Campfire Cookout
Smoky Bacon Campfire Beans 1 lb. ground beef ½ cup diced onion ½ lb. bacon strips, cooked and crumbled ½ cup Smoky Bacon BBQ Sauce ½ cup ketchup 2 3 cup packed brown sugar 1 tsp. ground mustard ½ tsp. salt 1½ tsp. chili powder ¼ tsp. pepper 16 oz. can dark red kidney beans, rinsed and drained 15.75 oz. can black beans, rinsed and drained 15.25 oz. can lima beans, rinsed and drained 16 oz. can mild chili beans Brown ground beef with onion in a cast iron Dutch oven or skillet; drain. Add remaining ingredients and mix well. Preheat grill to medium heat. Cover pan loosely with foil and cook over indirect heat for 1-2 hours or until heated through. For the oven: Preheat oven to 350. Bake in a greased, 3 quart pan covered with foil for 1 hour. Smoky Chipotle Corn Bread 2 cups yellow cornmeal 1 cup flour 1 3 cup sugar 1 Tbsp. baking powder 2 tsp. Chipotle Seasoning 2 large eggs 1 cup milk 6 Tbsp. softened butter, divided 14.5-15 oz. can corn, drained For the oven: Preheat oven to 425. Place a 10-inch cast iron skillet (or an 8 x 8 baking pan) in oven. In a medium bowl, whisk together corn meal, flour, sugar, baking powder and Chipotle Seasoning. In a separate bowl beat eggs; whisk in milk and 4 Tbsp. melted butter until combined. Add to the cornmeal mixture and stir until combined. Stir in corn. Batter will be lumpy. Remove hot skillet from oven and add 2 Tbsp. butter to the skillet to melt. Pour the batter into the skillet and return to oven. Bake uncovered for 20-25 minutes. Before you leave home, combine first five ingredients in a gallon resealable plastic bag. When ready to prepare, preheat campfire coals to medium heat. Top coals with a grill grate and place skillet on grate to heat. Beat eggs in a medium bowl; whisk in milk and 4 Tbsp. softened butter. Add cornmeal mixture and stir until combined. Batter will be lumpy. Remove skillet from fire; melt 2 Tbsp. butter in skillet. Pour in batter, cover with foil and place on grill grate over indirect heat. (To avoid burning, cornbread must be baked over indirect heat.) Bake covered for 20-25 minutes until edges are golden brown or a toothpick inserted in the center comes out clean. Go Fish Snack Mix ½ cup Sweet Mustard Moppin Sauce 2 tsp. Everyday Grillin Seasoning ¼ cup (½ stick) melted butter 3 tsp. Worcestershire sauce 3 cups oven-toasted corn cereal, such as Corn Chex 2 cups baked Cheddar fish-shaped crackers 3 cups pretzel sticks 2 cups dry-roasted peanuts Combine first 4 ingredients; pour over remaining ingredients in a large ungreased slow cooker. Toss to coat. Cook, uncovered, on high for 2 hours and 15 minutes or until crunchy, stirring well every 30 minutes.
Campfire Chicken Gyros 1 packet Dill Pickle Dip Mix ½ cup sour cream ½ cup mayonnaise ½ cup peeled, seeded and chopped cucumber 2 packets Greek Herb Beer Marinade Mix 1 cup beer 2 lbs. boneless skinless chicken breast 12 flatbreads or pitas, or 24 slices of white bread 4 oz. container Feta cheese crumbles 9.5 oz. jar sliced Kalamata olives 2 tomatoes, seeded and chopped 12 oz. jar sliced banana peppers Combine Dill Pickle Dip Mix, sour cream, mayonnaise and cucumber in a small bowl. Stir well. Chill for 2 hours. Roasted Brussels Sprouts 1 lb. fresh Brussels sprouts 2 tsp. Everyday Grillin Seasoning ¼ cup chopped green onions 2 Tbsp. olive oil 2 Tbsp. balsamic vinegar Preheat grill to medium. Wash Brussels sprouts and pat dry. Cut each Brussels sprout in half lengthwise. Place all ingredients in a gallon resealable plastic bag. Shake bag until Brussels sprouts are fully coated; pour onto greased foil. Place foil on grill; close the lid and cook for about 20 minutes, stirring frequently. Combine Greek Herb Beer Marinade Mix and beer in a resealable plastic bag. Seal and shake to combine. Add chicken, turning to coat. Chill at least 30 minutes. Preheat grill to medium-high heat. Grill chicken approximately 6-8 minutes per side until no longer pink and internal temperature reaches at least 165. Cut chicken into bite-sized pieces. Top each flatbread with dip mixture, chicken, Feta cheese, olives, tomatoes and banana peppers. Fold in half and, if desired, wrap in foil to serve. Use a pie iron and white bread instead of flatbreads or pitas. Make sure the coals are glowing. Grease the insides of the pie iron. Place a slice of bread on the one side of the iron. Place a few tablespoons of chicken and topping on the bread. Top with a slice of bread. Close the iron; place in the middle of the hottest part of the fire for 2-3 minutes. Turn and cook for an additional 2-3 minutes. The sandwich is done when the sides are toasted and brown. Use caution when removing the iron from the fire. It will be extremely hot. Allow the sandwiches to cool for a few minutes before eating. Serve with dip on the side.
