Adventures of Mel

Category: Recipes

Quick and Easy Homemade Hot Chocolate Mix
How to make the best homemade hot chocolate mix. Easy recipe, perfect for gifts in a jar. Makes a rich and creamy hot cocoa that’ll warm you right up.

Homemade hot chocolate mix makes the creamiest cup of hot chocolate, the perfect warm beverage to cozy up with on a cold winter day. Made with only 4 ingredients, it’s also simple and easy to make. And it makes the best hot chocolate cookies!

My middle child, Jaden, and I share a love for homemade hot cocoa. I think it started when he was around preschool age, and I’d mix him up some hot chocolate in his festive little snowman cup.

Ever since, we’ve loved coming in together out of the cold to a teapot full of hot water, a warm mug of homemade hot chocolate, and a handful of mini marshmallows.

Don’t get me wrong… We enjoy our store bought mix. One of our favorites has always been Swiss Miss.

But I really wanted to try making our own hot cocoa mix, so I did a little research and came up with my own recipe for a homemade hot cocoa mix.

Another one of my favorites throughout the winter months, and especially around Christmas, is this homemade hot chocolate with chocolate chips. Only 3 ingredients, and it’s so creamy delicious!

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my tips, important info for this recipe, and similar recipe ideas – and get straight to the recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

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INGREDIENTS YOU’LL NEED:
Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Large Mixing Bowl

Whisk

Cupcake Scoop – Makes it super easy to scoop the mix into a jar or container.

Airtight Container or Jar

Cute Coffee Mugs

Homemade hot chocolate mix also makes great Mason jar gifts. Grab a pretty Mason jar, fill it with your mix, and maybe add a few mini marshmallow bits for even more yumminess.

Add a pretty gift tag (with mixing instructions) or a holiday recipe card, and a ribbon or bow, and you’ve got a meaningful homemade gift in a jar your recipient will really enjoy.

HOW TO MAKE HOT CHOCOLATE MIX FROM SCRATCH
1. In a large mixing bowl, whisk together the powdered sugar and cocoa powder to help remove any lumps.
2. Add in the dry milk powder.
3. Then add the coffee creamer, and whisk everything together ’til mixed well.
4. Add your homemade hot chocolate mix to an airtight container or jar for storage.
1. To mix up a cup of homemade hot chocolate, add 1/2 cup hot chocolate mix to your favorite mug.
2. Add 8 ounces hot water to the mix in the mug.
3. Stir everything together well.
4. Add mini marshmallows or peppermint whipped cream to top it off. You can also add candy canes to make it even more festive.
CAN I USE A CHOCOLATE DRINK MIX INSTEAD OF COCOA POWDER?

No, I wouldn’t recommend doing this, because if you do, you’ll be adding extra sugar and other ingredients to your hot chocolate mix. It will not turn out the way it should and will probably be way too sweet.

IS HOMEMADE HOT CHOCOLATE MIX GLUTEN-FREE?

It really depends on the ingredients you use.

Dry milk can have wheat or the possibility of contamination with wheat. So, you really need to look for a specifically gluten-free instant dry milk powder if you need gluten-free.

Also, watch your cocoa powder, powdered sugar, and coffee creamer to be sure they don’t have any cross-contamination.

MORE FESTIVE BEVERAGE RECIPES:
You’ll find even more holiday recipe inspiration on my ultimate list of Christmas recipe ideas.

GET THE PRINTABLE HOT CHOCOLATE MIX RECIPE

If you love this homemade hot cocoa mix as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Homemade Hot Chocolate Mix

How to make the best homemade hot chocolate mix. Easy recipe, perfect for gifts in a jar. Makes a rich and creamy hot cocoa that'll warm you right up.
Scoop
1-Gallon Jar
2 cups powdered sugar
1 1/2 cups unsweetened cocoa powder
3 cups instant dry milk powder
1/2 cup French Vanilla coffee creamer
In a large mixing bowl, whisk together the powdered sugar and cocoa powder to remove any lumps.
Mix in the dry milk powder.
Then add the coffee creamer, and whisk everything together ’til mixed well.
Add the homemade hot chocolate mix to an airtight container or large jar with lid for storage.
To mix up a cup of homemade hot chocolate, add 1/2 cup hot chocolate mix to your favorite mug. Add 8 ounces hot water. Stir everything together well. Top it off with mini marshmallows or whipped cream.
*Do not substitue a chocolate drink mix for unsweetened cocoa powder. If you do, you’ll be adding extra sugar and other ingredients to your hot chocolate mix. It will not turn out the way it should and will probably be way too sweet.

**Dry milk can have wheat or the possibility of contamination with wheat. So, if you need a gluten-free option, you really need to look for a specifically gluten-free instant dry milk powder. Also, watch your cocoa powder, powdered sugar, and coffee creamer to be sure they don’t have any cross-contamination.

6. You can add warm milk instead of hot water. With the milk powder, I find that it’s creamy enough, so I simply add hot water to my mix and stir it up.

Beverage, Drinks
American
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November 8, 2019
Cheesy Hash Brown Casserole with Corn Flakes Topping
Learn how to make hash brown casserole with Corn Flakes, filled with cheesy shredded potatoes and a crispy topping. This quick and easy side dish recipe is perfect for breakfast, family dinner, or a holiday spread. Feed a crowd and watch them go back for seconds!

Back in the day, I remember many a church potluck where someone would bring the most flavorful hash brown casserole ever. Both that potato casserole with Corn Flakes and the green bean casserole were always one of my favorite things about potlucks and special occasions!

Thumbing through my family cookbook, I realized my aunt added her family favorite recipe for cheesy hashbrown casserole. And let me tell you, this cheesy side dish brings back so many delicious memories.

Now some might call this cheesy funeral potatoes. My aunt calls it sour cream potatoes. I’m just calling it like it is… a cheesy hashbrown casserole recipe.

What You’ll Love about This Side Dish
- My goodness, how cheesy delicious these cheesy potatoes are.
- And easy to make too, kinda like my favorite mashed potato bar!
- I love using my slow cooker to make this casserole too. CrockPot funeral potatoes are the ultimate comfort food.
- It’s a great recipe for the perfect side dish. This crowd favorite cheesy potato casserole is perfect for Thanksgiving, Christmas, and that one Easter side dish everyone will love! It’s a family favorite for Sunday dinner and family gatherings served up alongside a CrockPot pork roast!
What Is Hash Brown Casserole Made Of?

Hash brown casserole is a potato dish that’s very cheesy and has delicious flavor, thanks in part to the sour cream. But it also has a mix of ingredients like soup, onion, and butter that give it tremendous flavor, as well.

It’s a comforting side dish served at church potlucks, family gatherings, holiday dinners, and after-funeral luncheons too, hence the name funeral potatoes. Cracker Barrel even serves cheesy hashbrown potatoes on their menu.
Ingredients and Substitutions Notes:

You’ll need a few simple ingredients to make this simple casserole…
- Frozen Hash Browns – Be sure to thaw them beforehand; just follow the instructions on the packaging, and allow ample time for thawing. You can use shredded or cubed hash browns, but I highly recommend shredded for the texture they give the casserole.
- Salted Butter
- Salt and Black Pepper
- Minced Garlic – You can either mince up garlic cloves or use already minced garlic found in most produce sections.
- Cream of Chicken Soup – You can also use cream of mushroom soup if you prefer, but it will change the flavor just a bit.
- Yellow Onion – While we prefer to use yellow onion for its less sweet flavor and to give a little kick to every bite, you can also use a sweet onion.
- Sour Cream – I recommend whole sour cream rather than low fat. You can also substitute Greek yogurt instead.
- Sharp Cheddar Cheese – I actually prefer to use extra sharp cheddar cheese for added flavor (and it’s usually what I have on hand). Lots of cheese gives lots of flavor.
- Corn Flakes – You can also substitute potato chips for the Corn Flake mixture.
How to Make Hash Brown Casserole with Corn Flakes

In a large bowl, combine the hash browns, melted butter, salt, pepper, minced onion, cream of chicken soup, sour cream, and shredded cheese.

Spread the potato mixture in a greased 13×9 baking dish.

In a smaller mixing bowl, mix together the slightly crushed Corn Flakes and melted butter.

Sprinkle the buttery CornFlakes over the top of the casserole in the casserole dish.
Bake uncovered at 350° F for about 1 hour, ’til the casserole is golden brown.

And that’s it! When it’s done, this easy hash brown casserole is ready to serve while warm.
Expert Tips and Recipe FAQ’s

How do you crush Corn Flakes?
To quickly crush the Corn Flakes, just put them in a quart sized plastic bag, and seal the bag, making sure there’s no air left in it. Then just crush the cereal with your hands, or with a rolling pin. For this recipe, they just need to be slightly crushed, so no need to spend a lot of time on this.

How do you make this a gluten-free hash brown casserole?
Sadly, regular cream of chicken soup is NOT gluten-free. And you may want to watch which hash browns you use too, because some have a coating that makes them not gluten-free, as well. BUT there is hope for all of us gluten-free peeps. There are gluten-free hash browns; just read the labels on the packaging before purchasing. AND there are options for gluten-free cream of chicken soup, as well. So you can make this a gluten-free hash brown casserole if needed.

How do you store leftover casserole; and can hash brown casserole be made ahead?
Yes, you can make this casserole the night before, the day before, etc. You can even freeze hash brown casserole. Just be sure to store leftover casserole in an airtight container so it doesn’t get freezer burn.

Why is my hash brown casserole watery?
The answer is that you likely didn’t thaw the hash browns beforehand. This is why it’s so important to allow adequate time for thawing before mixing and baking.

What Goes with Corn Flake Casserole?

Potato casserole with Corn Flakes pairs well with these delicious side dish recipes:
More Potato Recipes You May Enjoy:

If you love this Corn Flake casserole, you’ll love these side dishes too…
Join the Friendsgiving Virtual Potluck!

I’ve joined up with a bunch of blogger friends for a Friendsgiving Virtual Potluck! Be sure to check out the recipes below for wonderful Friendsgiving and Thanksgiving recipe and craft ideas!
Appetizers
Baked Brie with Honey & Walnuts from Kelley of Mountain Mama Cooks
Reindeer Bacon Cheddar Cheese Ball from Julie of Julie Blanner

Salads
Sauteed Kale and Brussels Sprout Salad with Cranberries and Walnuts from Shashi of Savory Spin
Creamy Brussels Sprouts Salad from Faith of An Edible Mosaic

Main Dishes
Savory Vegetable Crisp from Bree of Baked Bree
Turkey Pot Pie from Kelly of Eat Picks

Side Dishes
Fried Brussels Sprouts from Erin of The Almond Eater
Cheesy Horseradish Mashed Potato Casserole from Renee of Kudos Kitchen by Renee
Cranberry Cream Cheese Dip from April of April Golightly
Cornbread Stuffing with Chorizo from Isabel of Isabel Eats
Bacon Brussels Sprouts from Kara of Kara J. Miller
Crockpot Sweet Potato Casserole from Jennifer of Show Me the Yummy
Amazing Gluten Free Thanksgiving Stuffing from Sommer of A Spicy Perspective
Pumpkin Caramelized Onion Gratin from Denise of Chez Us
Crockpot Mac & Cheese from Leanette Fernandez of Funtastic Life
Cheesy Brussels Sprouts au Gratin from Rachel Gurk of Rachel Cooks

Drinks
Spiced Pumpkin Margarita from Sharon of Cupcakes and Cutlery

Breads
Sourdough Pull Apart Rolls from Erica of Buttered Side Up
How to Make Homemade Butterhorn Rolls from Mel of Flour on My Fingers
Sweet Dinner Rolls from Jocelyn of Grandbaby Cakes
Parker House Rolls from Irvin of Eat the Love

Desserts
Sugar Pie from Julie of The Little Kitchen
Oatmeal Apple Crisp from Julie of Peanut Butter Fingers
Pumpkin Pie Milkshake from Eden of Sugar and Charm
Strudel Pastry from Justine of The Typical Mom
Tahini Hawaij Pumpkin Pie from Amy of What Jew Wanna Eat
Turkey Cookies from Meaghan of The Decorated Cookie
Mini Apple Pie Bites from Lynsey of MoscatoMom
Kabocha squash pie from Hilah of hilahcooking
Pecan Pie Cupcakes from Courtney of Pizzazzerie
Coconut Cream Pie from Schnelle of Brooklyn Active Mama
Chocolate chip cheesecake from Jeannette of Hispana Global
Chocolate Pecan Pie from Kate of I Heart Eating
Mini Pumpkin Cheesecakes from Chelsea of Someday I’ll Learn
Turkey Donut Race Cars For Thanksgiving Treats from Theresa of Chewable Structures

Crafts and Centerpieces
Cinnamon Stick Holiday Candle Place Setting from Alli of Made with HAPPY
Metallic Pumpkin Luminaries from Amy of As The Bunny Hops
Easy centerpiece that will stun + party favor from Noelle of Oh Happy Play

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Hash Brown Casserole with Corn Flakes

How to make hash brown casserole with Corn Flakes, filled with cheesy shredded potatoes and a crispy topping. Quick and easy side dish recipe.
Large Mixing Bowl
Cutting Board
Chef's Knife
9×13 Baking Dish
30 ounces frozen hash browns (thawed)
1/2 cup salted butter (melted)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic (minced)
1/2 cup yellow onion (minced)
10.5 ounces cream of chicken soup
1 pint sour cream
2 cups sharp cheddar cheese
Corn Flake Topping:
2 cups Corn Flakes (slightly crushed)
1/4 cup salted butter (melted)
Pre-heat the oven to 350° F.
In a large bowl, combine the hash browns, melted butter, salt, pepper, minced garlic and onion, cream of chicken soup, sour cream, and shredded cheese.
Spread the potato mixture in a greased 9×13 baking dish.
In a smaller mixing bowl, mix together the slightly crushed Corn Flakes and melted butter.
Sprinkle the buttery Corn Flakes over the top of the casserole in the casserole dish.
Bake uncovered at 350° F for about 1 hour, 'til the casserole is golden brown.
Serve while warm.
*I prefer to use extra sharp cheddar for added flavor, but sharp is fine, as well.

*To quickly crush the Corn Flakes, just put them in a quart sized plastic bag, and seal the bag, making sure there’s no air left in it. Then just crush the cereal with your hands, or with a rolling pin.

You can make this a gluten-free hash brown casserole by using gluten-free hash browns (watch the packaging) and a gluten-free cream of chicken soup.

You can make ahead and freeze hash brown casserole. Just be sure to store it in an airtight container so it doesn’t get freezer burn.

Side Dish
American
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November 6, 2019
How to Make Homemade Cranberry Sauce
How to make homemade cranberry sauce using fresh cranberries and 3 more ingredients. Simple and easy recipe, perfect for Thanksgiving and the holidays.

Homemade Cranberry Sauce is so easy to make and pretty delicious too. In fact, the first Thanksgiving we made our own, we wondered why we’d never made it before.

Fresh cranberry sauce with orange zest is so much better than the canned stuff. For one thing, it doesn’t plop out in canned gel form.

If you buy a bag of fresh cranberries, the recipe is right there on the bag. You can also get creative with the recipe and add different flavors to your cranberry relish, like citrus or cinnamon or whatever else your imagination can cook up.

With this recipe, I followed the instructions on the back of the bag (Ocean Spray Cranberries) and then added a little citrus zing.

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WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

INGREDIENTS YOU’LL NEED:
- Fresh cranberries
- Sugar
- Water
- Orange zest
Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Large Saucepan – This sauce is made entirely on the stove top, so a good saucepan is in order.

Wooden Spoon

Heat Resistant Spatula – Works well for stirring and scraping the sides of the pan.

Zester – Helpful for adding the orange zest.

Serving Bowl – Add to your Thanksgiving tablescape.

HOW TO MAKE HOMEMADE CRANBERRY SAUCE
1. Add the sugar and water to a large saucepan and bring to a boil.
2. Then add in the cranberries, and return the mixture to a boil.
3. Lower the heat and simmer for 5 to 10 minutes, stirring occasionally.
4. Add in the orange zest, simmering for another 5 minutes or so.
Pour the cranberry sauce into a serving bowl, cover, and allow it to cool.

Here’s a delicious idea for you… A spoonful of cranberry and orange sauce pairs really well with my favorite leftover turkey stuffing crescent roll appetizers and leftover ham and stuffing crescent rolls.

ALTERNATIVE OPTIONS FOR CRANBERRY SAUCE ADD-INS:
- Replace a portion of the water with orange juice or apple juice or pineapple juice. You get the idea.
- Add certain spices to your sauce, like cinnamon, cloves, ginger, etc.
- Add both orange juice (or zest) and cloves to the sauce for a special holiday flavor.
- Use apples.
- Add a dash of vanilla.
- Add nuts to the mixture… Walnuts, pecans, or almonds would pair well.
- Instead of sugar, try using honey or maple syrup… Just be sure to reference substitution amounts when switching out ingredients.
CAN CRANBERRY SAUCE BE FROZEN?

Absolutely, yes, it can! The ingredients used in corn homemade cranberry sauce are all pretty conducive to freezing.

Just be sure to store it in an airtight container to prevent freezer burn.

WHAT GOES WITH CRANBERRY SAUCE:
And just in case you’re still looking for a turkey recipe, Maple Bourbon Brined Roasted Turkey is seriously the best thing ever! Or Pineapple Honey Glazed Ham may be more what you’re looking for. Cranberry sauce also goes really well with a Slow Cooker Pork Roast!

