Campfire Desserts: Everything but S'mores

Who can resist the ooey, gooey goodness of a campfire s’more! Not many! Not me! S’mores are a classic and a staple campfire dessert for my family and I am sure many others. What is not to like about a roasted marshmallow squished between two graham crackers and a piece of chocolate!
A few summers ago our family signed up for a campfire dessert cooking course to try to broaden our repertoire. We had so much fun and these recipes have become family favourites. The course was offered along with other eco-adventures at the Fairmont Hot Springs Lodge and RV Park by environmental educators Andi Dzilums and Jocelyn McGregor. Andi and Jocelyn have eaten their fair share of s’mores over the years of guiding and teaching tourist about bear awareness, hiking, canoeing, camping and outdoor cooking. Not that they don’t like s’mores they just felt it was time to think outside the s’more box when it comes to campfire desserts.
It was a great evening full of fun, laughs and, of course, tasting of several new dessert ideas. All of the recipes could easily be made with small children as a family camping activity. My fussy daughter even tried cooked banana! I think the chocolate helped alot.
Andi and Jocelyn were great teachers and had several tips for successful campfire desserts including starting with a good fire and letting it burn down into coals before starting to cook. Fire will burn the desserts or any food for that matter while coals with provide even heat for cooking. They also recommended monitoring children closely around the fire and making sure to have tongs and fire proof oven mitts for removing items from the coals. Last but not least was to have fun, make it a family activity and experiment!
Here are several of Andi and Jocelyn’s recipes and a couple of more that I have tried at girl guide camp! Enjoy!

Canada Banana
Jocelyn and Andi’s version of the Banana Boat. They also insisted that we shake our shoulders in limbo style as we said the name of this campfire dessert.
Ingredients:
1 banana per person
Various toppings, such as: mini coloured marshmallows, chocolate chips, smarties, chocolate kisses, caramel bits.
Instructions:
With the skin on, slice down the inner curve of the banana through the skin and through most of the edible part of the banana. Do not slice all the way through the other side of the skin. Gently open the slice wide enough to stuff in your chosen toppings. The colored marshmallows look and taste great. So does anything chocolate. Wrap the banana in tinfoil and place in the coals of a fire about 2 ½ minutes per side. Remove from the coals using tongs. Unwrap and enjoy!

Orange you Glad it’s not a S’more
Large navel oranges work the best. We did try grapefruits but found that the peel gave a bitter taste during cooking.
Ingredients:
½ large navel orange per person
1 chocolate or lemon cake mix
1 egg
water as per cake mix instructions
Instructions:
Cut the orange in half and scoop out the fruit. Eat the fruit as a snack or reserve it for a fruit salad. Place the orange halves in a 9 x 13 inch (22 x 33cm) tinfoil pan open side up. Prepare cake mix as directed on the box but fill the orange halves about ¾ full with the cake batter. Cover the oranges with tinfoil and place in the coals of a fire. Allow to cook for 20 minutes. Remove from the coals using oven mitts. Unwrap, serve and enjoy. Note: you can make these individually by wrapping them in tinfoil. Also, reserve left over cake mix to make Painted Marshmallows.

Painted Marshmallows

Painting is the key to success in this recipe.  We tried dipping the marshmallow in the batter but it was too thick and came off during cooking.
Ingredients:
20 marshmallows
Leftover cake mix batter (from Orange you Glad it’s not a S’more recipe)

½ cup (125 mL) coconut flakes
Instructions:
Place marshmallow on the end of a wooden or medal marshmallow/wiener stick. Paint the marshmallow with left over cake batter using a pastry brush. Then roll in coconut flakes and roast over the coals of a fire until browned. Remove from stick and enjoy!

Rocky Mountain Trench Wraps
You can also try this recipe with egg roll wrappers instead of tortillas.
Ingredients:
3 - 4 flour tortillas

½ cup (125 mL) spreadable cream cheese
Various Toppings, such as: peaches, apples or other fruit with cinnamon or chocolate chips, marshmallows, chocolate kisses, caramel bits…
Instructions:
Spread cream cheese over one side of the tortilla. Then add fruit and sprinkle with cinnamon OR add chocolate chips and marshmallows or other toppings. Roll up the wrap and then wrap it in tinfoil. Place in the coals of a fire for about 2 ½ minutes per side. Remove from coals using tongs. Unwrap and enjoy.

