{ Cookie Dough and Oven Mitt }

The classic pie iron pizza includes buttered white bread, pizza sauce, mozzarella cheese and pepperoni. I decided I wanted to mix it up a little. While searching for ideas, I found some great variations on a classic pizza pudgie pie.

Pie Iron Pizza Bar

{ Love Sarah Schneider }

This pizza bar was part of an awe-inspiring camp-themed birthday party. I bet the kids enjoyed picking their own pizza toppings.

Pie Iron Caprese Pizza

{ Runs with Spatula }

I’ve featured Caprese Skewers in the past, and mozzarella, fresh basil & tomato (sauce) work just as well on a pie iron pizza.

Pie Iron Calzones

{ Mustard Seeds }

Aren’t all pie iron pizzas really just calzones? This recipe uses refrigerated pizza dough as the crust.

Pie Iron Frozen Pizza

It doesn’t get any easier than this: Defrost a small frozen pizza, fold it and cook it in your pie iron.

Find more pie iron pizza recipes on my Pie Iron Pizza Pinterest board.

 At camp, put the cooked vegetables and cheese between two flour tortillas in a lightly oiled pie iron. Tear off the edges of the tortilla after you close the pie iron. Then heat over the campfire until the cheese melts and the tortilla is lightly toasted. 

Top with salsa and guacamole and enjoy!

Pie Iron Fajita Quesadillas

Makes 6, Vegetarian

Ingredients

• 3 bell peppers (some combination of red, yellow, orange or green)
• 1 large onion
• 1 tablespoon olive oil
• Fajita seasoning, to taste
• cooking spray
• 12 flour tortillas
• 6 slices cheddar
• salsa
• guacamole

Supplies

• pie iron
• butter knife

Directions

At Home

Heat olive oil in a skillet over medium-high heat. Add peppers & onions and sauté until onions are translucent. Add fajita seasoning to taste and cook for an extra 2 minutes. Let cool and store in refrigerator or cooler.

At Camp

1. Spray pie iron with cooking spray. Place a tortilla in one side of the pie iron.
2. Fill tortilla with cheddar slice and fajita mixture.
3. Top with another tortilla and close pie iron. Tear off the edges of the tortillas.
4. Heat pie iron over fire, turning occasionally, until the tortilla is toasted and the cheese is melted.
5. Release quesadilla from pie iron, using butter knife if necessary. Serve with salsa and guacamole.

Another great thing about this recipe and my Campfire Pierogies is that the frozen rice and veggies keep your cooler cold. We had a long drive to the Smokies from Illinois, so starting with frozen foods helped keep the ice in our cooler from melting.

Start by heating up frozen veggies in a little oil. I used one pound sugar snap pea stir fry mix and one pound of broccoli.

Then add frozen rice and baked tofu.

Add teriyaki sauce and cook for 3-4 minutes.

Enjoy!

Camp Stir Fry
Serves 4. This recipe works equally well over a campfire.

Ingredients

• 1.5 cups brown rice
• 1 tablespoon cooking oil
• 2 pounds frozen vegetables
• 7 ounces baked tofu
• teriyaki sauce (I used Soy Vay Veri Veri Teriyaki)

Supplies

• Large Skillet
• Spoon or spatula
• Knife
• Cutting board

Instructions

At Home

Cook rice according to package directions. Let cool, and then freeze in a plastic bag. Or skip the prep work and buy frozen rice at the supermarket.

At Camp

1. Preheat 1 tablespoon oil in a skillet.
2. Add vegetables and cook until heated through.
3. In the meantime, cut tofu into 1/2″ cubes.
4. Add tofu and rice to vegetables. Cook until heated through.
5. Add teriyaki sauce to taste.
6. Cook an additional 2-3 minutes and serve.

Gotta love nighttime photography…

Here’s how to make them at camp.

You only need four ingredients, plus salt and pepper.

Soften the sliced onion in butter.

Then add sliced green pepper and cook until tender.

And finally, add the defrosted pierogies. Cook until golden. Season with salt & pepper and devour.

In this recipe, I keep things traditional with beans, cheese and salsa. For more creative options, fill your tortillas with pizza toppings, canned pie filling or ham and cheese.

Spray the pie iron with cooking spray and then fill it with tortillas, refried beans and cheese.

Buy tortillas that are slightly larger than your pie iron. Once the pie iron is closed, tear off the edges of the tortilla to prevent burning.

Heat over the fire, turning for even cooking.

Pie Iron Quesadillas

Makes 6, Vegetarian

Ingredients

• cooking spray
• 12 flour or corn tortillas
• 16 oz can refried beans
• 12 ounces shredded sharp cheddar
• salsa

Supplies

• pie iron
• butter knife

Directions

1. Spray pie iron with cooking spray and lay a tortilla over each side of the pie iron.
2. Spread refried beans in the center of tortilla.
3. Top refried beans with shredded cheese.
4. Close pie iron and tear off the edges of the tortilla.
5. Heat pie iron over fire, turning frequently, until the tortilla is toasted and the cheese is melted.
6. Top with salsa and serve.

