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This is a free e-book for all those campers out there. Share the love and send it to all the
outdoor enthusiasts you know! This e-book is packed full of delicious and easy camping
recipes that the whole family will love. It can be downloaded from our website at
www.napieroutdoors.com.
about this e-cookbook
breakfast
delicious contents.
Breakfast burritos
2 eggs and spinach skillet
Spinach artichoke and egg panini
Bacon, egg and toast cups
Breakfast frittata
Chocolate buttermilk pancakes w/ homemade
salted caramel sauce
Sweet pepper, ham and onion omelette
Hash brown casserole
Berry french toast
English-muffin egg pizzas
Campfire Cinnamon Rolls
Breakfast eggs in foil bowls
Mountain man breakfast
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-fry
Beef soup
Mexican stuffed shells
Smoked sausage, potatoes & green beans
Calzones
Flatbread and fried eggs
Chicken broccoli crescent rolls
Quinoa veggie stir fry
Grilled Bourbon Bacon Burgers
dinner
Chicken caesar burgers
delicious contents.
Maple grilled salmon
Tacos in a bag
Grilled shrimp tacos
Rustic chicken bacon sundried tomato pasta
Seafood linguine
Andouille and beef 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
Tilapia in foil on the bbq
Dutch oven braised beef & 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 bars
Banana boats
Molten 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 and
burgers breakfast lunch and dinner. Where’s the fun in that?
This Camper’s Cookbook: Guide to Gourmet in the Great
Outdoors was designed to inform that you CAN eat well
in the woods. We’ve laid out a few easy staple recipes that
the whole family will enjoy! If you have any great camping
recipes that you would like to share we would be more than
happy to include it in this e-cookbook! Please e-mail us
at marketing@napieroutdoors.com to have your very own
recipe featured!
Enjoy!
These burritos are perfect and easy for breakfast. Just wrap in foil, stick them in
the coals or on the grill and let the flavours blend together. Unwrap and enjoy!
what you need:
Large flour torillas
Potatoes, peeled and grated (about half potato per burrito)
Green onions sliced
Breakfast sausage, browned and crumbled (1/4 cup per burrito)
Eggs, beaten (2 per burrito)
1 can refried beans
Cheddar cheese grated
Salsa or hot sauce
Aluminum foil
Salt and pepper
1 tbsp butter or margarine
directions:
Melt butter in large frying pan. Add grated potatoes and cook, flipping
occasionaly, until browned. Add green onions, browned breakfast sausage and
beaten eggs. Saute everything together until eggs are full cooked.
Lay out large squares of aluminum foil, each with a torilla on top. Spread a thin
layer of refried beans on each and place breakfast burrito mixture on top.
Sprinkle with grated cheese. Roll each burrito up in the foil and place burritos
either on the grill or near the coals flipping once (about 3-5 minutes each side
or until cheese is melted). Set aside to cool so that you don’t burn your self, then
enjoy!
page 7 | www.napieroutdoors.com | Camper’s Cookbook: Guide to Gourmet in the Great Outdoors
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 leek
2 eggs and spinach skillet
Make 2 deep indentations in center of spinach. Carefully break 1 egg into each
hollow, taking care to keep yolks intact.
With oven mitts, carefully cover skillet with aluminum foil and place back on
grill for 10-15 minutes until egg whites are set.
Remove garlic halves from yogurt; discard. Spoon yogurt over spinach and eggs.
Garnish with paprika.
directions:
Heat a medium skillet over medium heat and spray with cooking spray. In a
small bowl beat 1 egg with 1 egg white. Carefully pour egg mixture into skillet
and allow to cook until egg begins to set. Flip egg patty with a spatula and cook
for an additional minute or two. Repeat with remaining egg and egg white to
make second patty.
On one piece of bread, layer half of the spinach, half of the artichokes, and half of
the goat cheese. Top with one egg patty. Finish with second piece of bread. Press
sandwich in panini press and cook until crisp and browned. (If no panini press,
cook on a buttered skillet as you would grilled cheese).
