Some people prefer camping out in the fall or winter for many great reasons. A few of these include, cooler weather and less pests to worry about. One thing to remember, though, is keeping warm, especially at night. One of the best ways to do this is to prepare yourself a nice hot meal. Below you will find a good selection of hearty, warming meals, you are sure to enjoy. Remember; for easier preparation, do as much chopping, measuring and mixing as possible ahead of time.

Hearty Veggie and Bean Soup
1/2 C. split peas
1 C. instant rice
1 C. dried veggies
(try mushrooms and sun-dried tomatoes)
3 T. butter
1 pouch chicken breast
1 packet Knorr soup mix
1 cube chicken bouillon
Loaf of bread
1. Soak the peas in hot water for 45 minutes.
2. Add dried veggies, soup mix, and bouillon to one liter of water, and bring to a boil. Add peas and simmer until tender, about 10 minutes. Stir in rice and chicken; when rice is cooked, swirl in the butter. Enjoy with bread. Serves 3.
Tips: You can pre-soak and cook the peas and rice at home for easier preparation at the campsite.

Abominable Snowman
1 packet instant hot chocolate mix
2 T. powdered milk
Pat of butter
1 T. brown sugar
1 shot tequila
Place hot chocolate and powdered milk in a mug. Add 1 1/2 cups hot water. Stir in butter, brown sugar, and tequila.

Instant Rice Pudding.
At home, fill a resealable bag with:
1 cup of instant rice
1/2 cup nonfat dry milk
2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 cup raisins
Later, in a kettle over the campfire, add 1-1/2 cups water to this mix and bring it to a rolling boil, stirring constantly. Then I remove it from the fire, cover and let it stand, stirring occasionally.

Cocoa Concoction
For a tasty mix that will make 26 cups of cocoa combine:
3 cups nonfat dry milk powder
1 cup confectioners’ sugar
1 cup powdered nondairy creamer
1/2 cup sugar
3/4 cup baking cocoa
1/4 teaspoon salt
Sift ingredients or pulse in a blender. Store in a resealable bag. To make cocoa, stir 1-1/2 tablespoons of cocoa mix into 6 ounces of boiling water.

Dutch Oven Peach Cobbler
1 Box White Cake Mix
1 Twelve Ounce Can of 7-Up
1/2 Cup of Sugar
8 Peaches
Peel and quarter your peaches. Place them in the dutch oven. Sprinkle your sugar on top of the peaches. In a separate bowl mix the white cake mix and your can of 7-Up. The mixture will be lumpy. Pour the cake mixture on top pf the peaches. Put lid on your dutch oven.
Place dutch oven on top of about 20 coals and place about 10 on top. Depending upon the heat of your coals it will take about 15-20 minutes but check occasionally to see if the cake is a golden brown. Serve Hot.

Another thing to keep in mind while camping in the cooler weather would be to bring a lot of ready-to-eat snacks with you on your trip to munch on hourly, or so, to keep yourself warm and energized. That, mixed with these nice, hot meals will do the trick and keep your camping experience warm and cozy.

Dancing Chickens on the Grill

2 whole chickens(no more that 4 lbs. each)

Salad oil dressing

Basting Sauce(garlic butter and soy sauce)

2 cans of beer(or water, half filled)

1 cut up onion(optional)

Salt and pepper

Stuff the chickens with the onions. Coat the chickens well with the salad oil dressing. Set the opening of the chicken on to the half can of beer to where it is sitting up right on the can. Add salt and pepper to the outside of the chicken. Set them upright on the grill on the opposite side of the charcoal. Cook at 350*F. After about an hour, baste well with sauce. After another hour, turn the chickens around to where they brown evenly and baste again. Chicken is done when a thermometer inserted in the middle reads 185*F(another 30 minutes to an hour). Remove the cans, cut up and enjoy!

Texas Chili on the Grill

2 lbs. of ground chuck

2 onions(chopped)

2 cloves of garlic(chopped)

1 lb. of already prepared brisket(chopped)

2 c. bbq sauce(or tomato sauce)

1 can of beer

1 tbs chili powder

1/2 tbs ground cumin

2-3 tbs paprika

1/4 c brown sugar.

