cinnamon apples Archives - Momma On The MoveMomma On The Move

One thing about exploring new camping recipes this summer is that it has definitely expanded my horizons and opened up my thinking; as well as adding more variety to our camping menu! For instance I had never thought of making nachos while camping. It just never entered my mind. And really the question is why couldn’t you?

Campfire nachos adds great variety to the camping menu and is almost a treat. It is also a quick easy, healthy, and well balanced recipe (ok except maybe the chips), but it’s another one of those quick ‘one pot’ deals that I love while camping.

We made it on one of those lazy and enjoyable camping days where we had floated down the river in the morning and were just hanging around the campsite in the afternoon. I had precooked the ground turkey that afternoon, knowing that we were having the nachos for supper and saving me that step when it came time to actually put them together.

Matthew made the fire as usual and I prepped dinner. The thing that I like about this recipe for campfire nachos is that you do not need a bed of coals to cook it. Simply a good fire and cook on top of the grill. It also does not take very long as you are literally heating through and melting the cheese. Saves your hungry campers drooling over it and constantly asking when it is ready!

I did mine in two batches due to the size of our grill, but I would recommend doing it in two batches regardless. Doing it this way makes it easier to move on and off the grill without spilling it and carrying it to the table.

Everyone gobbled it up of course and asked for seconds. The beauty of nachos as well is you can really put any ingredients you like on them. I’ve even heard of people putting on fruit or pickles! Whatever ingredients you choose you know they are going to be delicious.

Campfire Nachos

1 lb. ground turkey meat (may also use chicken, beef, pork)

1 – 500 g bag tortilla chips

2-3 fresh tomatoes, chopped

1 pepper, chopped (choose your color green, red, yellow, orange or a mix)

green onion, chopped

1 pkg. Daiya cheddar cheese shreds

Earth Balance Vegan Spread for lightly greasing foil

1 container Earth Island Vegan sour cream for topping

heavy duty aluminum foil

Brown meat in a frying pan either on camping stove or over the fire (this step can be done in advance and stored earlier in the day if you wish).

Chop tomatoes, peppers, green onion and set aside. Tear off 2 large pieces of heavy duty aluminum foil (approx 22 x 12 inches) and place shiny side down on table. Lightly grease both pieces of foil with Earth Balance.

Make two batches by doing the same for each or you can make two different kinds if you like.

Place tortilla chips in a single layer on top of the foil, then sprinkle turkey, tomatoes and pepper evenly over chips. Sprinkle cheese and then green onions on top.

With a second piece of foil place shiny side in, lightly over top of nachos, tenting it so that it does not rest on top and stick to your toppings. The second piece of foil helps the cheese to melt faster and prevents any pieces of ash that may spark up from getting into your nachos. Place prepared nachos on top of grill on fire and cook, approximately 10-15 minutes. Check nachos periodically to make sure they do not burn. They may also be ready sooner depending on the heat of your fire.

Once done – heated through and cheese melted, remove from grill of fire using oven mitts and serve with sour cream. Enjoy!

Serves 4

*a quick tip to help you transfer the nachos from table to fire is to use a wooden cutting board. I just slid them onto the board and took them over to the fire, then gently slid the nachos onto the grill. I did the same when taking them off, aligning the cutting board with the grill and then sliding them off using oven mitts onto the board. I recommend a wooden board because you can get it close to the fire even top the side of the grill without melting or damaging it.

Missed out on our other camping recipes this summer? Check out Campfire Lasagna, Potato Boats, Campfire Corn on the Cob, Cinnamon Apples, Banana Boats, and Pineapple Upsidedown Cake.

When I found this recipe for campfire pineapple upsidedown cake I was in heaven! Growing up pineapple upsidedown cake was always a treat in our house, my Oma being famous for making it.

My Dad absolutely loved it and every time my Oma came to visit she would make one for him (that and crumb cake, also delicious). So when I discovered this recipe we could make over the fire I knew that we had to try it. Plus I was excited to find a new camping dessert recipe, cause though I love banana boats and cinnamon apples I also like variety on the menu.

We made this recipe on our first camping trip this year on July long weekend. We actually made it in the afternoon on one of our days away, before we had supper. One of the things I find when camping is that because there is no schedule meals often run later than usual. Often we are not finishing supper til 7 or 8 and by that point not only am I full but I don’t feel like creating more food. So we decided – in the words of my father – that we would ‘eat dessert first’. Then worry about supper later.

I had made the pound cake at home and brought it with us which was easy enough to do. You can also buy a pound cake if you prefer but I needed a sugar free version. Plus honestly, regardless of if I was looking for sugar free or not, I usually bake cake from scratch no matter what it is. I am not one to buy cake from the store in general.

I had also experimented with the pound cake recipe using honey for the first time as the sweetener. Oh my it turned out well. Nice and moist. Yum! We had a hard time not eating just the cake before we made the rest of our dessert.

The recipe for campfire pineapple upsidedown cake is simple – pound cake, pineapple, coconut sugar (great natural alternative to brown sugar), Earth Balance and cinnamon and/or nutmeg. Baked in foil over the fire until the sugar melts and you get that nice googey syrupy liquid. You do need to be careful not to over cook it as it can burn, especially if you are doing it over the grate on the fire. Alternatively, you could burn your fire down to coals and bake it, but that would take longer!

Campfire Pineapple Upsidedown Cake (sugar free & dairy free)

pound cake, cut into chunks *recipe for pound cake below

fresh pineapple, cut into chunks

dash of cinnamon, nutmeg

coconut sugar

coconut cream for topping

1 healthy spoonful of Earth Balance Vegan Spread, plus a little bit to grease your foil so the dessert doesn’t stick

heavy duty tinfoil

Tear off piece of heavy duty tinfoil (about 12×12″) and place on table (or flat surface). Use a small amount of Earth Balance and spread evenly over the foil. Slice and cut pineapple and place on foil. Slice pound cake and cut into squares about 1 inch thick and place on top of pineapple. Put a healthy spoonful of both Earth Balance and coconut sugar over pineapple and cake, sprinkle with cinnamon and/or nutmeg.

Close up the foil by brining two ends together and folding over then rolling down til tight. Then fold over and roll on each end. This creates a nice tight packet that keeps everything in and is easy to open when done.

Place foil packet on the grill over fire. (Also works well by putting into coals of fire, but no flame or BBQ). Cook for about 5 minutes and then check it (takes a little longer on the BBQ). It is ready when the butter and brown sugar have melted and formed that yummy syrupy liquid over pineapple cake mixture. Put a dollop of coconut cream on top if desired. Enjoy! It will be hot so be careful.

We loved these. Everyone inhaled theirs and then wanted more. And I loved how simple it was. The kids could make and put together their own (so making it as little or as big as they wanted) and it didn’t take long to cook as you are basically just melting the Earth Balance and coconut sugar. Then voila! it is ready at any time of day, whether you choose to have it before supper or not.

This is the recipe for the pound cake I made. It was also quick and easy and I really liked using honey as the sweetener. Make sure you sift the flour as though it takes a few extra minutes to do so, it makes the cake lighter and fluffier.

Honey Pound Cake

1 c. Earth Balance vegan spread

1 1/2 c. flour, sifted

1 c. honey

1 tsp. vanilla

5 eggs, lightly beaten

1/2 tsp. sea salt

Lightly grease a 4 1/2 by 8 1/2 inch loaf pan. In a large bowl beat Earth Balance and honey together until light and fluffy.

Add vanilla and then gradually add eggs, beating well. With mixer on low, add salt and the flour. Beat well to combine.

Transfer batter into loaf pan and bake at 350F for about 65 minutes, until toothpick inserted in center comes out clean. Let pan cool on wire rack for 1 hour. Remove cake from pan and let cool completely on rack before slicing.

Cake may be stored in plastic wrap at room temperature for up to 3 days or frozen for up to 3 weeks.