 3.) Pour Honey over mixture and stir 4.) Press into greased pan and cover with plastic wrap 5.) Chill for at least two hours 6.) Press mixture firmly before cutting into bars Makes: 12 servings Time: 15 minutes You may also want to try rolling the mixture into balls
Muddy Buddies Ingredients 9 cups Corn, Rice, and/or Wheat Chex 1 cup semisweet chocolate chips ½ cup peanut butter ¼ cup margarine or butter 1 tsp vanilla extract 1 ½ cups confectioners’ sugar Materials Mixing spoon Large mixing bowl Small metal bowl or saucepan Measuring cups and spoons Large re-sealable plastic bag Wax paper Preparation 1.) Pour cereals into large bowl; set aside 2.) In small metal bowl, combine chocolate chips, peanut butter, and margarine. 3.) Microwave for 1 to 1 ½ minutes, or heat over stove until smooth 4.) Stir in vanilla extract 5.) Pour chocolate mixture over cereals, stirring until all pieces are evenly coated 6.) Then pour into plastic bag with confectioners sugar and seal top tightly 7.) Shake until all pieces are well coated and then spread on wax paper to cool Makes: about 10 servings Time: 10 minutes
Scrabble Snack Mix Ingredients 7 cups mixed cereal (chex mix, cheerios, etc) 1 cup mixed nuts or cheese crackers 1 cup pretzels 3 Tbsp oil ¼ tsp garlic powder ¼ tsp onion powder 2 tsp lemon juice 1 Tbsp + 1 tsp worcestershire sauce Materials 9” x 14” pan Measuring cups and spoons Mixing spoon Small bowl or custard cup Preparation 1.) Pre-heat oven to 250 degrees 2.) Measure cereal and place in pan 3.) Add nuts or crackers, and pretzels to pan 4.) Measure oil into small bowl or custard cup 5.) Add garlic powder, onion powder, lemon juice, and worcestershire sauce to oil 6.) Stir mixture gently and then drizzle over cereal in pan 7.) Bake for 45 minutes, stirring every fifteen minutes Note: It is also possible to divide up the mix into individual servings and wrap in tin foil, then place by the fire and rotate until done. Makes: about 8 servings Time: 50 minutes
Yummy Stuffed Bears Ingredients 1 ½ tsp peanut butter 12 Chocolate Teddy Grahams 1 ½ tsp Philadelphia cream cheese spread 12 Teddy Grahams (regular) Materials Knife Preparation 1.) Spread peanut butter evenly onto 6 of the chocolate teddy grahams 2.) Top each with a second chocolate teddy graham to make a sandwich 3.) Spread cream cheese evenly onto 6 of the regular teddy grahams 4.) Top each of the 6 with a second regular teddy graham Makes: 1 serving Time: 5 minutes
Chai Tea Cranberry Fizz Dairy Delights Fruit Bowl Lemel Apple Ocean Maple Hot Chocolate Orange-Cranberry Juice Paradise Smoothie Quiet Thoughts Punch Shirley Temple
Chai Tea Ingredients 1 teaspoon ground cardamom 1 teaspoon granulated sugar 1/2 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon nutmeg 1 can (14 oz.) sweetened condensed milk Materials Mixing spoon Measuring spoons Individual mugs Preparation 1.) Before Camping: mix spices and condensed milk thoroughly, then refrigerate for at least 24 hours 2.) To use: brew de-caffeinated tea and stir in ½ to 2 teaspoons of Chai mix per one cup of tea Makes: 1 serving Time: 20 minutes (includes boiling time)
Cranberry Fizz Ingredients 1/2 cup Ocean Spray Cranberry Juice Cocktail 1/2 Tbsp Lime juice 1 cup Club Soda, chilled Ice cubes Lime slices Materials Mixing spoon Tall glass Measuring cups and spoons Preparation 1.) Mix cranberry juice and lime juice in glass 2.) Stir in club soda 3.) Add ice cubes and a few lime slices Makes: 1 serving Time: 2 minutes
Dairy Delights Ingredients 1 cup milk 1 ½ tsp Hershey’s Syrup (chocolate, caramel, or strawberry) Oreos (optional) Materials Mixing spoon Measuring cups and spoons Glass Straw Preparation 1.) Pour milk into glass 2.) Stir in Hershey’s Syrup of your choice until none is left on the bottom of the glass 3.) Sip through a straw and try serving with Oreos to dunk Makes: 1 serving Time: 2 minutes
Fruit Bowl Ingredients 2 oz. Orange Juice 2 oz. Pineapple Juice 2 oz. Grape Juice 2 oz. Grapefruit Juice Crushed ice Materials Cup with tightly fitting lid Preparation 1.) Place ingredients in cup with ice 2.) Seal lid on top of cup and shake 3.) Remove lid and drink Makes: 1 serving Time: 1 minutes
