Make traditional Cabin Weekend grub for a more full virtual experience.
If the title/name is underlined, it’s a link to the recipe. A few really short recipes are included directly on this page.
Any Time Snacks and Beverages
Brandy Slush
These have been a part of Cabin Weekend in the last fifteen years or so. The original recipe was handed down from Shari’s dad Sheldon, though she tinkered with it a bit as well. These are pretty, and could be served in a wine glass if you need justification to use the ones you have around.
S’Mores
You can make s’mores over the fire, with a grill or a microwave. I’ve heard of folks using a candle, but I’m not 100% convinced on that option.
Ingredients:
- Graham crackers (amaranth are a nice gluten free option)
- Marshmallows
- Chocolate bars
Instructions:
If using fire or grill, place your chocolate on the graham cracker near the fire to help soften the chocolate. Toast the marshmallow. Place marshmallow on top of chocolate. Add final square of graham cracker.
If using microwave, place chocolate on a square of graham cracker. Microwave 15-20 seconds or until chocolate starts to soften. Place marshmallow on top of chocolate. Microwave 20-30 seconds (marshmallow will expand, don’t let it explode). Remove and add final square of graham cracker
Root Beer Float – Cabin Weekend Signature Drink
In 2000, Shari’s brother Rob challenged her to develop an alcoholic drink including root beer. This tasty and easy concoction was an immediate hit and was named THE Cabin Weekend signature drink. It was absent for a few years, as a key ingredient was discontinued, but it has returned to the menu.
Peach Cobbler
Another campfire tradition thanks to Steve’s history with Boy Scouts. We like to throw this on the coals right after tin dinners come off, but it’s so hard to get that timing right. We have oven and fire instructions to suit your situation.
Chip Dip
We usually have some of the Mann family classic potato chip dip. This is simply a 16 ounce container of sour cream with a packet of Lipton onion soup mix stirred into it.
Note: some onion soup is vegetarian and some is not.
Breakfast
French Toast Souffle
Remember to prepare this the night before because the several hour soak is necessary. This reheats wonderfully.
This recipe makes 16 servings. It could easily be halved (or fourthed if you can manage the kitchen math).
Other Cabin Weekend Traditional Breakfasts
Other common breakfasts that we rotate through include pancakes and scrambled eggs, with either accompanied by bacon or sausage, fruit, and yogurt. Steel-cut oats and waffles with a buffet of toppings have also made an appearance in the past.
Lunch
Keeping It Simple
Because we’re all too busy having fun to spend time on meal prep and clean up, we like to keep lunch a simple affair.
Traditionally lunch is just a sandwich buffet including a variety of lunch meats, cheeses, and Shari’s home made jams. There’s usually fruit, yogurt, chips and dip, any available dinner or breakfast left overs, and anything folks brought to share.
Evening
Chili – Friday Night
This is a fast chili recipe good for camping or group events. Can be served with shredded cheese, sour cream, crackers, buns, French bread, or chips. We use any old canned tomatoes.
Tin Dinners – Saturday Night
Tin dinners are a cabin weekend classic, and something Steve brought to us from his time in Boy Scouts. The joy of these is that everyone can easily tailor their dinner to their tastes.
“And it tastes just like chicken…”
S.N.Arly 