Category Archives: Make It

How to Keep the “Game” Out of Your Turkey Brine For This Year’s Thanksgiving Feast

Here at PBN, we’re all about game—except when it’s gamy. (You know, when the meat of the wild animal you just took tastes and smells too strong and like it’s slightly spoiled!) Since Thanksgiving is only a few days away, we’re thinking about turkey nonstop, but a small part of us worries over the potential gamy factor. So, that’s why PBN Founder Brett Melillo shared his go-to recipe for turkey brine! Make it, brine it, share it, get creative with it! The only rule? No “gamyness” allowed.

Brett's-Brine-Recipe (2)

 

Did you use Brett’s recipe? Or do you have your own favorite turkey brine? Tell us in the comments!

Celebrate National Pumpkin Cheesecake Day With These Campsite-Friendly Pumpkin Recipes

Normally when the PBN team celebrates holidays, it’s a day like Public National Lands Day or Earth Day that lets us honor our love of nature and the parks. But that doesn’t mean we can’t celebrate the less park-centric holidays as well! We love all things Halloween, and we looove cheesecake, and that’s why we’re thrilled that today is National Pumpkin Cheesecake Day! Could there be a better combination than Halloween and dessert? We think not.

Of course, we still like to pay respect to our favorite pastime: exploring the great outdoors. That’s why we’ve compiled this list of some of the best pumpkin recipes that you can make right at your campsite. While your campground’s amenities may not be perfectly suited to whipping up an actual pumpkin cheesecake, there are luckily plenty of other pumpkin recipes that are a breeze to make out in nature’s kitchen! Here are some of our favorites:

Pumpkin and Apple Soup

Courtesy of Camping Road Trip

National Pumpkin Cheesecake Day soup

Image: www.campingroadtrip.com

Ingredients

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 medium onions, diced
  • Meat of 1 medium butternut squash, seeded and cut into 1-inch pieces
  • 4 apples, peeled, seeded, and cut into 1 inch pieces
  • 1 quart chicken stock
  • 1 sprig rosemary
  • Salt and pepper to taste
  • Sour cream

Directions

  1. In a Dutch oven, heat the butter and olive oil until the butter has melted.
  2. Add the onions and sauté for 5 minutes.
  3. Add the squash and apples, and cook them until they start to sweat, about 15 minutes.
  4. Pour in the chicken stock until the squash and apple pieces are covered. Stir in the sprig of rosemary, and then cover the Dutch oven. Let this simmer for about 20 minutes, or until the squash pieces are tender that you can break them easily with a fork.
  5. Mash the squash and apple pieces until the soup has the thickness and texture that you want.
  6. Season to taste.
  7. Ladle into bowls. Add a spoonful of sour cream into each bowl, and serve with warm, toasted bread.

Pumpkin Cornbread

Courtesy of Overland Trailer

National Pumpkin Cheesecake Day recipe

Image: www.overlandtrailer.com

Ingredients

  • 1 1/2 cups corn flour
  • 1 1/2 tbsp baking powder
  • 1 1/2 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 1/2 cup cornmeal
  • 3 large eggs
  • 1 1/2 cups pumpkin puree (canned or freshly cooked and processed)
  • 1 cup brown sugar
  • 1/2 cup canola oil
  • 1 1/2 tbsp molasses

Directions

  1. Preheat Dutch oven with a ring of about 17 briquettes around the outside of its bottom.
  2. Sift flour, baking powder, salt and spices in a large mixing bowl. Whisk in cornmeal.
  3. In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.
  4. Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes.
  5. Pour a thin pool of vegetable oil on the bottom of the oven. When the batter hits this, it will fry it quickly and make a nice crust. It also makes the cornbread easy to remove.
  6. Pour batter into the oven. Bake with the lid on for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel. Put an additional 15 briquettes on the lid of the oven to brown the top.

Notes:

This recipe is gluten-free.
The cornbread is delicious with jam, jellies, cheese, butter and/or honey.

Warm Pumpkin Pie Drink

Courtesy of Camping Life 

National Pumpkin Cheesecake Day recipe

Image: www.ohsheglows.com

Ingredients

  • 1 carton (946ml) almond milk or milk of choice
  • 1 15-oz can pureed pumpkin
  • 1 tbsp pumpkin pie spice (or 2 tsp cinnamon + 1/2 tsp each nutmeg and ginger)
  • 1 tbsp pure vanilla extract
  • 1/2 cup maple syrup or other sweetener, or to taste

Directions

  1. In a medium-sized pot, whisk together all ingredients to taste.
  2. Heat for a few minutes, stirring frequently.
  3. Serve with a sprinkle of cinnamon.

