Our Top Campfire Recipes

Cooking over a campfire is not what it used to be! We have collected recipes from all over that include both tried and true methods and some that take campfire cooking to the next level. Many of these recipes have ingredients that can be prepared (chopped, diced, and sliced) at home, making the cooking process much quicker over the campfire! 
Campfire Breakfast Potatoes
Picture
dirtygourmet.com
What You'll Need: 
  • 5 lbs (about 6) russet potatoes, cubed
  • 1/4 cup olive oil
  • 2 tablespoons butter or margarine
  • 1 onion, chopped
  • 2 bell peppers, chopped
  • 1 jalapeno, sliced
  • 2 teaspoons garlic powder
  • 1 teaspoon seasoned salt
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
What You'll Do: 
  1. Coat the bottom of the pan with a thin layer of olive oil, about 2 tablespoons, and place the pan over the coals of your campfire, on a grate.
  2. Add the onion and cook until just tender, about 2 minutes.
  3. Add the potatoes, peppers, and another 2 tablespoons of olive oil. Stir to coat.
  4. Stir occasionally for about 10 minutes, until potatoes start to brown.
  5. Add a few tablespoons of water, and cover with foil to steam for about 5 minutes.
  6. Add seasonings, continue to stir occasionally until fully browned, crispy, and tender in the middle.
  7. Serve alongside your favorite other breakfast items.
Original recipe found at: The Dirty Gourmet
Orange Peel Cinnamon Rolls
Picture
saynotsweetanne.com
What You'll Need: 
  • Cinnamon rolls in a pop-tube.
  • Cream cheese frosting (Unless your rolls come with some)
  • Oranges (One for each roll)
  • Aluminum foil 
  • Knife
  • Spoon
What You'll Do: 
  1. Gather your oranges and slice them in half. 
  2. Scoop out the orange - leaving the peel. (You can save the inside and eat them while you are waiting for the finished product.)
  3. Open the cinnamon rolls and put one roll inside each orange half. Try to keep matching halves for the next step. 
  4. Top each filled half with its mate and wrap in aluminum foil 
  5. Place each orange package into medium heat coals (or you can cook these on a grill). 
  6. Cook for around 12 minutes - turning once. 
  7. Remove from heat and open foil. Spread some frosting over the cinnamon roll and enjoy! 
Original recipe found at: Say Not Sweet Anne
Camping Macaroni & Cheese
Picture
munchinwithmunchkin.com
What You'll Need:
  • 2 cups cooked macaroni
  • ½ cup milk
  • 3 Tbsp. butter
  • 1 cup Gruyère cheese, shredded
  • ½ cup sharp cheddar cheese, shredded
  • ½ cup Gouda cheese, shredded
  • 2 Tbsp. flour
  • ½ cup Panko bread crumbs
  • Salt and pepper to taste
What You'll Do: 
  1. Place a large cast iron dutch oven over a bed of amber charcoal.
  2. Melt butter in oven and whisk in milk. 
  3. One tablespoon at a time - whisk in flour until it has thickened and you have a roux. 
  4. Add salt and pepper to taste.
  5. Slowly stir in the cheeses (reserve some cheese to top the macaroni) until they have melted into the roux. 
  6. Add cooked macaroni to the oven and stir to coat with the cheesy sauce. 
  7. Additional items may be added: bacon, sausage, chopped hot dogs, etc. 
  8. Cover and allow to cook until it is heated through - about 5 min. 
  9. Top with reserved cheese and the Panko bread crumbs. 
  10. Cover and cook for an additional 5 min. 
  11. Serve warm. Will feed 2 people heartily. 
Original recipe found at: Munchin with Munchkin
Bacon Wrapped Fish
Picture
designmom.com
What You'll Need:
  • Two (about 1 lb. each) fish, gutted, scaled and butterflied*
  • 12 ounces thin-cut bacon
  • Sea salt (I used applewood smoked salt)
  • Fresh ground black pepper
  • Garlic powder
  • Fresh sage and rosemary sprigs
  • Thinly sliced onion
  • Thinly sliced lemon


*Butterflying the fish is optional, but worth the extra time to remove most of the bones. If you have purchased the fish, ask your fishmonger to do it for you. You need to have a very sharp knife if you do it yourself  or you’ll damage the fish in the process.
What You'll Do:
Prepare:
  1. Rinse and pat the fish dry. Sprinkle the inside of each fish with salt, pepper and garlic powder. 
  2. Lay the onion, lemon, and a few sprigs of rosemary and sage inside. 
  3. Close the fish. Starting at the tail begin wrapping the bacon all the way around. Tuck the end of the bacon strip under itself before continuing with a new slice. Wrap an extra piece around the head to help keep it secure.
  4. If not cooking immediately, wrap the fish tightly in freezer paper, parchment or plastic wrap and keep chilled for up to 6-8 hours.
Cook: 
  1. Prepare a camp grill over hot coals. Place the fish on the grill directly over the coals. 
  2. Let cook for 10-15 minutes, then carefully flip over and cook on the other side for and additional 10-15 minutes or until the bacon is crispy on all sides.  
  3. The actual cooking time may vary a little depending on the size of the fish and the temperature of the coals. Check to see if the fish is done by poking with the tip of a knife.  It should pierce it easily.  
  4. Remove from the heat and serve immediately. Makes 4-6 good-sized servings.
Original recipe found at: Design Mom
Jambalaya
Picture
scoutingmagazine.org
What You'll Need: 
  • 1 pound boneless chicken breast, cubed
  • 1 pound mild Italian sausage, chunked
  • 1 pound mixed seafood (shrimp, crab, crawfish)
  • 1/3 cup oil
  • 1 large onion, sliced and chopped
  • 1/2 cup celery, chopped
  • 2 small red or green peppers, quartered and sliced
  • 2 medium tomatoes, coarsely chopped
  • 1  14-oz. can chicken broth
  • 3 cups okra, sliced
  • 2 cups mushrooms, sliced
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon gumbo filé (powdered sassafras leaves)
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup orange juice
  • 2 to 3 cups long-grained white rice

