Recipes

Keep in mind that these portion sizes are intended for Scouts BSA. Hungry teenagers tend to eat a lot more food than Cubs, so if you are planning these recipes for a Cub Scout event you can plan on feeding several more that the suggested serving listed.

Dutch Oven Recipes

Click here for a Google Doc of the Dutch Oven recipes that you can print and take with you.

Breakfasts

Breakfast Scramble

Serves: 10

Materials:

  • Dutch Oven (DO)
  • Gallon Zip-lock bag
  • Mixing bowl

Ingredients:

  • 1 pound sausage
  • 1 bag frozen hash browns or home fries
  • 18 eggs
  • 1 cup milk
  • 2 cups shredded cheese
  • Salt and pepper

Directions:

  1. Heat DO with 20 coals underneath.
  2. Brown sausage in DO.
  3. Add potatoes to DO and stir occasionally until browned.
  4. Mix; eggs, milk, and a dash of salt and pepper in a bowl.
  5. Pour eggs in DO.
  6. Re arrange coals with 6 eggs underneath and 18-20 coals on top.
  7. Cook for 20 minutes.
  8. Add cheese evenly to top, and cook for another 5 minutes.

French Toast Casserole

Serves: 8

Materials:

  • Dutch Oven (DO)
  • Mixing bowl

Ingredients:

  •  1 and 1/2 loaves of Brioche bread (torn in 1 to 2  inch squares)
  • 8 eggs
  • 2 cups of milk
  • 2 teaspoons of vanilla extract
  • 4 tablespoons of sugar
  • 2 teaspoons of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of ground cloves
  • 1/2 teaspoon of salt

Directions:

  1. Tear up the bread into 1-2 inch squares and put into the DO.
  2. In a bowl mix remaining ingredients and whisk together.
  3. Pour egg mixture evenly over the bread.
  4. Set DO on top of 5 coals, and place 20 coals on the top lid.
  5. Bake for 45-60 minutes.

Wake'em Up Scramble

Serves: 8

Materials:

  • Dutch Oven (DO)
  • Mixing bowl

Ingredients:

  • 1 pound thick cut ham (Cubed)
  • Can of green chilies
  • 6 flour tortillas
  • 1 pound shredded Mexican blend cheese
  • 12 eggs
  • ¾ cup of milk
  • ¼ teaspoon cumin
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder

Directions:

  1. Scatter 1/3 can of chilies in bottom of DO.
  2. Tear 2 tortillas into 1 inch squares, and scatter in DO.
  3. Scatter 1/3 of cheese into tortillas
  4. Scatter 1/3 of ham into cheese.
  5. Repeat process to have 3 complete layers.
  6. In bowl mix eggs, milk, and seasonings together.
  7. Pour Eggs on top of layers
  8. Put lid on and let sit somewhere cool for 20 minutes.
  9. Bake with 6 coals under DO and 18 on top for 45 minutes.

Breakfast Pizza

Serves: 8

Materials:

  • Dutch Oven (DO)
  • Mixing bowl

Ingredients:

  • Tube of crescent rolls
  • 1 cup shredded cheese
  • 1 cup hashbrowns
  • 1 green onion (sliced)
  • 1 pound sausage
  • 5 eggs
  • 3 Tablespoons diced red bell pepper
  • 3 Tablespoons diced yellow bell pepper
  • 3 Tablespoons milk
  • 3 Tablespoons parmsean cheese
  • ½ teaspoon salt
  • 1 teaspoon pepper

Directions:

  1. Heat DO with 20 coals underneath.
  2. Brown sausage, then remove and get rid of grease.
  3. Unroll crescent dough and cover bottom of DO with dough.
  4. Sprinkle sausage, peppers, hashbrowns, green onion, and cheddar cheese evenly across crescent dough.
  5. Mix eggs, milk, salt, and pepper.
  6. Pour eggs in DO.
  7. Sprinkle Parmesan cheese on top of eggs.
  8. Rearrange coals with 10 coals underneath, and 15-18 on top.
  9. Cook for 20 minutes.

Mountain Man Breakfast

Serves: 10

Materials:

  • Dutch Oven (DO)
  • Mixing bowl

Ingredients:

  • 1 pound breakfast sausage
  • 1 pound bacon (cut into 1 inch pieces)
  • 1 onion (diced)
  • 1 tablespoon minced garlic
  • Green bell pepper (diced)
  • Red bell pepper (diced)
  • 18 eggs
  • ¾ cup of milk
  • 3 cups shredded cheddar cheese
  • Picante sauce
  • Salt and pepper
  • 10 tortillas

Directions:

  1. Heat DO with 20 coals underneath.
  2. Brown sausage and remove but leave grease.
  3. Fry bacon until crisp and remove excess grease.
  4. Add sausage, garlic, onion, and peppers to DO.
  5. Sauté until tender.
  6. Mix eggs, milk, salt and pepper, then pour into DO.
  7. Cover and bake with 6 coals underneath and 18 coals on top,
  8. Cook for 20 minutes or until eggs are firm.
  9. Remove lid, top with cheese and recover until cheese is melted.
  10. Serve with tortillas and picante sauce.

Dutch Baby Pancakes

Serves: 6

Materials:

  • Dutch Oven (DO)
  • Mixing Bowl

Ingredients:

  • 1 ½ cups milk
  • 9 eggs
  • 1 ½ cups flour
  • ¾ teaspoon salt
  • 6 tablespoons butter
  • Powdered Sugar

Directions:

  1. Heat DO with 6 coals underneath and 18 coals on top.
  2. Mix; milk, eggs, flour, and salt in a bowl.
  3. Add butter in DO and stir to melt.
  4. Pour batter into DO.
  5. Put lid on DO and bake, 25-30 minutes
  6. Remove lid and sprinkle with powdered sugar.
  7. Cut and serve.

Breakfast Casserole

Serves: 8

Materials:

  • Dutch Oven (DO)
  • Mixing Bowl

Ingredients:

  • ¼ cup butter
  • 8 slices of bread
  • 2 pounds breakfast sausage
  • 1 pound shredded cheddar
  • 12 eggs
  • 1 quart milk
  • 1 ½ teaspoon dry mustard
  • 1 teaspoon salt

Directions:

  1. Heat DO with 20 coals underneath.
  2. Brown sausage and remove sausage and remove DO from coals.
  3. Tear bread in pieces.
  4. Mix eggs, milk, dry mustard, and salt.
  5. Layer in DO; bread, then sausage, and then eggs.
  6. Bake with 6 coals under DO and 18 coals on top for 20-25 minutes.
  7. Cover with shredded cheese.
  8. Bake for 10-15 minutes.

Egg Bake

Serves: 8

Materials:

  • Dutch Oven (DO)
  • Mixing bowl

Ingredients:

  • 12 eggs
  • 1 cup milk
  • 2 teaspoon salt
  • ¼ teaspoon pepper.
  • 2 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 1 pound cooked ham
  • 2 cups shredded cheddar cheese
  • 8 ounces of seasoned bread crumbs

Directions:

  1. Heat DO  with 6 coals underneath and 18 coals on top.
  2. Beat eggs in a mixing bowl.
  3. Add the other ingredients into the eggs and mix well
  4. Pour egg mixture in DO.
  5. Bake for 45 minutes.

