Mullins Farms In Valley Springs

My love for camping began as a child and has remained for over three decades. I’ve camped during every season at one point in my life or another, but enjoy summer camping most of all. There’s just something about the smell of pine in the morning and the coolness of river water on the really hot days that make me feel at peace.

Because of this, I was delighted to learn that the fourth week of June (the 24th through the 30th) is National Camping Week.

National Camping Week is a great time for camping pros and novices alike to embrace the outdoor camping life and spend a few days being one with nature.

Outdoor camping takes a lot of planning with a bit of packing and repacking so if you’re new to the fun family-friendly activity, it’s a good idea to prepare for your trip a few weeks before you leave.

I found an excellent checklist at LoveTheOutdoors.com that covers all your basic needs for the perfect camping trip. Of course the list may change depending on your individuals needs, but it’s a great way to get started. The list covers everything from shelter and cooking equipment to clothing and miscellaneous items. And to make things even easier for you, they offer a printer-friendly version of the checklist.

Aside from the large amounts of family fun to be had and the wonderful weather, National Camping Week is a great time to try out a new recipe!

Dan Williamson’s Snow Dog’s Hippie Trippin’ Granola Bars, Courtesy of QuietJourney.com

Ingredients:

1/2 C. softened margarine (1 stick)
1/4 C. honey
1/2 C. brown sugar (packed)
1/2 C. peanut butter
1/2 tsp. vanilla extract
5 C. Hippie Trippin’ Granola
1/2 C. mini chocolate chips

Directions:

Mix together all ingredients except granola and chocolate chips, then stir in granola and chocolate chips. Press mixture into a greased 9X14 pan.

Bake at 400 degrees for 20 minutes. Partially cool and cut into 16 bars.
Variations/Hints: Use mini M&Ms or raisins instead of chocolate chips…Make them as close to your departure date as possible for maximum freshness.

Low-Fat Breakfast Casserole, Courtesy of CampRecipes.com

Ingredients:

2 cartons Egg Substitute (approx. 10 oz. each).
1 can evaporated milk (low fat or fat free).
Low fat sausage (such as Jimmy Dean’s 50% less fat). You can also use a little bacon or both.
6-7 slices bread (any kind).
1 – 1 1/2 cup Low fat shredded cheddar cheese.
1-2 tsp. dry mustard.
Any vegetables like onions or mushrooms (sauteed with sausage).
Salt and pepper to taste.
Dash or two of cayenne pepper.

Directions:

Spray a 9×13 pan with Pam or brush with melted butter (for camping I use the Glad Oven Ware pans that are disposable). Tear bread up into small pieces and put in bottom of pan. Cook sausage, breaking it up while cooking it and put on top of bread in bottom of pan. In a bowl, mix eggs with milk and spices and cheese. Pour over bread and sausage. Cover and leave in refrigerator or ice chest for 24 hours.

This can be cooked in a camper oven, on a camping stove, or on a barbeque (Careful if using plastic oven ware, it can melt). If cooked in an oven, cook on 350 degree for 40-50 minutes. If cooked on barbeque or camp stove, just keep checking and cook until eggs appear done all the way through, especially in the middle of casserole.

This recipe is great tasting and can be made at home before you go camping.

HAPPY NATIONAL CAMPING WEEK! Are you as excited about it as I am?