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Camping

Campfire Bananas Foster

This campfire bananas foster is an easy 10-minute version of the banana and caramel dessert that's made in your mini skillet over the campfire. Serve it over slices of warm pound cake for a camping-inspired riff on the classic.

A small skillet filled with caramelized bananas.

Recipe at a Glance: Campfire Bananas Foster

  • DETAILS
    • Total Time: 10 minutes
    • Preparation method: Campfire cooking (cast iron skillet)
  • HIGHLIGHTS
    • This campfire bananas foster recipe uses your mini cast iron skillet to create a camping-inspired version of the classic rum, caramel, and banana dessert.
    • It's an easy camping recipe for serving two people.
    • Serve it over slices of pound cake, or ice cream, if available to you.

Bananas foster sounds pretty fancy, but really, it's just sliced bananas cooked in a boozy caramel sauce. Which is every bit as delicious as it sounds. Although the traditional version of this dessert is flambéed, we skip lighting it on fire and just let the rum cook in the sauce for a minute or so to create a simple but truly spectacular campfire dessert.

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Ingredients and Substitutions

Ingredients for campfire bananas foster--bananas, butter, spiced rum, vanilla, brown sugar, and cinnamon.
  • Bananas--Choose ripe but firm bananas. Don't use overripe or brown bananas here as they are already very soft and will soften more as they cook.
  • Rum--I recommend using spiced rum here, but you can substitute regular white rum.

How to Make Bananas Foster Over a Campfire

Butter melting in a skillet over a fire.

1. Melt the butter in a small skillet over the fire.

A brown sugar and butter mixture melting in a skillet over a fire.

2. Stir in the brown sugar, vanilla, and cinnamon, and cook until thick and bubbly.

A brown sauce bubbling in a skillet over a fire.

3. Add the rum and cook for 1 minute.

Bananas cooking in a sauce over a fire.

4. Stir in the bananas and cook until softened and slightly caramelized.

FAQs

I can't have a campfire. How should I cook this?

You can cook the bananas foster in your skillet over medium heat on your camp stove or your stovetop at home.

Can I make bananas foster in advance?

I don't recommend making this recipe in advance. The bananas become very soft and mushy as they sit in the sauce.

Can I make bananas foster without alcohol?

Technically, it wouldn't be bananas foster without the addition of the rum, however, you can make the recipe and omit the rum. The result will be warm, caramelized bananas in a caramel sauce, which is still delicious.

What to Serve with Bananas Foster

Bananas foster is traditionally served over vanilla ice cream, and the combination of warm, butter banana slices, caramel sauce, and cool ice cream is remarkable. However, this recipe is designed for camping, and unless you have access to an RV freezer, you probably don't have ice cream.

I served this version over slices of store-bought pound cake, and it was a great match. You can also just enjoy the bananas and sauce on their own.

Tips and Troubleshooting

  • If you are doubling the recipe, use a 10-inch skillet.
  • Keep the skillet as level as possible when cooking so that the sauce cooks evenly.
  • If the sauce begins to boil too rapidly or begins foaming while you are cooking, remove it from the heat or move it to a cooler part of the grate.
  • This recipe is suitable for gluten-free diets, but double check your brand of spiced rum to make sure any flavoring additives are gluten free.

More Mini Skillet Dessert Recipes You'll Love

A large cookie in a cast iron skillet, topped with whipped cream.
Mini Skillet Cookie
A small skillet filled with caramel apple dip with chopped almonds on top and apples on the side.
Caramel Apple Dip

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A small skillet filled with caramelized bananas.

Campfire Bananas Foster

A woman's face.Angie Zoobkoff
Elevate your camping dessert game with this campfire version of classic bananas foster.
No ratings yet
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Servings 2 servings
Calories 397 kcal

Equipment

Ingredients
  

  • 2 tablespoons butter
  • ⅓ cup brown sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • 2 tablespoons spiced rum
  • 2 large bananas thickly sliced
  • Pound cake or ice cream for serving (optional)

Instructions
 

  • Prepare a campfire and let it cook down to very hot coals or low flame.
  • Set a small cast iron skillet on a grate over the campfire. Add the butter and let it melt, about 2 minutes.
  • Stir in the brown sugar, vanilla, and cinnamon. Cook, stirring constantly, until the mixture comes together and is thickened and bubbly, 3 to 5 minutes. It will seem like the butter and sugar aren't coming together at first, but just keep stirring!
  • Pour in the rum and cook for 1 minute.
  • Stir in the bananas and cook, stirring to coat them with the sauce, until they are slightly softened, about 2 minutes. Serve immediately over pound cake (or vanilla ice cream), if desired.

Notes

  • Scaling--If you are doubling the recipe, use a 10-inch skillet.
  • Keep it flat--Keep the skillet as level as possible when cooking so that the sauce cooks evenly.
  • Manage the heat--If the sauce begins to boil too rapidly or begins foaming while you are cooking, remove it from the heat or move it to a cooler part of the grate.
  • Dietary--This recipe is suitable for gluten-free diets, but double check your brand of spiced rum to make sure any flavoring additives are gluten free.

Nutrition

Serving: 1 portionCalories: 397kcalCarbohydrates: 67gProtein: 2gFat: 12gCholesterol: 31mgSodium: 94mgFiber: 4gSugar: 52g
Keyword campfire desserts, cast iron cooking, skillet dessert
Tried this recipe?Let us know how it was!

Cast Iron Skillet Recipes

Mini Skillet Cornbread

This mini skillet cornbread is an easy quick bread that cooks in your mini cast iron skillet on the grill. It's the perfect size for feeding 3 or 4 people and is ready in just 35 minutes.

A mini cast iron skillet filled with cornbread.

Recipe at a Glance: Mini Skillet Cornbread

  • DETAILS
    • Total Time: 35 minutes
    • Preparation method: Cast iron skillet on the grill
  • HIGHLIGHTS
    • This mini skillet cornbread recipe uses your mini cast iron skillet to create a tender homemade cornbread on the grill.
    • It's simple to make and is the perfect size for 3 or 4 people.

I love cornbread, particularly alongside campfire chili or a hearty Dutch oven soup, but the problem with most cornbread recipes, including my Dutch oven cornbread, is that it makes a big batch. Usually at least enough to serve 7 or 8 people, so, unless you're feeding a crowd, it often dries out before it gets finished. This mini skillet cornbread recipe fixes that problem as it makes just enough for 3 or 4 people while still offering that classic cornbread taste and texture.

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Ingredients and Substitutions

Ingredients for cornbread--flour, egg, cornmeal, buttermilk, sugar, butter, and baking soda.
  • Buttermilk--This gives the cornbread a tender texture. If you don't have regular buttermilk on hand, add 1 tablespoon for vinegar or lemon juice to 1 cup of regular milk and let it sit for 10 to 15 minutes.
  • Sugar--This skillet cornbread recipe is not overly sweet. If you prefer a sweeter cornbread, increase the sugar to 2 ½ tablespoons.
  • Butter--If you're using unsalted butter, add an extra large pinch of salt to the dry ingredients.

How to Make Cornbread in a Skillet

A buttered cast iron skillet.

1. Butter the mini cast iron skillet.

A bowl filled with flour and cornmeal with a whisk resting inside.

2. Whisk the cornmeal, flour, baking soda, and salt together.

A measuring jug partially filled with liquid with a whisk resting inside.

3. Whisk the egg, buttermilk, melted butter, and sugar together.

A bowl of cornmeal batter.

4. Pour the wet ingredients into the dry ingredients and mix well to combine.

Uncooked cornmeal batter in a cast iron skillet.

5. Spread the cornbread batter in an even layer in the skillet.

Cornbread cooking in a cast iron skillet on a grill.

6. Cook over indirect heat on the grill until golden brown and set.

FAQs

Can I cook it in the oven instead of the grill?

Yes. Follow the directions, and cook the cornbread in the skillet in a 350°F (180°C) oven until golden brown, 20 to 25 minutes.

Can I cook this in a larger cast iron skillet?

Yes, you can use a 10-inch skillet, but you will need to double the ingredients. The cook time will be slightly longer if you are using a larger skillet.

Storage & Reheating

Homemade cornbread is always best enjoyed the day that it is made, as it starts to dry out quickly. You can store it, tightly wrapped in plastic, at room temperature for up to 1 day.

Tips and Troubleshooting

  • Leftover cornbread makes great croutons! Cut your cornbread into cubes and toast in a 350°F oven until golden, about 15 minutes, or cook gently in your skillet over low heat, stirring occasionally, until golden all over. Add them to salads or plop them on top of your favorite Dutch oven chili.
  • Avoid opening the grill lid frequently as this will cause the temperature inside the grill to fluctuate.
  • This recipe is suitable for vegetarian diets.
A mini cast iron skillet filled with cornbread.

More Quick Bread Recipes You'll Love

A partially sliced loaf of cheese bread on a cutting board.
Dutch Oven Beer Bread
A loaf of Irish soda bead with a couple of slices cut from it.
Irish Soda Bread

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A mini cast iron skillet filled with cornbread.

Mini Skillet Cornbread

A woman's face.Angie Zoobkoff
This mini skillet cornbread is easy to make on your grill and is the perfect size for feeding just a few people.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 264 kcal

Equipment

Ingredients
  

  • ¼ cup melted salted butter plus more for the skillet
  • ½ cup cornmeal
  • ½ cup all-purpose flour
  • ¼ teaspoon baking soda
  • Pinch salt
  • 1 large egg
  • ½ cup buttermilk
  • 1 ½ tablespoons granulated sugar

Instructions
 

  • Preheat the grill for indirect cooking over medium heat (about 350°F | 180°C). I prefer to set my indirect zone with heat on either side of it for even cooking, but if this isn't available to you, rotate the skillet once during cooking so that it heats evenly.
  • Butter the cast iron skillet.
  • In a large bowl, whisk the flour, cornmeal, baking soda, and salt.
  • In a liquid measuring jug, beat the egg, then whisk in the buttermilk, melted butter, and sugar.
  • Pour the liquid ingredients into the dry ingredients and mix until everything is incorporated and no dry patches remain.
  • Spread the batter in an even layer in the skillet.
  • Cook on the grill until the cornbread is puffed and golden and a tester inserted in the thickest part comes out clean, 22 to 25 minutes. Serve warm.

Notes

  • If you prefer a sweeter cornbread, increase the sugar to 2 ½ tablespoons
  • Leftover cornbread makes great croutons! Cut your cornbread into cubes and toast in a 350°F oven until golden, about 15 minutes, or cook gently in your skillet over low heat, stirring occasionally, until golden all over. Add them to salads or plop them on top of your favorite Dutch oven chili.
  • Avoid opening the grill lid frequently as this will cause the temperature inside the grill to fluctuate.
  • This recipe is suitable for vegetarian diets.