Lunch and Dinner Main Courses

Bow Tie Soup

Serves: 8

Ingredients:

  • 1 onion
  • 6 carrots
  • 3 ribs of celery
  • 3 tablespoons of olive oil
  • 6 cups of water (separated)
  • 2 15 ounce cans of white beans
  • 15 ounce can petite diced tomatoes
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups bowtie pasta
  • 3 scallions

Directions:

  1. Dice carrot, onion, and celery
  2. Put DO on top of 15 coals and heat olive oil in DO.
  3. Add carrot, onion, and celery to DO and sauté for 10 minutes.
  4. Stir in 5 cups of water, beans, tomatoes, and spices.
  5. Bring to a boil and remove 8 of the coals from underneath the DO.
  6. Stir occasionally for 20 minutes.
  7. Add pasta and 1 cup of water to DO.
  8. Add four more coals under DO.
  9. Cook 15 minutes or until pasta is tender. Add more water as needed if soup becomes too thick.
  10. Top with fresh chopped scallions before serving.

Chicken Short Cake

Serves: 8

Ingredients:

  • 4 large chicken breasts (cubed)
  • 4 Carrots (diced)
  • Can of Peas
  • Can of corn
  • Large jar of chicken gravy
  • 1 tube Pillsbury Biscuit dough
  • 2 tablespoons oil

Directions:

  1. Heat DO on top of 12 coals.
  2. Add oil to DO and coat DO.
  3. Add chicken to DO and brown.
  4. Add carrots, peas, corn, and chicken gravy.
  5. Cook with 18-20 coals to lid for 20 minutes.
  6. Remove lid and top with biscuits put lid back on and cook for 15 minutes, until biscuits are done.

Chuck Wagon Casserole

Serves: 10

Materials:

  • Dutch Oven (DO)
  • Mixing bowl

Ingredients:

  • 2 pounds ground beef
  • 16 ounce can chili beans in sauce
  • 11 ounce can Mexican style corn
  • ¾ cup of BBQ sauce
  • 8.5 ounce package of corn muffin mix (with ingredients needed to make 
  • it)
  • 1 onion
  • 2 green pepper
  • ½ teaspoon salt

Directions:

  1. Set DO on 10 coals.
  2. Brown ground beef with onions and green pepper.
  3. Add chili beans, BBQ sauce, and salt. Bring to a boil.
  4. Drain corn.
  5. Prepare corn muffin mix according to box directions.
  6. Add corn to muffin mix.
  7. Pour muffin mix on top of meat mixture.
  8. Cook with 6 coals under DO and 18-20 on top of lid, for about 30 minutes.

Cornmeal Chili

Serves: 10

Ingredients:

  • 3 pounds ground beef
  • 1 quart water
  • 5 tablespoons chili powder
  • 1 tablespoon oregano
  • 1 tablespoon cumin
  • 1/2 tablespoon salt
  • ½ tablespoon cayenne pepper
  • 1 teaspoon Tabasco sauce
  • 1 tablespoon minced garlic
  • 15 ounce can of chili beans
  • 1/3 cup corn meal

Directions:

  1. Heat DO on 12-15 coals.
  2. Brown ground beef, then drain off fat.
  3. Add all ingredients except corn meal.
  4. Heat to boiling, then remove 5 of coals.
  5. Cook for 30 minutes stirring occasionally.
  6. Stir in corn meal and cook for another 15 minutes.

Hashbrown Chicken Casserole

Serves: 6

Materials:

  • Dutch Oven (DO)
  • Mixing Bowl

Ingredients:

  • 2 pounds frozen hashbrowns
  • ¾ cup of butter
  • 2 cups corn flakes
  • 10 ounce can chicken
  • 1 can cream of chicken soup
  • 1 pint sour cream
  • Small onion (diced)
  • 2 cups shredded cheddar
  • Teaspoon salt
  • ¼ teaspoon black pepper

Directions:

  1. Set DO on 10-12 coals.
  2. Melt butter in DO.
  3. Add corn flakes to DO saute in butter then scoop out corn flakes leaving remaining butter in DO.
  4. Add hashbrowns to DO until defrosted and soft
  5. Add all ingredients to DO, except the corn flakes, and mix together.
  6. Sprinkle the cornflakes on top.
  7. Cover and add 10-15 coals on lid.
  8. Cook for 40 minutes.

Taco Pie

Serves: 8

Materials:

  • Dutch Oven (DO)
  • 2 Bowls

Ingredients:

  • 2 pounds ground beef
  • 8 ounce of taco sauce
  • 4 large tortillas
  • 8 ounces shredded cheddar
  • 8 ounces tomato puree

Directions:

  1. Heat DO with 10 coals underneath.
  2. Combine tomato puree and taco sauce in a bowl.
  3. Brown ground beef in DO and then remove.
  4. Layer 2 tortillas in bottom of DO.
  5. Pour half of ground beef onto tortillas.
  6. Pour half of sauce mixture onto beef.
  7. Top with 2 more tortillas.
  8. Pour rest of beef on tortillas.
  9. Pour rest of sauce.
  10. Sprinkle with cheese.
  11. Put lid on DO with 10 coals.
  12. Bake 15 minutes.

Pizza Casserole

Serves: 8

Materials:

  • Dutch Oven (DO)
  • Bowl

Ingredients:

  • ½ pound ground beef
  • 1 pound mild pork sausage
  • 8 ounces shredded mozzarella
  • 8 ounces shredded cheddar
  • 3 packages crescent rolls
  • 15 ounces pizza sauce

Directions:

  1. Heat Dutch Oven (DO) with 12-15 coals underneath.
  2. Brown beef and sausage in DO 
  3. Remove DO from coals allow to cool for 10 minutes.
  4. Remove meat to a bowl and get rid of extra grease.
  5. Line bottom of DO with 1 ½ rolls of crescent dough, cover all spaces of DO.
  6. Pour pizza sauce on crescent dough.
  7. Pour meat mixture on sauce.
  8. Top evenly with shredded cheese.
  9. Form a crust on top with remaining crescent dough.
  10. Cook with 6 coals under DO and 18-20 on top of lid, for about 30-40 minutes.

Pork Chops and Potatoes

Serves: 6

Ingredients:

  • 6 boneless pork chops
  • 6 potatoes (thinly sliced)
  • 1 onion (thinly sliced)
  • 2 can cream of mushroom soup
  • Oil

Directions:

  1. Pour a thin layer of oil in DO.
  2. Heat DO on 15 coals.
  3. Brown pork chops on both sides.
  4. Remove pork chops and drain excess oil.
  5. Lay pork chops in DO.
  6. Layer sliced potatoes on pork chops.
  7. Layer sliced onions on top of potatoes.
  8. Pour soup on top.
  9. Put on lid and cook with all coals underneath DO for 20 minutes.
  10. Check every 10 minutes until potatoes are tender.

Shepherd's Pie

Serves: 8

Ingredients:

  • 2 pounds ground beef
  • Green pepper
  • Onion
  • 2 ribs of celery
  • 1 can diced tomatoes
  • Small bag frozen veggies
  • 3 cups prepared mashed potatoes
  • 8 ounces shredded cheddar
  • Salt and pepper

Directions:

  1. Heat DO with 15 coals underneath.
  2. Brown ground beef.
  3. Add diced onion, celery, and green pepper. Stir 5 minutes until tender.
  4. Add tomatoes and mixed veggies.
  5. Top with prepared mashed potatoes, covering completely.
  6. Cook with 9 coals under DO and 15 on top of lid, for about 30 minutes.
  7. Top evenly with cheese, cook another 10 minutes.

