1405015872 FreeE Cookbook Camping(2)

7/21/2019 1405015872 FreeE Cookbook Camping(2)

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A Guide to Gourmet in the Great OutdoorsCamper’s Cookbook



Tis is a ree e-book or all those campers out there. Share the love and send it to all theoutdoor enthusiasts you know! Tis e-book is packed ull o delicious and easy campingrecipes that the whole amily will love. It can be downloaded rom our website atwww.napieroutdoors.com.

created for those who share ourpassion for the

great outdoors & great food



d e

l i c i o

u s c

o n t e n t s .

about this e-cookbook

breakast

Breakast burritos2 eggs and spinach skilletSpinach artichoke and egg paniniBacon, egg and toast cupsBreakast rittataChocolate buttermilk pancakes w/ homemadesalted caramel sauce

Sweet pepper, ham and onion omeletteHash brown casseroleBerry rench toast

English-muffin egg pizzas Campfire Cinnamon Rolls Breakast eggs in oil bowls Mountain man breakast

Dutch oven bacon cheese pull aparts

lunch Ham & cheese pull-apart sandwiches Bbq chicken grilled cheese sandwiches

Bbq chicken quesadillas with peaches and brie Caprese pizza toast

Zingy chicken stir-ry Bee soup Mexican stuffed shells Smoked sausage, potatoes & green beans Calzones

Flatbread and ried eggs Chicken broccoli crescent rolls Quinoa veggie stir ry Grilled Bourbon Bacon Burgers



d e

l i c i o

u s c

o n t e n t s . dinner

Chicken caesar burgers

Maple grilled salmon acos in a bag Grilled shrimp tacos Rustic chicken bacon sundried tomato pasta

Seaood linguine Andouille and bee burgers with spicy mayo and

caramelized onions

Cheesy basil stuffed chicken breasts Grilled chicken with whiskey bbq sauce and spicy

slaw Chicken enchilada pasta

Chicken and potato parcels Steak and spinach quesadilla with provolone ilapia in oil on the bbq

Dutch oven braised bee & summer vegetables

dessert Mixed berry packs with grilled pound cake S’mores S’more cookies

Pecan brown sugar baked brie Cheesecake stuffed strawberries

Banana caramel cream dessert Makeover crunchy pumpkin dessert squares

Butterfinger cookie dough cheesecake barsBanana boatsMolten lava cake

Grilled s’mores brownies Pineapple Upside Down Cakes Berry cobbler Campfire apple crisp Orange Camp Fire Cakes



about this...Many people think camping involves eating hotdogs andburgers breakast lunch and dinner. Where’s the un in that?Tis Camper’s Cookbook: Guide to Gourmet in the GreatOutdoor s was designed to inorm that you CAN eat wellin the woods. We’ve laid out a ew easy staple recipes thatthe whole amily will enjoy! I you have any great campingrecipes that you would like to share we would be more than

happy to include it in this e-cookbook! Please e-mail usat [email protected] to have your very ownrecipe eatured!

Next time you go camping, we hope you eat a little betterthan just hotdogs because o this e-cookbook.

Enjoy!

- Te eam at Napier Outdoors

page 5 | www.napieroutdoors.com | Camper’s Cookbook: Guide to Gourmet in the Great Outdoors



breakfast



breakfast

burritos

what you need: Large flour torillas Potatoes, peeled and grated (about hal potato per burrito) Green onions sliced

Breakast sausage, browned and crumbled (1/4 cup per burrito) Eggs, beaten (2 per burrito) 1 can reried beans

Cheddar cheese gratedSalsa or hot sauceAluminum oil

Salt and pepper1 tbsp butter or margarine

directions:Melt butter in large rying pan. Add grated potatoes and cook, flipping

occasionaly, until browned. Add green onions, browned breakast sausage andbeaten eggs. Saute everything together until eggs are ull cooked.

Lay out large squares o aluminum oil, each with a torilla on top. Spread a thinlayer o reried beans on each and place breakast burrito mixture on top.Sprinkle with grated cheese. Roll each burrito up in the oil and place burritoseither on the grill or near the coals flipping once (about 3-5 minutes each sideor until cheese is melted). Set aside to cool so that you don’t burn your sel, thenenjoy!

Tese burritos are perect and easy or breakast. Just wrap in oil, stick them in

the coals or on the grill and let the flavours blend together. Unwrap and enjoy!




2 e g g s a

nd s pi

n a ch s

kill et

what you need: 2/3 cup plain Greek-style yogurt 1 garlic clove, halved Kosher salt 2 tablespoons unsalted butter, divided 2 tablespoons olive oil

3 tablespoons chopped leek2 tablespoons chopped scallion

10 cups resh spinach (10 ounces) 1 teaspoon resh lemon juice 4 large eggs teaspoon crushed red pepper flakes and a pinch o paprika 1 teaspoon chopped resh oregano

directions:Melt 1 tablespoon butter with oil in a large heavy skillet over fire or coal grill.Add leek and scallion; reduce heat to low. Cook until sof, about 10 minutes. Addspinach, lemon juice, red pepper flakes, oregano and season with salt turningrequently, until spinach is wilted, 4–5 minutes. Remove rom heat.

Make 2 deep indentations in center o spinach. Careully break 1 egg into eachhollow, taking care to keep yolks intact.

With oven mitts, careully cover skillet with aluminum oil and place back ongrill or 10-15 minutes until egg whites are set.

Remove garlic halves rom yogurt; discard. Spoon yogurt over spinach and eggs.Garnish with paprika.





spinach artichoke& egg paninis

what you need:4 slices whole wheat sandwich bread

2 eggs + 2 egg whites 1/2 cup chopped artichokes 1/3 cup resh spinach, chopped

2 ounces goat cheese

directions:Heat a medium skillet over medium heat and spray with cooking spray. In asmall bowl beat 1 egg with 1 egg white. Careully pour egg mixture into skilletand allow to cook until egg begins to set. Flip egg patty with a spatula and cookor an additional minute or two. Repeat with remaining egg and egg white tomake second patty.

On one piece o bread, layer hal o the spinach, hal o the artichokes, and hal othe goat cheese. op with one egg patty. Finish with second piece o bread. Presssandwich in panini press and cook until crisp and browned. (I no panini press,cook on a buttered skillet as you would grilled cheese).

Make second sandwich with remaining ingredients. Cut sandwich in hal andserve.

A little greasy, but oh so flavourul and perect afer a cold night.



B a c o n

, E g g a n d T o

a s t C u

p s

what you need:

3 ablespoons unsalted butter, melted8 slices white or whole wheat bread6 slices o bacon6 large eggssalt & pepper

directions:

In a large skillet, cook bacon over medium, until almost crisp. (It willcontinue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack

an egg over each. Season with salt and pepper. Bake/ cook over the grill untilegg whites are just set, 20 to 25 minutes. Run a small knie around cups toloosen toasts. Serve immediately. http://www.marthastewart.com/330179/bacon-egg-and-toast-cups

Lightly butter 6 muffin cups. With a rolling pin or your hand, flatten breadslices slightly and cut out 8 rounds. Cut each round in hal, then press 2halves into each muffin cup, overlapping slightly and making sure breadcomes up to edge o cup. Use extra bread to patch any gaps. Brush breadwith remaining butter.

You’ll never look at bacon and eggs the same again!




Breakfast Frittatawhat you need:4 large eggs1/4 cup whole milk 1/2 green bell pepper6-8 mushrooms1 clove o garlic1 tbsp resh basil1 tbsp resh flat lea parsley 5 tbsp goat cheese or shredded parmesan

salt and reshly ground pepper to tasteolive oil

directions:Pre heat oven to 400°F. Wash and cube the peppers. Clean and slice mushrooms.Peel and coarsely chop the garlic. Whisk eggs in a mixing bowl with salt, pepperand milk.Heat olive oil in a skillet. Add garlic and saute or a minute. Add mushrooms and

saute on medium high heat until their moisture dries up. Next add peppers andsaute or 1-2 minutes.Season with salt and pepper. Add herbs and mix well. spoon the vegetables intoan 8” round cake pan. Pour the egg mixture on top, then bake at 400°F or 12-15minutes, or until the top is golden. http://ood-orthought.blogspot.ca/2006/09/golden-

goodness-rittata.html

Slice and serve the rittata with a good, crusty bread.




