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Easy Campfire Recipes For the Whole Family

Do You have a Family Favorite Easy Campfire Recipe? Maybe not a Campfire Recipe but a Recipe that is easy to fix or eat around a campfire, or camping or even in your RV while you are out there traveling. Send it to us by Email, and We'll put it right here for everyone to enjoy. Send to: inforvparts@gmail.com 99% of our Campfire Recipes are submitted by our viewers. So they are tried and true easy campfire recipes that you will put into your cookbook today under Camfire Cooking, or maybe just the obvious Camfire Recipes, either way, you don't want to lose these scruptious Recipes.

Easy Beef Taco Skillet | Ranchero Supper | Sweet 'n' Spicy Chicken | Tacos Al Pastor
Pancake Pops | CandianBacon Hashbrown Quiche | Blueberry-Cinnamon Campfire Bread
Rootbeer Apple Baked Beans | Eclairs | Campfire Potatoes | Pizza Mt. Pies | Campfire Hash
Briquette Scalloped Potatoes | Grilled 3 Cheese Potatoes | Grilled Greek Potato Salad
Grilled Potatoes w/Bacon-Ranch Sauce | Grilled Potato Boats | Cheesy Slow-Cooked Corn
Chili Cornbread | Cheesy Garlic Bites | Campfire Dutch-Oven Apple Dump Cake
Idaho Dutch-Oven Peach Cobbler | Sour Cream & Onion Potato Chips | Maple Glazed Donuts
Campfire Cookies | Fire Broiled Trout

More Recipes in our Archive: Click Here

Easy Beef Taco Skillet

Easy Beef Taco Skillet
Using a Cast Iron Skillet and Convienent Ingredients, this Beef Taco Skillet Dinner is Fast and very easy to Cook while you are out in the Woods. The nice thing too, is this recipe is so yummy, you can cook it at home in your Kitchen or RV, and the Flavors are still there.


Ingredients:

  • 1 pound ground beef
  • 1 small red onion, chopped
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 10 corn tortillas (6 inches), cut into 1-inch pieces
  • 1 bottle (8 ounces) taco sauce
  • 1-1/4 cups shredded cheddar cheese, divided
  • Hot pepper sauce, optional

Directions:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the corn, tortillas, taco sauce and 1 cup cheese; heat through. Sprinkle with remaining cheese. Serve with pepper sauce if desired. Yield: 6 servings.

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Ranchero Supper

Ranchero Supper
This hearty dish is quick and easy to fix after a busy workday. We like to use hickory and bacon baked beans and serve it with fruit or a green salad for a complete meal.

Ingredients:

  • 1-1/2 pounds ground beef
  • 1 can (28 ounces) baked beans
  • 1 can (11 ounces) whole kernel corn, drained
  • 1/4 cup barbecue sauce
  • 2 tablespoons ketchup
  • 1 tablespoon prepared mustard
  • 3/4 cup shredded cheddar cheese
  • Sliced green onions and sour cream, optional
  • 7 cups tortilla chips

Directions:

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the baked beans, corn, barbecue sauce, ketchup and mustard; heat through. Sprinkle with cheese; cook until melted.
Garnish with onions and sour cream if desired. Serve with tortilla chips. Yield: 7 servings.

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Sweet Spicy Chicken

Sweet 'n' Spicy Chicken
My husband and three children love this tender chicken that has a spicy sauce. Peach preserves add just a touch of sweetness, while taco seasoning and salsa give this dish some kick. This entree can be made even zippier yet by adding more taco seasoning and using spicier salsa.

Ingredients:

  • 3 tablespoons taco seasoning
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 to 2 tablespoons canola oil
  • 1-2/3 cups chunky salsa
  • 1/2 cup peach preserves
  • Hot cooked rice

Directions:

Place taco seasoning in a large resealable plastic bag; add chicken and toss to coat.
In a large skillet, brown chicken in oil until no longer pink. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through Serve with rice. Yield: 4 servings.

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Tacos Al Pastor

Tacos al Pastor

In Hawaii the use of Pork and Pinapple is a General Staples. Pineapple is the Fruit of Hawaii, they claim. So Stands to Reason that they would mix Pork and Pineapple, Chicken and Pineapple, or Beef and Pineapple.. Try each version.. You won't be able to decide which you like best.