You may also want to check out my list of our favorite Thanksgiving recipes, as well as our favorite Christmas Recipes, where you’ll find plenty more recipes for your holiday dinner.

GET THE PRINTABLE CRANBERRY RELISH RECIPE

If you love this fresh cranberry sauce with orange as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Homemade Cranberry Sauce

How to make homemade cranberry sauce using fresh cranberries and 3 more ingredients. Simple and easy recipe, perfect for Thanksgiving and the holidays.
Medium Saucepan
Zester
1 cup cane sugar
1 cup water
12 ounces cranberries
1 teaspoon orange zest
Add the sugar and water to a medium saucepan, and bring to a boil.
Add the cranberries; then return the mixture to a boil.
Lower the heat and simmer for 15-20 minutes, stirring occasionally.
Add in the orange zest, simmering for another 5 minutes or so.
Pour the cranberry sauce into a serving bowl, and allow to cool.
Refrigerate or serve.
*Orange zest is optional; if you’d rather not add citrus flavor to your cranberry sauce, just leave it out.

Side Dish
American
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October 23, 2019
Jiffy Corn Casserole with Cream Cheese and Bacon
Bake up a Jiffy corn casserole with cream cheese and bacon. Simple and easy make ahead recipe that’s cheesy and delicious. Perfect side dish for a crowd!

Corn casserole with cream cheese is easily one of my family’s favorite side dish recipes during the holiday season. We usually make it every Thanksgiving, also Christmas and Easter dinner too.

It’s the perfect complement to a nice ham or turkey dinner. And just like our Mexican corn casserole, it has bacon too. Because we all know, bacon makes everything better!

We also make this corn casserole with Jiffy mix. It gives it a kind of breading but in a very moist, delicious sort of way, and it’s all mixed in with the rest of the ingredients.

What you end up with is a very creamy, flavorful, cheesy side dish you’ll likely add to your holiday menu from henceforth and forevermore.

I like to make it in my slow cooker too, making it easy to transport and keep warm. In fact, I might love CrockPot corn casserole a tad bit more, if that’s even possible.

If it’s more corn side dishes you’re looking for… green bean casserole, Mexican corn on the cob, grilled corn on the cob, and Instant Pot corn are always a hit at the family dinner table.

Let’s talk about how to make this scrumptious corn casserole with bacon.

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WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

IS JIFFY CORN CASSEROLE THE SAME AS JIFFY CORN PUDDING?

Yes, it’s the same as corn pudding. You’re basically mixing a bunch of ingredients together to create a creamy side dish.

The casserole isn’t fully stable either, like a slice of corn bread would be. It requires you to spoon it onto your plate, versus eating with your hands.

INGREDIENTS YOU’LL NEED:
- Bacon
- Green onions
- Cream cheese
- Heavy whipping cream
- Salted butter
- Sugar
- Sour cream
- Frozen corn
- Jiffy corn muffin mix
- Salt
- Black pepper
- Cheddar cheese
- Colby Jack cheese
Keep in mind, all of the amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Cutting Board and Knife – for mincing the green onions and crumbling the bacon.

Saucepan – You’ll need a medium-sized saucepan to cook up the cream cheese mixture.

Heat Resistant Spatula – Works well for stirring and scraping the sides of the pan.

Large Mixing Bowl

9×13 casserole Dish

Cheese Grater

HOW TO MAKE CORN CASSEROLE

You can make corn casserole ahead of time and warm it up for your holiday dinner.

Before you get started mixing it up, be sure to cook the bacon and set it aside. You’ll need 5 to 6 slices, so you can even cook a little extra at breakfast and stick it in the fridge ’til you need it.

Also, you’ll need to mince the green onions and have those ready to go.

Here are the steps for making it…
1. In a medium saucepan, add the cream cheese, heavy whipping cream, salted butter, sugar, and sour cream. Cook the mixture on low heat until the cream cheese is fully melted. Use a heat resistant spatula to constantly stir and keep the mixture from scorching.
2. Then in a large mixing bowl, mix together the cream cheese mixture, crumbled bacon, minced green onions, frozen corn, JIFFY Corn Muffin Mix (1/2 the box), salt, and pepper.
3. Pour the casserole mixture into the greased baking dish, making sure it’s evenly spread throughout the dish, and bake according to the instructions in the recipe card below.
4. Finally, add shredded cheese to the top of the casserole, and bake an additional 10 minutes.
Serve the deliciously cheesy corn casserole while warm and enjoy! It’s so good!

IS CORN CASSEROLE GLUTEN-FREE?

It’s not gluten-free if made with ordinary Jiffy mix. BUT… That doesn’t mean you can’t make it gluten-free.

In fact, I found a great recipe for Gluten Free Jiffy-Style Corn Muffin Mix over at Gluten Free on a Shoestring. I can’t wait to try substituting this cornbread mix for the Jiffy mix in my own casserole this Thanksgiving.

CAN YOU FREEZE CORN CASSEROLE?

Absolutely, yes, you can! The ingredients used in corn casserole are all pretty conducive to freezing.

Just be sure to store it in an airtight container to prevent freezer burn. A baking dish with a lid works really well for this.

WHAT GOES WITH CORN CASSEROLE?
GET THE PRINTABLE RECIPE

If you love this Jiffy corn casserole recipe as much as we do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

CRAVING MORE DELICIOUS RECIPES? Subscribe to my newsletter, and follow along on Pinterest, Facebook, YouTube, and Instagram for all the latest updates!
Jiffy Corn Casserole

Bake up a Jiffy corn casserole with cream cheese and bacon. Simple and easy make ahead recipe that's cheesy and delicious. Perfect side dish for a crowd!
Medium Saucepan
Heat-Resistant Spatula
Large Mixing Bowl
9×13 Baking Dish
8 ounces cream cheese
1 cup heavy whipping cream
4 tablespoons salted butter
1 teaspoon cane sugar
1 tablespoon sour cream
6 slices bacon (cooked and crumbled)
3 green onions (minced)
32 ounces frozen corn
1/2 box JIFFY Corn Muffin Mix
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup cheddar cheese (shredded)
1/2 cup Colby Jack cheese (shredded)
Pre-heat the oven to 325° F.
In a medium saucepan, add the cream cheese, heavy whipping cream, salted butter, sugar, and sour cream.
Cook the mixture on low heat until the cream cheese is fully melted. Constantly stir to keep the mixture from scorching.
In a large mixing bowl, mix together the cream cheese mixture, crumbled bacon, minced green onions, frozen corn, JIFFY Corn Muffin Mix (1/2 a box), salt, and pepper.
Grease a 9×13 baking dish with cooking spray.
Pour the casserole mixture into the baking dish, making sure it's evenly spread throughout the dish.
Bake at 325° F for about 55 minutes, or until the mixture is set.
Add the shredded cheese to the top of the casserole, and bake an additional 10 minutes.
Serve while warm and enjoy!
*If you’re feeding a smaller crowd, just cut the recipe ingredients in half and bake it in an 8″x8″ baking dish.

*If you need to make this recipe gluten-free, you can either use a gluten-free cornbread mix, or make your own gluten-free Jiffy-style corn muffin mix.

Side Dish
American
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(Publishing Note: Recipe originally published in October 2017. Photos and tips updated in September 2019.)
September 22, 2019
How to Make Homemade Apple Juice without a Juicer
How to make the most delicious homemade apple juice without a juicer and without any added sugar. Simple and easy Instant Pot recipe.

For the longest time, I really thought I needed an apple juicer or an apple press for juicing apples. I’m not sure why I thought that because after learning how to make my own apple juice, I realize how easy it really is.

You can make apple juice, apple jelly, and pressure cooker applesauce all at the same time. For now, let’s focus on homemade juice.

Why You’ll Love Making Apple Juice
- While I use my Instant Pot, you can totally make this homemade apple juice on your stove. The cook time just may be a little longer.
- There is no added sugar in this apple juice either. The only ingredients you need are apples and water. Of course, you want a sweeter tasting apple, but we’ll talk about the types of apples you can use.
- It’s easy to make; your Instant Pot does most of the work for you.
- Have I mentioned it’s the most delicious apple juice recipe?
What Are the Benefits of Making Your Own Apple Juice?

Remember the old saying, “An apple a day keeps the doctor away?” Apples have a ton of nutritional value and are a great addition to our diet.

While you’d probably get a LOT more benefit out of the whole apple, apple juice is a good source of vitamin C and potassium. It’s also a great source of antioxidants.

And since you are able to cook most of the apple, including the core and peeling, when making apple juice, you may have added fiber and other nutrients that a whole apple provides.

Not to mention, homemade apple juice tastes so much better than store bought. It’s so fresh and crisp and light.
Ingredients Notes:

You only need 2 ingredients to make apple juice without a juicer…
- Apples – You’ll need about 5 pounds of apples. I prefer to use a sweeter apple, so I don’t have to add any sugar. Something like Gala or Honeycrisp works well. We’ll talk more about apples a little further below.
- Water
What Kind of Apples Should I Use to Make Apple Juice?

There are certain types of apples that are sweeter and certain types of apples that have a more tangy, sour taste. As I mentioned above, when making homemade apple juice, you probably want to use a sweeter apple, so you don’t have to add any sugar.

I used Gala apples for this recipe because they were available as seconds at our local orchard. Gala have a very sweet taste.
The best apples for juicing include:
- Gala
- Honeycrisp
- Fuji
- Yellow Delicious or Golden Delicious
- Rome
- and Pink Lady
Where Can I Find the Best Apples for Juicing?

Fall is a great time to find the best apples for juicing, but you can use any apples you find, whether you’re shopping at an orchard, a farmer’s market, or the store.

However, in the fall, you can usually buy seconds at just about any orchard (and sometimes at the farmer’s market). Meaning you can buy a HUGE box of apples for a lot less than normal cost, which is going to save you a ton of money.

Now I will say… It takes a LOT of apples to get very little juice, jelly, apple butter, or applesauce. But in my opinion, it’s totally worth it.

How to Make Apple Juice without a Juicer

For this recipe, you’ll need about 5 pounds of apples, a little bit of water, and an Instant Pot (a pot on the stove will work too, just with a longer cooking time).

Be sure to wash the apples before you get started. I like to soak any fruit we eat in a vinegar/water bath for at least 10 minutes or more.
How to Make Fresh Apple Juice without an Apple Juicer, Step By Step…

Using a paring knife, remove any bad spots. Core the apples, either peeling them or leaving the peeling intact; you’ll throw the peeling in the pot too, even if you peel the apples.

Cut the apples into chunks.

Remove the stem and the blossom ends of the apple cores, and throw the cores into your Instant Pot, along with the apple chunks and peelings.

Add enough water to cover about half of the apples. In our case, we used about 5 pounds of apples and 5 cups of water.
1. Close your Instant Pot, and set it to Pressure Cook on Normal for 6 minutes. Let the valve naturally release after cooking.
2. After cooking, you’ll just need to strain the juice from your apples. You can do this with a mesh strainer and/or a flour sack towel or cheesecloth.
1. Try not to squeeze the ingredients too much, so you don’t get a lot of pulp in your juice. Instead let the juice drip into a container for an hour or so.
If you want, you can strain the leftovers in a food mill to make homemade applesauce and cinnamon applesauce. And you can either drink the juice or make homemade apple jelly with a little bit of it.

Expert Tips and Recipe FAQ’s

What’s the difference between apple juice and apple cider?
There are a few differences between apple juice vs apple cider. Apple juice is going to be a thinner, more transparent liquid without any pulp left behind. Apple cider is a thicker, more opaque juice, and it may have pulp and chunks of apple left behind; you can actually make a warm mulled cider with spices and citrus. Also, in terms of commercial apple cider vs apple juice, apple juice is pasteurized and has a longer shelf life than apple cider.

Is it safe to juice apple seeds? What about Arsenic/Cyanide in the apple seeds?
Studies have shown that you’d have to eat a whole lotta seeds to have any risk of poisoning. And in this case, we’re not eating the seeds, we’re simply cooking them in the mixture to get the added benefits of the natural pectin in the apple core. I’m just going to leave you with this article from Pick Your Own: Cyanide, Arsenic, and Other Toxins in Fruit: Facts, Myths, and Old Wive’s Tales. Blender Mom also has a really informative post about how Apple Seeds Are Safe. If you’re still not sure, Here’s How Many Apple Cores It Would Take to Poison You. Again, for this recipe, we’re simply cooking the seeds and cores, then straining them out.

Can you freeze homemade apple juice?
Yes, you can. In fact, you can freeze or can apple juice, whichever you prefer. We usually don’t keep it around long enough to do either/or; but if you make enough, yes, you can freeze it. If you choose to can it, Ball has wonderful Canning Guides to guide you through the process.

How should you store apple juice?
You’ll need to store it in an airtight container, jar, or pitcher in the fridge; it should keep for about 1 week.

If You Love This Instant Pot Apple Juice Recipe, Try Some of Our Other Apple Favorites:

If you love this homemade apple juice as much as I do, you’ll love our other apple favorites too…
And learn how to use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
How to Make Homemade Apple Juice without a Juicer

How to make the most delicious homemade apple juice without a juicer and without any added sugar. Simple and easy Instant Pot recipe.
Johnny apple peeler
Paring Knife
8-Qt. Instant Pot
Mesh Strainer
Flour Sack Towels
Cheesecloth
Food Mill
5 pounds apples
5 cups water
Wash the apples.*
Remove any bad spots from the apples.
Core the apples and cut them up into chunks, either peeling them or leaving the peeling intact. Throw the chunks and peelings into your Instant Pot.
Remove the stem and the blossom ends of the apple cores, and throw the cores into the pot.
Add enough water to cover about half of the apples. In this case, we used about 5 pounds of apples and 5 cups of water.
Close your Instant Pot, and set it to Pressure Cook on Normal for 6 minutes.
Allow the valve to naturally release after cooking.
Once cooking is done, strain the juice from your apples.* You can do this using either a mesh strainer, flour sack towels, or cheesecloth.
Let the juice drip into a container for an hour or so.*
Once you have all the juice you can possibly get, pour the juice into a pitcher or cups for drinking.
For what to do with leftovers, see the Recipe Notes.*
* We used Gala apples for our juice, but you can use any kind of apples. The best apples for juicing are Gala, Fuji, Golden Delicious, Honeycrisp, Rome, and Pink Lady.

*When straining the juice from your apples, try not to squeeze the ingredients too much, so you don’t get a lot of pulp in your juice. Instead let the juice drip into a container for an hour or so.

*We hung our flour sack towel from a cabinet door handle (make sure it’s strong enough to support the weight) and let it drip into a small bucket.

*Got leftovers? You can strain the leftovers in a food mill to make applesauce. And you can either drink the juice or make homemade apple jelly with it.

Store leftover juice in an airtight container, jar, or pitcher in the fridge, where it should keep for about 1 week.

Drinks
American
apple juice, apple juice recipe, fresh apple juice, homemade apple juice, how to make apple juice, how to make apple juice without a juicer, juicing apples, make apple juice without an apple juicer, making apple juice
September 9, 2019
Crispy Seasoned Steak Fries over the Campfire
How to make the best homemade steak fries, seasoned and grilled to crispy perfection in a cast iron skillet over the campfire. Easy comfort food recipe.

There’s just nothing quite as delicious as a burger and fries, especially when the French fries have the smoky flavor of a campfire. Sometimes I even make chili cheese fries over the campfire!

While I’ve never been a fan of big, thick fries or really thick potato wedges, I do love a skinnier fry. And while these steak cut fries aren’t exactly skinny, they’re still crispy, and that makes all the difference.

Lightly seasoned with garlic, smoked paprika, and a few more seasonings, these seasoned steak fries have a really delicious flavor.

And they require only a minimal amount of work. Even cooking them over the fire isn’t much work at all. They’re so easy peasy and make the perfect side to a juicy bacon cheeseburger, baked chicken drums, roast beef Philly cheesesteaks, pressure cooker salmon or my favorite crock pot sloppy joes.

Can’t have a campfire? No problem! You can still make these on the grill or on the camp stove.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my campfire cooking/grilling tips, important info for this recipe, and similar recipe ideas – and get straight to the steak fries recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

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WHAT ARE THE BEST POTATOES FOR STEAK CUT FRIES?

While you can use red potatoes or Yukon Gold (my preferred potato for mashed potatoes), I recommend using plain ole Russet potatoes to make homemade steak fries.

Russets will give you a crispier texture than the other two potatoes.

As will a good, firm potato. Make sure the potatoes you use are fresh and not too old or soft.

HOW TO CUT STEAK FRIES

Cutting up the fries is actually really easy, and there’s no peeling required. The skin will give your fries a crispier texture, so you’ll want to leave it on the potatoes.

Be sure you give your potatoes a good washing before you start to slice. Also, be sure to cut out any bad spots.

To cut your potatoes into steak fries…
1. Lay the potato on its side, and cut the potato, lengthwise, into 4 sections.
2. Then cut potatoes into thinner wedges, or steak fries.
And that’s all there is to it. Easy peasy!

WHAT TO USE FOR STEAK FRY SEASONING

Now the seasoning is something you can totally switch up. But I will say, these fries have incredible flavor with the seasonings we chose to use.

I’ll also say, I’m not a huge fan of paprika. But the smoked paprika on these fries really can’t be beat. It adds to the smoky flavor the campfire gives, and it’s just so delicious.

Here’s a rundown of the seasonings we use (exact amounts in the recipe card below)…
- Salt and pepper
- Smoked paprika
- Onion powder
- Garlic powder
BEFORE YOU GET STARTED COOKING…

Your fire should be down to coals, with a little bit of flame here and there.

