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Tag Archives: camping

S’MORES JUMBLE CAKE

01 Wednesday Jun 2016

Posted by Ceri Wilkin in bars and cookies, Recipes

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camping, delicious, easy, family, fun, kids, Memorial Day, summer, traditional

Although cooked in an oven in the comfort of home, this S’Mores Jumble Cake was as fun and delicious as the traditional summer treats that are cooked over a camp fire.

S’MORES JUMBLE CAKE

smores jumble cake

3/4 cup butter, melted, divided use

1 1/2 cups milk

1 (3.9-ounce) box instant chocolate pudding mix

1 (15-to-18-ounce) box chocolate cake mix

2 cups miniature marshmallows

2 graham crackers, broken into pieces

1/2 cup chocolate chips

Heat oven to 325F. Coat a 9-by-13-inch baking dish with 2 tablespoons of the melted butter.

Whisk together the milk and pudding mix in the bottom of the prepared baking dish. Add the cake mix, distributing it evenly. Pour the melted butter over the dry cake mixed whisk gently until just moistened.

Bake for 25 minutes. Top with marshmallows, broken graham cracker pieces and chocolate chips and bake 7 to 10 minutes more, or until cake is done and marshmallows are browned.

Enjoy!

Recipe adapted from the Northwest Arkansas Democrat Gazette, May 2016

www.nwaonline.com/

ZUCCHINI MUFFINS

30 Monday May 2016

Posted by Ceri Wilkin in muffins, Recipes

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breakfast, camping, easy, Memorial Day

Gentle light flowing into our tent woke us early in the morning. I was enticed from my cozy bed and captivating book by the pot of coffee my husband had brewed and the promise of delicious Zucchini Muffins for breakfast.

After our first wonderful, restorative cup of coffee, my husband noticed, that overnight, tenaciously and unbelievably a mushroom had pushed its way up through the paving.

mushroom through paving

ZUCCHINI MUFFINS

zucchini muffins

1 1/2 sticks unsalted butter, at room temperature

1 1/2 cups sugar

2 eggs, beaten

1 tablespoon vanilla extract

1 1/2 cups flour

1 1/2 cups whole-wheat flour

1 tablespoon ground cinnamon

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground nutmeg

3 cups grated zucchini

1 cup golden raisins

Heat oven to 350F. Line muffin pans with baking liners.

Using a stand mixer, beat the butter and sugar on high speed until fluffy, about 2 minutes. Reduce speed to medium and beat in the eggs one at a time, and then the vanilla.

In a medium bowl, whisk the flour and whole-wheat flour, cinnamon, baking soda, salt and nutmeg until well combined. With the mixer running on high speed, gradually add the flour mixture to the butter mixture. Beat until just combined. Fold in the zucchini and raisins.

Spoon the batter into the baking liners, bake until golden and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool in the pans on wire rack.

Enjoy!

Recipe adapted from Rachael Ray, March 2014

www.rachaelraymag.com/

CHOCOLATE CANDY BLONDIES

29 Sunday May 2016

Posted by Ceri Wilkin in bars and cookies, Recipes

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camping, delicious, easy, family, fire, kids, Memorial Day, summer

After thoroughly searching our campsite for wood, Max built and started his first fire, under the careful attention and instruction of my Eagle Scout husband.

maxs first fire

We then delighted in its lively presence and gentle warmth from the comfort of our folding camp chairs, while sharing the Chocolate Candy Blondies I had baked the day before.

CHOCOLATE CANDY BLONDIES

chocolate candy blondies

1 cup butter

2 cups firmly packed brown sugar

3 eggs

1 tablespoon vanilla extract

2 1/4 cups flour

2 teaspoons baking powder

1 1/2 cups candy-coated chocolate pieces

Heat oven to 350F. Spray a 13-by-9-inch baking pan with baking spray.

