Camping Recipes - for Stoves, Dutch Ovens, Plotless & More| Taste Recipes https://www.tasteofhome.com/holidays-events/events-gatherings/camping/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 17 Jan 2025 20:36:24 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Camping Recipes - for Stoves, Dutch Ovens, Plotless & More| Taste Recipes https://www.tasteofhome.com/holidays-events/events-gatherings/camping/ 32 32 Baked Cannellini Beans https://www.tasteofhome.com/recipes/baked-cannellini-beans/ Fri, 17 Jan 2025 20:36:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098516

Ingredients

  • 3 bacon strips, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 2/3 cup beer or chicken broth
  • 1/4 cup packed brown sugar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
  • 1/8 teaspoon pepper
Text Ingredients

Directions

  1. Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings until tender, 5-6 minutes. Add garlic; cook 1 minute longer.
  2. Stir in remaining ingredients and reserved bacon; bring to a boil. Place skillet in oven. Bake until bubbly and sauce is slightly thickened, 20-25 minutes.

Nutrition Facts

2/3 cup: 228 calories, 6g fat (2g saturated fat), 9mg cholesterol, 444mg sodium, 34g carbohydrate (12g sugars, 6g fiber), 8g protein.

]]> No-Bake Peanut Butter Energy Bars https://www.tasteofhome.com/recipes/no-bake-peanut-butter-energy-bars/ Fri, 17 Jan 2025 20:35:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098474

Ingredients

  • 1 cup creamy peanut butter
  • 1 cup honey
  • 4 cups quick-cooking oats
  • 1 cup chopped walnuts
  • 1/2 cup raisins
  • 1/4 teaspoon salt
Text Ingredients

Directions

  1. In a large microwave-safe bowl, combine peanut butter and honey. Heat, uncovered, until warmed, 20-30 seconds. Stir until smooth; add remaining ingredients and stir until combined. Transfer to a lightly greased 13x9-inch pan; gently press mixture into pan. Cover and refrigerate until set, 1 hour or overnight. Cut into bars.

Nutrition Facts

1 bar: 197 calories, 10g fat (2g saturated fat), 0 cholesterol, 71mg sodium, 26g carbohydrate (15g sugars, 2g fiber), 5g protein.

]]> Cast-Iron Scrambled Eggs https://www.tasteofhome.com/recipes/cast-iron-scrambled-eggs/ Fri, 17 Jan 2025 20:34:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099181

Ingredients

  • 12 large eggs
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup finely chopped sweet onion
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons butter
  • 1 log (4 ounces) fresh goat cheese, crumbled
  • 3 tablespoons minced chives
Text Ingredients

Directions

  1. In a large bowl, whisk the eggs, water, salt and pepper; set aside.
  2. Place a 10-in. cast-iron skillet over medium-high heat. In the skillet, saute onion and jalapeno in butter until tender. Add egg mixture; cook and stir until almost set. Stir in cheese and chives; cook and stir until eggs are completely set.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

2/3 cup: 217 calories, 16g fat (7g saturated fat), 446mg cholesterol, 342mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 15g protein.

]]> Chewy Granola Bars https://www.tasteofhome.com/recipes/chewy-granola-bars/ Fri, 17 Jan 2025 19:51:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101820

Ingredients

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1/4 cup sugar
  • 1 large egg, room temperature
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-1/2 cups quick-cooking oats
  • 1-1/4 cups Rice Krispies
  • 1 cup chopped nuts
  • Optional: Raisins or semisweet chocolate chips (1 cup each)
Text Ingredients

Directions

  1. Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg, honey and vanilla. Whisk together flour, cinnamon, baking powder and salt; gradually beat into creamed mixture. Stir in oats, Rice Krispies, nuts and, if desired, raisins or chocolate chips.
  2. Press into a greased 13x9-in. pan. Bake until light brown, 25-30 minutes. Cool on a wire rack. Cut into bars.
Next time you're at the store, pick up a few boxes of bars from the best healthy granola bar brands on the market. Then you'll have the tasty snack you crave when you don't have time to make a batch.

Nutrition Facts

1 bar: 160 calories, 7g fat (3g saturated fat), 19mg cholesterol, 91mg sodium, 22g carbohydrate (13g sugars, 1g fiber), 3g protein.

]]> Homemade Breakfast Sausage Patties https://www.tasteofhome.com/recipes/homemade-breakfast-sausage-patties/ Fri, 17 Jan 2025 19:31:19 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100616

Ingredients

  • 3/4 cup buttermilk
  • 2-1/4 teaspoons kosher salt
  • 1-1/2 teaspoons rubbed sage
  • 1-1/2 teaspoons brown sugar
  • 1-1/2 teaspoons pepper
  • 3/4 teaspoon dried marjoram
  • 3/4 teaspoon dried savory
  • 3/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • 2-1/2 pounds ground pork
Text Ingredients

Directions

  1. In a large bowl, combine the first 9 ingredients. Add pork; mix lightly but thoroughly. Shape into twenty 3-in. patties.
  2. In a large skillet coated with cooking spray, cook patties in batches over medium heat until a thermometer reads 160°, 5-6 minutes on each side. Remove to paper towels to drain.

buttermilk

If you don’t have buttermilk, for each cup of buttermilk needed, substitute 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 min. Or, use 1 cup plain yogurt, or 13/4 teaspoon cream of tartar added to 1 cup milk.

Nutrition Facts

1 sausage patty: 126 calories, 8g fat (3g saturated fat), 38mg cholesterol, 251mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 11g protein.

]]> Scrum-Delicious Burgers https://www.tasteofhome.com/recipes/scrum-delicious-burgers/ Fri, 17 Jan 2025 19:12:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098115

Ingredients

  • 1-1/2 pounds ground beef
  • 3 tablespoons finely chopped onion
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1 cup shredded cheddar cheese
  • 1/3 cup canned sliced mushrooms
  • 6 bacon strips, cooked and crumbled
  • 1/4 cup mayonnaise
  • 6 hamburger buns, split
  • Lettuce leaves and tomato slices, optional
Text Ingredients

Directions

  1. In a large bowl, combine the beef, onion, garlic salt and pepper. Shape into 6 patties, 3/4 in. thick.
  2. In a small bowl, combine the cheese, mushrooms, bacon and mayonnaise; chill.
  3. Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. During the last 3 minutes, spoon 1/4 cup of the cheese mixture onto each burger. Serve on buns, with lettuce and tomato if desired.

Test Kitchen Tips
  • Using lean ground beef instead of beef that’s 80% lean saves 45 calories per 4-ounce serving of beef. Lean ground beef is also 29% lower in saturated fat.
  • Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese.
  • Try all of our top 10 burger recipes.

    • Nutrition Facts

    1 burger: 480 calories, 29g fat (12g saturated fat), 86mg cholesterol, 778mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 30g protein.

    ]]>         Barbecued Picnic Chicken https://www.tasteofhome.com/recipes/barbecued-picnic-chicken/ Fri, 17 Jan 2025 19:06:13 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098062

    Ingredients

    • 2 garlic cloves, minced
    • 2 teaspoons butter
    • 1 cup ketchup
    • 1/4 cup packed brown sugar
    • 1/4 cup chili sauce
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon celery seed
    • 1 tablespoon prepared mustard
    • 1/2 teaspoon salt
    • 2 dashes hot pepper sauce
    • 2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
    Text Ingredients

    Directions

    1. In a large saucepan, saute garlic in butter until tender. Add the next 8 ingredients. Bring to a boil, stirring constantly. Remove from the heat; set aside.
    2. On a lightly greased grill rack, grill chicken, covered, over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer or until a thermometer reaches 170°, basting and turning several times.

    Test Kitchen Tips
  • This sauce is best when made a day or two in advance, giving the flavors time to come together.
  • If you don't have chili sauce on hand, you can use 1/4 cup extra ketchup or 1/4 cup cocktail sauce.
  • Try this cool-guy move if you don't have a basting brush: Tie a few sprigs of rosemary or another hearty herb together with twine, then baste with it.

    • Nutrition Facts

    1 piece: 296 calories, 14g fat (4g saturated fat), 79mg cholesterol, 761mg sodium, 18g carbohydrate (12g sugars, 1g fiber), 25g protein.

    ]]>         Florentine Steak https://www.tasteofhome.com/recipes/florentine-steak/ Wed, 09 Oct 2024 05:41:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2026945

    Ingredients

    • 3 fresh thyme sprigs
    • 2 fresh rosemary sprigs
    • 1 beef porterhouse steak (about 2-1/2 pounds)
    • 1-1/4 teaspoons salt
    • 3/4 teaspoon pepper
    • 3 tablespoons butter, melted
    • Garlic herb butter, optional
    Text Ingredients

    Directions

    1. Preheat grill to 350°. Use kitchen twine to tie together the thyme and rosemary sprigs at the root end; set aside.
    2. Pat steak dry with paper towel. Sprinkle with salt and pepper. Grill, covered, over medium-high heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-6 minutes on each side. During the last 2-3 minutes of cooking, baste steak by dipping thyme and rosemary bunch into melted butter and brushing onto the steak; discard thyme and rosemary.
    3. Remove from the grill. Let steak stand 5 minutes before serving. If desired, serve with herb garlic butter.

    Nutrition Facts

    6 ounces cooked steak: 358 calories, 22g fat (10g saturated fat), 105mg cholesterol, 912mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 39g protein.

    ]]>         Avocado Burger https://www.tasteofhome.com/recipes/avocado-burger/ Thu, 01 Aug 2024 16:43:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2007088

    Ingredients

    • 1/2 medium ripe avocado, peeled
    • 1 large egg, room temperature, lightly beaten
    • 1 teaspoon salt
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 teaspoon paprika
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon pepper
    • 1 pound ground beef
    • 1 tablespoon canola oil
    • AVOCADO SAUCE:
    • 1 medium ripe avocado, peeled
    • 1 tablespoon mayonnaise
    • 1 teaspoon lemon juice
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon salt
    • 4 brioche hamburger buns, split and lightly toasted
    • Optional: Lettuce leaves, tomato slices, sliced red onion, cooked bacon strips, mayonnaise
    Text Ingredients

    Directions

    1. In a large bowl, mash avocado. Add egg, salt, garlic powder, onion powder, paprika, oregano and pepper until combined. Add beef, mix lightly but thoroughly. Shape into four 1/2-in. thick patties. Chill 30 minutes.
    2. In a large nonstick skillet, cook burgers in oil over medium heat until a thermometer reads 160°, 3-4 minutes on each side.
    3. Meanwhile, in a small bowl, mix avocado, mayonnaise, lemon juice, garlic powder and salt until smooth.
    4. Top bun bottoms with burgers; top with avocado sauce. If desired, serve with lettuce, tomato, onion, bacon and mayonnaise.
    ]]>         Corn Ribs https://www.tasteofhome.com/recipes/corn-ribs-recipe/ Mon, 14 Oct 2024 05:42:10 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2013597

    Ingredients

    • 4 medium ears sweet corn
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon pepper
    • 1/4 teaspoon smoked paprika
    • 1/8 teaspoon cayenne pepper
    • 2 tablespoons butter, melted
    • 1/4 cup grated Parmesan cheese
    • 2 tablespoons minced fresh cilantro
    • 2 lime wedges
    Text Ingredients

    Directions

    1. Preheat grill to 375°. In a large saucepot, bring a quart of water to boil. Add corn, cook for 5 minutes. Remove to cutting board; cool.
    2. Cut each corn cob in half widthwise; slice each half into quarters. Place in a large bowl and toss in olive oil.
    3. In a small bowl mix together salt, garlic powder, onion powder, pepper, paprika and cayenne. Sprinkle over corn and toss until evenly coated.
    4. Grill each corn rib kernel-side down, until corn begins to char, 4-5 minutes. Place corn ribs in a large bowl; drizzle with melted butter and sprinkle with Parmesan cheese and cilantro. Toss to coat; serve with lime wedges and if desired, additional Parmesan cheese.
    ]]>         How to Cook the Burgers on the Stove https://www.tasteofhome.com/recipes/how-to-cook-the-burgers-on-the-stove/ Wed, 11 Sep 2024 05:40:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2005836

    Ingredients

    • 1 1/3 pounds ground beef
    • 3 tablespoons butter, softened, divided
    • 4 hamburger buns, split
    • 1 teaspoon kosher salt
    • Optional: Cheese, lettuce, tomato, red onion, mayonnaise, ketchup and mustard
    Text Ingredients

    Directions

    1. Shape beef into four 1-in.-thick patties. Using your thumb, press a 1/2-in. hole in center of each patty. Refrigerate patties until cooking.
    2. Meanwhile, spread 2 tablespoons butter over cut sides of buns. In a large cast-iron skillet over medium-high heat, toast buns, cut sides down, in batches; remove to serving plates. Wipe skillet clean. Sprinkle chilled patties with salt.
    3. In the same skillet, melt remaining 1 tablespoon butter over medium-high heat. Add chilled, seasoned patties. Cook for 8-10 minutes or until a thermometer reads 160°, turning once. Serve on toasted buns with toppings as desired.

