Favorite Recipes From Troop 66 and 203

Here are some of the favorite camping recipes from Troop 66, West Suffield, Conn., and from Troop 303, Windsor, Conn. If you have a favorite recipe, share it in the comments below.

SOUTHWEST EGGS IN A BAG

From Troop 66; Serves: 6

Ingredients

• 6 quart-sized zip top baggies
• One dozen eggs
• Package precooked breakfast sausage, crumbled
• Onion, chopped
• Green pepper, chopped
• Salt & pepper
• Jar of salsa
• Pot, water, and either campfire or portable stove top
• Tongs

Instructions

1. Boil pot of water over campfire or portable stove top.
2. Crack two eggs in to each zip top baggie.
3. Add sausage, onion, and green pepper to desired amount. Add salt and pepper to taste.
4. Seal baggie and squish to “scramble”.
5. Use tongs lower in to pot of boiling water and let cook for 12-15 minutes. Remove baggies with tongs. Eat from baggie or pour into mess kit/bowl.

DUTCH OVEN LASAGNA

From Troop 66

Ingredients

• 3 boxes of no-boil lasagna noodles
• 1 egg lightly beaten
• 1 (15oz) carton of ricotta cheese
• 1 Tbsp fresh minced parsley
• 2 lbs ground chuck, precooked
• 2 lbs ground Italian sausage, precooked
• 64 oz jar of garlic marinara sauce (or any flavor)
• 3 cups shredded mozzarella
• ½ cup grated parmesan

Instructions

1. In a small bowl, beat together egg, ricotta, parmesan, and parsley. Set aside.
2. With the Dutch oven over low-medium heat, layer as following (this is from bottom up):
   • Sauce
   • 1/3 of the meat
   • Noodles (breaking the noodles to fit)
   • Sauce
   • 1/3 of the meat
   • Cheeses: half the ricotta mixture and 1/3 of the mozzarella
   • Noodles
   • Sauce
   • Final 1/3 of meat
   • Cheeses: remaining half the ricotta mixture and 1/3 of the mozzarella
   • Noodles
   • Sauce
   • Final 1/3 of mozzarella
3. Switch heat to low and cook covered 30-40 minutes or until the noodles are cooked through and the lasagna is hot and bubbly.

Note: If you don’t want to precook the ground beef and sausage, you can cook them at the campsite in a Dutch oven over medium-high heat. Drain meats and transfer in to a large heat proof bowl.

DUTCH OVEN PEANUT BUTTER BACON CHOCOLATE BARS

From Troop 66; Serves: 18

Ingredients

• 1 package peanut butter cookie mix
• ¼ cup vegetable oil
• 1 heaping teaspoon creamy peanut butter
• 2 tbsp maple-flavored syrup
• 1 egg
• 12 slices bacon, cooked and crumbled
• ½ cup chopped peanuts
• 1 cup semisweet chocolate chips

Instructions

1. Lightly oil or spray 12- inch dutch oven; line with parchment paper.
2. In large bowl, stir together cookie mix, oil, syrup, peanut butter, and egg until soft dough forms.
3. Reserve ¼ cup bacon for garnish. Stir remaining bacon and peanuts into dough.
4. Press dough evenly into parchment lined dutch oven. Bake at 350 degrees for 25 minutes or until golden brown and toothpick inserted in center comes out clean.
5. Sprinkle evenly with chocolate chips. Replace lid and cook for 3-5 minutes or until chocolate has melted. Immediately spread softened chocolate over bars with back of spoon.
6. Sprinkle reserved ¼ cup bacon over chocolate.
7. Cool for 30 minutes with lid removed before lifting from Dutch oven

CINNAMON ROLL FRENCH TOAST *

From Troop 203; Serves: 8-10

Ingredients

• 2 rolls refrigerated cinnamon rolls with frosting
• 1 small carton egg beaters
• 1 package brown and serve sausage

Instructions

1. Oil 12 inch Dutch Oven with vegetable oil.
2. Open one cinnamon roll package, separate rolls, and cut into quarters. Save the glaze.
3. Lay cinnamon roll pieces evenly in the bottom of the Dutch oven.
4. Break or cut sausage into bite size pieces and spread on top of the cinnamon roll pieces.
5. Open remaining cinnamon roll package, separate rolls, and cut into quarters. Save the glaze.
6. Lay cinnamon roll pieces evenly in the Dutch oven covering the previous layers.
7. Open carton of egg beaters and drizzle over cinnamon roll pieces.
8. Cover Dutch oven and bake with ring of 12 briquettes under Dutch Oven and solid double ring of briquettes on lid along outer edge. Bake about 20-25 minutes or until cinnamon rolls are golden brown.
9. Spread cinnamon roll glaze over cooked cinnamon rolls and replace cover for 5 minutes to let glaze warm and melt over cinnamon rolls.

CHERRY CHOCOLATE CHIP COOKIE DOUGH COBBLER *

From Troop 203; Serves: 8

Ingredients

• 2 (21 oz) can cherry pie filling
• 1 (1 lb) roll refrigerated chocolate chip cookie dough
• Whipped Cream

Instructions

1. Oil 12 inch Dutch Oven with vegetable oil.
2. Pour pie filling into greased Dutch oven.
3. Break off pieces of cookie dough and lay evenly over the pie filling.
4. Bake with ring of 12 briquettes under Dutch Oven and solid double ring of briquettes on lid along outer edge. Bake about 25-30 minutes until cookie dough golden brown.
5. Serve and top with whipped cream.

* Modified from original source: The Scout’s Outdoor Cookbook, Christine & Tim Conners, Falcon Guides, Copyright 2008