Archive for January, 2019

Camp Fire Recipe: Caramel Sauce Apple Cinnamon Dump Cake

Wednesday, January 30th, 2019

Who does not like a dump cake? Well, I have to say I do. Ok, now I have said it and the reason I love dump cakes is three-fold. First, they are easy. Second, they are so flexible and three, they are delicious with little work. But, I must warn you though once you make one you will want to make one every time you camp or in my case anytime I want something sweet.

Camp Fire Recipe:  Caramel Sauce Apple Cinnamon Dump Cake

Ingredients

Spray and liquid oil

2 (21 ounce) cans apple pie filling

15.25 ounce or 1 pound box of yellow cake mix

1 stick of butter (1/2 cup)

2 teaspoon of ground cinnamon

14 ounce jar of caramel ice cream sauce

caramel.sauce.apple.cinnamon.dump.cake

Steps

  1. Prepare the coals by building a fire.
  2. Lightly grease a 12-inch Dutch oven with spray oil or wipe the inside with a paper towel soaked in cooking oil.
  3. In a large bowl, combine the apple pie filling and cinnamon. Stir.
  4. Pour the apple pie filling/cinnamon into the prepared 12-inch Dutch oven.
  5. Take the caramel ice cream sauce and draw lines going up and down. Turn the Dutch oven and repeat. At this point, it should look like a checkered pattern. Do not use all the caramel sauce in this step. You should keep ¼ of the jar.
  6. Sprinkle the yellow cake mix on top of the caramel ice cream sauce.
  7. Cut the butter into thin slices and place on the cake mix.
  8. Place the lid on and move the 12-inch Dutch oven to a heat resistant surface.
  9. Arrange 12 prepared coals in a circle on the heat resistant surface and put the Dutch oven on top.
  10. On the lid, place 18 prepared coals around the edge of the lid and eight in the center.
  11. Cook for 55 minutes.
  12. After this time has passed, carefully remove the lid and check the doneness of the cake by poking knife through the center of the cake. If it comes out clean then it is done. If not done, place the lid back on and cook for another 10 minutes.
  13. Once done, knock off coals from the lid and remove the Dutch oven from the circle of coals.

To serve, you can top with just the remaining caramel sauce and/or caramel sauce.

Campfire Recipe: Bacon Cheddar Corn Pudding

Sunday, January 20th, 2019

One of my daughter’s favorite dishes is the Jiffy Corn Pudding. My mother taught her how to make this and from that point on it was her favorite. But having said that she also loves and mean loves bacon. What a wonderful combination for my daughter-corn pudding and bacon. So in honor of my daughter and her love for corn pudding, I have created a recipe that mixes both. Visit bmtdesigntechnology and learn easy recipes which are perfect for camping.

Plus, if you happen to have bacon leftover from breakfast this is a wonderful dish by which to finish up that little bit but……..I never have bacon leftover so I always have to cook fresh and keep my daughter out of it somehow.

Campfire Recipe:  Bacon Cheddar Corn Pudding

Ingredients

Spray or liquid oil

2 eggs

15 ounce can of cream style corn

11 ounce can of whole-kernel corn with red and green peppers

8.5 ounce package of corn muffin mix

½ cup of ranch salad dressing

8 ounce block of sharp cheddar cheese

4 green onions

4 slices of cooked bacon

bacon.cheddar.corn.pudding

Steps

  1. Build fire to prepare coals.
  2. Grease a 10-inch Dutch oven with spray oil or rub the inside of the Dutch oven with a paper towel covered in cooking oil.
  3. Crack eggs in a bowl and beat.
  4. Add cream style corn to the eggs.
  5. Drain whole-kernel corn/peppers and add to egg mixture.
  6. Empty corn muffin mix into egg mixture along with ranch salad dressing.
  7. Grate the 8 ounce block of cheese.
  8. Add ½ cup of shredded cheese to egg mixture and stir.
  9. Once all the ingredients with the eggs are mixed, pour into greased 10-inch Dutch oven.
  10. Put lid on the Dutch oven and move to a heat resistant surface.
  11. Arrange 10 coals in a circle on the heat resistant surface. Place the prepared Dutch oven on this circle.
  12. Place 14 prepared coals around the edge of the lid and 6 in the center.
  13. Cook for 35 minutes.
  14. After this time has passed, gently remove the lid and check the doneness of the corn pudding by poking it with a knife in the center. If it comes out clean, move on to the next step. If not, place the lid back on carefully and cook for another 10 minutes.
  15. Once the corn pudding is firm, sprinkle the surface with the remaining shredded cheese. Crumble the bacon and add to shredded cheese. Chop the green onions and sprinkle on top of the bacon.
  16. Gently place the lid back on and cook for another 10 minutes or until the cheese melts.

Serve.

Campfire Recipe: Easy Orange-Glazed Cornish Game Hens

Thursday, January 10th, 2019

When I was growing up, I knew something special was going on when my mom would fix Cornish Game hens at camp or home. As an adult, I decided that while this meat is a bit more expensive than chicken I would fix it a couple of times of year. But, as luck would have it, when you find a recipe that you love you want to have it more often and this is what happened with this recipe. I got this idea from a sweet and sour chicken recipe my mom used to prepare. While I enjoyed it on chicken, today I simply save it for Cornish Game hens. I also make a bit more of the sauce that is placed on the hens before baking. No, I do not add all that sauce to the hens instead I save the extra to brush on, as a dipping sauce and/or to mix with rice.

Campfire Recipe:  Easy Orange-Glazed Cornish Game Hens

Ingredients

Liquid or spray oil

1 to 2 large white onions

2 to 4 Cornish Game Hens, fresh or if frozen thawed

½ teaspoon of salt

¼ teaspoon of ground black pepper

½ cup of thawed frozen orange juice concentrate

¼ cup of ketchup

¼ cup of honey

easy.orange.glazed.cornish.game.hens

Steps

  1. Prepare the coals for use by building a fire.
  2. Grease the inside of a 10-inch Dutch oven with liquid or spray oil.
  3. If using two Cornish Game hens, thickly slice one large white onion and place in the bottom of a greased 10-inch Dutch oven. On the other hand, if using four Cornish Game hens then use two large white onions thickly cut.
  4. Continuing with just two Cornish Game hens, remove the giblets and split the hens in half following the backbone.
  5. Season with salt and ground black pepper.
  6. Place the split hens in the 10-inch Dutch oven.
  7. Combine orange juice concentrate, ketchup, and honey in a small bowl.
  8. Spoon mixture over split Cornish Game hens so that they are completely covered.
  9. Place lid on 10-inch Dutch oven and move to a heat resistant surface.
  10. Place 18 prepared coals in a circle and top with Dutch oven.
  11. Add 20 prepared coals to the lid and cook for 45 minutes.
  12. After this time has passed, refresh the coals by knocking off the coals from the lid and replacing with 18 prepared coals.
  13. Cook for another 30 minutes.

Once this time period has passed, it is time to serve but always check the doneness of the meat prior to serving. When cooking outside there are several variables in the environment that can steal away heat from you Dutch oven, which can require that the dish be cooked longer.