Easy Camp Recipes

Justine Pascual, Cynthia Runyon, Jenn Scuderi, and Kait Wildes

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

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

Ingredients8 eggs

8 slices ham

8 slices American cheese

1 package biscuits

MaterialsNon-stick griddle

Spatula

Preparation1.) 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

Ingredients1/2 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

MaterialPan

Mixing bowl

Mixing spool

Preparation1.) 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

Ingredients4 to 5 potatoes

Salt water

1 lb bacon

4 to 5 eggs

MaterialsFrying pan

Pot

Mixing spoon

Preparation1.) 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

Ingredients1 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

MaterialsSkillet

Large bowl

Small bowl

Measuring cups and spoons

Mixing spoon

Spatula

Preparation1.) 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 14-16 pancakes Time: about 45 minutes

Cinnamon Buns

Ingredients3 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

MaterialsMixing bowl

Rolling pin

Foil

Cutting board

Knife

Baking pan, greased

Preparation1.) 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

Ingredients4 eggs

1 cup milk

2 teaspoons sugar

1 cup flour

1/3 cup butter, melted

Optional: confectioner sugar,

jam or jelly, nutella

MaterialsMixing 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

Ingredients3 cups quick cooking oats

5 teaspoons brown sugar blend Splenda

10 teaspoons maple sugar granules

1 cup walnuts

10 teaspoons chopped dates

Materials10 Ziploc bags

Preparation1.) 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

Ingredients1 slice of bread

Butter

1 egg

Salt and pepper (if desired)

MaterialFrying pan

Knife

Butter

Wax paper

Bread

Spatula

Preparation1.) 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

Ingredients4 eggs

1 teaspoon sugar, optional

1 teaspoon salt

1 cup milk

12 slices white bread

Butter

Syrup

MaterialMixing 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

Ingredients2/3 cup corn meal

1 tsp sugar

2/3 cup cold water

Pinch of salt

2 cups boiling water

Margarine

MaterialsZiploc bag

Wooden spoon

Frying pan

Preparation1.) 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

Ingredients1 plain bagel, split, toasted

2 Tbsp strawberry cream cheese

2 fresh strawberries, sliced

MaterialsKnife

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

Ingredients9 Special K cereal bars

1 Variety package of 9 donuts

1 Bag of apples

9 Small boxes of cereal

9 Juice boxes

Materials9 Large plastic bags

9 Snack baggies

Preparation1.) 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

Ingredients3 cups Teddy Graham Snacks

1 cup  dried banana chips

½ cup coconut

½ cup chocolate chips

½ cup peanuts

MaterialsPlastic 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

MaterialsMedium sized Ziploc bag

Pot

Preparation1.) 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

Ingredients1 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

MaterialPan

Foil

Plastic bag

Cooking spray

Rolling pin or meat mallet

Preparation1.) 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

Ingredients6 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)

MaterialsLarge non-stick frying pan

Mixing bowl

Wisk

Mixing spoon

Spatula

Preparation1.) 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

Lunch

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

Ingredients1 large russet potato

Canola oil to coat

Kosher salt

MaterialsFork

Baking sheet

Bowl

Preparation1.) 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

Ingredients1 large flour tortilla

½ cup taco cheese mix

MaterialsFrying pan

PAM cooking spray or butter

Plastic spatula

Preparation1.) 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

Ingredients3 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

Materials9x13” Baking dish, greased

Large mixing bowl

Mixing spoon

Measuring cups

Spreading knife

Foil

Preparation1.) 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

Ingredients4 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

MaterialsSpoon

Knife (for cutting up toppings)

Measuring cups

Baking sheet (if using oven)

Foil

Preparation1.) 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 10-12 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

Ingredients2 slices of bread (any kind will do)

2 slices of cheese (any kind will do)

Margarine

MaterialsSmall frying pan

Stove top

Plastic Spatula

Preparation1.) 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

Ingredients1 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

MaterialsStrainer

Measuring cups

Mixing spoon

Pot

Preparation1.) 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

Ingredients1 box macaroni elbows

¼ stick butter

1 can evaporated milk or cream

1 lb. Velveeta cheese

MaterialsDrainer

Stove top

Glass dish (or any kind of dish)

Preparation1.) 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

MaterialsMixing spoon

Measuring Cups

Preparation1.) 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

Ingredients1 can condensed soup (any kind)

hot water

MaterialsLarge pot

Mixing spoon

2 Individual mugs

Preparation1.) 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

IngredientsBread 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

MaterialsKnife

Cutting board

Preparation1.) 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

Ingredients1 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

Preparation1.) 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

Ingredients20.8 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)