In a small saucepan, melt butter over medium-low heat. Add brown sugar and cook, stirring occasionally, for 5 minutes or until mixture is smooth. Let cool for 10 minutes. Spoon mixture into a large bowl. Add eggs and vanilla, whisking until smooth.

In a medium bowl, whisk together flour and baking powder, gradually add to butter mixture, stirring until combined. Stir in the candy coated chocolate pieces. Spoon batter into prepared pan, bake for 25 minutes or until center is set. Let cool to room temperature.

Enjoy!

 

CHOPPED COLESLAW

28 Saturday May 2016

Posted by Ceri Wilkin in Recipes, Salad

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best, buttermilk, camping, coleslaw dressing, delicious, different, family, friends, Memorial Day, potluck

I made this delicious Chopped Coleslaw to share at our Annual Memorial Day camping trip.

CHOPPED COLESLAW

chopped coleslaw

1/2 head cabbage

1/2 cup finely chopped celery

1/2 cup finely chopped red bell pepper

DRESSING

1/2 cup mayonnaise

2 tablespoons sugar

1/4 cup milk

1/4 cup buttermilk

2 teaspoons white vinegar

1/4 teaspoon hot pepper sauce

freshly ground black pepper

Cut cabbage into 2 inch pieces. Place in food processor and pulse until chopped.

Add celery and bell pepper to cabbage. In a small bowl, whisk dressing ingredients until blended. Pour over coleslaw, toss to coat.

Enjoy!

Recipe adapted from Taste of Home

www.tasteofhome.com/

 

BLUEBERRY SOUR CREAM MUFFINS and CHOCOLATE HAZELNUT MUFFINS

25 Monday May 2015

Posted by Ceri Wilkin in Breakfast & Brunch, muffins, Recipes

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breakfast, camping, family, kids, Memorial Day, muffins, snack

It was cooler than usual for our annual camping trip this year, and relentless rain was predicted for much of the weekend. However, we were not to be deterred and bravely set up our tent, filled the mattresses with air, spread out our sleeping bags and snacks and launched the boat to take the kids tubing out on the lake.

lake degray kids tubing

Aside from one short burst of rain while we were lounging under a strategically placed tarp, sipping Sauvignon Blanc from a plastic cup, chatting and attempting to read a page or two, and another after we were already snuggled in our sleeping bags, we remained dry. Unfortunately our tent wasn’t so lucky, the bottom had distinct puddles of water that weren’t noticed until we stepped in them first thing in the morning.

lake degray tent

Cooking duties were divided among the 5 families, and as we were responsible for a breakfast, I thought it would be quickest and easiest just to make muffins at home, and bring them to share. Surprisingly they remained relatively unscathed in the sturdy plastic food bin, surviving the winding journey in the car, and being unceremoniously hauled from trunk to ground.

Nothing makes a body feel old like sleeping on an air mattress, with no close bathroom, and having to wait for a cup of strong, hot coffee after inelegantly disentangling from the sleeping bags and sleeping children, so I was glad there wasn’t any cooking over a campfire to be done first thing in the morning. Although I did freshen up the Blueberry Sour Cream Muffins in the cast iron skillet over the camp stove before serving them with the Chocolate Hazelnut Muffins, yogurt and fruit.

BLUEBERRY SOUR CREAM MUFFINS

blueberry sour cream muffins

TOPPING

1/2 cup light brown sugar

1/3 cup flour

4 tablespoons unsalted butter, softened

1 teaspoon cinnamon

MUFFINS

1 1/2 cups plus 1 tablespoon flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 egg

3/4 cup sugar

1 tablespoon unsalted butter, melted

1 rounded cup sour cream

1 teaspoon vanilla extract

3/4 teaspoon finely grated lemon zest

1 rounded cup frozen blueberries

MAKE THE TOPPING

Heat oven to 375F. In a medium bowl, combine the brown sugar, flour, butter and cinnamon. Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.