Hickory logs

Prepare your grill with the charcoal on one side so you can determine how much heat you want. Brown hamburger on cast iron skillet on grill. Add onions and garlic and cook until softened. Transfer mix to a large pot on the grill and add brisket. Add bbq sauce or tomato sauce and beer for moisture(or water). Add chili powder, cumin and paprika. Stir well. Add brown sugar. Move the pot on opposite side of grill as the charcoal. Add the hickory to your coals to produce the smoky flavor. Cover your grill and cook about 45 minutes to an hour.

Optional Additions

Corn chips or monterrey jack cheese

Dutch Oven Fruit Cobbler

1 (30 oz.) can fruit cocktail
1/2 tsp. ground nutmeg
1 (30 oz.) can sliced peaches
1 yellow or lemon cake mix; dry
1 (12 oz.) can crushed pineapple
1 cup brown sugar
1/2 cup instant tapioca
1/4 lb. butter; cut into pieces
1/2 tsp. ground cinnamon

Into a 12? Dutch oven add canned fruit (juice included), tapioca, cinnamon, and nutmeg. Stir to mix. Sprinkle cake mix evenly over top of fruit. Sprinkle brown sugar over top of cake mix. Dab butter all over top of brown sugar. Place lid on oven.

Bake for 45 minutes to an hour using 12 briquettes top and 12 briquettes bottom heat. Cobbler is done when top is brown and cake has absorbed fruit juices and is no longer dry.

Leonda’s Cornbread

1 ¼ cup each self-rising cornmeal and self-rising flour
1 ¼ cup buttermilk
1 ¼ cup water
Pinch of salt
Oil

Mix dry ingredients. Combine the buttermilk and water and gradually add to the flour mix to form a thick batter.

Add a film of oil to a cast-iron skillet and pre-heat it in a 400*F oven.

Pour the batter into the hot skillet and bake for one hour. You may have to turn the bread, once, to keep it from browning too much on the bottom.

To cook in a Dutch oven, use a metal cake pan on a trivet instead of the skillet, and increase the baking time as necessary.

Colonial Pumpkin Corn Cakes

1 cup cornmeal
½ cup flour
1 cup pumpkin puree
¼ cup honey
1 tbs baking powder
1 egg
Small can of evaporated milk

Mix dry ingredients. Add the egg, honey, pumpkin, and enough of the milk to form a medium-thick batter.

Drop by large spoonfuls (about two heaping tablespoons) onto a hot, greased griddle or skillet. Cook, turning once, about five minutes per side.

Kolbulle
(charcoal buns)

Milk
Flour
Eggs (one per person)
Salt
Salt pork

Dice and fry the salt pork. If necessary melt in additional butter.

Combine the flour, salt, milk and eggs to make a thin batter. Pour batter over salt pork and cook until browned on bottom. Flip and continue cooking until batter is cooked through.

Berry Bannock

3 cups unbleached all-purpose or bread flour
1 tsp salt
1 tbs baking powder
1 cup fresh blueberries
1 ½ cups water

Mix the flour, salt, and baking powder until thoroughly blended. Add the berries and stir to mix. Make a well in the middle of the dry ingredients, pour in the water, and stir quickly to mix. The dough should be fairly stiff but even moistened.

Transfer dough to a 9 or 10 inch cast-iron skillet and press down to form an even layer.
Bake in the center of a pre-heated 425*F oven, or over the fire until a crust forms on the bottom, then turn it over. Prop the skillet at a sharp angle in front of the fire, exposing the top to the heat, and continue cooking until golden brown on top and the dough tests done. Total cooking time should be about 25 minutes.

