Wednesday, July 11, 2012

Campfire Cooking

As a summer camp counselor during all 4 years of college, I spent my fair share of nights sleeping in a teepee or a tent.  One of my favorite parts of camping outdoors has always been EATING, since everything tastes great when you are hungry after hiking, playing, and exploring.  Here is a collection of campfire recipes that I collected for use at Pacific Southwest District's Summer Camp, and for my family to use when we go camping.

 Recipes for Cooking Over a Campfire
Table of Contents
Don’t Forget to Bring List
Dutch Oven Use
Breakfast Foods
Lunches and Dinners

Don’t Forget to Bring
• Matches or lighter, newspaper, firewood, twigs
• Can opener, long‐handled tongs, pancake flipper, scraping spatula, basting brush
• Mixing bowls and mixing spoons/spatulas
• Serving spoons/ladles
• Measuring cups and spoons
• Heavy grate to put over fire, wire brush to clean it
• A large, heavy cooking pot, a medium heavy saucepan, a large griddle, pot holders, kettle to boil water
• Season salt, salt and pepper, garlic powder and salt, other spices (save room by storing in film
• Cutting board or other hard cutting surface, large serrated knife, small paring knife
• Dishwashing liquid, scrubbing sponge, 2 deep plastic basins, and scrub brush
• Heavy‐duty aluminum foil and/or Reynolds aluminum Hot Bags
• Aluminum pans (useful for cooking, serving, storing)
• Paper towels, bleach wipes, anti‐bacterial hand soap
• Serving trays
• Vegetable oil, butter, high‐temperature cooking spray, squeeze butter
• Long sticks, coat hangers, or a rake with thin tines (for cooking multiple hotdogs at once)
• Large and small ziplock bags
• Brown paper lunch bags
• Paper plates/bowls/cups, plastic silverware
• Metal or ceramic mugs
• Permanent marker
• Firewood, kindling, matches, lighter fluid, newspaper
• Container to store oil in after use
• Thick potholders
• Tea kettle to boil water in quickly

Dutch Oven Use
If you use a Dutch Oven, here are the number of coals to use. Adding one coal to the top and bottom will raise the temperature of the Dutch Oven approximately 25 degrees. Conversely, removing one set of briquettes will lower the temperature by 25 degrees.

10" Oven
12" Oven
14" Oven
Degrees F

Hot Chocolate Mix
8 quarts powdered milk
1 lb. Nestles Quik
16 oz. non‐dairy creamer like Cremora
1 1/2 cups powdered sugar
Combine all ingredients in a large air‐tight container. Use 2 tablespoons per 8 oz of hot water.

Cowboy Sodas
1 Orange per person
1 peppermint stick per person (Cracker Barrel has good ones)
Leave peel on orange. Squeeze the orange until very soft. Put a hole on the top of orange big enough for the peppermint stick. Bite off both ends of the peppermint and insert it into the orange. Drink orange juice though the peppermint.

Grandma’s Lemonade (Make the base ahead of time, then add the water and ice once you are camping)
2 cups granulated sugar
2 cups water
4 lemon rinds (squeeze them and reserve the juice) scrubbed clean and cut up into pieces
More lemon juice to equal 2 cups total juice
4 cups ice
More water
Boil the first 3 ingredients in large pot (1 1/2 gallon or larger) for about 10 minutes until sugar is dissolved. Add 2 cups lemon juice, 4 cups ice, and enough water to end up with 1 gallon of lemonade. Source: Hester Dieter
Old Fashioned Coffee
coffee beans, ground
sugar, cream (optional)
dental floss
Place enough coffee, for the pot you’re using, into a square of cheesecloth. Make sure the cheesecloth is large enough to tie up with
dental floss. Place this into a pot filled with cold water. Place the pot on the campfire or stove. When steam rises from the coffee
pot, the coffee is hot and ready. Tastes just like percolated coffee. Add sugar and cream, if desired. Source: camping‐

Breakfast Foods
Baked Eggs in the Shell
1 egg per person
Push pin
Salt & pepper
Bread and butter (optional)
Pierce small end of eggs with a pin. Place eggs in hot ashes
with small end up. Bake for 10 to 20 minutes. If desired, serve
hot on buttered toast and season with salt and pepper.

Breakfast Hash in Foil
Heavy aluminum foil
Paper towels
1 egg per person
1/2 cup pre‐packaged pre‐cooked hash browns per person
1 sausage patty (fully precooked) per person
Spices as desired
Lay down square of aluminum foil. Wet a paper towel and lay
it down on top of the foil. Lay another square of foil down on
top of that (this moisture layer helps minimize burning.) Place
sausage on foil. Spread hash browns in flat layer. Crack egg
onto hash browns. Add as much spice as you want. Fold up
and seal the foil. Place in fire coals for 10 to 15 minutes.

Breakfast Skillet
Serves 3‐4
4 large potatoes, diced or sliced
6 large eggs
6‐8 sausage links
1 medium sized onion, chopped
1 green bell pepper, chopped
Seasoning salt to taste
Fry sausages, cubed potatoes, chopped onions & green
peppers. Season to taste. Break eggs over skillet contents.
Cook and mix until eggs are done.