While we usually use our tripod grill, we decided instead to use our homemade campfire grill this time.

You’ll want to watch it closely, though, as you may need to adjust the placement of the grill over the fire, so the pan or griddle you’re using doesn’t get so hot that it cooks everything too quickly.

HOW TO MAKE STEAK FRIES

Before you cook the fries, you’ll need to season them. Place the cut fries into a large bowl, and toss and coat potatoes with canola oil or olive oil and seasonings.

Cooking up steak fries on the grill is actually a really simple process.
1. Place about 1/4 inch of canola oil or olive oil in a large cast iron skillet, and heat over the fire (or on the grill/camp stove).
2. Once the oil is hot and bubbly, place the fries carefully in the hot oil in a single layer, being careful not to splatter hot oil on your hands. Use grilling tongs or a flipper spatula, along with grilling gloves, to avoid burns.
3. Cook the fries for about 15 to 30 minutes, flipping and turning as needed to make sure both sides are cooked evenly. Fries should be tender, crispy, and golden brown when done.
Drain the oil responsibly and serve the fries with ketchup or fry sauce.

WHAT TO SERVE WITH STEAK CUT FRIES

You definitely need some ideas for what to make with your fries. Here are a few…
- Steak
- A good burger – like our favorite bacon burger
- Sandwiches – like our taco tuna melt sandwich and Philly cheesesteaks or CrockPot Philly cheesesteak
- They make the best side for pan fried crappie!
- Garlic Parmesan Chicken Kabobs
- Sloppy Joes – especially delicious with grilled cheese sloppy joes
- Chicago dogs
SHOP KITCHEN TOOLS AND CAMPING KITCHEN GEAR FOR THIS RECIPE:

Vegetable or Potato Brush

Cutting Board and Outdoor Knife Set

Large Bowl

Large Cast Iron Skillet

Grilling Flipper or Tongs

Tripod Grill or Campfire Grill – While we rigged up our own campfire grill, you can also buy them. They come with shorter legs and smaller grates, but definitely still usable over the fire.

Portable Charcoal Grill or Camp Stove

Welding Gloves – These work so much better for cooking over a campfire than regular grilling gloves/mitts.

We’ve put together a list of camping cooking equipment you may need for your next adventure. Be sure to check it out for all the essentials!

GET THE PRINTABLE RECIPE

If you love this recipe as much as we do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

CONNECT WITH ADVENTURES OF MEL!

Be sure to follow me on social, so you never miss a post!

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FREE EMAIL SUBSCRIPTION
Crispy Seasoned Steak Fries over the Campfire

How to make the best homemade steak fries, seasoned and grilled to crispy perfection in a cast iron skillet over the campfire. Easy comfort food recipe.

Collapse-it Silicone Mixing Bowls
Welding Gloves HEAT RESISTANT BBQ/Camping/Cooking
Cutting Board
GSI Outdoors – Santoku Knife Set
Lodge Seasoned Cast Iron 5 Piece Bundle
Folding Campfire Grill

3 Russet potatoes
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon smoked paprika
2 teaspoons onion powder
2 teaspoons garlic powder
2 tablespoons canola oil*
1 tablespoon chopped fresh parsley (optional)

Wash the potatoes really well.
Lay each potato on its side on a cutting board.
Cut the potato, lengthwise, into 4 sections.
Then cut each section into thinner wedges, or steak fries.
In a medium mixing bowl, combine the seasonings together.
Place the cut fries into the bowl, and toss and coat with the seasonings and olive oil.
Place about 1/4 inch of canola oil or olive oil in a large cast iron skillet, and heat over the fire (or on the grill/camp stove).
Once the oil is hot and bubbly, place the fries carefully in the hot oil in a single layer, being careful not to splatter hot oil on your hands.**
Cook the fries for about 15 to 25 minutes, flipping and turning as needed to make sure both sides are cooked evenly. Fries should be tender, crispy, and golden brown when done.
Drain the oil responsibly, sprinkle the fries with chopped parsley if desired, and serve with ketchup or fry sauce.

*You can use canola oil or olive oil.

**Use grilling tongs or a flipper spatula with welding/grilling gloves on to avoid burns.

Camping Recipes
American
homemade steak fries, how to cut steak fries, how to make steak fries, seasoned steak fries, steak cut fries, steak fries, steak fries on the grill, steak fries recipe
August 7, 2019
Walking Camping Tacos in a Bag
Learn how to make the best camping tacos for a simple and easy campfire dinner. You can make walking tacos right in a bag with taco meat and all your favorite toppings. The whole family, all ages, will absolutely love it!

Let me count the ways I love tacos. This walking tacos camping recipe is even better because they’re so easy to make after a long day in the great outdoors.

If you’ve never had a walking taco, or some might call it taco in a bag, you are in for a treat. This recipe rates up there with our favorite loaded campfire nachos! It’s a great addition to my list of favorite easy camping recipes, as well.

What Is a Walking Taco vs. a Regular Taco?

It’s called by so many names… Walking tacos, walking nachos, taco in a bag or tacos in a bag, and walking taco salad to name a few.

Basically, instead of a taco shell, you add the meat, sour cream, and taco toppings to a small bag of chips. Then stir it all up and you have the makings of a really delicious taco.

Why You’ll Love This Recipe
- The only thing you really have to cook for this recipe is the taco meat. Easy peasy in a cast iron skillet over the campfire or in a regular skillet on your camp stove.
- All you need are personal sized bags of Doritos or corn chips, taco meat, and your favorite taco toppings.
- Camping walking tacos are a great meal for any age; the whole family will love them.
- They’re budget-friendly and don’t cost a lot to make.
- If you don’t have chips, you can easily make this recipe into a taco salad without the chips.
- This walking tacos recipe is versatile, and you can add any toppings you like.
- Tacos made in a bag are a lot less messy than traditional tacos. You can eat them with a fork.
Ingredients and Substitutions Notes:

There are 3-4 ingredients you absolutely need to make the meat mixture, but the toppings are totally up to you and whatever you like on tacos.

Taco Meat:
- Yellow Onion – I like to mince up a little onion and add to our taco meat to give it more delicious flavor.
- Ground Beef – We tend to go with a lean ground beef, usually 80/20 or 90/10.
- Taco Seasoning – Our favorite taco seasoning is Badia taco seasoning.
- Salsa – Now, here’s where you can decide if you want a little more kick to your taco meat. You can use mild or medium salsa; or you can use basil salsa. If you’re looking to change things up, try using a fruit salsa, like this mango peach salsa recipe.
- Chips – I recommend using Fritos or Doritos, any flavor you want. I really love Nacho Cheese Doritos for camp tacos.
Toppings:
- Lettuce
- Fresh Diced Tomatoes
- Black Beans
- Cheddar Cheese
- Monterey Jack Cheese
- Sour Cream
- Salsa or Pico de Gallo
- Queso
- Hot Sauce
- Sliced Jalapeños
- Sliced Black Olives
- Green onions or Red Onion
- Avocados
The list could really go on and on.

How to Make Camping Tacos

Before you can make anything, you’ll need to do a little prep work first.

Making sure you have a campfire going is imperative for cooking the meat. You can also cook on a camp stove or grill. I know a lot of the time when we’re out camping, we can’t have a campfire. So if a stove is all you’ve got, you can definitely still make this recipe.

Next you’ll need to prep all your veggies and toppings and actually cook the meat. You can cook the taco meat at the campsite, or you can cook it before you leave home and pack it in a plastic baggie in the cooler.

How to Make Taco Meat

Your fire should be down to coals at this point, with a little bit of flame here and there. We prefer to use our tripod grill right above the coals. You’ll want to watch it closely, though. You may need to adjust the height of the grill over the fire, so the pan doesn’t get so hot that it burns the meat.
1. In a large cast iron skillet, sauté the chopped onion.
2. Then add the ground beef and mix it up with the onion, stirring occasionally while cooking.
3. Meanwhile, while waiting on the meat to cook, chop up the lettuce, tomatoes, and avocados. I recommend shredding cheese at home or buying already shredded cheese.
4. When the meat is cooked through, go ahead and responsibly drain it. Then add the taco seasoning and salsa and stir into the meat. Allow the mixture to simmer for another 5-10 minutes.
How to Assemble Walking Tacos

Layering your Doritos walking taco is the BEST part about this whole recipe, besides eating it.

You’ll need individual size chip bags. You can crush chips in the bag or just leave them as is and they’ll kinda crush up on their own when you stir everything in.
Open the bag, crushing chips up a little bit if you want.

Then add in a nice sized helping of the ground beef mixture.

Add in a dollop of sour cream and your favorite toppings. We usually add lettuce, tomatoes, and avocados.

Then sprinkle in the shredded cheese.
1. Give it all a good stir with a fork, mixing it all up really well.
And then it’s ready to eat. Wasn’t that easy? And so, so, so, so good! Just writing up this recipe makes me hungry for more.

You wanna know the best part about this easy dinner idea? No dishes! Besides the skillet and cutting board. Win win!

Expert Tips and Recipe FAQ’s

How should I store leftovers?
Obviously, unopened bags of chips can just stay like they are. As for the meat mixture and toppings, we usually just combine things like meat, cheese, tomatoes, lettuce, etc., and store it in either an airtight container or a plastic storage bag, then put it in the cooler where it will stay cold. It makes a great snack or lunch the next day, though more like a taco salad.

MORE TACO RECIPES AND TEX-MEX FAVORITES:
If you need to stock your camp kitchen, we’ve put together a list of camping cooking equipment you may find helpful.

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Walking Camping Tacos

How to make the best camping tacos for a simple and easy campfire dinner. Walking tacos in a bag with taco meat and your favorite toppings.
Cast Iron Skillet
Cutting Board
Chef's Knife
Tripod Grill
Camp Stove
1 tablespoon olive oil
1/2 medium yellow onion (minced)
1 pound ground beef
2 tablespoons taco seasoning
1/2 cup salsa
5 small bags Doritos (or Fritos)
Toppings:
1 cup lettuce (chopped or shredded)
1 cup tomatoes (diced)
1 cup black beans (drained)
1 cup cheddar cheese (shredded)
1 cup Monterey Jack cheese (shredded)
3/4 cup sour cream
1 cup salsa (or Pico de Gallo)
2 avocados (peeled and chopped)
1/2 cup jalapeños (sliced)
1/2 cup black olives (sliced)
1/2 cup green onions (chopped)
Choose whether you'll cook on a camp stove, grill, or over the campfire. We like to cook over the fire when possible.
Your fire should be down to coals at this point, with a little bit of flame here and there. We prefer to use our tripod grill right above the coals. You may need to adjust the height of the grill over the fire, so the pan doesn’t get so hot that it burns the meat.
In a large cast iron skillet, sauté the chopped onion in a little bit of olive oil.
Then add the ground beef and mix it up with the onion, stirring the mixture occasionally while cooking.
Meanwhile, while waiting on the meat to cook, chop up the lettuce, tomatoes, avocados, and other toppings that need chopping.
When the meat is cooked through, go ahead and responsibly drain it.
Add the taco seasoning and salsa into the meat, and allow the mixture to simmer for another 5-10 minutes.
Then remove the taco meat from the skillet and allow to rest for 5-10 minutes while you finish putting together all the toppings.
How to Assemble Walking Tacos:
Open the bags of chips, crushing chips up a little bit if you want.
Add in a nice sized helping of the ground beef mixture.
Then add in a dollop of sour cream and all your favorite toppings, including shredded cheese. We add lettuce, tomatoes, and avocados.
Give it all a good stir with a fork, mixing it all up really well. And then it's ready to eat!
When it comes to leftovers, obviously, unopened bags of chips can just stay like they are. As for the meat mixture and toppings, we usually just combine things like meat, cheese, tomatoes, lettuce, etc., and store it in either an airtight container or a plastic storage bag, then put it in the cooler where it will stay cold. It makes a great snack or lunch the next day, though more like a taco salad.

Camping Recipes, dinner
American, Tex-Mex
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July 31, 2019
Quick and Easy Grilled Taco Tuna Melt
Easy taco tuna melt recipe, made with a secret ingredient, melted cheese, avocado, and English muffins. Make it on the grill or over the campfire. Thanks to Bays® English Muffins for sponsoring this post. Views expressed here are genuinely mine.

While we’ll cook just about anything while we’re camping, simple and easy dinner ideas, like this tuna melt sandwich, go a long way. Easy is everything when you’ve been out exploring all day long.

This tuna melt is one of my favorite camping recipes because not only is it Tex Mex, but it requires minimal prep work and minimal ingredients.

In fact, while I like to use a medium bowl to mix up the ingredients, you can mix it right in the same skillet used to grill the sandwiches.

We even use a secret ingredient that gives it a pop of flavor. Keep reading to find out what it is.

We prefer to make it an English muffin tuna melt, as well, using Bays English Muffins. They give the sandwich a slightly crispy texture with an explosion of flavor from both the muffins and the tuna mixture.

My mouth is watering right now just thinking about fish and chips, pairing it up with our favorite seasoned steak fries.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my grilling tips, important info for this recipe, and similar recipe ideas – and get straight to the tuna melt recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

If you’re as into Tex-Mex recipes as I am, you’ll love these recipes too:
WHAT IS A TUNA MELT?

If you’ve never had a tuna melt, it’s pretty much exactly what it sounds like.

It’s tuna on some sort of bread with cheese melted over it. Usually, the tuna is mixed with mayo or other ingredients to give it a really delicious flavor.

In this case, we mix the tuna with certain ingredients to make it a Tex Mex tuna melt.

WHAT’S THE BEST BREAD FOR TUNA MELT?

As I mentioned above, we prefer to use Bays English Muffins. I love the thin, crispy outside and soft inside of these particular English muffins.

While they’re perfect for breakfast, they make a wonderful alternative for lunch and dinner too, as well as snacks. My kids like to eat them with peanut butter.

Also, they’re pre-sliced and easy to use when you’re cooking in the great outdoors.

You can find Bays in the dairy case at your local grocery store. They are chilled for freshness, so we stow a pack or two in the cooler for camping.

HOW TO MAKE A TUNA MELT, TEX MEX STYLE

Making this easy tuna melt, even over the campfire, is a breeze.

First you need to wash and prep the peppers and green onions, the only chopping you’ll really need to do for this recipe (unless you want additional toppings).

Create the tuna mixture…
1. Combine tuna fish, picante tomato juice (our secret ingredient), red peppers, and green onions.
2. Place the mixture in a cast iron skillet, and heat it thoroughly on the grill or over the campfire. Cook it ’til it’s bubbly and sizzling.
Now you’re ready to assemble your sandwiches…
1. Start by splitting your pre-cut English muffins.
2. Top the bottom half with a good sized helping of the tuna mixture.
3. Sprinkle with shredded cheese. We love using Monterey Jack or extra sharp cheddar on our tuna melts.
4. Grill both the tops and bottoms of the sandwiches on a griddle until the cheese is melted. Be careful not to let the muffins burn.
CAMPFIRE COOKING TIPS

Your fire should be down to coals, with a little bit of flame here and there.

We use a tripod grill. You’ll want to watch it closely, though, as you may need to adjust the height of the grill over the fire, so the pan doesn’t get so hot that it burns the sandwiches.

Once you have the height you think you need, place the griddle on the grill, and you can either use a heated lid (with a skillet or Dutch oven), or use aluminum foil as sort of a tent wrapped around the griddle to trap the heat.

Trapping the heat will allow the tops of the tuna melts to cook, also allowing the cheese to melt.

Want to see an example of our aluminum foil tent? Check out our campfire chicken nachos recipe.

We’ve also put together a list of campfire cooking gear you may need for your next adventure. Be sure to check it out for all the essentials!

WHEN IT’S TIME TO ADD YOUR FAVORITE TOPPINGS

Once your tuna melt has cooked, you can load it up with your favorite taco toppings.

We like to add diced tomatoes and avocados. Other alternatives might include tomato basil salsa, sour cream, lettuce, etc.

Be sure to Like/Follow Bays Facebook page for more delicious recipe ideas.

HOW ‘BOUT DESSERT AFTER DINNER? MORE CAMPING RECIPES YOU MAY ENJOY…
GET THE PRINTABLE RECIPE

If you love this grilled tuna melt recipe as much as we do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

CONNECT WITH ADVENTURES OF MEL!

Be sure to follow me on social, so you never miss a post!

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Quick and Easy Grilled Taco Tuna Melt

Easy taco tuna melt recipe, made with a secret ingredient, melted cheese, avocado, and English muffins. Make it on the grill or over the campfire.
4 small red bell peppers (chopped or minced)
3 green onions (chopped)
20 ounces solid white albacore tuna
3/4 cup picante tomato cocktail
8 English muffins
1/2 cup Monterey Jack cheese* (shredded)
3 Roma tomatoes
2 avocados
Wash and chop the peppers and green onions.
Combine the tuna fish, peppers, green onions, and tomato juice.
Place the tuna mixture in a cast iron skillet over the fire, stirring as needed, until the mixture starts to bubble and sizzle and is heated through.
To assemble the tuna melt, split the English muffins in half.
Top the bottom half with a good sized helping of the tuna mixture.
Sprinkle with shredded cheese. We love using Monterey Jack or extra sharp cheddar on our tuna melts.
Grill both the tops and bottoms of the sandwiches on a griddle until the cheese is melted. Be careful not to let the muffins burn.**
Add your favorite taco toppings, like tomatoes and avocado, and serve while warm.
*You can use Monterey Jack or cheddar cheese. We also love using extra sharp cheddar.

