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Campfire Cooking

Campfire Recipes

Cinnamon-Sugar Biscuit Stick
  • Can of Ready to Cook Biscuits
  • 1/2 c. Sugar
  • 5 Tbsp. Cinnamon
  • 1 Stick Butter
  • Green Sick or Camping Fork
Directions:
Melt butter in square cake pan & keep warm. Mix cinnamon & sugar & place in pie pan. Open biscuits & roll into long strip. Roll onto stick and hold over fire without touching flames. Cook until light golden brown. When dough moves easily without sticking, it is done. With a for, roll dough in butter, place in cinnamon sugar and roll. Eat! 
 
 The scouts absolutely love making these. Once when we had eight girls, we went through twelve cans in one night.

The Best Chili 
  • 3 lbs cooked hamburger
  • 2 jars salsa (anything you like. I prefer the medium. kind)
  • 2 lg cans chili beans
  • 2 cans chopped tomatoes
  • 2 cans of tomato juice
  • 2 pkgs chili seasoning 

Directions:
Mix all together in a large pan and let it cook. The longer the better! This makes a lot of chili, so you may want to cut it in half or add to, if for large group. We make this after breakfast and let it sit on the side of the fire and cook all day. Enjoy!

Camp Out Potatoes
  • 1/4 cup Butter
  • 4 cups thinly sliced Raw Potatoes (cleaned with skins on)
  • 1 medium thinly sliced Onion
  • 1 tsp. Salt
  • 1/8 tsp. Black Pepper
Directions:
Heat butter in skillet or dutch oven fire or stove, add potatoes, onion and seasonings. Cover and cook about 15 minutes. Turn potatoes and cover. Continue cooking about 15 minutes, or until potatoes are tender. Serves 6.

Chicken Pot Pie
  • 2 Large chicken breasts cooked and cubed
  • 2 Large cans mixed vegetables (w/potatoes in it)
  • 1 Can cream of chicken soup
  • 1 Can cream of mushroom soup
  • 1 Can of 10 refrigerated biscuits
Directions:
Mix chicken, vegetables (including liquid) and both cans of soup. Put in a dutch oven and warm over coals. Don't boil. When warm, place biscuits on top of chicken mixture and cover with lid. Place coals on lid. Check after 15 minutes. Cook until biscuits are done. Usually takes about 30 minutes.

Chicken Surprise
  • 4-6 Chicken Breast
  • 1 can Cream Chicken Soup
  • 1 can Cheddar Cheese Soup
  • 1 lg. or 2 small cans of mixed vegetables
Directions:
In a foil pan, combine both soups (condensed) and vegetables. Stir together. Add chicken and coat with mixture. Cover foil and cook on nice, hot coals for about 20-25 minutes or until chicken is cooked well.

Hot Sandwiches
  • 1 Packages of Small Dinner Rolls, or 2 Dozen Kaiser Rolls
  • 1 1/2 Lbs. Shaved Deli Ham
  • 1/2 Block Velveeta Cheese Shredded
  • 6-8 Hard Boiled Eggs diced
  • 2-3 Tbsp. Mayonnaise (enough to moisten ingredients)
Directions:
Combine all ingredients and fill rolls. Wrap each sandwich in foil individually, and heat over campfire for about 15 minutes.

Comments:
It makes a great late night campfire snack or a easy breakfast. I prepare them at home and pack then in ziplock baggies in the cooler. Enjoy!

Peach Cobbler Pie
  • 1 Yellow Cake Mix
  • 16oz. Canned Peaches, drained 1/2 way
  • 1 Cast Iron Dutch Oven
  • 2 Tbsp. Butter/Margarine
Directions:
After the peaches are drained place them in the dutch oven. Then dump the cake mix in and mix it in with the peaches. Next, put the butter on top in small slices.

Comments:
Check every 10-15 minutes until the top is golden brown and moist. Very good with vanilla ice cream!

Quick & Easy
  • About 1lb ground beef
  • 1 medium can stewed tomatoes
  • 1 15ounce can whole kernel corn
  • 1 small onion, chopped
  • Oil to cover bottom of frying pan
Directions:
Cook onion in vegetable oil in frying pan until transparent. Add ground beef and cook until no longer pink. Add canned tomatoes and corn. Bring to a simmer for a few minutes and serve. If you like you can add a little chili powder for additional flavor along with salt and pepper.

Comments:
If you wish to stretch it and serve extra people serve it with noodles.

Salsa Chicken
  • Boneless, skinless chicken breasts (6-8)
  • 1 Large onion
  • 2-3 cups of long grain rice
  • Large jar of salsa
Directions:
Slice onion into rings and place on bottom of dutch oven. Layer chicken and cover with salsa. Cook for a couple of hours until chicken tests done. Add rice for last 30 minutes.

This also works great in the crock pot at home. Serves a crowd and the kids love it!

Spanish Ham / Rice
  • 2 Cups of diced, cooked Ham or 1 can of SPAM diced
  • 1/2 Onion chopped
  • 1 Package of Lipton Spanish Rice Mix
  • 1 Can diced Tomato-save liquid
  • 1 Can Tomato Sauce
  • 1 Bell Pepper - diced (optional)
  • Salt/Pepper/Onion Powder to taste
Directions:
Sauté onions, bell peppers and Ham (or SPAM) in skillet. Add Spanish Rice Mix. Use the liquid from the canned tomatoes instead of water. Add tomato sauce and seasonings to mixture. Cook till liquid is absorbed and rice is done. Makes 4 hefty servings.

Comments:
We've used SPAM quite often instead of Ham, simply because it carries more easily - it does not require refrigeration. This is a one dish meal if you add a can of peas towards the end of the cooking time. All is cooked in one pot with little cleanup. The girls love this on our campouts.

Taco's in a Bag
  • Ground Beef
  • Taco Seasoning
  • Sliced Tomatoes
  • Sliced Onions
  • Shredded Cheese
  • Shredded Tomatoes
  • Tortilla Chips
Directions:
Cook the ground beef with taco seasoning. Drain fat. Put all other ingredients in a large ziplock bag. Add meat. Shake until mixed. Pour onto plates or eat out of the bag!

Walking Tacos
  • 1 lb Hamburger
  • 1 Pkg Taco Seasoning
  • 1 Small Onion
  • Chopped Lettuce
  • Shredded Cheese
  • Chopped Tomato
  • Sour Cream
  • Salsa
  • 1 oz Bag of Doritos
Directions:
Brown hamburger and onion, drain Add Taco Seasoning according to directions Let simmer until taco seasoning is absorbed. Take your Dorito bag and press together smashing the chips. Turn the bag on it's side and cut the top off with a pair of scissors. Add your Hamburger mixture along with all/any of the toppings you desire. Take a plastic fork and enjoy!

 Breakfast Recipes

 

Whether you are sleeping in a very large RV with all the amenities or in your two-man tent with a campfire, there is one inevitability that must be faced if you are to have a great camping trip. Breakfast! Yes, we all do better with a good and hearty breakfast to fuel our fun.