    Nutrition Facts

    1 burger: 472 calories, 28g fat (13g saturated fat), 116mg cholesterol, 849mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 31g protein.

    ]]>         Peanut Butter Burger https://www.tasteofhome.com/recipes/peanut-butter-burger/ Mon, 15 Jul 2024 05:10:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2000736

    Ingredients

    • 1-1/2 pounds ground beef
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 6 slices cheddar cheese
    • 6 hamburger buns, split
    • 3/4 cup creamy peanut butter
    • 12 slices cooked bacon strips
    Text Ingredients

    Directions

    1. Form the beef into 6 patties. Sprinkle each side with salt and pepper.
    2. Grill, uncovered, over medium heat until a thermometer reads 160°, 4-5 minutes on each side.
    3. Remove from heat; top each burger with a slice of cheddar. Cover; let stand until cheese is melted, 2-3 minutes.
    4. Spread peanut butter on bun tops. Place burgers onto buns; top with bacon, and the top bun.
    ]]>         Pasta Salad https://www.tasteofhome.com/recipes/pasta-salad/ Thu, 28 Mar 2024 19:55:12 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1963520

    Ingredients

    • 1 package (16 ounces) uncooked spiral pasta
    • 2 cups fresh broccoli florets
    • 1 pint grape tomatoes
    • 1 medium cucumber, quartered lengthwise and sliced
    • 1 medium sweet orange or yellow pepper, cut into 1-inch pieces
    • 1 small red onion, halved and sliced
    • 1 can (6 ounces) pitted ripe olives, drained
    • 1-1/2 cups Italian salad dressing
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon garlic powder
    • 8 ounces fresh mozzarella cheese pearls
    • 2 tablespoons chopped fresh basil
    • 3 cups grilled chicken strips, optional
    Text Ingredients

    Directions

    1. In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water.
    2. Transfer to a large bowl. Add tomatoes, cucumber, orange pepper, onion and olives. In a small bowl, whisk salad dressing, salt, pepper and garlic powder. Pour over pasta mixture; toss to coat. Gently mix in cheese, basil and, if desired, chicken.

    Nutrition Facts

    3/4 cup: 287 calories, 11g fat (4g saturated fat), 15mg cholesterol, 507mg sodium, 36g carbohydrate (5g sugars, 3g fiber), 9g protein.

    ]]>         Grilled Raspberry Peach Cobbler https://www.tasteofhome.com/recipes/grilled-raspberry-peach-cobbler/ Fri, 05 Apr 2024 19:35:27 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958054

    Ingredients

    • 2 tablespoons butter
    • 3/4 cup sugar
    • 3 tablespoons cornstarch
    • 8 medium ripe peaches, peeled and sliced
    • 2 pints fresh raspberries
    • 3 tablespoons lemon juice
    • 2 teaspoons vanilla extract
    • 1-1/2 teaspoons grated lemon zest
    • BISCUITS:
    • 2 cups all-purpose flour
    • 1/3 cup plus 2 tablespoons sugar, divided
    • 2 teaspoons baking soda
    • 1 teaspoon grated lemon zest
    • 1/2 cup cold butter, cubed
    • 1/2 cup buttermilk
    • Vanilla ice cream, optional
    Text Ingredients

    Directions

    1. Thoroughly grease a Dutch oven on bottom and side with 2 tablespoons butter. In a large bowl, mix sugar and cornstarch. Add peaches, berries, lemon juice, vanilla and lemon zest; toss to combine. Transfer to prepared pan.
    2. In a small bowl, whisk flour, 1/3 cup sugar, baking soda and lemon zest; cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Drop topping by tablespoonfuls over peach mixture. Sprinkle with remaining 2 tablespoons sugar.
    3. Grill, covered, over indirect medium-high heat until filling is bubbly and topping is golden brown, 40-45 minutes. Serve warm. If desired, serve with vanilla ice cream.

    Nutrition Facts

    1 cup: 377 calories, 13g fat (7g saturated fat), 31mg cholesterol, 368mg sodium, 64g carbohydrate (37g sugars, 6g fiber), 5g protein.

    ]]>         Grilled Loaded Breakfast Skillet https://www.tasteofhome.com/recipes/grilled-loaded-breakfast-skillet/ Thu, 04 Apr 2024 19:10:52 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958047

    Ingredients

    • 1/2 pound bulk pork sausage
    • 4 bacon strips, chopped
    • 3 cups frozen O'Brien potatoes
    • 1 large sweet potato, peeled and chopped
    • 2 tablespoons canola oil
    • 1 cup chopped fully cooked ham
    • 1 small apple, peeled and chopped
    • 6 large eggs
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon coarsely ground pepper
    • 1 cup shredded cheddar cheese
    Text Ingredients

    Directions

    1. Place a 10-in. cast-iron skillet on a grill rack over medium heat. Add sausage. Cook until no longer pink, 6-8 minutes, breaking into crumbles; drain and set sausage aside.
    2. In same skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir O'Brien potatoes and sweet potato in bacon drippings and oil until crisp-tender and lightly browned, 7-9 minutes. Stir in sausage, ham and apple.
    3. Make 6 wells in potato mixture; break 1 egg into each well. Sprinkle with salt and pepper. Close grill lid and cook until eggs whites are almost set and yolks begin to thicken but are not hard, 2-3 minutes. Sprinkle with cheese. Close grill lid until cheese is melted, 1-2 minutes.

    Nutrition Facts

    1 serving: 494 calories, 32g fat (11g saturated fat), 251mg cholesterol, 1015mg sodium, 26g carbohydrate (8g sugars, 3g fiber), 24g protein.

    ]]>         Tilapia Florentine Foil Packets https://www.tasteofhome.com/recipes/tilapia-florentine-foil-packets/ Wed, 22 Nov 2023 12:45:55 +0000 https://www.tasteofhome.com/recipes/tilapia-florentine-foil-packets/

    Ingredients

    • 12 cups fresh baby spinach
    • 1 tablespoon butter
    • 1 tablespoon extra virgin olive oil, divided
    • 4 tilapia fillets (6 ounces each)
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/2 large sweet or red onion, thinly sliced
    • 2 tablespoons fresh lemon juice
    • 2 garlic cloves, minced
    • Lemon wedges, optional
    Text Ingredients

    Directions

    1. Prepare grill for medium-high heat or preheat oven to 475°. In a large skillet, cook spinach in butter and 1 teaspoon oil over medium-high heat until wilted, 2-3 minutes.
    2. Divide spinach among four 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil. Place tilapia on top of spinach; sprinkle with salt and pepper. Top with onion, lemon juice, garlic and remaining 2 teaspoons olive oil. Fold foil around mixture, sealing tightly.
    3. Place packets on grill or on a baking pan in oven. Cook until fish just begins to flake easily with a fork, 12-15 minutes. Open packets carefully to allow steam to escape. Serve with lemon wedges if desired.

    Nutrition Facts

    1 packet: 233 calories, 8g fat (3g saturated fat), 90mg cholesterol, 453mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fat.

    ]]>         24 Camping Breakfast Ideas https://www.tasteofhome.com/collection/camping-breakfast-ideas/ Fri, 31 Mar 2023 19:38:33 +0000 https://www.tasteofhome.com/?post_type=listicle&p=1869118 Time to start the fire! These camping breakfast ideas are the perfect way to start your day in the outdoors.

    The post 24 Camping Breakfast Ideas appeared first on Taste Recipes.

    ]]>

    Blueberry-Cinnamon Campfire Bread

    This has to be one of the best camping recipes and most delicious camping breakfast ideas. Layer slices of cinnamon bread onto a large sheet of aluminum foil. Then add in nuts, blueberries and an egg mix. All that’s left is to wrap it all up and let it cook over the fire. The end result is so warm and comforting. It’s worth leaving your cozy sleeping bag for!

    Go to Recipe

    Cast-Iron Scrambled Eggs

    Total Time25 min
    Servings6 servings
    Go to Recipe
    From the Recipe Creator:It might be heavy, but a cast-iron skillet is the ideal piece of campsite cookware (be sure to add it to your camping checklist. These sturdy skillets hold up to the intense heat of campfire flames and work equally well on your camp stove.

    To keep the eggs from sticking, make sure you add a good pat of butter to the pan.

    Nutrition Facts:2/3 cup: 217 calories, 16g fat (7g saturated fat), 446mg cholesterol, 342mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 15g protein.

    Campfire Cheese Hash Brown Packets

    3 Reviews
    Test Kitchen Approved
    Total Time30 min
    Servings4 servings
    Go to Recipe
    From the Recipe Creator:A roll of aluminum foil is a must-have in your duffle bag. Load up a foil packet with potatoes, bacon, cheese and eggs to make a simple hash right over the fire. If you want more flavor, reach into the cooler for some hot sauce or salsa.
    Nutrition Facts:1 serving: 329 calories, 15g fat (9g saturated fat), 37mg cholesterol, 708mg sodium, 31g carbohydrate (3g sugars, 5g fiber), 14g protein.

    Pancake Mix in a Jar

    2 Reviews
    Test Kitchen Approved
    Total Time30 min
    Servings8 pancakes per batch
    Go to Recipe
    From the Recipe Creator:At Christmas, I like to present friends and family with this mix and pure maple syrup. The pancakes are fluffy and fruity.
    Nutrition Facts:2 each: 329 calories, 13g fat (3g saturated fat), 59mg cholesterol, 634mg sodium, 44g carbohydrate (8g sugars, 2g fiber), 8g protein.

    Egg Burritos

    16 Reviews
    Test Kitchen Approved
    Total Time25 min
    Servings10 burritos
    Go to Recipe
    From the Recipe Creator:When it comes to camping breakfast ideas, you can’t do much better than a breakfast burrito. Scramble some eggs and roll them up inside a warm tortilla with your favorite extras like bacon, cheese and salsa. A breakfast like this can be eaten without plates so you don’t have to do so many dishes—always a win at the campsite.

    And if you really want to level up, prep these burritos at home, freeze them and then reheat them over the fire or grill.

