Any ideas for some good camping recepies?

Answer 1

Yeah I have a whole EBOOK full of camping recipes. I wish I could email it too you My husband & I use it when we go camping. It's like our Camping Bible. Here we go Ready?

All-in-One Breakfast
3 sausage links (or other)
3 eggs
half a potato
1/4 cup shredded cheese
3 tablespoons milk
Cook sausage and cut into small pieces, cut the potato into small pieces and cook in sausage drippings. Drain. Beat eggs and milk together and add to potatoes. When almost cooked, add sausage and cheese. Ready when cheese is melted. Serving : 1


Bacon & Egg in a Paper Bag
3 thick slices of bacon
1 egg
1 paper lunch bag
1 stick
Place bacon in the bottom of the bag, covering the bottom. Crack egg and put in bag on top of the bacon. Fold top of bag down securely. Poke a hole through the top of the bag for the stick. Hold over the hot coals till cooked.
Serving : 1


Foil Breakfast
Hash brown potatoes
Eggs
Sausage
Spices
Aluminum foil
Place potatoes, scrambled eggs (uncooked), sausage and spices in aluminum foil. Wrap securely. Place on coals for approx. 15 minutes. Turn and rotate as needed.


Omelet in a Bag
Eggs
Milk
Other ingredients as desired ( mushrooms, cheese, onions, ham etc)
Ziplock freezer bag
Put eggs and milk mixture in bag. Add other ingredients. Seal the bag tightly. Place bag in boiling water and cook until done.


Trash Breakfast
1 bag shredded hash browns
6 eggs
1 lb sausage or ham, cooked
1 chopped medium onion
2 cups shredded sharp cheese
seasoning salt and pepper
Butter
peppers (optional)
Take an aluminum foil cooking bag and spray with Pam. Sprinkle with seasoning salt and put some butter in the foil bag. Open the hash browns. Beat the eggs and chop the onions and peppers. Pour all ingredients into the bag of hash browns. Mix by squeezing the bag. Then pour the mixture into the foil cooking bag and spread out. Add more seasoning salt and pepper and a bit more butter on top of the hash brown mixture. Place the aluminum cooking bag on a preheated grill (medium heat) and turn the bag every five minutes. The bag will start to puff and you can open it to check for doneness.
Servings: 6
Preparation time: 30 minutes


Camp Confetti
1/2 dozen eggs
1/2 pound bacon
1/2 pound sausage
1/2 package potatoes obrien
1/2 package frozen vadallia onions
1 -2 cups shredded cheddar cheese
Fry bacon and sausage together. Drain some grease then add potatoes obrien. Fry with bacon and sausage until golden. Beat the eggs with a little milk then add to sausage mixture and cook until eggs are scrambled. Add the onions and heat thoroughly. Add cheese and cook until melted.


Bacon/Potatoes Foil Breakfast
Potatoes, sliced
Bacon
Onion, chopped
Margarine
Salt/Pepper
Cooking Spray
Aluminum Foil
Take a piece of aluminum foil and spray it with cooking spray. Lay bacon down first, then put your sliced potatoes on top. Then add some chopped onions. Put a dab of margarine on top and season with salt and pepper. Cook over hot coals.


Breakfast Burrito's
There are two ways to make these...
First way is to scramble some eggs and mix in chopped/sautéed sausage.
Heat a soft flower tortilla directly over the stove burner for a few seconds on each side.
Remove and butter one side.
Fill with egg/sausage mixture, add cheese, sour cream & salsa as desired.
The other way is to fry up a couple eggs, and also fry up a couple of sausage patties.
Heat tortilla as described above.
Place two fried eggs on tortilla, then two sausage patties.
Add a couple slices of cheese, sour cream and salsa as desired.
Both are simple to make, easy to handle, and the kids love them!


Cooking Eggs
Cut an orange in half. Remove the pulp. Try not to tear the peal. Crack an egg open and put into orange peel. Set peel filled with egg onto a bed of coals. The moisture from the orange peel will cook the egg. Add salt & pepper.

Foil Dinner
1/4 lbs Ground beef*
1 Carrot, sliced*
1 Potatoes, sliced*
Small onion, diced*
Seasonings
Butter
Heavy duty aluminum foil
Layer all ingredients in the center of a piece of aluminum foil. Season to taste. Top with butter. Fold foil and secure tightly. Leave room for expansion. Place packet on hot coals for approx. 20-30 minutes. Turn and rotate often.
Be Creative -- Use various meats, vegetables, seasonings and sauces etc.


Camper's Pizza
Bread
Butter
Mozzarella cheese
Sauce
Pepperoni, sliced (other other)
Butter one side of two slices of bread. Place one slice of bread on your pie iron with buttered side down. Top with 1 1/2 tablespoons of pizza sauce, cheese and pepperoni. Place other slice of bread on top with buttered side out. Place pie iron on hot coals. Turn often until bread is toasted.