Big Foil Breakfast
1 package hash brown potatoes
6 eggs
1 package pre‐cooked sausage, crumbled
Spices to taste
Heavy aluminum foil
Place potatoes, scrambled egg (uncooked), sausage and
spices in aluminum foil. Wrap securely. Place on coals for
approx. 15 minutes. Turn and rotate as needed.

Pigs on a Stick
Metal sticks or forks
2 fully cooked sausage links per person
2 refrigerated breadsticks per person
Spices as desired
Spear a sausage link on a stick. Lay out one breadstick dough
strip and sprinkle desired spice on it. Wrap dough around
sausage and pinch the end or poke it over the stick end. Cook
over coals until the bread is browned. If you hold it too close
to the coals, the outside will brown and the inside will still be
doughy, so take your time and keep rotating it.

Omelets Boiled in a Bag
1 slice of bacon per person
2‐3 eggs per person
1 pat butter per person
plastic zip lock baggies, thick style like freezer bags
First brown the bacon until crispy, take off frying pan and
crumble into little pieces into sandwich bags. Whisk the eggs
in a bowl and then place in baggy with the bacon. Add your
salt and pepper and your butter, zip the freezer bag or
sandwich bag and put into boiling hot water until done.

Hillbilly Hashbrowns
Serves 6
Prep Time: 5 minutes
Cook Time: 30 minutes
1 bag shredded hash browns
6 eggs
1 lb sausage or ham, cooked
1 medium onion, chopped
2 cups shredded sharp cheese
Seasoning salt and pepper
1 Large foil cooking bag
Spray an aluminum foil cooking bag with Pam, sprinkle with
seasoning salt and put some pats of butter in it. Open bag of
hash browns carefully by cutting off the top, beat eggs, chop
onions, pour all ingredients into the bag of hash browns, and
mix by squeezing. Pour the mixture into the foil cooking bag
and spread out. Add salt and pepper, more seasoning salt,
and a bit more butter on top of the hash brown mixture.
Place the aluminum cooking bag on a preheated grill
(medium heat) and turn the bag every five minutes. Check for
doneness. Source: Pat Frain

Hash Brown Surprise
Serves 4
1 package Shredded Hash browns
1 pound of crumbled sausage, bacon, and ham
6 eggs, beaten
8 oz grated cheese (your choice)
1 small onion chopped
1 clove of garlic chopped
Salt and pepper to taste
Grease Dutch oven, skillet or pan. Add hash browns and top
with meat. Beat eggs with onion, garlic, salt and pepper; pour
over potato/meat mixture and top with cheese. Bake for
about 30 minutes. Great with salsa or chili. Source:

Girl Scout Breakfast
Serves 8‐10
1 large onion, diced small
1 green bell pepper, diced small
1 pound bacon
1 pound sausage
3‐4 cans sliced potatoes
8‐12 eggs
Salt and pepper to taste
Brown onion and bell pepper. Fry bacon and sausage
together until done and add the onion and bell pepper. Drain
grease. Add potatoes, stirring constantly to keep from
sticking. Scramble eggs, then add them to the meat and
potatoes. Salt and pepper to taste. Source:

Breakfast Pizzas
6 Eggs
1 Package of small pizza crust by Boboli Bread (gives you two
1 1/2‐2c. Shredded mozzarella cheese
1 Can pizza Sauce
2Tbs. Olive Oil
In a pan cook the eggs. Don't scamble them but do get them
cooked, nothing fancy, it's alright if the yoke breaks. Set aside
on a plate. In the same pan drizzle about 1 Tbs. of olive oil.
Place pizza crust in and top with pizza sauce, half of the eggs
you cooked, and half of the cheese you shredded. Have heat
on low to medium and place a lid over it (so we can get the
cheese to melt faster). Cook 'till cheese melts. Do the same
for the last crust. Serve. Source:

Apple-Cinnamon French Toast
1 Apple
4 Reg. Hamburger Rolls
3 Eggs
1/8 Cup Vegetable Oil
2 Tbsp Milk
Cinnamon Powder
Pancake Syrup
Peel the apple and slice into thin pieces. In a bowl mix eggs
with milk to make an egg wash. Break the hamburger rolls
into small chunks and place them in the egg wash. Mix the
roll pieces thoroughly in the wash so that the egg wash is
soaked up. Pour roll chunks into a hot skillet containing the
veg. oil. Add apple slices. Cook for 3 to 5 minutes
until done. Sprinkle cinnamon over it and add syrup to taste!