MAKE THE MUFFINS

Butter a 12-cup muffin pan, or line with paper liners. In a medium bowl, whisk the 1 1/2 cups flour with the baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat the egg at medium speed until frothy. Add the sugar and melted butter and beat until pale yellow, 1 minute. Beat in the sour cream, vanilla and lemon zest until blended. Add the dry ingredients and beat at low speed until almost blended. In a bowl, toss the blueberries with the remaining 1 tablespoon of flour. Using a rubber spatula, fold the blueberries into the batter. Fill the muffin cups three-fourths full of batter and sprinkle with the topping. Bake for 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the pan and let cool on a rack.

Enjoy!

Recipe adapted from Food and Wine, December 2009

www.foodandwine.com/

CHOCOLATE HAZELNUT MUFFINS

chocolate hazelnut muffins

2 cups flour

2 teaspoons baking powder

3/4 teaspoon salt

1 to 1 1/2 cups chocolate chips

1/4 cup cocoa

2/3 cup buttermilk

2/3 cup vegetable oil

2 eggs

3/4 cup sugar

1/2 cup chocolate hazelnut spread

raw sugar for topping muffins

Heat oven to 400F. Line a 12-cup muffin pan with paper liners. In a bowl, whisk the flour, baking powder, salt, chocolate chips and cocoa powder. In a large bowl, whisk the buttermilk, oil, eggs, sugar and hazelnut spread. Add the dry ingredients to the wet mixture, and fold until just barely blended.

Divide the batter among the liners, sprinkle with raw sugar. Bake until puffed and golden brown and a toothpick in the center comes out clean, 13 to 17 minutes. Cool in the pan.

Enjoy!

Recipe adapted from Rachael Ray, March 2015

www.rachaelray.com/

Inside Out S’mores Brownies

23 Friday May 2014

Posted by Ceri Wilkin in Dessert, Recipes, Summer

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bars, brownies, camping, chocolate, graham crackers, marshmallow, smores

Although the first day of Summer is officially June 21st, we already want eats that are most enjoyed during the fiery temperatures of our warmest season.

These s’mores Brownies may not be cooked over the blaze of an outdoor fire, but they still evoke fun memories of vacations past, and are every bit as delicious as those that are heated to gooey perfection over the coals.

Inside Out S’mores Brownies

1 cup butter

4 ounces semi-sweet chocolate, chopped

2 cups sugar

4 eggs

2 teaspoons vanilla

1 1/2 cups flour

9 honey graham cracker squares

1 cup small marshmallows

Heat oven to 350F.

Line a 11 by 7 inch baking pan with parchment paper, lightly grease.

In a medium saucepan melt butter and chocolate over low heat. Remove from heat. Stir in sugar, eggs and vanilla until combined. Stir in flour.

Spread half the batter in the prepared pan. Top with graham crackers, sprinkle with marshmallows (dont let them touch the sides of the pan).

Carefully spread the remaining batter on the marshmallows and graham crackers, covering them completely.

Bake for 30 to 35 minutes or until set.

Cool completely on a wire rack. Cut into bars.

Enjoy!

Recipe adapted from Better Homes and Gardens, February 2012

www.bhg.com/recipes/‎

RIESLING SANGRIA and CHERRY TOMATOES STUFFED WITH MARINATED FETA and SHRIMP AND SCALLOPS WITH LEMONY SOY and TWO POTATO SALAD WITH CREME FRAICHE and BAKED BEANS WITH BACON BREADCRUMBS and BLUEBERRY FIELDS SALAD and FRENCH COCONUT PIE

19 Monday Aug 2013

Posted by Ceri Wilkin in Cocktails, Dessert, Salad

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bacon, baked beans, blueberry, camping, cherry tomatoes, coconut, creme fraiche, feta, Memorial, pie, potato, riesling, sangria, scallops, shrimp, sides

We take a camping trip with friends and their families every year, booking a group camp site months in advance, planning meals and looking forward to the weekend we get to spend in the beautiful Ozark National Forest, with some of the most fabulous people we know.
We take turns laying meals out on the picnic tables, and when it’s our time for our shift, you can bet I have prepared as much in advance as I am able to. Nothing is better than the smell of the campfire, eating outdoors, and not spending all of my time cooking. My husband smoked ribs this year, and I blended a cocktail, prepared a couple of appetizers, mixed up a salad and two other side dishes and baked a pie.
Between the discovery of our “instant” tent – which literally pops up in a matter of minutes, my casual camp cooking style, and the fact that the kids all play from morning until night, it has become one of the most pleasant and relaxing vacations we take.