C

h o c o l a t e B u t t e r m i l k P a n c a k e s w i t h H o m e m a d e

S a l t e d C a r a m e l S a u c

e

what you need:Pancakes

1 cup all-purpose flour2 tablespoons unsweetened cocoa powder

2 tablespoons granulated sugar1 tablespoon light brown sugar1 teaspoon cinnamon1 teaspoon baking powder1/2 teaspoon baking sodapinch salt, optional1 cup buttermilk 1 large egg

2 tablespoons canola or vegetable oil1 teaspoon vanilla extract

directions:Pancakes

In a large mixing bowl, whisk together first 8 ingredients and set aside. In alarge measuring cup , whisk together 4 final ingredients and add the wet intothe dry ingredients. Place batter or desired pancake size into non stick ryingpan. Serve immediately or set aside and keep warm while making saltedcaramel sauce.Salted Caramel SauceIn a saucepan combine the sugar and water. Heat over medium-low heat untilthe sugar dissolves, stirring occasionally. Increase the heat to medium-highand bring mixture to a boil without stirring. Boil until the mixture is a deepamber color. Remove the pan rom the heat, and using caution, whisk in thecream. Add the vanilla and stir in the butter and salt to taste; or omit salt orregular caramel sauce. http://www.averiecooks.com/2013/06/chocolate-buttermilk-

pancakes-with-homemade-salted-caramel-sauce.html

Salted Caramel Sauce

1 cup granulated sugar1/4 cup water3/4 cup heavy cream or haland hal 1 tablespoon vanilla extract1/4 cup butter1/2 to 1 teaspoon kosher salt



Sweet pepper, ham and onion omeletteQuick and delicious! Mix it up and add

different ingredients and spices.what you need: 3 large egg whites1 teaspoon waterSalt and pepper to taste1 teaspoon olive oil1/3 cup chopped onion1 sweet red pepper

2 thin slices o Black Forest ham1 small handul o chopped cilantro or parsley

Vegetable cooking spray

directions:Combine egg whites, water, salt and pepper in a small bowl. Stir briskly with aork. Heat a 10-inch nonstick skillet over low heat, add oil and brush it around.Add and slowly sauté onion, red pepper and ham. When browned, add cilantro orparsley.Cook or 30 seconds longer and move mixture to a small bowl. Wipe out skilletand spray with vegetable cooking spray and pour egg whites into skillet. ilt theskillet and use a spatula to lif the edge and let the uncooked portion rununderneath. Cook or a ew more seconds until it turns slightly golden on thebottom. Add ingredients and old over to serve. http://www.idealhomegarden.com/ recipes/best-low-at-breakast-recipes/




Hash Brown Casserolewhat you need: 2 cups (8 oz.) shredded cheddar cheese3 cartons (4 oz. each) cholesterol-ree egg product or 6 large eggs, well beaten1 can (12 fl. oz.) Evaporated Fat Free Milk 1 teaspoon salt (optional)1/2 teaspoon ground black pepper1 pkg. (30 oz.) rozen shredded hash brown potatoes1 medium onion, chopped1 small green bell pepper, chopped

10 slices turkey bacon, cooked and chopped, or 1 cup diced ham

directions:PREHEA oven to 350° F. Grease 13 x 9-inch baking dish. COMBINE cheese,egg product, evaporated milk, salt and black pepper in large bowl. Add potatoes,onion, bell pepper and bacon, mix well. Pour mixture into prepared baking dish.

BAKE or 60 to 65 minutes or until set. http://www.meals.com/recipe/hash-brown-casserole-28443



Berry French Toastwhat you need:4 eggs1/3 cup light cream

1/3 cup reduced-at milk 1/4 cup caster sugar1 teaspoon ground cinnamon25g butter, chopped8 slices thick ruit bread200g vanilla yoghurt, to serve

directions:Make berry compote: Place sugar and 2 tablespoons o cold water in a small saucepan.Stir over low heat until sugar dissolves. Increase heat to high. Bring mixture to the boil.Cook or 3 minutes or until mixture thickens slightly. Remove rom heat. Stir in berries.Set aside.

Place eggs, cream and milk in a bowl. Whisk until combined.

Combine sugar and cinnamon in a shallow dish. Melt hal the butter in a large,non-stick rying pan over medium heat. Dip 4 slices o bread, 1 at a time, in eggmixture until soaked. Cook bread or 2 minutes each side or until golden brown.Remove rom pan. oss in sugar mixture to coat. Cover to keep warm. Repeat withremaining butter, bread, egg mixture and sugar mixture.

Serve rench toast with compote and yogurt. http://www.taste.com.au/recipes/19226/ rench+toast+with+berry+compote

Berry Compote1/4 cup caster sugar

300g rozen mixed berries




E n g l i s

h - M u f n

E g g P

i z z a s

what you need: 4 English MuffinsOlive Oil

omato Slices2 Hard-cooked Eggs, slicedGrated MozzarellaOreganoSalt

directions:Make Hard-Cooked Eggs.oast 8 English-muffin halves and place on a cookie sheet.

Drizzle each with olive oil, then layer on tomato slices, hard-cooked egg slices (1/2 an eggeach), and a little grated mozzarella.Sprinkle with oregano and kosher salt.Broil 5 minutes or until the cheese melts.http://www.realsimple.com/ood-recipes/browse-all-recipes/english-muffin-egg-pizzas-10000000663044/ index.html




Campfre Cinnamon Rollswhat you need:

OrangesPillsbury Grand Cinnamon Rolls (or any other brand)

Campfire

directions:Cut the oranges in hal and scoop out the insides. Grab uncookedcinnamon rolls and place one in each empty orange hal. Put the orangesonto a baking sheet or pan that you can place above the fire. Cover theoranges with oil and place paking sheet over fire. Once the rolls have risen

take them off the fire and add icing.

Eat them and Enjoy!




Breakfast Eggs in Foil Bowlswhat you need:6 eggs1/3 cup milk 1/8 teaspoon salt1/8 teaspoon garlic powder

1/8 teaspoon pepper1/2 cup shredded cheddar cheese1/4 cup chopped green pepper4 rozen ully cooked breakast sausage links, thawed and chopped4 bacon strips, cooked and crumbled2 green onions, chopped

directions:Prepare grill or indirect medium heat.

In a small bowl, whisk the first five ingredients. Pour into three 4-1/2-in.disposable oil tart pans coated with cooking spray. Sprinkle with cheese,green pepper, sausage, bacon and onions.

Cover each pan with oil. Grill, covered, or 20-22 minutes or until eggsare completely set. http://www.tasteofome.com/recipes/breakast-eggs-in-oil-

bowls



M o

u n t a i n

M a n

B r e a k f a s t

what you need: 1/2 pound bacon1/2 pound sage sausage, cooked and crumbled

1 medium onion, diced1 2-pound bag hash brown potatoes, diced1/2 pound extra sharp cheddar cheese, grated

directions:Pre-heat Dutch oven, 6-9 bottom coals and 12-15 top coals. Slice bacon andonion into small pieces, and brown in the bottom o the Dutch oven until on-ions are clear. Stir in the hash brown potatoes and cover. Remove cover and stiroccasionally to brown potatoes (15-20 minutes).

Scramble the eggs in a separate container and pour the mixture over the hashbrowns. Cover and cook until eggs start to set (10-15 minutes).

Sprinkle grated cheese over egg mixture, cover, and continue heating until eggsare completely set and cheese is melted. Slice and serve. http://camping.about.com/od/recipes/r/ucrec214.htm




Dutch Oven Bacon Cheese

Pull Apartswhat you need: 14 rhodes™ or similar dinner rolls, thawed but still cold1/4 cup butter, melted2 cups grated cheddar cheese

6 or more slices o cooked smoked bacon, broken into small pieces

directions:Cut each roll in hal.Pour melted butter into a 12-inch Dutch oven.Add rolls into the dutch oven and roll the cut rolls in butter until coated and ar-range in bottom o the Dutch oven.Sprinkle with cheese and bacon pieces.