Lemel Apple Ocean Ingredients ¾ cup Country Time Lemonade ½ cup Apple Cider 1 spoonful Ocean Spray Grapefruit Juice 2 ice cubes Materials Measuring cups Spoon Preparation 1.) Combine lemonade, apple cider, and grapefruit juice in a large glass 2.) Mix thoroughly with spoon 3.) Add ice cubes and sip Makes: 1 serving Time: 2 minutes
Maple Hot Chocolate Ingredients 1 tbsp Baking Cocoa 1/4 c Water 1 tbsp Butter 4 c Milk 1 tsp Maple Syrup 1 tsp Vanilla Extract Mini Marshmallows or whipped cream Materials Saucepan Mixing spoon 5 Individual mugs Preparation 1.) Combine cocoa and water in saucepan and bring to a boil 2.) Add butter, milk, maple syrup, and vanilla extract 3.) Remove saucepan from heat as soon as butter is melted 4.) Poor into mugs and add a few mini-marshmallows or whipped cream NOTE: This is especially good when served with plain cake doughnuts on the side for dunking Makes: 5 servings Time: 10 minutes
Orange-Cranberry Juice Ingredients 1/3 cup Orange juice 1/3 cup Cranberry juice 1/3 cup Water Materials Mixing spoon Measuring cups Glass Preparation 1.) Place ice cubes in bottom of glass 2.) Pour juices over ice and stir gently Makes: 1 serving Time: 2 minutes
Paradise Smoothie Ingredients 1 can (15.25 oz) Tropical Fruit Salad 1 cup vanilla low-fat yogurt 1 cup tropical puch (ex: Hi-C) 1 Banana 3 ice cubes Materials Measuring cups Blender Pitcher (for serving) Preparation 1.) Place fruit salad, yogurt, juice, and banana in blender and blend until smooth 2.) Add ice cubes one at a time and blend until mixture becomes smooth again 3.) Pour out into pitcher and serve Makes: 5 servings Time: 5 minutes
Quiet Thoughts Punch Ingredients 10 oz Pulp-Free Orange Juice 3 oz Pulp-Free Pineapple Juice 3 oz Pulp-Free Pear Juice 1 oz Pulp-Free Cherry Juice 1/2 slice Orange Ice Cubes Materials Mixing spoon Straw 2 Glasses Preparation 1.) Stir all of the juices together in one glass without the ice 2.) Place ice cubes in second glass and pour juice mixture over them 3.) Garnish with half an orange slice and sip with a straw Makes: 1 serving Time: 2 minutes
Shirley Temple Ingredients 1 oz. Rose's Lime Juice 1 oz. Rose's Grenadine 6 oz. Schweppes Ginger Ale 1 Maraschino cherry Ice cubes Materials Mixing spoon Tall glass Preparation 1.) Place ice cubes in bottom of glass 2.) Pour ingredients over ice and stir gently 3.) Garnish with a cherry Makes: 1 serving Time: 2 minutes
Camp Cooking Tips Campfires and Fire Starters Ceremonies Cooking Methods Fire Safety How to Use a Coleman Stove Recycling Sanitation Dish Washing
Camp Cooking Tips Measure ingredients for each meal ahead of time and pack in ziplock bags. Label each bag accordingly. Prepare soups, stews or chili etc ahead of time. Freeze and keep in cooler. Reheat for a quick meal. Don't forget the heavy duty aluminum foil. There are many uses for it at camp. Be very careful with gas canisters. Keep upright at all times. Keep outside in well ventilated area. Check for leakage by putting soap liquid on all connections. Turn off when not in use. Freeze meat before putting in cooler. Keeps other foods cold and will keep longer. Cover pots whenever cooking outdoor. Food will get done quicker and you will save on fuel. Also helps keep dirt and insects out of your food. For ease of clean up and to protect from smoke and fire damage, put liquid soap on outside of your pots and pans before putting over the fire. Block ice will last longer than cubed ice. All items in your cooler should be packed in watertight bags or containers. To avoid unwanted visits from animals, keep food stored away or hang above ground level. Apply oil on camp grill to keep foods from sticking. Fill gallon milk jugs or 2 liter soda bottles with water or juice and freeze. They keep the cooler cold and provide a cold beverage. Cans of frozen juice keep other foods cold. Use ziplock bags to store foods like soup, sauces, chili etc. Freeze the bag and put in cooler. It helps keep other foods cold. Use fireproof cooking equipment. Keep handles away from extreme heat and flames. To keep matches dry--dip stick matches