White Chicken Chili

Serves: 8

Ingredients:

  • 4 large chicken breasts cut into small cubes
  • 1 can northern white beans (undrained)
  • 1 can Cannellini beans (Drained)
  • 4 cups chicken broth
  • Small onion finely chopped
  • 2 teaspoon minced garlic
  • 1 bunch cilantro leaves
  • 2 teaspoon cumin
  • 2 teaspoon oregano
  • ½ teaspoon cayenne pepper
  • 1 cup sour cream
  • 3 cups shredded monterey jack cheese
  • 2 tablespoons oil

Directions:

  1. Heat oil in DO with 12-15 coals underneath.
  2. Brown chicken, add onion and garlic stirring continually.
  3. Add all ingredients, except sour cream and cheese.
  4. Simmer for 30 minutes.
  5. Add sour cream and cheese and heat until cheese is melted.

Tri Tip Teriyaki

Serves: ¼ pound steak per person

Materials:

  • Dutch Oven (DO)
  • Gallon Zip-lock bag

Ingredients:

  • Tri Tip Steak (1/4 pound per person)
  • 1 can pineapple chunks
  • 1 cup brown sugar
  • ½ cup minced garlic
  • 2 cups teriyaki sauce

Directions:

  1. Put all ingredients in a bag the night before to marinate.
  2. Heat DO on 10 coals.
  3. Add all ingredients to DO.
  4. Cook with 15 coals on lid for about 60 minutes checking for doneness.

1 Pot Spaghetti

Serves: 6

Materials:

  • Dutch Oven (DO)
  • Bowl

Ingredients:

  • 1 pound package spaghetti noodles
  • 1 tablespoon basil
  • 1 tablespoon oregano
  • 1 tablespoon minced garlic
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 ounce can tomato paste
  • 1 pound ground beef

Directions:

  1. Heat DO over 20 coals.
  2. Brown meat and set aside, grain grease.
  3. Fill DO with 2 inches of water and bring to a boil
  4. Break spaghetti noodles in half and add to pot.
  5. Remove 5 coals and simmer 10 minutes
  6. Remove all but 2 cups of water.
  7. Add remaining ingredients, mix thoroughly.
  8. Cook uncovered 10-15 minutes, add water if sauce gets too thick.

Chili Mac

Serves: 8

Ingredients:

  • 1 ½ pound hamburger
  • Large onion (diced)
  • 3 cans diced tomatoes with chilies (undrained)
  • 2 cups macaroni
  • 1 ¼ cups water
  • 1 cup shredded cheddar cheese

Directions:

  1. Heat DO on 15-20 coals.
  2. Brown ground beef and onion, remove most grease.
  3. Add tomatoes, water, and macaroni to DO, bring to a boil.
  4. Remove about half the coals so DO simmers.
  5. Cover and simmer for 20 minutes or until pasta is tender.
  6. Add a sprinkle of cheese to each person’s bowl.

Bacon Wrapped Chicken Nuggets

Serves: 6

Materials:

  • Dutch Oven (DO)
  • 32 toothpicks

Ingredients:

  • 4 chicken breasts
  • 16 slices of bacon
  • 1 cup teriyaki marinade

Directions:

  1. Cut Bacon strips in half so you have 32 half strips.
  2. Cut each chicken breast in half and then each half into 4 nuggets, so each breast gives you 8 nuggets.
  3. Tightly wrap each nugget with a piece of bacon and use a toothpick to hold it in place.
  4. Heat  DO with 15-20 coals underneath.
  5. Pan fry nuggets for about 15 minutes flipping pieces over every few minutes.
  6. Pour teriyaki sauce over nuggets and stir.
  7. Put lid on DO and adjust coals with 6 underneath and 15-18 on top.
  8. Cook for 20 minutes.

Sloppy Joes

Serves: 10

Ingredients:

  • 3 pounds ground beef
  • Large onion (diced)
  • 1 pint of ketchup
  • 1 pint of tomato juice
  • 3 tablespoons of flour
  • 1 tablespoon of Worchester sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 10 Hamburger buns

Directions:

  1. Heat DO on 20 coals.
  2. Brown ground beef and onion, then drain off grease.
  3. Pour in ketchup, tomato juice, salt, and pepper.
  4. Bring to a boil while stirring.
  5. Add flour and Worchester sauce with a tablespoon of water.
  6. Remove half of the coals and simmer for one hour.

Burritos

Serves: 10

Ingredients:

  • Large onion (diced)
  • 1 pound ground beef
  • 1 pound sausage
  • 1 bell pepper (diced)
  • 2 cans black beans (drained)
  • 1 can corn
  • 14 ounce chicken broth
  • 1 package taco seasoning
  • 1 box minute rice
  • 2 tablespoons oil
  • 20-24 soft tortillas
  • 2 cups shredded Mexican blend cheese
  • Salsa
  • Sour cream

Directions:

  1. Heat DO with 20 coals underneath.
  2. Pour oil into DO.
  3. Add onion and stir until soft.
  4. Add ground beef and sausage, brown and drain off grease.
  5. Add peppers, beans, corn, broth, and taco seasoning.
  6. Bring to a boil and remove 16 coals, simmer for 5 minutes.
  7. Add rice, stir and cover with lid.
  8. Put 5-7 coals on lid.
  9. Cook 5-10 minutes, until rice is cooked.
  10. Spoon mixture into tortillas.

Cola Chicken

Serves: 6

Ingredients:

  • 4 chicken breasts
  • 1 can of cola
  • A cup ketchup
  • 1 cup BBQ sauce
  • 12-16 ounce package of egg noodles

Directions:

  1. Cut chicken into strips.
  2. Mix, cola, ketchup, and BBQ Sauce in DO.
  3. Heat DO with 20 coals underneath.
  4. Stir sauce and then add chicken strips.
  5. Cook chicken with lid on for 45 minutes, stirring every 10 minutes.
  6. After cooking chicken for 20 minutes cook noodles in a different pot.

Dutch Kielbasa

Serves: 8

Ingredients:

  • 2 pounds Kielbasa or smoked sausage
  • 2 onions (cut into strips)
  • 3 bell peppers (cut into strips)
  • 1 can pineapple chunks
  • 2 tablespoons oil

Directions:

  1. Cut sausage into 1 inch slices.
  2. Heat DO with 20 coals underneath.
  3. Add oil to DO.
  4. Sauté onions and peppers, cooking until onions are clear.
  5. Add sausage to DO.
  6. Pour pineapple chunks with juice.
  7. Remove 5-7 coals, and cook for 35 minutes.

Chicken Breast Dinner

Serves: 8

Materials:

  • Dutch Oven (DO)
  • Gallon Zip-lock bag

Ingredients:

  • 8 chicken breasts
  • 1 cup flour
  • 1 tablespoon poultry seasoning
  • 4 large potatoes
  • 4 carrots
  • oil

Directions:

  1. Cut carrots and potatoes into ½ inch chunks.
  2. Heat DO with 20 coals underneath.
  3. Fill DO with oil ½ inch deep.
  4. Mix flour and seasoning in Zip-lock bag.
  5. Add one chicken breast to bag, seal, and shake.
  6. Repeat until all chicken breasts are floured and seasoned.
  7. Put potato chunks in bag and shake as well.
  8. When oil is hot add chicken breasts fry until browned.
  9. Drain excess oil.
  10. Add ¼ inch of water to DO.
  11. Put potatoes and carrots on top of chicken.
  12. Put lid on DO and adjust heat with 6-7 coal underneath and 15-18 coals on top.
  13. Cook for 1 hour checking periodically making sure there is moisture in the DO.

