Yummmm! 22 amazing recipes for you to try at your next campout.
1 Cheesy Dutch Oven Potatoes
Here is what you will need:
Potatoes
Bacon
Cheese
Onions
Salt and pepper
Start by slicing your potatoes and onion and set aside. Chop up the bacon and add it to your warm dutch oven
Spoon out the cooked bacon. Leave the grease in the bottom of the pan. Here is where you start to layer your ingredients
First potatoes, sprinkled with salt and pepper
Followed by onions
Cheese and bacon. Repeat layers and cook for 45 minutes, or until the potatoes are soft.
2 Double Dutch Pancakes
Ingredients
6 large eggs
1 cup flour
1 cup milk
1 teaspoon kosher salt
2 tablespoons sugar
1/4 cup butter
2 cups raspberries, divided
Raspberry or maple pancake syrup
Preparation
IN CAMP
1. Prepare a fire (see “How to Bake in a Dutch Oven,” below).
2. Meanwhile, in a large bowl, whisk eggs and flour until smooth. Then whisk in milk, salt, and sugar until blended.
3. Set a 6-qt. dutch oven over a ring of coals as directed and add butter. When butter melts, stir to coat pan and pour in batter. Scatter 1 1/2 cups berries on top. Cover with lid and more coals as directed below. Cook until Dutch baby is puffed and deep golden all over with no liquid in the center, 20 to 25 minutes.
4. Scatter remaining 1/2 cup berries over Dutch baby. Cut into wedges and serve with syrup.
3 Campfire Breakfast Burger Biscuits
Ingredients
2 cups flour
3 teaspoons baking powder
1 Tablespoon sugar
1 teaspoon salt
6 Tablespoons dry milk powder
2 teaspoons black pepper
4 Tablespoons canola oil
1/2 cup shredded cheddar cheese
1 cup water
12 sausage patties
12 eggs
Directions
In a medium bowl, whisk together flour, baking powder, sugar, salt, dry milk powder, black pepper and canola oil until well incorporated. (See notes for storage information). To mix the biscuits, pour dry mix into medium sized bowl and add 1/2 cup of water. Slowly add the remaining 1/2 cup of water 1 Tablespoon at a time until the biscuit mix is thick batter. Stir in cheddar cheese. Set cast iron pan over medium heat and add oil to coat. Scoop biscuit mix by the scant 1/4 cup onto pan (you will need to work in small batches). Allow to cook until first side is golden brown and flip once. Cook until biscuits are fluffy and cooked through.
Add sausage to a cold cast iron skillet and then set it over medium high heat. Cook until sausages are golden brown and cooked through, flipping once. Remove and set aside.
Cook eggs in cast iron skillet until desired doneness (I like my yolks a bit runny). Split biscuits in half and top with sausage and egg. Add ketchup or hot sauce if desired and place other half of biscuit on top.
4 Campfire Orange Blueberry Muffins
Stir up a box of blueberry muffin mix according to the package directions.
Cut an orange in half and scoop out all the orange flesh. Save orange flesh for another time, or strain and drink the orange juice.
Fill one half of emptied orange with blueberry muffin mix.
Cover the filled orange half with the empty orange half and then wrap in three layers of aluminum foil.
Just throw them in the fire!
Keep turning the aluminum balls over and over in the fire, every minute or so. It usually takes about 10 minutes, but go ahead and pull them out and check them once in awhile until they are firm in the middle.
Then unwrap and eat with a spoon!
5 Paper Bag Eggs
Ingredients:
2 strips of fatty bacon
1 egg
salt & pepper, hot sauce and catsup
1 paper lunch bag
1 green, pointy stick
Preparation:
Cut both bacon strips in half, giving you 4 pieces. Line the bottom of the paper lunch bag with the bacon to make a nice, fatty bacon nest for the egg.
Crack an egg into the nest.
Fold the top of the paper bag down carefully 2 times and poke a hole through the thick part with the stick. (Use a knife or scissors to make the hole first.)
Carefully hold the bag over the fire so the bacon cooks slowly and the fat melts. This makes an oily paper and bacon “skillet” for the egg. Take care and keep cooking it until the egg is done.
