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Fun Food Recipes  Camping


Breakfast is the most important meal of the day!  We all do better with a good and hearty breakfast to fuel our fun while on our family camping trips. I have listed the recipes that we use on our camping trips and I have to say that they are easy and very good.

 Breakfast:
 

Biscuits and Gravy


    • 1 Can Store Biscuits
    • 1/2 Lb. Bulk or Packaged Breakfast Sausage
    • 3-4 Tbsp. of Flour
    • 1 Quart Milk
    • Salt and Pepper

Directions:
Place biscuits in a greased, preheated Dutch Oven, cover and cook 10-15 min. Heat milk, brown sausage in a large skillet. When done, sprinkle flour over browned sausage to coat, (you want the sausage to look dry). Cook 3-5 min. then start adding hot milk slowly at first, stirring continuously, cook until slightly thick. Turn off heat and gravy will continue to thicken. Serve over torn up biscuits.

 

Bacon, Egg, Cheese


    • 2 eggs
    • 3-4 pieces of bacon
    • 1 slice cheese
    • 2 slices of bread or muffin
    • butter
    • Maple syrup
    • salt/pepper

Directions:
This is a combination recipe breakfast but when cooking they come "done" about the same time. 1st boil water in a pan. Break eggs into a Ziploc bag and seal, press with fingers as to scramble the eggs. Place bag into water until done. As the eggs are cooking, start cooking your bacon. When both are done butter 2 pieces of bread and lay butter side out in a Pie Iron. Before adding eggs, bacon, cheese be sure to coat the inside of the bread with maple syrup. Place eggs, bacon, cheese inside the pie iron. Add salt and pepper. Close and heat over coals till bread is golden brown.

Serving size: 1 

 

Quick Fried Potatoes


    • 3 Large Baking Potatos (Cook in oven before you go camping and keep in cooler until you use)
    • Olive Oil
    • Red Pepper Flakes
    • Pepper

Directions:
Precook a few large potatos the night before. In the morning cube potatos (I like to keep the skin on). Then cook in your best cast iron (or whatever pan you have)in some olive oil, which I might add gives it a nice taste. Season with red pepper and black pepper and you have a nice side to eggs and toast.

 

Camping Breakfast Special


    • 1 Lb. Bacon
    • 1 Dozen Eggs
    • 1 Pkg. Frozen Shredded Potatoes
    • 8 Oz. Shredded Cheddar Cheese
    • Salt and Pepper

Directions:

I use an electric frying pan but you can cook it in a regular pan. Brown bacon, drain some of the grease and leave some for cooking potatoes. Crumble bacon when done, leave in pan and add onions, peppers, tomatoes, etc. Cook potatoes till done, add salt and pepper. Break eggs on top of potatoes, put lid on pan. Cook eggs (fried) till done. Sprinkle with cheese until it melts. Cut a wedge, serve with toast. One pan clean up.

Serving size: up to 12


 

Peachy French Toast


    • 1 Dozen Eggs
    • 2 Cups Milk
    • 1/2 Tsp. Vanilla Extract
    • 1 Tbsp. Cinnamon
    • 1 Loaf French or Italian Bread, Sliced
    • 1/2 Lb. Butter or Margarine
    • 1 Lb. Brown Sugar
    • 3 - 16 Oz. Can of Peaches (drained and quartered)

Directions:
Heat a large Dutch Oven by covering it with coals for 15 minutes. Beat the eggs, milk, vanilla extract and cinnamon in a large mixing bowl. Let the bread slices soak in the egg mixture. Remove preheated Oven from coals and melt butter in the bottom. Add brown sugar and mix well with butter until carmelized. Pour the drained peaches over the carmelized sugar. Place the egg/bread mixture on top of the peaches, cover with lid and return the Dutch Oven to the coals. Bake 45 minutes at about 350°F (medium hot coals). Cooking time is shorter if the temperature is hotter, but watch the edges that they don't burn. For the first 10 minutes, use coals only on the bottom. Then add coals to the top and continue baking until done. With the caramel topping, you probably won't even need syrup.

Serving size: 8

 

Pita Pocket Breakfast

    • 2 - 3 Eggs (per person)
    • 1 Lb. Sausage (per dozen eggs)
    • Milk (as desired)
    • Pita Pockets (two per person)
    • Salsa (mild, medium or hot)
    • Salt and Pepper

Directions:
Crumble and brown sausage in skillet, drain. Mix beaten eggs, milk, salt and pepper together. Scramble eggs mixture while stirring in sausage. Spoon egg & sausage mixture into pita pocket and top with salsa.

Comments:
This is easy, fast and delicious. We have served this to over 200 Boy Scouts at one time. Server the pita pockets on a paper towel or a napkin for a walk-a-way breakfast with little cleanup. Plan for second helpings and expect rave reviews!

Variations:
Add cheese, peppers, onions and/or cooked shredded potatoes when browning the sausage. The salsa may be cooked in with the sausage, if you know your crowd.

