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A "Girl Scouts" Breakfast

Ingredients:    * 1 pound(s) bacon      *1 pound(s) sausage       * 3-4 cans sliced potatoes     * 8 - 12 eggs      * salt and pepper

Preparation:  Fry bacon and sausage together until done. Drain grease. Add potatoes, stirring constantly to keep from sticking. Scramble eggs, then add to the meat and potatoes. Salt and pepper to taste. You can add onions, peppers, or other veggies too.

 

All in One Potato Frittata

Ingredients:   *  1 medium potato (peel and dice)     * 8 eggs     * 1/2 c milk       *1/2 tsp dried basil     * 1/2 tsp salt     * pepper to taste      * 2 Tbsp oil     * 1 md onion (chopped)    *1/2 green pepper (diced)     *1/2 red pepper (diced)    * 1 sm zucchini diced        * 2 Tbsp oil  * 1 cl garlic minced     *1/2 c shredded cheddar cheese

Preparation:  Cook potato in salted boiling water until tender. Drain. Beat together eggs, milk, basil, salt and pepper until eggs are just blended. In a 10 inch ovenproof skillet, heat oil over medium heat. Add onion, peppers and/or zucchini & garlic. Sauté 3 minutes. Add potato and sauté 2 minutes longer. Pour eggs over vegetables in skillet. Cook over low to medium heat until eggs are almost set, but still moist on the surface [10-12 minutes] occasionally lift edge of the eggs to allow uncooked egg to run to bottom of skillet. Sprinkle top with cheese. Place under broiler until cheese melts, 2-3 minutes. Cut into wedges to serve. If no broiler is available, still sprinkle cheese on, it will melt. Serve with crusty roll & salad.

 

Apple Pie On A Stick

Ingredients:      * 1 c sugar             *1 Tbsp cinnamon            * 4 cooking apples                 * 4 dowel or roasting sticks                                                                                                                     

Preparation:  In a small bowl, mix together sugar and cinnamon and set aside. Push the stick or dowel through the top of the apple to the bottom until the apple is secure. Roast the apple 2 to 3 inches above the bed of hot coals and turn frequently. (As the apple cooks, the skin starts to brown and the juice dribbles out.) When the skin is loose, remove the apple from the coals but leave it on the stick. Peel the skin off the apple, being careful not to burn yourself because the apple is very hot.

 

Apricot Bars
Ingredients:    *1 1/2 c sifted all-purpose flour     *1 tsp baking powder     *1/4 tsp salt      *1 1/2 c quick cooking rolled oats    *1 c brown sugar *3/4 c butter    *3/4 c apricot preserves

Preparation:  Sift together dry ingredients; stir in oats and sugar. Cut in butter till crumbly; pat 2/3 crumbs in 11 X 7 X 1 ½ inch pan. Spread with preserves; top with remaining crumbs. Bake in moderate oven (375 degrees) about 35 minutes. Cool. Optional: add chopped nuts, butterscotch chips to crumb mixture.

 

 

Baked Red Potatoes

Ingredients:   *Approximately 20 baby red potatoes     *1 packet dry Italian dressing mix       * Olive oil

Preparation:  Cut potatoes into bite-sized pieces. Place in a large bowl, toss with Olive oil until lightly coated. Sprinkle dressing mix over potatoes and toss until all sides are covered. Wrap in foil, put near coals or on BBQ grill until potatoes are fork tender. Potatoes can also be cooked spread in a baking sheet and put in oven for 45.

 

Backwoods Chili Rice Skillet

Ingredients:  *1 pound ground beef   *4 c Uncle Ben's Quick brand rice  *3 c water   *1 c chopped onion    *1 lg green pepper, chopped    *1 package chili seasoning mix    *1 can tomatoes, undrained    *1 can kidney beans, drained    *1 Tbsp salt   1 c shredded Cheddar or Monterey Jack cheese

PREPARATION: In a large skillet, brown meat, drain. Add remaining ingredients except cheese; stir. Bring to a vigorous boil. Cover tightly. Simmer about 5 minutes or until desired consistency. Sprinkle with cheese.

 

Bacon & Cheddar Grilled Cheese Sandwich

Ingredients:   *bread (we like raisin bread)    *bacon (we use leftover bacon from breakfast)    *cheddar cheese    *olive oil spray

Preparation:   Place bacon and cheese between slices of bread. Spray cooking surface with olive oil and toast on a skillet over an RV stove or in a Coleman sandwich toaster over the fire.

