Summer is finally here! The days are longer and the air is warmer, so we're eager to spend as much time outdoors as possible. Whether hiking, fishing, picnicking or just sitting outside, we all enjoy outdoor activities in one form or another.

Camping is another way to enjoy the outdoors. Activities abound at a campground, from boating to swimming, from hiking to sunning. Camping offers something for everyone.

Veteran campers know the importance of being prepared for anything from inclement weather and biting insects to proper food preparation and first-aid procedures. For the novice camper, however, knowing what to pack can be a bit overwhelming. Here are some safety guidelines, tips and techniques, courtesy of "The Camper's and Backpacker's Bible", by Tom Huggler, to help get you in gear for a safe and enjoyable camping experience.

Pack lightly. Choose utensils that have dual usage. A slotted spoon, for example, can serve as a colander; a foldable cup doubles as a soup ladle.

A lightweight red bandanna serves many purposes! Use it as protection from the sun, a sieve for straining water, a temporary tourniquet or first-aid wrap or a signal for help. If bugs are a problem, spray the bandanna with insect repellent and wear it around your neck.

If hiking, thoroughly break in boots before hitting the trail. Nothing is worse than blistered feet when you have miles to go.

Cut down on attacks from mosquitoes and other insects by wrapping rubber bands around pant and shirt cuffs.

A plastic ground cloth keeps the bottom of a tent floor clean and protects it from rough ground and water. Cut the ground cloth just big enough to fit inside the tent floor. If you extend it beyond, it will collect water.

Pack a map, notepad and pencil (you'll never run out of ink with a pencil) in a zippered plastic bag.

Bring string. Pin it to a small tent leak in the ceiling and run the string to the floor, away from the head of beds or sleeping bags. Water will run down the string.

A small piece of medium-grade sandpaper can be used for smoothing the joints of a tent pole for a better connection, roughing up fabric for a repair patch or striking a march.

Though the days are warm in the summer, don't be fooled. Summer nights at a campground can be chilly, so you always should be prepared.

Hobo Dinner = Dinner in a can! [attachmentid=483]

This dinner is a little more fun and tastier then just a can of beans on the fire.

Each person would need an empty and clean 1 pound coffee can (remove paper label so it will not burn). Heavy duty aluminum foil to cover the top of the can. Hot pads to remove the can from the fire. A large fork or spoon to cook and eat out of the can with.

The food per person:
1/4 pound of beef or ground beef made into a patty
3 slices of tomatoes
4 oz. or more vegetables (fresh or can, drained)
salt and pepper
butter and margarine

If there is a group of 4 you could make dumplings too:
1 cup Bisquick baking mix
1/3 cup milk
for extra flavor sprinkle with chives, parsley, garlic salt or onion salt

Lightly grease the coffee can, place meat or patty on the bottom. Then top the meat with the tomato slices. Now top that with the veggies. Season with the salt and pepper and dot with butter. Cover each can tightly with the aluminum foil.

Place cans on the grill or fire 3 to 4 inches away from the hot coals; cook for 20 to 30 minutes.

Stir baking mix and milk to make a soft dough; divide into 4 and drop one into each can. Cook uncovered for 10 minutes; cover and cook for 10 more minutes or longer.

Enjoy your Hobo dinner, try making it with different things, or add cheese, but what ever you do - we would love to hear how it turns out.

Camping with Girl Scouts Junior Troop 2613, of West Bend, WI - with a pie iron tool.

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Shepherd's Pie:
bread
butter
canned beef stew

Butter one side of each piece of Bread.
Place bread in the pie iron, buttered side down.
Spoon 2 Tablespoons of the beef stew between the bread.
Clse the iron, trim the crusts off if desired.
Cook over medium coals for 4 minutes, turning occacionally.

Hash Browns:
butter
salt and pepper
potatoes - grated raw

Season the potatoes with salt and pepper to taste.
Butter the pie iron and fill with the potato mixture.
Close iron and cook over medium coals, turning frequently.

Dessert Pies:
bread
butter
pie filling OR applesauce

Butter one side of each piece of bread.
Place the bread in the iron, buttered side down.
Spoon 2 tablespoons of the pie filling or applesauce onto the bread.
Sprinkle with cinnamon if you desire.
Cook for 4 minutes, turning occasionally.

French Toast:
bread
butter
milk
eggs, beaten
syrup

Butter pie iron.
Beat together the 2 eggs and a little milk, in a bowl.
Quickly, dip the bread slices into the egg mixture and place in the pie iron.
Drizzle a little syrup between the slices.
Close the iron, trim crusts.
Cook over medium coals for 4 minutes, turning frequently.

Pie Iron Pizza:
Makes: 10 servings
1 loaf bread
1 stick butter
1 (2 pound) can pizza sauce
1 small can mushrooms
1 (9 oz.) package shredded cheese
8 oz. meat (pepperoni, cooked sausage, ham, etc.)

Butter 2 slices of bread and place against sides of pie iron.
Fill with pizza ingredients of your choice.
Cook over coals until golden brown for about 4 minutes.