Here are some great looking recipes that I’m planning on making this fall.

1. Campfire Baked Apples

Bake up Family Spice’s campfire apples for a fall treat.

2. Dutch Oven Pumpkin Corn Bread

Nothing says fall like pumpkin. Try this dutch oven pumpkin cornbread from Overland Trailer.

3. Veggie Chili

My veggie chili is the perfect meal to warm you up on a crisp fall day.

4. Salted Carmel Hot Chocolate

Check out this Salted Carmel Hot Chocolate from one of my favorite blogs, A Beautiful Mess.

5. Apple Cider Toddy

Try an Apple Cider Toddy from The Boys Club as you sit around the campfire.

Chili is perfect fall camping food, especially when there’s a chill in the air.

Maybe that’s why they call it ‘chili.’ Or maybe not.

I made a batch of chili and dehydrated half of it for our recent camping trip on the Wisconsin River. Dehydrating is a great way to go, but if you’re planning on car camping you can freeze the chili instead. It freezes well and it’ll keep your cooler cold until you’re ready to thaw it.

To make dehydrated chili, start by cooking up a batch of chili at home. Then leave it in your dehydrator overnight.

At camp start by covering the dehydrated chili with water. Let it soak for about 15 minutes. Lay in the sand, recline in a camp chair, etc.

Then heat it over a stove or fire. So easy!

Dehydrated Veggie Chili
Vegan

Ingredients:

1 tablespoon olive oil
1 large onion, diced
28 oz can crushed or diced tomatoes
2/3 cup salsa
2 teaspoons chili powder
pinch of crushed red pepper
3/4 teaspoon salt
2 cans (15 oz each) pinto beans, drained and rinsed
1 large red bell pepper cut into 1/2″ chunks
1 large zucchini cut into 1/2″ chunks
1 medium yellow squash cut into 1/2″ chunks

At Home:

1. Sauté onion. Add tomatoes, salsa, chili powder, crushed red pepper and salt. Cover and simmer for 10 minutes
2. Add remaining ingredients. Cover and simmer 50 – 60 minutes.
3. Let chili cool slightly and then spread over solid ‘fruit roll’ dehydrator trays. I dehydrated half of a batch of chili, but if you have enough trays you could dehydrate a full batch of chili. Set dehydrator to 135 degrees. Once chili is dry (about 8 hours), put it in an air-tight container or zip top bag.

At Camp:

1. Cover chili with water and let sit 15 minutes, or until it’s nearly rehydrated. 
2. Heat and serve.

I dehydrated the broccoli and green onions. That way I didn’t have to worry about them spoiling. If you’re going car camping, you may want to skip the dehydrator and just make the salad ahead of time at home. It’s the kind of salad that tastes better if it sits for a day in your fridge or cooler.

A few hours before you want to eat, add water to the dehydrated vegetables.

This is the fun part. Crunch up the ramen noodles while they are still in their bag. Get out that pent-up aggression!

Ok. Calm down. You’re on vacation. Add the ramen seasoning packet to the dressing. Add the ramen noodles to the vegetables, along with the dressing, peanuts, sunflower seeds. Stir together and enjoy!

Dehydrated Asian Broccoli Noodle Slaw
Adapted from Allrecipes
Vegan

Ingredients:

• 12 ounce package broccoli coleslaw mix (I used Trader Joe’s organic)
• 3 ounce package Top Ramen Oriental Flavored Ramen Noodles (other ramen noodles may not be vegan)
• 1 bunch green onions
• 1/2 cup unsalted peanuts
• 1/2 cup unsalted raw sunflower kernels
• 1/4 cup white sugar
• 2 tablespoons vegetable oil
• 3 tablespoons apple cider vinegar

Directions:

At Home

1. For even dehydrating, slice the green part of the green onions and finely chop the white part. Spread out green onion and broccoli slaw on separate trays of the dehydrator. Set dehydrator to 135 degrees. Once vegetables are dry (about 4 hours), put them in an air-tight container or zip top bag. 
2. To make dressing, combine sugar, oil and apple cider vinegar. Store dressing in a leakproof container.
3. Put peanuts and sunflower seeds in a separate container or zip top bag.

At Camp

1. A few hours before serving, add enough water to dehydrated green onions and broccoli slaw to cover.
2. Once the vegetables are rehydrated, pour off the excess water.
3. Take the bag of ramen noodles and crunch it up. Add ramen noodles to the vegetables. Add  ramen flavoring packet to the dressing. Shake or stir the dressing.
4. Add peanuts, sunflower seeds and dressing to vegetable noodle mixture. Shake or stir to combine.