    Nutrition Facts:1 burrito: 376 calories, 20g fat (8g saturated fat), 251mg cholesterol, 726mg sodium, 29g carbohydrate (0 sugars, 2g fiber), 19g protein.

    Peanut Butter Banana Overnight Oats

    Test Kitchen Approved
    Total Time10 min
    Servings1 serving
    Go to Recipe
    From the Recipe Creator:Overnight oats of all kinds are the ideal camping breakfast. Prep them the night before, stash them in the cooler and enjoy them while your coffee percolates over the fire.
    Nutrition Facts:1 serving: 325 calories, 10g fat (2g saturated fat), 1mg cholesterol, 89mg sodium, 54g carbohydrate (29g sugars, 5g fiber), 9g protein.

    Campfire Hash

    27 Reviews
    Test Kitchen Approved
    Total Time55 min
    Servings6 servings
    Go to Recipe
    From the Recipe Creator:A hearty breakfast hash is just what you need before a big day of hiking, fishing and exploring the wilderness. This recipe calls for a can of corn and a can of chiles so you can save cooler space. Don’t forget your can opener!
    Nutrition Facts:1 serving: 535 calories, 26g fat (8g saturated fat), 51mg cholesterol, 1097mg sodium, 57g carbohydrate (10g sugars, 6g fiber), 17g protein.

    French Toast Sticks

    8 Reviews
    Test Kitchen Approved
    Total Time30 min
    Servings1-1/2 dozen
    Go to Recipe
    From the Recipe Creator:Make cleanup a little easier and skip the forks and knives! These French toast sticks are griddled up the traditional way but sliced into sticks ideal for dipping into syrup (or even coffee).
    Nutrition Facts:3 sticks: 183 calories, 6g fat (2g saturated fat), 145mg cholesterol, 251mg sodium, 24g carbohydrate (8g sugars, 1g fiber), 8g protein.

    Dutch Oven Cheesy Bacon & Eggs

    2 Reviews
    Test Kitchen Approved
    Total Time1 hour 5 min
    Servings8 servings
    Go to Recipe
    From the Recipe Creator:A camping Dutch oven is another must to pack in your camp kit. You’ll want a larger vessel like this to layer in hash brown potatoes, bacon and plenty of eggs for a hearty outdoor breakfast.
    Nutrition Facts:1 serving: 393 calories, 25g fat (12g saturated fat), 242mg cholesterol, 907mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 21g protein.

    Egg-Topped Avocado Toast

    6 Reviews
    Test Kitchen Approved
    Total Time20 min
    Servings2 servings
    Go to Recipe
    From the Recipe Creator:Sometimes camping breakfast ideas are the same breakfast ideas you have at home. You can toast up bread over the fire or on the camp stove. Then smash an avocado over top. Add an egg and any extras for a filling breakfast that’ll keep you fueled as you chop wood.
    Nutrition Facts:1 open-faced sandwich: 313 calories, 21g fat (7g saturated fat), 211mg cholesterol, 492mg sodium, 18g carbohydrate (4g sugars, 5g fiber), 15g protein.

    Great Granola

    3 Reviews
    Contest Winner
    Test Kitchen Approved
    Total Time50 min
    Servings7 cups
    Go to Recipe
    From the Recipe Creator:One of the easiest camping breakfast ideas is to bring eats you already prepped at home. Scratch-made granola is a great camping breakfast when served with a little yogurt. The best part is that you can customize this recipe to suit your tastes. Try different dried fruits and nuts for every trip.
    Nutrition Facts:1/2 cup: 290 calories, 14g fat (2g saturated fat), 0 cholesterol, 49mg sodium, 38g carbohydrate (25g sugars, 4g fiber), 6g protein.

    Veggie Frittata

    2 Reviews
    Test Kitchen Approved
    Total Time30 min
    Servings6 servings
    Go to Recipe
    From the Recipe Creator:A frittata might sound fancy, but it’s one of the best camping breakfast ideas you can make fireside. A frittata is essentially a crust-less quiche. Just scramble together eggs, some herbs and plenty of veggies and you’ve got a starter that’ll fuel you through your hike.
    Nutrition Facts:1 piece: 145 calories, 10g fat (3g saturated fat), 279mg cholesterol, 313mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 10g protein. Diabetic Exchanges: 1 vegetable, 1 medium-fat meat, 1 fat.

    Dried Fruit Energy Bars

    Test Kitchen Approved
    Total Time1 hour 15 min
    Servings9 servings
    Go to Recipe
    From the Recipe Creator:Spend the day before your camping trip prepping some easy grab-and-go breakfasts. These dried fruit energy bars are packed with ingredients such as chia seeds, quinoa and oats, which will keep you fueled throughout the day.
    Nutrition Facts:1 bar: 239 calories, 13g fat (5g saturated fat), 1mg cholesterol, 45mg sodium, 26g carbohydrate (8g sugars, 5g fiber), 7g protein.

    Fluffy Pancakes

    145 Reviews
    Test Kitchen Approved
    Total Time15 min
    Servings8 pancakes
    Go to Recipe
    From the Recipe Creator:Fire up your camping stove and flip a few flapjacks. This small batch makes about eight pancakes so you won’t have leftovers.
    Nutrition Facts:2 pancakes: 269 calories, 14g fat (8g saturated fat), 81mg cholesterol, 666mg sodium, 29g carbohydrate (5g sugars, 1g fiber), 6g protein.

    Foil-Packet Potatoes and Sausage

    2 Reviews
    Test Kitchen Approved
    Total Time50 min
    Servings8 servings
    Go to Recipe
    From the Recipe Creator:Need versatile meals to make over the campfire? This recipe is a great place to start. For breakfast, you can load up these foil packets with potatoes and breakfast sausage; you can even crack an egg inside when the cooking time is almost up! For dinner, try slices of kielbasa inside with some extra veggies.
    Nutrition Facts:1 packet: 414 calories, 25g fat (10g saturated fat), 61mg cholesterol, 1181mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 17g protein.

    Salsa Shakshuka with Avocados

    Test Kitchen Approved
    Total Time30 min
    Servings6 servings
    Go to Recipe
    From the Recipe Creator:This easy shakshuka starts with a jar of salsa and can be made right in your cast-iron skillet. This helps you cut down on gear and the ingredients you have to haul.
    Nutrition Facts:1 serving: 312 calories, 9g fat (2g saturated fat), 186mg cholesterol, 946mg sodium, 43g carbohydrate (5g sugars, 3g fiber), 12g protein.

    Apple Cinnamon Overnight Oats

    3 Reviews
    Test Kitchen Approved
    Total Time5 min
    Servings1 serving
    Go to Recipe
    From the Recipe Creator:This recipe for apple cinnamon overnight oats couldn’t be easier to make. Tackle the quick prep the night before while you tell ghost stories around the campfire.
    Nutrition Facts:1-1/2 cups: 349 calories, 8g fat (4g saturated fat), 20mg cholesterol, 263mg sodium, 59g carbohydrate (28g sugars, 7g fiber), 14g protein.

    Egg & Spinach Breakfast Burritos

    2 Reviews
    Test Kitchen Approved
    Total Time30 min
    Servings10 servings
    Go to Recipe
    From the Recipe Creator:Add some color to your plate by stirring a heap of spinach into scrambled eggs. Wrap this mix in a tortilla for easy breakfast burritos around the fire.
    Nutrition Facts:1 burrito: 333 calories, 15g fat (5g saturated fat), 166mg cholesterol, 882mg sodium, 27g carbohydrate (3g sugars, 6g fiber), 22g protein.

    Banana Oatmeal Cookies

    37 Reviews
    Test Kitchen Approved
    Total Time25 min
    Servings4 dozen
    Go to Recipe
    From the Recipe Creator:My mom made these oatmeal banana cookies when I was young. Now my children like making them just as much as I did, and we quadruple the recipe to serve our large family. You can't eat just one of these goodies packed with chocolate morsels. —Jaqueline Wilson, Armstrong Creek, Wisconsin
    Nutrition Facts:1 cookie: 97 calories, 5g fat (3g saturated fat), 12mg cholesterol, 87mg sodium, 13g carbohydrate (7g sugars, 1g fiber), 1g protein.

    Grilled Hash Browns

    3 Reviews
    Test Kitchen Approved
    Total Time20 min
    Servings4 servings
    Go to Recipe
    From the Recipe Creator:Don’t skimp on the sides while you’re camping. These hash browns can be made in a foil packet or foil pan over the fire while you fry a few eggs over the camp stove.
    Nutrition Facts:3/4 cup: 89 calories, 3g fat (2g saturated fat), 8mg cholesterol, 652mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 2g protein.

    Campfire Cinnamon Twists

    Test Kitchen Approved
    Total Time25 min
    Servings16 servings
    Go to Recipe
    From the Recipe Creator:Craving something sweet around the fire? Grab your favorite can of refrigerated cinnamon rolls. To make these cinnamon twists, roll each bun into ropes and wrap it around a skewer. For a little extra, brush with butter and sprinkle with cinnamon sugar after toasting them.
    Nutrition Facts:1 twist: 98 calories, 4g fat (2g saturated fat), 4mg cholesterol, 183mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 1g protein.

    Toad in the Hole Bacon Sandwich

    8 Reviews
    Test Kitchen Approved
    Total Time15 min
    Servings1 serving
    Go to Recipe
    From the Recipe Creator:Are you the campsite early bird? Switch up the classic breakfast sammie with this toad-in-the-hole variety. It may look a little over the top, but if you’ve got eggs and bread on hand, you can make this easy. To cut the circle, use what you have in your gear; try a cup or even break out your camping knife.
    Nutrition Facts:1 sandwich: 610 calories, 34g fat (11g saturated fat), 240mg cholesterol, 1220mg sodium, 46g carbohydrate (4g sugars, 2g fiber), 30g protein.

    Oatmeal Breakfast Bars

    15 Reviews
    Test Kitchen Approved
    Total Time25 min
    Servings2-1/2 dozen
    Go to Recipe
    From the Recipe Creator:Before you hitch up the trailer, spend a little time prepping these homemade breakfast bars at home. Camping breakfast ideas that allow you to grab and go are always a plus when you have a busy schedule of outdoor activities.
    Nutrition Facts:1 bar: 182 calories, 10g fat (4g saturated fat), 12mg cholesterol, 141mg sodium, 22g carbohydrate (13g sugars, 1g fiber), 3g protein.

    Camper’s Breakfast Hash

    10 Reviews
    Test Kitchen Approved
    Total Time25 min
    Servings8 servings
    Go to Recipe
    From the Recipe Creator:Made with 12 eggs, this is a great camping recipe for a crowd. Filled with hearty ingredients like sausage, peppers and cheese, you’ll be able to keep your entire crew fed and happy.
    Nutrition Facts:1 cup: 376 calories, 27g fat (12g saturated fat), 364mg cholesterol, 520mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 18g protein.

    The post 24 Camping Breakfast Ideas appeared first on Taste Recipes.

