Servings: 10-12 | Challenge Level: Easy

“This recipe earned its name by winning awards at both Camp Yawgoog and Camp Cachalot. So infamous has this corn bread become, rangers will stop by for a slice when they know our unit is camping. My scouts insist on having this on every outing because they know it’s the Best Darned Corn Bread!”

Preparation at camp:

1. Mix all ingredients in a well-greased Dutch oven.
2. Using 17 coals on the lid and 8 briquettes under the oven, bake for about 45 minutes. Once the top of the bread turns golden brown, it is ready to serve.

Required equipment:

12-inch Dutch oven

Michael Thomas, Rehoboth, Massachusetts

Scoutmaster, Troop 13, Narragansett Council, Boy Scouts of America

Ingredients

• 4 (6 ½ ounce) packages Better Crocker corn bread mix
• 8 eggs
• 1 (14-ounce) can sweetened condensed milk
• 1 (15-ounce) can sweet creamed corn (do not drain)

Option: When camping in an area where wild blueberries are ripe and plentiful, gather about a cupful and add to the mix, baking as usual. This brings the taste to new heights!

Servings: 4-5 | Challenge Level: Easy

Preparation at camp:

1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
2. Meanwhile, in a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook for 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then add taco seasoning.
3. Drain fat.
4. Add canned tomatoes and 1/4 cup reserved pasta water and stir, then add cheese and let melt, stirring occasionally, 2 minutes. Add cooked pasta and toss until completely combined.
5. Garnish with cilantro and serve.

Required equipment:

Large pot, large skillet

Can’t remember where this recipe is from but Geezers made this at Pinnacles and everyone loved it!

• 6 oz. medium shell pasta
• 1 small white onion, chopped
• kosher salt
• 1/2 jalapeño, chopped (optional and can be served on the side fresh)
• 1 lb. ground beef
• 2 tbsp. Taco Seasoning
• 1 (15) oz. can diced fire-roasted tomatoes
• 1 1/2 c. shredded cheddar and Monterey jack
• Chopped fresh cilantro, for garnish

Servings: 6-7 | Challenge Level: Easy

DIRECTIONS

1. In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the pot and set aside.
2. Add carrots, celeries, onions, and garlic and cook until just tender, about 3 minutes.
3. Reduce the heat to medium-low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps and forming
4. Add the chicken and any accumulated juices back to the pot and stir to coat in the roux
5. Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add the frozen peas, cover, and cook for 15 minutes

Make the dumplings:

1. In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough
2. Using a large spoon, form the dough into small round balls about 1 inch (2 ½ cm) in diameter (the dough should yield 14-16 dumplings).
3. Place the dough balls in the simmering soup (making sure they don’t touch), add the parsley, and cover. Let the soup simmer for 15 minutes, or until the dumplings are cooked through.
4. Ladle into bowls, giving 1-2 dumplings per serving.

Required equipment:

6-quart Dutch oven, but we used a large pot at camp instead

Ingredients

• 2 tablespoons vegetable oil
• 2 lb boneless, skinless chicken breast, cubed
• 1 cup diced yellow onion
• 1 cup diced carrots
• 1 cup of diced celeries
• 3 cloves garlic cloves, minced
• 1 teaspoon salt
• 5 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 6 cups chicken broth (use 8 cups for more broth)
• ½ cup heavy cream
• ½ teaspoon dried thyme
• 2 bay leaves
• 1 ½ cups frozen peas
• 4 tablespoons fresh parsley, minced
  Dumplings
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon pepper
• ½ teaspoon salt
• 1 1/3 heavy cream

Servings: 6-7 | Challenge Level: Easy

Preparation at camp:

1. Scramble eggs in a medium-size bowl
2. Melt butter in a large skillet. Add optional chorizo sausage, if desired
3. To the frying pan, add both the eggs and hash browns and scramble until eggs are cooked
4. Add cheese and stir until melted. Season with salt and ground black pepper to taste
5. On each tortilla, place approximately ¾ cup egg mixture. Add hot sauce or salsa if desired. Roll up like a burrito and serve.

Required equipment:

Large skillet

Can’t remember where this recipe is from but Geezers made this at Pinnacles and everyone loved it!