Nutrition

Serving: 1 portionCalories: 264kcalCarbohydrates: 31gProtein: 6gFat: 14gCholesterol: 78mgFiber: 2gSugar: 7g
Keyword cast iron cooking, cast iron grilling, homemade bread
Tried this recipe?Let us know how it was!

Camping

Campfire Grilled Cheese Two Ways

If you've got a campfire, you can make grilled cheese. No fancy equipment required. Here's two easy ways to make this quick, satisfying, kid-friendly meal while camping. No campfire allowed? Make this easy grilled cheese on your camp stove or griddle instead.

A grilled cheese sandwich cut in half and a handful of potato chips.

Recipe at a Glance: Campfire Grilled Cheese

  • DETAILS
    • Total Time: 20 minutes
    • Preparation method: Campfire cooking (pie iron or foil pack)
  • HIGHLIGHTS
    • This easy campfire grilled cheese recipe offers two ways to make the kid-friendly camping meal over the campfire. You can make your sandwich wrapped in foil, or use a campfire pie iron. Both methods will make a perfect grilled cheese.
    • Transform the classic grilled cheese into something truly special with your favorite types of cheese, or add some meat or grilled vegetables to make it more hearty.
    • Offer this simple sandwich up for an easy camping lunch with some chips or raw vegetables on the side.

Camping food doesn't need to be fancy. If you've ever camped with kids you know that the best option is usually something that is quick, easy, and satisfying. Grilled cheese checks all those boxes and can be made as simple or customized as you like. Here's two easy ways to make this kid-friendly camping meal over your campfire using only foil or your campfire pie iron.

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Ingredients and Substitutions

Ingredients for campfire grilled cheese--bread, butter, and cheese.
  • Bread--Use your favorite, whether that's spongy white sandwich bread or artisanal sourdough. Anything goes here. Do try to use bread of an even thickness and keep the slices to about ½-inch thick so that the cheese melts fully before the bread gets overly toasted.
  • Cheese--Cheddar is classic, but you can swap in any good melting cheese. If you like a spicy grilled cheese, try pepper Jack. For a mild flavor, Swiss, Monterey Jack, and Havarti will all work well.

How to Make Grilled Cheese Over a Campfire

Four slices of buttered bread.

1. Butter each slice of bread on one side.

Four slices of buttered bread, with slices of cheese on top of two of the bread slices.

2. Place two slices of cheese on the unbuttered side of half the bread slices.

A foil packet over a campfire.

3. Wrap in foil and cook over the fire until melted, flipping once.

A pie iron over a campfire.

4. Alternatively, cook in a pie iron over the campfire until melted, flipping once.

Ways to Make Your Grilled Cheese Better

As written, this camping grilled cheese sandwich recipe makes a classic, melty, toasted sandwich, and is the perfect kid-friendly camping meal. Here's a few suggestions to glam up your grilled cheese, if you're looking for something more elevated than the classic:

  • Add a spread to the inside of your sandwich bread. Basil pesto, red pepper paste, or mayonnaise are great options.
  • Use a couple types of cheese. Feel free to mix and match your favorites.
  • Add some thinly sliced deli meat, like ham or roast beef.
  • Grill thin slices of zucchini, eggplant, or squash, and add those to the sandwich. Slices of raw tomato are also a great addition.

Tips and Troubleshooting

  • If you're adding extras to your sandwich, make sure you add it between the two slices of cheese. The melted cheese is the glue that holds everything together.
  • The cook time will be dependent on how hot your fire is and how far your sandwich is cooked from the heat. For best results, ensure your fire has very hot coals and low flame. Avoid high flames, which can cause the sandwich to burn.
  • This recipe is suitable for vegetarian diets. To make it gluten-free, use gluten-free bread.

More Sandwich Recipes You'll Love

A grilled reuben sandwich on a plate with two pickle spears.
Grilled Reuben Sandwich
Two sandwich halves with bacon, tomato, lettuce, and avocado, stacked on top of each other.
Ultimate BLAT Sandwich

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A grilled cheese sandwich cut in half and a handful of potato chips.

Campfire Grilled Cheese Two Ways

A woman's face.Angie Zoobkoff
Two easy methods for making a classic grilled cheese sandwich over your campfire. No fancy equipment required.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch, Main Course
Cuisine American
Servings 2 sandwiches
Calories 426 kcal

Equipment

Ingredients
  

  • 4 teaspoons butter softened
  • 4 slices bread about ½-inch thick
  • 4 slices cheese

Instructions
 

  • Prepare a campfire and let it burn down to hot coals with a low flame. (It takes about 20 minutes from starting the campfire until the coals are ready).
  • Spread 1 teaspoon of butter on one side of each slice of bread.
  • Add two slices of cheese between the unbuttered sides of the bread.
  • If using the foil pack method, wrap each sandwich in aluminum foil. Place it on the grate of the fire and cook, flipping once, until the bread is toasted and the cheese is melted, 6 to 7 minutes per side.
    If using a pie iron, add one sandwich to the pie iron and hold it over the fire, flipping once, until the bread is toasted and the cheese is melted, about 5 minutes per side. Repeat with the second sandwich.
  • Remove from the heat and let sit for a minute before slicing in half and serving.

Notes

  • If you're adding extras to your sandwich, make sure you add it between the two slices of cheese. The melted cheese is the glue that holds everything together.
  • The cook time will be dependent on how hot your fire is and how far your sandwich is cooked from the heat. For best results, ensure your fire has very hot coals and low flame. Avoid high flames, which can cause the sandwich to burn.
  • This recipe is suitable for vegetarian diets. To make it gluten-free, use gluten-free bread.

Nutrition

Serving: 1 sandwichCalories: 426kcalCarbohydrates: 26gProtein: 18gFat: 28gCholesterol: 79mgSodium: 742mgFiber: 1gSugar: 3g
Keyword foil pack cooking, grilled cheese, hot sandwich, pie iron recipes
Tried this recipe?Let us know how it was!

Camping

18 Easy Cast Iron Skillet Meals for Camping

There are plenty of things you can pack along on a camping trip to make cooking easier, but it turns out that a sturdy cast iron skillet is all you really need. From cast iron skillet breakfasts to the easy camping skillet meals you'll find below to indulgent skillet desserts, it has you covered.

1
Pieces of Italian sausage quesadilla stacked on top of each other.
Italian Sausage Quesadilla
These quick and easy quesadillas are made with melted mozzarella cheese, spiced Italian sausage, and red onion, all sandwiched inside a crispy flour tortilla.
Get the recipe: Italian Sausage Quesadilla
2
A cast iron skillet filled with French onion gnocchi with a bunch of thyme on the side.
French Onion Skillet Gnocchi
This easy skillet gnocchi combines the classic flavors of French onion soup with tender plump potato dumplings. It's made entirely in your cast iron skillet and is a great side or main dish for camping.
Get the recipe: French Onion Skillet Gnocchi
3
Recipe and photo credit: Stef's Eats and Sweets
Easy Cheesy Taco Potatoes
These easy cheesy taco potatoes are perfect to switch things up for taco night! Tender potatoes are smothered with ground beef, tomatoes, and melty cheese.
Get the recipe: Cheesy Taco Skillet
4
A skillet filled with sausage meatballs in a marinara sauce with shredded cheese on the side.
Italian Sausage Meatballs
This Italian sausage meatball recipe is made with flavorful ground sausage and a cheesy mozzarella filling.
Get the recipe: Italian Sausage Meatballs
5
Recipe and photo credit: Little Black Skillet
Easy Skillet Shrimp with Homemade Honey Garlic Sauce
Discover my recipe for easy skillet shrimp with homemade honey garlic sauce; it’s a great solution for busy weeknights and so much better than take-out.
Get the recipe: Easy Skillet Shrimp
6
A skillet filled with ravioli in a creamy mushroom sauce.
Creamy Mushroom Ravioli
This easy pasta packs plenty of umami with a double dose of mushrooms in the pasta and in the creamy sauce.
Get the recipe: Creamy Mushroom Ravioli
7
Recipe and photo credit: Hungry Whisk
20-Minute Skillet Cashew Chicken Stir-Fry
A quick one-pan dinner packed with juicy chicken, crunchy cashews, and bold flavor, perfect for camping.
Get the recipe: Skillet Cashew Chicken Stir-Fry
8
A serving of Salisbury steak on a pile of mashed potatoes.
Skillet Salisbury Steak
This one-pot meal of tender beef patties in rich mushroom gravy is inexpensive, hearty, and oh-so-satisfying.
Get the recipe: Skillet Salisbury Steak
9
A skillet filled with seared chicken thighs and potatoes with lemon wedges nearby.
Chicken and Potato Skillet
This hearty and satisfying skillet chicken and potatoes requires only one pan, four ingredients, and 30 minutes of your time. It's the perfect for busy weeknight dinners or a relaxed camping meal.
Get the recipe: Easy Chicken and Potato Skillet Dinner
10
A sausage slider topped with cheese and marinara sauce.
Italian Sausage Sliders
These easy Italian sliders are made with ground sausage patties and topped with melted provolone cheese and marinara sauce. They're an easy skillet meal that's ready in just 20 minutes.
Get the recipe: Italian Sausage Sliders
11
Recipe and photo credit: Tessie's Table
Easy One-Pan Skillet Lasagna
All the cheesy, saucy goodness of lasagna in just 30 minutes! One pan, no layering, zero hassle. Perfect for a quick, cozy dinner.
Get the recipe: Skillet Lasagna
12
A skillet filled with meatballs in cranberry sauce.
Skillet Meatballs with Cranberry Sauce
This easy one-pan cast iron skillet meal features homemade beef meatballs tossed in a sweet and tangy cranberry sauce. It's perfect for casual dinners, potlucks, and camping.
Get the recipe: Skillet Meatballs with Cranberry Sauce
13
Three pork chops in a cast-iron skillet with mushroom gravy on top and around the pork chops.
Skillet Pork Chops with Mushroom Gravy
This easy camping meal of cast-iron skillet pork chops with make-ahead mushroom gravy can be made on your camp stove, grill, or over the fire and is ready in just 20 minutes.
Get the recipe: Skillet Pork Chops with Mushroom Gravy
14
Recipe and photo credit: Bless This Meal
Cast Iron Skillet Chicken Breast
Cast iron skillet chicken breast is tender, juicy, and delicious. Chicken breast is seasoned with salt and pepper then cooked in a bright lemon rosemary sauce. All you need is a cast iron skillet and 30 minutes to make this flavorful dinner.
Get the recipe: Cast Iron Skillet Chicken Breast
15
Recipe and photo credit: Champagne Tastes
Campfire Pizza with Veggies
This easy campfire pizza with veggies is cooked in a cast iron pan over a fire, and is an easy and delicious vegetarian pizza that’s perfect for camping, cookouts, and bonfires.
Get the recipe: Campfire Pizza
16
Recipe and photo credit: Budget Delicious
Easy Skillet Garlic Butter Chicken
This one pan garlic butter chicken recipe made with pantry stales is so easy to make and ready to serve in minutes.
Get the recipe: Skillet Garlic Butter Chicken
17
Recipe and photo credit: Let's Camp S'more
Easy Camping Skillet with Meat & Potatoes
This tasty, but simple camping skillet recipe uses bottled barbecue sauce, meat, and sweet potatoes. It is easy to make over the campfire.
Get the recipe: Camping BBQ Skillet
18
Recipe and photo credit: The Short Order Cook
Mediterranean Chicken Thighs
This Greek-inspired chicken thigh recipe is an easy and healthy 30-minute meal that you can make entirely in your cast iron skillet. You'll love the seared chicken thighs topped with a simple lemon, butter, and artichoke sauce.
Get the recipe: Mediterranean Chicken Thighs

Beef Recipes

Grilled Sirloin Tip Roast

This grilled sirloin tip roast recipe requires only your favorite spice rub and your grill rotisserie to transform a lean, economical cut of beef into an extraordinary roast beef dinner.

