or large marshmallos, white and hershey syrup to dip them into. or colorful ones, and a fruity icecream topping (pineapple, strawberry, etc…)to dip them into.

or makings for smores;
cinnamon graham crakers, hershey plain chocolate bars, and large marshmallo cut in half.

.INGREDIENTS
2 tablespoons olive oil
1 large sweet onion, diced
1 clove garlic, chopped
1/4 cup slivered almonds
3 (14.5 ounce) cans French-style green beans, drained
salt and pepper to taste

At campsite, heat a skillet over the fire or camp stove, dump in contents of bag, and cook just until heated through.

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Campfire Foil Packs –

.INGREDIENTS
1 pound skinless, boneless chicken ****** meat – cubed
2 onions, diced
1 (8 ounce) package sliced fresh mushrooms
1 yellow bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
4 cloves garlic, sliced
4 small potatoes, cubed
1/4 cup olive oil
1 lemon, juiced

..DIRECTIONS
1.In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.

2.Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.

3.Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.

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Campfire Veggies –

.INGREDIENTS
4 medium unpeeled potatoes, sliced
1 small onion, chopped
1 (10 ounce) package frozen mixed vegetables
salt and pepper to taste
1/4 teaspoon garlic salt to taste (optional)
5 tablespoons butter, divided

..DIRECTIONS
1.Preheat an outdoor grill for medium heat.

2.Prepare two foil packets by layering together 4 squares of heavy duty aluminum foil for each packet. If using regular duty foil, use twice the number of layers. Spray the top sheet with nonstick cooking spray. In a bowl or resealable bag, toss together the potato slices, onion, and frozen vegetables; season to taste with salt, pepper, and garlic salt if using.

3.Evenly divide the potatoes between the two foil packets, and top with the divided butter. Fold each packet, starting length wise, rolling edges together, repeat for each end, making sure to seal edges tightly.

4.Cook the foil packets over the preheated grill until the potatoes are tender, approximately 15 minutes per side.

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Cheesy Campfire Potatoes –

.INGREDIENTS
6 potatoes, sliced
1/4 cup diced onion
2 tablespoons cold margarine
1/4 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese
3/4 cup shredded Cheddar cheese
salt and ground black pepper to taste

..DIRECTIONS
1.Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.

2.Cut 2 lengths of heavy duty foil approximately 18 inches square, placing one on top of the other for strength. Spray top one with non-stick spray. Spread potatoes on foil leaving plenty of room to fold up later. Scatter the onion over potatoes; slice the margarine over the potatoes; layer the Parmesan, mozzarella, and Cheddar cheeses over the potatoes; season with salt and pepper. Bring opposite edges of foil together and seal.

3.Place the packet directly onto your campfire and cook until the potatoes are soft, about 35 minutes.