Campfire Classics
Camper’s Sausage Dinner
Judi Towner
Clarks Summit, PA
My granddaughters love to help put this foil packet together for grilling. This meal is fun, easy to make and there are never any leftovers! It’s a great camping recipe.
3/4 lb. green beans, trimmed and halved
1/2 lb. red potatoes, quartered
1 green or red pepper, sliced
1 onion, sliced
1 lb. smoked pork sausage or Kielbasa sausage, cut into 1-inch pieces
1 t. salt
1 t. pepper
1 t. oil
1 t. butter
1/3 c. water
On a large sheet of aluminum foil, arrange green beans, potatoes, green or red pepper, onion and sausage; season with salt and pepper. Drizzle with oil and top with butter. Fold and seal edges of foil around mixture to create a packet, leaving only a small opening in the center. Pour water into the opening; seal. Place foil packet on a campfire grate or outdoor grill over high heat. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender. Serves 4 to 6.
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Here are some quick tips for getting a campfire started and ready for cooking. Crumple newspaper for the first layer, then add dry twigs and leaves. Light the paper, add wood and let it burn until you get red glowing coals. Let it burn down a bit more, then place the cooking grate over the coals.
Veggie-Stuffed Tortillas
Angie Venable
Gooseberry Patch
We always make these during the fall when the kids’ friends come over for a weekend bonfire. They’re super-simple and everyone can make their own with favorite veggies and cheeses.
1-1/3 c. zucchini, shredded
1 c. tomato, chopped
1/2 c. crumbled feta cheese
4 8-inch flour tortillas
Place 1/3 cup zucchini, 1/4 cup tomato and 2 tablespoons cheese down the center of each tortilla. Fold to cover filling and place in a greased pie iron. Place pie iron over hot fire until tortilla is crispy and filling is heated through, 5 to 7 minutes. Repeat with remaining tortillas. Makes 4 servings.
Pie-Iron Pizza Pie
Tina Dillon
Parma, OH
Mix this recipe up as you like…make it all veggie, add pineapple and ham or swap out pepperoni for browned sausage. You can’t go wrong!
8 slices white bread
margarine
1/4 c. pizza sauce
4 slices mozzarella cheese
16 slices pepperoni
Spread margarine on one side of each bread slice. Place one slice, margarine-side down, in a pie iron. Top bread with 2 tablespoons sauce, one slice cheese and 4 slices pepperoni. Top fillings with a bread slice, margarine-side up. Close pie iron and toast over hot coals for about 5 minutes. Makes 4 servings.
Chicken-Portabella Packets
Donna Bodine
Cleveland, TX
Toss these on the grill when a rainy day means no campfire. You can even bake them in a 350-degree oven for 30 to 35 minutes.
2 boneless, skinless chicken breast strips
1 T. Cajun seasoning
1 t. seasoning salt
2 T. olive oil, divided
2 portabella mushrooms, sliced
1/4 T. dried oregano
1/8 t. salt
1/8 t. pepper
Place chicken in a square of aluminum foil; rub with Cajun seasoning and seasoning salt. Drizzle with one tablespoon oil. Toss mushrooms with remaining oil; stir in seasonings. Spoon mushrooms over chicken; fold and seal edges of foil around mixture to create a packet. Place packet on a campfire grate or outdoor grill and cook over medium heat for 20 minutes. Serves 2.
Harvest nights are brisk, which means sitting around the fire is oh-so cozy. And you can cook the same family-favorite recipes over a campfire that you can cook on a gas or charcoal grill…hot dogs, steaks, hamburgers, chicken, even shish-kabobs!
Campfire Veggie Pack
Jaci Myers
Lafayette, IN
Our favorite way to enjoy fresh veggies. Also try zucchini or asparagus…yum! This recipe serves 4 but can easily be adjusted to serve less or even a crowd.
1 onion, thinly sliced
4 potatoes, thinly sliced
1 c. carrot, peeled and thinly sliced
1 c. green beans, trimmed
1 T. butter
1/8 t. dill weed or favorite dried herb
Optional: 1 clove garlic, chopped
In the center of a large sheet of heavy-duty aluminum foil, layer all ingredients in order given. Fold and seal edges of foil around mixture to create a packet. Place packet on a campfire grate or outdoor grill. Cook over medium heat for approximately 25 to 30 minutes. Serves 4.
It’s a snap to clean the grate after cooking! A little water and a scouring pad or grill brush will do the trick. Rinse the grate well and dry before storing.