Bag Kabobs

Ingredients:   *beef or chicken    *bell peppers    *mushrooms    *onion    *jalapeno peppers (optional)    *small potatoes    *zucchini squash     *fresh garlic    *2-3 Tbsp olive oil    *lemon or lime    *McCormick's Salt-free Chicken seasoning    *powdered butter flavoring    *2 Tbsp soy sauce *lemon pepper seasonings    *dill

Preparation:  Boil potatoes for approximately 4-5 minutes depending on size. They should still be firm and crisp, not mushy. They will finish cooking on the grill. Let potatoes cool completely before putting in foil bag. Chop bell peppers, onion and zucchini squash into large pieces. Put chopped vegetables, whole jalapenos, whole potatoes and whole mushrooms into a large foil bag with garlic, olive oil, lemon or lime juice, soy sauce, butter flavoring, lemon pepper seasonings, and dill. Cut meat into large stew size pieces. Put meat in a separate foil bag with 1/4 cup of olive oil, garlic, chicken seasonings, butter flavoring and 2 tablespoons of soy sauce. Put different meats in separate bags. Place the foil bags into larger 2 gallon Ziploc bags to store while traveling. To cook, place foil bags on grill for 8-10 minutes, turning after 5-6 minutes. Let sit before opening bags.

 

 

Baked Apples

Ingredients:   *Granny Smith Apples      *butter       *brown sugar       *cinnamon candies       *caramels

Preparation:  Use as many Granny Smith Apples as you need for your camping crowd. Core the apple, leaving a thin layer on the bottom. In the cored out area, put a pat of butter and about a tablespoon of brown sugar. This will depend on how big your apples are, remember the brown sugar will melt down into the butter. The rest is up to you, you can put in a few cinnamon candies, or a couple caramels, depending on the flavor you like. Wrap the apples in foil, (if your coals are hot, double wrap, if they are cooler, single wrap). The apples are placed on the coals, and rolled every 10 minutes or so. They usually take about a half hour, depending again upon the heat of your coals. If you are lucky enough to have a freezer, you could add ice cream when you serve these. We have also served them with a whipped topping, cheese, or if you’re a purist...just as they come from the fire. ‘

 

Baked Onions

Ingredients:   *onion per person       *black pepper       *butter or margarine

Preparation:  Take an onion and take off outer skin. Hollow out the core and add cracked fresh ground black pepper and put a large pat of butter or margarine in the hole. Wrap in aluminum foil and bake on grill for about an hour on medium, or in oven at 325 degrees for an hour. The onion is juicy, sweet and delicious.

 

Baked Pancakes

Ingredients:   *1 pound sausage    * 6 eggs     *1 c milk     *1 c self-rising flour     *1 tsp vanilla     *1 stick margarine

Preparation:  Begin by browning the sausage. While sausage is browning, in bowl mix six eggs, 1 cup milk, and one cup self-rising flour and 1 tsp. vanilla. Mix together well. In 13 X 9 pan melt one stick margarine and pour in cooked sausage. Pour the batter on top of the sausage. Cook at 400 degrees about 20 minutes or until golden brown. Serve with syrup or ketchup, my family has tried it with both.

 

Baked Potato in a Can

Ingredients:   *1 medium size potato    *butter    *salt    *pepper    *heavy duty aluminum foil    *tin can (from veggies or beans)

Preparation:  Clean the potato. Butter the outside of the potato really well, and season to taste. Put potato into the tin can and cover top of can with foil. Place the tin can next to a fire pit of coals and let it set for 25 minutes, then turn can 90° and cook for another 20 minutes (do not peek at potato). After 45 minutes you will have a perfect baked potato.

 

 

Balsamic Steak

Ingredients:   *1 pound(s) top sirloin steak    *1/2 c balsamic vinegar    *1/4 c olive oil    *1-2 tsp minced garlic   * 2 Tbsp honey or brown sugar *dash Worcestershire sauce    *salt and pepper    *dash cayenne pepper

Preparation:  Mix all ingredients in a sealable plastic container or Ziploc freezer bag. Let sit for at least 4 hours. Then toss the steak on the barbeque or campfire grill. Delicious! Wrap some potatoes in foil and cook in the fire as well.

 

Balsamic Vinegar Chicken

Ingredients:   *4 boneless, skinless chicken breast halves       *3/4 c balsamic vinegar

Preparation:  Place the chicken and balsamic vinegar in a zip-top bag. Squeeze out as much of the air as possible when sealing. Place in refrigerator and marinate 4-12 hours (longer is better). Remove chicken from marinade and discard remaining liquid. The dark color of the vinegar will make the chicken appear almost brownish-gray. Don't worry - it'll be fine. Place chicken on grill over medium heat or you can pan fry covered over medium heat adding water to cover bottom of pan. Cook until no longer pink in center and juices run clear.   This goes well with rice, pasta or bread and a salad. Leftovers are great chunked into a big fresh salad with a light vinaigrette dressing.

 

Banana Boat

Ingredients:   *1 banana      *1/2 milk chocolate bar      *3-5 marshmallows (full size)      *aluminum foil

Preparation:  Cut the banana in half, lengthwise. Top the bottom half of the banana with the chocolate and marshmallows, then replace the top half, sandwiching the ingredients between the banana slices. Wrap in aluminum foil and heat- either over open fire, on a grill, or on the RV stove. Unwrap and enjoy!

 

Banana Chocolate Chip Split

Ingredients:     *1 banana      *1 1/2 Tbsp semi-sweet chocolate chips      *1 1/2 Tbsp mini marshmallows

Preparation:   With peel left on slice banana lengthwise across top of banana (do not cut through). Spread top of banana slightly open and fill with marshmallows and chocolate chips. Squeeze banana closed as much as possible and wrap tightly in tinfoil (shiny side in). Lay tin foil wrapped banana on campfire grate for approx. 10 minutes. Carefully remove banana from fire and open the tin foil just enough to get a spoon inside.