Sweet Potato Buns

2 pkg active dry yeast
1/3 cup sugar, divided
½ cup warm water
½ cup cooked sweet potatoes, mashed
3 tbs butter
2 eggs, beaten
1 tsp salt
¾ tsp cinnamon
3 ¾-4 ½ cups all purpose flour

Dissolve yeast and 1 teaspoon of the sugar in the warm water. Let sit five minutes to bloom. Add the remaining sugar, sweet potato, butter, eggs, salt, cinnamon, and half the flour. Beat well until smooth. Stir in enough of the remaining flour to make a soft dough.

Turn dough out on a lightly floured surface and knead ten minutes, adding more flour if necessary. Put dough in a lightly greased bowl, turning to coat evenly. Cover with plastic film and let rise until doubled in bulk, about an hour.

Punch dough down; let rest five minutes. Shape into 1 ½ inch balls and place two inches apart on greased baking sheets. Cover with greased plastic film and let rise until doubled in bulk.

Bake at 350*F for 12 minutes or until golden brown. Alternatively, place buns on greased, straight-walled metal cake pans and bake on a trivet in a Dutch oven.

Grilled Camp Bread

1 envelope instant dry yeast

1 2/3 cups warm water

Pinch of sugar

5 cups all-purpose flour

1 tablespoon kosher salt

1 tablespoon coarsely ground black pepper

1/4 cup extra-virgin olive oil, plus more for brushing

In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, warm water and sugar and let stand until foamy, about 5 minutes. Add the flour, salt, pepper and the 1/4 cup of olive oil and mix at medium-low speed until a soft, supple dough forms, about 5 minutes. Form the dough into a ball and cut it into quarters. Lightly oil each piece and wrap individually in plastic. Refrigerate for at least 3 hours.

Light a grill. On a lightly oiled work surface, unwrap one piece of dough and press and stretch it to a 12-by-8-inch rectangle. Transfer the dough to an oiled baking sheet. Repeat with the remaining dough. Brush the dough on both sides with oil. Grill the bread over moderate heat (working in batches, if necessary), turning occasionally, until puffed and lightly charred in spots, about 4 minutes total. Serve right away.

Make Ahead

The recipe can be prepared through Step 1 and refrigerated for up to 3 days. The bread can also be made up to 3 hours ahead and reheated before serving.

Whitewater Camping Chili

Ingredients:

One can of veggie broth

One can of white beans(cannellini or northern)

Diced add-ins of your choice

Basil

Shredded white cheese

Preparation:

Put a twist on the classic campfire dish with a new color and some no-meat ingredients. Get your camping crock on the camping stove or campfire. Add vegetable broth (a.k.a. water), and white beans(river rocks).

Throw in diced add-ins, such as tofu and celery (pretend logs or tree stumps), and season with basil (dirt or leaves). Simmer for an hour or two (the longer, the better). Serve in camping bowl, and garnish with crumbled or shredded white cheese. For a big family, double everything.

Veggie BBQ Skewers

Ingredients:

Tofu

Veggies of your choice

Skewers

Preparation:

Chop tofu into medium sized cubes, marinate over night. Chop veggies medium/large pieces. Stick veggies & tofu on skewer. BBQ for a few minutes.

Tips:

You can leave off the tofu if you don’t have an eski or cooler. Veggie ideas are: capsicum, squash, mushrooms, zucchini, eggplant, cherry tomatoes and red onions. Serve with salad or leb bread.

Taco Pizza

Ingredients:

Shredded lettuce
1 package shredded cheese
1 container salsa
1 package tortillas

Preparation:

Lay the tortillas out, then spread salsa on the tortilla. Then, put the cheese on the salsa and add the shredded lettuce. Next, put the pizza on the grill for about 5 minutes.

Tips:

Some other add-ins can be tomatoes or onions. Add them before grilling as well.

Haystacks

Ingredients:

1 bag organic corn chips
1-2 can(s) pinto beans, plain or seasoned
1 jar salsa
1 can olives, sliced
2 heads romaine lettuce, chopped bite-size
2 tomatoes, chopped
1 onion, chopped
1 package prepared quacamole or ripe avocado
2 cups cooked long grain brown rice
catalina or vegan ranch dressing

Preparation:

Before heading out to camp wash and chop lettuce, tomatoes, and onions and place in separate containers or zipper bags. Place all the ingredients in a bag so that everything is there and ready to go. You can cook the rice ahead of time also, or at the campsite, and then slice the olives and avocado if you are using fresh. When you’re ready for supper, just layer in this order: chips, lettuce, rice, beans, tomato, onions, olives, avocado or guacamole, salsa and dressing. Enjoy!