    ]]>         Chorizo Burgers with Green Chile Aioli https://www.tasteofhome.com/recipes/chorizo-burgers-with-green-chile-aioli/ Fri, 06 Jan 2023 10:31:52 +0000 https://www.tasteofhome.com/recipes/chorizo-burgers-with-green-chile-aioli/

    Ingredients

    • 1 pound ground beef
    • 1 pound fresh chorizo or bulk spicy pork sausage
    • 6 slices pepper jack cheese
    • 1/2 cup mayonnaise
    • 3 tablespoons canned chopped green chiles
    • 2 tablespoons minced fresh cilantro
    • 1 tablespoon lime juice
    • 6 slices tomato
    • 1 medium ripe avocado, peeled and sliced
    • Optional: Pickled red onions and hot pepper sauce, such as Cholula
    • 6 Bibb lettuce leaves
    Text Ingredients

    Directions

    1. In a large bowl, combine beef and chorizo, mixing lightly but thoroughly. Shape into six 6-in. patties. Grill burgers, covered, over medium heat (or broil 3-4 in. from heat) until a thermometer reads 160°, 6-8 minutes on each side. Top with cheese; grill, covered, until cheese is melted, 1-2 minutes longer.
    2. Meanwhile, combine mayonnaise, chiles, cilantro and lime juice. Top burgers with sauce, tomato, avocado and, if desired, pickled onions and hot pepper sauce. Wrap in lettuce leaves.

    Nutrition Facts

    1 burger: 677 calories, 56g fat (19g saturated fat), 145mg cholesterol, 1225mg sodium, 5g carbohydrate (1g sugars, 2g fiber), 36g protein.

    ]]>         Chicken and Zucchini Foil Packs https://www.tasteofhome.com/recipes/chicken-and-zucchini-foil-packs/ Thu, 28 Jul 2022 16:15:28 +0000 https://www.tasteofhome.com/recipes/chicken-and-zucchini-foil-packs/

    Ingredients

    • 1 large sweet onion, thinly sliced
    • 1 teaspoon olive oil
    • 4 large fresh button mushrooms, thinly sliced
    • 2 tablespoons tomato paste
    • 2 tablespoons chopped fresh basil
    • 1 teaspoon chopped fresh oregano
    • 1 cup chicken broth or stock
    • 2 boneless skinless chicken breasts (6 ounces each)
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 medium zucchini, thinly sliced
    Text Ingredients

    Directions

    1. Prepare grill for medium heat or preheat oven to 450°. In a large skillet, cook onion in oil over medium-high heat until crisp-tender, 4-5 minutes. Add mushrooms; cook until tender, 4-5 minutes. Stir in tomato paste, basil and oregano; cook until tomato paste starts to caramelize, 6-8 minutes. Stir in broth, stirring to loosen browned bits from pan. Bring to a boil; cook until sauce has thickened, 8-10 minutes. Remove from heat; cool slightly.
    2. Cut each chicken breast into 3 long strips. Divide chicken strips between two 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil; sprinkle with salt and pepper and top with zucchini. Spoon tomato mixture over zucchini. Fold foil around mixture, sealing tightly.
    3. Place packets on grill or in oven; cook until chicken is no longer pink, 15-20 minutes, turning once. Open packets carefully to allow steam to escape. If desired, top with additional basil.

    Foil-Pack Chicken and Veggies Tips

    Can you cook foil-pack chicken and veggies in the air fryer?

    Yes! You can use foil in the air fryer, just be sure to roll up the sides so that the air can still circulate throughout. Learn more about how to use foil in an air fryer the right way.

    What other vegetables can you add to foil-pack chicken and veggies?

    Consider trying summer vegetables that cook quickly. We recommend bell peppers, squash, tomatoes, or even corn to add a little brightness to your plate. Check out these air fryer vegetable recipes for more ideas!

    Can you prepare foil-pack chicken and veggies ahead of time?

    If you're planning ahead, you can prepare these foil packs up to 8 hours ahead of cooking. Just make sure to store them in your refrigerator until you're ready to cook. Here are some more foil-pack recipes to try next!

    —Ellie Crowley, Taste Recipes Culinary Assistant

    Nutrition Facts

    1 packet: 302 calories, 7g fat (2g saturated fat), 94mg cholesterol, 838mg sodium, 21g carbohydrate (12g sugars, 3g fiber), 39g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch, 1/2 fat.

    ]]>         Vegan Gluten-Free Graham Crackers https://www.tasteofhome.com/recipes/vegan-gluten-free-graham-crackers/ Tue, 21 Jun 2022 19:03:35 +0000 https://www.tasteofhome.com/recipes/vegan-gluten-free-graham-crackers/

    Ingredients

    • 1 cup vegan butter-style sticks, softened
    • 3/4 cup packed brown sugar
    • 2 tablespoons agave nectar
    • 1 tablespoon molasses
    • 2 cups gluten-free all-purpose baking flour (without xanthan gum)
    • 1 cup oat flour
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    Text Ingredients

    Directions

    1. In a large bowl, beat butter-style sticks, brown sugar, agave and molasses until creamy and smooth, 3-4 minutes. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes.
    2. Preheat oven to 350°. Roll each portion between 2 sheets of parchment into an 10x8-in. rectangle. Using a knife or fluted pastry wheel, cut each rectangle into twenty 2-in. squares. Place 1 in. apart on parchment-lined baking sheets. If desired, prick holes with a fork. Refrigerate until firm, about 20 minutes.
    3. Bake until edges are light brown, 10-12 minutes. If desired, re-prick holes with a fork. Cool completely on pans on wire racks. Store in an airtight container.

    Nutrition Facts

    1 cracker: 89 calories, 5g fat (2g saturated fat), 0 cholesterol, 110mg sodium, 11g carbohydrate (5g sugars, 1g fiber), 1g protein.

    ]]>         Steak and Potato Foil Packs https://www.tasteofhome.com/recipes/steak-and-potato-foil-packs/ Fri, 06 May 2022 16:04:09 +0000 https://www.tasteofhome.com/recipes/steak-and-potato-foil-packs/

    Ingredients

    • 2 beef top sirloin steaks (1-1/2 pounds each)
    • 3 pounds red potatoes, cut into 1/2-inch cubes
    • 1 medium onion, chopped
    • 4 teaspoons minced fresh rosemary
    • 1 tablespoon minced garlic
    • 2 teaspoons salt
    • 1 teaspoon pepper
    Text Ingredients

    Directions

    1. Prepare grill for medium heat or preheat oven to 450°. Cut each steak into 4 pieces. In a large bowl, combine steak, potatoes, onion, rosemary, garlic, salt and pepper.
    2. Divide mixture among eight 18x12-in. pieces of heavy-duty foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly.
    3. Place packets on grill or in oven; cook until potatoes are tender, 8-10 minutes on each side. Open packets carefully to allow steam to escape. If desired, sprinkle with additional rosemary.

    Steak and Potato Foil Packs Tips

    Can you bake steak and potato foil packs in the oven?

    Absolutely! If it’s a rainy day, or you simply don’t want to fire up the grill, you can opt for the oven. Bake the steak and potato foil packs in a 400°F oven for 20-25 minutes.

    Can you cook the steak medium-rare in the foil packs?

    Although it’s harder to monitor the steak as it cooks because it’s wrapped up in foil, you can still cook it medium-rare when you’re making this steak and potato foil pack recipe. Cut the steaks in half and prepare them in 4 foil packs instead of 8. The bigger pieces will result in meat that's more rare.

    —Lauren Pahmeier, Taste Recipes Associate Editor

    Nutrition Facts

    1 packet: 348 calories, 7g fat (3g saturated fat), 69mg cholesterol, 677mg sodium, 29g carbohydrate (2g sugars, 3g fiber), 40g protein. Diabetic Exchanges: 5 lean meat, 2 starch.

    ]]>         Caprese Pasta Salad https://www.tasteofhome.com/recipes/caprese-pasta-salad/ Tue, 03 May 2022 16:17:32 +0000 https://www.tasteofhome.com/recipes/caprese-pasta-salad/

    Ingredients

    • 1 package (16 ounces) penne pasta
    • 3 large heirloom tomatoes (about 2 pounds), seeded and chopped
    • 3/4 pound fresh mozzarella cheese, cut into 1/2-inch pieces
    • 1/2 cup loosely packed basil leaves, chopped
    • 1/3 cup olive oil
    • 1/4 cup lemon juice
    • 1 shallot, finely chopped
    • 1 garlic clove, minced
    • 1 teaspoon sugar
    • 3/4 teaspoon salt
    • 1/2 teaspoon grated lemon zest
    • 1/4 teaspoon pepper
    Text Ingredients

    Directions

    1. Cook pasta according to package directions. Drain and rinse in cold water. Transfer to a large bowl. Gently stir in the tomatoes, cheese and basil.
    2. In a small bowl, whisk the remaining ingredients. Drizzle over salad and toss to coat. Refrigerate until serving.

    Caprese Pasta Salad Tips

    How can you make Caprese pasta salad your own?

    There are many ways you can make this pasta salad your own! Try swapping the penne pasta for a different pasta shape, such as farfalle, cavatappi or rotini. Or throw in a few additional ingredients. We recommend grilled chicken or some homemade pesto.

    Can you make Caprese pasta salad ahead of time?

    Caprese pasta salad can be made ahead of time and stored covered in the fridge. For best results, use it within 3 to 4 days, and wait to add the basil until you're ready to serve so it doesn't wilt.

    What can you serve with Caprese pasta salad?

    Caprese pasta salad is the ultimate go-to side for summer! Serve with grilled sausages, balsamic chicken or herbed pork chops.

    —Christina Herbst, Taste Recipes Assistant Digital Editor

    Nutrition Facts

    3/4 cup: 203 calories, 9g fat (3g saturated fat), 16mg cholesterol, 136mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 7g protein.

    ]]>         Hawaiian Macaroni Salad https://www.tasteofhome.com/recipes/hawaiian-macaroni-salad/ Fri, 08 Oct 2021 10:14:05 +0000 https://www.tasteofhome.com/recipes/hawaiian-macaroni-salad/

    Ingredients

    • 1 package (16 ounces) uncooked elbow macaroni
    • 3 tablespoons cider vinegar, divided
    • 2 cups mayonnaise
    • 1/4 cup 2% milk
    • 1 large carrot, grated
    • 1 celery rib, finely chopped, optional
    • 2 tablespoons grated onion
    • 1 tablespoon brown sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • Chopped green onions, optional
    Text Ingredients

    Directions

    1. Cook macaroni according to package directions; drain and rinse with cold water. Toss macaroni with 1 tablespoon vinegar; cool completely.
    2. For dressing, in a small bowl, whisk remaining 2 tablespoons vinegar and next 8 ingredients. Add pasta to a large serving bowl. Add dressing; gently toss to coat. Refrigerate until serving. If desired, garnish with green onions.

    Hawaiian Macaroni Salad Tips

    What makes Hawaiian macaroni salad Hawaiian?

    You may be surprised to learn that traditional Hawaiian macaroni salad typically doesn’t include ham, pineapple or other tropical ingredients commonly associated with Hawaii. It’s a simple, no frills side dish consisting of cooked elbow macaroni and shredded carrots, swirled with a generous amount of mayonnaise—the real stuff—which gives the salad its signature creaminess and flavor. Authentic versions favor Best Foods (or Hellmann’s) brand of mayonnaise.

    The origins of macaroni salad in Hawaii are said to date back to the early 1900s when European hotel chefs and plantation owners introduced potato salad to the islands. Unfortunately, potatoes perished quickly in the humid climate, and spuds were later swapped for a cheaper, non-perishable ingredient: dry elbow pasta. It was around this time that Hawaiian mac salad became a staple side dish in migrant plantation workers’ metal lunch boxes, which also included salty meats and white rice. By the 1930s, waterfront and roadside vendors started selling Hawaiian mac salad, giving it a permanent place in Hawaiian cuisine.

    Today, locals enjoy Hawaiian macaroni salad as a key dish in classic lunch plates sold at diners and food trucks. It’s also a popular menu item at barbecues, luaus and potlucks.

