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Camping Recipes

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  • Camping Recipes

    Bacon Wrapped Hotdogs

    2 packages of hotdogs (we used bunlength)
    velveeta cheese slices
    package of bacon

    Slice open the hotdogs in the middle, taking care NOT to cut all the way through to the bottom. Insert small section of velveeta cheese slices into opening. Take a piece of bacon and starting wrapping around the hotdog, and secure the bacon under the ends of the hotdog, or secure them with a toothpick.

    Place on cookie sheet - I recommend using a cookie sheet with a gride place on it, like you would use when cooling baked cookies. This will allow the grease from the bacon to drip down onto the pan, and not saturate the hotdogs!

  • #2
    Billy Bread

    In a plastic bag or other suitable container:
    • 3 cups flour.
    • 1 dessert spoon sugar.
    • 1½ teaspoons salt.
    • 2 tablespoons milk powder.

    In a small plastic bag:
    • ½ cup flour — for dusting hands, etc, when kneading the dough.

    In a separate plastic bag or other suitable container:
    • 1 tablespoon Edmonds Surebake Dried Yeast.

    • 1 teaspoon mixed spice — added to first flour ingredients.
    • ½ cup currants — added when the dough has doubled in size and before it is kneaded for the second time.

    You will also need:
    • 1 small billy (1¼ litre minimum) + lid (no plastic handles or other parts).
    • 1 large billy + lid to hold small billy (no plastic handles or other parts).
    • 1 camp stove or camp fire.

    Put first four ingredients into large billy. Put dried yeast into small billy. Mix yeast with ½ – 2/3 cup lukewarm water — being careful not to use too much. Add yeast mixture to large billy and mix. Knead for 15 minutes (on groundsheet or whatever). Grease large billy with butter. Put dough inside. lid on, and let rise in sun or other warm place for ½ hr – 1 hr – 2 hrs, always being very careful not to bump billy as this will make the dough fall flat. When doubled in size, knead again for 15 minutes and allow to rise again. Grease small billy with butter. Put dough inside with lid on. In bottom of the large billy, put ¼ inches of pebbles or sand to insulate the bottom from the campfire and to create a heat reservoir. Put the small billy inside the larger billy, lid on. Put on stove and cook for 30 – 40 minutes according to amount of heat. When cooked sufficiently, the loaf will sound hollow when knocked with the knuckles.

    Making bread when tramping is quite easy once you have gotten the hang of it, and after several days of living on stale bread it is absolutely delicious.


    • #3
      Not just for camping! My family loves these.


      Have you ever heard of this?

      (This works great! Good for when all your family is together and no
      one has to wait for their special omelet)

      Have guests write their name on a quart-size Ziploc freezer bag with
      permanent marker.

      Crack 2 eggs (large or extra-large) into the bag (not more than 2)
      shake to combine them.

      Put out a variety of ingredients such as: cheeses, ham, onion, jalapeno, green
      pepper, mushrooms, tomato, hash browns, salsa, etc.

      Each guest adds prepared ingredients of choice to their bag and shakes it.

      Make sure to get the air out of the bag and zip it up.

      Place the bags into rolling, boiling water for exactly 13 minutes. You
      can usually cook 6-8 omelets in a large pot. For more, make another
      pot of boiling water.

      Open the bags and the omelet will roll out easily. Be prepared for
      everyone to be amazed!


      • #4
        Campfire Baked Apples

        1 large apple of choice
        1 T brown sugar
        3/4 tsp. butter
        3 or 4 cinnamon red hot candies

        Core apple while leaving it whole. Place sugar, butter, and red hots in the hole of the apple. Wrap in foil. Place wrapped apple into hot coals and cook until apple is done. Baking time varies with the variety of the apple but is usually 10-15 minutes. Apple may be tested for doneness by poking it with a fork.


        • #5
          orange cup cinnabons

          hollow out a orange(s)
          stuff a buttermilk buscuit in the orange (pillsbury)
          pour a bit of milk in
          add come cinnamon sugar (I use alot)
          replace the top of the orange
          wrap in foil
          throw into(or on the grate) the fire for about 5 mins or longer depending. Plan on have a few "testers" to see how long to cook them

          and there you have it .. cinnamon rolls a la camping.

          hint: you can stuff anything in there and bake it.. pb&j, bacon & egg beaters with a slice of bread... get creative.. fun for the kids too! (not that I have any)
          Life is all about a$$; you're either covering it, laughing it off, kicking it, kissing it, busting it, trying to get a piece of it, behaving like one, or you live with one.


          • #6
            Banana Boats

            These are even better at home where you can toast the marshmallows under a broiler.

            Banana Boats

            1 Banana per serving

            For each banana:
            Chocolate chips
            miniature marshmallows

            Slice banana lengthwise, making sure you do not cut all the way through.
            Start 1/2 from blossom end and run cut to about 1/2 inch before stem end.

            Gently push ends in, as you would do with a baked potato. Fill with
            chocolate chips.

            Directions when camping:

            To heat banana, wrap in foil and cook on hot coals
            for five minutes or until the chocolate and marshmallows have melted.

            Directions for making at home:

            Place bananas on baking sheet and put in oven set at 350 degrees until chips begin to melt. Top with marshmallows and put under broiled until
            marshmallows are lightly brown and gooey inside.


            • #7
              Jill.. Yum Yum ! I've never seen banana boats before. Will definately try these. !


              • #8

                Keep these coming, we are doing our first week long camp out the first of next month and I want lots of ideas.