Kabobs
1 lb of Sirloin steak, cut into 1" cubes
Marinate seasonings ( Italian dressing, BBQ sauce etc)
Assorted vegetables, sliced
Ziplock bag
Place your marinate mixture in bag, add beef. Mix well. Refrigerate for a while for maximum flavor. Alternate beef and vegetables on metal or wooden skewers.* Grill over hot coals for 10-15 minutes until cooked. Turn and rotate often.
* Soak wooden skewers in water for 30 minutes prior to using.


Baked Spaghetti
1 large onion, chopped
1 clove of garlic, minced
4 tablespoons shortening
1/2 lb ground beef
2 cups water
2 cans tomato soup
2 teaspoons chili powder
1/2 lb uncooked spaghetti
1 cup grated sharp cheese
Cook onion and garlic in shortening in Dutch Oven. Add beef and cook. Stir occasionally. Drain excess grease. Mix in the soup, water and chili powder and cook a few minutes longer. Break spaghetti into inch pieces and stir into sauce until all covered. Bake for about 1 hour. Stir approximately every 15 minutes. Then add cheese to top. Bake another 15 minutes.


Campfire Stew
1 lb Ground beef
1 small onion
Garlic salt
Other seasonings
1 can vegetable soup
In Dutch Oven, brown meat with onion, garlic and seasonings. When meat is thoroughly cooked add canned vegetable soup and simmer till heated through.
Serve with foil wrapped potatoes and biscuits.


Fish on a Stick
Piece of fish (trout, etc.)
Grilling fork or green hardwood stick
Thread fork through the fish. Cook over hot coals. Cook both sides until fish flakes at the thickest part. Serve with foil wrapped potatoes.
Have extra pieces of fish ready in case some fall into the fire.


Fabulous Pork Tenderloin
1 pork tenderloin roast (boneless chicken breasts can be substituted)
5 small red potatoes
3 carrots
1 medium onion (sweet if possible)
2 zucchini
1 tomato
1/4 lb. of fresh green beans
4 half-ears of corn (cobbettes)
garlic salt
olive oil
ground pepper
Spread 2 layers of heavy duty foil side by side, with middle overlapping. Drizzle olive oil onto foil. Place tenderloin in the center (lengthwise) of the foil. Cut potatoes into 1/4 inch slices and place on and around the meat. Cut other vegetables into large pieces and place on and around the meat. Sprinkle with garlic salt and pepper. Cover food with another piece of foil and fold the top & bottom foil together to seal the packet. Place on hot coals for 60 to 90 minutes.
As a variation, leave out the olive oil, garlic salt & pepper, and cover the meat & veggies with Italian salad dressing instead.


Rouladens
Use thin steak. Salt and pepper meat. Spread one side with mustard. Add chopped onion. Roll around a slender dill pickle (or half a large one, lengthwise).
Tie "bundle" with string. Put on stick to roast. Sear, then broil.


Grinders
1/2 pound chopped bologna
1 cup grated American cheese
3 Tablespoons mayonnaise
1/3 cup pickle relish
6 chopped olives
Butter
6 buns
Butter buns. Mix rest together and heap on buns. Wrap each in heavy foil. Seal. Heat on hot coals for 5 minutes each side.


French Toasted Sandwiches
6 slices cheese
12 slices Italian bread
Milk
Flour
2 eggs, beaten
Dip sandwiches in milk, then flour, then egg. Brown on heated grill.


Easy Camp Pies
Potatoes
Onions
Carrots
Butter
Dry onion soup mix
Heavy Duty Aluminum Foil
Use a square of heavy duty aluminum foil for each "pie". For each "pie" put one hamburger, thinly sliced potatoes, sliced onions, sliced carrots, a tablespoon of butter & some dry onion soup mix. Wrap up your "pie" and place in the coals. Cook for 30 to 45 minutes or until done.


Easy Chili
1 lb ground beef
1 can large can peeled tomatoes, diced
6 small cans tomato sauce
1 onion, chopped
1/2 green pepper, diced
2 cans light red kidney beans, drained
1 package McCormick Chili Seasoning
Brown hamburger in a skillet. Drain fat. In a large pot, combine all remaining ingredients. Stir in ground beef. Simmer for 1/2 hour. Stir occasionally.