    Do you heat up Hawaiian macaroni salad?

    No! Hawaiian macaroni salad is a cool, creamy side dish that should be served chilled.

    What else can you add to Hawaiian macaroni salad?

    This cold pasta salad typically features a simple flavor profile, as it's intended to neutralize the more salty and robust flavors in other Hawaiian foods that often accompany it. But, if you want to amp up the flavor or heartiness, consider adding chopped ham, bacon or canned tuna.

    When it comes to produce, small broccoli florets, diced cucumber, red pepper, sliced black olives, minced celery, fresh pineapple and scallions would all be great options to add to Hawaiian macaroni salad. Finally, a dash of paprika and turmeric will add a little zip.

    What do you serve with Hawaiian macaroni salad?

    At a food truck or roadside stand in Hawaii, you’ll get a classic plate with a meaty entree like Kalua pork and a few scoops of white rice. The salad is simple, creamy and cool, and will balance nicely with dishes that have some kick. You can go with a Hawaiian-style main dish such as Huli Huli chicken or any number of classic spicy barbecue recipes.

    How do you store homemade macaroni salad?

    Store homemade macaroni salad in an airtight container in the refrigerator for 3 to 4 days. If your salad is looking a little dry after a couple of days, you can revive it by stirring in some warm water, or a tablespoon or two of mayonnaise thinned with a little bit of milk.

    —Hazel Wheaton, Taste Recipes Books Editor, Amy Glander, Taste Recipes Book Editor

    Nutrition Facts

    3/4 cup: 464 calories, 33g fat (5g saturated fat), 4mg cholesterol, 353mg sodium, 36g carbohydrate (4g sugars, 2g fiber), 6g protein.

    ]]>         22 Camping Desserts That’ll Make the Outdoors Even Better https://www.tasteofhome.com/collection/camping-desserts/ Tue, 27 Jul 2021 19:56:16 +0000 https://www.tasteofhome.com/?post_type=listicle&p=1682265 Satisfy your sweet tooth in the great outdoors with these camping desserts. Camping just got a whole lot sweeter!

    The post 22 Camping Desserts That’ll Make the Outdoors Even Better appeared first on Taste Recipes.

    ]]>

    Mini S’mores

    Combine marshmallow creme, chocolate, graham crackers and more for a camping dessert at any time of year. —Stephanie Tewell, Elizabeth, Illinois

    Get to Recipe

    Mini Pineapple Upside-Down Cakes

    8 Reviews
    Test Kitchen Approved
    Total Time50 min
    Servings2 dozen
    Go to Recipe
    From the Recipe Creator:These individual pineapple upside-down cakes are an eye-catching addition to my holiday dessert table. A boxed cake mix makes them easy to bake anytime. —Cindy Colley, Othello, Washington

    Pot of S’mores

    18 Reviews
    Test Kitchen Approved
    Total Time25 min
    Servings12 servings
    Go to Recipe
    From the Recipe Creator:Mom’s easy Dutch-oven version of the popular campout treat is so good and gooey. The hardest part is waiting for this to cool so you can devour it. Yum! —June Dress, Meridian, Idaho

    These Dutch oven camping recipes are the best way to fuel up after a long day outside.

    Cake & Berry Campfire Cobbler

    6 Reviews
    Test Kitchen Approved
    Total Time40 min
    Servings12 servings
    Go to Recipe
    From the Recipe Creator:This warm Dutch oven cobbler is one of our favorite ways to end a busy day of fishing, hiking, swimming or rafting. It’s yummy with ice cream—and so easy to make! —June Dress, Boise, Idaho

    Devil’s Food Snack Cake

    6 Reviews
    Test Kitchen Approved
    Total Time1 hour 5 min
    Servings24 servings
    Go to Recipe
    From the Recipe Creator:My husband and his friends request this camping dessert for their trips because it’s easy to transport. That makes it great for taking to potlucks and other events, too, as there’s no frosting involved. —Julie Danler, Bel Aire, Kansas

    Milky Way Pudgy Pie

    1 Review
    Test Kitchen Approved
    Total Time10 min
    Servings1 serving
    Go to Recipe
    From the Recipe Creator:My favorite pudgy pies have Milky Way candy bars, graham cracker crumbs and marshmallows. So irresistible! And buttered bread is a must. —Susan Hein, Burlington, Wisconsin

    Blackberry Dumplings

    6 Reviews
    Contest Winner
    Test Kitchen Approved
    Total Time40 min
    Servings8 servings
    Go to Recipe
    From the Recipe Creator:For as long as I can remember, my mother has been making blackberry dumplings. They make a great camping dessert and are really something to look forward to! Sometimes I’ll make it in winter just to have a taste of summer. —Liecha Collins, Oneonta, New York

    S’mOreos

    2 Reviews
    Test Kitchen Approved
    Total Time15 min
    Servings4 servings
    Go to Recipe
    From the Recipe Creator:My son introduced us to this twist on classic s’mores when we were camping. Have a jar of Nutella around? Slather on the inside of the graham cracker halves before you build this one-of-a-kind treat. —Christina Smith, Santa Rosa, California

    Cherry-Chocolate Pudgy Pie

    Here’s an ooey-gooey camping dessert that’s just right for campfires and cookouts. —Josh Carter, Birmingham, Alabama

    Go to Recipe

    No-Bake Cereal Cookie Bars

    1 Review
    Test Kitchen Approved
    Total Time25 min
    Servings3 dozen
    Go to Recipe
    From the Recipe Creator:We pull out all the goodies for these chewy bars, like raisins and coconut. For more color, sprinkle on the M&M’s once the bars are in the pan. Then press them in. —Connie Craig, Lakewood, Washington

    Still hungry? Munch on these summer camping snacks while you prep for your camping trip.

    Chocolate Cherry Dump Cake

    10 Reviews
    Test Kitchen Approved
    Total Time45 min
    Servings15 servings
    Go to Recipe
    From the Recipe Creator:My mother-in-law loves chocolate-covered cherries, and I used to make this chocolate cherry dump cake every year for her birthday. Now we've moved away, but I make this for my kids on her birthday and they still feel near her. —Angela Lively, Conroe, Texas

    Ginger Pound Cake S’mores

    1 Review
    Test Kitchen Approved
    Total Time20 min
    Servings8 servings
    Go to Recipe
    From the Recipe Creator:Kids and adults won’t be able to resist this fun spin on campfire S’mores. Pound cake replaces the traditional graham cracker while crystallized ginger adds a unique flavor twist. —Peter Halferty, Corpus Christi, Texas

    These backyard fire pit recipes let you make camping favorites without leaving home.

    Campfire Dessert Cones

    4 Reviews
    Test Kitchen Approved
    Total Time20 min
    Servings8 servings
    Go to Recipe
    From the Recipe Creator:Kids love to make this camping dessert! Set out the ingredients so they can mix and match their own creations. —Bonnie Hawkins, Elkhorn, Wisconsin

    Eclairs on the Grill

    2 Reviews
    Test Kitchen Approved
    Total Time35 min
    Servings6 servings
    Go to Recipe
    From the Recipe Creator:My best camping dessert is an easy eclair on a stick. This is the one that makes people watch what you’re doing and beg to be included. —Bonnie Hawkins, Elkhorn, Wisconsin

    Apple-Cinnamon Pudgy Pie

    Test Kitchen Approved
    Total Time10 min
    Servings1 serving
    Go to Recipe
    From the Recipe Creator:I remember the first time I tasted a pie-iron pie. My sister buttered up two slices of white bread while I peeled a Macintosh apple. She sliced the apple thin, arranged it on slice of bread, and poured liberal amounts of white sugar and cinnamon over top. I couldn’t believe the magic that came out of that fire! We did them with raspberry jam too. Mmmm. —Monica Kronemeyer DeRegt, Abbotsford, British Columbia

    Campfire Cinnamon Twists

    Test Kitchen Approved
    Total Time25 min
    Servings16 servings
    Go to Recipe
    From the Recipe Creator:Cinnamon rolls get the toasty treatment when wrapped around skewers and warmed over a fire. Brush with butter, then sprinkle with sugar and spice. —Lauren Knoelke, Milwaukee, Wisconsin

    S’more Pops

    2 Reviews
    Test Kitchen Approved
    Total Time20 min
    Servings2 dozen
    Go to Recipe
    From the Recipe Creator:My daughters and I came up with this camping dessert when planning a candy-making party. The pops also make adorable hostess gifts, are perfect for campfires and would sell out quickly at a bake sale. —Lisa Haboush, Geneva, Illinois

    Campfire Peach Cobbler

    2 Reviews
    Test Kitchen Approved
    Total Time55 min
    Servings8 servings
    Go to Recipe
    From the Recipe Creator:This dutch oven peach cobbler recipe has been a family classic for 60 years. We prefer peaches, but fresh cherries and berries are fun, too. Almost any fruit would work. Mix and match! —Jackie Wilson, Wellsville, Utah

    S’more Pudgy Pie

    3 Reviews
    Test Kitchen Approved
    Total Time10 min
    Servings1 serving
    Go to Recipe
    From the Recipe Creator:“Simply sinful” is how testers described this fresh take on s’mores. —Joanne Surfus, Sturgeon Bay, Wisconsin

    Cookout Caramel S’mores

    3 Reviews
    Test Kitchen Approved
    Total Time10 min
    Servings4 servings
    Go to Recipe
    From the Recipe Creator:This camping dessert is a fabulous finish to an informal meal. Toasting the marshmallows extends our after-dinner time together, giving us something fun to do as a family. —Martha Haseman, Hinckley, Illinois

    Blueberry-Cinnamon Campfire Bread

    4 Reviews
    Test Kitchen Approved
    Total Time40 min
    Servings8 servings
    Go to Recipe
    From the Recipe Creator:A neighboring camper made a bread so tempting, I had to ask for the details. Here’s my version, best enjoyed with a steaming cup of coffee by the campfire. —Joan Hallford, North Richland Hills, Texas

    The post 22 Camping Desserts That’ll Make the Outdoors Even Better appeared first on Taste Recipes.

    ]]>         33 Easy Camping Meals You Can Actually Make Outdoors https://www.tasteofhome.com/collection/favorite-camping-recipes/ Tue, 06 Jul 2021 19:45:18 +0000 https://www.tasteofhome.com/wp-content/uploads/2017/06/shutterstock_301882538_750x420.jpg Going camping doesn't mean you have to be on a steady diet of trail mix. Our easy camping meals use hearty, rustic ingredients (and a few fun ones—we didn't forget s'mores!).

    The post 33 Easy Camping Meals You Can Actually Make Outdoors appeared first on Taste Recipes.

    ]]>

    Bratwurst Supper

    Here’s an easy camping meal that grills to perfection in a heavy-duty foil bag. Loaded with chunks of bratwurst, red potatoes, mushrooms and carrots, it’s easy to season with onion soup mix and a little soy sauce. —Janice Meyer, Medford, Wisconsin

    Go to Recipe

    Ham & Jack Pudgy Pie

    3 Reviews
    Test Kitchen Approved
    Total Time10 min
    Servings1 serving
    Go to Recipe
    From the Recipe Creator:Pepper jack cheese adds spicy flavor to these warm, melty pudgy pies. —Terri McKitrick, Delafield, Wisconsin
    Nutrition Facts:1 sandwich: 268 calories, 9g fat (4g saturated fat), 33mg cholesterol, 823mg sodium, 32g carbohydrate (4g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat.

