The ingredients are for 1 sandwich, so its good to cook up a batch of ingredients first for a herd.
Start by frying some scrambled eggs (or individual eggs, breaking the yolks) and bacon, nice and crispy. Set this aside and spray oil on both sides of your Pie Iron, then take a large biscuit for each side from the can (or 2 if they are small ones). Roll or pat them out thin (big enough to flop over the edges of the Pie Iron) and lay 1 in the oiled Pie Iron, now layer some scrambled egg, a slice of bacon (cut in half) and top it off with a cheese slice (your choice), put the other biscuit on top and close up the Pie Iron. Cook for a few minutes on each side over medium heat, turning periodically, until golden brown.
These make great breakfast sandwiches, the biscuits really "Puff" up. Be sure to have lots of Pie Irons handy if you have a large stock of hungry campers to feed. Us "Kids" really love these...
Bacon, 1 slice for each / Egg, 1 for each
Cheese, sliced / Bread, your choice
First, make sure your fire is going well and everyone has had their first cup of coffee. The ingredients listed are for each Breakfast Pie.
Now, spray your Pie Iron with oil, then cut your bacon strips in half and lay them in the bottom of the Pie Iron. Put a piece of bread on top of the bacon (no oil needed), gently pressing it down. Crack an egg on top of the bread and break the yolk, then add a slice of cheese and top it with the remaining slice of bread (oil or butter this one on the outside). Close up the Pie Iron, trim any protruding bread and cook, turning periodically. Check it every now and then, when the bacon looks done the egg should be done also. Let it set for a few minutes in the Pie Iron after its removed from the fire to cool down and finish cooking...
To start, make an egg wash by whisking your eggs with a Tbs. of milk per egg, you can add a little grated nutmeg or cinnamon if you wish. Now, cut or tear your bread into "Chunks" about 1/2" is size. Put your bread chunks in the egg wash and mix it up a bit so its all coated. Spoon into your oiled Pie Iron, close it up and cook over medium heat, turning frequently, so it won't burn, until its done.
This is my favorite way to make French toast in a Pie Iron, because its so easy. Top with butter and serve this with jam or syrup and maybe a few slices of crispy fried bacon..
Make an egg batter by beating a Tbs. of milk with each egg used. Now, mix some preserves with the softened cream cheese and spread on a slice of your bread (keep it towards the middle), top with the other slice of bread and soak in a dish about the same size as the bread for about 1 minute, flip it over and let the other side soak for another minute. Seal it up in your trusty ol' Pie Iron (oiled, of course) and cook for about 3 minutes per side or until a nice golden brown.
Serve with a couple of slices of crispy bacon and top with butter and a dusting of powdered sugar...
These are great for Sunday morning breakfast or even as a snack.
Spray or butter your Pie Iron sections and also the individual rolls. Close 'em up in the Pie Iron and cook over med~low heat until done (they need to cook slow so the outside doesn't burn before the inside gets done), turning often. When done, spread with the glaze and enjoy (I like mine with just a little butter on top).
Everyone can make their own cinnamon rolls. You better have extras, and a pot of coffee, on hand for all the neighboring campers that just happen to drop by...
This is kind-of fun to make and good too. To start, cut the ends off of an onion and then cut this in half, across the middle (still keeping rings intact). Now, peel the halves and then push out the centers leaving single thick onion rings. The onion ring is the basket which will hold an egg. Put the onion ring in the center of the Pie Iron (small end down) and pack ground beef (I like a mixture of beef and Jimmy Dean Sausage) around the onion, don't be shy, fill it up as the meat will shrink some as it cooks. Now, crack your egg in the center of the onion ring, close up your Pie Iron and cook for about 8 minutes over medium heat (you'll have to pour off grease as it forms so have a can or bowl handy), turn it over and cook another 4 or 5 minutes. You can open it up and check the egg for doneness (just touch it for firmness). If you don't want to use the meat you can substitute hashbrowns instead...
Beat everything together with a fork in a small bowl and pour into an oiled Pie Iron to just below the rim. Cook over med/low heat for a few of minutes on each side, it doesn't take long. Check to see if your eggs decided to stick, if so tap the pie iron a few times to unstick them. This makes 2 omelets if using large eggs, 3 if using jumbo sized eggs.
You can top your omelet with a spoonful of Peanut butter and jelly, too...
