Line a 12-inch Dutch oven with foil or use a large pot on a camp stove. Add the cooking oil and heat it up. Add the beef and cook until brown on all sides.

Add about ¼ of the potatoes and briefly brown. (The potatoes contain starch that will help thicken the sauce.) Add the packet of onion soup mix and just enough water to cover the ingredients. Cover and simmer for 30 minutes.

Check the flavor and add salt and pepper if needed. Add remaining ingredients and a cup of water if too thick. Cover and simmer for another 30 minutes.

Variations: Add almost any other vegetable you want — peas, beans, peppers, etc. Make it a cowboy stew by adding a can of pork and beans.

Preheat the Dutch oven. Brown meat, then add onion and peppers, cooking 10 minutes. Add the remaining chili ingredients. Bring to a boil and simmer 30 minutes.

Combine cornbread mix, milk, and egg in a bowl. Place cornbread batter on top of chili, replace the lid, and bake at 400°F (about 16 briquettes on top and 12 underneath for a 12-inch Dutch oven) until brown on top, about 30 minutes.

Line a 12-inch Dutch oven with foil. Chop the onion. Cook the onion and ground beef in the Dutch oven (or in a fry pan) until the beef is browned. Add all remaining ingredients and stir. Cover and simmer for about 30 to 35 minutes.

Brown ground beef with onion and garlic. Add remaining ingredients. Cover and simmer 1 hour.

Brown the ground beef, salt, and onion. Add tomato soup, enchilada sauce, and water. Simmer for 5 minutes. Remove ¾ of the mixture. Place 3 corn tortillas on top of the remaining mixture. Add another layer of the meat mixture on top of the corn tortillas. Sprinkle with half of the cheese. Add another layer of the meat mixture. Add 3 more corn tortillas on top of the meat mixture. Add another layer of meat mixture and sprinkle the remaining cheese on top. Cover and simmer for 10–15 minutes.

Bring water to a boil in a large pot. Add the pasta and cook for 8 to 10 minutes until tender. Brown the meat in a fry pan. Drain the pasta water. Combine the meat and sauce together with the pasta and stir. Add salt and pepper to taste.

Layer half of the pasta mixture into the Dutch oven. Place a layer of half the cheese on top of the pasta. Add the rest of the pasta and top with the rest of the cheese.

Make four hamburger patties from the ground beef and put each one on its own piece of aluminum foil. Slice the vegetables and place on top of each burger. Season everything with salt and pepper. Wrap the food in the foil and crimp the edges tightly all around. Be careful not to poke a hole in the foil.

Place foil pouches over coals or on a grill and cook for about 15 to 30 minutes until the meat is well done and has reached an internal temperature of at least 160°F. Remove the packets with tongs and carefully unwrap. Eat the burger and veggies from the foil, or put the burger on a bun and eat the veggies as a side dish.

Tip: The burgers, veggies, and pouches can be prepared in advance and stored in a cooler until ready to cook.

Line a 12-inch Dutch oven with foil. Brown the meat and drain the excess grease. In a bowl, combine mozzarella cheese, cottage cheese, and egg. Make a layer of noodles in the bottom of the Dutch oven. Place a thin layer of spaghetti sauce over the noodles. Add a layer of meat and then a layer of the cheese mixture. Repeat each layer in the same order until all ingredients are used up. Cook for about 45 minutes to an hour. The lasagna is done when the noodles are soft.

Serving suggestions: Garlic bread, green beans.

Line a 12-inch Dutch oven with foil. Sauté the onion until softened. Combine all ingredients together in a bowl and form into a round loaf. Bake for about 50 minutes at 350°F. Glaze the meatloaf with a little barbecue sauce or ketchup and cook for about another 10 minutes.

Brown the ground beef in a fry pan until no longer pink. Follow the directions on the taco seasoning package. Chop lettuce and tomatoes and set aside. When the taco meat is done, add meat and toppings to a shell and enjoy.

Heat the oven over coals. Rub the meat with salt, pepper, and the onion soup mix. Bring water to a boil. Slice the vegetables. Brown the meat lightly in some oil. Add 2 cups boiling water and the vegetables into the Dutch oven and spread around the meat. Cover and cook for 2 hours, checking periodically to add more water if necessary. Replace coals as needed.

Heat Dutch oven on fire, add a small amount of cooking oil, and brown hamburger. Drain grease. Stir in stew seasoning mix, add a bit of water, and cook for 5 to 10 minutes. Add vegetables with liquid. Chop potatoes into small chunks and add to stew. Add a small quantity of water if needed to cover contents.

Place oven on 8 to 10 briquettes on aluminum foil. Cover and put 2 to 3 times as many coals on top. Cook about 15 minutes. Add tomatoes. Cook until potatoes are tender and stew is bubbly and hot through, about 15 to 20 more minutes, stirring occasionally.

Brown 1 pound lean ground beef in a large skillet until no longer pink. Stir in sloppy joe sauce. Cook until heated thoroughly. Serve on hamburger buns.

Brown ground beef and drain. Mix the taco sauce and tomato sauce. Line the Dutch oven with foil and put 3 tortillas in the bottom. Put ½ of the ground beef on the tortillas and cover with ½ of the sauce. Put 3 more tortilla shells on top, and put the remaining ground beef and sauce on top of those tortillas. Sprinkle the cheese on top. Cover the Dutch oven, place a few coals on top, and bake until the cheese is melted.

