Category Archives: Campfire Recipes

Welcome to the new home of the Recipes of our every own Lady Winter Wolf.
We hope you enjoy her recipes as much as we do.

Cast Iron Elk Burgers

Out here, in the Southwest, Venison (deer) and Elk are plentiful; hunters bring their kills into the local meat processors to package it up into steaks, bologna, ground for burgers, cubed for stews, jerky and more. Venison has a gamier flavor, so letting it marinade in a little red wine vinegar will cut that flavor. Elk is very lean, so adding ground beef to a Elk burger mixture will give it the added fat it needs to cook properly and not dry out.

While the below recipe was made indoors; it can easily be cooked out on an open camp fire.

Cast Iron Skillet Elk Burgers


3/4 lb ground Elk meat
1/4 lb lean ground beef
1 cup diced tomatoes
1/4 tsp each sea salt, ground black pepper, garlic powder and chili powder
3 Tbsp butter
1 medium red onion, cut into slivers
1 large green bell pepper, cut into slivers


In a medium bowl, mix together the Elk, ground beef, tomatoes and seasonings. Form 4 patties which will be one inch thick.

On medium-high heat, melt butter in skillet and put in the onion and bell peppers slivers. Place the patties on top of the vegetables. Cook for 12 minutes on one side, lift up burger, mix vegetables up underneath and flip uncooked side of burger down on vegetables. Do this for each burger and continue to cook for another 12 minutes each. This will allow the vegetables and the meat to caramelize, and the meat will be cooked well, but still juicy.

Remove to plate and let rest 5 minutes before putting on buns. Serve with lettuce, cheese and condiments if desired.

Makes 4 burgers.

~ Lady Winter Wolf ~

Baking with Bacon.

That’s right, I said baking with bacon. Watch any cooking show and bacon is going to come up in regards to dessert; seems to be one of the newest fads in the food industry. Well, my schtick concerns adventures with food, so I decided to give my Kitchen Aid mixer a whirl in the world of bacon.

First I’m posting a recipe for making candied bacon which can be used for decorating baked goods or just eaten on its own for a snack. It is sweet! Next will be a recipe that is primarily for cupcakes, but can be baked into a cake also.

Candied Bacon

1 lb regular bacon
½ cup sugar
1 Tbsp vanilla extract
1 Tbsp ground cinnamon

In a large nonstick skillet, on high heat, cook the bacon until it is browned, but still flexible; drain on paper towels.

Drain grease from skillet, set heat on low; place bacon, in one layer, into skillet. First sprinkle sugar over the bacon, then the vanilla and finally the cinnamon. Let the bacon cook for 10 minutes before turning over and let cook an additional 5 minutes.

Remove the bacon to a wire rack (paper towels under the rack to catch drippings) and let it air cool for 30 minutes before snacking on, or using for garnish on baked goods.

Alternative: instead of ground cinnamon, use ½ Tbsp of ground chipotle powder.


Chocolate Bacon Cupcakes

1 1/3 cups all-purpose flour
¼ tsp baking soda
2 tsp baking powder
3/4 cup unsweetened cocoa powder
1/8 tsp salt
3 Tbsp unsalted butter, softened
1 ½ cups sugar
6 egg yolks
1 cup milk
½ lb regular uncooked bacon, chopped

Preheat oven to 350F; line muffin tins with paper liners.

In a large bowl, sift together flour, baking soda and powder, cocoa powder and salt; set aside.

In another bowl, cream together butter and sugar until light and fluffy; beat in the egg yolks one at a time. Mix in half the dry ingredients with half the milk; when well incorporated, repeat with remaining dry ingredients and milk.

Add in the bacon and mix well with spoon, not mixer. Fill each paper liner 2/3 with the batter; bake for 20-25 minutes; check for doneness by inserting toothpick in center; cupcakes are done if it comes out clean. Let cupcakes cool before removing from tins and frosting.

Makes 16 cupcakes.

Alternative: divide batter in half between 2-8 inch cake pans which were sprayed with nonstick baking spray. Bake time will be the same as for the cupcakes.

