Favorite SOAR Meals

2nd Edition

2018

The recipes on the following pages have been submitted by SOAR campers and staff. We are always looking for new recipe and menu ideas. Any of these meals can be prepared with a full kitchen (so you can make them at home too!). All of these meals, however, are well suited for camping...both front country and backcountry camping. The icons listed below help to indicate which meals are good for which locations: If you have a recipe you would like to share for the next edition of the SOAR CAMPER COOKBOOK, please email it to Andrea at: [email protected].

Breakfast: BRUCE’S ALL AMERICAN

· 8 Potatoes · 1 package of bacon · 1 green pepper · 1 loaf bread · 1 large onion · Assortment of seasonal fruits · 2 dozen eggs · Salt/Pepper · 1 cup milk · Olive oil · 12 oz. shredded cheese

· Wash and dice the potatoes. Let sit overnight with paper towel underneath if possible to allow moisture to drain out · Preheat pan. · Place bacon in pan and cook until crispy. Save bacon grease for cooking the remainder of the meal or use fresh oil if desired. · Chop the green pepper and onion · Add oil to skillet on medium heat. Add the pepper, onion, and potatoes once the oil is hot. Add salt and pepper to taste · Crack eggs into bowl add milk and whisk together. · Scramble eggs in separate skillet—add cheese as eggs begin to firm. Add salt and pepper to taste. · Toast bread in pan or over hot coals. · Cut up fruits and serve in bowl as fruit salad

MONTEREY COSMIC PANCAKES

· 2 boxes pancake mix · blueberries · water · honey · Peanut butter · Maple syrup · Chocolate chips · Vegetable oil · Mix pancake batter with water according to instructions on box · Add peanut butter and/ or chocolate chips and/or blueberries to batter · Warm 2 tbls oil in skillet · Pour 1/4 cup of batter onto skillet · Cook until bubbles appear, flip and cook another 2 minutes · Serve with honey or maple syrup

SINK’S CANYON BREAKFAST BURRITOS

· 2 packages tortillas · 1 jalapeno pepper · 2 dozen eggs · 1 package mushrooms · Tube of breakfast sausage · Salt/pepper · 1 can black beans · 12 oz. shredded cheese · 1 green pepper · 1 jar salsa · 1 onion · Hot sauce · Thoroughly cook breakfast sausage in skillet over medium heat. Drain Greece once sausage is cooked. · Chop vegetables and add to skillet with drained sausage. Cook for 2 minutes. · Drain can of black beans—add to skillet · Crack all eggs and add to skillet stirring constantly—add salt and pepper to taste · Add cheese as eggs begin to firm · Serve a scoopful in a tortilla, add salsa and hot sauce if desired —roll up burrito style. FROG-IN-A-HOLE

· 2 loaves bread · Butter · 2 dozen eggs · Assorted fruit

· Butter one side of bread · Use Nalgene bottle to cut round hole in center of bread · Heat skillet over medium flame · Place bread, butter side down, on skillet. · Crack egg into hole. · Flip bread and egg once bottom of egg becomes white · Break the yolk if you don’t like it runny and gooey

GEE CREEK GRITS

· 3 boxes instant grits · 20 oz. pepper jack cheese · Box of powdered milk · Bacon Bits

· Stir 2 packets of instant grits with 1/3 C. powdered milk into 1 C. boiling water · Add cheese and bacon bits

FONTANA GRANOLA & YOGURT · 1 large container of vanilla Greek yogurt · Fruit as desired (strawberries, blueberries, etc.) · 2 packages of granola

· Cut fruit into bite-sized pieces · Serve yogurt into individual bowls. · Top with granola and fruit · Enjoy!

JT’S CHICKEN & WAFFLES

· 24 Eggo Homestyle Waffles · Pre-cooked chicken nuggets · Syrup & butter · Cooking spray

· Spray skillet with cooking spray. Add waffles. Flip when light brown and remove when done. Repeat. · In another pan, heat chicken nuggets until warm & brown. · Serve with syrup and butter.

GEORGIA CHRIS’ SWEET RICE

· Instant white rice to feed number in group · Dried Fruit as desired (raisins, cranberries, · 2 cups brown sugar etc.)

· Bring pot of water to boil. Add intact bags of instant rice. · When rice is cooked, empty bags of cooked rice into another pot. · Add brown sugar and dried fruit. · Allow to sit for a few minutes for sugar to dissolve and fruit to soften. · Eat & enjoy!

