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Campfire cooking with kids: Sweet summer times

Aug 1st, 2014 | Category: Cooking

by Jen Sawyer

Some of the best nights of summer are spent around a campfire. It’s relaxing, warm, the night sky looks wondrous, stories are being shared, and something tasty is likely cooking.

Traditionally, smores are the choice of campfire treats, and rightly so since they are perfectly delicious. The melt-in-your-mouth combination hits the spot when you are camping, and kids just love to make them. It’s also fun to have add-ons sometimes; think peanut butter cup melted in between two grahams and a nib of chocolate (that’s right, double chocolate!), fresh berries or jam oozing out of the side, or nutella or caramel. We know one kid who is obsessed with dipping a hot smore in cold chocolate pudding; he says it’s the best thing he’s ever tasted and won’t have it any other way. He knows what he likes.

When it comes to breakfast, lunch and dinner on the campfire, we have the basic go-to options: soup, sausages and hot dogs, grilled cheese sandwiches, potatoes, veggie kabobs, easy Krusteaz pancakes, etc. Pack extra foods the kids can help “cook” with, such as bacon (put it on that grilled cheese!), different cheeses, berries, onions, or even leftover smores pieces (ooh, morning pancakes!).

Included here are two recipes for campfire corn and apple on a stick. These are favorite family recipes that our kids beg to make each summer and can do all by themselves.

I love campfire cooking because it’s fun and truly simpler with less ingredients (we’re camping!). Explore, have fun, be safe (always practice fire safety), and eat up!

Published in the August 2014 issue of Grow Northwest


Apple pie on a stick



1/2 cup sugar

1 tablespoon cinnamon

4 apples

4 roasting sticks



In a small bowl, mix together sugar and cinnamon and set aside. Push the stick or dowel through the top of the apple to the bottom until the apple is secure. Roast the apple 2 to 3 inches above the bed of hot coals and turn frequently. (As the apple cooks, the skin starts to brown and the juice dribbles out.) When the skin is loose, remove the apple from the coals but leave it on the stick. Peel the skin off the apple, being careful not to burn yourself because the apple is very hot. Dust with sugar mixture.


Campfire corn on the cob



Corn on the cob (leave the husk on while cooking)


Salt and Pepper to taste

Garlic or hot sauce, optional



Leaving the husks on the corn, place the corn in water, completely covering it. Let soak for a while, up to an hour (or take off sooner if you need to), then place directly on or over hot coals of a campfire. Leave to cook for about 20-25 minutes, being sure to check from time to time and rotate the corn. Take off the fire and remove the husks. The corn will be roasted and ready for butter, salt, garlic and anything else you like.



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