Camping Recipes

travel-trailer-fireRecipes Your Family Will Love!

Cherry Cheese Turnovers
crescent rolls
cherry pie filling
cream cheese
Partially bake crescent rolls in the oven before you leave home and cut them into squares the size of a slice of bread. Butter outsides of crescent roll and sprinkle with sugar. Spread insides of rolls with cream cheese and fill with pie filling. Fold over, sealing edges. Heat over campfire slowly until filling is hot.

Toffee Corn (recipe yields 1 gallon):
2 qt. popped corn
1 C pecan pieces
1 1/3 C sugar
2/3 C peanuts, chopped
1/2 C corn syrup
1 C (2 sticks) butter
2 tsp vanilla
Remove un-popped kernels from the popped corn. In a large bowl, sprinkle pecans and peanuts on top of popcorn. Do not stir the nuts in or they will end up at the bottom of the bowl. Melt butter, then add sugar and corn syrup to it. Lightly boil mixture, stirring occasionally, until it turns a light caramel color (about 10 minutes) Remove caramel mixture from heat and add vanilla to it. Pour over dry ingredients. Stir gently to coat evenly. Spread on a cookie sheet to cool. Break toffee corn apart and store in an air tight container.
From “Mom’s Camper Cooking” $9.99 – available in our on-line store

Regal S’mores:

chocolate graham crackers
chocolate candy bar
caramel ice cream topping
peanut butter

Most everyone knows the traditional S’more. But this is a great variation. Brown marshmallow slowly over a campfire. When soft and golden, put it on top of the graham cracker that has been topped with a piece of chocolate bar. Then pour on a teaspoon of caramel topping or peanut butter on the marshmallow and top with another graham cracker. Don’t be afraid to try other combinations on an old favorite.


fresh tomatoes
1 red onion
mozzarella cheese
red pepper
green pepper
minced garlic
balsamic vinegar

French bread loaf
olive oil
cooking spray

Prepare bruschetta Mix (ie: chop into small pieces, add basil and vinegar). Slice bread at an angle, big enough to pile on the mix. Put oil on both sides of the bread. Grill bread on both sides (using cooking spray, spray aluminum foil lined grilling basket). Heap on the mix and grill over coals until cheese melts. Enjoy! Don’t have a grill basket? Get one here!

Campfire Pretzels:

1 can of biscuits
salt or sugar

Roll out biscuit into a long string & wrap around a hotdog stick or super duty fork. Shake on the salt or cinnamon-sugar mix. Bake over hot coals until done. (You can also butter the biscuit first). Don’t have a grilling fork? Check out these super duty forks, roaster toaster forks, telescopic hot dog forks, extension forks, and weenie roasters!

Easy Campfire Pie:

choice of pie filling (apple, cherry, blueberry)

Butter one side of 4 pieces of bread. Mold 2 pieces of bread in one side of the sandwich iron. Make sure that the buttered side is against the iron to prevent sticking. The bread will be overlapping each other to make sure it fills up the iron. Spoon some of the pie mixture into the bread. (If using apple mixture, you can sprinkle a little cinnamon in too.) Cover with the other two slices of bread and close iron. Hold over a fire, turning occasionally to make sure that each side is golden brown. Remove from the iron and sprinkle with sugar and serve. Be careful because the filling is hot!

If you want a low-fat treat, use light bread, light butter and un-sweetened pie mixture with artificial sweetener mixed in before adding your filling.

Did you know there are whole recipe books dedicated to cooking with pie irons? Check out these pie iron recipe books! Don’t have pie irons? Check out these cast iron pie cookers, square sandwich irons, and double sandwich irons!

Hash Brown Casserole :

2 pounds of hash browns (frozen hash browns thawed)
1 16 oz. sour cream
1 can of cream of chicken soup
1/4 to 1/2 Cup green onions, chopped
1 stick butter
2 Cups sharp cheddar cheese
1 can French fried onions (grated)

Place uncooked hash brown potatoes in a large bowl and season with salt and pepper to taste. Melt butter and add onions, sour cream, soup, and 1 cup of the cheddar cheese. Mix together well. Pour into oiled Dutch oven; put fried onions in a ring around the top and fill the center with cheese. Hang Dutch oven on a medium high hook over low fire (about 12 inches above the highest flame) and bake for 45 minutes, or until hash browns are completely warm and cheese melts. A tripod with adjustable grill height works GREAT for this recipe! If you are trailer camping and have an oven; place mixture in a 9 x 13 inch baking dish and bake at 350 degrees for about 45 minutes.