GRABE’S GRAVY

· 2-3 packages of powdered gravy packets · Fresh water - amount as needed for gravy · Packages of rolls for 2 per person

· Heat water in pot. When hot, mix in gravy mix. · Once gravy thickens, serve with rolls.

OMLETTE IN A BAG

· 2 eggs per person · Shredded cheddar cheese · Diced veggies & meats of choice (peppers, · Gallon size freezer ziplock bags - 1 per onions, mushrooms, ham, bacon, etc.) person

· Bring a large pot of water to boil. · Crack 2 eggs into each person’s ziplock bag. Seal baggie, then shake and squeeze until eggs are beaten. · Have each person add veggies, cheese, meats and spices to their baggie as desired. Reseal baggies & mix ingredients thoroughly. · Drop baggies into the pot of boiling water. Cook ONLY until eggs are firm (~13 minutes). · Remove ziplock bags and allow to cool sufficiently until safe to hold. · Open, eat, and enjoy!

Lunch: PIRATE’S BOOTY IN A BAG

· 1 snack size bag of Fritos per person olives. · 3 cans of black beans · Shredded cheese & salsa · Lettuce, diced tomato, and sliced black

· Open cans of black beans. · Shred lettuce, dice tomatoes, and slice olives. · Give each person a bag of Fritos and have them open it. · Add beans, veggies, cheese and salsa into the bag. · Mix, eat, and enjoy!

DRY TORTUGAS SALAD

· 3 packages crackers · 6 apples/pears · 4 cans tuna/chicken/salmon · 1 C chopped walnuts · Celery (chopped) · mayo

· Mix the tuna/chicken/or salmon in a bowl with the celery, fruit, nuts, and mayo · Serve with crackers

VOLCAN ARENAL POWER WRAPS

· 2 packages tortillas · Jelly · Peanut butter · Deli meat · bananas · 16 oz block of cheese · granola · Lettuce · raisins · Tomato · Honey · Cucumber · Cereal · Green pepper · Nuts · Hot sauce · Cream cheese

· Wrap up any of the above ingredients in a tortilla · Ingredient list is limitless!

NANTAHALA CAESAR WRAPS

· 2 packages tortillas · 2 boxes croutons · 2 heads lettuce · 1 chopped onion · 4-5 cans chicken · 1 Caesar salad dressing

· Break the heads of lettuce and put in big pot · Drain the chicken and throw in pot · Dump the onions, croutons, and dressing in the pot · Toss all the ingredients in the pot · Scoop out a bit and wrap it up in a tortilla

LOOE KEY HUMMUS POCKETS

· 3 packages pitas · 2 cucumbers · 3 containers hummus (or make your own) · 1 16oz. Block cheese · 1 head lettuce · Hot sauce · 3 tomatoes · Salt and pepper · 1 onion · jelly

· Spread it and stuff it in a pita

BALSAM BAGEL BITES

· 3 packages whole wheat or everything · Jelly bagels · Deli meat · Peanut butter · 16 oz. block cheese · bananas · Lettuce · granola · Tomato · raisins · Onion · Honey · Green pepper · Cereal · Hot sauce · Nuts · Salsa · Cream cheese · jalapenos

· Add any of this to any flavor bagel · Ingredient list is limitless! · You can premake these in the morning and pack them for a day on the trail

SNAKE RIVER SUMMER SAUSAGE & CRACKERS

· 1 large summer sausage · 3 rolls of Ritz crackers · 1 block of cheddar cheese · Carrots & Hummus

· Cut summer sausage into slices · Cut cheese into slices · Put one slice of each on Ritz cracker · Eat and enjoy! PG PITA PIZZA CONTRIBUTED BY MADDIE LEH

· 3 6-pita packages · 2 packages pre-sliced pepperoni · 2 cans pizza sauce · Toppings as desired (green pepper, onion, · 1 large bag shredded mozzarella cheese mushrooms, olives, etc.)

· Cut top of pita off. · Fill with a little bit of pizza sauce · Stuff with cheese, pepperoni & toppings

BLATS (BACON, LETTUCE, AVOCADO, TOMATO)

· 2 packages of tortillas · 3-4 ripe avocados · 2 packages pre-cooked bacon · 2-3 tomatoes · 1 head of lettuce · Hummus, mayo, mustard

· Slice avocado & tomatoes · Place slices of avocado, tomato, & bacon on tortilla. · Add shredded lettuce · Top with hummus, mayo & mustard as desired. · Eat and enjoy!