What a wonderful way to start your day of adventuring with one of these great recipes.  The last thing you want is to be a slave to cooking. They are fast and some have little or no cleanup!

With some planning and some of these excellent tips and ideas, you can be on your way for the day in a very short time with hearty fuel in everyone's system! Get creative and have some fun. 

Breakfast Tortillas
  • 2 Eggs per person
  • Sausage
  • Shredded Cheddar Cheese or Velveeta
  • Salsa
  • Flour Tortillas (we use small ones)
Directions:
Cook sausage till done. Drain grease if possible (sometimes I will put it on a paper plate with a paper towel and this soaks up some grease and doesn't make too much of a mess. Don't try this recipe around bears) Add scrambled eggs. Cook till done. Add cheese and melt. Wrap tortillas in foil and add to medium hot pan or on grill for 5 minutes. If tortillas are hard, wrap in wet paper towel for a while and it may soften. Lay tortilla flat and add egg mixture to center of tortilla. Add salsa and roll like a soft taco.

Breakfast Casserole
  • Potato Slices
  • Onion Slices
  • Butter
  • Diced Ham
  • Cheese Slices
  • Milk
Directions:
Slice raw potatoes and onion. Place potatoes in a non-stick sprayed aluminum pan. Then a layer of thinly sliced onions. Sprinkle with dices of ham. Cover with cheese slices. Repeat layer. Top with butter, add 1/4 cup milk. Bake for 1 hour in home oven at 400°. When cool, place in freezer until ready to camp. Heat in pan on cookstove or over coals.

Breakfast Pie
  • eggs
  • Cheese
  • Pre-Cooked Ham
  • Sausage and/or Bacon.
  • Bread Slices
  • Pie Iron.
Directions:
Before leaving for your trip, scramble some eggs, and put them in a zip lock bag and put in the cooler. When morning comes at the campsite, put eggs, cheese and diced meat between bread slices and place in pie iron. Cook over fire till done. To spice it up add onions, peppers and a dash of tabasco sauce.

Breakfast Sandwiches
  • Non-stick spray
  • 1 English Muffin
  • 2 Slices Canadian Bacon
  • 2 Slices Cheese
  • 2 Eggs
  • Butter
  • Salt and Pepper
Directions:
Spray non-stick spray on the foil. Make a basket which does not leak with the foil. Lay the muffin in the foil open face. Butter the muffin. Put the Canadian bacon and cheese on each side of the muffin. Put the Canadian bacon and cheese on each side of the muffin. Crack the eggs over the muffins. Salt and pepper to taste. Close up and cook until finished. The recipe should be repeated for each person.

Camping Breakfast Special
  • 1lb Bacon
  • 1 Dozen Eggs
  • 1 Package of Frozen Shredded Potatoes
  • 8 oz Shredded Cheddar Cheese
Directions:
I use an electric frying pan but you can cook it in a regular pan. Brown bacon, drain some of the grease and leave some for cooking potatoes. Crumble bacon when done, leave in pan and add onions, peppers, tomatoes, etc. Then cook potatoes till done, add salt and pepper. Break eggs on top of potatoes, put lid on pan. Cook eggs (fried) till done then sprinkle with cheese until it melts. Cut a wedge, serve with toast. One pan clean up.

Camp Eggs
  • 2 eggs per person
  • Olive oil
  • Diced onion and green pepper (amounts will vary depending on taste)
  • Roma tomatoes, 1 per every two persons, peeled, seeded and diced.
    (Note: We prefer about a 1/4 inch dice. This can be done at home ahead of time. Onion and green pepper can be stored in the same ziplock bag, Store tomato separately.)
  • Shredded Jalapeno Jack Cheese.
  • Salsa (We like the HOT variety)
  • Salt and pepper
Directions:
Saute onion and green pepper in olive oil in a non-stick pan until translucent. Beat eggs and add to mixture. Scramble until eggs just begin to set. They should still look very moist. Add tomatoes and blend in well. Cook only until tomatoes are heated, not soft. Remove from heat and top with cheese and salsa.

Corned Beef & Eggs
  • 2 Tbsp Vegetable Oil
  • 1 Small Onion, Chopped
  • 1/4 to 1/2 Can Corned Beef
  • 2 Eggs Per Person
Directions:
Saute onion and corned beef in vegetable oil until onion is translucent and corned beef is lightly browned.  Scramble eggs in bowl and pour over beef/onion mixture.  Cook until set (lifting edges).  May also add cubed, cooked potatoes when browning beef for an even more filling breakfast.

Early Bird's Nests
  • Eggs
  • Sliced bread (can be white or wheat)
  • Bacon bits
  • Salt / pepper
  • Vegetable oil or Pam
Directions:
Heat skillet over fire/grill, spray with Pam or vegetable oil. Tear the center out of the bread, set in skillet and toast until brown. Crack 1 egg into the center (hole) of the bread. Cook until egg is firm. Top with bacon bits, add salt / pepper to taste.

Easy Breakfast Scramble (Serves 4)
  • 1 Lb. Bacon - fry crisp & crumble
  • 1 32 oz. Package of Frozen Country Hashbrown Potatoes
  • 1/4 cup of Chopped Onions
  • 1 Dozen Eggs
  • 1/4 cup of Milk
  • Salt and Pepper
Directions: In a large, iron skillet, melt the bacon grease and add the onions until they are transparent. Add the potatoes and cook them until they are brown. Add the crumbled bacon. While the potatoes are cooking, whisk the eggs and milk together until slightly foamy. Pour over the potatoes and cook. Turn every few minutes until the eggs are done. This can be cooked on a camp stove or an open fire. Great served with fried biscuits.

Foil Breakfast
  • Heavy Duty Aluminum Foil - doubled and buttered. Form pan.
  • Beat 6 eggs (as if scrambling)
  • Slice sausage links or use sausage patties crumbled (can substitute bacon, etc)
  • Small onion diced
  • 5 potatoes sliced thin
  • Salt and Pepper to taste.
Directions:
Combine all ingredients into the aluminum foil pan. Close foil over ingredients, making sure it is sealed tightly. Place on grill and turn frequently. Takes approx. 1 hour with a low fire.

Fried Biscuits
  • Canned Biscuits
  • Butter
  • Jelly
Directions: You use a dutch oven, heat cooking oil, cut each biscuit in half. Drop in the oil, cook and then turn so both sides are golden brown. We always cook them outside on a Coleman stove. You can have a Biscuit without an oven!

Grog Cakes
  • 1/2 Cup Dry Milk
  • 2 Cups Oatmeal (not instant)
  • 1/4 tsp. Cinnamon
  • 1/4 tsp. Nutmeg
  • 2 Tbsp. Brown Sugar
  • 1 tsp. Baking Powder
  • 1 Egg (optional)
  • 2 Tbsp. Oil (plus some to grease the pan)
Directions:
At home combine all the dry ingredients in a plastic baggie. Some folks blend the oatmeal until it is the consistency of flour (I like it whole). Put the oil in a small plastic bottle. At camp beat egg, oil, 1 1/4 c. water and dry ingredients together. Let stand 10 minutes (don't skip this part). Cook in a greased pan. They should be slightly browned. Serve with honey, butter, jam or syrup. These can also be cooked in a pie iron.

