Monday, July 4, 2011

Campin' Out @ Home

Sarah saw this dessert recipe and it gave us the theme for our Sunday dinner before Independence Day. It was one of the all time yummy, love-at-first-bite desserts. Oh, and the rest of the dinner was pretty good, too. As Megan said, "I love summer food." Well, this one was a pretty easy dinner all the way.


1 1/2 lb. lean (at least 80%) ground beef
1 (1 oz.) pkg onion recipe and dip soup mix
1 egg
3/4 c. milk
1/2 c. plain bread crumbs
1/3 c. ketchup
1 gab (1lb. 4 oz.) refrigerated new potato wedges
3 c. ready-to-eat baby carrots
Fresh parsley, if desired

Heat gas or charcoal grill. Cut 6 (18x10 inch) sheets of heavy-duty foil; spray with cooking spray. In medium bowl, mix beef, dry soup mix, egg, milk and bread crumbs. Shape into 6 loaves (4x2.5x1 inch). Place one loaf on each foil sheet; top each with about 1 T. of the ketchup. Place about 1/2 cup potatoes and 1/2 c. carrots around each loaf.

Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2" fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place packets on grill. Cover grill; cook over medium heat 25 to 30 minutes, rotating packets 1/2 turn after 15 minutes, until vegetables are tender and meat thermometer inserted in center of loaves reads 160 degrees. Garnish with parsley if desired.

Cooks notes: I used barbecue sauce and Clayton said he would have liked it better if I had used the ketchup. Wonder of's worth the cost to use Reynolds Non-stick foil. Also, the refrigerated potatoes are good because they are semi-cooked and don't take as long as fresh potatoes to cook. This recipe came from the Betty Crocker website. They note that these can be made 24 hours ahead and refrigerated. Neat trick!


1/2 c. honey
1/2 c. thawed frozen limeade concentrate
1 T. poppyseed, if desired
12 c. cut up fresh fuit (cantaloupe, kiwifruit, pink grapefruit, watermelon, berries, grapes, etc.)
1/2 c. slivered almonds, toasted

Mix honey, limeade concentrate and poppy seed in medium bowl.
Carefully toss fruit with honey mixture.

Cooks note: This came from Betty Crocker kitchens. We didn't use the almonds (Pete's allergies) and I'm not sure I would like the nut texture with the fruit anyway. Niel freaked over the poppy seeds, but the salad was eaten up faster than most plan fruit salads I've served.


4 ears corn (kernels cut from cob)
1 c. lite coconut milk
1/4 t. salt
2 T. chopped fresh cilantro
1 T. lime juice
1/4 t. crushed red pepper (optional)

Combine corn kernels, coconut milk, and salt in a medium saucepan. Bring to a boil, then adjust the heat to maintain an active simmer. Cook, stirring occasionally, until most of the coconut milk has evaporated, 12 to 15 minutes. Stir in cilantro, lime juice, and crushed red pepper, if using.

Cooks notes: This recipe came from I just used frozen corn (an economy size bag) and doubled everything else. Loved the kick from the red pepper and might even increase it a tiny bit.


1 pouch (1 lb. 1.5 oz) Betty Crocker sugar cookie mix
1 c. graham cracker crumbs
1 c. butter or margarine, melted
3 c. milk chocolate chips (18 oz. or 1 1/2 pkg)
4 1/5 c. mini marshmallows

Heat over to 375 degrees. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9" pan.

Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt Spread chocolate evenly over crust.

Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely: marshmallows will brown quickly). Cool 10 minutes. Serve warm. Store any remaining bars tightly covered. To reheat, place individual bar on a microwaveable plate. Microwave uncovered on high about 15 seconds or until warm.

Cooks note: These were on ...yes...Betty Crocker's of my favorite sites. This was a really easy recipe, one that could easily be taken to a potluck. I didn't really think they needed to be reheated. Clayton and Sean spoke dibs on the leftovers and made sure to take them home! Oh, and the pictures don't do it justice.


  1. The dessert was to die for. The graham cracker/sugar cookie crust topped with melted chocolate and marshmallows was so so good. Maybe even better than a s'more that you make in the mountains (because don't you always have trouble melting the chocolate in the mountains? I do.).

    I loved the corn. It was subtle but very flavorful. The fruit salad was really fun and the limeade gave it a fun kick.

    The meatloaf was yummy comfort food. Salt and pepper it to your taste and add some BBQ sauce, if you like, but any way you like it, it is good to eat!

  2. Those recipes all sound so yummy. I wish I could have been there to partake. I miss Sunday dinners! I will have to try those smores. That is a perfect summer desert. I am a bit of a purist when it comes to fruit, why add sugar is my philosophy, but that sounds pretty tasty too.

  3. They all really sound so delicious! I really want to try the coconut corn and s'mores! Yum