A partially sliced sirloin tip roast.

Recipe at a Glance: Grilled Sirloin Tip Roast

  • DETAILS
    • Total Time: 1 hour 20 minutes
    • Preparation method: Grilling
  • HIGHLIGHTS
    • Using only a simple spice rub and your bbq rotisserie, you can transform an economical cut of beef into a tender sirloin tip roast beef dinner.
    • Take care not to overcook the roast, and be sure to slice it thinly for the most tender result.
    • This grilled roast is perfect for everything from backyard entertaining to special occasions.

With the ever-rising cost of beef, a roast beef dinner feels extra special these days. To keep the cost down without sacrificing flavor, I lean towards grilling sirloin tip roasts. They're a lean cut of meat, and are quite economical. They do require a little extra care and attention to ensure you get a tender, juicy piece of meat, but the process is mostly hands-off. The key is to not overcook the beef, let it rest, and thinly slice it against the grain. Read on to find out how.

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Ingredients and Substitutions

A sheet pan with a raw sirloin tip roast and a bowl of bbq rub.
  • Sirloin tip roast--This is a lean cut of beef from the hind leg of a cow. If available to you, tri-tip or top sirloin would also be excellent cuts for this preparation and could easily be substituted here. Look for a roast with an even shape so that it will cook evenly throughout.
  • BBQ rub--Use your favorite store-bought or homemade bbq rub for this roast. A combination of salt, pepper, and granulated garlic is classic for beef, and you can't go wrong with it, but feel free to use your own favorite blend of spices.

How to Make Rotisserie Grilled Roast Beef

A beef roast covered in BBQ rub.

1. Rub the roast all over with the seasoning blend.

A beef roast on a grill rotisserie.

2. Cook on a rotisserie on the grill at about 400°F (200°C), until the internal temperature of the meat reaches 135°F (54°C).

FAQs

Can I make this without a rotisserie?

Yes, definitely. Cook the meat over low direct heat, keeping the grill around 400°F (200°C), and turn it 90 degrees every 15 minutes until it reaches the desired internal temperature. The cook time will be similar to cooking it on a rotisserie.

What doneness should I cook my roast to?

I recommend serving the beef medium-rare, or rare, if you prefer. This will keep it juicy and moist, while overcooking may result in tough, dry meat. Remove it from the grill when the internal temperature is 130°F (54°C) for medium-rare, or 120°F (49°C) for rare.

Serving Suggestions

This stunning grilled roast is worthy of a special occasion, so be sure to serve it with some great side dishes. I recommend grilled twice-baked potatoes and seared asparagus for a complete meal.

Storage

Leftover beef can be stored in a sealed container in the fridge for up to 4 days.

Tips and Troubleshooting

  • Let your meat rest for at least 10 minutes after cooking before you slice. This will help the juices to redistribute throughout the roast, ensuring juicy, tender slices.
  • This recipe is suitable for gluten-free and dairy-free diets.

More Grilled Beef Recipes You'll Love

A steak cut in half on a plate with some salad.
Grilled Bacon-Wrapped Steak
Six steak skewers piled on a wooden serving board.
Grilled Striploin Steak Skewers

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A partially sliced sirloin tip roast.

Grilled Sirloin Tip Roast

A woman's face.Angie Zoobkoff
Transform this lean, economical cut of beef into a centerpiece-worthy entree with this simple grilling recipe.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 418 kcal

Equipment

Ingredients
  

  • 4 pound (1.8 kg) sirloin tip roast
  • ⅓ cup BBQ rub for beef store-bought or homemade

Instructions
 

  • Set up your grill for rotisserie cooking and preheat the grill to 400°F (200°C).
  • Rub the roast all over with the bbq rub.
  • Thread the roast onto the rotisserie and attach it to the motor. Cook until the internal temperature reaches 130°F (54°C) for medium rare, about 1 hour. (If your roast is larger or smaller, cook for about 15 minutes per pound.)
  • Remove from the grill and let rest for 10 minutes before removing the rotisserie prongs and skewer. Thinly slice against the grain.

Notes

  • Let it rest--Let your meat rest for at least 10 minutes after cooking before you slice. This will help the juices to redistribute throughout the roast, ensuring juicy, tender slices.
  • No rotisserie?--Follow the instructions, cooking the roast over low direct heat, rotating it 90 degrees every 15 minutes.
  • Dietary--This recipe is suitable for gluten-free and dairy-free diets.

Nutrition

Serving: 1 portionCalories: 418kcalProtein: 61gFat: 19g
Keyword grilled beef, grilling dinner recipes
Tried this recipe?Let us know how it was!

Camping

Creamy Broccoli Cranberry Salad

This creamy broccoli cranberry salad is a slightly lighter, nut-free version of the classic, that uses plenty of crunchy broccoli, crisp bacon, cranberries, spiced pumpkin seeds, and onion, all tossed in a creamy dressing. It's perfect for cookouts, picnics, potlucks, and camping trips.

A bowl of broccoli salad with cranberries on top.

Recipe at a Glance: Broccoli Cranberry Salad

  • DETAILS
    • Total Time: 20 minutes
    • Preparation method: Make-ahead
  • HIGHLIGHTS
    • Make this classic salad up to a day in advance.
    • Spiced pumpkin seeds add a little heat and plenty of crunch, and some of the mayo is swapped out for Greek yogurt to lighten up the traditional creamy broccoli salad.
    • This easy salad is perfect for potlucks, picnics, cookouts, and camping trips.

If you've been tasked with bringing a salad to the long weekend cookout, holiday picnic, or group camping trip, make this broccoli cranberry salad! The combination of crunchy broccoli, bacon, spiced pumpkin seeds, and dried cranberries in a creamy dressing makes it a favorite with everyone, and you can make it well in advance.

This version of broccoli salad differs slightly from the classic in that it uses some Greek yogurt to lighten up the dressing a bit, while still keeping it rich and creamy. It also uses pumpkin seeds instead of almonds, making it a great nut-free option.

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Ingredients and Substitutions

Ingredients for broccoli cranberry salad--mayo, broccoli, apple cider vinegar, bacon, onion, cranberries, pepitas, honey, and yogurt.
  • Broccoli--You'll need a couple of medium-sized heads (about 1 pound total) to get the 5 cups of chopped broccoli.
  • Red onion--If you don't like the bite from raw onion, soak the chopped onion in cold water for 10 minutes before draining and adding to the salad.
  • Cranberries--You can use dried sweetened or unsweetened cranberries, depending on what you've got on hand.
  • Greek yogurt--Using a combination of yogurt and mayo lightens up the salad, while still making it rich and creamy. Full fat or low-fat yogurt will work here.
  • Spiced pepitas--My homemade spiced pepitas are the perfect addition to this classic salad, but if you're short on time, or don't want that little pop of heat, feel free to swap in regular roasted pumpkin seeds.

How to Make Broccoli Cranberry Salad

A bowl of creamy salad dressing.

1. Combine the Greek yogurt, mayonnaise, honey, and apple cider vinegar in a medium bowl. Stir well and season with salt and pepper.

A bowl filled with raw broccoli, chopped red onion, crumbled bacon, dried cranberries, and pepitas.

2. Toss the broccoli, bacon, cranberries, pepitas, and onion in a large bowl. Add the dressing and mix well. Cover and chill until you're ready to serve.

Storage

This salad is an ideal make-ahead salad, as the flavor improves as it sits. You can make it up to 1 day before serving. Leftovers will keep for up to 2 days. Store them in a sealed container in the fridge or your cooler.

Tips and Troubleshooting

  • I recommend making the broccoli salad a few hours ahead of time. The dressing will soak into the broccoli as it sits, making everything creamy and delicious. Keep it refrigerated until serving.
  • This recipe is suitable for gluten-free and nut-free diets.

More Make-Ahead Salad Recipes You'll Love

A bowl of potato salad with parsley on top.
Potato Salad with Dill Pickles
A bowl of bean salad with corn.
Marinated Bean Salad

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A bowl of broccoli salad with cranberries on top.

Creamy Broccoli Cranberry Salad

A woman's face.Angie Zoobkoff
A slightly lighter version of the classic that tastes just as rich and creamy, and is made without nuts.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 208 kcal

Ingredients
  

  • ⅓ cup Greek yogurt
  • ⅓ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons honey
  • Salt and freshly ground black pepper
  • 5 cups broccoli florets (about 1 lb | 454 g)
  • 4 slices bacon cooked and chopped
  • ⅓ cup dried cranberries
  • ⅓ cup spiced pepitas
  • ¼ cup diced red onion

Instructions
 

  • In a medium bowl, stir the Greek yogurt, mayonnaise, vinegar, and honey together. Season to taste with salt and pepper.
  • In a large serving bowl, toss the broccoli, bacon, cranberries, pepitas, and onion together.
  • Pour the dressing over and mix well to combine. Cover and chill until you're ready to serve. Stir well before serving.

Notes

  • Storage--I recommend making the broccoli salad a few hours ahead of time. The dressing will soak into the broccoli as it sits, making everything creamy and delicious. Keep it refrigerated until serving. Leftovers can be stored for up to 2 days in a sealed container.
  • Dietary--This recipe is suitable for gluten-free and nut-free diets.

Nutrition

Serving: 1 portionCalories: 208kcalCarbohydrates: 14gProtein: 9gFat: 13gCholesterol: 18mgFiber: 3gSugar: 6g
Keyword easy salad recipe, make-ahead side dishes
Tried this recipe?Let us know how it was!

Camping

14 Easy No-Cook Camping Meals

There are plenty of options for easy make-ahead camping meals, or simple meals you just need to reheat at camp, like campfire burritos, or chili, which all require some cooking at home, but when it's too hot to cook at home or camp, these 14 easy no-cook camping meals are the way to go. They're also perfect for backcountry camping, hiking trips, or those days when you're on the move.

