I went all out at this year’s annual 4th o’ July camping trip. No, I didn’t stay up late, hooting and hollering over charades. In fact, I was in bed before the kids most nights. And no, I didn’t start my day with Mary’s and continue with beers/wine until sundown. Rather, I prepped and cooked my toosh off.

I made Jan’s cobbler, fried donut holes, made Schmitty’s chicken and taziki wraps and topped it all off with firepit pizza – which was by far, the biggest success. I’m still craving it.

Next time you go camping or have a craving for delicious cobbler, donuts or pizza, try out these recipes. They were a big hit!

Jan’s cobbler
* 3 cups blackberries (or combo of berries)
* 3/4 cup brown sugar
* 3/4 cup rolled oats
* 1/2 cup flour
* 1/8 cup grated asiago cheese
* 1/2 tsp salt
* 3 oz butter (chilled and cut into 1/4″ bits)

Preheat oven to 375 degrees.
Lightly butter a deep pie dish (or you can double the recipe and use a 9×12 baking dish). Put the berries in the dish. In a separate bowl, mix the next five ingredients. With fingers, squash in the butter with the mixture until its course and crumbly.

Sprinkle the topping over the fruit and bake until top is golden brown and fruit is bubbly.

Let it cool before diving in. This travelled really well in the cooler and tasted great chilled.

Schmitty’s Chicken Wraps
* 2 boneless, skinless chicken breasts
* 1/2 cup olive oil
* 1/4 cup balsamic vinegar
* 1 TBSP dried oregano
* zest of half a lemon
* pinch of salt and pepper
* 3 garlic cloves minced
* pint of cherry tomatoes, cut in half
* 1/2 red onion, sliced in strips

Wisk everything together in a medium bowl. Reserve half the marinade. Out chicken in a ziplock bag with half the marinade and freeze if you’re going camping.

The night before heading out, put the tomatoes an onions and the other half the marinade in another ziplock bag and leave in the fridge.

Grill off the chicken over the camp fire and serve with wraps, taziki and the marinated tomato mixture.

Camping Donuts
* 1/2 cup veggie oil
* 1 package of instant biscuits (you know, the kind that pops out of the canister)
* 1/4 cup sugar
* 1/8 cup cinnamon
* 1 brown bag and some paper towels

Put your sugar and cinnamon into the brown paper bag and set aside. Heat up the oil in a frying pan over med/low heat.

Break each biscuit into four pieces and roll into a ball.

Gently drop one hole into the oil. It should create bubbles instantly around the edges. Put the rest of your holes in the oil but don’t crowd the pan. You’ll need room to turn the holes over as they cook.

As soon as they’re golden brown, drain on paper towels and then drop into the paper bag. Give ’em a little shake and then watch them get gobbled up.

Camp Fire Pizza
* 1 package ready-made pizza dough (you can handmake the dough if you’re motivated, just freeze it for better travel)
* 1 container of marinara (I got the stuff from the refrigerated section)
* 1/2 cup mozerella, 1/4 cup parmesean, 1/4 cup asiago – all grated
* olive oil
* dried oregano
* toppings (we did two pepperonis and one zucchini and summer squash) we obviously tripled the recipe
* disposable grate for grill

Get the coals ready.

Cut up any toppings really thin (they don’t really cook).

Roll out the dough – I just pulled on the sides until it was pretty even and rather thin.

Rub olive oil on one side and place the oiled side down on the disposable grill. Set this on the campfire grate and stand watch. It’ll bubble and get chat marks. It should be done in about 2-5 mins.

Remove from the fire and oil the top side. Flip the pizza and top the recently cooked side with sauce, cheese, toppings and a sprinkle of oregano. Top with a foil tent and place back on the fire. Cook for another 2-5 mins checking the bottom and rotating when necessary.

Pull it from the fire. Cut it up. And wait for the OMGs.