Cover with lid and let rise until double. Bake at 350°F 20-25 minutes (in oven iat home).But i you are camping out do as below (still let them rise to double the sizefirst).Dutch Oven emperature Control using Briquets:350°F in a 12-inch Dutch oven, on top o oven place 16 briquets, and underoven bottom place 8 briquets. http://www.justapinch.com/recipes/main-course/pork/ dutch-oven-bacon-cheese-pull-aparts-by.html




lunch




what you need: 1 loa Italian bread (10-12 inches) 3 tablespoons butter, sofened

1 tablespoon spicy brown or Dijon mustard

6 Slices (1 oz each) Swiss cheese ¾ lb thinly sliced ully cooked ham

directions:Heat grill. Spray 25x18-inch sheet o heavy-duty oil with cooking spray. Withoutcutting all the way through, cut loa o bread into 12 (3/4-inch) slices, cutting towithin 1/4 inch o bottom.

Stir together butter and mustard. Spread every other slice o bread with 1

teaspoons mustard mixture, creating 6 sandwiches. Fold each slice o cheese inhal diagonally; tuck each into sandwich. Divide ham evenly among sandwiches.Place loa on center o oil. Seal edges, making tight 1/2-inch old; old again,allowing space or heat circulation.

Place oil-wrapped loa on grill over medium heat. Cook 20 to 25 minutes oruntil cheese is melted, turning loa requently. o serve, open packet careully to

allow steam to escape. Remove oil rom loa; pull apart sandwiches.

Easy and something the whole amily will enjoy. Don’t like swiss?Replace with white cheddar.

ham & cheese pull-apart sandwiches




what you need: 2 boneless, skinless chicken breasts, cut down the middle into 4 cutlets

2 bsp BBQ rub seasoning 1/2 Cup BBQ sauce

2 Cups shredded sharp cheddar cheese

8 slices o sandwich bread1/2 stick unsalted butter

directions:Prepare grill at medium heat. Add rub seasoning to both side o chickenbreasts. Place chicken breasts on grill and grill or 3-6 minutes. urnchicken and slather BBQ sauce over chicken, grill or another 3-6 minutesbeore turning again and slathering the other side with BBQ sauce. urn

once more and grill or remaining 1-2 minutes. Place chicken aside andallow to rest or 5 minutes then slice into 1 inch cubes.

Add small amount o butter to a non-stick skillet and heat at medium.ake one slice o bread and spread with butter. Add the bread to the panand top with 1/2 cup o cheese, add 1/4 o the chicken. Spread the secondpiece o bread with butter and add to the top o the sandwich. Flip thesandwich afer about 2-4 minutes or when the bottom piece o bread isgolden. Repeat on other side. Repeat to make other sandwiches.

bbq chickengrilled cheese

sandwiches



bbq chicken quesadillaswith peaches and brie

what you need:2 chicken breasts, grilled and shredded1/4 cup BBQ sauce4 large tortillas

6 oz brie cheese, sliced2 ripe peaches, peeled and thinly sliced

2 tablespoons chopped cilantro

directions:Combine chicken and barbeque sauce. Season with salt and pepper, i desired.Divide brie cheese, chicken, peaches, and cilantro among the 4 tortillas, only

layering them on hal o each tortilla. Fold the other hal o the tortillas over toorm hal circles.

Heat two large non-stick skillets over medium heat and spray with non-stickcooking spray. Place two olded quesadillas in each skillet and cook or about 2-4minutes, until crispy and golden brown on one side, then flip and repeat on otherside. Serve warm.

Don’t like Brie? Substitute with Monterey Jack!




c a p r e s e pi z z at o a st

what you need:1 cup (250 mL) coarsely chopped resh basil1 garlic clove, minced1/4 cup (50 mL) olive oilpinches o salt and pepper1 thick ocaccia loa 1 1/2 cups (375 mL) grated mozzarella6 large balls bocconcini

5 plum tomatoes

directions:Preheat oven to 400F . Place basil, garlic, oil, salt and pepper in a blender.Whirl to a saucy consistency. Cut bread in hal horizontally, then cut each halinto quarters. Place cut side up on a baking sheet.Spread hal o basil mixture over bread, then evenly sprinkle with mozzarella.

Tickly slice bocconcini and tomatoes into rounds, then arrange inoverlapping slices on top o bread. Sprinkle with more salt and pepper.Bake in centre o preheated oven until cheese starts to melt, 7 to 10 minutes,then turn broiler to high. Broil until cheese begins to turn golden, 5 to 10minutes. Remove rom oven and drizzle with remaining basil mixture. Cuteach piece in hal diagonally. http://ood.chatelaine.com/recipes/view/ast_fix_cap-

rese_pizza_toast




zingy chicken stir-frywhat you need:2 blocks egg noodles2 tsp sunflower oil2 cooked chicken breasts, shredded3 carrots, finely sliced into rings2 tbsp clear honey 1 tbsp soy sauce

juice 2 limes3 tbsp toasted sesame seedshandul coriander leaves

directions:Boil the noodles according to pack instructions, then drain and toss with 1 tspoil. Heat the remaining oil in a wok and add the chicken and carrots. Stir-ry ora ew mins.

Add the honey, soy and lime juice, bubble or 30 secs, then add the noodlesand sesame seeds. Mix well, heat through and sprinkle with coriander to serve.

http://www.bbcgoodood.com/recipes/8260/zingy-chicken-stirry




Beef Soup

what you need:1 lb lean stewing bee ½ large onion, chopped½ teaspoon olive oil (optional)2 garlic cloves, crushed1 (15 ounce) can diced/crushed tomatoes , undrained3 (15 ounce) cans broth (bee, chicken, veggie)6 ounces azuki and pinto beans1 cup spinach, chopped2 large carrots, chopped1 sweet potato chopped2 mini turnips chopped4 ounces resh portobello mushrooms , chopped½ medium zucchini , peeled and diced

2 bay leaves1 tsp cumin and cayenne pepper, dash o dill

salt and pepper

directions:In a medium to large pot, heat 1/2 tsp olive oil; brown bee, onion and garlic. Addbroth, tomatoes, veggies and seasonings. Bring to a boil; simmer, cover and cookon low or 15 minutes to 30 minutes. Discard bay lea, serve. http://stephaniekarlovits.

blogspot.ca/2012/07/bee-soup-and-chili-recipes-or.html




M e x i c a n S t u f

f e d S h e l l s

what you need:1 lb. ground bee 1 package low-sodium taco seasoning4 oz. cream cheese14-16 jumbo pasta shells1.5 cup salsa1 cup taco sauce1 cup cheddar cheese

1 cup monterey jack cheese3 green onionsSour cream

directions:Preheat oven to 350°. In a rying pan cook ground bee; add taco seasoning andprepare according to package directions. Add cream cheese, cover and simmeruntil cheese is melted. Blend well. Set aside and cool completely. While groundbee is cooking, cook the pasta shells according to directions; drain. Set shells out

individually on cutting board/baking sheet so that they don’t stick together.Pour salsa on bottom o 9×13 baking dish. Stuff each shell with the meat mixture.Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with oiland bake or 30 minutes.Afer 30 minutes, add shredded cheese and bake or 10-15 more minutes, withthe oil removed. op with any condiments you’d like (green onions, black olives,etc.) Serve with sour cream and/or more salsa. http://www.thewaytohisheartblog.com/

mexican-stuffed-shells/




Smo ked Sausage , Potatoes & Green Beans

what you need:1/2 pound New Potatoes, quartered8 oz. Green Beans1 Onion, chopped4 - 5 Mushrooms, sliced1 pound Smoked Sausage, cut into 1” pieces1 - 2 teaspoons Garlic PowderSalt & Pepper to tasteRed Pepper flakes to taste

1/2 tablespoon Butter

1/3 cup Water

directions:Tis recipe makes enough or 2 servings. Make 2, double-layer oil packets. Spraywith non-stick cooking spray to keep things rom sticking.Evenly divide all ingredients between both oil packets. Start each packet with abase layer o potatoes, then top with remaining ingredients. Season with the garlic

powder, salt, pepper and red pepper flakes to your liking.op with slab o butter. Pour water into the bottom o the oil packet.Wrap and seal the aluminum oil. Leave room in the packet to allow air to flowthrough as it cooks. Cook on hot coals or 15 minutes, flip about hal-way through.Open with caution – there will be plenty o steam. Grab a ork and dig in! http://

markingmyterritory.com/2013/04/30/camp-recipe-grilled-sausage-potatoes-green-beans/