Make second sandwich with remaining ingredients. Cut sandwich in half and
serve.
directions:
Lightly butter 6 muffin cups. With a rolling pin or your hand, flatten bread
slices slightly and cut out 8 rounds. Cut each round in half, then press 2
halves into each muffin cup, overlapping slightly and making sure bread
comes up to edge of cup. Use extra bread to patch any gaps. Brush bread
with remaining butter.
In a large skillet, cook bacon over medium, until almost crisp. (It will
continue 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 until
egg whites are just set, 20 to 25 minutes. Run a small knife around cups to
loosen toasts. Serve immediately. http://www.marthastewart.com/330179/bacon-
egg-and-toast-cups
directions:
Make berry compote: Place sugar and 2 tablespoons of cold water in a small saucepan.
Stir over low heat until sugar dissolves. Increase heat to high. Bring mixture to the boil.
Cook for 3 minutes or until mixture thickens slightly. Remove from heat. Stir in berries.
Set aside.
Combine sugar and cinnamon in a shallow dish. Melt half the butter in a large,
non-stick frying pan over medium heat. Dip 4 slices of bread, 1 at a time, in egg
mixture until soaked. Cook bread for 2 minutes each side or until golden brown.
Remove from pan. Toss in sugar mixture to coat. Cover to keep warm. Repeat with
remaining butter, bread, egg mixture and sugar mixture.
Cover each pan with foil. Grill, covered, for 20-22 minutes or until eggs
are completely set. http://www.tasteofhome.com/recipes/breakfast-eggs-in-foil-
bowls
Mountain Man Breakfast
what you need:
1/2 pound bacon
1/2 pound sage sausage, cooked and crumbled
1 medium onion, diced
1 2-pound bag hash brown potatoes, diced
1/2 pound extra sharp cheddar cheese, grated
directions:
Pre-heat Dutch oven, 6-9 bottom coals and 12-15 top coals. Slice bacon and
onion into small pieces, and brown in the bottom of the Dutch oven until on-
ions are clear. Stir in the hash brown potatoes and cover. Remove cover and stir
occasionally to brown potatoes (15-20 minutes).
Scramble the eggs in a separate container and pour the mixture over the hash
browns. Cover and cook until eggs start to set (10-15 minutes).
Sprinkle grated cheese over egg mixture, cover, and continue heating until eggs
are completely set and cheese is melted. Slice and serve. http://camping.about.
com/od/recipes/r/ucrec214.htm
directions:
Cut each roll in half.
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 of 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 if
at home).
But if you are camping out do as below (still let them rise to double the size
first).
Dutch Oven Temperature Control using Briquets:
350°F in a 12-inch Dutch oven, on top of oven place 16 briquets, and under
oven bottom place 8 briquets. http://www.justapinch.com/recipes/main-course/pork/
dutch-oven-bacon-cheese-pull-aparts-by.html
Stir together butter and mustard. Spread every other slice of bread with 1
teaspoons mustard mixture, creating 6 sandwiches. Fold each slice of cheese in
half diagonally; tuck each into sandwich. Divide ham evenly among sandwiches.
Place loaf on center of foil. Seal edges, making tight 1/2-inch fold; fold again,
allowing space for heat circulation.
bbq chicken
grilled cheese
sandwiches
page 23 | www.napieroutdoors.com | Camper’s Cookbook: Guide to Gourmet in the Great Outdoors
bbq chicken quesadillas
with peaches and brie
directions:
Combine chicken and barbeque sauce. Season with salt and pepper, if desired.
Divide brie cheese, chicken, peaches, and cilantro among the 4 tortillas, only
layering them on half of each tortilla. Fold the other half of the tortillas over to
form half circles.
Heat two large non-stick skillets over medium heat and spray with non-stick
cooking spray. Place two folded quesadillas in each skillet and cook for about 2-4
minutes, until crispy and golden brown on one side, then flip and repeat on other
side. Serve warm.
