Campfire Breakfast Burritos

Enjoy your cup of coffee by the campfire as your pre-made breakfast burritos cook over the fire!
What a great way to start the day!
* 16 Eggs
* 1 lb. Sausage
* 1 Yellow Onion
* 3 Cloves Garlic, minced
* 6 Med. Potatoes, chopped
* 2 Cups Cheddar Cheese, shredded
* 4 Green Onions, chopped
* 3 T. Parsley, chopped
* 8 or 9 Tortilla Shells
* Salt & Pepper to taste
* Tin Foil for wrapping
Optional: Salsa and/or hot sauce
Chop potatoes and boil until soft. Chop green onions and set aside.  Crack 16 eggs and cook over low heat until you have soft, scrambled eggs. Salt and pepper to taste. Sauté yellow onions and garlic in 2 T. olive oil until fragrant. Add sausage to onion mixture and cook all the way through. In large bowl combine Sausage mixture, scrambled eggs, potatoes, cheese, green onions, parsley, and Salt & Pepper. Divide ingredients into 8 or 9 tortilla shells. Roll and wrap in tin foil — ready to throw on the fire!
Recipe provided by: Ninth & Bird

Comfort Food Recipe – Homemade Mac & Cheese


– 1(16 ounce) package elbow macaroni
– 1/4 cup butter
– 1/4 cup all-purpose flour
– 1/4 tsp. dried thyme
– 1/4 tsp. cayenne pepper
– 1/8 tsp. white pepper
– 3 cups milk
– 1 pinch nutmeg
– 1/4 tsp. Worcestershire sauce
– 1 tsp. salt
– 3 cups shredded sharp cheddar cheese, divided
– 1 tsp. dijon mustard
– 1/2 cup panko bread crumbs
– 1 tbsp. butter, melted

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
  3. Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
  4. Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
  5. Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
  6. Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Recipe provided by: Chef John

RVing across Canada?

Are you RVing across Canada this summer?

Here is a list of National & Provincial Parks and where to park for a night or more!

(photo courtesy of
(photo courtesy of
(Photo Courtesy of

Overnight Oatmeal – Cinnamon Apple

Overnight Oatmeal – Cinnamon Apple

  • 1 cup steel cut oats
  • 1½ cups coconut milk
  • 1½ cups water
  • 2 apples (cored, peeled, diced)
  • 2 tablespoons brown sugar
  • 1 tablespoon coconut oil
  • 1 teaspoon cinnamon
  • ¼ teaspoon sea salt
Optional for Topping
  • Additional cinnamon or brown sugar
  • Chopped nuts such as almonds, walnuts, pecans, etc.
  • Fruit such as banana slices, fresh apple, or berries
  1. Spray the inside of your slow cooker with oil thoroughly. This step is very important!
  2. Add all ingredients to the slow cooker – oats, coconut milk, water, apples, brown sugar, coconut oil, cinnamon, and sea salt. Stir to combine well.
  3. Cook on low for 5-7 hours depending on your cooker. Some take longer and some are faster. We recommend trying a test run during the day to see how long your slow cooker takes before trying overnight.
  4. Serve and allow to cool. If desired, add toppings of your choice.
Serves 6-8
Be sure to use STEEL CUT OATS. These are heartier and take longer to cook so they are better for slow cooking.
Experiment with different flavors and fruits.

Recipe provided by: The Fitchen

BC Parks Reservation Service

BC Parks Reservation Service opened up yesterday for early reservations! Below is new information from BC Parks website.

New for 2017

Beginning at 7 a.m. Pacific Time (PT) on October 1, 2016, you can start booking your Berg Lake Trail or Bowron Lake Canoe Circuit adventure for the 2017 season! View the news release.

