Camping Recipes

Breakfast

• Ziploc Omelets

  • Quart size FREEZER Ziploc baggies (enough for 1 for each person)
  • Sharpie Pen
  • 2 Eggs per person/per omelet
  • Omelet ingredients of your choice (Ham, Cooked Bacon, Cooked Sausage, Shredded Cheese, Mushrooms, Onions, Tomatoes etc.)
  • Large Pot of boiling water (place this on your camp stove/campfire to boil before you get started)
  • Flour Tortillas (optional)
  • Salsa (optional)

  Set out the carton of eggs, 2 eggs per omelet and have each camper write their name on their Ziploc bag and then crack their eggs into the Ziploc. Then everyone chooses from the extras what they would like in their omelet, drops it in their Ziploc, then zip it up and put it into the pot of boiling water. It takes approx. 3 minutes, but you can check the doneness with tongs by just lifting the bag out to look. When they are done, roll onto your plate or into a soft tortilla and top it off with your favorite salsa!

• Foil - Sausage and Eggs

  • 1 frozen hash brown patty
  • 2 eggs, scrambled, uncooked
  • 2 frozen sausage patties
  • spices and seasonings
  • Cheese (optional)

  Crimp the sides of your sheet of foil so that the eggs won’t go anywhere when you add them. First place your hash brown patty on the foil. Then place the eggs on top of the hash brown patty. Then place the sausage patties on top. Season with spices and condiments and wrap up in a tent pack.

  Place on hot coals and cook for 15 minutes. Add the cheese when it's ready (it turns out better than cooking it in the pack).

Lunch/Dinner

• Cowboy Casserole

  • 1/2 pound bacon
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 (15 ounce) cans baked beans with pork
  • 1/3 cup barbeque sauce
  • 1 (7.5 ounce) package refrigerated biscuit dough

  Cook bacon in a large skillet or Dutch oven over medium heat until evenly browned. Drain and cut into bite size pieces. Set aside. Add hamburger and onion to the skillet, and cook until no longer pink, and the onion is tender. Drain. Stir bacon, baked beans and barbeque sauce into the ground beef, and bring to a boil. Reduce heat to medium low, and place biscuits in a single layer over the top of the mixture. Cover and simmer for about 10 minutes or until the biscuits are done. Place two biscuits on each plate and spoon beans over.

• Camper’s Potatoes

  • 4 medium potatoes, peeled and cut into 1 inch cubes
  • 1 large red onion, cut into 1 inch cubes
  • 1 (8 ounce) package sliced mushrooms
  • 1 (1 ounce) envelope dry onion soup mix
  • 1/4 cup butter, melted

  Preheat an outdoor grill for medium heat. Toss together the potatoes, onion, mushroom, and soup mix in a large bowl. Drizzle in the butter, and toss to coat. Divide into 4 portions, and seal each portion well in several layers of aluminum foil. Cook potatoes on preheated grill until tender, 30 to 40 minutes. Turn at least once during cooking to ensure that they cook evenly.

• Foil Pack Mushrooms

  • 24 fresh crimini mushrooms, stems removed
  • 4 green onions, chopped
  • 2 tablespoons pine nuts
  • 1/4 cup olive oil
  • salt and freshly ground black pepper to taste

  Preheatthe grill for high heat. Lightly grease 4 large sheets of heavy duty aluminumfoil. Stuff each mushroom with equal amounts of green onions and pine nuts.Place 6 mushrooms on each piece of aluminum foil. Drizzle with olive oil, andseason with salt and pepper. Seal the foil around the mushrooms, forming 4packets. Place the foil packets on the preheated grill, and cook 20 minutes,until mushrooms are tender.

• Tin Foil Stew

  • 6 ounces blade roast, trimmed and cut into 1 inch cubes
  • 1 potato, cubed
  • 2 carrots, sliced
  • 1 onion, chopped
  • 1 clove crushed garlic
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 tablespoon butter
  • 1 tablespoon water

  On a large square sheet of foil, layer beef, potato cubes, carrots, onion and garlic. Sprinkle with salt and pepper, top with butter and a tablespoon of water. Roll edges of tin foil together and seal tightly. Bury it in campfire coals or put in a preheated oven at 375 degrees F (190 degrees C). For either cooking method, cooking time is about 1 hour. You can eat it right out of the foil, or empty it into a dish.

• Hamburger/Veggie Foil Dinner

  • 1 lb ground hamburger meat
  • 1 cup frozen/canned mixed vegetables
  • 1 can can of cream of mushroom soup
  • spices and seasonings

  Mix together the above ingredients with spices and condiments. Place the mixture on the center of a sheet of foil, wrap in a tent pack, and place on hot coals for 25 minutes.

