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Camping Recipes - Pg 4

Chex® Muddy Buddies

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"Another popular name for this favorite mix is Puppy Food. Puppy Chow; Chow Down; It's Doggone Good!"  Great Recipes !!


Ingredients

  • 9 cups Rice Chex(R), Corn Chex(R), or Chocolate Chex(R) cereal (or combinbation)
  • 1 cup semisweet chocolate chips
  • 1/2 cup peanut butter
  • 1/4 cup butter or margarine
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar


DIRECTIONS 

Into large bowl, measure cereal; set aside.

In 1-quart microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

 


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Over Fire Scalloped Potatoes

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"I make these great hands on potatoes beforehand, when everything is going to be cooked on the grill. They're also great for a campfire on a small grill. These potatoes will keep everyone coming back for more! Have recipe in hand!"


Ingredients

  • 8 large baking potatoes, peeled and diced
  • 1 bunch green onions, sliced
  • 1 (10 ounce) can condensed cream of mushroom soup
  • 1 cup shredded Cheddar cheese
  • black pepper to taste
  • garlic salt to taste
  • 1/2 cup crumbled crisply cooked bacon (optional)
  • 1/2 cup sauteed mushrooms (optional)
  • 1/2 cup butter


DIRECTIONS 

Preheat a grill for medium heat.

Prepare 8 pieces of aluminum foil with vegetable cooking spray. Combine potatoes, green onion, soup, cheese, (and bacon and mushrooms if using) in a bowl. Season to taste with salt and pepper. Evenly divide the potato mixture among the squares of aluminum foil. Dot with butter. Fold into foil packets, sealing well.

Cook foil packets on the grill for 12 to 20 minutes, until the potatoes have cooked.

 

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Campfire Chicken Pot Pie

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You haven't had a Chicken Pot Pie until you have one in a Dutch Oven over a open Campfire. ... It is the Very Best.


Ingredients

  • 2 (29 oz) cans mixed vegetables (with potatoes)
  • 1 (10.75 oz) can cream of chicken soup
  • 1 (10.75 oz) can cream of mushroom soup
  • 2 large cooked chicken breasts, cut into cubes
  • 1 (10 oz) can refrigerated biscuit dough


DIRECTIONS

Stir vegetables, chicken soup, mushroom soup, and chicken cubes together in a Dutch oven with a flat lid.

Cook over campfire coals until warmed through but not boiling, about 15 minutes.

Arrange biscuit dough segments in a layer atop the vegetable mixture. Put lid on the Dutch oven and carefully arrange some hot coals atop the lid.

Heat until the biscuits are cooked through, 15 to 30 minutes.


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Dutch Oven Cheesy Lasagna

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"Easy, cheesy, full of vegetables, and great for outdoor cooking!"


Ingredients

  • 1 (32 ounce) jar spaghetti sauce
  • 15 lasagna noodles
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 cup green peas
  • 1 cup corn
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded Cheddar cheese


DIRECTIONS

Pour about 1/2 cup of spaghetti sauce into the bottom of a large, cast-iron Dutch oven with lid. Spread the sauce around evenly.

Place down a layer of three lasagna noodles, and spread about 3/4 cup of spaghetti sauce over them. Lay in the broccoli and sprinkle with 2/3 cup of mozzarella cheese. Repeat this layering of noodles, sauce, vegetables, and cheese using the cauliflower, green peas, and corn.

Cover the corn with the last three remaining lasagna noodles, and spread the remaining spaghetti sauce on top. Sprinkle with the Cheddar cheese.

Place the lid on the Dutch oven, and place 12 hot coals underneath and 12 coals on top. Cook for 75 minutes or until noodles are soft and tender. Remove the coals, and allow to stand for about 10 minutes to firm up a bit before serving.


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Crispy Hashbrowns

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Deliberately making Crispy Hashbrowns is difficult.  I say Deliberately, because I use to only get the crispy ones when I half burned them, and they stuck to the Pan so bad it would take a chisel to get them out. 

 

INGREDIENTS

  • ½ cup (1 stick) unsalted butter or 6 tablespoons ghee
  • 3 russet potatoes (about 1½ pounds), peeled
  • Pinch of freshly ground black pepper
  • Pinch of cayenne pepper
  • 1 teaspoon kosher salt, plus more

DIRECTIONS

Heat butter in a small saucepan over medium heat until foamy, about 3 minutes. Don’t let butter brown; reduce heat if needed. Skim off solids; discard. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Transfer immediately to a large bowl of cold water; stir until water is cloudy. Drain and rinse potatoes well under cold running water to remove any excess starch, which can make hash browns gummy.

Transfer to a large kitchen towel. Gather together ends of towel and twist over sink, squeezing firmly to wring out as much liquid as possible (another step that ensures crisp results). Open towel and toss potatoes to loosen. Gather up towel and wring out potatoes once more. Transfer potatoes to a medium bowl and toss with pepper, cayenne, and 1 tsp. salt (make sure seasonings are evenly distributed).

Heat 4 Tbsp. clarified butter or ghee in a large nonstick skillet over medium-high. Add potatoes and cook, undisturbed, until a deep golden crust forms on bottom, about 5 minutes. Break up potatoes with a heatproof rubber spatula and continue to cook, turning occasionally with spatula and adding 1–2 Tbsp. clarified butter or ghee if pan becomes dry or potatoes start to stick, until crisped and browned all over, 8–10 minutes. Transfer to paper towels to drain; season with salt.

 

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Quepapas

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The First Time I ate one of these I was hooked!  I had to have more,  so I went to the kitchen, and I worked this Recipe out over and over, until I had it down to be even Better than Pizza Huts !!  Cheaper too... One of the Best REcipes that I own.


INGREDIENTS 

  • 4 cups frozen shredded hash browns, chopped into small pieces
  • 3 eggs
  • 1/4 cup finely diced jalapeno
  • 1 cup shredded cheddar cheese
  • 1/4-1/2 cup flour
  • Italian seasoned breadcrumbs, to coat
  • oil, to fry
  • salt (optional)


DIRECTIONS

In a large bowl, mix together hash browns, eggs, jalapenos, and cheese.

Add 1/4 cup of flour and mix well. If mixture is still too runny to hold together, gradually add more flour until it will (you should be able to form a patty with the mixture).

Heat 1/2 inch of oil in a large skillet over medium heat.

Take 1 heaping tablespoon of potato mixture and form into pattie. Place into a bowl of bread crumbs and turn to coat.

Gently place patty into hot oil and fry until golden brown. Drain on brown paper bag and sprinkle with salt, if desired.

Continue making patties as directed above until all mixture is used.  

 

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