• 4 large eggs
• 2/3 cup milk 
• 2 teaspoons cinnamon
• Pinch nutmeg
• 8 thick slices slightly stale Italian bread ¾ inch
• 2 tablespoons melted butter or neutral oil
• Maple syrup, butter, fruit, and confectioners’ sugar for serving

1. Whisk together eggs, milk, cinnamon, and nutmeg in a medium bowl. 
2. Add in any other spices or seasonings at this time; you can add a pinch of ground cardamom or allspice if you like for an extra touch.
3. Whisk egg mixture until well blended and pour into a wide shallow bowl or cake pan.
4. Place each slice of bread into egg mixture, immersing bread and allowing it to soak for 1 minute.
5. Melt butter in a large skillet over medium-high.
6. Lift bread from egg mixture, letting excess egg drip off before placing bread in skillet.
7. Fry French toast until browned on one side, about 2 minutes. Flip and brown on other side, about 2 minutes.
8. Repeat with remaining bread.
9. Serve French toast hot with butter, maple syrup, and/or fresh berries or other fruit.
10. Dust with confectioners’ sugar if desired.

• 2 tablespoons ghee or butter
• ½ cup chopped onion
• 2 teaspoons finely chopped green chile
• 1 teaspoon grated peeled fresh ginger
• 1 teaspoon finely chopped garlic
• ½ cup chopped tomatoes
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric powder
• ½ teaspoon garam masala - check for Gluten!
• ½ teaspoon kashmiri chile powder or other red chile powder
• Kosher salt to taste
• 4 large eggs, lightly beaten
• 1 teaspoon fresh lemon juice
• 2 tablespoons chopped fresh cilantro, for serving

1. 1In a medium skillet, heat the ghee over medium.
2. Add the onion, chile, ginger, and garlic and cook, stirring often, until the onions are translucent, about 4 minutes.
3. Add the tomatoes and spices and cook, stirring often, until the spices are toasted and the tomatoes soften, 2 to 3 minutes.
4. Add the eggs. Stir until the eggs are softly scrambled, about 2 minutes.
5. Stir in the lemon juice and serve right away, garnished with the chopped cilantro.

• 1 1/4 cups all-purpose flour
• 3/4 cup cornmeal
• 1 tablespoon sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 1 cup low-fat buttermilk
• 2 large eggs, beaten
• 1/4 cup olive oil
• 1/4 cup water

1. In a bowl, whisk the flour with the cornmeal, sugar, cinnamon, baking powder, baking soda and salt.
2. In a bowl, whisk the buttermilk with the eggs, olive oil and water.
3. Whisk the liquid ingredients into the dry ingredients, leaving small lumps.
4. Set a griddle or skillet over moderate high heat and spray it with vegetable oil spray.
5. When the pan is hot, spoon in 1/4-cup mounds of batter and spread to form 4-inch rounds. Cook the pancakes until the bottoms are browned and bubbles appear on the surface, 2 minutes.
6. Flip and cook until browned on the bottom, 1 to 2 minutes longer.
7. Serve the pancakes warm.

• 2 lbs. chicken cut into serving pieces
• 1 tablespoon curry powder
• 1 piece potato cubed
• 4 cloves garlic minced
• 2 stalks celery sliced
• 1 piece red bell pepper sliced
• 2 pieces long green pepper
• 1 piece onion chopped 2 thumbs ginger cut into strips
• 2 cups coconut milk  
• 1 cup water fish sauce
• ground black pepper to taste

1. Heat oil in a pan. Fry potato for 1 minute per side. Remove from the pan. Set aside.
2. Using the remaining oil, sauté garlic, onion, celery, and ginger until onion softens.
3. Add the chicken pieces. Sauté until the outer part of the chicken turns light brown.
4. Add 1 tablespoon fish sauce. Continue sautéing for 1 minute.
5. Pour-in coconut milk and water. Let boil.
6. Add curry powder. Stir until the powder is completely diluted. Cover the pot and continue cooking between low to medium heat until the liquid reduces to half.
7. Add the red bell pepper and pan fried-potato. Cook for 5 minutes.
8. Season with fish sauce and ground black pepper as needed. 
9. Transfer to a serving bowl. Serve and enjoy!

• 2 tablespoons vegetable oil 
• 3 medium onions, finely chopped
• 1 teaspoon salt
• 4 cloves garlic, crushed
• 1 tablespoon minced fresh ginger
• 1/4 cup hot water
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 2 medium tomatoes, chopped
• 2 green chiles, halved lengthways (Optional)
• 2 skinless, boneless chicken breast halves, cubed
• 1 teaspoon curry paste, such as Patak's
• 1/4 cup fresh cilantro leaves, chopped

1. Heat oil in a nonstick pan over high heat. Add onion and salt; cook and stir until onion has softened, about 5 minutes.
2. Reduce heat to low; stir in garlic and ginger until fragrant. Add hot water; cover, and cook, stirring occasionally, until water has evaporated, about 5 minutes.
3. Add chili powder, ground coriander, cumin, and turmeric; cook and stir over high heat until spices are toasted, about 5 minutes. Stir in tomatoes and green chiles; cover and cook over low heat for 5 minutes.
4. Add chicken; cook and stir over high heat until browned, 5 to 7 minutes. Stir in curry paste; reduce heat to low, cover and cook until chicken is cooked through, adding a little water if necessary, about 5 minutes. Check seasoning and sprinkle with freshly chopped cilantro.