Comments:
This is a super recipe for backpacking - it's light to carry, filling and is good cold as a trail snack. You can add whatever to it - fresh berries, raisins, etc. It can be cooked in a pie iron, in a fry pan, on a vagabond stove and with a little less water on a stick. The initial reaction is always the same - ugh,oatmeal pancakes. Followed very closely by - aren't there anymore?

Omelette's in a Bag
  • Large Pan half filled with water
  • Quart size re sealable bags (half gallon size for hearty eaters)
  • Eggs and whatever fixing you like in your omelette (ham, cheese, mushrooms, etc.)
  • Milk (optional)
Directions:
Fill a large pot half full with water and bring to a boil. Break your eggs into your resalable bag along with milk, salt and pepper if you wish. Seal the bag and mix (squish the ingredients together with your fingers). Once mixed, add other ingredients. Leave some room for eggs and air to expand. Reseal and tumble (mix everything together). Make sure to remove as much air as possible, seal the bag, and drop into boiling water. The bags will float on top, and the air will expand in the bags when it gets warm. Cook approximately 10 minutes. We usually have at least four bags in the water at one time. On cold days, cover pan while cooking.

Pita Pocket Breakfast
  • 2-3 Eggs per person
  • 1 lb. sausage per dozen eggs
  • Milk (as desired)
  • Pita Pockets (two per person)
  • Salsa (mild, medium or hot)
  • Salt & Pepper
Directions: Crumble and brown sausage in skillet. Drain sausage. Mix beaten eggs, milk, salt and pepper together. Scramble eggs mixture while stirring in sausage. Spoon egg & sausage mixture into pita pocket and top with salsa.

Comments: This is easy, fast and delicious. We have served this to over 200 Girl Scouts at one time. Serve the pita pockets on a paper towel or a napkin for a walk-a-way breakfast with little cleanup. Plan for second helpings and expect rave reviews!

Variations: Add cheese, peppers, onions and/or cooked shredded potatoes when browning the sausage. The salsa may be cooked in with the sausage if you know your crowd.

FRIENDSHIP EGGS

unsliced loaf of sourdough bread
eggs
garlic butter
pepper

-slice bread approx. 1 1/2 inch thick
-liberally butter both sides of bread
-cut hole in the middle of each slice...golf ball size
-place bread on heated griddle/fry pan
-break egg into center of hole
-cook on each side until desired doneness.
-prepare extra as neighboring campers will respond to the aroma, and find reasons to visit.

 Foil Recipes

 
As the cook pulls out the roll of aluminum foil and the various fixin's for dinner, the thought that the cook is really going to have a relaxing time this evening around the campfire is very rewarding! That good old roll of foil has helped to save the day again!

These recipes are true heroes in the campgrounds around the world. The taste is sensational, the clean up is exceptional (wad up the foil and put it in your waste receptacle) and your extra time is even more enjoyable knowing that dinner has been "foiled".

We hope you enjoy these recipes and please share any others you come up with.

Cabbage Packs

Per Serving (1 person):

  • 1 Large piece of Foil
Layer with:
  • Cut up cabbage (lots)
  • Large Hamburger Patty
  • Sliced Potato
  • Sliced Onion
  • Sliced Carrots
    (or any vegetable you like)
    Directions: Fold up and make into a packet. Place on grate, over hot coals (or on a grill). Turn halfway through and cook about 30 to 40 minutes.

    Camp-Fire Stew
    • 2 Lbs. Ground Beef
    • 2 Large Onions, cut in pieces
    • Potatoes, cut in chunks, as much as you like!
    • 1 Lb. Baby Carrots
    • Salt and Pepper
    Directions:
    Cut pieces of heavy duty aluminum foil for several packets.
    Make little balls of ground beef and place on foil.
    Add onions, potatoes, carrots and salt and pepper.
    Wrap up packets very tightly and place on grid over fire.
    They will take about 30 minutes or longer, depending on the fire.

    Pouch Potatoes
    • Potatoes
    • Onions
    • Carrots
    • Green Pepper
    • Mushrooms
    • Fresh Garlic
    • Salt & pepper
    • Butter or margarine
    • Grated cheese
    Directions:
    Brush heavy foil with butter. Add thinly sliced veggies. Seal the foil into a pouch. Put on hot coals, turning often. Bake for about 25 minutes. After opening pouch, sprinkle with cheese.

    Foiled Dinner
    • 1 Lb. Sausage
    • 4-6 Carrots
    • 4-6 Potatoes
    • 1 Onion
    • Salt, Pepper
    Directions:
    Wash and peel potatoes, carrots. Cut carrots into 1/4 inch slices, cut potatoes into 1/2 inch pieces. Take foil and spray with Pam. Place potatoes, carrots, sausage patties, onion, salt/pepper on foil, and seal. Put on grill for 45 min. or until done.

    Ham Foil Dinner
    • Sliced Ham
    • Potatoes
    • Sliced Carrots
    • Canned Pineapple
    • 1 tsp. Brown Sugar
    Directions:
    Place the ham, potatoes, carrots, pineapple, brown sugar on double layer foil. Sprinkle with pineapple juice from can. Fold up packet and place in coals for about 20 minutes turning every 5 minutes.

    Comments:
    This is a great camp dinner. You can do all the slicing and dicing at home if you like!

    Hash Brown Potato Stacks
    • Pre-Browned Frozen Hash Brown Patties - 2 for each serving
    • Margarine or Butter
    • Onion Slices
    • American Cheese Slices
    Directions:
    Butter one side of each frozen hash brown patty. Make a "sandwich" by putting one large slice of onion and one slice cheddar cheese between the unbuttered sides of hash browns. Wrap each "sandwich" in heavy duty aluminum foil. Grill over grate for about 45 minutes on medium low heat or until hashbrowns are crispy golden brown when you open the packet.

    Lemon Chicken

    For best results use boneless/skinless chicken breasts. Use as many as needed for your girls. We put 2 in each pack ... 1 pack usually per person

    • Fresh Lemons, slice thinly (unless you REALLY like lemons!)
    • Crushed Garlic
    • Italian Seasoning
    • A smidgeon of Real Butter per pack ( Spread LIGHTLY on tinfoil)
    Directions:
    Take a piece of tinfoil - shiny side IN - place 4 lemon slices - to make a square. Lay 2 breasts, side by side, each on 2 of the lemon slices. Sprinkle breasts with Italian seasoning, and crushed garlic (use your own judgement on the garlic.) We like a lot! If you are a true lemon lover, place 2 more slices on top of each breast. (or 1 will work also!) Or none at all! Pull sides of tinfoil up and roll the sides together back down and then roll the ends in. Place the packs right onto your hot coals! This works great on a grill, or even an open campfire. Cook for about 40 minutes, turning about every 10 minutes.

