One of our favorite parts of campground camaraderie is sharing recipes! We love hosting potluck dinners to make new friends and try new foods. Below are a sample of some of our favorite camping meals. You can view more on our Pinterest Page or help us grow our list by submitting your own favorite recipe to email@example.com! Bon Appetit!
HOT COCOA CUPCAKES
- ½ cup butter
- 1/4 cup cocoa
- 1 1/4 cup cake flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 1/2 and 1/4 cup hot chocolate mix
- 1/4 cup sugar
- 1/2 cup milk
- 8 oz cream cheese
- 8oz marshmallow cream
- 1/2 cup confectioner’s sugar
- mini marshmallows, mini candy canes, sprinkles etc for topping
- Preheat the oven to 350 degrees.
- In a medium mixing bowl combine together the oil, cocoa, cake flour, baking soda, baking powder, eggs, hot chocolate mix, sugar, and milk. Mix together until combined.
- Pour the batter into cupcake wrappers; fill 2/3 full.
- Bake 20 minutes.
- Remove the cupcakes from the oven and place on a cooling rack to cool completely.
- While cupcakes are cooling, mix together the cream cheese, marshmallow cream, confectioner’s sugar and hot chocolate mix with a hand mixer until thoroughly combined.
- Place the mixture into a pastry bag with your favorite decorator tip and decorate cupcakes!
- Top with marhsmallows, small candy canes, sprinkles, anything that makes your heart sing!
SRIRACHA-HONEY POPCORN CLUSTERS
- Sriracha-Honey Popcorn Clusters
- ¼ cup coconut oil
- ½ cup popcorn kernels
- ¾ cup coconut oil
- ¾ cup honey
- 3 tablespoons sriracha
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- 1 cup honey roasted peanuts
- Preheat the oven to 250 degrees. Line two sheetpans with parchment or foil.
- In a large pot, heat the ¼ cup of coconut oil and then add the popcorn kernels. Put the lid on and cook the popcorn over medium heat until all of the kernels have popped. Move the popcorn off of the burner, add the peanuts and set aside.
- In a 2 quart saucepan, add the remaining coconut oil and the honey and bring to a boil. Let cook, stirring occasionally with a wooden spoon, for about 4-5 minutes.
- Turn the heat off and add the sriracha, salt, vanilla and baking soda. Stir rapidly as it will foam up.
- Immediately add the syrup to the popcorn and peanuts and toss well, coating the popcorn as evenly as possible.
- Divide the popcorn between the two sheetpans and bake for 60 minutes, stirring every 20 minutes and rotating the sheet pans. The finished popcorn will be a deeper color and it will be crispy. When you first pull the popcorn out you can press clumps together or leave alone and it will be like caramel corn.
- Let the popcorn cool completely and then serve to snack on or store in an airtight container for up to a week.
Preparation time: 10 minute(s)
Cooking time: 1 hour(s) 10 minute(s)
Number of servings (yield): 12
- 3 tablespoons butter
- 10 ouncesmarshmallows
- 6 cups rice krispie cereal
- 10 drops yellow food coloring
- 10 drops blue food coloring
- Melted Chocolate/Candy Coating
- Candy Eye
- Melt the butter in a large pot and add the marshmallows. Stir until they are all melted!
- Add in the food coloring and stir until it turns green.
- Add rice krispie cereal a little bit at a time and stir to combine.
- Press rice krispie cereal into a buttered 9 x 13 pan. Press flat and let cool.
- Let rice krispie treats sit for about 30 minutes.
- Remove from pan and cut into squares.
- Melt Chocoalte according the package directions. Dip the tops of the Rice Krispie Treats into the melted chocolate.
- Lay on a sheet of wax paper (or a plate).
- Use some of the melted chocolate and \”glue\” on the candy eyes.
- Fill a ziplock bag with some of the melted chocolate, snip an end off and pipe a stitch mouth onto Frankenstein.
- Let the Frankenstein Rice Krispie Treats sit for about 20 minutes undisturbed or until the chocolate had hardened.