Last weekend Justin and I experienced our first camping trip together. We spent two nights at Father Hennepin State Park on Lake Mille Lacs. I was a little hesitant at first since I haven’t been camping in a really long time. Actually, the last time I slept in a tent was in 2007 when I did the 3 Day in San Diego. The tent was pink, clean bathrooms were close by, and a friend was my tent mate.
By the time our much anticipated camping trip came up I was getting pretty nervous. We met four other couples at the camp site Friday night and pitched our tents in the dark. Luckily Justin is a pretty good at camping. His training in the military has really helped him learn how to rough it without much of a complaint. And luckily, Justin knows me well enough to pack an air mattress and make sure our accommodations are as nice as possible.
Each couple was responsible for one of our meals while we were camping. The meal I want to feature was our Saturday night dinner. The Borntrager’s and the Stoks’s teamed up to present the happy campers with build your own Hobo Packs.
Hobo Packs are basically a bunch of raw ingredients wrapped up in tin foil and then cooked over the fire. It is perfect for camping. For our Hobo Packs we were able to chose from: Potatoes, Mushrooms, Onions, Green Peppers, Carrots, and little Meatballs. It helps to throw a teaspoon or two of butter on top and sprinkle Lawry’s Salt for seasoning.
We each grabbed a strip of tin foil and helped ourselves to the lovely spread. After we wrapped up our pack we placed it over the fire.
It took about 30-45 minutes to cook each pack. It did vary depending on which packs were the closest to the fire, how hot it was, and if it was double wrapped in tin foil. Keep an eye on them and flip half way through to ensure things are cooked evenly.
If you can’t find time to go camping but still want the good eats, Hobo Packs can also be cooked on your gas or charcoal grill at home too.
Last night Justin and I hosted a little family get together. We celebrated Justin’s and Cory’s August birthdays! Justin turned 34 on the 11th and Cory is turning 24 on the 27th. My parents, Justin’s parents, Mark & Georgia and Rick & Cory were all able to share a meal and laugh together.
I decided for dessert I wanted to make something that I had at one of my bridal showers. A neighbor of Justin’s parents, who I have actually known since I was a little girl, co-hosted a shower and made a wonderful dessert. After enjoying it myself I insisted she email or Facebook me the recipe. Luckily she did! Below is the recipe for the little, frozen piece of heaven.
Irish Crunch Dessert
1 package Nabisco Chocolate Wafers (found in cookie aisle)
1/2 cup butter
1/2 gallon of Peppermint BonBon Ice Cream
1 jar of fudge
1 8 oz. container of Cool Whip
Crush package of wafers. Melt butter and combine with wafters. Reserve 1/2 cup of crushed wafers for topping. Spread cookie mixture at the bottom of 9×13 pan.
Spread 1/2 gallon of ice cream over cookie layer. (Leaving ice cream out for a few minutes makes it easier to spread.)
Spread jar of fudge over ice cream layer. (Heating up fudge makes it easier to spread.)
Spread Cool Whip over fudge layer. Sprinkle reserved wafter crumbs on top.
Once the final layer is frozen: cut, serve, and enjoy!