Add the honey, soy and lime juice, bubble for 30 secs, then add the noodles
and sesame seeds. Mix well, heat through and sprinkle with coriander to serve.
http://www.bbcgoodfood.com/recipes/8260/zingy-chicken-stirfry
Beef Soup
On a lightly floured surface, divide dough into 5 equal portions. (You can use top of a plastic bin
or cutting board when camping). Shape each portion of dough into approximately 1/2 -inch (1.5
cm) thick rustic 7-inch (18 cm) disks. Put disks on a lightly oiled rimmed baking sheet. Dust
top with flour and top with sheet of 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, cook
about 30 seconds or until grill marks appear on bottom of rounds, turn and grill on other side,
about 1 minute. Transfer to clean work surface.
Brush each flatbread with garlic oil. Top with mozzarella slices, spinach and tomatoes. Break 1
egg into center of each flatbread. Season flatbread with salt and pepper. Cover grill with greased
foil paper and slide flatbread back onto greased aluminum foil on grill and cook tented with
tinfoil until cheese is melted and egg is set, about 8 minutes. Remove from heat and let stand for
2 minutes before cutting. http://www.torontosun.com/2012/07/12/camping-recipes-flatbread-fried-eggs-
and-sirloin-cheeseburgers
Unroll the crescent roll dough and arrange in a circle on foil wrap, with the pointy
edges pointing outward.
Sprinkle cheese along the base of the crescent rolls, then add a slice of chicken and a
broccoli floret.
Roll crescent roll back up and pinch the ends together to seal the dough.
Place on grill for 12-15 minutes or until crescent is golden brown. http://parentpretty.
com/crescent-roll-recipe-chicken-broccoli/#_a5y_p=1119686
directions:
Dip the chicken breasts in flour and then the egg wash, followed by the panko
crumbs.
Heat 1/2 inch canola oil in a large skillet over medium low heat and fry the
chicken breasts until golden brown (Internal temperature at 180 degrees). Top
with a mixture of the mozza and parmesan cheese. Toss the romaine lettuce with
a little caesar dressing and serve along with the chicken and cooked bacon on
toasted kaiser rolls.
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 for 3 hours.
Preheat bbq or build a campfire for cooking as seen on page 3. Spray grill before
setting in place.
Remove fish from bag, reserving the marinade. Pour marinade into a small
saucepan; 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 easily
when tested with a fork or until desired degree of doneness, basting occasionally
with marinade. Remove fish from grill; sprinkle with salt and pepper. Garnish
with slice of orange.
page 37 | www.napieroutdoors.com | Camper’s Cookbook: Guide to Gourmet in the Great Outdoors
what you need:
1 pound lean ground beef
1 package taco seasoning
4 (2.5 ounce) packages of corn chips or Doritos
2 cups shredded lettuce
tacos in a bag
1 chopped fresh tomato
1 cup shredded Cheddar cheese
1/3 cup salsa
1/2 cup sour cream
directions:
Place ground beef in a large skillet. Cook and stir over medium
heat until browned. Drain excess oil. Mix in the taco seasoning and
prepare according to the directions on the package. (You can even
do this step at home before 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 amounts
of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour
cream into the bags on top of the crushed chips. Serve in the bag
and eat using a fork!
page 38 | www.napieroutdoors.com | Camper’s Cookbook: Guide to Gourmet in the Great Outdoors
grilled shrimp tacos
what you need:
1/2 cup sour cream
3 tablespoons mayonnaise
3 tablespoons milk
1/2 teaspoon ground cumin
1 1/2 pounds large shrimp, peeled
3 tablespoons butter, melted
2 large garlic cloves, minced
4 limes, cut into quarters
1/2 teaspoon kosher salt
8 6-inch corn tortillas
2 to 3 cups finely shredded green cabbage
Bottled green tomatillo salsa
directions:
Whisk together sour cream, mayonnaise, milk, and cumin. Set aside. Skewer the
shrimp. In a small bowl, combine the butter and garlic.