Foiled Fish
1 lb fish fillets
2 tbsp margarine
1/4 cup lemon juice
1 tbsp chopped parsley
1/4 tsp paprika
1 sliced onion
salt
pepper
heavy duty aluminum foil
Place each piece of fish onto a piece of heavy duty aluminum foil. In a saucepan, melt margarine. Add lemon juice, parsley, salt and pepper. Stir well. Pour this mixture over the fish. Sprinkle with paprika and top with onion slices. Fold foil loosely and seal tightly. Grill for 5-7 minutes per side. Fish should flake easily when done.


Haystacks
Bag of corn or tortilla chips
1 can of chili
Onion - diced
Lettuce
Tomato - diced
Shredded cheese
Tobasco Sauce or Salsa (optional)
Warm chili in Dutch Oven or skillet. Crush corn chips. Top chips with chili,
onion, lettuce, tomato and shredded cheese. Add Tobasco sauce or salsa.


Eye of the Round
(1) Eye of the Round (or boneless pork loin)
Kosher salt
Seasonings of choice
Wax paper
String
Good bed of coals
Coat the meat with a good layer of the kosher salt. Season the meat. Wrap meat in 7-9 layers of wax paper tucking in the end of each layer. Tie up the roast with the string making sure the wax paper stays in place. Place the roast directly on the coals. Turn the roast every 15 mins. (+/-5 mins.) a 1/4 of a turn. After the 4th side, check the meat using a meat thermometer for desired doneness.
Note: The wax paper does burn, but the salt and the wax seal the meat. The burnt paper can easily be pulled off before serving.


Coffee Can Supper

Supplies:
2 large coffee cans (this is for several people)
Heavy duty tin foil

Ingredients:
Hamburger, or small pieces of steak
Medium potatoes
Carrots
Onions
1 clove garlic
Mrs. Dash seasoning
Salt(optional)
Butter or olive oil

Put a small amount of oil or butter in bottom of coffee cans. Peel potatoes, carrots and onions. Cut into chunks and put into coffee cans. Add the meat, seasonings and a little more oil or butter. Cover tightly with foil. Set in coals to bake for about 1 hour or until meat is no longer pink and the vegetables are tender. Serve with fresh crusty buttered bread.
You can also make this without meat, or with fish or chicken, and any seasonings you desire. Experiment! This is also something you can make ahead of time. Refrigerate and/or keep in cooler until time for use.


Hobo Dinners
About 1/2 lb ground beef per person
Carrots
Potatoes
About 4 spoonfuls per person of Cream of Mushroom Soup
Lawry's seasoning salt
Tin foil
Divide the meat evenly between everyone- about 1/2 lb per person. Cut a lot of potatoes evenly & thinly slice & put in a pot. Do the same with the carrots. Have each person put their meat, carrots and potatoes in a 2.5 foot long piece of tin foil. Then put 3-4 spoonfuls of Cream of Mushroom Soup in & mix evenly. Season to taste. Wrap up & keep it thin so it cooks faster. Add another piece of tin foil around it. Put it in the coals and cook until it is done. Check on it every 15 minutes or so.

Foil Wrapped Potatoes
1 potato (skins left on)
1 small onion
Butter
Seasonings
Heavy duty aluminum foil
Cut potatoes and onions into 1/4" slices. Break the onions up into rings. On a piece of aluminum foil, layer potatoes and onions. Top with butter. Season to your taste. Fold foil and secure tightly. Punch several small holes for steam to escape. Cook on hot coals approximately 25-35 minutes. Turn and rotate often.


Corn on the Cob
Corn on the Cob, husked
Butter
Salt
Heavy duty aluminum foil
2 Ice cubes
Place corn on aluminum foil. Add butter and salt. Top with ice cubes. Fold foil and secure tightly. Cook on hot coals for about 15 minutes. Turn and rotate often.


Crescent Rolls on a Stick
1 pack of Crescent rolls
Butter/jelly
1" diameter green hardwood stick
Wrap the dough in a spiral fashion around the stick. Leave space between the spirals for the heat to reach all the dough. To secure the dough, press the ends of the dough to the stick. Hold over hot coals about 15-20 minutes. Turn often. When golden brown, slip the roll off the stick. Top with butter and jelly.


Vegetable Pack
Zucchini or squash*
Butter
Seasonings
Heavy duty aluminum foil
Cut Zucchini or squash into slices. Place on a piece of aluminum foil. Top with butter and seasonings. Fold foil and secure tightly. Punch several small holes for steam to escape. Cook on hot coals. Turn and rotate often.
* Use other vegetables and seasonings


Cornbread
1 cup corn meal
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon vegetable oil
Add boiling water to make mush. Fry as "cakes" in skillet.