• Serves 4
• 1/2 pound ground beef
• 1/4 cup water
• 1 tablespoon tomato paste
• 1 tablespoon chili powder, or to taste
• 1/2 teaspoon ground cumin
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 cup chili beans
• fritos or corn chips

1. Heat a large skillet over medium-high heat.
2. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
3. Drain and discard grease.
4. Stir in water, tomato paste, chili powder, cumin, onion powder, and garlic powder.
5. Stir in beans; cook until heated through, about 3 minutes.
6. Divide corn chips into 4 bowls, top with the chili mix, then sprinkle with diced onions, jalapeño slices, and Cheddar cheese. Serve immediately.
7. OPTIONAL - can also pour into frito bags for walking tacos

• Serves 4½ cup of white flour*
• ½ cup whole wheat flour*
• 1 tbsp of powdered eggs
• 1tbsp of powdered milk
• ½ tsp of baking powder
• Pinch of salt
• 1 tsp of cinnamon
• ¼ cup of dried cranberries
• 1 tbsp of olive oil
• ¼ cup of water

1. Mix dry ingredients.
2. Add water slowly to make batter.
3. Fry in an oiled pan at moderate heat.
4. Serve with syrup.

• Serves 6
• One dozen eggs
• Shredded cheese
• Bacon (can eliminate bacon)
• 6 tortillas (substitute: corn or rice tortillas)
• Salt and pepper
• Dried tomatoes
• 2 tsp powdered milk
• Some kind of sauce if wanted
• Water as needed

1. Cook bacon and set aside.
2. In a bowl or pot scramble eggs, milk and water and pour into a frying pan.
3. Add cheese, spices, and tomatoes to the pan and cook until done.
4. While eggs are cooking, toast tortillas in a pan or over the fire, then put eggs and bacon in the tortillas.
5. Add sauce.
6. Feeds six people

• Serves 10-12
• 2 Ibs of ground sausage or beef (substitute: ground turkey)
• 2 onions, chopped
• 1 (13-ounce) bag of frozen Tater Tots
• 1 dozen eggs
• 8 ounces (2 cups) of cheese (your choice)
• Salt and ground black pepper for flavor

1. Over 32 coals, brown meat in a Dutch oven and drain excess grease.
2. Add chopped onion and cook until they are translucent.
3. Evenly lay Tater Tots over top of browned meat-onion mixture.
4. Beat eggs in a large bowl then pour over Tater Tots.
5. Spread grated cheese over eggs.
6. Bake for about 30 minutes, using 21 coals on the lid and 11 on the bottom.
7. Add salt and black pepper.

Serves 6

• 1 dozen eggs
• 6 tbsp vegetable oil
• 2 onions, finely chopped
• 2 bell peppers, finely chopped
• 2 (12 ounce) cans of corned beef (substitute: ground turkey)
• 2 (30 ounce) bags of hash brown potatoes, thawed
• Salt and ground black pepper for flavor
  

1. Fry eggs, over easy or sunny-side-up, in a large, well oiled skillet.
2. Set eggs aside and cover to help retain heat. Heat vegetable oil in a skillet.
3. Sauté onion and bell pepper until onions are translucent.
4. Crumble corn beef into skillet and then add potatoes, salt, and black pepper for flavor.
5. Occasionally stir mixture until potatoes are warmed through.
6. Top each serving with a fried egg.
   

• Serves 14-16
• 2 lbs bacon (strips cut into 1 inch pieces)
• 2 (28-ounce) bags frozen hash browns (thawed)
• ½ tsp ground black pepper
• 16 eggs
• ½ cup water
• Shredded Cheese

1. Heat Dutch oven over 32 coals and fry the bacon.
2. Add hash browns, salt, and black pepper then stir occasionally until the potatoes are heated through.
3. Spread hash browns evenly over the bottom of the oven. Use a spoon to make large depressions in the surface of the potatoes, one for each egg.
4. Crack eggs into the depressions.
5. Pour water around the edges of the Dutch oven (not on the eggs).
6. Cover and move 21 coals from under the oven to the lid.
7. Bake for 5-10 minutes, until eggs are cooked.
8. Remove lid, sprinkle cheese over eggs and hash browns, and replace lid until cheese melts, about 5 additional minutes.

Serves 6

1 package (16oz) all beef hot dogs

1 can (11oz) refrigerated soft bread stick dough

• Serves 10-12
• 2 pounds lean ground beef
• 1 medium onion, diced
• 1 medium red or green bell pepper, diced
• 1 teaspoon minced garlic
• 1 teaspoon onion powder
• 1 teaspoon dried Italian seasoning
• ½ teaspoon salt
• ½ teaspoon crushed red pepper
• 1 teaspoon ground cumin
• 2 (14½-ounce) cans diced tomatoes with basil, garlic, and oregano
• 1 (28-ounce) can Italian style chunky crushed tomatoes
• 1 (1-pound) box rotini or bow-tie pasta
• ½ cup grated Parmesan cheese

1. In a large frying pan, brown ground beef over medium flame.
2. Add diced onions, bell pepper, and minced garlic, stirring constantly.
3. Add all spices along with tomatoes. Stir well.
4. Bring to a simmer and cook for 25 minutes.
5. Meanwhile cook pasta in a medium-sized pot, according to package, then drain.
6. Serve meat sauce over pasta or mix together. Top with grated Parmesan cheese and serve.

