I don’t know how your family is when packing for stuff but mine is notorious for over packing and our NASCAR family is just as bad. So by the end of the trip we always still have tons of food left. This year for the final night we decided to have an appetizer night and invited people from other camps as a way to get rid of some of the left overs. We had planned for an appetizer to have one night, my Caramel Grape Delight, and we decided to save it for this night. We also had some left over mushrooms from our dinner night so I decided to do a stuffed mushroom. Lastly, we had leftovers from our dinner so I chopped up the chicken and veggies and threw it in the orzo and made a cold salad which was super yummy. I’m not sure most people realize how many people camp out at NASCAR. It literally becomes a city with the number of people there. There is even a grocery store in the middle of the campgrounds! Previous years the store was a Basha’s and it was absolutely amazing and had almost anything you could think of (except hard alcohol). This year it changed and was a Safeway. It was pretty disappointing and only had about a third of the stuff that the Basha’s used to have but at least it was something I guess. For the mushrooms I was thinking of something with cream cheese, cheddar cheese, bacon and green onion but all we had was the bacon from another camp so off to the store we went. Well, they didn’t have any cream cheese or green onion so that put a bit of a damper on that plan so we got the cheddar cheese and headed back to camp. One thing I’m pretty good at is just throwing something together with what I can find (my sister is always amazed with what I do and asks if she really had all that stuff in her house). So I went hunting around to see what there was. Since we didn’t have the cream cheese I decided to do some sort of bread stuffed mushroom. We had hot dog buns but had donated them to another camp so there was only one left but they had some pretzel buns so I decided to use those. Here is what I came up with and it was quite tasty if I do say so myself.
Pretzel Stuffed Mushrooms
- 1 pack of button mushrooms
- 2 pretzel buns
- 3 cloves of garlic
- 5 slices of bacon
- 1 tsp olive oil
- 2 tbsp. butter
- 1/2 cup cheddar cheese
Remove the stems from the mushrooms and then take the gills out using a spoon.
Fry the bacon up until crisp. Remove and drain on paper towel. Chop up into small crumbles.
Remove all but about a half tsp of the bacon fat. Add butter and olive oil to the bacon fat. Chop up the pretzel rolls into small cubes and add to pan. Sauté until golden. Add the garlic and sauté for an additional minute or until fragrant. Remove from heat and stir in bacon and cheese.
Fill the mushroom caps with the filling and then place in an aluminum pan. Sprinkle with additional cheese. Place on BBQ and cover. Check after 10 minutes. The mushrooms should be tender when done.
The second appetizer is much healthier than the mushrooms and really quite addictive and refreshing.
Caramel Grape Delight
- green grapes
- low-fat caramel fruit dip
- mini-chocolate chips
- chopped nuts
Clean the grapes and put on a plate in a single layer.
Heat the caramel in the microwave in 30 second increments until it easily drips off of a spoon. (Do not heat entire container do small amounts in a separate bowl)
Using a spoon drizzle the caramel over the grapes trying to ensure that each grape gets some.
Sprinkle with mini-chocolate chips and nuts.
That brings our culinary camping adventure to an end. Everything turned out wonderfully and not only was the food amazing but it was great to visit with our NASCAR family! Now to start planning next year’s menu…….
Every year my sister and I take delight in a guilty pleasure. We go camping out at the NASCAR races in Phoenix. Yeah, yeah I know NASCAR doesn’t always have the best connotation for lots of people. We rarely go to the actual races and usually just go out to camp, party, have fun and enjoy some amazing food! We’ve been doing this for quite a while now (my sister 12 years and me a few less than that). The best part about NASCAR is if you renew your spots you have the same ones year after year and this means that the people around you are there year after year. You create some amazing friendships and we love our NASCAR family. Some years we tent it and some years we splurge and rent an RV. This year we did a tiny RV and it was fantastic. Cooking-wise you are limited in the RV to two small gas burners and a convection microwave. Other than that it’s just the campfire and bbq. There are 3 families in our group and there are always additions up or down with extra people. In the beginning we did a semi potluck style and just tried to add stuff to the meals. Last year we decided to try something new and each family took a night of the cooking. This was a great idea since that way the meals were cohesive in what was being served instead of a mismatch and you were only working to feed 7+ people for one night instead of 3 or 4. Also, it gave me a chance to show off my cooking skills. This year we went with the same plan. I will admit that as this was a vacation not all of the recipes I will be sharing are exactly “healthy” but some of the less healthy ones could be skinnied up a bit and the really unhealthy ones just need to be used as an occasional treat. As I did quite a bit of cooking for this trip I will break the blogs into a few editions or it would be quite a read. The first recipe that I made was actually prepared the night before while I still had access to a real kitchen. I have made this recipe a few times now and it is absolutely amazing every single time. I discovered this recipe for Coconut Banana Bread on Pinterest and it is not only tasty but it’s also healthy, it substitutes the fats and oils with Greek yogurt.
Coconut Banana Bread
1 ¾ cup all-purpose flour
1 teaspoon baking powder
1¼ teaspoon baking soda
3 Large ripe bananas, mashed
½ cup + 2 tablespoons sweetened flaked coconut
½ tablespoon olive oil
1 teaspoon vanilla
½ cup of brown sugar
3 egg whites
2 tablespoons skim milk
¼ cup fat free plain Greek yogurt
¼ cup orange juice
- Preheat oven to 350 degrees.
- Mix flour, baking powder, baking soda together in mixing bowl.
- In separate large mixing bowl combine mashed bananas, brown sugar, and vanilla. Add egg whites and mix together until smooth. Next add oil. Then, slowly add in flour and combine until moist. Next add Greek yogurt and orange juice. (Depending on the consistency you can add two tablespoons of skim milk. If you like your bread more dense —omit the milk — but if you like it more airy or lighter you can add it.) Lastly add ½ cup of coconut and mix together.
- Pour into greased 9×5 inch loaf pan. Sprinkle two tablespoons of coconut on top.
- Bake for 50-60 minutes or until toothpick comes out clean and the bread is golden brown.
Normally when I make this bread I use a normal metal pan. This time I used disposable aluminum pan and it increased the cooking time greatly so be sure that you are checking your bread with a tooth pick to ensure that it is completely baked through.
The first morning we decided to try out one of my sister’s Pinterest finds (she is the one of us with the major sweet tooth 🙂 ) We found a few versions of this one and this was the way that we adapted it.
Orange Campfire Cinnamon Rolls
1 can of Pillsbury refrigerated Orange Cinnamon Rolls
Cut your oranges in half and scoop out the inside leaving some pulp still in the rind.
Put one cinnamon roll in each orange half and press in gently.
Place the oranges in an aluminum foil tray and cover with foil. Make sure to tent your foil slightly to allow room for the rolls to rise.
Put the tray on the grill and cover.
After 10 minutes check the rolls and see if they are brown and crusty (you don’t want them to still be gooey in the center). If your heating element is not even then move the oranges around to get them evenly cooked. Check in 5 minute increments until done.
Top with the icing from the package.