Every year we have our staff submit their favorite recipes. This year, we did it with a camping theme. Enjoy some of these camfire-tested delights from Team StickerGiant.

1. COVER

3. Dear Friend of StickerGiant,
We’re excited to share our fourth annual StickerGiant Cookbook with you!
StickerGiant is based in the foothills of the Colorado Rockies, so our staff
decided to create a custom cookbook with recipes that pair with the great
outdoors.These selections have been road tested through
many adventures.
There’s nothing like sitting around a campfire, sharing good food and
telling tall tales with your family and friends.Whether it’s chili at a mountain
lake or hot dogs on the beach, an outdoor meal is a meal that’s savored
and remembered.
Try out one of these recipes on your next adventure and let us know how it
tastes. Send us your pictures to recipes@stickergiant.com, or stick with us
on Instagram, Facebook,Twitter or Pinterest.
On another note, we celebrated our 15th Anniversary this fall!
Thank you for being involved in our adventures, we love that you’ve been a
part of it. Stick around, it’s about to get even more fun!
Best wishes for 2016!
Happy trails,
John Fischer, Founder of StickerGiant

4. 1 lb frankfurters
1 tablespoon lemon juice
2 slices bacon, chopped
1 tablespoonWorcestershire
¼ cup chopped onion
1 tablespoon brown sugar
1 tablespoon flour
1 (8 oz) can tomato sauce
1 teaspoon salt
1 can kidney beans
½ teaspoon chili powder
¼ cup catsup
1
/8 teaspoon garlic salt
Fry bacon bits in Dutch oven over low flame until crisp.
Remove and reserve bits. Saute onions in bacon fat
until light brown. Add flour to bacon fat mixture until
well blended.Then add tomato sauce and cook until
slightly thickened, stirring constantly. Add kidney
beans along with liquid to tomato sauce. Combine
other liquids and dry seasonings separately.Then
thoroughly stir into bean mixture. Cover and simmer
15 minutes. Cut frankfurters into 1” pieces. Add to
beans, cover and cook for 8 min longer. Sprinkle with
bacon bits.
HOT LINKS
& KIDNEY
BEANS
JOHN
FOUNDER

5. 2 cups macaroni
½ cup milk
3 tablespoons butter
1 cup Gruyère
cheese, shredded
½ cup sharp cheddar
cheese, shredded
½ cup Gouda
cheese, shredded
2 tablespoons flour
½ cup Panko bread crumbs
Salt and pepper to taste
Prepare pasta at home according to package directions.
Place cooked pasta, shredded cheeses, flour and bread
crumbs in separate containers/zip bags. Pack all containers
in a cooler with ice.
When you’re ready to eat: Melt butter in a large cast iron
Dutch oven or pan over amber charcoals, then whisk in milk.
Add flour and whisk in until it has thickened and you have a
roux. Salt and pepper to taste. Slowly stir in the cheese blend
until it has melted into the roux. Reserve some cheese to top
the macaroni.
Add cooked macaroni to the Dutch oven and stir to coat with
sauce. Cover and allow to cook until it is heated throughout,
about 5 minutes.
Top with reserved cheese and bread crumbs. Cover and
cook for an additional 5 minutes. Serve warm.
Serves 2 very hungry campers.
MAC & CHEESE
AMY General Manager

6. Lay down a sheet of foil big enough to hold one serving.
Start layering by starting with the ground beef. Add 1 dollop
of each item you choose to have on top of the ground beef.
Feel free to add other foods you think would be delicious.
The Cream of Mushroom Soup is required. Seal the whole
mess well making sure to double roll the edges to form the
pocket.Write your initials on your pocket with a sharpie, if
you are making more than one personal pocket.
Put it on the grill above hot coals for 20 minutes or so.
Try not to let it boil over. Enjoy.
HOBO
POCKET
Heavy duty foil
¼ or 1
/3 lbof ground beef
Cream of mushroom soup
Diced potato or thawed
frozen hash browns
Diced onion
Canned corn - optional
Canned peas - optional
Canned beans - optional
Garlic powder
Seasoning salt (any type)
Grated cheese to put
on after it’s cooked
ILENE Accounting