Camp Chicken Cordon Blue :

4 boneless, skinless chicken breasts
4 slices Swiss cheese
4 slices ham, deli style is fine
3/4 Cup Italian bread crumbs
1/4 C parmesan cheese
2 eggs
8 pieces of aluminum foil (spray with cooking spray before covering chicken)

Prepare chicken breasts by cutting a slit along the side, making a “pocket”, do not cut all the way through. In a bowl mix bread crumbs and parmesan cheese. In another bowl beat eggs. Coat chicken breasts with egg, and then coat with bread crumb mixture. Place breaded chicken on greased foil. Stuff “pocket” of chicken with 1 slice of ham and 1 slice of cheese Cover stuffed chicken with the other piece of foil and crimp sides to seal packet. Place packet over coals or on BBQ until cooked through (usually about 40 minutes over coals), flipping halfway through.

Spider Dog:

1 package of bun length hot dogs
a stick or campfire fork

Take a bun length hot dog and cut X’s down into each end, leaving 2 – 3 inches in the middle of the hot dog uncut for the stick or super duty fork. Place the hot dog onto the stick or campfire fork, and cook over campfire, or on a grill. The ends open up and look like a spider! Don’t have a grilling fork? Check out these super duty forks, roaster toaster forks, telescopic hot dog forks, extension forks, and weenie roasters!

Campfire Banana Canoes:

1 firm banana
1 Tbs. chocolate chips
1 – 2 tsp. walnut pieces
2 – 3 tsp. mini marshmallows

On a flat surface, arrange a double thickness of aluminum foil large enough to wrap around the banana. Leaving the skin on the banana, cut a long slit along the inside curve. If the banana is very curved, flatten it slightly with the palm of your hand. Press chocolate chips, walnuts, and marshmallows into the opening. (For variety, fill the canoes with granola and chocolate chips, M&M’s and marshmallows, or trail mix.) Wrap the banana with aluminum foil and lay it on hot coals. Cook it for 8 to 10 minutes or until the chocolate and marshmallows are melted. Let the boat cool slightly, then eat the inside with a spoon. Makes 1 serving.

adapted from

Fruity S’mores:

Graham Cracker Options:
Honey Grahams
Chocolate Grahams
Cinnamon Grahams

Filling Options:
2 Tbs. strawberry jam
2 Tbs. peanut butter
1 chocolate candy bar
2 Tbs. cream cheese spread

Fruit Options:
8 strawberry slices
8 banana slices
8 raspberries
16 blueberries

Roast marshmallows until lightly browned and melted inside. Spread or top each of four graham cracker squares with 1/4 of the filling. Top each square with a marshmallow. Top with fruit and second graham square; press top lightly to secure, and serve warm. Makes 4 servings. Grilling & Campfire Accessories to help with this recipe.

adapted from

Pie Iron Pizza Sandwiches:

Sliced sandwich bread
Shredded cheese
Pepperoni or preferred meat
Pizza toppings of choice
Pizza sauce (squeezable)
Cooking oil spray

Take your pie iron and take it apart and spray both sides with cooking spray. On a plate make your pizza sandwich with desired ingrdients. Place pie on one side of the pie iron and close. Make sure it’s secure. Place on top of hot coals, checking every couple of minutes until desired toastiness. Be sure to let it cool for 5 minutes as it will be very hot! Grilling & Campfire Accessories to help with this recipe.

adapted from

Campfire Banana Boats:

Chocolate chips
Peanut butter
Aluminum Foil

Take a whole banana, peel and cut it lengthwise. Open it up a bit and mash the insides of banana with a fork. Pour in chocolate chips, peanut butter, marshmallows, and nuts. Fold everything back up, wrap in foil and place on hot coals, turning every 3 or 4 minutes. When chips are melted, open up and enjoy with a spoon!