1
A bowl of bean salad with corn.
Marinated Bean Salad
Made with several types of beans, corn, and a tangy lime dressing, this make-ahead salad is perfect for camping trips, potlucks, backyard cookouts, and more.
Get the recipe: Marinated Bean Salad
2
Recipe and photo credit: Couch Potato Camping
Sun-Dried Tomato Turkey Pinwheel Sandwiches
A homemade sun-dried tomato spread with cream cheese creates a flavorful base for these turkey pinwheel sandwiches.
Get the recipe: Turkey Pinwheel Sandwiches
3
A jar of overnight oats topped with peaches and raspberries.
Peach Melba Overnight Oats
An easy make-ahead breakfast that combines fresh peaches and raspberries nestled into a bed of creamy jam-swirled oats.
Get the recipe: Peach Melba Overnight Oats
4
Recipe and photo credit: Champagne Tastes
Smoked Fish Sliders
Love kipper? This kipper recipe uses canned kipper and a quick yogurt sauce to make smoked fish sliders! These mini sandwiches are perfect for summer picnics and camping.
Get the recipe: Smoked Fish Sliders
5
A bowl of peach mango salsa
Recipe and photo credit: A Latin Flair
Peach Mango Salsa
Dive into the best salsa recipe with fresh peach and mango. This homemade fruit salsa is packed with juicy peaches, mango, and a hint of spice and embodies everything you love about simple, no-cook recipes.
Get the recipe: Peach Mango Salsa
6
Recipe and photo credit: Hungry Whisk
Breakfast Banana Split
This breakfast banana split uses Greek yogurt instead of ice cream. It's high protein, no cooking, done in 5 minutes. A fun healthy morning bowl that genuinely tastes like dessert.
Get the recipe: Breakfast Banana Split
7
Three homemade granola bars in a box.
Apricot and White Chocolate Granola Bars
Filled with oats, nuts, and dried fruit, these chewy apricot, almond, and white chocolate granola bars make the perfect hiking or lunchbox snack.
Get the recipe: Apricot and White Chocolate Granola Bars
8
Recipe and photo credit: The Wholesome Spoon
BBQ Chicken Salad
This BBQ Chicken Salad is an easy meal prep lunch recipe for summer! Cooked chicken, bbq sauce, mayo, cheese, pickle, lemon, and garlic? YUM.
Get the recipe: BBQ Chicken Salad
9
A coconut yogurt parfait topped with macerated cherries in a jar with fresh cherries scattered around the jar.
Coconut Yogurt Parfait
These easy make-ahead coconut yogurt parfaits include layers of creamy coconut-flavored yogurt, crunchy granola, and juicy macerated cherries.
Get the recipe: Coconut Yogurt Parfait
10
A piece of an Italian sandwich.
Recipe and photo credit: An Edible Mosaic
Italian Grinder Sub Sandwich
This Italian grinder sandwich features a tall stack of deli meats, cheese, and salad veggies along with creamy, bold grinder sauce on a toasted sub roll. Save money and make this sub shop classic at home!
Get the recipe: Italian Grinder Sandwich
11
A platter of meats and cheeses.
Recipe and photo credit: Get Inspired Everyday!
Summer Charcuterie Board
This easy-to-assemble summer charcuterie board is the perfect appetizer or make it a full dinner! It’s easy to customize to what you have.
Get the recipe: Summer Charcuterie Board
12
A bowl of strawberry fruit dip with strawberries and cherries scattered around it.
Strawberry Yogurt Fruit Dip
This simple strawberry yogurt dip for fruit requires only 4 ingredients and 10 minutes of your time.
Get the recipe: Strawberry Fruit Dip
13
A bowl filled with raw vegetable marinated salad.
Overnight Marinated Vegetable Salad
This easy marinated salad is a colorful combination of crunchy raw vegetables tossed in a simple vinaigrette dressing. Healthy never tasted so good.
Get the recipe: Marinated Salad
14
Two jars filled with Golden Grahams, chocolate cookies, mini marshmallows, and chocolate chips.
S'mores Trail Mix
A quick and easy snack mix that delivers all the classic s'mores flavors with none of the mess!
Get the recipe: S'mores Trail Mix

Camping

Campfire Cookies

This campfire cookies recipe means that you can make freshly baked chocolate chip cookies right over your campfire. Make the dough before heading out, toss it in your cooler, and cook them in your pie iron any time the craving strikes. It's destined to be one of your favorite pie iron camping recipes.

A chocolate chip cookie in a campfire pie iron.

Recipe at a Glance: Campfire Cookies

  • DETAILS
    • Total Time: 20 minutes
    • Preparation method: Campfire pie iron
  • HIGHLIGHTS
    • Make classic chocolate chip cookies right over your campfire!
    • The chocolate chip cookie dough can be prepared ahead of time before heading out to camp, and the cookies are cooked one at a time, so you can make as few or as many as you'd like each day.
    • These campfire cookies are a great dessert or a kid-friendly camping snack.

I have a serious weakness for cookies, particularly homemade chocolate chip cookies. My camping pantry always has some sort of cookie in it, but why bring along pre-packaged ones when you can make a freshly baked chocolate chip cookie right over the fire?

This recipe uses the cookie dough from my skillet cookie recipe, which makes a rich and gooey chocolate chip cookie. As with a lot of cookie doughs, the flavor actually improves over time, so you're doing yourself a favor by preparing it before heading out to camp. Then, anytime the craving strikes, you're ready to bake as few or as many as you want.

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Ingredients and Substitutions

Ingredients for campfire cookies--chocolate chips, egg yolk, sugars, vanilla, flour, butter, and baking soda.
  • Chocolate chips--I recommend using semi-sweet chocolate chips for this recipe to give your cookie that classic chocolate chip cookie flavor.
  • Butter--If you need to use salted butter, you can skip adding the salt in the recipe.
  • Baking soda--This reacts with the brown sugar in the cookie dough to allow it to puff up slightly while cooking.

How to Make Cookies in a Pie Iron

Brown sugar and melted butter in a bowl with an egg yolk and vanilla nearby.

1. Mix the melted butter with both sugars and stir well. Stir in the egg yolk and vanilla.

Dry ingredients mixed into wet in a bowl.

2. Add the flour, baking soda, and salt, and mix until just combined. Stir in the chocolate chips.

A ball of cookie dough in a campfire pie iron.

3. Spray the insides of a pie iron with cookie spray. Place a ball of cookie dough on one side and secure the pie iron.

A campfire pie iron cooking over open flame.

4. Cook over hot coals or low flame, flipping occasionally until the cookie is puffed and golden brown.

Tips and Troubleshooting

  • I recommend making the dough ahead of time, before you leave for camp. Put it in a sealed container and toss it in your cooler or RV fridge. It will be good for up to 5 days before baking the cookies, and the flavor of the dough will improve over time.
  • Keep your pie iron as level as possible while cooking and when you flip it, do so quickly so that the cookie doesn't have time to slide into the side of the pie iron and become misshapen.

More Pie Iron Recipes You'll Love

A person holding a blueberry pudgy pie wrapped in a blue napkin.
Blueberry Pudgy Pie
A cooked pie iron pizza in a open pie iron.
Pie Iron Pizza

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A chocolate chip cookie in a campfire pie iron.

Campfire Cookies

A woman's face.Angie Zoobkoff
Freshly baked chocolate chip cookies just became a camping reality.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert, Snack
Cuisine American
Servings 8 cookies
Calories 148 kcal

Equipment

Ingredients
  

  • 3 tablespoons unsalted butter melted, plus more for the skillet
  • ¼ cup brown sugar
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
  • ⅓ cup chocolate chips
  • Cooking spray

Instructions
 

  • Combine the melted butter, brown sugar, and granulated sugar in a medium bowl.
  • Stir in the egg yolk and vanilla and mix well.
  • Add the flour, baking soda, and salt, and mix just until combined and no streaks of white remain. The dough will be thick. Fold in the chocolate chips.
  • Transfer the dough to a sealed container and refrigerate until you're ready to bake. If the dough is very firm, let it sit at room temperature for 15 minutes before cooking.
  • Prepare a campfire and let it cook down to low flames or very hot coals.
  • Spray both insides of the pie iron with cooking spray.
  • Pinch off a 2 tablespoon portion of the dough and shape it into a slightly flattened ball. Place it in the pie iron and close it.
  • Bake the cookie over the flame or hot coals, flipping occasionally, until the exterior of the cookie is golden brown and crisp, about 10 minutes. The exact timing will depend on the heat of your fire and how close your pie iron is to the heat.
  • Let the cookie cool for a few minutes before enjoying.

Notes

  • Get ahead--I recommend making the dough ahead of time, before you leave for camp. Put it in a sealed container and toss it in your cooler or RV fridge. It will be good for up to 5 days before baking the cookies, and the flavor of the dough will improve over time.
  • Keep it level--Keep your pie iron as level as possible while cooking and when you flip it, do so quickly so that the cookie doesn't have time to slide into the side of the pie iron and become misshapen.

Nutrition

Serving: 1 cookieCalories: 148kcalCarbohydrates: 21gProtein: 2gFat: 7gCholesterol: 39mgSodium: 10mgSugar: 14g
Keyword camping desserts, chocolate chip cookies, pie iron recipes
Tried this recipe?Let us know how it was!

Blackstone Griddle Recipes

Grilled Reuben Sandwich

This grilled reuben sandwich is pretty spectacular, with layers of melted cheese, tangy sauerkraut, corned beef, and Thousand Island dressing, all sandwiched between two slices of toasted bread. Cook it on your outdoor griddle or in your cast iron skillet for an easy camping meal.

A grilled reuben sandwich on a plate with two pickle spears.

Recipe at a Glance: Grilled Reuben Sandwich

  • DETAILS
    • Total Time: 15 minutes
    • Preparation method: Griddle or Blackstone, or cast iron skillet
  • HIGHLIGHTS
    • Take your camping lunch to the next level with this quick (just 15 minutes!) and easy classic sandwich cooked on your griddle or in your cast iron skillet.
    • For this classic sandwich, melted Swiss cheese, sauerkraut, corned beef, and Thousand Island dressing are stuffed between slices of rye bread and griddled until golden brown. Mayonnaise is used on the outside of the sandwiches to create a perfect golden brown crust.
    • Serve it with pickle spears and/or potato chips for an easy camping meal.

Sandwiches are always a safe bet for an easy camping lunch, but some are definitely more memorable than others, and this grilled reuben recipe ranks very high on the list of crave-worthy sandwiches. The chewy mouthful of spiced corned beef, tangy sauerkraut, and melted cheese makes it completely worth your time to fire up the Blackstone any time of the day.

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Ingredients and Substitutions

Ingredients for grilled reuben sandwich--rye bread, sauerkraut, mayo, swiss cheese, thousand island, and corned beef.
  • Mayo--I use mayo on the outside of the sandwich instead of butter to create the perfect golden brown crust.
  • Sauerkraut--This adds tang and a gentle crunch to the sandwich. Don't skip it! Use your favorite store-bought or homemade sauerkraut.
  • Corned beef--You can use store-bought or homemade corned beef here. Try to slice it as thinly as possible so that you can create a nice pile of meat inside your sandwich.
  • Thousand Island dressing--Feel free to substitute Russian dressing, if you prefer. Both are common in reuben sandwich recipes.

