email this pageAn open fire isn’t a great option for my family. My sister and I live together and between us, have eight kids, ranging in age from 2 to 11. So I build my “campfire” in a charcoal grill, using both charcoal and wood so the kids get a real campfire experience. (You could also use a gas grill, which provides plenty of heat but no fire.)
These recipes require a small amount of kitchen prep, but all are cooked completely over the fire—something the kids will love to help with, from finding their own perfect stick to sprinkling sweet cinnamon sugar on their “snakes.” You may never go camping again.
By Keri Fisher, a food writer in Villanova, Pa.
Snakes on a Stick
Photo: Mark Boughton; Styling: Teresa Blackburn
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If the kids get tired of holding the “snakes” over the fire, you can just brown them over the fire quickly and then finish cooking over a cooler part of the grill. (If you have a gas grill, the top rack is a good place for this.) Also try other seasonings on the snakes, such as Cajun seasonings, garlic salt and red pepper flakes.
Ingredients
Ingredients
2 (11-ounce) packages refrigerated bread stick dough
4 tablespoons melted butter, divided
1/2 cup grated Parmigiano Reggiano cheese
Cinnamon sugar (1 tablespoon sugar and 1/2 teaspoon cinnamon)
Instructions
4 tablespoons melted butter, divided
1/2 cup grated Parmigiano Reggiano cheese
Cinnamon sugar (1 tablespoon sugar and 1/2 teaspoon cinnamon)
1. Set or light your grill to medium-high heat, or build a small campfire.
2. Divide dough into 24 pieces. Roll each piece into a thin rope about 10 inches long. Brush with 2 tablespoons melted butter. Wrap each “snake” around a stick at least 24 inches long, leaving at least 16 inches at the end for holding. Pinch the ends of dough onto sticks or pierce the end of rope and then wrap around stick.
3. Hold sticks over heat and cook, turning occasionally, until golden brown and firm, about 10 minutes. Brush with remaining 2 tablespoons butter and sprinkle half the snakes with Parmigiano Reggiano cheese and half with cinnamon sugar. Return to fire until topping is melted and browned, about 2 minutes longer. Serve immediately. Yield: 24 “snakes.”
Recipe by Keri Fisher.
Nutritional Information
2. Divide dough into 24 pieces. Roll each piece into a thin rope about 10 inches long. Brush with 2 tablespoons melted butter. Wrap each “snake” around a stick at least 24 inches long, leaving at least 16 inches at the end for holding. Pinch the ends of dough onto sticks or pierce the end of rope and then wrap around stick.
3. Hold sticks over heat and cook, turning occasionally, until golden brown and firm, about 10 minutes. Brush with remaining 2 tablespoons butter and sprinkle half the snakes with Parmigiano Reggiano cheese and half with cinnamon sugar. Return to fire until topping is melted and browned, about 2 minutes longer. Serve immediately. Yield: 24 “snakes.”
Recipe by Keri Fisher.
Per “snake”: 90 calories, 3.5g fat, 5mg chol., 3g prot., 13g carbs., 0g fiber, 225mg sodium.
Banana Split S'Mores
Photo: Mark Boughton; Styling: Teresa Blackburn
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Ingredients
6 bananas, in the skin
1/2 cup chocolate chips
1/2 cup mini marshmallows
6 large graham crackers
Instructions
1/2 cup chocolate chips
1/2 cup mini marshmallows
6 large graham crackers
1. Set or light your grill to medium heat, or build a small campfire.
2. Make a long slit in each banana from stem to root, through the skin and down to, but not through, the skin on the other side. Gently push in on either end to open the banana. Divide chocolate chips and mini marshmallows among bananas, pressing with your fingers to fit as much as possible. (It’s OK if the banana smushes a bit).
3. Wrap each banana in aluminum foil and place on the center of grill or around perimeter of fire. Cook 5 minutes, or until chips and marshmallows are melted and banana is warm. Serve immediately with graham crackers for dipping. Serves 6.
Recipe by Keri Fisher.
Nutritional Information
2. Make a long slit in each banana from stem to root, through the skin and down to, but not through, the skin on the other side. Gently push in on either end to open the banana. Divide chocolate chips and mini marshmallows among bananas, pressing with your fingers to fit as much as possible. (It’s OK if the banana smushes a bit).
3. Wrap each banana in aluminum foil and place on the center of grill or around perimeter of fire. Cook 5 minutes, or until chips and marshmallows are melted and banana is warm. Serve immediately with graham crackers for dipping. Serves 6.
Recipe by Keri Fisher.
Per serving: 210 calories, 6g fat, 0mg chol., 3g prot., 42g carbs., 4g fiber, 5mg sodium.
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