 

 

 

 

Bar-B-Que Bean Bake

Ingredients:   * 1 pound ground beef     *1 pound bacon      *1 large onion, chopped      *4 Tbsp mustard       *3/4 tsp pepper  *4 Tbsp molasses or 1/2 cup brown sugar      *2-16 oz. cans red kidney beans, with juice       *2-16 oz. cans pork & beans, with juice     *2-16 oz. cans butter beans, drained     *1/2 c ketchup     *1/2 c bar-b-que sauce     *1 tsp salt     *1 tsp chili powder

Preparation:  Cook bacon, drain and chop. Cook beef and onion. Drain off fat. Mix all of the above ingredients together well. Simmer for 30 minutes stirring occasionally or put in Dutch oven and place on hot coals for 45 minutes, stirring occasionally. (At home, bake 1 hour at 350 degrees). Cut recipe in half for smaller family dish.

 

BBQ Pitas

Ingredients:  *3/4 pound(s) thinly sliced beef or pork from the deli, cut in 1/2 inch strips      *2/3 c barbecue sauce         *4 thin slices smoked cheddar, Swiss, or Monterey Jack cheese with jalapeno peppers from the deli, cut in half       *4 large pita bread rounds, split crosswise to form pockets alfalfa sprouts, tomato slices and/or sliced dill pickles

Preparation:  In a medium saucepan combine meat and barbecue sauce. Cook, covered, over medium heat till heated through, stirring occasionally. Place a cheese slice half inside each pita bread half. Spoon about 1/4 cup of the meat mixture into each pita bread half. Have each camper add the toppers they choose for a personalized pita dinner.

 
BBQ Potato Chips

Ingredients:   *potatoes, cut into slices        *olive oil        *Mrs. Dash seasoning

Preparation:   Slice potatoes 1/4" thick. Lay them on a plate, brush one side with olive oil. Season to taste. I like Mrs. Dash and throw them on the hot grill, oiled side down. Brush the other side with oil, and season. Turn them after about 3 minutes and grill another 3 - 4 minutes.

 

BBQ Ribs

Ingredients:   *1/2 c brown sugar     *1/2 c apple butter     *1/4 c bourbon      *1/4 c cider vinegar      *1/4 c apple cider      *2 Tbsp Dijon mustard

Rub:      *1-2 teaspoons of salt (Kosher is better)      *½ cup apple butter (apple sauce can be substituted but not as good)                     *1 tablespoon of brown sugar    * 2 tsp dry mustard     *2 tsp thyme     *1 tsp ground ginger     *½ tsp cinnamon     *½ tsp cayenne *pepper     *1 Sliced onion     *2 tablespoons ginger     *1 tsp cinnamon     *1 ½ cups apple cider

Preparation:   Always remove membrane from the back of the ribs. Mix rub ingredients together and rub all over both sides of ribs. Let rub do it’s magic for 4 hours or more in the refrigerator. Put onion, ginger, cinnamon & apple cider in large roasting pan and mix until evenly distributed place ribs in roasting pan. Cover with foil and cook over medium heat for 2 hours. While ribs are cooking in roasting pan, mix BBQ sauce, grill ribs over indirect medium heat for an additional hour brushing BBQ sauce on lightly every 15 minutes. Use smoking chips at this point if you like (sweeter chips are better).When ribs are done, cover with plastic wrap for ½ hour before serving. While ribs are cooling in a covered pan, take remaining BBQ sauce and a ½ cup of the roasting sauce and bring to a boil and let simmer until fairly thick. When done, serve on the side. Use a charcoal grill with a lid or over a fire. These are simply the best sweet ribs you ever tasted.

Bean & Cornbread Casserole

Ingredients:   *1 onion (chopped)     *1 green pepper (chopped)     *2 garlic cloves, minced     *1 can red kidney beans        *1 can pinto beans     *1 can diced tomatoes     *1 can tomato sauce     *1 tsp chili powder     *1 tsp black pepper     *1 Tbsp prepared mustard *1 tsp hot sauce     *1 c self-rising cornmeal     *1 1/4 c milk     *1 can cream-style corn     *1 large egg     *3 Tbsp vegetable oil     *3 Tbsp butter

Preparation:  Pour oil into 14" Dutch oven and heat; sauté onion, bell pepper and garlic until tender. Add undrained kidney beans and pinto beans. Add diced tomatoes and juice, tomato sauce and seasonings. Cover and cook for 30 minutes. In mixing bowl, combine cornmeal, corn, milk, egg and butter. Spoon evenly over cooked bean mixture. Cover and cook over medium heat on medium hook for 35 minutes. Add top coals and continue to bake for approx. 25 minutes until cornbread is done. Kitchen directions: bake about 1 hour at 350°.

