Ingredients:

• 4 large eggs
• 2/3 cup milk 
• 2 teaspoons cinnamon
• Pinch nutmeg
• 8 thick slices slightly stale Italian bread ¾ inch
• 2 tablespoons melted butter or neutral oil
• Maple syrup, butter, fruit, and confectioners’ sugar for serving

Procedure:

1. Whisk together eggs, milk, cinnamon, and nutmeg in a medium bowl. 
2. Add in any other spices or seasonings at this time; you can add a pinch of ground cardamom or allspice if you like for an extra touch.
3. Whisk egg mixture until well blended and pour into a wide shallow bowl or cake pan.
4. Place each slice of bread into egg mixture, immersing bread and allowing it to soak for 1 minute.
5. Melt butter in a large skillet over medium-high.
6. Lift bread from egg mixture, letting excess egg drip off before placing bread in skillet.
7. Fry French toast until browned on one side, about 2 minutes. Flip and brown on other side, about 2 minutes.
8. Repeat with remaining bread.
9. Serve French toast hot with butter, maple syrup, and/or fresh berries or other fruit.
10. Dust with confectioners’ sugar if desired.

Ingredients:

- 4 (1/2-inch-thick) good-quality firm white sandwich bread slices - 3 tablespoons unsalted butter, softened, divided - 1 tablespoon all-purpose flour - ¾ cup whole milk - 4 ounces Gruyère cheese, grated on small holes of box grater (about 1 cup), divided - ½ teaspoon kosher salt - ¼ teaspoon black pepper, plus more for garnish - ¼ teaspoon ground nutmeg - 4 slices cooked unsmoked ham (3 ounces total; such as Jamon de Paris) - 1 tablespoon Dijon mustard - 2 large eggs - Chopped fresh chives - Flaky sea salt

Procedure:

1. Preheat oven to broil with rack about 8 inches from heat source. Heat a large nonstick skillet over medium-high. Spread 1 side of bread slices evenly with 1 tablespoon of the butter. Place bread slices, buttered side down, in skillet; cook until toasted and golden, 2 to 4 minutes. Transfer bread to a work surface. Wipe skillet clean. 2. Melt 1 tablespoon of the butter in a small saucepan over medium until foamy. Whisk in flour; cook, whisking constantly, until light golden, about 1 minute, 30 seconds. Gradually whisk in milk; bring to a simmer over medium, whisking constantly. Reduce heat to low; cook, whisking often, until thickened, about 3 minutes. Remove from heat. Add 1/4 cup of the grated Gruyère and whisk until melted. Stir salt, pepper, and nutmeg into the Mornay sauce. (If not using immediately, cover surface of sauce directly with plastic wrap for up to 1 hour.) 3. Arrange 2 of the bread slices on a work surface, toasted side down. On each slice, spread 2 tablespoons Mornay sauce to evenly to cover the surface. Sprinkle with 1/4 cup grated Gruyère, and top with 2 ham slices. Spread mustard evenly on untoasted sides of remaining 2 bread slices; place, mustard side down, on top of ham-topped slices. Spread remaining Mornay sauce evenly on top of sandwiches, then top with remaining 1/4 cup grated Gruyère. 4. Transfer sandwiches to a rimmed baking sheet, and broil in preheated oven until cheese has melted and top is bubbly and browning in spots, 5 to 7 minutes. 5. Meanwhile, melt remaining 1 tablespoon butter in cleaned nonstick skillet over medium-high. Crack eggs into skillet; cook, undisturbed, until whites are set but yolks are runny, about 3 minutes. 6. Top each sandwich with a fried egg; garnish with chives, flaky sea salt, and additional pepper.

Ingredients:

• Serves 4½ cup of white flour*
• ½ cup whole wheat flour*
• 1 tbsp of powdered eggs
• 1tbsp of powdered milk
• ½ tsp of baking powder
• Pinch of salt
• 1 tsp of cinnamon
• ¼ cup of dried cranberries
• 1 tbsp of olive oil
• ¼ cup of water

Procedure:

1. Mix dry ingredients.
2. Add water slowly to make batter.
3. Fry in an oiled pan at moderate heat.
4. Serve with syrup.

