Archive for August, 2017

Camp Fire Recipe: Fresh Blueberry Breakfast Cake

Wednesday, August 23rd, 2017

Yes, you can eat cake for breakfast. While I would not recommend doing this every day, it is a wonderful and tasty treat for a special occasion or surprise breakfast.

Camp Fire Recipe:  Fresh Blueberry Breakfast Cake


Cake Ingredients

Liquid or spray oil

2 cups of all purpose flour

2 teaspoons baking powder

¾ teaspoon of salt

10 Tablespoons of unsalted butter

1 ½ cups of granulated sugar

1 ½ teaspoon of vanilla extract

2 large eggs

¾ cup of milk

1 ¾ cups of fresh blueberries

Topping Ingredients

8 Tablespoons of unsalted butter

¼ cup of all purpose flour

½ cup of granulated sugar

½ cup of packed, light brown sugar

¼ teaspoon of ground cinnamon

Pinch of salt



  1. Build a fire to prepare the coals.
  2. Take a 10 inch Dutch oven and lightly grease it with liquid or spray oil.
  3. Line the Dutch oven with parchment paper.
  4. Take the cake butter out and let it warm up to room temperature.
  5. In a small bowl, add flour, baking powder, and salt from cake ingredients. Stir.
  6. Once the cake butter is room temperature, place in a medium bowl along with sugar and vanilla.
  7. Beat ingredients in step 6 until the mixture is creamy.
  8. Crack one egg, and beat. Repeat until all the eggs are used.
  9. Add 1/3 of the dry ingredients and beat. Add 1/3 of the milk and beat. Repeat until all the dry ingredients and milk is used up.
  10. Continue to mix until the batter is smooth.
  11. Stir in the blueberries.
  12. Gently pour into the prepared 10 inch Dutch oven.
  13. Place lid on Dutch oven and move to a heat resistant surface.
  14. On the heat resistant surface, make a circle of 16 prepared coals.
  15. Put Dutch oven on this prepared coal circle.
  16. Take 10 coals and arrange them on the rim of the lid.
  17. Add 6 coals to the center.
  18. Bake for 30 minutes.
  19. Cut topping butter into small pieces and place in a small bowl.
  20. Add the remaining ingredients.
  21. Mix the ingredients with your fingers.
  22. Once the 30 minutes is up and the cake is set, remove the lid and sprinkle with topping.
  23. Cook for another 25 to 30 minutes.
  24. After the time has passed, check for doneness by pushing a knife through the center of the cake. If it comes out clean, it is done. On the other hand, if it is doughy continue to cook for another 10 minutes.
  25. Once done, knock off the coals from the lid. Remove the Dutch oven from the coal circle. Allow the cake to cool completely before removing from the Dutch oven.

To serve, lift the cake out of the Dutch oven by its parchment paper.

Campfire Recipe: Fall Apart Tender Slow Roasted Pork in Dutch Oven

Saturday, August 19th, 2017

Yes, I do like quick meals when I camp but……..I also like good food. What I have found is the fact that quick meals can and are delicious but nothing beats slow roasted meat. While this recipe does cook for several hours, the prep time is short. The other positive aspect of this recipe is time. Ok, I know I said it takes time to cook. What I have found is that time is great for family activities around camp. No I am not referring to chores while that would be great. What I am talking about are activities such as board games, cards or even crafts. Believe it or not, time will fly and once the activities are done your meal will be ready.

Campfire Recipe:  Fall Apart Tender Slow Roasted Pork in Dutch Oven


Spray or liquid oil

3 to 4 pound pork butt

¼ to 1/3 cup of Worcestershire sauce

¾ cup of brown sugar

1 cup of apple juice

½ teaspoon of salt



  1. Prepare the coals first by building a fire.
  2. Grease a 12 inch Dutch oven with spray or liquid oil.
  3. Put the pork butt in a large bowl.
  4. Drizzle the Worcestershire sauce on all sides of the pork butt.
  5. Pack brown sugar into a ¼ measuring cup and repeat until you have a total of ¾ cup.
  6. Take the brown sugar and rub it on all the sides of the pork butt.
  7. Place prepared pork butt in prepared 2 inch Dutch oven.
  8. Pour one cup of apple juice around the meat. When doing this, make sure not to pour it on the meat.
  9. Put the lid on the Dutch oven and move to a heat resistant surface.
  10. On the heat resistant surface, arrange 10 prepared coals in a circle.
  11. Place the 12 inch Dutch oven on the ring of prepared coals.
  12. Arrange 16 to 18 prepared coals around the edge of the lid. Add 4 to 6 in the center.
  13. Cook for one hour and then remove the spent coals on the bottom and top. Repeat this process every hour for 3 ½ hours.
  14. After the time has passed, knock off the coals from the lid and move the Dutch oven off the circle of coals.
  15. Shred the meat and add the salt to the juice left in the Dutch oven.


Campfire Recipe: Stuffed Jalapeno Peppers

Tuesday, August 15th, 2017

Do not step away from this recipe because you think it is going to be too hot. The fact is, if you remove all the seeds from the peppers then they are not hot but………if you are still afraid use banana peppers.

Finally, while I do have noted to use 10 to 12 peppers, I promise you this will not be enough if you plan on sharing with your family.

Campfire Recipe:  Stuffed Jalapeno Peppers


Liquid or spray oil

10 to 12 fresh, large Jalapeno peppers

½ cup of tomato ketchup

¾ cup of shredded extra sharp cheddar cheese or use a block that you grate yourself

½ cup of softened, brick like cream cheese

1 cup of fresh or Panko breadcrumbs

2 Tablespoons of butter

1 teaspoon of minced garlic

½ teaspoon of each salt and black pepper

½ teaspoon of paprika



  1. Prepare the coals by building a fire first.
  2. Lightly grease a 10 inch Dutch oven with liquid or spray oil.
  3. Wash the jalapeno peppers.
  4. Cut the peppers in half lengthwise. Remove the seeds.
  5. In a small bowl, mix the tomato ketchup, cheddar cheese, and softened cream cheese.
  6. Spoon the filling into the jalapeno halves. When doing this do not simply make the cheese level even. It is better to mound it a bit.
  7. Place each prepared pepper into the greased Dutch oven.
  8. Put grilling rack above fire.
  9. Place two tablespoons of butter in a saucepan and melt.
  10. In a small bowl, combine breadcrumbs, melted butter, salt and pepper along with paprika.
  11. Mince fresh garlic and add to bowl in step 10. Mix.
  12. Sprinkle the breadcrumb mixture on top of prepared jalapeno peppers.
  13. Place lid on top of 10 inch Dutch oven. Move Dutch oven to a heat resistant surface.
  14. Arrange 10 coals in a circle on the heat resistant surface.
  15. Put the Dutch oven on top of these coals and add 20 to the lid.
  16. Cook for 20 minutes.
  17. After the time period has passed, knock off the coals from the lid and remove the Dutch oven from the ring of coals.
  18. Serve.

Oh my gosh, these peppers are so delicious but if you really want to fancy it up a bit, consider placing filling in a sealable bag. Once that is done, push all the filling to one end and snip this corner off when ready to pipe the filling into the peppers.