Ingredients:

  • 2 package (15 ounces) refrigerated pork roast au jus
  • 2 cup well-drained unsweetened pineapple chunks, divided
  • 2 tablespoon canola oil
  • 1 cup enchilada sauce
  • 16 corn tortillas (6 inches), warmed
  • 1 cup finely chopped onion
  • 1/2 cup chopped fresh cilantro
  • Optional ingredients: crumbled queso fresco, salsa verde and lime wedges

Directions:

Coarsely shred pork, Chicken or Beef, reserving juices. In a small bowl, crush half of the pineapple with a fork. In a large nonstick skillet, heat oil over medium-high heat. Add whole pineapple chunks; cook 2-3 minutes or until lightly browned, turning occasionally. Remove from pan.

Add enchilada sauce and crushed pineapple to same skillet; stir in pork and reserved juices. Cook over medium-high heat 4-6 minutes or until liquid is evaporated, stirring occasionally.

Serve in tortillas with pineapple chunks, onion and cilantro. If desired, top with cheese and salsa and serve with lime wedges. Yield: 8 servings (2 tacos each).

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recipe

Breakfast Sausage Pancake Pops
Young and Old alike will love these little Pancake Pops. Perfect for Campgrounds. Can be ate sitting up.. or in a plate with a fork and knife.. The Kids wont want to sit down..

Ingredients

  • 1 (7 oz) package Jones Dairy Farm All Natural Golden Brown Sausage Links
  • 2 to 4 tablespoons vegetable oil
  • 1 cup prepared pancake batter

Directions:

Insert a wooden skewer into each sausage link.
Heat 2 tablespoons oil in nonstick skillet over medium heat. Dip 3 skewers into prepared pancake batter, turning to coat all sides of sausage link. Carefully place in skillet; cook for about 1 minute, then turn and continue cooking until golden brown.

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Canadian Bacon and Hashbrown Quiche

Canadian Bacon Hash Brown Quiche
So Easy, and Simple. Perfect for Breakfast while out camping, or when feeding several people at once.

Ingredients:

  • 4 cups loosely packed frozen shredded hash browns, thawed
  • 1 (6 oz) package Jones Dairy Farm Canadian bacon, diced
  • 4 scallions, thinly sliced
  • 1/2 cup shredded cheddar cheese
  • 2 large eggs
  • 2 large egg yolks
  • 3/4 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of freshly grated nutmeg
  • 1 tablespoon fresh thyme leaves, for garnish

Directions:

Preheat oven to 400°F. Grease 9-inch pie dish with cooking spray or brush with olive oil.
Press thawed hash browns onto bottom and up sides of prepared pie dish. Bake until lightly golden brown, about 15 to 20 minutes. Remove from oven and let cool.
Spread chopped Canadian bacon, scallions and cheese on bottom of cooled crust. In large mixing bowl or measuring cup, whisk together eggs, egg yolks, milk, cream, salt, pepper and nutmeg until well combined. Pour egg mixture evenly over filling and crust.
Bake until center has puffed up and eggs are set, about 20-25 minutes. Remove from oven and let cool before cutting and serving. Garnish with fresh thyme. Yield: 8 servings.

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Blueberry-Cinnamon Campfire Bead

Blueberry-Cinnamon Campfire 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.

Ingredients:

  • 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

Directions:
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

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Rootbeer Beans

Root Beer 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

Ingredients:

  • 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

Directions:

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.

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Eclaires on the Campfire Grill
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.

Ingredients:

  • 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

Directions:
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.

 

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Campfire Potatoes

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 Worscestershire sauce combine to make a super side dish for any grilled meat. Plus, cooking in the foil makes cleanup a breeze.
Ingredients

  • 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

Directions:

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.

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Pizza Mountain Pies
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.


Ingredients:

  1. 1 tablespoon butter, softened
  2. 2 slices white or Wheat bread
  3. 1 tablespoon pizza sauce
  4. 4 tablespoons shredded part-skim mozzarella cheese, divided
  5. 4 slices pepperoni, Beef, Canadian Bacon, Italian Sausage.. just add your favorites
  6. 1 tablespoon chopped green pepper, 1 tsp, Chopped Onion, optional

Directions:

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
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's, or even your favorite type of Hot Dogs, Sausage, or Hamburger, Ham, If you like it Try it...


