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Camping Recipes - Pg 2

Chicken and Chorizo Chili


"Easy and delicious Campfire chili recipes."


  • 1 T. extra-virgin olive oil
  • 3/4 Lb. chorizo sausage, chopped
  • 2 Lb. ground chicken
  • 1/4 cup chili powder
  • 1 1/2 T. ground cumin
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 red bell pepper, chopped
  • 1 (15 oz) can black beans, drained
  • 1 (15 oz) can white beans, drained
  • 1 (12 oz) can or bottle beer
  • 1 (28 oz) can fire-roasted diced tomatoes, with juice
  • 3 cups chicken stock
  • 1 (6 oz) can tomato paste
  • salt to taste


Heat olive oil in a Dutch oven or a large pot over medium-high heat; cook and stir chorizo in hot oil until heated through, about 2 minutes. Remove chorizo using a slotted spoon to a bowl. Add chicken; cook and stir until chicken is browned and crumbly, 5 to 6 minutes. Season with chili powder and cumin.

Stir chorizo, onion, garlic, red bell pepper, black beans, and white beans into chicken; cook and stir until onion begin to soften, 5 to 6 minutes. Pour beer into chili; bring to a simmer. Add tomatoes, chicken stock, and tomato paste; simmer until heated through, about 5 minutes. Season with salt. Reduce heat to low and simmer until flavors blend, about 30 minutes.   Add this Recipe to your Box of Campfire Recipes. 

Easy Omelet in a Bag


"Perfect for camping or fun family-style cooking. Pop in all ingredients in a baggie and boil. This recipe can be easily modified to suit the tastes of the consumer. Add salsa or hash browns. Fun for the whole family and is a great camping food since it doesn't require a frying pan. You can even use Egg Beaters® or other substitute."


  • 2 extra large eggs
  • 2 T. crumbled cooked bacon
  • 2 T. shredded Cheddar cheese
  • 2 tsp. diced onion
  • 1 tsp. diced bell pepper
  • 1 tsp. thinly sliced mushroom
  • 1/2 tsp. ground black pepper
  • 1/4 teaspoon ground paprika
  • 1/4 tsp. garlic powder
  • 1 pinch salt to taste


Put eggs, bacon, Cheddar cheese, onion, bell pepper, mushrooms, black pepper, paprika, garlic powder, and salt in a resealable sandwich bag; seal. Shake vigorously until thoroughly mixed. Squeeze out any excess air and reseal.

Bring a pot of water to a boil. Place bag in the boiling water; cook until egg is completely cooked, about 13 minutes. Remove bag using tongs or a large strainer. Carefully open bag and roll omelet onto a plate. Add this Recipe to your Box of Campfire Recipes.

Campfire Pepperoni Pizza


 "This is easy as pie... no pun intended. The smokey flavor from the Camping wood fire puts a great twist on an old favorite and with the help of a pizza stone, doing this over an open fire is easier than you may think."


  • 1 Lb. refrigerated pizza dough
  • 1/4 cup pizza sauce
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup sliced pepperoni


Place pizza stone on grill directly over wood fire. You may need to begin by spreading out the wood if the flames are too tall. Roll out the pizza dough to desired thickness. Place it on the pizza stone and cook 10 minutes on one side until golden.

Remove from the fire and on the cooked side, spread the pizza sauce in an even layer over dough leaving about a half inch around the rim of the pizza dough bare. Sprinkle mozzarella cheese evenly on top of the sauce, followed by the pepperoni slices.

Place uncooked side down, back on the pizza stone. Cover with a foil tent and cook until cheese has melted, about 10 minutes more. Transfer pizza to a cutting board and let cool slightly before cutting and serving.   Add this Recipe to your Box of Campfire Recipes. 

Sausage and Pepper Sunrise Burrito


"Sausage and eggs with crisp tender peppers and onions are topped with shredded Cheddar cheese and rolled up in wheat tortillas for a hearty on-the-go camping breakfast."


  • 4 links breakfast pork sausage, cut into 1/2-inch pieces
  • 1/2 red onion, sliced
  • 1/2 cup red pepper strips
  • 1/2 cup green pepper strips
  • 4 eggs, beaten
  • 4 (8 inch) whole wheat tortillas
  • 1 cup Shredded Cheddar Cheese with a Dab of Philadelphia Cream Chz. 


Cook sausage, onions and peppers in medium nonstick skillet on medium heat 4 to 5 min. or until sausage is done and vegetables are crisp-tender. Remove from skillet.

Add eggs to skillet; cook and stir 2 min. or until set. Return sausage mixture to skillet; stir. Top with cheese.

Spoon onto tortillas; fold in opposite sides of each tortilla, then roll up burrito-style.   Add this Recipe to your Box of Campfire Recipes. 

Camp Trail Mix


"This is a great take anywhere snack. Good for camping and long car trips."   Add this Recipe to your Box of Campfire Recipes. 


  • 6 cups honey-oat cereal
  • 2 cups peanuts
  • 1 cup dried cranberries
  • 1 cup carob chips
  • 1/2 cup sunflower seeds


Combine the cereal, peanuts, cranberries, carob chips, and sunflower seeds in a mixing bowl. Store at room temperature in an airtight container.

No Bake Camping Cookies


"My brother brought this recipe home after a boy scout camping trip."


  • 1/2 cup butter, softened
  • 2/3 cup white sugar
  • 3 T. unsweetened cocoa powder
  • 1 T. strong brewed coffee
  • 1/2 tsp. vanilla extract
  • 1 3/4 cups rolled oats
  • 1/3 cup confectioners' sugar for decoration


Cream together butter or margarine, sugar, cocoa, coffee and vanilla.

Add oats and mix well. Roll into 36 balls about 1 inch in diameter. Dip balls into confectioners' sugar. Set on wax paper.   Add this Recipe to your Box of Campfire Recipes.