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:: Pie Iron Frittata ::
1 slice Bacon / 4 slices Potato, or use Hash-Browns
Veggies, chopped / 1 Egg, whisked / 1 Tbs. Milk
Salt & Pepper, to taste / Cheese, your choice
Italian Seasoning, just a dash
To start, cut your bacon into thirds and put in the bottom of your Pie Iron (no need to oil), top with 4 thin slices potato (I used Yukon Gold) or some thawed shredded hash-browns, add your chopped veggies (I used broccoli slaw). Now whisk the egg with a tablespoon of milk (I added a teaspoon of pesto to mine) and spoon over your ingredients in the Pie Iron just about to the rim. Spray the top with oil, close and cook, without turning, over med/low heat for 7 to 8 minutes. At the end, add the cheese of your choice and a dash of italian seasong and give it a minute to melt.
Toppings can include tomato, sour cream, salsa, etc...
Spray your trusty Pie Irons with oil and layer one side with thawed Tater Tots, give it a shake of garlic salt, a grind of pepper and a heaping tablespoon of chopped onion/pepper mixture. Close the Pie Iron and cook for about 5 minutes per side over medium/low heat, open the Pie Iron, sprinkle with cheese and cook for another minute (cheese side up).
To serve, slide it out onto a plate. I top mine with a couple of Pie Iron Basted Eggs (below) and a few shakes of Tabasco sauce...
Spray both sides of an opened Pie Iron, crack 2 eggs into the bottom side and put over medium heat for a minute. Open the top and pour in about a tablespoon of water, close the top and cook for a few more minutes until its done the way you like it. Try not to peek, you'll let the steam out. There's no need to cook both sides as the water will cook the top as it steams. Invert onto a plate to serve...
First, cut the ends off of your onions and peppers and then cut them in half (crosswise) making rings about 1-1/4" thick. Clean the insides out of the peppers and carefully press out the centers of the onions, leaving a single ring. Oil your trusty Pie Iron and put a ring of pepper or onion centered in the middle (largest side up) and stuff the middle with a biscuit. Don't waste the corners of your Pie Iron, I like to stuff them with slices of sausage, veggies, etc. Long zucchini slices takes on a nice roasted flavor. Cook over low heat for 6 or 7 minutes on each side.
I like mine tapped with a couple of Pie Iron Basted Eggs (above). This can also be topped with a slice of cheese at the end of cooking...
Put a slice of your favorite bread (I like sourdough) on the bottom of an oiled Pie Iron (be sure to spray or butter the outside of your bread, too) and top it with crispy fried bacon, tomato, avocado and finally the other slice of bread (you can put some mayo on the bread if you want). Toast over hot coals for about 3 minutes per side, or until browned. Cheese can also be added, if desired...
To start, butter the outside of your bread and put a slice in your oiled Pie Iron (butter side down, of course). Spread peanut butter on the bread, add bananas (enough to cover the peanut butter) and finish with a couple of slices of crispy fried bacon, add the remaining slice of bread and close up the Pie Iron. Cook until its golden brown (not too long, the peanut butter will be runny).
Its true, Elvis really did like this sandwich. Do you think he tried it in a Pie Iron???
Start by lightly sauteing the green pepper and onion in oil or butter. Oil up your trusty Pie Iron and put in a buttered slice of bread. Put slices of Spam on the bread and top with sauteed pepper/onion mix, spread on some mustard and top with your choice of cheese. Put the other piece of buttered bread on top and cook till golden brown and heated through.
You can vary the ingredients to suite your taste, maybe add pickles, tomato, catsup, etc...
Make some tuna salad with the tuna (or salmon, for a treat), mayo and fixins' (this can be done at home and kept in the cooler). Spread this on your bread and top with a slice of cheese of your choice to make a sandwich.
Now, beat the eggs in a shallow bowl with a little milk (about 1 Tbs. per egg) and dip the sandwich in the egg batter, Cook in a well oiled Pie Iron until golden brown...