    Comments:
     If you see the packs start to puff up, turn 1 more time and they should be done in about 10 minutes.

    Salmon Dijon
    • Salmon Steaks
    • Equal Parts Mayonnaise & Dijon Mustard -or- just use "Dijonaise"
    Directions
    Lightly coat salmon steaks on both sides with the Dijon/Mayonnaise mixture. Double wrap in foil and cook over coals for 30-40 minutes, turning frequently. Salmon will be flaky when done. This recipe can also be done using a long salmon filet instead of salmon steaks.

    Spam Bake
    • 1 Can of Spam - slice 1/4" thick
    • 1 Can Crushed Pineapple
    • 1 Can White, New Potatoes
    • 1 Can Yams
    • 1 Tbsp. Butter
    • 1 Cup Dark Brown Sugar
    Directions:
    In a large, double piece of heavy duty foil (shiny side in), place the Spam slices. Cover it with the potatoes and yams. Layer it with 1/2 a cup of the brown sugar and the pineapples. Layer again with the other 1/2 cup of brown sugar and the butter. Fold the foil from the top until it is tight around the contents of the packet. Do the same with the ends of the foil. Place on hot coals, and cook it for 10 minutes. Turn it over, and cook it again for another 10 minutes. It's quick, and very tasty! You can also prepare this beforehand and keep in a large baggie, kept in a cooler, until it's ready to be cooked.

    Additional Comments:
    For a variation, you can use ham steak or left over cooked ham instead of Spam. (Add 5-10 minutes to the cooking time). You can add green peppers for a Hawaiian flavor. You can add a couple of drops of liquid smoke for a different flavor, as well.

    Stuffed Mushrooms

    These are great on the grill-or over campfire-easy to prepare at the campsite or prepare at home and take with.

    • 1 Pkg. Mushrooms - if really hungry - just double the recipe
    • 1 Pkg. Dry Onion Soup Mix
    • 1 Roll Pork Sausage
    Directions:
    Clean mushrooms and twist off caps. Mix together, soup mix and pork sausage. Stuff mushrooms, with mixture. Put mushrooms on heavy foil, or put in foil pan, add water to bottom and cover with foil. Make sure there is water at all times-or will burn. Cook on grill-for about 30 minutes, more or less - but check they will cook - steam more or less. You can also add-a bit of shredded cheese on tops, bread crumbs, brush with a bit of olive oil-and just create your own.

    Stuffed Zucchini or Onion
    • 1 Lb. Ground Beef
    • 4 Zucchini or Large Sweet Onions
    • 1 Egg
    • Bread Crumbs or Crackers
    • Salt, Pepper or Chosen Seasonings
    Directions:
    Scoop out vegetables leaving thick layer intact. Chop excess into smaller pieces. Add crumbs, meat, egg and seasonings. Fill shells with mixture and wrap with aluminum foil. Place directly on the coals. Serves 4.

    Turkey Dinner

    Tried this for the first time this Thanksgiving. Worked great and hid the leftovers from the kids :-)

    • 2 Large yellow or white onions
    • 1 Large green (bell) pepper
    • 5 Carrots
    • 1/2 Lb. Leftover Thanksgiving Turkey (dark meat works best)
    • 4 Tbsp Butter or Margarine
    • Salt, Pepper & Garlic Salt to taste
    • 1 Oak Campfire with a hot bed of embers.
    Directions:
    Thinly slice veggies. Cut mean into bite sized chunks. Divide ingredients into 2 parts. Lay out a layer of heavy duty tin foil. Place onion slices on tin foil. Add 2 Tbsp of butter, salt, pepper, and garlic. Next layer green pepper and carrots. Top with meat. Wrap tightly in tin foil (wrap one more layer if cooking in the coals of a campfire). Place in coals, or on a grill. Turn occasionally. You will smell the onion and hear the butter sizzling when finished ... about 20 minutes depending on fire. You can roast marshmallows and make Smores after cooking dinner (but that's another story)

    Soup & Stew Recipes

    We know you want to relax and enjoy yourself in camp so we have help for the "cook". These one-pot soups and stews are great time savers and they make sure the "cook" can join in at the campfire! Enjoy!

    Campers Pot Roast

    Uses Roasting pan or large pot (with lid or cover with foil). Can be cooked on campfire, grill or camp stove. Feeds 6-8

    • 4-6 country pork or beef ribs (best) or 2 lb. beef roast (any kind works well)
    • 4 medium onions, peeled and sliced into thirds sideways (rings)
    • 6-7 med potatoes (at least 1 per person) peeled & cut in half
    • 1 large bag of baby carrots (about 1-2 lb)
    • 1/2 cup celery chunks
    • salt and pepper
    • Bar-B-Que sauce (optional)
    Directions:
    Place ribs, potatoes, onions, carrots and celery in large pot or roaster. Cover all with water. Salt (about 1 1/2 teaspoons) and pepper (cover top of water medium to lightly). Place pot on fire and let cook slowly for a couple of hours while you fish, swim or enjoy the outdoors. Dinner is done when you return. To spice it up, remove the meat from the vegetables and place in pan with bar-b-que sauce (meat will be falling off the bones), stir in sauce over fire for about 5-10 minutes and serve.

    Camp Stew
    • 1 Pound of Ground Meat
    • 1 Bag of Carrots
    • 5 Large Onions
    • 5 Large Potatoes
    • 2 Sticks of Butter
    • Garlic Powder, Salt and Pepper
    Directions:
    First, cut up the carrots, onions and potatoes. Next, ball up the meat and place it in the pot as your first layer. Then, layer the onions, potatoes and carrots. After you finish the first layer, slice up 1 stick of butter and cover it. Then, season it with the garlic powder, salt and pepper. Repeat the layers, starting with the meat again.

    Comments:
    The best way to make this recipe is to cook it in a dutch oven and put it over the fire. You can also wrap into individual servings in aluminum foil and put it into the fire.

    Chicken Stew
    • 2 Cans Cream Condensed Soup
    • 1/2 C. Water
    • 2 Cans Mixed Vegetables
    • 2 Cans Potatoes
    • Boneless Chicken Breasts cut into bite sized pieces
    • Salt and Pepper, Parsley
    Directions:
    Add all to a heavy pot. Cover. cook for 30 minutes over open flame. Season to taste. Serves 4-6.

    Pie Iron Recipes

     

    What the heck is a Pie Iron?
    A Pie Iron is a mold of cast Iron with handles. Each side also serves as a small skillet. Bread is placed in first and then the filling into the generous cooking cavity. The two sides and then sandwiched together and placed over hot coals.

    The solid cast iron design holds up to the rigors of the campfire and must be watched closely to avoid burning. Pie Iron's are fun to use, and make terrific sandwiches and desserts. One word of caution- watch children closely because the fillings can get very hot!

    Apple or Cherry Turnovers
    • Slices of Bread
    • Can of Favorite Pie Filling or Peanut Butter/Jelly Butter
    Directions:
    Butter a piece of bread and lay it butter side to the iron. Open the pie filling and spoon some on that slice of bread (not too much that it squirts out though!). Place another piece of bread on top and butter and close the pie iron. Place in coals of fire for a few minutes on each side checking to make sure it doesn't burn. Whalah! You have your hot fresh turnovers.