Fancy Chicken Breasts

Serves: 8

Materials:

  • Dutch Oven (DO)
  • Bowl
  • Heavy duty aluminum foil

Ingredients:

  • 8 chicken breasts
  • 6 tablespoons of oil
  • 2 tablespoons lemon juice
  • 2 tablespoons thyme
  • 8 slices of ham
  • 8 slices of cheddar cheese

Directions:

  1. Heat DO with 6 coals underneath and 18 on top.
  2. Mix oil, lemon juice, and thyme in a bowl.
  3. Cut aluminum foil into squares.
  4. Place each chicken breast on a foil square.
  5. Spoon 1/8 of oil mixture on each chicken breast.
  6. Seal foil and place each packet in the DO.
  7. Cook for 30 minutes.
  8. Open foil packets and place a slice of ham and a slice of cheese on each chicken breast.
  9. Put lid back on with foil open for 5 minutes.

Frito Pie

Serves: 8

Materials:

  • Dutch Oven (DO)
  • Bowl

Ingredients:

  • Small onion (diced)
  • 2 pounds ground beef
  • 2 packages taco seasoning
  • 1 cup water
  • 8 ounce bag of Fritos
  • 15 ounce can of corn (drained)
  • 15 ounce can of black beans(drained)
  • 10 ounce can of diced tomatoes with chilies (drained)
  • 4 ounce can of slice black olives (drained)
  • 12 ounces shredded Mexican blend of cheese

Directions:

  1. Heat DO with 20 coals underneath.
  2. Brown ground beef and onion.
  3. Drain excess grease
  4. Remove 8 coals.
  5. Add taco seasoning and 1 cup of water.
  6. Simmer 5-10 minutes.
  7. Scoop beef mixture into a bowl.
  8. Spread 1/3 of Fritos in bottom of DO.
  9. Spread ½ meat mixture over Fritos.
  10. Spread corn, beans, tomatoes, and olives on meat.
  11. Continue to layer Fritos, meat, veggies.
  12. Top with cheese
  13. Adjust heat with 6 coals underneath and 18 coals on lid.
  14. Cook for 20 minutes.

Sweet and Spicy Sausage

Serves: 8

Materials:

  • Dutch Oven (DO)
  • Bowl

Ingredients:

  • 4 pounds Polish sausage
  • 2 onions (sliced)
  • 2 cups brown sugar
  • ½ cup spicy brown mustard
  • 2 tablespoons minced garlic
  • 1 cup water
  • 1/2 teaspoon cayenne pepper
  • 2 potatoes Cubed
  • Can of corn (drained)

Directions:

  1. Put sausage and onions in DO.
  2. In a bowl mix all other ingredients, pour over sausage.
  3. Bake with 9 coals under the DO and 15 on top.
  4. Cook for 60 minutes, stirring every 15 minutes.

Creole Sausage

Serves: 8

Ingredients:

  • 2 pounds kielbasa
  • 1 red bell pepper (diced)
  • Large onion (diced)
  • 4 ribs of celery (chopped)
  • 1.5 cups water
  • 2 can stewed tomatoes
  • 4 tablespoons oil
  • ½ cups sliced green olives
  • 2 packages Spanish rice
  • ¼ teaspoon cayenne pepper

Instructions:

  1. Cut sausage in ½ inch slices.
  2. Heat DO with 10 coals underneath.
  3. Sauté pepper, onion, and celery in olive oil.
  4. Combine all ingredients and bring to a boil.
  5. Adjust heat with 4 coals underneath and 8 coals on lid.
  6. Simmer until rice is cooked and water is absorbed.

Taco Soup

Serves: 10

Ingredients:

  • 2 pounds ground beef
  • Package taco seasoning
  • Can of corn (undrained)
  • Can of black beans (drained)
  • Can of tomatoes with chilies (undrained)
  • Large jar of medium salsa
  • 4 10 ounce can tomato soup
  • 2 cups shredded cheddar cheese
  • Bag of Tortilla chips

Directions:

  1. Heat DO with 20 coals underneath.
  2. Brown ground beef, then drain excess grease.
  3. Add all ingredients and mix well.
  4. Bring to a boil then remove half of coals.
  5. Simmer 20 minutes
  6. Top with crunched tortilla chips and shredded cheese in each person’s bowl.

Bean and Cheese Enchiladas

Serves: 6

Ingredients:

  • 2 TBSP oil
  • 2 Red Bell Pepper cut into thin strips
  • 1/2 red onion cut into thin moons
  • 6 cloves minced garlic
  • 2 TBSP cumin
  • 3 tsp salt
  • 14 oz can of enchilada sauce
  • 3 cups shredded cheddar
  • 16 oz can of black beans
  • 8-10 flour tortillas
  • Jalapenos, cilantro, lime wedges for garnish

Directions:

  1. Heat DO over 10 coals.
  2. Pout the oil in the DO and heat.
  3. Add the peppers and saute for 3-4 minutes, then add the onions and saute until the onions are clear.
  4. Add cumin, garlic, and salt and saute for 30-40 seconds.
  5. Remove veggie mixture to a bowl.
  6. Pour in 1/2 cup of enchilada sauce to the bottom of the DO.
  7. Spoon the veggie mixture in a line in the middle of the tortilla, then add some black beans, and cheese. Roll the enchilada and place in the DO seam side down.
  8. When all the enchiladas are in the DO pour the remainder of the enchilada sauce  and the rest of the cheese evenly over the top of the enchiladas.
  9. Place 5 coals under the DO on the outer edge of the DO. Put 15-18 coals on the lid of the DO and cook for 10-12 minutes until the cheese is melted.

Lasagna

Serves: 6

Ingredients:

  • 14 oz sausage
  • 15 oz ricotta cheese
  • 1 egg
  • 1/4 cup flat leaf parsley
  • 1 TBSP Italian seasoning
  • 1/2 tsp salt
  • 1 TBSP olive oil
  • 25 oz. pasta sauce
  • 9 oz. oven ready lasagna noodles
  • 1 1/2 cups shredded Italian blend cheese

Directions:

  1. Prepare the coals as you prep the lasagna.
  2. In a bowl scramble the egg. Then mix in the ricotta, parsley, Italian seasoning and salt. Then set aside.
  3. Brown the sausage in the DO over the fire. put cooked sausage into a new bowl.
  4. Layer the lasagna as follows:
    1. Base: 1/4 cup pasta sauce.
    2. Layer 1: lasagna noodles, 1/2 cup pasta sauce, 1/2 the ricotta mixture, 1/2 the sausage, 1/2 cup shredded cheese.
    3. Layer 2: Lasagna noodles, 1/2 cup pasta sauce, the other 1/2 of the ricotta mixture, the other 1/2 of the sausage, 1/2 cup shredded cheese.
    4. Top layer: Lasagna noodles, the remainder of the sauce, and the remainder of shredded cheese.
  5. Place DO on 10 evenly spread coals, with 18-20 coals on the lid.
  6. Cook for 30 minutes, but give the DO and then the lid a 1/4 turn to avoid hot spots.
  7. Remove from the coals and take the lid off but allow 5-7 minutes to sit before cutting and serving.