7. op
.
e
if
ROBB’S FIRE
FOIL CHOKES
Tin foil (12-14”)
1 artichoke
2 pats butter
2-3 garlic chunks
Pinch of sea salt and whatever other spices you like.
Chop off the stem right at the base (as level as you can
get it). Chop off the top inch or so from the choke.
Reach in with your thumbs and spread the leaves loose
a bit. Stretch it out good, make some room in there for
the goodies.
Stuff in the garlic chunks, press in the butter and
sprinkle with the spices and salt (salt’s key ya know).
Wrap as airtight as possible in the foil.
These will take a while to cook, so I always set them
along the edges of the fire once I get my dinner
fire rolling...
Turn/rotate often, and when they’re squishy to the
squeeze, they’re good to go. Usually about a good
hour to an hour and a half or more, depending on
your fire... But the squeeze test is bulletproof.
If it’s squishy, it’s good. Bon Appetit!
This is how to make one choke... make as many as you like!
ROBB
Production

8. Granny Smith or Gala apples (the tarter the better)
Cinnamon
Brown sugar
Aluminum foil
Build a fire that has a nice bed of coals.
Take the apple and cut out the core from the top down,
save the “hat” of the core that has the stem.
Line the inside of the apple with butter.
Pack the core area with a mixture of brown sugar and
cinnamon, ratio can vary based on personal taste,
leaving a little room at the top of the apple.
Place “hat” back on the top of the apple, this will
help keep the juices sealed in a bit.
Wrap tightly in aluminum foil and stick into the
coals, try to cover with coals as much as possible.
Let it bake in the coals for 10-15 minutes, depending
on size of apple and how hot the coals are.
Remove from coals and carefully unwrap on a
plate, the apple will be juicy.
Forks and knives are recommended since the
apple will be hot!
COAL BAKED
APPLES
AnNA CUSTOMER SERVICE

9. JERKY CHILI
1 cup chopped slab bacon
1 onion, chopped
2 cloves garlic, minced
2 chili peppers (1 Fresno
pepper and 1 Serrano)
5 cups chopped peeled
tomatoes (Approx 8)
1 3
/4 cups beef broth
2 tablespoon chili powder
2 tablespoon light
brown sugar
½ teaspoon
ground cumin
½ teaspoon
black pepper
2 to 3 cups chopped
beef jerky
2 cans cooked pinto
and kidney beans
(1 can each)
Cook bacon in a Dutch oven until fat is cooked, but
not crisp. Add onion and garlic. Cook until tender
(about 5 minutes). Add chili peppers, tomatoes and
beef broth. Cook until tomatoes are soft
(about 20 minutes). Combine chili powder,
brown sugar, cumin and pepper; add with beef
jerky to Dutch oven. Cook at a slow boil, stirring
occasionally, for 45 minutes. Add beans,
if desired, and bring to a boil.
Cook about 5 minutes.
Makes approximately 6 servings
2015 StickerGiant Red Chili Cookoff Winner
TOM Customer Service

10. 1 banana
Some mini chocolate chips
Some mini marshmallows
Tin foil
Hold banana in your hand so the ends of the banana
faces upward. (Like a smile, not a frown).
Split the banana and its peel lengthwise.
Stuff with chocolate chips and marshmallows.
Wrap in the tin foil.
Set on the edge of the coals – NOT where it is too hot.
Warm until it is slightly squishy. Enjoy!
CHOCOLATE
BANANA
FLAMBE
JANE PRODUCTION

11. ½ lb sliced bacon
4 cups red or Yukon potatoes,
washed and cubed
½ cup onion, chopped
½ cup green bell peppers, chopped
(here you can also substitute
broccoli, asparagus, or brussel
sprouts, my personal fav)
1 clove fresh garlic, finely diced
6 eggs, beaten
1 cup shredded
jack cheese
Salt and pepper
to taste
A pinch of thyme
Fresh chopped
basil (about 1
tbsp or to taste)
Cook bacon to desired crispiness in a cast iron skillet
over slow burning coals of a campfire. Remove bacon
from the skillet and set aside. Stir in the potatoes and
cook for 5 minutes in bacon fat. Stir often. Add onion,
garlic, peppers, salt, pepper, and thyme and cook
for an additional 6 minutes, or until potatoes are soft,
stirring frequently.
Crumble the bacon into the potatoes. Stir in the
eggs, cover, and cook until set, about 3 minutes.
Sprinkle with cheese and allow to melt.Top with
freshly chopped basil and more salt and pepper
to taste.
CAMP
SKILLET
BREAKFAST
MELANIE Customer Service