• Serves 6
• 2 lbs ground turkey
• 2 red bell peppers (chopped)
• 2 medium onions (chopped)
• 2 cans black beans1 avocado
• 1 bag shredded cheddar cheese
• 1 jar of salsa (mild)
• 1 package large flour tortillas (substitute: corn or rice tortillas)
  

1. Drain beans and slice avocado and set aside.
2. In a large skillet, over medium flame, brown turkey until no longer pink.
3. Sauté peppers and onion with cooked turkey until onions are translucent.
4. Layer beans, salsa, avocado on a tortilla.
5. Add turkey mixture and top with cheese, wrap and eat!
   

• 1 cup whole grain puffed rice cereal or old-fashioned oats
• ½ cup creamy natural peanut butter
• ½ cup dark or semisweet chocolate chips
• ½ cup peanuts or almonds
• ½ cup chopped pretzels
• 1/3 cup honey
• 1/3 cup raisins or dried cranberries
• 1/4 cup wheat germ
• 1 Tbsp Chia seeds (optional)

1. Stir all ingredients together in a large bowl until evenly coated.
2. Cover and refrigerate for 1-2hours. (This step is important -- it makes the mixture easier to shape).
3. Remove and shape into small 1-inch balls, or press into the bottom of a parchment-lined baking pan to make granola bars.
4. Enjoy immediately, or refrigerate in a sealed container for up to 2 weeks.

Prep Time: 10 minutes; Total Time: 10 minutes;

Yield: About 20-25 energy bites

It is not essential that these be refrigerated, but it helps the balls to keep their shape.

Serves 6

• 4 cups of flour
• 1 tsp of baking soda
• 1 tbsp of baking powder
• ¾ tsp of salt
• 2 tbsp of sugar
• 1 ¼ cups of raisins or chopped sugared dates
• 1 beaten egg
• 1 cup of butter milk or sour milk (You can make your own buttermilk substitute by mixing one tablespoon vinegar plus 1 cup milk alternative such as rice milk or soy milk)
• 1 tbsp of vinegar or lemon juice per cup of milk
• 1 cup of unflavored yogurt or sour cream
  

Knead all the ingredients together and bake at medium heat (350F ) for about an hour.

• Serves 6
• 1 cup cornmeal
• 1 cup flour
• 4 tsp baking powder
• ½ tsp salt
• ¼ cup salad oil
• 1 pkg powdered milk

1. Put two beaten eggs, one cup of water, ¼ cup of salad oil in a bowl or zip-lock bag and mix.
2. Stir until smooth.
3. Pour into Dutch oven and make sure there are only a few coals on the bottom, but keep adding more coals on the top while baking.
4. Bake for about 30-40 minutes or until done.

• Serves 6
• 1 16oz pkg. bread mix
• 1 tsp dried herbs (rosemary, basil or oregano)
• ½ cup shredded Parmesan cheese
• Cornmeal
  

1. Prepare mix according to package, adding the herbs and the ¼ cup of cheese to the dry ingredients (Omit kneading step).
2. Grease Dutch oven and sprinkle with cornmeal.
3. Using greased hands, gently press dough evenly into the bottom of the Dutch oven.
4. Use a small knife to cut 2 inch cuts all over the top of the bread.
5. Let the dough rise for 30 minutes in a warm place by the fire until doubled.
6. Bake in the Dutch oven arranging the coals around the edge of the oven and 10-12 coals on the lid.
7. Bake for 20-30 minutes, or until done.
   

Serves 6

• ½ cup of dry bread crumbs
• 1 cup of milk
• 2 ½Ibs ground beef
• 2 beaten eggs
• 1 cup of grated onion
• 1 tsp salt
• 1/2tsp sage
• Dash of pepper
• OPTIONAL: Carrots, more veggies

1. Soak bread crumbs in milk
2. add meat, eggs, onion, and seasonings
3. mix well.
4. Form into individual loaves or place into greased muffin pans.
5. Cover with ketchup or sauce of your choice.
6. Bake in moderate oven (350F) for 45 minutes to 1 hour.
7. Makes 8 servings.
8. Note: all pans must be greased.

Serves 6

• 2 Ibs beef cubes
• Marinade sauce
• Small whole mushrooms
• Bell peppers
• Onions
• Bamboo skewers

Serves 6

• 2 ½ pounds beef chuck roast, cut into medium-size chunks OR 2 1/2 lbs chili grind ground beef/turkey
• Salt
• Black pepper
• 3 tablespoons of flour, divided use
• Olive oil
• 2 tablespoons unsalted butter
• 2 small onions, chopped
• 3 medium carrots, peeled and chopped
• 3 tablespoons sweet paprika
• ½ teaspoon ground caraway seeds
• 2 bay leaves
• 4 cloves garlic, pressed through garlic press
• 1 ½ tablespoons tomato paste
• 2 cups beef stock/broth
• 4 whole, peeled San Marzano-style tomatoes (from can), roughly chopped
• 1 tablespoon chopped, fresh parsley
• 1 package Egg noodles

1. Place the chunks of the beef into a large bowl, and season with a couple of generous pinches of salt and black pepper; sprinkle over 2 tablespoons of the flour, and toss to coat.
2. Place a large braising pan or Dutch oven over medium-high heat, and drizzle in about 3 tablespoon of the olive oil; once hot, add in about half of the beef (work in 2-3 batches), and brown on all sides for about 4-5 minutes; remove the meat from the pan and set aside.
3. To the same pan, add in 2 more tablespoons of olive oil along with the butter, and once melted, add in the onions and carrots, and saute for about 2-3 minutes until softened; then, add in the paprika, the ground caraway seeds and the bay leaves, and stir to combine.
4. Next, add in the garlic, and once aromatic, stir in the tomato paste to incorporate; sprinkle in the remaining 1 tablespoon of flour and stir to combine, then stir in the beef stock/broth, followed by the chopped tomatoes.
5. Return the browned beef back into the pan, stir to combine, and bring everything to a vigorous simmer; then, reduce the heat to medium-low or low, cover partly with a lid so that some steam can escape, and cook until the beef is tender, about 2 – 2 ½ hours, stirring occasionally.
6. Finish the beef goulash by stirring in the chopped parsley, and serve with egg noodles, mashed potatoes, or your favorite side.