If you’re headed out to the backcountry or you just want to pack light, dehydrated meals are the way to go. I am planning on bringing an assortment of dehydrated meals for our trip. I don’t want to weigh our kayaks down with heavy cans and jars of food. I’m dehydrating a jar of our favorite spaghetti sauce right now. It’s really easy, and when it’s done dehydrating, it will be small enough to fit in my pocket.

You don’t even need a dehydrator to make dehydrated foods. You can just use your oven on its lowest setting, with the door cracked slightly. If you don’t mind spending a little more, REI has some freeze-dried meals that are pretty good, though I tend to prefer my own cooking. I think the Mountain House meals are the best of the bunch. I really enjoyed their dehydrated eggs when I went backpacking in Sequoia and King’s Canyon National Parks. I just topped the eggs with some Taco Bell taco sauce and they were awesome. The Mountain House Pasta Primavera was decent as well. Another option is to find dried foods at the supermarket or bulk food store.

Readily Available Supermarket Dried Foods

• dried tortellini
• soup packets
• dehydrated chili mix
• ramen noodles
• sun-dried tomatoes
• wasabi peas
• dehydrated onions (spice aisle)
• dried fruit
• oatmeal
• cous cous
• minute rice

If you decide to dehydrate foods at home, there are three rules you should follow.

3 Rules of Dehydrating

1. Prevent Spoilage: Keep all dehydrated foods in the freezer until you are ready to head out. Oil causes dehydrated foods to quickly become rancid. Try to cook with a minimal amount of oil. Rinse greasy foods like ground beef with water before you dehydrate them.
2. Don’t Mix Flavors: For example, don’t dehydrate bananas at the same time as onions – you’ll end up with banana-y onions and onion-y bananas. Nasty!
3. Use the Right Temperature: Foods like meats have to be dehydrated at a higher temperature to make them safe to eat. Other foods like fruits and vegetables can be dehydrated at a lower temperature. Refer to the manual that came with your dehydrator for the exact settings.

Hungry yet? Here are some recipes that look especially tasty.

Dirty Gourmet has a lot of really good recipes for dehydrated meals and snacks including this Coconut Curry Soup.

Ramen noodles aren’t just for broke college students. Check out Dirty Gourmet’s Not Your Average Ramen.

These Maple Olive Oil Apple Chips look delicious as well.

Dehydrated Bushwalking Food has some great dinner ideas, including this Tikka Masala.

Check out this savory Roasted Red Pepper, Garlic, and Goat Cheese Rotini from Happy Tramper.

Or try this healthy Lentil Soup from Powered by Plantz.

Laurie Ann March authored two backpacking cookbooks. Take a look at her recipe for Sunny Garlic Hummus.

Backpacker’s Packable Dehydrated Salads look great if you can’t live without salad when you’re on the trail .

Their Spicy Curry Noodles look great as well!

This One Pot Vegetarian Chili mixes wet and dried ingredients and looks incredibly healthy.

Check out YouTube for tons of step-by-step videos on food dehydration.

Do you have any go-to recipes for packing light? I’d love to try them out on our trip!

We topped our potatoes with chili, cheddar and chives from our garden.

Begin by wrapping your potatoes in two layers of heavy-duty aluminium foil. Seal both layers well. Any gaps could lead to burning.

Then, place the potatoes over warm coals but not directly in the fire. As the potatoes cooked, our fire got bigger and hotter. Every once in a while we moved our potatoes so they were in the heat, but not in the flames.

After an hour or so has passed, check the potatoes for doneness.

Add some heated chili, cheddar and chives and dinner’s ready!

Campfire Chili Cheese Baked Potatoes

Serves 3

Ingredients:

• 3 russet potatoes
• 3 ounces cheddar cheese
• small bunch chives or scallions
• 15 oz can chili (I used Amy’s Organic Spicy Chili)

Cookware & tools:

• heavy-duty aluminum foil
• tongs
• saucepan
• ladle or large spoon

Directions:

At home

1. Scrub and dry potatoes.
2. Shred cheddar cheese. Place in a storage container.
3. Using scissors, cut chives into 1/2″ pieces. Place in a plastic bag with a piece of paper towel.

At the campsite

1. Wrap the potatoes tightly in two layers of aluminum foil. Be sure to seal any gaps.
2. Place potatoes in the coals of a campfire, but not directly in the flames. Allow to cook for one hour.
3. When potatoes are nearly done, warm the chili over the campfire or a camp stove.
4. When one hour is up, use tongs to carefully remove a potato from the campfire. Use a fork to check the potato for doneness. If the first potato is done, remove the other potatoes from the campfire.
5. Spoon chili over potatoes. Top with cheddar cheese and chives. Enjoy!

Here are some other easy baked potato topping ideas:

• Broccoli & swiss cheese
• Baked beans
• Greek yogurt & chives
• Salsa, monterey jack cheese & cilantro