Nothing reminds you of an abundant harvest and fall like the aroma of cinnamon and baked apples. These gems are easy to put together and easy to bake yet have outstanding taste.

Prep Time: 15 minutes.

Cook Time: 40 minutes

Servings: 4

Ingredients:

• 4 – apples red or green. We like Gala or Granny Smith.
• 1 cup – brown sugar
• 2 teaspoons – ground cinnamon
• 1/2 teaspoon – nutmeg
• 4 tablespoons – butter
• 1/4 cup – raisins
• 8-12 – caramel candies

Directions:

Packet preparation:

• Core the apples and clean making sure to get the seeds.
• Put the butter in a mixing bowl. Cut up the butter with a fork breaking in smaller pieces to aid mixing.
• Add the brown sugar to butter and mix together.
• Add in the cinnamon and nutmeg to the mix.
• Finally add in the raisins.
• Now place the core apple in the middle of a tinfoil square and lightly stuff the middle with the brown sugar mix.
• When full press 2 or 3 caramels in the center.
• Bring the corners of the tinfoil up around the apple and twist to make a handle to make it easier to get the apples out of the coals or oven.

Cooking:

Outdoors: Place aluminum foil packet on bed of prepare coals handle up turn several times. Should be ready in 40 minutes. Squeeze the apple to test if it is done, if it feels soft then they are done.
At Home: Preheat oven to 350 degrees. Place packets on a cookie sheet. Bake 40 minutes.

Notes:

• For extra richness left over candy can be melted to with a little milk to make a caramel drizzle.

These are fantastic and are a favorite in our family. We make them while camping or at home. I even love to take them to work for lunch. Even though the recipe has jalapenos it isn’t hot. The secret is to remove the seeds because that is where the most heat is. Of course if you want it hot leave some seeds.

Prep Time: 30 minutes, plus marinade should sit 1 hour

Cook Time: 30 minutes

Servings: 6

Ingredients:

• 6 – skinless chicken breasts
• 3 – sweet onions
• 3 – green peppers
• 2 – limes
• 1 – bunch cliantro
• 2 – jalapenos
• 2 – cloves garlic
• 1/4 cup water
• 1 cup shredded cheese
• 16 oz. Sour cream
• 1 dozen flour tortillas

Directions:

Marinade preparation:

• In a Blender combine the water, juice from 2 limes, the bunch of cilantro stems and all, a 2 jalapeno peppers chopped and seeded. Blend until pureed.
• Pour the contents into a 1 gallon freezer bag.
• Add the chicken breasts and zip shut. Place in the refrigerator for at least an hour.

Packet preparation:

• Slice the green peppers in two and remove the seeds. Rinse then slice into strips lengthwise.
• Slice the onion into 1/2 inch rings and cut the rings in half.
• Remove chicken breast from marinade but do not rinse, just place as is onto tinfoil square.
• Add green pepper and onion strips on top of chicken.
• Fold the foil packet.

Cooking:

Outdoors: Place aluminum foil packet on bed of prepare coals turn several times. Should be ready in 30 minutes.
At Home: Preheat oven to 350 degrees. Place packets on a cookie sheet. Bake 30 minutes.

• When ready to eat, open foil packet and slice the chicken breast.
• Place chicken, green peppers and onions into a flour tortilla
• Add cheese and sour cream to taste.
• Should make to or three fajitas per packet.

Notes:

• Leaving jalapeno seeds will add a kick.
• Guacamole can be added as well.
• A great addition is to put several whole jalapenos in a tinfoil packet and allow them to roast on the fire for 15 minutes.
• Spanish rice is a great side dish. I’ll have to add that recipe later.

This is a great family recipe once the potatoes and onions are cut up all of the rest of the assembly can be done with the kids getting everyone involved. They also make great last minute meals that you can retrieve from the freezer and pop in the oven. We use cube steaks here which cook faster and taste great with the sauce but other cuts of meat can be used just adjust the cook time for thicker cuts of meat.

