Campfire Foil Dinners

Yep, that's right... we went CAMPING this weekend, January. Yes, my kid has short sleeves on after dark and no coat. January. Loving Arizona. Right About Now:)

Ok, no pictures of the actual meal, but these two really LOVED it! I actually wanted to post this so I remember for next time that THIS is our favorite Foil Dinner recipe...

1 lb. hamburger
5 pototoes, cut into pieces
5 carrots, peeled and sliced
1 onion, sliced
1 can cream of chicken soup (if you like cream of mushroom, this would be good too, we just don't really like it...)
1 packet onion soup mix (4 Tablespoons, if using bulk like we do)
Montreal Steak Seasoning
sliced, fresh mushrooms
Brown hamburger, drain. Add onions and mushrooms, if desired (I have done this both ways: precooking the onions and adding them uncooked at the end, both are good.) Add Onion soup mix, cream of chicken soup, set aside.
Boil cut, peeled carrots and cut potatoes (we never peel them, but do what you feel good about)! We used our pressure cooker and did it in 3 minutes, but if you want to boil them, go right ahead!
On a square of foil, add potatoes and carrots, layer beef mixture next and then top with sliced onions and mushrooms. Liberally sprinkle steak seasoning over all and wrap the foil over. Wrap with a second layer of foil and refrigerate until campfire is ready.
On hot coals, rest foil packets for 5 minutes (or less) per side. This part is Ben's job, so I don't know the exact skill involved... The greatest part is, that they are ready when they are hot-- no actual cooking involved at the campsite! AND they taste SO GOOD after a day of hiking/outdoor adventure!

Cheeseburger Soup

1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 T. butter, divided
3 cups chicken broth
4 cups diced peeled potatoes
1/4 cup flour
8 ounces process American cheese, cubed
1 1/2 cups milk
3/4 tsp salt
1/2 tsp pepper
1/4 cup sour cream

In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 T. butter until vegetables are tender , about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.

Cranberry Jello Salad

6 oz. pkg. raspberry jello


Dissolve in 1 cup boiling water.

Add:

1 can whole cranberry sauce
2/3 cup apple of cranberry juice
Chopped pecans or walnuts (I usually add about a cup)
1 large can crushed pineapple with juice

Put ½ of mixture in 9x13 pan. Let set.

Mix:

1 pint sour cream
1 8 oz. pkg. cream cheese

Spread on bottom layer of jello—Top with rest of jello mixture and set until firm.

Bacon Deviled Eggs

3 strips of bacon, cooked, drained and crumbled
8 large hard-boiled eggs
1/3 cup mayonnaise
2 T. green onion tops, thinly sliced
1 tsp. deli mustard
pinch of salt
pinch of pepper

Slice the hard-boiled eggs in half lengthwise. Spoon out the yolks and put into a bowl. Smash yolks with a fork and combine with mayonnaise, onions, and mustard. Mix in bacon pieces and stir gently until combined. Salt and pepper to taste. Using a spoon or piping bag, fill each half of egg with 1 T. of mix. Serve immediately or chill.

Best Chocolate Chip Cookies Ever

2 c. butter (no substitutes)
1 1/2 c. white sugar
2 c. brown sugar
3 eggs
2 tsp. vanilla
1 1/2 tsp. salt
1 1/2 tsp. baking soda
6 c. flour
chocolate chips (I have added anywhere from no chocolate chips to a whole bag and ALWAYS yummy. I have also added other chip varieties, m&m's, pecans, macadamia nuts, etc. for variety.)

Cream butter and sugars. Add eggs and vanilla until smooth (may need to scrape sides of bowl here). Add dry ingredients, then chocolate chips. Drop & bake on ungreased cookie sheet at 350 degrees for 10 to 12 minutes.

Thai Chicken & Rice Soup

1 T. stir fry oil (I used canola)
1 whole chicken breast, skinned, boned, and cut into small bite-size pieces
1 small onion
2 cups chicken stock
1 can coconut milk
1 cup fresh or frozen whole kernel corn
1 cup cooked rice
2 T. oyster sauce
2 T. rice vinegar
1 T. minced fresh cilantro or parsley
1 to 2 T. hot chili oil

Heat medium saucepan over hight heat. Add oil; coat pan. Add chicken and onion; saute 4 to 5 minutes, or until chicken is lightly browned and onion is translucent. Add chicken stock, coconut milk, corn, rice, oyster sauce, and rice vinegar. Cook and stir until mixture boils. Remove from heat; stir in cilantro and chili oil. Serve while hot.

LOVE this soup. Such unique flavors. Family loves this, too. I double the recipe and only have a little left over.

Indian Curry

3 T. olive oil (used canola)
1 small onion, chopped
2 cloves garlic, minced
3 T. curry powder
1 tsp. ground cinnamon
1 tsp. paprika
1 bay leaf (didn't have this to add, but still tasted awesome!)
1/2 tsp. grated fresh ginger root (1/8 tsp. ground ginger would substitute here)
1/2 tsp. white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-sized pieces (used leftover turkey and turned out great)
1 T. tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 tsp. cayenne pepper (1/8 tsp still makes this plenty spicy, but my kids would still eat it)

1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pices, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

2. Remove bay leaf, and stir in lemon juice, and cayenne pepper. Simmer 5 more minutes. Serve over rice.

Got this recipe from allrecipes.com. DEFINITELY a favorite in my family. Pretty easy, just have to plan ahead to have the ingredients on hand.