Ozark Outdoors Campfire Cooking Favorites

A Compilation of Easy and Surprising Outdoor Recipes

Breakfast Wake Up and Start Your Adventure Right

Eggs on the Grill

Ingredients:

12 Eggs 12 Cup Muffin Tin

Directions:

Preheat outdoor grill for medium high heat. Coat all holes in the muffin pan with non-stick cooking spray. Crack each egg and put in one of the muffin sections. Place on grill over medium high heat and cook for 2 minutes or until desired doneness.

By the Grill Breakfast Burritos

Ingredients:

Flour Tortillas Diced ham, bacon, or crumbled sausage Chopped tomatoes Chopped green chile Beaten eggs Shredded Cheddar Cheese

Directions:

Take one skillet and allow it to warm on the grill while you cook main ingredients. Use a second skillet to cook meat thoroughly. Then add tomatoes, green chile, and eggs. Scramble until eggs are cooked. Heat tortillas in the skillet pre-warmed over grill. Scoop egg mixture onto warm tortilla, sprinkle with cheese, wrap tight, and fill up before you start your day.

Campfire Banana Pancakes

Mix Dry Ingredients at Home in Plastic Bag:

3/4 cup all-purpose flour 6 tablespoons whole-wheat flour 1 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1 1/2 teaspoons sugar 1/4 teaspoon salt

Ingredients to Add at Ozark Outdoors Riverfront Resort:

1 large egg 1 1/2 cups buttermilk About three tablespoons melted butter or margarine 2 ripe bananas peeled and sliced

Directions:

In a bowl, mix egg, buttermilk, plus butter or margarine until smooth. Pour baggie of dry ingredients into bowl. Heat oil in skillet over fire until hot. Pour batter in dollops of batter to preferred pancake size. Sprinkle with 4-6 banana slices. Cook until lightly browned on each side — flipping when bubbles cover uncooked side. Top with syrup or jelly.

Dutch Oven River Man (or Woman) Breakfast

Ingredients:

1 lb. mild breakfast sausage of desired brand and type, and/or ham, and/or bacon 1 onion chopped 1 clove garlic minced 1 green and/or red pepper diced (if desired) 1 2 lb. bag of frozen hash browns 12 eggs beaten 1 16 oz. back of shredded cheddar cheese

Directions:

Bury dutch oven into coals fired to medium high heat. Stirring with a long spoon, cook sausage, onion, and garlic in dutch oven with lid on until done. Add peppers and hash browns, cooking approximately 15 minutes until tender. Pour beaten eggs over top, allowing them to sink amidst other ingredients. Cover the oven, and bake until eggs are firm, approximately 40 minutes. Sprinkle with cheddar cheese and enjoy!

Breakfast Grilled Cheese Ingredients:

8 slices bacon 4 slices cheese of favorite flavor 4 large eggs 8 slices of favorite bread 4 tbsp. softened butter

Directions:

Cook bacon in skillet over campfire grill. When done, remove skillet from flame. Place bacon on a separate dish lined with paper towels to soak up grease. Wipe away excess bacon grease from pan. Lightly butter each slice of bread, then cut a hole in the middle of four of them. Place the four pieces with holes and put into skillet. Crack egg and pour into each hole. Place on hot grill. Let it cook for approximately 30 seconds to set. Lay 2 slices of bacon and 1 slice of cheese on each, then place second slice of bread on top. Flip and cook other side until done.

LunchMid-Day Fuel to Keep You Going

Dutch Oven Cheesy Potatoes Ingredients:

4 potatoes washed and sliced with peelings on Salt and pepper to taste 1/2 onion chopped small or thin sliced 1/4 cup cooked crumbled bacon pieces or real bacon bits 1/2 cup to 3/4 cup favorite cheese

Directions:

Place sliced potatoes sprinkled with salt and pepper in the bottom of dutch oven sprayed first with non-stick cooking spray. Layer onions on top. Scatter bacon pieces on top, then finish with cheese. Put lid on oven, and cook for approximately 45 minutes or until potatoes are soft.

