In the summer, we get pretty darn good at grilling. For those of you dealing with these soaring temperatures, you know what I’m talking about. And if you’ve ever lost power for any period of time due to these summertime thunderstorms, then you are probably a master griller too. So I am always thinking of fun things to make on the grill. And one of my most requested recipes this time of year from y’all are things you can make on the grill or in your slow cooker. Keep in mind, any recipe that is made on the grill can also be made in the oven. Generally it can be baked at 350 F on a baking sheet but you may have to play with the cooking times a bit. So, come winter, if you want to make these, you can still do so.


1 apple cored and sliced
1 tbsp butter
1 1/2 tbsp brown sugar
1/4 tsp ground cinnamon
1 tbsp dried cranberries or raisins optional
1 tbsp chopped pecans optional


Preheat grill (to medium heat)

Cut a 12 x 18-inch sheet of nonstick foil.

Place apple slices on foil along with butter, brown sugar and cinnamon and dried cranberries.
Wrap packet securely with double-fold seals, allowing for a bit of room for heat expansion.

Place packet on grill; cover and cook for about 15 minutes over medium heat.

Be careful when removing from the grill.

I just use a grill-safe spatula and gently scoop up the packet and put it on a plate.

Use caution when opening packets because there will be hot steam as you open them.
We serve right in the packets.

There will be juices on the bottom of the packet.
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Just gently stir your apples around a bit in those juices.

​​Camping is something I believe every family should do with their kids. When I was growing up almost every family holiday we went camping. My parents would bring their caravan and we would also set up some tents. There is just something so special about camping when you are a child, and even as an adult, too.

1 can of 8 cinnamon rolls
8 oranges
Aluminum Foil

Hollow out oranges.  Cut a 2 ” circle out of the top and then used a spoon to scoop out the orange. Fill a bowl with the orange flesh and let the kids munch on it.  Then simply stick one cinnamon roll in each orange, put the cap back on, and then wrapped them in foil. Put it right into the coals.  They take about 12 mins to bake, but it really depends out your fire.  While they were still piping hot, put a little drizzle of the frosting included in the can on top of the cinnamon roll.

I've got a few more wonderful camping recipes to share! These are quick and easy.  Also, everyone can make their own, making your job a bit easier.

Sausages or Canadian bacon
Frozen hash browns, or leftover cooked potatoes, diced
Eggs
Chopped tomatoes and green onions, if you like
Shredded cheese, any kind.

Lay sausages or Canadian bacon on a double layer of foil that has been sprayed lightly with cooking spray.

It is best to have the meat on the bottom so it can receive direct heat from the grill to cook properly.

{Leave out the sausages if you don’t like meat, and just start hash browns and a big dab of butter.}

On top of the sausages, add a handful of frozen hash browns or diced leftover potatoes, an egg or two, and diced tomato and green onion if you like.

Salt & pepper to taste.

You can also add Cajun spice, or Old Bay spice or whatever spice your family likes.
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Wrap up packet and place on a hot BBQ for 15-20 minutes or until meat is thoroughly cooked.

Crickets can calculate the temperature
You don’t always need a fancy gadget to tell you how hot or cold it is. During the spring and summer months, you can calculate the temperature by listening to a chirping cricket. Simply count the number of chirps you hear in 14 seconds. Then, add 40 to that number to find out the temperature in degrees Fahrenheit.

If you're sitting near the campfire late at night contemplating camping facts like above, you may want to add the recipe below for the morning.  
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3 cups rolled oats
1/4 cup oat bran (optional)
pinch cinnamon
pinch sea salt
1 T oil of choice or butter
1/4 cup pure pancake syrup 

Coat a large sheet of tin foil generously with oil cooking spray and set aside ensuring it is completely covered, including the edges.

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.

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.

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.
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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.

Morning driving you haywire camping? Need something to quickly refuel your family?  Give this one a try.  


1/2 tablespoon olive oil
1 cup frozen hash browns
8 oz cooked ham, diced
12 eggs
1 tablespoon Taco Seasoning
1 (4.5 oz) can Green Chiles
2 cups (8 oz) shredded cheddar cheese
1/4 cup chopped cilantro
8 (12-inch) flour tortillas


Heat the olive oil in a large skillet. Add the hash browns and cook for 1 minute, stirring continuously. Add in the ham. Continue to cook, stirring occasionally, until the hash browns and ham have both browned, about 8-10 minutes.

Meanwhile, in a large bowl, lightly whisk the eggs. Whisk in the taco seasoning. When the hash browns and ham have browned, pour the eggs into the skillet. Cook, stirring frequently, until the eggs have set. Stir in the green chiles, cheese and cilantro.

Warm the tortillas. Put 1/8 of the egg mixture down the center of each tortilla. Roll up like a burrito and wrap tightly in foil. Store in a ziptop bag in the refrigerator or in a cooler.
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When ready to cook, place wrapped burritos in hot coals next to fire. Let the burritos sit in the coals, turning once, until heated through, about 10-15 minutes. (The time will depend on how hot your fire is.)

These scrumptious packets will add a bit of flare to your next BBQ cookout.  Wrapped in foil packets, and so easy to put together, you'll be happy they're an easy prepare after a long day.

• 1 package (20 ounces) refrigerated red potato wedges
• 4 hot dogs
• 1 small onion, cut into wedges
• 1/4 cup shredded cheddar cheese
• 1/2 cup barbecue sauce

​Divide potato wedges among four pieces of heavy-duty foil (about 18 in. square). Top each with a hot dog, onion wedges and cheese. Drizzle with barbecue sauce. Fold foil around mixture, sealing tightly.
Grill, covered, over medium heat 10-15 minutes or until heated through. Open foil carefully to allow steam to escape. 

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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