Submitted by Heather –

Cowboy Quiche:

1 package of bacon (cut up)
1 package of sausage (crumbled)
1 onion (diced)
1 bag of hash browns
1 dozen eggs
1 package of shredded cheese

Add the bacon, sausage, and onion to a hot Dutch oven, over a fire. When the sausage is browned and onions begin to caramelize, add hash browns and mix. Cook until hash browns are warm, stirring a couple of times. While hash browns are cooking, break eggs and beat. Add eggs to the Dutch oven. When eggs are set, sprinkle cheese over the top. When cheese is melted, pull it off the fire and serve.

submitted by Chad Shyrock –

Baked Apple:

1 apple per person
1 tbs. brown or white sugar per apple

Wash apple(s). Cut a slice off the top, remove the core, and put the sugar in the hollow. Recap apple, and wrap in foil. Cook in hot ashes for about an hour.

adapted from “Family Camping Made Simple…” by Beverly Liston

Onion Potatoes:

1 baking potato per person
1 large onion, sliced
Butter, salt, and pepper to taste
Optional: seasonings

Scrub potatoes and slice into 3/4 ” slices. Place a very thin slice of onion between every third potato slice. Dab with butter between the slices, and sprinkle with salt, pepper, and additional seasonings to taste. Wrap each potato firmly in foil. Cook in hot ashes about one hour.

adapted from “Family Camping Made Simple…” by Beverly Liston

GORP (Good Old Raisins & Peanuts):

1 cup peanuts
1 cup raisins
1 cup chocolate-covered candies
Optional ingredients: coconut flakes, butterscotch chips, almonds, any dried fruit

Mix ingredients well, store in an airtight container. Check out these Bag Clips to help with this recipe.

adapted from “Family Camping Made Simple…” by Beverly Liston

Beef Enchiladas in a Skillet:

1 lb lean ground beef
1 diced white onion
1 can of cream of mushroom soup 10 ½ oz
1 10 oz can of enchilada sauce
1/3 cup milk
1 package of corn tortillas
1 can pitted black olives
3 cups sharp cheese, shredded
2 sliced jalapeno chili peppers

Heat the skillet to a moderate temperature. Add the lean ground beef and diced onion and brown them. Drain off the excess fat. Stir in the cream of mushroom soup and reduce the heat a little. Add milk, enchilada sauce and the jalapeno chili peppers. Cover and let simmer for 15-20 minutes.

Heat oil in another skillet and dip the tortillas in the hot oil long enough for them to go limp. Remove and place some cheese and black olives inside. Cover with the meat mixture and top with the remaining cheese. Garnish with sprigs of cilantro. Serve hot. Check out these Can Openers to help with this recipe.

Taken from “Backyard to Backcountry The Out Door Cookbook” by Jim McKinley

Mud Puppy – 1 serving:

1 soft dinner roll
1 tsp refried beans
1 strip of cheese
1 hot dog

Split the top of the roll. Fill the roll with beans and cheese. Wrap the filled roll in three sheets of foil and seal the ends. Set the pouch in the coals for ten minutes. Push the hot dog onto a cooking stick, lengthwise, and cook over the coals, turning it to cook evenly. Remove the roll pouch from the coals. Open carefully. Put the cooked hot dog into the hot bean-and-cheese roll. Grilling & Campfire Accessories and helpful Utensils to help with this recipe.

Recipe taken from “Sleeping in a Sack: Camping Activities for Kids” by Linda White

Wilderness Peach Pie – 1 serving:

1 ripe peach
1 tsp sugar
¼ tsp cinammon

Peel peach, and set it on a stack of three 12-inch square sheet of foil. Mix the sugar and cinnamon and sprinkle the mixture over the peach. Pull the foil up, around, and over the peach and twist ends together tightly. Set in the coals for 20 minutes. Pull out the pouch with tongs. Open the foil carefully so the ashes don’t fall in your dessert and the hot juice won’t burn you. Eat with a knife and fork. Check out this BBQ Tool Set to help with this recipe.

Recipe taken from “Sleeping in a Sack: Camping Activities for Kids” by Linda White

Weasel Spuds – 1 serving:

1 large baking potato
1 pat of butter
salt and pepper
cheese (optional)

Wash one large baking potato, and wrap the potato in foil. Nestle it into the coals and cover with more coals. Ignore it for 30 or 40 minutes, or util it’s soft when you sqeeze it slightly with your camp tongs. Carefully fish the foil pouch out with long tongs or spear it with a stick. Split the foil and potato, top with butter, salt and pepper, and grated cheese, if you like, then enjoy! Check out this BBQ Tool Set to help with this recipe.

