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Camp Fire Bacon

Not so much a recipe as an idea... From: zestuous.com

The secret to getting your bacon evenly crispy is to weave each strip onto a skewer, leaving a gap between weaves. Then, continue weaving more strips on the skewer, leaving a few inches empty at the end.

Banana Pancakes

Notes: If desired, sprinkle about 1 teaspoon chopped pecans on each pancake after adding banana slices. Serve pancakes with butter and warm maple syrup or a dusting of cinnamon-sugar.
From: myrecipes.com Makes 12 pancakes; 4 to 6 servings

3/4 cup all-purpose flour
6 tablespoons whole-wheat flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 large egg
1 1/2 cups buttermilk
About 3 tablespoons melted butter or margarine
2 ripe bananas (3/4 to 1 lb. total), peeled and thinly sliced

In a bowl, mix all-purpose flour, whole-wheat flour, baking powder, baking soda, sugar, and salt.

In another bowl, whisk to blend eggs, buttermilk, and 3 tablespoons butter. Add to dry ingredients and stir just until batter is evenly moistened.

Ladle batter, 1/4 cup at a time, onto a lightly buttered medium-hot (350°) griddle or lightly buttered 10- to 12-inch nonstick frying pan (or use 2 pans at the same time) over medium heat. Scatter 3 to 5 banana slices onto each pancake and cook until edges of the cake look dry, 3 to 4 minutes. Turn with a wide spatula and cook until browned on the bottom, 3 or 4 minutes longer.

Serve pancakes immediately, or place in a single layer on baking sheets and keep warm in a 200° regular or convection oven until all are cooked.

Camping Quesadillas

This and the next recipe can be adapted in infinite ways. Try salmon and egg for breakfast....
Use as an alternative to a sandwich, and served warm... From: cupcakediariesblog SERVES 4

4 medium flour tortillas
2 (8oz) chicken breasts, grilled and sliced
1 jar Tostitos salsa con queso
1 can black beans, rinsed and drained
1 c. shredded Mexican blend cheese
tin foil

Spread 1 Tbsp salsa con queso over one side of a tortilla.

Place 1/4 c. chicken on half the tortilla over the salsa con queso. Sprinkle 1/4 c. black beans and about 1/4 c. cheese over the chicken.

Fold other side of tortilla over to cover ingredients. Place on a piece of tin foil large enough to cover the quesadilla. Leave the ends open.

Place the foiled quesadilla on the grate directly over the campfire. Keep over fire to cheese is melted and tortilla is crispy.

Remove from the grate and cut in four pieces. No plates needed because you have the foil!

Campurritos

From: ninthandbird.com

16 Eggs
1 lb. Sausage
1 Yellow Onion
3 Cloves Garlic, minced
6 Med. Potatoes, chopped
2 Cups Cheddar Cheese, shredded
4 Green Onions, chopped
3 T. Parsley, chopped
8 or 9 Tortilla Shells
Salt & Pepper to taste
Tin Foil for wrapping
Optional: Salsa and/or hot sauce

Chop potatoes and boil until soft. Chop green onions and set aside. Crack 16 eggs and cook over low heat until you have soft, scrambled eggs. Salt and pepper to taste. Saute yellow onions and garlic in 2 T. olive oil until fragrant. Add sausage to onion mixture and cook all the way through. In large bowl combine Sausage mixture, scrambled eggs, potatoes, cheese, green onions, parsley, and Salt & Pepper. Divide ingredients into 8 or 9 tortilla shells. Roll and wrap in tin foil -- ready to throw on the fire!

Cheesy Dutch Oven Potatoes

From: onesweetappetite.com

Potatoes
Bacon
Cheese
Onions
Salt and pepper

(The amounts will vary depending on your dutch oven size)

Start by slicing your potatoes and onion. Chop up the bacon and add it to your warm dutch oven.

Spoon out the cooked bacon. Leave the grease in the bottom of the pan. Here is where you start to layer your ingredients…

First potatoes, sprinkled with salt and pepper… Followed by onions… Cheese and bacon. Repeat layers and cook for 45 minutes, or until the potatoes are soft.

The best part about this recipe is that it is easy to change to suit the mood.

Campfire Biscuit Mix

American breakfast biscuits. Can be stored for up to two weeks and all you need to make them is water (or milk) and a hot pan to bring them alive. Optionally add in a few chocolate chips or a sprinkling of trail mix.
They can also be used for breakfast burgers - add cheese to the mix and stuff with a burger and an egg
From: buttermeupbrooklyn.com Makes about 8 biscuits

For the mix:
1 cup (125 grams) flour
1 1/2 teaspoons (6 grams) baking powder
1/2 teaspoon (2 grams) salt
3 tablespoons (16 grams) milk powder
2 tablespoons (24 grams) sugar
2 tablespoons (30 ml) canola oil
To prepare biscuits:
1/2 cup (120 ml) water or milk
oil, for the pan
jam, honey, nutella or whatever you have on hand, for serving

In a medium bowl whisk together the flour, baking powder, salt, milk powder and sugar then drizzle in the oil. Use your fingers to evenly incorporate the oil into the dry ingredients. Store in an airtight container for up to two weeks.

When you are ready to make the biscuits, lightly grease a skillet and set it over low heat. Pour the mix into a small bowl and stir in about 1/4 cup of water. Add water about a teaspoon at a time until you have a thick batter. Drop by large spoonfuls and spread slightly so each biscuit is about 3 inches in diameter. Cook over low heat until lightly browned and flip. Cover and cook until the biscuits are puffed and golden brown, or about 2 minutes. Serve immediately.

Grilled Banana Chocolate Melts

From: dabblesandbabbles.com

Quite simply, a banana is sliced down the middle and stuffed to the max with marshmallows and chocolate chips. Wrap it in foil and throw it on a grill for a couple of minutes to get a warm, decadent banana melt. A handful of crushed Granola on top as an optional extra.

Bailey’s Dipped Toasted Marshmallows

Once you’ve had toasted marshmallows with Bailey’s you’ll be ruined for all other marshmallows from that point forward. From: dabblesandbabbles.com