Variation: Add onions, olives, and mushrooms for some variety.

Add all ingredients into the Dutch oven in the order listed above. Bake at 350°F for about 40 minutes. Heat a tortilla in a fry pan or on a griddle with a little bit of water, roll, and enjoy!

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.

Meanwhile, in a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, about 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, about 6 minutes, then add taco seasoning. Drain fat.

Add canned tomatoes and ¼ cup reserved pasta water and stir, then add cheese and let melt, stirring occasionally, about 2 minutes. Add cooked pasta and toss until completely combined. Garnish with cilantro and serve.

Required equipment: Large pot, large skillet.

At home: Season ground beef with salt and black pepper. Sauté ground beef with garlic in a large saucepan until fully cooked. Transfer the cooked beef into a gallon-sized zip-top bag.

In camp: In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain and return to pot. Meanwhile, in a large skillet over medium heat, heat oil. Add onion and zucchini, season with salt, and cook until tender. Add the pre-cooked beef and spaghetti sauce to the vegetables. Simmer for a few minutes. Mix until fully incorporated, adding pasta water if too thick. Garnish with basil and Parmesan cheese.

Brown ground beef and onion in Dutch oven over 25 coals. Drain any excess grease. Add garlic powder, chili powder, brown sugar, and salt and pepper to taste. Stir. Pour in beans and tomato sauce and stir. Add a few dashes of hot sauce to taste.

Relocate 17 briquettes to the lid, leaving 8 coals under the oven. Simmer for 2 hours, refreshing coals as needed. Serve, allowing each Scout to add enough hot sauce to set off the Texas firehouse alarms — if they dare!

Tip: Put sugar and spices together in a zip-lock bag at home before camp. Any beans of similar size will work — 3 cans total. Goes great over rice or pasta or with a side of corn bread.

Source: The Scout’s Outdoor Cookbook

Place chopped bacon in a large pot or Dutch oven and cook over medium heat until crisp. Remove bacon to a paper-towel-lined plate and drain all but 1½ tablespoons of grease. Add onion and pepper and cook until softened, about 3–5 minutes. Add garlic and cook until fragrant, about 30 seconds.

Add beef, breaking apart as you cook. Once meat is about 50% browned, add sugar and all spices (chili powders, paprika, cumin, onion powder, black pepper, salt, cayenne) and stir well. Add all remaining ingredients — beef broth, beans, tomatoes, tomato paste, chilis, and Worcestershire sauce — and your cooked bacon. Stir well.

Bring to a boil and cook 1–2 minutes, stirring frequently. Reduce heat and simmer uncovered, stirring occasionally, for 30 minutes to allow flavor to develop. Serve with preferred toppings — sour cream, shredded cheddar, and corn chips are a must.

Goes great over rice or pasta or with a side of corn bread.

In a medium cook pot, boil 4 cups of water. Add mac and cheese noodles and boil until soft, stirring occasionally. Drain water. Add cheese powder from the box along with the chicken, peas, and cream of chicken soup. Stir until well mixed. Sprinkle crushed potato chips over the top. Serve and enjoy.

Line Dutch oven with foil. Peel and dice the potatoes and carrots. Cube the chicken. (Be careful to avoid cross contamination.) Heat oil, add onions and cook until soft. Add cubed chicken to the onions and stir occasionally until the meat turns white and no pink remains. Add the remaining ingredients except the biscuits. Stir. Cover and cook for about an hour, stirring occasionally. After about an hour, lay individual biscuits on top of stew. Replace lid and cook another 15 minutes or until biscuits rise and start to brown.

In a large pot, heat 4 quarts of water to a rolling boil. Do not salt the water. Add macaroni and stir constantly until the boil resumes. Stir occasionally to keep from sticking. Cook 8–9 minutes until macaroni is tender.

Open chicken and add chicken and juice to pot. Break up chunks with a spoon and cook for a minute or two. Remove pot from heat. Use a cup or ladle to dip off excess water — use it to make Cup-o-Soup as an appetizer. Water remaining should be no more than enough to cover ¼ of the macaroni. Save excess water in case needed later.

Add powdered milk, cheese powder, and a pinch of salt. Stir thoroughly until cheese is melted and macaroni is well coated. If too thick, add a little of the saved water. Serve in bowls and season with salt and pepper to taste.

Cook spaghetti according to package directions. Drain water. Mix spaghetti with the sauce. Place breaded chicken patties on top of spaghetti. Bake all together until warm throughout. Near the end, top with shredded cheese and bake until cheese is melted.

Heat a large fry pan over medium heat. Place one burrito shell in the pan. Layer chicken, cheese, chiles, and any other toppings on one half of the shell only. Fold the empty half over onto the chicken side and flip the quesadilla over so it warms the other side and melts the cheese. When the cheese is melted, slice into wedges, serve with salsa, and enjoy.

Tip: Use multiple pans to speed things up.

Line a 12-inch Dutch oven with foil. Season the chicken with salt and pepper. Brown the chicken and then set aside. Add rice and broth to the Dutch oven. Add the chicken on top. Cover and bake with high heat for about an hour. Add hot water if necessary during cooking. Stir the rice and veggies every once in a while to prevent burning.