Baked Pancakes
1 pound sausage
6 eggs
1 c milk
1 c Bisquick
1 tsp vanilla
1 stick margarine
Begin by browning the sausage. While sausage is browning, in
bowl mix six eggs, 1 cup milk, one cup Bisquick and 1 tsp.
vanilla. Mix together well. In 13 X 9 pan melt one stick
margarine and pour in cooked sausage. Pour the batter on
top of the sausage. Cook at 400 degrees about 20 minutes or
until golden brown. Serve with syrup or ketchup. Source:

Lunches and Dinners
Serves 6
2 lbs beef or pork cut into 1" cubes
1 lb pearl onions
1 red bell pepper
1 green bell pepper
1 lb whole mushrooms
1 lb whole cherry tomatoes
Water bottle with spray tip
Grated parmesan cheese
Garlic salt
Brown cubed meat in a skillet over high heat for 30 seconds
on each side. Cut the peppers into large chunks, but leave
other vegetables whole. Slip the pieces onto a skewer,
alternating the ingredients. Spray with water then sprinkle
with grated cheese and garlic salt. Cook over the open fire
for 15‐20 minutes till done. Sprinkle with more cheese before

One Pot Camp Spaghetti
Serves 4‐5
1 pound ground beef
1/2 onion, diced)
1 Tbsp minced garlic (optional)
1 6 ounce can tomato paste
2 cans water
1 14 ounce can stewed tomatoes
1 8 ounce package spaghetti, noodles broken in half
2 c water
1/4 tsp dried oregano
Salt and pepper to taste
Cook beef and onion in large skillet over medium heat until
no longer pink; drain. Add remaining ingredients, bring to a
boil. Reduce heat, cover and simmer 14‐16 minutes or until
spaghetti is tender.

Camping Spaghetti
Serves 4
1 pound(s) hamburger
2 large cans of Franco American spaghetti
1 onion
Salt and pepper to taste
Brown hamburger and onion together. Drain. Add salt &
pepper to taste. Add the cans of Franco American spaghetti.
Cook until hot on the grill or stove. Serve with a salad and
bread and butter.

Easy Camp Chili
Serves 4‐6
2 cans of your favorite chili
1 can of whole‐kernel corn
1 can of kidney beans
1 can of pinto or other beans
1/4 cup BBQ sauce
1 teaspoon chili powder
Optional: other spices as desired, bacon, sliced and cut into
Dump the cans of chili into a large pot. Drain the corn and
beans and dump them into the pot.
Add the BBQ sauce and chili powder. Stir occasionally while it
heats to simmering.

Cowboys and Indians PowWow Packets
Serves 6
3 pounds ground hamburger
1 can ranch style beans
1 can corn, drained
Mix all ingredients together. Separate into six servings. Place
into foil squares and seal tightly. Grill over hot coals about 30
minutes or until done, or cook while stirring occasionally over
medium heat for 30‐45 minutes.

Sausage and Vegetable Packets
Serves 5
Prep Time: 45 minutes
1 package kielbasa sausage, cut lengthwise then into 1 inch
1 large onion
1 can whole‐kernel corn
1 can green beans
1 teaspoon seasoning salt
1/2 teaspoon garlic powder
2 tablespoons butter, soft
Cut onion in slices and pull apart. Open corn and green beans
and drain juice. Mix all ingredients together well. Add
seasoning salt and garlic powder. Divide onto five sheets of
aluminum foil, fold up packets, and cook on grill or over

Coffee Can Supper
Serves 6
2 large coffee cans
Heavy duty tin foil
2 pounds hamburger or small pieces of steak
2 large potatoes
4 carrots
2 small onions
2 cloves garlic
Mrs. Dash seasoning
Salt (optional)
Butter or olive oil
Put a small amount of oil or butter in bottom of coffee cans.
Peel potatoes, carrots and onions. Cut into chunks and put
half into each coffee can. Add the meat, seasonings and a
little more oil or butter. Cover tightly with foil. Set in coals to
bake for about 1 hour or until meat is no longer pink and the
vegetables are tender. Serve with fresh, crusty buttered
bread. Source: Gabrielle

Camp Hamburger Helper
Serves 4‐6
2 pounds ground hamburger
1 can stewed tomatoes
1 can tomato paste
1 cup elbow macaroni, uncooked
1/2 c chopped onions
1 c water
1/4 pound cheddar cheese
Brown hamburger in Dutch oven, kettle, or skillet. Drain. Stir
in tomatoes, macaroni, and water. Cook until hot. Just before
serving, add cheese.

No Peeky Chicken Packets
Serves 2
Prep Time: 40 minutes
2 cups minute rice
1 can cream of mushroom or cream of chicken soup
1/2 cup water
2 large boneless chicken breasts
4 8"x10" pieces of heavy duty foil
Mix soup, water and minute rice together. Lay out two pieces
of foil for each packet and pour half of soup mixture onto
each foil packet. You can cut chicken into strips or put whole
breast on top of soup and rice mix. Onions can be added for
flavor and season to taste. Pull up edges of foil and roll them
closed, then tuck ends under. Place foil packs in campfire
coals for 15 minutes on each side. Remove from coals, open,
and eat. Source:

Campfire Chicken and Veggie Packets
Serves 2
2 boneless, skinless chicken breasts
1 pound baby carrots
1 onion, diced
1 potato, cubed
1can cream of chicken soup
You will need heavy duty aluminum foil. Get your coals really
hot and fire red. While they are heating, prepare your
chicken. Tear off foil big enough to hold chicken and large
vegetables. Place chicken breasts on foil and add 1/2 the can
of soup. Place cut up potatoes, onion and your carrots on top
of the chicken. Fold foil tightly, be sure to seal so the soup
doesn't leak out. Place on fire grate or directly on hot coals.
Cook for approximately 30 minutes, turning at least once.

