Items Needed:

• Oreo Cookies

• 3 tablespoon creamy peanut butter (check for allergies)

• 4 whole graham crackers, halved

• 1 milk chocolate bar (1.55 oz) quartered

• 4 large marshmallows

FYI you will not and cannot eat just one!!!

Instructions:

• Spread both sides of each Oreo cookie with peanut butter; place each on a graham cracker half. Top with chocolate.

• Using a long metal skewer or long-handled fork, toast marshmallows 6 in. from medium-hot heat until golden brown, turning occasionally. Place on chocolate; cover with remaining graham crackers. Serve immediately.

No way... Ice cream made at camp! - See the Camp Ice Cream page for details

Do you know why ice cream always gets invited to the party?

Because it’s cool.

Did you catch that? It's COOL!!!

The above joke, hopefully enjoyed by all, was intentionally placed here for my partner Joe's daughter Leila.

Items Needed:

• 1/2 cup half and half

• 1/2 teaspoon vanilla extract

• 2 tablespoon sugar

• 2 tablespoons rock salt

• Ice

• 1 sandwich sized ziplock bag

• 1 gallon sized ziplock bag

FYI this is a kid pleaser!!!

See the Camp Ice Cream page for detailed instructions.

This simple recipe only takes five minutes of prep time and forty five minutes to cook. Serves 7

Items needed:

• 6 cored, pealed, and sliced apples

• 1/2 cup oats

• 1/2 cup flour

• 1 cup brown sugar

• 1 stick butter

• 6x9 pan

• 2 tablespoons cinnamon

Instructions:

1. Preheat oven to 350

2. Wash, peal, core and slice your apples and layer within the 6x9 pan.

3. In a separate bowl, mix all dry ingredients together. Melt you butter and incorporate into the dry mix. Spoon mixture over the apples and place in the oven for 45 minutes at 350 degrees.

Serve warm with vanilla ice cream, maybe even camp ice cream.

Works well in Dutch oven.

Complements go to: http://www.everydaydutchoven.com/2013/11/caramel-apple-cinnamon-dump-cake.html

Items Needed:

• 2 21 oz cans apple pie filling

• 1 (1 lb) box yellow cake mix

• 1/2 cup (1 stick) butter, cut into thin slices

• 2 tsp cinnamon

• 3/4 of 14 oz jar caramel ice cream topping

Instructions:

1. 1. Get the coals started: See Dutch Oven Cooking guide chart

• Coals are ready when all coals are nearly white in color.

• Use tongs to start removing layers of coals and place to the side. Do not move bottom layer of coals.

• Place oven on top of your bottom base layer.

• Use tongs to evenly distribute remaining coals on top of Dutch

1. 2. While the coals are heating up to get white lets start preping the cake.

   3. Lightly oil or spray 12 inch dutch oven.

   4. In large bowl combine apple pie filling with cinnamon.

   5. Pour into prepared oven.

   6. Drizzle caramel topping in a checkerboard fashion over pie filling, first up and down, then side to side.

   7. Sprinkle dry cake mix evenly over caramel layer.

   8. Dot cake mix with slices of butter, ensuring that most areas are evenly covered.

   9. Add lid to the oven and take to the fire that has been burning outdoors.

• Coals are ready when all coals are nearly white in color.

• Use tongs to start removing layers of coals and place to the side. Do not move bottom layer of coals.

• Place oven on top of your bottom base layer.

• Use tongs to evenly distribute remaining coals on top of Dutch Oven.

• Let it Cook/Bake

1. 10. Bake at 350 degrees for 50-55 minutes or until golden brown and bubbly. Allow cake to sit for 20 minutes before serving.

   11. Serve with vanilla ice cream and top with more caramel if desired.

Essentially you have created an outdoor oven by applying the fire to both the bottom and top of the cookware. Depending on the heat of your fire your cobbler should be done in 45-90 minutes. The smell of apples and cinnamon will be an indicator that your dessert is probably ready.

After about an hour check your masterpiece! If apples and brown sugar are bubbling up through the cake mix it's ready to serve and enjoy.

A side of vanilla ice cream helps mellow the richness of this magnificent concoction. Maybe even camp ice cream, see the Camp Ice Cream page.

Some like there ice cream on the side... I like mine on top as it melts over the steamy Apple Cobbler!

This recipe can easily serve 8-10 people depending on serving size. Our portions were pretty liberal this evening! We like it that much.

Complements go to: https://www.instructables.com/Campers-Outdoor-Apple-Cobbler/

Items Needed:

• 3 20oz cans of apple filling.

• 1 box of yellow cake mix.

• 1/2 pound brown sugar

• 1/2 stick of unsalted butter

• Ground Cinnamon: A little goes a long way.

Instructions:

1. 1. Open all 3 cans of apples. Or, your favorite pie filling.

   2. Depending on the consistency of can contents you may need to scoop them out.

   3. Spread apples evenly across bottom of oven.

Continue to add ingredients in layers. DO NOT MIX THE INGREDIENTS!

1. 4. Add 1/2 lb. of brown sugar over top of apples. If lumpy, use your fingers to break up lumps and chunks and sprinkle over the apples evenly. Would not advise using more than 1/2 lb. as this recipe is VERY sweet and rich. Our bag was a 1 lb. bag. We only used half the bag.

   5. Add the full box of cake mix over top the brown sugar. Again, if lumpy break up chunks and sprinkle evenly over the brown sugar layer.

   6. Add 4 tabs of butter on top of cake mix layer.

Again... Do not mix the ingredients. My assistant was getting ready to find a big mixing spoon and start mixing up our concoction.

1. 7. Add cinnamon sparingly as your final layer. Recommendation from my assistant is that a little goes a long way. Add the lid to the oven and take to your fire that has been burning outdoors.

