You don't have to go any farther than your backyard to enjoy the cuisine of campfires. Yes, I'm going to share the years of camping I did with the Girl Scouts that cured me of the joy of camping and how I am adapting my special treats to the Weber charcoal grill or my fire pit. These days I can enjoy the same smoky flavored foods and still retire to my sleep number, air conditioning, and big screen TV.

Another column will have to address breakfast, lunch or dinner staples because my memories of cooking over a campfire begin with s'mores. I can't imagine any one reading this column that hasn't had one of the sweet, sweet morsels made of graham crackers and chocolate squares squeezed around a toasted marshmallow. But I think it's time to take it up a notch and combine stick and aluminum foil packets to create some wonder fall campfire desserts.

Variation on a theme can unleash your imagination. How about ginger cookie layered with butterscotch chips topped with the melted marshmallow hot off the fire. You could try sugar cookie, grill a slice of pineapple, and again layer the ingredients along with a toasted marshmallow. I think you get the idea. Just try some fun variations. You can also do the same combinations by making Campfire Burritos. Using a flour tortilla, spread it with Nutella or peanut butter, top with banana slices, chocolate chips, miniature marshmallow on half of the shell. When you have created your masterpiece, roll the tortilla one turn, fold in the edges and continue rolling it. Place it in a large enough piece of aluminum foil to fold it tightly around, crimping the edges. You can warm them in a wood campfire or charcoal coals. Turn after about 5 minutes and warm the other side. Yum! It's good when it is really gooey!

Another stick and aluminum foil dessert is Warm Fruity Angel Puffs. Make an envelope out of aluminum foil. In a bowl cut up fruit (berries, peaches, pineapple, bananas) then fill your envelope. Add a sprinkling of brown sugar (1/4 -1/2 c) and a dot of butter. Seal the envelope and put in the coals. Warm. While the fruit is just heating up, cut up chunks of angel food cake. Skewer them with a stick or hot dog stick and toast them over the coal. To serve, pour the warm fruit over the cake and top with whipped cream or ice cream.

What about a warm spiced apple? With fall just around the corner, this is a wonderful seasonal treat to make after you have finished grilling hamburgers, hotdogs or steaks. Core the apple so there is a hole large enough to stuff. Pour brown sugar, cinnamon sugar, and raisins in the hole. Wrap in foil and bake it for 10 to 15 minutes right in the coals. You could also use maple syrup or peanut butter chips. Another yummy variation is to push the apple on a stick. Toast is over the coals until the peel begins to loosen. Peel it off and then roll it in cinnamon and sugar. Roast it a few more minutes and then put it in a bowl and vanilla ice cream would be the perfect topping!

The final temptation is Snakes on a Stick. Using refrigerator biscuits, take a section and spiral wrap it around your stick. Keep the dough thin and even to promote uniform cooking. Cook over the coals and not a hot flame. When it is cooked, slide it off the stick and roll it in butter and cinnamon sugar. You can also dip the snakes in various sauces and jams. All you have to do is use your creativity.

Get out in your backyard. Enjoy your grill or fire pit. Try a new culinary treat and let everyone make their own desserts. What a fun way to engage your guests.