Ham Party Sandwiches

     Now that the dog days of summer have officially passed, it is high time I dust off my iron pots and get back in the swing of outdoor cooking.  I have had this recipe stashed away for years, you can find many versions of it online and also on the King's Hawaiian Roll website.  I don't often cook in foil in my dutch ovens but thought this would be a good recipe to assemble in advance at home, tuck into your cooler and bake at your destination.  In my 12 inch dutch oven, the sandwiches baked for a total of 30 minutes with 10 coals in a ring around the bottom of the oven with 20 spaced evenly on the lid.  I can see why this recipe is so popular, the sweet, buttery, pull-apart sandwiches would be a great party appetizer or tasty lunch for just a few campers.  For a crowd, make a double batch and bake them side by side in your 14 inch oven.

Ham Party Sandwiches
1 (12-count) package King's Hawaiian rolls
1/2 pound shaved ham
8 slices Swiss cheese
1/2 cup (1 stick) butter, melted
1 1/2 tsp Worcestershire sauce
1 tsp poppy seeds
1 1/2 Tblsp Dijon mustard
2 Tblsp dried, minced onion

     Using large serrated knife, cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves separately intact).
     Melt butter; add Worcestershire sauce, poppy seeds, mustard and minced onion.  Mix until well combined.
     Place rolls on large sheet of aluminum foil.
     Drizzle half of butter mixture over bottom half of sliced rolls.
     Cover with layers of ham and cheese.
     Cover with top half of rolls.
     Drizzle top half of rolls with remaining butter mixture, making sure the minced onions are evenly distributed.
     Seal sandwiches securely in foil packet.
     Can be baked right away or refrigerated for up to 24 hours.
     Bake in 12 inch dutch oven at 350 degrees for 15-20 minutes.
     Open foil and bake for 5-10 minutes more or until rolls are lightly browned.
     Enjoy while warm, either cutting or pulling sandwiches apart before serving.

Cover rolls with remaining butter mixture before
sealing in foil packet

Bake at 350 degrees for 15-20 minutes

Open packet and continue baking for 5-10 minutes
or until golden brown

Dutch oven sliders that are ooey, gooey good

 

Frontier Chicken and Noodle Casserole

      Mr. Food brings us this peachy little casserole, it's easy to assemble and perfect for dutch oven cooking.  To streamline the process, prep your ingredients at home, store them in zip lock bags and pop them in your cooler.  If you make the noodles ahead of time, add a dash of olive oil after you've drained them to prevent clumping.  You can even stir the ingredients together right in your oven.  In my 10 inch dutch oven, the casserole baked for a total of 40 minutes with 10 coals in a ring around the bottom, 14 placed in a ring around the outside of the lid with 6 more briquettes spaced evenly in the center.  I doubled the amount of crushed chips but if you prefer a crumb topping, toss panko breadcrumbs with a little melted butter and sprinkle over the noodle mixture just before baking. 

Frontier Chicken and Noodle Casserole
1 pound cooked boneless, skinless chicken breast halves, cubed
2 celery stalks, chopped
1 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
2 cups fine egg noodles, cooked and drained
1/4 cup mayonnaise
1 10.25 oz can cream of chicken soup
1 cup crushed potato chips

     Lightly oil or spray 10 inch dutch oven.
     In a large bowl, combine all ingredients except potato chips; mix well.
     Spoon mixture into prepared dutch oven and top with crushed chips.
     Bake at 350 degrees for 35-40 minutes or until golden and heated through.
     Makes 4-5 servings.

Top noodle mixture with crushed potato chips

Bake at 350 degrees for 40 minutes

Crunchy, creamy and seriously comforting

Blame the Dog Bean Casserole

 
     I must confess,  I was drawn more to the name of this recipe than it's ingredients.  Posted on Allrecipes, it's a filling campfire casserole that can be altered to your liking.  In my 10 inch dutch oven, the beans baked for one hour, undisturbed, with 10 coals in a ring around the base of the oven and 20 on the lid.  Almost better the next day, it's an easy and inexpensive way to feed your hungry campers and be sure to pack a slotted spoon for serving.

Blame the Dog Bean Casserole
1 12 oz package kielbasa, cut into 1/4 inch slices
1 12 oz package smoked sausage, cut into 1/4 inch slices
1 28 oz can baked beans
1 15.5 oz can kidney beans, rinsed and drained
1 8 oz can tomato sauce
1/2 cup ketchup
1/2 cup chopped onion
1/4 cup chopped celery
1 tsp minced garlic
1 tsp dry mustard powder OR 1 Tblsp prepared mustard
1 dash Worcestershire sauce

     Lightly oil or spray dutch oven.
     Combine all ingredients in prepared oven.
     Bake at 350 degrees for one hour or until hot and bubbly.
     Makes 6-8 servings.