Bugs Bunny Bagels

Ingredients:

1/4 cup peanut butter

1 small carrot, shredded

1 Tbl sunflower seeds, shelled

1 Tbl raisins or dried currants

1 Tbl honey

2 wheat bagels, split

Preparation:

Combine all the ingredients except the bagels. Spread the mixture on two bagel halves and top with the remaining bagel halves.
Optional: Toast bagles prior to spreading on the mixture.

Black Bean Burritos for Backpacking

Ingredients:

Tortillas

Package of dried black beans

Packets of taco sauce

cheddar cheese, diced peppers (if in first 2 days on trail)

(for dinner for 2, use 1/2 package beans and 6-8 tortillas)

Preparation:

Boil water for beans. Add beans, stirring well, and turn off burner. Cover and let sit 5 minutes. Warm tortillas, if desired (makes folding easier). Make burritos and enjoy.

Tips:

Do not cook the beans - just let them sit, or else you will have a very messy pan. Use an extra tortilla to wipe leftover beans from pan. You could also make the beans, then make quesadillas if you have a big enough fry pan.

Ingredients:

dutch oven
pie tin
mixing bowl

1 box yellow butter cake mix
2 ripe bananas
3/4 cup brown sugar
1 teaspoon flour
1/2 teaspoon cinnamon
1 teaspoon melted butter

Preparation:

Put pie tin in dutch oven, resting on 3 or 4 stones or wads of aluminum foil. Prepare cake mix according to the box and pour into pie tin. Mash the 2 bananas and pour into pie tin. Melt the butter and add the cinnamon, flour, and brown sugar and mix together. Sprinkle cinnamon-flour mixture on the mashed bananas. Cover and bake for about 25 minutes at 350 degrees. Insert a butter knife through the center and if it comes back clean it is ready.

Beef Pot Roast

Ingredients:

3 lb rump roast or pot roast
3 Tbsp vegetable oil
3 potatoes, peeled and halved
3 carrots, cut into 2′ pieces
2 onions, halved
1 tsp salt
1/4 tsp pepper
1/2 cup water

Preparation:

Brown roast in oven on all sides in oil. Remove meat. Place half of vegetables in bottom of oven. Return meat to oven and season with salt and pepper. Add remaining vegetables and water. Cover and cook at 300 degrees for 3-5 hours depending on how well done you like it.

Breakfast Casserole

Ingredients:

1/4 cube butter
8 slices of bread
2 lb pre-cooked pork sausage
1 lb cheddar cheese
12 eggs
1 qt milk
1-1/2 tsp dry mustard
1 tsp salt

Preparation:

Line a 12″ dutch oven with heavy duty aluminum foil. (optional) Spread butter all over the foil. Tear bread into pieces. Break sausage into pieces. Grate cheese. In a bowl, beat eggs, milk, dry mustard, and salt. Layer the bread, sausage, cheese, eggs into the D.O. Cover and cook at 350 degrees for 20-25 minutes. Check and cook another 10-15 minutes until cheese forms a light-brown crust on top of cooked eggs.

Dutch Oven Doughnuts

Ingredients:

3 cups flour
3/4 cup milk
1 cup sugar
2 eggs
1/2 tsp salt
1 tsp baking soda
1 Tbsp cooking oil
2 tsp cream of tartar
1/2 tsp powdered ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1 bottle vegetable oil
1/2 cup powdered sugar

Preparation:

For an easier camping experience, you can pre-mix all of the ingredients, wrap in plastic wrap and refridgerate, before hand. Mix all ingredients, except last two, into a smooth dough.
Roll (or press with hands) to 1/2 inch thick. Use an empty tomato paste can to cut out the doughnut hole. Use an empty tomato sauce can (or water bottle lid) to cut out the doughnut.
Preheat about 2 inches deep of vegetable oil in a 375-400 degree dutch oven. The smaller diameter the better to cut down on oil needed and heating time.
Carefully drop doughnuts and holes into hot oil. They will sink and then float back up as they cook. Fry until golden brown, flipping once.
Drain on paper towel and sprinkle with powdered sugar.
Keep the oil hot or the doughnuts may get greasy.

