I love how mom would cook in a cast-iron-skillet while we were camping. Man, the food tasted so good. Later, she would create the same dishes at home using the stove top and the oven. We would miss the smell of the camp fire, but it still taste great.
Before cooking in your cast iron, make sure that it is seasoned properly, if done correctly it will become a non-stick pan.
Pineapple Upside-Down Cake – This is one of my all time favorites. Usually baked in the oven, mom would make this wonderful desert while camping. Boy, what a treat!
- 1 package of yellow cake mix made according to directions with the addition of one wooden-spoon of Best Foods mayonnaise blended in.
- 1 can of sliced pineapple (drained, save the juice)
- 2/3 cup firmly-packed brown sugar
- 1/4 cup butter
- Maraschino Cherries
- whole nuts, I use Pecans
- In a 10-inch cast iron frying pan over a low heat, melt the butter. Once melted add the brown sugar until it’s blended well. Remove this from the heat.
- Arrange the pineapple slices on top of the butter/sugar mixture, put one cherry inside each pineapple ring and place the nuts in between each of the rings around the outside and middle as well.
- Pour the prepared cake batter on top and make sure it is evenly spread.
- Bake this in the oven for about 40-50 minutes or until a toothpick comes out clean after being inserted into the cake.
- Let this cool for about 5 minutes and before removing it from the pan, run a knife around the edge.
- To remove it, put a plate over the pan and turn it over. You will now have a beautifully designed cake.
Cast-Iron-Skillet Baked Beans – There is nothing like good old fashioned baked beans cooked in a skillet.
- 11 bacon strips, divided
- 1 onion, diced
- 1 bell pepper, (seeded & diced)
- 1 tsp salt
- 5 (15.5-oz.) cans navy or pinto beans, rinsed and drained
- 1 Cup of your favorite BBQ sauce
- 1/4 cup apple cider vinegar
- 1/4 cup Dijon mustard
- 1/4 cup brown sugar (packed)
- 1/4 cup maple syrup
Preheat the oven to 325°
- Cut 8 pieces of bacon in half, cook in a large cast-iron skillet over medium-low heat. You don’t want to brown the bacon just render most of the fat, this should take about 6 to 8 minutes. Remove and drain on paper towels.
- Dice up the remaining 3 pieces of bacon, increase the heat to medium, and cook until browned and crisp, about 5 minutes.
- Add the onion, bell pepper, salt, and black pepper. Cook, stirring occasionally, until the vegetables are softened and beginning to brown, 7 to 10 minutes.
- Add the remaining ingredients, stir to combine, and cook until the liquid comes to a simmer.
- Arrange the partially cooked bacon half-strips on top of the beans and bake for 90 minutes or until the bacon on top is crisp and the sauce is thick and sticky.
Super Easy Vegan Pizza – Yes, you can even cook pizza in your skillet, give this a try.
- Ready made pizza dough
- Canned or jarred pizza sauce
- toppings of your choice
- Mozzarella cheese
- Italian seasoning
- Parmesan cheese
- Coat your skillet with olive oil and run a garlic clove around it for seasoning.
- Put your dough in and mash it around the pan bottom and sides evenly. Let this rest for about 5 minutes
- Sprinkle in half of the mozzarella cheese, add your veggies and then your sauce.
- Top with the remaining mozzarella, Italian seasonings and grated Parmesan cheese
- Bake for 25-30 minutes just until the crust turns golden brown, the cheese should be bubbly.
- Let this rest for 5-10 minutes before you cut it or everything will run and pull off of the crust.
Roasted Brussels Sprouts – I hated these as a child but love them as an adult especially cooked in cast iron.
- 1 pound Brussels sprouts, rinsed, ends trimmed
- 1 Tab minced garlic
- 1 tsp of lemon juice (organic if possible)
- 2 Tbsp olive oil
- Salt (to taste)
- Black pepper
- 1/4 C grated Parmesan cheese
Preheat oven to 350°F.
- Place Brussels sprouts in a cast iron frying pan Add the garlic
- Sprinkle Brussels sprouts with lemon juice
- Toss with oil until coated
- Sprinkle with salt
- Add black pepper
- Bake in the oven on top rack for 20 minutes, then stir the up to coat again evenly with the oil in the pan.
- Cook for 10 more minutes
- Sprinkle with Parmesan and cook for another 5 minutes.
The sprouts should be nicely browned on the outside and tender on the inside.
Quick & Easy Cornbread – Keeping it simple while camping is always welcome in my camp.
2 boxes Jiffy corn muffin mix
1 can of creamed corn (8oz)
1 Cup of shredded cheese (I like Mexican blend)
2/3 Cup milk
Mix the muffin mix, eggs and milk till blended
Add in the corn and cheese
Bake for 20-25 minutes until golden brown or use the old fashioned way of sticking in a toothpick, it should come out clean.
If you like it spicy, add in some chopped jalapeno’s to kick it up a notch.
I hope that you enjoy these recipes and give them a try, if you don’t already have your own cast-iron-skillet you can pick one up cheap sometimes at a yard sale or an online deal can be found.
A great place for cast iron information: