JEAN’S Campfire CUISINES

Summer’s coming and so are opportunities to take your cooking outdoors. We’ve included a couple of one-pan meals and dessert to make over an open flame using a Dutch oven or aluminum foil. They are delicious, filling and easy. For convenience, do as much prepping as possible before you leave home. Start your fire about an hour before cooking to allow time for flames to die down and coals to become glowing hot. Have a safe and enjoyable camping season!

SAUSAGE & BACON FEAST

Use a Dutch Oven

Ingredients

1 lb bacon, chopped
1 lb. sausage-Andouille, German, Italian or Brats-chopped
1 medium onion-sliced
1 yellow pepper-sliced
1 red pepper-sliced
¼ tsp cumin
½ tsp crushed red pepper
1 lb. yellow potatoes, cubed
2-3 Tbsp oil to coat the Dutch oven
1 heaping tsp kosher salt
1 tsp garlic salt
½ tsp pepper
Several pats of butter to top the dish.

Directions:

Coat the Dutch Oven with cooking spray. Combine all the ingredients lightly toss and cover. Place the Dutch oven on a level area of the campfire ring. Slow cook for an hour or until potatoes are fork tender and meats are completely cooked. Remove from the campfire and wait for it to cool before eating.

PEACH COBBLER
Use a Dutch Oven

Ingredients

2-3 cans of sliced peaches, drained
1 Tbsp sugar
1 Tbsp flour
½ tsp lemon juice

 Topping

½ cup butter, melted
1 cup flour 
¼ cup sugar
¼ cup brown sugar
1 tsp baking powder
Pinch of salt
whipped cream  

Directions

Slice the peaches into bite-sized portions. Place them in the Dutch oven and sprinkle with the sugar and flour, drizzle with lemon juice and then fold the ingredients together to coat the peaches. Mix flour, sugar, baking powder, and salt in a bowl. Slightly melt the butter and drizzle it into the dry ingredients. Mix thoroughly until it reaches a soft, crumbled consistency. Spread the crumbled topping over the peaches. Cover with the lid. Transfer the Dutch oven to a level place on the campfire ring. Bake 20-30 minutes, or until the filling is bubbling and the topping is golden. Remove from the campfire, cool to eat and serve with whipped cream.

FRENCH TOAST PACKETS
Use aluminum foil

Ingredients

½ lb loaf bread
3 eggs
1 cup milk or ¾ cup milk and ¼ cup french vanilla liquid creamer
2 Tbsp  sugar
2 tsp cinnamon
Pinch of nutmeg
¼ tsp salt
1 tsp vanilla extract
½ cup berries, optional
maple syrup, powdered sugar or whipped cream on top

Directions
Beat eggs, add milk, sugar, cinnamon, nutmeg, salt, and vanilla and whisk together. Cube bread slices into 1 inch pieces and add to the eggs. Lightly toss until the bread is coated on all sides. On a solid surface place a piece of aluminum foil down, layer with a piece of parchment paper and then place  the bread on top. Top with berries. Cover the bread with another sheet of parchment and foil, then crimp the edges together to seal and create a packet. Place on the campfire grill/grate and cook for 8-10 minutes per side. French toast should be golden. Remove from the campfire grill/grate and carefully open the foil. Drizzle with syrup or powdered sugar.

CAMPFIRE PIES
Use a sandwich iron made for campfire use

Ingredients
Bread slices
Butter, spreadable
Cinnamon and sugar mixture
Optional: a sprinkle of brown sugar in the cinnamon and sugar mix adds a little extra taste
Canned fruit pie filling (apples, blueberries, raspberries or preserves)

Directions
Use a sandwich iron made for campfire cooking. Coat inside with nonstick cooking spray.
Butter both pieces of bread on one side. Then lay a piece of bread on each side of the iron and press it down slightly to add a couple tablespoons of fruit on the bread and sprinkle on about 1 teaspoon of the cinnamon sugar mixture. Lay the other piece of bread on top of the other. Then connect the two sides of the sandwich iron and press down, locking the handles together. Ensure to scrape off any bread or filling that may have leaked out and is hanging out of the irons so it won’t burn. Place the iron over the hottest part of the fire and leave it there for a couple minutes.  Carefully unlock the sandwich iron, and the bread should golden brown with the filling sealed inside. Let cool for a few minutes as the pie filling will be very hot. Enjoy.