Impossibly Easy Breakfast Bake (Crowd Size)

by Marie-Luise Smith

Ingredients

2 packages (12 oz each) bulk pork sausage Save $

1 medium bell pepper, chopped (1 cup)

1 medium onion, chopped (1/2 cup) Save $

3 cups frozen hash brown potatoes Save $ (I used rehydrated dried hash browns)

2 cups shredded Cheddar cheese (8 oz) Save $ or any kind of shredded cheese

1 cup Original Bisquick™ mix Save $ (or any original baking mix – not complete)

2 cups milk

1/4 teaspoon pepper Save $                                                                      

Steps

•  Heat oven to 400°F. Grease Dutch oven.  Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.* Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in a bowl.

•  Stir Bisquick mix, milk, pepper and eggs until blended, in a separate bowl. Pour into sausage, cheese and potato mixture bowl and mix together. pour into Dutch oven. 

• Bake 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

• I used a liner for this, but think it would have worked without one.

• About 8-10 coals on the bottom and 12 -14 on the top, depending on weather conditions.

* I precooked the sausage, onions, peppers at home.

I forgot to take a picture when it was still in the oven, but it looks like the picture posted.

I found this recipe on www.bettycrocker.com

No-Knead Dutch Oven Bread

by Josh Coleman

From: http://www.girlversusdough.com/2015/08/13/no-knead-dutch-oven-bread/

INGREDIENTS

3 cups all-purpose flour, plus more for shaping

2 teaspoons sea salt

1 teaspoon Red Star active dry yeast

1½ cups warm water (about 110 to 115 degrees F)

DIRECTIONS

1. In a large bowl, whisk flour, salt and yeast until well mixed. Pour in warm water and use a wooden spoon to stir until a shaggy dough forms. The mixture will be wet and very sticky to the touch.

2. Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top.

3. Heat oven to 450 degrees F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking.

4. Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes.

5. Remove Dutch oven from oven. Uncover dough and carefully transfer to Dutch oven, with or without parchment paper beneath (if bottom of Dutch oven is not coated with enamel, keep parchment paper beneath dough). Cover Dutch oven and return to oven.

6. Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.

Review: This bread recipe was super simple!  You do need to prepare several hours in advance, but it was well worth it.  Also, when I first pulled the bread out of the dutch oven, the crust was rock hard, but it softened after being stored.

Root Beer Apple Spice Cake

by Ali Harrison

Ingredients:

1 Spice Cake Mix
1 Can Apple Pie Filling
1 Can Root Beer
1 Stick of Butter

Instructions:

Melt the stick of butter in the Dutch Oven. Remove from heat and dump in the apple pie filling, cake mix and can of root beer. Don't stir.

Bake for about 30 minutes and then dig in! 

Peanut Butter Cheesecake Swirled Brownies

by Dallin Broberg

1 package brownie mix

8 oz. cream cheese

1/2 cup creamy peanut butter

3 Tbs. sugar

1 egg

1 tsp. vanilla

2 cups mini marshmallows

15 regular size Reese's Peanut Butter cups, cut into cubes

1/4 cup creamy peanut butter, melted

Prepare brownie mix as directed on box. Pour into greased dutch oven.

In a separate bowl, whip cream cheese, peanut butter, sugar, egg, and vanilla together.  Spoon cheesecake mixture on top of brownie mix.  Swirl with a spoon.

Cook for 30-40 min or until done.  

Remove from heat and add marshmallows, Reese's, and melted peanut butter.  Cover and let melt for a couple of minutes.  

Enjoy!  

Pasta Side & Salami

by Leezanna Hill

Serves 1

1 Pasta Side of your choice w/ cooking time of 7 minutes or less
Dehydrated milk - as called for on package
Dehydrated butter - as called for on package
1 chunk salami, diced (small sizes can be found at world market)

Boil pasta side, milk and butter for 2-4 minutes. Remove from heat, wrap in a cozy or warm hat/jacket and let sit until cooked. Add diced salami

Chicken Cranberry Cous Cous Salad (No Cook!)

by Leezanna Hill

Serves 2

1 c Cous Cous
1/2 c Dried Cranberries
1/4 c Sunflower Seeds1 Chicken Pouch (if you're ambitious you can dehydrate canned chicken**)
1-2 Packets Salad Dressing of your choice

At Home:
Pack the couscous and cranberries in a quart freezer bag. Put the sunflower seeds in a small bag and tuck with the chicken and dressing packets.

In Camp:
Add 1¼ cups cool water to the bag, sealing tightly. Let sit for about 30 minutes or until fully rehydrated. Fluff up, stir in the chicken, dressing and sunflower seeds.

Note: If you're re-hydrating chicken, be sure to hydrate seperately for about 20 minutes, then add to cous cous for remaining 10 minutes.


** http://www.backpackingchef.com/dehydrating-chicken.html

Ham & Cheese Macaroni

by Leezanna Hill

Serves 1
466 Calories
 
http://www.backpackingchef.com/macaroni-and-cheese.html
 
Before anything - I'd like to give credit to the above author from Backpacking Chef. This website has given me TONS of ideas and expanded the capabilities and meals for backpacking. Look for great info on dehydrating food & packing meals with high calories & low weight!

¼ C deli ham, dried
¼ C dried peas (or whatever dehydrated veggies you have)
½ c macaroni
1 Tbsp + 1 tsp cheddar cheese powder
1 Tbsp powdered milk
1¼ Cups water

At Home:
Combine ham, vegetables, and macaroni in a 4 x 6 plastic bag.
 
Combine cheese powder and instant dry milk in a 2 X 3 plastic bag. Enclose the smaller bag in the larger bag and seal.

Note: For the larger portion, use a sandwich size bag and pack the milk and cheese powders in two 2 X 3 bags.

On the Trail:

Add all ingredients except the cheese/milk powder to your pot with water. Allow contents to rehydrate for five minutes.
 
Light stove, bring to a boil, and continue cooking with the lid on for two minutes.
 
Stir in cheese/milk powder, put the lid back on, and place pot into insulating pot cozy or warm jacket/hat. Wait ten minutes for the meal to continue rehydrating and cooking inside the cozy or jacket/hat.
 
Note: powdered cheese & milk can be found at Winco in the bulk section!