Vegetable Stew

Serves: 6

Ingredients:

  • 3 TBSP oil
  • 10 oz. mushrooms, quartered
  • 1 1/2 tsp salt
  • 1 large chopped onion
  • 3 large carrots, sliced
  • 2 stalks of celery, sliced
  • 12-15 baby potatoes, cubed
  • 3 cloves minced garlic
  • 1 1/2 TBSP tomato paste
  • 2 TBSP flour
  • 1 TBSP soy sauce
  • 3 cups vegetable stock
  • 2 tsp thyme
  • 2 bay leafs

Directions:

  1. Heat oil in the DO.
  2. Add the mushrooms and saute for 5 minutes.
  3. Add onion, carrot, celery, potatoes, salt and saute for 5 minutes.
  4. Add garlic and tomato paste saute for 1 more minute.
  5. Add the flour and stir to coat the vegetables.
  6. Add soy sauce and vegetable stock, thyme, and bay leaf.
  7. Put the lid on the DO and simmer for 10-12 minutes.
  8. Remove lid and continue to cook for 10-12 more minutes.

Chicken Cacciatore

Serves: 8

Ingredients:

  • 3 pounds bone in chicken thighs
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/2 cup flour
  • 1 tsp garlic powder
  • 2 tsp dried basil
  • 3 TBSP olive oil
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 4 cloves minced garlic
  • 1/2 cup chopped parsley
  • 2-15 oz. cans diced tomatoes with juice
  • 1/2 cup chicken stock
  • 1 pound mushrooms halved
  • 1/2 cup Kalamata olives
  • 1/4 cup thinly sliced chopped fresh basil

Directions:

  1. Season all sides of the chicken with 1 tsp salt and 1/2 tsp pepper.
  2. In a gallon sized resealable bag combine; flour, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp dried basil.
  3. Place chicken, one piece at a time, in the bag. Seal the bag and shake to coat the chicken. Shake off the excess flour and put the chicken on a plate as you toss the other pieces.
  4. Heat DO with 15-20 coals underneath and then add the oil.
  5. When the oil is hot, brown the chicken for 3 minutes on each side.
  6. Remove chicken from DO to a clean plate or dish and cover with foil.
  7. Add mushrooms, bell pepper, and onion to the DO. Saute for 3-5 minutes until the vegetables are softened.
  8. Stir in garlic, 1 tsp dried basil, and fresh parsley, and cook for 2 minutes.
  9. Return the chicken to the DO, and stir in the tomatoes.
  10. Cook with 7-10 coals under the DO an 10-12 on the lid for 20 minutes.
  11. Chicken is done when poked and the juices run clear.
  12. Serve the chicken,topped with the sauce mixture, then sprinkle on some olives, and the fesh basil.

BBQ Chicken and Potatoes

Serves: 6

Ingredients:

  • 3-4 large chicken breasts, cut to 1 inch pieces
  • 1 package of bacon, strips cut into fourths
  • 5 small potatoes cut into 1/4 inch slices
  • 1 red onion chopped
  • 2 sticks of butter, cut into 1/2 inch slices
  • 1 bottle of BBQ sauce

Directions:

  1. Put the DO on top of 20-25 coals  and heat.
  2. Cook bacon until cooked through. Drain most of the bacon grease leaving a few spoonfuls.
  3. Add onion, potatoes, butter and BBQ sauce to DO.
  4. Stir ingredients to mix evenly.
  5. Cook with 15 coals underneath the DO, and 10-15 coals on the lid.
  6. Cook for 35-45 minutes until chicken is cooked through.

Dutch Oven Jambalaya

Serves: 6

Ingredients:

  • 3 TBSP oil
  • 1/2 white onion, diced
  • 1/2 green pepper, diced
  • 1 stalk celery, diced
  • 14 oz can crushed roasted tomatoes
  • 1 1/2 cup rice
  • 2 andouille sausage links, cut into slices
  • 12-15 raw shrimp
  • 2 chicken thighs, skin removed and cut into 1 inch chunks
  • 1 clove minced garlic
  • 1 tsp paprika
  • 1/4 tsp cumin
  • 1/4 tsp dried thyme
  • 2 cups chicken stock

Directions:

  1. Heat DO with 10-12 coals underneath.
  2. Add oil to the hot DO.
  3. Saute onion, celery, bell pepper, chicken and sausage for 3-4 minutes.
  4. Add in the rice and then stir continually to stop from sticking.
  5. Cook for 2 minutes.
  6. Add garlic, paprika, cumin, and thyme. Cook for 2 minutes.
  7. Add canned tomatoes and chicken stock.
  8. Put the lid on the DO with 8-10 coals on it. Cook for 10 minutes.
  9. Add shrimp on top, the put the lid back on. Cook another 10 minutes.

Side Dishes

Campfire Nachos

Serves: 6 as a snack, appetizer, or side.

Ingredients:

  • 1 TBSP vegetable oil
  • Bag of tortilla chips
  • 8 oz can of petite diced tomatoes with green chiles
  • 1 can of black beans
  • 1 cup shredded Mexican blend of cheese
  • 5-6 green onions sliced
  • chopped cilantro

Directions:

  1. Oil the bottom of the DO.
  2. Spread 1/3 of the chips in the DO, then top with 1/4 of tomatoes, 1/4 cheese, 1/4 of the black beans, 1/4 of the green onions.
  3. Repeat step 2 for a second layer.
  4. For the third layer add the remainder of the ingredients.
  5. Place over a low fire on a grill with a few coals on the lid. Cook for 10-15 minutes until the cheese is melted.

Bacon Spuds

Serves: 9

Ingredients:

  • 9 large potatoes (1/4 inch slices)
  • 3 onions (sliced)
  • 16 strips of bacon
  • Salt and pepper

Directions:

  1. Heat DO with 20 coals underneath.
  2. Slice bacon in small pieces.
  3. Fry bacon in DO until half cooked.
  4. Add sliced onions on top.
  5. Add sliced potatoes on top of onions.
  6. Shake salt and pepper.
  7. Cover and adjust coals 6 underneath and 18 on top for 40 minutes.

Garlic Potatoes

Serves: 8

Ingredients:

  • 6 potatoes (peeled and thinly sliced)
  • ½ tablespoon garlic salt
  • Pint cream

Directions:

  1. Heat DO with 6 coals underneath and 18 on lid.
  2. Place a layer of potatoes in DO.
  3. Sprinkle with garlic salt and top with cream.
  4. Cook 60 minutes.

Dill Potato Wedges

Serves: 8

Ingredients:

  • 6 potatoes
  • 1 stick butter
  • 3 cloves minced garlic
  • 2 teaspoons dill weed
  • ½ teaspoon celery salt
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Directions:

  1.  Put potatoes in DO just covered with water.
  2. Boil with 20-25 coals underneath, boil for 15 minutes.
  3. Cut each potato into 1/8 wedges.
  4. Melt butter in DO for frying.
  5. Sauté garlic for 2 minutes.
  6. Add potatoes and seasonings.
  7. Fry for 10 minutes stirring occasionally.

Creole Rice and Beans

Serves: 8

Ingredients:

  • 2 ribs of celery
  • Medium onion
  • Red bell pepper
  • 2 jalapeno peppers
  • 2 tablespoons oil
  • 16 ounce can tomato sauce
  • 15 ounce can of kidney beans
  • 14 ounce can of vegetable broth
  • ½ cup uncooked rice
  • ½ tablespoon hot sauce

 

Directions:

  1. Chop onion, pepper, and celery.
  2. Seed and finely chop jalapenos
  3. Heat oil in DO with 20 coals underneath.
  4. Add celery, onion, and peppers.
  5. Cook until tender, about 10 minutes stirring frequently.
  6. Add all ingredients and mix well.
  7.  Bring to a boil.
  8. Put lid on DO and remove 10 coals from bottom.
  9. Cook 30-40 minutes, stirring every 10 minutes.