Chili Mac

Ingredients:

1 lb hamburger
1 onion, chopped
1 29oz can of diced tomatoes with chili-seasoning, undrained
1 1/2 cup elbow macaroni or other fun shapes
1/2 cup water
1/2 cup cheddar cheese, shredded

Preparation:

When dutch oven is pre-heated to 350 degrees, put in hamburger and onion. Cook uncovered until hamburger is well browned, stirring often. Stir in tomatoes, water, and pasta. Bring to a boil. Reduce heat to about 250 degrees, cover, and simmer 20 minutes or until pasta is tender. Sprinkle cheese on each bowl when it is served.

Enchiladas

Ingredients:

1 lb. hamburger
1 pkg. dry taco seasoning
1/2 cup water
1/2 chopped onion
1/2 cup grated cheddar cheese
1 can enchilada sauce
6-8 tortillas (9-inch size)

Preparation:

Heat Dutch Oven over coals. Brown hamburger. Add onion, taco seasoning, and water.
Simmer five minutes, or until water is absorbed. Pour hamburger into separate container.
Spread 2 tablespoons of enchilada sauce on tortilla. Spoon 1/6 of hamburger onto tortilla.
Sprinkle cheese on hamburger. Roll up tortilla and place in D.O. Repeat for all tortillas.
Pour remaining sauce over tortillas in D.O. Sprinkle remaining cheese over tortillas.
Bake at 350 degrees for 30 minutes. 10 coals under and 16 on top.

Tips:

Try to pack the enchiladas close together. Cut one or two in half to fill in the edges. This helps keep the sauce spread over all the enchiladas. It’s very easy to double the recipe and make a second layer of enchiladas in the D.O. - lay them crossways to the first layer.

Cardboard Box Grill

Ingredients:

1 empty cardboard box with flaps

heavy duty aluminum foil

4 empty soda cans (I like using the smaller ones, like the ones that pineapple juice or V-8 juice come in.)

charcoal

Preparation:

Get the charcoal ready to cook by starting them and waiting until they are white. Cover box TOTALLY in aluminum foil, inside and out, flaps and all, better too much than too less. Fill the cans half way with water. Lay box flat on its side so the opening is facing you. Put soda cans in the box on the four corners so it can hold up what you are cooking. Place the dish with your food on the soda cans. Place one charcoal in the box under the dish for every 40 degrees you would want your oven to be.

Garbage Can Supper

Metal garbage can
Cement blocks and grate to sit across blocks
Build hot wood fire under grate

Fill can with:

1. Remove outside husk from sweet corn, leaving on the last few around corn.

2. Lay husks on bottom of garbage can.

3. Pour in cold water just to the top of corn husks. Do not cover the corn husks with water.

4. Add whole scrubbed white potatoes, whole scrubbed carrots, quartered cabbage, sweet corn, Polish sausage (regular, smoked, or plain sausage or large frankfurters will work also) or a mixture of each.

5. Set can or grate; cover with lid and cook for 45 minutes to an hour, depending on how full can is, you can lift lid a little near the end to check on doneness but don’t leave lid off very long.

Hint: When placing food in can, mix it up so when you serve it you aren’t digging around for something.

You can serve the following food for 20 adults and 12 children: 5 heads cabbage, 28 white potatoes, 3 - 3 1/2 bags of carrots, 10 links Polish sausage, 12 extra fat hot dogs, 2 1/2 lbs. smoked sausage, 4-5 dozen ears of corn.

