Some of us love camping and some of us do not. Some of us love cooking and some of us do not. Whether you enjoy the great outdoors and all that comes with living in it for a couple days or even a couple of weeks, or you just like to head out the back door for a quick treat over a backyard fire, there are lots of delicious dishes that are best prepared over an open flame.
The eleven delicious recipes you will find below are perfect for a meal during a camping trip or simply for a quick snack on the weekend while you enjoy a backyard fire with your family. They are easy to prepare with just a few simple ingredients, for those who fall into the “I don’t love to cook” category. There is something on the list for every meal of the day as well as some tasty desserts that are sure to tempt the taste buds of everyone in the family.
In order to get started you will obviously need a safe, outdoor place to cook. If you’re camping this means using the provided fire pit or grill. For your own backyard you might have a stylish fire bowl, fire ring, or simply a hole in the ground to burn a few logs. Most of these recipes work best over an open flame or hot charcoal as opposed to a gas-burning fire table or fire bowl.
Breakfast Hobo Pies
- Cooking Spray
- Sliced bread
- Cheese slices
- Sausage patties, cooked
- Spray the inside of the hobo pie maker with cooking spray.
- Butter one side of each piece of bread.
- Place in the pie maker buttered side down.
- Whisk egg in a bowl and pour over bread.
- Top with cheese, and sausage.
- Close maker tightly.
- Cook over campfire 4-8 minutes turning frequently, finish cooking by placing on hot coals for 5-10 seconds on each side.
Recipe courtesy of PocketChangeGourmet.com
Campfire Monkey Bread
- 1 can buttermilk biscuit dough
- 1/2 cup cinnamon sugar. (2 tbsp cinnamon to 1/2 cup sugar)
- 1/2 cup brown sugar
- 1 stick salted butter
- Line your Dutch oven (or an old cake pan) with heavy duty aluminum foil. Use a little of the butter to grease the foil as well.
- Open the biscuits and cut each one into quarters.
- Pour cinnamon mixture into a plastic bag and add biscuits a few at a time. Shake to coat, then add the coated biscuit bits into your pan/Dutch oven. Repeat until all the biscuits are in the pan.
- Melt the butter over the fire and stir in the brown sugar. No need to dissolve or cook, just melt the butter and add the sugar.
- Pour butter and sugar mix over the biscuits.
- Place another layer of foil across the top of your Dutch oven to catch any stray ashes and keep them from your food, then put on the lid. If using a cake pan, wrap it thoroughly in foil to make sure everything is sealed in tight.
- Bake in dying coals (350°-375°) for 5-10 minutes or until puffed up and center is cooked through. Be careful to avoid direct heat on the bottom, as it might scorch. [Alternately you can do this on a camp stove, portable camp oven, or grill. Same temp and time, but you’ll have to watch it and adjust based on your cooking method.]
- Remove from the heat and let cool enough to pull apart and enjoy!
Recipe courtesy of saynotsweetanne.com
- A container of store bought breadstick dough or make your own.
- Butter or your favorite margarine spread
- Pinch of garlic powder
- Pinch of salt
- Pinch of oregano
- Pinch of rosemary
- Pinch of thyme
- Pinch of Cajun seasoning
- Pinch of sugar
- Pinch of nutmeg
- Pinch of cinnamon
- Find a nice long stick (or you can use a skewer) around the campsite…think the kind of stick you would use to roast marshmallows, but strong enough to hold the dough.
- If using store bought, pop open the container, and carefully roll out the dough onto a piece of aluminum foil, plate, parchment paper, whatever you have on hand, and tear off a piece of dough.
- Carefully, stick one end of the dough at the tip of the stick. Coil the dough around the stick, pressing the ends to the dough so it’s secure.
- Sit or stand by the campfire and slowly rotate the bread around on the stick to cook it evenly.
- Depending on the heat and height of the fire, it may take a while to cook, but slowly and surely, you’ll see the dough begin to brown. Continue to cook the breadstick until it reaches the level of brown you like.
- Now the fun part. You can either eat it plain, or, roll the breadstick in butter and season it with one of the possible extras, however you like!
Recipe courtesy of shockmunch.com
Chili Campfire Bake
- 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
- 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 a rack over a hot fire, 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.
Recipe courtesy of SixSistersStuff.com
- 1 pound skinless, boneless chicken breast meat – cubed
- 2 onions, diced
- 1 (8 ounce) package sliced fresh mushrooms
- 1 yellow bell pepper, seeded and sliced into strips
- 1 red bell pepper, seeded and sliced into strips
- 4 cloves garlic, sliced
- 4 small potatoes, cubed
- 1/4 cup olive oil
- 1 lemon, juiced
- In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.
- Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
- Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.
Recipe courtesy of Allrecipes.com
- 4 medium flour tortillas
- 2 (8oz) chicken breasts, grilled and sliced
- 1 jar Tostitos salsa con queso
- 1 can black beans, rinsed and drained
- 1 c. shredded Mexican blend cheese
- tin foil
- Spread 1 Tbsp salsa con queso over one side of a tortilla.
- Place 1/4 c. chicken on half the tortilla over the salsa con queso. Sprinkle 1/4 c. black beans and about 1/4 c. cheese over the chicken.
- Fold other side of tortilla over to cover ingredients. Place on a piece of tin foil large enough to cover the quesadilla. Leave the ends open.
- Place the foiled quesadilla on the grate directly over the campfire. Keep over fire to cheese is melted and tortilla is crispy.
- Remove from the grate and cut in four pieces
Recipe courtesy of cupcakediariesblog.com
- 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
- 1/3 cup chicken broth
- Salt and pepper to taste
- 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.
Recipe courtesy of tasteofhome.com
Corn on the Cob
- corn on the cob (do not husk)
- 1/2 – 1 C sugar (optional)
- salt (optional)
- Mix water and sugar in a clean bucket, cooler or large pan (add enough water to cover corn). Add the corn to the water mixture and soak for one-two hours.
- Remove corn from water and place on campfire or grill, turn often to avoid over burning of the husk, cook for approximately 20-30 minutes or until tender, remove corn from fire.
- Peel back husk and silk, spread with butter and/or salt.
Recipe courtesy of KOA.com
S’Mores Campfire Cones
- 12 Sugar or Waffle Cones
- 1 bag Mini Marshmallows
- 12 oz Chocolate Chips
- Butterscotch Chips (optional)
- Fill each cone with marshmallows and chocolate chips.
- Wrap in aluminum foil.
- Heat on the grill for 7 – 10 minutes. Keep away from direct flames.
- Unwrap and enjoy. Be careful as contents may be hot.
Recipe courtesy of frugalcouponliving.com
- bread slices
- cinnamon sugar mixture
- seasonal fruit (sweet cherries, blueberries, raspberries, peach slices, apple slices)
- or preserves
- or canned pie filling
- Make sure the campfire is very hot with glowing coals.
- Spray the insides of the sandwich iron with nonstick cooking spray.
- Lay a piece of bread in each side of the iron and press it down slightly to make an indentation in the bread. Place a few tablespoons of fruit on the bread and sprinkle on about 1 teaspoon of the cinnamon sugar mixture. Lay the other piece of bread on top of the other.
- Connect the two sides of the sandwich iron and press down, locking the handles together. Scrape away any bread hanging out of the irons as it will burn in the hot coals. Place the iron right in the middle of the hottest part of the fire and leave it there for about 2 to 3 minutes. The sides should be toasted golden brown when ready. The pie will be very hot, so allow it to cool for a couple minutes before eating.
Recipe courtesy of andreasrecipes.com
Campfire Banana Boats
- 4 bananas
- ½ cup chocolate chips
- ½ cup miniature marshmallows
- ½ cup crushed Golden Grahams™ cereal
- Cut 4 (12-inch) sheets of foil.
- Make deep lengthwise cut along inside curve of each banana, being careful not to cut all the way through. Open slit to form pocket.
- Fill each banana with 2 tablespoons chocolate chips, 2 tablespoons marshmallows and 2 tablespoons cereal.
- Wrap each banana in foil, making sure that foil opening is on top. Using tongs, set wrapped bananas in coals of campfire; cook 8 to 10 minutes. Carefully remove from fire; peel back foil.
Recipe courtesy of bettycrocker.com
With just a few simple ingredients and the right tools you can turn any backyard fire or campfire into a means for preparing a gourmet meal. Some recipes may require some planning ahead. But make it fun, keep everyone safe, and enjoy some family time around the fire.
Nikki is a full-time homemaker with a love for plants, nature, and the outdoors. She holds a Bachelor of Arts degree in education, combining her talents and favorite hobby to write educational material for other plant and backyard enthusiasts. Co-founder of Backyardville, Nikki seeks insight for her blogs through reading along with hands-on research in her own yard and garden. Her experiences as a child growing up in a farming community and spending time with her gardening grandmother sparked an interest in growing plants and seeking ways to beautify the spaces around her. Nikki lives in a quiet suburb in Iowa with her husband and their two outdoor-loving children.