Line a 12-inch Dutch oven with foil. Add all ingredients into the Dutch oven and stir. Bake for about 1 hour, stirring after about half an hour.

Layer hash browns and chicken to fill the Dutch oven ¾ full. Mix can of soup and a can of milk together and pour over the top. Cook for one hour or until chicken is done. Chicken is done when there is no more pink meat and the juices run clear.

Put the uncooked rice and water into a pot and cover. Bring to a boil and reduce to a simmer. Simmer for 20 to 25 minutes, then remove from heat but keep warm.

Cut the chicken into small bite-size pieces. Add the flour to a 1-gallon zip-top bag. Add chicken a few pieces at a time and shake to coat. Heat oil or butter in a fry pan and add a single layer of chicken. Cook the chicken one layer at a time and set aside in a clean bowl while you cook the rest. Be careful with cross contamination — do not touch cooked chicken with anything used to touch raw chicken.

After all chicken is cooked, turn the heat to low and add all chicken back into the fry pan. Add the bottle of orange sauce and cook until thoroughly warm. Serve over warm rice.

Place butter and oil in Dutch oven and melt butter over low heat. In a zip-lock bag, combine flour and seasonings. Coat two pieces of chicken with the butter and oil mixture. Put chicken into the bag and shake well. Place the chicken into the Dutch oven, skin side down, and repeat with remaining chicken. Cover and bake for 45 minutes. Remove lid and turn pieces over. Replace lid and bake an additional 10 minutes.

Heat vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the pot and set aside. Add carrots, celery, onions, and garlic and cook until just tender, about 3 minutes. Reduce heat to medium-low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps. Add the chicken and any accumulated juices back to the pot and stir to coat in the roux.

Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once at a simmer, add the frozen peas, cover, and cook for 15 minutes.

Make the dumplings: Combine the flour, baking powder, salt, pepper, and cream in a large bowl. Stir until mixture comes together into a single mass of dough. Using a large spoon, form the dough into small round balls about 1 inch in diameter (the dough should yield 14–16 dumplings). 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. Ladle into bowls, giving 1–2 dumplings per serving.

Grill chicken over an open fire, browning each piece on both sides. The meat does not need to be thoroughly cooked at this stage — it will finish in the Dutch oven. Roast the red and green bell pepper halves on the grill until lightly charred. Cube the grilled chicken into bite-size pieces and chop the grilled peppers.

Place chicken and peppers along with the tomatoes, onions, and garlic in the Dutch oven. Add enchilada sauce and green chilies. Pour in the water, chicken broth, and beef broth, then stir in cumin, chili powder, black pepper, cayenne pepper, salt, and bay leaf. Stir thoroughly.

Cover and cook for 2 hours using 10 coals on the lid and 20 briquettes under the oven. Refresh the coals as they expire. Remove from heat and stir the shredded cheese into the soup. Serve in bowls, topping with a handful of crushed tortilla chips and a sprinkling of Parmesan cheese. Garnish with optional diced avocado, cilantro, and a dollop of sour cream.

Source: The Scout’s Dutch Oven Cookbook

Line the Dutch oven with foil. Chop the brats into bite-sized pieces. If using whole potatoes, peel and slice thin. Peel apples, core, and slice into thin wedges. Peel onion and slice into wedges. If using fresh raw brats, brown them in the Dutch oven or a fry pan. Add all ingredients into the Dutch oven and stir. Bake for 45 to 60 minutes until the potatoes are tender and all is warm. If desired, top with cheddar cheese during the last 15 minutes of baking.

Brown the sausage in a frying pan. While the sausage is browning, beat the eggs in a medium mixing bowl. When the sausage is done, place it in a bowl, then add the eggs and hash browns to the empty frying pan and scramble the eggs. After the eggs are cooked, season with salt and pepper to taste. Combine the egg mixture and sausage and stir. Scoop some of the filling onto a tortilla, add some cheese and salsa, and roll up into a burrito.

Cut the meat and vegetables into small cubes. Brown the meat and combine with the vegetables in a large Dutch oven (or two). Simmer over low heat for 3 to 4 days.

Wash dry beans. Place beans and water in a large bowl and soak overnight. Leave the water in. The next day, combine beans and water, ham bone, salt, and peppercorns in a Dutch oven. Cover and slowly bring to a boil (about 12 coals on top and 12 under the oven works well). Simmer for two hours, stirring occasionally. Then add onions and celery. Continue to simmer another hour or until the beans are soft. Clean meat off the ham bone and discard the bone.

Melt margarine and sauté onion in a pan. Blend in flour to make a light white sauce. Gradually add milk and cook, stirring until thickened. Add pepper and seasoned salt. Pour over ham and potatoes in Dutch oven. Sprinkle cheese and bread crumbs over top. Bake for 30 minutes at 350°F or until potatoes are tender.

Fry pork chops in oil just until browned. Set aside. Prepare stuffing according to package directions in a medium mixing bowl. Spread pie filling over bottom of Dutch oven. Place pork chops over pie filling. Spread stuffing over pork chops. Bake for about 45 minutes.

Line Dutch oven with foil. Brown the sausage. While the sausage is cooking, beat the eggs in a bowl. Combine the sausage (or ham), cheese, and hash browns in the Dutch oven. Pour the egg mixture over the top. Season with salt and pepper. Cover and bake for 50 to 60 minutes.