**If cooking over a campfire, your fire should be down to coals, with a little bit of flame here and there. We use a tripod grill. You may need to adjust the height of the grill over the fire, so the pan doesn’t get so hot that it burns the sandwiches. Trapping the heat with either a lid or aluminum foil will allow the tops of the tuna melts to cook, also allowing the cheese to melt.

Burgers & Sandwiches
American
English muffin tuna melt, grilled tuna melt recipe, tuna melt, tuna melt recipe, tuna melt sandwich
July 10, 2019
Camping Breakfast Burritos for Campfire or Make Ahead
Stuffed with bacon (or sausage) and a delicious egg mixture, camping breakfast burritos are easy to make ahead, or cook them over a campfire in the great outdoors. Nothing fuels you better than a simple breakfast of easy campfire burritos.

When you’re camping, breakfast burritos are an easy way to fill your stomach before a day of fun and exploring with your family. Like my homemade version of the sausage McMuffin, they’re a savory breakfast and satisfying meal that helps fuel you for the day’s adventures.

While make ahead breakfast burritos for camping are a definite win, you can cook them up over the campfire in no time at all. All you need are a few ingredients and either a fire or a grill.

Why You’ll Love This Camping Recipe
- One thing I love about these camping breakfast wraps, especially with kids, is the versatility. It’s easy to switch up the ingredients; if you don’t want bacon, you can add sausage instead.
- Not to mention, there’s nothing quite as wonderful as easy camping meals after long days outdoors, and make ahead camping burritos make for easy camping meal preparation.
- Have I mentioned, though, how satisfying the combination of bacon, egg, and cheese really is? It’s full of protein and so delicious and filling. I especially love a good camping breakfast because it fuels your day and gets you going for a day spent in the great outdoors. That’s exactly what camping burritos do.
- I love meals around the campfire. However, if you’re not allowed to have a campfire, you can make this campfire recipe on the grill or camp stove. You can even warm the burritos in the oven at home.
- A bacon breakfast burrito hits the spot and tastes really good, especially with a warm mug of campfire coffee.
- Breakfast burritos are convenient and portable. You can eat them at the campsite or take them on the go.
What’s in a Breakfast Burrito?

For this camping breakfast burrito recipe, you need just a few simple ingredients you can either prep before you go camping, or prep at the campsite. I’ve also put together a list of campfire cooking equipment that’ll help you make these mouthwatering burritos and other campfire recipes.
Ingredients and Substitution Notes
- Bacon – You’ll need a few slices of bacon, and be sure to save the bacon grease for frying the peppers and onions. If you’d rather, you can substitute breakfast sausage instead.
- Bell Pepper – Chop this up. I like to use colorful peppers. Not sure how to chop a pepper? Learn how to cut a bell pepper.
- Green Onions – Chop these up, as well.
- Large Eggs
- Salt and Pepper – For seasoning… You can use any seasoning you like. I prefer using sea salt and ground black pepper.
- Flour Tortillas – You can use regular burrito sized flour tortillas or gluten-free tortillas.
- Shredded Cheese – We like to use extra sharp cheddar and Monterey Jack.
While these camp breakfast burritos are filled with bacon, eggs, and cheese, there’s no limit to what to put in breakfast burritos.

Just a Few More Ideas for Ingredients…
- Scrambled eggs, fried eggs, etc.
- Bacon
- Breakfast sausage
- Ham
- Cheddar cheese
- Monterey Jack cheese
- Pepper Jack cheese
- Green onions
- Bell peppers
- Green chiles
- Tomatoes
- Hash browns, crispy fried potatoes, or tater tots
- Black beans
- Seasonings – Salt, pepper, etc.
- Hot sauce
- Salsa and sour cream
The list could go on and on.

How to Make Camping Breakfast Burritos

Between cooking the ingredients and then assembling your breakfast wraps, making bacon, egg, and cheese breakfast burritos involves just a few simple steps.
Cook the Bacon and Egg Mixture…

Start by cooking the bacon in a large skillet or frying pan. If cooking over the fire, you’ll want to use a cast iron skillet; we use our homemade griddle, which is very similar to this pizza pan.

While the bacon’s cooking, prep the bell peppers and green onions.

Sauté the vegetables in a little bit of bacon grease, and then add the eggs.

Scramble all the eggs in with the bell peppers, green onions, salt, and pepper.
How to Assemble Each Bacon and Egg Wrap

Add a helping of the egg mixture to the center of each tortilla; we use a burrito size flour tortilla (or gluten-free tortilla). At this point, you can also add a little bit of hot sauce, salsa, or sour cream if you want.

Next sprinkle cheese, including both shredded cheddar and Monterey Jack.

Wrap your burrito by folding the ends and folding over, rolling into a nice, tight burrito wrap.

Then wrap the entire burrito in heavy duty foil. And now they’re ready for the campfire (or grill).
How to Cook Breakfast Burritos on a Campfire

If you don’t want a crispy texture, you don’t even have to place the burritos on the fire or the grill.
If you do want a crispy texture, cooking campfire breakfast burritos is really simple…

Your fire should be down to coals, with a little bit of flame here and there.

While we prefer to use our tripod grill right down over the coals, you can cook them without any grill at all. Having them wrapped in foil allows you to lay them right onto the hot coals.

Be aware, placing the wrapped burritos directly on the hot coals will require you to be diligent in turning them frequently so they don’t burn on one side. Same if you’re using a grill, whether a tripod grill on the campfire or an actual portable grill. You’ll need to turn the burritos frequently, every 1-2 mins, to ensure they don’t burn.

Since everything inside the burritos is already cooked, you’re just warming them enough to ensure the cheese is melted and give your tortilla a bit of a crispy texture.
Once they’re cooked, serve and enjoy the best breakfast burrito around.

Expert Tips and Recipe FAQ’s

Can I make breakfast burritos ahead and freeze them?
Yes, you can freeze make-ahead breakfast burritos for later. In fact, freezing them for later will allow you to just throw the frozen breakfast burritos in the cooler, and all you gotta do is warm them up over the fire or on the grill for breakfast. No prep or anything at the campsite. To freeze them, completely wrap the burritos in a layer of plastic wrap or parchment paper, then a layer of heavy duty aluminum foil; then place them in a single layer inside a gallon freezer plastic zipper bag, get all the air out of the bag as you seal it, and freeze.

How do you reheat burritos when camping?
Remove the plastic wrap or parchment paper; then re-wrap in foil and place the foil wrapped burritos in a camp oven, on a grill, or on hot coals from the campfire for about 20-30 minutes, turning them every 3-5 minutes, ’til they’ve warmed. Turning them frequently ensures one side won’t burn or heat more than the other. And warming them this way, you can keep a whole passel of burritos warm for a crowd.

How do I keep my burritos from getting soggy?
The flour tortilla on a breakfast burrito can tend to get soggy; but there are things you can do to help prevent this. One thing that helps is to cool your filling before wrapping it in the tortilla; that way, the heat doesn’t cause excess moisture, thus sogginess. Rolling the burrito extra tight will also help. And then giving it an extra layer of plastic wrap or parchment paper before you wrap it in foil, will help prevent soggy burrito. If you’re reheating it at home, don’t use the microwave; the microwave will definitely lead to a soggy burrito. Instead, use the oven or a griddle.

How can I keep breakfast burritos warm for a crowd?
If some of your burritos have to sit while you make more for a large group, you have 3 options… You can wrap them in foil and place to the cooler side of the campfire; you can place under cover of foil beside the hot grill; or you can pile the warm burritos in a small empty cooler all together and they’ll stay warm ’til you’re ready to eat. Personally, I like the last option best because it ensures they stay warm but they don’t cook any more than is necessary.

What to Serve with Camp Breakfast Burritos

If your crew wants more than just a burrito for breakfast or maybe they want something that pairs well with the burritos, here are a few ideas to complete your make ahead breakfast for camping.
- Sour cream and basil salsa
- Hot sauce
- Guacamole
- Hash browns on the side
- Steak fries
- Fresh fruit or canned fruit
More Camping Breakfast Ideas:

Some of our most popular camping recipes include campfire breakfast burritos and more…
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Camping Breakfast Burritos

Stuffed with bacon (or sausage) and a delicious egg mixture, camping breakfast burritos are easy to make ahead, or cook them over a campfire in the great outdoors. Nothing fuels you better than a simple breakfast of easy campfire burritos.
Large Cast Iron Skillet
Grilling Flipper
Grilling Tongs
Cutting Board
Tripod Grill
Welding Gloves
Outdoor Knife Set
9 slices bacon
2-4 tablespoons bacon grease*
1 large bell pepper
6 green onions
12 large eggs
1 teaspoon salt
1 teaspoon ground black pepper
6 burrito size flour tortillas*
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey Jack cheese
Start by cooking the bacon.
While the bacon’s cooking, wash and chop/mince the bell pepper and green onions.
Sauté the vegetables in the bacon grease for 3 to 5 minutes, or until tender.
Scramble all the eggs in with the bell pepper, green onions, salt, and pepper, cooking the egg mixture thoroughly.
Crumble and stir the bacon into the eggs.
Begin assembling each breakfast wrap by adding a helping of the egg mixture to the center of each tortilla.
If you want, you can add a little bit of hot sauce, salsa, or sour cream at this point.
Next sprinkle on the shredded cheddar and Monterey Jack.
Wrap your burrito by folding the ends and folding over, rolling into a nice, tight burrito wrap.
If you want to melt the cheese more and give your tortilla a slightly crispy texture, wrap each burrito in heavy duty foil.
Place the burritos directly on the hot coals of a campfire (or on a grill), and cook for 5-10 minutes, turning the burritos frequently to ensure they don’t burn on one side.
Serve with sour cream, salsa, and guacamole if desired.
*You can use butter or oil instead.

*If you’re gluten-free, you can use gluten-free tortillas.

Camping Recipes
American
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July 4, 2019
Quick and Easy Campfire Hawaiian Pizza
How to make campfire Hawaiian pizza. Just 5 ingredients and a cast iron skillet are all you need for this simple and easy ham and pineapple pizza recipe.

If you’ve never had the smoky flavors of Hawaiian pizza cooked over a campfire, then have I ever got the most delicious pizza recipe for you.

Now… I have a confession. I’m not a fan of pineapple on my pizza.

However, my family loves it. And if I have to eat pineapple pizza, I’d much rather have it cooked over the campfire in a cast iron skillet.

Plus, I do love ham on my pizza. And cheese… I love a really cheesy pizza, and that’s exactly what this is.

Love a good campfire pizza? You’ll LOVE this hamburger pizza on a campfire.

Important Note: This recipe makes enough for 2 10-inch pizzas.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my tips for making cast iron pizza, important info for this recipe, and similar recipe ideas – and get straight to the pizza recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

BEFORE YOU GET STARTED COOKING…

Your fire should be down to coals, with a little bit of flame here and there.

We use a tripod grill. You’ll want to watch it closely, though, as you may need to adjust the height of the grill over the fire, so the pan or griddle you’re using doesn’t get so hot that it cooks everything too quickly.

LET’S TALK DOUGH

As this is meant to be a camping recipe, you can either take a pre-made pizza crust with you, or you can make our easy homemade pizza dough right in a Ziploc bag.

Either way, don’t let the pizza dough trip you up and keep you from making pizza for dinner while you’re sitting around the campfire.

WHAT IS ON A HAWAIIAN PIZZA?

Hawaiian pizza toppings include the sauce, ham or Canadian bacon, pineapple, and mozzarella cheese.

You can also add other favorite ingredients like bacon, mushrooms, peppers, etc. It’s your pizza, your choice of toppings.

TIPS FOR HOW TO MAKE HAWAIIAN PIZZA

Once your pizza crust is ready to go, you’ll just layer the pizza toppings right onto the partially cooked crust in a cast iron skillet.
1. Begin with a layer of pizza sauce.
2. Add a layer of sliced or shredded ham.
3. Next add a layer of pineapple (you can use fresh pineapple or canned pineapple chunks; I used pineapple tidbits because they’re slightly smaller, the perfect size for pizza).
4. Finally, finish it off with a layer of shredded mozzarella cheese.
HOW TO COOK HAWAIIAN PIZZA ON A CAMPFIRE

Now comes the part where you finish cooking your pizza. Don’t worry, cooking pizza on a campfire is really easy to do.

All you need are a cast iron skillet (or two) and a cast iron lid to go with it.

Once your pizza is in place on the grill, I’d recommend heating the lid over the coals and then placing it on top of the cast iron pan. This creates an oven like effect, which in turn, will bake your pizza.

Again, be sure that your rack is not too close to the fire because if not careful, you can burn the bottom of your pizza crust.

Cook the pizza for about 8-10 minutes or so, until the crust begins to turn slightly golden on the edges and the cheese completely melts.

Once the pizza is fully cooked, you can remove it from the fire, slice it up, and serve it.

HOW ‘BOUT DESSERT AFTER DINNER? SWEET CAMPING RECIPES YOU MAY ENJOY…
SHOP KITCHEN TOOLS AND CAMPING GEAR FOR THIS RECIPE:

10.25-Inch Cast Iron Skillet x’s 2 – You can also find 14-inch cast iron pizza pans.

Lid for Cast Iron Skillet and Lid Lifter

Tripod Grill – While we rigged up our own tripod grill, you can also buy them. They come with slightly smaller grates, but still usable over the fire.

Cutting Board and Outdoor Knife Set

Pizza Cutter Wheel

We’ve put together a list of camping cooking gear you may need for your next adventure. Be sure to check it out for all the essentials!

GET THE PRINTABLE RECIPE

If you love this Hawaiian pizza recipe as much as we do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Quick and Easy Campfire Hawaiian Pizza

How to make campfire Hawaiian pizza. Just 5 ingredients and a cast iron skillet are all you need for this simple and easy ham and pineapple pizza recipe.

2 10- inch pizza crusts (partially cooked)
1/2 cup pizza sauce
8 slices deli ham (sliced or shredded)
1/2 cup pineapple tidbits
1 1/2 cups mozzarella cheese (shredded)

Prep the pizza crust by partially cooking it, per individual recipe instructions.
Begin layering each pizza crust with a layer of pizza sauce.
Add a layer of sliced or shredded ham.
Next add a layer of pineapple.*
Finally, finish it off with a layer of shredded mozzarella cheese.
Once your pizza is in place on the tripod grill, I’d recommend heating the cast iron lid over the coals and then placing it on top of the cast iron pan. This creates an oven like effect, which in turn, will bake your pizza (see notes about rack placement over the fire**).
Cook the pizza for about 8-10 minutes or so, until the crust begins to turn slightly golden on the edges and the cheese completely melts.
When it’s fully cooked, remove the pizza from the fire, slice it up, and serve.

*You can use fresh or canned pineapple chunks; I used pineapple tidbits because they’re slightly smaller, the perfect size for pizza.

**Be sure that your tripod rack is not too close to the fire because if not careful, you can burn the bottom of your pizza crust when you go to cook the pizza. Your campfire should have a little flame but be mostly burning coals.

Camping Recipes
American
campfire pizza, cast iron pizza, ham and pineapple pizza, hawaiian pizza, hawaiian pizza recipe, how to make hawaiian pizza, pizza on a campfire
June 12, 2019
Ultimate Campfire Bacon Cheeseburger
How to make the ultimate homemade bacon cheeseburger while you’re camping. Skillet or grilled, cooking tips and toppings ideas, all in one easy recipe.

I’m not gonna lie… I love a good cheeseburger, especially when it involves one of my favorite things ever, bacon.

I mean, bacon, ground beef, and cheese… How can you go wrong? It’s such a delicious combination, especially when it has that smoky campfire flavor. Bonus points if you pair it with my favorite campfire chili cheese fries!

Making a bacon burger over the fire is one of the simplest camping recipes you can make. It doesn’t involve a lot of prep or work, besides getting the fire going, which if you’re camping and allowed to have a fire, it’s a no brainer.

Now if you’re not allowed to have a campfire, no problem. You can still make this recipe on a cook stove or even, if allowed, on a grill.

Love a good grilling recipe? You’ll love our Chicago hot dog recipe and taco tuna melt.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my campfire cooking/grilling tips, important info for this recipe, and similar recipe ideas – and get straight to the bacon cheeseburger recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

WHAT’S ON A BACON CHEESEBURGER?

So before we get started cooking, let’s take a look at what we put on our bacon cheeseburger for toppings. That way you have everything you need before you ever start making.

Below are a few ideas for toppings that we like to use, as well as a few extras you may want to add too.
- Bacon – Because of course.
- Cheese – We sometimes use American, and sometimes extra sharp cheddar or pepper Jack. I especially love a good extra sharp cheddar cheese.
- Lettuce
- Sliced tomatoes
- Sliced onions – Red onion really gives a pop of flavor and spice.
- Mayo, Miracle Whip, ketchup, and/or mustard
- BBQ sauce
- Avocado
- Fried Egg – Sometimes a dippy egg really adds pizzazz to a burger.
- Dill pickles
BEFORE YOU GET STARTED COOKING…

Your fire should be down to coals, with a little bit of flame here and there.

We use a tripod grill. You’ll want to watch it closely, though, as you may need to adjust the height of the grill over the fire, so the pan or griddle you’re using doesn’t get so hot that it cooks everything too quickly.