Cornbread

Serves: 8-10

Materials:

  • Dutch Oven (DO)
  • Bowls
  • Pie Tin

Ingredients:

  • 1 cup corn meal
  • 3 teaspoon baking powder
  • 2 cups flour
  • 1 egg
  • ½ cup sugar
  • ½ cup shortening
  • 1 cup milk

Directions:

  1. Heat DO with 6 coals underneath and 18 on top.
  2. Combine dry ingredients in a bowl.
  3. Mix egg and shortening into dry ingredients.
  4. Mix in milk a little at a time.
  5. Pour batter into pie tin.
  6. Put pie tin in DO.
  7. Bake 20 minutes.

Old Fashioned Green Beans

Serves: 8

Ingredients:

  • 1 pound bacon cut into squares
  • 2 pounds fresh green beans
  • 1 can cream of mushroom soup
  • ¼ cup lemon juice

Directions

  1. Preheat DO with 15 coals underneath and 15 coals on top.
  2. Mix everything except bacon and put in DO.
  3. Scatter bacon on top or beans.
  4. Cook for 35 minutes.

Red Beans and Rice

Serves: 6

Ingredients:

  • 1 TBSP oil
  • 4-5 andouille  sausage
  • 3 stalks of celery
  • 1 green bell pepper diced
  • 1 large onion diced
  • 6 cloves of garlic minced
  • 1 1/2 TBSP Creole seasoning
  • 2 tsp paprika
  • 1 bay leaf
  • 24 oz can of kidney beans
  • 3/4 cups basmati rice
  • 3 TBSP butter
  • 1/3 cup chopped flat leaf parsley
  • 1 1/2 cups water
  • salt to taste

Directions:

  1. Place the DO on a bed of 15 coals.
  2. Heat oil in the DO.
  3. Crumble the sausage, and brown for 5-6 minutes.
  4. Add bell pepper, onion, and celery stirring frequently for 12-15 minutes.
  5. Add Creole seasoning, paprika, garlic and bay leaf, cook for 3 additional minutes.
  6. Add red beans (drained and rinsed), rice, and 1 1/2 cups of water.
  7. Add coals underneath to bring to a boil, then reduce the coals by half and put the lid on the DO.
  8. Simmer for 20-30 minutes.
  9. When the rice is tender add butter and salt and stir. Serve topped with parsley.

Pull Apart Garlic Bread

Serves: 6-8

Ingredients:

  • one loaf crusty artisan bread (a round loaf so it fits in the DO easily)
  • 10 cloves minced garlic
  • 1/2 cup chopped parsley
  • 1/2 tsp salt
  • pinch of crushed red pepper flakes
  • 1/2 cup olive oil
  • 1 cup shredded mozzarella and parmesan cheese

Directions:

  1. Cut bread into 1 inch slices horizontally and vertically to create squares. Do not cut all the way through so the bottom is still attached.
  2. Combine garlic, parsley, salt, red pepper flakes, and olive oil.
  3. Using a spoon drizzle the oil mixture onto the bread and into the cracks.
  4. stuff the cuts with the cheese mixture.
  5. Place DO on top of 5 coals and 15 coals on the lid.
  6. Cook 10-20 minutes until cheese is melted and bread is warmed through.

Desserts

Soda Cake

Serves: 8 people

Ingredients:

  • Box cake mix
  • Can of soda
  • Can of fruit pie filling

Directions:

  1. Mix cake mix and soda in Dutch oven.
  2. Stir in fruit pie filling into cake batter.
  3. Cook 20-30 minutes with 4-6 coals under DO and 12-18 coals on DO lid.

Dutch Oven Pie

Serves:8

Materials: 

  • Dutch Oven (DO)
  • Pie Tin
  • Hex nuts

Ingredients:

  • Can of Pie filling
  • 1 box Jiffy muffin mix (apple cinnamon, blueberry, or other)
  • ¼ stick of butter

Directions:

  1. Pour pie filling into the pie tin.
  2. Sprinkle dry muffin mix evenly over top of entire pie filling.
  3. Slice butter into thin squares and put evenly across the surface.
  4. Carefully put hex nuts in the bottom of DO and set pie tin on top of nuts.
  5. Cook 15 minutes with 4-6 coals under DO and 12-18 coals on DO lid.

Huggie Biscuits

Serves: 1 biscuit per person

Materials:

  • Dutch Oven (DO)
  • Slotted Spoon
  • Paper Towel
  • Zip-lock Gallon bag

Ingredients:

  • 1 Bag of Hershey Kisses
  • Vegetable Oil
  • 1-2 Tubes of Biscuit Dough
  • ½ cub of powdered sugar

Directions:

  1. Put powdered sugar in zip-lock bag and set aside.
  2. Heat 1 inch of oil in Dutch Oven with 20-25 coals underneath DO.
  3. Unwrap Hershey Kiss and wrap it in a piece of biscuit dough.
  4. Set dough in hot oil and fry until light brown.
  5. Remove biscuit from oil and set it on paper towel to cool.
  6. Once cooled, put biscuit into sealed zip-lock with sugar and shake.

Super Chocolate Brownies

Serves: 8

Materials:

  • Dutch Oven (DO)
  • Large Spoon

Ingredients:

  • Brownie mix
  • Eggs, Oil, and water as listed on brownie mix
  • ½ cup chocolate syrup
  • 1 cup chocolate chips

Directions:

  1. Mix brownie mix, eggs, oil, and water to brownie boxes directions.
  2. Mix chocolate syrup and chocolate chips into batter.
  3. Cook with 10 coals under DO and 18-20 on top of lid, for 15 minutes, check every 5 minutes after that until done.

Sugar Cookies

Serves: 10

Materials:

  • Dutch Oven (DO)
  • 2 pie tins
  • Mixing bowl
  • Spoon or whisk

Ingredients:

  • ½ cup softened butter plus another 3 tablespoons for greasing pan
  • ½ teaspoon salt
  • 1 cup sugar
  • 2 teaspoon baking powder
  • 1 egg
  • 2 cups flour
  • ½ teaspoon vanilla extract

Directions:

  1. Preheat empty DO with 10 coals under DO and 20 coals on top of DO.
  2. Combine butter and sugar in a mixing bowl.
  3. Add egg and vanilla into butter mixture.
  4. Add remaining ingredients and mix together.
  5. Drop spoonfuls of cookie dough onto a greased pie tin and set on a second inverted pie tin in DO.
  6. Bake 6-8 minutes.

S'mores Pie

Serves: 8

Materials:

  • Dutch Oven (DO)
  • Pie Tin

Ingredients:

  • 1 ½ cup graham cracker crumbs
  • 1/3 cup sugar
  • 6 Tablespoons of butter
  • 2 cups chocolate chips
  • 2 cups mini marshmallows

Directions:

  1. Melt butter and mix with graham cracker crumbs and sugar to make pie crust in pie tin.
  2. Preheat empty DO with 6 coals under DO and 20 coals on top of DO.
  3. Cover pie crust evenly with chocolate chips. 
  4. Cook in DO for 5 minutes to melt chocolate.
  5. Cover chocolate evenly with marshmallows.
  6. Cook in DO for about 10 minutes.
  7. Check every 5 minutes until marshmallows are browned.
  8. Remove pie tin from DO and allow to cool before serving.

