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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: inforvparts@gmail.com 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 Bundles | Grilled Cheesy French Fries | BBQ Chicken Foil Pack | Idaho Sunrise | Crockpot Chicken Enchilada | Dutch Oven Campfire Lasagna | Chili Campfire Bake | Chicken Fried Steak on a Stick| Cheesy Dutch Oven Potatoes | BBQ Baked Beans | Three Bean Baked Beans | Easy Beef Taco Skillet | Ranchero Supper | Sweet 'n' Spicy Chicken | Rootbeer Apple Baked Beans | Campfire Potatoes | Briquette Scalloped Potatoes | Grilled 3 Cheese Potatoes |Grilled Potatoes w/Bacon-Ranch Sauce | Grilled Potato Boats | Cheesy Slow-Cooked Corn | Chili Cornbread | Fire Broiled Trout |

 

 

 

Campfire Bundles
CAMPFIRE BUNDLES

I created this recipe on a family camping trip. I'd brought along a hodgepodge of ingredients, so I just threw them all together in a foil packet. Everyone said that the bundles were delicious. Ever since, I've grilled them at home with equally good results. —Lauri Krause, Jackson, Nebraska

MAKES: 6 servings TOTAL TIME: Prep: 15 min. Grill: 1 hour

INGREDIENTS:

1 large sweet onion, sliced
1 large green pepper
1 large sweet red pepper
1 large sweet yellow pepper
4 medium potatoes, cut into 1/4-in. slices
6 medium carrots, cut into 1/4-in. slices
1 small head cabbage, sliced
2 medium tomatoes, chopped
1 to 1-1/2 pounds smoked Polish sausage, cut into 1/2-in. slices
1/2 cup butter, cubed
1 teaspoon salt
1/2 teaspoon pepper

DIRECTIONS:

Place vegetables on three double thicknesses of heavy-duty foil (about 18 in. square). Top each with sausage, and dot with butter. Sprinkle with salt and pepper. Fold foil around each mixture; seal tightly.
Grill, covered, over medium heat 30 minutes. Turn and grill until vegetables are tender, about 30 minutes longer. Open foil carefully to allow steam to escape.

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Grilled Foil Packed Cheesy French Fries
GRILLED CHEESY FRENCH FRIES



INGREDIENTS:

1 bag (14 oz) frozen crinkle-cut French fries
1 tablespoon butter, melted
4 slices American cheese
2 tablespoons sliced green onions (2 medium)
2 tablespoons cooked real bacon bits

DIRECTIONS:

Heat gas or charcoal grill to medium-high heat. Toss frozen French fries with melted butter.
Tear off 2 (12-inch) lengths of Heavy Duty Foil to make foil boats. Place half of the fries in a single layer in the center of 1 piece of foil. Loosely fold foil around edges to form a boat, leaving large hole at top to allow steam to escape; repeat with remaining fries and foil.
Place foil packets on grill over indirect heat. Cover grill; cook 20 to 30 minutes, stirring once, until fries are crispy and baked through. Top each packet with 2 slices cheese; cook about 2 minutes longer or until cheese is melted. Sprinkle with sliced green onions and bacon bits just before serving.

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BBQ Chicken Foil Packs
BBQ CHICKEN FOIL PACKS

Prep: 15 MIN Total: 55 MIN Servings: 4
This flavorful barbecue chicken and veggie dinner is made simple by cooking the whole thing in a foil pack!

INGREDIENTS:

4 boneless skinless chicken breasts, cut in 1-inch pieces
2 cups barbecue sauce
2 cups drained pineapple tidbits
1 red bell pepper, diced
1 small red onion, diced

DIRECTIONS:

Heat oven to 375°F. Cut 4 large sheets of foil; arrange singly on flat surface.
In medium bowl, toss together 4 boneless skinless chicken breasts, cut in 1-inch pieces, and 2 cups barbecue sauce until chicken is fully coated.
Divide chicken pieces evenly among sheets of foil. Divide 2 cups drained pineapple tidbits, 1 bell pepper, diced, and 1 small red onion, diced, evenly over chicken on foil sheets.
Bring up 2 sides of foil over chicken so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). To grill, place foil packs on preheated grill. Cook 10 minutes. Turn packs over; cook 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

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Idaho Sunrise Baked Eggs & Bacon in Potato Bowls
IDAHO SUNRISE (BAKED EGGS & BACON IN POTATO BOWLS)


Try this Idaho Sunrise (Baked Eggs & Bacon In Potato Bowls) recipe today! Your morning favorites presented in a creative fashion! You’ll love it!

