1 graham cracker crust pie shell
1 package instant chocolate pudding and pie filling
Cool Whip instant Mix
1/2 cup chocolate chips (or pick out from your GORP)
dried milk powder.
Mix the pudding mix, water, and milk. Let set for a few minutes and then fold in the chips.Pour into the crust. Whip up the Cool Whip mix and top the pie. Sprinkle a few chips on top. Great for that surprise birthday party at camp.
Tags: camping recipe, Dessert
1 cup mixed nuts
or dried roasted mixed nuts
1 cup dried Fruit Bits
1 cup roasted sunflower kernels
1 cup M&M’s
mix in a large Zip lock bag and eat on the trail.
Tags: camping recipe, trail mix
2 cups biscuit mix
1/2 cup milk ( use pre-measured powder milk in a zipped bag )
1. Stir the ingredients together; this will make a very thick dough. Add a few teaspoons of milk if necessary. Shape it like a bread loaf, and dust with additional biscuit mix or flour.
2. Grease a large sheet of foil heavily. Place the dough on the foil and wrap it loosely so the foil package will not burst when the dough rises. Wrap the dough loosely again to cover the seams and crimping 3. Place the bread package at the edge of the coals and turn every 10 minutes for about 1 1/2 hours, depending on the intensity of the heat.
Tags: bread, camping recipe, dutch oven cooking
4 cups Pepperidge Farm Herb Seasoned Stuffing
Paprika
margarine
6 Skinless Boneless chicken breast halves
1/3 cup milk
1 can Campbell’s Cream of Mushroom soup
1 tbs. Chopped parsley
Mix stuffing with 1 cup boiling water and 1 tbs. Margarine. Spoon the stuffing across the center of 4 qt. Dutch oven. Place the chicken on each side of stuffing. Sprinkle the chicken with paprika. Mix soup, milk and parsley and pour over the chicken. Bake at 400 degree heat for 20 minutes and then open top a bit and bake additional 10 minutes. Serves 6.
Tags: camping recipe, dinner, dutch oven, fall camping
2 lb. boneless chicken breasts
2 cup flour
oil
MARINADE
2 tsp chili powder
2 tsp Tobasco
2 tsp soy sauce
2 tsp teriyaki sauce
4 tsp ground ginger
2 tbs onion flakes
2 tsp sugar
2 tsp vinegar
Cut chicken into strips 2in by 1/2in and put in gallon zip-lock bag. Blend marinade ingredients and pour into bag. Squeeze air out and seal bag. Marinate for 1 hour at room temp. Heat 1in of oil in large skillet until quite hot. Take pieces out of bag and
lightly sprinkle with flour. Fry for 4 minutes. Turn once and fry for another 4 minutes. Remove and drain on paper towels. Serve while hot.
You gotta like HEAT to like this recipe but if you do it's got a really great flavor to it.
Till Next Time,
Eric
8c water
1 pkg onion soup mix
2 tsp instant beef bouillon
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, minced
2 lb. venison, cubed
1 medium onion, quartered
4 large potatoes, not peeled, but cut up
6 carrots, cut up
biscuit mix
Start this stew in the morning just after breakfast cleanup. Combine water and next 5 ingredients in a Dutch oven. Add venison and veggies. Cover and cook at high simmer all day. About 15 to 20 minutes before serving time, prepare biscuit mix dough and
drop by tablespoon onto the top of the bubbling stew.
Good amount of prep work but not high on the difficulty scale but worth the effort!
Till Next Time,
Eric
1 cup flour
3 cup dry oatmeal
1 1/2 cup brown sugar
1 2/ tsp salt
3 tsp cinnamon
1 cup margarine, melted
1 gallon can apples
Mix thoroughly in medium pot flour, oatmeal, brown sugar, salt, and cinnamon. Add melted margarine and mix well. Mixture should be crumbly. Place large pot lid upside down in dutch oven and line with foil. Grease well with margarine. Add apples. Top with oatmeal mixture. Cover and place coals on bottom and top of oven in 1 to 3 ratio. Bake 1 hour. Serve warm. Peaches, pineapple, or cherries can be substuted for apples.
Traditional scout apple crisp but it's delicious!
Till Next Time,
Eric
1 lb ground beef
2 potatoes, cubed
1 medium onion, chopped
1 can whole corn
1 can green beans
1 can peas
1 can baked beans
1 can tomato soup
1 can tomatoes
2 tbs chili powder
1 tsp cu minutes and nutmeg
1 bay leaf
Brown ground beef and onions together in Dutch oven. Add all ingredients except seasonings. Do not drain cans before adding. Cook until potatoes are done. Add seasonings and cook 30 minutes.
This is a good hearty soup to fill the belly and warm the body.
Till Next Time,
Eric
2 cup lukewarm water
1 package dry yeast
2 tbs sugar
1 tsp salt
4-5 cups flour
tub soft margarine
1 cup sugar
2 tbs cinnamon
8oz pecan pieces
Mix lukewarm water, yeast, 2 tbs sugar, and salt in medium pot. After yeast mixture is bubbly, add 2 cups flour and mix well. Add rest of flour slowly to make dough. Place on floured surface and knead until smooth. Oil surface well. Place in large pot,
cover, and let rise (1 hour). Knead second time and roll into a thin sheet on a floured surface.
Spread soft margarine, sprinkle on sugar, cinnamon, and pecan pieces. Roll into a log and pinch ends shut. Spiral log onto greased large pot lid and press down until log covers bottom of lid. Spread more margarine on top. Bake in pre-heated Dutch
These are too die for!
Till Next Time,
Eric
4 lb. beef roast, cubed
1 1/2 cups red sparkling grape juice
1/3 cups olive oil
1 tsp thyme
1 tsp black pepper
1 lb bacon, cut into pieces
3 cloves garlic, minced
1 onion, sliced
1 lb mushrooms, sliced
1/3 cups flour
Mix grape juice, olive oil, thyme, and pepper in small pot. Place beef in gallon zip-lock and add grape juice mixture for marinade.
Double bag and place in cooler overnight. In large skillet, cook bacon until soft. Add garlic and onions, sautéing until clear.
Add mushrooms and cook until slightly wilted. Drain beef saving marinade and place in bottom of Dutch oven. Sprinkle flour over beef, stir until well covered.
Add mushroom mixture on top. Pour reserved marinade over all. Cover and cook at low 7-8 hours.
This recipe isn't difficult…it just takes some planning. Give it a try!
Till Next Time,
Eric