Brush the skewered shrimp with the garlic butter. Place them on the grill with
the limes. Cook on each side or until the shrimp are opaque and the limes are
browned.
Remove from grill. Lightly salt the shrimp. Grill the tortillas for 30 seconds on
each side, then place inside a paper bag to keep warm. Pull shrimp off skewers
and divide them evenly among the tortillas. Top with the cabbage, sour cream
sauce, tomatillo salsa, and a spritz of 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 bacon
sundried tomato pasta
what you need:
1 pound penne pasta
1 pound skinless, boneless chicken breast, cubed
7 slices thick cut bacon, diced
1 jar (8-10 oz) julienned sun-dried tomatoes, packed in oil
2 Tablespoons butter
1 Tablespoon chives, freeze-dried or fresh
1/2 cup aged white cheddar or Parmesan, finely grated
directions:
Boil pasta according to package directions. In a large skillet, brown bacon over
medium heat until it begins to crisp. Add in cubed cooked chicken, sun-dried
tomatoes with half the oil that’s in the jar, butter and chives. Continue to saute
until bacon is crisp. Add pasta into skillet and toss with cheese until all
ingredients are mixed together. Season with salt and pepper if necessary. http://
noblepig.com/2012/12/rustic-chicken-bacon-sun-dried-tomato-penne-pasta/
Brush grill rack with olive oil. Grill buns, cut side down, until golden, about 2
minutes. Transfer buns to work surface. Grill burgers until brown on bot-
tom, about 3 minutes. Turn over; sprinkle with cheese. Grill until burgers are
cooked to desired doneness, about 3 minutes for medium. Place some onions,
then burger, on each bun bottom. Top each with okra and watercress. Spread
mayonnaise on cut side of bun tops; place on burgers. Serve with remaining
mayonnaise. http://www.bonappetit.com/recipe/andouille-and-beef-burgers-with-spicy-
mayo-and-caramelized-onions
directions:
Adjust oven rack to middle position and heat oven to 220 degrees C. In a medium
bowl, combine the shredded cheese, 2 tablespoons of 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 toothpick
to help close the slit, if necessary. Transfer the stuffed breasts to baking dish and spread
tops evenly with mayonnaise.
In a medium bowl, combine the bread crumbs, remaining garlic, remaining fresh basil,
and one tablespoon olive oil. Sprinkle crumb mixture over chicken, pressing lightly to
adhere.
Toss 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. Serve
immediately with your favorite side dishes. http://karmelowy.pl/pieczone-piersi-kurczaka-nadzie-
wane-mozzarella-i-bazylia/
Grilled Chicken with Whiskey
Barbecue Sauce and Spicy Slaw
what you need:
SAUCE SLAW
1 1/4 cups ketchup 1 pound cabbage, cut into shreds
1 to 1 1/2 tsp. hot sauce 1/4 red onion, cut into long slivers
2 tablespoons dark molasses 1/2 red bell pepper, cut into thin strips
2 tablespoons Dijon mustard 2 tablespoons chopped cilantro
2 tablespoons whiskey 1/4 cup extra-virgin olive oil
2 tablespoons Worcestershire 2 tablespoons sugar
1 tablespoon cider vinegar 2 tablespoons Champagne vinegar
1 large garlic clove, minced 1 tablespoon lime juice
1/2 teaspoon red chile flakes
CHICKEN 1/2 teaspoon kosher salt
6 chicken legs with thighs attached 1/4 teaspoon pepper
1 tablespoon olive oil
directions:
AT HOME
Make sauce: Combine ingredients in a medium saucepan. Cover and simmer 45 minutes to
blend flavors, stirring occasionally with a long spoon. Add a little water if sauce gets too thick to
pour. Let cool, then transfer to a plastic container and chill up to 1 week.
Make slaw: Toss vegetables in a large bowl to blend. Transfer to a resealable plastic bag. Put
remaining 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 and
chill up to 2 days, or freeze.