• Coals are ready when all coals are nearly white in color.

• Use tongs to start removing layers of coals and place to the side. Do not move bottom layer of coals.

• Place oven on top of your bottom base layer.

• Use tongs to evenly distribute remaining coals on top of Dutch Oven.

• Let it Cook/Bake

Essentially you have created an outdoor oven by applying the fire to both the bottom and top of the cookware. Depending on the heat of your fire your cobbler should be done in 45-90 minutes. The smell of apples and cinnamon will be an indicator that your dessert is probably ready.

After about an hour check your masterpiece! If apples and brown sugar are bubbling up through the cake mix it's ready to serve and enjoy.

A side of vanilla ice cream helps mellow the richness of this magnificent concoction. Maybe even camp ice cream, see the Camp Ice Cream page.

Some like there ice cream on the side... I like mine on top as it melts over the steamy Apple Cobbler!

This recipe can easily serve 8-10 people depending on serving size. Our portions were pretty liberal this evening! We like it that much.

This simple recipe only takes 5 minutes of prep time and 45 - 60 minutes to cook. Serves 7

Items needed:

• 2 (16oz) cans peaches in heavy syrup

• 1 (18.25oz) package yellow cake mix

• 1/2 cup butter

• 1/2 teaspoon ground cinnamon, or to taste

Instructions:

1. Line a 12" Dutch Oven with heavy foil or parchment paper, this is for easy clean up.

2. Pour peaches into the bottom of Dutch Oven

3. Sprinkle peaches with cinnamon

4. Pour the dry cake mix evenly over the peaches. DO NOT STIR.

5. Cut butter into small pieces and place on top of cake mix.

6. Sprinkle top with cinnamon.

7. Place lid on Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes on top for 45-60 minutes rotating oven and lid 1/4 turns in opposite directions twice through the baking process.

Serve warm with vanilla ice cream, maybe even camp ice cream. See above...

Compliments to: https://happilyhomegrown.com/dutch-oven-chocolate-lava-cake/

Items needed:

• 1 Chocolate Cake mix (prepared in accordance with package)

• 2-1/4 cups very hot black coffee

• 2/3 cup cocoa powder

• 1 cup brown sugar

• 1 cup white sugar

Instructions:

• Grease the inside of a 4qt cast iron Dutch Oven with shortening. Next, prepare your favorite boxed chocolate cake mix, and pour the batter into the Dutch Oven.

• For the lava, combine 1 cup brown sugar, 1 cup white sugar, and 2/3 cup cocoa powder in a bowl. Sprinkle the cocoa sugar mixture on top of your cake batter. It’s going to look like there is way too much dry powder, but trust me, it will be fine. Pour 2-1/4 cups very hot black coffee (or water) over the top of the cocoa sugar mixture. Place your lid on the Dutch Oven.

• Bake on an open hearth with 8 charcoal briquettes on the bottom, and 16 charcoal briquettes on the top around the edge.

• Allow your chocolate lava cake to bake for 55 minutes.

• At the end of the 55 minutes, remove the remaining charcoal and ash from the lid of your Dutch Oven. Remove the Dutch Oven from the heat source, and allow it to stand for 10 minutes before serving.

• Serve your Dutch Oven Chocolate Lava Cake with Vanilla Ice Cream or whipped cream.

• Serves 12

Serve warm with vanilla ice cream, maybe even camp ice cream. See above...

Compliments to: https://familyspice.com/campfire-pineapple-upside-down-cake/

Items needed:

• ½ cup butter

• ½ cup butter, melted

• ½ cup pecans, chopped

• 3 large eggs

• 1 pkg butter recipe cake mix, see needed ingredients on pkg.

• 1 ½ cup brown sugar

• 7 pineapple rings, canned or fresh

• 21 (+/- a few) maraschino cherries

Instructions:

• In a fire ring or other fire-safe container add 20 charcoal briquettes.

• Light the briquettes and allow to heat up for approximately 20-30 minutes.

• Line the bottom and sides of your 10-inch cast iron Dutch oven with aluminum foil. This is optional, but makes cleanup much easier.

• Melt 1/2 cup. butter in dutch oven. Add brown sugar and stir until sugar is dissolved. Add chopped pecans to mixture just before taking off fire.

• Take off fire

• Place one layer of pineapple rings and chopped pineapple, evenly spaced on the bottom of your Dutch.

• Place a maraschino cherries into the center of each pineapple ring and into any empty spaces on the bottom of your Dutch oven.

• In a large mixing bowl, prepare cake mix as directed on box.

• Add these extras to the cake batter: If there is juice from the pineapple, that can be used instead of the water to make the 2/3 cups of liquid. Add 1/2 cup melted butter, eggs, and liquid to cake mix.

• Pour cake mix evenly over the pineapple slices and place lid over Dutch oven.

• Bake at 350 or for a campfire see the following:

• In a fire ring or fire safe surface, place the proper amount of hot charcoal briquettes down on the surface. Place Dutch oven over the hot briquettes. See this page for the proper amount of coals.

• Place the proper amount of hot charcoal briquettes evenly on top of the lid of your Dutch oven and bake until cake is done, approximately 40 minutes.

• Remove Dutch oven from heat and remove lid. Let cake cool for 15-20 minutes.

• Run knife around cake to loosen from s\the sides of dutch oven.

• Place a serving plate over Dutch oven, right side down.

• Very carefully flip the dutch oven over, using oven mitts because the pot is still hot, so that the upside down Dutch oven is resting over the plate.

• Carefully place the plate on a table and slowly remove dutch oven, making sure the cake remains on the plate.

• Carefully peel the foil off the cake.

• Serve warm or room temperature.