Camping Recipes

Easy Hot Spinach Salsa Queso Dip

  • 10 ounces frozen chopped spinach, thawed and drained
  • 1 lb Velveeta cheese (2% fat--this is the reduced fat version)
  • 8 ounces cream cheese (light)
  • 1 jar salsa (I used 3/4 full jar of a 16 ounce jar)
  • A handful of chopped cilantro (optional-but good)

Now there's 3 ways to make this:

1) Cut the Velveeta and cream cheese into cubes and place all ingredients in a microwaveable-safe dish. Heat until cheese has melted and stir to combine all ingredients.

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Chocolate-Coconut Bars

Ingredients

    • 3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
    • 1/4 cup sugar
    • 3/4 cup (1 1/2 sticks) unsalted butter, melted
    • 1 cup pecan pieces
    • 1 cup semisweet chocolate chips or chunks
    • 1 can (14 ounces) sweetened condensed milk

Blackberry Crisp

Ingredients
    • 1 1/2 cups all-purpose flour
    • 3/4 cup light-brown sugar
    • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
    • 1 teaspoon coarse salt
    • 2 3/4 pounds fresh blackberries (5 pints)
    • 2 tablespoons instant tapioca

Peach Crumble

Ingredients

  • For the Filling

    • 2 pounds peaches or nectarines, cut into 1/2-inch wedges (6 cups)
    • 3/4 cup granulated sugar
    • 1 tablespoon lemon juice
    • 4 teaspoons cornstarch
    • 1/2 teaspoon coarse salt

  • For the Topping

Strawberry Pizza

8 ounce package of cream cheese, divided  (I used light cream cheese)

 

2 Tbsp. unsalted butter, chilled

 

1 c. baking mix, such as Bisquick

 

2 Tbsp. honey

 

1/4 c. granulated sugar

 

1/4 tsp. lemon zest  (I substituted with 1/2 tsp. pure lemon extract)

 

1 1/2 quarts of strawberries, cleaned and hulled, sliced in half and lightly patted to dry

 

white or dark chocolate, for garnish

 

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