Category Archives: Cooking

Camper Cookin’ Vol. 2 – Sausage and Veggie Packs

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It’s been a pretty busy week, and I’ve been told it’s only half over.

I have a few posts I’m finishing up but they aren’t quite ready, so I thought I’d throw another quick and easy recipe out there until I have a few minutes to get it together!

I wish I could think of a more creative name for these, but in lieu of that I’ll just stick with simple and descriptive.

This is a variation of several similar recipes I’ve seen, and it turned out to be incredibly good, which shouldn’t be surprising because it contains some of my favorite things wrapped up in foil and cooked on the grill. The nice thing about making these packs is that you could substitute almost every ingredient for something else. If you prefer sweet potatoes, use those, if you don’t like squash, substitute some tomatoes or cauliflower. I’ll tell you what ingredients I used, and then you can just go crazy with it. You crazy foil packer you.

This recipe could probably make 3 or 4 packs, depending on how much you actually eat. I made two and we didn’t have anything on the side, so if you eat less or are making some rice or a veggie on the side you could stretch the recipe.

Sausage and Veggie Foil Packs

4 pieces smoked sausage (I used Johnsonville smoked brats this time, chicken sausage would also be great)
2 yellow squash
2 regular potatoes
1/2 each red and green bell peppers (This is what I had left over from another meal)
One half small yellow onion
Olive oil
Salt and pepper to taste
Garlic or another seasoning you prefer (I used Carolina Seasoning because we like it on most everything)

Preheat your grill.

Lay out two pieces of aluminum foil approximately 14″ long, making sure they are big enough to make a packet around your ingredients. Each piece will be one pack.

Chop the potatoes and squash into 1″ chunks. Slice the peppers and onion into strips. Slice your sausage into 1/2″ pieces. These are all approximate sizes, you just want everything to be a nice bite size chunk that will cook well.


Ignore the terrible photography of the person posting this recipe. I’ve really got to take more time with my pictures!

Put half of the vegetables and sausage onto each piece of foil. Fold the sides of the foil up enough that the oil won’t run out when you pour it.wpid-IMG_20130603_184459_624.jpg

Pour olive oil over the top of each pack, about 2 tbsp each. Mix everything until it’s nice and covered, this is what your seasoning will stick to and it also helps with flavoring and cooking.

Sprinkle salt, pepper, and any other seasoning you want over the top of each pack and mix well again. You can mix with your hands or just roll your aluminum foil back and forth to toss everything together.

Fold the short sides of the pack in, then pull each long end together to meet in the middle and roll into a tent shape. I had to add a piece of foil to the top of one pack because my foil was a little too short and you don’t want any holes the heat can get out of or it won’t cook as well.

Place packs on the hot grill and cook for 40 minutes at 400 degrees. That’s the default temperature for our grill, so you may want to adjust the time to work with yours.

When it’s done the potatoes should be soft and buttery tasting from cooking in the olive oil and everything else should be tender and flavorful. If any of your veggies are still hard you need a little more cooking time.


Eat straight from the foil or dump it all out on plates and serve with some crusty bread.



Camper Cookin’ Vol. 1 – Depression Cake

I’ve been thinking lately about how my cooking habits have changed since we moved into the Turtle. I don’t have as much counter space or cooking area, and when the weather is nice we cook quite a bit on the grill instead of inside. We still eat most of the same things, but how we prepare some of them has changed.

So I’ve started collecting recipes for one dish meals, foil pack recipes for grilling, and low prep dishes. I thought it might be helpful to share some of these as we try them so you can enjoy too! This will probably be an occasional series, as we try something new I’ll post the recipe and my review of it.

This one I can’t take credit for, I found it floating around on the internets, but it is so absolutely perfect for whipping up in a tiny space that I had to share it. It’s a recipe that reportedly became popular during the depression due to the necessary rationing of milk, eggs, and butter. I don’t know how true to the period it is because I’ve seen other recipes that called for boiling down raisins and other fruit instead of adding sugar, but this one is so easy that I’ll definitely be making it again.

This cake is made in one dish, with ingredients you probably already have, and turned out better than any box cake mix I’ve had. I was really surprised at how easy it is to make and how moist it turned out. I’ve tried made from scratch cakes in the past, and usually they are more trouble than they’re worth, so I always go back to the box. This one took me about 8 minutes to put together including taking the pictures. Unless you include the 20 minutes I spent refilling our propane tank, because we only run out when I’m trying to cook something and Marty isn’t here.

By the way, I hope you’ll excuse the poor photography… I took these with my phone and was in a hurry to get done and put together some sausage and veggie foil packs for dinner. I’ll share those next time!

Depression Cake

1 1/2 c. All Purpose Flour
1 c. Sugar
3 tbsp Cocoa
1 tsp Baking Soda
1/2 tsp Salt

1 tsp Vanilla Extract
1 tsp White Vinegar
5 tbsp Vegetable Oil
1 c. Water


Mix the dry ingredients together in an ungreased 8×8 baking pan. Keep mixing until it turns a nice chocolate brown color.


Dig out 3 dents in your dry mix, two small and one larger.


Pour the vanilla and vinegar into each of the smaller dents and the oil into the larger one. Enjoy the creepy cake face that occurs at this point.


Pour your cup of water over the whole shebang. Say buh-bye to your creepy cake face. If you’re really feeling funny make screaming noises as he disappears.


Mix it all together, smushing any little pockets of dry stuff until it’s all nice and moist.


Taste the batter, because it’s quite delicious.

Bake at 350 for 35 minutes and test with a toothpick, if it comes out clean you’re done. Mine came out perfect and didn’t need any extra time, but ovens vary.


Ice, top with powdered sugar, or just eat plain like we did.