TOTAL TIME: 30 MINS PREP TIME: 5 MINS COOK TIME: 25 MINS

INGREDIENTS:

2 large mostly-baked* potatoes (Russett or sweet potatoes)
1 Tbsp. butter
2 eggs
2 strips bacon, cooked and crumbled
2 Tbsp. shredded cheddar or gouda cheese
1 Tbsp. fresh parsley, chopped
salt and freshly ground black pepper

DIRECTIONS:

Lay the first baked potato on its side, and use a knife to carefully cut off the top third of the potato. With a spoon, hollow out the middle of the potato to make a “bowl”, leaving the potato as thick or thin as you’d like. (Just remember, the more room you leave, the more room for eggs, bacon and cheese!) Repeat with the second potato.

*I recommend baking the potatoes until they are nearly done. You don’t want them to be underbaked, but then extra 20-25 minutes in the oven with the eggs will definitely continue to cook them, and you don’t want them to be overbaked. So I would err on the side of being mostly baked, but not completely.

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Crockpot Chicken Enchilada
CROCKPOT CHICKEN ENCHILADA

Prep time: 5 mins Cook time: 3 hours 30 mins Total time: 3 hours 35 mins
Serves: 4

INGREDIENTS:

4 Boneless Skinless Chicken Breasts, fresh or thawed
1 can La Victoria Mild Red Enchilada Sauce {10 oz.}
2 tsp Garlic Salt
1 can Mild Green Chiles, drained {4 oz.}
1 cup Kraft Mexican Shredded Cheese {4 oz.}

DIRECTIONS:

Place chicken in crockpot and sprinkle Garlic Salt evenly over chicken.
Cook chicken on HIGH for 3 hours, or on LOW for 6 hours. {covered}
After 3 hours, drain juices from Crockpot.
In a small bowl, mix together Enchilada Sauce and Green Chiles, and pour mixture over chicken.
Sprinkle Mexican Cheese over sauce and chicken, and cook on high for 30 more minutes {covered}
Remove chicken from crockpot, and serve with Cilantro Lime Rice. YUM!

Place 1/2 tablespoon of butter in the middle of each bowl. Then gently break an egg into each bowl, careful not to break the yolk. Top with bacon, cheese, parsley, and then season with salt and pepper.

Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set. Serve immediately.

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Dutch Oven Campfire Lasagna
DUTCH OVEN CAMPFIRE LASAGNA


PREP TIME: 10 MINUTES COOK TIME: 30 MINUTES TOTAL TIME: 40 MINUTES
MAKES: 4 SERVINGS

INGREDIENTS:
1 tablespoon olive oil
2 1/2 cups pasta sauce (a 24 or 25 ounce jar is perfect)
12 oz fresh lasagna noodles divided into 4 sets (thawed if frozen)
3 cups fresh baby spinach
1 1/2 cup shredded cheese mozzarella or a blend of Italian-style cheeses works best
1 tablespoon dried oregano or basil or a blend of the two

DIRECTIONS:

PRE-HEAT: If cooking over a campfire, get your coals ready. You'll need 25 total. If cooking at home, preheat your oven to 400.
ASSEMBLE THE LASAGNA: Start by coating the bottom of a 10" Dutch oven with the olive oil to help prevent the bottom layer from sticking. Add 1/2 cup pasta sauce and spread evenly over the bottom of the Dutch oven. Use the first set of noodles to create the base of the lasagna. Layer 1/2 cup sauce, 1 cup baby spinach, and 1/3 cup cheese. Repeat (one set noodles, 1/2 cup sauce, 1 cup spinach, 1/3 cup cheese) two more times. For the final layer, use the last set of noodles, 1/2 cup sauce, and 1/2 cup cheese. Sprinkle the oregano over the top.
BAKE: Use 8 coals to create a bed to set your Dutch oven on. Place the Dutch oven on top of the coals. Cover the oven with the lid, and place the remaining 17 coals on top of the lid. If cooking at home, simply cover your Dutch oven and stick it in your preheated oven. Bake for 30 minutes, until the noodles are tender and cooked through and the cheese has melted.
SERVE: Take the Dutch oven off the heat. Carefully remove the lid and set aside. Cut the lasagna into 4 wedges, plate, and enjoy!

