Mexican S'mores

Okay, this recipe is probably one of our favorite Campfire desserts.  The first time we made these, we took ingredients for the traditional S'mores (Graham crackers, marshmallow's and chocolate bars) and ingredients for our Mexican S'mores and nobody touched the traditional ones. 

Ingredients:
Peanut Butter (Or Sunflower butter if you have a peanut allergy in your family like we do)
Chocolate Chips
Mini Marshmallows
Tortilla's
Aluminum Foil

On a tortilla, spread about a Tbs. of Peanut Butter.  (Adjust the amount to your liking, but if you use to much, it gets too gooey and hard to eat....Wait....it's a S'more, never mind...)
Down the middle of your tortilla, put a small handful of chocolate chips and small handful of mini-marshmallow's.
Wrap up your totilla, then wrap it in foil and place on your campfire grate from 5-15 minutes depending on how hot your fire is, until it's melted.

Enjoy, and go back for Seconds!!

Sizzlin' Fajita Packets

Get the non-stick reynolds foil for this one too.

1lb of Steak or Chicken (Or 2, depending on how much meat you want)
chopped onion, red pepper, green peppers to taste (buy the frozen mix of peppers and onions, works great)
Rice (Minute rice works just fine)
Black Beans or Pinto Beans, you're choice
Tortilla's (Any size you want to use)
Toppings= Salsa, Sour Cream, Cheese, black olives, guacamole, etc

We usually make these packets up right before we go, or the night before we leave and double bag them in ziploc bags so they don't leak and keep them in the cooler under ice until it's time to cook them.

Cook your chicken or steak at home before you leave in a fajita marinade of some sort. I usually use lawry's or whatever suits me that day.
Cook your rice (I usually use minute rice)
On a piece of foil, on the non-stick side, put down some rice, a spoonful of blackbeans, some peppers and onions, and your meat
Wrap it up tight, then double foil it with heavy duty foil cause sometimes it has a tendency to break open over a fire
Seal in a plastic bag if you're putting it in a cooler for traveling.
Cook over a campfire on a fire grate for 20-30 minutes, rotating them every so often. Time depends on how hot your fire is, how hot it is outside, etc.

HillBilly Hash Breakfast Casserole

The Bevis Breakfast Casserole

1 bag of hashbrowns (about 26 oz.)

chopped onion, red pepper, green peppers to taste (about ½ c. total)

1 c. milk

12 eggs

1 lb. cooked sausage or diced ham

1-2 c. cheese

1 tsp. salt

½ tsp. pepper

Mix all ingredients in a bowl or in the hashbrowns bag.

Pour into a 9x13 casserole dish.

Bake at 350-375º for about 1 hour or until hashbrowns are tender in the middle of the casserole and the top is lightly browned.

This can also be cooked in a large Reynold’s aluminum oven bag over a grill.  Pour all ingredients in and seal.  Place on grill and turn every 5 minutes until eggs and hashbrowns are cooked (about 30 Minutes).  (Reynold’s stopped making their aluminum oven bags, but you can make your own big aluminum foil pouch using the heavy duty wide aluminum foil.  I do a double pouch—one inside the other in case it leaks.)

Hello, world!

As we've camped together over the past 15 years, we've gradually honed our campfire cooking skills and expanded our repertoire from the traditional sandwiches, hot dogs, and s'mores to some fantastic campfire versions of our favorite foods.  Over the next few days...well, let's be realistic...over the next few eons, we'll be posting some of our campfire favorites.  If you try them, let us know what you think.  If you have other ideas or favorite recipes, we'd love to have them to try!