How to Make a Reuben Sandwich

Four slices of bread spread with mayo.

1. Spread mayo on one side of each slice of bread.

Four slices of bread spread with thousand island.

2. Spread Thousand Island dressing on the other side of each slice of bread.

Two reuben sandwiches partially assembled.

3. Top each slice of bread with a slice of cheese and add the corned beef and sauerkraut between the two slices.

Two reuben sandwiches cooking on a Blackstone griddle.

4. Cook over medium-low heat, flipping once, until golden brown and the cheese is melted.

How to Make This in Your Cast Iron Skillet

Follow the directions below, making the two sandwiches in a large skillet over your camp stove, stovetop, or campfire over medium-low heat or hot coals. Cover the skillet with a lid while toasting for the best results. If you need to make more than two sandwiches, work in batches.

Tips and Troubleshooting

  • Don't be tempted to rush the process by turning up the heat. Low heat will gently toast the bread and allow the cheese to melt, while higher heat may cause the bread to burn before the cheese is melted.
  • For best results, cover your sandwich with a lid or the griddle cover while cooking.
Two reuben sandwiches cooking on a Blackstone griddle.

More Grilled Sandwich Recipes You'll Love

A person pulling an English muffin grilled cheese sandwich apart.
English Muffin Grilled Cheese
Two halves of a Monte Cristo sandwich stacked on to pof each other.
Blackstone Monte Cristo

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A grilled reuben sandwich on a plate with two pickle spears.

Grilled Reuben Sandwich

A woman's face.Angie Zoobkoff
Toasted bread, melted Swiss, tangy sauerkraut, and corned beef make this spectacular sandwich crave-worthy.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 2 sandwiches
Calories 610 kcal

Equipment

  • Griddle or cast iron skillet

Ingredients
  

  • 4 teaspoons mayonnaise
  • 4 slices rye bread
  • 4 tablespoons Thousand Island dressing
  • 4 slices Swiss cheese
  • 6 thin slices corned beef
  • ½ cup sauerkraut

Instructions
 

  • Heat one side of your Blackstone griddle (or other large griddle) to medium-low.
  • Spread 1 teaspoon mayonnaise on the outside of each slice of bread. This will be the outside of your sandwich.
  • Spread 1 tablespoon Thousand Island dressing on the inside of each slice of bread. This will be the inside of your sandwich.
  • Top each slice of bread with one slice of Swiss cheese.
  • Divide the corned beef and sauerkraut evenly between two slices of bread, then top with the remaining slice of bread and cheese.
  • Cook, flipping once, until the bread is golden brown and the cheese is melted, 4 to 6 minutes per side. If possible, keep the sandwiches covered with the griddle lid while they are toasting.
  • Slice in half and serve hot.

Notes

  • Don't rush it--Don't be tempted to rush the process by turning up the heat. Low heat will gently toast the bread and allow the cheese to melt, while higher heat may cause the bread to burn before the cheese is melted.

Nutrition

Serving: 1 sandwichCalories: 610kcalCarbohydrates: 44gProtein: 38gFat: 33gCholesterol: 108mgFiber: 5gSugar: 9g
Keyword blackstone cooking, easy camping lunch, hot sandwich, sandwiches
Tried this recipe?Let us know how it was!

Breakfast

14 Satisfying Camping Breakfasts

Breakfast is the most important meal of the day, and that's especially true when you're camping. Start your day with one of these 14 satisfying camping breakfasts that will keep you full for hours and fueled for all your outdoor adventures. Whether you're looking for great cast iron skillet breakfasts or Dutch oven favorites, you'll find them here.

1
A cast iron skillet filled with chorizo and sweet potato hash with sliced avocado and cilantro on top.
Chorizo Sweet Potato Hash
This hearty and satisfying sweet potato chorizo hash is made in your cast iron skillet with fresh sausage, diced sweet potatoes, red onion, and is topped with avocado and cilantro.
Get the recipe: Chorizo Sweet Potato Hash
2
A jar half filled with oats and dried fruits.
Make-Ahead Oatmeal for Camping
Keeping a stash of these apple cinnamon camping oatmeal jars on hand means you've always got a quick and easy breakfast ready to go in minutes.
Get the recipe: Make Ahead Oatmeal
3
Recipe and photo credit: The Cookin Chicks
Breakfast Stuffed Avocados
Breakfast stuffed avocados are a flavor packed, low carb breakfast option that start the day off right! Quick to prepare and healthy!
Get the recipe: Breakfast Stuffed Avocados
4
A breakfast burrito cut in half on a plate with hot sauce on the side.
Make-Ahead Breakfast Burritos
When stuffed with sausage, cheese, eggs, and hashbrowns, burritos become the ultimate breakfast food.
Get the recipe: Breakfast Burritos
5
A stack of pancakes, maple syrup, and blueberries on a plate with blueberries and bacon in the background.
Easy Camping Pancakes
These fluffy camping pancakes, made on your cast-iron skillet or griddle, are soft and buttery, with crisp edges. Top them with plenty of maple syrup for the ultimate breakfast treat.
Get the recipe: Camping Pancakes
6
Recipe and photo credit: Dutch Oven Daddy
Dutch Oven Mountain Man Breakfast
Hearty and meaty, this Dutch oven mountain man breakfast uses simple ingredients for big flavor satisfying your hungry eaters.
Get the recipe: Dutch Oven Mountain Man Breakfast
7
A glazed cinnamon roll on a plate with an unglazed one in the background.
Dutch Oven Cinnamon Rolls
Swirled with cinnamon sugar and topped with sweet glaze, these campfire cinnamon rolls are the ultimate camping breakfast.
Get the recipe: Dutch Oven Cinnamon Rolls
8
Recipe and photo credit: The Wholesome Spoon
Pulled Pork Breakfast Skillet
There’s always leftover pulled pork and I’m always coming up with new ways to use it. This pulled pork breakfast skillet did not disappoint!
Get the recipe: Pulled Pork Breakfast Skillet
9
A jar of overnight oats topped with peaches and raspberries.
Peach Melba Overnight Oats
An easy make-ahead breakfast that combines fresh peaches and raspberries nestled into a bed of creamy jam-swirled oats.
Get the recipe: Peach Melba Overnight Oats
10
A plate of loaded hash browns with sour cream and cheese and scallions on top.
Loaded Hash Browns
All your favorite potato toppings piled onto your breakfast hash browns. The perfect way to start the day.
Get the recipe: Loaded Hash Browns
11
Recipe and photo credit: xoxo Bella
Pie Iron Breakfast Bake
This pie iron breakfast bake packs eggs, potatoes and sausage with melted cheese for a hearty campfire meal. It cooks fast in a pie iron and works at the campsite or in the backyard.
Get the recipe: Pie Iron Breakfast Bake
12
Recipe and photo credit: Champagne Tastes
Campfire French Toast with Peanut Butter and Jelly
This campfire French toast with peanut butter and jelly is a simple breakfast that can be made in a cast-iron pan in just a few minutes!
Get the recipe: Campfire French Toast
13
A Dutch oven filled with monkey bread.
Dutch Oven Monkey Bread
These morsels of warm, sweet pull-apart monkey bread just took your camping breakfast to the next level.
Get the recipe: Dutch Oven Monkey Bread
14
A bowl full of cinnamon sugar doughnut holes with a half eaten one on the side.
Campfire Doughnut Holes
A sweet breakfast or dessert treat that's perfect for enjoying around the campfire.
Get the recipe: Campfire Doughnut Holes

Everyday Staples

Rhubarb BBQ Sauce

Rhubarb BBQ sauce is an excellent way to make use of an abundance of springtime rhubarb, and a unique way to enjoy the crunchy, tart stalks. Try it on your favorite grilled meats or offer it as a dipping sauce on the side.

A jar of rhubarb bbq sauce with rhubarb stalks in the background.

Recipe at a Glance: Rhubarb BBQ Sauce

  • DETAILS
    • Total Time: 20 minutes
    • Preparation method: Stovetop
  • HIGHLIGHTS
    • Showcase spring rhubarb by making a homemade bbq sauce. The flavor is slightly sweet, a little tart, and a little smoky. It's perfect for easy summer grilling.
    • For this sauce, sweet-tart rhubarb and onion are simmered with brown sugar, adobo sauce, vinegar, and Worcestershire, then blended until smooth.
    • Use it on grilled pork or chicken during the final few minutes of grilling, or offer it as a dipping sauce on the side.

There are plenty of reasons to make your own homemade bbq sauce, from better flavor to avoiding unnecessary additives, and all of those reasons apply for this recipe too, however, it's also a great way to use up an abundance of rhubarb and you're rewarded with an incredible condiment that you're unlikely to ever find a bottled version of.

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Ingredients and Substitutions

Ingredients for rhubarb bbq sauce--onion, worcestershire sauce, brown sugar, adobo sauce, vinegar, oil, and rhubarb.
  • Rhubarb--Use fresh, blemish-free rhubarb stalks. Pink, red, and green stalks are safe to eat, however you must remove and discard the green leaves. They should not be consumed as they are toxic.
  • Adobo--This adds an earthy, smoky flavor to the sauce. You can purchase a jar or adobo sauce, or use the sauce found in a can of chipotle chiles. Looking for ways to use up extra? Try these grilled flanken short ribs!
  • Vinegar--Apple cider vinegar is a great all-purpose choice for this recipe, but you could substitute white wine vinegar, if you prefer.

How to Make Rhubarb BBQ Sauce

Onion being sauteed in a pot.

1. Sauté the onion in oil until tender.

Rhubarb bbq sauce ingredients combined in a pot.

2. Stir in the remaining sauce ingredients.

Cooked rhubarb in sauce in a pot.

3. Cook until the rhubarb is soft and the mixture is saucy.

Blended bbq sauce in a blender.

4. Transfer to a blender and blitz until smooth.

How to Use Your Homemade Rhubarb BBQ Sauce

Brush this onto grilled pork chops, pork tenderloin, grilled whole chicken, or crispy chicken wings during the last 5 minutes of grilling. This homemade BBQ sauce also works well as a dipping sauce to serve alongside your grilled meat.

Storage

Keep your sauce in a sealed container in the fridge for up to 2 weeks or freeze for up to 3 months. Thaw in the refrigerator before using.

Tips and Troubleshooting

  • If your sauce is too thick after blending, drizzle in water, 1 tablespoon at a time until you reach the desired consistency. If it's too thin, return it to the saucepan and simmer until it thickens.
  • This recipe is suitable for gluten-free diets.

More Homemade BBQ Sauce Recipes You'll Love

A small jar filled with peach bbq sauce with two peaches and two serrano peppers next to it.
Peach Bourbon BBQ Sauce
A spoon dripping into a jar of mustard bbq sauce.
Spicy Mustard BBQ Sauce

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A jar of rhubarb bbq sauce with rhubarb stalks in the background.