TUCKASEGEE HUMMUS &VEGGIE WRAPS

· 2 packages of tortillas · 2-3 tomatoes · 2 containers hummus · 1 16 oz block of cheese · 1 head of lettuce · Hot sauce · 2 cucumbers

· Slice veggies · Spread hummus on tortilla · Add veggies & cheese · Top with hot sauce as desired.

MISS MUFFET’S CURDS & WHEY WITH ANTS ON A LOG

· 2 large containers of cottage cheese · Peanut butter · 3 cans of fruit of choice · Dried fruit (Raisins, cranberries, etc.) · 1 large bundle of celery

· Serve cottage cheese into individuals bowls · Top with fruit · Cut celery into sticks · Fill celery stick trough with peanut butter & top with dried fruit.

Dinner: CALI QUINOA & BEANS

· 1 box quinoa · 2 cups water per 1 cup veggies · 2 cups water per 1 cup quinoa · 4-5 cans black beans · Dehydrated veggies · Feta (optional)

· Bring water for quinoa and water for veggies to boil in separate pots. · Add dehydrated veggies and quinoa to their own pots. Cook both for approximately 15 minutes or until water is absorbed. · Add black beans and veggies to pot with quinoa. · Add feta or other seasonings as desired. · Eat and enjoy!

CHANNEL ISLANDS CHICKEN ALFREDO

· 4 lbs. fettuccini · Crushed red pepper flakes · 3 jars alfredo sauce · Salt/pepper · 2 heads broccoli · 2 loaves French bread

· Break pasta in half and add it to boiling water · Break crowns off broccoli · Heat oil in skillet · Sauté broccoli in skillet—add alfredo sauce once broccoli is tender · Strain pasta once noodles are cooked · Combine broccoli and alfredo sauce to pasta in big pot. · Add salt/pepper and crushed red pepper to taste · Serve with French bread BACKPACKERS THANKSGIVING

· 3 boxes of stuffing · 2 boxes instant mashed potatoes · 3 big cans of chicken (in water) · Salt/pepper · 2 jars of gravy · 2 cans cranberry sauce · NEED TWO POTS FOR THIS MEAL!!! · Boil water in two pots, one for stuffing, one for potatoes · Follow directions on boxes (usually add water, stir, and let sit) · Strain the chicken · Add chicken to the stuffing · Add salt/pepper to taste · Serve out the potatoes then use that pot to heat up the gravy · Serve the stuffing and chicken on top of potatoes, douse with gravy · Serve the cranberry sauce on top

FALLEN LEAF LAKE QUESADILLAS

· 2 cans sweet potatoes · 3 packages tortillas · 2 cans black beans · Avocados · 2 cans chicken (in water) · Sour cream · 32 oz. Monterey jack cheese · Salsa · Crushed red pepper · Hot sauce · Salt/pepper · Olive oil · Drain sweet potatoes, black beans, and chicken, · Mash sweet potatoes · Heat oil in skillet · Spread sweet potato on half of a tortilla, add black beans, chicken, and cheese. · Fold tortilla in half and place in skillet (2 tortillas can cook in skillet at a time) · Cook for 3 minutes until bottom is brown, then flip. · Serve with sour cream, avocado, and salsa. JOE’S THROW-IT-IN-THERE STEW · 5 lbs. ground beef · 3 cans stewed tomatoes · 3 cans new potatoes · Salt and pepper · 3 cans mixed vegetables · 2 loaves French bread · 2 cans pearl onions

· Brown the beef in the pot — drain the grease · Open all cans and dump them in the pot · Cook on high for about 20 minutes · Add salt and pepper to taste · Serve with French bread

TRAIL PIZZAS · 2 cans tomato sauce · Fresh mushrooms · 2 packages sliced pepperonis · 3 packages tortillas · 2 bags shredded mozzarella (or other cheese) · Salt/pepper · Onion · Olive oil · Green pepper

· Chop or slice all vegetables · Put some tomato sauce on half of tortilla · Add camper’s choice of ingredients · Add cheese, fold tortilla · Add olive oil to skillet on medium heat · Add trail pizza once oil is warmed · Cook for 3 minutes—until bottom is brown, then flip for another 3 minutes · 2 trail pizzas can cook in a skillet at a time!