Black Forest Cake

Serves: 8

Materials:

  • Dutch Oven (DO)
  • Pie tin
  • Bowl
  • Hex bolts

Ingredients:

  • 1 box chocolate cake mix
  • 1 can cherry pie filling
  • 1 can cherry soda
  • 1 Hershey bar

Directions:

  1. Pour pie filling into pie tin.
  2. Mix ¾ of cake mix and ½ can of soda in a bowl.
  3. Pour cake batter on top of pie filling.
  4. Break chocolate bar into pieces and place around top of cake batter.
  5. Place several hex bolts in DO.
  6. Set pie tin in DO on top of hex nuts.
  7. Cook with 10 coals under DO and 18-20 on top of lid, for 30-40 minutes.

Apple Crisp

Serves: 8

Materials:

  • Dutch Oven (DO)
  • 2 Mixing Bowls

Ingredients:

  • 6 apples
  • 2 teaspoon cinnamon
  • 2 teaspoon nutmeg
  • 3 cups quick oats
  • 1 cup flour
  • 2 cups brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup melted butter

Directions:

  1. Core and slice apples.
  2. Mix apple slices, cinnamon, and nutmeg in a bowl.
  3. Mix oats, flour, sugar, baking powder, salt, and butter to make crust.
  4. Press half of the crust mixture into the bottom and up the sides (about an inch) of DO.
  5. Spread the apples evenly in the DO.
  6. Cover the apples with the rest of the crust.
  7. Cook with 6 coals under DO and 18-20 on top of lid, for about 45 minutes.

Monkey Bread

Serves: 8

Materials: 

  • Dutch Oven (DO)
  • Gallon Zip-lock bag

Ingredients:

  • ½ stick of butter
  • 2 rolls of Pillsbury biscuit dough
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 2 Tablespoons cinnamon

Directions:

  1. Set up DO over 6 hot coals.
  2. Melt butter in DO
  3. Mix sugar, brown sugar, and cinnamon in Zip-lock bag.
  4. Tear each biscuit onto quarters and put several at a time into a bag and shake.
  5. Place biscuit pieces in DO, and stir to mix all melted butter.
  6. Arrange in an even layer.
  7. Cook with 6 coals under DO and 18-20 on top of lid, for about 30 minutes.

Pineapple Upside Down Cake

Serves: 10

Materials:

  • Dutch Oven (DO)
  • Mixing Bowl

Ingredients:

  • 1 box yellow cake mix
  • 3 eggs
  • 1/3 cup oil
  • 20 ounce can of sliced pineapples
  • 2 tablespoons butter
  • ¾ cub brown sugar
  • 12 maraschino cherries

Directions:

  1. Mix cake mix, eggs, oil, and pineapple juice in a mixing bowl.
  2. Warm DO over 6 coals and melt butter.
  3. Remove DO from coals and swirl butter to coat evenly the bottom and 1 inch of sides of DO.
  4. Sprinkle brown sugar evenly in DO.
  5. Lay 8 pineapple slices in a circle and the 9th slice in the center.
  6. Place a cherry in the hole of each pineapple slice
  7. Pour cake batter into pineapples and cherries making sure the batter goes all the way to the edges.
  8. Cook with 6 coals under DO and 18-20 on top of lid, for about 40 minutes.
  9. Remove from coals and set aside for 15 minutes.
  10. Remove lid and place a dinner plate upside down on top then flip the DO so the cake comes out.

Peach Cobbler

Serves: 6

Materials:

  • Dutch Oven
  • bowl
  • fork

Ingredients:

  • 6-8 ripe peaches (cut into bite sized pieces)
  • 2 TBSP sugar
  • 1/2 cup melted butter
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 cup sugar
  • 1/2 tsp salt
  • Whipped cream if desired

Directions:

  1. Place 6 coals under the DO, and let the DO heat.
  2. Add the peaches and 2 TBSP of sugar mix together.
  3. In a mixing bowl mix the flour, remaining sugar, baking powder, and salt.
  4. Add melted butter to the flour mixture and blend with a fork until soft and crumbly.
  5. Spread the topping over the peaches.
  6. Put the lid on the DO with and top with 14 coals.
  7. Bake for 20-30 minutes.

Blueberry Cobbler

Serves: 6

Materials:

  • Dutch Oven (DO)
  • mixing bowl
  • mixing spoon
  • fork

Ingredients:

  • 5 cups of fresh blueberries
  • 3 TBSP sugar
  • 1 1/2 TBSP flour
  • Juice and vest from 1 lemon
  •  2 tsp cinnamon
  • 1 cup flour
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup cold butter (grated or cut into small pieces)
  • 1/3 cup milk
  • whipped cream if desired

Directions:

  1. In a mixing bowl combine the blueberries, 3 TBSP sugar, 1 1/2 TBSP flour,juice and zest of a lemon, and cinnamon.
  2. Put the blueberry mixture in the DO.
  3. In the mixing bowl add the remaining dry ingredients and mix together.
  4. Add butter to the mixture and mash with a fork.
  5. Add milk and mix together.
  6. Drop batter evenly over the top of the blueberries.
  7. Place DO on top of 7 coals, with 14 coals on the lid.
  8. Cook for 40-45 minutes, giving the lid a 1/4 turn every 15 minutes.

Skillet Recipes

(could be made with a Dutch Oven not using a lid)

Chorizo Sweet Potato Hash

Serves: 6

Materials: 

  • Skillet or Dutch Oven

Ingredients:

  • 5 medium sweet potatoes (cubed 1/4-1/2 inch)
  • 6 Green Onions (chopped)
  • 12 oz. ground Chorizo
  • 1 1/2 TBSP maple syrup
  • 1 tsp ground cinnamon
  • Salt to taste
  • 6 eggs
  • 3 TBSP vegetable oil

Directions:

  1.  Add 2 TBSPs of oil to a hot skillet, heat until shimmering.
  2. Add sweet potato and stir occasionally for 5 minutes.
  3. Add green onions and cook an additional 5 minutes, still stirring ocasionally.
  4. Add chorizo and cook through, 2-4 minutes, then add maple syrup and cinnamon.
  5. Season with salt to taste.
  6. Dish out on plates then add the remainder of the oil and heat.
  7. Fry each egg and put a fried egg on the hash.

Asparagus and Pancetta Hash

Serves: 6

Materials:

  • Skillet

Ingredients:

  • 3 TBSP vegetable oil
  • 3 medium potatoes (cubed 1/4-1/2 inch)
  • 2 bunches of asparagus
  • 12 oz. diced pancetta
  • 3 cloves minced garlic
  • 1 TBSP salt
  • pepper to taste
  • 6 eggs

Directions:

  1. Heat skillet and add 2 TBSP oil unitl hot.
  2. Add cubed potatoes cook ina single layer, stirring occasionally for 8-10 minutes until browned on all sides.
  3. Add pancetta, asparagus, garlic, and salt. Cook 8-10  minutes until pancetta is crispy and asparagus is cooked through.
  4. Dish hash onto the plates.
  5. Add remaining TBSP of oil and fry the eggs. Top each hash with a fried egg.

Blueberry Banana Pancakes

Makes: 10 medium pancakes

Materials:

  • Skillet
  • bowl
  • whisk
  • spatula
  • camp stove (can be made on fire or coals but a stove keeps a more even temperature.)

Ingredients:

  • TBSP vegetable oil
  • 1 cup flour
  • 2 TBSP sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 egg
  • 1 banana
  • 1/2 cup blueberries
  • Syrup or honey to top as desired.

Directions:

  1. Whisk egg and milk together, then add dry ingredients and continue to whisk until equally mixed.
  2. Heat skillet and add the vegetable oil and swirl in the pan.
  3. Put a few slices of banana then pour over 1/4 cup of pancake batter. Sprinkle on a few blueberries.
  4. When sides are set and bubbles appear on the top of the pancake, flip over with a spatula.
  5. Cook until the bottom is golden.