Mix all ingredients in prepared dutch oven

Bake at 350 degrees for one hour or until hot and bubbly

A doggone good camper's supper

Mexican Twist

     Mr. Food brings us this easy, kid approved, one-pot meal that is ideal for camping and surprisingly good.  If you want to spice it up a bit, use Mexicorn and tomatoes with green chilies and if you're worried about the salt, Ortega now makes a low-sodium taco spice mix.  I browned the beef and onion in my 10 inch dutch oven over a full compliment of coals.  After adding the remaining ingredients I covered the oven with 14 coals on the lid and let it simmer for 25 minutes until the pasta was tender and most of the liquid was absorbed. 

Mexican Twist
1 pound lean ground beef
1 large onion, chopped
4 cups water
1 15 ounce can whole kernel corn, drained
1 14 ounce can diced tomatoes, undrained
2 (1 ounce each) envelopes dry taco seasoning mix
10 ounces (little more than half a box) rotini pasta, uncooked

     Lightly oil or spray dutch oven.
     Saute beef and onion over a full compliment of coals until beef is brown and onion is tender.
     Add remaining ingredients, mix well, making sure pasta is completely submerged in liquid.
     Simmer at a strong bubble for 25-30 minutes, stirring halfway, until pasta is cooked and most of the liquid is absorbed.
     Makes 4 servings.

Saute beef and onion over a full compliment of coals

Add remaining ingredients and mix until well combined

Simmer for 25 minutes or until pasta is tender and
most of liquid has been absorbed

A yummy campfire supper

Polka Dot Pasta 'Pizza'

 

     For a fun and tasty change, this Polka Dot Pasta 'Pizza' from Hunt's uses small shell pasta as it's crust in place of dough. Quick and convenient, if you prepare the pasta beforehand, it can be assembled in a matter of minutes.  If you decide to prepare the pasta ahead of time, add a few dashes of olive oil to it after cooking to prevent it from sticking.  In my 12 inch dutch oven the 'pizza' baked for a total of 30 minutes with 12 briquettes around the base of the oven and 26 spaced evenly on the lid.  Be sure to oil your dutch oven well and allow the 'pizza' to rest for about 15 minutes before serving. 

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Polka Dot Pasta 'Pizza'
10 oz dry small shell macaroni, uncooked (about 2/3 box)
4 eggs
1 cup grated Parmesan cheese
1/4 tsp ground black pepper
1 24 oz can or jar pasta sauce
2 cups (8 oz) shredded part-skim mozzarella cheese
30 slices pepperoni

     Lightly oil or spray 12 inch dutch oven.
     Cook macaroni according to package directions; drain and set aside.
     Beat eggs lightly in large bowl with wire whisk.
     Add Parmesan cheese and pepper; mix well.
     Stir in macaroni.
     Spoon into prepared dutch oven.
     Cover with pasta sauce.
     Sprinkle with mozzarella cheese.
     Top with pepperoni.
     Bake at 375 degrees for 25-30 minutes or until mozzarella cheese is melted and golden brown.
     Let stand 15 minutes before cutting into pieces and serving.
     Makes 6 servings.

Spread pasta mixture in well-oiled 12 inch dutch oven

Cover pasta with sauce, cheese and pepperoni

Bake at 375 degrees for 25-30 minutes

Let rest for 15 minutes before cutting this kid friendly
'pizza' into squares

Cheesy Potatoes with Smoked Sausage

     There's nothing I like better than a recipe I can mix in one bowl, pour into my dutch oven and bake.  These Cheesy Potatoes with Smoked Sausage come to us courtesy of Hillshire Farms.  In my 12 inch dutch oven they baked for a total of 45 minutes with 12 coals in a ring around the bottom of the oven with 28 briquettes spaced evenly on the lid.  If you can't find the refrigerated hash browns, use the frozen variety, just thaw before baking.  As a side dish or main course these cheesy, smoky, creamy potatoes are as good to eat as they are easy to prepare.

Cheesy Potatoes with Smoked Sausage
1 package Smoked Sausage (kielbasa)
2 cups (8 oz) shredded Cheddar cheese, divided
1 20 oz bag refrigerated OR frozen shredded hash brown potatoes, thawed
1 cup sour cream
1 medium onion, chopped
1/4 cup butter OR margarine, melted
1/4 tsp ground black pepper

     Lightly oil or spray 12 inch dutch oven.
     Cut sausage into 1/2 inch cubes.
     Combine all ingredients except 1 cup Cheddar cheese in a large bowl.
     Spread mixture evenly in prepared oven.
     Bake at 350 degrees for 35-40 minutes.
     Sprinkle with remaining 1 cup of cheese.
     Bake for 10 minutes more or until cheese has melted.
     Let stand 5 minutes before serving.
     Makes 4-6 servings.

