Archive for June, 2018

Camp Fire Recipe: Stuffed Roasted Marshmallows

Monday, June 18th, 2018

Growing up as a kid, I loved roasted marshmallows. While my mother liked hers lightly toasted and brown, I loved mine burnt but……… always seemed that when I pulled the stick out the gooey center went with it. No, this really was no problem but for some people losing the sticky center was a sin. But now you have a reason to lose that delicious center, which is replaced with a delightful filling.

Ok, when it comes to fillings and roasted marshmallows chocolate comes to mind but do not limit yourself. While the recipe below does list a couple of different chocolate choices, fill free to experiment. Need some ideas? Well, frankly any pudding flavor will work. I have used butterscotch, caramel, coconut, banana, and even lemon. When I am really feeling special I will combine French vanilla pudding with freshly grated orange peel. This simple combination reminds me of one of my favorite treats and that the “dreamsicle.” Beyond that, you can also sprinkle your filled roasted marshmallows with toasted coconut to add a bit of sweet crush to any filling.

Camp Fire Recipe:  Stuffed Roasted Marshmallows


1 bag of large marshmallows

White chocolate

Chocolate mousse, chocolate pudding or hazelnut and chocolate spread

Whip topping in the can



  1. Build a fire to roast your marshmallows over.
  2. Once the fire is ready, put your marshmallow on a stick and hang over the fire.
  3. Continue to roast until the marshmallow is evenly brown.
  4. While still warm, gently pull out the stick so that the inside of the marshmallow comes out with the stick. Place the prepared marshmallow shell on a plate. Enjoy the center of the roasted marshmallow.
  5. Once you have your marshmallows roasted, place a grilling rack above the fire. Put a small Dutch oven on the grilling rack with a bit of water inside. What we are making here is a double broiler with a Dutch oven.
  6. Using a glass or ceramic bowl, place white chocolate inside the bowl.
  7. Once the water has began to boil, remove the Dutch oven from the grilling rack and place the glass bowl inside.
  8. Stir the white chocolate until it is melted.
  9. After this has happened, drizzle the white chocolate inside and on top of the roasted marshmallow. Do not fill the marshmallow with this chocolate but only use it as an accent.
  10.  Place whatever chocolate filling you choose inside a zip-type sandwich bag. This chocolate filling can be a mouse, pudding, or spread. Once chocolate filling is in the bag, seal it up and work the filling into one corner. After the filling is in the corner, twist the remaining part of the bag and snip the corner where the filling is located. Now squeeze the filling into the roasted marshmallows until they are full.
  11.  After all roasted marshmallows are full, top with spray of canned whipped topping.


Campfire Recipe: Overnight Sausage and Cheese Bread Pudding

Monday, June 4th, 2018

Ok, I have to admit I love when I can premake something for the next day and this recipe fits the bill. It also allows me to meet another requirement and that is to use leftovers. What do I mean? Well, if I plan on making this recipe and do not have any precooked sausage links, I simply cook extra sausage for breakfast, drain it and use that instead. I have done this with both ground and uncooked links. Also, this recipe allows me to use bread up toward the end of my camping trip. Again using up those little scraps of ingredients that I would normally just throw away and turning them into a delicious dish. 

Campfire Recipe:  Overnight Sausage and Cheese Bread Pudding


Liquid or spray oil

1 Tablespoon of butter

1 white or yellow onion

1 red bell pepper

2 cloves of garlic

1 pound of white bread

14 ounces of precooked sausage cut into ½ inch slices

3 cups of shredded cheddar cheese

½ cup of fresh parsley

6 eggs

2 cups of half and half

½ teaspoon of salt

¼ teaspoon of freshly ground pepper



  1. Build the fire to prepare the cooking surface.
  2. While the fire is heating up prepare the onion, red pepper, and garlic by chopping the onion and red pepper. Place on a plate. Mince the garlic and put with the chopped onion and pepper.
  3. Once the fire is going, put a grilling rack over the fire. On top of this grilling rack, place a fire-proof skillet. Add the butter to the skillet.
  4. Add the vegetables and garlic to the skillet once the butter has melted.
  5. Cook these items until they are lightly browned.
  6. After they are done, place these cooked ingredients in a large bowl.
  7. Add the precooked sausage
  8. Prepare the bread by cutting this ingredient into ¾ inch cubes. As you cut it, add this ingredient to the large bowl in step 6.
  9. To this same bowl, add 2 ½ cups of shredded cheddar cheese.
  10. Chop your parsley and add to the large bowl.
  11. Mix completely.
  12. Grease the inside of a 14 inch Dutch oven with liquid or spray oil.
  13. Pour the contents of the large bowl into the 14 inch Dutch oven.
  14. In the empty large bowl, combine the eggs, half and half, salt and pepper.
  15. Pour this mixture evenly on top of the bread mixture in the Dutch oven.
  16. Using the back of a spoon, push down on the surface of the bread to help the egg mixture get absorbed.
  17. Place the lid on the Dutch oven. Put in your cooler for at least 4 hours or up to 24 hours.
  18. When ready to bake, build a fire to prepare the coals. For this dish, you will need 28 prepared coals.
  19. Move the 14 inch Dutch oven to a heat resistant surface. Lay out seven coals in a circle and place the Dutch oven on top. Add 21 prepared coals to the top.
  20. Cook for 30 minutes. While the dish is cooking, prepare 7 more coals.
  21. After the 30 minutes, remove the lid carefully. Place a sheet of aluminum foil on top of the Dutch oven. Poke several holes in the aluminum foil. The purpose is to allow steam to be released from the dish while keeping things from blowing on top of the dish.
  22. Make a fresh circle of 7 prepared coals and add the Dutch oven.
  23. Cook for another 30 minutes.

Once the 30 minutes have passed, remove the Dutch oven from the circle of prepared coals. Remove the foil and sprinkle with the remaining cheese. Allow the dish to sit for 15 minutes before serving.