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Chili Campfire Bake
CHILI CAMPFIRE BAKE
Prep Time: 1 min Cook Time: 15 Min Total Time: 16 Min

INGREDIENTS:

1 (16 oz) box elbow macaroni pasta
1 (15 ounce) can chili
1 (7 ounce) bag corn chips
1/2 cup cheddar cheese, shredded
Salt to taste

DIRECTIONS:

Pour the whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into skillet. Make sure the water covers the pasta. Turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
Cook on high, stirring occasionally, until almost all of the liquid has evaporated.
Add chili and bring to a simmer.
Remove from heat and top with corn chips and Cheddar cheese. Serve immediately.

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Chicken Fried Steak on a Stick
CHICKEN FRIED STEAK ON A STICK WITH SAUCE
Recipe courtesy of Brian Boitano

INGREDIENTS:

1 pound cube steak, sliced into 1-inch wide strips
18 (12-inch) bamboo skewers
1 egg
1 cup buttermilk
1 teaspoon hot sauce
3/4 cup all-purpose flour
1/2 cup finely rolled cracker crumbs
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups Vegetable oil


Sauce:
1 cup sour cream
1 teaspoon horseradish
1 tablespoon Worcestershire sauce
2 tablespoons buttermilk
1 teaspoon hot sauce
2 tablespoons freshly chopped parsley leaves

DIRECTIONS:

Thread the sliced cube steak strips onto the skewers.
In a baking dish whisk together the egg, buttermilk and hot sauce. In a second baking dish combine the flour, cracker crumbs, paprika, garlic powder, onion powder, cayenne, salt and pepper.

Heat the oil in a Dutch Oven over medium-Coals (350° F.)

Dredge the beef skewers in the flour mixture and shake off excess so they are lightly dusted. Dip them in the buttermilk and egg mixture coating both sides, then put back in flour mixture making sure to coat completely. Working batches of 6, fry the skewers in hot oil until the coating is golden brown and crispy, about 4 to 5 minutes. Remove to a plate lined with paper towels to drain. Arrange the skewers on a serving platter and serve the sauce. Whisk all of the sauce ingredients in a small bowl until Smooth.

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CheesyPotato

CHEESY DUTCH OVEN POTATOES

Cheesy Dutch Oven Potatoes are loaded with bacon and cooked to perfection over hot coals or in the oven! Ideal for camping or an everyday side!

INGREDIENTS:

Potatoes
Bacon
Cheese
Onions
Salt and pepper
(The amounts will vary depending on your dutch oven size)

DIRECTIONS:

Start by slicing your potatoes and onion and set aside. Chop up the bacon and add it to your warm dutch oven.
Spoon out the cooked bacon. Leave the grease in the bottom of the pan. Here is where you start to layer your ingredients…
First potatoes, sprinkled with salt and pepper....Followed by nions…Cheese and bacon. Repeat layers and cook over the campfire for 45 minutes, or until the potatoes are soft.
The best part about this recipe is that it is easy to change. Don’t like onions? No problem! Just leave them out. Add different spices to give them a little kick.

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Barbecued Baked Beans

BBQ BAKED BEANS

Prep: 15 min Cooking Time: 2 hrs 30 min Ready In: 10 hrs 45 min

INGREDIENTS:

1 pound dry navy beans
6 cups water
1 pinch baking soda
1 bay leaf
6 slices bacon, cut into 1/2-inch pieces
1 yellow onion, diced
1/3 cup molasses
1/2 cup your Favorite BBQ Sauce
1/4 cup packed dark brown sugar
1 teaspoon dry mustard powder
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper, or to taste

DIRECTIONS:

Soak navy beans overnight in a large bowl with enough water by several inches. Drain and place beans into a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid.

Line your Dutch Oven with Raw Bacon. Bring the bacon up over the sides, and leave remaining Bacon hanging on outside. Transfer beans into Dutch oven and then add onion, molasses, bbq Sauce, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; Mix lightly avoiding disturbing the bacon. Pull each slice of bacon hanging over the sides and bring them up over the beans and toward the center. Cover Dutch oven and bake in Campfire for about 1 hour. Check liquid level and add more of the reserved bean liquid to bring liquid up to cover beans. Return to campfire and continue baking until
beans are tender and almost all the liquid has been absorbed, about 1 hour.
Raise heat Campfire to 350; bake beans uncovered in Campfire coals until top develops a flavorful crust, 20 to 30 more minutes.

