5 Family Friendly Recipes for the Backyard

Roasted Chipotle Corn

Slow roasted, sweet corn, dashed with some chipotle and lime—absolutely the perfect side to just about any outdoor meal. If you can, soak the corn in a water bath for 30 to 60 minutes to increase the kernel juiciness. 

Serves: 4

Tools: Tinfoil, Tongs

Ingredients:

  • 4 corn on the cob with husks
  • ½ stick of butter
  • Salt
  • Chipotle powder
  • 1 lime, quartered

At Camp:

  • Peel back the husks of the corn, without tearing them from the stalk, and remove the silk
  • Coat the exposed corn with butter
  • Sprinkle with chipotle powder and salt, to taste
  • Squeeze lime onto the corn
  • Roll the husks back up to cover the corn. Wrap any exposed sections of corn in tin foil
  • Place on the grill, away from the hottest coals
  • Roast for 30 minutes, turning the cobs periodically.

 

Ham and Jack Pudge Pie

Funny name but delicious taste. Super easy to cook over a campfire. The pepper jack cheese gives a spicy flavor to these yummy sandwiches.

Serves: 4

Tools: Pan, Tongs

Ingredients:

  • 8 slices sourdough bread
  • 8 tablespoons diced fully cooked ham
  • 8 tablespoons canned sliced mushrooms
  • 12 tablespoons shredded pepper jack cheese
  • 1 tablespoon salsa
  • Butter or cooking spray

At Camp:

  • Place one slice of bread on your greased pan.
  • Top with ham, mushrooms, cheese, salsa, and second bread slice
  • cook over a hot campfire until golden brown and cheese is melted, about 3-6 minutes, turning occasionally 
  • Repeat to make remaining sandwiches

 

Campfire Quesadillas 

A classic that you usually make in the kitchen altered a bit to make over the grill or campfire. Just as tasty as the one you make indoors, we promise!

Serves: 4

Tools: Tongs, Aluminum Foil

Ingredients:

  • 4 medium flour tortillas
  • 2 (8oz) chicken breasts, grilled and sliced
  • 1 jar Tostitos salsa con queso
  • 1 can black beans, rinsed and drained
  • 1 c. shredded Mexican blend cheese

At Camp:

  • Spread 1 Tbsp salsa con queso over one side of a tortilla
  • Place 1/4 c. chicken on half the tortilla over the salsa con queso. Sprinkle 1/4 c. black beans and about 1/4 c. cheese over the chicken.
  • Fold the other side of tortilla over to cover ingredients. Place on a piece of tin foil large enough to cover the quesadilla. Leave the ends open.
  • Place the foiled quesadilla on the grate directly over the campfire. Keep over the fire to cheese is melted and tortilla is crispy.
  • Remove from the grate and cut in four pieces.

 

Campfire Breadsticks

Take dull old storebought pastry dough and turn it into a fun interactive outdoor activity for the family. 

Serves: 4

Tools: Sticks or Skewers, Aluminum Foil

Ingredients:

  • A container of storebought breadstick dough or make your own.
  • Butter or your favorite margarine spread

Possible Extras:

  • Pinch of garlic powder
  • Pinch of salt
  • Pinch of oregano
  • Pinch of rosemary
  • Pinch of thyme
  • Pinch of Cajun seasoning
  • Pinch of sugar
  • Pinch of nutmeg
  • Pinch of cinnamon

At Camp:

  • Find a nice long stick (or you can use a skewer) around the campsite…think the kind of stick you would use to roast marshmallows, but strong enough to hold the dough.
  • If using storebought, pop open the container and roll out the dough on a piece of aluminum foil or whatever you have on hand. Then tear off a piece of dough.
  • Carefully, stick one end of the dough at the tip of the stick—Coil the dough around the stick, pressing the ends to the dough, so it’s secure.
  • Sit or stand by the campfire and slowly rotate the bread around the stick to cook it evenly.
  • Depending on the heat and height of the fire, it may take a while to cook. Slowly and surely, you’ll see the dough begin to brown. Continue to cook the breadstick until it reaches the level of brown you like.
  • Now the fun part. You can either eat it plain or roll the breadstick in butter and season it with the possible extras. However, you like it!

 

 

S’Mores Campfire Cones

If you don't have a fire pit or an open fire, you can still have S'Mores. Take to the grill to make these tasty little treats. 

Serves: 8-12

Tools: Tongs, Aluminum Foil

Ingredients:

  • 12 Sugar or Waffle Cones
  • 1 bag Mini Marshmallows
  • 12 oz Chocolate Chips
  • Butterscotch Chips (optional)

At Camp:

  • Fill each cone with marshmallows and chocolate chips.
  • Wrap in aluminum foil.
  • Heat on the grill for 7 – 10 minutes. Keep away from direct flames.
  • Unwrap and enjoy. Be careful as contents may be hot.

 


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