- 3/4 cup (1 1/2 sticks) salted butter
- 2 dry pints fresh blueberries, picked over and washed
- 1/2 cup plus 1 tablespoon sugar
- 1 cup unbleached pastry flour
- 1 1/2 teaspoons baking powder
- 3/4 cup buttermilk
- Prepare grill or campfire for medium heat.
- Place cast iron skillet on the heat and add 1 stick of butter.
- When melted add blueberries and 1/2 cup sugar.
- Cook until mixture bubbles and becomes a light syrup, about 5 – 8 minutes.
- In medium bowl combine flour, baking powder and remaining butter until it resembles crumbs.
- Stir in buttermilk. Mix until the dough just comes together. Don’t overmix!
- Drop by spoonfuls on top of blueberry mixture. About four 1/4 cup lumps.
- Cover skillet with foil and cook until filing is bubbly, cobbler is firm, and a toothpick comes out clean. About 30 – 40 minutes.
- Serve warm … with ice cream of course!
– Recipe courtesy of ChowHound.com
- 2 1/3 cups Original Bisquick mix
- 1/2 cup milk
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted, plus more for coating the tins
- 1 cup sliced strawberries
- Whipped cream
- Clean pie tins
- Coat the pie tins with butter and set them aside.
- Stir together the Bisquick, milk, sugar, and melted butter until well combined.
- Spoon the batter evenly into the buttered tins.
- Cover the pie tins tightly with foil and place them directly onto glowing coals.
- Cook until the shortcake has risen and is golden around the edges, about 25 minutes, moving the tins a few times for even baking.
- Remove the foil and cover the shortcakes with fresh strawberries and cream.
-Recipe courtesy of ChowHound.com
- Blue cheese
Stuff mushrooms with blue cheese. Wrap with a strip of bacon.
Roast over the campfire until cheese is bubbly and bacon is done.
Recipe courtesy of Swifty.com/travel
Apple crisp … perfect for a cool fall night, or morning, over the campfire. Try this during your Halloween stay, and invite me to your site! 🙂
Grilled Apple Crisp
- ½ cup old-fashioned oats
- 6 tbsp flour
- 3 tbsp packed brown sugar
- ¼ cup granulated sugar
- ¼ tsp cinnamon
- dash of nutmeg
- 2 tbsp butter, plus more for foil
- 3 apples (whichever type you prefer; we like golden delicious)
- squeeze of lemon juice
Combine oats, flour, sugars, cinnamon, and nutmeg. Cut in butter until mixture is crumbly. Keep the bowl in the fridge while you prepare the apples.
Wash apples and pat dry. Core and slice apples, then toss them with a squeeze of lemon juice.
Cut two squares of foil (about a foot each) and lightly butter the center of each piece.
Place the apples onto of one of the foil pieces and then sprinkle with the crumble mixture. Place the top piece of foil (butter side down) on the package and crimp the edges inwards one at a time until the package is well sealed. Wrap the entire package in another layer of foil to help prevent burning on the edges.
Place the foil pack on the grill (heated to a medium heat) for about 20 minutes. Let cool a minute or two before opening, it is very hot.
Serve with vanilla ice cream!
– Recipe courtesy of www.cookingwithjax.com
This recipe had me hooked at bacon.
BBQ Bacon Chicken Kabobs
- 1 lb. chicken cut into bite size pieces
- ½ lb. bacon strips
- 1 red pepper chopped
- 1 onion chopped
- salt & pepper
- Your favorite BBQ Sauce
Heat the grill and chop the chicken and vegetables into bite size pieces.
Assemble the kabobs by alternating between the ingredients. Chicken, bacon, red pepper, onion, chicken, bacon, red … you get the point. 🙂
Sprinkle with salt & pepper.
Place them on the grill and brush with your favorite BBQ Sauce. Cook until chicken is done. Internal temp of 165°.
Yum … BBQ and bacon. And chicken!
