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Cooking Over A November Fire

Cooking Over A November Fire

It’s not hibernation season just yet!

Yes, it’s dark and grey and the leaves are mostly fallen…..but on the bright side, it’s not too hot, not too cold and there are NO BUGS! November is actually a great time to get outside and spend some time in Nature. This time of year brings shorter days and less sunlight, so our vitamin D levels naturally start to decrease. Vitamin D is a natural mood booster, so getting outside in the daytime is one of the best ways we can combat the “November blahs” and help ourselves to feel good!

One of our favourite things to do outside this time of year is have a campfire, and lucky for us, now that Summer is over daytime fires are once again permitted. We gather together some snacks, bundle up and head down to the fire pit with family or friends for some fun and fresh air. Good times!

We’d like to share with you some campfire snacks we had this week that are simple and delicious.

Chili Cheesy Dip with chips

Ingredients:

  • 1 package (8 ounces) cream cheese
  • 2 cups of meat or veggie chili (canned is good, but homemade is best if you have the time!)
  • 2 cups shredded cheddar
  • 2 thinly sliced green onions
  • 1 sliced jalapeño (seeds removed if you can’t take the heat)
  • 1 tomato, diced
  • 1 bag Tortilla chips


Directions:
Prepare campfire for medium-low heat. Spread cream cheese in the bottom of a 9-in. disposable foil pie pan. Top with chili; sprinkle with cheese. Tent with tinfoil and place pan on a grill grate over a campfire until cheese is melted and bubbling, 5-10 minutes. If desired, sprinkle with green onion, tomato and diced jalapeño. Serve with chips

Chili Cheese Dip


And for dessert, a new twist on an old classic:

Peanut Butter S’mores

Graham crackers
dark or milk chocolate squares
sliced bananas
creamy peanut butter

You know what to do.

Peanut Butter & Banana Smores

Bon Appétit and happy November!

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