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Dutch Oven Stuffed Bell Peppers | Camping Recipe

06 Friday Oct 2017

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Stuffed Bell Peppers

Hearty and delicious, these stuffed bell peppers are always a camping favorite. You can follow this recipe or adjust it to suit the spices and ingredients you have on hand.  Also, you can prepare this meal at your campsite or pre-assemble to allow for extra time making fun memories.

Serves 6

Ingredients:

  • 6 bell peppers
  • 2 lbs ground beef or turkey
  • 2T olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 4 c. cooked rice
  • 1 c. shredded cheddar cheese
  • 1 15 oz can tomato sauce
  • 1 avocado, sliced
  • 1/2 t. ground black pepper
  • 1-1/2 t. Worcestershire sauce
  • 1/2 t. basil

Directions

  1. Lightly oil your dutch oven
  2. Prepare your campfire so there will be a bed of hot coals to place the dutch oven on
  3. Cut the stems from the peppers and remove the seeds, stems, and veins
  4. Saute onion until translucent
  5. Add in garlic cloves.  Cook until softened.
  6. Add in ground beef or turkey
  7. When meat is browned, drain and return to skillet
  8. Add Worcestershire sauce and mix well
  9. Season with ground black pepper
  10. Add in rice and 1/2 of the tomato sauce
  11. Place your stuffing mixture inside the peppers
  12. Place peppers in dutch oven
  13. Spoon remaining tomato sauce on top of the peppers
  14. Place dutch oven on hot coals
  15. Cook until bell peppers are soft or easy to cut through
  16. Sprinkle cheese over the tops and cover for about 5 minutes to allow cheese to melt
  17. Add avocado slice and fresh basil to top

bell pepper

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S’mores Dip

16 Friday Jun 2017

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s'mores dip

This easy and delicious dessert includes only 3 ingredients.  WOW!!  We can’t decide what we enjoy more about it.  The fact that it takes less than 10 minutes to make or that you don’t end up with a gooey mess all over your hands like you do with traditional s’mores. Enjoy this camping favorite any time of the year!

Ingredients

  • 3/4 cup semisweet chocolate chips
  • 8 large marshmallows; cut in half
  • Graham crackers for dipping

s'mores dip ingredients

Instructions

  1. Preheat oven to 450 degrees F
  2. In a small cast iron skillet, spread chocolate chips
  3. Arrange the marshmallows on top of the chocolate
  4. Bake in the oven for 6-8 minutes, until marshmallows are lightly browned
  5. Remove from the oven and let cool for 5 minutes
  6. Serve with graham crackers alongside the dip

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Campfire Pizza Nachos

18 Thursday May 2017

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campfire pizza nachos

We love pizza and we also love nachos.   So what happens if you combine both of these into one dish?  Pure magic!  Add in a campfire and you have a drool-worthy and fun meal that will please any camper.  Enjoy!

Garlic Cream Sauce Ingredients:

  • 1.5 Tablespoons Unsalted Butter
  • ½ Tablespoons Olive Oil
  • 2-3 Garlic Cloves, Minced
  • ½ cups Heavy Cream
  • ¼ cup Milk
  • 1/4 Cup Parmesan Cheese
  • Salt
  • Pepper
  • Red Pepper Flakes

Nacho Ingredients:

  • 1 Bag of Tortilla Chips
  • ½ cups Garlic Cream Sauce
  • ¼ cups Onion, diced
  • ½ cups Pepperoni, cut into quarters
  • ½ cups Black Olives, sliced
  • ½ whole Bell Pepper, diced
  • 2 Green Onions, sliced
  • 1 cup Colby-Jack Cheese, Shredded

Directions:

Garlic Cream Sauce:

  1. Melt the butter and olive oil in a saucepan
  2. Once the butter is melted, add the minced garlic
  3. Stir
  4. After a minute or two, add in the cream and milk
  5. Stir until it comes to a boil
  6. Add salt, pepper, red pepper flakes, and cheese
  7. Stir until sauce has thickened
  8. Once it has thickened, remove from fire and set aside

Nachos: 

  1. Grab your cast iron skillet and add the tortilla chips
  2. Drizzle the garlic cream sauce all over the chips
  3. Top with the onions, pepperoni, olives, bell pepper, and colby jack cheese
  4. Layer toppings between tortilla chips so every bit gets plenty of toppings.
  5. Place over the open fire and cover
  6. Cook until the cheese is nice and bubbly and the veggies are warm

Source: Cooking with Janica

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Coach-Net’s Harvest Trail Mix

26 Wednesday Oct 2016

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You can’t go wrong with this Halloween goodie. It’s the perfect mix of salty and sweet and just oh so delicious.  You can take this tempting treat to any Halloween party, give as gifts, or just keep all to yourself to enjoy while you’re watching your favorite scary movie.