Cinnamon Snakes
This recipe was my kids favourite!
Ingredients:
1/4 cup (50 mL) brown sugar
cinnamon to taste
1 tube of bread or croissant dough mix

½ cup (125 mL) butter or margarine, melted
Instructions:
Cover the end of a wooden marshmallow/wiener stick with tinfoil. Combine brown sugar and cinnamon and place on a flat plate. Cut the dough mix into strips. Roll each strip into long snakes and wrap around the end of the tinfoiled stick and roast over the coals of a fire until golden brown. Remove cooked snake from stick and dip into the melted butter or margarine and then roll in the brown sugar and cinnamon mixture. Enjoy!

Baked Apples
Ingredients:
4 apples, cored
2 Tbsp (25 mL) butter or margarine
2 Tbsp brown sugar
cinnamon to taste
Instructions:
Divide butter and brown sugar between the apples and stuff into the cored out center. Sprinkle each apple with cinnamon. Wrap in tinfoil and place in the coals of a fire for about 10 minutes. Unwrap and enjoy.

Wacky Taffy
Ingredients:
20 Ritz crackers
10 carmel squares
Instructions:
Unwrap the caramel squares in toast them like you would marshmallows only not as long just heat them up a little. Place the Carmel in between two Ritz Crackers and enjoy eating them.

Instant Cheesecake
We sometimes make this at home for a kick dessert or snack.
Ingredients:
20 graham crackers

½ cup (125 mL) spreadable cream cheese
Your favourite jelly
Instructions:
Spread cream cheese on graham cracker, add your favorite jelly on top and voila....instant cheese cake!

Ice Cream in a Baggie
You can also make instant pudding in a baggie - just add pudding powder and milk to the baggie and then shake, turn and toss!
Ingredients:
½ cup (125 mL) milk
1 Tbsp (15 mL) granulated sugar

¼ tsp (1 mL) vanilla
ice
6 Tbsp (90 mL) salt
Instructions:
Add milk, sugar and vanilla to a pint size resealable freezer bag and zip shut. Place that bag in a larger (quart or bigger) resealable plastic bag. Add ice to fill bag 1/2 way, plus salt. Zip that bag shut and shake, turn, toss and mix the bag. In about 5-10 minutes you will have cold hands and yummy ice cream! Note: Don't try to double this, as it doesn't seem to work. Be sure you get all of the salt off of the small bag before you open it.

Food for Dudes!

There seems to be a few trains of thought on what is considered food for dudes or dude food. Some say it combines the passion of extreme sports and cooking to produce over-the-top, testosterone-fueled dishes. Many of which, of course, involve bacon wrapping, alcohol soaking, deep frying and artery clogging! Others describe dude food as a movement to educate men about how to cook simple, healthy and delicious meals as part of a healthy lifestyle. Then there are the fans of the movie The Big Lebowski featuring Jeff Bridges as ‘The Dude’ – who created a Facebook page to lobby Ben and Jerry’s to create a Dude Food ice cream flavour made from White Russian flavoured ice cream with chocolate malt (bowling) balls. The only common ground seems to be that dude food involves bold tastes.

My idea of dude food is a fusion of these ideas. It involves creating healthy, full flavoured dishes that appeal to ‘meat and potato’ eating men who want to improve their diets but still enjoy the foods they love!