Ingredients:

Serves 6

• Rotisserie Chicken, canned chicken, or sliced turkey or chicken breast
• Shredded cheese
• Green onions (chopped)
• Salsa
• Tortillas (soft) (substitute: corn or rice tortillas)
• Optional - onion, sun-dried tomatoes, bell pepper, diced tomato - go wild!

Procedure:

1. Place tortilla in pan and sprinkle cheese over it.
2. Place meat over it.
3. Add onions.
4. Fold over tortilla and flatten with spatula. Cook until underside is brown then flip and brown other side.
5. Cover with salsa and eat.
   

Ingredients:

Serves 22-24

• ½ cup butter (substitute: dairy-free margarine)
• 4 cloves garlic (chopped)
• 3 cups celery (finely chopped)
• 3 cups carrots (finely chopped)
• 1 large onion (finely chopped)
• 8 cups chicken broth
• 3 (29-ounce) cans tomato sauce
• 6 cups water
• 3 (12-ounce) tortellini (cheese filled)
• ¼ tsp cinnamon (ground)
• 1 (8-ounce) container Parmesan/Romano cheese blend
• Salt and pepper to taste
  

Procedure:

1. Melt butter in large pot and add garlic, celery, carrots, and onion. Stir and sauté for 20 minutes.
2. Add chicken broth, tomato sauce, and water. Stir, then heat to boiling.
3. Pour in tortellini, then cover and cook for about 20 minutes, until pasta is tender.
4. Stir in ground cinnamon and grated cheese. Add salt and pepper for flavor.
   

Ingredients:

• Bacon (1lb per 5-6 people)
• Eggs (2 per person)
• Butter 
• Salt
• Pepper
• Loaf of bread(optional)

Procedure:

1. Place the slices of bacon in the pan over medium-high heat. You don't want to crowd the bacon slices. If your bacon is spattering all over, the heat is too high.
2. Cook your bacon, turning it every couple of minutes until it reaches the crispiness you desire.
3. Drain the bacon on a plate layered with paper towels.
4. Once all the bacon is cooked, turn your heat down to medium-low. Don't drain the bacon fat. You are going to fry your eggs in the bacon grease.Keep a small bowl of bacon fat in your refrigerator to be sure you have enough bacon fat to fry the eggs.
5. You want about 1/4 inch of fat in the pan.
6. Use a slotted spatula to remove the eggs from the pan and then blot each egg with a paper towel before putting it on the plate. That way very little of the fat is actually served with the eggs.
7. Serve with toast

Ingredients:

• 2 cups firmly packed brown sugar
• 1 cup (2 standard sticks) butter
• 2 tablespoons light corn syrup
• 1 dozen eggs
• 2 1⁄2 cups milk
• 1 1⁄2 teaspoons vanilla extract
• 1⁄4 teaspoon salt
• 1 (about 1 pound) loaf French bread, cut into 1⁄2-inch-thick slices

Procedure:

1. In Dutch oven over 32 coals, combine sugar, butter, and corn syrup. Stir until sugar and butter are dissolved and thicken into caramel.
2. Remove oven from coals.
3. Combine eggs, milk, vanilla, and salt in a large bowl and whisk thoroughly.
4. Dip each piece of bread in egg mixture, covering completely, and layer on top of hot caramel, creating a base.
5. Place a second layer of dipped bread on top of the first layer, using up the bread pieces.
6. Pour any remaining egg mixture over bread slices.
7. Bake for about 45 minutes, using 21 coals on the lid and 11 briquettes under the oven, until top of bread is lightly browned. Refresh coals as required.In Dutch oven over 32 coals, combine sugar, butter, and corn syrup. Stir until sugar and butter are dissolved and thicken into caramel. 2. Remove oven from coals. 3. Combine eggs, milk, vanilla, and salt in a large bowl and whisk thoroughly. 4. Dip each piece of bread in egg mixture, covering completely, and layer on top of hot caramel, creating a base. 5. Place a second layer of dipped bread on top of the first layer, using up the bread pieces. 6. Pour any remaining egg mixture over bread slices. 7. Bake for about 45 minutes, using 21 coals on the lid and 11 briquettes under the oven, until top of bread is lightly browned. Refresh coals as required.