* Option: Replace cayenne with crushed and dried hot red peppers.
What You'll Do: 
  1. In a deep 14-inch Dutch Oven - Heat chicken and sausage until cooked through but not browned. 
  2. In a separate pot, steam seafood mixture until done - Shrimp will turn pink. 
  3. In a skillet - sauté onions, celery, and red or green peppers until tender. 
  4. Add sautéed mixture, along with tomatoes, broth, okra, and mushrooms to the chicken and sausage in the Dutch Oven and mix thoroughly. 
  5. Add dry peppers, gumbo filé, and rice. 
  6. Cover and bring to a boil - then reduce to a simmer. 
  7. Add worcestershire sauce and orange juice. 
  8. Add water as necessary to cook rice. 
  9. Add steamed seafood mixture and simmer for another 10 minutes. 
  10. Serve warm. Makes 8 - 10 good sized servings. 
Original recipe found at: Scouting Magazine
 Shish-Ka-Bobs
What You'll Need:
  • 2 lb. meat of choice - cubed
  • Veggies of choice - cubed
  • Favorite marinade
  • Oil
  • Lemon
  • Salt and pepper to taste
  • Skewers

Shish-Ka-Bobs are very versatile and can include any combination of meat and veggies that you enjoy! 

Possible Choices for Meat:
Beef sirloin, chicken breast, leg of lamb, lobster, pork loin, scallops, shrimp, turkey breast, etc. 

Possible Choices for Veggies: 
Bell peppers, cherry tomatoes, eggplant, mushrooms, new potatoes, pearl onions, pineapple, plantains, zucchini, yellow squash, etc. 
What You'll Do: 
  1. This meal is best prepared the night before a camping trip and kept in resealable containers. 
  2. Cube both meats and veggies into 1" cubes.
  3. Marinade the meat in your favorite marinade. One of our favorites can be found HERE. 
  4. When you are ready to cook your shish-ka-bobs, gather all of your ingredients and start putting the meat and veggies onto the skewers. 
  5. Rotate between meats and veggies but keep in mind scallops and shrimp cook faster than other meats. 
  6. Rub a thin layer of oil and squeeze some lemon on all ingredients. 
  7. Prepare a camp grill over hot coals and place the shish-ka-bobs onto the grill. 
  8. Cook for 10 - 20 minutes while rotating skewers occasionally. 
  9. Serve immediately while still warm.
Recipe found at: Camping Recipes
Baked Nutella Apples
Picture
foodandpassion.blogspot.com
What You'll Need: 
  • Apples - any kind
  • Nutella
  • Aluminum Foil
What You'll Do:
  1. Wash the apples. Cut off the top of the apple and remove the core, but ensure not to puncture the apple all the way through.
  2. Fill the emptied apple  with nutella. Place the top back on the apple. 
  3. Wrap tightly with tin foil.
  4. Place the apple package in the glowing embers of the campfire, but not in the flame.
  5. Allow the apple to bake for about 30-45 minutes (while you are cleaning up from dinner, relaxing by the fire, doing the dishes, playing cards). 
  6. When you remove the apple from the fire, it should be fork tender and melting in your mouth. Enjoy!
Recipe found at: Food and Passion

Chili Campfire Bake

What You'll Need
  • 1 (16 oz) box elbow macaroni pasta
  • 1 (15 ounce) can chili
  • 1 (7 ounce) bag corn chips
  • 1/2 cup cheddar cheese, shredded
  • Salt to tast




Recipe found at: Six Sisters Stuff
What You'll Do
  1. Pour the whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into skillet. Make sure the water covers the pasta. Turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
  2. Cook on high, stirring occasionally, until almost all of the liquid has evaporated.
  3. Add chili and bring to a simmer.
  4. Remove from heat and top with corn chips and Cheddar cheese. Serve immediately

Campfire Banana Split

What You'll Need
  • 6 Large Bananas
  • 2 cups Semisweet Chocolate Chips
  • 1 package Mini Marshmallows 
  • 1 package Aluminum Foil ( heavy duty )










recipe found at: All Recipes 
What You'll Do
  1. Preheat the grill for high heat.
  2. Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.
  3. Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.
  4. Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.
  5. Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.