Rhubarb BBQ Sauce

A woman's face.Angie Zoobkoff
Brush this sweet and smoky homemade BBQ sauce on grilled pork, chicken, and more. It makes a great dipping sauce, too.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Condiment
Cuisine American
Servings 1 cup
Calories 69 kcal

Equipment

Ingredients
  

  • 1 tablespoon vegetable oil
  • ½ medium onion chopped
  • 2 cups (8 ounces) chopped rhubarb stalks
  • ¾ cup brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 ½ tablespoons adobo sauce
  • 1 tablespoon Worcestershire sauce
  • Salt and freshly ground black pepper
  • Pinch cayenne pepper optional

Instructions
 

  • In a medium saucepan over medium heat, warm the oil. Add the onion and sauté until softened, but not browned, about 7 minutes.
  • Add the rhubarb, sugar, vinegar, adobo, and Worcestershire sauce and stir to combine.
  • Cook over medium heat, stirring frequently, until the rhubarb is softened and the mixture is saucy, about 7 minutes.
  • Transfer the sauce to a blender and blitz until smooth. Season to taste with salt and pepper. Add a pinch of cayenne, if desired.
  • Store in a sealed jar or container in the fridge for up to 2 weeks.

Notes

  • Consistency--If your sauce is too thick after blending, drizzle in water, 1 tablespoon at a time until you reach the desired consistency. If it's too thin, return it to the saucepan and simmer until it thickens.
  • Dietary--This recipe is suitable for gluten-free diets.

Nutrition

Serving: 1 tablespoonCalories: 69kcalCarbohydrates: 15gFat: 1gSodium: 54mgSugar: 14g
Keyword grilling condiments, homemade bbq sauce, homemade condiments, ways to use rhubarb
Tried this recipe?Let us know how it was!

Beef Recipes

Dutch Oven Spaghetti with Meat Sauce

This one-pot Dutch oven spaghetti with meat sauce is a classic comfort meal, adapted to be cooked in your cast iron Dutch oven over the campfire. It's the ideal meal for cool weather camping or anytime you need a hearty meal at camp.

A person using tongs to pull spaghetti from a Dutch oven.

Recipe at a Glance: Campfire Spaghetti

  • DETAILS
    • Total Time: 1 hour
    • Preparation method: Dutch oven cooking over a campfire
  • HIGHLIGHTS
    • This one-pot meal of spaghetti with meat sauce is a hearty and satisfying choice for camping, particularly in cooler weather.
    • The recipe is made entirely in your Dutch oven, meaning minimal clean up or dishes, which is always a bonus at camp.
    • Your cast iron Dutch oven is used to create a simple meat sauce and then the pasta is cooked directly in the meat sauce, giving everything a rich flavor.

I'm a big fan of one-pot camping meals, thanks to the minimal effort required to make them and ease of clean up. I mean, camping is supposed to be relaxing, so who wants to be juggling multiple pots and endless dishes? Not me.

This Dutch oven spaghetti recipe is a simple, kid-pleasing version of the classic, made with just a handful of ingredients, including ground beef and marinara sauce, and like my campfire mac and cheese recipe, it's cooked entirely in your Dutch oven over the fire. No colander required.

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Ingredients and Substitutions

Ingredients for Dutch oven spaghetti--garlic, onion, beef broth, ground beef, parmesan, marinara, oil, and spaghetti.
  • Ground beef--I recommend using lean (85/15) ground beef here for the right amount of fat. Avoid medium ground beef as it will give off too much fat and make your sauce greasy.
  • Beef broth--Use reduced sodium beef broth so that your spaghetti isn't too salty.
  • Marinara--Use your favorite store-bought or homemade marinara or pasta sauce here.

How to Make Campfire Dutch Oven Spaghetti

Ground beef and onion cooking in a Dutch oven over a campfire.

1. Brown the beef and onion in oil over the campfire.

Cooked ground beef, onion, and garlic in a Dutch oven.

2. Stir in the garlic and cook for a minue.

A pot of liquid over a campfire.

3. Pour in the beef broth and marinara and bring to a simmer.

Spaghetti submerged in liquid in a Dutch oven over a campfire.

4. Add the spaghetti, cover and cook until tender.

Serving Suggestions

Serve this with classic spaghetti accompaniments, such as garlic bread and Caesar salad.

Tips and Troubleshooting

  • The spaghetti will continue to soak up liquid once you remove it from the fire so it should still be quite saucy when you're finished cooking. Add extra broth or water if needed to ensure a saucy consistency.
  • To halve the recipe, use a 3 ½ to 4-quart Dutch oven.
  • Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
A Dutch oven filled with spaghetti and meat sauce over a campfire.

More One Pot Pasta Recipes You'll Love

Creamy mac and cheese in a pot with a wooden spoon resting in it.
Camping Mac and Cheese
A pot of cheeseburger pasta with plates, napkins, and forks on the side.
One Pot Cheeseburger Pasta

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A person using tongs to pull spaghetti from a Dutch oven.

Dutch Oven Spaghetti with Meat Sauce

A woman's face.Angie Zoobkoff
Classic spaghetti and meat sauce is every bit as comforting at camp as it is at home. Discover how to make it over the campfire.
No ratings yet
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 731 kcal

Equipment

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 ½ pounds (680 g) lean ground beef
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups reduced sodium beef broth
  • 3 cups marinara sauce
  • 18 ounces (500 g) spaghetti
  • Salt and freshly ground black pepper
  • grated Parmesan cheese for serving

Instructions
 

  • Prepare a campfire for direct medium heat.
  • Set the Dutch oven over the heat and warm the oil.
  • Add the beef and onion and cook until the meat is browned and onion is softened, about 20 minutes.
  • Stir in the garlic and cook for 1 minute.
  • Pour in the beef broth and marinara sauce, cover, and bring to a simmer.
  • Add the spaghetti (you may need to break it to make it fit), and stir gently to submerge it in the sauce. Cover and cook at a gentle simmer, stirring occasionally to prevent it from sticking, until the pasta is tender, about 17 minutes.
  • Season to taste with salt and pepper. Serve with grated parmesan cheese.

Notes

  • Keep it saucy--The spaghetti will continue to soak up liquid once you remove it from the fire so it should still be quite saucy when you're finished cooking. Add extra broth or water if needed to ensure a saucy consistency.
  • Halving the recipe--To halve the recipe, use a 3 ½ to 4-quart Dutch oven.
  • Protect your oven--Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.

Nutrition

Serving: 1 portionCalories: 731kcalCarbohydrates: 78gProtein: 42gFat: 26gCholesterol: 100mgSodium: 909mgFiber: 5gSugar: 9g
Keyword campfire cooking, cold weather camping, dutch oven cooking, one pot pasta
Tried this recipe?Let us know how it was!

Camping

Crescent Roll Campfire Dogs

Like a campfire version of pigs in blankets, these crescent roll campfire dogs are an easy meal or snack made with hot dogs and refrigerated crescent roll dough. They require just 2 ingredients and are ready in 15 minutes.

Two hot dogs wrapped in pastry over a campfire.

Recipe at a Glance: Campfire Crescent Roll Dogs

  • DETAILS
    • Total Time: 15 minutes
    • Preparation method: Campfire cooking
  • HIGHLIGHTS
    • This easy camping meal is a great choice for a quick lunch or dinner, and a fun meal that the kids can make, too.
    • This recipe requires just 2 ingredients and is ready in 15 minutes.
    • These campfire hot dogs are wrapped with refrigerated crescent roll dough and cooked on a roasting stick until golden brown.

Hot dogs seem to be a camping lunch staple for us, and they make an appearance at least a few times each trip. This easy recipe puts a fun twist of the quintessential camping meal by cooking refrigerated crescent roll dough right on the hot dog. They're easy to make, fun for the kids, and very tasty.

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Ingredients and Substitutions

Ingredients for crescent roll campfire dogs--hot dogs and a tube of refrigerated crescent roll dough.
  • Hot dogs--Any type of regular-sized hot dog will work here. Avoid the jumbo ones, as there won't be enough dough to cover it.
  • Refrigerated crescent rolls--You'll find these in the refrigerated section of most supermarkets. One can will generally have enough dough for 8 or 10 hot dogs. Don't get the jumbo roll dough, as this may be too much dough for the size of your hot dog.

How to Make Crescent Roll Hot Dogs

Two hot dogs wrapped in uncooked pastry.

1. Wrap one piece of crescent roll around each hot dog, pressing the edges together to seal. Slide the hot dogs onto a roasting stick.

Two hot dogs wrapped in pastry over a campfire.

2. Cook over the fire, rotating frequently, until the pastry is golden brown and cooked through.

Tips and Troubleshooting

  • Press the edges of the crescent roll dough together before cooking. Any gaps in the dough may split open as it cooks and cause the dough to fall away from the hot dog.
  • Use low flame for cooking and keep the roasting stick about 8 inches (20 cm) from the heat to evenly cook the dough. Very hot or high flames will cause the dough to burn before it cooks through.

More Easy Camping Recipes You'll Love

A pie iron pizza cut in half on a plate with cheese oozing out.
Pie Iron Pizza
A walking taco with Doritos and cheese with lettuce, sour cream, and tomato surrounding it.
Walking Tacos

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

Two hot dogs wrapped in pastry over a campfire.

Crescent Roll Campfire Dogs

A woman's face.Angie Zoobkoff
Like a campfire version of pigs in blankets, these crescent roll campfire dogs are an easy meal or snack made with hot dogs and refrigerated crescent roll dough. They require just 2 ingredients and are ready in 15 minutes.
No ratings yet
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course, Snack
Cuisine American
Servings 8 hot dogs
Calories 220 kcal

Equipment

Ingredients
  

  • 1 tube refrigerated crescent roll dough
  • 8 hot dogs
  • Ketchup and/or mustard for dipping (optional)

Instructions
 

  • Prepare a campfire for cooking.
  • Open the tube of crescent roll dough and carefully separate the pieces. You should have 8 triangles.
  • Working with one hot dog and one piece of dough at a time, starting with the wide end of the triangle, wrap the dough around the hot dog, pressing the edges together to seal. Slide the hot dog onto a roasting stick and repeat with the remaining hot dogs and pieces of dough.
  • Cook over low flame, about 8 inches (20 cm) from the heat, rotating frequently until the dough is golden brown and cooked through, 8 to 10 minutes.
  • Serve immediately with ketchup and/or mustard for dipping, if desired.

Notes

  • Mind the gap--Take care to really press the edges of the crescent roll dough together before cooking. Any gaps in the dough may split open as it cooks and cause the dough to fall away from the hot dog.
  • Avoid hot flame--Use low flame for cooking and keep the roasting stick about 8 inches (20 cm) from the heat to evenly cook the dough. Very hot or high flames will cause the dough to burn before it cooks through.