Spread a thin layer of pizza sauce on each tortilla shell. Spread ¼ cup of cheese on each tortilla. Add a layer of pepperoni and any other toppings. Fold in the sides of the tortilla and roll from one of the open sides like a burrito. Wrap each Pizzarito in foil. Heat on a griddle or stove for about 10 minutes until the cheese is melted. Can also heat them over coals.

Line a 12-inch Dutch oven with heavy-duty foil. Lightly grease the foil with butter. Break up bread into the oven. Crumble cooked sausage meat over bread and cover with cheese. In a separate bowl, mix eggs (lightly beaten), milk, dry mustard, and salt. Pour the egg mixture over the layered bread, sausage, and cheese in the oven. Cover and bake for 35–40 minutes, checking occasionally. The cheese rises to the top, melting into a golden brown crust over a fluffy layer of eggs.

Line the Dutch oven with foil. Peel the carrots and cut into chunks. Cut the potatoes in half. Peel and slice the onion. Put loin into the Dutch oven (you can first brown the loin in a fry pan for color and extra flavor). Arrange the potatoes and carrots all around the loin. Lay the onion slices over the meat. Pour the broth over the meat and veggies. Sprinkle salt and pepper over the food. Cover and bake for 10 to 15 minutes per pound.

Fill a large pot ¾ full with water and bring to a boil. Crack the eggs into the freezer bag. Add some of the other ingredients, but be careful not to overload the bag or the eggs will not cook right. Do not add cheese until after eggs are cooked or you might only get a bag of goo.

Seal the bags, squishing out almost all of the air so it will submerge in the water and cook faster — this is important so it will not swell up and burst. Squish up the eggs too, so they are scrambled. Put the bag into the boiling water. Don’t put too many bags at a time or the water will cool down and they won’t cook very fast.

When the eggs are set, remove from water. Open the bag and pour your omelet onto a plate and enjoy.

Heat a large non-stick frying pan to medium heat. A 12-inch pan works well for 6 eggs. Do not add butter yet. In a large mixing bowl, whisk the eggs with the milk. Beat vigorously. Spray the cooking spray onto the pan or melt the butter in the frying pan. Add the egg mixture. Do not stir immediately — wait until the first hint of setting begins. Use a spatula to push eggs around the pan. Continue as the eggs continue to set, breaking apart large pieces as they form. When the eggs look wet but are no longer runny, turn off the heat and stack the eggs in the middle of the pan to finish cooking. Transfer to serving plates and add salt and pepper to taste.

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

Mix eggs in a large mixing bowl, season with salt and pepper. Scramble eggs, put in a bowl, and set aside. Cook the bacon and chop into small pieces; set aside. Sauté the bell pepper with a little oil, salt, and pepper; set aside. Sauté the mushrooms with a little oil, salt, and pepper; set aside.

Warm a tortilla in a pan and add a handful of shredded cheese. Remove from the pan when the cheese is melted. Add the desired amount of each ingredient, roll into a burrito, and enjoy.

Preheat Dutch oven with 21 coals on the lid and 11 briquettes under the oven. While the oven is heating, cleanly slice the top from the rounded bread loaf. Remove the interior of the loaf without breaking the crust to make a large bread bowl. Likewise, hollow out the bread “lid.”

In a medium-size mixing bowl, whisk eggs, Spam, bell pepper, tomato, mushrooms, and olives. Melt butter in frying pan over medium heat and scramble the egg mixture until eggs are fully cooked. Cover the bottom of the bread bowl with 1 cup of the shredded cheese. Fill the bread bowl with the egg mixture, then add the remaining shredded cheese to the top. Replace the bread lid. Place bread on top of trivet in the oven. With coal distribution unchanged, bake for approximately 45 minutes, refreshing coals as required. Remove from oven and set aside to cool slightly before cutting into slices.

Coat a 10-inch-diameter cake pan with vegetable oil or nonstick cooking spray. Evenly line pan with hash browns. Arrange butter pats over hash browns and sprinkle with salt and black pepper. Layer about a quarter of the imitation crab meat over the hash browns.

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 the cake pan. Spread mozzarella cheese over the egg mixture, adding optional shrimp at this time and arranging each piece like spokes in a wheel. Sprinkle all with Parmesan cheese and paprika.

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. Move Dutch oven from coals and remove lid. Set aside, allowing frittata to finish setting — full firmness should be reached in less than 30 minutes. The dish is ready to serve once an inserted knife comes out clean.

Variations: Real crab, chopped scallops, shrimp, sausage, ham, or Canadian bacon can be substituted for the imitation crab. Hard cheeses such as Asiago can also be added.

Mix the flour together with the baking powder, salt, and sugar in a large mixing bowl. Mix the melted butter (or oil) with the egg, vanilla, and milk. Pour the wet ingredients into the dry ingredients, stirring gently — don’t stir too much or the pancakes will be chewy.

Heat the griddle to about medium-high heat. Lightly grease with brushed-on vegetable oil or cooking spray. Scoop about ¼ cup of batter and pour onto the pan. Let the pancakes cook for about 1 to 3 minutes until tiny bubbles have formed all across the top and the bottom is a nice golden brown. Flip and cook the other side for 1 to 2 minutes or until golden brown. Serve immediately with butter and syrup.