IN CAMP
Build a charcoal or wood fire in a grill and let burn to medium. Bring salad dressing to room
temperature. Set aside 1/2 cup sauce.Grill chicken until browned all over, about 15 minutes,
turning occasionally. Turn again, generously brush tops with some of remaining sauce, and
cook a few minutes; repeat turning and brushing 2 more times, until chicken is well-browned
and cooked through, 10 to 15 minutes total.
Toss 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 Pasta
what you need:
2 boneless skinless chicken breasts (cooked and shredded)
2 tablespoons olive oil
2 garlic cloves (minced)
1 medium onion (diced)
1 red bell pepper (diced) Toppings-
1 (4 ounce) can diced green chilies avocado
½ teaspoon salt green onions
2 teaspoons chili powder tomatoes
1 teaspoon cumin sour cream
2 (10 ounce) cans green chili enchilada sauce black olives
2/3 cups red enchilada sauce
2 cups shredded Colby-jack cheese
1 cup sour cream
1 (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 for 5 minutes. Add garlic and red pepper and cook
for 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 for
8-10 minutes.
Add the Colby-jack cheese and stir until the cheese has melted. Stir in the sour cream over low
heat. 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://blogchef.net/chicken-enchilada-pasta-recipe/
page 45 | www.napieroutdoors.com | Camper’s Cookbook: Guide to Gourmet in the Great Outdoors
Chicken and Potato Parcels
what you need:
4 baking potatoes, peeled and cubed
2 skinless boneless chicken breasts diced
2 medium red peppers chopped
1 large white onion chopped
3 celery ribs chopped
2 cups favorite BBQ sauce
directions:
Make four foil packets by the following method, using 1-foot squares of heavy duty
aluminum foil: fold square in half and smooth flat. Seal each of the narrow ends by
folding over each edge three times to make a 1/4-inch border, smoothing flat after
every fold. You should now have a foil packet that is open on one long side. Repeat to
form four 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 foil
packets. Roll up the open end of the packets to seal.
Place packets on a grill over the coals of a fire. Cook until the potatoes are tender and
the chicken is fully cooked, about 25 minutes, depending on the intensity of the heat.
http://allrecipes.com/recipe/chicken-and-potato-parcels/
Steak and Spinach Quesadilla
with Provolone
what you need:
1 tsp. of extra virgin olive oil
2 oz. leftover flank steak
A big handful of spinach
1- 6inch, whole grain tortilla
1 slice part-skim provolone cheese
directions:
Heat oil in a 12 inch skillet. Add steak and heat until just heated through. Toss in the spinach
and cook until wilted. Remove steak and spinach from the pan. Place one tortilla in the pan and
heat through. Flip the tortilla and place half a slice of cheese on one half of the tortilla.
Layer the steak and the spinach over the cheese and then place another half slice of cheese on
top. Fold the tortilla onto itself to create a half moon. Place a tea kettle or another heavy pot
on top of the tortilla to press it down for about 30 seconds. Flip the quesadilla and do the same
thing on the other side.
Remove quesadilla from the pan and allow to cool before slicing in half. Enjoy with some plain
Greek yogurt and spicy garlic sauce. http://www.simpledish.com/recipes/lunch/steak-and-spinach-quesa-
dilla-with-provolone
Divide the onions, pepper, mushrooms, and carrots evenly and place them in a small pile in the
center of the foil pieces. Sprinkle with salt and pepper
Lay one piece of fish over each veggie pile. Sprinkle with salt and pepper then divide the
remainder of the ingredients over the top of the fish. Seal each package by bringing the two op-
posite edges of the foil together and crimping it, but don’t press it flat. Leave some room in the
top of the foil 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 foil packages on BBQ for about 12 minutes depending on the size of the filets. You can
open one slightly to see if it is cooked. Make sure you don’t over cook the fish you can always
put it back on the grill if it is undercooked. http://www.cookingwithsugar.com/healthy-recipe-tilapia-in-
tin-foil-on-the-bbq-grill/
Dutch Oven-Braised Beef and Summer Vegetables
what you need:
BEEF
6 garlic cloves, minced
2 tablespoons roughly chopped fresh rosemary leaves
2 tablespoons olive oil
About 1 tsp. kosher salt
About 1/2 tsp. pepper
1 boneless beef chuck roast (about 2 lbs.)