• Serves 6
• 1 1/2 lbs shredded BBQ or other meat, cooked
• 1 can Red or black beans
• 1 cup chopped onion
• 1 can Hunts Fire roasted tomatoes with garlic
• 1 small can Green Chilies (optional)
• 1 Box Jiffy Brand Corn Muffin Mix
• 1 egg
• Olive oil
• Parchment liner for Dutch oven ...makes clean up a breeze -- not required.
• Gallon zip lock -- for mixing the muffin mix

1. Drain beans
2. Drain tomatoes
3. Mix corn muffin mix in zip lock with egg, water (instead of milk) and green chili's
4. Sauté onions in olive oil until browned, remove and set aside
5. Line Dutch oven with parchment and add BBQ, tomatoes, beans, onion (mix or layer whatever you prefer)
6. Cut corner of zip lock and squeeze muffin mix on top.
7. Cover and cook until muffins are done. You can't really over cook but you can under cook 12 coals on top and 12 on the bottom should do.
8. Option #2
9. Make muffin mix as you like.
10. Line Dutch oven with parchment
11. Add ingredients, dumping in muffin mix last..cook till done.
12. If you don't use parchment clean by putting oven back in coals with cup of water and lid on and bring to a boil. Steam will loosen residue and then rinse (remember hot water only) and wipe...back on coals for a few min to dry and then season with oil.Make your own variations – skip the meat, using canned beans with all their juice is great!

• Serves 6
• 1 Ib ground beef (substitute: turkey)
• 2 cans of pinto beans or pinto beans with onions
• 2 cans of diced tomatoes
• Chili powder

1. Brown ground beef, seasoned with salt and pepper ahead of time.
2. Package ground beef in plastic bag for trip.
3. To prepare chili beans for dinner, place browned ground beef in 12 quart Dutch oven.
4. Add pinto beans, chili powder, and diced tomatoes to the Dutch oven.
5. Place Dutch oven on coals, with additional coals on top, and heat until good and hot.

• Serves 6
• 2 cans of cooked chicken
• 2 cans of cream of chicken soup
• 2 packages of frozen mixed vegetables
• Bisquick mix

1. Line a Dutch oven with aluminum foil.
2. Mix chicken, vegetables, and cream of chicken soup in a Dutch oven.
3. Mix Bisquick according to package directions and pour over chicken.
4. Cook for about 20 minutes, or until Bisquick mix is golden brown.

Serves 6

• 1 Ib ground beef (substitute: ground turkey)
• 4 carrots sliced (use canned vegetables it’s quicker and they actually cook)
• 4 potatoes sliced (use canned vegetables it’s quicker and they actually cook)
• 1 green pepper, chopped
• Onion flakes
• Worcestershire sauce
• Salt
• Pepper
• Aluminum foil
  

1. Prepare fire.
2. Separate meat into equal portions.
3. Place each portion in the center of a square piece of foil.
4. Top with equal portions of carrots, potatoes, and peppers (or whatever you like).
5. Season with dehydrated onions, Worcester sauce, Italian Dressing, Texas Pete, salt, pepper…the list is endless.
6. Seal foil and check for leaks.
7. Place on hot coals for 10-15 minutes per side.
   

• Serves 6
• 1 Ib of ground beef (substitute: ground turkey)
• 3 ½ cups of water
• 1 large can or jar of spaghetti sauce
• 1 pack (15 oz) spaghetti noodles
• 1 cup of parmesan cheese

1. Break up meat into a pot. Put it on a stove at medium heat.
2. Stir and watch it or it will burn. The meat will be ready when the pink color is gone. You can pour off extra fat.
3. Add water and spaghetti sauce, and bring it back to boil.
4. Break the spaghetti noodles up and put them into the same pan as everything else.
5. Put the heat on low, cover with the lid and stir every couple of minutes.
6. The noodles should be done in about 20 minutes.
7. Serve with Parmesan cheese, or skip cheese for Kosher.

• Serves 8
• 2 Ib ground turkey
• 1 can of black beans
• 1 can northern beans (can substitute other beans)
• 2 Chili seasoning packages - Pioneer Gluten Free
• 1 can diced tomatoes with garlic
• 16oz tomato sauce

1. Cook turkey in skillet until no longer pink.
2. Add beans.
3. Combine chili seasoning, tomatoes, and tomato sauce to turkey mix. Bring to a boil.
4. Reduce heat and let simmer for 20 minutes until thoroughly heated.

• Serves 14
• 1 cup servings
• 1 lb ground beef (substitute: ground turkey)
• 1 large onion
• 3 16 ounce cans Mexican style chili beans
• 1 16 ounce can of whole kernel corn, undrained
• 1 16 ounce can of chopped tomatoes
• 1 15 ounce can of tomato sauce
• 1 ½ cups water
• 1 4.5 ounce can of chopped green chilies
• 1 package taco seasoning mix
• 1 envelope Hidden Valley Ranch dressing mix (dry)

1. Cook beef and onion, drain.
2. Mix in other ingredients in large pan with beef and onion.
3. Bring to a boil.
4. Reduce heat and simmer 15 minutes.