Milk Carton Hot Dogs

Ingredients:

1 hot dog & roll

water

two paper towels

heavy duty aluminum foil

1 qt size cardboard milk or juice carton

Preparation:

Wet paper towels and wring them out, put hot dog in roll and wrap the whole thing in the paper towels, covering even the ends. Wrap that in aluminum foil, be carefull not to wrap too tightly, you want air in there. Place this in the Milk carton… put it in a fire ring and light milk carton with a match. It’s done when the milk carton is gone. Enjoy!

Bacon and Eggs in a Paperbag

Ingredients:

Two strips bacon (thick)

one paper lunch bag

one egg

one stick

Preparation:

Cut bacon strips in two, place at the bottom of the paper bag, covering the bottom. It is important that you have thick strips of bacon as thin ones will stick and adhere to the paper bag when cooked. Crack egg and put in paper bag on top of the bacon. Fold lunch bag down three times and poke a hole through it with the stick, so that the bag is hanging on the end of the stick. Hold over charcoal and watch the grease from the bacon protect the bag and cook the meal.

Ice Cream in a Ziploc

Ingredients:

One small seal top plastic bag

One gallon size seal top plastic bag

1 tablespoon sugar

1/4 teaspoon vanilla

1/2 cup of milk

Crushed ice

8 tablespoons ice-cream salt(rock salt)

One tablespoon peanut butter or chocolate syrup

Preparation:

In a small seal top plastic bag, pour 1/2 cup of milk, 1 tablespoon sugar, 1/4 teaspoon vanilla. Close the bag and place in a gallon-size seal top bag. Add some crushed ice and 8 tablespoons of ice cream salt(rock salt). Close the top and shake being careful not to bust the bags. You could also add one tablespoon of peanut butter or chocolate syrup… yummy!

2 Servings

Ingredients:

Two Potatoes, peeled and cut

1 cup Rice Krispy Cereal

Two Tablespoons Vegatable Oil

Dash of salt and pepper

Cheese

Preparation:

Surround each potato wedge with oil. Roll wedges in cereal. Place wedges in tin foil, if desire sprinkle with cheese, for taste sprinkle salt and pepper. Secure foil tightly, toast over an open fire. Enjoy while it’s hot !

Potato Packets

1 Serving

Ingredients:

1 Potato

Half of a medium onion

1 carrot

Dab of butter

Garlic powder

Preparation:

Butter the center half of a 12 inch piece of alum. foil. cut potato into 1 inch cubes place on buttered foil. Cut carrots into 1/4 inch sliced and place over top of potatos. Peel and slice onion in 1/2 inch or thicker slices place on top of carrots. Close and seal foil and cook over hot coals for about 1/2 hour or when potatos feel done.

Bbq’ed Cabbage

4 Servings

Ingredients:

Whole cabbage

Butter

Garlic cloves or powder

Preparation:

Hollow out the core of a cabbage. Fill with butter and cloves of garlic or garlic powder. Wrap in foil and grill for 30 minutes.

Apple Suprise

Ingredients:

3 - 4 apples

Shelled walnuts

Butter or maple syrup

Preparation:

Cut apples into slices and take out core. Place apples on aluminum foil. Add walnuts and butter or maple syrup. Fold foil leaving an opening for ventilation. Place on campfire and cook at least 45 minutes, or until apples are soft, not mushy.

Tips:

Before cooking, add some raisins for an extra touch.

Banana Boats

Ingredients:

1 banana

1/2 chocolate bar

Preparation:

Peel back one side of banana peel. Carefully cut a well into the middle of the banana and save the removed piece of banana. Break 1/2 chocolate bar into small chunks. Fill crevice with chocolate chunks. Cover chocolate with the removed piece of banana. Wrap banana in foil and allow for handles on the ends. Place on grill or coals and cook for 10-20 minutes until chocolate is melted and banana is warm.

Biscuit S’mores

Ingredients:

1 can refrigerated biscuits

1 bag marshmallows

chocolate bars

Preparation:

Stretch out one of the biscuits and place a marshmallow and a few pieces of a chocolate bar on top. Then take a second biscuit and place it over the first, sealing the edges. Finally, wrap in tin foil and place either in the embers of the campfire or on a grate over a fire ring. We found it works best over a fire ring, which makes it easier to turn them over half way through cooking so one side doesn’t burn. When biscuit is cooked (about 5 minutes, depending on heat of fire) remove and enjoy.