Spread potato mixture in well oiled 12 inch dutch oven

Bake at 350 degrees for 45 minutes adding remaining
cup of cheese during last 10 minutes of cooking time

An excellent camping recipe

Artichoke Chicken Casserole

     If you like Hellman's hot artichoke dip you are going to love this casserole from Betty Crocker.  It's ridiculously easy and sinfully delicious.  For the sake of convenience you could even make the chicken mixture at home, keep it cold in a Tupperware container then bake it at your destination.  Use low-fat ingredients if you're trying to cut the calories and if you can't find the refrigerated Alfredo sauce, use a heaping cup of the jarred variety.  In my 10 inch dutch oven, the casserole baked for 35 minutes with 10 briquettes around the base of the oven, 14 around the outside of the lid with 4 spaced evenly in the center.  Double the recipe and bake it in your 12 inch dutch oven if you're feeding a crowd.  Perfect for a ladies luncheon or a campfire feast, file this one away, it's a definite keeper.

Chicken Artichoke Casserole
1/3 cup roasted red bell pepper, from a jar, chopped
1/4 cup sliced green onions (4-5 medium )
3 cups cooked, chopped chicken
1 14 oz can artichoke hearts in water, drained and chopped
1 10 oz container refrigerated Alfredo pasta sauce
1 cup shredded refrigerated Asiago-Romano-Parmesan Italian cheese blend
1/2 cup mayonnaise
1 5 oz bag cheese croutons, coarsely crushed

     Lightly oil or spray 10 inch dutch oven.
     In large bowl, combine all ingredients, except croutons.
     Spoon evenly into prepared oven.
     Top with croutons.
     Bake at 350 degrees for 30-35 minutes or until hot and bubbly.
     Makes 4-5 servings.

Top chicken mixture with crushed, cheese flavored
salad croutons

Bake at 350 degrees for 30-35 minutes or
until hot and bubbly

Quite possibly my new favorite casserole

Jettie Mae's Panhandler Spaghetti

      I have always wanted to make this Panhandler Spaghetti brought to us from one of my favorite outdoor cooks, Phyllis Speer.  If you have a few minutes check out the 'Cooking on the Wild Side' videos from the PBS affiliate AETN.  Leave it to the state of Arkansas to not only make the dutch oven the official state cooking vessel but to also have an outdoor cooking show on public television. 
     This is a very good camping, all in one pot, meaty pasta casserole that kids will love.  The original recipe calls for 4 bouillon cubes, I only added 2 because I was watching the amount of salt.  In my 10 inch deep oven, the spaghetti cooked for a total of 45 minutes with 10 coals around the base of the oven and 22 on the lid.  After 20 minutes, give it a stir, the spaghetti needs to be totally submerged in the sauce to cook properly.  Also, after you sauté the beef and vegetables over a full compliment of coals, remove the center briquettes from the base of the oven to prevent your sauce from burning.

Jettie Mae's Panhandler Spaghetti
1 lb lean ground beef
1 onion, chopped
1 green pepper, chopped
1 15.25 oz can whole kernel corn, undrained
1 28 oz can diced tomatoes, undrained
1 4 oz can mushrooms, undrained
2 beef bouillon cubes
10 oz uncooked spaghetti (about 2/3 of a 1 lb package)
1 tsp Italian seasoning
1 8 oz package grated Cheddar cheese, divided
2 Tblsp cooking oil
Salt and pepper to taste

     Lightly oil or spray dutch oven.
     Over a full compliment of coals, brown beef in cooking oil.
     Add onions and peppers and cook until softened.
     Move bottom coals to a ring around base of the oven.
     Add corn, tomatoes, mushrooms, bouillon cubes, Italian seasoning, one cup of cheese and salt and pepper.
     Stir until well combined.
     Break spaghetti into fourths and add to tomato mixture.
     Mix well until most of the spaghetti is submerged in the liquid.
     Bake at 350 degrees, stirring halfway, for 35-40 minutes or until pasta is tender.
     Sprinkle with remaining cup of cheese.
     Bake for 5-10 more minutes or until cheese has melted.
     Makes 6-8 servings.

Brown beef with onion and green pepper

Add remaining ingredients and mix well

Bake at 350 degrees for 40 minutes, stirring halfway, or
until pasta is tender

Sprinkle with remaining cup of cheese and continue
cooking until cheese has melted

Kids will wolf this down

Three Ingredient Pumpkin Cake

     When a friend told me about this cake I could hardly wait to try it in my dutch oven.  It's a perfect camping recipe, none of the ingredients require refrigeration and all you need is a bowl, a spoon and a can opener.  I found several variations of this dessert online, you can also make it with a spice or angel food cake mix and eliminate the spices.  You might prefer an apple cider glaze or dusting it with powdered sugar over the frosting, for convenience the canned icing cannot be beat.  In my 10 inch deep dutch oven the cake baked for 35 minutes with 10 coals in a ring around the base of the oven, 14 around the rim of the lid with 6 spaced evenly in the center.  For a cake that has absolutely no eggs, oil or butter in it, it is surprisingly good and probably a little healthier for you too.