Hobo Dinner Packets
Serves 4
1 pound lean ground hamburger
2 potatoes, sliced
3‐4 carrots, sliced
1 medium to large onion
1 can mushroom soup
4 slices bacon
Seasoning to taste
Make hamburger into 4 patties. Slice the potatoes, carrots,
and onion. Place 1 hamburger patty, 1/4 of the potatoes,
carrots, and onions on a piece of aluminum foil, large enough
to wrap around all ingredients. Add 1 slice of bacon, halved.
Top with ¼ can soup. Season with your preferred seasonings.
Pat with butter. Wrap all ingredients in the foil, and seal well.
Then wrap it again. Place in a bed of coals for approximately
15 minutes, turn and cook for another 15 minutes or until
burger is done and vegetables are tender. Cooking time
varies, so just keep checking. Variations can include
mushrooms, peas, or anything else desired.

Sausage and Potato Foil Bag Surprise
1 package polish sausage, sliced
1 green bell pepper, sliced
1 onion, sliced
1 package fresh mushrooms, sliced
1 package hash browns or potatoes O'Brien
garlic powder
Salt and pepper to taste
Mix all of the ingredients in a foil bag. Roll up end to seal
thoroughly. When heated all the way through, cut a slit in the
foil and serve out of the bag.

Easy Chili Dogs
Serves 6‐8
1 package hotdogs (8)
1 package buns (8)
2 cans of chili
1/2 lb. shredded cheddar cheese
Cut up the hotdogs or leave them whole. Heat up the chili
and hotdogs in a pot. Open a bun on a plate and spoon one
hotdog and chili over the bun. Sprinkle cheese on top if

Dough Boys
Hot dogs
Biscuits in a tube
Long skewers
Take a hot dog and push it onto a stick so it looks like a pussywillow.
Wrap the biscuit dough around the hot dog
(completely or just a center wrap). Hold your "dough boy"
over hot coals until it is cooked through and golden brown on
the outside. Serve with catsup or mustard.

Mint Pork Chops
Thin cut Pork Chops
Minced Garlic
Dried Mint
Make large double layer square of foil. Slice potatoes thin and
make a layer or two about as big around as the pork chop.
Sprinkle garlic and pepper on the potatoes. Place porkchop
on potatoes. Crush mint on top of chop. Drop a spoonful of
honey on chop. Add another layer of potatoes on top. Wrap
and seal the aluminum.
Cook in coals for 20‐30 minutes.

Easy Campfire Pizza
Flour tortillas
Canned pizza sauce
Shredded mozzarella cheese
Pizza toppings: pepperoni, olives, mushrooms, pineapple etc.
Cover one side of a flour tortilla with pizza sauce, cheese and
toppings. Fold tortilla in half or place another tortilla on top.
Wrap gently with foil and place on grate over hot coals until
cheese is melted. It doesn't take long and you've got a meal
kids and adults alike will love.

Dutch Oven Macaroni and Cheese
8 oz. macaroni
8 oz. sour cream
2 c cottage cheese
8 oz. cream cheese
1 small onion, chopped
salt and pepper
8 oz. sharp cheddar cheese
Line Dutch oven with 2 layers of Heavy Duty Aluminum Foil.
Prepare macaroni according to package instructions. Mix all
ingredients together well. Place in 350 degree Dutch oven for
30 minutes or until cheese is melted and bubbly.

Camping Macaroni & Cheese
Serves: 6‐8
Prep Time: 10 minutes
Cook Time: 20 minutes
1 package macaroni
1/2 cup milk
2 cups grated cheese, Italian blend
1/2 cup diced ham
1/4 cup Parmesan cheese
1/4 cup Italian bread crumbs
Salt and pepper, to taste
Cook macaroni in a pot of boiling salted water until tender.
Drain water and return macaroni to pot. Add grated cheeses,
milk and ham. Salt and pepper to taste. Stir for a few minutes
over medium heat until cheese is melted and everything is
heated. Pour into serving dish and sprinkle top with the
Parmesan and bread crumbs.

Dog Gone Good Doggies
Hot Dogs
BBQ Sauce
Buns (optional)
Wrap a hot dog with a slice of bacon. Put it on a double layer
of foil. Add chopped onion and bbq sauce. Wrap foil around
it and place it right in the campfire coals for 10 minutes.
Unwrap and enjoy with a bun or without.