HOW TO MAKE A GOOD BACON CHEESEBURGER

While there are a few steps to making a good bacon burger, they’re super easy steps, and your burgers will be ready to eat in no time.
1. First add the ground beef and seasonings to a mixing bowl (or plastic baggie).
2. Add the water, as well, (this makes for a more juicy burger) and mix everything together with your hands.
3. Then shape the ground beef mixture into patties and place on a griddle or skillet, with the already heated bacon grease, over the campfire. Cook bacon and burgers until the meat is fully cooked.
4. Then top with cheese and continue cooking each burger patty until the cheese is melted or begins to melt.
Also, I highly recommend toasting the burger buns in a little bacon grease, until they turn a nice golden brown. Not too toasty but just enough to add a li’l flavor and crispness to the edges of the buns.

Once the burgers, bacon, and buns are done, you can remove them from the heat and begin assembling your burgers.

Just add the burger patties to the toasty buns, along with your favorite condiments and toppings.

I usually go for mayo, ketchup, and mustard, all three. Then add my burger patty, bacon, lettuce, onions, and tomatoes.

WHAT TO SERVE WITH THE ULTIMATE BACON CHEESEBURGER

Your bacon burger definitely needs some sides to go with it. Ideas may include…
- Fries or onion rings – Nothing beats a good bacon cheeseburger and fries, especially steak fries.
- Salad – You could go for a nice side salad or go with potato salad or pasta salad instead.
- Carrot sticks and celery sticks
- Grilled corn on the cob or Mexican corn on the cob (also with bacon)
- Homemade baked beans
- Feeding a crowd? Pair your bacon cheeseburgers with these easy garlic parmesan chicken skewers!
- Hosting a potluck or party event? Cook up a batch of CrockPot hot dogs and Philly cheesesteaks with roast beef to go with your burgers!
- Fruit salad
- Potato chips
- Tortilla chips and salsa
- Coleslaw
- Watermelon or cantaloupe
SHOP KITCHEN TOOLS AND CAMPING GEAR FOR THIS RECIPE:

Small Mixing Bowl or Plastic Bag

Large Cast Iron Skillet – You can also find a 14-inch cast iron pizza pan, which is similar to our large homemade griddle and would work well for cooking burgers and bacon.

Grilling Flipper

Tripod Grill – While we rigged up our own tripod grill, you can also buy them. They come with slightly smaller grates, but still usable over the fire.

Portable Charcoal Grill

Cutting Board and Outdoor Knife Set

Welding Gloves – These work so much better for cooking over a campfire than regular grilling gloves/mitts.

We’ve put together a list of camping cooking gear you may need for your next adventure. Be sure to check it out for all the essentials!

GET THE PRINTABLE RECIPE

If you love this recipe as much as we do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

CONNECT WITH ADVENTURES OF MEL!

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Ultimate Campfire Bacon Cheeseburger

How to make the ultimate homemade bacon cheeseburger while you’re camping. Skillet or grilled, cooking tips and toppings ideas, all in one easy recipe.

1 pound bacon
2 pounds ground beef
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons water
1 tablespoon bacon grease
6 slices American cheese*
12 lettuce leaves
1 medium red onion
2 to matoes
6 hamburger buns
6 tablespoons ketchup
6 tablespoons mayo
6 teaspoons yellow mustard

First add the ground beef and seasonings to a mixing bowl (or plastic baggie).
Add the water**, as well, and mix everything together with your hands.
Heat the bacon grease on a griddle or skillet over the campfire.***
Then shape the ground beef mixture into patties and place on the griddle.
Cook the bacon and burgers until all of the meat is fully cooked.
Then top the burger patties with cheese and continue cooking until the cheese is melted.
Toast the burger buns in the leftover bacon grease until they turn a nice golden brown.
Add the burger patties to the toasted buns, along with your favorite condiments and toppings. I usually go for a little mayo or Miracle Whip, ketchup, and mustard. Then add my burger patty, bacon, lettuce, onions, and tomatoes.
And that’s it, you’re ready to chow down on your burgers.

*You can also use cheddar, Monterey Jack, pepper Jack, or whatever type of cheese you love.

**Water helps to make the burgers more juicy.

***Before you start to cook your burgers, your fire should be down to coals, with a little bit of flame. We use a tripod grill. You’ll want to watch it closely, though, as you may need to adjust the height of the grill over the fire, so the pan or griddle you’re using doesn’t get so hot that it cooks everything too quickly.

Camping Recipes
American
bacon burger, bacon cheeseburger, bacon cheeseburger recipe, ultimate bacon cheeseburger
May 23, 2019
Classic Grilled Chicago Hot Dog
How to cook a delicious Chicago hot dog, char dog style. Grilled beef hot dogs recipe with all the best toppings and poppy seed buns. Perfect for a crowd!

If you’ve never had a Chicago style hot dog, trust me when I say, you need this recipe in your life. Chicago-style is pretty much my go-to hot dog recipe now. In fact, I even top off my Crock Pot hot dogs the same way!

The Chicago dog is perfect for grilling season, especially if you’re entertaining a crowd. Set up a buffet with all your favorite toppings, and you’re set for a mouthwateringly good time. These loaded chili cheese fries make the best appetizer!

We’d never actually eaten a char dog until I researched it and came up with this Chicago dog recipe. In fact, the toppings seemed a bit much at first.

But once you take your first bite, you’ll understand. It all comes together in a burst of flavor that packs a punch for the taste buds.

Need a side to go with your hot dogs? Grilled corn on the cob and Mexican corn pair really well with char dogs, as do crispy steak cut fries, CrockPot baked beans and garlic parm chicken skewers.

And never underestimate the power of a good burger. This campfire bacon cheeseburger is one in a million and pairs really well with grilled hot dogs! If you really want to get fancy, you could make roast beef Philly cheesesteaks to go with them!

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my grilling tips, important info for this recipe, and similar recipe ideas – and get straight to the actual recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

WHAT IS A CHICAGO HOT DOG?

I learned a lot about what’s on a Chicago hot dog while researching for this recipe…
- Real Chicago hot dogs are boiled or steamed; but when they are occasionally grilled, they’re called a char dog. They also go by the name Chicago Red Hot.
- Chicago dogs are made with beef hot dogs.
- They come in a poppy seed bun… I’m going to teach you how to easily and simply make your own (don’t worry, no kneading or baking necessary).
- It would be considered a travesty to add ketchup to a Chicago dog. In fact, most Chicago hot dog vendors don’t even carry ketchup.
- This hot dog is filled to the gills with delicious, crunchy toppings.
The only ingredient I maybe could’ve done without would’ve been the Dill pickle spears. Or maybe just trim my pickle spears to be a little less thick.

However, I kinda fell in love with hot dogs made the Chicago way. And it was such a beautiful evening on the back deck, I couldn’t help but enjoy every second with my guys.

TIPS FOR HOW TO EASILY MAKE POPPY SEED BUNS

To make your own poppy seed buns, you just need a pack of brat buns or hoagie rolls.
- Brush the tops and ends of the buns with butter.
- Sprinkle on poppy seeds.
- Place the buns on the grill or over the campfire until they start to get just slightly toasty. Then remove them from the heat and set aside.
And that’s pretty much it. Easy peasy poppy seed buns that make yummy hot dog buns.

TIPS FOR HOW TO MAKE A CHICAGO STYLE HOT DOG

Assembling your hot dog is really simple and easy. Of course, you’ll want to grill the hot dogs first and make sure they’re cooked all the way through.

Also, before you get started, prep the onion and tomatoes so they’re ready to go. Chop the onion; wash and slice the tomatoes.

NOW YOU CAN BUILD YOUR DOGS…
1. Open up the buns. Place a dill pickle spear on one side and 2 to 3 tomato wedges on the other side. Then place the hot dog in the middle between the tomato slices and the pickle spear.
2. Add a spoonful of pickle relish along the top of the hot dog on one side, and give a squirt of yellow mustard along the top of the hot dog on the other side.
And for the finishing touch… Add pieces of pepperoncini (or sport peppers) and a small handful of chopped onion on top, and sprinkle with a dash of celery salt.

And that, my friends, is all there is to creating a very yummy, delicious Chicago hot dog.

My guys pretty much chowed down on all of this deliciousness and washed it all down with a nice big mason jar full of iced tea.

MORE GRILLING RECIPES YOU MAY ENJOY:
SHOP KITCHEN TOOLS FOR THIS RECIPE:

Chef Knife and Cutting Board

Pastry Brush

Charcoal Grill or Gas Grill

GET THE PRINTABLE CHICAGO HOT DOG RECIPE

If you love this recipe as much as we do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

CONNECT WITH ADVENTURES OF MEL!

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Classic Grilled Chicago Hot Dog

How to cook a delicious Chicago hot dog, char dog style. Grilled beef hot dogs recipe with all the best toppings and poppy seed buns. Perfect for a crowd!
8 hoagie rolls*
4 tablespoons salted butter (melted)
1/4 cup poppy seeds
8 beef hot dogs
8 dill pickle spears
3 to matoes (sliced)
8 tablespoons sweet and spicy pickle relish
8 teaspoons yellow mustard
1/2 cup pepperoncini
1 large white onion (chopped or minced)
1 teaspoon celery salt
Chop the onion; wash and slice the tomatoes. Set aside.
To make your own poppy seed buns, brush the tops and ends of the hoagie rolls with melted butter. Sprinkle poppy seeds on. Place on the grill or over the campfire until they start to get just slightly toasty, maybe 5 minutes. Then remove from the heat and set aside.
Grill the hot dogs until they're cooked through.
Open up the buns. Place 2 to 3 tomato half slices on one side and a dill pickle spear on the other side.
Place the hot dog in the middle between the tomato slices and the pickle spear.
Add a spoonful of pickle relish along the top of the hot dog on one side.
Then squirt yellow mustard along the top of the hot dog on the other side.
Add pieces of pepperoncini and a small handful of chopped onion on top.
Sprinkle with a dash of celery salt.
Serve and enjoy!
*You can use hoagie rolls or brat buns.

Meat & Seafood
American
char dog, Chicago dog, Chicago dog recipe, Chicago hot dog, Chicago hot dog recipe, Chicago Red Hot, Chicago style hot dog
May 17, 2019
Easy Campfire Peach Cobbler Recipe
How to make an easy campfire peach cobbler recipe with canned peaches and homemade pie crust crumbled on top. One of our favorite cast iron skillet campfire recipes!

Making peach cobbler has never been easier than this. Don’t let the fact that it’s cooked over the campfire scare you away.

You can cook this peach crumble over a campfire or on a grill, totally up to you but probably dependent on fire bans.

We use a regular pie crust that we just crumble on top, so there’s no bottom crust to deal with. And we use canned peaches mixed with just a few ingredients for added flavor.

While this is a cast iron skillet peach cobbler, you can also use a Dutch oven. The Dutch oven would likely make it easier to put coals on top for browning that crumbled topping.

There’s nothing quite like dessert cooked over the campfire, and old fashioned peach cobbler is just about the best dessert there is, especially when you wash it down with a warm cup of camp coffee. Unless, of course, you want to switch it up and make Dutch oven blueberry cobbler or Dutch oven cherry cobbler instead.

It’s one of our favorite camping recipes to make when we’re cooking around the campfire.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my campfire cooking tips, important info for this recipe, and similar recipe ideas – and get straight to the campfire cobbler recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

WHAT IS PEACH COBBLER?

It’s easy to get peach cobbler, peach crumble, and peach crisp confused. I mean, really, they’re basically the same thing.

Sometimes they’re made in different ways, though.
- Cobbler can have a crumbled topping or a layer of crust on top (most of the time it’s biscuit), and it doesn’t always have a bottom crust. More traditional southern cobblers do have a bottom crust, though.
- Crumbles and crisps usually have brown sugar, cinnamon, and sometimes other spices mixed into the streusel-like topping. A lot of times a crisp will have oats mixed into the topping, as well.
Taste of Home has a really good explanation as to the difference between cobblers, crumbles, crisps, buckles, and more.

WHICH IS BETTER FOR CAMP COOKING? FRESH, FROZEN, OR CANNED PEACHES?

In my humble opinion, fresh is always going to be better.

But the fact of the matter is, being a seasonal item, fresh peaches aren’t always available. And it’s not always feasible to carry fresh peaches on a camping trip either, especially if it’s a long haul.

So for this recipe, I made this peach cobbler with canned peaches. I made it a point to use sliced peaches in juice (not heavy syrup).

Now I’ve made almost this exact same peach cobbler with fresh peaches, so I know it can be done, and it’s absolutely delicious. But for camping, canned peach cobbler is just so much easier.

HOW TO MAKE PEACH COBBLER WITH CANNED PEACHES

There are just a few steps to making this yummy dessert and getting it ready to cook over the fire.
1. First mix up the crust by combining the dry ingredients, then mixing the softened butter and milk into the dry ingredients with a fork. Set the dough aside.
2. In a large mixing bowl, mix together the canned peaches, sugar, salt, corn starch, and cinnamon.
3. Pour the peach mixture into a cast iron skillet.
4. Top the peaches with slices of butter and the crust crumbled over the top.
HOW TO COOK CAMPFIRE PEACH COBBLER

Once you’ve assembled your peach cobbler crumble, you’re ready to cook it.

You’ll want to make sure your campfire is ready to go and your skillet lid is placed on the hot coals so it can heat. Your fire should be down to coals, with a little bit of flame here and there.

We use a tripod grill. You’ll want to watch it closely, though, as you may need to adjust the height of the grill over the fire, so the pan doesn’t get so hot that it burns the cobbler.
1. Once you have your tripod or grill adjusted to the proper height, place the pan on the grill.
2. When the cobbler starts to bubble or sizzle, place a heated lid on top to create an oven-like atmosphere for everything to bake.
3. All in all, your cobbler will need to “bake” for about 45 minutes or until the crumbled topping starts to turn golden brown.
4. You can place coals on top of the lid to help the cobbler bake through and through.
When the cobbler is done, you can take it off the fire and serve while it’s warm. When we’re at home, we love eating this cobbler with vanilla ice cream.

HOW TO STORE PEACH COBBLER

Storing any leftover pie really depends on the weather conditions where you happen to be staying and also your camping digs.

If it’s super hot and all of your stuff is either outdoors or in your vehicle, you may want to keep any leftover cobbler cold by putting it in an airtight container in the cooler.

Otherwise, we usually don’t refrigerate peach cobbler when we’re at home, so I’d likely dish it into a sealed container and that be it.

ALTERNATIVE IDEAS FOR A CRUMB TOPPING

If you don’t want to mix up an easy pie crust, you have a few options to make a pretty tasty crumb topping.
- Use cookie dough instead.
- Put dollops of biscuit dough on top or put actual biscuits on top.
- Place a solid layer of biscuit dough on top of the cobbler, and cook it that way.
- Add more of a streusel like topping onto it, making more of a peach crisp.
- Roll out a can of crescent rolls, and place the dough on top after the peaches have cooked enough to warm them through.
SHOP KITCHEN TOOLS AND CAMPING GEAR FOR THIS RECIPE:

Large Cast Iron Skillet or Dutch oven

Lid for Cast Iron Skillet and Lid Lifter

Tripod Grill – While we rigged up our own tripod grill, you can also buy them. They come with slightly smaller grates, but still usable over the fire.

Mixing Bowl/s

Welding Gloves – These work so much better for cooking over a campfire than regular grilling gloves/mitts.

Tableware/Serving Bowls

And if you really need to gear up, check out our ultimate guide for a camping kitchen setup with all the camping cooking gear you need.

GET THE PRINTABLE PEACH COBBLER RECIPE

If you love this peach cobbler recipe as much as we do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Campfire Peach Cobbler

How to make an easy peach cobbler recipe with canned peaches and homemade pie crust crumbled on top. One of our favorite cast iron skillet campfire recipes!
Crumble Topping:
1 cup unbleached all-purpose flour
2 tablespoons pure cane sugar
1/4 teaspoon salt
6 tablespoons unsalted butter
2 tablespoons whole milk
Peach Filling:
58 ounces canned peaches (*)
2/3 cup pure cane sugar
1 teaspoon salt
1/2 tablespoon corn starch
1/2 tablespoon cinnamon
1/4 cup salted butter (sliced)
Make sure your campfire is ready to go and your skillet lid is placed on the hot coals so it can heat. Your fire should be down to coals, with a little bit of flame here and there.
For the crust, combine the dry ingredients and set aside.
Combine the softened butter and milk.
Then add the milk mixture to the dry ingredients, stirring with a fork.
In a large mixing bowl, mix together the canned peaches, sugar, salt, corn starch, and cinnamon.
Pour the peach mixture into a cast iron skillet** and top with the sliced butter.
Crumble the crust topping over the entire peach mixture.
Once you have your tripod grill adjusted to the proper height, place the pan on the grill.
When the cobbler starts to bubble, place a heated skillet lid on top to create an oven-like atmosphere for everything to bake.
All in all, your cobbler will need to “bake” for about 45 minutes or until the crumbled topping starts to turn golden brown. You can place coals on top of the lid to help the cobbler bake through and through.
When the cobbler is done, take it off the fire and serve while it’s warm.
*I recommend using sliced peaches in juice (versus heavy syrup). Also, I did not drain the peaches, though you may want to if you don't want a more juicy cobbler.

**We used a 10.25" cast iron skillet.

Camping Recipes
American
campfire peach cobbler, canned peach cobbler, old fashioned peach cobbler, peach cobbler, peach cobbler crumble, peach cobbler recipe, peach crumble
May 2, 2019
Ultimate Loaded Campfire Nachos with Chicken
Loaded campfire nachos, with shredded chicken and hummus, are a cheesy delicious camping meal everyone will love. Easy recipe with all the best toppings!