Pumpkin Pie Cobbler

Courtesy of Scoutorama

National Pumpkin Cheesecake Day recipe

Image: www.favfamilyrecipes.com

Ingredients

  • 1 29-oz can of pumpkin
  • 1 1/2 cups sugar
  • 1 tsp salt
  • 4 large eggs
  • 2 tbsp pumpkin pie spice
  • 2 12-oz cans evaporated milk
  • 1 box yellow cake mix
  • 1 stick margarine or butter

Directions

  1. Whisk together all ingredients except for cake mix and butter in large bowl.
  2. Line inside of Dutch oven with foil.
  3. Pour liquid into Dutch oven.
  4. Carefully sprinkle dry cake mix on top of pie filling.
  5. Slice stick of butter and spread slices onto top of cake mix.
  6. Cover Dutch oven and begin heating process.
  7. Cook until cake mix turns golden brown.
  8. Serve warm or cold.

How will you be celebrating National Pumpkin Cheesecake Day? What pumpkin recipes are your favorites to make, both at the campsite and at home? Share them below in the comments!

3 Tasty Cabin Recipes for Cool Autumn Nights

As the weather begins to cool, many state park goers will begin to trade the outdoor campsite for a cozy cabin on their overnight stays. Does this sound like you? If so, you could surely use a few delicious and hearty cabin recipes to warm your fellow parkmates and fill all the bellies in the cabin. These 3 cabin recipes are as easy as they are tasty, meaning you can spend more time enjoying nature at your woodland getaway, and less time slaving over the stove. Bonus: these dishes will fill your cabin with mouthwateringly-amazing aromas while they cook. Without further ado, our top 3 cabin recipes:

Perfect Pot Roast

Adapted from The Pioneer Woman

cozy cabin pot roast recipe

Image: www.thepioneerwoman.com

Ingredients

  • 1 whole (3-5 lbs) chuck roast
  • 2 tablespoons olive oil
  • 2 whole onions
  • 6-8 whole carrots
  •  Salt and pepper, to taste
  • 1 cup red wine (optional, you can use beef broth instead)
  • 2 – 3 cups beef stock
  • 3 sprigs fresh thyme, or more to taste
  • 3 sprigs fresh rosemary, or more to taste

Directions

  1. Choose a nicely marbled piece of meat. Generously salt and pepper your chuck roast.
  2. Heat a large pot or Dutch oven over medium-high heat. Then add 2-3 tablespoons of olive oil.
  3. Cut two onions in half and cut 6 to 8 carrots into 2-inch slices. When the oil in the pot is very hot, add the onions, browning them on one side and then the other. Remove them to a plate.
  4. Throw the carrots in the same hot pan. Toss them around until slightly browned (about 1 min).
  5. If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
  6. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk.
  7. When the bottom of the pan is deglazed, place the roast back into the pan. Add enough beef stock to cover the meat halfway (about 2-3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
  8. Put the lid on and roast at 275F for 3 hours for a 3-lb. roast, or 4 hours for a 4-5 lb. roast.

TIP: Serve with mashed potatoes!

Old Fashioned Beef Stew

Courtesy of John Mitzewich on About.com

cozy cabin beef stew recipe

Image: www.foodnetwork.com

Ingredients

  • 3 lbs boneless chuck roast, cut into 2-inch pieces
  • 3 tbsp vegetable oil
  • 2 tsp salt
  • 1 tbsp freshly ground pepper
  • 2 yellow onions, cut into 1-inch chunks
  • 1/4 cup flour
  • 3 cloves garlic, minced
  • 1 cup red wine
  • 3 cups beef broth
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 4 carrots, peeled, cut into 1-inch slices
  • 2 stalks celery, cut into 1-inch slices
  • 3 large russet potatoes, peeled and cut in eighths
  • fresh parsley to garnish (optional)

Directions

  1. On medium-high heat, add the vegetable oil to a large heavy pot that has a tight fitting lid.
  2. When it begins to smoke slightly, add the beef and brown very well. Do in batches if necessary. Add the salt and pepper as the beef browns.
  3. Once browned, remove the beef with a slotted spoon set aside.
  4. Add the onions and sauté for about 5 minutes, until softened.
  5. Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often.
  6. Add the garlic and cook for 1 minute.
  7. Add wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
  8. Simmer wine for 5 minutes, then add the broth, bay leaves, thyme, rosemary, and the beef.
  9. Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
  10. Add potatoes, carrots, and celery, and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning.
  11. Turn off heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired.

