- 5 eggs scrambled
- 1 pound bacon, diced and cooked crisp
- 2 ½ cups all purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1¹/³ cups milk
- 1 cup shredded cheddar
- 3 Tablespoons butter, melted
Preheat oven to 425 degrees. Grease a large baking sheet with non-stick spray or parchment paper & set aside. Dice the bacon and cook over medium heat until slightly crisp.
Scramble the eggs. In a large bowl mix together the flour, baking powder, salt, garlic powder, and pepper. Fold in the cooked bacon, shredded cheese, and scrambled eggs. Stir in the milk.
Drop the biscuit dough by 1/4 cup fulls onto prepared baking sheet.
Bake 13-15 minutes until lightly golden brown. Brush with melted butter.
Serve immediately or store in an airtight bag or container in the refrigerator for 3-4 days.
- 1 lb lean ground hamburger
- 1 packet of taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 3/4 cup cherry tomatoes, quartered
- 1/2 cup sour cream
- 1/2 cup taco sauce
- 4-5 individual serving size Doritos
Stoke the campfire for cooking. In a medium foil pan, place the thawed hamburger and place over the fire. Once it begins to cook, using a metal spatula stir the meat to separate into smaller chunks and continue to stir every couple minutes until the meat is browned.
Because the meat is cooking over a campfire there shouldn’t be excess grease but if there is, drain off that grease into a styrofoam cup or onto a paper plate to discard into the trash. *See campfire cooking safety tips.
Place hamburger back over the fire sprinkling the taco seasoning and 3/4 cup water and mix until coated. Cook, stirring occasionally, for approximately 5 minutes longer or until the seasoning has thickened and the water has nearly evaporated.
Gently crush the taco chips in each of the 4 bags and use a pair of scissors to cut off the top of the side of the bags.
Scoop a generous amount of hamburger over the crushed taco chips and top with cheese, tomatoes, lettuce and taco sauce or your other favorite ingredients.
- 1 package (12 oz) smoked sausage, sliced
- 1 pound baby red potatoes, halved
- 1 pound green beans, trimmed
- 2 bell peppers, sliced
- 1 onion, chopped
- 1 package Hidden Valley Ranch Dressing Mix
- 4 Tablespoons unsalted butter, separated
- 2 cups sharp Cheddar cheese, shredded
Preheat the grill or campfire to high heat.
Prep the sausage and veggies. Slice the sausage, halve the red potatoes, trim the green beans, slice the bell peppers, and chop the onion. Toss the sausage and veggies with the ranch dressing mix.
Separate the mixture evenly among 4 large sheets of foil. Add 1 tablespoon of butter in each foil packet on top of the veggies.
Completely seal the packet and cook on the grill for 30-40, until the vegetables are tender.
Remove from the heat and carefully open. Sprinkle the Cheddar cheese evenly among the foil packets.
Finish off with freshly chopped parsley if desired. Enjoy immediately.
- 1 package crescent rolls
- 1/4 cup sugar
- 1 Tbsp cinnamon
Combine cinnamon and sugar in small bowl. Separate crescent rolls and wrap them around the skewer. Roll it in the cinnamon sugar mixture
Cook over campfire for 5 minutes, rotating frequently.
Optional – Mix 1/4 cup powdered sugar and 2-3 tbsp water together to make a glaze and drizzle over cooked roll-up.
CAMPFIRE COOKING SAFETY TIPS:
Make sure to cook foods throughly and to the correct temperature, particularly meat. Avoid any foods that create grease as they cook because they can cause dangerous flare- ups. If you do want to cook this type of food, try using a Dutch oven for more reliable heat and added protection from splatters.