Ham & Sweet Potatoes

Ingredients:
1 slice of pre-cooked ham (this can be fresh or canned)
1 serving canned yams (about 3 pieces)
1 or 2 canned pineapple rings
1 to 2 tablespoons of brown sugar
1/2 tablespoon butter

Preparation:

Add all ingredients in a foil pouch and cook on hot coals or on a grate in an open fire, turning about every five minutes for approximately 25 minutes.

Biscuits on a Stick

Ingredients:

1 can biscuits

squeeze butter

1 stick

Preparation:

Roll out a biscuit with your hands so that it becomes elongated and about one inch thick at the center. Wrap it tightly around the end of your stick and pinching it as you go to insure that it stays on the stick while cooking. When done wrapping, the biscuit should take up about six inches of the stick. Heat over the campfire until golden brown. Pull it off the stick, pour butter down the hole left by the stick, and enjoy.

Tips:

Spruce it up by sprinkling cinnamon or sugar over your buttered biscuit. Or for a good addition to your dinner, sprinkle garlic powder over it.

Fish on a Stick

Ingredients:

Fish fillets

Your favorite seasoning

Hardwood stick

Preparation:

Thread the stick through the fish. Coat with seasoning. Cook over hot coals. Cook both sides until fish flakes at the thickest part.

Tips:

Serve with foil wrapped potatoes.

Steak Kabobs

Ingredients:

Pre-marinated steak cut into 1 inch cubes

Skewers

Cut up vegetable of your choice; i.e. bell peppers, onions

Preparation:

Alternate beef and vegetables on metal or wooden skewers. Grill over hot coals for 10-15 minutes until cooked. Turn and rotate often.

Tips:

Use cut up fruits with or in place of the veggies. Examples would be: pineapples or apples.

Apple Pie on a Stick

Ingredients:

1 Jonathan or Rome apple for each person
1 cup granulated sugar
1 tablespoon cinnamon

Preparation:

Push a stick or dowel through the apple top until the apple is secure on the stick. Place the apple 2 or 3 inches above the hot coals and turn the apple while roasting it. As the apple cooks, the skin browns and the juice drips out. When the skin is loose, remove the apple from the fire (but leave it on the stick). Peel the hot skin off very carefully.

Combine sugar and cinnamon. Roll the apple in the sugar-cinnamon mixture, then return it to roast over the coals, letting the mixture heat to form a glaze around the apple. Remove from coals and let it cool.

Angel Food Cake

Ingredients:

Loaf of Italian Bread cut into six pieces (or more)

1 can of Sweet & Condensed Milk (Not evaporated milk!)

Flaked Coconut

Preparation:

Take the pieces of italian bread and cover with sweet & condensed milk, then roll in coconut. Put on a stick and slowly cook over the fire until nice and lightly browned. Enjoy! They really do taste like Angel Food Cake.

Tips:

Instead of coconut, you can roll your bread in finely chopped nuts or dried fruit.

Pigs in a Blanket

5 Servings

Ingredients:

10 hot dogs, (1 package)

10 refrigerated buttermilk biscuits, (1 tube)

cheese, (optional)

Preparation:

Wrap a biscuit around each hot dog, pinching the edges together. (Both ends of the hotdog will stick out.) Roast on a roasting fork (or stick) over hot coals (NOT flames) for 10-15 minutes, or until biscuit is baked and golden. Be patient and don’t get the hot dog too close to the hot coals or the biscuit will be done on the outside before it is on the inside.

Tips:

You can split the hot dog and put cheese in it before wrapping the biscuit around it. Just be careful your cheese doesn’t all run out before your biscuit is done.

1 cheese slice

6 slices shaved smoked ham(or other prefered lunchmeat)

1/2 small apple, sliced

Maple-flavored or pancake syrup

Make It

TOP 1 waffle with cheese, ham and apple slices. Cover with second waffle.