Easy Chili

Adapted from AllRecipes.com

cabin recipe chili

Image: www.freepresshouston.com

Ingredients

  • 1 onion, chopped
  • 5 cloves crushed garlic
  • 1 stalk celery, chopped
  • 1 tablespoon olive oil
  • 8 oz. ground meat or textured vegetable protein
  • 4 (16 oz) cans chili beans
  • 1 (14.5 oz) can stewed tomatoes
  • 4 cups water
  • 2 tablespoons brown sugar
  • 2 tablespoons chili powder
  • Salt and pepper, to taste

Directions

  1. In a large saucepan sauté onion, garlic, celery and olive oil until onions are soft.
  2. Add to saucepan textured ground meat or vegetable protein, chili beans, tomatoes, water, sugar, salt and pepper, and chili powder. Stir occasionally, let simmer for 30 minutes.

What are your favorite cabin recipes to make on a cool night in the woods? Share them below in the comments!

4 Refreshing Drink Recipes to Keep You Cool on a Hot Day

Nothing works up a thirst like exploring the great outdoors at America’s state parks and wildlife areas! If you’re looking for delicious beverages that are a cinch to make at your campsite, look no further than these 4 recipes.

Sun-Brewed Iced Tea

Adapted from Food.com

iced-tea-in-a-glass

Image: www.motherearthliving.com

Ingredients

  • 1 gallon water
  • 6-8 tea bags
  • 1/4 cup honey

Directions

  1. Early in the day, fill a gallon jar with water, tea bags and honey.
  2. Cover and place jar out in a sunny spot for a few hours.
  3. Remove from outdoors, shake jug to be sure the honey is well-mixed, and remove tea-bags.
  4. Place jar in cooler to chill.
  5. Serve over ice cubes or just chilled.

TIP: If you’re using unflavored tea bags, you can add a flavor by adding a few drops of your favorite flavoring extracts to the finished tea. Raspberry, orange, blackberry or even a combination are delicious.

Homemade Lemonade

Adapted from SimplyRecipes.com

refreshing-lemonade

Image: www.www.seriouseats.com

Ingredients

  • 1 cup sugar (can reduce to 3/4 cup)
  • 1 cup water (for the simple syrup)
  • 1 cup lemon juice
  • 3 to 4 cups cold water (to dilute)

Directions

  1. Make simple syrup by heating the sugar and water in a small pan until the sugar is dissolved completely.
  2. While the sugar is dissolving, squeeze the juice from 4 to 6 lemons, enough for one cup of juice.
  3. Add the juice and sugar water to a pitcher.
  4. Add 3 to 4 cups of cold water, more or less to the desired strength.
  5. Place in an ice-filled cooler for 30 – 40 minutes.
  6. Serve with ice, sliced lemons.

Iced Fruit Punch

Adapted from Marie Claire

iced-fruit-punch

Image: www.marieclaire.com

Ingredients

  • 6 cups assorted fruit juices
  • 3 cups ginger ale
  • 3 cups seltzer water

Directions

  1. At home, freeze juice in ice trays. When solid, release from molds and store by flavor in sealable freezer bags for up to 1 month.
  2. When it’s time to head to the campground, bring your frozen fruit cubes along in a cooler.
  3. To make the punch, fill a cup to the top with about 1/2 cup assorted flavored ice cubes.
  4. Add 1/4 cup ginger ale and 1/4 cup seltzer.
  5. Serve immediately.

Homemade Orange Soda

Courtesy of MyRecipes.com

homemade-orange-soda

Image: www.myrecipes.com

Ingredients

  • 1 (12-ounce) can frozen, pulp-free orange juice concentrate, thawed and undiluted
  • 2 (2-liter) bottles lemon-lime soft drink, chilled
  • 1 to 2 oranges, thinly sliced

Directions

  1. Stir together orange juice concentrate and lemon-lime soft drink when ready to serve.
  2. Serve over ice in individual glasses with an orange slice.
TIP: Stir this refreshing beverage occasionally to keep the ingredients thoroughly mixed.