We all know that heart disease is one of the leading causes of death in Canada especially among men. Lifestyle choices, such as diet, have a huge impact on prevention of heart disease. However, sometimes it is hard to sacrifice our favourite foods and make good choices.  The trick is not to necessarily give up these foods but to make smart choices, such as:

·      Choosing leaner cuts of meat

·      Watching your portion sizes

·      Choosing healthy fats

·      Reducing salt intake

·      Eating more fruits and veggies

·      Eating more whole grains and legumes

I know that sounds easy – joking – but really it is all about small changes and focusing on maximizing the flavours you love.  One easy change is to use a little of an ingredient to flavour a dish rather then eating a pile of that maybe-not-so-health-in-bulk ingredient.  For example, rather then wrapping everything in bacon just use a little bacon to flavour the dish! Another idea is low sodium or baked rather then fried tortilla chips.  The flavour comes from the salsa you are dipping the chip into, which is most likely heart healthy, so why add salt or added fat to something you hardly taste. You could also bake your own using fresh tortillas. One more idea comes from the dude in my life - my husband, who, like other meat and potato eaters is not a big vegetable eater. However, he does like them grilled or roasted so that is how we most often prepare them.

Whether you cook for a dude or are a dude yourself these recipes are aimed at keeping your heart healthy without sacrificing flavour or too much protein!  All of the following recipes meet the Heart and Stroke Association guidelines for heart healthy eating.  They all have less then 10 grams of fat and 500 milligrams of sodium per serving. Enjoy these heart healthy dude approved recipes!

Beef Tenderloin with Balsamic-Coffee Sauce

This full flavored entree is guaranteed to satisfy your appetite!

Ingredients:

3/4 tsp coarsely ground black pepper 4 mL

1/2 tsp garlic powder 2 mL

1/2 tsp onion powder 2 mL

1/2 tsp salt 2 mL

4 beef tenderloin steaks (5 oz/140 g each), about 1-inch (2.5 cm) thick

2 Tbsp canola oil 30 mL

4 large shallots, peeled and finely chopped

6 oz/170 g sliced portabella mushrooms

3/4 cup strong coffee 175 mL

1/4 cup balsamic vinegar 60 mL

Instructions:

1.    Preheat oven to 200 °F (400 C).

2.    In small bowl, combine black pepper, garlic powder, onion powder and 1/4 tsp (1 mL) salt. Sprinkle both sides of steaks with spice mixture, pressing down with fingertips to adhere. Set aside. Let stand for 15 minutes.

3.    Heat 1 Tbsp (15 mL) canola oil in large, nonstick skillet over medium-high heat. Cook steaks 4 minutes, turn and cook 2-4 minutes longer or until desired doneness. Place steaks on separate plate and place in oven to keep warm.

4.    Heat remaining 1 Tbsp (15 mL) canola oil to pan residue in skillet, cook shallots 15 seconds, stirring constantly. Add mushrooms and cook 3 minutes or until tender, stirring frequently, using two utensils as you would with stir-fry. Spoon equal amounts over beef and return to oven to keep warm.

5.    To skillet, add coffee, vinegar and remaining 1/4 tsp (1 mL) salt. Bring to a boil over medium-high heat, continue to boil 4 or so minutes or until reduced to 1/4 cup (60 mL). Spoon over all and top with additional coarsely ground black pepper, if desired.

Yield: 4 servings. Serving size: 3½ oz/105 g beef, 1/3 cup (75 mL)  mushroom mixture and 1 Tbsp (60 mL) sauce.

Source: www.canolainfo.org

Deep, Dark and Stout Chili

Heart healthy chili made with dark stout beer!

Ingredients:

2 Tbsp canola oil 30 mL

1 1/2 lb/750 g extra lean ground beef (or 1 lb/500 g extra lean ground beef and 15-oz/426 mL can kidney beans, rinsed and drained)

2 cups diced green bell peppers 500 mL

1 cup diced red onion 250 mL

3 cans (14.5 oz/412 mL each) no-salt-added stewed tomatoes

1 bottle (12 oz/341 mL) dark stout beer

3 Tbsp chili powder 45 mL

1 1/2 Tbsp ground cumin 20 mL

1 1/2 Tbsp smoked paprika (optional) 20 mL

1 Tbsp sodium-free beef bouillon granules 15 mL

1 tsp salt 5 mL

Toppings:

1/2 cup chopped fresh cilantro leaves 125 mL

1/2 cup finely chopped red onion 125 mL

1 medium lime, cut into 6 wedges

Instructions:

1.    Heat 1 Tbsp (15 mL) canola oil in Dutch oven over medium-high heat. Working in two batches, brown beef, about 3-4 minutes per batch, stirring frequently.