VEGETABLES AND COOKING
1 pint cherry tomatoes, stems removed
2 ears corn, cleaned and cut into thirds
1 onion, cut into 6 wedges
1/2 pound green beans, ends trimmed, cut in half
6 baby zucchini (1/2 lb. total), ends trimmed, or regular zucchini cut into chunks
3/4 pound thin-skinned potatoes about 1 in. wide
2 tablespoons butter
About 3 cups chicken broth, divided
directions:
Set up a fire for top and bottom dutch-oven cooking. Put a 4- to 6-qt. cast-iron camp dutch
oven in place, add butter, and melt. Add beef; cook until browned on underside, 10 minutes.
Turn meat over, add 2 cups broth, cover, and arrange coals on top of pot. Add fuel now and
every 30 minutes and cook 1 hour.
4. Turn meat over, add 1 cup broth, vegetables with corn, and the potatoes; cook, covered, 1
hour. Turn meat and corn, add beans and zucchini, and more broth if 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-beef-50400000114486/
dessert
pound cake
mixed berry packs with grilled
what you need:
1 pound strawberries, halved or quartered
1 teaspoon blueberries
1 tablespoon finely grated lemon zest
1/4 cup lemon juice
3/4 teaspoon sugar
2 tablespoons cornstarch
2 tablespoons unsalted butter, softened
4 12-inch squares of heavy-duty aluminum foil
4 1/2-inch-thick slices of pound cake
vanilla ice cream
directions:
Light a grill. In a medium bowl, combine the strawberries and blueberries
with the lemon zest, lemon juice, sugar and cornstarch. Spoon 1/4
tablespoon of the butter in the center of each sheet of foil and top with
the fruit. Bring 2 sides of the foil up over the fruit and fold to form a seam
across the top. Fold the remaining 2 sides to seal the fruit packs completely.
Grill the fruit packs over moderate heat until the fruit is sizzling. Spread
the remaining 1 tablespoon of butter on the pound cake and grill on both
sides just until toasted. Transfer to plates. Open the fruit packs and pour
the berries and juices over the pound cake. Serve with a scoop of vanilla ice
cream. (http://www.recipe.com/mixed-berry-hobo-packs-with-grilled-pound-cake/)
It’s tradition.
what you need:
graham crackers
your favourite plain chocolate
marshmallows
directions:
Heat the marshmallow over an open flame until it begins to brown
and melt.
Variations:
healthy: add sliced bananas
mexican: add cinnamon and cayenne pepper
trendy: add bacon bits
fun: use peanut butter cup
extra chocolate: use oreos instead of graham crackers
use bacon bits
directions:
In a medium bowl, whisk together the flour, baking soda, sea salt
and cinnamon to combine. Set aside.
In the bowl of an electric mixer, cream butter with white and brown
sugar until light and fluffy. Add the eggs and vanilla and mix until
combined.Add the flour mixture to the butter mixer and combine
on 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 (they
should be touching). Place 1 ½ tablespoons of dough on graham
crackers about 1 - 1 ½ inches apart.
Press down slightly with fingertips.
Bake for 5 minutes then remove from
oven to press Hershey’s bar pieces on
to the top. Bake for an additional 5 - 7
minutes or more if your cookies are
thicker. They will be done when the
edges begin to turn golden brown.
