Skip to main content

Posts

Showing posts from April, 2021

Beautiful views and exciting adventures at Douthat State Park

Nothing will ever compare to our perfect trip to Douthat State Park in April. The weather was perfect, the people were perfect and the Lakeside Campground provided a picturesque backdrop for our vacation. We had a waterfront spot with the most unbelievable views and the sites were pretty spread out. Some were closer than others, but there was a lot more room around the sites as compared to resort-style campgrounds that look like parking lots.  The Lakeside campground was recently renovated and each site now has water and electric. The bathhouse was also renovated and included individual shower rooms, which are a plus On our first day we took a family walk around the entire lake. It was a great way to see all the park has to offer. It took about two hours, but it wasn't too hard. We were able to see the children's fishing hole, the beach and boat rentals, waterfalls and the playgrounds.  Seriously, playgrounds across America, you really need to up your game. One playground at th

Camping Meal Planner #1

When we go camping on longer trips we like to make a meal plan. If we don’t, we inevitably forget something or eat out more than we should. I’m all about efficiency, so I try to choose meals that we can have leftovers for lunch or that can be turned into a new meal. I also try to prep and freeze as much as possible. I do them all the weekend before we leave and freeze them in a Ziploc bag to save space in the fridge. The most important thing about this tip is to freeze it flat so it saves space in the freezer and defrosts quickly. Monday Breakfast: Bacon, egg and cheese hash brown scramble Lunch: Italian pasta salad – delicious hard salami mixed with made-ahead penne, mozzarella and Italian dressing Dinner: Cheese-stuffed burgers – beef burgers stuffed with a square of white cheddar are frozen Tuesday: Breakfast: Pancakes and sausage Lunch: Leftover burgers Dinner: Fajitas – chopped bell peppers, onions and slicked chicken are mixed with taco seasoning and frozen flat. Wednesd

Quesadillas

I love leftover meals and this is one of the best. Ingredients: 6 flour tortillas Fajita leftovers (chicken strips, red and green bell peppers, onions 1 ½ cup shredded cheese Start by reheating your leftover fajitas on the grill. You don’t want to put them in the tortilla cold because they won’t get warmed up all the way without burning the tortilla. One they are warmed through, put the tortillas on the grill, top with cheese, then fajita mixture and top with a second tortilla. Flip after about 30 seconds. The tortillas will brown quickly. As soon as it is starting to get crispy on the bottom, pull it out and cut into sections. You can top with leftover fajita condiments.

Chicken Fajitas

Nothing smells better at a campsite than fajitas on a flat-top grill. The smell is intoxicating and I promise at least one person will come by and ask what you’re cooking. To make it even easier, I prep all of the ingredients ahead of time and freeze flat in a Ziploc. I can’t stress how much space this saves in the freezer and the fridge. Ingredients: 2 chicken breasts 1 green pepper 1 red pepper 1 yellow onion 1 pack of taco seasoning 1 cup of shredded cheese ½ cup salsa The prep for this couldn’t be easier. Slice up all of the veggies and chicken into strips and place in a Ziploc bag. Mix with 1 tbs. of vegetable oil and taco seasoning pack. Get all of the air out of the bag, press it flat and seal. When it’s time to cook, just throw everything on the grill and cook for about 10 minutes or until chicken is cooked. Serve on flour tortillas with shredded cheese and salsa.

Stromboli & Pizza

Pizza is a fun camping meal for the entire family. We make them on the flat-top grill, but you could also use a cast iron pan. We buy pre-made crusts and create a topping bar for everyone to add their favorites. You could also use a frozen pizza and do the same. Recently, we had pizza on our menu plan, but decided to change it up and make stromboli. The ingredients are the same for both. Ingredients: Pizza dough 1/2 cup pizza sauce 2 cups mozzarella cheese Mini pepperoni Stromboli: Lay the pizza crust flat and put 1/4 cup of pizza sauce on half of the dough. Add the cheese and mini pepperoni then fold over and roll the edges to keep everything inside. I like to cut a few slices/holes in the top to let the steam out. Cook on the grill or flat top for about 10-12 minutes. If you can, keep the lid on.  The key to pizza on the flat top is to cook the crust first. Just for a few minutes on each side. From there, add the sauce, cheese and topping then cook until everything is melted. It’s n

Italian pasta salad

  This easy pasta salad is perfect for a party or a picnic. I pre-cook the pasta for this salad the day before we leave. I hate doing dishes in the camper and I can give the kids butter pasta on the days they don’t want to eat what we’re eating. Ingredients: Penne pasta ½ cup Italian dressing ½ cup chopped hard salami ½ cup mozzarella balls ½ cup cherry tomatoes 1 tbsp basil leaves chopped All you have to do is mix all of the ingredients and go. I do recommend doing it a few hours ahead so that the dressing mixes with all of the ingredients.

Cinnamon bun pancakes

  We are always looking for new breakfast ideas and this one came courtesy of my husband. He saw a similar idea and wanted to give it a try. They came out great and now they are in the regular rotation. Ingredients: 1 tube of cinnamon rolls This really couldn’t be easier. Pop the tube of cinnamon rolls and place each roll on a plate. You can flatten before adding to the grill or flatten with your spatula on the pan or flat top grill. It really only takes 3-4 minutes per side. Once you pull them off, spoon that delicious topping on top and you’re done!

Sugar-Cinnamon donuts

I generally don’t deep fry anything, but all the rules are off when camping and these donuts are the perfect treat!  Ingredients:  1 can of biscuits  3 tbs. sugar  1 tbs. cinnamon (I use the Pampered Chef Cinnamon Plus)  3-4 cups of vegetable or canola oil  Heat the oil to 350 in a cast iron pan or dutch oven. If you don’t have a thermometer, you can test the oil with a piece of the biscuit dough. It really only takes 10 minutes over med-high heat. Pop the can of biscuits and cute a hole out of the middle of each biscuit. I used my biscuit cutter, but you could also use a paring knife. Don’t throw the middle out, they make perfect donut holes. Cook for about thirty seconds and flip. Pull them out when they are golden brown. They cook quickly. As soon as they come out, mix the cinnamon and sugar and sprinkle on top.