Campfire Orange Cinnamon Rolls

Campfire Orange Cinnamon Rolls

I make this breakfast every time we go camping for more than one night. The first morning I make campfire breakfast burritos, but on the second day, I like to do something different and sweet. It’s always a hit when I make these. Especially for those camping friends that are used to hotdogs and marshmallows being their only camping food.

I like to prep these before we go, but if I don’t have time I just make sure I have a knife and a cutting board packed with me.

Here’s how you can make your very own campfire orange cinnamon rolls:

[recipe title=”Campfire Orange Cinnamon Rolls” servings=”4-8″ time=”15 minutes”]


1 Can of 8  Pillsbury Orange Cinnamon Rolls
4 Large Oranges, cut in half
Heavy Duty Aluminum foil
Cast Iron Skillet


Cut Oranges in half and slice a small amount of each end to make it have a level flat bottom. Scoop out all the orange flesh, leaving just the peel. Set aside orange flesh. Place one cinnamon roll in each orange half. Then place each half on it’s level bottom in the cast iron skillet. Cover with aluminum foil. Watch the rolls to prevent burning. Once the rolls have risen, add the orange icing while they’re still hot.

You can prep the oranges ahead of time to save time, utensils, and a mess.

Serve with a side of orange flesh.

This recipe is perfect for a morning fire and doesn’t have to go on hot coals.

It really impresses hungry fishermen.


Campfire Orange Cinnamon Rolls

Campfire Shrimp Linguine

Campfire Shrimp Linguine


I usually start my day by asking Tyson what he wants to eat that night for dinner. Most of the time he gives me a silly answer or asks why I’m already thinking about dinner when I haven’t even had breakfast yet. But this particular morning he said, “I want shrimp linguine!” Well Tyson, thanks for being so specific this time.

Campfire Shrimp Linguine

So while he went fishing on the Colorado River, I got everything to make his requested shrimp linguine. I can’t remember the last time I made shrimp linguine so I had to jog my memory of what all goes in it. I went to my go-to favorite cook, The Pioneer Woman, and she had a recipe for Shrimp Linguine in foil packets. Her’s calls for using the oven, but the first thing I thought was now I can finally use our fire pit! There was only one problem…I’ve never started a fire by myself.

Campfire Shrimp Linguine

So while Tyson was catching trout and white fish, I got a few logs and my campfire starter secret weapon, an empty paper towel roll. I had a fire going in no time. As Tyson pulled up I had a surprise fire and dinner ready to go on the grill top. He had no idea what I was going to make or why I had the fire going, but like the great man he is he went with it.

Campfire Shrimp Linguine

We filled our bowls up in the house, topped it with parsley, red pepper flakes, and a little salt and pepper. Then we headed back outside to enjoy my first fire made all by myself. We stayed out there enjoying the warmth and watched the sun go down, and the stars come up.

Campfire Shrimp Linguine

This recipe is great for a fancy dinner while camping, or pretending you’re camping in your backyard fire pit.

Tyson and Andy


[recipe title=”Campfire Shrimp Linguine” servings=”4″ time=”35 minutes total”]


1/4 cup olive oil
1/4 cup unsalted butter
1 can 14 oz. diced tomatoes, undrained
2 cloves of garlic, minced
2 diced roma tomatoes
1 bunch fresh asparagus, cut in one inch pieces
1/4 cup of white wine
1/2 lb. linguine, uncooked
1 lb. shrimp, peeled and deveined
parsley, minced
salt and pepper
red pepper flakes


Heat skillet on medium. Add olive oil and butter. Sauté garlic for 1 minute. Add tomatoes, asparagus, and white wine. Season with salt and pepper. Cook for 10 minutes.

Boil water with some salt and cook linguine for half the recommended cooking time. Approximately 4 minutes.

Layer 2 sheets of heavy duty foil and spray with oil. Form foil into a boat. Layer tomato sauce first, then uncooked thawed (if frozen) shrimp, and top with cooked linguine. Drizzle with olive oil. Cook on campfire grill for 15 minutes (or in a preheated 350 degree oven). Carefully remove from heat and top with parsley, salt, pepper, and red pepper flakes.

modified recipe from The Pioneer Woman.


