10 Delicious Campfire Recipes

Here are some campfire recipes to try. Enjoy!

Campfire Breakfast Burger

Ingredients:

• 2 cups flour
• 3 teaspoons baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 6 tablespoons dry milk powder
• 2 teaspoons black pepper
• 4 tablespoons canola oil
• 1/2 cup shredded cheddar cheese
• 1 cup water
• 12 sausage patties
• 12 eggs

Directions:

1. In a medium bowl, whisk together flour, baking powder, sugar, salt, dry milk powder, black pepper and canola oil until well incorporated. To mix the biscuits, pour dry mix into medium sized bowl and add 1/2 cup of water. Slowly add the remaining 1/2 cup of water 1 tablespoon at a time until the biscuit mix is thick batter. Stir in cheddar cheese. Set cast iron pan over medium heat and add oil to coat. Scoop biscuit mix by the scant 1/4 cup onto pan (you will need to work in small batches). Allow to cook until first side is golden brown and flip once. Cook until biscuits are fluffy and cooked through.
2. Add sausage to a cold cast iron skillet and then set it over medium high heat. Cook until sausages are golden brown and cooked through, flipping once. Remove and set aside.
3. Cook eggs in cast iron skillet until desired doneness. Split biscuits in half and top with sausage and egg. Add ketchup or hot sauce if desired and place other half of biscuit on top.

Campfire Cinnamon Roll-Ups

Ingredients:

• 1 package crescent rolls
• 1/4 cup sugar
• 1 tablespoon cinnamon

Directions:

1. Combine cinnamon and sugar in small bowl.
2. Separate crescent rolls and wrap them around the skewer.
3. Roll it in the cinnamon sugar mixture.
4. Cook over campfire for 5 minutes, rotating frequently.
5. Optional - Mix 1/4 cup powdered sugar and 2-3 tablespoons water together to make a glaze and drizzle over cooked roll-up.

Egg and Sausage Breakfast Taquitos

Ingredients:

• 7 ounce box fully cooked sausage links
• 5 large eggs
• Salt and freshly ground black pepper
• 1 1/2 cups shredded cheese, your favorite kind
• 1 cup baby spinach leaves, chopped (optional)
• 10 white corn tortillas, or use 6” flour tortillas

Directions:

1. Preheat oven to 425 degrees F.
2. Add the frozen sausage links to a large skillet over medium-high heat. Cook, turning occasionally, until warmed through.
3. Remove to a plate, leaving a little bit of the sausage grease in the pan.
4. Crack eggs into a bowl and add a splash of water or milk. Whisk well with a fork and then add to the pan.
5. Season with salt and pepper. Cook for a few minutes, tossing and scrambling as they cook. (If using spinach, add it to the pan about 2 minutes before the eggs are done cooking.) Remove from heat.
6. Warm the tortillas on a hot skillet or griddle for a few seconds until they are pliable.
7. Divide the scrambled eggs among the tortillas and top with shredded cheese.
8. Place a sausage link on top. Roll up and place, seam side down, on a baking sheet lined with foil or parchment paper.
9. Spray lightly with cooking spray and bake for 10-15 minutes or until golden brown. Serve with salsa for dipping.

Hot Dogs with Quick Cast-Iron Beans

Ingredients:

• Canola oil, for grill grate
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 (15-ounce) can small white beans, rinsed
• 4 plum tomatoes, chopped
• 2 cloves garlic, chopped
• 2 tablespoons molasses
• Kosher salt and freshly ground black pepper
• 2 teaspoons red wine vinegar
• 2 teaspoons Worcestershire sauce
• 6 hot dogs
• 6 hot dog buns
• Ketchup, mustard, and relish for serving

Directions:

1. Set up grill for direct and indirect cooking and heat to medium. Once hot, clean and lightly oil grates with canola oil.
2. Heat olive oil in a 9-inch cast-iron skillet over direct heat. Add onion and cook, stirring occasionally, until tender, 2 to 4 minutes. Add beans, tomatoes, garlic, and molasses. Season with salt and pepper. Transfer skillet to indirect heat. Cook, stirring occasionally, until tomatoes break down, 15 to 20 minutes. Remove from heat. Stir in vinegar and Worcestershire.
3. Grill hot dogs over direct heat, turning occasionally, until warmed through, 5 to 6 minutes. Grill buns, if desired. Serve hot dogs in buns with beans, ketchup, mustard, and relish alongside.

Chicken and Black Bean Nachos

Ingredients:

• 3 1/2 cups shredded rotisserie chicken
• 1 cup red enchilada sauce
• 1/2 small onion, chopped
• 1 cup fresh corn kernels (from 2 ears corn)
• 1 (15-ounce) can black beans, rinsed
• 12 ounces pepper-Jack cheese (about 3 cups), divided
• Kosher salt and freshly ground black pepper
• 8 ounces tortilla chips
• Fresh cilantro and lime wedges, for serving

Directions:

1. Set up grill for indirect cooking and heat to medium. Toss together chicken, enchilada sauce, onion, corn, beans, and 8 ounces cheese in a bowl. Season with salt and pepper.
2. Tear six 12-inch squares of aluminum foil. Place one-sixth of chips, chicken mixture, and remaining cheese on one end of a piece of foil, leaving a 3-inch border. Fold foil over filling to create a packet and crimp edges to seal. Repeat with remaining foil, chips, chicken mixture, and cheese.
3. Grill packets over indirect heat until cheese is melted, and chicken is warmed through, 6 to 10 minutes. Transfer packets to plates and carefully open. Top with cilantro and serve with lime wedges alongside.

