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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

S'Mores Muddy Buddies | Campfire Spinach Dip | Sour Cream & Onion Potato Chips | Maple Glazed Donuts | Cheesy Bread Bites | Campfire Cookies |

S'Mores Muddy Buddies

Prep Time: 5 mins Cook Time: 1 min Total Time: 6 mins Servings: 12

S'mores muddy buddies are such a great treat, with all time favorite chocolate and peanut butter muddy buddy flavors with marshmallows and golden grahams mixed in. They're the perfect snack for after school, watching a movie, or whenever.


5 cups golden graham cereal divided
3 cups chex cereal
1 cup powdered sugar
1/2 cup peanut butter
1 1/2 cup chocolate chips divided
1 3/4 cup mini marshmallows divided


Combine 4 cups golden graham cereal and 3 cups chex cereal in a large bowl, and set aside.
Put 1 cup powdered sugar in a large gallon ziplock bag and set aside.
Combine your peanut butter and 1 cup of your chocolate chips in a large microwave safe bowl. Microwave for 30 seconds, then stir, then another 30 seconds, then stir, until creamy. Microwave another 30 seconds if needed.
Add 1 cup mini marshmallows to your chocolate peanut butter and stir together so the marshmallows melt a little.
Pour your chocolate peanut butter mixture over the cereal and stir together till cereal is completely coated.
Carefully scoop chocolate coated cereal into ziplock with powdered sugar.
Shake the bag until the cereal is completely coated with powdered sugar.
Pour cereal into another large bowl and mix in remaining 1/2 cup chocolate chips, 3/4 cup mini marshmallows, and 1 cup golden graham cereal and serve.

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Campfire Spinach Dip

I often add this recipe to our menu plan when we are camping for a week or longer. It’s a nice break from the traditional camping fare. Served with a sliced baguette of french bread it makes the perfect lunch or light dinner. Creating a tin foil packet to encase the dip in makes cooking and clean up a breeze!


1 cup sour cream
1 pkg cream cheese (room temperature)
3/4 cup shredded Parmesan cheese
3/4 cup chopped, frozen spinach (drained)

OPTIONAL: vegetable soup mix, bacon, garlic, mozzarella cheese, green onions, artichoke hearts etc.


Mix all of the ingredients together in a container that can easily be packed to take camping. I like to do this prep work before we travel so that most of the mess is left and cleaned up at home. The flavours especially blend well together when combined and allowed to rest in the refrigerator for four to six hours.
Create a tin foil packet by layering two pieces of aluminum foil and placing the dip mixture in the center. A few layers of foil will help to protect the dip from burning and the packet from tearing open.
Roll up the ends of the foil and bake in the campfire {near the hot coals but not in the fire} for 20-25 minutes or until warm and bubbly. Carefully unwrap the packet and serve.

Note: This can be kept close to the fire and reheated to stay warm and melty. There are so many ways to alter this recipe to suit your family! Some prefers to have it with bacon bits. I think that adding artichoke hearts would be delicious too. Meeting friends or family during your trip? Treat them to this delicious Campfire Spinach Dip and you are sure to WOW them!

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Cheesy Bread Bites
Cheesy Bread Bites
My family loves camping. Cooking in the dutch oven is one of our favorite traditions while we camp… Or let’s be honest, anytime we want really fantastic chicken, potatoes, or cobbler. But I never realized how EASY it is to cook really yummy bread in the dutch oven. I hadn’t ever even thought of it because I would NEVER want to deal with yeast or waiting for bread to rise. But hello! With Rhodes frozen dough, we can cook amazing bread in the dutch oven without all the fuss! If we can make something this Simple so Delicious then just think of the recipes that you can come up with.


  • 24 Rhodes frozen rolls
  • 1/2 cup (1 cube) butter or margarine
  • 1 tablespoon garlic salt
  • 1 tablespoon Italian seasoning
  • 2 cups Italian cheese (parmesan and mozzarella)


Roll each frozen roll in Butter, Garlic Salt, Seasoning.  Place in Dutch oven, all 24 should fit as you are placing all 24 Frozen Rolls.  When finished Sprinkle the Cheese on top of the Hot Rolls.   Cover with Lid or Foil, no need to let Raise,  Just Place over Campfire, and Cook until Done

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Sour Cream & Onion Flavored Potato Chips

Sour Cream and Onion Potato Chips


  • 1/4 cupplus 1 teaspoon kosher salt
  • 3 poundsrusset potatoes, scrubbed, washed and thinly cut on a mandoline (about 1/10thof an inch)
  • 8 cupspeanut oil
  • 3tablespoons buttermilk powder
  • 2tablespoons onion powder
  • 1tablespoon garlic powder
  • 1/2teaspoon sugar
  • 3tablespoons minced fresh dill


Whisk together 8 cups water with 1/4 cup of the salt. Place the sliced potatoes into the water-and-salt solution and let soak for at least 20 minutes. After they have soaked, dry thoroughly on a paper towels or dish towels.

Heat the oil a large Dutch oven to about 350 degrees F.

In a spice grinder, combine the buttermilk powder, onion powder, garlic powder, sugar, dill and the remaining 1 teaspoon salt. Grind into a homogeneous powder.