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Three Bean Baked Beans

THREE-BEAN BAKED BEANS RECIPE

MAKES: 12 servings TOTAL TIME: Prep: 15 min. Bake: 1 hour

These Baked Beans can be cooked in a Dutch Oven over your Campfire, or you can Bake in the Oven, or Cook in a Crock Pot, with absolutely no changes to the ingred ients, or process. They are the best Baked Beans Ever. Your Camping Campanions will definetely want your recipe. No Matter how much you make, there will be NO left overs!

INGREDIENTS:

1/2 pound ground beef
5 bacon strips, diced
1/2 cup chopped onion
1/3 cup packed brown sugar
1/4 cup sugar
1/4 cup ketchup
1/4 cup barbecue sauce
2 tablespoons molasses
2 tablespoons prepared mustard
1/2 teaspoon chili powder
1/2 teaspoon salt
2 cans (16 ounces each) pork and beans, undrained
1 can (16 ounces) butter beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained

DIRECTIONS:

Preheat oven to 350°. In a large skillet, cook and crumble beef with bacon and onion over medium heat until no longer pink; drain.
Stir in sugars, ketchup, barbecue sauce, molasses, mustard, chili powder and salt until blended. Stir in beans. Transfer to a greased 2-1/2-qt. baking dish. Bake, covered, until beans reach desired thickness, about 1 hour.
Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 12 servings (3/4 cup each).

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Easy Beef Taco Skillet

Easy Beef Taco Skillet
Using a Cast Iron Skillet and Convienent Ingredients, this Beef Taco Skillet Dinner is Fast and very easy to Cook while you are out in the Woods. The nice thing too, is this recipe is so yummy, you can cook it at home in your Kitchen or RV, and the Flavors are still there.


Ingredients:

  • 1 pound ground beef
  • 1 small red onion, chopped
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 10 corn tortillas (6 inches), cut into 1-inch pieces
  • 1 bottle (8 ounces) taco sauce
  • 1-1/4 cups shredded cheddar cheese, divided
  • Hot pepper sauce, optional

Directions:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the corn, tortillas, taco sauce and 1 cup cheese; heat through. Sprinkle with remaining cheese. Serve with pepper sauce if desired. Yield: 6 servings.

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Ranchero Supper

Ranchero Supper
This hearty dish is quick and easy to fix after a busy workday. We like to use hickory and bacon baked beans and serve it with fruit or a green salad for a complete meal.

Ingredients:

  • 1-1/2 pounds ground beef
  • 1 can (28 ounces) baked beans
  • 1 can (11 ounces) whole kernel corn, drained
  • 1/4 cup barbecue sauce
  • 2 tablespoons ketchup
  • 1 tablespoon prepared mustard
  • 3/4 cup shredded cheddar cheese
  • Sliced green onions and sour cream, optional
  • 7 cups tortilla chips

Directions:

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the baked beans, corn, barbecue sauce, ketchup and mustard; heat through. Sprinkle with cheese; cook until melted.
Garnish with onions and sour cream if desired. Serve with tortilla chips. Yield: 7 servings.

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Sweet Spicy Chicken

Sweet 'n' Spicy Chicken
My husband and three children love this tender chicken that has a spicy sauce. Peach preserves add just a touch of sweetness, while taco seasoning and salsa give this dish some kick. This entree can be made even zippier yet by adding more taco seasoning and using spicier salsa.

Ingredients:

  • 3 tablespoons taco seasoning
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 to 2 tablespoons canola oil
  • 1-2/3 cups chunky salsa
  • 1/2 cup peach preserves
  • Hot cooked rice

Directions:

Place taco seasoning in a large resealable plastic bag; add chicken and toss to coat.
In a large skillet, brown chicken in oil until no longer pink. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through Serve with rice. Yield: 4 servings.

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Rootbeer Beans

Root Beer Apple Baked Beans  

This Recipe has been requested from me so many times, I can't count. My Church, My Neighbors, Weddings, Parties, Funerals. Most of all, when we go camping, these Beans are always on our Menu. This is a Baked Bean that once you have tried it, you will never go back to just Traditional Baked Beans

Ingredients:

  • 6 thick-sliced bacon strips, chopped
  • 4 cans (16 ounces each) baked beans
  • 1 can (21 ounces) apple pie filling
  • 1 can (12 ounces) root beer
  • 1 teaspoon ground ancho chili pepper, optional
  • 1 cup shredded smoked cheddar cheese, optional

Directions:

Prepare campfire or grill for medium heat, using 32-36 charcoal briquettes or large wood chips.
In a 10-in. Dutch oven, cook bacon over campfire until crisp. Remove; discard drippings. Return bacon to pan; stir in baked beans, pie filling, root beer and, if desired, ancho chili pepper
Cover Dutch oven. When briquettes or wood chips are covered with ash, place Dutch oven on top of 16-18 briquettes. Place 16-18 briquettes on pan cover.
Cook 30-40 minutes to allow flavors to blend. If desired, sprinkle servings with cheese. Yield: 12 servings.

