CAMP COOKING RECIPES -- Good for Cooking In Backyard BBQ to Take the Heat Outside!!

I found most of these at recipezaar.com  It is one of my favorite websites for looking up something new.  


Perhaps I should have used my own, but I never write them down and change them every time I make something, depending on my mood at the time.  When I do try to measure and write a recipe down, it never seems to turn out as well.  Some times that is partly the reason that it takes me so long to get something posted.  I am working on it and early next week, I will make some of these again, add pictures and share my tweeks . . . .  you KNOW I have them.  


Fire-Roasted Veggies Recipe #28126  1¾ hours | 10 min prep   SERVES 4 -6

·         2 medium potatoes, cubed into approximately 1/2-3/4 inch pieces

·         1 green pepper, sliced into approximately 1 inch pieces

·         1 medium onion, sliced into approximately 1 inch pieces

·         1 head broccoli, florets,only,discard stems

·         2-3 tablespoons mccormick's roasted garlic monterey poultry seasoning

·         1 tablespoon garlic powder

·         1/2 cup extra virgin olive oil

1. wash, and slice all veggies as directed.
2. place in large resealable plastic bag, add McCormicks Seasoning, and garlic powder.
3. seal bag and toss, to distribute seasoning.
4. add olive oil.
5. reseal bag and toss to coat veggies again.
6. pour veggies into med foil pan, cover with aluminum foil, puncture foil a few times with knife to create vents.
7. place on med fire, for about 1-1 1/2 hours.
8. cook longer is desired.
9. note: i am more of a dump cook the seasonings mentioned are approx.
10. use more or less as you choose.

PINEAPPLE CHICKEN   Prep Time: 45 minutes   Total Time: 45 minutes   Servings: 4

Ingredients:

·         4 skinless chicken breasts

·         1/4 cup catsup

·         2 tablespoons cider vinegar

·         2 tablespoons brown sugar

·         1 small can pineapple chunks, drained

·         1 green bell pepper, chopped

·         1 small sweet onion, chopped

·         salt and pepper, to taste

Preparation:

Make the sauce first. You can make this ahead of time at home and bring it to the campground in a container in your cooler. First, chop the pepper and onion into big chunks. Then mix all ingredients (except the chicken) in a sauce pan and bring to a slow simmer stirring occasionally.

Next tear off a piece of foil big enough to wrap each chicken breast. Spoon some sauce onto each piece of foil, place a chicken breast on top, and spoon more sauce over each breast. Salt and pepper to taste. Wrap foil tightly and cook for 30-40 minutes over campfire coals or on the grill. Turn occasionally.

Camp Pineapple Upside Down Cake Recipe #210566

We make this whenever we go camping and it really does taste just like pineapple upside down cake. We usually put the packets on the grill grate on the camp fire ring if there is one; if not, we use our BBQ grill.

by JenniferK2     10 min |     SERVES 12

·         12 cake doughnuts

·         12 slices pineapple

·         1/2 cup butter, softened

·         1 cup brown sugar

 Cut 12 large squares of aluminum foil.

1. Cut doughnuts in half the way you would a bagel.
2. Spread the cut side of each doughnut half with 1 tsp of butter and sprinkle with 1/2 tbsp of brown sugar.
3. Top half of the doughnuts with a pineapple slice, then with the other halves of the doughnuts.
4. Seal each doughnut tightly in foil.
5. Lay over medium coals for about 10-15 minutes, turning halfway through. Open carefully as it will be very hot.

Prep Time: 10 minutes    Total Time: 10 minutes     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.

DESSERT BURRITOS

Ingredients:

tortillas
pie filling - blueberry, cherry, apple, ...
chocolate chips
mini-marshmallows
peanut butter

Notes:

This dessert has become our favorite. It is Sweet, easy, has very little clean-up, and doesn't get hands really messy if a little care is used.

Instructions:

Open the cans and put a spoon in each one.
Tear off squares of aluminum foil.
Put a tortilla on the square of foil.
Add peanut butter or pie filling.
Sprinkle with chocolate chips and/or marshmallows.
Roll up the tortilla and fold the bottom edge in.
Wrap foil around tortilla and place on grill above fire or on ash around edge of fire.
Wait for the ingredients to melt.

---

Hints:

·         Main problem is putting too much stuff in the burrito - try to talk people into taking smaller amounts.

·         Put all the tortillas in a foil wrap and carefully heat them before so they are more flexible.

·         Putting tortillas directly into the coals will burn them - keep them away and rotate often.

Each person should mark his burrito wrapper somehow so he knows it is his - special foil fold or permanent marker or series of poked holes in the foil

Campfire Orange Rind Cake Recipe #310705 LDSMom128 1¼ hours | 15 min prep

12 -15 Cakes

·         12-15 oranges

·         18 ounces white cake mix

·         3 eggs

·         1/2 cup oil

·         1 cup water

·         aluminum foil

1. Prepare the oranges by cutting off one end. Save the parts cut off for later. Remove the pulp from the oranges, but leave the rinds intact!
2. Make the cake batter with the cake mix, eggs, oil, and water. Stir well.
3. Pour the cake batter in the orange rinds, about 1/2 full. Put the tops of the oranges back on the orange. Wrap the oranges in aluminum foil.
4. Lay the wrapped oranges into the hot coals from a campfire. Cook for about an hour or until the cakes are cooked through.
5. Enjoy Eating out of the orange rind!

