Camping Recipes...seriously scrumptious!

A friend of mine is a bit of a camping expert. Reading these will make your mouth water! You can cook over a fire pit in the back yard too...and these can stranslate to your grill as well.
Seriously good eat'ins, ENJOY!

Not Your Mama's Corn~

Ingredients: 1 pkg of frozen corn on the cob (I buy the small ones)Butter (stick is easiest)Foil SaltPepperToni's Creole Spices (or what ever you like)
How to Prepare: Cut/tear foil to small pieces. Enough to roll the corn up once over. Place frozen corn on foil (no need to thaw corn~ it's cheating remember). Place a pat of butter on the corn and season with desired seasonings. I like to add the cajun spices to give it a "ewww shi" to it but that's me. Roll up the corn and give it a twist at both ends. It almost will look like candy wrappers when done. Place on the grill or directly in the fire.
Let me tell you the corn will be tender and have the best buttery taste. It's so easy and you just toss the wraps away when done. For easy but different you can't go wrong. Give it a try ~ you'll see!

Camping Carrots~

Ingredients: Carrotsbrown sugargran. sugar cinnimonsaltbutter
How to Prepare: My Mom taught me this...it is the best! This starts at home; prepare a ziplock sandwich baggie with about 3/4 cup brown sugar, add a tablespoon of cinnimon, a tablespoon of granulated sugar, and a pinch of salt. At the campsite: Take a large piece of tin foil, place on it baby peeled carrots or sliced up peeled regular carrots, add sugar and spices from the baggie, mix, slice a few pats of butter on top, wrap so the butter won't leak, cook on the grill to desired softness. Remember to flip the packet!

Melt-In-Your-Mouth-Potatoes & Veggies~

Ingredients: 8 potatoes2 large bell peppers1 large yellow onion5 portabello mushrooms olive oil or buttergarlic saltpepperpaprika
How to Prepare: Dice all vegis and place in a double layer of heavy duty foil. Cover with olive oil or butter, season. Cover with two more layers of foil, sealing all edges. Place over red coals for 45 minutes to 1 hour.

Heavenly Onions~

Ingredients: 1 med. onion per personButter 1 tbsp.Sugar 1/4 tsp. (per onion)Salt to tastePepper to taste Aluminum foil(1 sheet for each onion)about 8 1/2"x11"
How to Prepare: Peel and prepare onions for cooking, being sure to remove the top.
Place each onion on a sheet of foil. On top of each onion place butter, sugar, salt, and pepper.
Wrap each onion loosly in foil. Place on baking sheet and place in oven. Bake for 20 min. at 350 degrees.
For camp fires double wrap onions and lay directly on hot coals checking periodically for desired doneness.

Veggie Comfort Casserole~

Ingredients: 4 new potatoes2 small summer squashes8 mushrooms1 stalk celery1 medium carrot1 medium onion2 Tbs olive oil or butter. 1 clove garlic1/4 t salt1 tsp thyme1/4 t cayenne1 tsp paprikaBlack pepper to taste.
How to Prepare: Butter a large piece of heavy-duty foil. Peel squash if necessary. Cut into 1"x1"x2" spears. Slice other veggies extremely thin to reduce cooking time. Place veggies in center of foil. Mash the garlic with the salt, sprinkle over veggies. Sprinkle other spices on. Drizzle with olive oil or butter. Seal packets so they won't leak. Place over medium coals for 30-40 minutes, turning occasionally.

Vegetarian Chili~

Ingredients: 1 can of black beans, drained 1 can of pinto or chilli beans, drained 1 small can of green chili sauce1 small can of stewed tomatoes (use fire roasted if possible)Oil or butter 2 garlic cloves, crushed & diced1 yellow onion, sliced1 carrot, sliced (optional)1 bell pepper, sliced (for more color use yellow or orange)1 jalapeño, diced 6 to 8 mushrooms, sliced1 Tbls. Cayenne Pepper (I use a lot more)1 Tbls. Cummin½ teas. Cinnamon Garlic SaltBlack PepperHot Sauce, optional Italian Seasoning Mix, optionalSalt
How to Prepare: Get all of your veggies cut and ready before you leave your house. This will reduce the time spent prepping at the campsite.
In a large pan or dutch oven heat oil or butter. Sauté the onions and garlic until transparent. Throw in the carrot and cook until tender. Next throw in the bell pepper and jalapeño until cooked. If you prefer your chilli mellow, use a pepper with less heat instead of a jalapeño.
Then sauté the mushrooms in the mix. At this point, add the cayenne pepper and cummin, which will coat the veggies. To save time you can mix all your dry ingredients together ahead of time.
Then open your green chili sauce and stewed tomatoes and add them to the pan. Stir gently until mixed. Next add all of your beans (try to rinse them if possible). Stir gently until mixed. At this point it should look like a giant vegetable melody with a great smell.
Add remainder of seasonings if you haven’t already. I personally like to go crazy with the hot sauce and cayenne pepper, but season to personal taste. The cinnamon will mask the intensity of the spicy smell.
Cover and cook for 20 minutes or more on a low heat (remember to stir occasionally). The sauce and mixture should begin to thicken up some. Serve with cornbread.
Variations include: adding corn, zucchini, Creole seasonings, any other veggies, a dash of nutmeg, cheese on top. I haven’t found a veggie that I didn’t like in this recipe yet. Just remember to take note of when to add the veggie to the cooking schedule.

Tortillas like you never had them~

Ingredients: tortillasshredded cheesechopped mushrooms chopped green pepperschopped onionsany other veggies you like
How to Prepare: Lay the tortilla on a griddle with a little oil. Place a layer of cheese on the whole tortilla and then layer veggies on just half of the tortilla. Fold the tortilla in half, let cook for a few minutes and then flip when ready to cook the other half. You're ready when it's hot and the cheese is melted. Cut into quarters.

Vegetarian Hobo Dinner~

Ingredients: 2 carrots, sliced6-8 new potatoes, quartered1/2 onion, lg. chunks2 shallots, sliced2-3 cloves garlic, lg. chunks8-10 cremini mushrooms whole or halved 1 pkt. frozen Boca ground "meat" 2-4 Tbs. olive oil2 Tbs. unsalted butter, optional salt & pepper, to tasteseason salt, dash
How to Prepare: 1. Mix all sliced vegetables in a bowl.2. Make 2 pockets with heavy duty aluminum foil, doubled.3. Place a layer of vegetables on bottom.4. Layer Boca ground "meat" next.5. Add a final layer of veggies.6. Pour 1-2 Tbs. of olive oil on each dinner, dot with butter, if using.7. Season with salt, pepper, and season salt.8. Fold foil to make an airtight seal.9. Cook on hot coals for fifteen minutes, flipping half-way through.10. Serve with ketchup, enjoy!