Breakfast Fried Rice
2 c. rice (uncooked)
4 c water
1 ½ c crumbled sausage (6-8 links)
3 Tbsp Sesame Oil
¼ c. Soy sauce
Green onions (optional) chopped – white and green ends
Carrot shreds (optional)
1. Cook rice in water until tender (I used 1 boil in bag rice).
2. While rice is cooking, brown sausage, breaking it into pieces. When the sausage is browned, drain the grease.
3. Scramble the eggs in a separate pan or in sausage pan, but do not mix the two yet.
4. When sausage and eggs are cooked add rice, sesame oil, soy sauce, green onions, peas, and carrots. Cook until it is hot about 5 minutes.
5. Serve and add additional soy sauce to taste.
Blackberry French Toast
½# French bread, cubed
1 (8 oz.) pkg. cream cheese, cut into small cubes
1 # blackberries
1 pint heavy cream
¼ c. sugar
2 tsp. cinnamon
1. At home, cut up the French bread and place it in a 300ᴼ oven for 5 minutes. Then shut off oven and leave the bread in it over night.
2. Heat up 30 charcoal briquettes.
3. Place half of the bread in the bottom of the Dutch oven.
4. Cover with cream cheese cubes, placing evenly around the oven.
5. Place blackberries over the top, distributing evenly.
6. Top evenly with the remaining bread cubes.
7. Beat eggs, sugar, cream, and cinnamon together until well blended.
8. Pour evenly over bread mixture in Dutch oven.
9. Place 12 coals under the Dutch oven and 18 coals on the lid of the Dutch oven.
10. Cook for about 40 minutes or until set.
1 tube of refrigerated biscuits, 8 per tube
1 tsp cinnamon
2 Tbsp sugar
4 Tbsp butter
1. At home, mix cinnamon & sugar together.
2. Melt butter.
3. Unroll each biscuit and roll it to form a coil or snake a little thicker then your thumb.
4. Wrap the biscuit on a skewer or hot dog roasting fork. It’s best if you make the coil go back and forth on the skewer like a letter S or they tend to fall off.
5. Cook biscuits about 8” above fire until the dough is browned.
6. Push biscuit off skewer onto a plate.
7. Brush biscuits with melted butter and sprinkle generously with cinnamon-sugar mixture.
Here are some recipes for those campers who have a fondness for sweets.
Easy Dutch Oven Peach Cobbler
Peaches, 1 large or 2 small cans, drained
1 yellow cake mix, dry
1 can of sprite or 7 up
1. Heat about 30 charcoals up.
2. Line Dutch oven with a liner or parchment paper (to aid in clean up).
3. Pour in peaches. Make sure that you have drained the peaches.
4. Pour in the cake mix and then pour soda over the top. Stir to mix completely.
5. Cut butter into pats and place them around the top of the cake mix.
6. Sprinkle cinnamon over the top.
7. Place half of charcoal briquettes under Dutch oven and the other half on the top of the lid.
8. Cook for about 45 minutes. Rotate lid every 10 minutes.
Peanut Butter Cup S’more
An adult version of a childhood favorite
Peanut Butter cups, regular size
1. Toast marshmallows.
2. Place peanut butter cup on graham cracker half.
3. Top with marshmallow and other graham cracker half.
Molten Chocolate Surprise Cupcakes
4 squares Baker’s Semi-Sweet Baking Chocolate
1 stick of butter
2 whole eggs
2 egg yolks
1 c. powdered sugar
1/3 c. flour
12 Chocolate Chip Cookies
1. Heat up 32 charcoal briquettes.
2. Melt chocolate and butter in a pan. Stir until completely melted and well mixed.
3. Beat the whole eggs, egg yolks, sugar, and flower with a whisk until well blended.
4. Gradually add chocolate mixture, beating continuously until well blended.
5. Line the Dutch oven with the cupcake liners and then place an upside down cookie in each one.
6. Cover evenly with the batter.
7. Place 13 coals under the Dutch oven and 19 coals on the lid.
8. Bake for about 8 minutes or until the edges are firm, but the centers are still soft.
9. Let them stand for 1 minute, then remove from the Dutch oven carefully with tongs.
10. Invert the cupcakes and remove the paper liners so that the cookie is on the top.
Dutch Oven Monkey Bread
2 rolls of refrigerated biscuits, cut in fourths
½ c. sugar
½ c. brown sugar
3 Tbsp cinnamon
1 stick butter
1. Heat up 26 charcoal briquettes.
2. At home, mix cinnamon and white sugar. Put in large plastic baggie.
3. Cut biscuits into quarters and put them in the baggie with the cinnamon-sugar mixture. Shake and coat well.
4. Line Dutch oven with foil.
5. Melt butter and then add brown sugar.
6. Pour butter mixture over biscuits.
7. Put 10 charcoal briquettes under the Dutch oven and 16 coals on the lid of the Dutch oven.
8. Bake 35 – 45 minutes.
Zip-loc Baggie Ice Cream
1 sandwich baggie
1 gallon baggie
½ c. Ice Cream (or Rock) salt
1 Tbsp Sugar
¼ tsp vanilla
½ c. Milk
1 ½ c. Crushed Ice
In the small baggie, pour milk, sugar, and vanilla. Close the baggie and place it in the gallon baggie. Add some crushed ice and rock salt to the large baggie. Close the top, squeeze the air out, and be careful not to bust the bag.
Shake the bag back and forth so that the ice slushes around the milk baggie. It takes about 10 minutes for it to firm up.
Serves 1 (makes a ½ cup)