Changes to Camping Reservations for the 2017 Season

We made some important and significant changes to the Discover Camping Reservation Service for 2017 stemming from feedback we received during the 2016 season. These changes include the ability to make reservations earlier in the year and some new policies to enhance fair and equitable access to reservations for everyone. Please read below for more details. View the news release

– Eliminating “opening day” for reservations and extending the rolling reservation window from three to four months
– New policy to prevent the reselling and/or transferring of reservations
– Restricted booking policy to stop the practice of “overbooking”
– Discover Camping Call Centre hours
– Other related BC Parks’ policy changes

Here is link to their website so that you can make your reservations

Magic Reindeer Food

Magic Reindeer Food

Help Santa & his Reindeer find your home on Christmas Eve and have fun with the kids at the same time!
Sprinkle the mix of oats and edible glitter in the yard, it will glimmer in the moonlight and light the way for Santa’s sleigh and the reindeer will have something to snack on while Santa is visiting your home.

  • 1/2 cup oats
  • 1 tsp edible red glitter (make sure this is edible glitter as the craft glitter is harmful to wildlife and the reindeer!)
  • 1 tsp edible green glitter
  1. Mix the oats and glitter in a bowl
  2. Spoon into a sealable bag or container (enough for each child)
  3. Sprinkle on the lawn, porch or driveway
  4. Hurry and get to sleep so Santa can make his way to your house and the reindeer can snack on your reindeer food!

Original recipe provided by

Gingerbread Hot Chocolate

Gingerbread Hot Chocolate


6 cups milk
1/4 cup Dutch-process cocoa powder
1/4 cup sugar
2 tablespoons molasses
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
7 ounces good quality milk chocolate, chopped
Whipped cream, for serving
Mini marshmallows, for serving

Combine the milk, cocoa powder, sugar, molasses, ginger, cinnamon nutmeg and allspice in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar, cocoa powder and spices are dissolved and the milk is steaming, about 5 minutes. Do not let the mixture come to a boil. Whisk in the chopped chocolate a little at a time until smooth. Divide among 6 to 8 mugs and garnish with whipped cream and mini marshmallows.

Recipe Provided by:

Traditional Finnish Coffee Bread

Traditional Finnish Coffee Bread


    • 1 (1/4 ounce) package active dry yeast ( original recipe specifies one package but I use 2)
    • 1/2 cup lukewarm water
    • 2 cups milk, scalded and cooled to lukewarm
    • 1 cup sugar
    • 1 teaspoon salt
    • 8 -12 cardamom pods, seeded and crushed, depending on how strong a cardamom flavor you like ( I use 10-12)
    • 5 eggs, beaten, divided ( 1 egg is used for glaze)
    • 8 -10 cups flour
    • 1/2 cup butter or 1/2 cup margarine, melted
    • 1/4 cup sugar, for glazing braids ( or less)


  1. Dissolve yeast in warm water in a large bowl.
  2. Stir in milk, sugar, salt, cardamom, 4 eggs, and 2 cups of flour.
  3. Stir until dough is smooth.
  4. Add 3 cups of flour and stir well.
  5. Stir in melted butter or margarine.
  6. Stir in 2-3 cups more flour or until you have a stiff dough.
  7. Turn dough out onto a floured bread board and cover with inverted bowl.
  8. Let rest for 15 minutes.
  9. Knead dough until smooth and satiny (8-10 minutes).
  10. Place dough in large lightly greased bowl, turning to grease top.
  11. Cover with plastic wrap and/or towel.
  12. Let dough rise in a warm place until doubled (1-2 hours).
  13. Punch dough down.
  14. Let dough rise again until almost double (30 minutes- 1 hour).
  15. Turn out onto floured board.
  16. Divide dough into thirds, working with only one third at a time.
  17. Divide (one- third of dough) into three parts.
  18. With your hands roll each part into one 18″strand.
  19. Braid the three stands together to form one braid, tucking ends under.
  20. Place on lightly greased cookie sheet.
  21. Let rise 20-30 minutes until puffy.
  22. Repeat with other two parts (each one-third of original dough).
  23. You will have three braids when finished.
  24. Brush braids with beaten egg and sprinkle with sugar.
  25. Bake in 400°F oven for 20-30 minutes or until braids are light brown.

Recipe provided by – This recipe is a Traveland employee Christmas favorite

The 2017 Airstream Basecamp is here!!

The 2017 Airstream Basecamp is here!!

Introducing the Airstream Basecamp!! We are SO excited to show you this very cool trailer! Got questions email or text Kyle, or 778-242-8757