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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

BBQ Hotdog & Potato Packs | Camping Mac N' Cheese | Walking Tacos | Camp Cooker Pizza | Campfire Philly Cheese Steak Sandwich | Tacos Al Pastor | Pizza Mt. Pies | Grilled Greek Potato Salad |

 

 

BBQ Hot Dog & Potato Packs
BBQ HOT DOG & POTATO PACKS


For these nifty foil packs, small hands make quick work of topping potato wedges with a hot dog, onions and cheese. —T Kelly Westphal, Wind Lake, Wisconsin

MAKES: 4 servings TOTAL TIME: Prep/otal Time: 20 min.

INGREDIENTS:

1 package (20oz) Refrigerated Red Potato Wedges
4 hot dogs
1 small onion, cut into wedges
1/4 cup shredded cheddar cheese
1/2 cup barbecue sauce

DIRECTIONS:

Divide potato wedges among four pieces of heavy-duty foil (about 18 in. square). Top each with a hot dog, onion wedges and cheese. Drizzle with barbecue sauce. Fold foil around mixture, sealing tightly.
Grill, covered, over medium heat 10-15 minutes or until heated through. Open foil carefully to allow steam to escape.

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Camping Mac N' Cheese
CAMPING MAC N' CHEESE

Yield: 4 servings Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes

INGREDIENTS:
1 1/2 cups elbow macaroni
8 oz prepared Alfredo sauce {just over half a jar}
1/2 cup grated sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup mozzarella cheese
1/4-1/2 cup half and half or whole milk
Salt and pepper, to taste

DIRECTIONS:

Cook pasta according to package directions. Drain and rinse with cold water.
Stir alfredo sauce into the cooked pasta with the three cheeses and enough milk to keep things loosey goosey. {This is so your mac and cheese doesn't dry out while it's staying cool.} Stir in salt and pepper to taste. Divide between four mini aluminum pie tins {or one big one}, sprayed with nonstick cooking spray. Spray one side of aluminum foil with more nonstick cooking spray and cover each individual mac and cheese portion, sprayed side down, facing the food. Seal well. Store in a large plastic food storage bag in a cooler until ready to cook.
Prepare a fire and let it burn down to the coals. Place a cooking rack over top that would be 2-3 inches above. Place each pie tin over the hot coals and cook 8-10 minutes or until hot. Remove from fire and serve immediately.
**SHORTCUT MAC AND CHEESE DIRECTIONS**You can also just bake these at home in a glass or ceramic baking dish at 350 degree oven for 20-25 minutes or until hot and melted.

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Walking Taco's
WALKING TACOS

INGREDIENTS:

1 pound ground beef or turkey
1/2 cup diced onion
1 (1 ounce) taco seasoning packet
6-8 snack sized bags of Fritos or Doritos

SUGGESTED TOPPINGS:
black beans, lettuce, tomato, shredded cheese, sour cream,
ranch/salsa mixture (1:1 ratio prepared ranch dressing and your favorite salsa)

DIRECTIONS:

Brown beef or turkey and drain the fat. Add the onion to the meat and sautee a couple of minutes until soft. Add the taco seasoning along with 1/2 cup of water and simmer until water is absorbed. If serving immediate pour in a bowl. You can also combine the meat and black beans if you want and keep them warm in a slow cooker.
Crush your chips with your hands and open your bag. Add whatever toppings you desire and eat with a fork as you walk around! I always drizzle it with my ranch/salsa mixture.

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Camp Cooker Pizza
CAMP COOKER PIZZA

We pack only four ingredients for this recipe and often plan to have it for a quick dinner over the camp fire. Of course the possibilities are endless and you can
totally add all sorts of pizza toppings. You can purchase this Pie Iron in the
Shop on this website. It is better to have 2 or more, so that Cooking is twice
as fast when feeding everyone in the family.

INGREDIENTS:

1 Pkg Pillsbury Pizza Crust Dough
1 Pkg Shredded Mozzarella Cheese
1 Pkg Sliced Pepperoni
7.5 oz Pizza Sauce

DIRECTIONS:

Makes four servings. Unroll the pizza dough and divide into four rectangles.
Spray the inside of the camp cooker with non-stick spray. Lay half of the dough
onto one side of the camp cooker and fill with pizza toppings. Fold the other
half of the dough over the toppings and close the cooker. Cook over the fire
for 5-10 minutes depending on how hot the fire is. Check the outside of the
pizza to be sure that the dough is browning and be sure to rotate the camp
cooker as you cook the pizza. Pop the pizza out of the cooker and enjoy!

