These are some of the best camp dinners out there, you must try them! I love these as a camping recipes because you can do most of the prep at home then throw it together at the campsite with minimal dishes. Very easy. If you aren’t camping, you could also make this in the oven at home.
Campfire Pizza Nachos Recipe
Ingredients:Garlic Cream Sauce Ingredients:
- 1.5 Tablespoons Unsalted Butter
- ½ Tablespoons Olive Oil
- 2-3 Garlic Cloves, Minced
- ½ cups Heavy Cream
- ¼ cup Milk
- Red Pepper Flakes
- 1 Bag of Tortilla Chips
- ½ cups Garlic Cream Sauce (recipe below)
- ¼ cups Onion, diced
- ½ cups Pepperoni, cut into quarters
- ½ cups Black Olives, sliced
- ½ whole Bell Pepper, diced
- 2 Green Onions, sliced
- 1 cup Colby-Jack Cheese, Shredded
Garlic Cream Sauce: Melt the butter and olive oil in a sauce pan. Once the butter is melted, add the minced garlic. Stir. After a minute or two, add in the cream and milk. Stir until it comes to a boil. Add salt, pepper, red pepper flakes, and cheese. Stir until sauce has thickened. Once it has thickened, remove from fire and set aside.
Nachos: Grab your cast iron skillet and add the tortilla chips. Drizzle the garlic cream sauce all over the chips.
Top with the onions, pepperoni, olives, bell pepper, and colby jack cheese. The best approached is to layer it between tortilla chips so every bit gets plenty of toppings.
Place over the open fire and cover. Cook until the cheese is nice and bubbly and the veggies are warm, about 5-8 minutes.
Gooey marshmallow-filled campfire cones are a fun twist to a traditional S’more and can be customized with endless possibilities! So grab a box of ice cream cones and invite your family and friends over to create their own treats on the grill, campfire, or even in the oven.
Waffle Ice Cream Cones
Topping Ideas: Marshmallows, Reese’s Peanut Butter Cups, Chocolate bar pieces, Rolos, Butterscotch Chips, Chocolate Chips, Bananas, Raspberries, Strawberries
Fill a cone with desired amounts of marshmallow and toppings. Cover cone with foil. Place over the campfire for about 3-5 minutes, on a heated grill for 5-6 minutes, or in the oven at 375 degrees for about 5-8 minutes until toppings are melted. Then just enjoy the warm and gooey melted deliciousness
I have never been a fan of green beans. Like ever. I wouldn’t touch it with a 10-ft pole.
Except if you throw it in a foil packet with sausage, potatoes, mushrooms and cajun seasoning – you won’t know what hit me. Green beans instantly become my best friend.
I’m not sure what it is but green beans suddenly do not taste like green beans in these foil packets. They taste like gold. No joke. And your picky eaters might say the same.
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 1 pound baby red potatoes, quartered
- 1 pound green beans, trimmed
- 8 ounces cremini mushrooms, halved
- 1 onion, chopped
- 4 tablespoons unsalted butter, divided
- 4 teaspoons cajun seasoning, divided
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
- Preheat a gas or charcoal grill over high heat.
- Cut four sheets of foil, about 12-inches long. Divide sausage, potatoes, green beans, mushrooms and onion into 4 equal portions and add to the center of each foil in a single layer.
- Fold up all 4 sides of each foil packet. Add butter, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the sausage, covering completely and sealing the packets closed.
- Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*
- Served immediately, garnished with parsley, if desired.
Grilling is one of my favorite things to do when we’re at home.
When we go camping, grilling becomes mandatory, but grilling sides as well as entrees gets a little bit tricky. I don’t want to pack tons of extra spices, vegetables, seasonings, and sauces, but I do want our meal to be well-rounded.
Enter Campfire Mexican Street Corn.
You can find this recipe all over the internet, in many shapes and forms, and this version is my own preferential variation on the traditional recipe. It involves fewer ingredients and is easier to prepare over the variable temperature of the campfire, which is a MUST for campfire food.
Corn on the cob – of any kind – is also perfect for camping because of it’s relatively shelf-stable nature, as well as the fact that it’s pretty much handheld. No utensils are really necessary as long as you let them cool, and the cobs that remain are perfectly biodegradable.
My version goes perfectly with a margarita (if you’re at home) a flavored beverage (like Mike’s) or even a beer. Their flavor is really strong, so if you prefer a milder strength, you can back off on some of the ingredients.
This corn grills perfectly alongside meat (like these steaks) that you are cooking because the cooking time is much longer than most vegetables. Then, immediately after it comes off the grill piping hot, you will slather it will cilantro and mayo. Once it cools a bit you’ll sprinkle it with lime, Parmesan cheese, and chili powder. Together, these flavors make up the essence of Mexican food – an explosion of flavor in your mouth.
Every time we make this corn, it gets devoured faster than you could imagine. Usually, it’s gone before the meat is. Hopefully, you’ll love this corn as much as we do!
Husk the corn, but if you don’t have those handy little corn ends with you while you’re camping, leave the ends on the corn so you have something to grab them by. Grill the corn over the campfire until it starts to get slightly charred, turning every few minutes to avoid burning it.
While the corn is cooking, mix the mayo, sour cream and cilantro. Take the corn off the fire and generously slather it in the mayo mixture. Let the ears cool for a few minutes, then sprinkle with lime juice, generously sprinkle with Parmesan, and then finish off with a it of chili powder.