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Campfire Potatoes

Campfire Potatoes
We like grilling because it's a no-fuss way to make a meal. This pleasing potato recipe is one we use often! The onion, cheddar cheese and Worscestershire sauce combine to make a super side dish for any grilled meat. Plus, cooking in the foil makes cleanup a breeze.
Ingredients

  • 5 medium potatoes, peeled and thinly sliced
  • 1 medium onion, sliced
  • 6 tablespoons butter
  • 1/3 cup shredded cheddar cheese
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • 1/3 cup chicken broth

Directions:

Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes.
Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Yield: 4-6 servings.

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Briquette Scalloped Potatoes
Briquette Scalloped Potatoes
Creamy and cheesy with a touch of garlic, these delicious potatoes make a great side dish for anything! Don’t worry about leftovers…there won’t be any.


Ingredients:

  • 5 pounds potatoes (about 6 large), peeled and thinly sliced
  • 3 cups shredded cheddar cheese
  • 1 large onion, chopped
  • 1/4 cup butter, cubed
  • 6 garlic cloves, minced
  • 2 teaspoons onion salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup whole milk

Directions:
Prepare grill or campfire for low heat, using 20-24 charcoal briquettes or large wood chips.
Line a Dutch oven with heavy-duty aluminum foil; add half of the potatoes. Top with 1-1/2 cups cheese, onion, butter, garlic, onion salt, salt and pepper. Top with remaining potatoes and cheese. Pour milk over the top.
Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 10 of them. Using long-handled tongs, place remaining briquettes on pan cover.
Cook for 70-80 minutes or until bubbly and potatoes are tender. To check for doneness, use the tongs to carefully lift the cover. Yield: 16 servings (3/4 cup each).

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Grilled Three Cheese Potatoes

Grilled Three-Cheese Potatoes
While this is delicious grilled, I've also cooked it in the oven at 350° for an hour. Add cubed ham to it and you can serve it as a full-meal main dish.

Ingredients:

  • 6 large potatoes, sliced 1/4 inch thick
  • 2 medium onions, chopped
  • 1/3 cup grated Parmesan cheese
  • 1 cup shredded sharp cheddar cheese, divided
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 1 pound sliced bacon, cooked and crumbled
  • 1/4 cup butter, cubed
  • 1 tablespoon minced chives
  • 1 to 2 teaspoons seasoned salt
  • 1/2 teaspoon pepper

Directions:
Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18 in. square) that have been coated with cooking spray.
Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly.
Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses. Yield: 6-8 servings.

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Grilled Potatoes with Bacon-Ranch Sauce
Grilled Potatoes with Bacon-Ranch Sauce
These potatoes are tender and good all by themselves, but pairing them with the sauce creates a perfect combination—a side dish compatible with any entree cooked on the grill.

Ingredients:

  • 2 tablespoons olive oil
  • 1 tablespoon barbecue seasoning
  • 2 garlic cloves, minced
  • 2 teaspoons lemon juice
  • 1-1/2 pounds small potatoes, quartered

Sauce:

  • 2/3 cup ranch salad dressing
  • 4 teaspoons bacon bits
  • 2 teaspoons minced chives
  • Dash hot pepper sauce

Directions:

In a large bowl, combine oil, barbecue seasoning, garlic and lemon juice. Add potatoes; toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. square). Fold foil around potato mixture and seal tightly.
Grill, covered, over medium heat 20-25 minutes or until potatoes are tender.
In a small bowl, combine sauce ingredients. Serve with potatoes. Yield: 5 servings.

Recipe Note: This recipe was tested with McCormick’s Grill Mates Barbecue Seasoning.

 

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Grilled Potato Boats
Grilled Potato Boats with Creamy Topping
The creamy topping on these potato skins is so delicious. These make an excellent summertime treat alongside your favorite grilled meat. They are especially good with barbecue ribs. If you're not grilling your meal, you can bake these appetizers in a 375° oven for 18-20 minutes.