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Campfire Philly CheeseSteak
CAMPFIRE PHILLY CHEESESTEAK SANDWICH

Warm, delicious melty goodness, this Campfire Philly Cheesesteak Sandwich
is sure to be a hit with the whole family. Let me show you how to make it…

INGREDIENTS:

One large loaf of french bread
1/4 cup garlic butter (I make my own using butter and garlic powder)
2 cups cooked, sliced onion and pepper (I slice and cook this before camping)
Three sliced peppers, one sliced onion, 2 Tbsp butter or oil, 1/4 cup oyster
sauce. Saute and cook until pepper is cooked through.}
Sliced roast beef
Provolone cheese, sliced (Mozzarella would work too)
Aluminum foil

DIRECTIONS:

Start by cutting slices into the bread about 1-1/2 inches apart and not all the way through to the bottom. Butter the insides of each slice. Next drop a large spoonful of the pepper mixture into each cut. Then layer with roast beef and cheese. Top each slice with extra cheese.
Tip: I like to spray the inside of the aluminum foil with non-stick cooking spray so that the ooey, gooey melty cheese doesn’t all stick to the inside of the packet. Wrap the entire loaf in aluminum foil. You may need to use two layers to reach all the way around the sandwich. Place the package near the hot coals of a fire (but not IN the fire). You want to heat the sandwich all the way through so that the cheese all melts. This usually takes thirty minutes for us. Alternately you can put it in a bar-b-cue on low or in the oven to warm the ingredients all the way through.

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Tacos Al Pastor

Tacos al Pastor

In Hawaii the use of Pork and Pinapple is a General Staples. Pineapple is the Fruit of Hawaii, they claim. So Stands to Reason that they would mix Pork and Pineapple, Chicken and Pineapple, or Beef and Pineapple.. Try each version.. You won't be able to decide which you like best.

Ingredients:

  • 2 package (15 ounces) refrigerated pork roast au jus
  • 2 cup well-drained unsweetened pineapple chunks, divided
  • 2 tablespoon canola oil
  • 1 cup enchilada sauce
  • 16 corn tortillas (6 inches), warmed
  • 1 cup finely chopped onion
  • 1/2 cup chopped fresh cilantro
  • Optional ingredients: crumbled queso fresco, salsa verde and lime wedges

Directions:

Coarsely shred pork, Chicken or Beef, reserving juices. In a small bowl, crush half of the pineapple with a fork. In a large nonstick skillet, heat oil over medium-high heat. Add whole pineapple chunks; cook 2-3 minutes or until lightly browned, turning occasionally. Remove from pan.

Add enchilada sauce and crushed pineapple to same skillet; stir in pork and reserved juices. Cook over medium-high heat 4-6 minutes or until liquid is evaporated, stirring occasionally.

Serve in tortillas with pineapple chunks, onion and cilantro. If desired, top with cheese and salsa and serve with lime wedges. Yield: 8 servings (2 tacos each).

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Pizza Mountain Pies
Pizza Mountain Pies
I had heard about these Sandwiches, and didn't understand why they were considered Pizza... Now I know and We fix these everytime we go camping.


Ingredients:

  1. 1 tablespoon butter, softened
  2. 2 slices white or Wheat bread
  3. 1 tablespoon pizza sauce
  4. 4 tablespoons shredded part-skim mozzarella cheese, divided
  5. 4 slices pepperoni, Beef, Canadian Bacon, Italian Sausage.. just add your favorites
  6. 1 tablespoon chopped green pepper, 1 tsp, Chopped Onion, optional

Directions:

Spread butter over bread slices. Place one slice in a sandwich iron, buttered side down. Spread with pizza sauce; sprinkle with 2 tablespoons cheese, pepperoni or your favorite Meats and Vegetables such as Green Pepper, Onion, Mushrooms, Olives, Pineapple, Tomato Slices, etc.. Top with the remaining cheese and bread slice, buttered side up. Close iron.
Cook over a hot campfire until golden brown and cheese is melted, 3-6 minutes, turning occasionally. Yield: 1 serving.

 

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Greek Potato Salad
Grilled Greek Potato Salad
My most requested summer recipe is wonderful warm, cold or at room temperature. Because the potato salad is dressed with a vinaigrette, not mayonnaise, it's ideal for outdoor occasions

Ingredients:

  • 3 pounds small red potatoes, halved
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large sweet yellow pepper, chopped
  • 1 large sweet red pepper, chopped
  • 1 medium red onion, halved and sliced
  • 1 medium cucumber, chopped
  • 1-1/4 cups grape tomatoes, halved
  • 1/2 pound fresh mozzarella cheese, cubed
  • 3/4 cup Greek vinaigrette
  • 1/2 cup halved Greek olives
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 tablespoons minced fresh oregano or 1 teaspoon dried oregano

Directions:

Drizzle potatoes with oil and sprinkle with salt and pepper; toss to coat. Grill potatoes, covered, over medium heat or broil 4 in. from the heat for 20-25 minutes or until tender.
Place in a large bowl. Add the remaining ingredients; toss to coat. Serve salad warm or cold. Yield: 16 servings (3/4 cup each).

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