Ingredients:

  • 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

Directions:
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.

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Briquette Scalloped Potatoes
Briquette Scalloped Potatoes
Creamy and cheesy with a touch of garlic, these delicious potatoes make a great side dish for anything! Don’t worry about leftovers…there won’t be any.


Ingredients:

  • 5 pounds potatoes (about 6 large), peeled and thinly sliced
  • 3 cups shredded cheddar cheese
  • 1 large onion, chopped
  • 1/4 cup butter, cubed
  • 6 garlic cloves, minced
  • 2 teaspoons onion salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup whole milk

Directions:
Prepare grill or campfire for low heat, using 20-24 charcoal briquettes or large wood chips.
Line a Dutch oven with heavy-duty aluminum foil; add half of the potatoes. Top with 1-1/2 cups cheese, onion, butter, garlic, onion salt, salt and pepper. Top with remaining potatoes and cheese. Pour milk over the top.
Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 10 of them. Using long-handled tongs, place remaining briquettes on pan cover.
Cook for 70-80 minutes or until bubbly and potatoes are tender. To check for doneness, use the tongs to carefully lift the cover. Yield: 16 servings (3/4 cup each).

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Grilled Three Cheese Potatoes

Grilled Three-Cheese Potatoes
While this is delicious grilled, I've also cooked it in the oven at 350° for an hour. Add cubed ham to it and you can serve it as a full-meal main dish.

Ingredients:

  • 6 large potatoes, sliced 1/4 inch thick
  • 2 medium onions, chopped
  • 1/3 cup grated Parmesan cheese
  • 1 cup shredded sharp cheddar cheese, divided
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 1 pound sliced bacon, cooked and crumbled
  • 1/4 cup butter, cubed
  • 1 tablespoon minced chives
  • 1 to 2 teaspoons seasoned salt
  • 1/2 teaspoon pepper

Directions:
Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18 in. square) that have been coated with cooking spray.
Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly.
Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses. Yield: 6-8 servings.

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Greek Potato Salad
Grilled Greek Potato Salad
My most requested summer recipe is wonderful warm, cold or at room temperature. Because the potato salad is dressed with a vinaigrette, not mayonnaise, it's ideal for outdoor occasions

Ingredients:

  • 3 pounds small red potatoes, halved
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large sweet yellow pepper, chopped
  • 1 large sweet red pepper, chopped
  • 1 medium red onion, halved and sliced
  • 1 medium cucumber, chopped
  • 1-1/4 cups grape tomatoes, halved
  • 1/2 pound fresh mozzarella cheese, cubed
  • 3/4 cup Greek vinaigrette
  • 1/2 cup halved Greek olives
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 tablespoons minced fresh oregano or 1 teaspoon dried oregano

Directions:

Drizzle potatoes with oil and sprinkle with salt and pepper; toss to coat. Grill potatoes, covered, over medium heat or broil 4 in. from the heat for 20-25 minutes or until tender.
Place in a large bowl. Add the remaining ingredients; toss to coat. Serve salad warm or cold. Yield: 16 servings (3/4 cup each).

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Grilled Potatoes with Bacon-Ranch Sauce
Grilled Potatoes with Bacon-Ranch Sauce
These potatoes are tender and good all by themselves, but pairing them with the sauce creates a perfect combination—a side dish compatible with any entree cooked on the grill.

Ingredients:

  • 2 tablespoons olive oil
  • 1 tablespoon barbecue seasoning
  • 2 garlic cloves, minced
  • 2 teaspoons lemon juice
  • 1-1/2 pounds small potatoes, quartered

Sauce:

  • 2/3 cup ranch salad dressing
  • 4 teaspoons bacon bits
  • 2 teaspoons minced chives
  • Dash hot pepper sauce

Directions:

In a large bowl, combine oil, barbecue seasoning, garlic and lemon juice. Add potatoes; toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. square). Fold foil around potato mixture and seal tightly.
Grill, covered, over medium heat 20-25 minutes or until potatoes are tender.
In a small bowl, combine sauce ingredients. Serve with potatoes. Yield: 5 servings.

Recipe Note: This recipe was tested with McCormick’s Grill Mates Barbecue Seasoning.