Ingredients

  • Candy corn
  • Pretzels
  • M&Ms
  • Peanuts
  • Marshmallows
  • Whole grain cereal
  • Mini cheese crackers

Directions

  1. Combine all ingredients and serve
  2. The quantities of each ingredient are based on your personal preference
  3. Enjoy!

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M.N., Porter, TX ~ “I was very impressed that the service provider driver called me on my cell phone to let me know when he would arrive.  Very courteous and efficient.”

Blueberry Waffle Breakfast Casserole

20 Wednesday Jan 2016

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Blueberry Waffle Breakfast Casserole

This delicious and extremely easy recipe is Coach-Net Kitchen Approved!  You can prepare it the night before and then bake it the next day whenever you are ready – perfect for breakfast, lunch or dinner.  If you have a favorite recipe you’d like to share, please email it to us.  We’d love to hear from you!

Ingredients:

  • 2 pkg. Ready-to-eat Waffles (8 small waffles per pack), cubed
  • 2 Cups Fresh Blueberries, washed and drained
  • 8 oz Cream Cheese, cut in small cubes
  • 6-8 Eggs
  • 2 Cups Milk

Directions:

  1. Coat a 9×13 inch baking pan with cooking spray.
  2. Place half of the waffle cubes in the pan; top with blueberries.
  3. Scatter cream cheese cubes over berries.
  4. Cover with remaining waffle cubes.
  5. In a mixing bowl, whisk together eggs and milk.
  6. Pour egg mixture over waffle mixture in pan.
  7. Cover, and chill overnight.
  8. Preheat oven to 350 degrees F.
  9. Bake, covered, for 30 minutes. Remove cover, and bake additional 30 minutes.
  10. Serve warm with maple or blueberry syrup.

blueberry waffle Cook’s Notes:

Perfect for Christmas morning breakfast. Great for tailgate party’s and potlucks. Also great with precooked bacon crumbled, and sprinkled in waffle mixture prior to baking. Yum!

 

 

 

 

 

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Cookie Truffles

16 Wednesday Dec 2015

Posted by in Favorite Recipes, Holidays in your RV

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Cookie TrufflesIt wouldn’t be the holiday season without the multitude of sugary treats everywhere you turn. These white chocolate wonders are great for parties or to give as gifts. And, with less than 30 minutes to prep and only 3 ingredients, you will have plenty of time for gift wrapping, decorating and fun with family.

Ingredients

  • 1 pkg. (8oz) brick cream cheese, softened
  • 1 package chocolate sandwich cookies, finely crushed
  • 24 oz. package white baking chocolate, melted

Instructions

  1. Crush cookies in a blender or food processor until fine
  2. Mix cream cheese and cookie crumbs until well blended
  3. Shape into 1-inch balls
  4. Freeze for 15 minutes
  5. Dip balls in melted chocolate and place on a wax-covered cookie sheet
  6. Let chocolate set then refrigerate 1 hour or until firm

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Slow Cooker Turkey and Cranberry Dressing

23 Monday Nov 2015

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Slow Cooker Turkey and Cranberry DressingJust because you may have limited space and resources in your RV kitchen doesn’t mean you can’t enjoy a true Thanksgiving dinner. Try this easy Slow Cooker Turkey Breast with Cranberry Dressing recipe and you may never go back to the traditional way again.

Plus! – clean up is 10 times faster which means more time to spend with your loved ones.

 Ingredients
  • 1 (8-ounce) package stuffing cubes
  • ½ cup hot water
  • ½ can of chicken broth, heated
  • 2 tablespoons butter, softened
  • 1 small onion, chopped
  • ½ cup celery, chopped
  • ¼ cup sweetened dried cranberries
  • 1 (3-pound) boneless turkey breast
  • ¼ teaspoon dried rosemary
  • ½ teaspoon salt
  • ½ teaspoon black pepper
Preparation
  1. Coat a 3 ½ quart (or larger) slow cooker with nonstick vegetable spray
  2. Put stuffing cubes in the cooker and add water, broth, butter, onion, celery, and cranberries; mix well
  3. Sprinkle the turkey breast with the rosemary, salt, and pepper. Place the turkey over stuffing mixture. Cover and cook on the low setting for 6 to 7 hours. Times may vary with slow cookers. Using a meat thermometer, check to see if the turkey is fully cooked. Internal temperature of the turkey breast will be 165° when done.
  4. Remove turkey to a cutting board and slice. Stir the stuffing until thoroughly mixed and allow to sit for 5 minutes. Spoon onto platter and top with the sliced turkey. Serves 4 to 6.
Source:
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Candy-Alternative Halloween Treats

21 Wednesday Oct 2015

Posted by in Favorite Recipes, Healthy Lifestyle

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Candy-Alternative Halloween TreatsHalloween doesn’t have to be filled with candy and other sugary treats! This year, try these homemade snacks you can feel good about.