 

Foil Breakfast


    • Heavy Duty Aluminum Foil - doubled and buttered
    • Form Pan
    • Beat 6 Eggs (as if scrambling)
    • Slice Sausage Links or use Sausage Patties, crumbled (can substitute bacon, etc.)
    • Small Onion Diced
    • 5 Potatoes, sliced thin
    • Salt and Pepper to taste.

Directions:
Combine all ingredients into the aluminum foil pan. Close foil over ingredients, making sure it is sealed tightly. Place on grill and turn frequently. Takes approx. 1 hour with a low fire.

 

Polish Scramble


    • Kielbasa 1 pack
    • Potatoes Diced
    • Peppers and onions

Directions:
In skillet or dutch oven "well seasoned", brown kielbasa. Add potatoes, favorite peppers and onions. Additional oil may be required if in skillet. Brown potatoes and serve.

Comments:
It is easier if you prep every thing at home and ziplock or vacuum seal kielbasa with a little beer. In a separate bag I like frozen potatoes o'brien with half a medium purple onion. Serve by itself, with toast, or with tortillas for hearty breakfast burritos. Enjoy.

 

Breakfast Donuts


    • 2 Cans of Biscuits
    • Melted Butter
    • Cinnamon/Sugar Mixture

Directions:
Unroll each biscuit and shape into a long strip. Using clean sticks or skewers, wrap biscuit around the stick. Toast over fire or flame until light brown. When done, push off the stick onto a plate. Brush with melted butter and sprinkle generously with cinnamon and sugar mixture. Enjoy!

 

 
 


Lunch or Dinner

 

Barbecue Pork Spare Ribs


    • 3-4 Slabs of Pork Spare Ribs
    • 1 Pint Barbecue Sauce
    • 2 Cups Water, Juice or Broth, (for steaming/simmering)
    • Vegetable Oil
    • Black Pepper

Directions:

Barbeque pork spare ribs with charcoal grill and dutch oven for melt in your mouth backyard, picnic, tailgate or campground dinner. Needed: Charcoal grill, Deep 12" dutch oven, pie pan or trivet, part of an afternoon, and 4-6 hungry folks. Prepare charcoal grill for ash white hot coals and maximum grill height for slow browning. While coals are burning down, split slab ribs into individual rib pieces and swab with cooking oil. Pepper liberally and then brown on both sides. Do not pre-boil ribs. Prepare deep 12" dutch oven by placing an inverted pie pan or trivet into oven bottom. This prevents ribs on the bottom from sticking and burning. Place dutch oven on the charcoal grill and add the browned ribs. Slow cook/simmer ribs covered, about 2-3 hours or until meat begins to fall off bone. You may line oven with aluminum foil to ease clean up chores. (I don't. I like the added flavor from cooking directly in the old iron dutch oven) Add briquettes to the fire as necessary. When the pot is half full of ribs I add BBQ sauce (or add water to prevent drying out while simmering) to those on the bottom only. Continue loading the oven with the browned ribs. The steaming sauce flavors the bottom ribs thoroughly and the top ribs somewhat less.

Comments:

Prep Time: 1/2 hour prep, 1/2 hour grilling, 2 hours simmering Occasion: Barbecue Effort: Easy

 

Kyle's Quick Hot Dog Meal


    • Hot Dogs or Sausages - 2 or 3 per person
    • 1 Can Diced Canned Tomatoes
    • 1 Can Tomato Sauce
    • 1 Onion
    • 1/2 Bell Pepper

Directions:

Slice hot dogs/sausages into slices about 3/8" thick. Slice enough onion for personal taste. Dice bell pepper. Cook hot dogs, bell pepper and onion in pan long enough for the onion to clear. Add diced tomatoes and can of tomato sauce with water. Add garlic powder again to taste. Add black pepper and salt to taste. Simmer to cook tomatoes and bell pepper. If you wan to kick up a notch add chili powder or Louisiana Style Hot Sauce.

 

Baked Beans

What kid (small or big) ever went camping and sat around the campfire without craving some hot dogs and baked beans? Add a few extras to some canned beans to create a gourmet dish.
Prep Time: 20 minutes
Ingredients:

* 2 cans of baked beans
* 1 small onion, chopped
* 2 slices bacon, cut in small pieces
* 1 tablespoon catsup
* 1 tablespoon mustard

Preparation:
Add the beans to a pot and stir in the catsup and mustard, begin heating. Meanwhile, brown the bacon and onion in a skillet, drain the grease, and then add to the beans. Heat through and serve.

Servings: 8

 

Beef Beer and Ginger Ale


    • 2 Lb. Cube Beef
    • 8 Potatoes (cut into large cubes)
    • 2 Onions (cut into quarters)
    • Baby Carrots
    • 2 Cans of Beer ( your choice )
    • Butter Flavored Crisco
    • 2 Cans of Ginger Ale

Directions:

In a bucket combine all ingredients, let marinate for 1 day (in a cooler.) In a large metal pan melt crisco over a campfire, add meat and veggie combination and all liquids. Cook until done.

