COVER

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

1 lb frankfurters1 tablespoon lemon juice2 slices bacon, chopped1 tablespoon Worcestershire¼ cup chopped onion1 tablespoon brown sugar1 tablespoon flour

1 (8 oz) can tomato sauce1 teaspoon salt1 can kidney beans½ teaspoon chili powder¼ cup catsup1/8 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

JOHNFOUNDER

HOT LINKS & KIDNEY BEANS

2 cups macaroni½ cup milk3 tablespoons butter1 cup Gruyère cheese, shredded½ cup sharp cheddar cheese, shredded

½ cup Gouda cheese, shredded2 tablespoons flour½ cup Panko bread crumbsSalt 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

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 lb of ground beefCream of mushroom soupDiced potato or thawed frozen hash brownsDiced onion

Canned corn - optionalCanned peas - optionalCanned beans - optionalGarlic powderSeasoning salt (any type) Grated cheese to put on after it’s cooked

ILENEAccounting

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

ROBB’S FIRE FOIL CHOKESTin foil (12-14”)1 artichoke2 pats butter2-3 garlic chunksPinch 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!

ROBBProduction

Granny Smith or Gala apples (the tarter the better)CinnamonBrown sugarAluminum 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

COAL BAKED APPLES

JERKY CHILI1 cup chopped slab bacon1 onion, chopped2 cloves garlic, minced2 chili peppers (1 Fresno pepper and 1 Serrano)5 cups chopped peeled tomatoes (Approx 8)1 3/4 cups beef broth2 tablespoon chili powder

2 tablespoon light brown sugar ½ teaspoon ground cumin½ teaspoon black pepper

2 to 3 cups chopped beef jerky2 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 WinnerTOM

Customer Service

1 banana Some mini chocolate chipsSome mini marshmallowsTin 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!

CHOCOLATEBANANA FLAMBE

JANE PRODUCTION

½ lb sliced bacon 4 cups red or Yukon potatoes, washed and cubed½ cup onion, chopped½ 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, beaten1 cup shredded jack cheeseSalt and pepper to tasteA pinch of thymeFresh 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

CHOCOLATEBANANA FLAMBE

MELANIE Customer Service

1 packet taco-size flour tortillas1 summer sausage1 cucumber2 limesHot sauce (Cholula)1 block of cheese (Monterey Jack)1 small avocadoCream 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

ANDREWMarket

ing

RIVER LUNCH

2 cups plain flour2 teaspoons baking powder5 tablespoons sugar1 teaspoon salt1 cup olive oil1 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

JESSEMARKETING

Serves 2-3

½ cup old-fashioned oats6 tablespoons flour3 tablespoons packed brown sugar

¼ cup granulated sugar¼ teaspoon cinnamonDash of nutmeg2 tablespoons butter3 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 thensprinkle 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

JESSCUSTOMER S

ERVICE

4 chicken breasts1 zucchini sliced thinly1 yellow squash sliced thinly1 large tomato sliced thinly½ lb. mushrooms sliced thinlySeason saltOnion, 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

Pack of noodlesWaterPot and a panLid.... seriously don’t forget the lid.

Spaghetti serving spoonMarinara sauce (vodka sauce is the best)Parmesan cheeseMeat 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

CAMPFIRE SPAGHETTI

SANDWICH IRON TACOS1 pound ground beef, pork, chicken or steak1 (1 ounce) package taco seasoning mix12 (5 inch) corn tortillas1 cup shredded Monterey Jack cheese

½cup chopped onion2 cups shredded iceberg lettuce1 large tomato, diced1 (8 ounce) jar salsa1 (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.

JORDANProduction

1 can of Wolf brand chili2 individual-serving-size bags of Fritos corn chipsSmall 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

JASONPROGRAMMER

MarshmallowsChocolate 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

LEMON DILL CAMPFIRE TROUTFresh troutFoilOlive oilSalt and pepper

Garlic powderFresh dillFresh cut lemonRed 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 SERVI

CE

4 salmon fillets8 slices of lemon4 tablespoons Dijon mustard4 sprigs of dill4 sprigs of tarragon4 tablespoons butter

2 garlic gloves, minced1 shallot, slicedOlive oilSea salt and fresh cracked black pepperTin 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.

JOEProduction

DUTCH OVENCHICKEN

In a grocery sack, add:

2 cups flour1 tablespoon garlic powder1 tablespoon onion powder1 tablespoon salt1 tablespoon poultry seasoning1 tablespoon black pepper

Shake mixture well, add large family pack drumsticks, shake bag until chickenis 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

RECIPE FORGREAT

CUSTOMERSERVICE*

*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.