PITA POCKETS

Ingredients:

1 pkg pita bread
1 can spaghetti sauce
1 cup grated cheese
1 pkg sliced pepperoni
optional: sliced black olives, pineapple chunks, diced peppers, ...

Notes:

Use precooked meat since you are just heating it up.
Mark your own foil with a special fold so you know its yours.

Instructions:

Cut each pita in half and spoon spaghetti sauce into pocket spreading it evenly.
Add cheese, pepperoni, and other toppings.
Wrap in foil and place in coals. Cook for a couple minutes, flip, and cook another two minutes.

DESSERT BURRITOS

Ingredients:

tortillas
pie filling - blueberry, cherry, apple, ...
chocolate chips
mini-marshmallows
peanut butter

Notes:

This dessert has become our favorite. It is Sweet, easy, has very little clean-up, and doesn't get hands really messy if a little care is used.

Instructions:

Open the cans and put a spoon in each one.
Tear off squares of aluminum foil.
Put a tortilla on the square of foil.
Add peanut butter or pie filling.
Sprinkle with chocolate chips and/or marshmallows.
Roll up the tortilla and fold the bottom edge in.
Wrap foil around tortilla and place on grill above fire or on ash around edge of fire.
Wait for the ingredients to melt.

IRISH FOIL DINNER

How many of you just can hardly wait until St. Patrick's Day comes around each year?  OK, we don't wait now, we used to when the kids were younger, but now we celebrate several times a year. Wouldn't that be a wonderful, hardy meal when you're camping, or just want to bake it outside on the coals or grill?  Here we go!!

STEP ONE:  Cut a nice thick slice of watermelon.
STEP TWO:  When the knife falls, don't catch it . .  to avoid the next step.
STEP THREE:  You didn't listen to me did you?  Now go get a band-aid while I wait!







Ingredients: 

• Cabbage
• Corned beef (left-over or canned)
• Onions, diced
• Potatoes, diced

Building your Foilie:

• Lay out plenty of foil
• Spread the cabbage leaves (a layer of shredded cabbage would be good in this one)
• Break up the canned or cut up the left-over corned beef
• Sprinkle around the leaves, along with the diced potatoes and minced onion.
• Salt and Pepper to taste

Wrap it!:

• Bring the two edges of foil together, evenly.
• Fold over about 3/4 inch. Crease tightly and smoothly.
• Fold a second time
• Turn the fold down flat on the top of your foilie
• Now do the same with the ends

Sorry the pics are not very clear.  I will try again using paper and when I have some here to snap the camera!

Pantry or Camping Style Ingredients:  Easy to keep from spoiling

• Canned Corn Beef
• Dehydrated Diced Potatoes
• Dried Minced Onions
• Dehydrated Shredded Cabbage

  Oh gross!!!  Blah!   Now stop it.  I used lots of these kind of ingredients at the with the Girl's  Camp and they:
          A.  Didn't know the difference
          B.  Loved the food.


Rehydrate the Dried foods : 

• Hot tap water will help speed the hydration, if you are camping, plan ahead and warm the water, but don't have boiling or anywhere near it!  They won't come out as well.  
• While you are cleaning up from breakfast or lunch would be a great time to start this for the next meal.  
• They say that it only takes - minutes, but I find they cook up better if they have more time.

Assemble and Wrap:

• Just like you would do the foilie from the fresh ingredients.  I actually used a mix to use up some fresh foods that needed it before they spoiled. 

When Life Jumps the Track . . . . .

Yesterday, I had this . . . . . .














Now I have this . . . . . .


And one very pathetic old cupboard.


Hang in there folks, I will make those foilies for lunch, since I can't use my kitchen very well right now!!!

FOIL DINNERS . . . . A WRAP . . . & SOME RECIPES

Need to work outside before it hits 100 degrees . . .  wish I was kidding.  Any way, I will post some of my favorite recipes, mostly that I mentioned HERE and also show how to wrap a foilie so that it doesn't leak.

I also bought some more charcoal yesterday so I can do them up in the back yard so that I can discuss "How hot are your coals?"  This will be under shade back there of course.  Do I sound like a big old wimp . . .  I am when it comes to HEAT.  And guess what . .  I'm not ashamed . . . I figure with this hair, I've earned it!

"See" ya later this afternoon.

WONDER BOX HAM & BEANS

I tried making pinto beans in the wonder box today.  Last time I lost track of time and they set there for 8 hours. . . . too long!!