    Bread Pizza
    • 2 Pieces of White Bread with Butter
    • 6-9 Pepperoni Slices
    • 1 tsp. Onions (partially cooked)
    • 1 tsp. Mushrooms (canned)
    • 2 Tbsp. Pizza Sauce
    • 2 Slices Mozzarella Cheese
    Directions:
    Spread butter on one side of 2 pieces of bread. Place the first piece of bread, with the butter side out, into he pie iron. Layer with pepperoni slices, onions, mushrooms, pizza sauce and mozzarella cheese. Cover with second piece of bread (butter side out). Close pie iron. Cook on hot coals for 2-3 minutes, each side. Check often and turn over when brown.

    Mountain Pies

    Mountain pies are the best for camping! Try this variation for breakfast:

    Directions:
    Before leaving for your trip, scramble some eggs and put them in a zip lock bag and store in the cooler. When morning comes at the camp site, put eggs, cheese and diced ham (bacon or sausage will also work) together in between bread and make the pie. YUM! They are "dishless" so less mess to clean up after!

    Campfire Pie
    • Pie Crust
    • Canned Pie Filling
    • Cooking Spray
    Directions:
    I cut enough pie crust to make several pies and place waxed paper between the crusts. I place them in a gallon zip lock bag and take them camping with us, keeping them in the cooler. Any left over at the end of the weekend, can be frozen until next time they are needed. Spray pie iron with Pam Cooking Spray and place a crust on each side. Fill with your favorite pie filling, close the iron and trim the crust on the outside. Bake over hot coals....we lay ours on a grill that is about 5-6" above the coals. Watch carefully, check often and turn as needed, they will cook in about 10-15 minutes at the most.

    Comments:
    REAL "homemade" pie over the campfire. YUM!!

    Cinnamon Pie
    • 1 Package Pillsbury Crescent Roll Dough
    • Cinnamon/Sugar Mixture
    • Butter
    Directions:
    Coat the pie irons with vegetable oil (you can use butter or margarine but the pies usually stick to the irons). Unroll the crescent roll dough and fill each half of the pie iron (1 package of dough will make 2 pies). Butter each piece of dough, pour a generous amount of cinnamon/sugar mixture onto 1 half and close the irons. Cook over the fire, turning frequently until golden brown. They usually cook in less than 10 minutes.

    Elvis Sandwich
    • 2 Pieces of Bread
    • 1 Banana
    • Peanut Butter
    • Margarine or Butter
    • 1 or 2 teaspoons Brown Sugar
    Directions:
    Spread peanut butter to desired depth on bread. Slick bananas enough to cover peanut butter and then stick them in the peanut butter. Sprinkle bananas with brown sugar. Place together and butter outside of bread. Place in the pie iron and cook until golden brown, but not too long - the peanut butter will be runny.

    Comments:
    All of my scouts thought I was crazy putting this together until they tried it. Poof! Gone in no time.

    Grilled Chocolate Sandwiches
    • Sliced Bread
    • Hershey's Chocolate bar - (can be Milk Chocolate or Dark)
    • Margarine or butter
    Directions:
    Bring out the camp pie iron. Use two slices of bread for each sandwich. Butter one side of each slice. The butter side will face out! Top the first slice with a chocolate bar broken in 1/2. Place the other side of bread on, butter side up! Place in pie iron and onto coals of Fire. Cook until bread is toasted.

    Comments:
    For another treat you could add peanut butter or Marshmallows. Enjoy!

    Grilled Salmon Sandwich
    • 1 Can of Salmon (or Tuna)
    • Mayo
    • Salt
    • Pepper
    • Onion Powder or however you make tuna salad
    • 8 Slices of Bread (I use wheat)
    • 4 or 5 Eggs, scrambled
    • Butter
    Directions:
    Make salmon/tuna salad, spread on bread to make like a sandwich. Melt a tab of butter in pan, dip sandwich in eggs and place in pan. Cook like french toast.

    Comments:
     I've tried it on our camping trips and it's a hit.

    Hobo Pies
    • Slices of Bread
    • Two or three tablespoons of your favorite pie filling
    • Two tablespoons cheesecake
    Directions:
    Roast and Enjoy!

    Comments:
    If you do not have pie filling, try chocolate chips!

    Hot Meat and Cheese Sandwiches
    • 2 Slices of buttered bread.
    • 1 slice of cheese (American slices or Swiss)
    • 1 or 2 slices of meat (ham, turkey, roast beef)
    Directions:
    Using your pie iron, place bread inside buttered side out. Put in meat and cheese. Close and cook over fire pit, until toasted brown!

    Comments:
    Very quick and scouts can cook their own. Also regular toasted cheese sandwiches just leave off meat.

    Meal Topper

    Here is some dessert to go along with those pizza pie's...
    You'll need your camp Irons again, but what a good way to top off your meal.

    • 2 Slices Bread
    • Canned Apples, Blueberries, or Cherries
    • Canned Icing
    Directions:
    Just slap some fruit on your bread, butter both sides of course, cook over your fire and top with the canned icing ... enjoy!

    Mountain Pie Burrito
    • Prepared Taco Meat
    • Salsa
    • Shredded Cheddar Cheese
    • Burrito Size Tortillas
    • Optional: Grilled Onions, Bell Peppers
    Directions:
    At home prepare taco meat, we like the McCormick Mild for kids. Put in zip-lock bags and place in camping cooler. You can also saute some onions and bell peppers and put in zip-lock bags too. At camp: Place a large tortilla on the pie iron. The tortilla will cover both sides of the open pie iron. You will place your ingredients on one side only! Fill with 2 tbs. of taco meat, a spoon of salsa, cheddar cheese and a few onions and peppers. Don't fill too full! Fold the burrito in half and fold in the edges to make a square packet. Close the pie iron and cook for about 3 minutes on each side. Check to make sure you don't burn it! When the tortilla is golden brown it's done! Enjoy! You can spice it up with hot salsa if you like!

    Comments:
    This is an awesome lunch or dinner. Bring along a bag of tortilla chips as a side!

    Peanut Butter Cup Melt
    • Two Slices Bread
    • Peanut Butter
    • Hershey's Chocolate Bar or Morsels
    • Butter
    Directions:
    Butter two slices of bread and place them butter side down in your pie iron. Spread desired amount of peanut butter on both slices of bread in pie iron. Sprinkle broken chocolate pieces or morsels on top of peanut butter. Close pie iron and bake until golden brown.

    Comments:
    Yummmmm!

    Perfect Pie Iron Pizza
    • 1 Canister of Pillsbury Croissant Dough
    • Pizza Sauce
    • Mozzarella Cheese
    • Pepperoni, Mushrooms, Onions, Etc.
    • Non-Stick Cooking Spray
    Directions:
    You should use a pie iron that breaks down into two pieces. Spray non-stick cooking spray onto one half of the pie iron. Take two sections (making one square) of the raw croissant dough and cover the bottom of the pie iron. Add sauce and cheese (and any other topping) as desired. Lay pie iron on hot coals "open faced" for about 5 minutes. Dough will rise and cheese will melt making the perfect pie iron pizza!

