Camping recipes

We've been camping with the same group of friends for 5 years. Many things have changed, but in many ways we are creatures of habit. We have our favorite meals & recipes that are camping staples...just as our "tradition" of not assigning one person to bring the ingredients for s'mores, so that we end up with three times the amount we need. Our children hope this never changes! Here are a few of our favorites:

Brenda Bars

2 c. flour

2 c. quick oats

1 1/2 c. brown sugar

1 tsp. baking soda

1/2 tsp. salt

1 1/2 c. butter

2 c. chocolate chips

1 c. chopped pecans

1 small jar caramel ice cream topping

1/4 c. flour

Combine flour, oats, brown sugar, baking soda & salt. Cut in butter until crumbly. Set half aside for topping. Press remaining mixture into a greased 9x13" pan. Bake @ 350 degrees for 15 min. Sprinkle with chocolate chips & pecans. Whisk caramel topping & flour until smooth; drizzle over top. Sprinkle with remaining crumb mixture. Bake 18-20 min. until golden. Cool on a wire rack for 2 hours before cutting (if possible!).

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Baked Beans

1 qt. Great Northern beans
½ c. chopped onion
3 tsp. dry mustard
½ c. ketchup
¾ c. brown sugar
½ lb. raw bacon, cut up

Mix all ingredients and pour into a greased 2-qt. baking dish. Bake at 350 for 2 hours. Cool; drain some of the liquid & store in quart jars. Reheat & serve.

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Brazilian Potato Salad

2 lbs. potatoes, diced

1 bag frozen peas, defrosted

6 eggs, hardboiled

Mayo, mustard, salt & pepper

Dice potatoes & boil about 8-10 min. until done, but not too soft. Cool in fridge. Boil eggs & peel. Cool completely & dice. Mix potatoes, peas, & eggs with mayo (about 1/2 - 1 c.) & mustard. Season with salt & pepper. Can add garlic powder & celery seed. Serve cold. The Brazilians garnish this salad with sliced tomatoes, eggs, and green peppers.