Three Ingredient Pumpkin Cake
1 15.25 oz package yellow cake mix
1 15 oz can pumpkin (NOT pumpkin pie filling)
1 tsp pumpkin pie spice OR cinnamon
1 can prepared cream cheese frosting

     Lightly oil or spray 10 inch dutch oven, line with parchment paper.
     In large bowl, combine canned pumpkin, pumpkin pie spice and cake mix, batter will be thick.
     Spread batter evenly in prepared oven.
     Bake at 350 degrees for 30-35 minutes or until tester comes out clean.
     Cool completely before removing from oven, frost with canned icing.

Spread thick batter in parchment lined 10 inch dutch oven

Bake at 350 degrees for 30-35 minutes

Allow to cool before removing from oven and frosting
with cream cheese icing

Pretty darned good for a cake mix and a can of pumpkin

Bacon Cheese Pull-Aparts

     Since we're having the first real cold snap of the season I was in the mood today for a hearty, stick to your ribs kind of breakfast.  This recipe from Pillsbury was not only a cinch to prepare but warm and filling as well.  In my 10 inch dutch oven, the biscuits baked for a total of 23 minutes with 10 coals in a ring around the base of the oven, 14 placed around the outside edge of the lid with 6 briquettes spaced evenly in the middle.  I removed the center coals during the last 5 minutes of cooking time as the center was starting to brown too quickly.  This is a very good campfire recipe with ingredients that won't take up too much room in your cooler and you can even stir everything together in your dutch oven if you don't want to dirty an extra bowl. 

Bacon Cheese Pull-Aparts
1 egg
2 Tblsp milk
1 16.3 oz can Pillsbury Grands Flaky Layers Refrigerated Original Biscuits
1 2.1 oz package precooked bacon, cut into 1/2 inch pieces
1 cup shredded Cheddar cheese
1/4 cup finely chopped green onions (4 medium)

     Lightly oil or spray 10 inch dutch oven.
     In large bowl, beat egg and milk with wire whisk until smooth.
     Separate dough into 8 biscuits; cut each biscuit onto quarters.
     Gently stir biscuit pieces into egg mixture to coat evenly.
     Fold in bacon, cheese and onions.
     Spoon mixture into prepared oven; arrange biscuit pieces in single layer.
     Bake at 350 degrees for 23-28 minutes or until golden brown.
     Cut into squares, makes 4-6 servings.

Spread biscuit mixture in single layer in well oiled oven

Bake at 350 degrees for 23-28 minutes

Stash this recipe in your camping recipe file,
it's easy and very tasty as well

Tex Mex Creamy Chicken Casserole

     I found this little gem of a recipe on the Country Crock website.  It's cheesy, flavored with lots of corn and chilies and can be assembled in a matter of minutes.  In my 10 inch dutch oven, it baked for a total of 35 minutes with 10 coals in a ring around the base of the oven with 18 on the lid.  Garnish with sour cream, more cilantro and even chopped scallions for a filling, one pot camper's gourmet dinner. 

Tex Mex Creamy Chicken Casserole
1/4 cup butter OR margarine, melted
2 cups shredded, cooked chicken
1 14.75 oz can creamed corn
1 10 oz can diced tomatoes with green chilies (Ro-Tel)
1 1/2 cups shredded Cheddar cheese, divided
3 Tblsp chopped fresh cilantro
8 corn tortillas

     Lightly oil or spray 10 inch dutch oven.
     Combine melted butter, chicken, corn, tomatoes, 3/4 cup cheese and cilantro in large bowl.
     Layer 4 tortillas in bottom of dutch oven, cut several of the tortillas in half if necessary to fit oven.
     Top with half of the chicken mixture.
     Repeat layer with remaining tortillas and chicken mixture.
     Bake at 375 degrees for 25-30 minutes or until hot and bubbling.
     Sprinkle with remaining cheese and continue baking for 5-10 minutes or until cheese has melted.
     Allow to rest for 15 minutes before serving.
     Top with sour cream and more cilantro if desired.
     Makes 4-6 servings.

Layer corn tortillas and chicken mixture in well
oiled dutch oven

Bake at 375 degrees for 25-30 minutes then top with cheese

Bake for 5-10 more minutes or until cheese has melted

A new campground classic