• Serves 24-26
• 12 large baked potatoes
• ½ cup butter (substitute: dairy-free margarine)
• 16 ounces sour cream (light)
• 2 quarts heavy whipping cream
• 2 tbsp ground sea salt
• 3 tbsp ground white pepper
• ½ Worcestershire sauce
• 8 ounces cheddar cheese (shredded)
• ½ cup bacon bits (use real bacon, its better!)
• 3 bunches chives

(At Home)

1. Bake potatoes in oven.
2. Cool and cut into quarter’s length wise.
3. Slice potato meat from the skinand discard skin.
4. Cut potatoes into ¼ to ½ inch chunks.
5. Refrigerate until ready to use at camp.

(At Camp)

1. In large stock pot over medium heat, melt butter and blend in sour cream and whipping cream.
2. Let warm until the top froths.
3. Stir in salt, pepper, and Worcestershire sauce.
4. Add cheddar, a little at a time to prevent clumping while it melts.
5. Finally, add bacon bits, chives, and potato chunks and stir.
6. Reduce heat, simmering over low flame, covered, for about 40 minutes stirring every 5 minutes.
7. Be careful not to let solids collect at the bottom while the soup is simmering or it will burn and ruin the soup.

Serves 6

• 1 cup dehydrated strawberries
• 1 cup Bisquick mix
• Flour for Kneading
• 3 tbsp brown sugar
• 1 tbsp olive oil
• 1 cup water
  

1. Let strawberries reconstitute in ½ a cup of water, and brown sugar.
2. Mix Bisquick with ½ a cup of water. Knead handful portions in flour, spread flat and place in an oiled deep-dish frying pan or a shallow cooking pot.
3. Add a glob of strawberries to one side of the dough and flip the opposite side over the top.
4. Press down on the corners, cover the pan and let simmer at low temperature for 7-8 minutes.
   

Serves 6

• 3 cups Bisquick
• ½ cup of brown sugar
• 1 tbsp of cinnamon¼ cup of raisins
• 3 tbsp of margarine
• Flour for rolling
• 1 tbsp of olive oil
• 1 ½ cups of water
  

1. Slowly add water to Bisquick to form dough, and roll out on floured canoe paddle.
2. Spread margarine over dough, sprinkle on cinnamon, brown sugar, and raisins.
3. Roll into a log and slice 1-inch slices and place them on an oiled frying pan.
4. Cover and bake over low heat for 7-8 minutes.
   

• Serves 6
• 1 ½ dried apples, chopped
• ½ tsp cinnamon or apple pie spice mix
• Hot water to just cover fruit in pot
• ½ cup chopped walnuts or almonds
• ½ cup raisins
• *¼ to ½ cup of oatmeal
• 3 tbsp of flour
• 4 heaping tbsp of margarine
• 3 tbsp of brown sugar
• ¼ tsp of salt (optional)

1. Combine all ingredients, except the nuts, in a pot and let soak until the fruit rehydrates-about 15 minutes
2. Combine the following:
   • *¼ to ½ cup of oatmeal
   • 3 tbsp of flour
   • 4 heaping tbsp of margarine 
   • 3 tbsp of brown sugar
   • Pinch of salt (optional)
3. Mix together with your hands to a crumbly consistency. 
4. Grease a frying pan. 
5. Add nuts to fruit mixture and pour into pan. (If there is a lot of liquid, stir in 1tbsp of flour.)
6. Cover with oatmeal mix. 
7. Bake, using a low heat fire, for about 15 minutes until heated through and browned on the top.

• Serves 11
• 5 Ibs of apples
• 3 cups of water
• ¼ cup of brown sugar
• Dash of cinnamon
• 1 can of crescent rolls

1. Peel and cut up apples and place in Dutch-oven. Add water, brown sugar, and cinnamon.
2. Cut the crescent rolls into strips and place it into the apple/water mixture.
3. Heat to a boil and stir occasionally. When the apples turn brown it’s finished.

• Serves 6 – 8
• 1 box yellow cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 1/4 cup butter (substitute: dairy-free margarine)
• 1/2 cup brown sugar
• 1 can sliced pineapple rings (10 slices) with juice
• 10 maraschino cherries (optional)

For Chili:

• 10 ounces bacon chopped
• 1 pound breakfast sausage removed from casing
• 2 tablespoons butter
• 1 onion diced
• 5 jalapenos diced
• 3 cloves garlic minced
• 1 tablespoon chili powder
• 1/2 tablespoon cumin
• 2 28 ounce cans crushed tomato
• 1 cup milk
• 2 cups chicken stock
• 1 cup coffee
• 1/4 cup maple syrup
• 2 teaspoons oregano

For Pancakes:

• 2 cups cornmeal
• 1 1/2 cups flour
• 1/4 cup sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2 1/2 cups milk
• 1 tablespoon vinegar
• 2 eggs
• 1/2 stick butter

Toppings:

• butter
• sour cream
• cheddar cheese
• chopped chives
• sliced jalapenos

A chili inspired by sausage gravy dumped on a stack of cornmeal pancakes. The chili also has coffee and maple syrup to round out the breakfast flavors.

Make the chili

1. Cook the bacon to brown, stirring often.
2. Remove from pan keeping the fat in the pan.
3. Cook the sausage breaking it apart and stirring, until browned and cooked through.
4. Remove from pan.
5. Remove excess fat from the pan so there is only a thin layer.
6. Add the butter to the pan and cook the onion and jalapeno for about 5 minutes.
7. Add the garlic, chili powder, and cumin and cook 2 minutes.
8. Add the meats back to the pan and stir and cook for 3 minutes.
9. Add the tomato, milk, stock, coffee, oregano, and some salt and stir well.
10. Bring to a simmer and cook about 2 hours.