Blueberry Pancakes: Add a pinch of nutmeg and cinnamon (optional) and fold in 1 cup fresh blueberries after the batter is made.

Chocolate Chip Pancakes: Mix in about ½ cup of chocolate chips (mini chips give more even coverage) right into the batter.

Banana Pancakes: Mash 2 ripe bananas and fold into the batter. Makes about 10 pancakes.

Mix all ingredients in a well-greased Dutch oven. 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.

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!

Recipe by Michael Thomas, Scoutmaster, Troop 13, Narragansett Council, BSA

Line a 12-inch Dutch oven with foil. Be careful not to use too much charcoal under the Dutch oven — use a trivet (a coil of crumpled foil works well) to keep the food from burning. Spray the foil with cooking spray or grease the foil. Pre-heat the Dutch oven while you prepare the batter. Combine dry ingredients. Stir in the milk, butter, and egg just until dry ingredients are moistened. Pour batter into Dutch oven. Bake about 25 minutes or until golden brown.

Mix dry ingredients and cut in shortening. Beat the egg and combine with the milk. Add to the flour mixture and knead to make a dough. Form into biscuits and bake in a hot Dutch oven until golden brown, about 10 minutes. When the biscuits are done, they will sound hollow when tapped.

Thaw frozen bread dough overnight. Grease the bottom of a 12-inch Dutch oven with cooking spray. Combine the heavy whipping cream and brown sugar and pour into the greased Dutch oven. Place brown sugar and cinnamon mix in a shallow bowl and roll each piece of bread dough in the mix. Place the bread dough in the Dutch oven — don’t layer too high as the bread dough will rise a lot. Bake for 20 minutes at about 350°F.

Put some water into a pot and begin to heat it. Open the syrup bottle and put it into the pot of water to warm. Warm up a griddle on a stove using medium heat. Spray the griddle with cooking spray or coat with a teaspoon of oil.

Beat the eggs and stir in the milk. When the griddle is ready, dip the slices of bread into the egg mixture on both sides and put them on the griddle. Sprinkle the top of each slice with cinnamon. After 2 or 3 minutes, peek at the bottom to see if it’s ready to flip. When the bottom is golden brown, flip it and cook the other side. When both sides are golden, serve warm with butter and syrup.

Tip: Use medium heat. You can always cook it longer — once it’s burned, you can’t fix it.

Line a 12-inch Dutch oven with foil. Cut bread into one-inch cubes and put into Dutch oven. Mix remaining ingredients together and pour over bread. Bake until bread is fluffy and browned. French toast is ready when a knife inserted into the center comes out clean. Serve warm with syrup.

Melt the butter and set aside. Cut biscuits in half and roll into balls. Place sugar and cinnamon in the zip-lock bag and shake to mix. Roll dough balls in melted butter and drop a few at a time into the bag of sugar. Shake until the balls are covered with sugar and cinnamon. Place the dough balls in the Dutch oven (lined with foil). Bake until the bread turns golden brown, about 25 to 30 minutes.

Tip: Be careful not to put too much charcoal under the oven — seven or eight coals will be enough. Too much and the bread will burn before it is done. A trivet can help prevent burning.

Melt butter, brown sugar, cinnamon, and a tablespoon of water in a large frying pan. Stir well until sugar and butter become a caramel. Add pecans to the caramel mixture. Cut the biscuits into quarters and stir into the caramel mixture, coating each part. Place the pan in the Dutch oven on a trivet (or three stones placed in the bottom of the oven) and bake the biscuits until golden brown, about 15 minutes.

Add to each tortilla or pita your favorite condiment, lettuce, tomato slice, and three slices of bacon. Add black pepper to taste and optional cheese. Roll up and serve.

Heat a griddle or fry pan to medium heat. Butter one side of each slice of bread — the buttered sides will be the outside of the sandwich. Place one slice of bread, buttered side down, on the griddle. Put the cheese on the unbuttered side. Cover the cheese with the other slice of bread, buttered side up. Peek at the bottom and flip when golden brown. Cook the second side until also golden brown. Eat and enjoy.

Tip: Keep an eye on things — if the heat is too high, it can go from “tasty eats” to “burned to a crisp” in the blink of an eye.

Heat a griddle or fry pan to medium heat. Butter one side of each slice of bread — the buttered sides will be the outside of the sandwich. Place one slice, buttered side down, on the griddle. Put the slice of ham on the unbuttered side of the bread. Put the cheese on the ham. Cover with the other slice of bread, buttered side up. Peek at the bottom and flip when golden brown. Cook the second side until also golden brown, then eat and enjoy.

Line a 12-inch Dutch oven with foil and spray with cooking spray; dust lightly with cornmeal if desired. Press pizza dough into the bottom and slightly up the sides. Spread sauce evenly over the dough, then layer on cheese and toppings. Place lid on Dutch oven. Use 8 coals underneath and 16 on top (approximately 375°F). Bake 20–25 minutes, rotating the oven and lid a quarter turn every 8–10 minutes for even heat. Pizza is done when the crust is golden and cheese is bubbling. Let rest 5 minutes before slicing.

Line a 12-inch Dutch oven with foil and grease well. Unroll crescent dough and separate into triangles. Place a spoonful of sauce, a pinch of cheese, and a few pepperoni near the wide end of each triangle, then roll toward the point. Arrange rolls seam-side down in the Dutch oven. Brush tops with melted butter and sprinkle with Italian seasoning and garlic powder. Bake with 8 coals below and 14 on top for 18–22 minutes until golden brown. Serve with warm pizza sauce for dipping.