Pie-Iron Tasty Tacos
Jason Keller
Carrollton, GA
Our kids love tacos, so we created this recipe for dinners around the campfire. What a hit!
1 lb. ground beef
1-oz. pkg. taco seasoning mix
12 5-inch corn tortillas
1 c. shredded Monterey Jack cheese
1/2 c. onion, chopped
Garnish: shredded lettuce, diced tomato, salsa and sour cream
Cook ground beef in a large skillet over medium-high heat until browned. Drain; stir in taco seasoning according to package directions. Spray the inside of a pie iron with non-stick vegetable spray; place a corn tortilla on one side. Add about 1/4 cup of seasoned beef on top of tortilla; sprinkle with cheese and onion. Arrange a second tortilla over filling; close pie iron. Cook over medium-hot coals until tortilla is crispy and filling is heated through, about 10 minutes. Remove from pie iron; garnish as desired. Repeat with remaining ingredients. Makes 6 servings.
Before using your pie iron for the first time, clean it with hot water, then wipe dry. Season it by giving the inside a coating of non-stick vegetable spray. Heat the pie iron over a fire for as long as you wish; let cool, then wash with plain water and coat again before storing.
Bacon-Wrapped Corn
Donna Tennant
Jasper, IN
Great to prepare ahead of time and take to a friend’s cookout.
1/2 c. mayonnaise-type salad dressing
2 T. ranch salad dressing mix
4 ears corn, husked
4 slices bacon
Combine salad dressing and dry mix; spread over each ear of corn. Wrap a slice of bacon around each ear of corn; lay on a sheet of aluminum foil and wrap the corn in foil. Arrange on a campfire grate or outdoor grill and cook over medium-high heat for 5 minutes. Turn foil packets over and grill until corn is tender, about 10 to 15 minutes. Makes 4 servings.
Fall nights can be chilly, so whip up a no-stitch lap blanket to keep warm in. All you need is a yard of fleece and a pair of scissors to cut a fringe around the edges. How easy!
Chicken-Jalapeño Wraps
Cheryl Maynard
Dickinson, TX
My husband and I tried these out at our house one day, and we loved them. They’re perfect for parties or just munching.
2 to 3 jalapeños, seeded, rinsed and thinly sliced
1 lb. chicken tenders, cut into bite-size pieces
8-oz. pkg. sliced Cheddar cheese, cut into cubes
1-lb. pkg. sliced bacon
Optional: barbecue sauce
Place one slice of jalapeño on each chicken tender; top with one cube of cheese. Cut bacon into sections long enough to wrap around chicken; secure with a toothpick. Arrange on an aluminum foil-lined campfire grate over hot coals, or on an outdoor grill on high heat. Cook approximately 20 minutes, or until bacon is crisp and chicken is cooked through. Makes about 30.
Make a backyard campout fun…pack the fixin’s for s’mores in a hobo bag! Arrange marshmallows, chocolate bars and graham crackers in the center of a bandanna, tie the 4 corners around a stick and you’re ready to go!
Pie-Iron Beef & Swiss Sandwiches
Kelly Lucyszyn
Rochester, NY
A family favorite! We know once the tent is set up, we’ll be ready to put together this wonderful meal. Omit the chiles, mayo and mustard and substitute corned beef, a bit of sauerkraut and a garnish of Thousand Island dressing for a yummy Reuben sandwich.
4-oz. can green chiles, chopped
2 T. mayonnaise
1 T. Dijon mustard
2 T. butter, softened
10 slices rye bread
5 slices Swiss cheese
10 slices deli roast beef
Garnish: salsa or picante sauce
Blend together chiles, mayonnaise and mustard; set aside. Spread butter on one side of each bread slice; arrange bread, butter-side down, in one side of a pie iron. Spread one tablespoon chile mixture on each unbuttered side of bread. Layer each sandwich with one slice of cheese, 2 slices of beef and remaining bread slice. Close pie iron and cook over hot coals until golden, about 7 minutes. Serves 5.
Your pie iron will come apart at the hinges…this creates 2 mini frying pans. Just right for frying eggs at breakfast!
Pineapple-Mallow Pies
Shelley Turner
Boise, ID
A sweet treat we enjoy as we settle in to sleep under the stars.
2 T. butter, softened
8 slices bread
15-1/4 oz. can crushed pineapple, drained
1 to 1-1/4 c. mini marshmallows
Spread butter over 2 slices of bread. Place first slice, butter-side down, in one side of a pie iron. Top bread with about 1/4 cup pineapple; sprinkle generously with marshmallows. Place second slice of bread over marshmallows, buttered-side up; close pie iron. Toast over medium-hot coals until marshmallows are melted and pies are golden, about 10 minutes. Repeat to make 3 more pies. Serves 4.