MaterialsFrying pan

Mixing spoon

Spatula

Juicer

Can opener

Measuring spoons and cups

Preparation1.) 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

Ingredients2 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

MaterialsKnife

Cutting board

Measuring cups

Preparation1.) 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

Ingredients¼ 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

MaterialsSharp knife

Cutting board

Measuring cups

Measuring spoons

Mixing bowl

Spoon

Preparation1. 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

Ingredients1 flour tortilla

1 Bag of shredded American cheese

Sliced Deli Turkey

Shredded lettuce

¼ Tomato

1 tsp mustard or mayonnaise (optional)

MaterialsCutting board

Sharp knife

Spoon

Preparation1.) 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

Ingredients8 ounces vanilla yogurt

1 cup granola cereal

mixed fruit

MaterialsParfait glass or small bowl

Spoon

Measuring Cups

Preparation1.) 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

Dinner

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

Ingredients1 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

MaterialsLarge Pot

Large Skillet

9 x 13 inch baking dish, greased

Preparation1.) 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

Ingredients1 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

MaterialsLarge skillet

Flat Griddle

Preparation1.) 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

Ingredients2 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

MaterialsSmall Bowl

Saucepan

Plastic Wrap

Measuring spoons and cups

Preparation1.) 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 servingsTime: about 20 minutes

Note: This is a more advanced recipe.

Chicken Casserole with Dumplings

Ingredients4 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)

MaterialsCup

Cast iron pot

Measuring cups

Mixing spoon

Can opener

Preparation1.) 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

Ingredients1 piece of chicken per person

Sliced carrots and potatoes

Celery seed

Salt and pepper

Italian dressing

MaterialsHeavy duty foil

Preparation1.) 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)

Ingredients1 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

MaterialsFrying pan

Spoon

Measuring cups and spoons

Preparation1.) 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

Ingredients2 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

MaterialsFrying pan

Measuring cups

Preparation1.) 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

IngredientsGround meat

1 canned vegetable per girl

Optional:

Large bag of noodles

Large container of tomato juice

Salt, pepper, hot sauce

MaterialsLarge cooking pot

Ladle

Can opener

Preparation1.) 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

Ingredients1 cup finely chopped onions

3 lbs. ground beef

2 cups dried bread crumbs

(or 1 cup rolled oats)

3 eggs

Salt and pepper

MaterialsMixing bowl

Mixing spoon

Measuring cups

Spatula

Preparation1.) 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 7- 10 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

IngredientsHot 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

Ingredients3 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

MaterialsLarge pot

Mixing spoon

Skillet (no oil)

Preparation1.) 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

Ingredients1 pound of ground beef

1 box of macaroni and cheese dinner

1 can of chili style stewed tomatoes

MaterialsLarge pan

Mixing bowl

Spoon

Preparation1.) 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

Ingredients1 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

MaterialsCampfire grill (see step 1)

Spoon

Measuring spoons and cups

Preparation1.) 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

Ingredients1 lb. box of spaghetti

Frozen meatballs OR pre-made meatballs

1 can/jar of sauce

Mozzarella cheese

Materials2 Pots

Stirring spoon

Colander

Preparation1.) 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 5 - 8 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

IngredientsIndividual 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

MaterialsSpoon

Preparation1.) 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

Ingredients2 (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

MaterialsLarge cast-iron pot

Mixing spoon

Preparation1.) 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

Dessert

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

Ingredients1 can (16 oz.) pear slices, drained

8   NILLA Wafers, crushed

1/2 cup thawed COOL WHIP topping

1/8 tsp ground cinnamon

Materials4 dessert bowls

Small mixing bowl

Spoon

Preparation1.) 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

Ingredients12 apples

½ stick of butter

cinnamon

12 Tbs maple syrup

(1 Tbs for each apple)

1 cup chopped nuts (optional)

MaterialsSharp knife

Tin foil

Measuring spoons

Preparation1.) 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

Ingredients6 Ripe bananas

Chocolate chips

Mini marshmallows

Peanut butter (optional)

MaterialsKnife

Foil

Preparation1.) 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

Ingredients2 cups thawed COOL WHIP Topping

1 cup  blueberries

1 cup raspberries

1 cup  sliced strawberries

MaterialsMeasuring cups

Spoon

8 dessert dishes

Preparation1.) 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

Ingredients2 Tbs Cinnamon

1 cup sugar

1 stick butter (melted)

1 package Pillsbury Crescents

(refrigerated)

Materials1 gallon size zip lock bag

Measuring cup

Measuring spoons

Preparation1.) 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 10-12 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

Ingredients1 tube crescent rolls

1 box vanilla pudding

Chocolate frosting

MaterialsFoil

Large stick

Mixing bowl

Spoon

Knife

Preparation1.) 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

Ingredients1 cup milk

1 cup whipping cream

½ cup sugar

½ tsp vanilla

Materials1-1 lb metal coffee can with lid

1-3 lb metal coffee can with lid

Rubber spatula

Duct tape

Crushed ice

Rock salt

Preparation1.) 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

IngredientsBiscuit dough (Pillsbury Grands)