Ingredients:

2 7oz boxes of macorni and cheese

1 can evaported milk 12 oz

1 can of can chicken 5-10 oz

1/2 can of peas

Procedure:

Boil macaroni until soft 

Drain and mix in the 2 cheese packs, add the chicken and the peas and stir together while adding evaported milk until creamy

Cool down before eating

Ingredients:

Serves 10

• 1 cup butter
•  14 eggs
• 2 1/2  cups milk
• 2 tablespoons vanilla
• zest from one lemon
• 2 1/2 cups flour
• 1 teaspoon salt
• 6 cups berries
• 0.5 cup powdered sugar amount varies based on preference
• lemon juice to squeeze on berries, if desired

Procedure:

1. Using a 12 inch (8 quart) Dutch oven, prepare 24 charcoals.
2. In a large bowl, combine the 14 eggs, 2 1/2 cups milk, 2 tablespoon vanilla, and zest from one lemon (this can be done ahead of time). When you're ready to cook, add the 2 1/2 cups flour and teaspoon salt and whisk together until well blended.
3. When the coals are nice and hot, place 8 coals directly under the dutch oven. Add 1 cup butter and allow to melt. Once melted, add the batter to the pot, cover, and add remaining 16 coals to the lid.
4. Rotate the lid 1/4 turn every 5 minutes and allow the dutch baby to cook until set, about 25 minutes. It should puff up all the way to the lid and once the lid is removed it will fall. Remove from heat.
5. Cover with 6 cups berries, 1/2 cup powdered sugar, and a squeeze of lemon. Replace lid and allow the berries to warm before serving. Cut into 6 slices and enjoy!

Ingredients:

• English Muffins – Halved ready to be toasted. At a stretch you can use regular small rolls, but English muffins are definitely preferable!
• Eggs – These will be fried, but you can also poach or scramble them (see recipe notes).
• Butter – To fry the eggs. Can sub a drizzle of oil if you prefer.
• Bacon – Streaky bacon (aka regular bacon in the US).
• Cheese – I like American style processed cheese because it nods to the classic McMuffin. You can however use any cheese you fancy.
• Hot Sauce – Cholula, Franks or Sriracha work great. Can sub ketchup.

Procedure:

1. Fry the bacon low ‘n’ slow
   You want to render out as much fat as possible from the bacon. This is for two reasons: first is so the bacon goes nice and crispy. Second is you can use the leftover fat to toast the muffins.
2. Join the eggs
   There’s 2 eggs per sandwich, and you fry 4 at a time. It’s best to split the eggs into pairs (see below) so they fold into the sandwich easier. Fried eggs are notorious for sliding out of sandwiches!
3. From there you can use a spatula/turner to scoop and flip the sandwiches onto a plate. But, I find it easiest to rest a plate over the top of muffins then carefully flip the pan.
4. Do I have to make the eggs sunny-side-up?
   Nope! If you don’t like runny yolks just burst them as they cook.
5. What else can I add to this sandwich?
   • Chives work nicely
   • As does sliced Avocado
   • Go wild and add some Hash Browns!

Ingredients:

Per 4 quarts of Oven:(Standard 12in oven is approx. 8qts)

1. 1 box yellow cake mix
2. 1 12-ounce can lemon lime soda
3. 8 Tablespoons salted butter
4. 2 cups frozen cherries, blueberries, and blackberries
5. 1/4 cup brown sugar
6. 1/4 cup all-purpose flour
7. zest and juice of 1 lemon

Procedure:

Dutch oven in charcoal.

If you’re baking in a fire, I recommend using a 8-quart Dutch oven with the lid so you can place hot coals above and below for even heat distribution (I would do 15-20 coals on the bottom and about the same amount on the lid, you may need to increase the baking time slightly to allow the Dutch oven to come up to temperature.)

1. Add the berries.
   Place the frozen berries, brown sugar, flour, and lemon zest in a cast-iron skillet or Dutch oven. Stir to coat the berries evenly.
2. Layer on the cake.
   Make the cake layer by combining the cake mix, lemon lime soda, and lemon juice in a medium bowl. Stir until it is just barely combined (do not overmix). Fold in the butter and pour the cake mixture over the berry layer.
3. Cook.
   With your grill or smoker preheated to 375 degrees F, bake the cherry berry cobbler for 30-45 minutes. This time may vary depending on where you are cooking the cobbler, so use this time as a guide and remove when a toothpick comes out nice and clean and the cake has started to brown.
4. Serve.
   Remove the cobbler from the smoker or coals. Cool slightly (those berries will be hot!), then serve with a large scoop of ice cream!