Heat skillet over medium camp stove flame or grill grate. Add olive oil and swirl to coat. Press dough into skillet and cook uncovered 3–4 minutes until the bottom begins to set and brown. Flip dough carefully, then quickly add sauce, cheese, and toppings to the cooked side. Cover skillet with foil or a lid and cook another 6–10 minutes until cheese melts and the bottom crust is crisp. Slide onto a cutting board and slice.

Line a 12-inch Dutch oven with foil. Slice the apples and layer in the bottom of the Dutch oven. Mix the topping ingredients until well blended and the butter forms pea-sized crumbles. Sprinkle the topping evenly across the apples. Bake in Dutch oven until the topping is golden brown and the apples are tender, about 35 minutes. Serve warm.

Make the cake: Combine butter and sugar in a large mixing bowl until well blended. Add eggs one at a time, blending well after each. Stir in the vanilla and yogurt and mix until fluffy. Add the dry ingredients and mix just until blended.

Make the topping: Combine the brown sugar, flour, butter, and cinnamon in a medium mixing bowl until crumbly and the butter is completely incorporated. Stir in the pecans.

Line a 12-inch Dutch oven with foil and coat with cooking spray or oil. Put 3 cups of batter into the Dutch oven and spread evenly. Sprinkle a layer of ¼ cup of streusel, then all of the apples, then ½ cup of streusel. Spoon on the rest of the batter and spread evenly. Sprinkle the remaining streusel on top and press in slightly. Bake for 50 to 60 minutes or until a toothpick comes out clean. Cool for about 15 minutes before serving.

Wash and core apples. Mix sugar and cinnamon in a bowl and put the mixture into the cored apple. Add a dab of butter to the top of each apple. Place the apples in a tin pie pan that is set on top of several 1-inch rocks (or balls of foil) on the bottom of the Dutch oven. Cover the Dutch oven and add coals to top and bottom (about 10–12 on top and 6–8 on bottom). Bake for 15–20 minutes until apples are tender. Let cool 15 minutes and serve.

Add apples to a buttered Dutch oven. In a separate dish, combine sugar, flour, cinnamon, nutmeg, and salt. Mix well. Pour the dry ingredient mix over the apples and stir until the apples are well coated. Pour the caramel sauce over the top.

In a separate bowl, combine the brown sugar, flour, and oatmeal. Use a fork to mix in the melted butter to form coarse crumbs. Spread this topping over apples. Cover the Dutch oven and bake using 10–12 briquettes on the bottom and 16–18 briquettes on top for 60 minutes.

Line the Dutch oven with foil and grease it or spray with cooking spray. Spread pie filling in the Dutch oven. Cut off pieces of cookie dough and spread evenly over the pie filling. Bake 25 to 30 minutes until the cookie dough rises and is golden brown.

Stir chocolate pudding mix and milk until pudding becomes smooth. Put cookies in a plastic bag and smash into small pieces. Put a scoop of pudding into each cup (about ¼ cup). Top pudding with whipped cream and a layer of crushed cookies. Add a couple of gummy worms. Make a second layer of pudding, cookies, and gummies.

Grease a round cake pan that will fit in the Dutch oven. Break up graham crackers and candy bars. Layer the pan with graham crackers, then chocolate bars, then marshmallows, and start over until the pan is full. Place pan inside the Dutch oven. Cook over hot coals until chocolate and marshmallows are melted, about 30 minutes.

Crumble cookies in the Dutch oven. Cover with dry cake mix. Sprinkle soda over top, ensuring all areas of the cake mix are covered with moisture. Cover with marshmallows. Bake as usual for Dutch oven and weather conditions.

Blend the crust ingredients together. Line a 12-inch oven with waxed paper. Press cookie dough onto waxed paper in the bottom of the oven. Bake with high heat for 18 to 20 minutes. Crust should be slightly browned.

Combine all filling ingredients. Pour over cookie crust. Bake for 10 minutes. Remove oven from bottom heat. Add bottom briquettes to top. Continue cooking with top heat until mixture sets up, 15–20 minutes. Remove lid. Sprinkle with powdered sugar. Let cool. Cut into wedges.

Dip fingers into water and dampen one side of the tortilla. Place tortilla, damp side down, into a Dutch oven or fry pan over medium heat. Spread chocolate chips over one half of the tortilla. Add mini-marshmallows on top of the chocolate. Use tongs or a fork to fold the other half of the tortilla over the chocolate and marshmallows. Place lid on and wait about 30 seconds. Take off the lid, flip the tortilla, put the lid back on, and wait another 30 seconds. Remove the Smaco, slice with a pizza cutter, and enjoy.

Line the Dutch oven with foil. Coat the foil with cooking spray. Preheat the Dutch oven. Mix all ingredients except the nuts in a medium mixing bowl. Remove oven from heat and pour the batter into the oven and spread evenly. Sprinkle nuts over top of batter. Cover and return oven to coals. Bake for about 30 minutes.