French Toast

Makes: 8 slices

Materials:

  • bowl
  • whisk
  • skillet
  • spatula

Ingredients:

  • 8 slices of bread 3/4-1 inch thick
  • 3 eggs
  • 1 cup milk
  • 2 TBSP sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp nutmeg
  • 4 TBSP butter
  • Syrup to top

Directions:

  1. Mix eggs in a bowl.
  2. Add milk, cinnamon, nutmeg, vanilla, and sugar to the eggs and mix thoroughly.
  3. Dip a slice of bread in the mixture and let the extra drip off back into the bowl.
  4. Heat butter until melted and warm.
  5. Cook on each side for 3 minutes.

Foil Cooking

Silver Turtles

Serves: 10

Materials:

Foil Wrap

Ingredients:

  • 3 Pounds Ground Beef, broken into 10 portions.
  • Bag of Baby carrots.
  • 4 potatoes, cut into 1/4 inch slices.
  • 3 large onions, cut into 1/4 inch slices.
  • Salt and Pepper

Directions:

  1. Tear a square of foil.
  2. Place the beef patty in the center of the foil. 
  3. Top with the veggies and salt and pepper.
  4. Fold the foil over and fold it enough to seal the seams.
  5. Place the foil pack on hot coals for 10-15 minutes each side.

Low Country Boil

Serves: 8

Materials:

Foil Wrap

Ingredients:

  • 1 pound deveined shrimp
  • 1 pound pre-cooked Andouille sausage
  • 1 pound small red skin potatoes
  • 4 ears of corn on the cob
  • Old Bay Seasoning
  • Fresh parsley
  • 16 TBSP of garlic butter (make in advance by softening 2 sticks of butter, mix in 3 TBSP of minced garlic. when thoroughly mix chill  until solid again.)

Directions:

  1. Tear a square of foil.
  2. Place the shrimp and sausage in the center of the foil. 
  3. Top with 4-6 quartered red skin potatoes.
  4. Cut each ear of corn into four equal rings. Add to pieces of corn to each foil pack.
  5. Sprinkle with a tsp of Old Bay Seasoning and 2 TBSP of garlic butter.
  6. Fold the foil over and fold it enough to seal the seams.
  7. Place the foil pack on hot coals for 5-10 minutes each side.

Philly Cheese Steaks

Serves: 8

Materials:

Foil Wrap

Ingredients:

  • 2 pounds shaved steak
  • 3 large onions, cut into 1/4 inch slices
  • 2 green bell peppers, cut into 1/4 inch slices
  • 2 red bell peppers, cut into 1/4 inch slices
  • 8 TBSP vegetable oil
  • 8 slices of provolone cheese
  • Salt and Pepper

Directions:

  1. Tear a square of foil.
  2. Place the beef in the center of the foil. 
  3. Top with the veggies and salt and pepper.
  4. Drizzle with 1 TBSP of vegetable oil.
  5. Top with a slice of provolone cheese.
  6. Fold the foil over and fold it enough to seal the seams.
  7. Place the foil pack on hot coals for 10-15 minutes each side.

Chicken Fajitas

Serves: 8

Materials:

Foil Wrap

Ingredients:

  • 2 pounds chicken breasts, cut into 1/2 inch cubes
  • 3 large onions, cut into 1/4 inch slices
  • 2 green bell peppers, cut into 1/4 inch slices
  • 2 red bell peppers, cut into 1/4 inch slices
  • 8 TBSP vegetable oil
  • Fajita seasoning (1 tsp chili powder, 1 tsp garlic powder, 1 tsp cumin, 1 tsp paprika, 1 tsp salt, 1 tsp black pepper
  • Fresh parsley
  • 2 limes

Directions:

  1. Tear a square of foil.
  2. Place the chicken in the center of the foil. 
  3. Top with the veggies.
  4. Drizzle 1 TBSP vegetable oil, and sprinkle with seasoning.
  5. Fold the foil over and fold it enough to seal the seams.
  6. Place the foil pack on hot coals for 10-15 minutes each side.
  7. When cooked top with fresh cilantro and a lime wedge.

Lemon Chicken and Asparagus

Serves: 8

Materials:

  • Foil Wrap
  • Small mixing bowl

Ingredients:

  • 8 chicken breasts
  • 2 bundles or pounds of asparagus
  • 2 lemons
  • 6 TBSP melted butter
  • 1 TBSP minced garlic
  • 3 tsp Italian seasoning
  • Salt and Pepper

Directions:

  1. Tear a square of foil.
  2. Place a chicken breast in the center of the foil. 
  3. Cut the bottom inch off of the asparagus and discard. 
  4. Add 5-7 stalks of asparagus.
  5. Cut one lemon in half, squeeze the juice of half of a lemon into the bowl, combine with melted butter and garlic. Mix together and drizzle a spoonful on to the chicken and asparagus.
  6. Cut the remaining lemon and a half into thin slices.
  7. Top each packet with two lemon slices.
  8. Fold the foil over and fold it enough to seal the seams.
  9. Place the foil pack on hot coals for 10-12 minutes each side.

Italian Sausage and Veggies

 
 

Serves: 8

Materials:

Foil Wrap

Ingredients:

  • 2 pounds Italian sausage
  • 1 pound cherry tomatoes
  • 1 pound fingerling potatoes
  • 2 medium yellow neck squash, cut into 1/4 inch slices
  • 2 medium zucchini, cut into 1/4 inch slices 
  • 1 TBSP Italian seasoning
  • 1 TBSP minced garlic
  • Fresh basil
  • Salt and Pepper

Directions:

  1. Tear a square of foil.
  2. Place a 1/4 pound of Italian sausage in the center of the foil. 
  3. Top with veggies.
  4. Sprinkle with Italian seasoning, minced garlic, salt and pepper. 
  5. Finely chop fresh basil and sprinkle on top.
  6. Place the foil pack on hot coals for 10-15 minutes each side.

Pineapple Chicken Teriyaki

 
 

Serves: 8

Materials:

Foil Wrap

Ingredients:

  • 8 chicken breasts, cut into 1/2 inch chunks
  • 2 large onions, cut into 1/4 slices
  • 2 red bell peppers, cut into 1/4 inch slices
  • 2 cups shredded carrots
  • 1/4 cup sesame seeds
  • 2 cans of pineapple chunks
  • Teriyaki sauce

Directions:

  1. Tear a square of foil.
  2. Place cubed chicken in the center of the foil. 
  3. Top with veggies and pineapple chunks.
  4. Sprinkle with sesame seeds, and drizzle with teriyaki sauce.
  5. Fold the foil over and fold it enough to seal the seams.
  6. Place the foil pack on hot coals for 10-12 minutes each side.

Banana Boats

Serves: One per person.

Materials:

Foil Wrap

Ingredients:

  • Bananas

Directions:

  1. Tear off a square of foil.
  2. Cut a banana, preferably leaving the peel on.
  3. Fill the space in the cut banana with mini marshmallows.
  4. Wrap up the banana in the foil and place on the coals for 3 minutes on either side.

Chocolate and Orange Cake

Serves: One per person.

Materials:

Foil Wrap

Ingredients:

  • Oranges
  • Chocolate cake mix (made as directed on the box.)

Directions:

  1. Tear off a square of foil.
  2. Cut the oranges in half  and hollow them out.
  3. Pour in the chocolate cake mix into the orange peel.
  4. Wrap the foil, and place on the coals for 15-20 minutes