Camping Games You Can Make—While Camping

Camping is loads of fun. For starters, you get to go hiking and go on a GeoChallenge, there are all kinds of wildlife to see (hopefully not in your tent), refreshing lakes for swimming and fishing, s’mores galore, and you get to sleep in a tent. Let us repeat…you get to sleep in a tent. Maybe you’re even lucky enough to get to sleep in a hanging tent! You see, we think camping is so much fun that we find it very hard to believe that anyone might utter those dreaded words, “I’m bored” while on a camping trip, yet we pondered if this was truly possible and we came to the conclusion that in fact it is.

Here are some scenarios when it’s slightly acceptable to say, “I’m bored” while in the great outdoors.

  • You’re a kid with lots of energy and Mom and Dad are still in a coma from yesterday’s 30-mile hike, so now it’s just a waiting game.
  • You’re a kid with lots of energy and you’re forbidden from venturing outside of your campsite while Mom and Dad are preparing dinner.

We really couldn’t think of any more reasons, since we think camping really is that much fun. But here is our share of remedies, whether you’re the one in desperate need of entertainment or you feel the need to supply it. Yep, you guessed it, games. These games can be whipped up in no time using materials right from your own campsite because you never know when you’ll get a bad case of boredom.

Mancala

Egg_Carton_Mancala_Game

[www.singlikenooneslistening.files.wordpress.com]

Mancala has been curing boredom since ancient times. This game usually includes a wooden game board with pits carved for dropping and collecting marbles. Of course, we don’t recommend chopping down a tree and carving away. Instead, grab that egg carton from this morning’s breakfast and start collecting pebbles—48 to be exact. You’ll also need two cups. The object of the game is to collect the most pebbles.

Set up the game by grabbing a partner and placing the gameboard between both players. Put a cup on either end (the one to your right belongs to you.) Place four pebbles in each of the eggcups. The row closest to you is yours.

To play, one player collects all the pebbles from any one of his/her eggcups. Next, drop one pebble into each eggcup going counter clockwise, including your main cup if there are enough pebbles to go past it; however, skip your opponent’s main cup. If your last pebble ends up in your main cup, congrats, you get to take another turn!

If the last pebble you place lands in an empty eggcup that’s on your side of the board, you get to keep that pebble, along with all of your opponent’s pebbles that are in the opposite eggcup. Put them all in your main cup. Your opponent goes next. The game ends when an entire row of eggcups is empty of pebbles. The other player takes the remaining pebbles in the eggcups and places them in his/her main cup. Count your pebbles to see who won.

Can Toss Game

Can_Toss_Camping_Game

[www.tidymom.net]

This game requires a lot less effort to set up. Collect all the cans you can find from all the canned food you’ve eaten on this trip—corn, carrots, pork and beans, SpaghettiO’s, etc. If you’ve become friendly with your camping neighbors, maybe they can help. Either way, we highly discourage the use of cans that are still filled, since food is a high commodity whenever you go camping, not to mention how much harder it would be to play this game.

Simply put, stack the cans into a pyramid on the ground or on your picnic table. Use a beanbag, if you have one, to knock down as many cans as you can. We’re guessing you probably don’t have a beanbag handy, so if you have a pair of socks, ahem…clean socks, then roll them up into a ball and it’ll work just as well. Use a marker and assign points to each can if you’d like.

Rock Toss Game

Rock_Toss_Game_Camping

[www.cascadiakids.com]

We’re back to collecting rocks for this game. You’ll need 2 to 3 medium sized rocks for each player. Avoid confusion by assigning a different shade of rock for each player. You’ll also need a much larger rock about a foot wide if you can spot one. This should be sturdy enough so that it won’t budge when the smaller rocks smack up against it. This will act as your target.

To play the game, place the large rock in an open area away from other campers, poison ivy, and your tent, too! Take a stick and place it 8 to 12 feet away from the rock. Each player takes turns standing behind the stick and tossing a rock as close to the target as you can get.

After tossing all the rocks, check to see which one came the closest to the target. If you like, you can assign points to different areas around the rock. Accumulate points as you play several rounds. Go ahead and make it more challenging by moving the stick farther away, too!