    Pie Iron Sloppy Joes
    • 1 Lb. Ground Beef
    • 1 Can Sloppy Joe Mix
    • Butter
    • Cheese
    Directions:
    Prepare Sloppy Joe mix and ground beef at home and store in plastic container or zip-lock bags and put in cooler. When ready to cook, butter both slices of bread, add cheese of your choice and sloppy joe mixture. Cook over campfire until toasty and warm. Sounds real simple...but it's DELICIOUS!

    Sunny Peach Sandwich
    • 2 Slices Buttered White Bread
    • 1 Canned Peach Half
    • 1 Marshmallow
    • Powdered Sugar
    Directions:
    Place one slice of bread buttered side down on one side of the iron, then a peach half with the marshmallow in the hollow. Now put the other slice of bread on top with the butter side facing up. Close the iron and toast over the fire. When your sandwich is toasted just right remove from the iron and dust with powder sugar.

    Other Recipes

    Boiled Egg in a Cup
    • Egg
    • Paper Cup
    Directions:
    Place an egg in a small paper cup. Fill with water. Make a hole in your red hot coals for the cup and sit the cup in the hole. The water will boil and the paper won't burn. Let boil 10 minutes, remove from fire and enjoy your hard boiled egg.

    Crock Pot Roast
    • 1 Can of Campbell's Golden Mushroom Soup
    • 1 Can of Campbell's Beefy Mushroom Soup
    • 1 Roast
    Directions:
    Place your favorite size roast in a crockpot. Mix both cans of soups together. Pour over the roast. Turn crockpot on low. Cook all day. Will be very tender.

    Comments:
    Makes excellant gravy form the soup mixes.

    Icebox Cake
    • Graham Crackers
    • Chocolate Pudding
    • Bananas
    • Foil Cake Pan
    Directions:
    In the bottom of your cake pan lace a layer of graham cracker followed by a layer of chocolate pudding, followed by a scattering of sliced bananas. Repeat layers until the pan is full. Cover and Refrigerate. Best served after it is well chilled and pudding has a chance to be absorbed into the crackers. I usually make this a day in advance. Can be served with whipped cream.

    Comments:
    This is one of our family's favorite desserts and it is always a hit at our pot luck suppers.

    Portable Sandwich
    • 1 Round Bread
    • 1/2 lb. Lunch Meat (any kind)
    • 1/2 lb. Cheese (any kind)
    • 1 Jar of Roasted Red Peppers
    • 1 Sliced Tomato
    Directions:
    Cut off the top of the bread. Scoop out bread until you have a large cavity. Spread pesto on all surfaces of inside of bread. Layer meat, then cheese, tomatoes, red peppers. Then start over again until all ingredients are used up or sandwich is too full. Put top back on bread. When ready to eat, cut into 4 pieces.

    Comments:
    This is a great sandwich to make for outings. It has no mayonnaise that will go bad without refrigeration. I take this when going for a hike.

    Sweets & Snacks

     

    Sweets & Snacks can really put the frosting on the cake, so to speak. And by the way, who says we can't snack for lunch! When we are camping, why should we have to settle for the standard fare? We are always trying to make camping fun so why not try some of these Sweets & Snacks to help build many more happy camping memories.

    Kids of ALL ages will truly enjoy the making of these recipes along with the eating of them! There are some old favorites and some new twists. Check out all the S'mores recipes and please share your own creations with the rest of us.

    Banana Boats

    Directions:
    Split a banana lengthwise leaving the peel on. Fill with three marshmallows and chocolate chips. Wrap in aluminum foil set on hot coals for two minutes.

    Bird Seed Trail Mix
    • 1 Box of Frosted Flakes
    • 1 Box of Raisins
    • 1 Can of Roasted Peanuts
    • 1 Large Bag of Plain M&M's
    Directions:
    Empty all ingredients into a large bowl, with lid, and mix together for an energy packed and delicious trail mix.

    Brown Bears
    • Cinnamon
    • Sugar
    • Pillsbury Crescent Rolls
    • Melted Butter
    • *You will need a 18" stick, tin foil and a little fire.
    Directions: Cover the stick with the tin foil, as smoothly as possible. Wrap the crescent roll tightly, around the stick. Cook over the fire until it turns a golden brown. Poor the melted butter over the crescent roll. Sprinkle cinnamon and sugar over buttered roll. Hold the stick and push the brown bear off onto a plate. Enjoy!

    Comments: When you are cooking, if it starts to fall off of the stick, pull it away from the fire, wrap around the stick more tightly and continue cooking.

    Bunny Salad
    • 1 Can of Pear Halves
    • 1 Jar Maraschino Cherries
    • Marshmallows
    • Raisins
    • Carrots
    • Lettuce Leaves
    Directions:
    Place lettuce leaves on a plate. Put one Pear Halve on top of lettuce with the hump-side up. Put a marshmallow in place using a toothpick on the narrow end of the Pear to look like a Bunny's tail. Place 2 raisins on top of the Pear for the Bunny's eyes, a maraschino cherry for the nose, and cut 2 thin pieces of carrot in the shape of ears, and finally, stick into the Pear, so the bunny will have ears.

    Comments:
    My Girl Scout Troop loved to make this simple salad that is fun to make, as well as to eat, on our camp outs. It helps kids learn how to use a knife properly by cutting the carrots into slices. The love to eat fruit in this way - no leftovers!

    Camp Oven Surprise Cake!
    • 1 Box Cake Mix
    • 1 Stick of Butter
    • 2 Cups Water
    • 2 Containers Pie Filling
    Directions:
    Line Dutch oven with foil. Empty in pie filling; top with cake mix and spread evenly. Add 2 cups water and butter. DO NOT MIX. Put lid on and place oven on coals with 10 on lid. "Bake" about 1 hour.

    Comments:
    Don't be afraid to get creative here by trying different cake mixes and fillings.

    Chocolate Peanut Butter Cups
    • Mini Graham Cracker Pie Crusts (4 in pkg)
    • 3 Ripe Bananas
    • Mini Resses Peanut Butter Cups
    • Mini Marshmallows
    Directions:
    Put mini pie crusts in a 9x13 metal pan, layer pie crust with 3-4 banana slices. Put 2-3 mini peanut butter cups on top of bananas, top with several mini marshmallows. Cover 9x13 pan with aluminum foil and put on grate (tri-pod) over campfire for 10-15 minutes. These make a wonderful dessert!!

    Chocolate Peanut Butter S'mores
    • 1 Box Chocolate Graham Crackers
    • 1 Bag Bite Size Reeses Peanut Butter Cups
    • 1 Bag Marshmallows
    Directions:
    Roast your marshmallow over fire, place on chocolate graham cracker, put a peanut butter cup on top with another chocolate graham cracker. Enjoy!