Calzoneswhat you need:Batch o doughCornmeal or sprinkling1 cup ricotta cheese1 egg, beaten1/4 cup grated Parmesan cheese1 cup cubed mozzarella cheese1 1/2 tablespoons minced Italian parsley 1/8 teaspoon salt20 to 28 slices pepperonipizza sauce/ tomato sauce

directions:Heat the oven to 425°.Mix all filling ingredients except pepperoni in a medium bowl.When the dough is ready, punch it down and orm into 4 equal balls. On a lightly flouredsurace, roll or pat each ball into a 6- to 6 1/2-inch-diameter circle.Place one ourth o the filling (about 1/2 cup) on hal o each dough circle, keeping a 1-inch

border ree. Place 5 to 7 slices o pepperoni in each calzone.Dampen the dough edges with water. Fold the dough semicircle over the filling and sealthe edges by pinching them together. Place the completed calzones on an ungreased bakingsheet sprinkled with cornmeal.Bake or 12 to 15 minutes, until golden. o serve: Heat pizza sauce/tomato sauce or about 10 minutes in a pan until bubbly. Placethe calzones on individual plates and ladle pizza sauce/ tomato sauce over each. Serves 4.



Flatbread and Fried Eggs

what you need:1 lb (500 g) store-bought whole wheat pizza dough1/2 cup (125 ml) extra-virgin olive oil3 cloves garlic, crushed1 pkg (200g each) resh mozzarella, thinly sliced2 cups (500 mL) baby spinach leaves4 large ripe tomatoes, thinly sliced

5 eggsSalt and pepper

directions:In saucepan, heat oil and garlic over medium heat, about 4 minutes. Let sit or 10 minutes.Strain and let cool. Discard garlic (Make-ahead: Cover and keep or up to 4 days).

On a lightly floured surace, divide dough into 5 equal portions. (You can use top o a plastic binor cutting board when camping). Shape each portion o dough into approximately 1/2 -inch (1.5cm) thick rustic 7-inch (18 cm) disks. Put disks on a lightly oiled rimmed baking sheet. Dusttop with flour and top with sheet o oiled parchment paper. (Make-ahead: cover up to 2 hours).

Slide dough rounds on outdoor grill and cook over the fire. Cook each disk, one at a time, cookabout 30 seconds or until grill marks appear on bottom o rounds, turn and grill on other side,about 1 minute. ranser to clean work surace.

Brush each flatbread with garlic oil. op with mozzarella slices, spinach and tomatoes. Break 1

egg into center o each flatbread. Season flatbread with salt and pepper. Cover grill with greasedoil paper and slide flatbread back onto greased aluminum oil on grill and cook tented withtinoil until cheese is melted and egg is set, about 8 minutes. Remove rom heat and let stand or2 minutes beore cutting. http://www.torontosun.com/2012/07/12/camping-recipes-flatbread-ried-eggs-and-sirloin-cheeseburgers



Chicken Broccoli Crescent Rolls

what you need:1 canister o rerigerated crescent rolls1/2 cup o shredded sharp cheddar cheese8 pieces o thinly-sliced chicken breast8 broccoli florets

directions:Cook broccoli until tender.

Unroll the crescent roll dough and arrange in a circle on oil wrap, with the pointyedges pointing outward.

Sprinkle cheese along the base o the crescent rolls, then add a slice o chicken and abroccoli floret.

Roll crescent roll back up and pinch the ends together to seal the dough.Place on grill or 12-15 minutes or until crescent is golden brown. http://parentpretty.com/crescent-roll-recipe-chicken-broccoli/#_a5y_p=1119686




Quinoa Veggie Stir Fry

what you need:3/4 C. Quinoa, cooked1 Zucchini, chopped1 Squash, chopped2 Mushrooms, sliced1 Red Hot Chili Pepper, sliced2 easpoons Olive Oil1 - 2 easpoons Garlic PowderSalt & Pepper to aste

directions:Make a large double-layer o oil. Spray with non-stick cooking spray to keep thingsrom sticking.In a bowl, combine zucchini, squash, mushrooms and red hot chili pepper. Drizzleolive oil over vegetables and stir so all are coated.Place the cooked quinoa on the oil.Layer vegetables on top o quinoa. Sprinkle with garlic powder, salt and pepperuntil well coated.

Wrap and seal the aluminum oil. Leave room in the packet to allow air to flowthrough as it cooks.Cook on hot coals or 10 minutes, flip about hal-way through.Open with caution – there will be lots o steam.Dish out and enjoy! http://markingmyterritory.com/2013/06/18/camp-recipe-quinoa-sum-mer-vegetable-stir-ry-oil-packet/




Grilled Bourbon Bacon Burgerswhat you need:1 pound lean ground bee 1 (4.5 oz) can Old El Paso diced green chiles2 tablespoon bacon bits4 teaspoon bourbon6 slices bacon4 thick slices aged white cheddar cheese (o more i you’re cutting narrow slices)

4 onion buns8 slices romaine lettuce, sliced into equal pieces or each burger1 pinch coarse salt and reshly ground pepper

directions:In a large bowl combine the bee, chiles, bourbon, bacon bits, a pinch o salt and pepper. Mixwith your hands until well combined, then orm our equal patties. You can either marinatethese in the ridge or a ew hours, or start grilling immediately.

Preheat the grill to a medium-high and grill burgers until cooked through, or your desireddoneness. Once you flip the burgers, add the cheese so that it melts in the grilling process.Grill the buns as well until you get good grill marks.In the meantime, render your bacon in a medium skillet over heat until nice and crisp.ranser to a plate and pat dry. Break in hal so that you have a ew pieces or each burger.Serve burgers garnished with bacon and crisp romaine lettuce! http://www.tablespoon.com/reci-

pes/grilled-bourbon-bacon-burgers/cec2cc9e-73a5-400d-bee1-a892cc09ac



dinner




what you need:4 boneless skinless chicken breasts1 egg + 2 tbsp water whisked together to make an egg wash1/2 cup plain flour1 cup panko breadcrumbs3/4 cup grated part skim mozzarella cheese

1/4 cup grated parmesan cheeseromaine lettucecaesar salad dressing8 strips cooked smoked baconcanola oil or rying

directions:Dip the chicken breasts in flour and then the egg wash, ollowed by the panko

crumbs.

Heat 1/2 inch canola oil in a large skillet over medium low heat and ry thechicken breasts until golden brown (Internal temperature at 180 degrees). opwith a mixture o the mozza and parmesan cheese. oss the romaine lettuce witha little caesar dressing and serve along with the chicken and cooked bacon ontoasted kaiser rolls.

chi ck e

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what you need:1/4 cup rice wine vinegar3 tablespoons maple syrup2 tablespoons resh orange juice4 (6-ounce) salmon fillets, skinnedCooking spray1/4 teaspoon salt

1/4 teaspoon reshly ground black pepper

directions:Combine first 3 ingredients in a large zip-top plastic bag; add fish. Seal and mari-nate in cooler while you hit the beach or 3 hours.

Preheat bbq or build a campfire or cooking as seen on page 3. Spray grill beoresetting in place.

Remove fish rom bag, reserving the marinade. Pour marinade into a smallsaucepan; bring to a boil. Cook until reduced to 2 tablespoons (about 5 minutes).

Place fish on sprayed grill; grill 4 minutes on each side or until fish flakes easilywhen tested with a ork or until desired degree o doneness, basting occasionallywith marinade. Remove fish rom grill; sprinkle with salt and pepper. Garnishwith slice o orange.


maple grilled salmon



what you need:1 pound lean ground bee1 package taco seasoning4 (2.5 ounce) packages o corn chips or Doritos2 cups shredded lettuce1 chopped resh tomato1 cup shredded Cheddar cheese1/3 cup salsa1/2 cup sour cream

directions:Place ground bee in a large skillet. Cook and stir over mediumheat until browned. Drain excess oil. Mix in the taco seasoning and

prepare according to the directions on the package. (You can evendo this step at home beore your camping trip.)

With the bags unopened, gently crush the corn chips. Using scis-sors, slit open the bags along the side edge. Spoon equal amountso the bee mixture, lettuce, tomato, Cheddar cheese, salsa and sourcream into the bags on top o the crushed chips. Serve in the bag

and eat using a ork!