    Grilled Corn in Husks

    2 Reviews
    Test Kitchen Approved
    Total Time40 min
    Servings4 servings
    Go to Recipe
    From the Recipe Creator:If you’re new to grilling corn in the husk, season the ears with butter, Parmesan cheese and parsley. It’s especially good! Be sure to give the corn a long soak before putting it on the grill. Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor. —Nancy Zimmerman, Cape May Court House, New Jersey
    Nutrition Facts:1 ear grilled corn: 196 calories, 9g fat (5g saturated fat), 24mg cholesterol, 186mg sodium, 28g carbohydrate (9g sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 fat.

    Blueberry-Cinnamon Campfire Bread

    4 Reviews
    Test Kitchen Approved
    Total Time40 min
    Servings8 servings
    Go to Recipe
    From the Recipe Creator:A neighboring camper made a bread so tempting, I had to ask for the details. Here’s my version, best enjoyed with a steaming cup of coffee by the campfire. —Joan Hallford, North Richland Hills, Texas
    Nutrition Facts:2 pieces: 266 calories, 10g fat (2g saturated fat), 142mg cholesterol, 185mg sodium, 36g carbohydrate (14g sugars, 5g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1/2 fruit, 1/2 fat.

    Use your trusty pot in these other Dutch oven camping recipes.

    Camper’s Breakfast Hash

    10 Reviews
    Test Kitchen Approved
    Total Time25 min
    Servings8 servings
    Go to Recipe
    From the Recipe Creator:When we go camping with family and friends, I’m always asked to make this hearty breakfast. This camping breakfast is a favorite at home, too. —Linda Krivanek, Oak Creek, Wisconsin
    Nutrition Facts:1 cup: 376 calories, 27g fat (12g saturated fat), 364mg cholesterol, 520mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 18g protein.

    Foil-Packet Potatoes and Sausage

    2 Reviews
    Test Kitchen Approved
    Total Time50 min
    Servings8 servings
    Go to Recipe
    From the Recipe Creator:My family enjoys camping and cooking over a fire. These easy foil-packet potatoes turn out beautifully over a campfire, on the grill or in the oven at home. —Julie Koets, Elkhart, Indiana
    Nutrition Facts:1 packet: 414 calories, 25g fat (10g saturated fat), 61mg cholesterol, 1181mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 17g protein.

    Skillet Herb Bread

    2 Reviews
    Test Kitchen Approved
    Total Time45 min
    Servings10 servings
    Go to Recipe
    From the Recipe Creator:My mom created this recipe more than 40 years ago. Thanks to the trusty cast-iron skillet, you can make it at home or over a campfire. —Shirley Smith, Yorba Linda, California
    Nutrition Facts:1 piece: 275 calories, 9g fat (2g saturated fat), 57mg cholesterol, 598mg sodium, 40g carbohydrate (6g sugars, 2g fiber), 7g protein.

    Pizza Mountain Pies

    2 Reviews
    Test Kitchen Approved
    Total Time10 min
    Servings1 serving
    Go to Recipe
    From the Recipe Creator:Because we liked this pudgy pie recipe as an easy camping meal, I started making them for my daughter on our stove at home. —Pam Weik, West Lawn, Pennsylvania
    Nutrition Facts:1 sandwich: 388 calories, 23g fat (12g saturated fat), 56mg cholesterol, 745mg sodium, 32g carbohydrate (4g sugars, 2g fiber), 14g protein.

    Cheesy Ham & Potato Packet

    1 Review
    Test Kitchen Approved
    Total Time30 min
    Servings4 servings
    Go to Recipe
    From the Recipe Creator:I found the technique for grilling ham, potatoes and cheese in foil and changed the recipe for our tastes. —Molly Bishop, McClure, Pennsylvania
    Nutrition Facts:1-1/2 cups: 341 calories, 13 g fat (6 g saturated fat), 70 mg cholesterol, 1040 mg sodium, 32 g carbohydrate (4 g sugars, 4 g fiber), 26 g protein.

    Easy Grilled Corn with Chipotle-Lime Butter

    10 Reviews
    Test Kitchen Approved
    Total Time30 min
    Servings8 servings
    Go to Recipe
    From the Recipe Creator:Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
    Nutrition Facts:1 ear of corn with 2 tablespoons butter: 225 calories, 13g fat (8g saturated fat), 31mg cholesterol, 265mg sodium, 27g carbohydrate (9g sugars, 3g fiber), 5g protein.

    Really Good Snack Mix

    1 Review
    Test Kitchen Approved
    Total Time55 min
    Servingsabout 7 cups
    Go to Recipe
    From the Recipe Creator:I grew tired of my family picking through a snack mix for their favorite ingredients and leaving the rest. So I experimented using only their most-loved mix-ins and came up with this recipe. Now there's never any left! —Lori Genske, Waldo, Wisconsin
    Nutrition Facts:1/2 cup: 180 calories, 11g fat (3g saturated fat), 7mg cholesterol, 269mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 starch.

    Stay cool with these no-cook camping food ideas.

    Lemon-Dill Salmon Packets

    4 Reviews
    Test Kitchen Approved
    Total Time25 min
    Servings4 servings
    Go to Recipe
    From the Recipe Creator:Grilling in foil is an easy technique I use with foods that cook quickly, such as fish, shrimp, bite-sized meats and fresh veggies. The options are endless—and the cleanup is easy. —A.J. Weinhold, McArthur, California
    Nutrition Facts:1 fillet: 305 calories, 19g fat (5g saturated fat), 93mg cholesterol, 405mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 5 lean meat, 1 fat.

    Camping in an RV? Try these camper meals!

    Dutch Oven Cheesy Bacon & Eggs

    2 Reviews
    Test Kitchen Approved
    Total Time1 hour 5 min
    Servings8 servings
    Go to Recipe
    From the Recipe Creator:For campouts, my sister and I escape on horseback into the woods. We make bacon and eggs the first morning, then love the leftovers for the rest of the trip. —Mary Burris, Okeechobee, Florida
    Nutrition Facts:1 serving: 393 calories, 25g fat (12g saturated fat), 242mg cholesterol, 907mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 21g protein.

    Campers Favorite Dip

    1 Review
    Test Kitchen Approved
    Total Time15 min
    Servings3-1/2 cups
    Go to Recipe
    From the Recipe Creator:Our family craves this cheesy chili dip so much we make two batches—one especially for the guys. If you’re not grilling out, bake it in the oven. —Valorie Ebie, Bel Aire, Kansas
    Nutrition Facts:1/4 cup: 250 calories, 17g fat (7g saturated fat), 32mg cholesterol, 403mg sodium, 15g carbohydrate (2g sugars, 2g fiber), 9g protein.

    Campfire Pancakes with Peanut Maple Syrup

    Test Kitchen Approved
    Total Time20 min
    Servings8 pancakes (1/4 cup syrup)
    Go to Recipe
    From the Recipe Creator:My family loves eating s'mores around the campfire when we vacation at the lake. Campfire pancakes are my tribute to those happy times. —Cheryl Snavely, Hagerstown, Maryland
    Nutrition Facts:2 pancakes with 1 tablespoon syrup mixture: 407 calories, 13g fat (7g saturated fat), 50mg cholesterol, 386mg sodium, 63g carbohydrate (43g sugars, 2g fiber), 8g protein.

    Campfire Peach Cobbler

    2 Reviews
    Test Kitchen Approved
    Total Time55 min
    Servings8 servings
    Go to Recipe
    From the Recipe Creator:This dutch oven peach cobbler recipe has been a family classic for 60 years. We prefer peaches, but fresh cherries and berries are fun too. Almost any fruit would work. Mix and match! —Jackie Wilson, Wellsville, Utah
    Nutrition Facts:1 serving: 455 calories, 12g fat (8g saturated fat), 33mg cholesterol, 505mg sodium, 82g carbohydrate (57g sugars, 2g fiber), 4g protein.

    Sweet Horseradish Glazed Ribs

    9 Reviews
    Test Kitchen Approved
    Total Time2 hours 25 min
    Servings8 servings.
    Go to Recipe
    From the Recipe Creator:If you like to prep ahead of camping, roast these ribs, wrap them and finish with a sweet, savory sauce at your campfire or grill. —Ralph Jones, San Diego, California
    Nutrition Facts:1 serving: 690 calories, 42g fat (15g saturated fat), 163mg cholesterol, 674mg sodium, 33g carbohydrate (23g sugars, 0 fiber), 45g protein.

    Campfire Cheese Hash Brown Packets

    3 Reviews
    Test Kitchen Approved
    Total Time30 min
    Servings4 servings
    Go to Recipe
    From the Recipe Creator:Dining by the campfire? This easy packet of potatoes, bacon and cheese makes a terrific hash. We like to serve it with eggs and fresh pico de gallo. —Gina Nistico, Milwaukee, Wisconsin
    Nutrition Facts:1 serving: 329 calories, 15g fat (9g saturated fat), 37mg cholesterol, 708mg sodium, 31g carbohydrate (3g sugars, 5g fiber), 14g protein.

    Root Beer Apple Baked Beans

    4 Reviews
    Test Kitchen Approved
    Total Time1 hour 5 min
    Servings12 servings
    Go to Recipe
    From the Recipe Creator:All nine men in our family love roughing it outdoors. My beans with bacon and apples is a "must " to keep their outdoor energy going. —Nancy Heishman, Las Vegas, Nevada
    Nutrition Facts:3/4 cup: 255 calories, 5g fat (2g saturated fat), 16mg cholesterol, 778mg sodium, 47g carbohydrate (11g sugars, 9g fiber), 10g protein.

    Eclairs on the Grill

    2 Reviews
    Test Kitchen Approved
    Total Time35 min
    Servings6 servings
    Go to Recipe
    From the Recipe Creator:My best camping treat is an easy eclair on a stick. This is the one that makes people watch what you’re doing and beg to be included. —Bonnie Hawkins, Elkhorn, Wisconsin
    Nutrition Facts:1 eclair: 293 calories, 12g fat (4g saturated fat), 0 cholesterol, 418mg sodium, 43g carbohydrate (27g sugars, 0 fiber), 4g protein.

    Egg & Spinach Breakfast Burritos

    2 Reviews
    Test Kitchen Approved
    Total Time30 min
    Servings10 servings
    Go to Recipe
    From the Recipe Creator:When we camp out, we want our meals ready in a hurry. We make these hearty burritos at home, freeze them and reheat them over the campfire. —Kristen Stecklein, Waukesha, Wisconsin
    Nutrition Facts:1 burrito: 333 calories, 15g fat (5g saturated fat), 166mg cholesterol, 882mg sodium, 27g carbohydrate (3g sugars, 6g fiber), 22g protein.

    Pot of S’mores

    18 Reviews
    Test Kitchen Approved
    Total Time25 min
    Servings12 servings
    Go to Recipe
    From the Recipe Creator:Mom’s easy Dutch oven version of the popular campout treat is so good and gooey. The hardest part is waiting for this to cool so you can devour it. Yum! —June Dress, Meridian, Idaho
    Nutrition Facts:1 each: 584 calories, 28g fat (17g saturated fat), 31mg cholesterol, 326mg sodium, 83g carbohydrate (47g sugars, 3g fiber), 8g protein.

    Cherry-Chocolate Pudgy Pie

    1 Review
    Test Kitchen Approved
    Total Time10 min
    Servings1 serving
    Go to Recipe
    From the Recipe Creator:Here’s an ooey-gooey treat that’s just right for campfires and cookouts. —Josh Carter, Birmingham, Alabama
    Nutrition Facts:1 sandwich: 309 calories, 9g fat (3g saturated fat), 0 cholesterol, 294mg sodium, 51g carbohydrate (9g sugars, 3g fiber), 7g protein.