Coffee Can Chicken
1 whole chicken (no more than 3 1/2 lbs)
heavy duty aluminum foil
Punch or drill holes in gallon size tin can 1 inch up from the
bottom and spaced 1 inch apart around the can. Place 18
briquettes (no more no less) in the bottom of the can and
light. (The can gets hot enough to burn the grass below it, so
be very careful where you place the can.) Rub chicken with
butter and season as you like. Wrap chicken with heavy
aluminum foil twice. (First in the side to side direction and
then from bottom to top. Make sure foil closing point is on
the top of the chicken.) Once charcoal has turned white,
place the chicken into the can with the legs facing the top of
the can. It's perfectly fine if the chicken sticks out of the can.
Leave it to sit for 3 hours. When 3 hours have passed, remove
the chicken from the can and when you open the foil, the
chicken will be fall off the bone tender, juicy and delicious.

Camper's Luau Chicken
Serves 2
3 envelopes onion cup‐a‐soup
1 8 oz. can crushed pineapple, undrained
1 whole chicken breast, split
1 small green bell pepper, cut into strips
2 18‐inch square pieces heavy‐duty aluminum foil
In a small bowl, combine onion cup‐a‐soup and pineapple.
For each serving, place half the chicken, onion‐pineapple
mixture and green pepper on foil. Wrap loosely, sealing edges
airtight with double fold. Place on grill, seam‐side up, over
hot coals or high heat, and cook 45 minutes, or until chicken
is tender.

Backwoods Chili Rice Skillet
Serves 8
1 pound(s) ground beef
4 c Uncle Ben's Quick brand rice
3 c water
1 c chopped onion
1 large green pepper, chopped
1 package chili seasoning mix
1 can tomatoes, undrained
1 can kidney beans, drained
1 Tbsp salt
1 c shredded Cheddar or Monterey Jack cheese
In a large skillet, brown meat, then drain. Add remaining
ingredients except cheese; stir. Bring to a vigorous boil. Cover
tightly. Simmer about 5 minutes or until desired consistency.
Sprinkle with cheese.

Fruits and vegetables that keep well without refrigeration:
• Apples • Oranges • Lemons • Beans • Broccoli • Zucchini
• Grapefruit • Celery • Onions • Mushrooms • Carrots
• Peppers • Tomatoes • Turnips • Potatoes • Peas in the Pod

Brown Sugar Carrots
¾ cup brown sugar
1 T granulated sugar
1 T cinnamon
Pinch of salt
carrots‐ baby or sliced regular carrots
Mix the first 4 ingredients together. Take a large piece of tin
foil, place carrots on it, add spices, mix, slice a few pats of
butter on top, wrap so the butter won't leak, cook on the grill
to desired softness. Flip the packet a few times. Source:

Skewer Garlic Parmesan Potatoes
1 gallon Ziplock bag
Kabob or marshmallow skewers
2 cans whole potatoes ‐ (2 large cans or 4 smaller cans)
1 c grated Parmesan Cheese
1 c softened butter
1 Tbsp garlic powder
1 tsp oregano or Italian blend
Salt & pepper to taste
Bacon bits (optional)
Drain potatoes. Place potatoes & rest of ingredients in a
gallon sized zip lock bag. Gently shake bag to coat potatoes
with mixture. Skewer the potatoes and place over a medium
heat grill/fire till browned on all sides. Slide off skewers & top
with bacon bits.

Baked Potatoes
Medium sized potatoes, scrubbed clean but unpeeled
Butter or margarine
Salt and pepper to taste
Rub skins of scrubbed, medium potatoes with oil or butter.
(Do not peel the potato). Wrap each potato securely in
heavy‐duty aluminum foil. Roast directly on the coals or on
the grill for about 35 to 45 minutes or on the grill for about an
hour. Done potatoes will feel soft when pressed gently. Make
a slit in the foil and serve with butter, salt, and pepper.

Sweet and Salty Corn on the Cob
Serves 8
16 small ears of corn
1/2 cup honey
2 1/2 teaspoons salt
1/4 cup water
Gently pull the husks down from the corn but do not tear
them off. Remove the corn silk. Place the honey, salt and
water in a small saucepan, bring to a boil and boil gently for 3
minutes. Brush the corn with this syrup, pull the husks up
around the ears and wrap each ear with aluminum foil. Place
the wrapped corn in the coals. Turn frequently until the corn
is tender, about 20 minutes. Source:

Baked Potato in a Can
1 medium size potato
salt & pepper
heavy duty aluminum foil
tin can (from veggies or beans)
Clean the potato. Butter the outside of the potato really well,
and season to taste. Put potato into the tin can and cover top
of can with foil. Place the tin can next to a fire pit of coals and
let it set for 25 minutes, then turn can 90° and cook for
another 20 minutes (do not peek at potato). After 45 minutes
you will have a perfect baked potato.

Camping Cole Slaw
1 head of cabbage
1/3 head of red cabbage
4 carrots
1cup mayonnaise
4 tablespoons cider vinegar
2 tablespoon milk
1teaspoon sugar
1/2 teaspoon celery seeds
Shred the cabbage and carrots or cut fine with large knife.
Blend the remaining ingredients, then mix with the cabbage
and carrots until well coated. Chill until serving. 16 servings.

