RV Road Trip

RV Road Trip

RV Camping | Road Trip Ideas

Hit the Road and Camp America!

RV Stuff

RV Stuff

Top RV camping trips and Tips

Top Trip & RV Camping Tips

Family Camping Fun

Family Camping Fun

Family Camping Fun | Hot Spots

Camping tips and trip ideas for the whole family

Camping Gems

Camping Gems

Camping Trip | Hidden Treasures

Find hidden treasures for camping and RV road trips

Camp Cuisine

Camp Cuisine

Recipes | RV & Campsite Cooking

Recipes for Camping and RV Cooking

Camp Styles

Camp Styles

Tips | For the Way You Camp

Tips and Trip Ideas for Every Type of Camper or RVer


Camp Cuisine

Camp Cuisine - Camping Recipes

Inspire your inner camp chef with recipes for camping trips.  It doesn’t matter if it’s shared around a campfire, cooked in your RV's gourmet kitchen, or take-out from the local deli, food just tastes better on a camping vacation!
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Camping Recipes | Turkey Left-overs

What to do with your turkey leftovers?

Everyone loves all of the delicious food cooked and served for Thanksgiving, Christmas and in many families Easter. Most families end up with plenty of leftovers. What can you do with the turkey leftovers? Here are a few ideas to help use up all of those great turkey treats.

see recipesCamping Recipes | Turkey Left-overs

Camping Recipes | Hawaiian Favorites

Favorite Hawaiian Recipes

Hawaiian food is unique and delicious. Whether you are enjoying some time in Hawaii and what to create your own Hawaiian meal or you want to bring a taste of Hawaii to your home, here are a few recipes to try.

Read more: Camping Recipes | Hawaiian Favorites

Camping Recipes | Squash Recipes

Cooking with Squash

Autumn and Winter are a fantastic time of year to enjoy the bountiful squash harvest. When you stop at your local market you will find an amazing variety of squash, from hard-skinned to soft and much more. Here are a few great ideas for enjoying squash.

Curried Butternut Squash and Apple Soup

I like this soup made with butternut squash you can substitute other squash, like acorn or yellow zucchini to make an equally delicious soup.

3 tbsp butter
One large onion, chopped, about 2 cups
5 tsp curry powder
6 cups butternut squash, peeled, seeded and chopped, about 3 lbs
2 tart apples, peeled, cored and chopped
3 cups chicken stock
1 tsp salt
1 cup apple cider
Pepper to taste

In a large pot melt butter; add onion and sauté until tender and translucent. Add the curry powder to the onions and stir thoroughly. Put the squash, apples, stock and salt into the pot. Bring to a boil, and then reduce heat and simmer until squash and apples are tender, approximately 25 minutes. Remove 2 cups of liquid, set aside and reserve for later. Blend the remaining soup, in a blender, until smooth and return to the pot. Add the cider and stir. Gradually add the reserved liquid to the soup; the soup should still be thick, but not overly thick. You may not need to add all of the reserved liquid to reach the desired consistency.

If needed, reheat the soup before serving. Liberally grind pepper over the soup before serving. This soup is especially good served with rustic bread or some homemade simple buttermilk biscuits.

pumpkinsBaked Mini Pumpkins

Pumpkins are especially plentiful during the fall since it is the season for jack-o'-lanterns and pumpkin pie. If you are looking for new and creative ways to enjoy pumpkin this season, give this fun recipe a try.

You will need:
One mini pumpkin per person
Brown sugar

Start by cutting the top out of your mini pumpkin, as if you were going to carve a jack-o-lantern. Remove the top, and set aside saving for later, proceed to scrape out the seeds and insides of the pumpkin, leaving the firm flesh of the sidewalls intact.

Preheat your oven to 350 degrees. Place your mini pumpkins on an ungreased baking sheet. Now, cut a pat of butter off of you cube, you want no more than 1/2 tablespoon sized pats. Place one pat of butter in the bottom of each mini pumpkin. Next place one tablespoon of brown sugar in the bottom of each mini pumpkin. Finish by placing the top of each mini pumpkin back on and put the bacon sheet in the oven.

Bake your mini pumpkins for approximately 30 minutes, or until the mini pumpkins are soft. Allow to cool for a few minutes. Enjoy warm with  a hearty fall soup or other seasonal dinner dish. To eat your mini pumpkin, remove the top  and using a aspen, gently scrape the soft flesh from the skin of the mini pumpkin and mix with the melted brown sugar and butter at the bottom of the pumpkin.

You can also try this recipe with acorn squash. Simply cut each acorn squash in half, use a spoon to carve out the seeds, living a bowl in the center of each half. Place the halves skin-side down on a baking sheet. Place the butter and brown sugar in the bowl of each half and bake.

Simple Summer Squash with Butter and Pepper

Yellow Crook-neck squash are more readily available during the summer, and this is a fantastically simple way to enjoy these squash.

You will need:
1-2 small yellow crook-neck or summer squash
Salt and pepper

Cut the ends off of each squash and discard. Then chop the squash into approximately one-inch squares. Place the squash into a saucepan and cover completely with water. Cook over medium-high heat until water is boiled away and the squares of squash are soft and have lost their shape. Put one to two tablespoons of butter into the squash and stir until melted, also check to make sure that the squash is fairly smooth, with only a few lumps. Season liberally with salt and pepper.

Most boiled vegetable recipes aren't the best, however this recipe makes a delicious side for any dinner. In addition, the butter, salt and pepper bring out the delicate flavor of the squash.
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