Line a 12-inch Dutch oven with foil. Layer the pie filling in the Dutch oven and spread evenly. Cover the pie filling with the cake mix and spread evenly. Do not stir. Place slices of butter over the top of the cake mix. Do not stir. Pour half of the soda over the butter and cake mix. Do not stir. Drink the other half of the soda while you tend the charcoal. Bake for about 45 minutes until golden brown on top.

Combine cream cheese, 1 egg, and sugar in a medium-size bowl and blend until smooth. Gradually add milk, butter, cornstarch, and vanilla extract to the cream cheese mix, beating well. Set aside. In a large mixing bowl, combine the brownie mix with 2 eggs, water, and vegetable oil as directed on package.

Line Dutch oven with aluminum foil and grease the foil. Spread half of the brownie batter into the Dutch oven. Spoon the cream cheese mixture evenly over the batter. Top with the remaining brownie batter. 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. Let cool, then smooth frosting over cake and top with cherry filling.

Prepare a grate over a campfire (or preheat grill to medium heat). In a large bowl, toss together all filling ingredients, then transfer to a large cast iron skillet. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add butter and use your hands to incorporate until butter pieces are pea-sized. Add buttermilk and vanilla and stir until just combined. Spoon mixture on top of fruit and sprinkle with more sugar. Cover the skillet with a lid or foil. Place over campfire or grill and let cook until biscuit mixture is cooked through and fruit is bubbling, about 20–50 minutes.

In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies cereal and stir until well coated. Using a buttered spatula or wax paper, evenly press mixture into a 13×9×2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

At home: Cube bread into 1-inch chunks, toss with melted butter, and add to a zip-top bag along with raisins, spices, salt, and sugar. Divide up the mixture and transfer each serving to a quart-sized boilable zip-top bag. Pack eggs and milk separately.

In camp: Fill a medium-size pot halfway with water and bring to a boil. Add milk powder to 1 cup treated water in a boilable container and shake well to blend. Add egg powder to milk and continue to mix until well blended. Stir the egg-milk mixture into the pre-packaged bread bag. Mixture should be very thick and moist but not runny — if a little dry, add water a spoonful at a time. Seal bag and submerge in boiling water for five minutes on each side, or until pudding texture is springy. Eat straight from the bag.

Mix peaches and raspberries with the cinnamon and sugar and pour into the bottom of a prepared Dutch oven. Mix water, oil, and cake mix together and pour over the fruit. Place the lid on the Dutch oven and place over 15 hot coals evenly spread out. Place 15 hot coals on the lid. Let bake approximately 60 minutes or until cake is set.

Any combination of flavors that sounds good can be tried — apple filling, yellow cake, lemon-lime soda, and cinnamon; or cherry filling, chocolate cake, cola, and powdered sugar; or blueberry filling, white cake, grape soda, and cookie sprinkles.

Spread the fruit filling across the bottom of the Dutch oven. Mix the soda with the cake mix and pour the mixture over the fruit — don’t mix afterward. Sprinkle topping on top. Bake at 350°F for 40–60 minutes, checking at 40 minutes. In a Dutch oven, use 8–10 coals under the oven and 16–22 coals on top. Rotate the oven ¼ turn and the lid ¼ turn in the opposite direction every 20 minutes.

Tip from the Cobbler King: mix the soda with the cake mix first, then pour over the fruit. Don’t mix afterward.

Line a 12-inch Dutch oven with heavy-duty foil. Pour peaches into the bottom and spread evenly. Sprinkle peaches with cinnamon. Pour the dry cake mix evenly over the peaches — do not stir. Cut butter into small pieces and place on top of the cake mix. Sprinkle top with cinnamon. Place lid on Dutch oven and bake using 8–10 briquettes on the bottom and 14–16 briquettes on top for 45–60 minutes, rotating the oven and lid ¼ turn in opposite directions twice during baking.

Pour cake mix, vegetable oil, eggs, and crushed pineapple with its juice into a gallon-size zip-lock bag. Knead to break egg yolks and thoroughly mix batter together. If a little more liquid is needed, use some juice from the can of pineapple slices.

Prepare 23 coals. Arrange 7 briquettes under the Dutch oven. Melt butter in the oven and stir in brown sugar, making sure the bottom is covered. Arrange pineapple slices over the buttered sugar. Add Maraschino cherries in the center of each pineapple ring. Pour cake batter over the slices. Place 16 briquettes on the lid. Bake for 35–45 minutes until cake is lightly browned on top and a toothpick or fork inserted comes out clean.

Source: The Scout’s Outdoor Cookbook

To prepare crust, combine crushed graham crackers, brown sugar, ½ cup granulated sugar, and melted butter in a medium-size bowl. Mix until the butter is absorbed and the crumbs are uniformly moist. Line Dutch oven with heavy-duty aluminum foil and evenly press crumb mixture into bottom and up the sides to form the crust.

Add all filling ingredients to a large mixing bowl and blend using a hand mixer. Pour filling over crust in Dutch oven. Using 16 coals on the lid and 7 briquettes under the oven, bake for about 45 minutes until the top of the cheesecake begins to brown. When finished, the cake should still have a small wobbly area in the center — do not overcook. Remove from coals and top with mango slices. Serve warm with optional whipped cream.

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. Add about a quarter of the blueberries, all the sugar, and the remaining water. Bring to a boil. Reduce heat to medium and cook until the berry sauce thickens, stirring constantly. Remove from heat and stir in lemon juice, cinnamon, and remaining blueberries. Divide blueberry filling among pie shells and cool before serving.