    Comments:
    It was really dark outside as I prepared these for the first time. I removed the foil from my Reeses Peanut Butter Cup but didn't notice the paper lining. I bit into my S'more and said, "Mmmmm ... Ooooo ... what's this!" as I spit out the paper and told everyone I forgot to remove it. They really thought that was funny, but I would advise removing both the foil and paper!. They are delicious!

    Cinnamon Biscuits
    • 1 - 4 Pack of refrigerated Pillsbury biscuits
    • Melted Butter
    • Cinnamon Sugar
    • Small Diameter Dowel Rods (Soaked in water all day in a 2 liter pop bottle).
    Directions:
    Take 2 biscuits. Twist them around the wet portion of dowel rod. Cook over fire until golden brown. Roll in melted butter and then Cinnamon sugar. Never tried but Blueberry biscuits have been suggested!! Kid's and Adult's love them just the same. Cooking them in the morning with coffee sounds good too!

    Camping Beverages

     

    Witches Brew

    1 qt Apple juice
    1 1/2 c canned, unsweetened pineapple
    2 tb Fresh lemon juice
    3 Cinnamon sticks

    Mix all ingredients together in a saucepan.
    Heat over low heat until ready to serve. Remove cinnamon sticks.     Ladle brew into serving cups.

     

    Fireside Coffee Mix

    2 c Non-dairy coffee creamer
    1 1/2 c Carnation hot cocoa mix
    1 1/2 c Instant coffee (reg or dec)
    1 1/2 c Sugar
    1 tsp Ground cinnamon
    1/2 tsp Ground nutmeg

    Combine all ingredients in a large bowl, stirring well. Store in an airtight container. To make 1 cup; spoon 2 tablespoons plus 1 teaspoon of mix in a coffee mug. Add 1 cup boiling water, stir until well blended.

     

    State Fair Lemonade

    8 Lemons
    1 c Sugar
    10 Ice cubes

    Bring lemons to room temp. Roll; slice in half and squeeze into gallon container. Toss lemon rinds into container. Pour sugar over rinds. Let sit for one half hour. Add ice cubes and enough water to fill container. Stir and serve. Each 12 oz serving has 91 calories and 0 grams fat.

     

    Mexican Coffee

    1 qt Milk
    1 tsp Ground cinnamon
    1 tsp Vanilla extract
    2/3 c Instant cocoa mix
    8 c boiling water
    1/3 c Instant coffee granules
    Whipped cream
    Garnish: cinnamon sticks

    Combine first 3 ingredients in a Dutch oven; cook over medium heat until thoroughly heated. Stir in instant cocoa mix. Combine boiling water and coffee granules; stir into milk mixture. Serve with a dollop of whipped cream and, if desired, garnish with cinnamon stick.

     

    Indian Style Lemonade

    8 c Water
    1/2 c Fresh lime juice
    2/3 c Fresh lemon juice
    1 1/3 c Maple syrup
    1/2 tb Freshly grated ginger
    1/8 tsp Cayenne, optional

    Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or chilled.

     

    Hot Cider Punch

    4 c Water
    4 c Apple cider
    2/3 c     Orange     flavor Tang
    1/4 tsp Cinnamon
    1/8 tsp Nutmeg
    1/8 tsp Ground cloves

    Combine ingredients in a saucepan; mix well. Heat just to boiling. Serve hot in punch cups or mugs. This makes about 2 quarts.

     

    Hot Chocolate Mix

    1 8 qt. pkg powdered milk
    1 1 lb. can Quick (choc. mix)
    1 c Powdered sugar
    1 6 oz. jar dry non-dairy


    Coffee Creamer
    Combine all ingredients, being sure to mix thoroughly. Store in air-tight container until ready to use. For a cup of hot chocolate, use about 1/3 cup of the mix per mug and add very hot water. Use more or less mix according to your taste. This dry recipe makes about 1 gallon of dry mix.

     

    Dishwasher Punch

    1 can Pineapple juice
    1/2 qt Apple juice
    1 pk Grape Kool-Aid
    2 pk Berry punch Kool-Aid
    1 pk Tropical Punch Kool-Aid
    1 1/2 pk Strawberry Kool-Aid
    11 qt Water

    Make sure all Kool-Aid is pre-sweetened (or add appropriate sugar. Mix all dry together. Add water and juices. Stir well. Without food color, it should look like it's name.

     

    Wassail
    2 Qt (64 Oz) Apple Juice
    1 Qt (32 Oz) Cranberry Juice
    1 C. Water
    1 C. Sugar
    1     Orange peeled with Cloves stuck in it
    1 t. Allspice

    Simmer in large pan for 2-3 hours if possible. If not let the mixture stand 30 minutes before heating so the cloves have time to release. Especially great for the fall (Halloween)

     

    Camping Desserts

     

    Yum

    Take a container of chocolate frosting. Using a knife spread some on a graham cracker the cinnamon ones are best. then roast a marshmallow or even two -put the marshmallow on top of the chocolate and put together and yum they are good even better than smore's

    Banana Boat

    Take a large banana and peel back one section about 1 1/2" wide.  Scoop out the banana to make a cavity in the banana (will resemble a canoe).  Fill the cavity with small marshmallows and milk chocolate squares.  Fold the banana peel back and wrap the whole thing in aluminum foil.  Put the whole banana onto hot coals in the campfire for about 10 minutes.  Pull out with tongs and be careful because it is very hot.  Open and eat straight out of the banana peel.  It is also good over ice cream!!!!

    Dump Fruit Cobbler

    This recipe can be used with any combination of fruit and cake mixes.  Experiment and see what your favorite combination is. (Try cherries w/ chocolate cake, apples w/ yellow cake, peaches w/ white cake.....the possibilities are endless)
    butter
    2 16 oz. cans of fruit pie filling (your choice)
    1 box cake mix (your choice)
    1/2 C. Water
    Butter the inside and bottom of the lid of the Dutch oven.
    Pour the pie filling in the Dutch oven.  "Dump" in the cake mix.   Spread evenly. Dot top with butter. Pour the water on top.  Place lid on Dutch oven.  Put in coals.  Shovel some coals on top of the lid.   "Bake" for approximately 30-45 mins. Test cake for doneness.  If necessary, place on coals checking in 10-15 mins.

     

    Orange Cup Cinnamon Rolls

    4 oranges
    1 Can of biscuits
    Cinnamon
    Powdered Sugar
    little bit of milk

    Cut 1/3 of the orange off and scrape pulp from the insides of both pieces. Take 1 biscuit and mash out. Sprinkle a little powdered sugar and cinnamon and layer with another biscuit and repeat. Usually takes 2 or 3 biscuits. Roll up the layered biscuits and put into the hollowed orange. Add about a tablespoon of powdered sugar on top and a teaspoon of milk. Replace top and wrap in tin foil. Place in coal of fire for about 30 minutes. Remove, unwrap, pull top off and out pops a delicious cinnamon roll with a hint of orange.

     Camp Oven Surprise Cake!