How to cook the perfect steak

How to cook the perfect steak

How to Cook the Best Steaks

“This is the best steak I’ve had in a while.”

That’s what my grandma said to me as she was finishing the last bite of steak I cooked her for lunch. That is a mighty fine compliment coming from my grandma, who shoes my out of the kitchen every chance she gets.

I thought I’d share with you what  I did to cook the steaks just in case you want that kind of reaction from your grandma, mama, nanny, or granny.

First, I seasoned the steaks with seasoning salt, lemon pepper and lime salt (You don’t have to use the lime salt, I just like it), and lots of freshly ground pepper. I used beef tenderloin cuts of steak here.

Next I got olive oil and butter really hot in a cast iron skillet and seared the steaks.

Steak Cooking in a Cast Iron Skillet

After I sear them, I put butter on them before they go to the grill. You can never have too much butter.

Then they go on a hot grill for about 5 minutes. I used a meat themometer to get them to medium rare which I think is about 140-150 degrees. But seriously people, don’t take my word for any of this. I’m not a chef and for that matter not even a food blogger. So take this all with a grain of salt. But don’t add that grain of salt to the steaks. Ok I’ll stop now.

The boys wanted pork chops, but I didn’t make those. I stole a bite from my grandpa. They were still yummy.

Aren’t sear marks so pretty. I guess beauty is the eye of the beholder.

Bella wanted to help cook too!

Ok, now everyone in the house and let’s eat!

Is your mouth watering yet?

I’ll be right over and help you cook! Get the olive oil hot!

See you in a bit!

Hosting a Christmas Dinner Party

Hosting a Christmas Dinner Party

As a new homeowner, I took it as a part of my homeownerly duties to host my first Christmas party. Not really, I’ve just always wanted to have lots of parties at my house. I enjoy having people over so much! Since I know I have people coming over to my house, I love that it puts pressure on me to clean. I love that it gives me an excuse to cook large amounts of food rather than trying to cut recipes in half for just me. It also gives me an excuse to buy new things for my kitchen like a gravy boat or a huge platter that I’ll probably only use once a year.

With my love for any and all things Pioneer Woman, I decided to cook her Christmas dinner I watched her cook on the Food Network. On the menu for the night was Prime Rib with Rosemary Salt Crust, Brussels Sprouts with Balsamic and Cranberries, Burgundy Mushrooms, Whiskey Cream Sauce, and my friend Amberlee was preparing the Twice-Baked potatoes.

I had never had a Brussels sprout until this year at my friend’s the Benefield’s house. They are so delicous. I couldn’t imagine liking them as a kid. Actually I couldn’t imagine liking any of this dinner as a kid because I was so picky.

Truth is I despised mushrooms till now. These little gems took nine hours to cook. Nine whole hours in a bath of wine and deliciousness that created the most intoxicating aroma I may have ever smelled. The first thing my guests commented on was the smell when they walked in, so just on that the whole party was a success.

These carrots were a last minute decision which turned out to be a good one. I had carrots in my fridge and since I was heading home to grandma’s for a week I figured I’d better cook them rather than them spoil. These were glazed carrots cooked with butter, brown sugar, and brandy. So yummy!

On a side note, these brown dishes were given to me by my grandmother. She said they weren’t her wedding dishes, but dishes she got with grocery store coupons. They’re still really old. The teal one in the background, next to the burgundy mushrooms, my grandma gave me this Thanksgiving. They were my great grandmothers. They are divine! I’m a sentimental sap, and these dishes mean the world to me!

My friend Jacquelyn made the cookies. They’re actually greener in person because they’re mint chocolate chip cookies! I’m not usually a fan of chocolate and mint put together, but I changed my mind with theses cookies!

Keith brought over a Rick’s bakery cake! I love me some Rick’s bakery!

Overall the night was hilarious, fun, and a little stressful. My friends made the night. I was pinned to my couch after we aired grievances (a Seinfeld reference I wasn’t aware to till now). Cody posted on facebook the next day that he and his wife agreed that the night felt like family. I agree, these people are my family. I love them dearly!

Merry Christmas!