Line a 12-inch Dutch oven with foil and grease well. Melt butter in the bottom of the Dutch oven (set it on a few coals to melt, then remove). Sprinkle brown sugar evenly over the butter. Arrange pineapple slices over the brown sugar and place a cherry in the center of each ring. Prepare cake mix according to package directions, substituting reserved pineapple juice for part of the water for extra flavor. Pour batter gently over the pineapple layer. Bake with 10 coals below and 18–20 on top for 30–40 minutes, rotating every 10 minutes, until a toothpick inserted in the center comes out clean. Let cool 10 minutes, then carefully invert onto a foil-lined surface or large plate. Peel back the foil slowly to reveal the topping.

Line a 12-inch Dutch oven with foil and spray generously. Prepare brownie mix per package directions and pour into the bottom of the oven. Prepare chocolate cake mix and pour over the brownie layer. Scatter chocolate chips over the top. Place lid on Dutch oven. Bake with 10 coals below and 20 on top for 35–45 minutes, rotating every 10 minutes. Done when the center is just set — it should still be slightly fudgy. Serve by the scoop, ideally with vanilla ice cream if you have a way to keep it cold.

Without peeling, slice each banana lengthwise through the peel, cutting deep but not all the way through. Gently spread the banana open and stuff the pocket with chocolate chips, marshmallows, and any other fillings. Wrap each banana tightly in foil. Place directly on hot coals or on a grill grate over the fire for 8–10 minutes. Carefully unwrap (steam will escape) and eat right out of the peel with a spoon.

Place sliced apples in the Dutch oven. Drizzle with lemon juice. In a small bowl mix brown sugar, cinnamon, nutmeg, and salt, then sprinkle over apples and toss to coat. Dot the top with butter pieces. Sprinkle topping of choice if using. Place lid on Dutch oven. Cook with 8 coals below and 14 on top for 25–30 minutes until apples are tender and sauce is bubbling. Stir gently before serving. Great on their own or spooned over pound cake or vanilla wafers.

Spray a lined 12-inch Dutch oven with cooking spray. Combine cake mix and soda (no other cake ingredients needed) and pour into the oven — batter will be thick. In a separate bowl, whisk pudding mix and milk for 2 minutes until thickened, then pour evenly over the batter. Do not stir. Scatter chocolate chips over the top. Bake with 10 coals below and 18 on top for 35–40 minutes, rotating every 10 minutes. The top will look like cake while a rich molten pudding layer forms underneath. Scoop and serve warm.

1 cup Water to Rehydrate

1/2 cup of Water to rehydrate

1 cup Water to Rehydrate

⅔ cup water to rehydrate (just eyeball in the pot)

Pack potato ingredients in a separate bag

1 cup Water to rehydrate

2/3 cup water to rehydrate

Put a little oil in the bottom of the Dutch oven. Put a layer of potatoes in the bottom and brush with melted butter. Season with salt and pepper. Add a layer of sliced onions. Continue layering potatoes and onions until all have been used. Mix the soup with the milk and pour over the top. Sprinkle the top with bread or cracker crumbs. Bake at 350°F for 45 minutes. Remove and sprinkle the top with shredded cheese. Replace lid and let the cheese melt.

Mix beans thoroughly with the onion, brown sugar, mustard, ketchup, and vinegar. Put into Dutch oven and place bacon on top of beans. Cover and cook 1 hour.

Peel and slice bananas into a mixing bowl. Add pineapple chunks and stir. Add Mandarin oranges and their juice. Add pudding mix and combine until there is no more dry powder. Ready to serve.

Tear a large sheet of heavy-duty foil and spray with cooking spray. Pile vegetables in the center. Dot with butter or drizzle with olive oil. Season generously. Fold foil into a sealed packet, leaving a little air space inside. Place on a grill grate over medium-high fire or directly on hot coals for 20–25 minutes, flipping once halfway through. Open carefully away from you — steam is hot. If adding cheese, open packet in the last 3 minutes and let it melt before serving.

Melt butter in the Dutch oven over 10–12 coals. Sauté onion and garlic until soft, about 5 minutes. Add potatoes and broth. Place lid on and cook with 8 coals below and 14 on top for 25–30 minutes until potatoes are very tender. Use a fork or potato masher to mash some of the potatoes for a thicker texture, leaving some chunks. Stir in sour cream and cheese until melted and smooth. Season to taste. Serve topped with green onions or extra cheese.

Combine macaroni, water, and a pinch of salt in the Dutch oven. Bring to a boil over 12–14 coals, stirring frequently to prevent sticking. Cook uncovered until pasta has absorbed most of the water, about 10–12 minutes. Reduce heat (remove some coals). Stir in milk, butter, mustard powder, and cheeses gradually until smooth and creamy. Season to taste. If desired, sprinkle breadcrumbs on top, replace lid, and add a few coals on top for 5 minutes to brown. Serve immediately.

Line a 12-inch Dutch oven with foil. Layer chips, then beans, chiles, salsa, and cheese. Repeat layers if desired, ending with cheese on top. Place lid on Dutch oven. Cook with 6 coals below and 12 on top for 10–15 minutes until cheese is fully melted. Do not overcook or chips will go soggy. Remove lid, add cold toppings, and serve directly from the pot.