Recipes

Breakfast Burritos 

8 servings 

1 dozen eggs 

1 pound sausage (can use pre-cooked) 

8 ounces (2 cups) shredded cheese 

1 (20 ounce) bag hash brown potatoes 

8 large burrito style flour tortillas Salsa (optional) 

Brown the sausage in a frying pan. While the sausage is browning, beat the eggs in a medium size mixing bowl. When the sausage is done, place it in a bowl and then add the eggs and hash browns to the empty frying pan and scramble the eggs. After the eggs are cooked, season the mixture with salt and pepper to taste. Combine the egg mixture and sausage in the bowl (or the fry pan) and stir. Scoop some of the filling onto a tortilla, add some cheese and salsa, and roll up into a burrito. 

French Toast Casserole 

Servings: 8 

1 (16 ounce) loaf French or Italian bread (can also use white sliced sandwich bread) 

12 eggs 

4 cups milk 

1/3 cup sugar 

1 teaspoon salt 

1 Tablespoon vanilla 

½ teaspoon cinnamon 

Syrup 

Line a 12-inch Dutch oven with foil. Cut bread into one inch cubes and put into Dutch oven. Mix remaining ingredients together and pour over bread. Bake until bread is fluffy and browned. French toast is ready when knife inserted into center comes out clean. Serve warm with syrup. 

French Toast 

Servings: 4 slices of French Toast 

4 slices of Texas toast or white bread 

2 eggs 

1/4 cup milk Cinnamon to sprinkle over each slice (optional) 

Syrup and butter 

Put some water into a pot and begin to heat the water. Open the syrup bottle. Put the syrup bottle into the pot of water. Warm up a griddle on a stove. Use MEDIUM heat. Spray the griddle with some cooking spray or coat with a teaspoon of oil. Remember to not to use too much heat. You can always cook it longer if you need to. But once food is burned, you can't fix it. Beat the eggs. Stir the milk into the eggs. When the griddle is ready to cook, dip the slices of bread into the egg mixture on both sides and put them on the griddle. Sprinkle the top of each slice of bread with cinnamon. After 2 or 3 minutes, peek at the bottom of each slice to see if it ready to flip. When the bottom is golden brown, flip it and cook the other side. When both sides are golden, serve warm with butter and syrup 

Mountain Man Breakfast 

10 servings 

2 dozen eggs 

2 (1 pound each) bags frozen hash browns 

1 pound sausage or ham 

12 ounces (3 cups) cheddar cheese 

12 inch Dutch oven 

Line Dutch oven with foil. Brown the sausage. While the sausage is cooking, beat the eggs in a bowl. Combine the sausage (or ham), cheese, and hash browns in the Dutch oven. Pour the egg mixture over the sausage, cheese, and hash browns. Season with salt and pepper. Cover and bake for 50 to 60 minutes 

Omelet in a Bag (Eggs in a Bag) 

1 Serving (Multiply as needed) 

3 or 4 eggs 

1 quart size zip-top “freezer” bag (with name or other ID written on bag) 

Choose from your favorite ingredients in the list below: (You don't need to buy all of this stuff and can add your own ideas.) 

Bell Pepper, diced Onion, diced Pre-cooked Bacon or ham or sausage, chopped Shredded cheese Salt and Pepper 

Fill a large pot 3/4 full with water and bring to a boil. Crack the eggs into the freezer bag. (Help each other). Add some of the other ingredients, but be careful not to overload the bag or the eggs will not cook right. DO NOT add cheese until after eggs are cooked or you might only get a bag of goo. Seal the bags. (Squish out almost all of the air when you do this so it will submerge in the water and cook faster. Also this is IMPORTANT so that it will not swell up and burst.) Squish up the eggs too, so that they are scrambled. Put the bag into the boiling water. Don't put too many bags at a time in the water or they won't cook very fast and the water will just cool down. When the eggs are set, remove from water and squish some more to scramble the eggs if that's what you want. Open the bag and pour your omelet onto a plate and enjoy. 

Quick and Easy Breakfast Casserole 

Servings: 8 

8 slices of bread 

2 pounds of sausage 

16 oz grated cheddar cheese 

12 eggs 

1 qt. Milk 

1 tsp salt 

Line a 12" Dutch oven with heavy-duty foil. Lightly grease the foil with butter. Break up bread into the oven. Crumble cooked sausage meat over bread and cover with cheese. In a separate bowl, mix eggs (lightly beaten), milk, dry mustard, and 1 tsp. salt. Pour the egg mixture over the layered bread/sausage/cheese in the oven. Cover and bake for 35 - 40 minutes, checking occasionally. The cheese rises to the top, melting into a golden brown crust over a fluffy layer of eggs. 