Healthy Grill Wraps Ingredients:

Flour tortillas Sliced smoked turkey Cheese slices Low-fat cream cheese Lettuce and/or fresh spinach Tomato

Directions:

Spread cream cheese on burritos. Add a slice each of turkey and cheese. Layer lettuce, spinach, and tomato on top. Roll and eat, or roll and wrap for taking on the river.

Curly Dogs Ingredients:

1 package hot dogs 8 Rhodes dinner rolls thawed, but still cold Roasting sticks

Directions:

Make a 14-15 inch rope out of each dinner roll. Skewer hot dogs onto roasting sticks. Wrap each roll rope around a hot dog, securing ends by tucking them under other dough. Gently twirl over campfire, making sure dog and dough cook evenly. When dough is cooked and browned, you’re ready for your curly dog.

Campfire Potato Boats Ingredients:

1 potato per person pre-baked at home Sliced ham Cooked and crumbled bacon pieces Cheese slices in favorite flavor Sour cream or plain non-fat Greek yogurt Sliced green onion

Directions:

Score baked potatoes approximately 8 times cutting down to bottom skin, but not through. Place meat and cheese in between each slice. Double wrap stuffed potato in aluminum foil. Place on hot grill for 20 minutes. Top with sour cream or yogurt and green onion pieces, then you’re ready to gobble them up.

Italian Subs Ingredients:

*1 small roast *1 tsp garlic powder *Salt and pepper to taste

1 4-8 oz jar Pepperocini mild or hot peppers 1 can beef broth Italian or sub rolls

Directions:

*Pre-cook above in crockpot at home on high for four hours, then shred with a fork. Place in container for transport to the resort.

At Ozark Outdoors, heat your seasoned roast in a pan over the fire. Pour broth into small pain and warm. Place shredded beef on rolls, and add Pepperocini to taste. Dip in warmed broth for added flavor.

DinnerRe-Energize and Enjoy Some Serenity

30 Minute Goulash Ingredients:

3 Tbsp oil and/or butter 2 cloves garlic or 1/2 tsp. powdered garlic 1 large onion peeled and sliced 1 lb. ground beef 1 26 oz. can whole tomatoes 1/2 tsp. dill seed 1 tsp. parsley salt and pepper to taste

Directions:

Brown meat, (sprinkle in garlic powder here if you went that route.) In between stirring ground beef as it cooks, slice onion and open can of tomatoes — or have someone else do it for you. Then melt butter, and saute garlic in another pan. Pour into cooked meat, add other ingredients, place lid on top, and cook for 15-20 minutes, stirring periodically.

Bleu Cheese Burger Steaks Ingredients:

2 lbs. ground beef 1 tsp. salt 1/4 cup bleu cheese softened 2 Tbsp. frozen concentrated orange juice thawed

Directions:

Combine beef and salt, form into 4 large thick steaks. Place on flat pan, and cook about 3 inches over hot coals until desired doneness. Mix bleu cheese and orange juice concentrate until smooth. Spread on hot burger steaks and serve immediately.

Camper’s Beef Brisket Ingredients:

1/4 c paprika 2 Tbsp minced garlic 1 Tsp thyme 1 Tbsp basil 1 Tbsp oregano 1 Tbsp dried parsley 1 Tbsp ground black pepper 1/2 tsp cayenne 1/2 tsp ground nutmeg 2 Tbsp Tabasco sauce 2 Tbsp Worcestershire sauce 3-4 pound beef brisket

Directions:

Before leaving home, mix all spices together, then dry rub on meat. Mix Tabasco and Worcestershire, then carefully rub on meat over spices, trying not to displace them. Cover well, and refrigerate 3-4 days. At Ozark Outdoors, place seasoned brisket into a dutch oven with a trivet on the bottom, fat side up. Place lid on top, and place low over fire to get pan good and hot. When the meat begins to sizzle, raise the pan to the highest hook that came with your oven, and cook over low fire for approximately 12 hours. You can float, fish, tube, swim, take a nap, or tour the cave while it cooks.