USE syrup as dipping sauce.

Other tips

Apple Waffle Melt

Prepare as directed and then grill in a skillet for approximately 30 seconds on each side.

Pizza-dilla

1 flour tortilla (6 inch)

1 Tbsp. pizza sauce

1/4 cup mozzarella cheese

Pepperoni or canadian bacon slices

Make It

SPREAD tortilla with pizza sauce.

TOP with remaining ingredients; fold in half.

Grill on skillet for approx. one minute on each side or until cheese begins to melt.

Other Tips

Prepare as directed, but do not grill on skillet.

Special Extra

Add chopped leftover cooked chicken to the other filling ingredients before grilling as directed.

Pepperjack Quesadillas

Prepare as directed, using pepperjack cheese slices. Serve with salsa, if desired.

Steak on a Stick

strip steak

favorite seasoning

Make It

You can use sharpened sticks or long-handled double prong skewers. Thread strip steak onto stick/skewer, lightly season, roast over coals until preferred doneness. Prepare with foil-baked potatoes and vegetables.

Other Tips

This can also be served on a hoagie bun with cheese and veggies.

Doughboys

Pillsbury Doughboy Crescent Rolls

Butter

Your favorite dessert or fruit filling(ex: chocolate syrup, jelly, apple sauce, etc.)

Tin Foil

Make It

While it is still light out you need to hunt for the perfect stick. A doughboy stick needs to be about 1 - 1 1/2 inches thick and long enough to hold over the fire.

Wrap the end of the stick in tin foil. Butter the foil.

Unravel the dough so that you get several triangles of dough. Each triangle is a separate doughboy, unless you want to make a super big one. Wrap the dough around the foil making sure that there are no holes and pinch the end closed.

Toast the dough in the fire.

Make sure you don’t lose it in the fire. You want the dough to be a nice golden brown on the top. When the dough is cooked you should be able to slip it off the stick.

Fill the dough with your favorite topping or filling.

Other Tips

Be creative; you can even mix in some nuts or raisins with your favorite filling.

The cookbook has over 350 recipes that Dwayne compiled into an electronic format and which you can download and print for FREE! All you need to be able to download and print the cookbook is Adobe Acrobat Reader.

Dwayne was a Scoutmaster who loved Dutch Oven cooking and spicy foods. Like many of us, he collected recipes on various scraps of paper. Dwayne eventually decided to compile his recipes and share them with his fellow Scouts and Scoutmasters.

Dwayne passed away in August of 1995 after batting cancer. Mark Michalski, who had the opportunity to know Dwayne “Medicine Man” Pritchitt is sharing Dwayne’s story and recipes so his spirit of friendship and sharing can continue on.

You can download and print the cookbook, and also continue the spirit of sharing by letting others know about the cookbook.

There are recipes for appetizers, breads, desserts, breakfast, main dishes (from beef to pork to chicken to fish and other seafood to venison), salads (the dutch oven isn’t needed for every salad but there’s some great salad dressings you can make in the dutch oven), sandwiches, pasta and rice, gravies and sauces, soups, vegetables, and there’s a great “hints and tips” section that first time dutch oven cooks as well as experienced dutch oven cooks will find helpful.

Some of the recipes in the cookbook include: Geezer Come and Get it (a yummy dip), firebird casserole (spicy), armadillo eggs (an armadillo free recipe!), road kill stew (for venison lovers), monkey bread (made from scratch and a little time consuming but who doesn’t love fresh, warm bread?), camper’s breakfast (made with Spam, a favorite of my husband’s), black bear chili (no black bears, just black beans and flank steak), and blackberry cobbler (if you’ve never eaten blackberry cobbler, you’re missing out).

I’ve been doing dutch oven cooking on my camping trips for a little over a year and I love it. The food is great. With a little dutch oven know-how there’s no need to eat burgers, hot dogs, and marshmallows your entire camping trip (unless you want to).

To great this great FREE cookbook, go to macscouter.com.