Easy Campfire Recipes For the Whole Family
Do You have a Family Favorite Easy Campfire Recipe? Maybe not a Campfire Recipe but a Recipe that is easy to fix or eat around a campfire, or camping or even in your RV while you are out there traveling. Send it to us by Email, and We'll put it right here for everyone to enjoy. Send to: firstname.lastname@example.org 99% of our Campfire Recipes are submitted by our viewers. So they are tried and true easy campfire recipes that you will put into your cookbook today under Camfire Cooking, or maybe just the obvious Camfire Recipes, either way, you don't want to lose these scruptious Recipes.
Breakfast | Lunch | Dinner | Dessert | Snacks
Campfire Cinnamon Roll-ups | Cake & Berry Campfire Cobbler | Dutch Oven Caramel Apple Pie | Eclairs | Campfire Dutch-Oven Apple Dump Cake | Idaho Dutch-Oven Peach Cobbler |
CAKE & BERRY CAMPFIRE COBBLER
This warm cobbler is one of our favorite ways to end a busy day of fishing, hiking, swimming or rafting. It's yummy with ice cream—and so easy to make! —June Dress, Boise, Idaho
MAKES:12 servings TOTAL TIME:Prep: 10 min. Grill: 30 min.
2 cans (21 oz. ea) Raspberry Pie Filling
1 package yellow cake mix (regular size)
1-1/4 cups water
1/2 cup canola oil
Vanilla ice cream, optional
Prepare grill or campfire for low heat, using 16-20 charcoal briquettes or large wood chips.
Line an ovenproof Dutch oven with heavy-duty aluminum foil; add pie filling. In a large bowl, combine the cake mix, water and oil. Spread over pie filling.
Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 8-10 of them. Using long-handled tongs, place remaining briquettes on pan cover.
Cook for 30-40 minutes or until filling is bubbly and a toothpick inserted in the topping comes out clean. To check for doneness, use the tongs to carefully lift the cover. Serve with ice cream if desired.
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CAMPFIRE CINNAMON ROLL-UPS
1 package crescent rolls
1/4 cup sugar
1 tbsp cinnamon
Combine cinnamon and sugar in small bowl
Separate crescent rolls and wrap them around the skewer
Roll it in the cinnamon sugar mixture.
Cook over campfire for 5 minutes, rotating frequently
Optional - Mix 1/4 cup powdered sugar and 2-3 tbsp water together to make a glaze and drizzle over cooked roll-up.
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DUTCH OVEN CARAMEL APPLE PIE
Enjoying the flavor of warm apple pie under the starry night sky is easy when you begin with frozen cinnamon rolls.
24 Frozen Cinnamon Rolls, thawed but still cold
2-3 large Granny Smith apples, peeled and diced
1/2 cup brown sugar
2 teaspoons cinnamon
1 cup graham cracker crumbs
6 tablespoons, chopped pecans
4 packets cream cheese frosting (included with rolls)
1 cup caramel ice cream topping
Cut each roll into 4 pieces and arrange in the bottom of a 12-inch Dutch oven (lined with aluminum foil, if desired) sprayed with non-stick cooking spray. Cover with
lid and let rise 1-2 hours (if using Anytime rolls you do not need to let them rise).
In a bowl combine apples, brown sugar, cinnamon, cracker crumbs and pecans.
Remove lid and sprinkle evenly over cut rolls. Cover with lid and bake at 350°F 25-30 minutes.
For icing combine cream cheese frosting with caramel topping. Drizzle over pie while still warm.
Dutch Oven Temperature Control using Briquets:
350°F in a 12-inch Dutch oven, oven top 16, oven bottom 10
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Eclairs on the Grill
This is the Best thing besides Chocolate !! Your family will all stand around the campfire and watch as you put these together. Bring double the ingredients because everyone will eat more than one.
- Stick or wooden dowel (5/8-inch diameter and 24 inches long)
- 1 tube (8 ounces) refrigerated seamless crescent dough sheet
- 3 snack-size cups (3-1/4 ounces each) vanilla or chocolate pudding
- 1/2 cup chocolate frosting
- Whipped cream in a can
Prepare campfire or grill for high heat. Wrap one end of a stick or wooden dowel with foil. Unroll crescent dough and cut into six 4-in. squares. Wrap one piece of dough around prepared stick; pinch end and seam to seal.
Cook over campfire or grill 5-7 minutes or until golden brown, turning occasionally. When dough is cool enough to handle, remove from stick. Finish cooling. Repeat with remaining dough.
Place pudding in a resealable plastic bag; cut a small hole in one corner. Squeeze bag to press mixture into each shell. Spread with frosting; top with whipped cream. Yield: 6 servings.
