Make these quick-cooking, pocket apple pies using the Rome brand Pie Irons located at your campsite.
- Apple Pie Filling (cherry, blueberry or other favorite)
- 2 Slices of Bread
- Cinnamon/sugar mixture (optional)
Butter bread. Place one slice of bread–butter side down in pie iron. Put 2-3 spoonfuls of pie filling on bread. Top with 2nd slice of bread–butter side up.
Close and clamp pie iron. Hold over glowing coals–turning as needed. Check after 3-4 minutes. When bread is golden brown, remove from pie iron. Sprinkle with Cinnamon/Sugar mixture if desired.
Another great recipe to use with your Rome brand Pie Irons.
- Cooked ground beef or turkey
- Taco seasoning
- Refried beans
- Shredded cheese (chedder, monterey jack, etc)
- Corn Tortillas
- Sour cream, lettuce, tomatoes, onions (optional)
Precook your meat with the taco seasoning. Drain fat and set aside. Spray inside of Pie Iron with cooking spray. Place a corn tortilla on one side of pie iron. Top with a scoop of seasoned meat, refried beans and cheese. Place another corn tortilla on top. Close Pie Iron, trim off excess tortilla. Cook over campfire coals until golden brown and crispy. Serve with salsa, sour cream, lettuce, tomatoes and onions.
Who would have thought campfire cooking could be this much fun.
- Sliced bread
- Spaghetti sauce
- Mozzarella cheese
- Pepperoni, mushrooms, olives, sausage, etc
Butter bread and place one slice butter-side down in the Pie Iron.
Spoon on some spaghetti sauce, add cheese and toppings. Top with the
other slice of bread, butter-side up in the Pie Iron. Clamp and trim
off excess bread. Cook over campfire coals until bread is toasted (2-5
Have some fun cooking outdoors.
- Choice of meat–hamburger, boneless chicken breast, roast beef, etc
- Potatoes, carrots and onions (thinly sliced)
- Campbell’s Cream of Something Soup
On a large piece of heavy duty foil, place some meat, potatoes, carrots and onion. Top with a spoonful of Cream of Something Soup. Bring foil up and around. Fold and seal all edges. Place in medium to medium-low coals, rotating as needed. Check by opening slightly and piercing veges with a fork. When veges are tender, it’s ready to eat.
Enough of the cold and snow. It’s time to bring out the big guns to blast away the winter blues–BROWNIES!!!! Here’s my favorite Fudge Brownie recipe.
1/2 cup butter
2 squares (2 ounces) unsweetened chocolate
1 cup sugar
1 tsp vanilla
1 cup walnuts
3/4 cup flour
Melt the butter and chocolate in a pan on the stove–low heat. Remove from burner and add sugar, eggs, vanilla and walnuts. Blend by hand (but don’t over due it) and then add flour. Top with more nuts if the snow is over 12 inches. Bake at 350* oven for 30 minutes.
Frost was coming and I had a counter full of tomatoes fresh from the garden and was getting tired of canning. A friend of mine gave me her salsa recipe. Easy and delicious.
- 3-4 tomatoes
- 1 medium white or red onion
- 1 green bell pepper
- 1 jalapeno pepper
- 1/3 cup white vinegar
- 3 ounces tomato paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- Several dashes of hot sauce to taste
Chop the tomatoes, peppers and onions. Mix in the tomato paste, vinegar and seasonings. Enjoy.
Garlic Scapes are in the Garden!!!! Scapes are the flower stalks found on hard-neck garlic. Harvest while still tender and curly; they will become tough as the stalk straightens. You only have about 2 to 3 weeks to enjoy this garden favorite. Use them in stir fries, frittatas, soups or in pesto for their crunchy, mild garlic flavor.
1/4 lb. Garlic Scapes
1/3 c. Extra Virgin Olive Oil
1 c. Fresh Parmesan cheese, grated
2 T. Lemon juice, fresh or bottled
Salt to taste
Place garlic scapes and olive oil in a food processor and blend until smooth. Add Parmesan cheese and lemon juice and pulse until mixed. Add salt to taste. Serve with pasta or French bread.