Foil Pack French Dip Sandwiches

Ingredients:

• 1/2 cup (8 tablespoons) unsalted butter, softened to room temperature
• 1 package au jus gravy mix, separated
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon dried minced garlic
• 1/2 teaspoon onion powder
• Heavy Duty Foil
• 1 long/large (or 2 smaller) baguettes
• 1 pound deli roast beef (ask for rare, since it's getting cooked)
• 1 package pre-sliced (12 slices total) provolone cheese

Directions:

1. Preheat a grill to medium-high heat (400 degrees) or the oven to 400 degrees F.
2. Start by making the butter mixture. Combine the softened (not melted) butter, 1 tablespoon of the au jus gravy mix, Worcestershire sauce, dried minced garlic, and onion powder in a bowl. Stir until ingredients are completely combined and set aside.
3. Cut the baguette into equal parts of about 6-10 inches in length. Next, make an odd number of thin slices (approx. 1/2 inch wide) into each piece of the baguette, cutting only about 3/4 the way through. It's important there are an odd number of slices so that each sandwich has 2 pieces of bread.
4. Separate the butter mixture created in step 2 into 2 equal parts. Using a butter knife, spread a small amount of the mixture inside each slice of bread. Save half of the mixture for later.
5. Slice the individual pieces of cheese in half and place 1 piece, along with 1 piece of roast beef, in-between every two "slices" of bread. (Again, these will be individual pull-apart sandwiches, so you don't want cheese and meat in-between each slice).
6. Take the other half of the butter mixture and brush it along the tops and sides of each of the sandwiches with a pastry brush.
7. Wrap each baguette section completely in foil. Make sure none of the bread is exposed.
8. Place in the preheated oven for 10 minutes or the preheated grill for 6-9 minutes (turning frequently) or until bread is toasty and cheese is melted. If you have a thicker baguette it will take longer.
9. While the sandwiches are cooking, prepare the au jus. Take the remaining au jus mixture and place in a small saucepan over medium heat. Add 2 cups cold water and whisk. Bring to a boil and then reduce the heat to a simmer to allow it to slightly thicken. (You can do this on the side burner of a grill or even over a campfire OR make ahead of you bring these sandwiches camping)
10. Remove foil packs and open carefully to let the steam escape. Pull apart the sandwiches and enjoy with the au jus sauce.

Bacon Ranch Grilled Potatoes

Ingredients:

• 1 1/2 pounds of potatoes
• 1/3 cup Litehouse Ranch Dressing
• 4 slices of bacon cooked and crumbled
• 1/4 cup shredded cheddar or Colby Jack cheese
• 2 tablespoons fresh parsley chopped finely
• 1/2 teaspoon salt
• Pepper

Directions:

1. Preheat grill to 350 degrees.
2. Scrub and slice potatoes.
3. Prepare foil. Use heavy duty foil if you have it. Otherwise, use a double layer. Cut off a piece large enough to fold over potatoes on all sides. Spray evenly with non-stick cooking spray.
4. Mix potatoes with ranch dressing. Layer on foil. Top with bacon, shredded cheese, salt, pepper, and parsley.
5. With heat on medium, grill for about 15 minutes. Flip over and grill for another 15-20 minutes or until potatoes are fork tender.

Mac n Cheese

Ingredients:

• 1 1/2 cups elbow macaroni
• 8 oz prepared Alfredo sauce just over half a jar
• 1/2 cup grated sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup mozzarella cheese
• 1/4-1/2 cup half and half or whole milk
• Salt and pepper

Directions:

1. Cook pasta according to package directions. Drain and rinse with cold water.
2. Stir alfredo sauce into the cooked pasta with the three cheeses and enough milk. Stir in salt and pepper to taste.
3. Divide between four mini aluminum pie tins or one big one, sprayed with nonstick cooking spray. Spray one side of aluminum foil with more nonstick cooking spray and cover each individual mac and cheese portion, sprayed side down, facing the food. Seal well. Store in a large plastic food storage bag in a cooler until ready to cook.
4. Prepare a fire and let it burn down to the coals. Place a cooking rack over top that would be 2-3 inches above. Place each pie tin over the hot coals and cook 8-10 minutes or until hot. Remove from fire and serve immediately.

Campfire Chili Cheese Fries

Ingredients:

• 1 small package frozen french fries not mega family size
• 1 can of chili of choice
• 1 cup shredded cheddar cheese

Directions:

1. Spray the inside of a large doubled-up sheet of foil with cooking spray.
2. Place the frozen fries in the middle of the sheet; fold to enclose.
3. Cook the fries on your BBQ or over a campfire until they are cooked - around 15-20 minutes.
4. Spread the chili and cheese over the fries.
5. Close the packet again and cook until the chili is hot and the cheese has melted.
6. Remove, cool slightly.

Dark Chocolate Skillet S’mores Dip

Ingredients:

• 1 tablespoon butter
• 20 ounces dark chocolate
• 16 ounce jumbo marshmallows
• 2 ounces Torani Dark Chocolate Sauce
• Graham crackers

Directions:

1. Preheat oven to 450 degrees. Place butter in center of 10-inch cast iron skillet and place in oven to melt (about 2 minutes).
2. Carefully remove skillet from oven and (also carefully) add chocolate. Place marshmallows over top in a single layer.
3. Bake for 5 to 6 minutes or until tops of marshmallows are golden brown.
4. Drizzle Torani Dark Chocolate Sauce over top. Serve with graham crackers for scooping.