2.    Meanwhile, in a sauté pan heat remaining 1 Tbsp (15 mL) canola oil and cook bell peppers and onions 4 minutes or until onions are soft, stirring frequently. Stir into cooked beef. Add stewed tomatoes, beer, chili powder, cumin, paprika, and bouillon. Bring just to a boil over medium-high heat, reduce heat, cover and simmer 45 minutes. Stir in salt.

3.    Serve chili with choice of toppings placed in three small bowls.

Yield: 8 servings. Serving size: 1 1/3 cups (325 mL) chili.

Cook’s note: Like most chili recipes, the flavours are more blended if the chili is served the next day. This dish freezes well, too.

Source: www.canolainfo.org

Herbed Pork Chops on Mustard Sauce

Kick your pork chops up a notch with this tasty mustard sauce!

Ingredients:

3/4 tsp dried thyme leaves 4 mL

1/2 tsp garlic powder 2 mL

1/4 tsp dried pepper flakes  1 mL

1/4 tsp salt 1 mL

6 boneless pork chops (4 oz/125 g each), trimmed of fat

1 Tbsp canola oil 15 mL

Mustard Sauce:

1/3 cup fat-free sour cream 75 mL

1/4 cup Dijon mustard 60 mL

3 Tbsp skim milk 45 mL

1 Tbsp canola oil 15 mL

3/4 tsp dried tarragon leaves 4 mL

1 tsp coarsely ground black pepper 5 mL

Instructions:

1.    In small bowl, combine thyme, garlic powder, pepper flakes and salt. Brush both sides of pork chops with canola oil. Sprinkle thyme mixture evenly over both sides and press down with fingertips to adhere.

2.    Heat large, nonstick skillet over medium-high heat. Cook pork chops 4 minutes on each side or until barely pink in center.

3.    Meanwhile, in small saucepan, whisk together sour cream, mustard, milk, canola oil, and tarragon. Place over low heat until warmed, about 2 to 3 minutes. Do NOT bring to a boil. Spoon equal amounts of mustard sauce on each of 6 dinner plates. Place pork chops on top of sauce and sprinkle with black pepper.

Yield: 6 servings. Serving size: 1 pork chop and 2 Tbsp (30 mL) mustard sauce.

Source: www.canolainfo.org

Fall-Apart Beer Brisket

A hearty, comfort food meal with rich flavour.

Ingredients:

2 Tbsp canola oil 30 mL

1 1/2 lb trimmed beef brisket 750 g

canola oil cooking spray

1 1/2 cups diced onion (about 1 large onion) 375 mL

2 tsp minced garlic 10 mL

1 bottle (12 oz/341 mL) dark stout beer

2 Tbsp cider vinegar 30 mL

1 1/2 tsp dried oregano leaves 7 mL

1 tsp dried thyme leaves 5 mL

3 Tbsp steak sauce 45 mL

3 Tbsp no-salt-added tomato paste 45 mL

1/2 tsp salt 2 mL

6 multigrain bread slices

Instructions:

1.    Heat 1 Tbsp (15 mL) of canola oil in large, nonstick skillet over medium-high heat. Brown beef 3 minutes on each side. Place beef in slow cooker coated with cooking spray. Heat remaining 1 Tbsp (15 mL) canola oil, cook onions 4 minutes or until beginning to brown, stirring frequently. Stir in garlic and cook 15 seconds.

2.    Remove skillet from heat and stir in garlic, beer, vinegar, oregano, thyme, steak sauce, and tomato paste. Stir until well blended and pour over beef in slow cooker, making sure that beef is covered completely with liquid.

3.    Cover and cook on low setting for 6 hours. Remove beef and place on cutting board. Stir salt into slow cooker mixture. Thinly slice beef (it will shred automatically as you slice). Return beef to slow cooker and stir. Cover and let stand 15 minutes to absorb flavours.

