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!
Find and share more great camping recipes at CampingCafe.com
Everyone loves brownies. But when was the last time you had one on a camping trip? Not much goes better with a mug of cocoa or tea around a campfire. Whether you make them ahead of time or bring a Dutch oven and cook them right over the campfire, you can't beat the rich, chocolate-y taste of brownies.
These brownies cook for 35 minutes at 350 degrees.
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 cup chocolate or butterscotch chips
1 teaspoon vanilla extract
1 cup confectioners' sugar
Preheat the oven or nestle the Dutch oven into hot coals. If you're cooking at home, grease an 8-inch square brownie pan.
In a large pot, melt the butter. Remove from heat and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in the cocoa, flour, salt, and baking powder. Spread batter into the pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook. While the brownies are baking, make the frosting by combining all of the frosting ingredients and blending. Frost brownies while they are still warm. Sprinkle chocolate or butterscotch chips over the top.
Summertime and sandwiches go together like peanut butter and jelly. Whether you're planning a tasty lunch at your campsite or are prepping a hot sandwich meal for dinner, sandwiches make the perfect camping food. You won't even need to dirty any plates!
Savory Egg Salad Sandwiches
8 whole wheat hoagie rolls
6-8 Large Hard Boiled Eggs
1/3 Cup Mayonnaise
1 teaspoon mustard
Pinch Of Salt
1/2 teaspoon Fresh Cracked Pepper
For a fun twist on your egg salad sandwich, consider toasting the bun or adding fresh herbs like chopped chives or cilantro. Chop the eggs into the sized pieces you want, then use a fork to blend gently with the mayonnaise and mustard. Season with salt and pepper, then spoon onto rolls.
4 Tablespoons Dijonnaise
4 hoagie Rolls, Halved
8 Ounces Deli Style Salami
8 Ounces Deli Style Prosciutto
8 Ounces Deli Style Ham
8 Ounces Deli Style Provolone Cheese
2 Roma Tomatoes, Sliced
1 Cup Black Olives
1-2 Cups peperoncino peppers, sliced
Pickles, if desired
Spread the Dijonnaise (a blend of mayonnaise and Dijon mustard) on the bottom half of each Italian roll. Layer on the deli style salami, prosciutto, ham, and cheese. Top with 2 lettuce leaves and 4 slices of tomato. Sprinkle on chopped black olives and peperoncino peppers. Close the sandwich and cut into even parts.
Sloppy Joe SandwichesThese classic hot sandwiches are filling - but messy! Be sure to serve these with plates and forks. As a one-pot meal, Sloppy Joes make a great camping dinner or lunch.
Hamburger Buns (toasted, if desired)
1 lb. Lean Ground Beef
1 Can Tomato Sauce
1 Onion, Chopped
1/2 Cup Ketchup
1 1/2 Teaspoon Worcestershire Sauce
1 Tablespoon Cider Vinegar
1 Bell Pepper, chopped
Sprinkle of Garlic Salt
Using a large skillet, brown the meat with the onions over medium high heat. Pour off the fat and stir in the remaining ingredients. Bring contents to a boil, lower heat, cover, and let simmer for 20 minutes. Divide equal parts of Sloppy Joe mixture over each burger bun.
World's Best Potato Salad
Do you like your potato salad with pickles or without? Warm or cold? With new potatoes, Yukon golds, waxy yellows, or something different altogether? No matter how you like your potato salad, one thing's for sure -- it's the perfect summertime get-together food. No cook-out, barbecue, or family reunion is complete without it. So roll up your sleeves and get ready to make some incredible potato salad!
Traditional Potato Salad
3 large potatoes, peeled
1/2 red onion, chopped
1/4 cup olive oil
3 tablespoons vinegar
1 clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sugar
1 teaspoon Dijon mustard
Boil your potatoes until soft (ask your grocer for suggestions on their finest potato for your salad). Remove from water and let cool. Chop the potatoes into 1/2-inch cubes and mix together with chopped onions. In a small bowl, whisk together oil, vinegar, garlic, mustard, sugar, salt, and black pepper. Pour mixture over potatoes and onions then toss lightly. Season to taste with additional salt and pepper. Refrigerate overnight if possible.
Potato Salad With Add-Ins
Do you love potato salad with fresh spring peas? Pickles? Spicy peppers or big chunks of ham? Then this is the recipe for you. Add in your favorite ingredients and enjoy.
2 pounds red-skinned potatoes, peeled, cut in 1/2-inch chunks
1 teaspoon salt
2 hard-boiled eggs, peeled and chopped
1 cup ingredient of your choice (or a half cup each of two ingredients)
1/2 cup finely chopped red onion
2/3 cup mayonnaise
2 to 3 teaspoons mustard
salt and freshly ground black pepper, to taste
Boil your potatoes with salt until tender (about 15 to 20 minutes). Remove from heat, drain, and let cool. Chop the potatoes and add to a large mixing bowl. Combine with eggs, onion, and your special ingredients. Cover and refrigerate until chilled.
In a small bowl, combine mayonnaise and mustard. Gently stir into the potato mixture until blended. Add more mayonnaise, if desired. Taste and add salt and pepper to taste.
German Potato Salad
This warm potato salad recipe is a classic. Try it at your next family gathering! Serves four people.
5 slices bacon, diced and cooked until crisp
2 tablespoons bacon drippings
1 1/2 tablespoons all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 tablespoon mustard
1/2 cup cider vinegar
1/2 cup water
4 cups sliced cooked potato
Cook bacon until crisp and set aside. Heat bacon drippings and blend in flour, sugar, salt, and mustard. Gradually add vinegar and water, stirring constantly until smooth. This is your hot bacon sauce. Continue cooking over low heat, stirring, until thickened. In a large pot, boil the potatoes and let cool. Chop them into 1/2 inch cubes or into 1/4 inch slices. Add them to the warm sauce and heat through, gently stirring to mix. Sprinkle with extra bacon.