 

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Grilled Potato Boats
Grilled Potato Boats with Creamy Topping
The creamy topping on these potato skins is so delicious. These make an excellent summertime treat alongside your favorite grilled meat. They are especially good with barbecue ribs. If you're not grilling your meal, you can bake these appetizers in a 375° oven for 18-20 minutes.

Ingredients:

  • 2 medium potatoes
  • 1-1/2 teaspoons butter, melted
  • 2 tablespoons picante sauce
  • 1/4 cup shredded cheddar cheese
  • 1 tablespoon real bacon bits
  • 1/4 cup chopped tomato
  • 2 tablespoons chopped green onion

Topping:

  • 3 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon prepared ranch salad dressing
  • 1-1/2 teaspoons real bacon bits
  • 1/4 teaspoon garlic powder

Directions:
Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/2 in. on the potato skins. Place skins on a Grill Safe Mat.
Grill, covered, for 15-20 minutes or until tender. Brush butter over shells; top with picante sauce, cheese and bacon bits.
Grill potatoes, skin side down, uncovered, over medium heat for 4-6 minutes or until lightly browned. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with tomato and onion. In a small bowl, combine topping ingredients. Serve with Sour Cream Topping Mixture.

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Cheesy Slow-Cooked Corn
Cheesy Slow-Cooked Corn
My family really likes this creamy, cheesy side dish—and it's so easy to make. Even those who usually don't eat much corn often ask for a second helping

Ingredients:

  • 9-1/2 cups (48 ounces) frozen corn
  • 11 ounces cream cheese, softened
  • 1/4 cup butter, cubed
  • 3 tablespoons water
  • 3 tablespoons milk
  • 2 tablespoons sugar
  • 6 slices process American cheese, cut into small pieces

Directions:

In a 4- or 5-qt. Dutch Oven combine all ingredients. Cook, covered, on low campfire and cheese is melted, about 1 hour, stirring Twice. Yield: 12 servings.

 

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Camp Chili and Cornbread
CAMP CHILI & CORNBREAD

Ingredients:

  • 3 pounds of ground beef
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 8 cloves of garlic, minced
  • 1/2 teaspoon of dried oregano
  • 1 28-oz can of diced tomatoes
  • 1 6-oz tomato paste
  • 1 16-oz can of kidney beans or black beans
  • 5 tablespoons of chili powder
  • 2 tablespoons of ground chipotle powder
  • 1 tablespoon of ground cumin
  • 1 can of beer (Alcohol content evaporates)
  • 2 8.5-oz boxes of Jiffy cornbread (or any other corn bread mix you like)
  • (eggs and milk for the Jiffy cornbread mix)
  • Salt and black pepper

Directions:

Make a layer of hot coals on the ground.
Place the dutch oven over the coals and allow the dutch oven to get hot.
Cook the ground beef until it starts to brown, breaking up the meat with a spatula.
Add the onions, garlic, and bell pepper and continue to cook until the vegetables are softened
Add the chili powder, chipotle powder, cumin, diced tomatoes, and tomato paste.
Add the can of beer and beans and cook for another 10-15 minutes.
Season with salt and pepper to taste.
Make the cornbread mix in a bowl and pour over the top of the chili.
Place the lid on top of the dutch oven and place about 20 hot coals over the top of the lid.
Cook for about 10 minutes and check to see if the cornbread is done cooking by lifting the lid and poking a skewer through the cornbread. If it comes out clean the chili is done.

 

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Cheesy Bread Bites
Cheesy Bread Bites
My family loves camping. Cooking in the dutch oven is one of our favorite traditions while we camp… Or let’s be honest, anytime we want really fantastic chicken, potatoes, or cobbler. But I never realized how EASY it is to cook really yummy bread in the dutch oven. I hadn’t ever even thought of it because I would NEVER want to deal with yeast or waiting for bread to rise. But hello! With Rhodes frozen dough, we can cook amazing bread in the dutch oven without all the fuss! If we can make something this Simple so Delicious then just think of the recipes that you can come up with.

