These Dutch oven camping recipes will have your campers coming back for more.

Dutch Oven Salmon

Ingredients:
Whole salmon
Sliced onion
6-8 ears of corn
Butter
Lemon juice
Sliced lemon
Parmesan cheese
Salt

Preparation:
Slice open the salmon to form a pocket. Place a lemon slice and an onion slice in the pocket. Put corn ears in the Dutch oven, and pour a cup of water over them. Lay the salmon over the corn. Lightly drizzle the salmon with lemon juice and add dabs of butter. Cook in hot coals for 25 minutes. Sprinkle with parmesan cheese before you serve.

Dutch Oven Cherry cobbler

Ingredients:
3 cans of cherry pie filling
1 can of biscuits
Brown sugar
Non-stick cooking spray

Preparation:
Spray the inside of your Dutch oven with non-stick cooking spray, and pour the three cans of cherry pie filling in. Open your canned biscuits and place over the pie filling. Sprinkle the biscuits with brown sugar. Place over hot coals and cook for 20-30 minutes, or until the biscuits are flaky and brown. For best results, rake hot coals up and around the Dutch oven.

Sweet and Tangy Stew

Ingredients:
1 large can of tomato sauce
1 Tbsp mustard
1/2 cup cider vinegar
1/2 cup light corn syrup
1/4 cup of brown sugar
2 cups of diced carrots
2 cups of diced onions
2 pounds of steak cut into chunks
2 tsp chili powder
2 tsp paprika
Vegetable oil
Salt and pepper

Preparation:
Heat about three tablespoons of oil in a Dutch oven. Add steak chunks and brown. Add all of the remaining ingredients into the Dutch oven. Stir well. Place the lid on top of the Dutch oven and place it among the hot coals in your campfire. Cook for four hours, and serve with bread.

BBQ Ribs

Ingredients:
1 bottle of your favorite BBQ sauce
1 clove of finely chopped garlic
1 package of sliced, boneless pork tenderloin

Preparation:
Pour BBQ sauce into a container with a lid, and stir in garlic. Add sliced tenderloin, and replace the lid on the pan. Allow the meat to marinate inside a cooler for several hours. When you’re ready to cook the meat you can place it in a Dutch oven for cooking on a campfire, or you can grill the meat on a grate. If you opt to grill the meat, use a brush to baste the meat with the BBQ marinade. Serve with potato salad, cold baked beans, and bread.

Strawberry Cake

Ingredients:
1 cup of chopped pecans
1 cup of melted butter
1 large can crushed pineapple
1 yellow cake mix
3 cups strawberries
3/4 c sugar

Preparation:
In a Dutch oven melt half of the butter, and then add strawberries and pineapple ensuring to include the juice from the fruit as well. Pour sugar and a yellow cake mix over your berries ensuring all are covered. Place lid on the Dutch oven and cook for one hour over fire.