When it comes to easy one-pot campfire meals, there’s no end to the possibilities if you have a dutch oven in your arsenal. Your dutch oven is a versatile tool that can bring all sorts of delicious treats to the table. Here are three tasty dutch oven recipes that can make your meals the star of the campground.
Caramel Cinnamon Rolls
- 18 prepackaged cinnamon rolls (with frosting)
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 cup graham cracker crumbs
- 1/2 cup caramel sauce
Pop the cinnamon rolls from their tube and cut each into quarters. Line the bottom of your dutch oven with foil, and arrange the cut pieces of cinnamon rolls on the bottom. In a bowl, mix the brown sugar, cinnamon, and cracker crumbs, then sprinkle the mixture over the rolls. Cover and bake until dough is cooked through. Drizzle with frosting and caramel topping before serving. This delicious dutch oven recipe is a great option for breakfast or dessert!
Stuffed Bell Pepper Soup
- 1 lb ground beef (you can also use turkey or tempeh)
- 1 diced green bell pepper
- 1 diced red bell pepper
- 1/2 minced onion
- 1 tsp minced garlic
- 2 cups beef broth (or chicken or vegetable)
- 1 12oz can tomato sauce
- 1 28oz can diced tomatoes
- 1 cup uncooked rice
- 1/2 cup chopped green chiles (optional topping)
- Hot sauce (optional)
- Salt and pepper
Brown the meat in your dutch oven along with the green and red bell pepper, onion, and garlic. Add salt and pepper to taste. Add the broth and heat through, then add the tomato sauce and diced tomatoes. Stir well and heat thoroughly. Once the whole mixture is hot, add the uncooked rice. Let it simmer for several minutes, checking every few minutes until the rice is completely cooked. Add chopped green chiles or hot sauce if you want more heat.
Cashew Chicken
- 2.5 lbs cubed chicken breast
- 1/2 cup chopped onion
- 1/2 chopped bell pepper
- 3 sliced carrots
- 4 sliced celery stalks
- 1.5 cup cashew halves
- 1 20oz can pineapple chunks in juice
- 2 tbsp cooking oil
- 3/4 cup water
- 1 cup sugar
- 1/2 cup vinegar
- 2 tbsp ketchup
- 4 tbsp cornstarch
Heat oil in the dutch oven, then add onion and bell pepper. Stir fry for two minutes. Add chicken, carrots, celery, and cashews. Cook for 15 minutes, stirring frequently, adding 1/4 cup of water if needed to keep it from drying out. In a bowl, mix 1/2 cup of the water with sugar, vinegar, ketchup, and cornstarch. Blend until smooth, then stir into the pot along with the pineapple chunks and juice. Add cornstarch to the dutch oven and bring to a boil, stirring constantly. Simmer until the chicken is cooked through, and serve over cooked rice or lo mein noodles. This dutch oven recipe is sure to be a winner among kids and grownups alike!
Featured Image from Yaroslav Konyk/Unsplash