Topping: Vanilla frosting works best with a garnish of candied bacon.

…can’t forget the frosting!!!

Vanilla Frosting

1/3 cup unsalted butter, softened
3 ½ cups confectioners’ sugar
2 tsp vanilla extract
2 Tbsp cold milk

In a large bowl, beat the butter and sugar together until fluffy; add in extract and milk, continue to beat until smooth and spreadable.

Makes enough for 12 – 16 cupcakes depending upon how much is spread on each cupcake. To make enough to cover the top, sides and in-between 2-8 inch cakes, double the recipe.

~ Lady Winter Wolf ~

Briskets and Gravy with a side of Funeral Potatoes

Having my own food blog, Food Adventures of a Comfort Cook, I’m always looking for ways to redo a recipe, find other ways of making a dish, or just concocting something new. My success rate is around 99% and the 1% is just never spoken about…yeah, complete failures I’d rather forget about.

One recipe that I came up with centered around the beef brisket. Being winter, I just wasn’t in the mood to get the smoker and grill up and working, but wanted brisket for dinner. The trusty crock pot came to the rescue; not only did it cook a brisket perfectly, but made the most awesome gravy to go with it. As a side dish, I baked up a batch of what is called here in Utah, “Funeral Potatoes”. Why that name? I was informed that it’s a dish that appears at most after funeral gatherings, so hence the name.

So here are my two recipes and I’m sure you won’t be disappointed with either one.

Crock Pot Beef Brisket and Gravy


4-5 lb beef brisket, trimmed of fat
½ cup all purpose rub
1 (10.5 oz) can French onion soup plus ½ can water
1 (14.5 oz) can diced tomatoes with green chilies – mild
1 ½ Tbsp minced garlic
4 Tbsp flour


Thoroughly coat, and massage in, all sides of brisket with rub; place in airtight plastic container or bag and refrigerate overnight.

Set 6 qt crock pot on low; spray inside with nonstick cooking spray. Place soup, water, tomatoes and garlic in crock pot; whisk in flour until incorporated well. Immerse brisket into liquid, cover and cook for 8 hours.

Remove brisket to rest before slicing. Set crock pot to high; using an immersion blender in the crock pot, or placing liquid into stand blender, puree tomatoes and onions. Let pureed liquid cook for 15 minutes to thicken. Serve over sliced brisket; also good for a gravy over mashed potatoes and/or biscuits.

Makes 8-10 servings.


Funeral Potatoes – It’s a Utah thing


7 medium potatoes (Yukon Gold or Russet)
½ cup butter, plus 8 additional ½ Tbsp pieces
1 can Cream of Chicken soup, family size
½ can milk
1/3 cup onion, minced
1 ½ cups cheddar cheese, grated
1 pint sour cream
¼ tsp salt
½ tsp ground black pepper
Corn flakes
*optional: real bacon bits


Boil potatoes, skin on, till fork tender (slightly firm); let cook, peel off skin and grate.
In a large saucepan, combine cup of butter, soup and milk, on medium heat, till hot; do not bring to boil. Whish in onion, cheese, sour cream, salt and pepper till smooth.

In a 9 x 13 baking dish (spray with non-stick spray), layer potatoes then sauce (there will be 3 layers of each). Top with an even layer of corn flakes; dot with the 8-1/2 Tbsp of butter. Cover with plastic wrap; refrigerate overnight.

Next day, preheat oven to 350F. Bake, covered with foil, for 45 minutes; uncover and bake an additional 15 minutes. Let rest for 15 minutes before serving.

Makes 8-10 servings.

Note: if you don’t have corn flakes on hand or just want something different, put a layer of shredded sharp cheddar cheese on top instead.

~ Lady Winter Wolf ~

Southwestern Dry Chili

The main idea was to use the ingredients for chili, but leave out the liquid components. This would give a mixture which could be used in hard or soft taco shells, pitas with or without pockets, tortillas or flatbread for rollups.  Without all the moisture, the bread products used would have less chance to become soggy and fall apart.  The mixture could also be used with tortilla chips to make a nacho dish.

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