12. 1 packet taco-size flour tortillas
1 summer sausage
1 cucumber
2 limes
Hot sauce (Cholula)
1 block of cheese (Monterey Jack)
1 small avocado
Cream cheese
Cut cheese, cucumber and sausage into thin
slices (1/4 inch). Slice limes into wedges.
Slather tortillas in cream cheese and then
layer the cucumber, cheese and finish with
the sausage. Spray lime juice and hot sauce.
Finally: Roll it up and chow down. Pair with
an Introvert IPA from Left Hand Brewery for
a Rocky Mountain River Lunch.
RIVER
LUNCH
ANDREW
Marketing

13. 2 cups plain flour
2 teaspoons baking powder
5 tablespoons sugar
1 teaspoon salt
1 cup olive oil
1 cup warm water
Makes about 16 biscuits
Mix flour, baking powder, sugar and salt in a
large bowl. Add olive oil and water and mix well.
Work the dough until it gets smooth.Take a piece
of dough and roll it into a long sausage shape.
Take a clean stick and twine the biscuit around
the end. Bake over an open fire or in a fireplace
for about 5 minutes.
You can stuff the biscuits with jam or eat as is.
Try with butter, jam, chocolate, etc.
For a fast solution, buy ready to go biscuit tubes
at the grocery store, take camping, wrap, cook
and enjoy.
CAMPFIRE
BISCUITS
JESSE
MARKETING

14. Serves 2-3
½ cup old-fashioned oats
6 tablespoons flour
3 tablespoons packed
brown sugar
¼ cup granulated sugar
¼ teaspoon cinnamon
Dash of nutmeg
2 tablespoons butter
3 apples (I used Fuji)
Squeeze of lemon juice
Combine oats, flour, sugars, cinnamon, and nutmeg. Cut in
butter until mixture is crumbly.Wash apples and pat dry.
Core and slice apples, then toss them with a squeeze of
lemon juice.
Cut two squares of foil (about a foot each) and lightly butter
the center of each piece.
Place the apples onto of one of the foil pieces and then
sprinkle with the crumble mixture.
Place the top piece of foil (butter side down) on the
package and crimp the edges inwards one at a time until
the package is well sealed.Wrap the entire package in
another layer of tinfoil - this will help prevent burning
around the edges.
Place the foil pack on the grill (pre-heated to a medium
heat – about 350 degrees) for about 20 minutes.
Let cool a minute or two before opening
APPLE CRISP
JESS CUSTOMER SERVICE

15. 4 chicken breasts
1 zucchini sliced thinly
1 yellow squash sliced thinly
1 large tomato sliced thinly
½ lb. mushrooms sliced thinly
Season salt
Onion, sliced (optional)
Sprinkle chicken breasts with season salt.
Place on large sheet of aluminum foil.
Top with sliced vegetables, sprinkle with
season salt.Wrap chicken and vegetables
up tightly in foil. Cook over fire for
20-25 minutes or until you smell burnt
vegetables.When foil has cooled to the
touch, peel back and enjoy.
CHICKEN IN
A POCKET
JENNIFER Customer Service

16. Pack of noodles
Water
Pot and a pan
Lid.... seriously don’t
forget the lid.
Spaghetti serving spoon
Marinara sauce
(vodka sauce is the best)
Parmesan cheese
Meat balls... fresh or frozen work
(optional)
Prepare your campfire with a nice outcrop to move
coals to once your fire is hot enough. Once you have
enough hot coals, move them to your designated area
and add your pot of water, with the lid, and bring to a
steady boil.
Add noodles and cook until tender, add some ash/dirt
for good measure.
Add sauce to a separate pan, and add meatballs when
available, stirring occasionally, adding ash/dirt to
taste until desired temperature is met.
Once tender, serve as usual with marinara and
desired amount of Parmesan. Bon Appetit
CAMPFIRE
SPAGHETTI
KEVIN Art &Design

