Pudgie Revolution

Pie Iron Cookin' for Food Lovin' Campers


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Top Tots: tater tot, prosciutto, and blue cheese pie iron waffle

There’s no waffling about it: This tater tot waffle with prosciutto and blue cheese tops our list of all-time favorite pudgie pies.  With just three ingredients, it packs a wallop of flavor and texture.TotWaffle5

Crispy tater tots, salty prosciutto, and tangy blue cheese all converge in a perfectly pressed waffle pudgie pie.  If you haven’t added the Rome waffle iron to your collection, we highly recommend that you do.

To start, spray the iron with high-heat cooking spray.  Cut ten tots in half lengthwise, and place them cut-side up in one side of the iron.  They nestle perfectly amongst the bumps of the waffle iron–like it was made to cradle tater tots.  Top the tots with sliced prosciutto and crumbled blue cheese and then carefully arrange twenty more tater tot halves above.  Squeeze that iron shut and cook over hot coals until crispy and golden!

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Serve with a dollop of sour cream and you’ve got a top-notch tater tot treat.

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Top Tots Recipe

Ingredients

  • high-heat cooking spray
  • 20 thawed frozen tater tots, cut lengthwise
  • 1 slice prosciutto, cut into pieces
  • blue cheese, crumbled
  • sour cream, for dipping

Directions

Spray waffle pie iron with high-heat cooking spray.  Cut ten tater tots in half and place cut-side up in iron.  Top with prosciutto, blue cheese, and remaining tater tot halves.  Squeeze iron shut and cook over hot coals, about 5 minutes per side, until golden and crispy.  Serve with sour cream for dipping.

 


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Pudgies in Season: Green Tomatoes!

Got green tomatoes? There’s an app for that!  Don’t fritter away the summer without plucking a few green goodies for this tasty pie iron treat.

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Fried Green Tomato Fritter

Ingredients

  • cornmeal
  • panko
  • cayenne
  • salt & pepper
  • green tomatoes, 1″ cubes
  • egg, beaten

Directions

Coat pie iron with high heat cooking spray.  Mix equal parts panko and cornmeal and season with salt, pepper, and cayenne.  Dip green tomatoes in egg and then dredge in dry mixture.  Pile into prepared iron and cook over a fire or grill until crisp, about 4 minutes per side.  Serve with Sriracha mayo!


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I’m Stuffed

Try this tasty twist on a classic flavor combination: string cheese and pepperoni wrapped in breadstick dough!Stuffed1

This 4-ingredient pudgie pie is simple and so delicious.  Give it a whirl!

Stuffed4Slice a piece of sting cheese length-wise, leaving a little bit intact.  Slide in 5 pepperonis and wrap with 2 breadsticks making sure the cheese is completely encased.  They look like little mummies…little yummy-mummies!Stuffed3

Sprinkle with Italian seasoning and place in a double-wide pie iron that has been coated with high-heat spray.  Cook over a fire until golden and enjoy!

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I’m Stuffed

Ingredients

  • refrigerated breadstick dough
  • string cheese
  • pepperoni
  • Italian seasoning

Directions

Coat a double-wide pie iron with high-heat cooking spray.  Slice string cheese in half length-wise leaving it attached at one end.  Slide in 5 pepperonis.  Stretch and wrap 2 breadsticks around string cheese and pepperoni so that it is completely encased in dough.  Sprinkle with Italian seasoning and place in pie iron.  Cook over a grill or campfire until golden.  That’s a wrap!


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Pudgies in Season: Kale!

Kale, yeah!  It’s time to come kale away, Come Kale Away, COME KALE AWAY with meeeee!  Everyone’s favorite leafy green is in full-swing and just like everything else, it’s even better in the form of a pudgie pie!

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Come Kale Away

Ingredients

  • flatbread
  • roasted butternut squash
  • apple chicken sausage, sliced
  • Muenster cheese, sliced
  • cranberry sauce
  • kale, chopped

Directions

Cut flatbread to fit in iron so it is slightly overhanging the edges and spread margarine on one side of each slice.  Place margarine-side down in pie iron and spread butternut squash on top–buy it or make your own ahead of time.  Next, layer in chicken sausage, 1 slice of Muenster cheese, cranberry sauce, and chopped kale.  Top with other slice of flatbread and carefully close pie iron.  Toast over a fire or grill for 4-6 minutes per side or until it reaches golden perfection.  Let cool 5 minutes before eating–just enough time for a rousing rendition of Come Kale Away!


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(Tastes so good it) Hurts, donut?

There’s a hole lot to love about this maple-bacon-donut pudgie pie!

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Here’s what you need to make the magic happen:

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Split 1 cake donut and butter the cut sides.  Place buttered sides down in your pie iron pans and fill the holes with pieces from the other donut:

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Pile in the rest of the ingredients, close your iron and cook over a fire or grill until golden.

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(Tastes so good it) Hurts, donut?

Ingredients

  • 2 cake donuts, 1 split plus pieces for hole-filling
  • margarine
  • sweetened condensed milk
  • pecans or other nut, chopped
  • 2 slices cooked bacon, chopped
  • maple syrup
  • salt, just a pinch

Directions

Split 1 cake donut and spread margarine on the cut side.  Place cut side down in each pie iron pan.  Press donut halves into iron and fill gaps with donut pieces.  Drizzle in sweetened condensed milk and maple syrup and top with bacon, nuts, and salt.  Add another drizzle of sweetened condensed milk and close iron.  Cook over a fire or grill until golden, about 5 minutes per side.  Let cool before scarfing.

Trust us, you donut want to miss this pudgie pie!


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Pudgies in Season: Rhubarb!

Do yourself a flavor and use that backyard rhubarb bounty to make this tempting little tartlet.  If you miss this opportunity, you’ll surely rue the day!

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When we were developing this recipe for our pudgie pie cookbook, Pudgie Revolution, we found that raw rhubarb cooks perfectly in a pudgie pie.  Since rhubarb contains significant liquid, we needed to find a way to keep this pie from being a soggy mess.  The solution?  We nestled a few pie crust scraps inside to soak up the excess moisture.  It works perfectly and tastes exactly like the best rhubarb pie you’ve ever had!


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Bin There, Pack That

When that perfect-weather weekend pops up, having your camping supplies ready to go is a great way to minimize prep and maximize fun.  We fit most items into our camp bin and handy table tote.  Tote-ally awesome, right?

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All of this stuff fits in the bin:

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The “junk drawer” is one of those zippered bags that sheets and pillowcases usually come in. It’s clear, durable, and easy to open and close.  Our junk drawer contains: canisters of fuel, single burner stove, collapsible drip coffee maker, tiny cribbage board, deck of cards, tiny backgammon, collapsible dish-washing bucket, duct tape, tablecloth clips, emergency poncho, and extra batteries.  The “lotions and potions” sack contains sunscreen, sunburn gel, bug spray, cortisone, and camp soap.

When choosing a bin, find one with a tight-fitting lid that will be waterproof, even in the craziest of storms.  A sodden bin will surely sadden happy campers!

All this stuff fits into our handy (and adorable) table tote:

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Our table tote is a 5 gallon bucket with a snug-fitting wood lid.  We store items in here that we don’t need to access frequently so we can use it as a table.  Smokey says, “Only YOU can produce forest fun!”

BinBlog1Of course, we never go camping without our pudgie pie irons. Here’s a pie iron pro tip:  When the camp chair breaks and all you’re left with is the carrying case, use it to store your pie irons. It’s tote-ally perfect!

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