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grilled shrimp tacoswhat you need:1/2 cup sour cream3 tablespoons mayonnaise

3 tablespoons milk1/2 teaspoon ground cumin1 1/2 pounds large shrimp, peeled3 tablespoons butter, melted2 large garlic cloves, minced4 limes, cut into quarters1/2 teaspoon kosher salt8 6-inch corn tortillas

2 to 3 cups finely shredded green cabbageBottled green tomatillo salsa

directions:Whisk together sour cream, mayonnaise, milk, and cumin. Set aside. Skewer theshrimp. In a small bowl, combine the butter and garlic.

Preheat a gas grill to high; adjust to medium afer 15 minutes.

Brush the skewered shrimp with the garlic butter. Place them on the grill withthe limes. Cook on each side or until the shrimp are opaque and the limes arebrowned.

Remove rom grill. Lightly salt the shrimp. Grill the tortillas or 30 seconds oneach side, then place inside a paper bag to keep warm. Pull shrimp off skewersand divide them evenly among the tortillas. op with the cabbage, sour creamsauce, tomatillo salsa, and a spritz o grilled lime. (http://www.myrecipes.com/recipe/

grilled-shrimp-tacos-10000000635602/)page 39 | www.napieroutdoors.com | Camper’s Cookbook: Guide to Gourmet in the Great Outdoors



rustic chicken baconsundried tomato pasta

what you need:1 pound penne pasta1 pound skinless, boneless chicken breast, cubed7 slices thick cut bacon, diced1 jar (8-10 oz) julienned sun-dried tomatoes, packed in oil2 ablespoons butter1 ablespoon chives, reeze-dried or resh

1/2 cup aged white cheddar or Parmesan, finely grated

directions:Boil pasta according to package directions. In a large skillet, brown bacon overmedium heat until it begins to crisp. Add in cubed cooked chicken, sun-driedtomatoes with hal the oil that’s in the jar, butter and chives. Continue to sauteuntil bacon is crisp. Add pasta into skillet and toss with cheese until allingredients are mixed together. Season with salt and pepper i necessary. http://

noblepig.com/2012/12/rustic-chicken-bacon-sun-dried-tomato-penne-pasta/




seafood linguinewhat you need:1 tbsp olive oil1 onion, diced1 cup diced ennel bulb2 cloves garlic, minced2 bay leaves1/4 tsp salt1 can whole tomatoes3/4 cup dry white wine3 tbsp tomato paste

directions:Heat oil over medium-high heat; sauté onion, ennel, garlic, bay leaves and salt until sofened,about 5 minutes. Add tomatoes, breaking up with spoon. Add wine, tomato paste, paprika, Italianseasoning and hot pepper flakes; cover and simmer over medium heat, stirring occasionally, or

15 minutes.Meanwhile, scrub mussels and remove any beards; discard any that do not close when tapped.Add to pan along with shrimp, stirring to coat. Cover and cook, stirring occasionally, untilmussels open and shrimp turn pink, 7 to 10 minutes. Discard bay leaves and any mussels that donot open.Meanwhile, cook linguine according to package instructions. Serve topped with mussel mix-ture. Sprinkle with minced parsley. http://livewellnetwork.com/Best-Recipes-Ever/recipes/Seaood-

Linguine/8937461?pid=8937475

1/2 tsp paprika1/2 tsp dried Italian herb seasoning1/4 tsp hot pepper flakes1 lb mussels1 lb large shrimp, peeled and deveined1 lb linguine

2 tbsp minced resh parsley




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what you need:SPICY MAYONNAISE

3/4 cup mayonnaise1 teaspoon resh lemon juice1 teaspoon Cajun spice1/4 teaspoon hot pepper sauceBURGERS

1/2 pound andouille sausage3/4 cup pecans, toasted, chopped1 teaspoon salt1/4 teaspoon ground black pepper1 1/2 pounds ground bee

directions:FOR MAYONNAISE

Mix all ingredients in small bowl. Cover and chill.

FOR BURGERSoss first 4 ingredients in large bowl. Add bee; blend gently. Shape mixtureinto six 1/2-inch-thick patties. ranser patties to small baking sheet.FOR ONIONS

Prepare barbecue. oss onions and next 3 ingredients in large skillet. Placeskillet on grill; cook until onions are golden, stirring ofen. Remove rom grill;season with salt and pepper.

Brush grill rack with olive oil. Grill buns, cut side down, until golden, about 2minutes. ranser buns to work surace. Grill burgers until brown on bot-tom, about 3 minutes. urn over; sprinkle with cheese. Grill until burgers arecooked to desired doneness, about 3 minutes or medium. Place some onions,then burger, on each bun bottom. op each with okra and watercress. Spreadmayonnaise on cut side o bun tops; place on burgers. Serve with remainingmayonnaise. http://www.bonappetit.com/recipe/andouille-and-bee-burgers-with-spicy-

mayo-and-caramelized-onions

CARAMELIZED ONIONS

1 1/2 pounds onions, thinly sliced2 tablespoons olive oil3 click on heregarlic cloves, minced1 tablespoon golden brown sugar6 large hamburger buns, split

8 ounces crumbled blue cheese12 pickled okra pods, halvedlengthwise3 cups watercress tops




Cheesy Basil Stuffed

Chicken Breastswhat you need:1 cup shredded mozzarella cheese1/4 cup minced resh basil, divided2 tablespoons heavy cream1 tablespoon resh lemon juice

3 garlic cloves, mincedsalt and pepper4 boneless, skinless chicken breasts3 tablespoons mayonnaise1 cup bread crumbs2 tablespoons olive oil

500 g cherry tomatoes, halved

directions:Adjust oven rack to middle position and heat oven to 220 degrees C. In a mediumbowl, combine the shredded cheese, 2 tablespoons o the minced basil, cream, lemon

juice, 2 teaspoons minced garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Cut a pocket in chicken breasts, stuff with cheese mixture and seal, using a toothpickto help close the slit, i necessary. ranser the stuffed breasts to baking dish and spreadtops evenly with mayonnaise.In a medium bowl, combine the bread crumbs, remaining garlic, remaining resh basil,and one tablespoon olive oil. Sprinkle crumb mixture over chicken, pressing lightly toadhere.oss tomatoes with remaining tablespoon oil, 1/2 teaspoon salt, and pepper to taste.Arrange the tomatoes in the baking dish in and around the chicken. Bake until the

crumbs are golden brown and the chicken is cooked through about 25 minutes. Serveimmediately with your avorite side dishes. http://karmelowy.pl/pieczone-piersi-kurczaka-nadzie-wane-mozzarella-i-bazylia/



Grilled Chicken with WhiskeyBarbecue Sauce and Spicy Slaw

what you need:SAUCE1 1/4 cups ketchup1 to 1 1/2 tsp. hot sauce2 tablespoons dark molasses

2 tablespoons Dijon mustard2 tablespoons whiskey2 tablespoons Worcestershire1 tablespoon cider vinegar1 large garlic clove, minced

CHICKEN6 chicken legs with thighs attached

1 tablespoon olive oildirections:

SLAW1 pound cabbage, cut into shreds1/4 red onion, cut into long slivers1/2 red bell pepper, cut into thin strips2 tablespoons chopped cilantro1/4 cup extra-virgin olive oil2 tablespoons sugar2 tablespoons Champagne vinegar1 tablespoon lime juice1/2 teaspoon red chile flakes1/2 teaspoon kosher salt1/4 teaspoon pepper

A HOMEMake sauce: Combine ingredients in a medium saucepan. Cover and simmer 45 minutes toblend flavors, stirring occasionally with a long spoon. Add a little water i sauce gets too thick topour. Let cool, then transer to a plastic container and chill up to 1 week.Make slaw: oss vegetables in a large bowl to blend. ranser to a resealable plastic bag. Putremaining ingredients in a small container with a tight-fitting lid. Chill slaw and dressing up to

2 days.Prepare chicken: In a large bowl, coat chicken in oil; pack in a resealable plastic bag andchill up to 2 days, or reeze.IN CAMPBuild a charcoal or wood fire in a grill and let burn to medium. Bring salad dressing to roomtemperature. Set aside 1/2 cup sauce.Grill chicken until browned all over, about 15 minutes,turning occasionally. urn again, generously brush tops with some o remaining sauce, andcook a ew minutes; repeat turning and brushing 2 more times, until chicken is well-brownedand cooked through, 10 to 15 minutes total.

