Kelly's Cookout

 SPIDER DOGS Serves 4  

Ingredients - 1 package uncooked wieners - however many each person wants ketchup and mustard for dipping 

Instructions 

1. Slice wieners for desired design before cooking. For a spider shape, make a vertical cut at either end of the wiener, about ⅓ into the wiener. Rotate wiener 90 degrees and repeat. Do not cut all the way to the centre. 

2. Roast over fire on a roasting stick. 

3. Serve with dipping sauce of your choice. Tip: If you make these at night as a campfire snack, use paper plates. Then burn them in the fire when you’re done. Wet wipes come in handy too!  

ROASTED CHIPMUNKS Serves 4  

Ingredients - 8 two-bite brownies (2 per person) 4 peppermint patties (1 per person) 4 tinfoil squares (1 per person) 

Instructions 

1. Put one peppermint patty between two brownies. 

2. Set brownies and peppermint patty in centre of foil square. Wrap by bringing each foil corner to top and twisting together. 

3. Cook. Fire/BBQ Cooking Method Set foil packet in fire coals (or on hot bbq grill) and heat about 3-5 minutes, just until melted. Stovetop Cooking Method Choose a pot large enough to set all of the foil packets on the bottom. Add at least 1” water to the pot. Bring to boil. (The water must not be so high that it will get into the foil packets.) Add the foil packets, replace the lid, and heat for about 3 minutes, just until melted. 

4. Unwrap and enjoy! 

 Serves 4  

Dressing Ingredients  Make at home, at camp, or use bottled Greek vinaigrette dressing!  

3 Tbsp red wine vinegar, 3 Tbsp olive oil, 1 ½ Tbsp honey, 1 ½ Tbsp mustard (I like Dijon - use what you like!), 1 ½ Tbsp dried oregano, 3/4 tsp salt  

Instructions  

Whisk together all dressing ingredients. If making at home, keep refrigerated until ready to use. 

Salad Ingredients  

1-2 pints cherry tomatoes, cut in half, 1 small red onion, sliced, 2 peppers, seeded and chopped (1 green + 1 red/yellow/orange), 1 - 19 oz/540 mL can chickpeas, drained and rinsed, 1 - 6 oz/170 ml jar marinated artichokes, drained and cut into bite sized pieces, 1 cup black kalamata olives, pitted (NOT canned - no flavour!), pepper (freshly ground if you have it)  

Instructions  

1. Pour dressing into large bowl. Add salad ingredients one at a time (except pepper), mixing after each one.   2. Serve salad on its own, or over lettuce. Season with pepper. Salad can be made ahead.  Refrigerate leftovers and continue to enjoy!   

 Serves 4  

Ingredients - 2 - 350 g pkg fresh pasta - tortellini/ravioli (or your favourite dried pasta)  3 Tbsp pesto 1- 210 ml jar sundried tomatoes in oil, drained,  Parmesan cheese, grated (optional) 

Instructions 

1. Cook pasta according to directions. Drain and return to pot. 

2. Add pesto and sundried tomato. 

3. Stir and add more pesto if desired. 

4. Sprinkle each serving with Parmesan. 

Serves 4 

EASY BAKED BEANS 

Ingredients - 2 cans baked beans, 2/3 cup ketchup or bbq sauce (about 1/3 baked beans can), 1 tsp mustard Instructions 

1. Into pot add beans, ketchup and mustard. Stir. 

2. Heat and adjust seasoning. Serve with pieces of bannock. 

BANNOCK

Ingredients - 1 ½ cup flour, 1 ½ tsp baking powder, ¾ tsp salt, 1 ½ Tbsp shortening, ½ c + 1 Tbsp water, 1 Tbsp oil to cook 

Instructions 

1. In large bowl mix flour, baking powder and salt. 

2. Add shortening. Mix in with your hands or two knives until crumbly. 

3. Slowly add water and stir until dough forms. Add more water if needed. If dough is sticky, add more flour. Knead a few times to help form dough into ball. 

4. Flatten dough into thick pancake, about ½” thick. 

5. Cook in a frying pan or on a stick over fire. Frying Pan Cooking Method: Add oil to frying pan, enough to cover bottom. Cook dough over medium low heat, 10 minutes per side. Open Fire Roasting Stick Cooking Method: Roll out a piece of dough between your hands to form a long rope. Secure dough to top of roasting stick, then wrap around stick ensuring the dough does not touch as you wrap. 

Cook over the fire. Sweet Options: Before adding water, add blueberries or cranberries, or raisins & cinnamon. Do not add any extras if cooking on a stick over fire 

6. Sprinkle each serving with Parmesan.