The Best Pancakes (Plain, Blueberry, Chocolate Chip, or Banana) 

Makes about 8 pancakes 

Ingredients: 

1½ cups all-purpose flour 

1 tablespoon baking powder 

1 teaspoon salt 

1 tablespoon granulated sugar 

1½ cups milk 

1 egg, lightly beaten 

3 tablespoons melted butter or vegetable oil 

1 teaspoon vanilla (optional) 

Mix the flour together with the baking powder, salt, and sugar in a large mixing bowl. Mix the melted butter (or the oil) with the egg, vanilla, and milk. Pour the wet ingredients into the dry ingredients, stirring gently and don’t stir too much or the pancakes will be chewy. Heat the griddle to about medium high heat. Lightly grease the griddle with brushed on vegetable oil or cooking spray. Don’t put on too much or you’ll fry the pancakes. When the griddle is ready, scoop about ¼ cup of batter and pour it onto the pan. Let the pancakes cook on the griddle for about 1 to 3 minutes until tiny bubbles have formed all across the top of the pancake. The bottom should be a nice golden brown color. Flip them over and continue to cook on the other side for 1 to 2 minutes or 68 until golden brown. Serve the pancakes immediately with butter and syrup. 

Variations: 

Blueberry Pancakes: Pinch of nutmeg (optional) Pinch of cinnamon (optional) 1 cup fresh blueberries, fold in after the batter is made. 

Chocolate Chip Pancakes: Mix about 1/2 cup of chocolate chips right into the batter. You can use regular chocolate chips, but mini chocolate chips allow you to get a more even spread of chocolate in every bite. 

Banana Pancakes: 2 ripe bananas, mashed. - Use ripe bananas for this as they will mash easier and taste better with more banana flavor. Use those over-ripe blackened bananas no one has been eating sitting in the corner of the kitchen. (Makes about 10 pancakes.) 

Brat Bake 

Servings: 8 to 10 

Need 12-inch Dutch oven. 

2 pounds fresh bratwurst (or can substitute pre-cooked) 

2 pounds whole potatoes (or can substitute frozen diced potatoes) 

2 pounds granny smith apples 

1 large onion 

2 teaspoons salt 

½ teaspoon black pepper 

2 cups shredded cheddar cheese (optional) 

Line the Dutch oven with foil. Chop the brats into bite sized pieces If using whole potatoes, peel them and slice thin. Peel apples, core, and slice into thin wedges. Peel onion and slice into wedges. If using fresh raw brats, brown them in the Dutch oven or a fry pan. Add all ingredients into the Dutch oven and stir. Bake for 45 to 60 minutes until the potatoes are tender and all is warm. If desired, top with the cheddar cheese during the last 15 minutes of baking time. 

Coca-Cola Barbecue Chicken 

Serves 6 to 8 

2 pounds Chicken strips 

1 can Coke 

1 bottle barbecue sauce 

Line a 12 inch Dutch oven with foil Add all ingredients into the Dutch oven Stir Bake for about 1 hour Stir after about half an hour. 

Cornbread 

Servings: 8 

2-1/2 cups flour 

1-1/2 cups yellow cornmeal 

4 teaspoons baking powder 

1 teaspoon salt 

2/3 cup sugar 

1 stick melted butter 

4 eggs, beaten 

2 cups milk 

Line a 12-inch Dutch oven with foil. Be careful not to use too much charcoal under the Dutch oven or use a trivet to keep the food from burning. A trivet is just something that raises the food off the bottom of the Dutch oven. A trivet can be made by crumpling up a piece of foil and coil it like a snake. Then lay the coil under the Dutch oven liner to elevate the food. Spray the foil with cooking spray or grease the foil. Pre-heat the Dutch oven while you prepare the batter. Combine dry ingredients. Stir in the milk, butter, and egg just until dry ingredients are moistened. Pour batter into Dutch oven. Bake about 25 minutes or until golden brown. 

Home Style Chili 

Servings: 4 

1 pound ground beef 

1 large yellow onion, chopped 

3 cloves garlic, minced 

1 tablespoon cumin 

2 tablespoons chili powder 

1 (20-ounce) can tomatoes, chopped 

1 green bell pepper, chopped 

salt and pepper to taste 

2 (15-ounce) cans kidney beans 

Brown ground beef with onion and garlic. Add remaining ingredients. Cover and simmer 1 hour. 

Lasagna 

Serves 8 

1 pound Ground Beef or Sausage 

1 (26 ounce) jar spaghetti sauce 

3 cups shredded mozzarella cheese 

1 (16 ounce) container Cottage Cheese 

1 egg 

1 (8 ounce) box of lasagna noodles 

Line a 12 inch Dutch oven with foil. Brown the meat and drain the excess grease. In a bowl, combine mozzarella cheese, cottage cheese, and egg. Make a layer of noodles in the bottom of the Dutch oven. Place a thin layer of spaghetti sauce over the noodles. Add a layer of meat and then a layer of the cheese mixture. Repeat each of the layers in the same order until all of the ingredients are used up. Cook for about 45 minutes to an hour. The lasagna is done when the noodles are soft 

Pizzaritos 

Servings: 4 (2 Pizzaritos per Scout) 

8 flour tortillas 

1 jar (15 ounce) pizza sauce 

2 cups shredded mozzarella cheese 

8 ounces sliced pepperoni 

Any other optional pizza toppings 

Spread a thin layer of pizza sauce on each tortilla shell. Spread 1/4 cup of cheese on each tortilla. Add a layer of pepperoni (and any other toppings you have). Fold in the sides of the tortilla and roll from one of the open sides like a burrito. Wrap each pizzarito in foil. Heat the pizzaritos on a griddle on a stove for about 10 minutes or until the cheese is melted. (Can also heat them over coals instead of a stove.) 