oss slaw and dressing in a large bowl and serve with chicken and reserved sauce. http://www.myrecipes.com/recipe/grilled-chicken-whiskey-barbecue-50400000114489/



Chicken Enchilada Pastawhat you need:

2 boneless skinless chicken breasts (cooked and shredded)2 tablespoons olive oil2 garlic cloves (minced)1 medium onion (diced)1 red bell pepper (diced)1 (4 ounce) can diced green chilies½ teaspoon salt2 teaspoons chili powder1 teaspoon cumin2 (10 ounce) cans green chili enchilada sauce2/3 cups red enchilada sauce2 cups shredded Colby-jack cheese1 cup sour cream1 (16 ounce) package penne pasta

directions:Cook penne pasta according to package directions. Meanwhile, heat olive oil to medium heat

in a large deep skillet. Add onions and cook or 5 minutes. Add garlic and red pepper and cookor an additional 3 minutes. Add shredded cooked chicken, green chilies, cumin, chili powder,salt, green enchilada sauce, and red enchilada sauce. Bring to a boil, reduce heat and simmer or8-10 minutes.Add the Colby-jack cheese and stir until the cheese has melted. Stir in the sour cream over lowheat. Stir until the sour cream is well incorporated. Cook on low until heated through.Drain the pasta and add it to a large serving bowl. Pour the sauce over the pasta and mix well.Serve with toppings such as avocado, green onions, tomatoes, black olives, and sour cream.http://blogche.net/chicken-enchilada-pasta-recipe/

oppings-avocadogreen onionstomatoessour cream

black olives




Chicken and Potato Parcels

what you need: 4 baking potatoes, peeled and cubed2 skinless boneless chicken breasts diced2 medium red peppers chopped1 large white onion chopped3 celery ribs chopped2 cups avorite BBQ sauce

directions:Make our oil packets by the ollowing method, using 1-oot squares o heavy dutyaluminum oil: old square in hal and smooth flat. Seal each o the narrow ends byolding over each edge three times to make a 1/4-inch border, smoothing flat aferevery old. You should now have a oil packet that is open on one long side. Repeat toorm our packets.

In a bowl or resealable plastic bag, combine the potatoes, chicken cubes, red peppers,onion, celery, and barbeque sauce; mix well. Evenly divide the mixture among the oilpackets. Roll up the open end o the packets to seal.Place packets on a grill over the coals o a fire. Cook until the potatoes are tender andthe chicken is ully cooked, about 25 minutes, depending on the intensity o the heat.http://allrecipes.com/recipe/chicken-and-potato-parcels/



Steak and Spinach Quesadillawith Provolone

what you need:1 tsp. o extra virgin olive oil2 oz. lefover flank steak A big handul o spinach1- 6inch, whole grain tortilla1 slice part-skim provolone cheese

directions:Heat oil in a 12 inch skillet. Add steak and heat until just heated through. oss in the spinachand cook until wilted. Remove steak and spinach rom the pan. Place one tortilla in the pan andheat through. Flip the tortilla and place hal a slice o cheese on one hal o the tortilla.

Layer the steak and the spinach over the cheese and then place another hal slice o cheese ontop. Fold the tortilla onto itsel to create a hal moon. Place a tea kettle or another heavy poton top o the tortilla to press it down or about 30 seconds. Flip the quesadilla and do the samething on the other side.

Remove quesadilla rom the pan and allow to cool beore slicing in hal. Enjoy with some plainGreek yogurt and spicy garlic sauce. http://www.simpledish.com/recipes/lunch/steak-and-spinach-quesa-dilla-with-provolone




what you need:4 pieces o tilapia

1/2 o a small onion sliced1 cup o matchstick carrots1 cup sliced mushrooms1/2 red bell pepper, sliced thin1/2 green bell pepper, sliced thin2 cloves o garlic, chopped2 green onions, sliced2 tablespoons resh cilantro, chopped

directions:Preheat grill to about 350 °F

Cut 4 18×18 pieces o heavy-duty tin oil.

Divide the onions, pepper, mushrooms, and carrots evenly and place them in a small pile in thecenter o the oil pieces. Sprinkle with salt and pepper

Lay one piece o fish over each veggie pile. Sprinkle with salt and pepper then divide theremainder o the ingredients over the top o the fish. Seal each package by bringing the two op-posite edges o the oil together and crimping it, but don’t press it flat. Leave some room in thetop o the oil package so it can steam. Fold the other edge in and up slightly toward the center,so the liquid doesn’t leak out and the package is sealed but not flat.

Place oil packages on BBQ or about 12 minutes depending on the size o the filets. You canopen one slightly to see i it is cooked. Make sure you don’t over cook the fish you can always

put it back on the grill i it is undercooked. http://www.cookingwithsugar.com/healthy-recipe-tilapia-in-tin-oil-on-the-bbq-grill/

2 tablespoons resh chives, chopped

Juice o one lemonJuice o one lime2 tablespoons olive oil1/4 cup store bought teriyaki marinade 2 tablespoons butter1/4 seasoned panko breadcrumbs1 tablespoon resh ginger, choppedSalt and resh ground black pepper

Tilapia in foilon the BBQ



Dutch Oven-Braised Beef and Summer Vegetables

what you need:

BEEF6 garlic cloves, minced2 tablespoons roughly chopped resh rosemary leaves2 tablespoons olive oilAbout 1 tsp. kosher saltAbout 1/2 tsp. pepper1 boneless bee chuck roast (about 2 lbs.)VEGEABLES AND COOKING1 pint cherry tomatoes, stems removed2 ears corn, cleaned and cut into thirds1 onion, cut into 6 wedges1/2 pound green beans, ends trimmed, cut in hal6 baby zucchini (1/2 lb. total), ends trimmed, or regular zucchini cut into chunks3/4 pound thin-skinned potatoes about 1 in. wide2 tablespoons butterAbout 3 cups chicken broth, divided

directions:Set up a fire or top and bottom dutch-oven cooking. Put a 4- to 6-qt. cast-iron camp dutchoven in place, add butter, and melt. Add bee; cook until browned on underside, 10 minutes.urn meat over, add 2 cups broth, cover, and arrange coals on top o pot. Add uel now andevery 30 minutes and cook 1 hour.4. urn meat over, add 1 cup broth, vegetables with corn, and the potatoes; cook, covered, 1hour. urn meat and corn, add beans and zucchini, and more broth i pot is getting dry; cook,covered, until meat is very tender, 15 to 30 minutes. Season with more salt and pepper to taste.http://www.myrecipes.com/recipe/dutch-oven-braised-bee-50400000114486/



dessert



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what you need:1 pound strawberries, halved or quartered

1 teaspoon blueberries1 tablespoon finely grated lemon zest1/4 cup lemon juice3/4 teaspoon sugar2 tablespoons cornstarch2 tablespoons unsalted butter, sofened4 12-inch squares o heavy-duty aluminum oil4 1/2-inch-thick slices o pound cake

vanilla ice cream

directions:Light a grill. In a medium bowl, combine the strawberries and blueberrieswith the lemon zest, lemon juice, sugar and cornstarch. Spoon 1/4tablespoon o the butter in the center o each sheet o oil and top withthe ruit. Bring 2 sides o the oil up over the ruit and old to orm a seamacross the top. Fold the remaining 2 sides to seal the ruit packs completely.

Grill the ruit packs over moderate heat until the ruit is sizzling. Spreadthe remaining 1 tablespoon o butter on the pound cake and grill on bothsides just until toasted. ranser to plates. Open the ruit packs and pourthe berries and juices over the pound cake. Serve with a scoop o vanilla icecream. (http://www.recipe.com/mixed-berry-hobo-packs-with-grilled-pound-cake/)




s’mores

what you need:graham crackersyour avourite plain chocolatemarshmallows

directions:Heat the marshmallow over an open flame until it begins to brownand melt.

Break the graham cracker in hal. Sandwich the chocolate betweenthe cracker and the hot marshmallow. Allow the marshmallow tocool a moment beore eating.