Ingredients

• 1 dozen eggs
• 1 tablespoon butter
• Pre cooked chorizo sausage (optional)
• 1 (20-ounce) bag frozen hash browns with onions and peppers (such as Ore-Ida Potatoes O’Brien)
• 2 cups (8-ounce package) shredded cheese (your choice)
• Salt and ground black pepper to taste
• 8 flour tortillas, burrito style
• Hot sauce and salsa to taste (made pico de gallo instead)

Servings: 6-8 | Challenge Level: Easy

“This dish comes from a collection of recipes provided by Texan firefighters and EMS workers.”

Preparation at camp:

1. Brown ground beef and onion in Dutch oven over 25 coals. Drain any excess grease.
2. Add garlic powder, chili powder, brown sugar, and salt and black pepper to taste. Stir.
3. Pour in beans and tomato sauce and stir. Add a few dashes of hot sauce to taste.
4. Relocate 17 briquettes to the lid, leaving 8 coals under the oven. Simmr for 2 hours, refreshing coals as needed.
5. Serve, allowing each scout to add enough hot sauce to set off the Texas firehouse alarms…if they dare!

Required equipment:

12-inch Dutch oven

Note: Any type of beans similar in bean size will work. 3 cans total

Hint: Put sugar and spices together in ziplock at home pre camp

The Scout’s Outdoor Cookbook

Ingredients

• 2 pounds lean ground beef
• 1 small onion, chopped
• 1 tablespoon garlic powder
• 2 tablespoons brown sugar
• Salt and ground black pepper to taste
• 1 (15-ounce) can dark kidney beans, drained and rinsed
• 1 (15-ounce) can light kidney beans, drained and rinsed
• 1 (15-ounce) can red beans, drained and rinsed
• 1 (29-ounce) can tomato sauce
• Hot sauce to taste

Options: This recipe goes great over rice or pasta or with a side of corn bread.

Servings: 6-8 | Challenge Level: Easy

Preparation at camp:

1. Place chopped (uncooked) bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel lined plate and drain all but 1 ½ Tablespoons of grease.
2. Add onion and pepper and cook until softened, about 3-5 minutes.
3. Add garlic and cook until fragrant (about 30 seconds).
4. Add beef, breaking apart with a spatula as you cook. Once meat is partially (about 50%) browned, add sugar and all spices (chili powders, paprika, cumin, onion powder, black pepper, salt, cayenne pepper) and stir well.
5. Add all remaining ingredients — beef broth, beans, tomatoes, tomato paste, chilis, and Worcestershire sauce — and your cooked bacon and stir well.
6. Bring to a boil and cook 1-2 minutes, stirring frequently.
7. Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 30 minutes to allow flavor to really develop.
8. Serve with preferred toppings (sour cream, shredded cheddar cheese, and corn chips are a must!)

Required equipment:

Large pot

Ingredients

• 5 strips uncooked bacon chopped (add another can of beans for vegetarian)
• 1 large yellow onion diced (about 1 cup)
• 1 red pepper diced
• 3 cloves garlic minced (about 1 Tablespoon)
• 1 lb ground beef (455g) (I use 90% but any will work) – exclude for vegetarian
• 1 Tablespoon brown sugar
• 1 Tablespoon chili powder²
• 1 Tablespoon ancho chili powder²
• 1 ½ teaspoons smoked paprika
• 1 teaspoon cumin
• 1 teaspoon onion powder
• ¾ teaspoons ground black pepper
• ½ teaspoon salt
• ⅛ teaspoon cayenne pepper³
• 1 ¼ cup beef broth (295ml)
• 15 oz can dark red kidney beans lightly rinsed and drained (425g)
• 15 oz can black beans lightly rinsed and drained (425)
• 14.5 oz can diced fire roasted tomatoes undrained (411g)
• 7- oz can fire roasted green chilis (198g)
• ¼ cup tomato paste (66g)
• 1 Tablespoon Worcestershire sauce
• Preferred toppings particularly sour cream, shredded cheddar cheese, and corn chips

Options: This recipe goes great over rice or pasta or with a side of corn bread.