Eat it out of the bag … but put it on a plate! If you put it on your knee it will ruin your pants. I learned this the hard way.
Serve with salt & pepper, catsup & hot sauce. But it really doesn’t need anything at all, it’s that delicious.
6 Campfire French Toast
Ingredients
1 loaf of bread of choice
1 carton of Burnbrae Farms French Toast Egg Creations
¼ cup sliced almonds
1 500g container of fresh strawberries
Confectioners sugar (Icing Sugar)
Syrup of choice
Instructions
Wash strawberries, dice half of the container and slice the other half.
Wrap the loaf of brad in parchment paper, then in foil loosely so the bread slices fall slightly open.
Sprinkle the diced strawberries over the loaf, taking care to sprinkle some between slices; set aside the sliced strawberries for afterwards.
Sprinkle the sliced almonds in the same way as the diced strawberries over the loaf.
Wrap the foil and parchment paper tighter around the loaf of bread. Pour 1 carton of Burnbrae Farms French Toast eggs evenly over the entire loaf of bread before wrapping tightly with a top piece of foil to ensure no leaks.
Place over the campfire or grill on low to medium heat for approximately 35-40 minutes, moving around occasionally to cook evenly. If the bread looks soggy still, cook slightly longer.
Remove from heat and let sit for 10 mins before serving with sugar, syrup and sliced strawberries.
7 DIY Instant Oatmeal Packet
In the Packet:
1/3-1/2 cup flaked grains
2 tbsp seeds or chopped nuts
2 tbsp dried fruit
2 tsp dry sweetener of your choice
teeny pinch of salt
To Serve:
2 tbsp-1/4 cup boiling water (depending on how watery/sticky you want it)
1 tbsp nut/seed butter of your choice (I used raw walnut butter)
cut up fresh fruit (we had glorious end-of-summer peaches)
Place the oats, seeds/nuts, dried fruit, sweetener and salt in a bag or tupperware container of some type. When ready to serve, dump contents into serving dish of your choice.
Pour the boiling water on top and add the nut butter. Stir it all up until thoroughly combined. Place chopped fruit on top and serve.
8 Dutch Oven Biscuits & Eggs
Ingredients:
1 medium onion
1 small bell pepper
Optional ingredients (mushrooms, crumbled bacon, pepperoni, etc.)
2 eggs per person*
Salt and pepper to taste
Cayenne pepper
Garlic powder
Tube of store-bought biscuits
1/4 cup grated cheddar cheese
On a cutting board, chop onion and bell pepper into a small dice. Also chop up any optional ingredients that you want to add to the scrambled eggs.
In a bowl, beat the eggs; add the onion, bell pepper, optional ingredients, mixing together with a fork. Season to taste with salt, pepper, cayenne pepper, and garlic powder.
Prepare your fire using either charcoal coals or wood.
Heat the Dutch oven over the hot coals or wood.
Pouring vegetable oil in the Dutch Oven
Spread the vegetable oil around the bottom and sides of the Dutch Oven
Pour the prepared scrambled egg mixture in the Dutch oven
Cover and let cook, stirring occasionally
Prepare lid for baking the biscuits by pouring some vegetable oil onto the lid and spread it evenly around the lid using a paper towel.
Open the tube of biscuits (or rolls) and brush both sides of the rolls with vegetable oil. Place the oiled biscuits on top of the lid
Do not forget to stir the eggs once in awhile. Just remove lid (and aluminum foil if using), with the biscuits and set aside while stirring. Then replace lid with biscuits back on top of the Dutch Oven.
A minute or so before the scrambled eggs are done, sprinkle with the grated cheddar cheese. Place the lid back on to get the cheese to melt.
9 Fire Roasted Sweet Potatoes
Ingredients
4 medium sweet potatoes (or as many as you have campers)
2 chopped marshmallows or handful of mini marshmallows
1-2 tablespoons butter
Salt to taste
Instructions
Wash sweet potatoes and pierce with a fork. Wrap tightly in tin foil.
Roast in fire pit coals for 50-60 minutes. Turn halfway through.
When sweet potatoes are soft all the way through, remove from fire.
Cut sweet potato in half and add butter, chopped marshmallow, and a pinch of salt.
