Camping Recipes: Cranberry Honey Oat Bars

July 30, 2013 in Breakfast Recipes, Camping Recipes, Dessert Recipes, Other by amylaree

I concocted these a few years ago and they are the perfect treat for a camping excursion. One of my favorite camping recipes for snack time, these bars are chock full of good stuff – whole grain cereal, almonds, cranberries, oats and more. Cook up a batch before you leave, let is sit overnight and watch your campers gobble it down.

Camping Recipe: Cranberry Honey Oat Bars

Rating: 51

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 12

1 bar

Camping Recipe: Cranberry Honey Oat Bars

Camping Recipe: Cranberry Honey Oat Bars -- great snack for the great outdoors

Ingredients

  • 3 Cup Total Cereal (or whole grain cereal of your choice)
  • 2 Cup Oats
  • 1 Cup Dried Cranberries
  • 1/2 Cup Dried Apricots
  • 1 Cup Almonds (optional)
  • 1/8 Cup Sesame Seeds
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Honey
  • 1 Teaspoon Cinnamon
  • 1/2 Cup Butter

Instructions

  1. Heat oven to 325 degrees.
  2. Mix first six ingredients together (cereal through sesame seeds) in a large bowl, set aside.
  3. In a sauce pan over medium heat, melt together butter. Once melted, slowly mix in brown sugar, honey and cinnamon until well combine.
  4. Turn up heat and bring to a rolling boil for 1 minute. Remove from heat.
  5. Mix with dry ingredients until everything is well coated with the butter and honey mixture.
  6. Pour into a greased 9x13 pan and pat down to make an even surface. Bake 10 minutes.
  7. Let sit overnight or put in the refrigerator to chill until it hardens.
  8. Cut up bars with a strong knife. Serve and enjoy!
  9. Note: These bars can get crumbly in warm weather, so best to make them for a cool-weather outing or keep them refrigerated if you're staying at home.
http://markingmyterritory.com/2013/07/30/camping-recipe-cranberry-honey-oat-bars/

Camp Recipe: Dutch Oven Bacon-Wrapped Cinnamon Rolls

May 21, 2013 in Breakfast Recipes by amylaree

A few weeks ago I stumbled across this recipe on Pinterest and knew it wouldn’t take much to convince Nate that we should give it a try. This is a great breakfast camp recipe that will leave everyone drooling while it cooks and smiling after they woof them down. These Bacon-Wrapped Cinnamon Rolls are delicious and better yet – incredibly easy to make on the camp fire.

Camp Recipe: Dutch Oven Bacon-Wrapped Cinnamon Rolls

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 5 Rolls

Camp Recipe: Dutch Oven Bacon-Wrapped Cinnamon Rolls

Ingredients

  • 5 Strips Bacon (thick cut works best)
  • 1 Tube Refrigerator Cinnamon Roll Dough with Icing
  • Maple Syrup (optional)

Instructions

  1. Light camp fire and get about 26 coals hot and ready to go.
  2. Heat pan and briefly fry bacon strips for 2 - 3 minutes, making sure the bacon is slightly cooked, but still soft. Remove from pan and pat with paper towel to remove excess grease.
  3. Unroll each individual cinnamon roll. Place bacon on strip of cinnamon roll dough and re-roll the dough back into the cinnamon roll shape. See this picture for step-by-step photos.
  4. Spray Dutch Oven with non-stick spray and place all five cinnamon rolls inside.
  5. Place Dutch Oven on the camp fire. Make sure about 10 coals are on the bottom of the Dutch Oven and about 16 are on the top to help it reach a temperature of about 350 degrees.
  6. Cook for 25 minutes or until cinnamon rolls are cooked through. Remove Dutch Oven from fire.
  7. Drizzle cinnamon rolls with icing and maple syrup (optional). Serve warm and enjoy each bite!
http://markingmyterritory.com/2013/05/21/camp-recipe-dutch-oven-bacon-wrapped-cinnamon-rolls/

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Camp Recipe: Deep Dish Breakfast Pizza

April 24, 2013 in Breakfast Recipes by amylaree

Pizza for breakfast? While camping? Yes, please! This Dutch Oven Deep Dish Breakfast Pizza camp recipe is perfect for creating happy campers first thing in the morning. The ingredients are easy enough to whip up around the camp fire, but you could also cook up the meat and veggies at home, then mix in with the rest of the ingredients when you wake up.

Camp Recipe: Deep Dish Breakfast Pizza

Rating: 51

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 5 minutes

Camp Recipe: Deep Dish Breakfast Pizza

Ingredients

  • 6 Strips of Bacon
  • 1/2 pound Breakfast Sausage (any kind, but we like turkey sausage)
  • 1 clove garlic, minced
  • 1/2 Green Bell Pepper, chopped
  • 1/2 Red Bell Pepper, chopped
  • 1/2 Onion, chopped
  • 4 - 5 Mushrooms, sliced
  • 1 Tube Refrigerator Crescent Rolls
  • 6 Eggs, beaten
  • 1 Teaspoon Italian Seasoning
  • 1/2 Teaspoon Red Pepper Flakes
  • Salt & Pepper, to taste
  • 4 - 6 oz. Mozzarella Cheese
  • 4 - 6 oz. Mixed Colby and Cheddar Cheese

