Archive for February, 2016

Camp Fire Recipe: Cabbage and Potato Casserole

Sunday, February 28th, 2016

Growing up in the country, sometimes we would come up with some unique recipes.  This is a recipe my mom came up with to use a bunch of cabbage and potatoes we had.  While she always cooked it at home, I have made this for several camp outing.  Believe it or not, I have never had a child turn down this dish.  The best part about it is the fact that it is good for them but we will keep that a secret.


Camp Fire Recipe:  Cabbage and Potato Casserole


Liquid or spray oil

1 cabbage

2 ½ pounds of potatoes

12 ounces of bacon

Yellow onions

1 teaspoon salt, optional

`1 teaspoon ground black pepper

16 ounces of low sodium chicken broth


  1. Build the fire to prepare the coals.
  2. Using a paper towel, pour a little oil on it and rub down the inside of the 12-inch Dutch oven.  Or, simply spray the inside of the Dutch oven.
  3. Wash the head of cabbage off.  Remove the tough leaves and set them aside.  You can use these later in a different recipe.
  4. Pull out your cutting board and cut the cabbage head in half.  Cut each half in half again and remove the core.
  5. Cut the cabbage quarters in half again and place in the greased 12-inch Dutch oven curved side down.
  6. Wash the potatoes.
  7. Quarter the potatoes and place them in the Dutch oven around the cabbage.
  8. Place a grilling rack on top of the fire.
  9. Put cast iron skillet on grilling rack.
  10. While the cast iron skillet is heating up, cut up bacon into ½-inch slices.
  11. Peel and cut yellow onions in half.  Slice onions.
  12. Place cut up bacon and yellow onions in the cast iron skillet.  Cook for 11 minutes.
  13. Once the bacon and onions are done, pour the mixture, including the grease, over the cabbage and potatoes.
  14. Add chicken stock to dish.
  15. Top the Dutch oven with lid and move to a heat resistant surface.
  16. On the heat resistant surface, lay down 12 coals in a circle.
  17. Place the Dutch oven on these coals.
  18. Cover the lid of the Dutch oven with coals.
  19. Cook for 50 minutes.
  20. Once the time has passed, remove the coals from the lid and lift off the Dutch oven from the coals.

Allow the cabbage and potato casserole sit for 15 minutes before serving.

Camp Fire Recipe: Easy Homemade Tomato Soup

Thursday, February 25th, 2016

Oh my, nothing beats good old fashioned tomato soup when it is cold and damp.  Yes, I have simply opened a can of tomato soup and poured it into a saucepan to heat up but………it really is not as tasty as something homemade.  While I have planned to cook this dish on many occasions, there are just times that I am looking to use up bits and pieces of stuff in the camp kitchen.  Believe it or not, this is when the dish is the best.

Below is the basic, planned recipe that I have used for years but past the recipe I include the tips and tricks on winging a recipe that I have learned from many years of camping.  Please adapt to your need and comfort level.


Camp Fire Recipe:  Easy Homemade Tomato Soup


Liquid or spray oil

2 Tablespoons olive oil

2 carrots

1 onion

1 clove of garlic

26 ounces of marinara sauce

28 ounces of canned chicken stock

15 ounce can of cannellini beans

Red pepper flakes

½ to 1 cup of any type of small pasta


 Ground black pepper


  1. Construct fire for coals.
  2. While the fire is burning, take a 12-inch Dutch oven and rub down the inside of the pot with oil or spray it.
  3. Pour 2 tablespoon of olive oil in the Dutch oven.
  4. Peel and slice the carrots and place in the Dutch oven.
  5. Peel and slice the onion.  Drop the onion into the Dutch oven.
  6. Peel and mince the garlic.  Put in the Dutch oven.
  7. Once coals are ready, spread them out and place the Dutch oven directly on top.  Another technique is to simply place a grilling rack above the fire and then place your Dutch oven on top.
  8. Cook for 5 minutes or until the onion is soft.
  9. Add the remaining ingredients except the red pepper flakes, salt and pepper.  These last ingredients will need to be added according to your taste.
  10. Place the lid on the Dutch oven and cover with coals.
  11. Cook the dish for 25 minutes.
  12. After this time period has passed, remove the lid of the Dutch oven and check the doneness of the pasta.  If done to your liking, it is ready to serve but if not put the lid back on and continue to cook for another 10 minutes.

Serve just a bowl or combine with a grilled cheese sandwich.

Camp Fire Recipe: Key Lime Pie Cinnamon Rolls

Monday, February 22nd, 2016

During my trip to Key West, I decided I really wanted to cook with local ingredients and dishes.  While Key Lime Pie Cinnamon Rolls are not a local dish, my inspiration is one and that is Key Lime Pie.  Since I was in Key West, I did use key limes in the recipe but if you are not in the area do not hesitate to use plain limes.


Camp Fire Recipe:  Key Lime Pie Cinnamon Rolls


Liquid or spray oil

1 can of cinnamon rolls with icing

Graham crackers

Lime peel

½ cup of white chocolate chips

Lime juice


  1. Light fire to prepare the coals.
  2. Prepare the 10-inch Dutch oven by greasing the inside with either liquid oil or spray.  If you are using liquid oil, simply moisten a paper towel with the oil and rub the inside of the Dutch oven with it. 
  3. Once the 10-inch Dutch oven has been greased, unroll the parchment paper and cut to the size of your Dutch oven.  Place the parchment paper inside the greased Dutch oven.
  4. Pop open the canned cinnamon rolls and remove the icing.  Do not separate into rolls.
  5. Take the whole graham crackers and place in a resealable bag.  Using a rolling pin, crush the graham crackers.  You will need a total of 1/3 of a cup.
  6. On wax paper, unroll the cinnamon rolls.
  7. Sprinkle ¼ cup of graham crackers on top of the unrolled cinnamon rolls.
  8. Grate 1 tablespoon of lime peel onto the dough.
  9. Sprinkle the white chocolate chips on top of the dough and push the chips into the dough.
  10. Roll the dough back up.
  11. At this point, separate the rolls and place them inside the Dutch oven.
  12. Put the lid on the Dutch oven and move it to a heat resistant surface.
  13. Arrange 10 prepared coals in a circle on the heat resistant surface.
  14. Place the 10-inch Dutch oven on top of these coals.
  15. Top the lid with 22 hot coals.
  16. Cook for 20 minutes.
  17. While the cinnamon rolls are cooking, prepare the icing.  This is done by mixing the prepared icing that came with the rolls with 1 tablespoon of lime juice.
  18. Once the rolls are done, remove the coals from the lid and lift up the Dutch oven.  Place it in a different location on the heat resistant surface.
  19. Remove the lid and drizzle with the icing. 

Top with the remaining crushed graham crackers and serve.