Campfire Cooking
Fried Camp Pies
1 can (any flavor) fruit pie filling
1 can large (like Grand’s) 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!
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).
Also, could use prepared cake mix instead 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.
Also try using brown sugar instead of the cinnamon and sugar
Cream Puffs
Refrigerated 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!!!
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
M&M Smores
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.
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.
Foil Dinner
1/4 lbs Ground beef
1 Carrot, sliced
1 Potatoes, sliced
Small onion, diced
SeasoningsButter
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.
Hobo Dinners
About 1/2 lb ground beef per person
Carrots
Potatoes
About 4 spoonfuls per person of Cream of Mushroom Soup
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.
CAMPFIRE PIZZAS
1 pkg. English muffins
Pizza sauce
Cheese & meat, your choice
Foil
Fold foil to form a tent over 1/2 a muffin. Spread sauce on a sliced muffin. Add cheese and meats and whatever you wish on your pizza. Cook over hot coals 10-15 minutes or until cheese melts. Easy and fun for kids
Apple Pie on a Stick recipe
1 Jonathan or Rome apple for each person
1 cup granulated sugar
1 tablespoon cinnamon
Push a stick or dowel through the apple top until the apple is secure on the stick. Place the apple 2 or 3 inches above the hot coals and turn the apple while roasting it. As the apple cooks, the skin browns and the juice drips out.
When the skin is loose, remove the apple from the fire (but leave it on the stick).
Peel the hot skin off very carefully.
Combine sugar and cinnamon. Roll the apple in the sugar-cinnamon mixture, then return it to roast over the coals, letting the mixture heat to form a glaze around the apple. Remove from coals and let it cool.
Bacon and Eggs in a Paper Bag recipe
Serves 16.
1 pound bacon
16 lunch size paper bags
32 large whole eggs
16 long handled cooking forks
Cut each slice of bacon in half.
Open lunch bag and line bottom with 2 half-slices of bacon.
Close the bag by folding the top down 1 1/2 inches. Make a second fold about the same size. Pierce the bag (through the fold) in the center with the cooking fork or a stick. Hold the bag (by the cooking fork or stick) over a bed of hot coals. The bag should be about 1 inch above the coals. Cook for 3-5 minutes until bag starts to get soaked with bacon grease. Remove bag from heat, let cool for 1 minute.
Break open 2 eggs and drop them into the bag on top of the bacon.
Stir eggs, refold bag and pierce in center with cooking fork.
Hold the bag about 1 inch above coals for about 15 minutes or until eggs are firm and bacon is cooked.
Eat bacon and eggs right from the bag.
Barbecue Corn on the Cob
1 teaspoon chili powder
1 pinch onion powder
Cayenne pepper to taste
Garlic powder to taste
Salt and pepper to taste
1/2 cup butter, softened
6 ears corn, husked and cleaned
Heat a deep Dutch oven.
In a medium bowl, mix together the chili powder, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear into Dutch oven. The ears of corn may be stacked. Cook 20 to 30 minutes until tender when poked with a fork.
Breakfast on a Stick recipe
1 (12 ounce) package fully cooked smoked sausage links
1 package refrigerated breadsticks
Spear sausage on stick or hotdog fork.
Coil one breadstick dough around each sausage link, pinching ends.
Rotate slowly over hot coals until bread is browned and sausage is heated through. Serve with maple syrup for dipping.
Camp Taters recipe
4 potatoes, sliced
4 onions, sliced
4 tablespoons butter or margarine
10 ounces sharp Cheddar cheese, thinly sliced
and cut into strips
Salt and pepper to taste
Grease a large square of heavy aluminum foil.
Arrange sliced potatoes on foil, sprinkle with salt and pepper and cover with sliced onions.
Add pats of butter or margarine.
Wrap and seal foil.
Cook over hot coals on a grill until done (30 or 40 minutes depending on fire).
Open foil and add Cheddar strips. Cover again and grill for a couple of minutes, just until cheese melts.
Camper's Salsa Chicken
4 boneless, skinless chicken breast halves
Salsa
Wrap each piece of chicken into foil "envelope."
Pour salsa over chicken and seal foil tightly.
Place over fire and cook for 40 minutes.
If you don't have a grill over the fire, place on a rock near the fire, but not directly in the flames and cook for the same amount of time, turning every 10-15 minutes.
Campfire Wings
15-20 chicken wings
Mrs. Dash Butter and Herb Seasoning (of any other seasoning you like on wings)
Heavy Duty Aluminum Foil
Fold aluminum foil to make a large pocket for the grill.
Place chicken wings on foil and sprinkle Mrs. Dash over chicken.
Cover with foil and cook at least one hour, or until chicken is lightly crispy.
When done, unfold aluminum foil and enjoy the chicken at the campfire.