1 Bag large marshmallows

Materials1 stick per girl

Campfire

Preparation1.) 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

Ingredients3 - 8oz. cream cheese

1 cup sugar

2 eggs

2 egg whites

1 ½ tsp. vanilla

1 box vanilla wafers

Canned topping (optional)

MaterialsLarge mixing bowl

Small bowl

Mixing spoon

Measuring cups and spoons

2 Muffin tins

Paper muffin liners

Preparation1.) Preheat oven to 350F

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 cheesecakes Time: 25 min

Mini Orange Peel Cakes

Ingredients1 package of 16oz cake mix and

associated ingredients (milk, oil, eggs)

12 oranges

1/2 cup chocolate chips

MaterialsLarge bowl

Small metal spoon

Mixing spoon

Measuring cups

Sharp knife

Foil

Preparation1.) 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

Ingredients¼ cup brown sugar

1 Tbs corn starch

Insides of 12 oranges

Cinnamon

MaterialsSmall bowl

Large spoon

Sauce pan

Preparation1.) 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

Ingredients2 Packages chocolate instant pudding

( 4 cups milk included)

1 Bag mini marshmallows

8 Mini graham cracker shells

MaterialsMixing bowl (or ziplock bag)

Mixing spoon

Measuring cups

Oven tray

Preparation1.) 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

Ingredients4 squares of semisweet chocolate

1 small can of condensed milk

1lb box of vanilla wafers

MaterialsMetal pot

Wax paper

Large bowl

Mixing spoon

Rolling pin or log

Preparation1.) 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

Ingredients1 3 oz box instant chocolate pudding

2/3 cup powdered milk (or 2 cups water)

¼ cup mini chocolate chips

¼ cup mini marshmallows

Materials2 Quartsized ziplock bags

PreparationAt 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

Ingredients5 Tbsp margarine

1/3 cup dark brown sugar

3 Tbsp corn syrup

Pecan halves

2 8-oz packages of biscuits

(refrigerated)

Cinnamon

Sugar

Materials2 Foil pie pans

Wax paper

Foil

Preparation1.) 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’moresgraham 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 bananagraham crackersHershey’s chocolate bar piecesmarshmallowsChop 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’moresthin mintsgraham crackersmarshmallowsHershey’s chocolate bar piecesPlace two pieces of chocolate on top of one thin mint. Toast marshmallow and slide onto chocolate. Then top with another thin mint.

Snacks

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

Ingredients1 container (3.75 oz.) Chocolate Pudding

1 medium  apple

MaterialsKnife

Preparation1.) Cut apple into thin slices

2.) Serve with the pudding as a dip

Makes: 1 serving

Time: 2 minutes

Balls of Energy

Ingredients1 small banana

½ cup chunky peanut butter

½ cup toasted wheat germ

Finely chopped peanuts, mini-chocolate

chips, or shredded coconut for coating

MaterialsMeasuring Cups

Mixing Spoon

Fork

Wax PaperPreparation1.) 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

Ingredients4 Tbsp butter

4 cups mini marshmallows

8 cups Rice Krispies cereal

1 (8 oz.) bag mini Oreo cookies

½ cup chocolate chips, melted

MaterialsLarge metal bowl

9 x 13 inch pan, greased

Preparation1.) 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

Ingredients12 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

MaterialsKnife

Fork

Measuring cups and spoons

Preparation1.) 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

Ingredients16 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

MaterialsPie plate

Small mixing bowl

Mixing spoon

Spatula

Measuring cups and spoons

Preparation1.) 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

Ingredients1 large red apple, cut into 8 wedges’

6 marshmallows

1 small jar of creamy peanut butter

1 large banana cut into 1-inch slices

MaterialsKnife

2 Skewers

Preparation1.) 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

Ingredients1 cup honey

2 quarts popped popcorn

2 cups oats

1 cup raisins

1/2 cup chopped dates 1 cup chopped dry roasted peanuts

MaterialsSaucepan

Large mixing bowl

Mixing spoon

Measuring cups

Plastic wrap

9 x 13 inch pan, greased

Preparation1.) 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

Ingredients9 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

MaterialsMixing spoon

Large mixing bowl

Small metal bowl or saucepan

Measuring cups and spoons

Large re-sealable plastic bag

Wax paper

Preparation1.) 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

Ingredients7 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

Materials9” x 14” pan

Measuring cups and spoons

Mixing spoon

Small bowl or custard cup

Preparation1.) 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

Ingredients1 ½ tsp peanut butter

12 Chocolate Teddy Grahams

1 ½ tsp Philadelphia cream cheese spread

12 Teddy Grahams (regular)

MaterialsKnife

Preparation1.) 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

Drinks

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

Ingredients1 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

MaterialsMixing spoon

Measuring spoons

Individual mugs

Preparation1.) 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

Ingredients1/2 cup Ocean Spray Cranberry Juice Cocktail

1/2 Tbsp Lime juice

1 cup Club Soda, chilled

Ice cubes

Lime slices

MaterialsMixing spoon

Tall glass

Measuring cups and spoons

Preparation1.) 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

Ingredients1 cup milk

1 ½ tsp Hershey’s Syrup (chocolate, caramel, or strawberry)Oreos (optional)

