Campfire Biscuit Treat Recipes

SHRIMP SALAD FILLING

Steps:

• Blend all ingredients thoroughly in bowl.
• Keep chilled.
• Spoon into biscuit cups.
• Fry bacon in skillet until crisp and set aside. Reserve bacon drippings.
• While bacon is frying, beat eggs in separate bowl with splash of milk.
• When bacon is removed, pour beaten eggs into skillet and scramble to preferred doneness.
• Spoon eggs into biscuit cup and put bacon pieces on top.
• Melt butter in skillet over medium heat.
• Add flour and stir continuously for about two minutes.
• Add brown sugar and stir until completely melted into butter.
• Add peaches (with some of the juice) and Bourbon (if using.)
• Simmer until juice is simmering and thickening. Stir frequently.
• Remove from heat and spoon into biscuit cups. Top with whipped cream.
• Pull apart salmon filet with a fork.
• Slice onion thinly or dice, whichever you prefer.
• Place pulled salmon in cup.
• Top with onion.
• Break or crush graham crackers as you prefer.
• Cut marshmallows in half if you're using large ones.
• Layer marshmallows, pieces of cracker, and chocolate sauce in biscuit cup.
• Top with marshmallow and drizzle more chocolate if desired.
• Melt half butter in skillet.
• Sautee onions until nicely browned. Set aside.
• Melt remaining butter in skillet.
• Sautee mushrooms.
• When they are almost done, add onions back to warm.
• Mix well, and spoon warm mixture into biscuit cups.
• Melt butter in skillet over medium heat.
• While it's melting, peel and slice banana.
• Add brown sugar to melted butter and stir to melt.
• When melted and well-mixed, add banana, cinnamon, and rum (if used).
• Stir until bananas are completely covered in the sauce.
• Spoon into biscuit cups and top with whipped cream to taste.
• Brown sausage thoroughly. Set aside ½-3/4 and keep warm.
• Using your favorite recipe, mix up a batch of country gravy.
• Spoon warm sausage into biscuit cup.
• Cover with gravy - as much or as little as you like.
• Brown hamburger thoroughly in skillet. Use steel spatula to chop it finely as it fries.
• When at desired doneness, set aside and cover with foil to keep warm and moist.
• Spoon burger into biscuit cup.
• Top with cheese, onion, and ketchup to taste.
• Return the biscuit to skillet over fire to warm and melt cheese. Tent with foil if desired.
• Pour mostly thawed mixed berries from bag into bowl.
• Spoon into biscuit cup.
• Layer as generously with Reddiwip as suits your taste.
• Heat one cup water to boiling.
• Add boiling water to gelatin mix in large bowl, and stir until completely dissolved.
• Add one cup cold water and three ice cubes. Stir and set aside to cool for five minutes.
• Stir in instant pudding mix for about two minutes, and set aside to thicken for about 15 minutes.
• Gently stir in drained mandarin oranges and Cool Whip just until well incorporated.
• Put in the refrigerator for 30 minutes or freeze.
• Scoop mixture into cooled campfire biscuit cups. Be sure to dig to the bottom of the bowl to get oranges as they may have settled there.
• Melt butter in skillet over medium heat.
• Add brown sugar and stir continuously until sugar is melted, dissolved, and bubbling.
• Add cinnamon and continue to simmer for one minute.
• Pour and scrape liquid sauce into a separate container and allow to cool.
• When ready to use, slightly warm the mixture to soften it. Stir to incorporate everything, but leave semi-solid.
• Spoon chunks into warm campfire biscuit cup.

CAMPFIRE BISCUIT TREAT

Steps:

• Roll the biscuit out to your liking.
• Wrap the biscuit around a stick by spiraling it from the top of the stick working your way down.
• Cook over the fire until golden brown or done.
• Roll in butter and sprinkle the cinnamon and sugar all over it.
• Note: The thinner the biscuit is on the stick the quicker the inside will cook so you don't burn the outside.
• A little practice and it will be so simple.