Camping Recipes - Pg 2

RootBeer Apple Baked Beans


This Recipe has been requested from me so many times, I can't count. My Church, My Neighbors, Weddings, Parties, Funerals. Most of all, when we go camping, these Beans are always on our Menu. This is a Baked Bean that once you have tried it, you will never go back to just Traditional Baked Beans


6 thick-sliced bacon strips, chopped

4 cans (16 ounces each) baked beans

1 can (21 ounces) apple pie filling

1 can (12 ounces) root beer

1 teaspoon ground ancho chili pepper, optional

1 cup shredded smoked cheddar cheese, optional

Prepare campfire or grill for medium heat, using 32-36 charcoal briquettes or large wood chips.
In a 10-in. Dutch oven, cook bacon over campfire until crisp. Remove; discard drippings. Return bacon to pan; stir in baked beans, pie filling, root beer and, if desired, ancho chili pepper
Cover Dutch oven. When briquettes or wood chips are covered with ash, place Dutch oven on top of 16-18 briquettes. Place 16-18 briquettes on pan cover.
Cook 30-40 minutes to allow flavors to blend. If desired, sprinkle servings with cheese. Yield: 12 servings.

Eclairs on the Grill


 This is the Best thing besides Chocolate !! Your family will all stand around the campfire and watch as you put these together. Bring double the ingredients because everyone will eat more than one.


Stick or wooden dowel (5/8-inch diameter and 24 inches long)

1 tube (8 ounces) refrigerated seamless crescent dough sheet

3 snack-size cups (3-1/4 ounces each) vanilla or chocolate pudding

1/2 cup chocolate frosting

Whipped cream in a can

Prepare campfire or grill for high heat. Wrap one end of a stick or wooden dowel with foil. Unroll crescent dough and cut into six 4-in. squares. Wrap one piece of dough around prepared stick; pinch end and seam to seal.
Cook over campfire or grill 5-7 minutes or until golden brown, turning occasionally. When dough is cool enough to handle, remove from stick. Finish cooling. Repeat with remaining dough.
Place pudding in a resealable plastic bag; cut a small hole in one corner. Squeeze bag to press mixture into each shell. Spread with frosting; top with whipped cream. Yield: 6 servings.

Blueberry-Cinnamon Bread


 This is so delicious that Your family will love it, and the Aroma will bring the campers next to you over for a bite of breakfast. The only think making this better is a tall glass of Orange Juice, or a Strong Cup of Campers Coffee.


1 loaf (1 pound) cinnamon-raisin bread

6 large eggs

1 cup 2% milk or half-and-half cream

2 tablespoons maple syrup

1 teaspoon vanilla extract

1/2 cup chopped pecans, toasted

2 cups fresh blueberries, divided

1. Prepare campfire or grill for low heat. Arrange bread slices on a greased double thickness of heavy-duty foil (about 24x18 in.). Bring foil up the sides, leaving the top open. Whisk eggs, milk, syrup and vanilla. Pour over bread; sprinkle with nuts and 1 cup blueberries. Fold edges over top, crimping to seal.
2. Place on a grill grate over campfire or grill until egg is cooked through, 30-40 minutes. Remove from heat; let stand 10 minutes. Sprinkle with remaining blueberries; serve with additional maple syrup if desired. Yield: 8 servings.

NOTE: This recipe is Awesome with Strawberries, Bananas, Raspberries, Blackberries

Campfire Potatoes


We like grilling because it's a no-fuss way to make a meal. This pleasing potato recipe is one we use often! The onion, cheddar cheese and Worcestershire sauce combine to make a super side dish for any grilled meat. Plus, cooking in the foil makes cleanup a breeze.


5 medium potatoes, peeled and thinly sliced

1 medium onion, sliced

6 tablespoons butter

1/3 cup shredded cheddar cheese

2 tablespoons minced fresh parsley

1 tablespoon Worcestershire sauce

Salt and pepper to taste

1/3 cup chicken broth


Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes.
Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Yield: 4-6 servings.

Pizza Mountain Pies


I had heard about these Sandwiches, and didn't understand why they were considered Pizza... Now I know and We fix these everytime we go camping.


1 tablespoon butter, softened

2 slices white or Wheat bread

1 tablespoon pizza sauce

4 tablespoons shredded part-skim mozzarella cheese, divided

4 slices pepperoni, Beef, Canadian Bacon, Italian Sausage.. just add your favorites

1 tablespoon chopped green pepper, 1 tsp, Chopped Onion, optional


Spread butter over bread slices. Place one slice in a sandwich iron, buttered side down. Spread with pizza sauce; sprinkle with 2 tablespoons cheese, pepperoni or your favorite Meats and Vegetables such as Green Pepper, Onion, Mushrooms, Olives, Pineapple, Tomato Slices, etc.. Top with the remaining cheese and bread slice, buttered side up. Close iron.
Cook over a hot campfire until golden brown and cheese is melted, 3-6 minutes, turning occasionally. Yield: 1 serving.

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Campfire Hash


If you are looking for a Great Hash, Try this one at the campfire, Try using the Polish Kielbasa Sausage, or replace it with Chorizo, or even your favorite type of Hot Dogs, Sausage, or Hamburger, Ham, If you like it Try it...


1 large onion, chopped

2 tablespoons canola oil

2 garlic cloves, minced

4 large potatoes, peeled and cubed (about 2 pounds)

1 pound Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope, halved and sliced

1 can (4 ounces) chopped green chilies

1 can (15-1/4 ounces) whole kernel corn, drained

In a large ovenproof skillet over medium heat, cook and stir onion in oil under tender. Add garlic; cook 1 minute longer. Add potatoes. Cook, uncovered, for 20 minutes, stirring occasionally.
Add kielbasa; cook and stir until meat and potatoes are tender and browned, about 10-15 minutes. Stir in chilies and corn; heat through. Yield: 6 servings.