WORLEY’S CAVE PEANUT BUTTER PASTA · 4 lbs. angel hair pasta · 1/2 cup hot water · 1 1/2 cups peanut butter · 1/3 cup milk · 2 dashes of soy sauce · 1 head of broccoli · 2 garlic cloves · Take the crowns off the broccoli and sauté over medium heat until tender—set aside · Break pasta in half and add to boiling water—cook until tender · In skillet over medium heat stir together: peanut butter, soy sauce, chopped garlic, and water. Cook until smooth and creamy—then add milk. · Strain pasta and return to pot. · Add broccoli and peanut butter sauce to pasta and cook for 2 minutes over low heat. · Serve with French bread. JEREMY’S FRONTIER FOIL FEAST · 1 box aluminum foil · 8 carrots—chopped · 5 lbs. ground beef · Package of mushrooms · 8-10 potatoes · 2 green peppers · Chopped garlic · 2 onions · Salt/pepper · Butter · 1 lb. cheese · seasonings · Start a fire at least 1 hour prior to meal time to get a good bed of coals developed. · Each camper should get 32” of aluminum foil. Fold it in half once to double wall, and fold it in half a second time to form the packet. Fold over each side of the packet at least two times, leaving the top open. · Spread some butter on either side of the packet walls · Fill the packet with beef, potatoes, and whatever ingredients the camper would like to add. Add seasonings. · Fold the top of the packet at least two times to seal in all the goods. · Gently shake the packet to distribute the goods and the seasoning. · Place packet on coals, flip after 7 minutes or so. Take packets out after 15 minutes. · Open to make sure beef is cooked thoroughly before eating. SMOKIES JAMBALAYA

· 4 boxes red beans and rice · 2 garlic cloves · Big tube summer sausage · Hot sauce · 2 green peppers

· Prepare Red Beans and Rice according to the directions on the box · Chop the green peppers · Cut the summer sausage into bite sized pieces · With 5 minutes remaining on the rice, add the green peppers and summer sausage · Add hot sauce once you serve

OLD FAITHFUL FAJITAS

· 3 packages tortillas · 16 oz. package shredded cheese · 3 green peppers · Salsa · 2 onion · Sour cream · 5 lbs. minute steaks · Olive oil · 2 cans Refried Beans

· Chop the green peppers and onions · Cut the meat into bite sized pieces · Warm the beans in pot over low heat—stirring constantly · Heat 2 tbls oil in skillet · Add the steak - cook for 5 minutes · Add the peppers and onion—cook until tender · Serve in tortillas with refried beans on bottom, then fajita guts, then whatever toppings the camper desires.

PISGAH PILAF

· 1 onion · 2 cans stewed tomatoes (or 5 fresh · 1/4 brown sugar tomatoes) · Big tube summer sausage · 1 box instant brown rice (enough servings · 2 garlic cloves for group) · Olive oil · Parmesan cheese

· Cook rice according to directions on package · Heat oil in skillet · Chop onion and garlic—sauté until onions are see-through · Cut summer sausage into bite sized pieces · Add brown sugar and sausage and cook until browned · Drain canned tomatoes or chop fresh ones—Add to skillet and cook for 3-5 minutes · Serve over rice and sprinkle cheese on top

SOLIMAR BEACH DELIGHT

· 3 C. cous cous · Cucumbers · 12 oz. feta cheese · Green pepper · 4 tomatoes · Onion · 2 cans chunk pineapple · Jalapeno · 2 mangoes · Olive oil · 2 garlic cloves

· Cook couscous according to package · Chop up all vegetables and combine. · Toss vegetable with oil salt and pepper · Add vegetables to cous cous once it has been cooked

LOGAN’S CATCH-IT, CLEAN-IT, COOK-IT FISH FEAST Submitted by camper: David Greene

· Package of tin foil tomatoes) · Fresh Catch · 2 green peppers · garlic cloves · Can of capers · Olive oil · Package of mushrooms · 2 cans stewed tomatoes (or 5 fresh · Choice of spices

· Fillet the fish · Put on foil and drizzle with olive oil · Add vegetables and spices · Fold foil over to make a packet. Make sure the seal is super tight so that no air leaks out (you are essentially steaming the fish with the veggies inside the foil packet) · Put on grill—foil packet will puff up like a puffer fish. Remove after about 5 minutes · Serve with cous cous, rice, or bread