Sloppy Joes 

Serves 8 

1 pound ground beef 

1 can sloppy joe sauce (15 or 16 ounce can) 

8 hamburger buns 

Brown 1 lb. lean ground beef in large skillet until no longer pink. Stir in one 15.5 ounce can of your favorite sloppy joe sauce. Cook till heated thoroughly Serve on hamburger buns 

Baked Apples 

Servings: 8 

8 apples (any desired variety) 

1 cup sugar or brown sugar 

¼ pound butter 

¼ tsp. cinnamon 

water 

Wash and core apples. Mix sugar and cinnamon in bowl and put mixture in cored apple. Add a dab of butter to the top of apple. Place the apples in a tin pie pan that is set on top of several 1” rocks (or balls of foil) on the bottom of the Dutch oven. Cover Dutch oven and add coals to top and bottom (about 10-12 on top and 6-8 on bottom). Bake for 15-20 minutes until apples are tender. Let cool 15 minutes and serve. 

Caramel Apple Cobbler 

Servings: 8 to 10 

8-10 large granny smith apples; peeled, cored and sliced 

2/3 cup sugar 

1/3 cup flour 

1 Tbsp ground cinnamon 

3/4 tsp ground nutmeg 

3/4 tsp salt 

1 (12 oz.) jar caramel sauce 

2 cups brown sugar 

2 cups flour 

1 1/2 cup instant oatmeal 

2 sticks melted butter 

Add apples to a buttered Dutch oven. In a separate dish combine sugar, flour, cinnamon, nutmeg, and salt. Mix well. Pour the dry ingredient mix over the apples and stir until the apples are well coated. Pour the caramel sauce over the top. In a separate bowl combine the brown sugar, flour, and oatmeal. Use a fork to mix in the melted butter to form coarse crumbs. Spread this topping over apples. Cover the Dutch oven and bake using 10-12 briquettes on the bottom and 16-18 briquettes top for 60 minutes. 

Cookie Dough Cobbler 

Serves 8 

2 (21 ounce) cans pie filling (flavor of your choice) 

2 (18 ounce) rolls refrigerated cookie dough (flavor your choice) 

(Recommend cherry pie filling with chocolate chip cookie dough) 

Need 12 inch Dutch oven. Line the Dutch oven with foil. Grease the Dutch oven or spray with cooking spray. Spread pie filling in the Dutch oven. Cut off pieces of cookie dough and spread evenly over the pie filling. Bake 25 to 30 minutes until the cookie dough raises and is golden brown. 

Dirt and Worms Parfait 

Servings: 6 

1 (15 ounce) box Jell-O INSTANT chocolate pudding mix 

3 cups milk 

1 (18 ounce) package Oreo cookies 

1 (8 ounce) container whipped topping 

1 (5 ounce) package gummy worms (or other gummy creature) 

6 clear plastic cups 

Stir chocolate pudding mix and milk until pudding becomes smooth. Put cookies in a plastic bag and smash into small pieces. Put a scoop of pudding into each cup (about ¼ cup of pudding). Top pudding with whipped cream and a layer of crushed cookies Add a couple of gummy worms. Make a second layer of pudding, cookies, and gummies. 

Dutch Oven S'mores 

Servings: 8 

graham crackers 

miniature marshmallows 

Hershey milk chocolate candy bars 

Grease a round cake pan that will fit in the Dutch oven. Break up graham crackers, and candy bars. Layer pan with graham crackers, then bars, then marshmallows, and then start over until your pan is full. Place pan inside your Dutch oven. Cook over hot coals until chocolate and marshmallows are melted. About 30 minutes. 

Dutch Oven Sticky Rolls 

Servings: 8 

2 package frozen bread dough 

2 pints heavy whipping cream 

1 cup brown sugar Brown sugar/cinnamon mixture 

Cooking spray 

Thaw frozen bread dough overnight. Grease the bottom of a 12” Dutch oven with cooking spray. Combine the heavy whipping cream and brown sugar and pour into the greased Dutch oven. Place brown sugar and cinnamon mix in a shallow bowl and roll each piece of bread dough into the mix. Place the bread dough in the Dutch oven. Don't layer too high as the bread dough will rise a lot in the oven. Bake for 20 minutes at about 350 degrees