17. SANDWICH
IRON TACOS
1 pound ground beef,
pork, chicken or steak
1 (1 ounce) package taco
seasoning mix
12 (5 inch) corn tortillas
1 cup shredded Monterey
Jack cheese
½cup chopped onion
2 cups shredded
iceberg lettuce
1 large tomato, diced
1 (8 ounce) jar salsa
1 (8 ounce) container sour
cream (optional)
Pre-cook the ground beef, pork, chicken, steak or your
favorite meat in a large skillet over medium-high heat,
stirring to crumble or shred, until browned. Pour off
excess fat, and mix in the taco seasoning according to
package directions.
Spray the inside of a sandwich iron with cooking spray,
and place a corn tortilla on one side. Place a scoop
of ground beef on top of the tortilla, sprinkle with
Monterey Jack cheese, and chopped onion. Finally, place
another tortilla on top, and close the pie iron.
Cook the taco over the moderate coals of a campfire
until the tortillas have crisped and browned, and the
taco is hot in the center. Serve with lettuce, tomato,
salsa, and sour cream. Repeat with remaining
ingredients. Feel free to add any peppers or other
toppings you might enjoy.
JORDAN Production

18. 1 can of Wolf brand chili
2 individual-serving-size bags of Fritos corn chips
Small bag of shredded cheddar cheese
Remove the top and label from the can of chili and
set the can on the hot coals from the campfire.
Take 2 individual-serving-size bags of Fritos corn chips
and tear a slit along the side of the bag.
Once the chili has been heated, pour ½ can of chili
over the Fritos inside each bag, top with sharp cheddar
cheese and enjoy!
Serves: 2
CAMPFIRE
FRITO CHILI
PIE
JASON PROGRAMMER

19. Marshmallows
Chocolate chips (or favorite type of chocolate)
Cookies (graham crackers, Fudge Stripes,
Teddy Grahams, mini Nilla Wafers, or even
animal crackers)
Ziploc bag
Take your cookies, put some in the bag.
Break up some chocolate and add in.
Roast your marshmallow to your liking.
Slide marshmallow into bag and mix it
all up.
S’MORES
IN A BAG
WEDNESDAY Shipping

20. LEMON DILL
CAMPFIRE
TROUT
Fresh trout
Foil
Olive oil
Salt and pepper
Garlic powder
Fresh dill
Fresh cut lemon
Red onion, thinly
sliced (optional)
After cleaning and washing the fish, pat dry with
paper towel. Place fish on a square of foil large
enough to completely seal fish. Lightly coat with oil
on inside and outside of fish. Good squeeze of lemon
juice inside and out. Salt, pepper, garlic powder, fresh
dill inside and out to taste. Place thin slices of lemon
inside the trout.Thinly sliced red onion also adds
excellent flavor.Tent the foil packets slightly above
the fish with edges of foil tightly sealed but don’t wrap
foil tightly around fish.When fire has burned down
and flames are about 4 inches below the cooking
surface, it is ready. Grill for about 5-7 minutes per
side. Adjust cooking time according to size of fish.
Take foil packets off fire when cooked through but
don’t overcook. Fish should easily flake.MELISSA CUSTOMER SERVICE

21. 4 salmon fillets
8 slices of lemon
4 tablespoons Dijon mustard
4 sprigs of dill
4 sprigs of tarragon
4 tablespoons butter
2 garlic gloves, minced
1 shallot, sliced
Olive oil
Sea salt and fresh
cracked black pepper
Tin foil
CAMPFIRE
SALMON
Season salmon fillets liberally with sea salt and fresh
cracked black pepper.
Spread 1 tablespoon of Dijon mustard on the tops of
each salmon fillet.
Layer 2 lemon slices, a sprig of tarragon and dill,
a few slices of shallot, 1 tablespoon of butter, and
some garlic on each salmon fillet.
Splash the tops of the fillets with a big gulp
of olive oil.
Wrap salmon fillets individually in tin foil.
Put tin foil wrapped salmon directly in fire.
Cook for 6-8 minutes, or until fish is cooked.
JOE
Production

22. DUTCH
OVEN
CHICKEN
In a grocery sack, add:
2 cups flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
1 tablespoon poultry seasoning
1 tablespoon black pepper
Shake mixture well, add large family
pack drumsticks, shake bag until chicken
is fully coated.
Bank coals towards one side of the campfire;
place Dutch oven on coals away from the hottest
part. Add one tablespoon of vegetable oil.
Empty contents of grocery sack into Dutch oven
and add two cups of water. Place lid on and
continue to rotate Dutch oven frequently.
Cook for an hour or two, stir frequently. Enjoy!AL
Production

23. RECIPE FOR
GREAT
CUSTOMER
SERVICE*
*shout out to Zingermans© Deli and ZingTrain© for the recipe.
Find out what the
customer wants
Get it for them;
accurately, politely
and enthusiastically
Go the extra mile.