White Tacos Ingredients:

1 jalapeno pepper, diced 1 medium onion, chopped 1 can Rotel 1 package taco seasoning 1 can black beans 2 packages Chicken of the Sea white chunk chicken Tortilla shells Shredded cheese Salsa

Directions:

Drain Rotel and mix with chopped veggies, chicken, and beans in a pot. Warm over fire, and add taco seasoning. Cook 15 minutes until veggies are tender. Warm tortillas on lid of pot. Put chicken mix into toasty tortilla, sprinkle with cheese, add salsa, and voila, white tacos.

Oven Fired Camping Pizza Ingredients:

1 jar pizza sauce 1 8 oz. package shredded mozzarella cheese 1 roll sausage, cooked and crumbled (do this at home first) 1 small package pepperoni, cut into smaller pieces 1/2 bell pepper, chopped 1/2 onion, chopped 1 stick butter 1 loaf of french or sourdough bread Pie iron for cooking

Directions:

Mix all food ingredients except butter and bread. Warm pie iron over fire for about three minutes. Open one end of butter and run all over inside of pie iron. Place a piece of bread on each open side. Scoop filling onto one side of bread, then fold back together and cook in fire for about five minutes on each side, until roasted well.

Desserts and DrinksCampsite Craves and Cooler Faves

S’moreos Ingredients:

Oreo cookies Hershey Bar Mini marshmallows

Directions:

Untwist Oreo cookies and remove top. Place 1 square of Hershey bar, plus 1 mini marshmallow inside, then replace top. Use a metal spatula to hold over fire, flipping sides after a minute or so on each side. Now you’ve got a S’moreo.

Chocolate Peanut Butter Banana Crunchers

Ingredients:

Bananas Chocolate Chips Peanut Butter Chips Mini Marshmallows Graham Crackers crumbled Aluminum Foil

Directions:

Slice bananas length-wise with peeling intact. Place on double layer of aluminum foil. Sprinkle chocolate and peanut butter chips, marshmallows, and cracker crumbles into split banana. Wrap foil tightly around bananas, crimping edges well. Place into campfire coals for 6-8 minutes, or on top of hot grill for 10 minutes. Eat out of peeling with a spoon.

Campfire Upside Down Cake Ingredients:

Pineapple chunks, fresh or canned Poundcake cubed, or cake donut holes Butter Brown sugar Cinnamon if desired Pecan pieces if desired Aluminum foil Cooking spray

Directions:

Double layer aluminum foil and spray top layer with cooking spray. Place a handful of pineapple chunks on. Add pound cake or donut holes. Add a dollop each of butter and brown sugar. Sprinkle cinnamon and pecan pieces on top. Fold up and place on hot grill for about 15 minutes. Open packet and grill for another 5 minutes to brown cake.

Bull’s-Eye Brew Ingredients:

Equal parts tomato juice Equal parts pale ale or favorite beer Fresh lime wedges

Directions:

Mix tomato juice and beer. Serve on ice with lime wedges.

Adult Cherry Float Ingredients:

2 oz cherry syrup 2 oz gin Seltzer 1/4 cup sweet red wine Maraschino cherries Ice

Directions:

Pour cherry syrup and gin over ice, add a splash of seltzer. Float a layer of red wine on top by pouring over the back of a spoon. Garnish with cherry.

Spicy Sriracha-Lada Ingredients:

1 oz fresh lime juice 2 tsp Sriracha 1/2 tsp Worcestershire sause Kosher salt Mexican lager such as Pacifico Lime slices

Directions:

Combine lime juice, Sriracha, and Worcestershire sauce in a salt-rimmed glass filled with ice. Top off with lager. Garnish with lime slice.

Ozark Outdoors Riverfront Resort is proud to serve those who love nature and water related amusement

from All Over the World. Ask your friendly River Fun Guide for more helpful

hints while you're there!

If you'd like to offer your own recipes for future volumes of our Campfire Cooking Favorites, send us an email at goodtimes.ozarkoutdoors@gmail.com.

573-245-6437 ozarkoutdoors.net