    BBQ Hot Dog & Potato Packs

    20 Reviews
    Test Kitchen Approved
    Total Time20 min
    Servings4 servings
    Go to Recipe
    From the Recipe Creator:For these nifty foil packs, small hands make quick work of topping potato wedges with a hot dog, onions and cheese. — Kelly Westphal, Wind Lake, Wisconsin
    Nutrition Facts:1 serving: 293 calories, 16g fat (7g saturated fat), 33mg cholesterol, 1227mg sodium, 25g carbohydrate (9g sugars, 4g fiber), 11g protein.

    Walking Tacos

    39 Reviews
    Test Kitchen Approved
    Total Time40 min
    Servings5 servings
    Go to Recipe
    From the Recipe Creator:These Walking Tacos are perfect for an on-the-go dinner, a campfire meal or an easy game-night supper. The ingredients go right into the chip bags! —Beverly Matthews, Richland, Washington
    Nutrition Facts:1 serving (calculated without toppings): 530 calories, 28g fat (6g saturated fat), 56mg cholesterol, 1017mg sodium, 44g carbohydrate (5g sugars, 6g fiber), 24g protein.

    Grilled Sausages with Summer Vegetables

    4 Reviews
    Test Kitchen Approved
    Total Time1 hour
    Servings12 servings
    Go to Recipe
    From the Recipe Creator:After 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. —Nancy Daugherty, Cortland, Ohio
    Nutrition Facts:1 sausage with 1 cup vegetables: 362 calories, 22g fat (9g saturated fat), 60mg cholesterol, 1099mg sodium, 24g carbohydrate (18g sugars, 3g fiber), 17g protein.

    Campfire Cinnamon Twists

    Test Kitchen Approved
    Total Time25 min
    Servings16 servings
    Go to Recipe
    From the Recipe Creator:Cinnamon rolls get the toasty treatment when wrapped around skewers and warmed over a fire. Brush with butter, then sprinkle with sugar and spice. —Lauren Knoelke, Milwaukee, Wisconsin
    Nutrition Facts:1 twist: 98 calories, 4g fat (2g saturated fat), 4mg cholesterol, 183mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 1g protein.

    Campfire Hash

    27 Reviews
    Test Kitchen Approved
    Total Time55 min
    Servings6 servings
    Go to Recipe
    From the Recipe Creator:In our area we are able to camp almost all year-round. My family invented this easy camping meal. It tastes so good after a full day of family camping activities. —Janet Danilow, Winkleman, Arizona
    Nutrition Facts:1 serving: 535 calories, 26g fat (8g saturated fat), 51mg cholesterol, 1097mg sodium, 57g carbohydrate (10g sugars, 6g fiber), 17g protein.

    S'mOreos

    2 Reviews
    Test Kitchen Approved
    Total Time15 min
    Servings4 servings
    Go to Recipe
    From the Recipe Creator:My son introduced us to this twist on classic s'mores when we were camping. Have a jar of Nutella around? Slather on the inside of the graham cracker halves before you build this one-of-a-kind treat. —Christina Smith, Santa Rosa, California
    Nutrition Facts:1 serving: 271 calories, 13g fat (4g saturated fat), 3mg cholesterol, 223mg sodium, 35g carbohydrate (19g sugars, 2g fiber), 5g protein.

    Fluffy Scrambled Eggs

    6 Reviews
    Total Time15 min
    Servings3 servings
    Go to Recipe
    From the Recipe Creator:When our son, Chris, wants something other than cold cereal in the morning, he whips up these eggs. Cheese and evaporated milk make them especially good. They're easy to make when you're camping too. —Chris Pfleghaar, Elk River, Minnesota
    Nutrition Facts:1/2 cup: 246 calories, 18g fat (6g saturated fat), 438mg cholesterol, 523mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 15g protein.

    Campfire Bundles

    12 Reviews
    Contest Winner
    Test Kitchen Approved
    Total Time1 hour 15 min
    Servings6 servings
    Go to Recipe
    From the Recipe Creator:I created this recipe on a family camping trip. I'd brought along a hodgepodge of ingredients, so I just threw them all together in a foil packet. Everyone said that the bundles were delicious. Ever since, I've grilled them at home with equally good results. —Lauri Krause, Jackson, Nebraska
    Nutrition Facts:1 serving: 582 calories, 36g fat (18g saturated fat), 95mg cholesterol, 1247mg sodium, 50g carbohydrate (14g sugars, 9g fiber), 16g protein.

    Sheepherder’s Breakfast

    87 Reviews
    Contest Winner
    Test Kitchen Approved
    Total Time30 min
    Servings8 servings
    Go to Recipe
    From the Recipe Creator:My sister-in-law always made this delicious breakfast dish when we were camping and had to come up with good, easy breakfast ideas. Served with toast, juice and milk or coffee, it's a sure hit with the breakfast crowd! One-dish casseroles like this were a big help while I was raising my nine children. Now I've passed this recipe on to them. —Pauletta Bushnell, Albany, Oregon
    Nutrition Facts:1 serving: 354 calories, 22g fat (9g saturated fat), 222mg cholesterol, 617mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 17g protein.

    Grilled Campfire Trout Dinner

    Test Kitchen Approved
    Total Time40 min
    Servings4 servings
    Go to Recipe
    From the Recipe Creator:Your fresh catch will taste even better with this simple treatment that keeps the fish moist. Carrots are an excellent accompaniment; cook up in a separate foil packet. —Wendy McGowan, Fontana, California
    Nutrition Facts:1 serving: 362 calories, 16g fat (6g saturated fat), 136mg cholesterol, 530mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 44g protein.

    The post 33 Easy Camping Meals You Can Actually Make Outdoors appeared first on Taste Recipes.

    ]]>         Watermelon Cupcakes https://www.tasteofhome.com/recipes/watermelon-cupcakes/ Thu, 07 Jan 2021 07:45:29 +0000 https://www.tasteofhome.com/recipes/watermelon-cupcakes/

    Ingredients

    • 1 package white cake mix (regular size)
    • 1 cup lemon-lime soda
    • 3 large egg whites, room temperature
    • 1/4 cup canola oil
    • 1 package (3 ounces) watermelon gelatin
    • 2 drops watermelon oil, optional
    • FROSTING:
    • 2 cups butter, softened
    • 6 cups confectioners' sugar
    • 1 package (3 ounces) watermelon gelatin
    • 5 to 6 tablespoons lemon-lime soda
    • 15 drops red food coloring
    • 3 tablespoons miniature semisweet chocolate chips
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, egg whites, oil, watermelon gelatin and, if desired, watermelon oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Transfer to prepared pans. Bake for 18-21 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
    2. For frosting, in a large bowl, combine butter, confectioners' sugar, watermelon gelatin, soda and food coloring; beat until smooth. Frost cupcakes. Sprinkle with chocolate chips. Store in refrigerator.

    Nutrition Facts

    1 cupcake: 385 calories, 19g fat (11g saturated fat), 41mg cholesterol, 282mg sodium, 54g carbohydrate (46g sugars, 1g fiber), 2g protein.

    ]]>         Vegan Pumpkin Bread https://www.tasteofhome.com/recipes/vegan-pumpkin-bread/ Wed, 23 Sep 2020 18:15:33 +0000 https://www.tasteofhome.com/recipes/vegan-pumpkin-bread/

    Ingredients

    • 3-1/2 cups all-purpose flour
    • 3 cups sugar
    • 1-1/2 teaspoons salt
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon baking powder
    • 1 can (15 ounces) pumpkin
    • 1 cup canola oil
    • 2/3 cup water
    • 2 teaspoons vanilla extract
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a large bowl, whisk flour, sugar, salt, baking soda, cinnamon, nutmeg and baking powder. In another bowl, whisk pumpkin, oil, water and vanilla until blended. Add to flour mixture; stir just until moistened.
      Transfer batter to 2 greased 9x5-in. loaf pans lined with parchment. Bake until a toothpick inserted in center comes out clean, about 50 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.

    Vegan Pumpkin Bread Tips

    What can you add to pumpkin bread?

    There are plenty of flavors you can add to this vegan treat. We recommend mixing in your favorite nuts, berries or seeds. Some of our favorites are dried cranberries, pumpkin seeds and walnuts. If you have a sweet tooth, stir in dairy-free chocolate chips.

    How do you keep pumpkin bread moist?

    This vegan pumpkin bread is moist as is. To keep the whole loaf as moist as your first slice, make sure you store it properly (read on!).

    How do you store pumpkin bread?

    You can store fresh vegan pumpkin bread for up to a week in the fridge. To store your pumpkin bread for even longer, freeze it! Pumpkin bread should last for up to three months stored in an airtight container in the freezer. (Be sure to check out this pumpkin bread freezer guide for more tips!)

    Research contributed by Sarah Tramonte, Taste Recipes Associate Culinary Producer and Christina Herbst, Taste Recipes Assistant Digital Editor

    Nutrition Facts

    1 piece: 190 calories, 7g fat (1g saturated fat), 0 cholesterol, 159mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 2g protein.

    ]]>         Chicken Souvlaki https://www.tasteofhome.com/recipes/chicken-souvlaki-pitas/ Thu, 27 Aug 2020 12:38:43 +0000 https://www.tasteofhome.com/recipes/chicken-souvlaki-pitas/

    Ingredients

    • 5 medium lemons, divided
    • 4 tablespoons olive oil
    • 4 garlic cloves, minced
    • 2 teaspoons dried oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
    • 6 whole pita breads
    • 1 carton (8 ounces) refrigerated tzatziki sauce
    • Optional toppings: Chopped tomatoes, chopped cucumber, sliced red onion and fresh dill sprigs
    Text Ingredients

    Directions

    1. Cut 3 lemons crosswise in half; squeeze juice from lemons. Transfer juice to a large bowl or shallow dish. Whisk in oil, garlic, oregano, salt and pepper. Add chicken; turn to coat. Refrigerate 1 hour.
    2. Drain chicken, discarding marinade. Thinly slice remaining 2 lemons. On 12 metal or soaked wooden skewers, alternately thread chicken and lemon slices. Grill kabobs, covered, over medium heat (or broil 4 in. from heat) until chicken is no longer pink, about 10 minutes, turning occasionally. Serve with pita bread, tzatziki sauce and toppings as desired.

    Nutrition Facts

    1 pita: 369 calories, 8g fat (2g saturated fat), 90mg cholesterol, 462mg sodium, 34g carbohydrate (2g sugars, 1g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 1 fat.

    ]]>         Campfire Casseroles You Can Make in the Great Outdoors https://www.tasteofhome.com/collection/casserole-camping-recipes/ Wed, 22 Jul 2020 19:30:25 +0000 http://origin-www.tasteofhome.com/?post_type=collection&p=699305 Whether nestled in foil or sizzling in cast iron, these campfire casseroles will make mealtime a snap. Camping recipes have never been tastier.

    The post Campfire Casseroles You Can Make in the Great Outdoors appeared first on Taste Recipes.

    ]]>

    Camper’s Breakfast Hash

    10 Reviews
    Test Kitchen Approved
    Total Time25 min
    Servings8 servings
    Go to Recipe
    From the Recipe Creator:When we go camping with family and friends, I'm always asked to make this hearty breakfast. This camping breakfast is a favorite at home too. —Linda Krivanek, Oak Creek, Wisconsin
    Nutrition Facts:1 cup: 376 calories, 27g fat (12g saturated fat), 364mg cholesterol, 520mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 18g protein.