Take-Along Green Bean Salad
1 lb. fresh green beans, trimmed and sliced into 2" pieces
1/3 cup fat-free, non-creamy Italian salad dressing
1/2 - 3/4 cup diced red onion
1/2 cup pitted ripe olives, drained and sliced
1/2 cup (about 2 oz.) crumbled bleu or feta cheese
Cook beans until crisp-tender (generally when they turn bright green). Warm Italian salad dressing in microwave about 30 seconds. Toss beans, onion, olives and dressing together. Allow to sit at room temperature about one hour. Pack into ziplock bag. Place cheese into sandwich or snack size ziplock bag and place on top of beans before sealing. Refrigerate or place in camp cooler (depending upon when you make it). Bean mixture can be prepared up to 3 days prior to serving. At campsite, remove cheese bag and pour bean mixture into bowl; toss lightly. Crumble cheese on top and serve. Serves 4-6.
Great for a first night campsite dinner!


Scalloped Potatoes in a Crockpot
1 package frozen hash browns
1 can cream of chicken or mushroom soup
1 container of sour cream
8 oz. grated sharp cheddar cheese
2 Tablespoons onion flakes
Salt and pepper
Mix and let simmer in crockpot until bubbly and hot. Delicious!


Potato Magic Pouch
Instead of the same old baked potatoes in the fire, try wrapping alternate slices of regular potato and sweet potato, along with a bit of dried rosemary and a pat of butter, in some heavy-duty aluminum foil and place in the fire to bake.


Take Along Potato Salad
4 large or 6 medium red-skinned potatoes
2 green onions, chopped
1 Tablespoon dried onion flakes
1 Tablespoon yellow or dijon mustard
salt & pepper to taste
Mayonnaise or Miracle Whip
Boil potatoes or cook in microwave (can leave skins on).
Cube potatoes and sprinkle with chopped green onion, onion
flakes, salt & pepper. Cover and cool in fridge.
Mix in mustard and mayo. Sprinkle with paprika if desired.
Can be garnished with sliced radish.
Always excellent, kids love it, great with camp lunches!


Fry Pan Biscuits
Buy Biscuits (small sizes work better) that come in a tube.
Coat a Teflon pan with oil.
Fry the biscuits about 3-5 minutes on each side and keep the pan covered while cooking.


Cabbage
1 head of Cabbage
Butter
Salt and pepper
Bacon
Other seasonings
Heavy-duty foil
Take the cabbage - cut in half, half the halves twice. Wrap a piece of bacon around the cabbage, butter and season. Wrap in foil and cook over fire for about an hour, or until cabbage is tender and bacon is done.


Grilled Vidalia Onion
On a large piece of foil, stand a Vidalia Onion on end and cut an X pattern 3/4 of the way through the onion.
In the center, put a good slab of butter. Then pour Italian dressing over the top, and sprinkle with a little salt and a good dose of Cajun spice. Wrap the onion in the foil and sit on fire or grill for 20 - 30 minutes, turning often.


Apple Crisp
Apples, peeled and sliced
3/4 cup butter
3/4 cup dark brown sugar
1 1/4 cup flour
1/2 cup quick oats
1 tablespoon cinnamon
Fill Dutch Oven half way up with apples. Combine brown sugar, flour, oats and cinnamon. Cut butter into mixture. Spread mixture over apples. Cover and cook about 45 minutes or until apples are soft


Smores
Marshmallows
Hersheys chocolate bars
Graham crackers
Grill fork or stick
Toast marshmallow over campfire. Place toasted marshmallow on top of graham cracker and piece of chocolate. Top with another piece of chocolate and graham cracker.


Fudge Striped Smores - Submitted by Sue Aszmann
1 package of marshmallows
1 package of fudge striped cookies
Roast marshmallows on an open fire. Place roasted marshmallow between (2) fudge striped cookies. Enjoy!


M&M Smores - Submitted by Deb
Marshmallows
M&M's
Graham crackers
Toast marshmallow. Blow to cool. Pop off toasty top. Roll in a bowl of M&M's. Squish between two graham crackers.


Peach Cobbler
Large can of sliced peaches in heavy syrup
Bisquick
Drain off syrup. Save 1/4 cup of this syrup. Mix the 1/4 cup of syrup with Bisquick until it forms a batter type consistency. Pour batter back over sliced peaches in the can. Place lid over mix. Set can into hot coals. Cook until flour has formed hard dumplings.


Banana Boat
Banana
Hersheys chocolate bar or chocolate chips
Marshmallows or mini marshmallows
Heavy duty aluminum foil
Cut your banana down the middle. Leave it in the peal. Stuff with chocolate and marshmallows. Wrap in aluminum foil and place in hot coals for about 5-10 minutes. Turn and rotate often.


