Each spring and summer families from around the United States enjoy camping. One of the best parts about camping is eating food around the fire. Just don’t forget your camping cookware! Here a recipe for corn on the cob made on the campfire:

Ingredients:
~ corn on the cob, with the husks
~ butter
~ salt and pepper

Preparation:
Pull the husks back on each cob and remove the silk. Close the husks back around the cob. Dunk into a bucket of water and allow the ear to draw water up. Pluck from the water and wrap each ear of the corn in aluminum foil. Bury in the coals, or place on grill.

Here’s a scintillating recipe for herb and cheese biscuits; great for dinners or breakfast, and sure to be loved by the whole family!  In addition to the ingredients, you’ll need a couple biscuit pans. 

Ingredients:

½ cup cheddar cheese
1 tsp. minced thyme
½ tsp. minced fresh parsley
½ tsp. minced fresh rosemary
2 cups flour
3 tsp. baking powder
5 tbsp. butter
½ cup milk

Directions:

Preheat your oven to 400 F, and grease your biscuit pants and set them aside.  Start by mixing the flour, baking powder, herbs, and cheese into a large mixing bowl.  Mix in the butter, and add the milk and stir until the dough holds together.  You can add more milk if needed, but don’t add too much!  Once you have your dough, spoon the mixture into your biscuit pans, and bake for about 10-12 minutes or until golden brown and flaky.

I recently visited CastIronDepot.com and found that they now carry a limited selection of the newly developed Olvida nickel impregnated (often referred to as nickel plated) cast iron cookware.  I personally own some of this cookware.  It is fantastic! The nickel impregnated cast iron combines all the best qualities of cast iron cookware with a hard non-porous, non-reactive surface that is similar to stainless steel.  It never needs seasoning and never imparts a “cast iron” taste to even the most acidic of foods.

The surface is NSF and FDA approved and is totally safe.  In fact, the Nickel Phosphate compound used in Olvida Cookware has been used in the food industry for many years.  Most people are unaware of nickel’s presence in spatulas, knives, forks, spoons, dental and surgical tools, cooking surfaces, etc.

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Cook cornbread just like grandma or mom used to make. Use cornbread skillets manufactured by Old Mountain. They are the industry leaders when it comes to cast iron skillets, versatile and colored enamelware, and cooking skillet products of all kinds. They make some of the finest cookware available.

The iron skillet from Old Mountain is a functional piece of kitchen equipment. It also doubles as a family heirloom. Make your own memories today by starting your own collection of iron skillets that will be appreciated by future generations in your family. You’ll never have to worry about your cast iron getting worn out because cast iron can last for 100 years or more.

Surprise the kids with melt-in-your-mouth goodies that mommy baked herself. Cast iron biscuit pans make baking biscuits so easy; you just might start baking everyday. Here is a simple recipe you can prepare effortlessly at home:

Pecan Biscuits:
1. Preheat over to 450 degrees
2. In a bowl, combine 1 ½ cups biscuit baking mix and ½ cup chopped pecans
3. Add 1 cup whipping cream and stir until a soft dough forms
4. On a lightly floured surface, roll out the dough to ½ inch thickness using a floured rolling pin
5. Cut to desired shapes, place on the biscuit pan and brush tops with butter
6. Bake for 7 to 10 minutes until they turn light brown

There’s nothing better than a greasy pile of crispy deep-fired onion rings to go along with your hamburger. Many people may think the hassle of making home made onion rings is too great, but they will be surprised by just how easy it is when they follow this recipe:Crispy Fried Onion Rings

~4 large yellow onions
~cold buttermilk
~2/3 cup cornmeal
~2/3 cup all-purpose flour
~¼ tsp salt
~1/8 tsp black pepper
~2 Tbsp melted vegetable shortening
~1 beaten egg
~1 2/3 cups milk
~Flour
 
Preparation

Peel onions and slice them into rounds about 1/4–inch thick. Separate rings; soak in milk for 15 minutes. Mix cornmeal, flour, salt, pepper, melted shortening, egg, and 1 2/3 cups milk to make the batter. Pat onion rings dry; dip batter in flour. Fry onion rings in one of the cast iron deep fry pans or a Dutch oven in deep fat at 360 degrees until golden brown.

I went camping for the first time last week.  It wasn’t as rugged as some of the stories that I have heard about people getting really out there and experiencing the great outdoors, but really, it was outdoors enough for me.  We did what most people would call car camping, and josh was it great times.

We had cast iron frying pans with us, and that with a bunch of groceries that we got from the store before the trip, we made wonderful pizzas right on the open fire.  I had such a great time on this trip, I’m planning another one with my wife in the near future.

The best thing that I like about my cast iron cookware is that pan actually adds to the flavor of the cooking.  Just like when you have a barbeque pit that you treat accordingly so that you get the right wood fired taste, a cast iron is a flavor retention device.

Unlike cheap metals that take away from the final food product.  Cast iron is amazing for those that like added flavor there cooked treat.  The cleaning method for cast iron pan allows the high grade metal to retain added flavor that transcends one plate to the next.  I just love my cast iron cookware.

When it comes to Teflon, medical professionals are saying a unanimous ‘no.’ Teflon which is made by the Dupont Co. as a non-stick alternative to be placed on cookware is being cautioned all around by the medical community. An independent review board assessed that the even the harsh indictment by the Environmental Protection Agency was not harsh enough. Teflon is now being called a carcinogenic and the cooking on it is very similar to smoking a cigarette because toxins are being released into the food that you are ingesting. Take a look at your cookware and replace any chipped pans with cast iron cookware and experience the difference.

Ingredients:

• 3 tablespoons butter
• 3 medium tart apples, unpeeled, cored, quartered, and sliced
• 1/3 cup sugar
• 2 to 3 tablespoons sugar

Preparation:Melt butter in a medium heavy skillet over medium heat. Add apples to a cast iron skillet; cover and cook for 5 minutes, or until apples are juicy. Turn and sprinkle with 1/3 cup sugar. Reduce heat to low. Cover and cook for about 5 minutes longer. Uncover and cook 2 to 3 minutes longer, or until sugar is absorbed and apples are lightly browned on bottom. Remove from heat and sprinkle with a few more tablespoons of sugar, depending on tartness of apples. Serve hot as a side dish to ham or pork meal, or with breakfast.

Serves 6.