– Recipe courtesy of TheNYMelroseFamily.com
Grilled Sausage & Veggie Packet
- 1 pound smoked sausage; cut into pieces
- Four or five red potatoes; cut into pieces
- Two or three turnips
- One large onion; sliced
- Peppers; one green, one red, and one yellow; cut into pieces
- 2 T Olive oil; or do a butter olive oil split
- Cajun seasoning, pepper, salt
You can make one large foil packet and everyone can serve themselves … or, you can make individual packets.
We make ours in one large packet. Cut up the sausage and all veggies. Toss together with olive oil, Cajun seasoning, salt, and pepper.
Seal and grill for 20 – 30 minutes, turning once halfway through, until veggies are fork tender.
- 4 demi sourdough baguettes (check the bakery section)
- 1 package of ground sausage, or use links if you prefer those
- 8 eggs
- ½ cup heavy cream
- 8 ounces pepper jack cheese, grated
- 3 green onions, thinly sliced
- salt and pepper, to taste
Preheat oven to 350° F.
Cut and pull out the middle of all 4 sourdough baguettes, leaving ½ inch of bread in the bottom and on the sides. Set baguettes aside.
Prepare sausage by browning in a cast iron skillet. In a medium bowl, lightly beat together the eggs and the cream. Whisk in remaining ingredients and sausage. Now, you can either evenly divide and pour the mixture into each baguette boat … or, you can cook the mixture until the eggs are cooked and spoon into each baguette boat. I prefer to cook the mixture and spoon into the boats so it won’t be soggy and I know it is cooked properly.
Place all 4 baguettes on a baking sheet and bake for 10 – 15 minutes; just enough for bread to crisp and brown. Allow boats to cool for 10 minutes, cut and serve.
**For a twist try making these with pizza sauce and your favorite pizza toppings. Pizza boats! 🙂
Toad in a Hole
- 1/2 cup fine-ground yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup whole milk
- 2 large eggs
- 2 tablespoons unsalted butter (1/4 stick)
- 14 uncooked breakfast sausage links (12 ounces)
- 3 tablespoons maple syrup, with more for serving
Whisk the cornmeal, flour, sugar, salt, and baking powder together in a large bowl. Add the milk and eggs and whisk until just combined and no streaks of flour remain; set aside. You could make the batter 1 day ahead and store it in an airtight container in the refrigerator or a cooler.
Heat a camping stove to medium or use the grill grate over a campfire.
Place a large cast-iron skillet on the stove or grate and heat until a drop of water sizzles and immediately disappears on the surface, roughly 5 minutes.
Add the butter and heat until foaming. Add the sausages and cook, turning occasionally, until browned all over and cooked through, about 12 to 15 minutes. Transfer the sausages to a large plate.
Whisk the batter again to recombine, then pour it into the skillet in an even layer. Arrange the sausages on top of the batter in an even layer and drizzle the measured maple syrup over the surface of the batter and sausages. Cover tightly with aluminum foil and cook undisturbed until the batter is puffed, cooked through, and golden brown on the bottom. It will be about 15 to 20 minutes.
Cut into wedges and serve immediately, with additional maple syrup on the side.
– Recipe courtesy of Chow.com
Happy National Pancake Day!!
Shake and Pour Pancakes
- 9 cups all-purpose flour
- 1/3 cup double-acting baking powder
- 4 tsp. salt
- 1 3/4 cups shortening—which does not require refrigeration
- 1 3/4 cups non-fat dry milk
Stir baking powder, non-fat dry milk, and salt into the flour. Cut shortening into flour mixture until all particles of shortening are thoroughly coated and the mixture resembles coarse cornmeal. This can be done with a food processor, blender, electric mixer, pastry cutter, whisk, or fork. Store in a tightly covered container, at room temperature for up to six weeks. You can also freeze it.
When you’re heading to the campsite … add 2 cups of your mix and 1 teaspoon of sugar to a 1 quart mason jar, put the lid on the jar, and shake the contents until it’s well-combined. Put on a label like this:
On pancake morning (or dinner … I’m not judging) add the ingredients and shake the heck outta them. Then pour in your cast iron skillet, on a griddle or whatever you’re using to cook ’em.
Recipe courtesy of OneGoodThingbyJillee.com.