Grilled Green Beans
1 lb. can of green beans
1 small onion, chopped
2 tomatoes, sliced
1/4 C. margarine
3 t. prepared mustard with horseradish
1 t. salt
1 T. brown sugar
1/8 t. pepper
Drain green beans and place on large square of heavy duty
foil. Put chopped onions and tomato slices over beans. Mix
together remaining ingredients until well blended. Spoon
over beans and fold foil tightly. Cook 30 to 35 minutes over
medium hot coals. Source:

Vegetable Packets on the Grill
1 medium onion, sliced
1 Red bell pepper, diced
2 cups broccoli florets
1 1/2 cups cauliflower florets
3/4 teaspoon basil
1/4 cup chicken broth
2 Tablespoons olive oil
Salt and pepper to taste
Add the ingredients equally to 2 large sheets of aluminum
foil. Fold and seal tightly. Place over hot coals. Cook for 12‐18
minutes, turning frequently. Serve hot. Serves 4. Source:

Biscuits on a Stick
Refrigerated tube biscuits
Long skewer
Insert skewer into the biscuit and roast over a campfire until
golden brown on the outside and baked completely on the

Sticky Buns
5 Tablespoons margarine
1/3 cup dark brown sugar
3 Tablespoons corn syrup
Pecan halves
2 8‐ounce packages refrigerated biscuits
Cinnamon and sugar to tasts
2 disposable metal pie pans
Combine 3 tablespoons margarine, brown sugar and syrup in
pie pan. Heat to bubbly on hot coals. Sprinkle with pecans.
Melt rest of margarine. Dip one side of each biscuit in
margarine. Put on waxed paper, butter side up. Sprinkle with
cinnamon and sugar. Put 2 biscuits together. Arrange on
syrup mixture. Cover with 2nd pie pan. Seal pans with double
strip of foil. Cook over coals for 15 minutes on each side.
Source: Paula Sheagley

Fried Corn Meal Biscuits
2 Cups Corn meal
1 tsp. Salt
1 to 1.5 cups hot water
2 to 3 Tbsp. butter
Super easy and quick, yet very tasty. Mix everything except
the butter together to make a stiff batter. Grease the frying
pan well with the butter. Spoon small amounts of the batter
into the greased pan and flatten them. Fry each side for 8 to
10 minutes. Makes roughly 10 biscuits.

Campfire Muffins
6 oranges
2 (7 ounce) packages muffin mix, any flavor
Cut oranges in half. Use a juicer to juice them and save the
juice to drink. Reserve the hollowed peel shells. Prepare the
muffin mix according to package directions. Fill the orange
peel cups half full of batter. Wrap each one loosely with
heavy duty aluminum foil. Place in hot coals, making sure that
the batter side stays up. Cook 5 to 10 minutes until muffins
are done. Source:

Boullion Biscuits
1.5 Cups Bisquick type mix
2 Tbsp. Butter
1/2 Cup Water
Onion and or Garlic to taste
1 Boullion Cube or packet (Chicken is our favorite, but you
can use any kind)
1/4 Cup Corn Meal
Mix everything except the corn meal to make a stiff dough.
Pull off small pieces and make them into round biscuit
shapes. Toss them in the corn meal to cover all sides. Fry in a
well greased frying pan for 10 minutes on each side, or bake
in a Dutch oven for 15 to 20 minutes until the biscuits are
golden brown and crispy on top. Makes about 10 biscuits.
Source: free‐camping‐

Grilled Garlic Toast
8 slices thick French bread
1/2 cup melted butter
1 tablespoon garlic powder
Mix melted butter and garlic powder in a small bowl. Brush
over both sides of each slice of bread.
Place on hot grill and cook on each side until the bread begins
to show grill marks. Flip and continue grilling.
Remove when the bread starts to get crunchy.

Campfire Cinnamon Coffeecake
2 T. butter or margarine
1 C. packaged biscuit mix (Bisquick, etc.)
1/3 C. evaporated milk, undiluted
1 T. prepared cinnamon‐sugar
To Make Coffeecake: Cut butter into tiny pieces over biscuit
mix in medium bowl. Toss lightly with fork until butter is
coated. Make a well in center. Pour in milk and cinnamonsugar,
stirring with fork just until mixture is moistened.
Turn dough into a lightly greased and floured 8‐inch shiny,
heavy skillet. With floured hands, pat down evenly into the
Cook, covered, over very low heat, 12 to 15 minutes, or until
a cake tester or wooden pick inserted in center comes out
For Topping: Spread the coffeecake with 2 tablespoons butter
or margarine. Then sprinkle 1 teaspoon prepared cinnamonsugar
over all of it. Cut into quarters, and serve warm.