Nutrition

Serving: 1 hot dogCalories: 220kcalCarbohydrates: 13gProtein: 7gFat: 16gCholesterol: 20mgSodium: 680mgSugar: 3g
Keyword campfire cooking, camping lunch ideas, pigs in blankets
Tried this recipe?Let us know how it was!

Desserts

Grilled Strawberries

These grilled strawberries are an easy spring or summer dessert made with just 3 ingredients. For these sweet skewers, plump fresh strawberries are rolled in sugar, briefly cooked on the grill, and finished with balsamic or chocolate glaze.

Skewers of grilled strawberries on a plate, drizzled with dark syrup.

Recipe at a Glance: Grilled Strawberries

  • DETAILS
    • Total Time: 15 minutes
    • Preparation method: Grilling
  • HIGHLIGHTS
    • This simple dessert showcases sweet strawberries in the best possible way. It's a great option for a hot weather dessert, and easy enough for kids to help with.
    • This recipe requires just 3 ingredients and is ready in 15 minutes. Having the option of two types of glaze makes it a great choice for kids and adults alike.
    • These grilled strawberries are lightly coated with sugar, briefly cooked on the grill, and finished with balsamic or chocolate glaze to create an easy, elegant dessert.

When sweet summer fruits start arriving at the market and the temperatures outside start to climb, it's time to start making desserts on the grill. While blueberry cake and grilled plum galette are showstopping, they also take some time and planning. When you want an easy, elegant dessert that's ready in minutes, these grilled strawberry skewers are the way to go.

Like with my grilled plums recipe, a kiss from the grill softens the fruit and makes them incredibly juicy, and you can finish them with your choice of balsamic glaze for a sweet, tangy bite, or with chocolate syrup, to satisfy your sweet tooth and keep it kid-friendly.

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Ingredients and Substitutions

Ingredients for grilled strawberries--strawberries, sugar, and balsamic or chocolate syrup.
  • Strawberries--Look for firm, bright red berries with firm green tops. The strawberries will soften as they cook so avoid any that are soft or mushy.
  • Balsamic or chocolate syrup--You can use balsamic glaze or chocolate syrup, depending on your preference, or who you're feeding. Balsamic glaze can be purchased online or you can make your own by boiling balsamic vinegar until thick and syrupy.

How to Make Grilled Strawberry Skewers

A bowl of strawberries and a bowl of sugar, with a strawberry being rolled in the sugar.

1. Roll each strawberry in sugar and set aside.

Four skewers of sugared strawberries on a baking sheet.

2. Thread the sugared strawberries onto skewers.

Four skewers of sugared strawberries on a grill.

3. Grill over medium heat, flipping once, until the berries develop grill marks and begin to soften.

Two skewers of strawberries on a plate, drizzled with dark syrup.

4. Drizzle with balsamic glaze or chocolate syrup and serve.

Serving Suggestions

These are terrific all on their own, but you can add a dollop of whipped cream or a scoop of vanilla ice cream to make it a more substantial dessert.

Tips and Troubleshooting

  • Soak your wooden skewers for an hour before grilling. This will prevent them from burning and falling apart.
  • Be sure your grill is fully preheated and is very clean before cooking the strawberries to prevent sticking.
  • These grilled strawberry skewers are best served immediately after grilling. They will begin to macerate and become very juicy as they sit.
  • This recipe is suitable for gluten-free and vegan diets.
Skewers of grilled strawberries on a plate, drizzled with dark syrup.

More Grilled Fruit Recipes You'll Love

Two plates topped with grilled nectarines, candied pecans, and whipped cream.
Grilled Nectarines with Praline Crunch
Spiced grilled plums in a bowl on a plate with a fork and checkered napkin on the side.
Spiced Grilled Plums

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

Skewers of grilled strawberries on a plate, drizzled with dark syrup.

Grilled Strawberries

A woman's face.Angie Zoobkoff
Sweet summer strawberries star in this easy 3-ingredient grilled dessert. Perfect for Mother's Day, cookouts, and more.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 2 to 4 servings
Calories 179 kcal

Equipment

Ingredients
  

  • 16 strawberries
  • ¼ cup granulated sugar
  • Balsamic glaze or chocolate syrup for drizzling

Instructions
 

  • Preheat the grill to medium (375°F to 400°F | 190°C to 200°C). Clean grate well.
  • Rinse the strawberries and lightly pat dry.
  • Place the sugar in a small bowl and roll each strawberry in the sugar to coat.
  • Thread the strawberries onto the skewers (4 per skewer).
  • Grill, flipping once, until grill marks develop and the fruit begins to soften, about 2 minutes per side.
  • Serve immediately, drizzled with balsamic glaze or chocolate sauce.

Notes

  • Soak your skewers--Soak your wooden skewers for an hour before grilling. This will prevent them from burning and falling apart.
  • Use a hot, clean grill--Be sure your grill is fully preheated and is very clean before cooking the strawberries to prevent sticking.
  • Serve immediately--These grilled strawberry skewers are best served immediately after grilling. They will begin to macerate and become very juicy as they sit.
  • Dietary-This recipe is suitable for gluten-free and vegan diets.

Nutrition

Serving: 2 skewersCalories: 179kcalCarbohydrates: 45gProtein: 1gSodium: 15mgFiber: 2gSugar: 39g
Keyword grilled dessert, summer berries
Tried this recipe?Let us know how it was!

Blackstone Griddle Recipes

Chorizo and Potato Tacos

These chorizo and potato tacos are an easy cast iron skillet meal made with spicy sausage, potatoes, and onions. Topped with your favorite fixings, these tacos are a fantastic dinner (or breakfast) at home or at camp.

Two tacos with chorizo and potatoes, topped with salsa, sour cream, and avocado.

Recipe at a Glance: Chorizo Potato Tacos

  • DETAILS
    • Total Time: 30 minutes
    • Preparation method: Cast iron skillet on the stovetop, camp stove or campfire
  • HIGHLIGHTS
    • These tacos combine rich sausage, potatoes, and onions to create a unique taco filling.
    • This quick and easy taco recipe comes together in a single skillet and is ready in just 30 minutes. Leftovers can easily be transformed into breakfast tacos, allowing you to get two meals from one!
    • For these chorizo tacos, diced potatoes and onions are cooked in the fat from the sausage, giving you a flavor-packed filling to tuck into tortillas and top with your favorite fixings.

Who doesn't love a quick and easy taco recipe that comes together in a single skillet and is on the table in just 30 minutes? Factor in the powerhouse of flavor that comes from spicy chorizo sausage and tender potatoes, and you've got yourself a winning meal any day of the week. Be sure to make extra, because you're going to want to transform the leftovers into some seriously good breakfast tacos the next day.

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Ingredients and Substitutions

Ingredients for chorizo and potato tacos--chorizo, potatoes, tortillas, and diced red onion.
  • Chorizo--Use raw, uncooked chorizo, not cured chorizo for this taco recipe. You may see it labeled as Mexican chorizo. If the sausage comes in casings, remove the casing before cooking.
  • Potatoes--I find that yellow potatoes work best here. They are waxy enough to hold their shape but still develop some soft crisp edges. I don't recommend high starch potatoes (like Russets) as they can fall apart as they cook.

How to Make Chorizo Potato Tacos

Cooked chorizo sausage in a cast iron skillet.

1. Cook the sausage in a large cast iron skillet until browned and cooked through. Transfer to a bowl, leaving the fat in the skillet.

Diced potato and red onion cooking in a cast iron skillet.

2. Add the potato and onion and cook until tender.

Cooked chorizo and potatoes in a cast iron skillet.

3. Stir the cooked sausage into the potatoes and heat until warmed through.

Components to assemble a taco--skillet of meat and potatoes, salsa, sour cream, and avocado.

4. Assemble the tacos on warmed tortillas.

FAQs

How do I make these on my Blackstone?

Cook the sausage on one side of the griddle over medium heat. Once browned and cooked through, move it over to the other side and keep warm. Add the potatoes and onion to the fat from the sausage and cook until they are golden and tender. Stir the sausage back into the potato mixture and serve.

What can I do with leftover taco filling?

Leftover chorizo potato taco filling can be easily transformed into incredible breakfast tacos. Simply warm up your leftover filling, stir in some scrambled eggs, if desired, then stuff them into tortillas and top with hot sauce.

Storage Instructions

Leftover chorizo and potato filling can be stored in a sealed container in your fridge or cooler for up to 4 days. Reheat in a skillet over low heat until warmed through.

Serving Suggestions

Top your tacos with your favorite taco fixings including sour cream, salsa, guacamole, hot sauce, diced onion, cilantro, and crumbled queso fresco cheese.

Tips and Troubleshooting

  • Take the time to dice the potatoes very small (¼-inch) and evenly. Potatoes that are cut too large will take a long time to cook.
  • If the skillet seems dry while you are cooking the potatoes, drizzle in a couple teaspoons of vegetable or olive oil.
  • Wrap your tortillas in foil and warm them on the edge of the fire grate or in the oven while the potato and chorizo mixture is cooking.
Two tacos with chorizo and potatoes, topped with salsa, sour cream, and avocado.

More Taco Recipes You'll Love

Two halibut tacos on a plate, with red cabbage, avocado crema, and cilantro on top.
Grilled Halibut Tacos
Two Buffalo chicken tacos on a plate with romaine lettuce and blue cheese dressing on top.
Buffalo Chicken Tacos

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

Two tacos with chorizo and potatoes, topped with salsa, sour cream, and avocado.

Chorizo and Potato Tacos

A woman's face.Angie Zoobkoff
These camping-friendly tacos are packed with rich sausage and potato, come together in a single skillet and are ready in just 30 minutes.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 476 kcal

Equipment

Ingredients
  

  • 1 pound (454 g) raw chorizo sausage casings removed
  • 12 ounces (340 g) yellow potatoes cut to ¼-inch dice
  • ⅓ cup diced red onion
  • Salt and freshly ground black pepper
  • 8 to 12 small flour or corn tortillas
  • Salsa, sour cream, avocado, hot sauce, diced onion, and queso fresco for serving (optional)

Instructions
 

  • In a large cast iron skillet over medium-high heat, cook the chorizo, stirring frequently and breaking up the meat, until browned and cooked through, 6 to 8 minutes.
  • Use a slotted spoon to scoop the meat into a bowl, leaving the fat behind in the skillet. You should have at least 1 tablespoon of oil in the skillet. If not, drizzle in a little extra vegetable or olive oil.
  • Add the potatoes and red onion to the fat in the skillet and cook, stirring frequently, until the potatoes are tender, about 15 minutes.
  • Stir the chorizo back into the potato mixture and cook until warmed through, 1 to 2 minutes. Season to taste with salt and pepper.
  • Serve on warm tortillas with your favorite toppings.