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:: Boondockers Taco Pockets ::
Bread or Tortillas / 1/2 lb. Ground Beef, cooked, drained & crumbled
1/2 cup Sour Cream / 1/2 Pk. Taco Seasoning / Onion, chopped
1/2 cup Cheddar Cheese, shredded / Cilantro, a few sprigs chopped (optional)
To start, fry your ground beef, crumbling it up as you go, add your taco seasoning (according to package directions) and let cool, you can do this at home and keep it in a ziploc bag in the cooler. At camp, mix the ground beef with with the sour cream, cheese, and cilantro in a bowl. You can use bread or tortillas (6" flour or corn), if using tortillas you can make 2 at a time, just insert them in the Pie Iron, stuffed with ingredients, sideways from corner-to-corner folded. When close your Pie Iron, trim the edges with a knife. Cook until the ingredients get heated thru and outside is a golden brown color.
I like mine served on a plate and eaten with a fork, mounded with shredded lettuce, chopped tomato, and salsa...
Make a sandwich with slices of ham, apple (pared and sliced thin) and cheese (medium or sharp cheddar) keeping the ingredients inside the edges of the bread. Now, spray or butter the outsides of your sandwich, close into the Pie Iron, trim and cook over medium heat till nice and browned on both sides.
Plain, simple and good. Try using sourdough bread...
Start by mixing the milk and eggs in a shallow dish. Then, make sandwiches with the bread and cheese slices, dip on both sides in the egg wash and then press in the crushed corn chips. Insert in your trusty lubed Pie Iron, trim the edges and cook over medium/low heat until lightly browned and the cheese is melted.
A new twist on an old classic. Let cool for a minute before eating, the cheese can get quite hot...
First, break the bread into small pieces into a bowl. Next, beat the eggs, milk, salt & Pepper in a bowl and then add to the breadcrumbs. Beat it together with a fork or egg beater, add the cheese and mix well. Spoon into well oiled Pie Irons and cook over medium heat turning often until nicely browned on the outside and done on the inside.
Turn out onto a plate and serve with a couple slices of bacon.
Use regular size hot dogs or sausages for these, they will fit in a regular 4" Pie Iron, corner-to-corner. You can use large or small biscuits, you can roll 2 small biscuits together for better coverage. Pat, stretch or roll out the biscuit dough large enough to roll your hot dogs in, I roll them out in waxed paper, lightly dusted with flour. Once you have your biscuit rolled out, cut a slit, longwise, almost down through the center of the hot dog and insert a slice of cheese, cut to fit, in the slit. Roll the hot dog up in the biscuit, seal the edges and insert in an oiled Pie Iron, corner-to-corner and cook over low heat, turning once, until nicely browned on both sides.
Be sure to have some mustard and ketchup handy to dip 'em into...
Prepare the cornbread mix according to the package directions and mix in the cheese, onions and chillies (try chopped chipotle peppers with adobo sauce for a real zing). Fill a well oiled Pie Iron about 1/3 full and cook over low heat until done, turning often...
Salmon cakes (you can use tuna or crab, too) are great for dinner as a side dish or for breakfast with hashbrowns and a couple of eggs.
To start, mix all ingredients in a bowl, you can do this at home and freeze this if you want for use at camp. Scoop thawed mix into an oiled Pie Iron (don't be stingy), add a tsp. of water and cook over medium heat, turning periodically until nice and crusty on the outside, the inside will be moist and fluffy. This will make about 6 cakes...
Refrigerated Tube of Grand Size Biscuits
1 Can of Chunky Creamy Chicken Soup or stew (ready to serve style)
Make sure you use a thick-and -creamy soup for this one, it doesn't necessarily have to be chicken.
Open your tube of biscuits and stretch or roll the dough out so that it hangs over your Pie Iron some. Lay your first biscuit in the bottom section of the Pie Iron, spoon in chicken soup or stew (not too much, but don't be shy) and top with another stretched out biscuit and close up your Pie Iron. You can trim the edges of the Pie Iron now if you want, I like to wait and pull it off and eat it as it gets done while cooking. Its done when the biscuits are nice and golden brown, open your Pie Iron and peek periodically to make sure it doesn't burn.
This should be eaten on a plate as it will be hot and could leak a little. Good as-is for lunch or serve with veggies and a salad for dinner...
If you like roasted garlic (most people do once they've tried it), you'll be glad to know you can do it in the Boondocks with your trusty Pie Iron. Just give your Pie Iron a spray with Olive Oil spray, load it up with cloves (separated, but un-peeled) of garlic, cook over medium-low heat for 8 to 10 minutes, turning periodically. When done I cut the root-tip off with a sharp knife and just squeeze it out onto a crostini slice (toasted bread, I like sourdough French), spread it out with a knife. Have a small bowl of good quality olive oil handy to dip it into (or spray the crostini with olive oil before spreading the garlic) and hit it with a dash of salt and pepper.
