Chicken, potatoes, mushrooms, and peppers are wrapped in aluminum foil for one-dish meals cooked in a campfire. We prepare them at home and then leave them in the cooler until we are ready to cook. You can use any combination of meat and vegetables that you like.

Ingredients

• 1 pound skinless, boneless chicken breast 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.

Ingredients

• 3/4 cup sour cream

• 1 1/3 cups mayonnaise

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon dry mustard

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

• 4 ounces blue cheese, crumbled

Directions

• In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.

Inspired by the Blue Cheese/Mayo dip at The Rook & Raven

Ingredients

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons butter, melted
• 1 cup sugar, plus
• 1 tablespoon sugar
• 3 (8 ounce) packages cream cheese
• 1 teaspoon vanilla
• 1 cup canned pumpkin
• 3 eggs
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• whipped cream

Directions

1. Preheat oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
3. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
4. Keep it crumbly.
5. Put foil partway up the outside part of an 8-inch springform pan.
6. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
7. You don't want the crust to form all of the way up the back of each slice of cheesecake.
8. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
9. In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
10. Mix with an electric mixer until smooth.
11. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
12. Pour the filling into the pan.
13. Bake for 60-70 minutes.
14. The top will turn a bit darker at this point.
15. Remove from the oven and allow the cheesecake to cool.
16. When the cheesecake has come to room temperature, put it into the refrigerator.
17. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
18. Serve with a generous portion of whipped cream on top.