If you like camping or just cooking outdoors in your back yard, you probably have a lot of favorite main dish recipes for meats and veggies. What about dessert on the barbecue grill?
Most people look forward to something sweet after dinner, and appetites can be big when outdoors. My favorite meat to barbecue while camping is baby back rubs, and we usually have some sort of salad, grilled corn on the cob and some chili beans (or baked) and garlic bread. We often do the s'mores thing, but who says you can't do that and something else, too? The more the better!
Here are some recipes you might like to try next time you fire up the grill. And if your marshmallow turns into a roaring blaze because you got it too close to the heat, don't whip it back and forth trying to put the flames out! There was a scene in the movie, Dennis the Menace that showed what can happen if you do that, but we had our own learn-the-hard-way experience!
S'mores in a pot
This is pretty much an overdose of sweetness, but a little bit is yummy.
From Taste of Home.
- 1 package (14.5-oz.) whole graham crackers, crushed
- 1/2 cup butter, melted
- 1 can (14-oz.) sweetened condensed milk
- 2 cups (12-oz.) semisweet chocolate chips
- 1 cup butterscotch chips
- 2 cups miniature marshmallows
- Prepare grill or campfire for low heat, using 16 to 18 charcoal briquettes or large wood chips.
- Line a Dutch oven with heavy-duty aluminum foil. Combine cracker crumbs and butter; press onto the bottom of the pan. Pour milk over crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows.
- Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of six of them. Using long-handled tongs, place remaining briquettes on pan cover.
- Cook for 15 minutes or until chocolate and butterscotch chips are melted. To check to see if the dessert is ready, use the tongs to carefully lift the cover. Makes 12 servings.
Grilled bananas with rum and honey
- 2 tablespoons rum
- 2 tablespoons honey
- 1 teaspoon cinnamon
- 4 medium-firm unpeeled bananas
- Vanilla ice cream
- In a small bowl, combine the rum, honey and cinnamon; set aside. Cut bananas in half lengthwise, leaving the peels on.
- Place bananas cut side down on grill. Cover and grill over medium heat for 3 minutes. Turn and brush with honey mixture. Cover and grill 5 to 6 minutes longer or until tender. Peel bananas. Serve immediately with ice cream. Makes 4 servings.
I like to brush a little rum on, too. Leave off the hot sauce, if you prefer.
- 1 fresh pineapple, peeled, cored and cut into 1-inch rings (or cut into wedges)
- 1/4 teaspoon honey
- 3 tablespoons melted butter
- 1 dash hot pepper sauce
- Place pineapple in a large resealable plastic bag. Add honey, butter and hot pepper sauce. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
- Preheat an outdoor grill for high heat, and lightly oil grate. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear. Makes about 10 servings.
My family has been making these for decades, even on top of the stove. Use jam, canned fruit pie filling or anything you like, even marshmallow creme! I use a vintage hobo pie toaster called Toas-Tite, but there are other versions available, both square and round.
- 2 slices white bread
- 1 tablespoon butter, softened
- 3 tablespoons apple pie filling (or blackberry, blueberry, cherry, etc.)
- Confectioners' sugar, optional
- Spray a hobo pie toaster with nonstick cooking spray. (If the bread is well buttered, you don't need to spray the toaster.) Evenly spread one side of each slice of bread with softened butter. Lay a slice of bread, butter side down, into the toaster. Spoon on pie filling, and top with second slice of bread, butter side up.
- Close up toaster, trim crusts and cook over a hot campfire, turning occasionally, until the pie is hot and golden brown on both sides, about 4 minutes. Remove and dust with sifted confectioners' sugar, if desired. Makes 1 hobo pie.