In handful-size batches, fry the potatoes until they just turn golden brown, 2 to 3 minutes. Toss immediately in a large bowl with some of the spice mixture. Then place them on a baking sheet and sprinkle them again with some of the spice mixture.

Keep them in semi-airtight container for a few days, if you can stand it that long.

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Campfire Maple Donuts
Maple Glazed Donuts

These Donuts are so wonderful when you wake up in the morning and Mom has fresh donuts !  Who would have thought that making donuts out in the woods would be so great.


  • Vegetable oil, for frying
  • 3 3/4 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 egg yolk
  • 1/3 cup buttermilk
  • 3/4 cup canned pumpkin puree
  • 3 tablespoons melted salted butter
  • 1/2 teaspoon almond extract
  • Cinnamon sugar
  • Maple Syrup Glaze, recipe follows
  • Maple Syrup Glaze:
  • 3 cups confectioners' sugar
  • 1/4 teaspoon maple extract
  • 1/2 cup milk

Preheat oil in a large Dutch oven to betweeen 350 & 375 degrees F over the campfire.  If you have ever cooked over a fire, you should know that the dutch oven holds in the heat quite well, and once heated it just doesn't stop, it will continue to get hotter and hotter.  So,  Once it is at the desired temperature,  Raise the Dutch Oven further from the heat, or sit on the edge of the coals to keep it hot, and not let it cool down to much.  Now.. Lets make the Donuts.

Whisk dry ingredients together in a large bowl.

Whisk eggs, yolk, buttermilk, pumpkin puree, melted butter and almond extract together in another large bowl until smooth. Add the wet ingredients to the dry and thoroughly mix together using a wooden spoon. The dough will be very sticky.

Dust your countertop and hands with flour. Using your hands pat out dough to 1/2-inch thickness. Dip a 3-inch round cutter in flour and cut out donuts. Cut out center of donuts with 3/4-inch cutter. Gather scraps and re-roll. Continue cutting out donuts.

Fry donuts, in hot oil, until golden brown and crisp, approximately 1 minute per side. Drain on wire rack over sheet tray to cool.

Once cool, dust with cinnamon sugar, if desired, or dip tops of the donuts into the Maple Syrup Glaze. Also, a butter knife can be used to spread on the glaze.

Maple Syrup Glaze:
In a small bowl, combine confectioners' sugar, maple extract and milk; stir well. Add additional milk, if needed, to reach desired consistency. Drizzle over donuts.

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Campfire Cookies
Campfire Cookies

Lets the Kids help you frost these adorable cookies,  Not only will they have a great time, it will keep them busy. Plus the Cookies are Great !

  • 2 1/2 cups all-purpose flour, plus more for rolling (see Cook's Note)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 3/4 cup superfine sugar
  • 2 sticks (1 cup) unsalted butter, cut into small pieces, at room temperature
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract

Royal Icing:

  • One 1-pound box confectioners' sugar
  • 2 tablespoons meringue powder
  • Green gel food coloring or try Brown for Dirt or Black for Gravel


  • Coarsely chopped chocolate-covered almonds, peanuts or malt balls (for the dirt)
  • 54 chewy chocolate candies, such as Tootsie Rolls
  • 10 red gummy bears, snipped into small pieces
  • 10 yellow gummy bears, snipped into small pieces
  • 10 orange gummy bears, snipped into small pieces
  • 10 light pink gummy bears, snipped into small pieces
  • 54 mini marshmallows
  • 54 pretzel sticks


Make these cookies at home or in the camper. I usually make up a batch and take the Royal Icing and the Decorations with me for the kids, they'll enjoy decorating them and eating them as well.. Guaranteed you'll come home with a empty plate.

For the cookies: Whisk together the flour, baking powder and salt in a small bowl. Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4-inch thick and wrap in plastic wrap. Refrigerate until firm, about 1 hour.

Position oven rack on the bottom thirds of the oven and preheat to 350 degrees F. Line baking sheet with parchment paper. Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time on a floured work surface to about 1/2-inch thick. Cut out rounds with a 3 1/2-inch cookie cutter and arrange about 1 inch apart on the prepared baking sheets.

Bake, until the cookies are very light golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.

For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding 1 to 2 tablespoons water if necessary, to make a thick but spreadable icing. Beat in the food coloring, a few drops at a time, to make a deep green color (for grass).

For decorating: Spread the icing on the cookies, almost to the edges. Sprinkle the chopped chocolate covered nuts almost to the edge of the green to resemble dirt. Arrange 3 chewy chocolate candies in a triangle on top to resemble logs in a campfire. Fill the space in the center of each with snipped gummy bears to resemble a campfire and embers. Poke a marshmallow on the end of each pretzel stick and stick in the icing to form a tripod that meets in the center. Let the icing harden, about 1 hour.

Right before serving, light the marshmallows on fire and blow it out when they are toasted to your liking.

Cook's Note:  When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Royal icing can be kept in the refrigerator tightly covered up to 2 weeks; stir well before using.  Make before you leave to the campground, and keep in your ice chest.

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