My family loves a good Tex-Mex meal, so we love making campfire nachos when we’re on a camping trip. Oh my word, just the thought of them has my mouth watering for more.

While we love ground beef tacos and chicken tacos, there’s just something about chicken nachos, especially when you combine the chicken with ingredients like roasted red pepper hummus, shredded cheese, queso, avocados, red onion, and Roma tomatoes.

And cheesy nachos that have been cooked over the campfire have a hint of a smoky flavor to them too. I’m telling you, they are sooooo good, almost as good as my campfire chili cheese fries.

What I love about this nachos recipe is that it’s easy to make, especially if you use chicken that’s already been cooked. Just layer up your ingredients, give your nachos a few minutes to cook to let things melt together, and you’ve got one of the best camping meals ever.

Well, besides camping tacos… Yet another one of my favorite camping recipes.

Maybe you’re at home and want to make these in your oven? No problem! Make these sheet pan nachos instead.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my tips for making camping nachos, important info for this recipe, and similar recipe ideas – and get straight to the chicken nachos recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

PREP FIRST BEFORE YOU COOK

Before you starting the layering process, you’ll need to do a little prep work first.

Making sure you have a campfire going is imperative, of course, because that’s where we’re going to cook these nachos.

You can also cook them the same way on a grill, and I say that because I know a lot of the time when we’re out camping, we can’t even have a campfire. So if a grill is all you’ve got, you can definitely make grilled nachos.

Another couple steps you’ll need to take are prepping all your veggies and cooking the chicken. Sometimes we’ll cook the chicken at the campsite, and sometimes we’ll cook it before we leave home, shred it up, and pack it in a plastic baggie in the cooler.

Of course, you can also use canned chicken, making this recipe even easier.

CAMPING GEAR FOR MAKING NACHOS

When we made this recipe, we used a large homemade griddle we use for so many different recipes.

While I wouldn’t change the way we did it, I might recommend using a Dutch oven or a larger cast iron skillet with a lid, so you have the heat both above (with coals) and below, much like an oven.

I really do love using our homemade cast iron griddle because it’s big, it can hold a lot of tortilla chips, and we just use aluminum foil as kind of a tent to trap and hold that heat in while cooking (see picture on down below).

HOW TO MAKE CHICKEN NACHOS WITH LAYERS

Ready to layer up nachos with chicken and all your favorite toppings? While I like to use regular tortilla chips, you can also make chicken nachos with Doritos for a little extra kick.
1. Add a generous layer of tortilla chips to your pan, spreading them out so they cover the entire pan.
2. Add small dollops of roasted red pepper hummus around on top of the chips.
3. Mix the shredded chicken with salsa and spread it around next, also giving it a little spritz of lime juice.
4. Then spoon white queso all around on the nachos.
5. Scatter minced or chopped red onion on as another layer.
6. Finally add shredded cheese, spreading it out evenly all across the nachos.
I mentioned giving the chicken a spritz of lime juice in the layering instructions. This step is totally optional, although I do feel like the lime juice gives the nachos a little oomph they’re kinda missing without it.

HOW TO COOK CAMPFIRE NACHOS

Your fire should be down to coals, with a little bit of flame here and there.

We use a tripod grill. You’ll want to watch it closely, though, as you may need to adjust the height of the grill over the fire, so the pan doesn’t get so hot that it burns the nachos.

Once you have the height you think you need, place the pan on the grill, and you can either use a heated lid (with a skillet or Dutch oven), or use aluminum foil as sort of a tent wrapped around the griddle to trap the heat.

Cook the nachos until you melt the cheese and everything else is heated through. It’ll probably take about 10 to 15 minutes.

WHAT TOPPINGS TO SERVE WITH CHICKEN NACHOS

Once your nachos are done and all the cheese is melted, you can add things like chopped tomatoes, avocados, salsa with basil, and sour cream.

Other ideas might include things like black olives, green onions, maybe even strips of bell peppers. Some of these things can even be added before cooking the nachos.

HOW ‘BOUT DESSERT AFTER DINNER? MORE CAMPING RECIPES YOU MAY ENJOY…
SHOP KITCHEN TOOLS AND CAMPING GEAR FOR THIS RECIPE:

Large Cast Iron Skillet or Dutch oven – You can also find a 14-inch cast iron pizza pan, which is similar to our large homemade griddle.

Lid for Cast Iron Skillet and Lid Lifter

Tripod Grill – While we rigged up our own tripod grill, you can also buy them. They come with slightly smaller grates, but still usable over the fire.

Cutting Board and Outdoor Knife Set

Welding Gloves – These work so much better for cooking over a campfire than regular grilling gloves/mitts.

We’ve put together a list of camping cooking gear you may need for your next adventure. Be sure to check it out for all the essentials!

GET THE PRINTABLE RECIPE

If you love this chicken nachos recipe as much as we do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Loaded Campfire Nachos with Chicken

Loaded campfire nachos, with shredded chicken and hummus, are a cheesy delicious camping meal everyone will love. Easy recipe with all the best toppings!
12 ounces tortilla chips
10 ounces roasted red pepper hummus
2 chicken breasts (cooked and shredded)
1/2 cup salsa
1 teaspoon lime juice
1/2 cup queso
1/2 red onion (medium size, minced)
4 ounces cheddar cheese (shredded)
4 ounces Monterey Jack cheese (shredded)
3 Roma tomatoes
2 avocados
1/2 cup sour cream
Add a generous layer of tortilla chips to your pan, spreading them out so they cover the entire pan*.
Add small dollops of roasted red pepper hummus around on top of the chips.
Mix the shredded chicken with salsa and spread it around next, also giving it a little spritz of lime juice.
Then spoon white queso all around on the nachos.
Scatter minced or chopped red onion on as another layer.
Finally add shredded cheese, spreading it out evenly all across the nachos.
Once you have the height you think you need over the campfire, place the pan full of nachos on the tripod grill (you can either use a heated lid with a skillet or Dutch oven, or use aluminum foil as sort of a tent wrapped around the griddle pan to trap the heat).
Cook the nachos until the cheese has fully melted and everything is heated through. It’ll probably take 10 to 15 minutes.
Then serve with your favorite toppings like tomatoes, avocados, and sour cream.
*When we made this recipe, we used a large homemade griddle we use for so many different recipes, along with aluminum foil. While I wouldn’t change the way we did it, I might recommend using a Dutch oven or a larger cast iron skillet with a lid, so you have the heat both above (with coals) and below, much like an oven.

Appetizers, Camping Recipes, dinner
American, Tex-Mex
campfire nachos, camping nachos, cheesy nachos, chicken nachos, chicken nachos recipe, nachos with chicken
April 18, 2019
Hamburger Pizza on a Campfire
How to make the best homemade hamburger pizza on a campfire. Easy campfire pizza with ketchup, mustard, and pickles, cooked in a cast iron skillet.

We used to love visiting a local pizzeria that served the best cheeseburger pizza with pickles. It was pretty much our standing order when we’d go downtown to see a show or play at the theatre right next door.

Since we’ve moved and can’t really get our favorite pizza anymore, we decided to make our own hamburger pizza recipe, only with a slight tweak… We made it into a campfire pizza.

Let me tell you, there’s nothing quite as delicious as pizza on a campfire. And when you’ve been outdoors all day and come in to the campsite all ravenous, it really does a good job of filling you up.

Making pizza over a campfire isn’t as hard as you think either. In fact, it’s pretty easy. I’ve even got you covered with an easy pizza dough you can make in a plastic baggie.

Important Note: This recipe makes enough for 2 10-inch pizzas.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my tips for making campfire pizza, important info for this recipe, and similar recipe ideas – and get straight to the pizza recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

TIPS FOR HOW TO MAKE A CHEESEBURGER PIZZA

Before you add all the layers on your pizza, you’ll need to cook the ground beef with the onion and garlic powder.

When we’re at home, we really prefer to use minced garlic; but when we’re out on the road, we’ll usually just carry along a bottle of garlic powder.
- Start by chopping or mincing the onion.
- In a cast iron skillet, sauté the onion in the olive oil.
- Then add the ground beef and garlic powder to the skillet, and cook until the beef is cooked thru.
We cook the meat over the fire, using a tripod grill. You’ll want to watch it closely, as you may need to adjust the height of the grill over the fire, so the skillet doesn’t get so hot that it burns the meat.

HOW TO LAYER A HAMBURGER PIZZA

Next comes the fun part, layering all the layers onto your partially cooked pizza crust.
1. Begin with a layer of ketchup and mustard in place of pizza sauce. (This may seem a little weird, but I promise, it’s going to be delicious.)
2. Add a layer of the cooked ground beef mixture.
3. Next add a layer of both shredded cheddar and mozzarella cheese.
4. Finally, finish it off with a layer of dill pickle slices to really complete the entire masterpiece.
TIPS FOR HOW TO COOK CAMPFIRE PIZZA

Now comes the part where you finish cooking your pizza. Don’t worry, cooking pizza on a campfire is really easy to do.

All you need are a cast iron skillet (or two) and a cast iron lid to go with it.

For all my fellow cast iron fans out there, this is just one of the cast iron pizza recipes we’re working on. We love cooking with cast iron, especially when we’re camping.

Once your pizza is in place on the grill, I’d recommend heating the lid over the coals and then placing it on top of the cast iron pan. This creates an oven like effect, which in turn, will bake your pizza.

Again, be sure that your rack is not too close to the fire because if not careful, you can burn the bottom of your pizza crust.

Cook the pizza for about 8-10 minutes or so, until the crust begins to turn slightly golden on the edges and the cheese completely melts.

Once the pizza is fully cooked, you can remove it from the fire, slice it up, and serve it.

Everything on this pizza melds together in such a way that it provides a hearty, delicious meal even your kids will enjoy.

MORE CAMPFIRE PIZZA RECIPES:
- Hawaiian Pizza
SHOP KITCHEN TOOLS AND CAMPING GEAR FOR THIS RECIPE:

10.25-Inch Cast Iron Skillet x’s 2 – You can also find 14-inch cast iron pizza pans.

Lid for Cast Iron Skillet

Tripod Grill – While we rigged up our own tripod grill, you can also buy them. They come with slightly smaller grates, but still usable over the fire.

Cutting Board and Outdoor Knife Set

Pizza Cutter Wheel

Check out our Camping Kitchen Guide for all the outdoor cooking essentials you’ll need.

HOW ‘BOUT DESSERT AFTER DINNER? MORE CAMPING RECIPES YOU MAY ENJOY…
GET THE PRINTABLE RECIPE

If you love this recipe as much as we do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Be sure to follow me on social, so you never miss a post!

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Hamburger Pizza on a Campfire

How to make the best homemade hamburger pizza on a campfire. Easy campfire pizza with ketchup, mustard, and pickles, cooked in a cast iron skillet.

2 10- inch pizza crusts (partially cooked)
2 tablespoons olive oil
1 medium yellow onion (chopped or minced)
1 pound ground beef
2 teaspoons garlic powder
6 tablespoons ketchup
2 tablespoons yellow mustard
1 cup cheddar cheese (shredded)
1 cup mozzarella cheese (shredded)
1 cup dill pickles (*)

Prep the pizza crust by partially cooking it, per individual recipe instructions.
In a separate cast iron skillet, sauté the onion in the olive oil.
Then add the ground beef and garlic powder to the skillet with the onion, and cook until the beef is cooked thru.**
Once the meat is cooked, drain any grease off the meat.
Mix the ketchup and mustard together in a small bowl.
Begin layering each pizza crust with a layer of ketchup and mustard.***
Add a layer of the cooked ground beef mixture.
Next add a layer of both shredded cheddar and mozzarella cheese.
Finally, finish it off with a layer of dill pickle slices on each pizza.
Once your pizza is in place on the grill, I’d recommend heating the cast iron lid over the coals and then placing it on top of the cast iron pan. This creates an oven like effect, which in turn, will bake your pizza (see notes about rack placement over the fire).
Cook the pizza for about 8-10 minutes or so, until the crust begins to turn slightly golden on the edges and the cheese completely melts.
When it's fully cooked, remove the pizza from the fire, slice it up, and serve.

*You can use dill pickle slices, or you can even chop up the pickles, to suit your taste.

**Be sure that your tripod rack is not too close to the fire because if not careful, you can burn either the meat or the bottom of your pizza crust when you go to cook the pizza. Your campfire should have a little flame but be mostly burning coals.

***It's important to note that the layered ingredients need to be split between 2 10-inch pizza crusts.

Camping Recipes
American
campfire pizza, cast iron pizza, cheeseburger pizza, hamburger pizza, pizza on a campfire
April 9, 2019
Easy Deviled Eggs in 30 Minutes or Less
How to make easy deviled eggs in 30 minutes or less with this simple, classic recipe, the best ever for Easter, holidays, and summer get togethers!

Making deviled eggs has never been easier than this. In fact, you can probably make them almost as fast as your family will eat them.

My husband, Dan, came up with this deviled eggs recipe a few years back, so along with bacon Ranch deviled eggs, it’s one we’ve made over and over again. We like to make them for Easter and other occasions, especially summer holidays and potlucks.

While we make these deviled eggs with Miracle Whip, we do occasionally switch up the recipe, and I’ll share a few ideas for toppings and mix-ins below.

If you enjoy these classic deviled eggs, be sure to add the recipe to your Easter dinner menu for a crowd.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my tips for how to make deviled eggs, important info for this recipe, and similar recipe ideas – and get straight to the deviled eggs recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

WHAT ARE DEVILED EGGS?

Deviled eggs are boiled eggs that have been peeled, cut in half, and filled with a mixture made out of the yolks.

Usually the yolks are mixed with things like mayo, Miracle Whip, mustard, paprika, and sometimes other ingredients like bacon.

They’re usually served at holiday dinners, especially on special occasions like Easter, the 4th of July, etc.

They go by other names too, like stuffed eggs, Russian eggs, dressed eggs, salad eggs, and mimosa eggs.

WHY ARE THEY CALLED DEVILED EGGS?

As I was making this recipe, my oldest son asked a really good question. Why do we call them deviled eggs?

So, of course, we had to look it up, because honestly, I wasn’t really sure myself. I thought I had an idea, though, and I was close.

In the 1800’s, the word deviled had to do with hot and spicy foods. And according to What’s Cooking America’s Culinary Dictionary, the word deviled describes food that is dark, rich, chocolate, spicily piquant, or stimulating… Means a highly seasoned, chopped, ground, or whole mixture that is served hot or cold.

History actually has a fascinating read on The Ancient History of Deviled Eggs, dating them all the way back to the days of ancient Rome.

TIPS FOR HOW TO MAKE DEVILED EGGS

First of all, you want to determine how many eggs you’ll need, based on how many people you’ll be feeding. We usually use about a dozen eggs, unless we’re making them for a big potluck, in which case we make more.

Once they’re boiled, peeled, and cooled, the process is really simple.

HOW TO BOIL EGGS FOR DEVILED EGGS

You can simply boil eggs in water on the stove for about 12 minutes or a little longer.

Or if you have an Instant Pot, you can follow this recipe for easy peel hard boiled eggs.

Once you’ve cooled and peeled the eggs, they’re ready for making deviled eggs.

HOW DO YOU MAKE DEVILED EGGS?

Now you’re ready to prep the eggs and mix up the yolk mixture.
- Slice each egg in half, and remove each egg yolk, setting each egg white aside.
- Mash the yolks in a mixing bowl, and combine them with Miracle Whip. You can mash them with a hand mixer or just by hand.
- Mix the mustard into the yolk mixture.
- Then add pepper and stir it all up again.
- Spoon the creamy yolk mixture back into each halved egg white.
Optional last step: Dust each egg with a dash of paprika.

Easy deviled eggs are great for family dinners, church potlucks, holiday parties, and sometimes just a yummy snack.

DEVILED EGGS TOPPINGS AND ALTERNATIVE IDEAS

You can tweak this recipe to add a taste of this or that. Just a few ideas…
- Use dijon mustard in place of yellow mustard.
- Use mayo and pickle relish instead of Miracle Whip.
- Or better yet, just add a little pickle relish or pickle juice either way.
- Add bacon on top. Deviled eggs with bacon are very yummy.
- Add a little mashed avocado to the yolk mixture.
These are just a few ideas to get your wheels turning as to how many different ways you can make deviled eggs.

WHAT GOES WELL WITH THESE YUMMY APPETIZERS?
HOW LONG DO DEVILED EGGS KEEP?

Food Network really gives the lowdown in Easter Eggs 101, and it answers this very question.

Normally, in our house, they don’t last more than a day. But 3 to 4 days max are how long I’d keep them.

CAN DEVILED EGGS BE FROZEN?

While you can freeze the egg yolks themselves or the yolk mixture, there’s no reason to do that without the egg whites. Freezing the egg whites would ruin the flavor and texture.

So, no, I don’t recommend freezing them at all.

HOW TO TRANSPORT DEVILED EGGS

When looking for ways for how to store deviled eggs and transport them (because it’s likely you’re making them for a get together), there are a few options.

Snapware Snap ‘N Stack Food Storage Container with Egg Holder Trays

Rubbermaid Egg Keeper

SnapLock Collapsible Egg Carrier

Rubbermaid Specialty Egg Keeper

Buddeez Deviled Tray with Lid

SHOP KITCHEN TOOLS FOR THIS RECIPE:

Mixing Bowl

Hand Mixer

Cake Decorating Tool – If you wanna get fancy and pipe the yolk mixture into the egg whites, this might come in handy.