Fireside Banana Splits
Sarah Oravecz
Gooseberry Patch
You can’t go wrong with this recipe…it’s always a hit!
6 bananas, unpeeled with stems removed
12-oz. pkg. semi-sweet chocolate chips
10-1/2 oz. pkg. mini marshmallows
Lightly spray 4 sheets of aluminum foil with non-stick vegetable spray. Slice each banana peel lengthwise, while also slicing the banana inside. Carefully open banana wide enough to sprinkle desired amount of chocolate chips and marshmallows inside. Wrap filled bananas in aluminum foil. Place on an outdoor grill over high heat, or directly in the coals of a campfire. Leave over heat long enough to melt chips and marshmallows, about 5 minutes. To serve, carefully unwrap foil and pull peels apart. Makes 6 servings.
Grilled Peaches & Pineapple
Judith Zechman
Butler, PA
A yummy ending to any outdoor meal.
1/2 c. orange juice
1/4 c. vinegar
1/4 c. oil
1/4 c. soy sauce
1/2 t. salt
1/8 t. nutmeg
15-oz. can sliced peaches, drained
20-oz. can pineapple chunks, drained
Whisk together all ingredients except fruit; pour into a plastic zipping bag. Add fruit to bag and marinate one hour. Discard marinade. Place fruit in the center of a large sheet of heavy-duty aluminum foil. Fold and seal edges of foil around fruit to create a packet. Place on a campfire grate or outdoor grill and cook over medium heat for 8 to 10 minutes. Serves 4.
Sweet Potato Foil Packs
Lori Cagle
Maggie Valley, NC
One of our favorite Girl Scout campfire meals!
4 sweet potatoes, peeled and thinly sliced
6 T. butter, sliced
1/4 c. brown sugar, packed
1 c. mini marshmallows
Arrange potatoes in a single layer on a sheet of heavy-duty aluminum foil; top with butter slices. Sprinkle with brown sugar and marshmallows; fold and seal edges of foil around mixture to create a packet. Place packets on a second sheet of foil and wrap again. Arrange on hot coals; cook for 20 minutes, turning every 5 minutes. Serves 4.
Mom’s Muffin Cup Breakfast
Wendy Jacobs
Idaho Falls, ID
I always make this for breakfast when we’re camping, even if it’s only a sleepover in the backyard. It’s super-easy to make and everyone loves it.
6 eggs
3/4 c. cooked ham, chopped
3/4 c. shredded Cheddar cheese
1-1/2 c. potatoes, peeled and diced
salt and pepper to taste
Coat the insides of 6 muffin cups with non-stick vegetable spray. Break one egg into each muffin cup; sprinkle with cheese and ham. To remaining 6 cups, add potatoes; season with salt and pepper. Place muffin tin on a campfire grate. Cook over hot coals for 20 minutes, or until eggs are set. Serves 6.
Pie-Iron Breakfast Burritos
Samantha Stanko
Dayton, OH
Simple to make and really filling.
4 8-inch flour tortillas
4 eggs, scrambled
1 c. shredded cheddar cheese
1 green pepper, chopped
1 onion, chopped
Garnish: salsa
Fill each tortilla with 1/4 of the scrambled eggs; top with cheese, pepper and onion. Fold over sides and ends of tortillas; arrange each in a greased pie iron. Cook over hot coals for 5 minutes. Serves 4.
Pie irons can be found in all shapes…round, square and even ones made just to fit hot dogs!
Grilled Potatoes with Herbs
Jami Rodolph
Lolo, MT
These are really yummy with ranch dressing or fresh lemon juice drizzled on top right before serving.
1 lb. redskin or gold potatoes, peeled and chopped
2 t. garlic, chopped
1 T. fresh parsley, chopped
1 T. fresh basil, chopped
2 to 3 t. kosher salt
1 t. pepper
2 T. olive oil
2 T. butter, sliced
Arrange potatoes on a large sheet of heavy-duty aluminum foil. Sprinkle with garlic, parsley, basil, salt and pepper; drizzle with oil. Toss lightly to coat potatoes; dot with butter. Wrap aluminum foil around the potatoes and seal ends. Place packet on a campfire grate or outdoor grill over medium heat for 30 to 45 minutes. Serves 4.
Remember making a comfy sit-upon as a kid? They’re so easy to whip up and perfect for camping or sitting around the backyard fire pit. Lay 2 bandannas on top of each other; stitch around 3 sides. Slip fiberfill into the opening to make it nice and comfy, then slip-stitch the opening closed.
