On a Stick Cookbook: 50 Simple, Fun Recipes for the Campfire (Fun & Simple Cookbooks) - Tapa blanda

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Julia Rutland is a Washington, D.C.-area food writer and recipe developer whose work appears regularly in publications and websites such as Weight Watchers books, Southern Living magazine, Coastal Living magazine, and more. She is the coauthor of Discover Dinnertime and a contributor to many other cookbooks and websites. Julia has visited all 50 states and camped with her family in most of them, sleeping in tents, campers, or occasionally just under the stars. Her kitchen gear takes up more space than the tent or other camping supplies because she feels that cooking outside is more fun than hiking. Julia lives in Purcellville, Virginia, with her husband, two daughters, a cat, a couple of dogs, too many chickens, and whatever animals decide to adopt them.

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Chocolate Chip-Peanut Butter S’mores

What You Need

• Chocolate chip cookies
• Peanut butter, almond butter, or chocolate-hazelnut spread
• Dark or milk chocolate candy bars
• Large marshmallows

Directions

Spread flat side of half of the cookies with peanut butter. Place a square of chocolate on top of peanut butter. 

For each s’more, skewer a marshmallow and cook until gooey and desired degree of doneness. Place marshmallow on top of chocolate; then top with a remaining cookie.

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Sausage-and-Gravy Biscuit Cups

What You Need

• Refrigerated biscuit dough
• Breakfast sausage
• Prepared gravy or gravy mix

Directions

Flatten each piece of biscuit dough into a disk; wrap around a metal grilling cup or 1-1/2 to 2-inch-thick wood dowel or branch. 

Cook, rotating slowly, until biscuit is golden brown and cooked through. Pop off form and set aside. 

Cook sausage in a skillet until browned and crumbly; drain. Heat prepared gravy, or prepare mix according to package directions. Spoon sausage into cups and top with gravy.