Nature Girl

Campfire Muffins

You Need:
6 oranges
2 packages of muffin mix

Cut oranges in half and scoop out orange segments (it is the hollowed peel shells that you need, but keep the fruit for use with fruit salad or juice). Prepare the muffin mix according to package directions. Fill the orange peel cups half full of batter. Wrap each one loosely with heavy duty aluminum foil. Place in hot coals and make certain the batter side stays up. Cook 5 - 10 minutes, until muffins are done.

French Fries

You Need:
4 potatoes, cut into strips
1-2 Tablespoons of Parmesan cheese
1 Tablespoon of margarine
2 Tablespoons of bacon bits
Salt and Pepper

Place potato strips on a large square of heavy duty foil, dull side out. Sprinkle with salt, pepper and cheese. Shake a bit to coat. Dot with margarine and sprinkle with bacon bits. Seal the foil, leaving a steam vent on top. Grill over hot coals turning several times until potatoes are tender; about 30 - 40 minutes.

Frito Tacos

You Need:
Several individual bags of Fritos (or store brand corn chips)
1 Can of Chili (no beans)
1 Container of sour cream
2 8oz packages of cheese (cheddar and monterey jack are the best)
1 Jar of salsa
1 Tomato
1/2 head of lettuce

Cut off the top third of the Frito bag leaving the Fritos inside. Heat the chili either on the campfire or on a cook stove. Chop the onion and tomato. Open the Frito bag and put two tablespoons of chili inside the bag. Top with sour cream, cheese, onion, tomato lettuce and salsa. (or add the ingredients that you prefer) Eat right out of the bag!!!
1 small onion

Dutch Ovens

Pineapple Apricot Chicken

You Need:
10 chicken thighs; well trimmed
3/4 cup French dressing
3/4 cup pineapple-apricot preserves
1 (1 oz.) pkg. onion soup mix

Arrange chicken thighs in a 12" Dutch oven. In a medium sized bowl combine preserves, French dressing and soup mix. Stir to mix. Pour pineapple-apricot mixture over chicken then cover and bake using 10-12 briquettes bottom and 14-16 briquettes top for 60-75 minutes.

Serve over rice.

Cherry Chocolate Cake

You Need:
1 chocolate cake mix; prepared as directed
1 egg
1 (20 oz.) can cherry pie filling
3 Tbs. sugar
1 (8 oz.) brick cream cheese
1 tsp. vanilla

Pour prepared cake batter into a greased 12" Dutch oven. Spoon cherry pie filling into clumps over cake batter. In a small mixing bowl cream together cream cheese, egg, sugar, and vanilla until smooth. Drop by tablespoons over top of cake.

Place lid on oven. Bake using 8-10 briquettes bottom and 14-16 briquettes top for 1 hour or until top center of cake springs back when touched.

Pie Irons

Pie Iron Pizza

You Need:
1 Canister of Pillsbury Croissant Dough
Pizza Sauce
Mozzarella Cheese
Pepperoni, Mushrooms, Onions, Etc.
Non-Stick Cooking Spray

You should use a pie iron that breaks down into two pieces. Spray non-stick cooking spray onto one half of the pie iron. Take two sections (making one square) of the raw croissant dough and cover the bottom of the pie iron. Add sauce and cheese (and any other topping) as desired. Lay pie iron on hot coals "open faced" for about 5 minutes. Dough will rise and cheese will melt making the perfect pie iron pizza!

Grog Cakes

You Need:
1/2 Cup Dry Milk
2 Cup Oatmeal (not instant)
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
2 tbsp. Brown Sugar
1 tsp. Baking Powder
1 Egg (optional)
2 tbsp. Oil (plus some to grease the pan)
1 1/4 Cup Water

At home combine all the dry ingredients in a plastic baggie. Some folks blend the oatmeal until it is the consistency of flour (I like it whole). Put the oil in a small plastic bottle. At camp beat egg, oil, water and dry ingredients together. Let stand 10 minutes (don't skip this part). Cook in a greased iron, until lightly browned. Serve with honey, butter, jam or syrup.