Recipes

 

 

 

                                                                                     HOLY COW CAKE

 

 

 

· Vegetable oil spray for misting the pan

 

· 1 package (18.25 ounces) plain devil's food cake mix

 

· 1⅓ cups water

 

· ½ cup vegetable oil

 

· 3 large eggs

 

Topping:

 

· 1 jar (8 ounces) caramel topping

 

· 1 can (14 ounces) sweetened condensed milk

 

· 4 Butterfinger candy bars (2.1 ounces each), crushed

 

· 1 container (12 ounces) frozen whipped topping, thawed

 

· 1 package (8 ounces) cream cheese, at room temperature

 

Serves: 20

 

Prep Time: 20 minutes

 

 

Instructions

 

 

 

 

Preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.

 

Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing out the top with the rubber spatula. Place the pan in the oven.

 

Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 35 to 38 minutes. Remove the pan from the oven and place it on a wire rack. Immediately poke holes in the top of the cake with a drinking straw or chopstick.

 

Prepare the topping. Place the caramel topping and sweetened condensed milk in a small bowl and stir to combine. Spoon this mixture over the warm cake so that it can seep down into the holes. Measure out half of the crushed candy bars and sprinkle the pieces over the cake.

 

Place the whipped topping and cream cheese in a large mixing bowl and blend with an electric mixer on low speed until smooth and combined, 1 minute. Spread the mixture over the top of the candy. Sprinkle the remaining candy pieces on top.

 

Place the pan, uncovered, in the refrigerator to chill the cake for about 20 minutes before cutting it into squares and serving.

 

Store this cake, covered in waxed paper, in the refrigerator for up to 1 week.

 

 

 

 

 

 

Root Beer Baked Beans

 

Ingredients:

3 slices of bacon

1 small onion diced

2 (16oz.) cans pork and beans

1/2 cup root beer (not diet)

1/4 cup hickory-smoked BBQ sauce

1/2 tsp. dry mustard

1/8 tsp. hot sauce

 

Preparation:

 

Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.

Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.

Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.

 

 

               

 

                            CAMPFIRE BREAKFAST BURRITOS

 

 

 

 

Ingredients:

12 flour tortillas

10 eggs (scrambled and fully cooked)

1 bag hash browns (cooked)

12 thin slices pepper jack cheese

1/2 lb. sausage (cooked and crumbled)

 

Directions:

Cook sausage, hash browns and eggs

Lay tortillas on counter.  Evenly put eggs, hash browns and sausage on each tortilla down the middle. Lay one piece of cheese of each burrito filling. You can break each slice in half if you desire and lay them side by side.

Roll burrito up tight and wrap in foil.

Store in refrigerator until ready to cook.  They will keep for a few days.

When ready to cook place on campfire grill. Rotate every few minutes.  Serve with salsa, sour cream if desired.

 

 

 

 

 

 

Mushroom, Sun Dried Tomato and Mozzarella Dip

 

 

For this dip a cast iron skillet is essential and for camping they can’t be beat

 

Serves 4-6

 

2 1/2 Tbsp. Olive Oil

 

1 1/2 cup Sliced Cremine Mushrooms

 

1/2 cup Sliced Sun Dried Tomatoes (not packed in oil)

 

1 8 oz. contained Fresh Mozzarella (packed in water)

 

3 Tbsp. Dry Sherry

 

2 Tbsp. chopped, Fresh Rosemary

 

1/4-1/2 Tsp Dried Red Chili Flakes

 

Salt & Pepper

 

1 Baguette, sliced into 1/2 inch slices

 

Extra Olive Oil for brushing the baguette

 

1, Turn the grill on to medium high. If grilling on charcoal, spread coals out until you can hold hand over fire for 5-7 seconds.

 

2.While grill is heating remove mozzarella from water and dry with paper towels, pressing as much water out as you can. Cut mozzarella into slices about 1/4 inch thick and tear slices into smaller pieces. Set aside.

 

3. Slice Baguette and brush with Olive oil. Set aside.

 

4. Add olive oil to a cast iron skillet. Place skillet on grill. When olive oil is shimmering (but not smoking-if starting to smoke move skillet to cooler part of the grill) add mushrooms. Let cook for about 2 minutes or until mushrooms are a deep golden brown.  Flip mushrooms over and cook until golden brown, Pull skillet off fire and add Sherry-it is going to bubble and hiss. Cook until Sherry has evaporated.

 

5. Add sun dried tomatoes and rosemary and sprinkle liberally with salt. Layer the mozzarella on top. Move skillet back over the heat and cook until cheese melts and water evaporates.

 

6. Move dip to cooler part of grill. Add baguette slices to grill for 2-3 minutes per side until golden brown and slightly charred at the edges.

 

7. Serve dip in the skillet with grilled baguette slices.