Remove to a wire rack to cool. For
clean cutting make sure cookies are
completely cool and cut with a sharp
knife.
s’mores cookies
Pecan Brown Sugar Baked Brie
directions:
Lay out a large piece of foil. Coat foil with cooking spray. Place brie on top
of puff pastry. Mix brown sugar, cinnamon & pecans. Spread mixture on
top of brie. Fold pastry & pinch to seal. Wrap the foil & place on 350 oven
or hot coals for 30 min. Serve with crackers & sliced apples. http://gurutothe-
outdoors.com/pecan-brown-sugar-baked-brie/
directions:
Rinse fruit and cut around the top of each strawberry. Clean out inside of
strawberry. In a medium bowl, stir together cream cheese, powdered sugar
and 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 pieces
and sprinkle over strawberries. (If you want the strawberries to stand up
like in the picture, cut a little off the end.) http://zoomyummy.com/2012/06/03/
cheesecake-stuffed-strawberries/
directions:
Vanilla Pastry Cream
In a medium bowl, beat eggs with a fork to combine. Set aside. Mix sugar, cornstarch and salt
in 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 of the hot mixture into the
bowl with the eggs and immediately stir well. Pour warmed egg mixture into the pan with the
rest of the hot milk mixture. Return to a slow boil, and cook one minute, stirring constantly.
Remove from heat and stir in butter and vanilla. Set aside to cool. When the pan has cooled,
place in the refrigerator to fully cool. If desired, lay a piece of plastic wrap on the top surface of
the pastry cream to prevent a skin from forming.
Dessert assembly
Spoon about 2 tablespoons graham cracker crumble into individual serving dishes. Use a small
glass to press the crumble into a firm layer. Add a layer of pastry cream into each dish. For easy
assembly, fill a large ziplock type bag with the pastry cream, snip off the end and fill the dishes
from this bag. Add a few slices of banana. Top bananas with a layer of whipped cream. Add
some graham cracker crumble and a drizzle of caramel. Repeat layers 2-5. http://cookbook-recipes.
org/banana-caramel-cream-dessert/
directions:
In a large bowl, combine the pie filling, milk and eggs; beat on medium speed
until smooth. Pour into an ungreased 13-in. x 9-in. baking pan. Sprinkle with
cake mix and pecans; drizzle with butter. Bake at 350° for 60-65 minutes or until
a toothpick inserted near the center comes out clean. Cool completely on a wire
rack. Garnish with whipped topping. http://www.tasteofhome.com/recipes/makeover-crunchy-
pumpkin-dessert-squares
butterfinger cookie
dough cheesecake bars
what you need:
For Cookie Dough Layer: For Cheesecake Layer:
3/4 cup (1.5 sticks) unsalted butter, melted 12 oz cream cheese, softened
3/4 cup packed dark brown sugar 1/2 cup white sugar
2 eggs 1 egg
2 teaspoons vanilla extract 2 teaspoons vanilla extract
1 1/4 cup all-purpose flour
Additional Ingredients:
1 cup mini chocolate chips
6 Butterfinger candy bars
1/2 cup mini chocolate chips
directions:
Preheat over to 375 degrees F. Line a 13×9 baking dish with foil and spray with
non-stick spray. Using an electric mixer, cream together the melted butter and the
brown sugar for the cookie dough layer. Add eggs and vanilla and beat until just
incorporated. Add flour and beat on low speed until the mixture is completely
incorporated. Add chocolate chips and mix with a rubber spatula. Put in refrigerator
for at least 30 minutes.
In a medium bowl, add all ingredients for
the cheesecake layer and beat for 2-3
minutes, or until light and fluffy.
directions:
In the peel, slice banana lengthwise, being careful not to slice all the way through the banana.
Pry open sliced pocket and stuff with 1/4 of the chocolate chips and peanut butter chips. Top
with 1/4 of the marshmallows. Repeat with remaining 3 bananas.
Light one chimney 2/3 full of charcoal. When all the charcoal is lit and covered with gray ash,
pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place,
cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place bananas
on cool side of grill, cover, and cook until bananas have completely softened and peels have
blackened, about 10 to 15 minutes. Remove from grill, let cool for 5 minutes, then eat with a
spoon. http://www.seriouseats.com/recipes/2012/08/banana-boats.html
directions:
Grease six ramekins, and line with a disk of parchment at the bottom.