RIESLING SANGRIA

1 (750ml) bottle of riesling
1 1/2 cups of white cranberry-peach juice
1/2 cup peach schnapps
3 tablespoons fresh lemon juice
2 tablespoons sugar
1 teaspoon vanilla extract
2 (1/2 inch thick) lemon slices
2 (1/2 inch thick) orange slices
2 fresh peaches, cut into wedges
10 fresh raspberries
3 cups of ice cubes

Mix the wine, white cranberry-peach juice, schnapps, lemon juice, sugar and vanilla in a large pitcher. Stir in the lemon slices, orange slices, peaches and raspberries.
Chill, covered, overnight. Stir in the ice and serve.
Enjoy!

Recipe adapted from Add Another Place Setting, Recipes from the Junior League of Northwest Arkansas
www.amazon.com › … › Regional & International › US Regional‎

CHERRY TOMATOES STUFFED WITH MARINATED FETA

1 7 to 8 package of feta cheese, cut into 1/2 inch cubes
2 tablespoons olive oil
1 tablespoon shallot, finely chopped
1 teaspoon chopped fresh oregano
1 pound of cherry tomatoes
12 pitted kalamata olives, halved lengthwise

Toss cubed feta, oil, shallot and oregano in a small bowl. Season to taste with salt and pepper. Cut 12 tomatoes crosswise in half, scoop out tomato pulp with small spoon or melon baller. Place tomatoes cut side up, on a serving plate. Sprinkle with salt and pepper.
Place a piece of marinated feta, and an olive half in each cherry tomato. Drizzle with additional olive oil if desired.
Enjoy!

Recipe adapted from Bon Appetit, July 2009
www.bonappetit.com/recipes‎

SHRIMP AND SCALLOPS WITH LEMONY SOY

1 1/2 cups soy sauce
1 cup mirin
1 cup sake
2 lemons, thinly sliced
2 jalapenos, thinly sliced
1 pound shrimp, shelled and deveined
1 pound scallops

In a dish, combine the soy sauce with the mirin, sake, lemon slices and jalapenos.
Thread the shrimp and scallops onto skewers and add them to the marinade, turning to coat.
Refrigerate for 30 minutes, turning once halfway through, then drain.
Light a grill and oil the grates. Brush the shrimp and scallops with oil and grill over high heat, turning once or twice, until lightly charred, about 4 minutes.
Enjoy!

Recipe adapted from Food and Wine, June 2012
www.foodandwine.com/‎

TWO POTATO SALAD WITH CREME FRAICHE

1 1/2 pounds of small red potatoes, halved
1 1/2 pounds peeled sweet potatoes, cut into 1 inch pieces
3 tablespoons white vinegar
3/4 cup creme fraiche
1/4 cup chopped fresh chives
salt and freshly ground black pepper to taste

Place potatoes in a large saucepan, cover with water, bring to a boil, reduce heat and simmer for 18 minutes, or until tender.
Drain. Place potatoes in a large bowl. Drizzle with vinegar, toss gently to coat. Let cool to room temperature.
Combine creme fraiche, chives and salt and pepper, stirring with a whisk. Add to potatoes, tossing gently to coat.
Enjoy!