• Easy Campfire Pizzas

  • Pizza or Spaghetti Sauce
  • Flour Tortillas
  • Assorted Pizza Toppings (Cheese, Cooked Sausage, Pepperoni, Onion, Mushrooms, etc)

  Spoon pizza sauce or spaghetti sauce onto half a large flour tortilla. Top with whatever pizza toppings you desire: chopped ham, pepperoni, onion, mushrooms, peppers, pineapple pieces, etc. Sprinkle grated cheese over top. Fold other half of tortilla over the top. Fry with a small amount of oil until browned on both sides and cheese melts.

  Kids love these and can make their own, which will ensure that they eat it!

• Corn Chip Nachos in a Bag

  • 1 single serving bag of corn chips
  • 1 can of chili
  • Shredded lettuce
  • Chopped tomato
  • Shredded cheese
  • Small can of jalapenos
  • Small can of chopped olives
  • Sliced green onion
  • Salsa or taco sauce
  • Sour cream
  • Avocado or prepared guacamole

  Crunch up the chips in the bag to break them into smaller pieces. Lay bag on it’s side horizontally and cut the bag open long ways. Warm up the chili of your choice and add 1/4 of the can in the bag. Add toppings of your choice, grab a fork, and eat it right out of the bag! Easy to prepare and easy to clean up!

• Campfire Dinner Rolls

  • Refrigerated Biscuits
  • Aluminum Foil
  • Butter

  Start with some pieces of tin foil and the pre-formed dough discs. Cut a notch in the top and place a small pad of butter. Fold the tin foil into a pouch and place biscuit in the pouch. Place the roll in the hot coals carefully with tongs. Allow to cook for 15minutes .Remove from the fire and allow to cool for a few minutes before serving.

Dessert

• Banana Boats

  • 4 Bananas
  • Mini-marshmellows
  • Mini-chocolate chips

  Slice the bananas from end to end. Leave the peel on. Open the banana a little. Place mini-marshmallows and mini-chocolate chips in the banana. Wrap the banana in foil and place around the outside of the fire Cook for 10 minutes. Let cook and then unwrap. Banana should be soft and chips and marshmallows should be melted.

• Orange Casserole

  • Aluminum Foil
  • Oranges
  • Sugar
  • Ice Cream

  Peel oranges and cut into even slices. Place in a baking tin in layers, sprinkling sugar between layers.(Brown sugar will add a nutty flavor.) Cover tin with aluminum foil and place over hot coals for about half an hour or until oranges are hot and juicy. Serve with ice cream.

• Marshmallow Tricks

  Here are two ideas you can use when toasting marshmallows over the coals of the fire doesn’t thrill your group the way it used to.

  • Toast chocolate-flavored marshmallows on a pointed stick and then place hot marshmallow between chocolate chip cookies.
  • Stuff the centers of doughnuts with marshmallows. Run a pointed stick (or skewer) through the doughnut and marshmallow and lightly toast over the hot coals.

• No Bake Camping Cookies

  • 1/2 cup butter, softened
  • 2/3 cup white sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon strong brewed coffee
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups rolled oats
  • 1/3 cup confectioners’ sugar for decoration

  Cream together the butter or margarine, sugar, cocoa, coffee and vanilla. Add oat sand mix well. Roll into 36 balls about 1 inch in diameter. Dip balls into confectioners’ sugar. Set on wax paper.

• Sugared Campfire Doughnuts

  • 1/2 cup white sugar
  • 1/4 teaspoon ground cinnamon
  • 1 (10 ounce) can refrigerated biscuit dough
  • 3 tablespoons melted butter

  Toss together the sugar and cinnamon in a bowl, set aside. Cut each biscuit into thirds, and roll into balls. Skewer them on a toasting fork, and cook over hot coals, turning constantly, until golden brown. Dip into melted butter, and then roll in cinnamon sugar.

• Hobo Pie

  • 2 (1 ounce) slices white bread
  • 1 tablespoon butter, softened
  • Pie filling of your choice

  Spray a hobo pie toaster with nonstick cooking spray. Evenly spread one side of each slice of bread with softened butter. Lay a slice of bread, butter side down, into the toaster. Spoon 3 tablespoons of pie filling onto bread, and top with second slice of bread, butter side up. Close up toaster, and cook over a hot campfire, turning occasionally, until the pie is hot and golden brown, about 4 minutes.