 

Beef in the Wild

Ingredients:   *2 pound ground beef     *4-6 oz. cans Dawn Fresh Mushroom Steak Sauce    * 2-7 oz. cans pieces and stems mushrooms *toasted bread

Preparation:  Cook ground beef over fire in skillet until no longer pink. Add the mushrooms and gravy and combine. Serve over toast. Easy, hearty, inexpensive, and delicious. Kids love it.

 

Berry Pie

Ingredients:   *4 c berries (strawberries, blueberries or raspberries)     *milk     *6 Bisquick or biscuit dough     *dash brown sugar                 * cream or whipped cream

Preparation:  Use favorite berries, wash them and if you are using large berries, like strawberries, you will want to cut them into smaller pieces. Fill the bottom with the berries. Use bisquick to mix enough dough to make about 6 biscuits/dumplings (usually about half the suggested recipe on the box). Drop dumplings into the pot, making about 5-6 round lumps with small spaces between for air to escape. Fill the pot with milk, just until the milk is barely at the top of the dumplings or if the berries are frozen, use less milk. Do NOT completely cover the dumplings or you'll end up with mush. Cover pot tightly with lid. Put on medium to low heat for about 20 minutes or until the milk has been absorbed and dumplings are light and fluffy. Be careful not to burn the berries on the bottom. Serve warm or cold with a little cream and sprinkled with brown sugar.  

 

Best Buttermilk Waffles

.Ingredients (Makes 3 1/2 cups batter):   *2 c flour     *1/4 c brown sugar (packed)    *1 tsp baking soda     *1 1/2 tsp baking powder    *1/2 tsp salt   * 3 eggs    *2 c buttermilk     *1/2 c butter (melted)     *1 tsp vanilla

Preparation:  In a mixing bowl mix (or whisk) together eggs, buttermilk, butter and vanilla. Pour in dry ingredients and mix. Batter will be runny. Pour about 1/2 cup batter onto waffle baker.

 

Biscuits on a Stick

Ingredients:     *Ready to bake biscuits

Preparation:   Because you are cooking a biscuit, you can't use a small stick or cloths-hanger. You will need to have a stick that is about ¾ of an inch to 1 in diameter. (Dowel rods work real well, but you can use anything, I usually cut up some scrap wood that I always have around the house). Once you get your sticks, you need to put tin foil around the end of the stick covering a good six inches. If you don't do this your stick will probably start burning, which sort of takes the fun out of cooking the biscuit.

You also need a can of biscuits, you know the kind that pops open and you just put them on a cookie sheet. I think any type of biscuit would work, just regular or large biscuits. Insert the foil covered stick into the biscuit and roast over a campfire until golden brown on the outside and baked completely on the inside.

 

Blair's Campfire Stew

IngredientS:   *1 pound(s) sirloin    *4 red potatoes     *1 red onion    *1-2 c vegetables     *1 tsp salt     *1 tsp ground black pepper *3 Tbsp butter

Preparation:   Preheat your grill to medium heat. Measure out 2 or 3 sheets of aluminum foil in 2-foot lengths, and layer one on top of the other (or a large aluminum grilling bag is easier). Layer the meat (cut in small chunks), sliced potatoes and onion and vegetables in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square and seal the edges. Place aluminum wrapped package over medium heat and cover. Cook for approximately 40 minutes, turning once. Serve hot right off the grill.

 

Blondies

Ingredients:   *1 1/2 c self-rising flour     *1 1/2 sticks unsalted butter     *1 1/2 c packed brown sugar     *2 large eggs     *1 1/2 tsp vanilla extract *1/2 c semisweet chocolate chips    *1/2 c white chocolate chips    *1 c pecans (toasted)

Preparation:   Line 12" Dutch oven with foil and spray with non-stick baking oil. Whisk butter & brown sugar. Add eggs and vanilla, mix well. Fold in flour, do not overmix. Fold in chocolate chips and nuts - turn batter into the prepared pot. Bake until the top is shiny and cracked - feels firm to touch. About 20 minutes over medium heat, then remove and add top coals for final baking - approximately 10 minutes. Cool completely before cutting.

Blue Cheese Burger Steaks

Ingredients:   *2 pound(s) ground beef     *1 tsp salt     *1/4 c blue cheese, softened     *2 Tbsp Minute Maid frozen concentrated orange juice, thawed

Preparation:   Combine ground beef and salt; mix lightly. Form into 4 large, thick "steaks". Place about 3 inches from broiler or hot coals and cook until desired doneness. Meanwhile, combine blue cheese and orange juice concentrate; beat until smooth. Spread on hot burger "steaks". Serve immediately.

 
Bratwursts & Swiss

Ingredients:   *Italian sausage or Johnson's Bratwursts and cheese        *your favorite cheese slices

Preparation:   Place Italian Sausage/Johnson's Bratwursts on a stick and cook over the fire (be sure to turn often) until thoroughly cooked. Place in hot dog bun and cover with a slice of cheese.  Eat on the go or on your plate with a few chips and pickle wedges for a fast meal.