Comments:

This is for a large family or camping party, but the leftovers are always better the next day.

 

Billy's Beer Butt Chicken


    • 1 - 4 Lb. Fryer Chicken
    • 3/4 Can of Beer ( your choice )
    • Cavender's Greek Seasoning or Tony Chacherez Cajun Seasoning
    • Vegetable Oil
    • Non-stick Cooking Spray ( your choice of brand )
      •

Directions:

Rinse chicken and remove gizzard, neck, etc. Sprinkle the chicken, inside and out, heavily with seasonings. Spray beer can with non-stick cooking spray. Put chicken on top of beer and set on grill using indirect heat for 1 hour. Rub on some vegetable oil and finish cooking until browned all over (an additional 20 - 30 minutes), AND juices run clear. Total time on the grill is about 1 1/2 hours.

Comments:

Using a 2 burner gas grill have one side burning on high and the other side not burning and put the chicken on the cold side to cook. On a charcoal grill slide the hot coals to one side and put chicken on the cold site. Enjoy!

 

Buck's Stuffed Burgers

    • Ground Chuck
    • Cheese of Choice
    • Salt
    • Pepper
    • Garlic Salt
    • Bacon
    • Tomato
    • Buns

Directions:

Form medium size meatballs and then stuff with cheese. Once this is done, flatten into patties. Season with salt, pepper and garlic salt, then cook over fire. In a small skillet or foil pack, cook the bacon. Put this and the remaining ingredients on a nicely toasted bun and you have a great burger.

Comments:

This is especially good over a wood fire. You get more of the smoking flavor. A pepper jack cheese is my favorite. I've also done these with a dry rub and that is very good.

 

 

Trail Snacks:

 

Kyle's Apple Trail Mix

  • 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

 

 Directions:

Beat egg white and water until foamy. 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.

 Comments:

Great for the trail gives you the energy you need to keep going.

 

Backpackers Trail Mix


  • 1 cup Granola
  • 1/2 cup Peanuts
  • 1/2 cup Rasins
  • 1 cup favorite cereal
  • 1/2 cup mini chocolate chips
  • 1/2 cup of yor favorite small dry snack

 

Directions:

Mix everything in a bowl or put in large zip lock bag and shake. Add anything extra you want, as long as it's dry. With trail mix it hard to go wrong!

Comments:

This makes enough for the family on a long hike.

 

Cranberry Trail Bars:

 

  • 1/3 C. sesame seeds.
  • 1/3 C. hulled sunflower seeds.
  • 1/3 C. chopped pecans or walnuts.
  • 1/3 C. chopped almonds.
  • 1/3 C. unsweetened dried coconut.
  • 3 1/2 C. crisp toasted rice cereal (such as Rice Crispies).
  • 1 C. dried cranberries.
  • 3 TBSP. peanut butter.
  • 2 TBSP. butter or margarine.
  • 7 C. (12 oz.) mini-marshmallows

Directions:

In a medium frying pan over medium heat, combine sesame seeds, sunflower seeds, pecans and almonds until sesame seeds are a pale gold, about 3 minutes. Add coconut and stir until sesame seeds are golden, about 2 minutes. Stir in cranberries and cereal. Remove from heat. Next, combine peanut butter, butter, and marshmallows in a 5-6 qt. pan. Stir often over low heat until marshmallows are melted and mixture is smooth, about 5 minutes. Add cereal mixture and stir quickly to coat evenly. Pour into in a buttered 9 x 13 pan and use the back of a buttered spatula to press into a firm layer. Cool until bars are set and cut into 24 pieces. Store in an airtight container or storage bags for up to three days.

Comments:

These bars are great for the whole family. Double the recipe to guarantee you have enough for your entire trip.

 

Kyle's Camp Trail Mix:

  • 4 c chex cereal
  • 1/2 c dried fruit bits
  • 1/2 c raisins
  • 1/2 c peanuts
  • 1/2 c M & M's

Directions:

Put ingredients together in large bowl, put in large ziploc bag and shake.


Coconut Trail Mix

  • 1 bag shredded coconut
  • 1 bag M&Ms or peanut M&Ms
  • 1 smaller box of honey nut cheerios
  • 1 box raisins
  • 1 small can cashews (or peanuts) or both
  • Dried banana chips (optional)

Directions:

Mix all together and serve. Very good when heated until M&Ms melt mixture clumps together.



Kids Trail Mix


  • 2 cups plain m&m's
  • 2 cups raisins
  • 2 cups animal crackers
  • 2 cups salted peanut

Directions:

Mix all ingredients in large bowl, then put in large ziploc bag and shake.

Comments:

My kids love this mix and yours will too.




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