Monster Mouths

INGREDIENTS:

  • 2 medium green or red apples
  • 1/3 cup peanut butter
  • 1/2 cup peanuts

DIRECTIONS:

  1. Core apples
  2. Cut each into 8 thick slices
  3. Make each mouth by spreading about 1 teaspoon of the peanut butter on an apple slice
  4. Add about 5 peanuts for teeth
  5. Spread another apple slice with about 1 teaspoon peanut butter
  6. Press on top of first apple slice

 Mummy Hot Dogs

INGREDIENTS:

  • 12 hot dogs
  • 1-2 cans prepared dough of your choice
  • 1 egg
  • mustard, ketchup, BBQ sauce for serving

DIRECTIONS:

  1. Preheat the oven to 375F.
  2. Roll out the dough very thin, then use a pizza cutter or sharp knife to cut skinny strips of dough. Wrap each hotdog. Leave a little bit of open space around the “face” of the mummy. Keep wrapping in a crisscross pattern until covered. Tuck the end underneath the mummy dog (so that it doesn’t unravel during baking). Repeat with all hotdogs. Lay them on on baking sheet lined with parchment paper or baking mat.
  3. In a small bowl, whisk the egg with 1 tablespoon of water. Using a pastry brush, lightly brush the glaze all over the top of each mummy dog.
  4. Bake 18-20 minutes, until the dough is nice and golden brown.
  5. Before serving, dot the mummy dogs with a little mustard, ketchup, or BBQ sauce for the eyes.

Boonanas

INGREDIENTS:

  • 2 bananas
  • 8 mini chocolate chips
  • 4 chocolate chips
  • ½ tsp peanut butter (optional)

DIRECTIONS:

  1. Peel the bananas then slice them in half.
  2. Try standing them on the cut end and continue trimming the base until they are able to stand on their own.
  3. Press two mini chocolate chips into the banana, pointy side first, about ½ inch down from the tip.
  4. Press one chocolate chip pointy side first into the banana, below the mini chocolate chips.
  5. Serve standing on a plate, use a little peanut butter to help them stay standing if needed.

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Slow Cooker Buffalo Chicken Meatballs

16 Wednesday Sep 2015

Posted by in Favorite Recipes, Healthy Lifestyle, Tailgating

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Slow Cooker Buffalo Chicken MeatballsThese meatballs are a MUST for any tailgate party. It’s the best part of hot and spicy wings with none of the mess. Even the pickiest eater will love these!

Ingredients

  • 1 pound ground chicken
  • 3/4 cup Panko breadcrumbs
  • 1 large egg
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 green onions, thinly sliced
  • salt and freshly ground black pepper, to taste
  • 3/4 cup buffalo sauce
  • 1/4 cup blue cheese dressing

Directions

  1. Slow Cooker Buffalo Chicken MeatballsPreheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
  2. In a large bowl, combine ground chicken, Panko, egg, garlic and onion powder and green onions; season with salt and pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1¼-to-1½-inch meatballs, forming about 24 meatballs.
  3. Place meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned.
  4. Place meatballs into your slow cooker.
  5. Add buffalo sauce and gently toss to combine.
  6. Cover and cook on low heat for 2 hours.
  7. Serve immediately, drizzled with blue cheese dressing, if desired.

Source: www.jocooks.com

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Rosemary-Infused Watermelon Lemonade

19 Wednesday Aug 2015

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Rosemary-Infused Watermelon Lemonade

Nothing is quite as refreshing as a tall glass of cold lemonade on a hot summer’s night.  But, why not create a new twist to your old favorite.   Try this delicious rosemary-infused watermelon lemonade. It also makes a great martini served in a sugar-rimmed glass with a garnish of watermelon wedge and a twist of lemon. Fabulous!

Makes 8 servings

Ingredients

  • 2 cups water
  • ¾ cup white sugar
  • 1 sprig rosemary, leaves stripped and chopped
  • 2 cups lemon juice
  • 12 cups cubed seeded watermelon
  • 8 cups ice cubes

Directions

  1. Rosemary-Infused Watermelon LemonadeBring the water and sugar to a boil in a small saucepan over high heat. Stir in the rosemary, and set aside to steep for 1 hour.
  2. Place half of the lemon juice, and half of the watermelon into a blender. Strain the rosemary syrup through a mesh strainer into the blender. Cover and puree until smooth. Strain into a pitcher, then puree the remaining lemon juice and watermelon. Stir the lemonade before serving over ice.

For the adult version: Add 8 ounces of gin or vodka to the pitcher before serving.

Source:  AllRecipes.com<

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