Campfire Cookout
1 1/2 pounds ground beef
1 1/2 teaspoons salt
1 teaspoon pepper
1 green bell pepper, sliced
4 large carrots, sliced
4 large potatoes, sliced
1 large onion, sliced
Worcestershire sauce
Mix ground beef, salt and pepper. Shape into 4 large patties. place each patty on a large square of heavy-duty foil. Cover each patty with prepared vegetables, then sprinkle each meal liberally with Worcestershire sauce. Cook for 15 minutes over hot coals, then turn and cook on the other side for 15 minutes.
Chocolate-Peanut Butter Wraps
1/2 cup creamy peanut butter
4 (8-inch) flour tortillas
1 cup miniature marshmallows
1/2 cup miniature semisweet chocolate chips
Spread 2 tablespoons of peanut butter on each tortilla. Sprinkle 1/4 cup of marshmallows and 2 tablespoons of chocolate chips on half of each tortilla. Roll up, beginning with the topping side. Wrap each tortilla in heavy-duty foil; seal tightly. Grill, covered, over low heat for 5 to 10 minutes or until heated through. Unwrap and eat.
Chuck Wagon Mush
2 sliced potatoes
1 sliced onion
Water
2 cups corn bread, approximately
Salt and pepper
Put sliced potatoes and onion in a cast iron skillet. Add water to cover. Cook until potatoes are soft, breaking the potatoes up as they cook. Add crumbled cornbread and additional water to make gruel. Add salt and lots of pepper to taste. Serve when piping hot.
Cinnamon Balloons with Chocolate Sauce
1 (7.5-ounce) can refrigerated biscuit dough
10 large marshmallows
1/3 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine, melted
1/3 cup chocolate-flavored syrup
Heat coals or gas grill for direct heat. Grease a 9-inch round aluminum foil pan.
Roll or pat biscuit dough into ten 4-inch circles. Top each with 1 marshmallow. Fold dough around marshmallow to cover completely. Pinch seams to seal.
Mix sugar and cinnamon. Brush biscuits with butter; roll in cinnamon-sugar. Place biscuits, seam sides down, in pan. Cover and grill biscuits 4 to 6 inches from MEDIUM heat about 15 minutes or until light brown.
To serve, drizzle biscuits with chocolate syrup. Serve immediately.
Camp Fire Chicken Pot Pie
2 large chicken breasts, cooked and shredded
2 large cans mixed vegetables (undrained)
2 cans cream soup (whichever flavors you desire)
1 10 pack can of biscuits
Put everything except biscuits in Dutch oven and warm just until heated through. Put biscuits on top of chicken and vegetable mixture. Cover with lid, place coals on lid and bake until biscuits are done. Check after about 10-12 minutes.
Egg in an Onion
1 large sweet onion
1 egg
Salt and pepper
Cut one half off of an unpeeled onion and scoop out most of the interior, being careful not to make a hole the onion. Break an egg into the cavity; sprinkle with salt and pepper.
Place the onion directly on the coals and replace the "lid." Cooking time depends on the thickness of the remaining onion walls, but you'll end up with a basically hard-boiled egg and a couple layers of onion.
Camp-Fire Goop
1 pound ground meat, beef, turkey, venison,
or whatever you have on hand
1 large onion, chopped
1 can cream of mushroom soup
1 can tomato soup
2 cups cooked macaroni
Sharp Cheddar cheese, shredded
Cook ground meat and onion in Dutch oven. Add the soups and macaroni. Stir and bring to a simmer. Cook about 10 minutes and then sprinkle with cheese. Cover and cook until cheese is melted.
Hobo Dinner-in-a-Can
1 pound ground beef
4 tomatoes, sliced
1 (17 ounce) can whole kernel corn or green beans, drained
Salt, pepper and margarine to taste
1 cup Bisquick baking mix
1/3 cup milk
Divide meat into 4 patties. Place meat patty in each of 4 lightly greased 1-pound coffee cans. Top each patty with 3 tomato slices, 1/4 of the corn, salt, pepper and dot of margarine. Cover each tightly with heavy-duty foil. Place cans 3 - 4 inches from hot coals. Cook 20-30 minutes.
Stir baking mix and milk to a soft dough. Drop dough by spoonful into each can. Cook uncovered 10 minutes; cover, then cook 10 minutes longer
Prairie Steamer
3 young chickens cut into eighths
18 small potatoes
12 small onions
12 sausages
dozen ears of corn.
Scrub the potatoes,
peel onions and husk corn.
Save the husks, but discard the silk.
Spread a layer of corn husks on the bottom of a boiler or large kettle.
Pour in 1 quart water.
Spread a layer of potatoes and onions on the husks.
Add a layer of chicken pieces and sausages.
Add another layer of husks,
then a layer of corn and another layer of husks.
Top with one potato. When that potato is done, everything is done.
Cover the pot and steam over fire for 1 1/2 hours or until done.
My Family LOVES cooking outside over the fire... Here are some of our favorite recipes! Enjoy!!!