Make the pancakes

1. Mix all the dry ingredients in one bowl and the wet in another.
2. Whisk the wet ingredients really well to combine.
3. Add them to the dry ingredients and stir well.
4. Add a little more liquid if needed.
5. Griddle the pancakes, a few at a time or as many as you can fit in your pan or griddle, on both sides to lightly brown and cook through.
6. As you finish, put them into the oven on low heat to stay warm while you finish the remaining pancakes.

To serve, put the pancakes on a plate and top with a big scoop of chili and whichever of the other toppings you want.

Nutrition

Calories: 1308kcal | Carbohydrates: 138g | Protein: 47g | Fat: 65g | Saturated Fat: 23g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 26g | Trans Fat: 0.5g | Cholesterol: 204mg | Sodium: 2644mg | Potassium: 2082mg | Fiber: 15g | Sugar: 46g | Vitamin A: 1933IU | Vitamin C: 49mg | Calcium: 687mg | Iron: 11mg

• Bacon (1lb per 5-6 people)
• Eggs (2 per person)
• Butter 
• Salt
• Pepper
• Loaf of bread(optional)

1. Place the slices of bacon in the pan over medium-high heat. You don't want to crowd the bacon slices. If your bacon is spattering all over, the heat is too high.
2. Cook your bacon, turning it every couple of minutes until it reaches the crispiness you desire.
3. Drain the bacon on a plate layered with paper towels.
4. Once all the bacon is cooked, turn your heat down to medium-low. Don't drain the bacon fat. You are going to fry your eggs in the bacon grease.Keep a small bowl of bacon fat in your refrigerator to be sure you have enough bacon fat to fry the eggs.
5. You want about 1/4 inch of fat in the pan.
6. Use a slotted spatula to remove the eggs from the pan and then blot each egg with a paper towel before putting it on the plate. That way very little of the fat is actually served with the eggs.
7. Serve with toast

Serves 6

• 6 large bananas, unpeeled, stems removed
• 2 cups semisweet chocolate chips
• 1 (10.5 ounce) package miniature marshmallows

1. Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.
2. Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.
3. Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana.
4. Stuff with as much of the chocolate chips and marshmallows as desired.
5. Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire.
6. Leave in long enough to melt the chips and the marshmallows, about 5 minutes.
7. Unwrap bananas, open the peels wide, and eat with a spoon.

• 1/2 cup plain greek yogurt
• 1/4 cup blueberries
• 1/4 cup raspberries
• 1/2 cup strawberries
• 1/4 cup gluten-free granola

1. Place the yogurt in a bowl.
2. Add the washed fruit.
3. Top with the granola.
4. Serve and enjoy!

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk, or more as needed

1. Gather the ingredients.
2. Melt butter in a small saucepan over medium-low heat.
3. Whisk in flour to form a thick paste; cook and stir until golden in color, about 5 to 7 minutes.
4. Whisk in 1 cup milk; cook and stir until thickened, about 5 minutes more. Add more milk to reach desired consistency.

• Macaroni
• White Sauce
• Salt and Pepper
• Shredded Cheese
• Paprika, if you are feeling Hungarian
• crushed chips

1. Make white sauce
2. boil Mac
3. mix everything in dutch oven bake
4. top with crushed chips
5. Optional: Add sausage / kielbasa 

• Bread
• Sliced meat
• condiments
• optional: tomatoes
• optional: lettuce
• optional: pickles

• 1 teaspoon salt, plus more to taste
• 3 large (1 1/2 to 2 pounds) potatoes , peeled and quartered
• 8 tablespoons (1 stick) butter, divided
• 1 medium onion, chopped (about 1 1/2 cups)
• 1 to 2 cups mixed vegetables, such as diced carrots, corn, or peas
• 1 1/2 pounds ground round beef
• 1/2 cup beef broth
• 1 teaspoon Worcestershire sauce
• Pepper and/or other seasonings of choice

1. Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).
2. Preheat dutch oven to 400°F.
3. While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.
4. If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.
5. If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.
6. Add the ground beef, then the Worcestershire sauce and broth:
7. Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Drain the pan of excess fat, if necessary (anything more than 1 tablespoon). Season with salt and pepper.
8. Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
9. Taste the cooked filling and, if needed, add more salt, pepper, Worcestershire, or other seasonings of your choice.
10. When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 tablespoons of butter. Mash with a fork or potato masher, taste, and adjust seasonings with salt and pepper.
11. Layer the meat mixture and mashed potatoes in a casserole dish:
12. Spread the cooked filling in an even layer in a large dutch oven.
13. Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.
14. Place in a 400°F dutch oven and cook until browned and bubbling, about 30 minutes. If necessary, add coals to lid for the last few minutes to help the surface of the mashed potatoes brown.

