Campfire Meals

Double Dutch Pancake

• 6 large eggs
• 1 cup flour
• 1 cup milk
• 1 teaspoon kosher salt
• 2 tablespoons sugar
• 1/4 cup butter
• 2 cups raspberries, divided
• Raspberry or maple pancake syrup

Instructions

1. Prepare a fire
2. Meanwhile, in a large bowl, whisk eggs and flour until smooth. Then whisk in milk, salt, and sugar until blended.
3. Set a 6-qt. dutch oven over a ring of coals as directed and add butter. When butter melts, stir to coat pan and pour in batter. Scatter 1 1/2 cups berries on top. Cover with lid and more coals as directed below. Cook until Dutch baby is puffed and deep golden all over with no liquid in the center, 20 to 25 minutes.
4. Scatter remaining 1/2 cup berries over Dutch baby. Cut into wedges and serve with syrup.

If you are unsure how to cook in a dutch oven, click here! for the basics.

Egg Stuffed Baked Potato (Idaho Sunrise)

• 2 large russet potatoes, baked
• 1 tablespoon butter, divided
• 2 eggs
• Salt and pepper to taste
• 3 bacon strips, chopped
• 4 tablespoons cheddar cheese, shredded
• 2 tablespoons fresh parsley, chopped

Instructions

1. Lay the baked potato on its side and slice off the top third of the potato
2. Hollow out the potato with a spoon to make a bowl
3. Add ½ tablespoon of butter to each potato bowl and follow with some shredded cheese
4. Gently break an egg into each bowl
5. Season with salt and pepper to taste
6. Top with bacon bits, cheese and parsley. Save some cheese, bacon and parsley for the potato filling
7. Bake at 350 degrees F for 20-25 minutes or until the egg whites are set
8. Use the leftover bacon bits, parsley and cheese and mix with potato filing, mashing with a fork. Heat briefly in the microwave to melt the cheese
9. Dish and serve hot

Campfire Onion Bombs

• 2 to 3 large onions
• 1½ lbs ground beef
• ½ pound bulk sausage
• 2 eggs
• 2 to 3 cloves of garlic chopped
• ⅓ cup ketchup
• 2 tablespoons Worchester Sauce
• 1 cup breadcrumbs or crushed saltine crackers
• ½ cup water, beef broth or beer [more if needed so meat mixture is moist but firm like when forming meatballs]
• ¼ cup parsley and/or chives chopped
• Ground pepper and salt to taste
• 1 package Dried Onion Soup mix is optional if you are a huge onion fan but reduce the amount of salt in the meat mixture

Instructions

1. Mix ingredients all together with clean hands. Form a meat ball the size to fit between the two onion shells. The size of each meatball depends on the onions. Secure meat between the two pieces of onion.


2. Foil sheets are about the size as if you were wrapping to bake a large potato. Sheet shiny side down spray dull side of foil with Pam or grease with Crisco before placing bombs on the prepared foil.


3. Put a drop of water on each onion ball before wrapping. Wrap each onion ball in the foil with a twist at the top. You may wish to use one layer of regular foil and one of heavy duty, because the bombs will be in the fire on hot coals. I did not and the caramelized brown of the onion skins added additional flavor. Be careful not to rip or poke holes in the foil, especially the outer layer.


4. Place the foil balls in the hot coals.


5. Cook for about 10 minutes, flip-over, and cook another 10 minutes. Keep a close eye on packets so as not to burn in case the fire is too hot. The onion keeps the meat nice and juicy. Serve with potatoes, a salad and crusty bread.

Campfire Stir Fry

• 1 package Hillshire Farm Lite Polska Kielbasa
• 4 beef tenderloin fillets
• 1 red pepper
• 1/2 small onion
• 1/4 cup olive oil
• 1/2 cup butter
• salt and pepper to taste

Instructions

1. Slice the Polska Kielbasa and meat into bite size pieces.
2. Slice the pepper and onion
3. Put into a disposable aluminum 13x9 inch pan and cook over the fire until meat is cooked to your liking!

Campfire Orange Cakes

• 8 whole oranges
• 1 Betty Crocker Supreme turtle brownie mix + ingrdients called for on package
• Aluminum Foil
• Frosted Toast Crunch™ cereal (optional)
• Caramel Sauce (optional)

Instructions

1. Starting 1-2 inches down on the orange, slice off the top and set aside. Using a knife cut around the edge of the flesh of the orange and hollow out the orange with a spoon. Use the orange flesh for some other use. Repeat with the other remaining oranges.
2. Prepare the brownie batter according to package directions.
3. Fill each orange with the brownie batter about an inch below the top of the orange and cover with the orange top. Wrap in heavy duty foil with at least 2 layers of foil.
4. Cook cakes in some campfire coals, rotating every once in awhile for 30-50 minutes depending on how hot your fire is. Unwrap cake and top with crushed Frosted Toast Crunch™. Drizzle with caramel sauce if desired.

Banana Boat

• 1 banana, unpeeled
• semi-sweet chocolate chips
• miniature marshmallow
• brown sugar

Instructions

1. Slit each banana lengthwise but not all the way through.
2. Leave the skin on (do not peel).
3. Put 1-2 tsp each of the marshmallows and chocolate chips in slit.
4. Sprinkle lightly with brown sugar.
5. Wrap tightly in foil, being sure to seal ends.
6. Place on grill over campfire or coals, seam side up.
7. Takes about 7 minutes to cook.

Trail Mix bites

• 1 cup oats (use gluten-free oats if need to be gluten-free)
• ¼ cup maple syrup (or honey if not vegan)
• ¼ cup ground flax
• 3 tbsp natural peanut butter
• ¼ cup hemp seeds
• ¼ cup chia seeds
• 1 tsp vanilla
• ¼ cup dried cherries

Instructions

1. Stir all ingredients in a medium bowl or pulse in a food processor on low. Cover and let the mixture sit in the refrigerator for 30-45 minutes to make the mixture easier to hold and handle.
2. Form into 1” balls. Store in an airtight container and keep refrigerated for up to a week.
3. *Note - you may need to add extra honey or maple syrup if the mix seems too dry.

Bag 'O Teddies

• 1 serving sized bag of bear shaped graham crackers or cookies
• 1/4 cup vanilla or fruit flavor yogurt
• 1/4 cup sliced fresh fruit

Instructions

1. Cut open the bag of cookies along one of the short ends
2. Add yogurt and fruit, serve