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 4

Ingredients:

• 4 – Cube Steaks
• 1 – Family size (28 oz.) can of cream of mushroom soup. Can use 2 regular cans
• 4 – Potatoes
• 1 – Onion
• 2 – Cloves of garlic
• Salt and pepper

Directions:

1. Peal the potatoes and cut them into 1″ cubes.
2. Coarsely chop the onion
3. Pour soup into mixing bowl and fill the emptied can halfway with water. Add the water to the soup and mix.
4. Mince the garlic, 2 cloves should make 1 teaspoon of minced garlic. Stir the garlic into the soup mix.
5. Place steak on a square of tinfoil and season with salt and pepper. Add several tablespoons of soup mix until covered.
6. Add one of the cubed potatoes.
7. Add chopped onions over the potatoes.
8. Cover with soup mix and salt and pepper again as needed.

Cooking Outdoors: Place auminum foil packet on bed of prepare coals turn several times. Should be ready in 30 minutes.
Cooking At Home: Preheat oven to 350 degrees. Place packets on a cookie sheet. Bake 30 minutes.

Tips:

• When adding the soup mix just make sure you use no more than a quarter of the mix so that you have enough for each steak. Usually we have enough to do 5 or 6 steaks.
• Substitute 1 regular can of cream of mushroom soup and 1 can of cream of celery for a unique twist.

Steps:

In this recipe we use a thin cut steak which is very inexpensive and cooks in less time. If you use a thicker cut just make sure to increase the cook time.

Prep Time: 15 min.

Campfire Cook Time: 40-50 min.
Oven Cook Time: 40 min. in a preheated oven at 350 degrees

Servings: 4

Ingredients:

• 1 1/2 lbs. – Thin slice steak
• 1 – 28oz can diced tomatoes
• 2 – Green Peppers
• 1 – Onion
• Salt, Pepper and Season Salt

Directions:

• Clean and slice the green peppers
• Clean and slice the onion
• Lay several slices of steak on a square of tinfoil. Season the meat with salt, pepper and season salt
• Place green peppers and onions on top of the meat
• Spoon three or four tablespoons of tomatoes and juice on top dividing the can equally between the four packets.
• Fold the packet and place in freezer until ready to go.

Cooking Time:
Place on coals turning several times. If cooking in the oven on a metal cooking sheet. You can cook 3 or 4 of them this way.

Tips:
Spray tinfoil with non-stick cooking spray before using.
A can of sliced mushrooms can be added to give it an original twist.

Steps
Click on the pictures to see a full size slide show

Tinfoil Wrap Video

Spend some time in Colorado and you appreciate the fantastic mountain views and great burritos. Live in Colorado and begin to expect it. Wherever you go there you are more than likely at least a mile above sea level and if there was a state food it would be the burrito. Even if you’re far from the Rocky Mountains these breakfast burritos will elevate your spirits a mile high and leave the pancakes the other campers are having, looking flat.

These burritos are not only great when your camping, the make a great quick breakfast at home. You can prepare the burritos and even pop them in the freezer and pull one out whenever needed. Because they are pre-cooked they can help you get to the lake quicker so you can bring in the big one.
They are great with Chorizo and green chili with a little kick, we use Santiago’s Green Chile available in grocery stores locally but any chili will be fine. Chorizo is a Mexican sausage that can add a lot of flavor to your burritos but if your a tenderfoot or have younger tinfoilers you can skip the chili and use regular pork sausage and still have a great meal.

Prep Time: 30 min.

Cook Time: 5 min.on coals or 1 1/2 minute in a microwave

Servings: 8 – 10

Ingredients:

• 1 lbs. – Choirizo or Pork Sausage
• 1 – bunch green onions
• 1 – dozen flour tortillas
• 12 – Eggs
• 1/4 cup – milk
• 1/2 cup – shredded cheese
• 4 to 5 – potatoes
• 1 – 28 oz Santiagos chill or your favorite brand

Directions:

Preparation

• Brown the sausage in a frying pan and drain. In a mixing bowl add the eggs, combine the milk and stir the eggs thoroughly. Poor the egg mix into the skillet with the sausage and cook until eggs are done.
  Peel the potatoes and grate to make hashbrowns, Cook the hashbrowns in skillet with a little oil. Season with salt and pepper. Then set aside
• Heat the chili either on the stove or in the microwave.
• Finely chop the green onions and set aside.