 Ingredients:

  • 24 Rhodes frozen rolls
  • 1/2 cup (1 cube) butter or margarine
  • 1 tablespoon garlic salt
  • 1 tablespoon Italian seasoning
  • 2 cups Italian cheese (parmesan and mozzarella)

Directions:

Roll each frozen roll in Butter, Garlic Salt, Seasoning.  Place in Dutch oven, all 24 should fit as you are placing all 24 Frozen Rolls.  When finished Sprinkle the Cheese on top of the Hot Rolls.   Cover with Lid or Foil, no need to let Raise,  Just Place over Campfire, and Cook until Done

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Dutch Apple Dump Cake
Campfire Dutch Oven Apple Dump Cake

Cast Iron Dutch Ovens are a blessing in disguise. Making a Dump Cake is so simpl.. you dump all the ingredients in it, and put it over a open fire.. and Wha La.. the Cake comes out so perfect it will look and taste like a professional had baked it. Start simple with this cake, and you'll be surprised with what you come up with next.

Ingredients:

  • One yellow or white cake mix
  • One can of Sierra Mist, Sprite, or another lemon-lime soda
  • Two cans of apple pie filling
  • Aluminum foil

Directions:

Start a fire, and wait until you have a nice bed of hot coals. (You can also use charcoal.) Line the Dutch oven with aluminum foil for easier cleanup.

Pour the cake mix into a mixing bowl, and add the entire can of pop.
Stir until it’s well-mixed — it will be bubbly!
Empty both cans of pie filling into the Dutch Oven and spread into a level layer.
Pour the contents of the mixing bowl over the apples.
Spread into a level layer and close the Dutch Oven.
Take a few moments to lick all of the utensils used to prepare the cake.
Set the Dutch Oven in a fire pit over a hot bed of coals. Add 10-12 hot coals to the lid of the oven.
Allow cake to bake. After about 30 minutes, begin checking the cake for doneness. (If you use a lid lifter, you can leave the coals on the lid while peeking inside.) Most Dump Cakes take about 40-50 minutes to bake. Use a camp shovel or tongs to remove the hot coals or ashes from the lid. Remove the Dutch Oven from the heat. Let Cool for about 10-15 minutes before digging in.

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Idaho Peach Cobbler
Idaho Dutch-Oven Peach Cobbler

Ingredients:

For the Crust.
(make 2 batches, one for top crust and one for the bottom. It will work better if you make this twice instead of doubling it)

  • 3 cups of flour
  • 1 1/2 cups of shortening
  • 1 egg, beaten
  • 5 tablespoons of very cold water
  • 1 tablespoon white distilled vinegar
  • 1 teaspoon salt

Filling.

  • 2 cans (29 oz) of Sliced Peaches in Heavy Syrup, drained
  • 1 cup of butter, melted
  • 1 cup of sugar
  • 1 cup of brown sugar
  • 1 teaspoon of cinnamon
  • 1/2 cup of half and half

Instructions:

Prepare the crust.
Add the flour to a large mixing bowl and cut in the shortening with a pastry cutter until the mixture resembles large crumbs. (a fork works also)
Add the egg, water, vinegar, and salt and stir until all ingredients are combined
Roll into ball and place in a large gallon size ziplock baggie
Roll out while it’s inside the bag until it reaches the sides and place flat in freezer
Repeat for the second crust

For the Filling.
Mix the drained peaches, with the sugars and cinnamon
Add the half and half and the melted butter and mix well
Set aside until you have crust ready

Assemble.
Remove the crusts from the freezer and allow to thaw for about 15 minutes. 2. Roll out the first crust so it is at least as large as the bottom of the dutch oven
Lightly coat a 12-inch or 14-inch dutch oven with cooking oil and place the crust in the bottom and trim to fit

Pour in your filling
Roll out the second crust and cut into 1-inch strips using a pizza cutter
Lay the pie crust strips down in a criss-cross design

*Optional- use a Idaho State cookie cutter and cut a design from the extra pie crust to add the great state of Idaho to the top of the cobbler:)) Or you could use the design of your choice:))

Whisk 1 egg in a small bowl and using a pastry brush, paint the top of the cobbler completely
Sprinkle with cinnamon and about 1/4 cup of white sugar

Cover with the dutch oven lid.
If you are not experienced in outdoor cooking in a dutch oven you may get more predictable results using charcoal briquettes instead of coals from a campfire. Light half of a 5-pound bag of charcoal using a chimney starter. As soon as the briquettes start turning gray along the edges and corners, dump them onto dry ground or a steel table

Using a set of tongs, place 14 briquettes, evenly spaced, in an area more or less the size of the bottom of the dutch oven. Place the dutch oven on the coals. Place a ring of coals, with coals touching along the outer edge of the lid (about 19 or 20 coals). Place 6 to 7 additional coals in a circle around the lift handle in the center of the lid.