Egg Tray for Serving

GET THE PRINTABLE RECIPE

If you love this recipe as much as we do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

CONNECT WITH ADVENTURES OF MEL!

Be sure to follow me on social, so you never miss a post!

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Easy Deviled Eggs in 30 Minutes or Less

How to make easy deviled eggs in 30 minutes or less with this simple, classic recipe, the best ever for Easter, holidays, and summer get togethers!
12 large hard boiled eggs
1/2 cup Miracle Whip
1 tablespoon yellow mustard
1/4 teaspoon ground black pepper
1 teaspoon paprika ((optional))
Slice each hard boiled egg in half, and remove each egg yolk, setting the egg whites aside.
Mash the yolks in a mixing bowl, and combine them with Miracle Whip.*
Mix the mustard into the yolk mixture.
Then add pepper and stir it all up again.
Finally, spoon the creamy yolk mixture back into each halved egg white.
Sprinkle each deviled egg with a tiny dash of paprika.
Chill the eggs in a sealed container in the refrigerator until ready to serve.
*You can mash them with a hand mixer or just by hand.

Appetizers
American
classic deviled eggs, deviled eggs, easy deviled eggs, how to make deviled eggs
(Update Notes: Post originally published in March 2013, republished with more tips and larger photos in March 2019.)
March 26, 2019
Easiest Minecraft Pig Cake Ever
Easy, no fail, Minecraft pig cake tutorial, made with buttercream, wafer cookies, and sugar paper (no fondant). Awesome birthday party idea for kids!

Out of all the Minecraft characters, I have to say the pig was the first one to come to mind when I started to think about different Minecraft cake ideas.

While I mulled this idea over and even experimented with cupcakes in the beginning, I knew I wanted this particular Minecraft cake to be as easy as possible.

And let me just say that anything with fondant just isn’t that easy (at least for me). We much prefer the taste of buttercream frosting over fondant any day.

So I came up with an idea for how to decorate this Minecraft birthday cake without any fondant and without any cake tips. It’s as simple as spreading the icing on and adding the finishing touches.

Related Recipes: Minecraft grass block cake and actual Minecraft cake. Or make easy Minecraft cupcakes instead!

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my cake decorating tips, important info for this recipe, and similar recipe ideas – and get straight to the easy Minecraft cake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

SHOP KITCHEN TOOLS TO MAKE A MINECRAFT PIG CAKE:
- 10-inch Square Cake Pan – Since you’re creating a square cake, you’ll want 2 square shaped pans.
- Cake Board and Freezer Paper – You’ll place the baked cake on a cake board wrapped in freezer paper for decorating.
- Stand Mixer or Hand Mixer
- Icing Spatula – This comes in handy for spreading the icing between cake layers and around the sides of the cake.
- Cutting Board with Knife – for cutting the wafer cookies and the sugar paper.
- Candles – If you’re making a birthday cake, add candles or whatever other decorations you want.
THE TROUBLE WITH FONDANT

If you’re trying to figure out how to make a Minecraft cake without fondant, you’ve come to the right place.

There is no fondant whatsoever in this recipe. In fact, I have a love/hate relationship with fondant, and in my opinion (and my family’s opinions), it just never tastes as good as frosting.

Plus I want this recipe to be easy. Anyone can make it, regardless of creative ability or time constraints.

TIPS FOR HOW TO MAKE THIS MINECRAFT CAKE RECIPE

Before you can decorate, you need to bake and cool 2 10-inch square cakes (I just used strawberry cake mixes).

While the cakes are baking, it’s a good time to mix up the icing. I use my favorite recipe for buttercream frosting .

The regular buttercream icing needs to be pink, so add enough pink food color until you’re satisfied with the shade you have.

When the cakes have cooled, place them on a square cake board that’s been wrapped in white freezer paper.

Once you have all of that done, you’re ready to decorate…
- An optional step is to slice the rounded top off of the cakes with a cake slicer/leveller. This helps the cakes to have a flatter shape and makes them easier to decorate.
- Spread about 1 cup of the buttercream frosting on top of one cake.
- Then sandwich the two cakes together.
- Spread more icing on top of and around the sides of the cake, until your cake is completely covered in pink icing.
HOW TO DECORATE A MINECRAFT PIG BIRTHDAY CAKE

First things first, you’ll need to prep both the wafer cookies and the sugar paper. You’ll need the following:
- 2 chocolate wafer cookies cut in half
- 2 – 1″x2″ pieces of white sugar paper
- 2 – 1″x1″ pieces of black sugar paper
Now you’re ready to put the decorations for your Minecraft pig face in place on top of the cake.
- Find the center of your cake and place 1 layer of pink wafer cookies for the pig’s snout. You should have your center cookie and then 3 cookies on each side of the center, so 7 cookies total. As you place a second layer of 7 more wafer cookies on top of the first layer, use some of the leftover buttercream to hold those cookies in place. (see picture 1)
- Using more buttercream for your “glue,” add the chocolate wafer cookies as nostrils on top of the snout. (see pictures 2, 3, and 4)
- At the top corners of each side of the snout, place the 1″x2″ pieces of white sugar paper in place for the eyes. (see picture 5)
- Then using buttercream as “glue,” place the smaller pieces of black sugar paper on the outside edge of the white sugar paper. (see picture 6)
And that’s pretty much it. I told you it was easy!

At this point, if it’s a Minecraft birthday cake, you can add the candles. Then slice it up and serve to your guests!

Tip: I do recommend refrigerating this cake before/after serving.

MORE MINECRAFT PARTY IDEAS TO GO WITH YOUR CAKE

Minecraft Creeper Pizza

Free Minecraft Potion of Healing Drink Labels

Creeper Punch

Zombie Boogers

Minecraft Nerf Gun Target

SUPER AWESOME MINECRAFT PARTY SUPPLIES

Minecraft Plates, Napkins, and Cups

Happy Birthday Banner

Miner Party Balloons

Minecraft Character Wristbands

Mining Fun Cupcake Stand

Pixel Treat Bags

Mining Fun Photo Props

TNT Piñata

MINECRAFT BIRTHDAY CAKE RECIPE

If you love this Minecraft pig cake as much as we do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Easiest Minecraft Pig Cake Ever

Easy, no fail, Minecraft pig cake tutorial, made with buttercream, wafer cookies, and sugar paper (no fondant). Awesome birthday party idea for kids!
2 square strawberry cakes (*)
4 cups buttercream frosting (colored pink)
2 teaspoons pink food coloring (**)
2 tablespoons light corn syrup
14 pink strawberry wafer cookies
2 brown chocolate wafer cookies
2 rectangles white sugar paper
2 squares black sugar paper
Bake 2 square cakes, using 10″x10″ cake pans and following recipe/cake mix instructions.
While the cakes are baking, mix up the buttercream frosting.
The buttercream icing needs to be pink, so add enough pink food color until you’re satisfied with the shade you have, about 2 teaspoons.
When the cakes have cooled, place them on a square cake board that’s been wrapped in white freezer paper.
An optional step is to slice the rounded top off of the cakes with a cake slicer/leveller. This helps the cakes to have a flatter shape and makes them easier to decorate.
Spread about 1 cup of the buttercream frosting on top of one cake. Then sandwich the two cakes together.
Spread more icing on top of and around the sides of the cake, until your cake is completely covered in pink icing.
Prep the wafer cookies and sugar paper by cutting 2 chocolate wafer cookies in half; then cut 2 – 1″x2″ pieces of white sugar paper and 2 – 1″x1″ pieces of black sugar paper.
Find the center of your cake and place 1 layer of pink wafer cookies for the pig’s snout. You should have your center cookie and then 3 cookies on each side of the center, so 7 cookies total.
As you place a second layer of 7 more wafer cookies on top of the first layer, use some of the leftover buttercream to hold those cookies in place.
Using more buttercream for your “glue,” add the chocolate wafer cookies as nostrils on top of the snout (on the left and right edges).
At the top corner of each side of the snout, place the 1″x2″ pieces of white sugar paper in place for the eyes.
Then using buttercream as “glue,” place the smaller pieces of black sugar paper on the outside edge of the white sugar paper.
At this point it's ready to decorate with candles and serve.
*I used 2 strawberry cake mixes to make the cakes. You can also use cherry chip (my favorite).

**I used a soft pink gel color.

Tip: I do recommend refrigerating this cake before/after serving.

Cakes & Cupcakes
American
minecraft birthday cake, minecraft cake, minecraft cake recipe, Minecraft pig cake
March 25, 2019
Old Fashioned Homemade Vanilla Ice Cream Recipe
Our old fashioned homemade vanilla ice cream recipe is a summer staple to remember. Mix the ice cream base with this family favorite recipe; then freeze it, using an old fashioned ice cream maker. Best homemade ice cream for family gatherings and summer holidays!

Along with old fashioned banana ice cream, my family’s favorite old fashioned ice cream recipe has been a part of every summer for a long time, as far back as I can remember. While it’s morphed from person to person, it’s pretty much the same homemade old fashioned ice cream recipe I remember enjoying with family on special summer occasions gone by.

When we visited Boquillas, one of the main souvenirs we came home with was a huge bottle of Mexican vanilla. So far, we’ve made a batch of chocolate chip cookies with it, and then we made a big freezer of old fashioned homemade ice cream. It has amazing flavor and makes the best old fashioned vanilla ice cream ever.

When You’ll Want to Make Old Fashioned Ice Cream

You can make a batch of homemade ice cream for an ordinary everyday treat, but there are a few special occasions when you’ll definitely want to grab the ice cream maker and get freezing.
- Family Gatherings – Whether it’s a holiday or just Sunday family dinner, family gatherings are the best time to make a freezer full of this delicious ice cream.
- Holidays – Make a refreshing batch of old fashion ice cream for Memorial Day, 4th of July, Labor Day… Even holidays like Easter and Thanksgiving, to go with all those delectable desserts on the dessert table.
- Potlucks and Backyard BBQ’s – Church potlucks are one of the best times to serve this old fashioned ice cream maker recipe.
Ingredients and Substitutions Notes:

Gather a few simple ingredients to make this old-fashioned vanilla ice cream base…
- Large Eggs – You’ll need the whole egg, yolks and all, to make this custard base. (Just a note for housekeeping purposes: If you choose to make an old fashioned homemade ice cream recipe with raw eggs, do keep in mind that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.) That said, we have always made homemade ice cream with eggs and have never had a problem. However, if you’re leery, some people prefer to temper and heat the eggs up to at least 160ºF in order to prevent any possible food poisoning. Here’s a great guide on how and why to temper eggs for custard-based ice creams. You can temper the eggs with the condensed milk, evaporated milk, and whole milk called for in this recipe, while following the instructions in that guide. Then just whisk everything else in as I explain in the recipe card below. If you’d rather make an egg-free version, my raw milk ice cream without eggs, using whole milk from our milk cow, is the best. Don’t worry, you can use store bought milk and cream if you don’t have access to raw milk.
- Cane Sugar – You can use granulated sugar, as well.
- Vanilla Extract – Use a really good dark vanilla extract, real vanilla if possible.
- Sweetened Condensed Milk – My dad always loved using Eagle Brand; sometimes I use that, and sometimes I use Aldi’s brand to make this homemade ice cream with sweetened condensed milk and whole milk.
- Evaporated Milk – If you prefer, you can use regular milk, but I do prefer to use evaporated milk. My mom and grandma always preferred to use Milnot evaporated milk; but I’ve always used what I can easily get, which is sometimes Milnot and sometimes generic or Aldi’s brand when making evaporated milk ice cream.
- Salt – If possible, use a good sea salt.
- Whole Milk – Although you can use 2% milk or 1% milk in a pinch, I highly recommend that you use whole milk, because it will make your ice cream much more creamy. You can even use Half-and-Half or part heavy cream to get a creamier texture.
- Ice and Rock Salt – You’ll need crushed ice and rock salt to freeze the ice cream. While you can find rock salt online and smaller bags or boxes at the grocery store, sometimes you can get a bigger and less expensive bag at a hardware store or feed store. So just keep that in mind.
Before you get started, you may want to check out our complete guide to ice cream accessories and tools for making ice cream at home. It’s the ultimate list for every ice cream lover’s kitchen and especially helpful if you’re planning an ice cream social.

Also, make sure your ice cream freezer, especially the freezer bowl or canister, is washed out good. We store ours in the garage, so we always have to wash it before we use it.
How to Make Old Fashioned Homemade Vanilla Ice Cream

Use a mixer or blender to mix up homemade vanilla ice cream with eggs; this will ensure that the ingredients are mixed really well, especially the eggs*. This recipe fills a 4-quart ice cream maker.

Start by creaming (or mixing) the eggs and the sugar together.

Then add in the vanilla extract to the egg mixture. Did you know you can even make your own vanilla?

Next, mix in the sweetened condensed milk, scraping all the ooey gooey liquid out of the can with a spatula.

Then add both cans of evaporated milk.
Add in a good-sized dash of salt, which equals out to about a teaspoon.

Mix everything together well.

Pour the mixture into the metal canister of your ice cream maker.

Finish topping off the canister with whole milk, making sure to fill it about 3/4 of the way full, leaving room for expansion as it freezes. Your metal canister should have a fill line.
How to Freeze Homemade Ice Cream with an Old Fashioned Ice Cream Maker

Freezing the mixture to make old fashioned ice cream is fairly easy, especially once you get it going. You will need to stay with it so you can monitor if it needs more ice, rock salt, or needs unplugged when done.
While I always advise you to follow manufacturer’s directions for your specific ice cream maker, here are a few tips.

Set the freezer in a sink, or somewhere where it can drain without making a mess. Then put the lid on, place the metal canister down into the bucket of your ice cream maker, set the motor in place, and plug it in to turn it on and get the motor running, which will start to turn the canister.

Crush a big bag of ice, gradually pouring ice around the canister. Tip: You can add up to a gallon of water if needed, as well. We sometimes do this because our motor will seize up. Adding a bit of water will help it keep turning.

Add 2-3 cups of rock salt as you add the ice, making sure to top it off with rock salt.

Let the electric motor run until it stops. Once the ice cream freezes, the motor on your ice cream maker will stop churning. Unplug it immediately. This should signal that the ice cream is completely frozen. Wipe any excess ice or rock salt off the lid and out from around the top of the canister. Then remove the lid to reveal the best vanilla ice cream ever.

Carefully remove the churning paddle, and let your kids battle it out over who gets it. Oh, the memories!
Serve the ice cream immediately. If you’re not ready to serve it up just yet, you can always leave the lid on, remove the motor, top the canister off with ice, and place a towel or two over it to insulate it and keep it cold for an hour or two.
Homemade vanilla ice cream pairs really well with peach cobbler, blueberry cobbler, and apple crumb pie. I LOVE a scoop of vanilla ice cream on this Dutch oven cherry cobbler! You can use frozen leftovers to make delicious homemade ice cream sandwiches and ice cream cones.

What Not to Do When Making Ice Cream

I’ve shared how to make the ice cream, but here are a few tips for things to avoid when making and freezing homemade ice cream.
- Avoid low-fat ingredients, for example, skim milk. You’ll get the best ice cream with a creamy texture when you use full fat ingredients, like whole milk.
- If possible, try not to mix by hand. Blend the ingredients really well, using either a blender or a mixer. Either one works just fine. This will ensure you have a smooth, creamy mixture going into the ice cream maker.
- Try not to overfill the ice cream canister in your ice cream maker. Overfilling will lead to one big mess if it overflows while freezing. Remember… Freezing means expansion. Always leave room for expansion, and don’t go over the fill line on your ice cream maker.
- When freezing the ice cream in an ice cream maker, place the maker down in a sink, or freeze it outside on a porch. You’ll flood your countertop with a mess from all the ice, water, and rock salt if you don’t.
- When the ice cream is done, don’t open the lid ’til you’ve wiped all the rock salt and ice off the top. That way you avoid getting any of the gunk in your ice cream.
As long as you follow specific old-fashioned ice cream maker instructions for your ice cream maker, you’ll be fine.

Favorite Toppings and Mix-Ins for Old-Fashioned Ice Cream

There are so many things you can mix into your ice cream to make it even more fun, especially with kids.
- Fruit or Fruit Jam – We especially love mixing strawberry jam or old fashioned blackberry jam into our ice cream or on top of our ice cream to make ice cream sundaes.
- Chocolate Syrup, Butterscotch Topping, Caramel Sauce, etc. – With whipped cream and a cherry on top, classic.
- Oreo Cookies – I especially love crushing up Oreo Minis. It’s my favorite way to add mix-ins, especially when enjoying a bowl of mint chocolate chip ice cream.
- Chocolate candies – Like M&M’s, Snickers, Reese’s Peanut Butter Cups, and more treats.
- Chocolate Chips and Sliced Strawberries
- Brownies or Cookies
Expert Tips and Recipe FAQ’s

How should you store leftover homemade ice cream?
We always have a lot of leftover ice cream when we make it homemade, so we purchased some of these freezer containers to hold all the leftovers. Each storage container is big enough to hold 2-3+ servings of ice cream. Then we just stick each airtight container down in the freezer. If you have an upright, I’d place it on the shelves, rather than the door, so it doesn’t melt or have a higher risk of freezer burn. Homemade ice cream usually keeps for up to about a month in the freezer.