No-Preparation Snack Ideas
1. Boxes of Raisins – Buy those cute little boxes. Include
some chocolate or yogurt covered ones for extra sweetness.
2. Roasted Peas ‐ They don't sound that great but roasted
peas are absolutely divine. Try the Wasabi flavor if you like it
hot! Look for them in the Asian section of your grocery store
or at an Asian market.
3. Trail Mix / GORP‐ This crunchy, classic snack is good and
good for you. It is perfect to bring with you if you decide to
take a little nature hike.
4. Pretzels ‐ Pretzels are always a great snack.
5. Chex Mix‐ Not only good for parties, this is a great choice
for camping but can be pretty salty.
6. Gummi Bears ‐ These chewy treats are not only for kids.
7. Beef Jerky ‐ Meat without having to cook.
8. Flavored Tuna Tins ‐ These flavorful tins are super tasty
and perfectly portable. They also provide a powerful protein
punch. My favorite is the Spicy Thai Tuna.
9. Licorice ‐ This is a perfect choice for a sweet tooth.
10. Wint‐O‐Green Lifesavers ‐ These are super fun around
the campfire. Sit in a circle and give everyone one. Instruct
everybody to chew their Lifesavers with their mouths open.
Then, watch the sparks fly. It really works. Lifesavers do
spark in the dark! I witnessed it myself at Girl Scout camp.
11. Rice Cakes ‐ A much better choice than potato chips, rice
cakes are crunchy and delicious.
12. Granola Bars ‐ An appropriate choice for camping,
granola bars are delicious and healthy.
13. Rice Krispie Treats ‐Easy and inexpensive to make
14. Grapes ‐ Sweet and healthy, grapes are also a wonderful
choice to take camping.
15. Ritz crackers with Easy Cheese ‐ We call it “Camping

Hobo Popcorn
Popcorn kernels
Heavy duty aluminum foil
Twine or string
In the middle of an 18" x 18" piece of aluminum foil, place 1
teaspoon of oil and 1 tablespoon of popcorn. Bring foil
corners together to make a pouch. Secure the edges of the
foil but leave plenty of room for the popcorn to pop. Tie the
pouch to a stick and hold the pouch over the hot coals. Shake
constantly until all the popcorn has popped. Add butter and
salt to taste.

Apple Pie Trail Mix (Make ahead)
1 egg white
1 Tbsp water
1 lb bag walnut or pecan halves
1 cup granulated sugar
1/2 tsp. salt
1 tsp. ground cinnamon
dried apple rings, cut into quarters
Golden Grahams cereal
Beat egg white and water until frothy. Mix in sugar, salt and
cinnamon. Add nuts and stir until well‐coated. Spread on a
large baking sheet sprayed with cooking spray. Bake at 200*F
for one hour, stirring every 15 minutes. Remove from oven
when the nuts are dry and toasted. When cool, mix with
cereal and apple rings. Store in airtight container. Also tastes
great with Craisins, dried apricots, or banana chips.

Camp Nacho Dip
1 lb. Ground beef
1 lb. Bulk, hot, pork sausage
2 lb. Velveeta cheese, cubed
10 1/2 oz. Cream of mushroom soup
10 1/2 oz. Diced tomatoes and Green chilies, diced
2 t. Garlic powder
1 t. Black pepper
Brown the meat and sausage in a dutch oven; drain. Add
remaining ingredients and heat until Velveeta is melted. Mix
well. Continue heating until mixture is very warm. Serve with
tortilla chips. Makes 8 cups of dip. Source:

S'mores in a Bag
Chocolate chips
Mini marshmallows
Golden Graham cereal
Mix together and put in snack‐size zip‐lock bags. Eat while
you read a camping story. All the flavors of a real s'more
without the mess!

Dogwood Donuts
2 cans or more, refrigerated biscuits
Vegetable Oil
Granulated sugar
Powdered sugar
Paper bags
Put some oil in a large skillet and heat until hot. (Drop a small
piece of dough in it‐ it's hot enough when the piece sizzles.)
Mix cinnamon and granulated sugar together and place in
one bag. Place powdered sugar in the other bag. Poke a hole
in each biscuit and form it into a donut shape. Carefully drop
the biscuits into oil and cook for 2 or 3 minutes per side.
Remove from oil and put it in the paper bags and shake. Eat
Directions for No‐oil Recipe: Wrap a biscuit around a stick
and heat while turning till brown. Roll in melted butter then
shake in favorite sugar mixture. Source: Arrowhead Lutheran

Brown Bears
1/2 c sugar
1/2 Tbsp cinnamon
4 Tbsp butter (melted)
1 package bread dough
Mix sugar & cinnamon together until well blended. Melt
butter in shallow pan, such as a round cake pan. Take the
biscuits and roll in hands to form snake‐shaped pieces. Wrap
the snake‐like dough around a stick in a coil fashion. Cook
over a campfire until evenly browned. Roll the cooked dough
in the melted butter and then in the cinnamon/sugar mixture.

Banana Boats
Chocolate chips
With peel left on, slice banana lengthwise but do not cut all
the way through. Spread banana slightly open and fill with
marshmallows and chocolate chips. Squeeze banana closed
as much as possible and wrap tightly in tinfoil (shiny side in).
Lay wrapped banana on campfire grate for 10‐15 minutes.
Carefully remove banana from fire and open the tin foil just
enough to get a spoon inside. You can also do variations with
caramel syrup, peanut butter, etc.