Servings: 6-8 | Preparation Time: 1.5 hours | Challenge Level: Moderate

Preparation at camp:

1. Preheat Dutch oven with 21 coals on the lid and 11 briquettes under the oven.
2. While oven is heating, cleanly slice the top from the rounded bread loaf. Remove the interior of the loaf without breaking the crust. Likewise, remove soft bread from the bread crust “lid.” The intent is to make a large bread bowl.
3. In a medium-size mixing bowl, whisk eggs, Spam, bell pepper, tomato, mushrooms, and olives.
4. Melt butter in frying pan over medium heat and scramble the egg mixture until eggs are fully cooked.
5. Cover the bottom of the break bowl with 1 cup of the shredded cheese.
6. Fill the bread bowl with the egg mixture then add the remaining shredded cheese to the top. Replace bread lid.
7. Place bread on top of trivet in the oven.
8. With coal distribution unchanged, bake for approximately 45 minutes, refreshing coals as required.
9. Remove breadd bowl from oven then set aside to cool slightly before cutting into slices.

Required equipment:

Deep 14-inch camp Dutch oven with trivet

Medium-size frying pan

Medium-size mixing bowl

Ingredients

• 1 (24-ounce) loaf round sourdough bread
• 6 eggs
• 1 (7-ounce) can Spam, cubed
• ¼ bell pepper, diced
• 1 medium tomato, diced
• 1 (7-ounce) can sliced mushrooms, drained
• 1 (2 ¼ – ounce) can sliced ripe olives, drained
• 1 tablespoon butter
• 6 ounces (1 ½ cups) shredded cheddar Jack cheese

Servings: 6-8 | Preparation Time: 1.5 hours | Challenge Level: Moderate

“This recipe was created to challenge Scouts to expand their cooking repertoire on campouts, to go beyond simple cobblers and stews. There will be no problem rousing the boys from slumber with Breakfast Seafood Frittata, which was awarded third place in the entree category in Scouting magazine’s 2009 Great Tastes in Camp Cooking contest.”

Preparation at camp:

10. Coat 10-inch-diameter cake pan with vegetable oil or nonstick cooking spray.
11. Evenly line pan with hash browns.
12. Arrange butter pats over hash browns and sprinkle with salt and black pepper.
13. Layer about a quarter of the imitation crab meat over top of hash browns.
14. In a medium-size bowl, whisk together the eggs, heavy cream, and sour cream. Add cayenne pepper, onion powder, garlic powder, and remaining imitation crab meat. Mix well and pour over crab and hash browns in cake pan.
15. Spread mozzarella cheese over egg mixture in pan, adding optional shrimp at this time, arranging each piece like spokes in a wheel.
16. Sprinkle all with Parmesan cheese and paprika.
17. Place cake pan on a trivet in Dutch oven. Cook about 40 minutes, using 15 coals on the lid and 15 briquettes under the oven.
18. Move Dutch oven from coals and remove lid. Set aside, allowing frittata to finish setting.
19. Full firmness should be reached in less than 30 minutes after removing from coals. The dish is ready to serve once an inserted knife comes out clean.

Required equipment:

12-inch Dutch oven with trivet

10-inch-diameter round cake pan

Medium-size mixing bowl

Ingredients

• 1 pound frozen shredded hash browns
• 2 tablespoons butter, cut into several pats
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 cup imitation crab meat, broken into small pieces
• 6 eggs
• 1 cup heavy cream
• ½ cup sour cream
• ⅛ teaspoon ground cayenne pepper
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 cup shredded mozzarella cheese
• 6 jumbo shrimp (optional)
• ½ cup grated Parmesan cheese
• ⅛ teaspoon paprika

Options: Many interesting ingredients can be substituted for the imitation crab meat: real crab, chopped scallops, shrimp, sausage, ham, or Canadian bacon. Hard cheeses, such as Asiago, can also be added.

Servings: 18-20 | Preparation Time: 2 hours | Challenge Level: Moderate

“This is one of our troop’s favorite desserts. It won second place in a Cub Scout Fun-n-Sun event a few years back..”