Close potato up for a minute until butter and marshmallow are melted. Serve hot and enjoy.
10 Fire Roasted Salmon
Get the recipe here.
11 Tex Mex White Bean Foil Packet
Get the recipe
12 Dutch Oven Pizza
Vegetable oil
Tube of pre-made pizza crust
Small can of tomato sauce
Shredded mozzarella cheese
Grated cheddar cheese
Garlic powder
Salt and pepper to taste
Sliced onions
Pepperoni Slices
Pour vegetable oil in the cold Dutch Oven, spreading it around the bottom and sides of the Dutch Oven.
Take the pizza dough out of the tube and split it in half. Spread half of the dough in the bottom of the Dutch Oven.
Spread the tomato sauce over the pizza dough and sprinkle with garlic powder, salt, and pepper to taste. Add sliced onions and sliced pepperoni. If you would like to add additional toppings, now is the time to do it.
Pizza ready to put over the hot coals
Place the lid on the Dutch Oven and place hot coals on the lid to start the baking process (this allows the dough to bake and the toppings to cook through). Bake for approximately 10 minutes or until done.
After the pizza has cooked approximately 10 minutes and the dough is baked, remove the lid
Sprinkle the mozzarella cheese and cheddar cheese over the top of the hot pizza.
Place lid back on the Dutch Oven and let the cheese melt. The more hot coals placed on the lid, the faster the cheese will melt.When cheese is melted, remove lid and then remove the Dutch Oven from the coals
13 Campfire Mushrooms
Get the recipe.
14 Campfire Crescent Dogs
Ingredients
1 tube Pillsbury™ refrigerated crescent rolls
8 hot dogs
Ketchup and mustard, as desired
Directions
On a flat surface, open the tube of crescent rolls and unroll dough. Separate into triangles along perforations.
Place the hot dog on the edge of the crescent roll and begin rolling so the majority of hot dog is covered by the crescent dough. Make sure the crescent dough overlaps at the end, otherwise it will fall apart.
Skewer your crescent dog on a stick and roast it over the fire until golden brown. (Tip: Roasting away from the flames, but in a spot that is still quite hot, gives a nice even roasting.)
Serve immediately with ketchup and mustard as desired
15 Yummy Campfire Quesadillas
Amazing Recipe Here.
16 Foiled Wrapped Pasta
Full recipe here.
17 Camping Pizza Nachos Recipe
Ingredients
FOR THE GARLIC CREAM SAUCE:
1-½ Tablespoon Unsalted Butter
½ Tablespoons Olive Oil
3 cloves Garlic, Minced
½ cups Heavy Cream
¼ cups 2% Milk
1 pinch Salt
1 pinch Cracked Black Pepper
1 pinch Red Pepper Flakes
¼ cups Parmesan Cheese, Grated
FOR THE NACHOS:
Your Favorite Crispy Tortilla Chips
½ cups Garlic Cream Sauce (Recipe Included)
¼ cups Onion, Diced
½ cups Pepperoni, Cut Into Bite Size Pieces
½ cups Black Olives Sliced
½ whole Green Bell Pepper, Seeds Removed, Diced
1 cup Colby-Jack Cheese, Shredded
18 Campfire Cones
Find directions here.
19 Easy Campfire Tarts Recipe
Ingredients
1 package refrigerated, small biscuits (I used Pillsburry Jr. Grands)
2 (21 oz) cans pie filling such as apple, blueberry, raspberry, cherry
canned whipped cream
Special equipment: Tarts On Fire Sticks
Directions
Evenly wrap and mold 1 biscuit dough around the outside of the stainless steel cup of each Tarts On Fire Stick (no greasing necessary).
Roast over an open flame, rotating frequently until golden brown (don’t hold them over a smokey area or directly in the fire), about 1 – 2 minutes.
Remove toasted biscuit from stainless steel cup (it should easily glide right off), fill with your favorite pie filling and top with whipped cream. Easy as that! Now devour =).
20 Blueberry Campfire Cobbler Recipe
Learn More Here.
21 Campfire Hot Toddies
Directions
22 Banana S’mores
Let’s hear in the comments, what one you are going to try at your next campout!
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