July 19, 2010
Share your favorite recipe for our cookbook or featured ‘Recipe of the Month’.
Send to [email]email@example.com[/email] and please include…
– Serving Size
– Type of Cooking (crockpot, campfire, etc)
– Prep Time and Cook Time
– Notes or Comments
Don’t forget to keep an eye on our monthly featured recipes.
JoeCamper, EwwwBugs, 4 kids, 2dogs and whatever else fits in my truck.
04 Dodge Ram 1500, 2010 Coleman Avalon
January 6, 2011
I want to give this another push.
I hope to get all the recipes archived in an easy to find/searchable manner.
We’d like to collect enough recipes that perhaps we can even get a cookbook made available. So send in those submissions! If there’s enough interest we may have more than one a month.
Steve A (What’s Cookin’ moderator)
December 13, 2010
these are really good 😀
Dutch Oven Barbecue Pork Spare Ribs
5-6 lbs. boneless pork spare ribs
(1) 2 liter bottle Coca-Cola
3 sweet yellow onions; thickly sliced
2 cups Barbecue Sauce
Trim most of the fat from ribs. Place ribs in a large bowl and pour coke over them until they are covered. Cover bowl with plastic wrap, place in the refrigerator and allow to marinade 12-24 hours. Pour liquid off ribs. Place one layer of ribs in a 12" deep Dutch oven. Place a layer of onions over ribs. Repeat process until all meat and onions have been used. Pour barbecue sauce over the top of ribs and onions. Cover and cook 90 minutes using 12-14 briquettes bottom and 12-14 briquettes top heat.
January 13, 2011
Made this tonight and it was tasty…..all my recipes are relatively easy so they are for home or campsite….
Squash and Sausage Supreme ( try saying that 20 times fast :D)
1. Make a pot of rice ( I use 3 cups rice and 6 cups water for the 5 of us….add some onion powder,italian seasoning and S + P)….I don’t think I need to explain rice any further….If you can’t figure out how to cook rice, you might need to let another adult near the stove ;D
2. Dice little smokies( beef) into bite size pieces( they can be choking hazards if you have small children so dicing is good in that regard as well as it distributes the meat more and if money is tight it can fool the eye into everybody thinking they got alot of meat when they didn’t…. ;))
3. Dice a med- large onion into small cubes or whatever size "hunks" you prefer
4. Saute the onion and little smokies in your oil of choice over medium heat until the onions go clear….I keep them moving every few minutes to avoid sticking
( olive oil is nice to cook with but expensive….dollar store had it lately so i have been enjoying using it)
5. Once Step 4 is ready( onions go from white to clear), open and drain 3 cans of Margaret Holmes Squash ( or you could use fresh cut into slices)….Add to onion/sausage mixture
6. Add about an inch or so Chicken Broth to Mixture and reduce heat ( I use the boxed Chix Broth)
7. Add some garlic powder ( I go heavy on the garlic but it is up to you) and I sometimes add 1/2 stick butter or margarine at this point to add flavor
8. Let simmer for 20-30 min and stir every 10-15 min or so…..
9. Spoon sausage/squash mixture over Rice…..Yummy!! Enjoy!! :chef:
March 20, 2011
Pineapple Walnut Cake
2 c all purpose flour
2 c sugar
2 large eggs
1 c walnuts, lightly chopped
1 can(s) crushed pineapple (20 oz)
1 heaping teaspoon of baking soda
1 bar cream cheese
1 stk butter, softened
1 c powdered sugar
1Grease and flour a bunt pan, Preheat oven to 325. 2Mix your dry ingredients together and set aside. Add the wet ingredients to the dry. 3Pour in to well greased and floured bunt pan, and bake at 325. I never recieved a baking time from him, I just kept an eye on the cake and stuck a tooth pick in to check for doneness. . 4Let cake sit for about 10 min, remove cake from pan and let cool completely. Make frosting , cover your cake and enjoy.
I made this and it was awesome for the frosting I jusst mixed it all together and drizzled while cake was still warm I got this from jusst a pinch on facebook
January 31, 2011
2 quarts of canned sliced peaches
3/4 cup sugar
3/4 cup water
3 tsp corn starch
2 cups flour
3 Tbsp sugar
4 Tbsp baking powder
6 Tbsp butter
3/4 cup condensed milk
Preheat dutch oven to 250 degrees.
Dump peaches and juice into D.O.
Dissolve cornstarch into water and stir into peaches.
Sprinkle sugar, covering the surface.
Cover and simmer.
Mix all ingredients except milk in a large bowl.
Add about half the milk and mix.
Mix in more milk as needed until a soft dough is formed.
Pat the dough out onto a floured board until it is 1/2 inch thick.
Cut into 1/2 inch wide strips.
Open the D.O. and crisscross the strips on the peaches.
Cover and cook 20 minutes until crust is browned.
1 lb. ground beef. Can substitute ground turkey as well
3 cans beans. I like kidney, black, and pinto beans.
1 can corn (optional)
1 large can tomatoes. Can also use Rotel with chilies
Onion and green peppers to taste.
Salt and pepper
Brown beef in skillet or dutch oven. Saute onions and peppers. Add remaining ingredients. Can cook just til heated or simmer awhile to blend flavors. May also be prepared ahead and heated at camp. Could also be started in a crockpot and will be ready when you are after a day of activities.
We like to serve this over rice and topped with cheese. Add a salad and voila! Dinner is served. Enjoy!
Hamburger, Rice & Corn
1 lb ground beef, browned
1 sm. onion, sauted
2 cans corn with liquid
1 bottle Catsup or 1 can tomato soup.