Still bored? Check out these camping games with even fewer supplies needed from nature.

http://pocketrangerblog.com/bored-to-death-ideas-for-fun-camping-games/

 

 

5 Hook and Cook Fish Recipes

There’s no doubt that a relaxing day spent sinking a line is one of life’s most enjoyable experiences. The best part of it all? Eating what we catch! We’re always on the hunt for new ways to cook what we hook, and these 5 recipes fit the bill. The next time you reel in an impressive fish and are wondering how to enjoy it at the campsite, why not give one of these easy and delicious Hook and Cook recipes a shot?

Perfect Grilled Whole Fish

Courtesy of Jonathan Miles at FieldAndStream.com

Image: www.fieldandstream.com

Image: www.fieldandstream.com

Ingredients

  • 1 whole fish, scaled and gutted, up to around 2 lb. (snapper, bass, trout, flounder, striped bass, and bluefish work best)
  • 1 tbsp. vegetable oil
  • 1 lemon
  • Salt and freshly-ground black pepper, to taste

Directions

  1. Heat the grill on high. Once the grates are hot, turn down to medium. If using charcoal, simply rake the coals to ensure an even layer of heat. Clean the grill with a wire brush.
  2. Make three diagonal cuts in each side of the fish, straight to the bone. Rub both sides of the fish with the oil, then salt and pepper it.
  3. Lay the fish on the grill, uncovered, and leave alone. After 5 minutes, use tongs to gently pry the fish from the grates to ease it free from any sticky spots. Set it back down and leave alone for another 2 to 3 minutes.
  4. Slide a long-handled spatula beneath the fish’s heaviest section and gently roll it over. 
  5. Continue cooking for up to 10 minutes, depending on the size of the fish. To check for doneness, use a knife to probe the diagonal cuts you made in the flesh. The meat should look opaque. Gently place the fish on a platter, squeeze some lemon juice onto it, and serve.

Poor Man’s Lobster

Courtesy of FishNews Blog at FishingRSSFeeds.com

Ingredients

  • Burbot, cut in chunks
  • 2 quarts water
  • ½ cup sugar
  • ¼ cup salt
  • Juice from 1 lemon
  • Melted butter and lemon juice for dipping

 Directions

  1. Combine water, salt, sugar and lemon juice in large pot.
  2. Bring pot to boil. 
  3. Drop in the burbot and boil, just until fish rises to the surface. 
  4. Serve with melted butter and lemon juice. 

TIP: Leftovers make a great “lobster” salad!

Trout with Mustard Sauce

Courtesy of Kelly Bastone at Backpacker.com

Image: www.backpacker.com

Image: www.backpacker.com

Ingredients

  • 1 package McCormick Hollandaise sauce mix
  • ¼ cup butter (or 4 tbsp. olive oil)
  • 1 tbsp. Dijon mustard 
  • 1 tsp. dried tarragon
  • 1 tbsp. cooking oil
  • 1 cup water
  • 4 trout fillets

Directions

  1. Heat oil in pan until sizzling.
  2. Cook fish until flesh is flaky. 
  3. To make sauce, fork-whisk water, butter (or olive oil), and contents of sauce packet. 
  4. Add mustard and tarragon and bring to a boil. 
  5. Pour over trout.

TIP: Flavored rice makes a great side dish for trout.

Carp Stew

Courtesy of BassOnHook.com

Ingredients

  • 4 pounds carp
  • ¼ pound bacon
  • ¼ cup onion, chopped
  • 1 cup tomatoes
  • ¼ teaspoon salt
  • ¼ teaspoon sugar

Directions

  1. Fry bacon in a Dutch oven or small kettle until crisp.
  2. Add other ingredients and simmer for 45 minutes.

Easy Grilled Fish in Foil Packets

Courtesy of Gina at SkinnyTaste.com

Image: www.skinnytaste.com

Image: www.skinnytaste.com

Ingredients

  • 4 porgy fillets, about 5 oz. each
  • 4 tsp. olive oil
  • Salt and fresh pepper, to taste
  • 4 sprigs fresh herbs (parsley, rosemary, oregano)
  • 1 lemon, sliced thin
  • 4 large pieces heavy duty aluminum foil, about 18 to 20 inches long

Directions

  1. Place the fish in the center of the foil, season with salt and pepper and drizzle with olive oil.
  2. Place a slice of lemon on top of each piece of fish, then a sprig of herbs on each. 
  3. Fold up the edges so that it’s completely sealed and no steam will escape, creating a loose tent.
  4. Heat half of the grill (on one side) on high heat with the cover closed. 
  5. When the grill is hot, place the foil packets on the side of the grill with the burners off (indirect heat) and close the grill. 
  6. Depending on the thickness of your fish, cook 10 to 15 minutes, or until the fish is opaque and cooked through. 