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Campfire Dutch Oven Apple Dump Cake
Cast Iron Dutch Ovens are a blessing in disguise. Making a Dump Cake is so simpl.. you dump all the ingredients in it, and put it over a open fire.. and Wha La.. the Cake comes out so perfect it will look and taste like a professional had baked it. Start simple with this cake, and you'll be surprised with what you come up with next.
- One yellow or white cake mix
- One can of Sierra Mist, Sprite, or another lemon-lime soda
- Two cans of apple pie filling
- Aluminum foil
Start a fire, and wait until you have a nice bed of hot coals. (You can also use charcoal.) Line the Dutch oven with aluminum foil for easier cleanup.
Pour the cake mix into a mixing bowl, and add the entire can of pop.
Stir until it’s well-mixed — it will be bubbly!
Empty both cans of pie filling into the Dutch Oven and spread into a level layer.
Pour the contents of the mixing bowl over the apples.
Spread into a level layer and close the Dutch Oven.
Take a few moments to lick all of the utensils used to prepare the cake.
Set the Dutch Oven in a fire pit over a hot bed of coals. Add 10-12 hot coals to the lid of the oven.
Allow cake to bake. After about 30 minutes, begin checking the cake for doneness. (If you use a lid lifter, you can leave the coals on the lid while peeking inside.) Most Dump Cakes take about 40-50 minutes to bake. Use a camp shovel or tongs to remove the hot coals or ashes from the lid. Remove the Dutch Oven from the heat. Let Cool for about 10-15 minutes before digging in.
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Idaho Dutch-Oven Peach Cobbler
For the Crust.
(make 2 batches, one for top crust and one for the bottom. It will work better if you make this twice instead of doubling it)
- 3 cups of flour
- 1 1/2 cups of shortening
- 1 egg, beaten
- 5 tablespoons of very cold water
- 1 tablespoon white distilled vinegar
- 1 teaspoon salt
- 2 cans (29 oz) of Sliced Peaches in Heavy Syrup, drained
- 1 cup of butter, melted
- 1 cup of sugar
- 1 cup of brown sugar
- 1 teaspoon of cinnamon
- 1/2 cup of half and half
Prepare the crust.
Add the flour to a large mixing bowl and cut in the shortening with a pastry cutter until the mixture resembles large crumbs. (a fork works also)
Add the egg, water, vinegar, and salt and stir until all ingredients are combined
Roll into ball and place in a large gallon size ziplock baggie
Roll out while it’s inside the bag until it reaches the sides and place flat in freezer
Repeat for the second crust
For the Filling.
Mix the drained peaches, with the sugars and cinnamon
Add the half and half and the melted butter and mix well
Set aside until you have crust ready
Remove the crusts from the freezer and allow to thaw for about 15 minutes. 2. Roll out the first crust so it is at least as large as the bottom of the dutch oven
Lightly coat a 12-inch or 14-inch dutch oven with cooking oil and place the crust in the bottom and trim to fit
Pour in your filling
Roll out the second crust and cut into 1-inch strips using a pizza cutter
Lay the pie crust strips down in a criss-cross design
*Optional- use a Idaho State cookie cutter and cut a design from the extra pie crust to add the great state of Idaho to the top of the cobbler:)) Or you could use the design of your choice:))
Whisk 1 egg in a small bowl and using a pastry brush, paint the top of the cobbler completely
Sprinkle with cinnamon and about 1/4 cup of white sugar
Cover with the dutch oven lid.
If you are not experienced in outdoor cooking in a dutch oven you may get more predictable results using charcoal briquettes instead of coals from a campfire. Light half of a 5-pound bag of charcoal using a chimney starter. As soon as the briquettes start turning gray along the edges and corners, dump them onto dry ground or a steel table
Using a set of tongs, place 14 briquettes, evenly spaced, in an area more or less the size of the bottom of the dutch oven. Place the dutch oven on the coals. Place a ring of coals, with coals touching along the outer edge of the lid (about 19 or 20 coals). Place 6 to 7 additional coals in a circle around the lift handle in the center of the lid.
Now start your timer! Every 10 minutes gently lift and rotate the entire dutch oven counter clockwise a 1/4 turn and replace on the coals. Then turn the lid, without lifting it, 1/4 turn clockwise. Rotating your dutch oven in this manner eliminates “hot spots” and allows the food to cook more evenly
Continue rotating the lid/oven in opposite directions every 10 minutes for forty minutes then carefully lift the lid and check to see if the crust is beginning to brown. Re-check every 5 minutes until the crust is golden brown.
When done, remove from the coals and carefully remove the lid!! Let cool for at least 5-10 minutes prior to serving.
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