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Cooking Recipes Here is some favorite outdoor, campfire recipes. Campfire Desserts Cracker Jacks Saltine crackers Caramels Warm caramel as you would marshmallows. When heated, slide between two crackers and gently smooch. Enjoy! Dough Boys Refrigerated biscuit dough Filling: peanut butter & jelly, honey or pie filling Fold dough around the end of a blunt stick. The stick should be about as thick as your thumb. Cook the dough to a light golden grown. If cooked properly, the dough should come right off without sticking. Don't cook too fast! Fill the dough boy with your favorite filling and then eat 'em up! S'mores Chocolate graham crackers Chocolate candy bar Peanut butter Marshmallows Caramel ice cream topping Heat marshmallow over a slow campfire. When soft and golden, put it on top of the chocolate graham cracker which has been topped with a piece of chocolate bar. Then pour on a tsp. of caramel topping on the marshmallow and top with another graham cracker. Camp Pie 1 can pie filling 1 can refrigerated crescent rolls 1 can cooking oil spray Camp pie irons Roll out crescent rolls into 2 rectangular pieces. Place 1 piece into the iron that has been sprayed with cooking spray. Place 2 tablespoons of pie filling in center and cover with other piece of crescent roll. Close iron and place over campfire until the pie is brown on both sides. Cherry Cheese Turnovers Crescent rolls Sugar Cream Cheese Butter Cherry pie filling Partially bake crescent rolls in oven before you leave home and cut them into squares the size of a slice of bread. Butter outsides of crescent roll and sprinkle with sugar. Spread insides of rolls with cream cheese and fill with pie filling. Fold over, sealing edges. Heat over campfire slowly until filling is hot.   Campfire Meals Hearty Campfire Ham and Bean Dinner In large metal campfire-proof pan, pour three cans of port and beans. To this mixture add: 6 T brown sugar 3 T chopped onion 2 T mustard Stir until blended. Cover beans with six slices precooked ham 1/4 inch in thickness. Seal pan tightly with aluminum foil and heat over campfire for one hour. Serve warm with cornbread muffins. Shrimp-Kabobs 1 lb. medium shrimp 1 lb. bacon (cut strips in half) 2 green pepper - cubed 1 lg. onion - cubed 1 lg. pkg. whole mushrooms Barbecue sauce Wrap shrimp with uncooked bacon, alternate threading on a shish-kabob skewer with other ingredients. Place on grate over hot coals until bacon is partially cooked. Pour barbecue sauce over all of the kabobs, rotating often, until bacon is desired doneness. Hobo Pie Loaf of bread Desired fruit or pizza sauce Mozzarella cheese Pepperoni Butter Hobo pie maker Butter one side of each two pieces of bread. Lay the buttered side down on the pie maker, place spoonful of fruit (or pizza makings) onto piece of bread. Lay the other piece of bread on top, butter side up. Close pie maker, place in hot coals over open fire, turn occasionally until bread toasts golden brown (like grilled cheese. Ham & Bean Bake 1 can (16 oz.) stewed tomatoes 1 can (8 oz.) tomato sauce 2 T dried onion 1 T chili powder 1 tsp. celery flakes 1/4 cup packed brown sugar 1 one-pound canned ham 1 can (16 oz.) drained lima beans 1 can (16 oz.) drained butterbeans In a large campfire-proof cooking pot, combine ingredients in order given. Stir to mix and cover (use foil if pot doesn't have a cover). Cook for one hour, stirring occasionally.