RECIPES

Here are a few recipes for all your outdoor adventures:

MEALS

Campfire Hash Recipe:

INGREDIENTS

1 large onion, chopped

2 tablespoons canola oil

2 garlic cloves, minced

4 large potatoes, peeled and cubed (about 2 pounds)

1 pound smoked kielbasa or Polish sausage, halved and sliced

1 can (4 ounces) chopped green chilies

1 can (15-1/4 ounces) whole kernel corn, drained

DIRECTIONS

In a large ovenproof skillet over medium heat, cook and stir onion in oil under tender. Add garlic; cook 1 minute longer. Add potatoes. Cook, uncovered, for 20 minutes, stirring occasionally.

Add kielbasa; cook and stir until meat and potatoes are tender and browned, about 10-15 minutes. Stir in chilies and corn; heat through. Yield: 6 servings.

Breakfast Burger:

INGREDIENTS

2 cups flour

3 teaspoons baking powder

1 Tablespoon sugar

1 teaspoon salt

6 Tablespoons dry milk powder

2 teaspoons black pepper

4 Tablespoons canola oil

1/2 cup shredded cheddar cheese

1 cup water

12 sausage patties

12 eggs

DIRECTIONS

In a medium bowl, whisk together flour, baking powder, sugar, salt, dry milk powder, black pepper and canola oil until well incorporated. (See notes for storage information). To mix the biscuits, pour dry mix into medium sized bowl and add 1/2 cup of water. Slowly add the remaining 1/2 cup of water 1 Tablespoon at a time until the biscuit mix is thick batter. Stir in cheddar cheese. Set cast iron pan over medium heat and add oil to coat. Scoop biscuit mix by the scant 1/4 cup onto pan (you will need to work in small batches). Allow to cook until first side is golden brown and flip once. Cook until biscuits are fluffy and cooked through.

Add sausage to a cold cast iron skillet and then set it over medium high heat. Cook until sausages are golden brown and cooked through, flipping once. Remove and set aside.

Cook eggs in cast iron skillet until desired doneness (I like my yolks a bit runny). Split biscuits in half and top with sausage and egg. Add ketchup or hot sauce if desired and place other half of biscuit on top.

Dutch Oven Bacon Cheese Pull Apart:

14 Rhodes™ Dinner Rolls, thawed but still cold

1/4 cup butter, melted

2 cups grated cheddar cheese

8 pieces cooked bacon, broken into small pieces

Cut each roll in half. Pour butter into a 12-inch Dutch oven. Roll cut rolls in butter until coated and arrange in Dutch oven. Sprinkle with cheese and bacon. Cover with lid and let rise until double. Bake at 350°F 20-25 minutes.

Dutch Oven Temperature Control using Briquets:

350°F in a 12-inch Dutch oven, oven top 16, oven bottom 8

Stuffed French Toast:

Ingredients

2 slices cinnamon swirl bread

1 tsp chopped walnuts

1 tablespoon cream cheese

5 banana slices

Butter

Maple Syrup for serving

Instructions

Heat pie iron, spray with cooking spray or melted butter.

Butter the cinnamon swirl bread well. Put 1 slice in pie iron, spread 1 tablespoon of cream cheese onto bread, add the 5 slices of banana and 1 tsp walnuts. Top with second dipped bread.

Cook until browned. Usually around 3 minutes per side. Serve w/maple syrup.

Campfire Sausage & Pepper Skillet:

6 Mild Italian Sausages  |  2 Small Zucchini  |  1 Red Pepper  |  1 Onion Sliced  |  Salt & Pepper

Cook the sausages first, then add the vegetables and seasonings.  We also like to add and cook a piece of bacon in the skillet for a little extra flavor.

Salmon:

Recipe:

4 salmon filets

8 slices of lemon

4 tbsp. dijon mustard

4 sprigs of dill

4 sprigs of tarragon

4 tbsp. butter

2 garlic gloves, minced

1 shallot, sliced

Olive Oil

Sea salt and fresh cracked black pepper

Tin foil

1. Season salmon filets liberally with sea salt and fresh cracked black pepper. Spread 1 tbsp. of dijon mustard on the tops of each salmon filets

2.  Layer 2 lemon slices, a sprig of tarragon and dill, a few slices of shallot, 1 tbsp. of butter, and some garlic on each salmon filet. Splash the tops of the filets with a big gulp of olive oil

3. Wrap salmon filets individually in tin foil

4. Put tin foil wrapped salmon directly in fire

Cheesy Fries:

INGREDIENTS

1 bag (14 oz) Cascadian Farm™ organic frozen crinkle-cut French fries

1 tablespoon butter, melted

4 slices American cheese

2 tablespoons sliced green onions (2 medium)

2 tablespoons cooked real bacon bits

DIRECTIONS

Heat gas or charcoal grill to medium-high heat. Toss frozen French fries with melted butter.

Tear off 2 (12-inch) lengths of Reynolds Wrap® Heavy Duty Foil to make foil boats. Place half of the fries in a single layer in the center of 1 piece of foil. Loosely fold foil around edges to form a boat, leaving large hole at top to allow steam to escape; repeat with remaining fries and foil.

Place foil packets on grill over indirect heat. Cover grill; cook 20 to 30 minutes, stirring once, until fries are crispy and baked through. Top each packet with 2 slices cheese; cook about 2 minutes longer or until cheese is melted. Sprinkle with sliced green onions and bacon bits just before serving.

S'MORES

The Classic:

This is how this one is made but everyone should know that:  graham cracker - marshmallow - chocolate - graham cracker.

The Peanut Butter Cup:

You make this with Reeses' peanut butter cups: Graham Cracker- Reeses'- Marsh Mellow- Graham Cracker.

The Cookies-'n'-Cream S'more:

You will need Hershey Cookies-'n'-Cream bar: Graham Cracker- Cookies-'n'-Cream bar- Marsh Mellow- Graham Cracker.

Nutella S'more:

You will need a jar of Nutella for this one: Graham Cracker- A little Nutella- Marsh Mellow- Graham Cracker.

Strawberry Shortcake S'mores:

Biscuit- chocolate- strawberries- marsh mellow- biscuit

The Cookie Dough:

graham cracker - cookie dough - marsh mellow - graham cracker

Oreo:

Oreo - Chocolate - Marsh Mellow - Oreo

Cookie S'more:

Cookie - chocolate - marsh mellow - cookie