Archive for December, 2018

Campfire Recipe: Roasted Brussels Sprouts or Carrots with Nuts

Sunday, December 30th, 2018

Yes, I know that vegetable dishes are not everyone’s favorite dish, whether one is camping or not. But I have found that this dish is a favorite if to the pickiest camper. There are many reasons why this recipe is a camping staple for me. One, it is easy. Two, it is flexible and what I mean by that is I am not limited by the vegetable or nuts. This flexibility allows me to use some of the bits I may have in the camp kitchen without sacrificing taste or the dish looking like an assortment of leftovers. Finally, the last reason this recipe is always on the camping menu is the fact that I can make it and place it on the coals to cook without any more attention. This allows me to move on to the other dishes in the meal that may require more attention.

Campfire Recipe:  Roasted Brussels Sprouts or Carrots with Nuts


Spray or liquid oil

1 ½ pounds of fresh or frozen Brussels sprouts or carrots cut at an angle in thick slices

½ cup of nuts

2 Tablespoons of olive oil

2 cloves of garlic

Ground salt and pepper



  1. Build a fire to prepare the coals.
  2. Spray with oil or rub the inside of a 10-inch Dutch oven with liquid oil.
  3. If the Brussels sprouts are fresh, trim. If using carrots, make sure they have been cut into thick slices. Place in 10-inch Dutch oven.
  4. Take your choice of nuts and chop as you would like. While some people tend to go with a fine cut, I find this hard to pick up with the vegetable so I tend to go with a larger chop. Once cut to your liking, place in Dutch oven.
  5. Add two tablespoons of olive oil.
  6. Finely chop the two cloves of garlic and place in 10-inch Dutch oven.
  7. Sprinkle with salt and pepper to your taste. Mix the contents of the Dutch oven and place lid on.
  8. Move the filled 10-inch Dutch oven to a heat resistant surface.
  9. Arrange 10 prepared coals in a circle on the heat resistant surface and place Dutch oven on top of this ring.
  10. On the lid, place 20 prepared coals.
  11. Cook this vegetable dish for 30 minutes.
  12. Once the time period is up, knock off the coals from the lid and remove the Dutch oven from the circle of coals.

When serving this dish, you may notice that the vegetables ore a bit crispy but tender. If this style of vegetable is not to your liking, place the Dutch oven back on the coals and cook for another 10 to 15 minutes.

Campfire Recipe: Basic Breakfast Sticky Buns

Thursday, December 20th, 2018

If you have a camper in your party that has a sweet tooth then this dish is a must. It allows you to easily make sweet rolls without a lot of trouble and only you will know how easy this recipe really is but… not limit yourself to this recipe. Nuts, other spices, fresh fruit and/or dried fruit can simply be added to the recipe to truly make it your own. So experiment and who knows you may decide to call this recipe “YOUR NAME” sticky buns.

Campfire Recipe:  Basic Breakfast Sticky Buns


Liquid or spray oil

1 stick of butter

1 cup of packed brown sugar

1 ½ teaspoon of ground cinnamon

¼ teaspoon of ground nutmeg

1 loaf of thawed frozen bread dough



  1. Take the stick of butter out to soften.
  2. Build the camp fire to prepare the coals.
  3. Oil a 12-inch Dutch oven with either spray or liquid oil.
  4. Cut parchment paper to fit inside the 12-inch Dutch oven and place on top of the greased surface.
  5. Place a grilling rack on top of the camp fire.
  6. Cut six tablespoons of butter from the stick and place in a small Dutch oven or fire-proof saucepan.
  7. Melt the butter on the grilling rack.
  8. Pour the melted butter on top of the parchment paper.
  9. Turn the 12-inch Dutch oven so that the melted butter is spread out in the bottom of the pan.
  10. In a small bowl, combine the packed brown sugar, cinnamon, and nutmeg.
  11. On a floured surface or sheet of parchment paper, roll out the thawed dough so that it forms a 12-inch-by-12 inch square.
  12. Cut the remaining butter and spread on the dough.
  13. Sprinkle the brown sugar, cinnamon, and nutmeg mixture on the rolled out dough.
  14. Roll the dough up tight and seal the seams.
  15. Cut into one-inch slices. Place the slices in the prepared 12-inch Dutch oven.
  16. Once all the dough has been sliced, cover the 12-inch Dutch oven with a towel and top with lid.
  17. Allow to sit until the dough is double in size. The time for this can range from one to two hours depending on the outdoor environment.
  18. After the dough has risen, moved the 12-inch Dutch oven to a heat resistant surface. Arrange 12 prepared coals in a circle and place the Dutch oven on top.
  19. Arrange 18 prepared coals on the edge of the lid.
  20. Organize eight around the center of the lid.
  21. Cook for 22 minutes.
  22. Once the time is up, knock off the prepared coals and remove the Dutch oven from the circle of coals.
  23. Allow to cool for a minute or two.

At this point, you can either place a plate on the Dutch oven and flip it or you can lift up the sticky buns by grabbing hold of the parchment paper and placing on a plate. If you decide to do the latter, make sure that you flip the dough so that the parchment paper is on top. This will allow the caramel sauce to be on top of the sticky buns plus it makes cleanup of the Dutch oven easier.

Camp Fire Recipe: Simple Autumn Acorn Squash

Monday, December 10th, 2018

Every season has its own flavor. Spring’s taste is that of something fresh and new. During this season, you can almost taste the newness of the year. Summer’s taste is that of juiciness with a touch of heat, depending on how hot I want to make it. The fall and winter’s taste is one of coming home and feeling safe. No new flavors but unique combinations fill the season and this is so true when you talk about savory sweets along with preserved heat from the past season. This is a simple description of what you will taste in this humble dish. There are very few ingredients so that each flavor has its own chance to shine. The best part of this dish is the fact that it is not complicated and should be very easy for a beginning camp chef to accomplish tastefully.

Camp Fire Recipe:  Simple Autumn Acorn Squash


Spray or liquid oil

2 acorn squash

½ cup of maple or pancake syrup

2 Tablespoons hot pepper jelly

1 Tablespoon butter

1 teaspoon of ground cinnamon



  1. Begin by building a fire to prepare the coals.
  2. Spray the inside of a 12-inch Dutch oven or wipe it down with a paper towel lightly greasy with cooking oil.
  3. Prepare the acorn squash by cutting in half and removing the seeds.
  4. Place the cut-side up of each acorn squash in the prepared 12-inch Dutch oven.
  5. Place grilling rack above fire.
  6. Put the butter in a small saucepan that is fire proof.
  7. Set this saucepan on grilling rack and melt butter.
  8. Combine the melted butter with the syrup, hot pepper jelly, and cinnamon.
  9. Coat the cut surface of each acorn squash with the mixture from step 8. Reserve a bit to place in the center of each acorn squash.
  10. Add the lid to the 12-inch Dutch oven and move to a heat resistant surface.
  11. Arrange 12 prepared coals in a circle. Put the 12-inch Dutch oven on top of this coal circle.
  12. To the lid, place 28 prepared coals to the lid.
  13. Cook for one hour. After this time, remove the lid and check for doneness by pushing a fork through each half. Acorn squash is done when the fork easily goes through the vegetable. If done, knock off the coals from the lid and remove the Dutch oven from the circle of coals.