Nothing beats the first morning of camping than a delicious hearty breakfast.  It keeps the family from dashing off too early for the usual planned events.

Scramble this up while your loved ones take in the fresh air and breeze.  Just a little love like this can make all the difference for great memories. 

• 1 large onion, chopped
• 2 tablespoons canola oil
• 2 garlic cloves, minced
• 4 large potatoes, peeled and cubed (about 2 pounds)
• 1 pound smoked kielbasa or Polish sausage, halved and sliced
• 1 can (4 ounces) chopped green chilies, optional
• 1 can (15-1/4 ounces) whole kernel corn, drained

In a large ovenproof skillet over medium heat, cook and stir onion in oil under tender. Add garlic; cook 1 minute longer. Add potatoes. Cook, uncovered, for 20 minutes, stirring occasionally.

Add kielbasa; cook and stir until meat and potatoes are tender and browned, about 10-15 minutes. Stir in chilies and corn; heat through

There is nothing better at the end of a great camping day then sitting around the fire toasting S'mores.  But, let's be honest, after a few days of the traditional S'mores, life can become a bit mundane.

Try shaking it up a bit with S'Moreos. This recipe will surpass, by far, any S'more recipe you've ever tasted.

• 4 Oreo cookies
• 3 tablespoons creamy peanut butter
• 4 whole graham crackers, halved
• 1 milk chocolate candy bar (1.55 ounces), quartered
• 4 large marshmallows

Spread both sides of each Oreo cookie with peanut butter; place over half of the halved graham crackers. Top with chocolate.

Using a long metal skewer or long-handled fork, toast marshmallows 6 in. from medium-hot heat until golden brown, turning occasionally. Place on chocolate; cover with remaining graham crackers. Serve immediately.

There were whole chickens on sale at 99 cents a pound when we were camping last week.  I thought why not try a recipe I had laying around that used a whole chicken on the grill. After all, if worse comes to worse we'll open those packets and place the chicken directly on the grill if it doesn't pan out.  

I knew I was up for a task because we were just plain tired of hamburgers.  I was pleasantly surprised on how quickly this came together and cooked thoroughly.  Ah! A home-cooked meal out in the open range!

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
3 to 4 medium potatoes, peeled and sliced
1 cup thinly sliced carrots
1 medium green pepper, sliced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper

Grill chicken, covered, over medium heat for 3 minutes on each side. Place two pieces of chicken on each of four double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Divide the potatoes, carrots and green pepper among the packets. Top each with soup, water, salt and pepper. Fold foil around mixture and seal tightly.
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Grill, covered, over medium heat for 20-25 minutes on each side or until chicken juices run clear. Open foil carefully to allow steam to escape. Yield: 4 servings.

We are often camping on the road for two weeks.  There is just so many hamburger and hot dog meals you can consume. My youngest son is always calling for a taco meal.

We came across this recipe from some fellow campers.  It seemed so effortless and seamless we decided to give it a try.  It was a snap to make, and the taste was amazing!

• 6 packages (1 ounce each) corn chips
• 1 can (15 ounces) chili without beans
• 3 cups (12 ounces) shredded cheddar cheese
• 3/4 cup sour cream
• 1 jar (8 ounces) mild salsa
• 1/2 medium head iceberg lettuce, shredded

Cut the top off each bag of chips; set aside. Place chili in a saucepan; cook on a grill over medium heat for 10 minutes or until heated through, stirring occasionally. Spoon about 2 tablespoons of chili into each bag of chips. Top with cheese, sour cream, salsa and lettuce.
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I was recently camping and stumbled upon some wonderful, fragrant locally grown tomatoes. It immediately surfaced past memories of childhood. My father, who loved tomato sandwiches, would pick 
the largest, juiciest first of the season tomato and tantalize us with a fresh tomato sandwich. Usually these homepickens' were extracted from a "you pick'em" farm in New Jersey. All six of us would huddle into an old Desoto en route to basket pickin' heaven. While there, each of us would try to find the largest, freshest tomato that would fit exclusively on the soon to be lunch feast highlighting the ultimate Tomato Sandwich.  Mom always made sure to back a loaf of Wonder bread and Hellman's mayonnaise so that a road side picnic table would be an ample place to have lunch.

But for those whole wheat sandwich queens, this is not for you. For the ultimate tomato sandwich must be on white bread. There is something about the light, flakey, spongy, white bread that does not inhibit the luscious tomato's aroma and taste.

1 large homegrown Beefsteak tomato
Hellman's mayonnaise (or other great southern mayonnaise)
2 slices of white bread
salt and pepper to taste

Take one slice of bread and lather with Hellman's mayonnaise. Slice tomato to the size of above picture. Lay flat on bread and season with salt and pepper. Place second slice on top and slice into quarters. Close eyes, bite, and reflect. 

​I found this unique recipe while we were camping a couple of years ago.  I had chicken breasts lying on the bottom of my cooler that had to last one more day.  They weren't going bad, but I knew another 24 hours in the ice was going to taint them.  So I reached into my spice chest and came up with the following recipe.  I had few ingredients to work with, and placed the following in a Ziploc bag.  What we found was just short of amazing. 

When we grilled these delights the following day, it was by far the best chicken we've ever had on the grill!  This is now a home favorite!

2 large split chicken breasts
2 tsp. Lemon Pepper Seasoning
3 tab. oil

Add chicken breasts to Ziploc bag and place in remaining ingredients.  Because these ingredients contain no acid, you can pop these in your refrigerator the night before.  Just "smush" that bag well, to get all the ingredients married.  If you do it the day of the grill, be sure to complete the mixture in the morning to ensure all that lemon goodness gets right down to the bone.   Grill as you normally would or bake at 375 degrees for about 20 minutes.