1.  Cook ham bone in crock pot from morning to afternoon.
2.  Drain the broth into a container and put it in the fridge to chill.
3.  Clean beans and put on to soak overnight.  Reminder is HERE
4.  Next morning, drain and rinse beans.
5.  Pull meat off the ham bone and add to beans.

6.  Scoop fat off the top of the broth.

7.  Add broth to beans, making sure the pan is good and full.  The level of the liquid is very important.  Always have the pot very full for using the wonder box! 

8.  Boil the beans for half hour with the lid on.  This is longer than I usually do, but I am finding that it will help to get the beans soft enough.  

9.  As soon  as you take the pot off the burner, get it into the WB.  

10.  Since this pot has a long handle, I made sure the bag wrapped up around it for a tighter fit. 

11.  As soon as you have it nestled into the bag, get the cover on it.  speed is important.  Every second that it is exposed, you are losing heat!

12.  After 4 hours, the temperature was 180 degrees.  The beans were very tasty but still had just a little "crunch".  At 5 hours, it was 175 degrees and still had that little "crunch".  At this point, I took the pot out and simmered them for awhile until they were completely soft, all the way through.

13.  I happened on this great box that is just the right size.  It is a definant improvement.  It has kept the little critters of all kinds off of the WB.    It gives me something to grab if I need to move it.  It holds the hear in even better.

The dimensions are 19" X 19" and 17.5" tall.  It could be just 14" tall and be fine.  Wal-mart carries these baskets, so if you wanted to get one, they could probably help you out.  They usually are pretty good about saving boxes for customers.

GERMAN CHOCOLATE CAKE . . . . DUTCH OVEN OR BBQ GRILL STYLE

Finally, here is the promised post!
Topping Ingredients:

• 1 - Egg Yolk (save white for cake)
• 1 C - Canned (evaporated milk)
• 1/2 C - Butter (I used to use margarine in the old days, it was OK)
• 1 C - Chopped Pecans
• 1 1/2 C - Flaked Coconut
• 1 t. - Vanilla (oops! not in the pic!

1. Melt butter or margarine in a pan sitting on the coals.  
2. Pour that into a bowl or one cake pan.  
3. Add canned milk, sugar.   Stir it up good.
4.  Add coconut,chopped nuts and vanilla.  Stir it up good again.
5. Divide between the two cake pans.

Cake Ingredients:

• Cake Mix- - -from the store
• Oil (amount called for on package)
• 1-white from egg
• Water

1. Dump the cake mix into a bowl.
2. Add the water, oil, and egg white.
3. Beat it by hand for a few minutes.  Like that clear precise direction?  I ten to over beat cake when using a mixer.  Makes a  very embarrassing DRY cake.  so now, I take out my whisk and beat it good by hand.  When my hand gets tired, I figure it has to be just right.  Make sure it is nice and smooth with no lumps, this a cake, not a biscuit after all.
4. Now to "spread" it over the topping.  Kind of tricky.  I plop dollops (spoons full) all over the topping. 
5. Now gently spread the dollops with the back of a spoon by lifting a little while spreading.  That helps the topping stay in place.

Baking These Babies!  - - - In Coals

1. Place the cake in the dutch oven and put on the lid.  
2. Sit the dutch oven on top of a layer of hot coals.
3. Put coals on top of the lid.  I usually put on six to eight coals.
4. Bake a little longer (five to ten minutes) than the package says to.    The topping is adding a lot of moisture and some insulation on the bottom, so it does take longer to get done.

Baking in the BBQ

1.  One of these really helps!  My hubby lit ours the other day for our foilies  It hit 500 degrees even though  the burners were all on low.  Probably need to use only one of two of the burners.  Our three burner ended up just keeping one on to lower the temp enough.  As you would indoor oven, preheat the BBQ.  I did use one of the little oven thermometers like you would find in the kitchen ware dept at the store before I had one built -in.

2.  Now you can bake the cake in the dutch oven, in the BBQ or just place the cake on the grill like you would indoors.  My best one was baked in the pan, in the dutch oven.

3.  You can check for "doneness" by poking the top with your finger and seeing if it springs back or stick a toothpick in it to see if it comes out clean.

4.  If you leave it in the dutch oven to cool, plan to wait a while!  They do hang on to the heat for a long old time.

5.  Loosen the sides with a spatula or knife, whatever is handy.

6.Tap the cake out onto a plate.  This has been the trickiest part so far.  I usually forget to set a timer and let it cool too long  ;-]   It did help when I rewarmed he bottom a little on a stove burner.

7.  If all else fails, scrape the topping out and reapply to that half naked 

cake!!

8.  Serve with a lovely, tall, dripping, ice cold glass of milk!! 

DUTCH OVEN GERMAN CHOCOLATE CAKE

I made this today . . . . now I need to get the veggies, fruities and dips ready for a get-to-gether tonight.  I'll post the pictures, instructions and all that later tonight!!  It was baked in the dutch oven in the BBQ.  No way was I doing the coal thing in this heat!!


In fact, this is is what the thermometer read when I went out there.


Think this will be a wonderful place to let the bread rise tomorrow.  What do you think?