Variations:healthy: add sliced bananasmexican: add cinnamon and cayenne peppertrendy: add bacon bitsun: use peanut butter cupextra chocolate: use oreos instead o graham crackersuse bacon bits


It’s tradition.



what you need:11 tablespoons unsalted butter, sofened1 cup brown sugar, packed½ cup granulated sugar2 large eggs1 teaspoon vanilla

1 teaspoon baking soda½ teaspoon sea salt1 teaspoon cinnamon2 ½ cups flour½ cup semi-sweet chocolate chips1 cup mini marshmallows3 regular sized Hershey’s bars

1-2 packages graham crackers

directions:In a medium bowl, whisk together the flour, baking soda, sea saltand cinnamon to combine. Set aside.In the bowl o an electric mixer, cream butter with white and brownsugar until light and fluffy. Add the eggs and vanilla and mix until

combined.Add the flour mixture to the butter mixer and combineon low speed. Fold in the chocolate chips and marshmallows.

Preheat the oven to 375 degrees. Line baking pans with parch-ment paper. Lay out graham crackers side by side on the pans (theyshould be touching). Place 1 ½ tablespoons o dough on graham

crackers about 1 - 1 ½ inches apart.Press down slightly with fingertips.Bake or 5 minutes then remove romoven to press Hershey’s bar pieces onto the top. Bake or an additional 5 - 7minutes or more i your cookies arethicker. Tey will be done when the

edges begin to turn golden brown.Remove to a wire rack to cool. Forclean cutting make sure cookies arecompletely cool and cut with a sharpknie.

s’mores cookies



Pecan Brown Sugar Baked Brie

what you need:1-8 oz round o brie with rind intact3 tbsp. brown sugar1/2 tsp ground cinnamon1/2 cup coarsely chopped pecans1 sheet puff pastry

Granny Smith Apples, slicedbutter crackers or light crackers

directions:Lay out a large piece o oil. Coat oil with cooking spray. Place brie on topo puff pastry. Mix brown sugar, cinnamon & pecans. Spread mixture on

top o brie. Fold pastry & pinch to seal. Wrap the oil & place on 350 ovenor hot coals or 30 min. Serve with crackers & sliced apples. http://gurutothe-outdoors.com/pecan-brown-sugar-baked-brie/




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r ri e s

what you need:2 lbs large resh strawberries8 oz. package cream cheese, sofened4 tbsp. powdered sugar1tsp. vanilla extract1 oz. graham cracker crumbs

directions:Rinse ruit and cut around the top o each strawberry. Clean out inside ostrawberry. In a medium bowl, stir together cream cheese, powdered sugarand vanilla extract.Insert cream cheese mixture into a plastic bag (small ziploc bag will work),cut an end and fill strawberries. Crush graham crackers into tiny piecesand sprinkle over strawberries. (I you want the strawberries to stand uplike in the picture, cut a little off the end.) http://zoomyummy.com/2012/06/03/

cheesecake-stuffed-strawberries/




banana caramelcream dessertwhat you need:Vanilla Pastry Cream

2/3 cup sugar1/4 cup cornstarch1/2 teaspoon salt3 cups whole milk 2 eggs

2 ablespoons butter1 ablespoon vanilla extract

directions:

Vanilla Pastry Cream

In a medium bowl, beat eggs with a ork to combine. Set aside. Mix sugar, cornstarch and saltin a medium saucepan. Gradually pour in milk, while whisking, to make a smooth mixture.Cook over medium heat, stirring almost constantly, until the mixture thickens and boils.Continue to cook and stir one minute. Pour several tablespoons o the hot mixture into thebowl with the eggs and immediately stir well. Pour warmed egg mixture into the pan with therest o the hot milk mixture. Return to a slow boil, and cook one minute, stirring constantly.

Remove rom heat and stir in butter and vanilla. Set aside to cool. When the pan has cooled,place in the rerigerator to ully cool. I desired, lay a piece o plastic wrap on the top surace othe pastry cream to prevent a skin rom orming.

Graham Cracker Crumble

Crush crackers in a large ziplock type bag. Pour crumbs, sugar and melted butter into a bowland , stir until ully combined. Pour into a 9x13 casserole dish and press into a even layer. Bake

at 350*F or 10-12 minutes, until light brown. Allow to cool.

Dessert assembly

Spoon about 2 tablespoons graham cracker crumble into individual serving dishes. Use a smallglass to press the crumble into a firm layer. Add a layer o pastry cream into each dish. For easyassembly, fill a large ziplock type bag with the pastry cream, snip off the end and fill the dishes

rom this bag. Add a ew slices o banana. op bananas with a layer o whipped cream. Add

some graham cracker crumble and a drizzle o caramel. Repeat layers 2-5. http://cookbook-recipes.org/banana-caramel-cream-dessert/

Graham Cracker Crumble

1 1/2 cups graham cracker crumbs1/3 cup butter, melted1 ablespoon sugar




makeover crunchy

pumpkin dessertsquares

what you need:1 can pumpkin pie filling1 can at-ree evaporated milk 3 eggs1 package yellow cake mix2/3 cup Chopped Pecans1 cup reduced-at butter, melted1-1/4 cups at-ree whipped topping

directions:In a large bowl, combine the pie filling, milk and eggs; beat on medium speeduntil smooth. Pour into an ungreased 13-in. x 9-in. baking pan. Sprinkle withcake mix and pecans; drizzle with butter. Bake at 350° or 60-65 minutes or until

a toothpick inserted near the center comes out clean. Cool completely on a wirerack. Garnish with whipped topping. http://www.tasteofome.com/recipes/makeover-crunchy- pumpkin-dessert-squares



butterfnger cookiedough cheesecake barswhat you need:

For Cookie Dough Layer:

3/4 cup (1.5 sticks) unsalted butter, melted3/4 cup packed dark brown sugar2 eggs2 teaspoons vanilla extract

1 1/4 cup all-purpose flour1 cup mini chocolate chips

Additional Ingredients:

6 Butterfinger candy bars1/2 cup mini chocolate chips

For Cheesecake Layer:

12 oz cream cheese, sofened1/2 cup white sugar1 egg2 teaspoons vanilla extract

directions:Preheat over to 375 degrees F. Line a 13×9 baking dish with oil and spray withnon-stick spray. Using an electric mixer, cream together the melted butter and thebrown sugar or the cookie dough layer. Add eggs and vanilla and beat until just

incorporated. Add flour and beat on low speed until the mixture is completelyincorporated. Add chocolate chips and mix with a rubber spatula. Put in rerigeratoror at least 30 minutes.

In a medium bowl, add all ingredients orthe cheesecake layer and beat or 2-3minutes, or until light and fluffy.

Spread 3/4 o the chilled cookie dough intothe prepared pan. Cover with the candybars. Pour cheesecake mixture over candyand spread evenly. Dot remaining cookiedough on top and swirl with cheesecakemixture. Sprinkle extra chocolate chips ontop.

Bake or 30-35 minutes or until ully set.Allow to cool or 15 minutes. Remove rompan and slice. Keep bars in airtight containerin the rerigerator. Enjoy! http://whiskawayyour-worries.wordpress.com/2012/10/28/tricks-treats/




Banana Boats

what you need:4 ripe yellow bananas1 cup mini-marshmallows1/2 cup chocolate chips1/2 cup peanut butter chips

Any other sweet additions you would like

directions:In the peel, slice banana lengthwise, being careul not to slice all the way through the banana.Pry open sliced pocket and stuff with 1/4 o the chocolate chips and peanut butter chips. opwith 1/4 o the marshmallows. Repeat with remaining 3 bananas.

Light one chimney 2/3 ull o charcoal. When all the charcoal is lit and covered with gray ash,

pour out and arrange the coals on one side o the charcoal grate. Set cooking grate in place,cover grill and allow to preheat or 5 minutes. Clean and oil the grilling grate. Place bananason cool side o grill, cover, and cook until bananas have completely sofened and peels haveblackened, about 10 to 15 minutes. Remove rom grill, let cool or 5 minutes, then eat with aspoon. http://www.seriouseats.com/recipes/2012/08/banana-boats.html




what you need:4 oz. dark chocolate2/3 cup unsalted butter4 eggs

2/3 cup granulated sugar1/2 cup all-purpose flour6 strawberries (optional)

directions:Grease six ramekins, and line with a disk o parchment at the bottom.Melt the chocolate and butter in a medium heat-proo bowl set over a pot o barelysimmering water, stir until melted and smooth. Let cool or 15 minutes.