    1 box cake mix
    1 stick of butter
    2 cups water
    2 containers pie filling
    Line Dutch oven with foil. Empty in pie filling; top with cake mix and spread evenly. Add 2 cups water and butter. DO NOT MIX. Put lid on and place oven on coals with 10 on lid. "Bake" about 1 hour. Don't be afraid to get creative here by trying different cake mixes and fillings.

     

    Food Can Pies

    Using thoroughly cleaned cat food, or tuna fish cans allows everyone to have his/her own dessert.

    Ingredients
    1 box yellow cake mix (dry)
    butter or margarine
    can of pie filling

    Spoon pie filling into cans about 3/4 of the way full.
    Spoon dry cake mix on top (more if you like crunchy cobbler, less if not) thinly slice butter and put it on top of cake mix
    Bake in a box oven  ( cardboard box covered on the inside with foil, complete with removable lid piece... Make sure to cover the ground with foil too!  Place inside 4 soda cans to hold up a cookie rack... Under the cookie rack goes the charcoal and on top the pies...) for 20 min (or until top is golden) with 18 hot coals (each coal is 20*)

    This is a G.S. Favorite...

    Campfire Cinnamon Apples

    Apples (green or red which ever you prefer!)
    Cinnamon candies (Red Hots)
    Aluminum foil

    Will need adults help.  Using a sharp knife or apple corer, core each apple being careful not to go completely thru.  (Will need an open area in apple to hold candies without letting them fall thru.) Fill each apple with cinnamon candies and wrap in foil.  Place on hot coals and heat until candies melt and apples are fairly soft.   Turn often on coals to ensure even heating.   If you like more candies in center core a larger portion of the apple and enjoy the cut out part as you wait for it to cook!!!  These are very hot and should be opened at top and left to sit for about 10 min after removing from coals before trying to eat them

    Banana Boats

    Bananas, Small marshmallows, Chocolate chips,

    Peanut Butter, Foil wrap

    Hold the banana with ends pointing upward. Carefully slice a "flap" out of the skin only. Start at stem end and go to other end.  Leave the flap attached.   Pull the sides a bit so banana is loose in skin.  Spread with small amount of peanut butter then place desired amounts of chocolate chips and marshmallows tucked inside the skin along side banana.  Fold the skin flap back over and wrap in foil.   Cook over coals for a few minutes to melt chocolate and marshmallows.

    NOTE:  you may substitute or leave out any of the toppings.  We have tried butterscotch chips (YUM) and have left out the peanut butter.  Also good with just peanut butter and a little cinnamon.  Very messy!!!! (BUT OH SO GOOD)

     

    Homemade Ice Cream in a Coffee Can

     

    1- 1# coffee can with lid         1 pint of 1/2 & 1/2
    1- 3# coffee can with lid         1 egg (I use egg beaters)

    1/2 cup sugar ,1 tsp vanilla or 2 Tbl Of chocolate syrup or 1/4 cup of strawberries

    Add all of the above ingredients to the (1#) coffee can. Put the lid on the coffee can and secure with duct tape. Place the 1# coffee can into the 3# coffee can. Layer with crushed ice and rock salt and place the lid onto the 3# coffee can.
    Now the fun find a partner sit on the ground and roll back and forth 3to 4 feet apart. Roll for 8 to 10 mins. Check to see if the ice cream is hard if it isn't replace the lid add more ice and rock salt. Roll for another 8 mins. Remove the lid to the 1# can and serve into good size bowls. Serves 4 people.
    This is really good ice cream and it works every time. This can't be doubled.

    Elephant ears on a stick

    Wrap a refrigerated biscuit around a greased wooden dowel about 3/4 inches round.   Stretch dough down stick about 6 inches.  Turn over campfire until brown.   (5-10 min.)  Roll browned biscuit around a stick of butter until well coated.   Sprinkle with a mixture of Cinnamon/Sugar.  Remove from dowel and enjoy!

    Campfire Fruit Cobbler

    Topping (can be mixed at home and taken in sealed container):
    for each serving, mix 1 TBS quick oatmeal, 2 TBS quick baking mix,
    1 tsp brown sugar, and 1/2 tsp cinnamon.
    Skin, core, and dice 1 large apple or equivalent fruit such as peaches, pears, and place on square of foil. Top with 1 serving worth of topping mix. Bring 2 ends of foil together over fruit and double fold to seal, fold over ends and seal. Place packets directly on hot coals for about 15 minutes. carefully peel back foil and enjoy!

     

    Pie Iron Pie

     

    You will need: Pie Irons, normally 2 or 3 Pie Irons will keep your group happy and fed.
    1 can of Pie Filling, Cherry, Blueberry, Apple, etc.
    2 slices of white bread per pie
    butter or margarine
    Powdered Sugar
    Butter one side of each slice of bread, place one slice with the buttered side on the Pie Iron. Drop and tablespoon of pie filling in the center of the bread.
    Take the 2nd slice of buttered bread and lay it on the pie filling with the buttered side out so the when the Pie Iron is closed the buttered side touches the Pie Iron. Close the Pie Iron and secure. Cut the crust off of the bread. Place Pie Iron in the campfire making sure the pie doesn't burn. It will take about 10 minutes to brown. You may open the Pie Iron slightly to check brownness. Sprinkle with powdered sugar. Yummy!!

     
    Orange Cakes
    1 box yellow cake mix
    1 or 2 oranges per person

    Prepare oranges by slicing a small disc off the top of each orange, saving the lids.   Scoop the pulp out of the orange with a spoon being careful not to pierce skin; reserve pulp.  Prepare cake mix according to directions and add some or all of the pulp if desired.  Spoon cake batter into orange cups and replace lids.  Wrap tightly with aluminum foil.  Place foil packets (lid side up) in coals and cook until cake is no longer batter.  Remaining cake batter can be prepared in a traditional pan.

     

    Campsite Monkey Bread

     

    4 Cans of Biscuits
    1 Cup of Sugar
    1 Cup Brown Sugar
    4 Tbs Cinnamon
    1 Stick Margarine

    Cut biscuits into quarters.  Mix sugar and cinnamon in plastic bag.  Drop biscuits into bag and coat well.  Place in Dutch oven. Melt margarine and pour over biscuits, sprinkle with brown sugar.  Bake over medium coals 20 to 25 minutes.

     

    Apple sauce and dumplings

     

    2 jars of apple sauce
    1 package of any flavor muffin mix or gingerbread mix

    dump sauce into pan with lid.  I sometimes add some sugar and a little water to the apple sauce. place on grill over fire or on coals.  Mix up bread mix and drop into sauce. Cover and let cook for about 25 Min. Good with ice cream or milk poured on it.

     

    Apple Boats

     

    1 apple per person
    raisins
    cinnamon
    brown sugar

    Core apple. Surround apple in aluminum foil. Put in raisins, brown sugar and cinnamon. Wrap apple in aluminum foil and place on coals. Rotate occasionally. When your apple boat is done cooking it tastes like sweet apple sauce with peeling.