How can I get a more firm consistency to this ice cream?
If you prefer a more firm ice cream than soft-serve that you can actually scoop, just place your ice cream in ice cream containers and stick it in the freezer, ’til it reaches the preferred consistency. It’ll usually firm up enough to scoop onto an ice cream cone within 3-4 hours.

Why do you put raw eggs in homemade ice cream?
Eggs give rich flavor to homemade ice cream, and they give that characteristic yellow color, as well. They act as a stabilizer and provide a custard base that turns to smooth, creamy ice cream when finished.

More Homemade Ice Cream Recipes for Ice Cream Makers

If you love this ice cream recipe as much as we do (isn’t it a great recipe?!), you’ll love these flavors too…
- Strawberry Ice Cream
- Old-fashioned homemade chocolate ice cream
- Homemade Peach Ice Cream
- Butterfinger ice cream recipe
- Mint Oreo ice cream
- Fruity Pebbles ice cream recipe
- And if you want a no-churn recipe, my friend Kelly from Eat Picks makes a delicious no-churn cherry chocolate chunk ice cream.
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Old Fashioned Homemade Vanilla Ice Cream

Our homemade vanilla ice cream recipe has been a summer staple for as long as I can remember. How to make it the old fashioned way using an ice cream maker.
Mixer
Old-Fashioned Ice Cream Maker
Ice Cream Storage Containers
Ice Cream Scoop
Ice Cream:
6 large eggs
1 1/4 cups cane sugar
4 teaspoons vanilla extract
14 ounces sweetened condensed milk
24 ounces evaporated milk
1 teaspoon sea salt
6 cups whole milk
Freezing Supplies:
16 pounds ice
3 cups rock salt
Start by creaming (or mixing) the eggs and the sugar together using a mixer.
Then add in the vanilla extract.
Next, mix in the sweetened condensed milk, scraping all the ooey gooey liquid out of the can with a spatula.
Add both cans of evaporated milk.
Add in a good-sized dash of salt, which equals out to about a teaspoon, and mix everything together well.
Pour the mixture into the metal canister of your ice cream maker.
Finish topping off the canister with whole milk, making sure to fill it about 3/4 of the way full, leaving room for expansion as it freezes. Your metal canister should have a fill line.
Put the lid on, and place the metal canister down into the bucket of your ice cream maker.
Crush a big bag of ice, gradually pouring ice around the canister. Tip: You can add up to a gallon of water if needed, as well. We sometimes do this because our motor will seize up. Adding a bit of water will help it keep turning.
Add 2-3 cups of rock salt as you add the ice, making sure to top it off with rock salt.
Let the motor run until it stops. Once the ice cream is frozen, the motor on your ice cream maker will stop churning.
Unplug it immediately. This should signal that the ice cream is completely frozen.
Wipe any excess ice or rock salt off the lid and out from around the top of the canister. Then remove the lid.
Carefully remove the churning paddle.
Serve the ice cream immediately. If you’re not ready to serve it up just yet, you can always leave the lid on, remove the motor, top the canister off with ice, and place a towel or two over it to insulate it and keep it cold.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. Some people prefer to temper and heat the eggs up to at least 160ºF in order to prevent any possible food poisoning. Here’s a great guide on how and why to temper eggs for custard-based ice creams. You can temper the eggs with the condensed milk, evaporated milk, and whole milk called for in this recipe, while following the instructions in that guide. Then just whisk everything else in as I explain in the recipe card instructions above.

*You can use Half & Half in place of the whole milk if you want an even creamier texture to your ice cream.

How to Store Leftover Vanilla Ice Cream

We always have a lot of leftover ice cream when we make it homemade, so we purchased some of these freezer containers to hold all the leftovers. They’re big enough to hold 2-3+ servings of ice cream. Then we just stick it down in the freezer. If you have an upright, I’d place it on the shelves, rather than the door, so it doesn’t melt or have a higher risk of freezer burn. Homemade ice cream usually keeps for up to about a month in the freezer.

Desserts
American
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March 18, 2019
Chocolate Covered Ritz Crackers with Peanut Butter
Make chocolate covered Ritz crackers with peanut butter in a jiffy. Quick and easy no bake recipe, only 3 ingredients, and they’re the perfect bite-sized candy for the holidays, family gatherings, parties, and celebrations!

Ritz cookies are another one of our favorite treats during the holiday season, and I’ve made them for years. My family can’t go a Christmas without making peanut butter Ritz crackers and rice crispy peanut butter balls; they make great Valentine’s Day and Easter candies too.

Every single Christmas when I was a kid, my mom would make chocolate covered Ritz crackers with peanut butter, along with this easy buckeye recipe.

I remember we’d store these crunchy little Ritz cracker peanut butter cups in the stairwell of our old farmhouse because there was no heat and they’d stay nice and chilled there. My bedroom was at the top of said stairwell, so of course, I’d help myself as I climbed past on the way to my room.

So Many Reasons to Love This Christmas Candy
- Chocolate Ritz crackers are so easy to make! And they’re no bake cookies, so they’re quick too! It’s super easy to make a double batch or triple batch of these delicious goodies.
- You need a grand total of 3 ingredients to make them, unless you want to get creative and add extras, like festive sprinkles or sea salt flakes. But they’re delicious just the way they are.
- I mean, if you think about it, what goes together better than chocolate and peanut butter?
- As a sweet and salty treat, they’re the best of both worlds. You get a sweet snack, while at the same time, a salty snack. Yum!
- They’re the perfect no bake treat for celebrations, holidays, and special occasions. They make an especially festive holiday cookie tray.
- Along with a cold glass of milk, they make the perfect yummy treats for Santa.
If you’re looking for more homemade candy, you may enjoy making chocolate peanut butter bars, homemade chocolate covered cherries, and chocolate covered almond coconut trees.

Ingredients and Substitutions Notes

You just need 3 simple ingredients to make Ritz cracker cookies dipped in chocolate…
- Ritz Crackers – If you want to make these little Ritz cookies gluten-free, you can use these crackers instead.
- Creamy Peanut Butter – I prefer Skippy Natural Creamy. And I LOVE using honey peanut butter too.
- Chocolate Melting Wafers – You can also use semi-sweet chocolate chips, chocolate baking bars, or almond bark.
How to Make Chocolate Covered Ritz Crackers with Peanut Butter

First things first, you’ll need to prep by placing a sheet of wax paper or parchment paper on a cookie sheet. Then…
1. Use a knife to spread peanut butter between 2 Ritz Crackers, sandwiching the peanut butter crackers together.
2. Set each sandwich cookie on the wax paper covered baking sheet, in preparation for dipping.
How to Prep Chocolate for Dipping

You’ll need melted chocolate that’s ready to go. Depending on the chocolate you decide to use, you can melt it a few different ways:
- Melt it using a double boiler on the stove – The double boiler method is basically a pan inside of another pan with boiling water in the bottom pan. It allows for more even melting without burning, and it also keeps the chocolate warm for dipping.
- Melt it in the microwave using a microwave-safe bowl or Pyrex measuring cup – This is usually the route I go. I like to use my glass measuring cup for melting the chocolate wafers in the microwave, according to package directions, usually in 15 to 30 second intervals, stirring after each increment ’til the chocolate is melted. The depth of my measuring cup makes dipping a lot easier
- Or enlist the help of your family, and use a fondue pot for dipping.
Also, depending on the type of chocolate used (chocolate almond bark, candy melts, or chocolate chips), some people like to use shortening or paraffin wax, adding it into their chocolate as it melts. This allows for a thinner coat and stretches the chocolate a little further. If you use a good quality chocolate, you likely won’t need that extra step.

I started using Ghirardelli Dark Melting Wafers a few years ago, and I love them so much better than almond bark. They’re so much easier to work with, and they have fantastic flavor.

How to Dip Chocolate Peanut Butter Ritz Crackers
1. Once the chocolate is melted, dip each cracker sandwich in the melted chocolate, using the forks or tongs.
2. Shake off any excess chocolate before placing the chocolate peanut butter Ritz cracker cookies back on the wax paper covered sheet pan to dry.
3. When all your crackers have been dipped, chill them in the freezer for about 15 to 20 minutes. Remove them from the freezer and place them in an airtight container or festive Christmas tin (lined with wax paper) in the fridge.
Expert Tips and Recipe FAQ’s

How should you store chocolate Ritz crackers with peanut butter?
Store in an airtight container in the fridge. They can be kept out at room temperature, but they won’t keep as long as they will if you keep them in the fridge or freezer. Kept chilled, they’ll last up to 2 weeks.

Can you freeze Ritz cracker cookies?
Yes, you can! Just be sure to keep them in an airtight container in between layers of wax paper, to avoid freezer burn.

Can I use a different nut butter?
Of course! You can use almond butter, cashew butter, etc.

Alternative Recipe Variations for Ritz Cookies
- Use marshmallow fluff instead of peanut butter in between the crackers.
- Add a layer of marshmallow fluff, along with peanut butter, for an even creamier treat.
- Use crunchy peanut butter instead of creamy, especially if you like a crunchier treat. Or use a different nut butter, like almond butter, cashew butter, etc.
- Double or triple the layers on your cracker sandwiches, using more crackers and more peanut butter for a triple layer treat.
- Instead of dipping in chocolate, dip the cracker sandwiches in melted white chocolate chips, melted butterscotch chips, milk chocolate, peanut butter chips, mint chocolate chips, etc. The sky’s the limit.
- Drizzle the dipped crackers with white chocolate or dark chocolate. Or double dip, dipping half of each cracker in chocolate and half in white chocolate… You get the idea.
- Add sprinkles, sea salt flakes, or festive sugar on top of each of your Ritz crackers dipped in chocolate, before the chocolate hardens.
More Holiday Dessert Recipes

If you love this Ritz cracker cookies recipe as much as I do, you’ll love these recipes too…
- You and your family will really enjoy candy cane bark.
- Did you know you can make hot chocolate cookies with hot cocoa mix?!
- And check out my list of favorite Christmas and Holiday Recipes!
- My friend Kelly at Eat Picks has a very yummy recipe for homemade Thin Mint cookies.
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Chocolate Covered Ritz Crackers with Peanut Butter

Make chocolate covered Ritz crackers with peanut butter in a jiffy. Quick and easy no bake recipe perfect for holidays and parties!
Wax Paper
Baking Sheet
Double Boiler
Pyrex Measuring Cup
Candy Dipping Tools
Festive Christmas Tins
3 sleeves Ritz Crackers
1 cup creamy peanut butter
20 ounces dark chocolate melting wafers ((or chocolate chips))
Line a baking sheet with wax paper.
Use a table knife to spread peanut butter between 2 Ritz Crackers, sandwiching the crackers together.
Set each sandwich cookie on the wax paper lined baking sheet, in preparation for dipping.
Add the chocolate to a microwave-safe measuring cup or bowl; and melt, starting at 30 seconds, then stirring every 15-20 seconds, 'til melted and smooth.
Using 2 forks or tongs, dip each cracker sandwich in the melted chocolate; shake any excess chocolate off before placing back on the wax paper to dry.
When all the crackers have been dipped, chill them in the freezer for about 15 to 20 minutes.
Remove them from the freezer, and place them in an airtight container. They're best stored in between layers of wax paper in an airtight container in the fridge for up to 2 weeks.
Depending on the type of chocolate used (chocolate almond bark, candy melts, or chocolate chips), some people like to use shortening or paraffin wax, adding it into their chocolate as it melts. This allows for a thinner coat and stretches the chocolate a little further. But if you use a good quality chocolate, you likely won’t need that extra step. I started using Ghirardelli Dark Melting Wafers a few years ago, and I love them so much better than almond bark. They’re so much easier to work with, and they have fantastic flavor.

You can also melt the chocolate using a double boiler on the stove. This is basically a pan inside of another pan with boiling water in the bottom pan. It allows for more even melting without burning, and it also keeps the chocolate warm for dipping.

Sweet Snacks
American
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March 14, 2019
Cheesy Delicious Taco Tater Tot Casserole
Cook up a deliciously cheesy taco tater tot casserole with ground beef, cheese, and all your favorite taco toppings. Family favorite dinner recipe.

Did you know you can spice up tater tot casserole for Taco Tuesday? And wowsers, does it ever take this family favorite casserole to a whole new level!

I’m talking full on Mexican tater tot casserole with all the fixin’s, including Monterey Jack, cheddar cheese, tomatoes, green onions, sour cream, and a Tex-Mex beef mixture that is so delicious.

Now I never said this recipe was healthy. In fact, let’s just think of it as more of a comfort food treat.

It’s tater tot hotdish on steroids. Tex-Mex steroids, that is.

And I know y’all love tacos because some of my most popular posts and videos are taco related. Remember these?
Tacos are life, am I right? I know, I’m so cheesy (no pun intended), but let’s just say I get very excited about tacos.

WHERE CAN I FIND THE RECIPE CARD FOR TACO TATER TOT CASSEROLE?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the tater tot taco bake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

LET’S TALK RECIPE LOGISTICS…

This is the part where I try to answer any questions you may have as you follow along with the recipe. And if I don’t answer your question, just leave me a comment, and I’ll answer you there.

WHAT KIND OF MEAT SHOULD I USE IN TACO TATER TOT HOTDISH?

I prefer to use ground beef for this particular recipe. However, you can also use ground turkey or sausage.

WHAT IF I DON’T LIKE CHILI BEANS?

Listen, I get it. Beans all have different textures and flavors.

I prefer chili beans (in their sauce) because that sauce really adds to the flavors of the entire tater tot hotdish.

However, you can also use black beans. You might even give kidney beans a try.

CAN I MAKE AHEAD TATER TOT CASSEROLE AND FREEZE IT?

Yes, you can make it ahead and put it in the freezer for later. Just be sure to put it in the fridge in plenty of time to thaw before baking or add a little additional cook time, maybe 20 minutes or so.

You’ll also want to cover it well before freezing, so it doesn’t get freezer burn. If you have a covered casserole dish, that will work well.

You can also make it the day before and put it in the fridge for baking the next day.

TIPS FOR HOW TO MAKE TACO TATER TOT CASSEROLE

Making taco tater tot hotdish is really simple and easy, even though it does require a bit of prep. There’s no taco seasoning mix or enchilada sauce in this recipe, since the meat mixture is made from scratch.
- In a large skillet, sauté the garlic, onion, and bell pepper in bacon grease (or olive oil) for 3 to 5 minutes.
- Add the lemon juice, chili powder, salt, pepper, and ground beef, cooking until the meat is almost browned.
- Next stir in 2 to 3 chopped Roma tomatoes, browning the meat.
HOW TO LAYER MEXICAN TATER TOT CASSEROLE
- 1st Layer: Chili beans
- 2nd Layer: Monterey Jack cheese
- 3rd Layer: Ground beef mixture
- 4th Layer: Nacho cheese soup
- 5th Layer: Tater tots
At this point, bake the casserole, per instructions in the recipe card below.
- 6th Layer: Cheddar cheese
And then you’ll bake it again for about 5 to 10 minutes, or until the cheese is melted.

And that’s all there is to it. Sprinkle with your favorite taco toppings, like sour cream, tomatoes, and green onions, and it’s ready to serve.

My family loves a good Mexican tater tot casserole, and so do I.

MORE TEX-MEX CASSEROLE RECIPES YOU MAY ENJOY:
SHOP KITCHEN TOOLS FOR THIS RECIPE:

Cast Iron Skillet – for browning the ground beef. You could also layer the casserole in a larger cast iron skillet.

Hamburger Chopper – This handy dandy tool makes it easier to chop up the meat into a much looser mixture.

Ninja Food Chopper Express or Cutting Board and Chef’s Knife

Spatula – especially helpful for scooping out and spreading the soup.

Casserole Dish

TACO TATER TOT CASSEROLE RECIPE

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Cheesy Delicious Taco Tater Tot Casserole

Cook up a deliciously cheesy taco tater tot casserole with ground beef, cheese, and all your favorite taco toppings. Family favorite dinner recipe.
1 tablespoon bacon grease (*)
2 cloves garlic (minced)
1/2 large yellow onion (chopped)
1 large bell pepper (chopped)
1 teaspoon lemon juice
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pound ground beef
3 Roma tomatoes (chopped)
31 ounces chili beans
1 cup Monterey Jack cheese (shredded)
21 ounces nacho cheese soup
32 ounces tater tots
1 cup cheddar cheese (shredded)
Taco Toppings:
3 Roma tomatoes
3 green onions (chopped)
1 cup sour cream
Pre-heat the oven to 350°F.
In a large skillet, sauté the garlic, onion, and bell pepper in bacon grease (or olive oil) for 3 to 5 minutes, or until they begin to soften.
Add the lemon juice, chili powder, salt, pepper, and ground beef, cooking until the meat is almost browned.
Next stir in 2 to 3 chopped Roma tomatoes, browning the meat.
Begin assembling the casserole by layering the chili beans in the bottom of your greased baking dish.
Next layer the Monterey Jack cheese.
Add the ground beef mixture as a third layer.
Spread the soup over the ground beef mixture.
Finally, add the tater tots to the top of the casserole.
Bake the casserole at 350°F for 45 minutes, or until the tots are golden brown and everything is cooked thru.
Sprinkle on a final layer of cheddar cheese, and bake an additional 5 to 10 minutes, or until the cheese is melted.
Serve with all your favorite taco toppings, including tomatoes, green onions, and sour cream.
*You can use olive oil instead, if preferred.

Dinner Ideas
American
Mexican tater tot casserole, taco tater tot casserole, taco tater tot hotdish, tater tot taco bake
March 12, 2019