in wax and when needed, scrape off the tip of the match and light. Also keep matches in a waterproof container. To fix a cooler leak, apply melted paraffin wax inside and outside the leaky area. Put a pan of hot water on the fire while you eat so that it'll be ready for cleanup when you are done. To keep soap clean at your campsite, put it in a sock and hang from a tree. Pita bread packs better and stays in better shape while camping than regular type breads. Bring energy boosting snacks such as GORP (Good Old/Oats Raisins and Peanuts) trail mix, granola bars, dried fruit, beef jerky etc. for in between meals. To cook hamburgers more evenly throughout, put a hole in the middle of your hamburger about the size of your finger, during grilling the hole will disappear but the center will be cooked the same as the edges. To remove odors from your cooler, wipe with a water and baking soda solution. Use a separate cooler for drinks so not to open the food cooler too often. Replenish your ice often. Keep your food cold at all times to avoid food spoilage and food poisoning.
To keep marshmallows from sticking together, add a little powdered sugar to the bag. Brand name marshmallows are less likely to stick together. When making egg sandwiches using English muffins or bagels, cook your eggs in a canning ring. Consider using a crockpot. Prepare and start your dinner in the morning before your activities. It'll be ready to eat when you get back. If you add too much salt to a recipe, add a peeled potato to the dish and finish cooking. The potato will absorb the excess salt. On your last day of camp, use your leftover meats and vegetables to make omelets for breakfast. You can use almost any ingredient in omelets. Then you don't have to take the leftovers home with you. Pre-chop ingredients such as onion, peppers etc at home. Pack in ziplock bags. Pre-cook select meats and freeze for quick meal preparation. Pack food items in separate ziplock bags. Saves space. Easy to pack. Resealable. Can use for trash container when empty. Instead of "stick" or "tub" butter or margarine, try "squeeze" margarine. This squeeze bottle is much easier and cleaner to use when in the woods. It is also great for cooler temperature. If it gets too hard, simply place the bottle in a pot of warm water for a few minutes. Cook on or over coals (either wood or charcoal). Coals provide a more steady, even heat without the smoke. To save room when packing your camp kitchen, use your pots as mixing bowls. Heavy duty aluminum foil bags take up little room and are great for mixing vegetables and meats together for easy cooking and easy clean-up. To get your charcoal pieces ready quicker, use a charcoal chimney. Disposable water bottles make great dispensers for salad dressings, oils and sauces. Add a few ice cubes to aluminum foil dinners or vegetables packets to prevent them from burning and to keep them moist. Easily remove burnt on food from your skillet or pan by simply adding a drop or two of dish soap and enough water to cover bottom of pan; bring to a boil. Use an old large coffee pot to heat up water for cooking, doing the dishes or for hot beverages. Use a leather/suede work glove as an oven mitt. Make and bring home-made Fire Starters. If you are truly into outdoor camping, invest in one of those airtight bag/sealing systems. Without air, bacteria doesn't grow (as fast) and cold foods seem to keep better. Prepare individual servings in airtight bags so you only open what you need. For frozen items, individual servings defrost faster than large portions. Since the bags are reuseable, use them for your litter. They are also lighter than cans. Finally, the bags are thicker than other storage bags and will help cut down, if not eliminate, food odors. Use two or four large coffee cans filled with water and covered with heavy duty aluminum foil as grill holders. As your meals cook, water heats up for dishes or cleanup. Store in their own plastic bags to keep soot from other items. Fold plastic bags inside for storage along with roll of T.P. and other small camping items such as dishcloth, soap etc.
