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Posts Tagged ‘breakfast’

Sent in by reader Suzanne Dodds, Arizona

INGREDIENTS

• Pre-cooked ham or Spam
• Velveeta (Thick slice)
• Butter
• Brown Sugar
• Tortillas (if desired)

Cut ham into slices (1 per person) and place on section of foil. Layer on Velveeta slice, sprinkle on brown sugar and heaping teaspoons of butter. Wrap completely in foil and place in coals for about 10 min. Unwrap, eat. (Repeat if necessary to completely melt cheese and heat meat).

My mom would do this on family camping trips when we were young but she used Spam. I never liked Spam so I switched to ham. Recommend for first morning breakfast due to potential spoilage of ham. You could also wrap in tortillas.

Do you have a recipe to share? Email it to me!

This recipe was sent to me by my friend Jessica. (Or Jes-ka! as I call her!) It totally fits my definition of a Glamping Recipe.

In Jessica’s Words

I doubled the batch to feed six people (and had a stack of leftovers as you can see in the picture, ha!).

I totally made the batter in the blender the night before we left and then filled a water bottle with the mix. Two mornings later it was perfect crepe-ing. 🙂 (It was two mornings because our other friends couldn’t join us until the second night we were there).

They brought mimosa stuff and we cut up strawberries and fruits and had nutella…. nom nom.

Almost too decadent for camping. Almost.

Blended all ingredients in blender and funneled it into the water bottle. They cooked very well on the stove with a spray of Pam, I was impressed..

INGREDIENTS

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

What Is Glamping?

Are you familiar with the term glamping? It’s “glamour camping” where you might be in a tent but it has a Persian rug and you’re served with fine china. Typically, you would pay a LOT for these camping “adventures”.

Anybody who knows me knows that glamping just wouldn’t be in the style of The Outdoor Princess; I’m more of a get dirty kind of girl. But, that doesn’t mean that I wouldn’t bring a bit of glamping to some camp cooking!

The difference between a glamping camp cooking recipe and a normal recipe would be that you might need exotic ingredients or more specialized equipment. And the final bit to take it from ordinary camp cooking to GLAMPING camp cooking? It has to be a to-die for recipe!

Ingredients

• 1 bag hash brown mix
• 2 tablespoons oil
• 6 eggs
• 8 slices Canadian bacon or breakfast sausage

Add oil and then potato mix to skillet. Allow to cook without stirring. When the mix is brown on bottom flip the whole potato mixture. Add bacon or sausage and then eggs on top of potatoes. Cover and cook on low heat until the potatoes are brown and the eggs are cooked to your liking. Sprinkle with a few dashes of hot sauce (if desired) and serve. You could add onion and green pepper.

Sprinkled cheese over the top is good too.

Suzanne Dodds

Chino Valley, Arizona

This recipe comes from the eGuide ‘Camp Cooking with Joanne Fitterer’. This title will be released from the EatStayPlay.com vault on November 22, 2010. It is an EatStayPlay.com exclusive and can ONLY be found here. But, from now through November 22nd, it is available at a 25% discount. The eGuide features 26 must-have camping recipes. Get it now for just $1.99!

INGREDIENTS

• 1 pound ground spicy pork sausage
• 6 eggs
• ¼ cup milk
• ½ cup chunky salsa
• ½ cup grated cheddar cheese
• 6 burrito size flour tortillas

In a medium sized skillet cook the pork sausage until no pink remains. Be sure to break the sausage into chunks as it is cooking. When the sausage is done, drain if needed, and then set aside. A plastic bowl covered with foil should keep the sausage warm.

In a bowl, combine the eggs and milk and mix well.

In the skillet, cook the eggs-milk mixture to make scrambled eggs.

Warm the tortillas. Then place 1/6 of cooked sausage and 1/6 of cooked eggs on center of tortilla. Top with salsa and sprinkle of cheddar cheese. Fold into burrito. Serve with additional salsa as desired.

Man! I wish I had had some of these on my Colorado River Kayaking trip. It would have been WAY better than freeze dried eggs.

‘Camp Cooking with Joanne Fitterer’ is a 22 page eGuide filled with great camp recipes and menus. You won’t be able to find Joanne’s camp cookbook anywhere else- it’s an EatStayPlay.com exclusive. Pre-order your copy today!

I know we all go camping with graham crackers for s’mores but honestly, how many s’mores can you eat in one sitting? Camping always leaves me with extra graham crackers and here’s how I eat them.

Graham crackers are one of my favorite snacks!

INGREDIENTS

• 3-4 graham crackers
• 1/2 cup milk

Break graham crackers into bite sized pieces and put into a bowl. Cover with cold milk and let crackers become soggy. Eat with a spoon.

This is one of my favorite summer-time breakfasts even when I’m at home! It’s perfect to eat on the back porch and enjoy the pretty summer mornings!

ESP Boss likes this when he's at home, too!

This recipe was given to me by Alice Tubaugh of Prescott, AZ. This also happens to be my Grandma Alice (and ESP Boss’ mother!) This was one of my all-time favorite breakfasts growing up.

It always seems that breakfast is the most undervalued camping meal. But it is always a chance for my family to slow down and spend some time together. And have you ever noticed that breakfast (especially bacon!) tastes better when cooked in the open air?

Ingredients

• Butter
• Slice of bread
• Egg

Tear a hole in the slice of bread. Generously butter one side of bread and then place, butter-side-down in a skillet. As the bread begins to brown, crack an egg into the hole in center of the bread. Lay chunks of butter on the bread.

Flip bread and egg over, being careful not to break the egg yolk. Cook until the egg is done how you like it (I like it with the middle runny) and the bread is browned.

Makes 1 Egg In A Nest

Readers Weigh In:

What are your favorite camping breakfasts? Do you like to cook simply or extravagantly?