Beat the eggs and sugar with a hand-held electric mixer until thick, pale andribbony.Beat in flour. Ten slowly add the chocolate mixture while beating.Evenly distribute the batter into the ramekins and chill.When ready to serve, preheat over to 400F. Bake the cake until the top is set,around 15 minutes.Remove rom oven. Let sit or five minutes beore inverting onto individualserving plate. op with vanilla ice cream, berries or caramel sauce. http://ohsweetday.com/2012/04/molten-lava-cake.html


Molten

LavaCakes



what you need:Brownie Mix (along with ingredients to prepare according to package)½ cup graham cracker crumbs¾ cup chocolate chip1½ cups mini marshmallows

directions:

Heat Grill to 325 degrees. Oil Cast iron skillet. Prepare brownie mix according topackage directions. Pour mix into cast iron skillet. Place graham cracker crumbs on topo brownie mix. Place skillet on grill and cook or 25-35 minutes at 300-325 degrees.

est with tooth pick, don’t over cook, but make sure it’s at more than ½ way cooked.Place chocolate chips on top, spread with offset spatula to coat brownie evenly.Place mini marshmallows on top, be sure not to overcrowd them, they will swell andpuff up when heated.

Place skillet back on grill or until marshmallows are lightly brown about 3-5 minutes.Te skillet will stay hot so the brownie will continue to cook. Place knie along edge totest brownie without disturbing marshmallows.

Don’t try to cut it into pieces, the marshmallows will pull off the top. Scoop out withlarge serving spoon, scoop out the serving and remove rom serving spoon with anotherspoon or knie. http://www.createdby-diane.com/2012/07/grilled-smore-brownie.html

Grilled S’mores Brownies



Pineapple Upside Down Cakes

what you need:1 cup Brown Sugar

1/4 cup Butter1 can Pineapple Rings1 jar Maraschino Cherries1 pk Small Shortcake ShellsAluminum Foil

directions:For each cake, mound 1 1/2 tsp o brown sugar and 1 tablespoon o butter on a sheet o

non-stick oil. op with a pineapple ring, maraschino cherry and a small shortcake shell.

Form a packet and grill sugar side down over medium-high heat or approximately 12minutes. Serve afer cooling. Side with a scoop o vanilla ice cream i you’re eeling reallyadventurous!




Berry Cobblerwhat you need:2 lbs Fresh Strawberries (chopped)1 pint Fresh Blueberries1 box Yellow cake mix1 7.5 oz Sprite2 tablespoons butter, cold2 tablespoons sugar (optional)Whipped cream, or serving (optional)

directions:Preheat 35-40 charcoal briquettes until white and glowing. Line a 12”Dutch Oven withAluminum Foil (or dutch oven Liner). Wash and prepare ruit.

In a medium bowl combine the cake mix and lemon lime soda. (You want a batter that isthick, but moist). Place ruit in the cast iron dutch oven and spoon batter over top,smoothing with a spoon i necessary. Tinly slice the butter and place evenly over batter.Sprinkle with the sugar, i using. Cover the dutch oven with its lid. Place 10 hot charcoalbriquettes together and set dutch oven over them.

Using tongs, place the remaining 16 briquettes on the dutch oven lid. Afer about 10minutes, rotate the dutch oven over the coals clockwise and the lid over the dutch ovencounter clockwise to promote even cooking. Check afer 20 minutes, cobbler is done with thetopping is golden brown and the ruit juices are bubbling.

Remove dutch oven rom coals. Serve the cobbler with whipped cream. http://fischoods.

com/2013/08/27/blueberry-strawberry-dutch-oven-camp-cobbler/




Campfre Apple

Crisp

what you need:3-4 apples (chopped)⅓ cup oats¾ cup brown sugar½ cup whole wheat flour1 tsp cinnamon

⅓ cup butter2-3 tbsp white sugaraluminum oil

directions:In a bowl add oats, brown sugar, whole wheat flour and butter, mixing with a ork untilpieces o butter are evenly dispersed throughout the mixture.Add in your chopped apples, cinnamon, and white sugar, mixing together.ake three long pieces o aluminum oil (about a oot and a hal), old each side up andpinch the ends together orming a boat-like shape.Place the ingredients in the center o the aluminum oil, olding the sides over and

pinching to seal the package.You can also make individual packages, by olding like the image above!Place on a grate over the fire pit, cooking or about 15-20 minutes.I your fire doesn’t have a grate, place the package in the fire pit, on the edge urthest romthe flames, rotating once afer 10 minutes o cooking. http://bsinthekitchen.com/campfire-apple-crisp/




BlueBerry

Cinnamon Rollswhat you need:For the dough:2 cups whole milk 1/2 cup vegetable oil1/2 cup sugar2 1/4 tsp. active dry yeast

4-5 cups flour1/2 heaping tsp. baking powderscant 1/2 tsp. baking soda1 1/2 tsp. salt

directions:For the blueberry filling:In a small dutch oven, combine 1 pint o the blueberries, sugar and cornstarch. Stir in lemon

juice, lemon zest and water. Cook over a ull spread o coals, stirring ofen, until mixture

begins to thicken slight. Remove rom heat and allow to cool.For the dough:Mix whole milk, vegetable oil and sugar in a pan. Scald to 150 degrees. Let cool until luke-warm (~45 minutes). Sprinkle in yeast and let sit. Ten add 4 C flour, stir mixture together.Cover and let sit or one hour.Add 1/2 cup o flour, baking powder, baking soda, and salt. Stir mixture together. Addenough flour to make a semi-sticky dough.Divide the dough in hal. Sprinkle surace generously with flour and orm into a rectangle, roll

the dough thin, maintaining a rectangular shape. Spread hal o the blueberry filling onto thedough. Sprinkle hal o the additional blueberries or sprinkling on top. Roll the dough towardyou. Pinch the seam to seal it. Cut rolls 3/4 to 1 inch thick and lay in greased dutch ovens.Repeat with other hal o dough and blueberry filling.Cover the rolls and let sit or 30 minutes.Bake at 375 or 18-20 minutes or until golden brown. Use 1 1/2 rings plus a couple o coalson top and 1 ring on the bottom. Generously drizzle your avorite cream cheese rosting overwarm rolls afer they finish baking. http://dutchovenmadness.blogspot.ca/2012/04/blueberry-

cinnamon-rolls.html

For the Blueberry Filling:1 pint blueberries3 tablespoons granulated sugar2 teaspoons cornstarch2-3 teaspoons resh lemon juice1 tsp. lemon zest3/4 cup water

Additional Blueberries:1 pint blueberries2 bsp sugar4 bsp cinnamon2 bsp flour




Campfre Eclairs

what you need:crescent roll dough in the tubes

chocolate puddingwhipped cream rom a spray can.

directions:You will need some wooden dowels, about 2 inches in diameter is best. Ten, soak them ora ew hours beore using them.

Wrap some crescent roll dough around the soaked part o the dowels

Ten, just hold them over the fire until the dough cooks. Don’t hold them too close to thefire, or the dough will burn beore it cooks through.

Ten, fill with chocolate pudding. I like to put the pudding in a zip top bag and then cut onecorner out and squeeze the pudding into the crescent roll tubes. Ten, top with whippedcream.

Tese are yummy while the dough is warm but the pudding is cool.

http://www.heraldextra.com/momclick/recipes/gourmet-campfire-cooking-my-top-three- favorite-campfire-desserts-of/article_2d6290fc-a0dd-11e0-88d8-001cc4c03286.html




Orange CampfreCakeswhat you need:8 whole oranges1 Betty Crocker urtle Supreme brownie mix (and ingredients called or onpackage)aluminum oilCrunch (optional) Frosted oast cerealcaramel (optional) sauce

directions:Starting 1-2 inches down on the orange, slice off the top and set aside. Using aknie cut around the edge o the flesh o the orange and hollow out the orangewith a spoon. Use the orange flesh or some other use. Repeat with the otherremaining oranges.

Prepare the brownie batter according to package directions

1405015872 FreeE Cookbook Camping(2)

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