The Nosh Pit – Yummy Campfire Recipes

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic–and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Yummy Campfire Recipes

Now that the lazy, hazy, crazy days of summer are upon us, folks get the itch to pack the car to capacity, and light off to wilder places. Whether your bound for a cottage or campsite, chances are there will be a campfire that everyone will congregate around. However, there’s much more to campfire cooking than wieners on a stick, or the obligatory, and tasty s’mores. Feast your eyes on these sumptuous, and surprisingly easy recipes to cook over a campfire.

Bannock from Earth Easy

Ingredients:

2 – 3 cups flour
1 – 2 Tbsp baking powder
1 tsp salt (optional)
2 – 3 Tbsp oil, butter or lard
2/3 cup warm water

Directions:

Put everything but the water in a bowl and mix with your fingers until crumbly. Slowly add water and mix until dough feels soft. It may seem that you don’t have enough water, but keep working the dough till it holds together. Don’t add more water! Take a small handful and wrap around the end of a green stick, like a marshmallow roast. Knead it so it stays together. Cook over coals for about 10 – 12 minutes, rotating to cook evenly. Eat as is, or add a bit of jam or honey. Enjoy!

Trash Breakfast from Love the Outdoors

Ingrediants:

1 bag shredded hash browns

6 eggs

1 lb turkey sausage, cooked

1chopped medium onion

2 cups shredded sharp cheddar

seasoning salt and pepper

Butter

Peppers

Directions:

Take an aluminum foil cooking bag and spray with Pam. Sprinkle with seasoning salt and put some butter in the foil bag. Open the hash browns. Beat the eggs and chop the onions and peppers. Pour all ingredients into the bag of hash browns. Mix by squeezing the bag. Then pour the mixture into the foil cooking bag and spread out. Add more seasoning salt and pepper and a bit more butter on top of the hash brown mixture. Place the aluminum cooking bag on a preheated grill (medium heat) and turn the bag every five minutes. The bag will start to puff and you can open it to check for doneness. Enjoy!

Backwoods Chili Rice Skillet from KOA

Ingredients:

1 pound(s) ground beef

4 c Uncle Ben’s Quick brand rice

3 c water

1 c chopped onion

1 large green pepper, chopped

1 package chili seasoning mix

1 can tomatoes, undrained

1 can kidney beans, drained

1 Tbsp salt

1 c shredded Cheddar or Monterey Jack cheese

Directions:

In a large skillet, brown meat, drain. Add remaining ingredients except cheese; stir. Bring to a vigorous boil. Cover tightly. Simmer about 5 minutes or until desired consistency. Sprinkle with cheese. Enjoy!