Campfire Elephant Ears

I am so glad fall has arrived in my cornfield.  The trees are beautiful, the fields are being harvested, and our pace is a little more relaxed around the farmhouse.  The kids are in-between school sports, just doing some travel basketball right now.  There is time for crafts, kicking a soccer ball in the yard, competitive games of Uno and Monopoly, rides in the combine and just enjoying each other.

I was able to take a week off of work during the kids Fall Break.  The Farmer was busy with harvest, so he wasn’t as lucky to hang out with us.  Instead, I spent the week with great friends and their kids at a local state park campground.  The kids rode their bikes, decorated pumpkins, painted rocks and sticks, and just goofed off.  The grownups enjoyed adult conversations, a few adult beverages and a lot of food!!

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We also got to trick or treat.  For an easy costume idea, I recommend going as Smores!  I donned the graham cracker costume, simply cardboard front and back.  Lauryn was the Hershey Bar and Levi was a marshmallow!  Alexandra didn’t want to play along with our family-theme so she went as a Holy Cow!  We simply decorate white pants and shirt with black spots and added angel wings and a halo.  She looked so cute!

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I love Elephant Ears.  For those not from the Midwest, they are also called Mouse Ears, funnel cakes, beaver tails and funnel clouds.  In the midwest, these are popular at county fairs and local festivals.  They are basically dough fried in oil, brushed with butter and then dipped in cinnamon sugar.  And they are delicious!

Since we were camping and doing much of our food over the firepit, I decided to try my own campfire version of elephant ears.  I didn’t have a recipe and had no idea if this would work.  However, based on how fast they were consumed by the kids and their friends and the adults, I think they were a hit!

All I did for these Campfire Elephant Ears was to buy 3 cans of canned biscuits.  I placed a cast iron skillet over the firepit.  The fire was pretty hot, but the flames weren’t high above the skillet.  I poured about 2 inches of oil in the pan.  I have no idea how many cups this was.  Just enough to give room for the dough to cook.

Then you’ll need to find extra kids to help flatten the biscuits.  This was easy as we had kids in and out of our campsite all week.  So the kids were put to work, by lantern light, trying to flatten and stretch the dough.  I learned, after ruining the first one I cooked, that it’s important the dough be thin!  Otherwise you will have a burnt outside and a doughy, raw inside.

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Once the dough is thin and your oil is boiling, carefully put the dough in the oil.  Use tongs to turn it and cook on the other side.  There is no real timing method to this.  It is fast!  I kept turning it over and over until I decided both sides were brown.  It maybe took 90 seconds to 2 minutes per elephant ear.

Once you take it out of the oil, blot with paper towel and add the cinnamon sugar.  I didn’t use butter, but you could brush it with butter then add the sugar topping.

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That’s it!  These are so good!  If you are used to the giant treats at your county fair, these aren’t going to be exactly the same.  But if you are camping with an open fire, friends, your kids and some dance music in the background, you’ll love these and the memories that come along with making them!

Have you ever made a treat over the fire?  I’d love to hear about it.  We love camping and finding new things to cook over the fire.  And most importantly, making memories that we hope last a lifetime!

elephant-ear

Campfire Elephant Ears

 

For this recipe, I used a cast iron skillet much like this one.  I love the Lodge brand for newer cast iron.  I have a bunch of old cast iron but I buy Lodge when I need new items too!

I am hooked up with some of my favorite bloggers this week!  Check out Meal Plan Monday for recipe inspirations!

Jeanette2brownsmall

Quick and Easy Cheesy Beef Sandwiches

I love a quick meal during our fall harvest season.  My Farmer is in the midst of corn and soybean harvest.  And my kids are all in between basketball practice, FFA and 4H meetings, cattle and rabbit chores, potty training a new puppy and quickly nearing Thanksgiving!  We are chasing our tails around our cornfields.

Because we recently had a beef butchered, I have an entire brisket that I needed to use.  The brisket is the part of the cow above it’s front legs.  What I would call it’s chest.  Brisket is a tough cut of meat.  It is what is used to make corned beef or pastrami.  And to make it taste really good, I think it needs smoked for a long time or submerged in brother and slow cooked all day!

Usually, I would smoke a brisket.  But we didn’t get it done over Labor Day during our camping outing with friends, so I needed another use for the hunk of meat.  8 hours submerged in the crockpot was all this meat needed to be pull-apart tender and a delicious base for this sandwich!

Yes, these are paper plates.  And probably the worst food pictures I’ve ever taken.  The whole family was eating outside and I don’t use fancy plates when we are on the run!

Many thanks to Indiana’s Family of Farmers for my new Crock-Pot Indianapolis Colts NFL Cook & Carry Slow Cooker with Bonus 16-ounce Little Dipper Food Warmer!  This CrockPot features a cook and carry inside dish and I love it!

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Quick and Easy Cheesy Beef Sandwiches

Quick and Easy Cheesy Beef Sandwiches

Quick and Easy Cheesy Beef Sandwiches
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 12 sandwiches
 
Let your brisket cook all day and dinner will be quickly assembled!
Ingredients
  • 3 Tablespoons olive oil
  • 3-5 lbs. beef brisket
  • salt and pepper for seasoning
  • 1 sliced onion
  • 5 chopped potatoes
  • 1 bag of mini carrots
  • 4 garlic cloves, minced
  • 2 teaspoons dried rosemary
  • 3 bay leaves
  • 1 cup dry red wine (great way to use leftover wine)
  • 6 cups beef broth
  • enough water to cover brisket
Instructions
  1. Add oil to a large skillet and heat over medium heat. Season the brisket with salt and pepper on all sides. Cook the brisket until browned on all sides, about 3-4 minutes per side.
  2. Put the onion, carrots and potatoes in the bottom of the slow cooker. Add brisket on top of the vegetables. Add garlic cloves, rosemary and bay leaves. Add the wine, broth then fill with enough water to cover all of the beef and vegetables.
  3. Cook on low for 8 hours, then high for an additional hour. Remove the bay leaves before serving.
  4. Sandwiches
  5. Remove the brisket and shred. Butter both sides of the buns then place them under the broiler on low for 1-2 minutes. Be care not to burn! Place shredded brisket on one side of the bun and top with cheese. Return that half back under the broiler for another 1-2 minutes until cheese is melted. Top with the other half of the sandwich bun. Use remaining broth from the slow cooker as a dip for the sandwiches. Serve cooked potatoes, carrots and onions alongside.

 

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I’m linked up to Whatcha Crockin!  Check out their website for more yummy recipe ideas!

 

And check out my blog idol, Southern Plate, for her recipe ideas this week!  I’m linking to her Meal Plan Monday – #34 This week.

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