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I’ve scoured the web and found a mouth watering collection of camping recipes that will be perfect for your next camping trip!
Makes 8 servings.
Prep Time: 10 minutes
Cook Time: 35 minutes
- 4 medium red potatoes, cut into 3/4-inch cubes
- 1 tablespoon vegetable oil
- 2 tablespoons McCormick® Grill Mates® Barbecue Seasoning or 2 tablespoons McCormick® Grill Mates® Roasted Garlic & Herb Seasoning
- 1 large onion, cut into thin wedges
- Toss potatoes with oil in large bowl. Add Seasoning; toss to coat evenly.
- Place potatoes and onions on large wide sheet of heavy duty foil. Bring up foil sides; double fold top and ends to tightly seal packet.
- Grill over medium-high heat 30 to 35 minutes or until potatoes are tender, turning packet over halfway through cook time.
Pita Bread Pizza
- 1 Package (6) Pita rounds.
- 1 14 oz. jar prepared pizza sauce.
- 1 8 oz. package shredded mozzarella cheese.
- Any other toppings you like.
- Place pita bread on hot grill and toast to desired doneness.
- Turn over, add pizza sauce, cheese and any other toppings you desire.
- Grill till cheese melts.
Dutch Oven Peach Cobbler
- 2 pounds frozen peaches, thawed
- 1/2 teaspoon cinnamon
- 3/4 cup sugar, divided
- 1 cup Hearty Whole-Grain Pancake Mix or other pancake mix
- 1/4 cup butter, cut into 1/8-in. pieces
- 1 large egg
- Sweetened whipped cream
1. Prepare fire as directed below. Mix peaches, cinnamon, and 1/2 cup sugar in a 4- to 6-qt. cast-iron camp dutch oven.
2. Stir pancake mix, butter, egg, remaining 1/4 cup sugar, and 1/4 cup water in a medium bowl to make a thick and chunky batter. Drop 4 evenly spaced heaping spoonfuls over peaches. Cover.
3. Arrange coals for top and bottom heat cooking and cook, checking every 10 minutes, until batter is puffed, firm, and starting to brown, 20 to 25 minutes. Serve portions with whipped cream.
How to Use a Dutch Oven
1. Prepare the fire. If you have a campfire going, move any large pieces of still-burning wood to the side and level out your hot coals to fit the size of the dutch oven. If the campground doesn’t allow wood fires, burn 50 charcoal briquets till they’re mostly gray, 10 to 15 minutes, and spread into an even layer the size of the dutch oven.
2. Set up the oven. For many recipes, you just set the dutch oven on top of the hot coals (“bottom heat cooking”). But there are times when you’ll need to heat both the top and bottom of the oven. Just scrape about half the coals to the side and arrange the rest in a circle the size of the dutch oven’s outer edge. Set the oven on top of the circle of coals, then pile the rest of the coals on top of the lid.
3. Start cooking. Lift the dutch-oven lid occasionally to check the food and temperature. To decrease the heat, scrape away some fuel. To increase the heat, or to cook longer than 45 minutes, add 6 to 10 new briquets or more wood embers (from that still-burning wood you moved to the side of your firepit) every 30 minutes.
Recipe from Sunset.com
Meat & Potato Packets (Hobo Packets)
- 2-3 steaks (cubed, ribeye or flat iron steaks work well, make sure there is some fat on them, about 2 pounds)
- Olive Oil
- 1 small onion (diced or sliced)
- 2 large russet potatoes
- 2 cloves garlic, minced
- 8 tbsp. butter
- Salt & Pepper to taste
- Your favorite steak seasoning (optional)
- Tear off 4 large square sheets of aluminum foil.
- Drizzle all 4 foil aluminum square pieces with olive oil.
- Put 1 tbsp .of butter on each foil sheet.
- Dice potatoes into cubes (about 1-inch). Leaving the skin on.
- Divide up the cubed potatoes and place on top of the butter on each aluminum foil square.
- Evenly sprinkle minced garlic and diced onion over each of the four servings.
- Then sprinkle with kosher salt & pepper. Drizzle with a bit more olive oil.
- Put steak pieces on top of potatoes. Season with a bit more salt & pepper or your favorite steak seasoning. Drizzle with a bit more olive oil and put another pat of butter on top.
- Also, another good tip to keep your meat from getting dried while cooking is to add a large ice cube on top of the meat.
- Fold up each of the sides to make a nice little bed for the potatoes, making a square. So none of the butter and oil can escape while cooking.
- Preheat grill to medium-high heat. Grill packets for about 35-45 minutes. Check periodically for doneness.
- Be careful when opening the packets because the steam is gonna come outta there fast and furious. Now dig in!
Bread on a Stick
- 2 cups flour
- 2 tsp. baking powder
- 5 tablespoons sugar
- 1 tsp. salt
- 1/4 cup olive oil
- 3/4 cup warm water
- Mix flour, baking powder, sugar and salt in a bowl.
- Add olive oil and water and mix well.
- Work the dough until it gets smooth.
- Take a piece of dough and roll it into a long sausage shape.
- Take a clean stick and twine it around the end of the stick.
- Bake over an open fire for about 5 minutes.
- 1 1/2 lb ground beef
- 1 cup cracker crumbs
- 1 egg, beaten
- 1/4 cup lemon juice
- 1 cup grated cheese
- 1/2 cup chopped green pepper
- 2 teaspoon Paula Deen’s House Seasoning
- 4 medium red potatoes, sliced thin
- 1 large onion, sliced thin
- 4 carrots, peeled and cut into strips
- 4 slices bacon \
In a large bowl combine ground beef, cracker crumbs, egg, lemon juice, cheese, green pepper and House Seasoning. Mix well. Shape into 4 patties.
Place each patty onto 2 layers of heavy-duty aluminum foil (enough to cover and close). On each patty, place potato slices, onion slice, and carrots. Slice bacon in half and place both slices on top. Seal aluminum foil tightly and cook on campfire or in a 350 degree oven for approximately 45 minutes.
This recipe is from PaulaDeen.com
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