Roasted garlic takes on a pleasant sweetness when its roasted and becomes soft enough to spread with a knife. You can also eat it straight out of the clove, or mash it with a fork in a small bowl and used for cooking. Try mashing with a little sour cream for baked potatoes, or mixed with grated parmesan for pasta. Who knows, It might even repel Vampires...
Butter the bread or buns and sprinkle with garlic salt, paprika and parsley. Place in the Pie Iron and cook until they're a nice golden brown. If using buns insert them "inside out" (back to back) in the Pie Iron...
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:: Stuffed Onions & Peppers ::
Small to Medium size Onions and Peppers
Tube Refrigerated Biscuits / 1/2 lb. Ground Beef /
1/3 lb. Ground Pork / 1 Egg / About 7 crushed Soda Crackers
1/4 cup Chopped Onion & Green Pepper / Salt, Pepper, Garlic Salt (to taste)
Your going to like these, they're stuffed with meatloaf and have their own biscuits, built right in.
Cut the ends off of your onions and peppers and then cut them in half (crosswise), so you have rings about 1-1/4" thick. Now, clean the insides out of the peppers and carefully press out the centers of the onions, leaving a single ring (chop the insides and ends for the meatloaf). You can use your own favorite meatloaf recipe if you wish or use the remaining ingredients to make mine. Oil your trusty Pie Iron and put a ring of pepper in (or onion), centered in the middle. Stuff with the meatloaf mixture and cook for about 5 minutes, over med/low heat, open it up and insert biscuits (take a biscuit and cut it into quarters) in the corners, close it up and cook an additional 3 minutes. Flip the Pie Iron over and give it another 5 minutes or until done.
Invert onto a plate and serve with your favorite condiments, I like catsup and mustard with chopped tomatoes on the side...
Oil or butter your Pie Iron and layer with sliced potatoes and onions (give these a light oiling also and maybe even a splash of soy sauce). Season with garlic salt and pepper to taste and cook until done, turning often...
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:: Chicken Chimichangas ::
4 (7" size) Flour Tortillas / 1/2 cup Chicken, cooked & chopped
1/2 cup Onion, chopped / 1/2 cup Green Bell Pepper, chopped
1/4 cup Picante or Enchilada Sauce, green or red / 1/4 tsp. Ground Cumin
Salt & Pepper, to taste / Garlic Salt, a few shakes
1/2 cup Cheddar Cheese, cubed
First, cook the chicken, onion and bell pepper in a pan with a little oil until the onions turn clear. Add the cumin, salt & pepper and garlic salt and cook for a few minutes more and remove from heat, add the cheese and stir to mix. This can be done at home and kept in the cooler in a baggie until needed or it can be done at camp, in fact you can make the chimichangas up at home and freeze 'em wrapped in Foil. To make the chimichangas, put spoonfuls of chicken mix in the center of a warmed tortilla, fold the sides in, and then fold the bottom and top in to form a square (check to make sure it will fit in your Pie Iron). Oil your Pie Iron well, insert the chimichanga and cook over med/low heat until nicely browned on both sides and the chicken mix is well heated.
To serve, place a chimichanga on a bed of hot refried beans and top with shredded lettuce, chopped tomato, sour cream and salsa. You'd better make lots of 'em, they're good...
Start by mixing the crab, cream cheese, chives (or onions) and garlic salt with a fork, mix well. Unroll the Crescent Rolls and spoon a heaping teaspoon of cream cheese mix onto the wide end, roll up and pinch the sides so it won't leak. Cook in your oiled Pie Iron (3 at at a time) for about 3 to 4 minutes per side. Let cool a few minutes before eating. I like to dip mine in a mix of Sambal Olek, Hoisin sauce and soy sauce (see your local Oriental market for these)...