Rebecca’s Campfire Packets
Rebecca Reynoso
Okeechobee, FL
Very delicious and a breeze to whip up!
4 to 6 red potatoes, thinly sliced
1 red, green, yellow or orange pepper, cut into 1/4-inch strips
1 onion, sliced
2 T. olive oil
2 T. steak seasoning salt
Optional: 1 T. garlic, minced
salt and pepper to taste
4 precooked chicken sausages, thinly sliced
Divide potatoes evenly among 4 sheets of aluminum foil that have been lightly coated with non-stick vegetable spray. Top potatoes with pepper and onion; drizzle with oil. Sprinkle with seasoning salt, garlic, salt and pepper, if desired. Arrange sausage slices on top. Wrap foil securely to form a packet; place on a campfire grate or outdoor grill over medium heat. Cook 14 to 18 minutes, or until potatoes are tender, turning packets once during cooking time. Serves 4.
Once the sun goes down, have some good old-fashioned fun making shadow puppets, catching a jar of fireflies, playing flashlight tag and telling ghost stories. It’s all about making memories that will last.
Mom’s Best Marinade
Lorna Petersen
Burbank, WA
When we went camping, we always marinated our steak or chicken with this recipe. So easy to follow, just place the meat in a bowl, pierce it slightly with a fork, then top with the marinade. Marinate meat in the refrigerator for 2 hours to 2 days and grill using your favorite recipe.
1/2 c. soy sauce
1/8 t. garlic, minced
2 T. brown sugar, packed
1 t. ground ginger
2 T. vinegar
Mix all ingredients together. Makes about 3/4 cup.
Pork Chop Rub
Amy Allen
Monticello, IN
This recipe has been with our family since my husband and I were married 10 years ago. It’s so easy to use…simply rub on both sides of your pork chops, set aside for 15 to 30 minutes, then grill to desired doneness.
1 T. brown sugar, packed
1-1/2 t. chili powder
1/4 t. salt
1/4 t. pepper
1/4 t. ground cumin
1/8 t. allspice
Mix all ingredients together. Makes about 2 tablespoons.
The fire is the main comfort of the camp…it is as well for cheerfulness as for warmth and dryness.
Farmhouse Dinner
Connie Bryant
Topeka, KS
When harvest season comes along, the days are busy from beginning to end. When the day’s work is done, we like to settle in around a campfire and enjoy dinner together as a family.
1 lb. ground beef
4 1-oz. sticks string cheese
4 potatoes, peeled and sliced into 1/2-inch wedges
4 carrots, peeled and sliced
1 onion, sliced
salt and pepper to taste
Wrap 1/4 of the ground beef around each piece of cheese; arrange on 4 sheets of heavy-duty aluminum foil. Evenly divide potatoes, carrots and onion over beef; sprinkle with salt and pepper. Fold and seal edges of foil around mixture to create a packet. Place packets, seam-side down, on hot coals. Cook for 10 minutes; turn and cook for 10 additional minutes, until beef is browned and vegetables are tender. Makes 4 servings.
Pull out your oversize coffee mugs when serving soups, stews, chili, even mains and desserts ’round the campfire. They’re just right for sharing hearty servings, and the handles make them so easy to hold onto.
Giovanni’s Chili
Faye Mayberry
Saint David, AZ
This is a satisfying meal our family enjoys whenever we go backpacking or camping. We love to camp and a lot of our favorite memories are of these family trips. This recipe is terrific, and so easy to make.
16-oz. pkg. spaghetti, uncooked
1/2 t. salt
2 T. chili seasoning mix
2 T. taco seasoning mix
.87-oz. env. brown gravy mix
3 c. water
Measure out half the package of spaghetti and break in half; reserve the rest for another use. Combine all ingredients except water in a plastic zipping bag; shake to combine. In a soup pot or Dutch oven set on a campfire grate, bring water to a boil. Add dry ingredients from bag and cook until spaghetti is tender, about 8 to 10 minutes. Add more water if necessary to thin to desired consistency. Makes 4 servings.
Potato Soup in a Hurry
Shirley Beighley
Platteville, WI
This soup came about from much experimenting.
3 15-oz. cans diced potatoes, drained
2 14-1/2 oz. cans beef broth
10-3/4 oz. can cream of celery soup
10-3/4 oz. can cream of onion soup
16-oz. pkg. bacon, crisply cooked and diced, or 2 c. cooked, diced ham
salt and pepper to taste
Garnish: shredded cheese of your choice, diced onions
In a soup pot or Dutch oven, combine potatoes, broth and soups; stir well. Add meat and stir to blend. Place on a campfire grate over medium heat and simmer until hot, about 20 minutes. Sprinkle with salt and pepper to taste; garnish as desired. Serves 8.
