Taking your family to the campground is a great way to spend your summer together. If you’re looking for some delicious recipes to keep everyone fueled and ready for fun, check out these three easy camping recipes from CountryLiving.com. These recipes will help make your stay at the campground more memorable than ever!

S’mores with a Twist

INGREDIENTS

1 package Chips Ahoy! cookiesPlain marshmallows1 lb. sliced strawberries1 package chocolate wafer cookiesCinnamon for dusting toasted marshmallows3-4 milk chocolate bars1-2 dark chocolate bars1 package graham crackers1-2 sliced bananas1 jar of creamy peanut butter

DIRECTIONS

Strawberry S’mores:

Toast your marshmallows to a golden brownLayer sliced strawberries on top of a Chips Ahoy! cookie.Top with the toasted marshmallow and a second Chips Ahoy! cookie. Enjoy!

Death by Chocolate S’mores

Toast marshmallow to a golden brown and dust lightly with cinnamon.Layer a square of dark chocolate and a square of milk chocolate on top of a chocolate wafer cookie. Top with the cinnamon toasted marshmallow and a second chocolate wafer cookie.Enjoy!

Peanut Butter Banana S’mores

Toast a marshmallow to golden brown. Spread a layer of creamy peanut butter over a graham cracker square and top with banana slices. Add the toasted marshmallow to the s’more and top with a square of milk or dark chocolate and another graham cracker. Enjoy!

Skillet Spinach-Artichoke Dip with Fire-Roasted Bread

Recipe adapted from one found on CountryLiving.com

INGREDIENTS

1 8oz. package cream cheese, at room temperature1/2 c. sour cream1/2 c. grated parmesan1 tsp. lemon zest3 tbsp. lemon juice1 large clove garlic, pressed1 14oz. can artichokes, drained and chopped1 10oz. package frozen leaf spinach, thawed and squeezed dry1 small loaf French bread, sliced3 tablespoons, olive oilSalt and pepper to taste

DIRECTIONS

Preheat your grill and grease the grate with a paper towel soaked in cooking oil and a pair of long tongs. In a medium bowl, whisk together the cream cheese, sour cream, half the Parmesan, lemon zest, lemon juice, and garlic. Season the mix with salt and pepper. Gently fold in artichokes and spinach. Add the mixture to a 9″ cast-iron skillet and top with remaining Parmesan. Cover the skillet with aluminum foil to trap in the heat and place over the indirect heat on your grill. Cook for 10 minutes and then remove the foil and rotate the skillet to prevent burning. Cook for an additional 18-20 minutes or until the mix is bubbling and golden brown. Remove from the heat and set aside. Drizzle your French bread with oil and place over direct heat to char. Grill from 20-30 seconds on each side.Serve with the dip!

Spicy-n-Sweet Snack Mix

Recipe adapted from one found on CountryLiving.com

Tip: Make this snack before leaving for the campground for a tasty treat on the trails!

INGREDIENTS

3 tbsp. unsalted butter1/4 c. honey1 1/2 tbsp. Sriracha1 1/2 tbsp. Worcestershire sauce2 tsp. Aleppo pepper1 tsp. onion powder1/2 tsp. garlic powder1/2 tsp. freshly ground black pepper1 c. sesame sticks1 c. mixed roasted nuts1 c. crunchy chickpeas2 tsp. lemon zest1 tbsp. sugar1 tsp. kosher salt

DIRECTIONS

Preheat your oven to 325 F. Spray a sheet pan with cooking oil until lightly greased. In a medium saucepan, heat the butter, honey, Sriracha, Worcestershire, Aleppo pepper, onion powder, garlic powder, and pepper over low heat. Stir constantly until the butter is melted.Dump in the sesame sticks, nuts, and chickpeas. Stir to coat. Spread the mix on the sheet pan and bake for 7 minutes. Stir the mix so that it will cook evenly and cook for another 7 minutes until fragrant. In a separate bowl, stir together the lemon zest, sugar, and salt. Once you remove the sheet pan from the oven, sprinkle the new seasoning over it and stir to coat completely. Allow to cool and package for the trails.

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