Baked Apples
Granny Smith Apples (1 per person)
Brown sugar
Cinnamon candies
Vanilla ice cream or canned whipped cream
Core the apple, leaving a thin layer on the bottom. In the
cored out area, put a pat of butter and about a tablespoon of
brown sugar. This will depend on how big your apples are.
Remember the brown sugar will melt down into the butter.
The rest is up to you, you can put in a few cinnamon candies,
or a couple caramels, depending on the flavor you like. Wrap
the apples in foil, (if your coals are hot, double wrap). Place
apples on the coals, and roll them every 10 minutes or so.
They usually take about a half hour, depending again upon
the heat of your coals. Served with ice cream or canned
whipped cream.

Chocolate Peanut Butter Wraps
1/2 c creamy peanut butter
4 8‐inch flour tortillas
1 c miniature marshmallows
1/2 c miniature semisweet chocolate chips
Spread 2 tablespoons of peanut butter on each tortilla.
Sprinkle 1/4 cup of marshmallows and 2 tablespoons of
chocolate chips on half of each tortilla. Roll up, beginning
with the topping side. Wrap each tortilla in heavy‐duty foil;
seal tightly. Grill, covered, over low heat for 5 to 10 minutes
or until heated through. Unwrap and eat.

Biscuit S'mores
1 can refrigerated biscuits
1 bag marshmallows
chocolate bars
Stretch out one of the biscuits and place a marshmallow and
a few pieces of a chocolate bar on top. Then take a second
biscuit and place it over the first, sealing the edges. Finally,
wrap in tin foil and place either in the embers of the campfire
or on a grate over a fire ring. We found it works best over a
fire ring, which makes it easier to turn them over half way
through cooking so one side doesn't burn. When biscuit is
cooked (about 5 minutes, depending on heat of fire) remove
and enjoy.

Peach Delight
Prep Time: 15 minutes
Peach halves
Mini marshmallows
Brown sugar
You can either make individual packets or a family packet,
your choice. Take a can of peach halves and put into a foil
packet. Add brown sugar and mini marshmallows. Pecans are
optional. Wrap up your foil packet and place in hot coals until
marshmallows are melted. You'll have a delicious syrup and
melted marshmallows around your warm peach.
Source: Paije Kellogg

Peach Cobbler in a Can
Large can of sliced peaches in heavy syrup
Drain off syrup, saving 1/4 cup of it. Mix the 1/4 cup of syrup
with Bisquick until it forms a batter consistency. Pour batter
back over sliced peaches in the can. Place lid over mix. Set
can into hot coals. Cook until flour has formed hard

Gingerbread Oranges
Servings: 4‐6
Prep Time: 15 minutes
One orange per person
Package of just‐add‐water gingerbread mix
Slice the top off an orange about 1/4 of the way down and
eat the pulp. Prepare the gingerbread mix according to the
package and spoon into each orange shell. Fill each orange
about 2/3 of the way full. Place the top of the orange back on
the shell. Wrap in foil and place in the coals of a fire for about
15 minutes.
Source: Girl Guide camp

Fried Fruit Pies
1 can biscuit mix
1 can of your favorite pie filling (apples, peaches, cherry).
Roll the biscuits out to about six inches or so. Put a
tablespoon or two of pie filling into biscuit and fold over,
pressing edges close with a fork. Brown in a skillet in some
butter and when golden brown sprinkle with powdered
sugar. Tastes like homemade pie right at the campsite.

Cream Puffs
Tube biscuit dough
Large Marshmallows
Open the biscuit roll and take out a biscuit. Open it up and
stuff a marshmallow inside. Close the biscuit up so you can't
see the marshmallow. Put it on a stick and roast until golden
or until desired. Enjoy!!!
Source: Amy Nohl

Chocolate Cake in a Metal Mug
1 large metal coffee mug (the biggest you have)
4 Tbsp Cake Flour
4 Tbsp Sugar
2 Tbsp Cocoa
1 Egg
3 Tbsp Milk
3 Tbsp Oil
Vanilla (a small splash)
3 Tbsp Chocolate Chips, optional
Add dry ingredients to mug. Mix well with a fork, Add egg and mix thoroughly. Add milk, oil and vanilla, mix well. Add chips, if using. Cook over a campfire. Cake will rise over top of mug…do not be alarmed! Allow to cool a little then enjoy!

Ziplock Ice Cream
1/2 cup milk (doesn't matter what kind)
1 Tablespoon sugar
1/4 tsp. vanilla (you can try other flavors)
Add these to a pint size Ziplock freezer bag and zip shut. Place
that bag in a larger (quart or bigger) Ziplock bag. Add ice to fill
bag 1/2 way, plus 6 tablespoons salt (rock or regular). Zip that
one shut and shake, turn, toss and mix the bag. In about 10
minutes you will have very cold hands and yummy ice cream!
Don't try to double this, as it doesn't seem to work.


  1. Love ALL of these recipes. Just wanted you to know you were featured on our site today: Thanks so much for sharing!!!

  2. What a great list! A couple of new recipes to add to my collection. Thanks, my Girl Scouts will enjoy having some new things to try.

  3. Thank you so much for these recipes. Can't wait to try some of them out with my GS troop.

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