Toothpicks

Toothpicks

Ingredients:
1/2 cup heavy whipping cream
2 Tablespoons white sugar
1/4 tsp vanilla extract

Directions:
Put ingredients in a 1 pint Ziploc Freezer Bag and zip shut. Take a larger size Ziploc Freezer Bag and put the Ice Cream
Bag inside of it then add crushed ice until halfway full then sprinkle 6 tablespoons of salt on top and zip the bag shut.
Gently shake, turn, toss and knead the bag so the mix can get cold enough to make ice cream. After 5 or 10 minutes, the
liquid from the inner bag will start to harden and turn into ice cream. Continue to shake, turn, toss and knead the bag.
When the ice cream reaches the consistency you desire, open the Ziploc and remove the bag with your ice cream. Be
sure to rinse off the Bag with the ice cream to remove any salt residue before opening and eating. Grab a spoon and
enjoy!
Note: Do Not double this recipe, it doesn't work well for bigger portions. For a lighter ice cream use half and half or whole
milk.
Campfire Kabobs
4 cans pineapple chunks
2 can condensed tomato soup
1/2 cup olive oil
2 tbs chili powder
2 lbs bologna, folded in quarters
2 green peppers cut into 1in squares
1 pkg frankfurter buns, split
8 large wooden skewers
Drain pineapple. Reserve 1/2 cup juice. In medium pot, combine soup, reserved pineapple juice, olive oil, and chili
powder. Heat, stirring occasionally. On skewers, arrange alternately bologna, green pepper, and pineapple. Grill 4 in
above coals. Brush with sauce. Cook 8 minutes or until hot, brushing with sauce frequently. Serve on buns with
remaining sauce.
Singing Apples
apples
cinnamon sugar
Directions: Spear a Macintosh apple on a strong stick. Cook apple over hot coals until skin is burned and the apple
"sings." Remove from fire and carefully peel off cooked skin. Roll apple in cinnamon sugar and eat--careful it may be hot.
Snaky Bread
2 cups Bisquick
1/4 cup sesame seeds (optional)
1/2 cup water
Stir together the Bisquick mix, sesame seeds and water to form a soft dough. Turn the dough out onto a lightly floured
surface and knead for a couple of minutes, until smooth. If necessary, add a bit more biscuit mix to the dough, until it is no
longer sticky.
Now, here's the fun part. Pinch off a hunk of dough (about the size of a golf ball) and roll it into a long, 1/2-inch (1 cm)
thick rope. Wind the rope in a spiral around a freshly cut green stick, squishing the ends tightly against the stick to hold
the dough in place. Cook, turning occasionally, over an open fire, until crisp and browned on all sides. If you're very
outdoorsy, you can rig up a brace made from a forked branch to prop up the cooking stick over the fire.
Very carefully (it's hot, kids!) slide your Snaky Bread off the stick to eat. Makes about 6 snakes or so.
Quesadillas on the Grill
1 package of flour tortillas
1 - 8 ounce package grated Mexican cheese
Lettuce, tomatoes, salsa
Grill one tortilla on foil covered rack until lightly brown around the edges. Remove from heat and save for top of
quesadilla. Place an uncooked tortilla on foil square. Add cheese to cover. Top with precooked tortilla. Return to grill and
cook until cheese starts to melt. Serve with lettuce, tomatoes and salsa.
Grilled Potato Halves
Yield: 4 servings
4 Cloves of garlic (chopped)
1/4 tsp Salt
2 tbs Olive oil
2/3 tsp Oregano
3 tsp Dried rosemary
1/2 tsp Paprika
1/2 tsp Black pepper
4 Long russet potatoes (cut in half).
Combine all ingredients except potato. Let stand 1 hr. Boil potatoes for about 15 minutes. Brush the seasoned oil on top
of the potatoes. Grill for about 15 minutes or until slightly charred. Don't cook over direct coals.
HINT: 1 or 2 mesquite chunks added to the coals gives a nice flavor.
Minty S'Mores
A yummy mint version of an old standby.