    Give your Dutch oven some love, too, with these Dutch oven camping recipes.

    Cabbage and Sausage

    38 Reviews
    Test Kitchen Approved
    Total Time1 hour 25 min
    Servings4 servings
    Go to Recipe
    From the Recipe Creator:Spicy kielbasa sausage and plentiful cabbage and potatoes give this dish a pleasing Old World flair. My husband never liked cabbage before I made this, but now he does! —Romaine Wetzel, Ronks, Pennsylvania
    Nutrition Facts:1-3/4 cups: 489 calories, 23g fat (9g saturated fat), 53mg cholesterol, 978mg sodium, 62g carbohydrate (22g sugars, 10g fiber), 15g protein.

    Dutch Oven Cheesy Bacon & Eggs

    2 Reviews
    Test Kitchen Approved
    Total Time1 hour 5 min
    Servings8 servings
    Go to Recipe
    From the Recipe Creator:For campouts, my sister and I escape on horseback into the woods. We make bacon and eggs the first morning, then love the leftovers for the rest of the trip. —Mary Burris, Okeechobee, Florida
    Nutrition Facts:1 serving: 393 calories, 25g fat (12g saturated fat), 242mg cholesterol, 907mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 21g protein.

    Campfire Cheese Hash Brown Packets

    3 Reviews
    Test Kitchen Approved
    Total Time30 min
    Servings4 servings
    Go to Recipe
    From the Recipe Creator:Dining by the campfire? This easy packet of potatoes, bacon and cheese makes a terrific hash. We like to serve it with eggs and fresh pico de gallo. —Gina Nistico, Milwaukee, Wisconsin
    Nutrition Facts:1 serving: 329 calories, 15g fat (9g saturated fat), 37mg cholesterol, 708mg sodium, 31g carbohydrate (3g sugars, 5g fiber), 14g protein.

    Root Beer Apple Baked Beans

    4 Reviews
    Test Kitchen Approved
    Total Time1 hour 5 min
    Servings12 servings
    Go to Recipe
    From the Recipe Creator:All nine men in our family love roughing it outdoors. My beans with bacon and apples is a "must " to keep their outdoor energy going. —Nancy Heishman, Las Vegas, Nevada
    Nutrition Facts:3/4 cup: 255 calories, 5g fat (2g saturated fat), 16mg cholesterol, 778mg sodium, 47g carbohydrate (11g sugars, 9g fiber), 10g protein.

    Meat ‘n’ Pepper Cornbread

    3 Reviews
    Test Kitchen Approved
    Total Time35 min
    Servings6 servings
    Go to Recipe
    From the Recipe Creator:It suits me to be able to brown and bake this cornbread in the same cast-iron-skillet—such convenience! —Rita Carlson, Idaho Falls, Idaho
    Nutrition Facts:1 each: 432 calories, 18g fat (5g saturated fat), 87mg cholesterol, 839mg sodium, 46g carbohydrate (13g sugars, 3g fiber), 22g protein.

    Six-Layer Dinner

    Test Kitchen Approved
    Total Time1 hour 25 min
    Servings6 servings
    Go to Recipe
    From the Recipe Creator:I originally came across a five-layer version of this dish at a Home Extension program. I increased the ground beef and added the celery myself, and my family prefers this version.—Charlotte McDaniel, Williamsville, Illinois
    Nutrition Facts:1 serving: 330 calories, 13g fat (5g saturated fat), 70mg cholesterol, 795mg sodium, 29g carbohydrate (7g sugars, 4g fiber), 24g protein.

    Upside-Down Meat Pie

    2 Reviews
    Test Kitchen Approved
    Total Time45 min
    Servings4 servings
    Go to Recipe
    From the Recipe Creator:This recipe, which my sister gave me more than 30 years ago, is perfect whenever friends drop by. It mixes up in a jiffy, yet it's substantial and satisfying. —Cora Dowling, Toledo, Ohio
    Nutrition Facts:1 serving: 421 calories, 20g fat (11g saturated fat), 83mg cholesterol, 1827mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 26g protein.

    Taco Skillet

    24 Reviews
    Test Kitchen Approved
    Total Time20 min
    Servings6 servings
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    From the Recipe Creator:Busy day? Save time and money with this stovetop supper the whole family will love. It calls for handy convenience products, so it can be on the table in minutes. —Kelly Roder, Fairfax, Virginia
    Nutrition Facts:1 cup: 415 calories, 19g fat (9g saturated fat), 82mg cholesterol, 705mg sodium, 34g carbohydrate (6g sugars, 4g fiber), 25g protein.

    BBQ Hot Dog & Potato Packs

    20 Reviews
    Test Kitchen Approved
    Total Time20 min
    Servings4 servings
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    From the Recipe Creator:For these nifty foil packs, small hands make quick work of topping potato wedges with a hot dog, onions and cheese. — Kelly Westphal, Wind Lake, Wisconsin
    Nutrition Facts:1 serving: 293 calories, 16g fat (7g saturated fat), 33mg cholesterol, 1227mg sodium, 25g carbohydrate (9g sugars, 4g fiber), 11g protein.

    Stovetop Chili

    21 Reviews
    Contest Winner
    Test Kitchen Approved
    Total Time55 min
    Servings4 servings
    Go to Recipe
    From the Recipe Creator:Like most farmers, my husband loves a good hearty chili. With all the vegetables, cheese and meat in it, this dish makes a super supper—and it comes together in one skillet on top of the stove. I serve it frequently in fall and winter. —Katherine Brown, Fredericktown, Ohio
    Nutrition Facts:1 serving: 599 calories, 26g fat (11g saturated fat), 98mg cholesterol, 1557mg sodium, 54g carbohydrate (9g sugars, 10g fiber), 38g protein.

    Hamburger Casserole

    57 Reviews
    Test Kitchen Approved
    Total Time1 hour 5 min
    Servings10 servings
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    From the Recipe Creator:This hamburger casserole recipe is such a hit it's traveled all over the country! My mother invented the recipe in Pennsylvania, I brought it to Texas when I married, I'm still making it in California, and my daughter treats her friends to this oldie in Colorado. It's hearty, yet simple to prepare. —Helen Carmichall, Santee, California
    Nutrition Facts:1 cup: 270 calories, 8g fat (3g saturated fat), 57mg cholesterol, 493mg sodium, 30g carbohydrate (5g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

    Campfire Hash

    27 Reviews
    Test Kitchen Approved
    Total Time55 min
    Servings6 servings
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    From the Recipe Creator:In our area we are able to camp almost all year-round. My family invented this recipe using ingredients we all love so we could enjoy them on the campfire. This hearty meal tastes so good after a full day of outdoor activities. —Janet Danilow, Winkleman, Arizona
    Nutrition Facts:1 serving: 535 calories, 26g fat (8g saturated fat), 51mg cholesterol, 1097mg sodium, 57g carbohydrate (10g sugars, 6g fiber), 17g protein.

    Mexican Turkey Skillet

    Test Kitchen Approved
    Total Time50 min
    Servings8 servings
    Go to Recipe
    From the Recipe Creator:This family-friendly main dish with turkey, black beans and vegetables has a rich Mexican flavor that may seem indulgent, but it’s delightfully light. Created by our Test Kitchen, it cooks in one skillet, so it’s a snap to clean up for a weeknight supper.
    Nutrition Facts:1 cup: 254 calories, 9g fat (3g saturated fat), 55mg cholesterol, 616mg sodium, 25g carbohydrate (4g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

    Cheese-Topped Potatoes in Foil

    3 Reviews
    Test Kitchen Approved
    Total Time50 min
    Servings8 servings
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    From the Recipe Creator:Whenever we go camping, cheesy potato packets are a must. They just may remind you of scalloped potatoes. In the winter, I bake them in the oven. —Denise Wheeler, Newaygo, Michigan
    Nutrition Facts:3/4 cup: 217 calories, 11g fat (7g saturated fat), 24mg cholesterol, 454mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 7g protein.

    Meatball Chili with Dumplings

    3 Reviews
    Test Kitchen Approved
    Total Time1 hour 10 min
    Servings6 servings
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    From the Recipe Creator:My family enjoys this delicious recipe—it's like a spicy meatball stew with dumplings!—Sarah Yoder, Middlebury, Indiana
    Nutrition Facts:1 each: 475 calories, 16g fat (6g saturated fat), 76mg cholesterol, 1523mg sodium, 56g carbohydrate (8g sugars, 7g fiber), 26g protein.

    Hash Brown Maple Sausage Casserole

    3 Reviews
    Contest Winner
    Test Kitchen Approved
    Total Time1 hour
    Servings8 servings
    Go to Recipe
    From the Recipe Creator:This craveworthy casserole has a golden hash-brown crust that's topped with sausage and veggies. My favorite part is the surprise layer of gooey Gruyere. —Anuja Argade, Foster City, California
    Nutrition Facts:1-1/4 cups: 487 calories, 32g fat (13g saturated fat), 200mg cholesterol, 899mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 22g protein.

    The post Campfire Casseroles You Can Make in the Great Outdoors appeared first on Taste Recipes.

    ]]>         This Legendary Stanley Bottle Is Loved by Generations—We Found out Why https://www.tasteofhome.com/article/stanley-classic-legendary-bottle-review/ Tue, 02 Jun 2020 18:17:45 +0000 http://www.tasteofhome.com/?p=1489955 This insulated bottle has a solid 4-star rating with over 150 reviews on Zappos!

    The post This Legendary Stanley Bottle Is Loved by Generations—We Found out Why appeared first on Taste Recipes.

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    For any coffee drinker, a travel thermos is practically an essential. And while there are tons of options out there now—these are our favorite coffee thermos brands—the Stanley Classic Legendary Bottle is a workhorse that is as useful today as it was 100 years ago.

    Why We Love It

    As far as insulated bottles go, this one is high quality and lasts for years. Its double-walled vacuum insulation means it will keep liquids hot or cold for countless hours. It’s leak-proof, so you don’t have to worry about spills in the car, a backpack or your camping gear. And it’s even dishwasher safe, so cleaning is easy-peasy.

    It’s Loved By Generations

    According to one reviewer on Zappos, “I bought this solely because my father and grandfather used the same one as long as I could remember. I’ve used some other brands in the past but they don’t keep coffee hot as long and they never poor rite [sic].”

    Another reviewer had similar sentiments: “I love this bottle! My late father used one in 1980s while autumn steelhead fishing. Forty years later it is still working, keeping daybreak coffee hot until lunchtime!”

    My husband is also the proud owner of a Stanley thermos. He purchased one a few years out of college as a special gift to himself. He needed something that could transport his coffee on the way to work and keep it hot for a long time. He chose Stanley because it was the most iconic one out there, and he hasn’t regretted it since. “It works great. It does exactly what it needs to,” he says.

    It Really Works

    The company claims this insulated bottle can keep liquids hot for 40 hours. Being an engineer, my husband wanted to test this out. So one day last winter, he did a little experiment.

    He poured near-boiling water into it one evening, closed the cap and placed it out on the back porch for 24 hours. The temperature on that cold Wisconsin day never got above 0ºF. That evening, he uncapped it and was pleased to find it was still a whopping 115ºF—definitely hot enough for a cup of coffee!

    We Put It to the Test

    Before: 205ºF

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    Look at the Frost!

    After: 115ºF

    So if you’re looking for a new camping thermos or a gift for Father’s Day, you can’t go wrong with the Stanley Classic Legendary Bottle.

    The post This Legendary Stanley Bottle Is Loved by Generations—We Found out Why appeared first on Taste Recipes.

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