Hobo Dinner Recipe.

Also known as a tinfoil dinner. Basically meat and veggies cooked in tinfoil packets. They can be cooked on a grill, in an oven, or over a camp fire. They are cheap to make, have little to no clean up, and easy to throw together.  Plus, the best part they can be personalized easily to each person.

Ingredients:
1 lb. hamburger
Seasoned Salt
Pepper
Worcestershire Sauce
Garlic Powder
Onion Powder
1-2 potatoes per person
Butter, optional
Carrots, optional
Onion, optional
Tinfoil

Directions:
Rip off 3 pieces of tinfoil. Wash and peel the potatoes and slice them into 1/8″-1/4″ pieces. Place the sliced potatoes onto the tinfoil (oval shaped in the middle). Mix in the carrots and onion if you’d like. Add little pieces of butter on top of the potatoes (no more than 1 – 1 1/2 teaspoons total and you do not need to do this it will cook fine without it). Salt & pepper the veggies. Season your hamburger with the seasoned salt, pepper, Worcestershire sauce, garlic powder, and onion powder. Form the hamburger into 3 patties (sometimes I do 2 – 1/2 lb. patties since there are only two people in our household). Place the patties one per packet on top of the veggies. Bring up to edges of the tinfoil and roll down to form a seal. Take the ends of the tinfoil fold in both corners (to make it look like an arrow/triangle) then fold in. For pictures on how to fold your tin foil packet see below. Cook in the oven at 375 degrees for 45 minutes. Flip halfway through cooking. I place these on a baking sheet to cook so nothing drips all over.

Grilling & Campfire Instructions: Double the tinfoil. For a grill cook for 30 minutes on medium to medium-high heat depending on your grill. Flip halfway through cooking. I have never cooked over a campfire but I assume it would be similar to grilling.

Since it’s hard to describe how to fold the tinfoil packets without pictures, here ya go!

The finished product should look something like this:

Enjoy!

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Best Baked Potato. Ever. (Recipe Included!)

So you may be thinking ‘Best baked potato? Isn’t a baked potato a baked potato?’. Well you would wrong my friend, oh so wrong. So now I will present to you: the world’s best baked potato. It may also be known as the ‘Outback Potato’. I don’t like to claim that though, I like to pretend I came up with this masterpiece.

The Recipe
Ingredients:
Potatoes (bet you didn’t guess that!)
Olive Oil
Salt (Sea salt is preferred, but let’s be real. There is no sea salt in my kitchen.)

Directions:
1. Wash and scrub your potatoes. Turn on the oven to 400 degrees to preheat.

2. Use a fork to poke holes on both sides of the potato. Or it will explode inside of you oven and it will look like a small explosive went off.

3. Cover the potatoes with olive oil. I haven’t really found the best way to do this yet. Sometimes I just drizzle some oil onto the potato and rub it around with my fingers. When I’m feeling all chef like I pour the oil into a bowl and use a basting brush to wipe the oil onto the potatoes.

4. Sprinkle salt ALL over the potato. Be liberal, don’t be shy. And for god-sake don’t think about your cholesterol (OK, so maybe if you have high cholesterol go easy on the salt). Cover that bad boy with a lot of salt. Like more than you think. It won’t be too salty in the end, I promise.

5. Bake at 400 degrees for 1 hour. This seems like a long time, but it’s the perfect time. Place them directly on the rack, you may want to line lower rack with tinfoil to catch drips.

6. Take a knife and slice the potato open leaving about a 1/2 inch on each side of the slit. The take both hands and “pinch” the potato on each side and push towards the center causing the potato to open up. Add butter and any other topping you like. Sour cream, bacon bits, cheese, chili, etc. But they are perfect with just butter!

7. Dive into all that potato-y goodness. Crunchy on the outside, soft & fluffy on the inside.

Note: It might just be my accident LP gas Tappan oven, but recently when I make these it seems to cause the potato to drip a lot. Even with using the tinfoil it causes smoke and a strange smell. Like enough that it will set my fire alarm off even though nothing is burning. I don’t think this happened when I started making potatoes this way, which is why I think it’s just my oven. But I’m not totally sure so I’m just giving you a heads up!

Note #2: Don’t wrap the potatoes in tin foil to avoid drips in your oven. It won’t have that crunchy outside and will take 18 hours to cook. Not that I know…

Now go make this for supper! You won’t regret it.
You’re welcome.

Better than Sex Cake – Recipe

Okay so the name is a little out there but I didn’t come up with it. This cake is SO delicious, it’s seriously my favorite. And the best part? It’s easy to make! You need to make this cake, you can thank me later. 🙂

Alright so you’re going to need:

Ingredients:
*9×13 cake pan
*Box of devil’s food cake mix (Any chocolate cake mix would work.) & the ingredients to make the cake according to it’s directions (eggs, oil, etc.)
*1 can sweetened condensed milk
*Carmel sundae topping
*1 tub of Cool Whip
*1 bag of Heath candy bar topping (Or crush your own candy bars.)

Directions:
1. Make cake according to package, let cool for 10 or so minutes.

2. Take a wooden spoon and poke holes all over the cake.

3. Drizzle the sweetened condensed milk into the holes that you poked in it and all over the top of the cake.  Then, take your carmel topping and drizzle that on top of the cake too.  It should look something like this:

(Kind of scary, I know.)

4. Put into the fridge until the cake is cool. I think I waited like 30-45 minutes. Make sure it’s cool though or the Cool Whip will melt!

5. Now that your cake is completely cool…it’s time to top it! Spread the Cool Whip on the top of the cake (I used whole tub). Then, take your crushed Heath bars and spread them all over the top of the cake (Preference here, use as much or little as you want). Lastly, you’ll take your caramel and drizzle a little bit more over the whole top of the cake. I drizzled some chocolate syrup on top too, because I’m fun like that.

The finished product:

Note: You can taste test right away but it’s best to put it back in the fridge to completely cool and allow the carmel and condensed milk to soak in. Trust me, you won’t regret it.

Enjoy!

Note: If there are any leftovers store in fridge or things will get all melty.