 

Breakfast Bag

Ingredients:   *1 - 2 slice(s) bacon     *1 c Frozen hash browns, thawed    *1 - 2 eggs *brown paper bag

Preparation:   Build a simmering campfire. In a lunch-sized brown paper bag, place bacon slices and thawed hash browns. Crack eggs into bag. Fold paper bag down, leaving 3" of space above food. Insert a pointed stick through the folded part of the bag. Hold stick so bag hangs about 4" to 5" above hot coals. Cook for about 8 to 10 minutes, being careful not to let the bag catch on fire.   Remove bag from heat and, using an oven mitt, fold open to check that eggs have been cooked throughout. If eggs have not completely cooked, refold paper bag and hold over hot coals for an additional 2 to 3 minutes. Fold down paper bag and eat breakfast directly from bag.

 
Breakfast Burrito

Ingredients:   *eggs     *hash browns     *bacon     *cheddar cheese     *salsa                                       *flour tortilla shells     *sour cream     *tomatoes     *olives     *green onions     *avocado

Preparation:  Ahead of time you can chop up the tomatoes, olives, green onions and avocado. Cook the bacon and crumble. Cook the southern style hash browns in a frying pan with salt, pepper and oil until browned. Mix together and put in a container or zip lock bag and refrigerate until needed. Grate cheddar cheese (store in container or zip lock bag). On the morning you will cook these, take out mixture and place in large frying pan and heat. Scramble the eggs, add to warm mixture and cook. This is an ideal way to have breakfast while camping because each person can make their own burrito the way they like it.

 

 

 

Breakfast Burritos with Sausage

Ingredients:   *2 pounds of sausage     *24 eggs     *1 - 2 pound(s) package shredded cheddar cheese     *20 large flour tortillas

Preparation:  Cook breakfast sausage and scramble the eggs. Preheat a few tortillas in your microwave at home, spoon out generous portions of sausage, scrambled eggs & cheese on a softened tortilla and roll it up. Wrap it individually in aluminum foil. You can then freeze them if you would like, they keep well.  To cook, place them on a grill surface over the camp fire. Look for the tortilla to be slightly brown and crispy. Put some hot sauce on it and it’s a breakfast fit for a king.

 

Brown Bears

Ingredients:   *1/2 c sugar   *1/2 Tbsp cinnamon    *4 Tbsp. butter (melted)      *1 package bread dough

Preparation:  Mix sugar & cinnamon together until well blended. Melt butter in shallow pan, such as a round cake pan. Take the biscuits and roll in hands to form snake shaped pieces. Wrap the snake-like dough around a stick in a coil fashion. Cook over a campfire until evenly browned. Roll the cooked dough in the melted butter and then in the cinnamon/sugar mixture. Yum.

 

Brunswick Stew

IngredientS:   *3 large smoked ham hocks (sliced 1" thick) *3 pound stewing chicken         *2 pound beef stew meat       *2 bay leaves    *1 tsp thyme   *1 tsp parsley         *3 stalks celery         *2 onions             *1 Tbsp black peppercorns         *2 Tbsp Durkee Six-Pepper Blend         *2 cans tomatoes         *2 c carrots        *2 c celery *2 c onions         *3 large potatoes         *2 c frozen lima beans        *3 c corn (cut off cob)

Preparation:  Add ham hocks, chicken and beef stew meat to 14" deep or 16" Dutch oven. Add bay leaves, thyme, parsley, celery stalks, onion wedges, Six-Pepper Blend and peppercorns. Simmer covered until chicken and beef are thoroughly tender, about 2 hours. Remove meat and set aside to cool. Strain the stock and discard veggies and herbs. Skim off some of the fat. Add tomatoes, carrots, chopped celery, onions, potatoes, lima beans and corn to strained stock. Simmer uncovered until all vegetables are tender, about 30 to 45 minutes. Bone chicken and remove pieces of ham hock from the bone. Return meat to pot. Add more water if needed to make more soup. Simmer for 10 to 15 minutes and season with salt and pepper. Serve with cornbread.

 

Burger & Veggie pouches

Ingredients:   *4 hamburger patties      *1 onion      *1 can mushroom soup      *potatoes *squash      *butter      *seasoning to taste

Preparation:  Place hamburger patties on foil. Cover with onions & mushroom soup. Fold foil into pouch. On a second piece of foil, alternate potatoes with onions, topping with a few slices of butter seasoning. Slice squash and add to potatoes. Wrap up foil. Throw it all on the Webber or camp fire. Wait one hour turning every 15 minutes.

Camp Beef Brisket

Ingredients:   *1/4 c paprika     *2 Tbsp garlic, minced     *1 Tbsp thyme *1 Tbsp basil      *1 Tbsp oregano      *1 Tbsp dried parsley      *1 Tbsp ground black pepper *1/2 tsp cayenne      *1/2 tsp ground nutmeg      *2 Tbsp Tabasco sauce *2 Tbsp Worcestershire sauce      *3-4 pound(s) beef brisket

Preparation:   Mix all the spices together, then dry rub the meat. Coat with Tabasco and Worcestershire sauce, rubbing in carefully not to displace spices. Refrigerate for 3 to 5 days - if time permits. Place meat trivet in bottom of Dutch oven large enough to hold brisket. Place brisket (fat side up) on trivet. Cover and hang low over the fire to get the pot hot. When the meat starts to sizzle, raise to the highest hook and cook over low fire for approximately 12 hours. Go for a ride, take a nap, do some fishing and cook the brisket overnight. Low and slow is the key to a good, juicy brisket that is fork tender, and that's just all there is to it! When it's done, throw it on the grill to crispy the outside, slice and pour the juices from the pot over the meat.