I do hope, despite the strings of a limited budget, that you'll take some time this summer for a bit of a vacation for your family. Camping is versatile, thrifty, and tons of fun!

The key to making sure you enjoy the vacation too is to ensure you have everything prepacked and organized so that you'll be ensured some down time too.  

I love hot pancakes in the morning when camping, but I have found they taste even better when the work is done for me.  Before I leave I whip up a recipe of my homemade buttermilk pancakes and put it in a gallon-size Ziploc bag to freeze overnight.  I like to freeze it flat so I can pack it easily in my cooler.  By the time you need it, the batter is thawed and ready to use.  Bunch the batter in the corner, cut the pointed end and you have a dispenser for perfectly formed pancakes, too!  Throw some syrup on those pancakes and the meal is done for you!

Ingredients:
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon of salt
1 egg, beaten
1 1/2 cups buttermilk (or 1/4 cup yogurt mixed with 1 1/4 cups milk)
1 Tbsp. melted butter
1 teaspoon sugar

Method:
Stir together the flour, baking soda, baking powder,and salt. 

Mix the egg with the buttermilk and add to the flour mixture, stirring only until well combined but still a bit lumpy.  Add the melted butter and sugar until combined.  If the batter is a little thick use the back of  a measuring cup to spread the batter out a little bit. I use 1/4 cup of batter per pancake, but if you want bigger ones just use a bit more. Heat your griddle to somewhere between 325 degrees and 350 degre
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Been camping in the back woods for the last couple of weeks and came across a delicious treat that is a must share.  This delectable recipe is quick and easy with very little mess.  Ingredients are a camper's staple and can be found around the tent or cabin.  Give this a try on your next camping adventure when you tire of the usual S'mores. 

Ingredients

:Bananas
Chocolate chips
Mini marshmallows

Preparation:

1. Slice one side of an unpeeled banana end to end.

2. Fill the slit with chocolate chips and mini marshmallows.

3. Close the peel back over the banana, and wrap the whole thing in foil.

4. Place on the embers of your campfire, and cook for 5 minutes or until the chocolate chips and marshmallows have melted.

5. Allow the banana boat to cool; then open and eat with a fork. Deliciously easy!

​Electric skillets cook boneless chicken breasts much the same as a conventional skillet on the stove top, but the electric frying pan can better regulate the desired temperature and prevent overcooking. On the stove top, the skillet might be at the correct temperature when you add the chicken, but the pan can continue to heat up, which can burn the outside of the chicken breast before the inside cooks through. Rather than guessing at the temperature with vague settings such as "medium" or "medium-high," electric skillets allow you to set an exact cooking temperature, much like the temperature controls for your oven.

Place the electric skillet on a level surface clear of anything that could be damaged from the heat. Turn the dial near the cord to preheat the skillet to between 325 degrees Fahrenheit and 350 F.

Add oil to the skillet as needed to prevent the chicken from sticking. Electric skillets with non-stick surfaces require little to no oil at all, but some skillets require a generous coating of oil.

Season the chicken breast with your choice of seasonings and spices. If desired, place the chicken between two sheets of plastic wrap and pound it to an even thickness with a meat mallet so the chicken cooks evenly and faster. Chicken breast is naturally thick at one end and tapers to a thin point; the tapered end is done and dries out before the thicker end if you don't first flatten the breast.

Place the chicken breast in the skillet with the flatter side facing down. This is the side that was cut to remove the breast from the chicken while the other side is smooth and rounded. Cook the chicken, covered, for about 10 to 12 minutes; the chicken should develop a golden-brown color. While you don't need to flip the chicken constantly, it helps to move it around the pan to prevent sticking.
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Flip the chicken breast over with a pair of tongs and cook the other side for another 10 to 12 minutes or until the internal temperature reaches a minimum of 165 F. Insert a meat thermometer into the thickest part of the breast. Exact cooking times vary greatly depending on the size and thickness of the breast, so a meat thermometer is the best way to determine when the breast is done. For example, if you pound the chicken breast into a thin cutlet before cooking, it will cook much faster than a breast left in its original shape.

Even if you’re not booked into a room with a fully equipped kitchenette, hotel room meals can be a satisfying, healthy and economical alternative to eating out, but they come with their own set of difficulties. Careful planning helps hotel-room chefs avoid relying on frozen microwave meals and delivery services.

When on vacation, steak sales can be had anywhere. The key is to find the right one, and then the right cooking technique so everyone can enjoy a healthy meal.  

​1-2 pds. of your favorite, on sale steak
salt
pepper
oil
Montreal Steak seasoning, or other favorite rub

Sprinkle steak with salt and pepper.  Let sit 20 min.

Sprinkle with your favorite rub.

Preheat electric skillet, preheat skillet to 375°- 400°. Add 1-2 tab. of oil. 

Cook on one side until browned. It will loosen as it browns.

Turn and cook until other side is browned. And lower temperature to 275°-300°, and cook with cover ajar for approximately 5 - 10 minutes longer, or to desired doneness.

For desired doneness cook according to the following recommendations (steak, boneless, 1-inch thick):

Rare/red in center - 4 minutes on 1 side, 3 minutes on other side
Medium rare-pink in center - 5 minutes on 1 side, 4 minutes other side
Medium- slightly pink in center- 6 minutes on 1 side, 5 minutes other side
Well-done/no pink in center - 7 minutes on 1 side, 6 minutes other side

Pair with a delicious side.