• 1-2lbs stew beef, cubed
• 2 bags multi-coloured carrots 
• 4 stalks celery
• 1 onion
• garlic
• Better than Bullion broth base, beef
• 1 can cream of mushroom soup
• Worcestershire Sauce
• Salt
• Pepper
• Rosemary
• Thyme
• Sage
• Olive oil
• 2 packages instant potatoes -Idahoan Family Size.
• shredded chess for top

1. Chop carrots, onion, and celery, smash and dice garlic
2. Saute veggies in olive oil, salt and pepper to taste
3. As veggies soften, add beef.
4. Once beef is browned, add soup, broth mix, and seasonings, and cover.
5. Simmer for 30 minutes, check. If not ready, whelp, cook it longer.
6. While mixture is simmering, boil water for potatoes
7. mix taters, use a little less water than recommended. Add butter, trust me. 
8. Once mixture is to taste, add potatoes on top, adding 6-10 coals on top of oven. Cook until potatoes are brown on edges. Optional - add cheese. Cheese makes the world better. Unless it hurts your tummy. Then no cheese. 

• 2 cups firmly packed brown sugar
• 1 cup (2 standard sticks) butter
• 2 tablespoons light corn syrup
• 1 dozen eggs
• 2 1⁄2 cups milk
• 1 1⁄2 teaspoons vanilla extract
• 1⁄4 teaspoon salt
• 1 (about 1 pound) loaf French bread, cut into 1⁄2-inch-thick slices

1. In Dutch oven over 32 coals, combine sugar, butter, and corn syrup. Stir until sugar and butter are dissolved and thicken into caramel.
2. Remove oven from coals.
3. Combine eggs, milk, vanilla, and salt in a large bowl and whisk thoroughly.
4. Dip each piece of bread in egg mixture, covering completely, and layer on top of hot caramel, creating a base.
5. Place a second layer of dipped bread on top of the first layer, using up the bread pieces.
6. Pour any remaining egg mixture over bread slices.
7. Bake for about 45 minutes, using 21 coals on the lid and 11 briquettes under the oven, until top of bread is lightly browned. Refresh coals as required.In Dutch oven over 32 coals, combine sugar, butter, and corn syrup. Stir until sugar and butter are dissolved and thicken into caramel. 2. Remove oven from coals. 3. Combine eggs, milk, vanilla, and salt in a large bowl and whisk thoroughly. 4. Dip each piece of bread in egg mixture, covering completely, and layer on top of hot caramel, creating a base. 5. Place a second layer of dipped bread on top of the first layer, using up the bread pieces. 6. Pour any remaining egg mixture over bread slices. 7. Bake for about 45 minutes, using 21 coals on the lid and 11 briquettes under the oven, until top of bread is lightly browned. Refresh coals as required.

• 14 oz Pork shoulder
• 14 oz mixed color baby carrots
• 14 oz fresh green beans
• 8 scallions or
• 4 cloves garlic
• 2 tablespoons teriyaki sauce
• 2 tablespoons honey

1. heat dutch oven or wok on high heat
2. Chop the pork in 1 to 1 1/2 inch chunks and place in oven with 1 tablespoon of olive oil a pinch of sea salt, and a pinch of black pepper. 
3. Trim and add the baby carrots, halving as needed, then cook for 12 minutes or until golden, tossing regularly.
4. While cooking, trim and slice the scallions. 
5. Add a splash of water to pan to deglaze, then stir in scallions, teriyaki sauce, and honey.
6. Cook for another 3-5 minutes, tossing regularly until mixture is sticky and shiny,
7. Taste, season as needed, and serve.

For 4-6 Scouts

Bread

• 1 Loaf stale bread (or leftover hamburger/hot dog buns, etc)

Custard recipe

• 6 eggs
  
• 1 cup sugar
  
• 1 teaspoon of vanilla
  
• 1 cup heavy cream ( or milk or 1/2&1/2)
  

1. Chop up cheap stale loaf of bread
   
2. Per loaf make 1 batch of custard
3. Combine eggs and sugar, whisk until blended completely.
4. Add cream and vanilla.
5. Pour custard mix over chopped up bread.
   
6. Stir bread and custard mix.
7. Add flavors - fruit, chocolate chips, caramel, whatever
8. Stir to blend.
9. Best to let sit for an hour but can be cooked immediately.
10. Cook for 40 minutes @ 325 or just until the top starts to brown.
11. Stir lightly when it comes out of the over and then serve hot by itself or with ice cream / whipped cream.

• 1 pound ground beef
• 1 smoked chorizo sausage,
• sliced 1 onion
• chopped 2 cloves garlic
• minced 2 peppers (bell)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 can (14 oz) black beans, drained and rinsed
• 1 beef stock cube
• 1 cup water
• Olive oil for cooking

Serves 10

• Lemon Pie Filling: 1 can (16 ounces)
• White Chocolate Chips: 1 cup
• Cream Cheese (cubed): 4 ounces
• Lemon Cake Mix: 1 box (15.25 ounces)
• Unsalted Butter (thinly sliced): ½ cup

1. Choose a 12-inch skillet/dutch oven and butter it
   
2. Pour in the lemon pie filling.
3. Evenly distribute the white chocolate chips over the filling.
4. Scatter the cubed cream cheese across the mixture.
5. Carefully cover everything with the lemon cake mix, ensuring all the filling is covered.
6. Slice the butter into about 16 small pads, arranging them evenly on top of the cake mix.
7. Bake for 1 hour or until the top is golden brown and the filling bubbles up, signaling a perfectly baked cake. Toothpick should come out clean. 
8. 10 coals on bottom, approximately 16 coals on top.