Now start your timer! Every 10 minutes gently lift and rotate the entire dutch oven counter clockwise a 1/4 turn and replace on the coals. Then turn the lid, without lifting it, 1/4 turn clockwise. Rotating your dutch oven in this manner eliminates “hot spots” and allows the food to cook more evenly

Continue rotating the lid/oven in opposite directions every 10 minutes for forty minutes then carefully lift the lid and check to see if the crust is beginning to brown. Re-check every 5 minutes until the crust is golden brown.

When done, remove from the coals and carefully remove the lid!! Let cool for at least 5-10 minutes prior to serving.

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Sour Cream & Onion Flavored Potato Chips

Sour Cream and Onion Potato Chips

Ingredients:

  • 1/4 cupplus 1 teaspoon kosher salt
  • 3 poundsrusset potatoes, scrubbed, washed and thinly cut on a mandoline (about 1/10thof an inch)
  • 8 cupspeanut oil
  • 3tablespoons buttermilk powder
  • 2tablespoons onion powder
  • 1tablespoon garlic powder
  • 1/2teaspoon sugar
  • 3tablespoons minced fresh dill

Directions:

Whisk together 8 cups water with 1/4 cup of the salt. Place the sliced potatoes into the water-and-salt solution and let soak for at least 20 minutes. After they have soaked, dry thoroughly on a paper towels or dish towels.

Heat the oil a large Dutch oven to about 350 degrees F.

In a spice grinder, combine the buttermilk powder, onion powder, garlic powder, sugar, dill and the remaining 1 teaspoon salt. Grind into a homogeneous powder.

In handful-size batches, fry the potatoes until they just turn golden brown, 2 to 3 minutes. Toss immediately in a large bowl with some of the spice mixture. Then place them on a baking sheet and sprinkle them again with some of the spice mixture.

Keep them in semi-airtight container for a few days, if you can stand it that long.

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Campfire Maple Donuts
Maple Glazed Donuts

These Donuts are so wonderful when you wake up in the morning and Mom has fresh donuts !  Who would have thought that making donuts out in the woods would be so great.

Ingredients

  • Vegetable oil, for frying
  • 3 3/4 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 egg yolk
  • 1/3 cup buttermilk
  • 3/4 cup canned pumpkin puree
  • 3 tablespoons melted salted butter
  • 1/2 teaspoon almond extract
  • Cinnamon sugar
  • Maple Syrup Glaze, recipe follows
  • Maple Syrup Glaze:
  • 3 cups confectioners' sugar
  • 1/4 teaspoon maple extract
  • 1/2 cup milk

Directions:
Preheat oil in a large Dutch oven to betweeen 350 & 375 degrees F over the campfire.  If you have ever cooked over a fire, you should know that the dutch oven holds in the heat quite well, and once heated it just doesn't stop, it will continue to get hotter and hotter.  So,  Once it is at the desired temperature,  Raise the Dutch Oven further from the heat, or sit on the edge of the coals to keep it hot, and not let it cool down to much.  Now.. Lets make the Donuts.

Whisk dry ingredients together in a large bowl.

Whisk eggs, yolk, buttermilk, pumpkin puree, melted butter and almond extract together in another large bowl until smooth. Add the wet ingredients to the dry and thoroughly mix together using a wooden spoon. The dough will be very sticky.

Dust your countertop and hands with flour. Using your hands pat out dough to 1/2-inch thickness. Dip a 3-inch round cutter in flour and cut out donuts. Cut out center of donuts with 3/4-inch cutter. Gather scraps and re-roll. Continue cutting out donuts.

Fry donuts, in hot oil, until golden brown and crisp, approximately 1 minute per side. Drain on wire rack over sheet tray to cool.

Once cool, dust with cinnamon sugar, if desired, or dip tops of the donuts into the Maple Syrup Glaze. Also, a butter knife can be used to spread on the glaze.