MaterialsMixing spoon

Measuring cups and spoons

Glass

Straw

Preparation1.) 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

Ingredients2 oz. Orange Juice

2 oz. Pineapple Juice

2 oz. Grape Juice

2 oz. Grapefruit Juice

Crushed ice

MaterialsCup with tightly fitting lid

Preparation1.) 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

Ingredients¾ cup Country Time Lemonade

½ cup Apple Cider

1 spoonful Ocean Spray Grapefruit Juice

2 ice cubes

MaterialsMeasuring cups

Spoon

Preparation1.) 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

Ingredients1 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

MaterialsSaucepan

Mixing spoon

5 Individual mugs

Preparation1.) 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

Ingredients1/3 cup Orange juice

1/3 cup Cranberry juice

1/3 cup Water

MaterialsMixing spoon

Measuring cups

Glass

Preparation1.) Place ice cubes in bottom of glass

2.) Pour juices over ice and stir gently

Makes: 1 serving

Time: 2 minutes

Paradise Smoothie

Ingredients1 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

MaterialsMeasuring cups

Blender

Pitcher (for serving)

Preparation1.) 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

Ingredients10 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

MaterialsMixing spoon

Straw

2 Glasses

Preparation1.) 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

Ingredients1 oz. Rose's Lime Juice

1 oz. Rose's Grenadine

6 oz. Schweppes Ginger Ale

1 Maraschino cherry

Ice cubes

MaterialsMixing spoon

Tall glass

Preparation1.) 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

Basics

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

ColorsMaterials 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."

AshesFOUR 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 OutEverything 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.

ReusableYou 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.

RecyclableRecycle 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 WashingTo 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

http://camprecipes.com/

http://www.quietjourney.com/recipes/

http://camping.about.com/od/campingrecipes/u/recipes.htm

http://www.grouprecipes.com/group/1045

http://sweetfoodie.blogspot.com/2009/04/mini-smores-pies.html

http://www.divinerecipes.com/recipes.cfm/cid/17/camping-recipes

http://www.recipegoldmine.com/bev/bev.html

http://koa.com/recipes/dessertsandsnacks.htm

http://www.free-camping-recipes.com/camping-snacks.html

http://www.cooks.com/rec/search/0,1-0,easy_camp_cooking,FF.html

http://www.scoutorama.com/recipe/index.cfm

http://www.kraftfoods.com/kf/recipes

http://www.campbellkitchen.com/

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http://family.go.com/food/recipe-580090-cheesy-chicken-taco-casserole-t/

http://thomas.gwbakeries.com/recipeBoxDet.cfm/recipeId/205

http://www.bhg.com/recipe/sandwiches/spiral-silos/

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http://www.foodnetwork.com

Basic Outdoor Skills Booklet: Mohawk Pathways Girl Scout Council, Inc.

Beginning Troop Camping Booklet: Mohawk Pathways Girl Scout Council, Inc.

http://www.macscouter.com/ceremony/Ashes.asp

http://www.scoutingweb.com/scoutingweb/SubPages/CampfireAshCeremony.htm

http://www.lovetheoutdoors.com/camping/Camp_Cooking_Tips.htm

http://www.lovetheoutdoors.com/camping/Cooking_Methods.htm

http://gsleaders.org/files/adult.htm 

http://www.foodnetwork.com/recipes/good-eats/the-baked-potato-recipe/index.html

http://family.go.com/food/recipe-580090-cheesy-chicken-taco-casserole-t/

http://thomas.gwbakeries.com/recipeBoxDet.cfm/recipeId/205

http://www.bhg.com/recipe/sandwiches/spiral-silos/

http://www.recipegoldmine.com/campD/italian-sandwiches.html 

http://images.search.yahoo.com/search/images;_ylt=A0WTbx9tT3NKnn0BNYmjzbkF?p=meatball+sub&ei=&iscqry=&fr=

http://www.flickr.com/photos/skiptomylou/2422500650/

http://www.thenibble.com/reviews/main/cheese/yogurt/images/VeldaFarms230.jpg

http://www.backofthebox.com/recipes/sandwiches/quick-&-easy-sloppy-joes-g.html

http://www.google.com

http://www.foodnetwork.com