Instructions

  1. Stoke up a fire and get plenty of coals burning.
  2. Spray Dutch Oven with nonstick spray. We use a 10" Dutch Oven, so you may need to adjust ingredient proportions accordingly if yours is a different size.
  3. Cook bacon, drain grease. Set aside to cool. Crumble once cooled.
  4. Brown sausage, drain grease.
  5. Mix in garlic, peppers, onions and mushrooms in with sausage. Saute until softened - about 5 minutes. Stir in crumbled bacon. Remove mixture and set aside.
  6. If you want an easier cleanup, line Dutch Oven with tin foil. Spray tin foil with nonstick spray.
  7. Unroll crescent rolls and line base of pan. Create the "crust" of the pizza by pinching the dough vertically along the side of the Dutch Oven, up to 1".
  8. Fill the crust with meat and veggie mixture.
  9. Beat eggs. Add in Italian seasoning, red pepper and salt & pepper. Pour over meat and veggie mixture.
  10. Sprinkle cheese on top of egg, meat & veggie mixture.
  11. Cover Dutch Oven with lid and place on fire. Place 7- 8 coals along the bottom and 14 - 16 on top of lid.
  12. Bake 25 - 35 minutes or until eggs are no longer jiggly in the middle.
  13. Remove from fire. Let cool a few minutes, slice, serve up and enjoy!
http://markingmyterritory.com/2013/04/24/camp-recipe-deep-dish-breakfast-pizza/

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Check out this Dutch Oven and Recipe Book at amazon.com.

Camp Recipes: Campfire Monkey Bread

September 17, 2012 in Breakfast Recipes by amylaree

I saw this concept floating around on Pinterest for a while and when Mountain Mama’s guest blogger posted it as an idea, we finally caved and gave it a whirl. There’s little more that I loved (besides waffles) than the mini cinnamon-sugar coated dough balls that make up Monkey Bread, so to have it as a camp recipe seemed too good to be true.

Camp Recipes: Campfire Monkey Bread

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Camp Recipes: Campfire Monkey Bread

Ingredients

  • 1 can of store-bought refrigerated biscuit dough
  • 1/4 cup sugar
  • 1 Tbsp. cinnamon
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/3 stick unsalted butter, cut into small chunks
  • 1/4 cup brown sugar

Instructions

  1. Mix sugar and cinnamon in a plastic bag. Set aside.
  2. Tear biscuits into thirds or quarters, then place into cinnamon-sugar bag and give 'em a good shake until everything is coated.
  3. Place the cinnamon-sugar coated biscuits in sprayed, foil-lined Dutch oven. Drop nuts and butter chunks on top of the dough so they'll seep down as the Dutch oven heats up. Spread the brown sugar on top.
  4. Cook over the campfire for 20-25 minutes.
  5. Open up and enjoy!
http://markingmyterritory.com/2012/09/17/camp-recipes-campfire-monkey-bread/

Camp Recipes: Sausage, Egg & Potato Breakfast Hash

July 9, 2012 in Breakfast Recipes by amylaree

If you’re looking for a stick-to-your-ribs, energize-you-all-morning camp recipe breakfast to kickoff a long day of hiking or camping activities, look no further. Nate came up with the idea for this  breakfast hash after seeing a few similar recipes for at-home meals. We ate this before hiking Mt. LeConte and it helped us to stay energized for all 11 exhausting miles.

Camp Recipes: Sausage, Egg & Potato Breakfast Hash

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 3

Camp Recipes: Sausage, Egg & Potato Breakfast Hash

Ingredients

  • 10 oz. diced potatoes - we used Simply Potatoes Diced with Onion
  • 1/3 cup diced green peppers
  • Salt and Pepper
  • 1/2 pound breakfast sausage
  • 4 eggs, raw, scrambled
  • 2 - 4 slices cheddar cheese
  • 2 sheets aluminum foil

Instructions

  1. Spray the aluminum foil with cooking spray. Place potatoes and green peppers on aluminum foil and salt and pepper to taste. Wrap and seal the aluminum foil, leaving room in the packet to allow air to flow through as it cooks.
  2. Place potato foil packet on campfire for 15 - 20 minutes. (Hint: To save time in the morning, we cooked the potatoes on the campfire the night before and placed them in the cooler overnight - that way we wouldn't have to stoke up the fire the next morning since we use a backpacking stove to cook breakfast.)
  3. While the potatoes are cooking, place sausage in a dutch oven and cook thoroughly. Drain excess fat.
  4. Add the potatoes to the dutch oven and mix them with the sausage.
  5. Pour the scrambled egg mixture over the sausage and potato mixture. Stir until all ingredients are well mixed.
  6. Place cheese on top of sausage, egg and potato mixture. Cover with a lid for 3 - 5 minutes or until eggs are well cooked and cheese is melted.
  7. Give all the ingredients a good stir, dish on to your plates and enjoy!
  8. This makes enough for hearty portions for 3 people.
http://markingmyterritory.com/2012/07/09/camp-recipes-sausage-egg-potato-breakfast-hash/