Recipe adapted from Cooking Light, May 2003
www.cookinglight.com/food/recipe-finder/‎

BAKED BEANS WITH BACON BREADCRUMBS

1 tablespoon vegetable oil
12 ounces smoked ham, diced
1 onion, chopped
2 garlic cloves, minced
1 1/2 cups ketchup
3/4 cup brown sugar
1/2 cup molasses
1/4 cup whole grain mustard
1/8 cup worcestershire sauce
1 tablespoon hot pepper sauce
salt and freshly ground black pepper
2 to 3 cans of navy beans, drained and rinsed
4 to 5 slices of bacon
1/2 cup panko breadcrumbs
1/2 teaspoon crushed red pepper flakes

Heat oven to 350F.
Heat oil in a large heavy pot over high heat, add ham, onion and garlic. Cook, stirring often, until onion caramelizes, about 5 minutes. Reduce heat to low. Add ketchup, brown sugar, molasses, mustard, worcestershire and hot pepper sauce. Season to taste with salt and pepper.
Let sauce simmer until slightly thickened, about 10 to 15 minutes. Stir beans into sauce.
Cover and bake beans until juices are bubbly and thickened, about 1 1/2 to 2 hours.
Meanwhile, place bacon slices on a rimmed baking sheet. Roast in oven until crisp, 10 to 15 minutes. Transfer to paper towels to drain. Let bacon cool and reserve 1 tablespoon of bacon drippings.
Coarsely chop bacon, place in a food processor with reserved drippings and panko breadcrumbs. Pulse until bacon is finely chopped, season with salt and pepper.
Remove beans from oven. Heat broiler. Sprinkle beans with bacon breadcrumbs. Broil, uncovered, until crumbs are golden brown, 8 to 10 minutes.
Enjoy!

Recipe adapted from Bon Appetit, June 2012
www.bonappetit.com/recipes‎

BLUEBERRY FIELDS SALAD

1 cup chopped walnuts
1/2 cup balsamic vinegar
1/3 cup blueberry preserves
1/3 cup olive oil
spring greens and baby spinach mix
2 cups fresh blueberries
1 cup crumbled blue cheese

Heat walnuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.
Whisk together balsamic vinegar, blueberry preserves and olive oil, and salt and freshly ground pepper to taste.
Combine walnuts, greens, blueberries and blue cheese in a large bowl. Drizzle with desired amount of vinaigrette and toss to combine.
Serve immediately with remaining vinaigrette.
Enjoy!

Recipe adapted from Southern Living, February 2012
www.southernliving.com/food/‎

FRENCH COCONUT PIE

Pastry for 9 inch pie, unbaked
3 eggs
1 cup sugar
1 teaspoon vanilla extract
1/4 cup buttermilk
1/4 cup butter, melted
1 cup coconut

Heat oven to 325F.
In a mixing bowl, beat eggs until fluffy, add sugar, vanilla, buttermilk and butter.
Add coconut, mix thoroughly.
Pour mixture into pie shell and bake until golden brown, about 45 minutes.
note: crust will cook to a crisper texture if pie is placed on the bottom rack.
Enjoy!

TOFFEE ALMOND BLONDIES

28 Tuesday May 2013

Posted by Ceri Wilkin in Dessert

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Tags

almond, bars, blondies, camping, Memorial Day, toffee

I love our Memorial Day weekend camping trip, spent with a fun and fearless group.
When Joe was in pre-school, friends asked us to camp with them over the long weekend, a tradition of theirs before they moved to town, and we look forward to it every year.
This is one of the desserts we enjoyed – a sweet ending to another great time with family and friends.

TOFFEE ALMOND BLONDIES

1/2 cup butter, softened
1 egg
1 package chocolate chip cookie mix
1 teaspoon vanilla extract
1 package milk toffee bits
3/4 cup toasted slivered almonds

Heat oven to 350F.
Stir together butter and egg in a large bowl. Stir in cookie mix and vanilla until a soft dough forms.
Stir in toffee bits and almonds until well blended. Press mixture into a lightly greased 13 by 9 inch pan.
Bake for 25 to 30 minutes or until golden and a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack, and cut into bars.
Enjoy!

Recipe adapted from Southern Living, August 2006
www.southernliving.com/food/‎

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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