#GirlScout #CampRecipes

All recipes are adjusted for 12 people & have adjustments I want to make for next time!

Day 1

Breakfast: French Toast Casserole

Need:

  • 1 large loaf of French bread
  • 8 eggs
  • 3 ½ cups milk
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp salt
  • 1 ½ tsp vanilla
  • 6 tbsp butter
  • Dutch Oven
  • Aluminum foil
  • Charcoal (24)
  1. Prepare dutch oven: cover bottom with aluminum foil & spray with cooking spray.
  2. Tear bread into 1 – 2 inch chunks
  3. Put torn bread into dutch oven
  4. In separate bowl, beat together all remaining ingredients, except butter. Pour over bread. Dot with butter
  5. Let bread sit & soak while getting coals ready.
  6. Lay out 8 coals. Put dutch oven on top & cover. Put 16 coals on top.
  7. Bake for 30-40 minutes, or until eggs are set.

Lunch: Grilled Cheese on a Hobo Stove; fruits & veggies

Supper

Chicken Enchilada Casserole – Patrol 1

Need:

  • 2 packages Doritos
  • 1.5 lb rotisserie chicken, shredded
  • 4 tbsp onions
  • 2 cans chili beans
  • 2 cans enchilada sauce
  • 2 cans tomato sauce
  • 3 cups cheddar cheese
  • For the topping: 2 cups Doritos, 1 cup cheddar cheese, 1 cup sour cream
  • Dutch Oven
  • Aluminum foil
  • Charcoal (28)
  1. Prepare dutch oven: cover bottom with aluminum foil & spray with cooking spray.
  2. Heat dutch oven on 11 coals.
  3. Crumble all but 2 cups of Doritos into a bowl.
  4. Add onion, chili, enchilada sauce tomato sauce, 3 cups cheese & cooked chicken.
  5. Pour into dutch oven. Cover & put remaining coals on lid.
  6. Cook for 20 minutes or until cheese is bubbly.
  7. Remove lid.
  8. Spread sour cream on top of casserole. Top with remaining cheese & doritos.
  9. Cover with lid & charcoals & bake for 5 more minutes until cheese is melted.

Company Potatoes – Patrol 1

Need:

  • ½ cup butter
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 3 pounds of shredded potatoes
  • 4 cups cheddar cheese
  • 3 cups corn flakes
  • 3 T butter
  • Dutch Oven
  • Aluminum foil
  • Charcoal (15-20)
  1. Prepare dutch oven: cover bottom with aluminum foil & spray with cooking spray.
  2. Heat dutch oven on 10 coals.
  3. Melt butter in dutch oven – remove 3 T for corn flakes
  4. Add soup & sour cream & stir well
  5. Add hash browns, salt & pepper. Mix well.
  6. Add cheese & mix well.
  7. In a large bowl, combine corn flakes & 3 T of melted butter. Stir well & spread across potatoes.
  8. Cover dutch oven & put 10 coals on top.
  9. Cook for 45-60 minutes.

Camp Mac & Cheese – Patrol 2

Need:

  • 4.5 cups elbow macaroni (prepared according to package directions)
  • 24 oz alfredo sauce
  • 1.5 cup sharp cheddar cheese
  • 1.5 cup parmesan cheese
  • ¾ cup mozzarella cheese
  • ¾ – 1 ½ cup whole milk
  • Salt & pepper to taste
  • Dutch Oven
  • Aluminum foil
  • Charcoal (28)
  1. Prepare coals.
  2. Prepare dutch oven: cover bottom with aluminum foil & spray with cooking spray.
  3. Add macaroni, Alfredo sauce, 3 cheeses and enough milk to keep mixture “loose.”
  4. Place 11 hot coals in a checkerboard pattern. Place Dutch oven on coals. Cover. Add 17 hot coals to lid.
  5. Cook 20-25 minutes, until cheese is bubbly.

Sprite Chicken – Patrol 2

Need:

  • 1 pound bacon (cook before going camping)
  • 1.5 pounds rotisserie chicken, shredded
  • 2 lbs red potatoes cut into 2 inch chunks
  • 1 lb (each) carrots celery cut in bit size pieces
  • 3 small onions cut in fourths
  • 1 cup shredded cheese
  • 2 cans sprite
  • Dutch Oven
  • Aluminum foil
  • Charcoal (28)
  1. Prepare dutch oven: cover bottom with aluminum foil & spray with cooking spray.
  2. Heat dutch oven on 11 coals.
  3. Add to oven in this order:
    1. Onions
    2. Potatoes
    3. Carrots & celery
    4. Chicken
    5. Bacon
    6. Sprite
  4. Cover oven & put 17 coals on top.
  5. Cook 45 minutes or until potatoes are cooked through

Day 2

Breakfast

Cinnamon Rolls in oranges

Need:

  • 12 oranges
  • 2 packs cinnamon roll dough
  • Heavy duty Aluminum foil
  • Coal
  1. Prepare coals.
  2. Prepare sheets of aluminum foil for each orange.
  3. Cut oranges in half. Scoop out fruit & save for breakfast.
  4. Put one cinnamon roll in an orange peel & top with other half of the peel.
  5. Wrap oranges in foil and form a handle at the top.
  6. Place on coals & cook for around 12 minutes
  7. Remove from fire & let cool for 5 minutes.

 

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One thought on “#GirlScout #CampRecipes

  1. Pingback: Girl Scout Camp Cooking – My Dailey Journey

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