 

Camp Bread

Ingredients   *1 16 oz. package hot roll mix    *1 Tbsp snipped fresh rosemary or basil or 1 Tsp. dried rosemary or basil, crushed      *1/2 c shredded Parmesan cheese      *cornmeal

Preparation:  Prepare hot roll mix in a 10-inch Dutch oven according to package directions, adding the rosemary or basil and 1/4 cup of the Parmesan cheese to the dry ingredients (omit kneading step). Remove dough.  Grease the Dutch oven and sprinkle with cornmeal. Place dough in Dutch oven. Using greased hands, gently press dough evenly into the bottom of Dutch oven. If desired, use a small knife to make a decorative pattern on top of the bread. Sprinkle with remaining 1/4 cup Parmesan cheese. Cover and let rise in a warm place until dough nearly doubles (30 to 40 minutes).  Cover Dutch oven and arrange 8 to 10 hot coals around the edge of the Dutch oven and 10 to 12 hot coals on the lid. Bake for 20 to 25 minutes or until golden, rotating the Dutch oven a half-turn halfway through cooking. Makes 12 servings.

 

Camp Eclairs

Ingredients:  *1 can of biscuit dough      *vanilla pudding      *chocolate frosting

Preparation:  Take the biscuit dough and mold 1-2 biscuits together. Get a stick about 3/4" to 1" in diameter and mold the dough around the stick so it is about 6 inches long and the dough totally surrounds the stick. Toast the dough over the campfire until it gets golden brown on the outside. When the dough turns golden brown, slide it off the end of the stick, (this will leave a hole going through the center). Fill this hole (where the stick was) with vanilla pudding and top with the chocolate frosting.

 

 

 

Camp Fruit Cobbler

Ingredients:   *2-4 cans fruit pie filling    *1/4-1/3 c brown sugar      *1-2 Tbsp cinnamon *1-2 cans refrigerated biscuits or 1 recipe bisquick biscuit dough

Preparation:  Burn campfire down to very hot coals. Spray dutch oven with cooking spray. Add fruit pie filling (it’s sometimes a real treat to mix flavors). Cover with refrigerated biscuits or biscuit dough. Sprinkle with brown sugar and cinnamon. Cover and place in center of coals with coals coming up around the sides. With your handy shovel, cover lid with coals as well. Cobbler is done when biscuits are golden brown. Check after 15 minutes and then every 5-7 minutes after that until done. Enjoy!

 

Camp Shrimp Gumbo

Ingredients  *1 onion     *1 green pepper     *2 cloves garlic     *1/4 c butter    *1 can corn *1 can diced tomatoes & green chilies     *1 Tbsp sugar     *1 tsp salt     *1/4 tsp pepper *dash cayenne pepper     *1/2 large can canned milk     *1/4 c green onions                *2 pound shrimp     *corn starch

Preparation:    Chop the onion, green pepper and garlic cloves. Sauté onion, pepper & garlic in butter to a tender crisp. Add corn, tomatoes, sugar, and salt & pepper and heat for 10 minutes. Add canned milk and green onions and heat 4-5 minutes. Add shrimp at the right time, (adjust the time if using raw or cooked shrimp), you do not want to overcook the shrimp. Make a paste using the cornstarch and some water to thicken. Serve over Rice. If you don't like spicy, use mild diced tomatoes & green chilies and cut back on the Cayenne. This recipe is very versatile because you can use canned corn, canned shrimp and you can prepare the veggies at home.

 

Camp Stew

Ingredients:   *2 pound hamburger     *1 can stewed tomatoes     *1 can corn     *1 c elbow macaroni     *1/2 c chopped onions     *1 c water     *1/4 pound cheddar cheese

Preparation:    Brown hamburger in dutch oven, kettle, or skillet. Drain. Stir in tomatoes, corn, macaroni, and water. Cook until hot. Just before serving add cheese.

 
Camp Stove Goulash

Ingredients:  *1 pound ground meat (turkey, beef or chicken)     *1 sweet onion     *1 green or red pepper     *1-16 ounce can diced tomatoes (Mexican flavor)    *1 can corn   *1-16 ounce can garbanzo beans     *ketchup (optional)     *rice

Preperation:    Brown the beef, onions and pepper in large skillet or pan. Chop up the onion and green or red pepper. Add the tomatoes, garbanzo beans (drained), corn and a squirt of ketchup (if desired) and serve over rice (Our favorite is the boil in the bag kind).