5 Delectable Breakfast Foods Great for Camping

Breakfast is said to be the most important meal of the day… even when camping out in the wilderness. You need to fuel up with a good, healthy meal if you’re going to be out walking trails and marking waypoints all day.

Don’t feel like eating grits and stale bread every morning? Looking for something a bit more interesting to please your palate? We totally understand. Just because you’re away from home doesn’t mean you can’t enjoy tasteful and fulfilling meals.  Below are five delicious breakfast recipes all can enjoy during the next camping trip.

(Image: FoodNetwork.com)

(Image: www.FoodNetwork.com)

1. Breakfast Burrito 

From Camping Road Trip.com, we have the breakfast burrito. Everyone from Martha Stewart to McDonalds has a variation of this popular dish. Essentially anything can be wrapped up inside. CRT came up with an easy way to prepare the burrito both at home and outside.

Serves: 6; 
Preparation Time: 10 minutes at home, 5 minutes at the campground
; Cooking Time: 20 minutes

Ingredients:

  • 2 Tablespoons Cooking Oil
  • 1/2 lb ground sausage
  • 6 eggs
  • 1 12-oz. jar of your favorite salsa
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 dozen 10-inch flour tortillas
  • Colby or any sharp cheddar cheese

Directions

1. Add the oil into a deep skillet and heat over a RV or camping stove or over the campfire.

2. Fry the sausage until it starts to change color, breaking it up while cooking it.

3. Add the onion and bell pepper. Cook until the peppers are tender.

4. In a bowl, whip up the eggs and then pour this into the pan, stirring frequently until it starts to set.

5. Add the cheese and half of the contents of the jar of salsa. Stir until the cheese is melted. Set aside.

6. Heat the tortilla by putting these directly on the heat for 2 minutes each side.

7. To serve, add about half cup of the burrito filling into a tortilla and roll it up. Spoon some of the leftover salsa on top or on the side.

At Home:

1. Dice the onion, green bell pepper, red bell pepper, and yellow bell pepper.

2. Shred the cheese.

3. Store each of these into separate airtight containers.

(Image: Myrecipes.com)

(Image: Myrecipes.com)

2. Hearty Whole-Grain Pancakes

Mmmm… Pancakes. Can’t go wrong here. This recipe is courtesy of MyRecipes.com. This dish requires some at-home preparation to make cooking more efficient when out camping. You make the mix at home, which you can use for up to two weeks, and complete the rest of the steps when you’re ready to chow down.

Yields 4 batches; Total cook time: 30 minutes

 Ingredients

PANCAKE MIX

  • 2 1/2 cups all-purpose flour
  • 3 cups whole-wheat flour
  • 1/4 cup wheat bran
  • 1/4 cup wheat germ
  • 1/4 cup packed light brown sugar
  • 1 tablespoon baking powder
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons baking soda
  • 1 1/2 cups buttermilk powder

BLUEBERRY PANCAKES (1 BATCH)

  • 2 cups pancake mix (above)
  • 2 large eggs
  • About 4 tbsp. vegetable oil, divided
  • 1 cup blueberries
  • Butter and maple syrup

Directions

1. Make pancake mix: Whisk together ingredients in a large bowl and transfer to an airtight container.

2. Make pancakes: Whisk together mix with 1 1/4 cups water, the eggs, and 2 tbsp. oil in a large bowl until mostly smooth. Heat a large cast-iron skillet over medium heat and grease with 1/2 tbsp. oil. Ladle 1/3-cup portions of batter into skillet, working in batches and adding 1 tsp. oil to skillet in between. Cook, turning once, until pancakes are golden brown on each side and cooked through, about 5 minutes total. Serve with blueberries, butter, and syrup.

 

(Image: http://laughingsquid.com/) We don't have a photo of this dish, so enjoy this picture of Kevin Bacon made of bacon.

(Image: http://laughingsquid.com/)
We don’t have a photo of  the girl scout’s breakfast, so enjoy this picture of Kevin Bacon made of bacon.

3. A “Girl Scout’s” Breakfast

Not sure where the name came from, but this sounds divine, especially if you like BACON! This recipe was submitted to KOA.com via Janice Faulkner of Barnhart, MO.