Melt the chocolate and butter in a medium heat-proof bowl set over a pot of barely
simmering water, stir until melted and smooth. Let cool for 15 minutes.
Beat the eggs and sugar with a hand-held electric mixer until thick, pale and
ribbony.
Beat in flour. Then 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 from oven. Let sit for five minutes before inverting onto individual
serving plate. Top with vanilla ice cream, berries or caramel sauce. http://ohsweetday.
com/2012/04/molten-lava-cake.html
directions:
Heat Grill to 325 degrees. Oil Cast iron skillet. Prepare brownie mix according to
package directions. Pour mix into cast iron skillet. Place graham cracker crumbs on top
of brownie mix. Place skillet on grill and cook for 25-35 minutes at 300-325 degrees.
Test 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 and
puff up when heated.
Place skillet back on grill for until marshmallows are lightly brown about 3-5 minutes.
The skillet will stay hot so the brownie will continue to cook. Place knife along edge to
test brownie without disturbing marshmallows.
Don’t try to cut it into pieces, the marshmallows will pull off the top. Scoop out with
large serving spoon, scoop out the serving and remove from serving spoon with another
spoon or knife. http://www.createdby-diane.com/2012/07/grilled-smore-brownie.html
Pineapple Upside Down Cakes
what you need:
1 cup Brown Sugar
1/4 cup Butter
1 can Pineapple Rings
1 jar Maraschino Cherries
1 pk Small Shortcake Shells
Aluminum Foil
directions:
For each cake, mound 1 1/2 tsp of brown sugar and 1 tablespoon of butter on a sheet of
non-stick foil. Top with a pineapple ring, maraschino cherry and a small shortcake shell.
Form a packet and grill sugar side down over medium-high heat for approximately 12
minutes. Serve after cooling. Side with a scoop of vanilla ice cream if you’re feeling really
adventurous!
In a medium bowl combine the cake mix and lemon lime soda. (You want a batter that is
thick, but moist). Place fruit in the cast iron dutch oven and spoon batter over top,
smoothing with a spoon if necessary. Thinly slice the butter and place evenly over batter.
Sprinkle with the sugar, if using. Cover the dutch oven with its lid. Place 10 hot charcoal
briquettes together and set dutch oven over them.
Using tongs, place the remaining 16 briquettes on the dutch oven lid. After about 10
minutes, rotate the dutch oven over the coals clockwise and the lid over the dutch oven
counter clockwise to promote even cooking. Check after 20 minutes, cobbler is done with the
topping is golden brown and the fruit juices are bubbling.
Remove dutch oven from coals. Serve the cobbler with whipped cream. http://fischfoods.
com/2013/08/27/blueberry-strawberry-dutch-oven-camp-cobbler/
Wrap some crescent roll dough around the soaked part of the dowels
Then, just hold them over the fire until the dough cooks. Don’t hold them too close to the
fire, or the dough will burn before it cooks through.
Then, fill with chocolate pudding. I like to put the pudding in a zip top bag and then cut one
corner out and squeeze the pudding into the crescent roll tubes. Then, top with whipped
cream.
These 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
directions:
Starting 1-2 inches down on the orange, slice off the top and set aside. Using a
knife cut around the edge of the flesh of the orange and hollow out the orange
with a spoon. Use the orange flesh for some other use. Repeat with the other
remaining oranges.
Cook cakes in some campfire coals, rotating every once in awhile for 30-50
minutes depending on how hot your fire is. Unwrap cake and top with crushed
Frosted Toast Crunch. Drizzle with caramel sauce if desired. http://www.table-
spoon.com/recipes/campfire-cakes/9d67735f-e126-4435-9147-89568535ac3a
page 67 | www.napieroutdoors.com | Camper’s Cookbook: Guide to Gourmet in the Great Outdoors