Pineapple Upside Down Cake
1 can pineapples (6 oz)
1/2 cup pecans
1/2 cup brown sugar
1 square of margarine
2 yellow cake mixes
Mix cake mix according to directions. Line the Dutch Oven with aluminum foil. Place oven onto the heat, level it and melt the margarine in the oven. When melted, add the brown sugar. Stir. Add the pineapples and the pecans. This is the glaze. Pour prepared cake mix on top of the glaze. This dessert doesn't require a lot of heat on the bottom, just enough to brown the glaze--8 pieces of charcoal should be plenty. Bake for about 25 minutes. Check every 15 minutes and when golden brown, test to see if it is done. Take it off the heat and lift the cake out of the oven by the aluminum foil. Put a pan on it and turn it over quickly so that the glaze is on top. Remove the foil.


Hobo Popcorn
Popcorn
Oil
Heavy duty aluminum foil
Stick
In the middle of a 18" x 18" piece of aluminum foil, place 1 teaspoon of oil and 1 tablespoon of popcorn. Bring foil corners together to make a pouch. Secure the edges of the foil but leave plenty of room for the popcorn to pop. Tie the pouch to a stick and hold the pouch over the hot coals. Shake constantly until all the popcorn has popped. Add butter and salt to taste.


Pecan Pie
1 1/2 cups chopped pecans
3/4 cup packed brown sugar
3/4 cup milk
3/4 cup corn syrup
1/2 cup Bisquick baking mix
1/4 cup margarine, softened
4 eggs
1 1/2 teaspoon vanilla
Grease pie plate. Sprinkle pecans in plate. Beat remaining ingredients until smooth. Pour into pie pan. Put 1 inch diameter foil balls in the bottom of your Dutch Oven to keep the pie pan off the bottom ( helps to keep food from burning and distributes the heat more evenly). Put the pie pan into the Dutch Oven and bake approximately 50-60 minutes or until knife, when inserted into the center, comes out clean.


Fried Camp Pies
1 can (favorite flavor) fruit pie filling
1 can large (like Grands) biscuits
Margarine or Butter
Cinnamon Sugar
Roll out one biscuit, place large spoon of filling in center of dough, fold over and crimp edges. Fry in butter or margarine on low to medium heat until done, sprinkle with cinnamon sugar as soon as you remove from heat. Eat carefully! Fillings do get hot! Warning habit forming!


Applesauce Gingerbread Cake
1 14 oz. can of applesauce
1 package of gingerbread cake mix
Pour applesauce in bottom of dutch oven or cast iron skillet. Pour dry cake mix over applesauce. Cover and cook until moisture from applesauce has steamed the cake. Let cool approx. 20-30 mins. Serve warm.


Mock Toasted Angel Cake
Cut day-old unsliced (loaf) bread into 2-inch squares
1 can sweetened condensed milk
1 box shredded coconut
Place bread squares on a stick. Dip squares in sweetened condensed milk, then in coconut. Toast over fire. Be ready for a real treat!


Sticky Buns
5 Tablespoons oleo
1/3 cup dark brown sugar
3 Tablespoons corn syrup
Pecan halves
2 8-ounce packages biscuits (refrigerated)
Cinnamon
Sugar
Combine 3 tablespoons oleo, brown sugar and syrup in pie pan. Heat to bubbly on hot coals. Sprinkle with pecans. Melt rest of oleo. Dip one side of each biscuit in oleo. Put on waxed paper, butter side up. Sprinkle with cinnamon and sugar. Put 2 biscuits together. Arrange on syrup mixture. Cover with 2nd pie pan. Seal pans with double strip of foil. Cook over coals for 15 minutes on each side.


Pie Iron Sticky Buns
Use canned biscuits. Mash two together. Roll in mixture of brown sugar, nuts and cinnamon. Spray pie iron with butter flavored Pam. Cook 1 minute per side over hot coals.


No Bake Cookies
2 cups of sugar
3 Tbsp. cocoa
1 stick butter
1/2 cup milk
1 tsp. vanilla
3 cups oatmeal
1/2 cup peanut butter
Mix sugar and cocoa in a pan. Add butter and milk. Bring to a boil. Boil 2 minutes while stirring constantly. Remove from heat. Add vanilla and peanut butter. Stir. Put mixture in a bowl containing the oatmeal. Mix the oats into the mixture until they are coated. Drop by spoonfuls onto aluminum foil. Let cool.
For a variation use crunchy peanut butter.


Doughboy on a Stick
1 package of regular biscuits
Cinnamon and sugar
Butter
Take the biscuit and wrap it around a stick by spiraling it from the top and work your way down. The thinner the biscuit is on the stick the quicker the inside will cook so you don't burn the outside. Cook over the fire until done. Roll in butter and sprinkle the cinnamon and sugar all over it.