Campfires Types of Wood Tinder – twigs, dry leaves, or wood shavings used to get the fire started Kindling – longer and thicker than tinder, commonly found in the form of larger branches on the ground Fuel – the largest pieces of wood used to keep the fire burning Types of Fires Foundation – formed by arranging fuel into a triangle and then placing tinder on top of the fuel Teepee – formed by making a pile of tinder on the ground and then arranging kindling in a cone shape around the tinder Crisscross – made by arranging tinder in a square and building horizontal layers of logs going in opposite directions, one on top of the other, above the tinder Fire Starters Egg Fire Starters Wax from candles or crayons Cardboard egg cartons Cotton dryer lint Double broiler Melt the wax in double boiler. Then fill each egg cup half way with drier lint. Pour the hot wax over the lint. When cool, cut or break apart the eggs from one another and save for later use. Fire Kiss Vegetable peeler Small square of wax paper Candles or crayons Use the vegetable peeler to peel the candles or crayons onto wax paper. Then twist both ends of the wax paper so that the candle or crayon shavings are sealed inside.
Ceremonies Colors Materials needed for each person involved with the ceremony: 1 Strip of leather about 7 inches long 1 pony bead of each color: Red, Orange, Yellow, Green, Blue, Indigo, Violet Place a bead of each color on the leather as this story is read aloud: Once upon a time the colors of the world started a quarrel, all claimed that they were the best, the most important, the most useful, the favorite. RED shouted out: "I am the ruler of all of you -- I am blood -- life's blood! I am the color of danger and of bravery. I am willing to fight for a cause. I bring fire into the blood. Without me, the earth would be as empty as the moon. I am the color of passion and of love, the red rose, the poinsettia and the poppy.“ ORANGE started next to blow her trumpet: "I am the color of health and strength. I may be scarce, but I am precious for I serve the needs of human life. I carry the most important vitamins. Think of carrots, pumpkins, oranges, mangos, and pawpaws. I don't hang around all the time, but when I fill the sky at sunrise or sunset, my beauty is so striking that no one gives another thought to any of you." YELLOW chuckled: "You are all so serious. I bring laughter, gaiety, and warmth into the world. The sun is yellow, the moon is yellow, the stars are yellow. Every time you look at a sunflower, the whole world starts to smile. Without me there would be no fun." GREEN said: "Clearly, I am the most important. I am the sign of life and hope. I was chosen for grass, trees, leaves - without me, all animals would die. Look over the countryside and you will see that I am in the majority." BLUE interrupted: "You only think about the earth, but consider the sky and the sea. It is the water that is the basis of life and drawn up by the clouds from the deep sea. The sky gives space and peace and serenity. Without my peace, all of you would be nothing." INDIGO spoke, much more quietly than all the others, but with just as much determination: "Think of me. I am the color of silence. You hardly notice me, but without me, all of you become superficial. I represent thought and reflection, twilight and deep water. You need me for balance and contrast, for prayer and inner peace." VIOLET rose to her full height. She was very tall and spoke with great pomp: "I am the color of loyalty and power. Kings, chiefs, and bishops have always chosen me for I am the sign of authority and wisdom. People do not question me - they listen and obey.“ And so the colors went on boasting, each convinced of his or her own superiority. Their quarreling became louder and louder. Suddenly, there was a startling flash of bright lightning...thunder rolled and boomed. Rain started to pour down relentlessly. The colors crouched down in fear, drawing closer to one another for comfort. In the midst of the clamor, rain began to speak: "You foolish colors, fighting amongst yourselves, each trying to dominate the rest. Don't you know that you were each made for a special purpose, unique and different? Join hands with one another and come to me." Doing as they were told, the colors united and joined hands. The rain continued: "From now on, when it rains, each of you will stretch across the sky in a great bow of color as a reminder that you can all live in peace. The rainbow is a sign of friendship and hope for tomorrow." And so, whenever the rain washes the world, look up... and as the rainbow appears in the sky, let us all remember our friendships new and old... and that tomorrow is always a new day."
