Blueberry-Cinnamon Campfire Bread
1 loaf cinnamon-raisin bread 2 tablespoons maple syrup
1 / 2 cup chopped pecans , toasted
6 large eggs 1 teaspoon vanilla extract
2 cups fresh blueberries , divided
1 cup 2 % milk or half-and-half
Directions Prepare campfire or grill for low heat . Arrange bread slices on a greased double thickness of heavy-duty foil ( about 24x18 in .). Bring foil up the sides , leaving the top open . Whisk eggs , milk , syrup and vanilla . Pour over bread ; sprinkle with nuts and 1 cup blueberries . Fold edges over top , crimping to seal .
Place on a grill grate over campfire or grill until eggs are cooked through , 30-40 minutes . Remove from heat ; let stand 10 minutes . Sprinkle with remaining blueberries ; serve with additional maple syrup if desired .
Campfire Hash
1 large onion , chopped
2 tablespoons canola oil
2 garlic cloves , minced
4 large potatoes , peeled and cubed ( about 2 lbs )
1 pound smoked kielbasa or Polish sausage , halved and sliced
1 can ( 4 oz ) chopped green chiles
1 can whole kernel corn , drained
Directions In a large ovenproof skillet over medium heat , cook and stir onion in oil under tender . Add garlic ; cook 1 minute longer . Add potatoes . Cook , uncovered , for 20 minutes , stirring occasionally .
Add kielbasa ; cook and stir until meat and potatoes are tender and browned , 10-15 minutes . Stir in chiles and corn ; heat through .
Campers Favorite Dip
1 package ( 8 oz ) cream cheese 2 cups shredded cheddar cheese
Tortilla chip scoops
1 can ( 15 oz ) chili with beans 2 thinly sliced green onions
Directions Prepare campfire or grill for medium-low heat . Spread cream cheese in the bottom of a 9-in . disposable foil pie pan . Top with chili ; sprinkle with cheese . Place pan on a grill grate over a campfire or on grill until cheese is melted , 5-8 minutes . If desired , sprinkle with green onion . Serve with chips .