Recipe taken from “Sleeping in a Sack: Camping Activities for Kids” by Linda White

S’MORES – 1 serving:

1 whole graham cracker
1 flat milk chocolate bar the size of half the cracker
1 marshmallow

Break the graham cracker in half. Place the half chocolate bar on one piece of cracker, and set aside. Put marshmallow on stick. Toast it over coals until golden brown. Put marshmallow on top of chocolate and cracker, and top with other graham cracker half. Press together and hold for about 30 seconds while the marshmallow melts the chocolate. Eat, and then make another! Grilling & Campfire Accessories to help with this recipe.

Recipe taken from “Sleeping in a Sack: Camping Activities for Kids” by Linda White

Road Pies:

2 sticks of butter
½ cup of sugar
2 ½ cups of sifted flour

Cream together the butter and sugar until light, then blend in the flour. Wrap the dough in plastic wrap and keep it in your RV refrigerator.

To bake the dough, cut it in two and pat each portion into a seven-inch circle on an ungreased cookie sheet. Using the tines of a fork, prick lines in each “pie” to mark 16 wedges. Bake about 30 minutes, or until very lightly browned, at 300°. Cool slightly and break into wedges. Stainless Steel Bowls to help with this recipe.

Click here to see more recipes from Janet Groene’s books “Cooking on the Go” and “Cooking Aboard Your RV”

Scalloped Potatoes:

½ bag potatoes, sliced
1 pkg melted Velveeta cheese
3 ½ cups boiling water
1 ½ cups cold milk
4 Tbs butter or margarine

Heat oven to 400 degrees. In an ungreased 2 ½ to 3 quart baking dish, combine potatoes and sauce mix. Stir in boiling water, cold milk and butter or margarine. Bake for 35 – 40 minutes, uncovered, or until potatoes are tender.

From Mrs. Sharlene Taylor, Greenfield, MA.

A great tip for Make-Ahead Meatballs:

Cook and crumble the ground meat at home; then freeze it in quart bags for use in your RV. This sure saves handling raw meat at the campgrounds, and part of the meal is cooked.

From Mrs. B.J. Harris, Colorado Springs, CO. “Travel Tips for the RV Traveler”

Simple Pizza Turnovers:

Pillsbury flaky biscuits
diced pepperoni
shredded mozzarella cheese
pizza sauce

Mix equal parts of pepperoni and mozzarella cheese. Add just enough pizza sauce for the mixture to stick together. Flatten each biscuit and place 1 tsp of mixture in the center. Fold biscuit over and pinch all sides. Bake for 10 – 15 minutes on a non-stick pan.

From Recipes

Harvey’s Favorite BBQ Sauce:

Great for basting chicken or ribs on the grill.

1 ½ cup ketchup
6 Tbs Worcestershire Sauce
¾ cup water
4 tsp garlic powder
1 cup chopped onions
2 tsp salt
½ cup brown sugar
½ tsp thyme

Combine all ingredients above. Boil 6 lbs. Ribs until tender (beef ribs-45 min). Pour sauce over ribs and let marinate 1 hour. Baste on the grill until cooked (about 45 min). Grilling & Campfire Accessories to help with this recipe. Don’t forget to keep your kitchen work surfaces safe and organized.

Lemon Ginger Iced Tea:

Ginger is both a food and a medicine, and is especially helpful for stomach discomforts.

7-8 tea bags
4 cups water
3 Tbs honey
2 Tbs lemon juice

Boil water. Turn burner off and add 7-8 bags of tea bags. Steep for 15 minutes. Stir in honey. Let tea cool. Before serving, stir in lemon juice.

Source: Hope Heart Institute, Seattle, WA

Harvey’s Favorite Chili Recipe:

2 lbs ground beef
1 med onion, coarsely chopped
1 cup celery (2 stalks), sliced
½ green bell pepper, seeded and chopped
2 garlic cloves, minced
1 (16 oz) can of tomato sauce
1 (6 oz) can of tomato paste
2 tsp ground cumin
1 tsp granulated sugar
3 tsp chili powder
2 tsp crushed red pepper flakes
2 (15 oz) can of kidney beans

Makes 10-12 servings. Brown beef in an iron skillet. Drain grease. Add onion, celery, bell pepper and garlic. Saute for 5 min.
Add tomatoes, tomato sauce, tomato paste, cumin, sugar, chili powder and pepper flakes. Simmer for 1 hour.
Add kidney beans, and simmer an additional 30 min. Serve with grated cheddar cheese and chopped green onion.