Ashes FOUR SPIRITS OPENING: Obtain silence with a raised hand. Each entered from the appropriate compass point and said their reading. North: I am the spirit of the North where the great game of Guiding began. South: I am the spirit of the South and I spread the love of Scouting & Guiding to the world. East : I am the spirit of the East and I spread the friendship of Scouting & Guiding to the world. West: I am the spirit of the West and I spread the worth of Guiding & Scouting to the world. All: Together we join in the fire of friendship. ASHES CEREMONY: Ashes taken from a campfire are sprinkled into the flames of the next campfire. The next morning, when the ashes are cold, they are stirred and each Scout takes some along to mix with her next campfire. "We carry our friendship with us in these ashes from campfires with other comrades in other lands. May the joining of the dead fires with the leaping flames symbolize once more the unbroken chain that binds Scouts and Guides around the world. With greetings from Scouts of the United States, Guiders from Canada, England, and New Zealand, and everywhere." If more than one Scout brings ashes to the same campfire, the lists are pooled, with the dates and places of all campfires recorded and passed on. It is traditional that only those present at the ceremony carry away ashes from that ceremony. "Each of you present here will receive a portion of these campfire ashes to keep the chain of sisterhood continuing forever. We hope you will carry these ashes further on the journey around the world, and share them again and again."
Cooking Methods Camp cooking can be experienced in many different ways. You can make it quick and simple or you can plan it as one of your activities for the day. Many enjoy the process of camp meal preparation and experiment with various methods. But the one thing everyone agrees with, is that food cooked at camp taste good. Below is an outline of some of the various cooking methods used in the outdoors. Camp Stoves Propane or white gas (2) burner stoves - most commonly used Butane (1) burner backpack stoves - very lightweight Kerosene stoves - efficient and inexpensive fuel CAUTION: Only operate a camp stove in open, well ventilated areas. Charcoal Used in BBQ grill or fire ring Provides consistent heat distribution Use a fire starter to start charcoal or to reduce heating time use a charcoal tower or large can with both ends removed and holes punched around the bottom. Crumble paper in bottom and place charcoal on top. Tilt can slightly and light paper with a match. Using pot holders, remove can when coals are ready and spread out for larger cooking surface. One piece of charcoal equals 40 degrees of temperature Charcoal will be gray-white in daylight and red at night when ready for use Wood Fires Reflects true camp atmosphere - warmth, romance, simplicity, gathering place Provides practical & versatile cooking opportunities For successful cooking, have the right kind of fire for the type of cooking you plan on doing. Example -- for boiling use a quick flame, for stewing use a low flame, for frying or broiling use a bed of glowing coals Dutch Oven Use with charcoal Place three times as many charcoal pieces on the lid as under the oven Always cook with lid on Must be seasoned with oil before use Cover outside of oven with foil for easy clean-up Tin Can Cooking Use large tin can Layer your meal - meat on bottom, vegetables, seasonings etc. Cover with foil and cook over fire Remove can with pot holders and serve
Foil Cooking Cook on bed a glowing coals Use heavy duty aluminum foil Foil should be large enough to wrap around food and fold all edges securely for a tight seal. Leave some space for expansion when you wrap your raw foods. You must keep steam and juices inside package. On heavy duty foil, place meat, potatoes, vegetables, seasoning etc, add a cream soup on top, fold up foil and secure ends, place over coals, turn and rotate often until fully cooked. Use your cooking creativity - try various seasoning (garlic, onion, Italian seasoning, BBQ sauce, Worchester sauce, Italian dressing, Heinz 57 sauce, bouillon granules, Teriyaki sauce etc), try meat variations (hamburger, pork, chicken, turkey, stew meat, cubed steak, ham, fish, hotdogs seafood etc), try various vegetables, try small dough balls of biscuit mix for dumplings, try breakfast foods, try desserts Add one tablespoon of water to meat and vegetables along with the seasonings, seal tightly and cook You must have enough foil to make three folds along the edges Place the foods in the center of an oblong piece of heavy duty foil, large enough to wrap, allowing for folding at top and sides. Bring two sides together above the food. Fold down loosely in a series of locked folds allowing for heat circulation and expansion. Fold short ends up and over again Box Oven Works just like a regular oven Made from a cardboard box Supplies: Cardboard box with flaps removed Heavy duty Aluminum foil Scissors Cover the cardboard box inside and out COMPLETELY with aluminum foil, placing the shiny side out. The bottom of the box will be the top of the oven. To use the oven, place the pan with the food to be baked on a footed grill (or similar) over the lit charcoal. The grill should be raised about 10" above the charcoal. Set the oven over the food and charcoal. Prop up one end of the oven with a stone to allow the air circulation for the charcoal or cut air vents along the lower edge of the oven. Control the baking temperature of the oven by the number of pieces of charcoal used. Each piece of charcoal supplies 40 degrees of heat. Construct a removable oven top or oven door. Bake bread, brownies, roast chicken, pizza, coffee cake etc. Works just like a regular oven. Suggested baking times--30 minutes or less. Try the oven over the coals of a campfire.
Fire Safety Never leave a campfire unattended Always wear close-toed shoes around the campfire Keep a bucket of water ready while the fire is burning Never build a fire beneath a tree or near overhanging branches Make sure the area around the fire pit is clear of sticks and debris Pile any extra wood away from the fire Make sure matches are cold before discarding them When putting out a campfire, do not bury the coals. Instead stir them with water Never run near a campfire Keep loose clothing and hair tied back when near the fire Avoid using lighter fluid or other chemicals to start the fire Avoid burning fresh branches that give off excess sparks Use a fire pit or ring when possible Try not to build a campfire on an especially windy day Never build a fire in a grassy area or meadow Stack extra firewood away from the burning area Do not make your campfire larger than necessary Only build campfires where permitted
How to Use a Coleman Stove
Recycling Carry In – Carry Out Everything that you take into the campground you must also take back off the grounds. Remember to leave only footprints and take only pictures. Burnable If an item is burnable, then burn it. Paper and cardboard are burnable. Reusable You may reuse plastic bags or bread bags to hold garbage or leftovers. A jar with a lid can also be used for leftovers. A piece of cardboard can be used as a dustpan and the inside of a box can be used to make a sign. Recyclable Recycle cans, jars, plastic bottles, and paper products that are left after the initial burning. If an item will not decompose naturally it should be recycled.
Sanitation At Girl Scout camp wash your hands with soap and water for at least 20 seconds while rubbing them together. Wash you hands: - after you use the latrine - before you handle food - before and after meals Dish Washing To wash your dishes at camp you will need: 3 plastic tubs, Clorox, dish soap and water -Fill the first tub with hot water and add dish soap -Fill the second tub with water and a little bit of Clorox (1-2 T / gallon) -Fill the third tub with water -Scrape food scraps off the dishes and into the non-recyclable garbage can -Place dishes into the first tub and wash with sponge or brush -Rinse in the second tub -Rinse again in the third tub -After the third tub, place dishes in your dunk bag and hang your dunk bag on a line to dry
Works Cited ub&ei=&iscqry=&fr= Basic Outdoor Skills Booklet: Mohawk Pathways Girl Scout Council, Inc. Beginning Troop Camping Booklet: Mohawk Pathways Girl Scout Council, Inc.