Ingredients:

  • 2 medium potatoes
  • 1-1/2 teaspoons butter, melted
  • 2 tablespoons picante sauce
  • 1/4 cup shredded cheddar cheese
  • 1 tablespoon real bacon bits
  • 1/4 cup chopped tomato
  • 2 tablespoons chopped green onion

Topping:

  • 3 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon prepared ranch salad dressing
  • 1-1/2 teaspoons real bacon bits
  • 1/4 teaspoon garlic powder

Directions:
Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/2 in. on the potato skins. Place skins on a Grill Safe Mat.
Grill, covered, for 15-20 minutes or until tender. Brush butter over shells; top with picante sauce, cheese and bacon bits.
Grill potatoes, skin side down, uncovered, over medium heat for 4-6 minutes or until lightly browned. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with tomato and onion. In a small bowl, combine topping ingredients. Serve with Sour Cream Topping Mixture.

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Cheesy Slow-Cooked Corn
Cheesy Slow-Cooked Corn
My family really likes this creamy, cheesy side dish—and it's so easy to make. Even those who usually don't eat much corn often ask for a second helping

Ingredients:

  • 9-1/2 cups (48 ounces) frozen corn
  • 11 ounces cream cheese, softened
  • 1/4 cup butter, cubed
  • 3 tablespoons water
  • 3 tablespoons milk
  • 2 tablespoons sugar
  • 6 slices process American cheese, cut into small pieces

Directions:

In a 4- or 5-qt. Dutch Oven combine all ingredients. Cook, covered, on low campfire and cheese is melted, about 1 hour, stirring Twice. Yield: 12 servings.

 

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Camp Chili and Cornbread
CAMP CHILI & CORNBREAD

Ingredients:

  • 3 pounds of ground beef
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 8 cloves of garlic, minced
  • 1/2 teaspoon of dried oregano
  • 1 28-oz can of diced tomatoes
  • 1 6-oz tomato paste
  • 1 16-oz can of kidney beans or black beans
  • 5 tablespoons of chili powder
  • 2 tablespoons of ground chipotle powder
  • 1 tablespoon of ground cumin
  • 1 can of beer (Alcohol content evaporates)
  • 2 8.5-oz boxes of Jiffy cornbread (or any other corn bread mix you like)
  • (eggs and milk for the Jiffy cornbread mix)
  • Salt and black pepper

Directions:

Make a layer of hot coals on the ground.
Place the dutch oven over the coals and allow the dutch oven to get hot.
Cook the ground beef until it starts to brown, breaking up the meat with a spatula.
Add the onions, garlic, and bell pepper and continue to cook until the vegetables are softened
Add the chili powder, chipotle powder, cumin, diced tomatoes, and tomato paste.
Add the can of beer and beans and cook for another 10-15 minutes.
Season with salt and pepper to taste.
Make the cornbread mix in a bowl and pour over the top of the chili.
Place the lid on top of the dutch oven and place about 20 hot coals over the top of the lid.
Cook for about 10 minutes and check to see if the cornbread is done cooking by lifting the lid and poking a skewer through the cornbread. If it comes out clean the chili is done.

 

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Fire Broiled Trout

Fire Broiled Trout

Ingredients

  • 1 (8 to 10-inch) whole trout
  • 3 tablespoons olive oil
  • 2 teaspoons seasoned salt
  • 2 teaspoons lemon pepper
  • 1 lemon, sliced
  • 4 fresh parsley or dill sprig
  • 4 tablespoons butter
  • 1 onion, sliced
  • Parsley, thyme or spinach, for garnish

Directions:

Special equipment: heavy gauge aluminum foil, fire pit, and cooking grid or grate

Start fire in pit, make sure fire is hot, and let burn down to glowing coals. Place cooking grid or grate 6 inches above heat.

Wash trout thoroughly with cold water. Remove head from trout and burn in fire pit. Tear off a large piece of aluminum foil and place on work surface. Pour olive oil to cover mid-section of foil. Place fish on top of oil. Sprinkle seasoned salt and lemon pepper on the top and inside of the trout cavity. Insert butter and sliced onions and Lemon Slices into the trout cavity. Place two parsley (or dill) down the middle of each fish.Tightly wrap foil around the trout so that no area is exposed. Place foil-wrapped trout onto cooking grid. Cook on each side for 10 minutes or until internal temperature is 120 degrees F. Remove from cooking grid and garnish with parsley, thyme or spinach.

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