 

 

 

Camp Taters

Ingredients:    *4 potatoes     *1 red bell pepper     *1 green bell pepper     *1 onion     *salt and pepper     *1/4 stick of butter

Preparation:  Slice potatoes in 1/4 inch horizontal slices. Slice 1/2 of red and 1/2 of green peppers lengthwise in thin strips, slice 1/2 onion in small strips. Melt butter and mix all ingredients in large bowl. Season to taste, wrap in double foil and grill until brown on both sides

 

Camper's Luau Chicken

Ingredients:   *3 envelopes onion cup-a-soup      * 1 whole chicken breast, split           *1 8 oz. can crushed pineapple, undrained     *1 small green bell pepper, cut into strips

*2 18-inch square pieces heavy-duty aluminum foil

Preparation:  In a small bowl, combine onion cup-a-soup and pineapple.  For each serving, place half the chicken, onion-pineapple mixture and green pepper on foil. Wrap loosely, sealing edges airtight with double fold. Place on grill, seam-side up, over hot coals or high heat, and cook 45 minutes, or until chicken is tender.

 

Camper's Pizza Skillet Delight

Ingredients:   *1 pound ground beef    *1 can (4 oz.) sliced mushrooms     *water     *1 can (8 oz.) pizza sauce    *3 c Uncle Ben's Quick Brand Rice     *1 large green pepper    *1 1/2 tsp salt     *1 tsp oregano     *1/4 c grated Parmesan cheese     *6 thin slices Mozzarella cheese

Preparation:  Brown meat in a 10-inch skillet; drain. Drain mushrooms, reserving juice. Add water to juice to make 2 cups liquid. Add liquid, pizza sauce, rice, mushrooms, green pepper, salt and oregano to beef; stir. Bring to boil. Reduce heat, cover and simmer until liquid is absorbed, about 5 minutes. Sprinkle Parmesan and arrange Mozzarella on top of beef-rice mixture. Cover skillet and heat for 2-3 minutes, or until cheese softens

 

Camper's Skillet

Ingredients:   *4 large potatoes   *6 large eggs or egg beaters     *6 - 8 sausage links *1 medium sized onion    *1 green pepper    *seasoning salt

Preparation:    Fry sausages, cubed potatoes, chopped onions & green peppers. Season salt to taste. Break eggs or pour egg beaters over skillet contents. Mix until eggs are done.

 

 

 

Camper’s Stew

Ingredients:    *hamburger patty     *onion    *white potatoes     * sweet potatoes      *baby carrots     *1 Tbsp butter     *salt & pepper to taste

Preparation:    Place in foil pouch. Put on Grill or in Oven or even over a campfire for about 40-45 minutes or until burger is done and vegetables are tender.

 

Campfire Chicken and Vegetables

Ingredients:   *2 boneless, skinless chicken breasts     *1 bag baby carrots     *onions *potatoes    *1 can cream of chicken soup

Preparation:  You will need heavy duty aluminum foil. Get your coals really hot and fire red. While they are heating, prepare your chicken. Tear off foil big enough to hold chicken and large vegetables. Place chicken breasts on foil and add 1/2 the can of soup. Cube the potatoes and onions. Place cut up potatoes, onion and your carrots on top of the chicken. Fold foil tightly, be sure to seal so the soup doesn't leak out. Place on fire grate or directly on hot coals. Cook for approximately 30 minutes, turning at least once.

 

Campfire Chicken and Veggies

Ingredients:    *boneless skinless chicken breast     *red potatoes     *baby carrots     *green peppers     *onion     *corn     *Italian dressing (or spice mixture of your choice)

Preparation:  You will need Reynolds foil grill bags. Cut everything up, put it in a bag, and cover it with Italian dressing (usually about half a bottle per foil bag), roll the bag down, throw the grate over the campfire or directly on hot coals. Cook until potatoes are tender and chicken is cooked.

 

Campfire Chicken Pot Pie

Ingredients:   *4-6 whole boneless chicken breast     *1 can Cream of Chicken, Mushroom or Broccoli Soup     *1/2 c water or milk     *1 can mushrooms    *2 bags frozen vegetable mix   *1 large onion    *olive oil    *butter    *salt & pepper to taste    *cooking spray

Preparation:  Spray the bottom of a medium sized foil baking pan with the cooking spray. Line the bottom of the pan with sliced onions. Spread the sliced mushrooms and frozen vegetable mix over the onion layer. Mix soup and water (or milk). Spread soup mixture over vegetables. Add a little olive oil and butter. Season chicken and place on top of mixture. Using heavy duty aluminum foil, cover the pan completely from side to side and end to end wrapping all the way over the bottom of the pan to create a good seal. Put on camping rack over hot coals. Check for doneness after approximately 1 hour (cooking time will vary depending on the heat from the coals). You may place directly on the coals, but the mixture may stick to the bottom of the pan. Serve with your choice of bread.

 
 
Campfire Chili

Ingredients:  *1 can hot chili red beans     *1 can chili seasoned chopped tomatoes *1 can tomato sauce    *1 small can tomato paste    *1 can tomato juice     *1 onion *2 pound hamburger     *1 small carrot    *1 small potato    *chili powder     *tabasco sauce

Preparation:  Shred the carrot and the potato. Add chili powder and Tabasco sauce to taste. Brown hamburger, then add the rest of the ingredients. Cook over fire embers for at least 4 to 6 hours with a light boil. Serve and Enjoy!