Ingredients:

• Pancake Mix
• Oil
• Water

Procedure:

1. Combine 2 cups Pearl Milling Company mix, 1-1/2 cups water and 1/3 cup oil;
2. stir until large lumps disappear.
3. For best results, allow batter to rest 4-5 minutes before baking.
4. Add oil to skillet or griddle, heat
5. pour batter onto oiled griddle, wait until bubbles appear to flip.

Ingredients:

Procedure:

Ingredients:

• 1 box yellow cake mix (15.25 oz)
• 1 can fruit cocktail in syrup (15 oz, do not drain)
• 1/2 cup vegetable oil (or shelf-stable shortening)
• 1/4 cup applesauce (or 3 large eggs)
• 1/2 tsp ground cinnamon (optional)
• 1/2 tsp vanilla extract (optional)
• Nonstick spray or oil for greasing
•  Optional Glaze

• 1/2 cup powdered sugar
• 1–2 tbsp fruit cocktail syrup or water

Procedure:

• Preheat oven to 350°F or heat your campfire/coals for indirect heat.
• Grease a 10-inch cast-iron skillet generously.
1. Mix the Batter
• In a bowl, combine cake mix, oil, applesauce, and the entire can of fruit cocktail (with syrup).
• Stir until just combined. The batter will be thick and chunky — perfect.
2. Pour & Bake
• Pour into the skillet and smooth the top.
• Bake for 35–45 minutes, or until golden and a toothpick comes out clean.
• If cooking over a fire, cover with foil and rotate occasionally.
3. Cool & Glaze (Optional)
• Let cool for 10–15 minutes.
• Mix powdered sugar with syrup or water and drizzle over the cake.
4. Serve & Enjoy

Slice straight from the skillet.

Ingredients:

• Flour Tortillas
• 1 red bell pepper
• Mushrooms
• 1 large can refried beans
• SPAM or Canned chicken
• 2 onions
• jalapeño 
• vegetable oil
• seasonings of choice

Procedure:

1. Dice onion and pepper
2. wash and slice mushrooms
3. heat oil in skillet, add onions and pepper, sprinkle with salt
4. in separate pan, heat refried beans 
5. sautée 8 minutes, add mushrooms and protein 
6. sautée together adding seasoning, until mushrooms are done 
7. To Serve: lightly toast tortilla in clean skillet or griddle, add beans and mushroom mix, optionally add diced jalapeño. Fold, eat, enjoy life.

Ingredients:

• 1 Cup of all purpose flour
• 1 Cup of Sugar
• 2 cans of fruit cocktail with the juice
  

Procedure:

1. Mix all together.
2. Stir well and put in a greased baking pan
3. Bake at 350 for 45 mins.
   

Ingredients:

• Buns - Split-top are the BEST buns, but, you do you.
• Hot Dogs - BEEF, yo. Nathan's or the Kirkland beef, have some pride. Vienna Beef, natch, are the best choice.
• Mustard, relish, sport peppers, tomato slices as desired
• UNDER NO CIRCUMSTANCES SHOULD KETCHUP BE APPLIED TO HOTDOGS. SEVERE CONSEQUENCES INCLUDING CLINT EASTWOOD COMING TO CAMP AND EXPLAINING IN DETAIL THAT NO ONE, ABSOLUTELY NO ONE, SHOULD PUT KETCHUP ON A HOT DOG.

Procedure:

1. Heat Dogs on grill or flattop, rotating to make sure all sides are cooked.
2. While cooking dogs, toast buns
3. Put hot dog into bun, add your choice of condiments
4. If you just put ketchup on the hot dog, immediately throw it away, and call your mother. Tell her you are a bad person and need help.

Ingredients:

Serves 6

• 1 dozen Eggs
• 12 links sausage
• butter
• salt
• pepper
• optional - milk/cream or olive oil

Needs skillet
Can use campfire or stove

Procedure:

1. heat skillet
2. add links and enough water to just cover links skillet, simmer for 6-8 minutes
3. drain water and remove link
4. add oil or butter, sear sausages rolling to get all sides