SERVES: 10 PEOPLE

DRY RUB

• 2.5 teaspoons thyme
• 1.67 teaspoon smoked paprika
• 0.83 teaspoon salt
• 0.83 teaspoon onion powder
• 0.83 teaspoon garlic powder
• 0.42 teaspoon pepper 1/2 teaspoon

IRISH CHICKEN

• 13.33 chicken thighs (or cuts of choice)
• 8.33 slices bacon cooked and fat reserved
• 0.83 head cabbage roughly chopped
• 6.67 potatoes peeled and sliced into 1/4 inch rounds
• 1.67 medium onion sliced
• 0.83 cup chicken stock
• salt and pepper to taste

DRY RUB

1. Mix all ingredients together in a small bowl. Set aside

IRISH CHICKEN

1. Sprinkle the dry rub evenly over the chicken pieces. Set aside.
2. Cook the bacon until crisp. Remove to paper towels to drain.
3. Brown the chicken pieces on both sides. It doesn't have to be thoroughly cooked. It will finish cooking in the oven. Remove to a platter.
4. Drain almost all of any remaining fat from the pan. Place the cabbage in the pan and saute for 2-3 minutes.
5. Add the potatoes, onions, and chicken stock to the pan. Stir well to combine, add scraping from the bottom of the prep pan for flavor.
6. Add 1/2 stick or more Irish butter for flavor. 
7. Arrange the chicken over the vegetables in a Dutch oven. Bake at 375 for 45-50 minutes until completely cooked through. Approx 11 coals on bottom, 17 coals on top. 

SERVINGS: 12

• 1 pound mild pork sausage (such as Jimmy Dean®)
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 1 (2 pound) package frozen shredded hash brown potatoes 
• 12 large eggs, beaten
• 1 (16 ounce) package shredded Cheddar cheese

CAN BE PREMADE AT HOME:

1. Add sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 5 to 7 minutes.
2. Stir in hash browns and bell peppers until well mixed. Cook, stirring occasionally, until hash browns are hot and peppers are tender, about 15 minutes.

AT CAMP: 

1. Pour beaten eggs into the Dutch oven, allowing them to seep down to the bottom.
2. Cover the Dutch oven and place it directly onto 5 to 10 hot coals.
3. Place another 12 to 18 hot coals on top of the Dutch oven lid. Let cook until eggs are firm, about 40 minutes.
4. Open the lid and sprinkle with Cheddar cheese.
5. Cover and continue to cook until cheese has melted, about 5 minutes.

1 lb. frozen shredded hash brown potatoes

2 Tbs butter

1 tsp of salt

1 tsp pepper

1 cup of imitation crab meat

½ cup seafood mix

6 eggs

1 cup heavy cream

½ cup sour cream

½ tsp cayenne pepper

1 tsp onion powder

1 tsp garlic powder

1 cup shredded mozzarella cheese

¾ parmesan

3 cloves garlic

Preheat a 12 in Dutch oven to 400

Spray with nonstick spray

Add the hashbrowns to the bottom of the Dutch oven

Chop the garlic and sprinkle over the hashbrowns

Chop the garlic and butter and distribute over the hashbrowns

Make a layer with ½ cup of crab

Mix 6 eggs, heavy cream, and sour cream

Stir in cayenne powder onion powder garlic powder and salt and pepper

Pour over the hashbrowns

Spread the mozzarella cheese over the top

Spread the shrimp over the mozzarella and sprinkle with parmesan

Cook with 20 coals on top and 10 underneath for 30-40 minutes and let it cool

2 7oz boxes of macorni and cheese

1 can evaported milk 12 oz

1 can of can chicken 5-10 oz

1/2 can of peas

Boil macaroni until soft 

Drain and mix in the 2 cheese packs, add the chicken and the peas and stir together while adding evaported milk until creamy

Cool down before eating

2 lbs. of chicken

1 lb. of shredded cheese

1 can of cream of chicken soup

¼ cup of grape juice

2 cups of chicken-flavored stuffing

1 stick of butter

Pepper

Italian seasoning

Slice the chicken and put it in the Dutch oven

Cover with shredded cheese

Mix the chicken soup and grape juice and put it over the cheese

Pour the stuffing on top

Melt the butter and pour it over the stuffing

Add black pepper and parsley

Add 18 coals on top and 9 on the bottom

Cook until the chicken is 170

Check in 30 minutes

16 count box of poptarts

open and eat

Banana and oranges

Make sure to peel then eat

2 packs of cheese

1 pack of bread

1 pack of bacon

1. 
   start with two pieces of toasted bread and melt and apply cheese on both pieces
2. Cook the bacon 
3. once the bacon is finished serve either in sandwich form or regular cheese toast style

Serves 10

• 1 cup butter
•  14 eggs
• 2 1/2  cups milk
• 2 tablespoons vanilla
• zest from one lemon
• 2 1/2 cups flour
• 1 teaspoon salt
• 6 cups berries
• 0.5 cup powdered sugar amount varies based on preference
• lemon juice to squeeze on berries, if desired

1. Using a 12 inch (8 quart) Dutch oven, prepare 24 charcoals.
2. In a large bowl, combine the 14 eggs, 2 1/2 cups milk, 2 tablespoon vanilla, and zest from one lemon (this can be done ahead of time). When you're ready to cook, add the 2 1/2 cups flour and teaspoon salt and whisk together until well blended.
3. When the coals are nice and hot, place 8 coals directly under the dutch oven. Add 1 cup butter and allow to melt. Once melted, add the batter to the pot, cover, and add remaining 16 coals to the lid.
4. Rotate the lid 1/4 turn every 5 minutes and allow the dutch baby to cook until set, about 25 minutes. It should puff up all the way to the lid and once the lid is removed it will fall. Remove from heat.
5. Cover with 6 cups berries, 1/2 cup powdered sugar, and a squeeze of lemon. Replace lid and allow the berries to warm before serving. Cut into 6 slices and enjoy!