Maple Syrup Glaze:
In a small bowl, combine confectioners' sugar, maple extract and milk; stir well. Add additional milk, if needed, to reach desired consistency. Drizzle over donuts.

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Campfire Cookies
Campfire Cookies

Lets the Kids help you frost these adorable cookies,  Not only will they have a great time, it will keep them busy. Plus the Cookies are Great !
 
Ingredients:
Cookies:

  • 2 1/2 cups all-purpose flour, plus more for rolling (see Cook's Note)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 3/4 cup superfine sugar
  • 2 sticks (1 cup) unsalted butter, cut into small pieces, at room temperature
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract

Royal Icing:

  • One 1-pound box confectioners' sugar
  • 2 tablespoons meringue powder
  • Green gel food coloring or try Brown for Dirt or Black for Gravel

Decorations:

  • Coarsely chopped chocolate-covered almonds, peanuts or malt balls (for the dirt)
  • 54 chewy chocolate candies, such as Tootsie Rolls
  • 10 red gummy bears, snipped into small pieces
  • 10 yellow gummy bears, snipped into small pieces
  • 10 orange gummy bears, snipped into small pieces
  • 10 light pink gummy bears, snipped into small pieces
  • 54 mini marshmallows
  • 54 pretzel sticks

Directions

Make these cookies at home or in the camper. I usually make up a batch and take the Royal Icing and the Decorations with me for the kids, they'll enjoy decorating them and eating them as well.. Guaranteed you'll come home with a empty plate.

For the cookies: Whisk together the flour, baking powder and salt in a small bowl. Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4-inch thick and wrap in plastic wrap. Refrigerate until firm, about 1 hour.

Position oven rack on the bottom thirds of the oven and preheat to 350 degrees F. Line baking sheet with parchment paper. Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time on a floured work surface to about 1/2-inch thick. Cut out rounds with a 3 1/2-inch cookie cutter and arrange about 1 inch apart on the prepared baking sheets.

Bake, until the cookies are very light golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.

For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding 1 to 2 tablespoons water if necessary, to make a thick but spreadable icing. Beat in the food coloring, a few drops at a time, to make a deep green color (for grass).

For decorating: Spread the icing on the cookies, almost to the edges. Sprinkle the chopped chocolate covered nuts almost to the edge of the green to resemble dirt. Arrange 3 chewy chocolate candies in a triangle on top to resemble logs in a campfire. Fill the space in the center of each with snipped gummy bears to resemble a campfire and embers. Poke a marshmallow on the end of each pretzel stick and stick in the icing to form a tripod that meets in the center. Let the icing harden, about 1 hour.

Right before serving, light the marshmallows on fire and blow it out when they are toasted to your liking.

Cook's Note:  When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Royal icing can be kept in the refrigerator tightly covered up to 2 weeks; stir well before using.  Make before you leave to the campground, and keep in your ice chest.

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Fire Broiled Trout

Fire Broiled Trout

Ingredients

  • 1 (8 to 10-inch) whole trout
  • 3 tablespoons olive oil
  • 2 teaspoons seasoned salt
  • 2 teaspoons lemon pepper
  • 1 lemon, sliced
  • 4 fresh parsley or dill sprig
  • 4 tablespoons butter
  • 1 onion, sliced
  • Parsley, thyme or spinach, for garnish

Directions:

Special equipment: heavy gauge aluminum foil, fire pit, and cooking grid or grate

Start fire in pit, make sure fire is hot, and let burn down to glowing coals. Place cooking grid or grate 6 inches above heat.

Wash trout thoroughly with cold water. Remove head from trout and burn in fire pit. Tear off a large piece of aluminum foil and place on work surface. Pour olive oil to cover mid-section of foil. Place fish on top of oil. Sprinkle seasoned salt and lemon pepper on the top and inside of the trout cavity. Insert butter and sliced onions and Lemon Slices into the trout cavity. Place two parsley (or dill) down the middle of each fish.Tightly wrap foil around the trout so that no area is exposed. Place foil-wrapped trout onto cooking grid. Cook on each side for 10 minutes or until internal temperature is 120 degrees F. Remove from cooking grid and garnish with parsley, thyme or spinach.

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