Hawaiian Chicken Packets

8 boneless skinless chicken breasts
black pepper (to taste)
2 cups prepared bottled teriyaki sauce, divided
2 large green bell peppers, seeded and sliced
2 large red bell peppers, seeded and sliced into strips
2 medium onions, chopped
2 (20 ounce) cans pineapple tidbits, well drained
8 pieces heavy-duty aluminum foil

Prepare 8 pieces of heavy-duty foil.
Place 1 chicken breast over the foil then season with black pepper on both sides.
Coat the breast with 1/4 cup teriyaki sauce (turn the breast to coat with the sauce).
Continue with the remaining 7 breasts.
Divide equal amounts of green and red bell pepper slices, chopped onions and pineapple tidbits on and around each breast.
Close the foil very tightly and seal into "packets".
Refrigerate for up to 48 hours.
When ready to grill, punch a couple of small holes in the TOP each packet to allow steam to escape.
Place on grill and cook for about 20 minutes or until the chicken is cooked (you might want to remove one packet if the chicken is cooked as cooking times will vary slightly depending on how large the breasts are).

Hobo Burgers

ground beef
chopped onions
chopped garlic
1 bag frozen vegetables, chopped
vegetables, chopped
American cheese
beer
hot sauce (like RedHot)
salt
pepper
garlic powder
spices

Cut off a very large square of aluminum foil--at least 18 inches long.
Each person gets their own individual HoboBurger, customized!
Take a Handful of Chopmeat, place in center of foil (amount can vary--I use a little, my husband uses about 1/3 lb.) Put 1/2 Handful of each different vege on top of meat, mush them up with meat (Or make a"Meat Moat" and put the veges on the inside of well) Add spices to taste.
Douse with hot sauce--a lot cooks off if you use Red Hot.
Add a splash of beer for additional moisture, flavor.
Rip up 2 pieces of american cheese, and mix them in last.
Make a"foil duck" out of foil by folding over to seal, crimping the ends into handles, and shape like a duck neck--makes it easier to take off the fire if you are camping.
It's also a good idea to double bag if cooking on camp fire.
Cook over fire/in oven for at least 20 minutes, depending on how much meat you have, how hot fire is, etc.
It's done when the juices are boiling inside.

Sweet Roasted Apples

4 green granny smith apples
1/2 cup raisins
1/3 cup sugar
1 teaspoon ground cinnamon

Remove the cores of apples such that the apples are intact with a tube like hole right through the center.
Keep the skins of the apples.
Mix the sugar, raisins& cinnamon together.
Stuff this raisin mixture into the cored apples in the tube-like hole.
Compact well and wrap each whole apple in aluminum foil paper.
Place on embers at campfire, wait 8-10 minutes, remove foil and serve.

Camping Pies

1 can refrigerated biscuits
1 can pie filling, your choice
oil (for frying)
powdered sugar

Pat each biscuit flat with your fingers.
Place about 1 TBS filling on half of each biscuit.
Fold over and seal edges.
Fry in skillet in about 1/2 inch oil, until brown on both sides.
This works good in a cast iron skillet over the campfire, but works just as well on the grill or the stove.
Drain slightly and roll in powdered sugar.

Camping Banana Boat

1 banana, unpeeled
semi-sweet chocolate chips
miniature marshmallows
brown sugar

Slit each banana lengthwise but not all the way through.
Leave the skin on (do not peel).
Put 1-2 tsp each of the marshmallows and chocolate chips in slit.
Sprinkle lightly with brown sugar.
Wrap tightly in foil, being sure to seal ends.
Place on grill over campfire or coals, seam side up.
Takes about 7 minutes to cook.