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---- SNACKS & TREATS ----
:: Apple Raisin Pie ::
1 cup Apple Pie Filling / 1/2 tsp. Cinnamon
2 Tbs. Raisins or Dried Cranberries / 1 pkg. Refrigerated Pie Crusts
1 Tbs. Butter or Margarine, melted
First, put your pie filling in a bowl and run a knife thru it to cut-up any large apple chunks, add your raisins and cinnamon and mix. Now, lay out your pie crust and cut to fit (just a little larger) your Pie Iron. Spray your Pie Iron and lay a dough piece in it, add a spoonful of filling, top with another dough piece and seal the edges by closing the Pie Iron. Next, open up the Pie Iron and brush melted butter or margarine over the top, close it back up and turn over, open again and brush the other side. Cook over medium heat for about 15 minutes, turning periodically until done. Its best to eat these on a plate as they will be HOT.
For an alternative you can make these with a pierogi maker and even freeze them (thaw before using), I like the Pampered Chef Cut'N'Seal...
At home, in a blender or food processor, combine the hazelnuts (optional), brown sugar, sugar and cinnamon until blended fine (you can run it thru a wire strainer to get any chunks out). At camp, cut your biscuits into wedge shaped pieces, 6ths (for large biscuits) or 4ths (for regular size), coat well in the sugar mixture and stuff a single layer into a buttered Pie Iron. Add a few dabs of butter and close the Pie Iron up and cook for 3 to 4 minutes per side over medium/low heat. Watch so they don't burn. Invert the finished Monkey Bread onto a paper towel and let cool for a minute. If you want you can drizzle a sugar (or fruit) glaze over the pieces. To eat just pull out the individual pieces and enjoy.
You can also make savory Monkey Bread for dinner or breakfast, try coating the dough wedges with dried herbs, like sage, thyme, oregano or parsley, or try garlic salt. Try Pillsbury Grands Shortcake Biscuits for a sweeter Monkey Bread...
To start, take your biscuit in hand and, working around the edge, stretch it out so its thin in the middle and thicker on the outside (like a pizza), lay it inside your Pie Iron and spoon some filling in (I like large fruit pieces in mine). If you use large marshmallows, slice them in thirds and put 3 slices in.
If you want you can top it with some canned frosting. You'll need to eat this off of a plate, it can be hot and a little messy, but good...
Oil your Pie Iron and place a slice of buttered bread (butter side down) in the bottom half. Now, spread peanut butter in the center of the bread and top with pieces of your favorite chocolate bar. Put another buttered slice of bread on top (butter side out), close and trim the bread and cook till both sides are toasted a nice golden brown.
Let cool a few minutes before eating...
To start, peel, core and slice your apples. Now, oil your Pie Iron and butter 1 side of 2 slices of bread and put a piece (butter side down) in the opened Pie Iron. Layer some apple slices on the bread, drizzle with caramel, sprinkle with cinnamon/sugar mix and dot with butter. Top with the other slice of bread (butter side out this time), close and trim the Pie Iron and cook over medium heat until nicely browned. Let cook a few minutes before eating...
Oil the Pie Iron and butter the outside of your bread as usual, put a slice in your Pie Iron and spread a large spoonful of lemon filling in the center and tip iwth mini marshmallow's (OK, its not real chiffon). Top with the other slice of buttered bread, close and trim the Pie Iron and cook until the bread is a golden brown.
The marshmallow will be your "chiffon" and will blend with the lemon filling when its cooked. Let it cool some before eating...
Everyone enjoys Smores. Of course you can prepare this popular campfire treat in a Pie Iron, too.
Oil your Pie Iron and butter your bread on the outside, put a slice (butter side down) in your Pie Iron. Layer pieces of chocolate bar in the center of the bread and put slices of marshmallow on top of the chocolate (you can also use mini marshmallow's). Close and trim the Pie Iron and cook over the fire or in the coals until browned...
Flatten out 2 biscuits (if they're small use 2 for each side) and put them into an opened, oiled Pie Iron, one on each side. Now, spread some caramel sauce on the inside of both biscuits and scatter pieces of chopped pecans and chocolate chips around on one of the biscuits. Close the Pie Iron and cook until the biscuits are puffed up and golden brown, turning often. Let cool a bit before eating, the filling will be "HOT"...
First, pare and core the apples, slice crosswise in quarters creating rings about 1/2" thick. Now, separate the Crescent Rounds, unroll a roll and (carefully) stretch it out to about 15" long. Thread it through the center of an apple slice, wrap around, weaving back through the hole, all around the slice ending by pinching it to the beginning. Cook in a Pie Iron over low heat until evenly browned.
I like mine as-is, but you can add icing, cinnamon/sugar, or???