BIRCH’S CHICKEN DUMPLING SOUP

· 2 Packages of chicken breasts · 2 cans or boxes of chicken stock · Bunch of carrots (chopped) · Choice of spices · Bunch of celery (chopped) · Water · 3 cloves garlic (minced) · 41/2 C Bisquick · 2 onions (chopped) · 1 1/3 C. milk · Package of mushrooms

· Brown the chicken in the skillet with the garlic and 1 onion · Add all vegetables to the pot and add chicken stock, add water if needed · Add the chicken to the pot once it is cooked through · Bring pot to boil ...then turn down heat and let simmer · Mix the bisquick together with the milk · Return the soup to a boil, drop spoonfulls of batter into boiling soup. · Reduce heat again, cook uncovered 10 minutes, then cook covered 10 minutes · Serve over rice and sprinkle cheese on top MADDIE’S MAGNIFICENT MAC & CHEESE WITH BEANS CONTRIBUTED BY MADDIE LEH

· 1 lb elbow macaroni · 2 cups white cheddar cheese, shredded · 3 tbsp. butter · Salt & pepper to taste · 1/4 cup flour · 2 cans baked beans or chili beans · 1 1/2—2 cups milk

· Cook pasta in boiling water for 7-9 mins. Drain. · In another pot, melt butter over medium high heat. When butter is almost melted, add flour, salt, pepper & whisk until paste-like. Slowly pour in milk and let it come to a slow boil (should take 4-5 mins) · As soon as milk starts to boil, add cheese and stir. If too thick, add more milk. · Coat pasta with sauce and let stand for a few minutes. · Heat cans of beans & serve with pasta.

SLOPPY JOE SUCCESS CONTRIBUTED BY MADDIE LEH

· 2 lbs ground beef · 2 tbsp. sugar · 1 onion, chopped · 1 tbsp. chili powder · Salt, pepper, garlic powder, red pepper · 2 cans condensed tomato soup flakes · 8 ox shredded cheese · 4 tbsp. Worcestershire sauce · 20 hamburger buns · 2 tbsp. vinegar

· Brown ground beef, chopped onions, & spices in skillet. · Add remaining ingredients (except buns & cheese) and simmer for 20 minutes. · Add to hamburger buns & top with shredded cheese.

ROCKSTAR RAMEN & LENTILS CONTRIBUTED BY MADDIE LEH

· 16 packages of instant ramen noodles · 2 cans of lentil soup

· Boil water in a pot. · Add ramen packages to the water and set flavor packet aside. · Cook ramen for 5-7 minutes, stirring. · Serve to individual bowls and let folks choose their flavor packet. · Heat the lentil soup in pot for 7-9 minutes. Serve with ramen.

SENECA SPAGHETTI W/BEEF CONTRIBUTED BY MADDIE LEH

· 2 lbs ground beef · Parmesan cheese · 3 large cans of pasta sauce · Mixed greens · 2 lbs thin spaghetti · Salad dressing

· Brown ground beef. · Add pasta sauce and water and bring to a boil. · Break noodles in half and stir them in. · Cook on low for about 20 mins, or until noodles are tender and liquid has been absorbed. · Top with Parmesan cheese. · Serve with salad · To make backcountry version, forgo ground beef.

HAPPY CAMPER GRILLED CHEESE & TOMATO SOUP

· 8 large cans of tomato soup · 2 loaves of bread · 2 24-slice packs of American cheese · Butter or cooking spray

· Pour cans of soup and 8 cans of water in a pot and heat on medium high heat for about 7-9 minutes. · Melt butter in skillet. · Add sandwiches made with cheese. · Slowly brown on one side, allowing cheese to melt. · Flip and brown on other side. · Serve with hot soup.

SARANAC STIR FRY CHICKEN & VEGGIES

· 4 bags of boil-in-bag rice · Soy sauce · 4 large cans of chicken · Oil · Broccoli, peppers, onions, mushrooms,etc.

· Bring pot of water to boil. Add bags of rice and cook until tender. · Chop veggies into bite-size pieces. · In skillet, heat oil. Add cans of chicken and cook until heated and brown if desired. · Add veggies and cook until tender. · Season with soy sauce. · Serve with rice.