Dill-icious Turkey Burgers Fire-Roasted Corn on the Cob 1 packet Dill Pickle Dip Mix ½ cup sour cream ½ cup mayonnaise 1½ lbs. ground turkey 1 packet Bold Burger Seasoning ¼ cup water 6 ciabatta* buns 12 leaves iceberg lettuce 2 medium tomatoes, sliced 1 small red onion, sliced ¾ cup (1½ sticks) butter 2 Tbsp. Ultimate Steak Seasoning 12 ears sweet corn, husks attached, silk removed Lightly oil grill grate; preheat grill to high. Spread 1 Tbsp. butter and ½ tsp. Ultimate Steak Seasoning on each ear of corn. Close husks and tightly wrap each ear of corn in foil. Place on grill. Grill approximately 30 minutes, turning occasionally, until corn is tender. Combine Dill Pickle Dip Mix, sour cream and mayonnaise in a small bowl. Refrigerate for 2 hours. Preheat grill to medium-high heat. In a medium bowl combine ground turkey, Bold Burger Seasoning and water. Mix well. Form into 6 patties. Grill approximately 6-8 minutes per side until the internal temperature reaches at least 165. When each side is done, burgers will easily release from the grill. Slice ciabatta buns in half and grill cut side down for 2-3 minutes over indirect heat. Drizzle with oil or lightly spread with butter before grilling, if desired. Remove from grill. Place burgers on buns. Top with lettuce, tomato, onion and prepared Dill Pickle Dip. *Substitute pretzel rolls or hamburger buns, if desired. Have S more Cookies Absolutely Almond Pound Cake Mix 1 egg ¼ cup softened butter 1 cup graham cracker crumbs, divided 1 Tbsp. water 7 oz. container marshmallow crème ½ cup semi-sweet chocolate chips Preheat oven to 325. Combine Absolutely Almond Pound Cake Mix, egg, butter, ½ cup graham cracker crumbs and water in a large bowl. Roll mixture into 1-inch balls; roll in remaining graham cracker crumbs. Place cookies on a greased baking sheet; flatten slightly. Bake 15 minutes. Cool 5 minutes before removing from baking sheet. Let cool completely. On each cookie spread 1 tsp. marshmallow crème. Gently heat chocolate chips in a small microwave-safe bowl until melted, stirring every 30 seconds. Drizzle with ½ tsp. melted chocolate on each cookie. Gently swirl chocolate and marshmallow together with a toothpick. Let cool before serving. 2015 Tastefully Simple, Inc. 320.763.0695 tastefullysimple.com
Philly-Style Steak & Cheese 1 packet Bold Burger Seasoning 8 oz. pkg. softened cream cheese ¼ cup sour cream 2 tsp. Ultimate Steak Seasoning 1 green bell pepper, thinly sliced 1 medium onion, thinly sliced 6 hoagie rolls, sliced in half lengthwise 1½ lbs. thinly sliced roast beef 6 slices Swiss cheese Preheat grill to medium heat. Mix Bold Burger Seasoning, cream cheese, sour cream and Ultimate Steak Seasoning. Chill for 2 hours. Grill green pepper and onion slices for approximately 7-10 minutes until crisp-tender. Set aside. Place hoagie buns cut side down on grill. Toast for 2-3 minutes until slightly browned. Spread 2 Tbsp. of cream cheese mixture on half of each bun. Layer roast beef, peppers and onion; top with Swiss cheese. Sweet Roasted Onions 6 medium yellow onions 1½ tsp. Worcestershire sauce, divided ¾ cup Vidalia Onion Dressing, divided 1 medium green apple, peeled, cored and diced, divided 6 tsp. blue cheese crumbles, divided 3 strips bacon, cooked and crumbled, divided Preheat grill to medium heat. Cut the top off each onion and peel off the dry outer layers. Trim off root end, keeping onion joined at the bottom. Cut a small cone shape out of the top half of the onion. Place each onion hole-side-up on a piece of foil. Fold the foil around the onion, leaving the top of the onion exposed. To each onion add ¼ tsp. Worcestershire sauce and 2 Tbsp. Vidalia Onion Dressing. Top with 1 Tbsp. chopped apple. Seal foil. Place onions on grill over indirect heat; close the lid. Cook for 1 hour or until tender. Remove onions from grill, open foil and add 1 tsp. blue cheese and 1 tsp. bacon crumbles to each. Tip: Use a campfire pie iron and substitute white bread for hoagie rolls. This menu serves 12. Finishing Touches for Your Table: Check out our Pinterest boards for more ideas and inspiration! pinterest.com/tastefullysimpl Use rustic touches to give your cookout a campfire feel. Picked for you Tastefully Simple, Inc. Upcycle Create a tin chalkboard cans into sign silverware with some holders. fun family facts! Picked for you Tastefully Simple, Inc. 2015 Tastefully Simple, Inc. 320.763.0695 tastefullysimple.com