When it comes to camping in the great outdoors, few have more experience then the Boy Scouts of America. That’s why authors Tim and Christine Conners have created 8 outdoor cookbooks sharing the scout’s greatest cooking secrets.
The following recipes are adaptations from the originals found in The Scout’s Dutch Oven Cookbook by The Conners. For the complete original recipes take a look at this article at Boy’s Life.com. As a self-proclaimed foodie, I have adapted these recipes to suit the RV lifestyle. The key to success is the use of a Dutch oven. If you have never used a Dutch oven take a look at the ultimate step-by-step explanation from What’s Cooking America.
Dutch Oven Pizza Pie
With a 16-inch Dutch oven you can make up to 10 slices of delicious pizza. ou will need commercial grade or heavy duty foil, a frying pan and some hot coals.
- 1 pound ground sweet Italian sausage
- Olive oil
- 1 chopped bell pepper
- 1 chopped red pepper
- 1 onion, thinly sliced
- Various toppings: mushrooms, pepperoni, pineapple, black olives
- Parmesan cheese, shredded
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 3 containers Pillsbury crescent roles
- 1 jar pizza sauce
- 1 pound mixed shredded cheese: mozzarella and cheddar
- Cook the sausage and crumble it. Stir often and drain off excess grease.
- Add a touch of olive oil, peppers, onion, Italian seasoning, black pepper and other veggie toppings and cook until soft.
- Line the Dutch oven with foil and use spray oil to grease the aluminum.
- Mold the crescent rolls together to create a crust along the bottom of the pan. Leave the outer edges thicker. You can also use Pillsbury pizza dough, but the crescent rolls will give you a flakier crust.
- Spread pizza sauce over the dough and top with sausage and all toppings.
- Cover the entire pizza with cheese.
- Bake the pizza with the lid on the Dutch oven for about 20 minutes. Use coals under the oven and on top making sure the Dutch oven is fully heated. Bake fully until the cheese has melted and the crust is brown.
Who knew you could go camping and still eat pizza!
Chinese Campfire Foil Packet Dinner
Foil works wonders when it comes to cooking over a fire. For this recipe you will need to make foil packets. Cut your foil into 18 by 18 sheets and place the ingredients in order. Be sure to spray oil the foil before you prepare the meal. If you need more details on creating foil packet food take a look at this article. I suggest using a food thermometer that you can stick into the packets to tell if your food is done to prevent under or overcooking.
- 2 pounds uncooked boneless, skinless chicken breast
- 1 11.8-ounce jar Kikkoman Teriyaki Baste & Glaze
- 1 bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 6-ounce package sliced almonds
- 1 head bok choy, chopped
- 1 sweet onion, cut into thin wedges
- 8 ounce snow peas
- 1 20-oounce can crushed pineapple in heavy syrup (do not drain)
- 1 head broccoli, cut into florets
- Spray each piece of foil before layering it with ingredients from the top of the list to the bottom, starting with the chicken and ending with the broccoli on top.
- Fold the packets and seal the edges to make a tight fit.
- Place the packets on the grill or over a low campfire. Cook for 20 minutes with the chicken on the bottom of the packet so it touches the heat.
- Use your thermometer to test the chicken. When it reaches at least 150 degrees, remove from the fire and carefully open the packets. ENJOY!
Dutch Oven Ice Cream
A 12-inch Dutch oven is the perfect ice cream maker. You just have to know what you are doing! Try this amazing treat next time you’re camping or RVing.
- 1 3.4-ounce package instant vanilla pudding
- 1 cup whole milk
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 2 tablespoons vanilla extract
- 1/4 teaspoon lemon juice
- 1 12-ounce can evaporated milk
- 2 to 3 cups rock salt
- 12 to 20 pounds ice
- Mix the pudding, milk and 1 cup of heavy cream together until there are no lumps in a bowl or a zip lock bag.
- Mix the sugar, vanilla and lemon juice in zip lock.
- Add the evaporated milk and 1 cup of cream to the zip lock with the sugar mixture. Seal and shake until smooth.
- Add the contents of both bags into a large bowl and mix together well.
- Add 2-inches of ice cubes to the bottom of a clean cooler. You should have room for the Dutch oven and extra space around the edges.
- Sprinkle the rock salt over the ice you just placed in the cooler, then set your Dutch oven on top of the ice.
- Pack the cooler with ice all around the Dutch oven, then sprinkle with rock salt. The ice should be 2 inches below the rim of the Dutch oven to avoid salt contamination.
- Pour cold water over the ice mixture around the Dutch oven and let the cast iron cool for about 10 minutes.
- When Dutch oven is cold, pour your ice cream mix into the Dutch oven and put the lid on top. Cover the lid with ice (but not rock salt).
- Let cool for 30 minutes and then lift the lid and stir every 10 minutes with a rubber spatula.
- When the ice cream is too hard to stir it’s ready to eat! Add your favorite toppings. Total freeze time is 60 minutes. This is the ultimate camping treat.
The walking taco, or walking nacho, is a popular fair treat that is easy to make around the campfire.
- 1 15-ounce can refried beans
- 6 single-serving Frito chips
- 1 8-ounce package shredded cheese mix
- 2 tomatoes, chopped
- 1/4 head iceberg lettuce, shredded
- 1 8-ounce container sour cream and Salsa
- Heat the refried beans in a microwave or in a pot. Thin with some water as necessary.
- Open the chip bags and scoop 1/4 refried beans into each bag.
- Add toppings to taste.
- Mix individually with forks and eat straight from the bag!
Cinnamon Campfire Sticks
Grab a roasting stick. You are about to cook an amazing breakfast treat!
- 1 Container Cinnamon Rolls – Pillsbury
- 1 Container Cinnamon Roll Frosting (comes with rolls)
- Nonstick cooking spray
- Cinnamon and Sugar mix or Honey
- When the campfire is a bed of embers prepare your roasting stick.
- Open the dough and roll it into 1 foot logs.
- Spray cooking oil on the roasting stick, then twist and wrap the cinnamon dough around the edge of your stick like a snake. It can be thick, but should cover around 1 foot of the stick.
- Slowly rotate the stick over the embers to cook each side of the dough. You have had to hold or adjust your dough as it is cooking. Don’t push the stick too far into the fire. You don’t want to burn your dough!
- Once the dough is brown let it cool before trying to wiggle it off the stick.
- Top the dough with cinnamon and sugar. Use honey or the cinnamon roll frosting as a tasty dip!
Which recipe sounds best to you? What’s your favorite campfire meal? How do you keep it easy? Add your thoughts, recipes and suggestions to the comment box below. We love hearing your ideas. Also, please share this idea with your friends. We would love to hear their suggestions as well. Thanks!