OCOEE FALAFEL BALLS

· 2 packages of falafel mix · 1 head of lettuce · Oil · 3 6-packs of pita bread · Cucumber, onion, & tomato · Hummus or tahini dressing

· Heat a pot of water to a boil. Add water to falafel mix until it is the consistency that will form into balls. · Heat oil in a skillet. Cook falafel balls until browned on all sides. · Open and split pita bread. · Fill with lettuce and chopped veggies. · Add falafel balls. · Top with hummus or tahini dressing.

PIZZA NACHOS CONTRIBUTED BY MADDIE LEH

Sauce Nachos · 3 tbsp. butter · 2 bags tortilla chips · 1 tbsp. olive oil · 1/2 cup diced onion · 4 cloves minced garlic · 1 cup pepperoni, quartered · 1 cup heavy cream · 2 cans black olives · 1/2 cup milk · 1 bell pepper, diced · 1/2 cup parmesan cheese · 2 green onions, sliced · Salt, pepper, red pepper flakes · 2 cups Colby-jack cheese, shredded

Sauce · Melt butter & olive oil in sauce pan. Add minced garlic & stir. · After 1-2 min, add cream & milk & stir until boiling. · Add spices and cheese & stir until thick. · Remove & set aside. Nachos · Add tortilla chips to skillet. · Drizzle sauce over chips. Top with onion, pepperoni, olives, peppers & cheese. Layer it! · Cook until cheese is bubbly & veggies are warm, ~5-8 mins. Dessert: CAMP SAWYER SLIDERS

· 1 box shortbread cookies · Mini chocolate chips · Strawberry cream cheese

· Spread the cream cheese on the shortbread cookies · Sprinkle with chocolate chips

ON-BELAY BANANA BREAD

· 2 cups all-purpose flour · 1/2 C. butter (softened) · 1 tsp baking soda · 2 eggs · 1 tsp salt · 2 bananas (smooshed) · 1 cup firmly packed brown sugar · 1 bag Reeses mini pieces

· Preheat oven to 350 · Combine all dry ingredients · Blend brown sugar and butter in another bowl—add eggs and bananas · Combine the wet and dry ingredients and add reeses · Pour into loaf pan · Bake for about 60 minutes (when skewer comes out clean)

DAY ONE DIRT

· 1 big bag of Oreos · 12 oz. cool whip · 2 pkgs. French vanilla pudding · 8 oz. cream cheese · 1/4 C. butter · 1 C. powdered sugar · 3 1/2 C milk · 1 8” flower pot

· Crush the Oreos and set aside · In small bowl, combine butter, cream cheese, and sugar—using a mixer, beat until smooth · In separate bowl, add milk and pudding and beat until smooth · Combine bowls and continue beating · Gently fold in the cool whip · Layer the pot with a layer of cookies, then a layer of filling. Continue to top of pot, finishing with layer of cookies. · Chill well. Serve as a center piece with a flower in the middle. Serve with trowel.

PANTHERTOWN COBBLER

· Large can of fruit in heavy syrup · Bisquick

· Drain off syrup—Save 1/4 cup of this syrup · Mix the 1/4 cup of syrup with Bisquick until it forms a batter type consistency · Pour batter back over fruit in the can · Place lid over mix · Set can into hot coals. Cook until flour has formed hard dumplings.

GROVER HOT SPRINGS GRILLED PINEAPPLE

· Pineapple · Skewer sticks

· Slice the pineapple into 10 spears by cutting down the length of the fruit (do not use core)) · Stab the skewer half way up the pineapple · Grill over coals

IZZY’S CAMPFIRE MUFFINS

· 6 Oranges · 2 (7 oz.) packages of muffin mix, any flavor

· Cut oranges in half. Scoop out the orange segments to eat alone or to use in a fruit salad. Reserve the hollow peel shells. · Prepare the muffin mix according to the package directions. · Fill the orange peel cups half full of batter · Wrap each one loosely with heavy duty aluminum foil · Place in hot coals, making sure that the batter side stays up. · Cook 5-10 minutes until muffins are done · Makes 12 (use 3 oranges per package of muffin mix)

BALSAM BANANA BOAT

· 1 banana per person · Shredded coconut · Chocolate chips · Mini marshmallows · Honey · Aluminum foil · Peanut Butter

· Slice banana lengthwise—leave peel on · Fill with whatever ingredients you like · Wrap banana well in foil · Place on coals for 5-10 minutes—turn and rotate often