Making the burritos

• Place tortilla on a square of tinfoil, add several spoons of the egg and sausage mix
• Add several spoonfuls of hasbrowns
• Add several spoon fulls of chili
• Sprinkle shredded cheese on top
• Garnish with green onions
• Roll up the tortilla to make the burrito
• Then wrap in the tinfoil

Mealtime

Burritos can be frozen and stored in cooler until ready to eat. When ready place the wrapped burrito on the coal bed. Watch carefully because you only need to warm up the contents. Turn over once to warm evenly. Enjoy!

Tips:

• Use pork sausage for a milder burrito.
• If preparing for at home use saran wrap instead of tinfoil so that you can pop them in the microwave.

Steps click on picture to see full size

Prep Time: 15 min.

Cook Time: 30 – 40 min. Depending on amount of coals

Servings: 4 – 5 depending on appetites.

Ingredients:

• 2 lbs. – Hamburger
• 1 – Onion
• 1 – Small bag of baby carrots
• 4 – Bay leaves
• 4 tbls. – Worchester Sauce
• Salt, Pepper and season salt to taste

Directions:

Prepare 4 squares of tinfoil. Use heavy duty 18″ wide if available.
Divide the hamburger into 4 equal balls, then flatten slightly to make a patty no thicker than 1 to 1 1/2 inches thick on each tinfoil square.
Sprinkle Worchester sauce on each patty, then season with salt, pepper and season salt.
Place 1 bay leaf on top of each patty.
Slice or chop onion and divide into four to place on top or around each patty.
Divide the carrots and place them on each patty.
Bring two opposite sides of the tinfoil together over the patty and fold over the sides making a 3/4 inch seam. Then flatten and fold the other ends one or two times. Each packet serves one and can be frozen until needed.
When cooking on a camp fire prepare coals, place packets on the coals.
Enjoy!

Tips:

• Remove a packet from the coals and unwrap to check if done. If not re-wrap and place in coals with the others.
• If you have a shovel you can place a couple of coals on top to speed up cooking.
• Celery can be a good addition to the packets.

These are large long leather gloves used by welders that provide a lot of protection. It makes it child play to reach into the coals and retrieve a delectable packet a foil from the coals or turn a packet it need. They can be purchased at most hardware stores or you can get them online like the ones below. Get you a pair and show off in front of the other campers. You too can be a tinfoil master. Now if only the made them for my eyebrows.

Prep Time: 20 min.

Cook Time: 20 – 30 min. Depending on amount of coals

Servings: 6 – 8

Ingredients:

• 1 – box 9″ pre made pie crusts. The box usually contains 2 shells
• 1 – Lime
• 1 – Can of Cherry Pie Filling (30 oz)
• 1/2 cup – Sugar
• 1 – Egg
• 4 tlbs. – Butter
• 1/4 tsp. – Rum Extract

Directions:

To make the cherry filling, mix cherry pie filling, 1/4 cup of sugar and the juice of one lime in a mixing bowl. Stir until well mixed. Separate the egg yolk and put into a small bowl with a brush for an egg wash. Layout the pie crust and using a biscuit cutter, cut as many circles as you can. If don’t have a cutter you can use a plastic cup. On a tinfoil sheet place one of the dough circles and lightly brush some egg wash around the perimeter of the circle. Add a tablespoon of cherry filling to the center and fold over making a half crescent. Using a fork crimp the seams together, the egg wash should help keep them together. Next, cut one or two slits in the top of the crust for venting. Then fold the Tinfoil packet.

To make the the butter rum icing melt the butter a place in mixing bowl. Stir in 1/4 of sugar and 1/4 teaspoon of Rum Extract. When incorporated pour mixture in a sandwich sized ziplock bag. you can warm it up before using by dropping the bag into a pot of water but leave the bag sealed.

After cooking the empanadas you can add the icing by cutting the corner off the zip lock bag making a ready made icing bag. Drizzle the icing on top a back and forth manner.

Now you can sit back, watch the pure joy come over your fellow campers when they dig in and know you are a Tinfoil Gourmet!!

Tips:

• Cook time may vary so keep an eye on your little treasures.
• You can sprinkle sugar granules on the top before closing the packet to give a little extra touch.