  • 1 pound(s) bacon
  • 1 pound(s) sausage
  • 3-4 cans sliced potatoes
  • 8 – 12 eggs
  • salt and pepper

Fry bacon and sausage together until done. Drain grease. Add potatoes, stirring constantly to keep from sticking. Scramble eggs then add to the meat and potatoes. Salt and pepper to taste. You can add onions, peppers, or other veggies, too.

(Image: amienrank.files.wordpress.com)

(Image: amienrank.files.wordpress.com)

4. Vegetable Scramble

Vegetarians and vegans, we haven’t forgotten about y’all. This recipe, from the blog Truth and Fire.com, is sure to meet all your hunger and taste bud needs. Vegetable scramble contains all the nutrients and vitamins needed to sustain you until your next meal. Enjoy!

Ingredients

  • 2 small potatoes, diced
  • Red bell pepper, diced
  • 2 cups sliced mushrooms
  • 1/2 package soyrizo
  • A few handfuls of spinach
  • Avocado (for topping)
  • Soy sour cream (for topping)
  • Hot sauce (topping)

Directions:

1. In a cast iron pan, saute the potatoes in olive oil until softened. Add the bell peppers next, and saute until softened.

2. Add the mushrooms and continue to cook, stirring occasionally.

3. Mix in the soyrizo and cook until heated through. Then toss in a few handfuls of spinach.

4. Top with avocado and any other toppings of your choice and serve with whole wheat toast.

(Image: http://www.echoesoflaughter.ca/)

(Image: http://www.echoesoflaughter.ca/)

4. The foil lumberjack breakfast

Are you hungry? Are you really, really hungry? We got ya covered with Echoes of Laughter’s lumberjack breakfast. The primary ingredients are hash browns and cheese, but feel free to add in whatever other toppings your heart desires. This is a fun and easy way to enjoy a hearty breakfast before making a trek in to the woods.

Ingredients

  • Sausages or Canadian bacon
  • Frozen hash browns, or leftover cooked potatoes, diced
  • Eggs
  • Chopped tomatoes and green onions, if you like
  • Shredded cheese, any kind

Directions

1. Lay sausages or Canadian bacon on a double layer of foil that has been sprayed lightly with cooking spray.

It is best to have the meat on the bottom so it can receive direct heat from the grill to cook properly.

{Leave out the sausages if you don’t like meat, and just start hash browns and a big dab of butter.}

2. On top of the sausages, add a handful of frozen hash browns or diced leftover potatoes, an egg or two, and diced tomato and green onion if you like. Add salt & pepper to taste.

You can also add Cajun spice, or Old Bay spice or whatever spice your family likes.

Wrap up packet and place on a hot BBQ for 15-20 minutes or until meat is thoroughly cooked.

3. Close the packet

4. After the packet has cooked for 15-20 minutes, open it up and add shredded cheese and put it back on the BBQ with the cover down to melt the cheese for a few minutes.

(Image: Dirtygourmet.com)

(Image: Dirtygourmet.com)

5. Campfire Breakfast Potatoes

Yield: 4-6 servings Prep time: 15 minutes Cook time: 30 minutes

Carbs are vital to the everyday diet, especially when maintaining an active lifestyle. Dirty Gourmet’s campfire breakfast potatoes is the perfect starter meal for a day filled with walking or jogging.

Ingredients

  • 5 lbs (about 6) russet potatoes, cubed
  • 1/4 cup olive oil
  • 2 tablespoons butter or margarine
  • 1 onion, chopped
  • 2 bell peppers, chopped
  • 1 jalapeno, sliced
  • 2 teaspoons garlic powder
  • 1 teaspoon seasoned salt
  • 1 teaspoon smoked paprika
  • salt and pepper, to taste

Directions

  1. Coat the bottom of the pan with a thin layer of olive oil, about 2 tablespoons, and place the pan over the coals of your campfire, on a grate.
  2. Add the onion and cook until just tender, about 2 minutes.
  3. Add the potatoes, peppers, and another 2 tablespoons of olive oil. Stir to coat.
  4. Stir occasionally for about 10 minutes, until potatoes start to brown.
  5. Add a few tablespoons of water, and cover with foil to steam for about 5 minutes.
  6. Add seasonings, continue to stir occasionally until fully browned, crispy, and tender in the middle.
  7. Serve alongside your favorite other breakfast items.