Camp Pies
Bread
Butter
Canned pie filling
Butter bread and place face down on a round pie iron. Add canned pie filling. Put another piece of bread on top of the filling, with butter side out. Close pie iron tightly. Fry in campfire till nice and brown on both sides. Delicious!


Campfire Muffins
6 Oranges
2 (7 oz.) packages of muffin mix, any flavor
Cut oranges in half. Scoop out the orange segments to eat alone or to use in a fruit salad. Reserve the hollow peel shells. Prepare the muffin mix according to the package directions. Fill the orange peel cups half full of batter. Wrap each one loosely with heavy duty aluminum foil. Place in hot coals, making sure that the batter side stays up. Cook 5-10 minutes until muffins are done. Adding a few cranberries to the batter adds excellent flavor and goes well with the orange. Makes 12 (use 3 oranges per package of muffin mix).


Campfire Baked Cinnamon Apples
1 medium Apple
1/2 tsp. cinnamon
1/2 tsp. sugar
Heavy duty aluminum foil
Cut the apple from top to bottom at three different positions making sure not to cut all the way through the bottom. Place apple on a piece of heavy duty aluminum foil to wrap the apple in. Open the apple similar to a flower. Add the cinnamon and sugar to the center of the apple. Wrap the apple in foil, making sure it is securely closed. Place in campfire coals for approximately 20-30 minutes.


Chocolate Fondue
Small sauce pan
2 large bags semi-sweet chocolate chips
1/2 cup fresh or canned milk
1/4 cup orange liqueur or whatever liqueur you like
Cut up chunks of the following: apples, bananas, pears, dried apricots, blueberry or banana muffins, rice crispy treats, pretzels, popcorn, marshmallows, strawberries, etc.
In a small sauce pan melt chocolate with milk and liqueur on grill over
campfire stirring frequently. Take chunks and dip into chocolate. This can also
be made with white chocolate chips, or caramels.


Easy Doughnuts
2 cans or more of Pillsbury Biscuits (or similar brand)
Oil
Cinnamon sugar
Confectionary sugar
Put some oil in a sauce pan and heat until hot. (Drop a small piece of dough in it - it's hot enough when the piece sizzles.) Carefully drop biscuits into oil and cook for 2 or 3 minutes per side. Remove from oil and dry for a minute. While it's still warm, put it in a paper bag with a cup of cinnamon sugar or confectionary sugar (or whatever other topping you can think of) and shake. Cover until ready to eat. Best when served warm.


White Hot Chocolate
2/3 cup white baking chocolate, chopped
3 cups milk
1 tsp cinnamon
1 Tbsp vanilla
Whipped cream
Heat 1/2 cup milk, cinnamon and white chocolate in a sauce pan until the chocolate melts. Add the rest of the milk and heat it up till it is warm/hot. Add vanilla. Serve with whipped cream on top.


Coffee Can Ice Cream
Supplies:
1 - 1 lb coffee can with lid
1 - 3 lb coffee can with lid
duct tape for lid
crushed ice
rock salt
Ingredients:
1 cup milk
1 cup whipping cream
1/2 cup sugar
1/2 tsp vanilla
chopped nuts, or pieces of fruit - optional
Combine ingredients in a clean 1 lb coffee can with a tight fitting plastic lid. Tape lid for added security. Place 1 lb coffee can in 3 lb coffee can. Pack crushed ice around the smaller can. Pour almost 1 cup of rock salt over the ice. Replace lid on 3 lb can. Roll the can back and forth on the floor or sidewalk for 10 minutes. Remove the inside can carefully. Keep salt solution out of the small can. Remove lid of small can and stir ice cream with a rubber spatula. Replace and retape lid. Drain ice water from larger can and place smaller can inside. Repack with ice and salt. Roll back and forth 5 - 10 minutes more depending on how firm you like your ice cream. Makes about 3 cups.


Cream Puffs
Biscuit dough (Pillsbury Grands, etc.)
Large Marshmallows
A stick
A campfire

Open the biscuit roll and take out a biscuit. Open it up and stuff a marshmallow inside. Close the biscuit up so you can't see the marshmallow. Put it on a stick and roast until golden or until desired. Enjoy!!!


Here's a good camping treat for people burned out on S’mores! -
Take a banana and peel off one strip of peel (where the banana curves)
Where you took off the peel, slice out a piece of banana almost all the way down and set it aside
Fill opening with peanut butter
Place 2 or 3 pieces of chocolate on top of peanut butter
Cover the peanut butter and chocolate with the banana piece you cut out, cover that with the piece of peel, wrap very tightly in tin foil, and cook on a rack over your campfire 10 minutes.
Hmmmm eat with a spoon…yummy good!


