The Wolf’em Stick

wolfem-Orange-honey

Recipe and photo provided by wolfem.com.

 

Discover a new spin on campfire cooking with the Wolf’em Stick!

 

To make your Wolf’em, simply coat the roasting stick with non-stick spray and place your favorite biscuit dough on the dowel. Rotate your Wolf’em over the campfire, baking evenly until golden brown. Create delicious fillings, like the one featured in the recipe below, to make the perfect snack or treat!

 

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Fresh Fruit Wolf’em with Orange-Honey Cream

Grocery List:

Filling

  • ½ cup diced strawberries
  • 1 diced mango
  • 1 diced kiwi
  • 10 cooked Wolf’em cups/bowls (made with your favorite biscuit dough)

Topping

  • 1/8 cup fat free sour cream or plain yogurt
  • 1 tbsp honey
  • 1 tsp orange zest
  • Cinnamon and sugar (optional)
How it’s done:

Combine sour cream, honey and orange zest in a bowl and set aside. In a separate bowl, combine strawberries, mango and kiwi. Place about 2 tbsp of the fruit mixture inside of each Wolf’em cup/bowls and drizzle with the sweet sour cream mixture. Garnish with cinnamon and sugar if desired. “Wolf’em” down and enjoy!

 

Look for more tasty recipe ideas from Wolf’em next month! Please note that the Wolf’em stick and recipe are sponsored advertisements. All advertising, paid or otherwise, is included as a courtesy to the advertiser. Sun RV Resorts neither endorses nor recommends this product or service.

 

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*No Cancellation Fee policy is only valid on reservations placed prior to September 30, 2020 for any future stays at a Sun RV Resort throughout 2020. Guests wishing to cancel without fees must call the resort at least 2 days prior to their scheduled arrival date to confirm their cancellation. Guests who fail to show for their scheduled stay without confirming their cancellation with the resort, will be charged in accordance with the resort’s cancellation policy. Policy is not valid on reservations for stays over 28 days, with the exception of participating Florida properties. Policy expires September 30, 2020. Stays must be completed by December 31, 2020