4.    To serve, place strainer in large bowl, strain beef mixture, shaking off excess liquid and place in serving bowl. Serve juices alongside. Place equal amounts of shredded beef on warmed multigrain bread slices (2 oz/60 g per serving) as open-faced sandwiches. Spoon desired amount of liquid over each.

Yield: 6 servings. Serving size: 1/2 cup (125 mL) beef, 1/3 cup (75 mL) sauce.

Cook’s notes: Buy beef brisket that weighs almost 2 pounds before trimming as there is quite a bit of fat to discard. If a “sliced” brisket is preferred over the shredded variety, cook about 30 minutes less than recommended above.

Source: www.canolainfo.org

Black Bean-Avocado Salsa with Home-Baked Tortilla Chips

Heart healthy snack for your next celebration!

Ingredients:

Chips:

6 soft (6 inches/15 cm) corn tortillas

1 Tbsp canola oil 15 mL

1/2 tsp garlic powder 2 mL

1/2 tsp coarsely ground black pepper 2 mL

1/4 tsp salt 1 mL

Salsa:

1/2 ripe medium avocado, peeled, seeded and diced

1 medium tomatillo, papery skin removed, rinsed and diced

1 large jalapeno chili pepper, finely chopped (seeded, if desired)

1/3 cup chopped fresh cilantro leaves 75 mL

1/4 cup diced red onion 60 mL

1/2 can (15 oz/426 mL) no-salt-added black beans, rinsed and drained

2 Tbsp canola oil 30 mL

1 1/2 Tbsp fresh lime juice 20 mL

1 1/2 Tbsp cider vinegar 20 mL

1/4 tsp salt 1 mL

Instructions:

1.    Preheat oven to 350 °F  (180 °C).

2.    Stack tortillas and cut into eight equal triangles (48 wedges total). Put triangles in single layer on two baking sheets. Drizzle triangles with canola oil and sprinkle with garlic powder and black pepper. Bake for 10 to 11 minutes or until chips are light brown and beginning to crisp. Remove from oven, place baking sheets on cooling racks, sprinkle evenly with 1/4 tsp (1 mL) salt and cool completely (about 10 minutes). As chips cool, they will become crisper. Store in airtight container up to 24 hours for peak flavor and texture.  

3.    Meanwhile, combine avocado, tomatillo, jalapeno, cilantro, red onion, black beans, canola oil, lime juice, vinegar and salt in medium bowl. Serve with tortilla chips.

Yield: 6 servings. Serving size: 1/3 cup (75 mL) salsa, 8 chips.

Cook’s note: The leftover black beans may be stored in an airtight container in the freezer up to one month for later use.

Source: www.canolainfo.org

Hoisin-Whiskey Glazed Meatballs

Hoisin sauce, also called Chinese barbecue sauce, adds a lot of flavour and helps to thicken this Asian-inspired glaze.

Ingredients:

8 oz ground turkey 250 g

1/3 cup quick cooking oats 75 mL

1/3 cup finely chopped green onion (green and white parts) 75 mL

1 medium jalapeno chili pepper, finely chopped (with seeds)

2 egg whites

1/4 tsp coarsely ground black pepper 1 mL

2 Tbsp canola oil 30 mL

Glaze:

2 Tbsp hoisin sauce 30 mL

2 Tbsp Canadian whiskey 30 mL

2 tsp packed brown sugar substitute blend 10 mL

Instructions:

1.    In medium bowl, combine turkey, oats, green onion, chili pepper, egg whites, pepper and 1 Tbsp (15 mL) of canola oil and shape into 24 small meatballs (about 1 Tbsp/15 mL each).

2.    Heat 1 Tbsp (15 mL) canola oil in large, nonstick skillet over medium heat. Cook meatballs 6 minutes or until no longer pink in center, turning frequently.

3.    Meanwhile, in small bowl, stir together hoisin sauce, bourbon and sugar substitute.

4.    Pour hoisin mixture over meatballs in skillet and cook 15 seconds, stirring gently until well coated. Serve with wooden picks.

Yield: 6 servings. Serving size: 4 meatballs.

Cook’s note: For better control, use two utensils, such as a fork and a spoon, to turn the meatballs easily.

Source: www.canolainfo.org