Preparation at camp:

1. Combine cream cheese, 1 egg, and sugar in medium-size bowl and blend until smooth.
2. Gradually add milk, butter, cornstarch, and vanilla extract to the cream cheese mix, beating well. Set aside.
3. In a large mixing bowl, combine the package of brownie mix with 2 eggs, water, and vegetable oil (as directed on package).
4. Line Dutch oven with aluminum foil, and grease the foil.
5. Spread half of brownie batter into Dutch oven.
6. Spoon cream cheese mixture evenly over the batter.
7. Finally top with the remaining brownie batter.
8. Bake for an hour, using 17 coals on the lid and 8 briquettes under the oven, until a toothpick comes out clean. Refresh coals as necessary.
9. Let cool, then smooth frosting over cake and top with cherry filling.

Required equipment:

12-inch Dutch oven

Medium-size mixing bowl

Large mixing bowl

Heavy-duty aluminum foil

Ingredients

• 1 (8-ounce) package cream cheese, softened
• 3 large eggs
• ¼ cup granulated sugar
• 3 tablespoons milk
• 2 tablespoons butter, softened
• 1 tablespoon cornstarch
• 1 tablespoon vanilla extract
• 1 (19.9-ounce) package Duncan Hines Chewy Fudge brownie mix
• ¼ cup water
• ½ cup vegetable oil
• 1 (16-ounce) can chocolate fudge frosting
• 2 (21-ounce) cans cherry pie filling

Servings: 18-20 | Preparation Time: 1 ¼ hour | Challenge Level: Moderate

“I usually bring cheesecakes to Roundtable, where I was challenged a few years ago to make one in the Dutch oven. Some told me it couldn’t be done. Not only did I prove the naysayers wrong, but I have been preparing a variety of Dutch oven cheesecakes ever since. This recipe has been one of the most popular..”

Preparation at camp:

10. To prepare crust, combine crushed graham crackers, brown sugar, ½ cup granulated sugar, and the melted butter in a medium-size bowl. Mix until the butter is absorbed and the crumbs are uniformly moist.
11. Line Dutch oven with heavy-duty aluminum oil, and evenly press crumb mixture into bottom and up sides of oven to form crust.
12. Add all filling ingredients to a large mixing bowl and blend using a hand mixer. Pour filling over crust in Dutch oven.
13. Using 16 coals on the lid and 7 briquettes under teh oven, bake for about 45 minutes, until top of cheesecake begins to brown. When it is finished baking, the cake should still have a small wobbly area in the center. Do not overcook.
14. Remove Dutch oven from coals and top cheesecake with mango slices. Serve warm with optional whipped cream topping.

Required equipment:

12-inch Dutch oven

Medium-size mixing bowl

Large mixing bowl

Heavy-duty aluminum foil

Hand mixer

Ingredients

• 1 pound frozen shredded hash browns
• 2 tablespoons butter, cut into several pats
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 cup imitation crab meat, broken into small pieces
• 6 eggs
• 1 cup heavy cream
• ½ cup sour cream
• ⅛ teaspoon ground cayenne pepper
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 cup shredded mozzarella cheese
• 6 jumbo shrimp (optional)
• ½ cup grated Parmesan cheese
• ⅛ teaspoon paprika

Tips:: Ataulfo mangos work well for the garnish, but any type is tasty.

Servings: 8 | Preparation Time: 1 hour | Challenge Level: Easy

“This recipe comes from Scouter Brian Langley, owner-chef at The Lobster Pot restaurant in Ellsworth, Maine. In addition to being a restaurateur, Brian taught culinary arts in the school system. He is also our troop’s Charter Rep. A few years ago, Brian taught the cooking merit badge to some of the boys in our troop. I don't know how much they retained, but I sure learned a lot. And I saved some of his recipes, including this one.”

Preparation at camp:

1. In a large cook pot with a heavy bottom, whisk together the cornstarch, salt, and about a third of the water to make a loose paste.
2. Add about a quarter of the blueberries, all the sugar, and the remaining water. Bring to a boil.
3. Reduce heat to medium and cook until the berry sauce thickens, stirring constantly.
4. Remove from heat and stir in lemon juice, cinnamon, and remaining blueberries.
5. Divide blueberry filling among pie shells and cool before serving.

Required equipment:

Large pot

Ingredients

• ¼ cup cornstarch
• 1 pinch salt
• ¾ cup water
• 4 cups fresh blueberries
• ¾ cup granulated sugar
• ½ teaspoon lemon juice
• 1 teaspoon ground cinnamon
• 1 (9–inch) precooked shortbread pie shells