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Roasting marshmallows over a campfire is one of life's greatest simple pleasures. But since you can't eat them all day (well, maybe you can), add some variety to your camping cuisine by experimenting with other ingredients cooked over hot coals.

These creative but low-maintenance recipes will keep you fueled up all day and all night while you hike, swim, and commune with nature.

Breakfast

Boiled egg in a cup

Ingredients:EggsShredded cheeseDiced hamDiced green pepperMushroomsTomatoesGreen onionsOther desired fillingsSalt and pepper to taste

Equipment:Large pot of boiling water, set over campfire flamesPint-size, heavy-duty ziplock bagsPermanent markerMetal tongs

Instructions:1. Select the desired number of eggs for your omelet, then break them into a ziplock bag. Knead the outside of the bag to beat the eggs.2. Select desired fillings for your omelet, then add them to the bag; season the mixture with salt and pepper. Reseal the bag, pressing out all the air, knead the bag again one last time to blend all the ingredients, and write your initials on the bag in permanent marker.3. Drop the bags into the boiling water. When the eggs are cooked through, use tongs to remove your omelet from the pot.

Bannock on a Stick

Originally Canadian aboriginal fare, bannock is a biscuitlike quick bread.

Ingredients:4 cups flour8 tsp. baking powder1/4 cup lard or shortening1 Tbsp. white sugar1 tsp. saltApproximately 3 cups cold water

Instructions:1. Mix together first 5 ingredients until crumbly. Add about 3 cups cold water and blend until mixture is smooth and elastic.2. Wrap dough around the tip of a clean stick and cook over coals until golden brown. Serve with butter, honey, or jelly.

Omelet in a bag

This mass-production technique is ideal for cooking numerous omelets at once. Each camper can add his or her own preferred fillings.

Ingredients:EggsShredded cheeseDiced hamDiced green pepperMushroomsTomatoesGreen onionsOther desired fillingsSalt and pepper to taste

Equipment:Large pot of boiling water, set over campfire flamesPint-size, heavy-duty ziplock bagsPermanent markerMetal tongs

Instructions:1. Select the desired number of eggs for your omelet, then break them into a ziplock bag. Knead the outside of the bag to beat the eggs.2. Select desired fillings for your omelet, then add them to the bag; season the mixture with salt and pepper. Reseal the bag, pressing out all the air, knead the bag again one last time to blend all the ingredients, and write your initials on the bag in permanent marker.3. Drop the bags into the boiling water. When the eggs are cooked through, use tongs to remove your omelet from the pot.

Dinner

Hamburger Hobo Pack

Ingredients:Ground beef or turkeyCanned potatoesCanned carrotsBell pepper, dicedMushrooms, slicedSalt and pepper to tasteWorcestershire or steak sauce (optional)

Equipment:Heavy-duty aluminum foil, cut into 12-inch-long piecesPaper towelsPermanent markerResealable storage containersMetal tongs

Instructions:1. Place first 5 ingredients in resealable storage containers.2. Sandwich a wet paper towel between two pieces of heavy-duty aluminum foil.3. Select the ingredients you'd like to include in your hobo pack.4. Seal the foil packet tightly, then write your initials on the bag in permanent marker.5. Place the packet on warm coals for 10?20 minutes, depending on the packet's ingredients and weight.6. Remove the packet from the coals with tongs and let cool for a few minutes. Eat the meat and vegetables directly from the foil.

Shish Kebabs

Ingredients:Steak or chicken breasts, cut into 2-inch cubesWhite onions, quarteredBell peppers, cut into 2-inch piecesPineapple chunksSalt and pepper to taste

Equipment:Straight hardwood sticks, peeled and sharpened at both ends

Instructions:1. Soak the cooking end of the stick in water while you prepare the ingredients.2. Slide pieces of food onto the cooking end of the stick, alternating ingredients and leaving a small space between each addition. Sprinkle with salt and pepper to taste.3. Hold the shish kebab over hot coals and rotate slowly to sear the meat.4. Poke the opposite (also sharpened) end of the stick into the ground near the coals to finish cooking (approximately 15 to 20 minutes); rotate the stick every few minutes.

Fish Packets

Ingredients:4 salmon or trout filletsButter or cooking spray2 cups uncooked minute rice1 14 oz. can of chicken broth1 cup matchstick carrots1 tsp. Mrs. Dash garlic and herb seasoning1/3 cup fresh chives1 lemon, sliced

Equipment:4 pieces heavy-duty aluminum foil, each about 20 inches longMetal tongs

Instructions:1. Mix the rice and chicken broth in a bowl and let sit for 5 minutes.2. Stir in carrots and seasoning.3. Place 1 fish fillet on each aluminum foil piece. Top with a pat of butter or coat lightly with cooking spray, sprinkle with Mrs. Dash seasoning, and top with two lemon slices.4. Spoon rice mixture around fish; sprinkle with chives.5. Fold aluminum over fish and seal, making a tight 1/2-inch fold, leaving some space on all sides of the fillet.6. Grill packets about 5 inches from heat for 14 minutes or until fish flakes easily with fork.7. Remove the packets from the coals with tongs and let cool for a few minutes. Eat the fish and vegetables directly from the foil.

Dessert

Banana Boats

Ingredients:1 firm banana per personChocolate chipsMini-marshmallowsOther bite-size ingredients (such as chopped nuts, shredded coconut, and raisins)

Equipment:Heavy-duty aluminum foilMetal tongs

Instructions:1. Slice carefully through one section of peel, leaving it attached to the banana at one end.2. Peel the sliced peel back to expose the banana, then scoop out a trough in the flesh.3. Fill the trough with desired ingredients.4. Cover the stuffed banana with the peeled-back peel and wrap tightly in aluminum foil.5. Bury the banana in hot coals and bake for 10 minutes.6. Remove the banana from the coals with tongs and let it cool.7. Open the foil, remove peel, and eat with a spoon.

Cake in a Mug

Ingredients:4 Tbsp. cake flour4 Tbsp. sugar2 Tbsp. cocoa powder1 egg3 Tbsp. milk3 Tbsp. vegetable oilDash vanilla extract3 Tbsp. chocolate chips (optional)

Equipment:1 large metal coffee mug

Instructions:1. Add dry ingredients to mug; mix well with a fork2. Add egg; mix well.3. Add milk, oil, vanilla, and chocolate chips; mix well.4. Place the mug on hot coals and cook till cake rises over the rim.5. Let it cool slightly, then eat out of the mug.

Campfire Eclairs

Ingredients:1 8-ounce can Pillsbury crescent dinner rolls2 vanilla Jell-O pudding snacks1 tub whipped frosting (chocolate)

Equipment:Thin-tipped cooking sticksHeavy-duty aluminum foilCooking spray

Instructions:1. Cover tip of stick with aluminum foil and coat with cooking spray.2. Stretch one crescent roll over foil and squeeze tip to close and tighten.3. Cook over campfire until golden brown, rotating frequently, until crescent roll slides easily off foil.4. Fill center of crescent roll with vanilla pudding, spread chocolate frosting on top, and eat.

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