If so here's a kind of neat recipe I found on the KOA (Kampgrounds of America) web-site and thought I would share it here!

Crock Pot Breakfast

Ingredients:
1 bag (32 oz. size) frozen hash brown potatoes
1 pound bacon, diced; or ham, cooked and cubed
1 onion, diced
1 green bell pepper, diced
1 1/2 cup cheddar or Monterey Jack cheese, shredded
1 dozen eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper (more or less to taste)

Directions:
Place a layer of frozen potatoes on the bottom of the crock pot, followed
by a layer of bacon or ham; then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.

Beat the eggs, milk, salt and pepper together. Pour over the crock pot
mixture, cover and turn on low. Cook for 10-12 hours.

Serves 6.

CAMPFIRE STEW

1 pound hamburger (crumbled, browned and drained)
1 pound kielbasa sausage (sliced 1/4 inch thick, browned and drained)
1 pound onions (roughly chopped, browned and drained)
1 can stewed tomatoes (S&W Mexican is good)
1 cup barbecue sauce
1 can pork and beans

Combine all ingredients into pot or pan and simmer. Appropriate additions include: chopped jalepeños, chili powder and cayenne pepper

Camping Potatoes

Peel and slice as many potates into a old cake pan as you figure your family will eat. Layer it with onions, mushrooms and sliced carrots. Drop dabs of butter on each layer. Pour Zesty Italian Salad Dressing ( yes salad dressing) over the top of the mixture. Approximately 1 cup. Bake in the oven for 2 hours or they can be done on the BBQ as well. If you have extra they are great fried the next day with bacon and eggs. You can add green peppers (or any color) if you like.

CAMPER'S PIZZA


12 ounces ground beef, 80% lean
1 medium onion, chopped
1/2 teaspoon salt
8 ounces refrigerated crescent rolls
8 ounces pizza sauce
4 ounces mushroom stems and pieces, drained and chopped
2 1/4 ounces ripe olives, pitted and sliced
1/3 cup green bell pepper, coarsely chopped
4 ounces shredded Mozzarella cheese
1 teaspoon dried oregano leaves, crushed

Cook ground beef and onion in well-seasoned 11 to 12-inch heavy skillet with heat-proof handle over medium coals* until no longer pink, stirring occasionally to break up beef. Remove beef mixture to paper towel; season with salt. Pour off drippings, leaving skillet "greased". Separate crescent roll dough triangles; place in skillet, pressing edges together to form bottom crust and 1-inch rim up side of skillet. Spread half of pizza sauce over dough; spoon ground beef mixture over sauce. Top with mushrooms, olives and bell pepper. Pour remaining sauce over all; sprinkle with cheese and oregano. Place skillet in center of grid over medium coals (see notes). Place cover on cooker and cook 20 to 30 minutes or until crust is lightly browned.

Biscuits and Gravy


1 Can Store Biscuits
1/2 Lb. Bulk or Packaged Breakfast Sausage
3-4 Tbsp. of Flour
1 Quart Milk
Salt and Pepper

Place biscuits in a greased, preheated Dutch Oven, cover and cook 10-15 min. Heat milk, brown sausage in a large skillet. When done, sprinkle flour over browned sausage to coat, (you want the sausage to look dry). Cook 3-5 min. then start adding hot milk slowly at first, stirring continously, cook until slightly thick. Turn off heat and gravy will continue to thicken. Serve over torn up biscuits.