Broomstick Bread
Vanilla Pudding
Fruit Pie Filling
Grands Biscuits
Broomstick Handle
Stretch refrigerated biscuits down over a broomstick handle so that it forms a "cup" shape. Cook biscuit over fire and layer with pudding and pie filling inside. Tasty treat and kids LOVE it!


Campfire Upside Down Cakes
Plain cake donuts
Pineapple rings
Brown sugar
Squirt butter
Pam
Spray piece of foil with Pam. Slice donut in half. Place pineapple ring on one half. Pack brown sugar on top of the pineapple (all the way around) and squirt butter on top of brown sugar. Place other half of donut on top and wrap in foil. Cook on rack above coals for about 5 minutes or so, checking periodically so the bottom doesn't burn.

LAZY COBBLER
1 large can sliced peaches
1 package white cake mix
butter
cinnamon
When the Dutch Oven is preheated, put the whole can of peaches and juice into the oven.
Then add the dry cake mix on top of the peaches.
Place several pieces of butter on top, and sprinkle cinnamon all over.
Place lid on the over and bake about 45 minutes.
The recipe will give a layer of peaches with a cake covering that serves 8.
Variations
Stiff the cake mix and peaches when placed in the overn to provide a more spongy layer of cake.
Use canned apples instead of peaches, and add 1 tablespoon, cinnamon and 1 teaspoon allspice to the apples.
Use canned cherries instead of peaches, and add more sugar with the cherries.
Instead of white cake mix, use a yellow or spice cake mix.
PINEAPPLE UPSIDE-DOWN CAKE
1/4 cup butter
1/2 cup brown sugar
1 can sliced pineapple
1 yellow cake mix
1 egg
Place butter and brown sugar in the oven and stir until well mixed. Place the pineapple slices in the butter and sugar mixture in the bottom of the oven.
In a separate bowl, mix the cake mix and the egg. Pour this batter over the pineapple in the oven, then put the lid on the oven and bake about 30-40 minutes. Test the cade for doneness with a straw or toothpick.
When the cake is done, remove the coals from the oven, remove the lid and let the oven cool for about 10 minutes. Using a large cutting coard or a piece of card-board, covered with waxed paper, hold the board on top of the oven and invert the oven quickly. This will allow the cake to fall on the board and the pineapple will be on the top. A safer way to support the cake when you invert it is to cut the cardboard in a round piece the same size as the cake, and it will fit inside oven on the cake; then when the oven is inverted, the cardboard can be held directly under the cake.
This serves about 8.

Here's the recipe I use:
Ingredients:
1 'standard' (303) can of crushed pinapple
1 'standard' (303) can of your favorite pie filling
1 box of yellow cake mix
1 stick of butter or margarine
1 dutch oven (I use a #12)
optional - aluminum foil to line oven to speed cleanup (I use heavy duty, 2 layers)
'mixing'
line oven with foil, if you wish
open pineapple, dump into oven, spread evenly
open pie filling, dump into oven, spread evenly
open cake mix, dump into oven, spread evenly
slice butter or margarine into thin slices and spread
evenly over the top of the cake mix
cooking
bake (more heat on top than bottom) over embers or charcoal for 30 to 45 minutes, or until top is golden brown.
optional extras
spread brown sugar between layers and on top
spread thinly sliced almonds on top about 5 minutes before finished baking
Enjoy!
This is _almost_ fool proof. At one leadership training course, the quartermaster purchased pitted cherries and devils food cake mix! The result tasted much better than it looked.

Dump Cake Recipe
Open 1 (or two) cans of pie filling. Dump into a Dutch oven.
Take 1 (or two) boxes of cake mix. Dump in on top of the pie filling. Don't mix them up. They mix enough as they cook.
Place 2 or 3 pats of butter on top, sprinkle with cinamon (sp?) if you are feeling fancy.
Cover. Place about 15-20 charcole bricketts on top of the over, about 8-12 underneath. (the colder it is outside, the more you will need. Better to start plenty - you don't need to use them all)
Bake for 20 minutes, give or take.
Hints:
Line oven with aluminum foil and oil it. Saves a lot of cleanup time. Oil the Dutch oven also... the foil is bound to leak a little.
Don't overheat the bottom or you will burn the cake. Better too little than too much.
Use whatever cake and filling flavors that grab your fancy.
Enjoy.

I'm sending this to the list incase anybody else wanted the recipe. I just happen to have it here at work. You will need to modify the recipe for your Dutch Oven.
Dump Cake
Preheat oven to 350 (or have hot coals ready)
1 can of cherry pie filling
1 can of pinapple chunks
1 box of yellow cake mix
1 cup of butter (2 sticks)
1 can of coconut
Nuts (I don't remember the amount and i omit these)
Spread cherry pie filling into a 9 by 13 inch pan.
Spread pinapple chunks on top. (my recipe does not say if you use the juice but i do) spread cake mix on top.
Melt butter and pour on top. Top with coconut and nuts.
Bake for about 1 hour.
My own notes.
I use margrine instead of butter and only used about 1 3/4 sticks.
I use bagged coconut and use about a cup of it.