Salt and pepper to taste
Old Bay Seafood Seasoning (optional)
Cooked rice or mashed potatoes.
Saute onion and beef. Add corn with liquid. The original 1930’s recipe apparently called for tomato soup, but when my husband’s grandmother made it she used catsup and I like the flavor better. So add tomato of your choice. Season as desired. Simmer til flavors blend. Serve over rice or mashed potatoes. This is another recipe that is easily made ahead of time and I think tastes better the next day.
Curried Apple Chicken (Crock Pot Recipe)
6 boneless, skinless chicken breasts, cut into bite-sized pieces
1 1/2 cups plain croutons
1/2 cup apple juice
1 tsp salt
1 tsp freshly ground black pepper
1/2 cup celery, sliced
1/2 cup raisins
1 large cooking apple, chopped
1/2 cup onion, chopped
2 tsp brown sugar
2 tsp curry powder
Place the chick breasts in the Crock-Pot, combine the remaining ingredients in a mixing bowl and spoon over the chicken breasts. Cover, cook on LOW 6-8 hours (or on HIGH 3-4 hours). Makes 6 servings.
When I make this, I usually add 1 can of chick peas (drained) with all the other ingredients, and 1 bag of frozen green beans (30 minutes before the end of cooking). Serve with rice. Always a crowd pleaser.
Chocolate Coffee Bread Pudding
1 cup butter
1/4 cup sugar
1 tsp ground cinnamon
1 1/2 cup chocolate milk
1/4 cup strong coffee
1/2 cup currants
1/2 cup raisins
1/2 cup milk chocolate chips
1 cup chopped pecans, toasted
4 cups stale white bread, cut into bite-sized pieces
In a bowl, beat the butter, sugar and cinnamon with an electric mixer (or wire wisk if camping ;)). Add the eggs and beat until fluffy. Mix in the chocolate milk, coffee, currants and raisins. Fold the chocolate chips, pecans and bread cubes into the mixture. Pour into a lightly greased Crock-Pot. Cover; cook on LOW for 5-6 hours (HIGH for 2/5-3 hours).
top with a scoop of vanilla bean ice cream, dust with cocoa powder
Southern Baked Beans !
(for larger groups double entire recipe)
2 large cans of baked beans ( or 4 small cans) *generic baked beans and flavored ones are ok too
1 medium onion (diced)
1/2 cup brown sugar
4 oz. grey poupon ( or french’s dijon mustard)
20 pieces of sliced jalapeno’s ( diced )
8 oz of BBQ sauce ( 1/2 bottle?) ( any flavor you like)
2 tbsp butter or margarine
1/2 package of bacon OR 3 slices of deli ham (chopped)
1/4 cup maple/pancake syrup
preheat oven to 200 degrees or Crock pot on Low
Heat frying pan or skillet over medium heat
add 2 table spoons of butter until melted
Add diced onions, and optional chopped bacon ( or ham)
let simmer for 5-8 minutes, stirring every minute.
stir in 1 to 2 tablespoons brown sugar
cook additional 3-4 minutes
remove from heat and let rest
Using a large casserole, or Crockpot, add all portions of baked beans
separately, add the following ingredients, mixing after each:
frying pan contents, mix thoroughly
remaining 1/2 cup brown sugar
*stir in optional maple syrup
Cook for 3 hours
stir thoroughly every 30 minutes
FOR DUTCH OVEN USE, use an optional liner and configure charcoal accordingly
if you heat it up too fast or go too hot of a temp, then the beans and sauce will burn.
ENJOY ! [:D]
Apple Chicken and Rice, this is my own recipe.
Crock pot, DO, or grill, 4 pounded boneless chicken breast sliced, 4 thin sliced, peeled apples, tbsp minced garlic, tbsp salt, tbsp worcestershire sauce, 4 tbsp virgin olive oil.
cook together until chicken is done. (30 minutes or so)
add favorite sweet BBQ sauce, stir, and cook 15 more minutes ( until sauce is hot and mixed in well.)
serve over rice.
if using the grill, grill the chicken first until done, then slice.
at the same time, cook all OTHER ingredients in a deep pan, pot, or disposable aluminum tin ( dollar store)
15 minutes on low heat, covered (lid or with foil). stir every few minutes
add chicken and BBQ sauce and cook on low for 10 more minutes.
serve over rice
this is really good without the BBQ sauce too !
if just for adults being served, add 4-6 oz of a mild/sweet white wine to the apple and chicken mix while cooking. do not add BBQ sauce.
March 24, 2011
One ear of corn for each person
Old Bay Seasoning/Italian Seasoning/Creole Seasoning, etc.
Before you start making this, think about how you like your corn – do you prefer it to be on the dry side (where it will stick to your teeth), or do you prefer it to be moist (like from a can)?
Peel the corn and be sure to break of as much of the stalk end as you can.
Roll ears of corn in olive oil; place on sheets of foil large enough to wrap/completely cover each ear of corn.
Sprinkle corn with the seasoning that your prefer (the ones I mentioned are just what I personally like, feel free to use whatever you prefer); roll it round to evenly coat.
If you like your corn on the dry side, wrap loosely in the foil and place on fire/bbq. Check every 5 minutes until you get a feel for how quickly the corn is cooking, and turn the corn according to your liking.
If your like your corn to be rather moist, you might want to sprinkle a bit (teaspoonful or less) of water into the foil before wrapping tightly. Again, check every 5 minutes until you get a feel for how quickly the corn is cooking, and turn according to your liking.