Campfire S’mores Granola

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Here’s a fun snack to make with the kids over the campfire.

The base granola

  1. 3 cups free rolled oats
  2. 1/4 cup oat bran (I like it for texture- Can sub for rolled oats)
  3. pinch cinnamon
  4. pinch sea salt
  5. 1 T oil of choice or butter
  6. 1/4 cup pure maple syrup

Post grilling/foil baking

  1. 1 cup + mini marshmallows
  2. 1 cup + chocolate chips

Over the campfire

  1. Coat a large sheet of tin foil generously with oil cooking spray and set aside ensuring it is completely covered, including the edges (this makes it easier to open)
  2. In a large mixing bowl, combine the oats, oat bran, cinnamon, sea salt and mix well. Add the oil of choice (if using coconut, make sure it’s melted) and maple syrup and stir until fully incorporated.
  3. Lay the mixture in the center part of the tin foil, preferably in a single layer, ensuring there is sufficient room to around the edges to wrap.
  4. Wrap the granola up without any room for air- We don’t want steamed granola here. Lay the foil patch on the heated stone/coal and allow to heat for 5-10 minutes. Using tongs, shake the foil pack roughly every 2-3 minutes to avoid sticking.
  5. Remove and carefully open and allow to cool for 5 minutes. If you want melted chocolate and marshmallows, add now and mix through and allow to cool.

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Dutch Oven Cooking with Jim, Episode 2: Cheesy Potato Casserole

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“Cheese is like life!”

 

Cheesy Potato Casserole

Ingredients:

½ of a large box of hash browns/shredded potatoes

Salt and pepper to taste

8 cups hot water

2 large cans of Cream of Chicken soup

Four very large scoops of sour cream

2 small cans diced green chilis

LOTS of shredded cheese

 

Directions:

Start your charcoals.

Fill the box of hash browns with boiling water and let set 15 minutes, then

Put the half the box of potatoes into a large Dutch oven pot.  (For easier cleanup, use a Dutch oven pot liner.)

Mix in a separate bowl:  Cream of Chicken soup, four very large scoops of sour cream, LOTS of shredded cheese and salt and pepper to taste.

Pour wet mix into the pot with the potatoes and mix thoroughly.

Add more cheese on top.

Put lid on the pot and put on coals for 40 minutes.  One quarter of your coals should be on the bottom and three quarters of the coals should be on top.

After 15 minutes, turn the pot and the lid one quarter turn.  Don’t touch the handle without a hot pad!

After 40 minutes, enjoy the bubbly gooyness of it all!

Next Friday:  Classic baked beans!