 
Campfire Chili with Hamburger

Ingredients:  *1-1/2 pound(s) hamburger    *1 onion, chopped    *1 clove minced garlic    *1 14.5 oz. can stewed tomatoes     *1 16 oz. can pinto beans     *1 8 oz. can tomato sauce

*1 c ketchup     *2 c water     *4 tsp chili powder    *1 tsp cumin     *1 Tbsp sugar     *1/2 green pepper, chopped     *1/2 jalapeno, diced without seeds     *salt and pepper  

Preparation:  Cook hamburger, onions and garlic together over medium high heat until hamburger is cooked thoroughly. Then add remaining ingredients in the order listed above and mix. Simmer chili over medium low heat for 15 to 20 minutes and serve.

 
Campfire Corn

Ingredients:   *corn on the cob    *2 Tbsp butter    *salt and pepper

Preparation:  Rub butter on each corn cob and salt & pepper, then wrap each individual cob in aluminum foil. Place on BBQ grill.

 
Campfire Delights

Ingredients:   *peanut butter     *1-2 bananas     *2 Hershey bars     *1 bag of marshmallows     *2 slice(s) bread

Preparation:  On a piece of bread spread peanut butter, place 4-5 slices of banana, 2-3 small chocolate squares, and 2-3 marshmallows. Cover with another piece of bread and place in a greased pie iron. Cook over a campfire until bread is golden brown. Enjoy!

 
Campfire Dessert Wraps

Ingredients:   *flour tortilla for each person    *peanut butter    *mini-marshmallows   *mini-chocolate chips

Preparation:   Spread each tortilla with peanut butter. Put on marshmallows and chocolate chips. Amount varies with each person's taste and size of tortilla. Roll like a burrito. Wrap in foil and warm on the grill or the campfire for about 15 minutes. Handle with oven mitts or pot holders or towels, since they will be hot! Peel and eat like a banana!! Delicious! Can add toffee bits, fruit, sprinkles or use caramel topping instead of peanut butter or add or eliminate an ingredient! Your imagination and ability to roll is your only limit.

 
Campfire Dinner

Ingredients:   *1 pound(s) lean hamburger     *6 potatoes     *3-4 carrots     *1 medium to large onion     *4 slice(s) bacon     *seasoning

Preparation:    Make hamburger into 4 patties. Slice the potatoes, carrots, and onion. Place 1 hamburger patty, 1/4 of the potatoes, carrots, and onions on a piece of aluminum foil, large enough to wrap around all ingredients. Add 1slice of bacon, halved. Season with your preferred seasonings. Wrap all ingredients in the foil, and seal well. I then wrap it again. Place in a bed of coals for approximately 15 minutes, turn and cook for another 15 minutes. Cooking time varies, so just keep checking. Variations can include mushrooms, peas, or anything else desired.

 

Campfire Eggs

Ingredients:   *8 slice(s) bacon    *1 1/2 c frozen hash browns     *1/2 c onions    *6 eggs     *1/3 c milk     *1/4 tsp salt     *1/2 c shredded cheddar or Colby cheese

Preparation:  Cook bacon in a heavy skillet until crisp. Remove and crumble bacon. Pour off all but 2 tablespoons of fat. Add onion to the pan with the potatoes, sprinkle with salt and pepper. Return to heat (fire) and fry until potatoes are lightly browned. Beat together eggs, milk, 1/4 tsp. salt and pepper to taste. Pour over browned potatoes in skillet. Cook without stirring until mixture begins to set. Using a spatula, lift and fold partially cooked eggs so uncooked egg flows underneath. Continue cooking for about 4 minutes until cooked but not dry. Arrange crumbled bacon on top, sprinkle with cheese. Breakfast in a skillet!

 

Campfire French Fries

Ingredients:   *1 medium potato, cut into strips     *seasoning salt and pepper to taste *1 Tbsp Parmesan cheese     *1 Tbsp margarine     *1 Tbsp bacon bits

Preparation:  Place potato on large square of heavy duty foil. Sprinkle with seasoning salt, pepper and cheese; toss to coat. Dot with margarine; sprinkle with bacon bits. Seal foil, leaving steam vent on top. Grill over hot coals for 30-45 min or until potatoes are tender, turning occasionally.

 

Campfire Fudge

Ingredients:   *1 c semi-sweet chocolate chips     *2/3 c sweetened condensed milk *1 Tbsp water     *1/2 c granola cereal

Preparation:  In large saucepan, combine chocolate chips, sweetened condensed milk and water. Melt over low heat, stirring constantly, until chocolate chips melt and mixture is smooth. Remove from heat. Pour into foil-lined 8" square pan. Sprinkle top with granola cereal. Let stand until firm (about 1 hour). Cut into 1" squares.  Omit water when using butterscotch chips.

 

​C A M P G R O U N D   R E C I P E S

JOHNSTONLANDING
​SANTEE COOPER CAMPGROUND