Valarie’s Dessert Burritos
Valarie Dennard
Palatka, FL
This is a tropical alternative to s’mores. Enjoy them at the beach, over a campfire or even while tailgating!
4 10-inch flour tortillas
2 c. mini marshmallows
8-oz. can crushed pineapple, drained
1/4 c. sweetened flaked coconut
Arrange tortillas on separate sheets of aluminum foil. Divide marshmallows, pineapple and coconut down the center of each tortilla. Fold bottom third of each tortilla over filling, fold one side in toward center, and then fold the top over. Fold and seal edges of foil around tortilla and bake on a campfire grate over medium coals for 7 to 10 minutes. Makes 4 servings.
Pineapple Doughnut Dessert
Debi DeVore
Dover, OH
We make these on the grill at home, but we’ve also enjoyed them when camping. Kids enjoy helping make these yummy treats.
5 cake doughnuts
3 T. butter, softened
2/3 c. brown sugar, packed
20-oz. can sliced pineapple, drained
10 maraschino cherries
Slice doughnuts in half horizontally; spread cut sides with butter. Arrange 2 doughnut halves, cut-side up, on a sheet of heavy-duty aluminum foil. Sprinkle each with one tablespoon brown sugar, top with a pineapple slice and place a cherry in the center. Seal foil tightly. Place on a campfire grate and cook over medium heat for 3 to 5 minutes, or until heated through. Makes 10 servings.
Vivian’s Chocolate Ghosts
Vivian Arledge
Edmond, OK
I created this recipe around the campfire. It is simple but oh-so-good! We like it even better than s’mores.
12 marshmallows
1.55-oz. chocolate candy bar, sectioned
Roast marshmallows over a fire until golden. Remove from stick; press a marshmallow around one chocolate section. Makes 12.
Campfire Cakes
Tara Horton
Gooseberry Patch
We had fun making these on our backyard grill, using a spoon to eat the warm cake right out of the shell! Experiment with other cake or muffin mix varieties to invent new flavor combinations.
6 oranges
9-oz. pkg. chocolate muffin mix
Cut a one to 2-inch slice off the top of each orange and set aside. Use a grapefruit spoon to hollow out the shell, being careful not to cut through the skin. Prepare muffin mix according to package instructions using water; don’t add egg or oil. Fill each shell 1/2 full of cake batter; replace tops and wrap each orange in aluminum foil. Bake in hot coals, turning often, or on a grill over medium heat for 15 to 20 minutes. Let cool slightly. Makes 6 servings.
Try roasting an apple, peach or pear over the fire until tender, then dust with a bit of cinnamon-sugar!
Smoky Grilled Corn
Mary Ann Dell
Phoenixville, PA
You’ll find smoked paprika in the spice aisle at your grocery.
8 ears corn, husked
4 T. olive oil, divided
1 T. kosher salt, divided
1 T. pepper, divided
1 T. smoked paprika, divided
Divide corn between 2 large plastic zipping bags. Add 2 tablespoons oil, 1/2 tablespoon salt, 1/2 tablespoon pepper and 1/2 tablespoon paprika to each bag. Close bags and gently toss to coat corn. Remove corn from bags; arrange on a campfire grate or grill over medium-high heat. Grill corn, turning often, until lightly golden, about 25 minutes. Makes 8 servings.
Grilled Ham & Potato Packet
Molly Bishop
McClure, PA
I found this recipe while searching for something to do with leftover ham. I changed a few things to suit my family’s tastes, and they loved it!
5 redskin potatoes, cubed
1 onion, chopped
1 green pepper, chopped
1/2 t. salt
1-1/2 t. pepper
2-1/2 c. cooked ham, cubed
8-oz. pkg. shredded Cheddar cheese
Combine potatoes, onion, green pepper, salt and pepper. Stir gently to combine. Place mixture in the center of a large sheet of heavy-duty aluminum foil. Fold and seal edges of foil around mixture to create a packet. Place packet on a campfire grate or grill and cook, covered, for 20 minutes over medium heat. When potatoes are tender, carefully remove packet from grill, open and add ham cubes; stir slightly. Reseal packet and return to grill for 10 minutes. Remove packet and add cheese. Loosely close packet; return to heat for 5 minutes until cheese is melted. Serves 4.