                "Exellence is doing ordinary things extrodinarily well" ~John W Gardner


                • #9
                  Janabanana - it's the only way to eat bananas!


                  • #10
                    Pizza on a Pita

                    3 whole wheat pitas
                    4 ounces of mozzarella cheese
                    1 teaspoon of vegetable oil
                    1 small jar or can of pizza sauce
                    Pepperoni or other toppings

                    Cut pitas in half by separating at the edges to make two pizza crusts out of each pita.
                    Top pita halves with pizza sauce, cheese and toppings. Fry in oil until crust is lightly browned.


                    • #11
                      TAIL GATE STEW
                      (serves about 6)

                      1 lb. of chunked beef stew meat
                      1 onion cut into bite sized chunks
                      3 medium potatoes, chop into small chunks
                      3 carrots, cut into bite size chunks
                      1 can of stewed tomatoes, chopped, drained
                      1 cup of flour, approx.
                      1/4 cup A-1 Steak sauce (or your favorite)
                      Salt and pepper
                      Vegetable oil
                      If desired:
                      Chopped mushrooms or other veggies

                      Heat Dutch oven like a skillet. Add enough cooking oil to cover bottom and sauté onions for about five minutes. Roll stew meat in flour (in bowl or shake in paper bag), add to oven and brown on all sizes. Add a bit more oil if necessary. Stir to avoid burning flour mixture.

                      Add tomatoes, steak sauce and a little water, cover and simmer meat over low head about an hour until tender. Add more water if necessary. Do not let mixture boil dry. Charcoal heat is best as flames tend to burn. Stir occasionally.

                      Add potatoes and carrots (and other vegetables), salt and pepper to taste, and enough water to depth of ingredients. Cover and cook with charcoal heat on top and bottom for 30 to 40 minutes until veggies are tender. Stir occasionally. Add a bit of water if needed to prevent sticking.

                      To thicken gravy, whip a tablespoon or two of flour in a cup of water to make a thin paste and stir in when veggies are almost done. Simmer until gravy reaches desired thickness.


                      • #12
                        These look so good. I would love to try them, but I won't go camping---the Hilton is as close to camping as I get. Ew bugs and dirt.
                        "If you're given a choice between money and sex appeal, take the money. As you get older, the money will become your sex appeal."~Katharine Hepburn


                        • #13
                          Tuna Can Pineapple Cake

                          This is originally a camping recipe....but just as good at home.
                          This simple recipe uses minimal ingredients and is a great family dessert, as each person can have their own mini-cake.

                          What you will need:
                          2-4 used Tuna Cans (cleaned thoroughly)

                          1 package cake mix (eggs & water as required)
                          1 can pineapple slices (round sections)
                          1 package icing (ready to serve)

                          Have a fire ready with flames that are not too high, or move the logs so that there is a section under your campfire grill/rack that does not have high flames. (If the flames are too high touching the tuna cans, the bottom of the cake will burn.) Lightly grease the can with butter or margarine if available. Place a full round pineapple slice on the bottom of the can. Prepare cake mix in bowl according to the package directions. The simpler the cake mix the better. Pour the mix into the tuna cans, filling approx. 2/3 of the can. Place the cans on the campfire cooking rack and cook until the cake has risen and browned on top. Remove from grill when ready and let cool on the picnic table. Top with favorite icing or just enjoy the fresh warm cake without!


                          • #14
                            Burgers in Foil

                            1 to 1 1/2 lb ground beef
                            4 - 16-inch squares aluminum foil
                            4 Carrots; sliced
                            1 Potatoes; 16oz, sliced
                            2 sm Green bell peppers; chopped
                            Dehydrated onion flakes
                            Worcestershire sauce
                            Salt & pepper to taste

                            Separate meat into 4 portions. Place each in the center of a square
                            of foil. Top with equal portions of chopped carrots, potatoes and
                            peppers. Season with dehydrated onions, Worcestershire sauce, salt
                            and pepper to taste. Seal foil, checking for leaks. Place on hot
                            coals for 10 to 15 minutes per side.
                            Makes 4 servings.

                            Nutritional analysis: per serving: 389 calories, 22g fat, 548mg
                            sodium, 95mg cholesterol, 52% of calories from fat.


                            • #15
                              Camper's Pizza
                              4 Servings

                              3/4 lb Ground beef (80% lean)
                              1 Medium onion; chopped
                              8 oz Refrigerated crescent rolls
                              8 oz Pizza sauce
                              4 oz Mushroom stems and pieces; d
                              2 1/4 oz Sliced pitted ripe olives; d
                              1/3 c Green bell pepper; coarsely
                              1 c Mozzarella cheese; shredded
                              1 ts Dried oregano leaves

                              Brown ground beef and onion in well-seasoned 11 to 12-inch cast iron
                              skillet over medium coals. Remove to paper towels to drain. Potir off
                              drippings from pan. Separate crescent (tough into triangles; place in
                              skillet, points toward center, to form circle. Press edges together to form
                              bottom crust about 1 inch up the side of pan. Spread half of pizza sauce.
                              Spoon ground beef mixture over sauce. Cover with mushrooms, olives and
                              green pepper. Pour remaining sauce over all; sprinkle with cheese and
                              oregano. Place pan in center of grid over medium coals. Place cover on
                              cooker: cook 20 to 30 minutes or until crust is lightly browned. (If cooked
                              over open grill or coals, cover pan securely with foil.)