Here's the recipe for dump cake:
1 box of Yellow Cake Mix
1 Stick of Butter
1 Can of Fruit Pie Filling
In a 9x9 pan (9x13 might work), dump in the pie filling. On top of that, dump in the yellow cake mix. Then cut the butter up into small slices and place on the top. Bake at 350 degrees until top is brown (30 minutes?).
Sometimes I use two cans of filling or two sticks of butter. This is not exactly French cooking, so don't worry about exact proportions.

Answer 2

A camping recipe from Mountain Man. At the campground, prepare this recipe in a Dutch oven, then slice and serve it like quiche. But it is better when prepared in your kitchen oven. Just mix it up and place in a large flat glass baking dish and bake at 350 for 15 minutes. I fixed this revised recipe for a church brunch and had phone calls for a week from people to get the recipe. It is really good and hardy, and you will absolutely get rave reviews.
INGREDIENTS:
1/2 pound bacon
1/2 pound sage sausage, cooked and crumbled
1 medium onion, diced
1 2-pound bag hash brown potatoes, diced
1/2 pound extra sharp cheddar cheese, grated
1 dozen eggs
PREPARATION:
Pre-heat Dutch oven, 6-9 bottom coals and 12-15 top coals. Slice bacon and onion into small pieces, and brown in the bottom of the Dutch oven until onions are clear. Stir in the hash brown potatoes and cover. Remove cover and stir occasionally to brown potatoes (15-20 minutes). Scramble the eggs in a separate container and pour the mixture over the hash browns. Cover and cook until eggs start to set (10-15 minutes). Sprinkle grated cheese over egg mixture, cover, and continue heating until eggs are completely set and cheese is melted. Slice and serve.

Or...

You can scramble and cook the eggs separately and mix all ingredients together and put into a Dutch oven and bake for 15 to 20 minutes or until cheese is melted. It is not a quiche, but more like a casserole.
Servings: A bunch
Preparation time: 40 minutes

Answer 3

When we go camping I always make a meal ahead, to save time. Fill Reynold's wrap bags(one bag for each person) with chunks of peeled potatoes, small baby carrots, chunks of green pepper and onion, beef stew meat, and broccoli. Add a few slices of butter. Close each bag and wrap in a layer of heavy duty Reynolds wrap. Place these on a grill over the camp fire. Cook 40 to 60 min. (depending on size). Turn once or twice during cooking. Makes clean up easy too, because you just cut the foil and fold back. Enjoy!

Answer 4

I saw this on food network.

Take an egg, crack it into a plastic baggy (good quality like glad), put in what ever you like in an omlette (mushrooms, salsa, green onion, etc.), place in cooler

The next morning at camp fire, place bag in pot of boiling water and dump cooked contents onto your tin.

Came from some dude on food network and I do this when I feel too lazy to make an omlette for breakfast before work. I set it up the night before and put it in the fridge. That's how I know you have to have a name brand bag. I used the $1 store one and it busted--not cool.

Answer 5

a pair i will think of of..... positioned some rice on your pot and then upload a can of tomato soup plus an identical length two times returned in water or milk, reckoning on how creamy you like it. Then upload some sausages chopped into smallish slices and any veg you fancy. yet another could be chopped hen with a some hen inventory. Then upload some tin tomatoes, sweetcorn, onion, brown sugar and brown sauce (The latter 2 could be picked up in sachet form in maximum cafes and eating places!!) upload each in accordance to flavor for some elementary BBQ flavoured hen.

Answer 6

BBQ, easier and more appropriate, but a neighbour of mine did buy this pan last year that runs on gas and experimented with it b4 going camping and made a casserole that was nice. Thing is though, cannot recall what it was called, but she bought from a camping shop!

Answer 7

Phillip M, she does cook just like Granny Clampett too, she uses the pigs feet, brains and all the other parts too, and the only thing that she don't use of the chicken in her food, is the feathers(she puts them in pillows) and the beak.




Actually it is her husband that cooks, he was professional, she keeps a ball bat in the kitchen and if he don't cook, she uses it on him.





Haha

Answer 8

The recipe for good camping is:
A decent sized tent.
Fine weather.
An obliging partner - enjoy!

Answer 9

i will go camping with Eeyore she could cook as good as granma clampitt ye hah

Answer 10

baked potatoes in tin foil with corn beef and black pepper yum yum

Answer 11

tin of haggis....open tin....stand tin in the fire.....when hot eat haggis.