Prep Monday—Recipes

Thought I’d put together a few simple recipes for outdoor cooking, you know, in case you have to go off-grid or if you just decide to pack up for a weekend of camping.

I’m even going to give you two versions of each, so you can choose quick and easy or completely homemade, depending on your preference and/or limitations of space, time, and skill.

Let’s start with breakfast:

Skillet Breakfast


O’Brien potatoes

Cheddar cheese


Naturally, this is going to taste better if you use cast iron, but you can use any cookware, on the fire or on a propane stove.

Fry the bacon and remove from pan to drain. Dump in the bag of potatoes, add a little salt and a lot of pepper; while these cook, beat the eggs and add a little water—water will make the eggs fluffier than milk. When the potatoes are cooked and crispy, add the eggs and crumbled bacon and cook until eggs are done. Top with cheese.

Version 2: you can chop the potatoes, onions, and peppers yourself, at the campsite or before you leave home. Unless you butcher your own hogs and gather your own eggs, that’s about the limit on the homemade part!

Of course, you can serve toast or biscuits or whatever with this too, but it’s pretty filling by itself. If you’re making toast over the fire, you can of course toast it over coals on a stick, but you can also just slap a slice of bread on a cast iron griddle, flipping once.

My World Famous Chili

Chili beans, 2 cans

Salsa, half a jar or so

Tomato sauce, 1 16 oz can


Garlic, 2-3 cloves

Ground beef, 1 #

Chili powder



Black pepper

Beer, one can or bottle

Throw the chopped onion, minced garlic, ground beef, chili powder, cumin, black pepper, and minced jalapenos in a Dutch over. Cook until beef is done. Add chili beans, salsa, beer, tomato sauce, and maybe a little water. Cook for an hour.

Yes, it can be very hot—seasoning-wise. You can adjust as needed.

For the more homemade version, simply use your own canned tomato sauce and salsa, the onions, garlic, cumin, and jalapenos that you grew in the garden, and your home-grown kidney beans that have been well-soaked overnight. You might want to add more spice if you use those, as the commercial ones are pre-seasoned.

More power to you if you butcher your own beef and grind it, and if you also make your own beer, please send me the recipe and the steps needed!




INNspiring Breakfasts is a Hit!


Boonville, Missouri B&B owner Kriss Royer has created a very wonderful cookbook – these are all recipes she’s served to her own guests at the High Street Victorian. Based on their reviews, Kriss is certainly doing something right:

“The food was top notch…”

“…incredible homemade brownies, breakfast, and cinnamon rolls…”

“Breakfast was amazing with Kriss’ signature pineapple boat and a delicious Tiramisu French Toast.”

“…the breakfast was to die for…”

“What followed can only be described as an 8th wonder… this breakfast was better than any breakfast I’ve EVER had! My husband and I stayed in a hotel in Paris that had topped my list of amazing presentations of food.”

“All I can say about the breakfast meal is…WOW. Normally, I don’t eat much in the morning, but I couldn’t help myself with this delicious meal.”

These are just some of the reviews out there – I could go on and on, but I also want to tell you that these are NOT difficult recipes. Most of the ingredients you’ll probably already have on hand, and it takes less time than you’d think to prepare them in your own kitchen.

In fact, on Monday I made the Chocolate Pancakes with Strawberry Sauce – after reading this cookbook over and over and seeing Gene Royer’s fantastic photos, I had to take the plunge. It was totally worth it! I should probably add that, since I had no strawberries, I substituted a mixed berry blend for the sauce. Yum!

You can get your own copy of INNspiring Breakfasts at the RHP store, in local bookstores, online via Amazon – there’s even a Kindle version – or you can stop in at Parable Books in Columbia, Missouri on Saturday, June 1, and meet Kriss too!