Notes

  • Size matters--Take the time to dice the potatoes very small (¼-inch) and evenly. Potatoes that are cut too large will take a long time to cook.
  • Add oil if needed--If the skillet seems dry while you are cooking the potatoes, drizzle in a couple teaspoons of vegetable or olive oil.
  • Warming the tortillas--Wrap your tortillas in foil and warm them on the edge of the fire grate or in the oven while the potato and chorizo mixture is cooking.

Nutrition

Serving: 1 portionCalories: 476kcalCarbohydrates: 53gProtein: 27gFat: 17gCholesterol: 65mgFiber: 3gSugar: 1g
Keyword camping dinner ideas, cast iron cooking, easy camping dinners, taco recipes
Tried this recipe?Let us know how it was!

Camping

17 Budget-Friendly Camping Meals (That Aren't Hot Dogs)

I've got nothing against campfire hot dogs and they make frequent appearances in our camping lunch plans, but I do like some variety in my camping meals. Given the rising cost of food, simple, affordable camping recipes are at the top of my list. Read on to discover 17 cheap camping meals that are delicious, easy-to-make, and won't break the bank.

1
A Dutch oven filled with monkey bread.
Dutch Oven Monkey Bread
These morsels of warm, sweet pull-apart monkey bread just took your camping breakfast to the next level.
Get the recipe: Dutch Oven Monkey Bread
2
A jar half filled with oats and dried fruits.
Make-Ahead Oatmeal for Camping
Keeping a stash of these apple cinnamon camping oatmeal jars on hand means you've always got a quick and easy breakfast ready to go in minutes.
Get the recipe: Make-Ahead Oatmeal
3
A stack of pancakes, maple syrup, and blueberries on a plate with blueberries and bacon in the background.
Easy Camping Pancakes
These fluffy camping pancakes, made on your cast-iron skillet or griddle, are soft and buttery, with crisp edges. Top them with plenty of maple syrup for the ultimate breakfast treat.
Get the recipe: Camping Pancakes
4
Recipe and photo credit: Simple Family Camping
Cowboy Caviar Pasta Salad
Saddle up for flavor with this easy cowboy caviar pasta salad! Perfect for your next camping trip, this vibrant dish combines hearty pasta with zesty black beans, sweet corn, and a rainbow of fresh veggies.
Get the recipe: Cowboy Caviar Pasta Salad
5
A person pulling an English muffin grilled cheese sandwich apart.
English Muffin Grilled Cheese
Your favorite grilled cheese sandwich just got even better thanks to two(!) types of cheese and a crispy toasted English muffin.
Get the recipe: English Muffin Grilled Cheese
6
A foil packet of chicken nachos with salsa and sour cream on the side.
Foil Pack Chicken Nachos
This easy camping lunch comes together in minutes and is the perfect way to use up leftover chicken.
Get the recipe: Foil Pack Chicken Nachos
7
A foil packet filled with sausage and potato, topped with sour cream.
Sausage and Potato Foil Packets
Make these easy, inexpensive, flavor-packed sausage and potato foil packets on your grill or over the campfire for a classic camping meal.
Get the recipe: Sausage and Potato Foil Packs
8
A pot of cheeseburger pasta with plates, napkins, and forks on the side.
One-Pot Cheeseburger Tortellini
This creamy tortellini has all your favorite burger elements--beef, tomato, cheese, and mustard--with the convenience of a one-pot meal.
Get the recipe: One-Pot Cheeseburger Tortellini
9
A Dutch oven filled with baked beans on a campfire grate.
Dutch Oven Baked Beans
Made with canned navy beans, bacon, onion, and a sweet and tangy sauce, this hearty crowd-pleasing dish will keep all of your campers happy.
Get the recipe: Dutch Oven Baked Beans
10
A walking taco with Doritos and cheese with lettuce, sour cream, and tomato surrounding it.
Camping Walking Tacos
An easy handheld camping meal made with spiced ground beef and all your favorite taco fixings piled into a bag of nacho chips. Easy, fast, and kid-friendly.
Get the recipe: Walking Tacos
11
Recipe and photo credit: Champagne Tastes
Campfire Pasta Marinara
This campfire pasta marinara is a one-pot Dutch oven camping meal made with veggies, sauce, broth, and short-grain pasta.
Get the recipe: Campfire Pasta Marinara
12
Two bowls of Dutch oven turkey chili with cornbread and sour cream on the side.
Dutch Oven Turkey Chili
Smoky, spicy, rich, and hearty, this turkey chili has everything going for it!
Get the recipe: Dutch Oven Turkey Chili
13
Baked potatoes topped with sour cream and scallions.
Campfire Baked Potatoes
A campfire classic made with Russet potatoes that are wrapped in foil and buried in coals. They come out with crispy skin and soft, fluffy interiors. Load them up with your favorite toppings and enjoy!
Get the recipe: Campfire Baked Potatoes
14
Two halves of a burrito on a plate with hot sauce drizzled over them.
Make-Ahead Camping Burritos
These cheesy meat, bean, and rice burritos are the ideal make-ahead camping meal. They're easy to prepare and quick to reheat at camp.
Get the recipe: Make-Ahead Camping Burritos
15
Creamy mac and cheese in a pot with a wooden spoon resting in it.
Camping Mac and Cheese
This creamy one-pot macaroni and cheese is made in just one pot with a handful of pantry ingredients and requires only 20 minutes of your time.
Get the recipe: Campfire Mac and Cheese
16
Two campfire waffle cones filled with marshmallows, Rolo pieces, and Teddy Grahams.
Campfire Cones
Everything you love about s'mores, stuffed into a waffle cone and cooked over the campfire until melted and gooey.
Get the recipe: Campfire Cones
17
Two open foil packet pear crisps surrounded by pears.
Foil Packet Pear Crisp
This juicy foil packet pear crisp is a simple autumn dessert featuring tender spiced pears topped with a crispy oat mixture. Make it over the campfire, on your grill, or in the oven.
Get the recipe: Foil Packet Pear Crisp

Breakfast

Dutch Oven Monkey Bread

This Dutch oven monkey bread is a sticky pull-apart bread to make at camp. It comes together in minutes, is ready in an hour, and is perfect for a sweet breakfast treat or midday snack alongside a cup of coffee (or hot chocolate for the kids).

A Dutch oven filled with monkey bread.

Recipe at a Glance: Dutch Oven Monkey Bread

  • DETAILS
    • Total Time: 1 hour
    • Preparation method: Dutch oven cooking
  • HIGHLIGHTS
    • Monkey bread is a sticky pull-apart bread that's perfect for breakfast or snacking. This recipe has been adapted to be cooked in your cast iron Dutch oven at camp.
    • You'll love being able to toss this together in minutes and let it cook with minimal effort, and will be happily enjoying a sweet campfire treat in just 1 hour.
    • For this sweet breakfast or snack, store-bought biscuits are tossed in cinnamon sugar, coated with a brown sugar butter glaze and cooked until puffed and tender.

If you've ever popped a few morsels of warm, sweet monkey bread into your mouth, you likely already know how incredibly good (and difficult to resist) it is. This version tastes just like the classic oven baked version, using canned biscuits, cinnamon sugar, and a brown sugar glaze but is cooked in your cast iron Dutch oven at camp. It's an excellent sweet breakfast treat or snack, particularly one that the kids will love! If you want to make it in your oven at home, check out the FAQ section below.

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Ingredients and Substitutions

Ingredients for Dutch oven monkey bread--biscuits, cinnamon, butter, sugar, raisins, and brown sugar.
  • Biscuits--Use the regular (not jumbo) biscuits for this recipe. Depending on the size of your Dutch oven, you may not need all of them. You want to use just enough to create a snug single layer on the bottom of the Dutch oven.
  • Butter--You can use unsalted or salted butter for this recipe. Whatever you've got on hand at camp will do.
  • Raisins--These are optional, but highly recommended. If you prefer a little crunch in your bread, you could replace them with toasted walnuts or pecans.

How to Make Monkey Bread in a Dutch Oven

Pieces of biscuit in a bag filled with cinnamon sugar.

1. Cut the biscuits into quarters and toss to coat in cinnamon sugar.

Uncooked biscuit pieces in a parchment-lined Dutch oven.

2. Arrange the biscuit pieces in a snug single layer in a parchment-lined Dutch oven.

Pieces of biscuit dough and raisins in a parchment-lined Dutch oven.

3. Sprinkle the raisins over the top.

Butter and brown sugar melting in a small pot.

4. Melt the butter and brown sugar together in a small saucepan.

Uncooked monkey bread in a Dutch oven.

5. Drizzle the melted butter over the biscuits.

A Dutch oven covered in coals.

6. Place 10 coals below the Dutch oven and 20 on the lid and bake until golden and cooked through.

FAQs

Can I use a different size of Dutch oven?

You could make a smaller batch of this monkey bread in a medium sized, 3 ½ to 4 quart Dutch oven. You will only need 1 to 1 ½ cans of biscuits to create a single layer of dough in the Dutch oven, and the butter and brown sugar can be reduced to ¼ cup of each. Use 6 coals below and 12 on the lid when cooking.

How do I make Dutch oven monkey bread in the oven?

Follow the directions and bake it in a 350°F (180°C) oven, uncovered, until puffed and golden and the internal temperature reaches 200°F (93°C), 30 to 40 minutes.

What should I serve with it?

This makes a great side to a savory breakfast hash if you're enjoying a big breakfast, or you can keep it simple and offer some fresh fruit and yogurt or an orange mango smoothie on the side.

Storage

Monkey bread is best enjoyed shortly after cooking, while still warm. You can store it, tightly wrapped in plastic at room temperature for up to 1 day. Rewarm it in the Dutch oven, or wrapped in foil over low heat until warmed through.

Tips and Troubleshooting

  • To get ahead, mix your cinnamon sugar before heading out on your camping trip. Stash it in a resealable bag or container. If you've got extra, use it for campfire doughnut holes!
  • Make sure that all your biscuit pieces are in a single layer in the Dutch oven. Stacked or overlapped pieces won't cook evenly.
  • Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
A portion of monkey bread on a plate.

More Dutch Oven Bread Recipes You'll Love

A loaf of cheddar beer bread in a Dutch oven.
Dutch Oven Beer Bread
Eight cinnamon rolls in a cast iron Dutch oven.
Dutch Oven Cinnamon Rolls

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A Dutch oven filled with monkey bread.

Dutch Oven Monkey Bread

A woman's face.Angie Zoobkoff
These morsels of warm, sweet pull-apart monkey bread just took your camping breakfast to the next level.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Snack
Cuisine American
Servings 6 servings
Calories 545 kcal

Equipment

Ingredients
  

  • 2 (12-oz | 340-g) cans biscuits
  • ⅓ cup granulated sugar
  • 1½ teaspoons ground cinnamon
  • ⅓ cup raisins optional
  • ⅓ cup butter
  • ⅓ cup brown sugar

Instructions
 

  • Line a large Dutch oven with parchment paper. Prepare a chimney of coals for Dutch oven cooking. You'll need 30 coals to start. The coals are ready when they turn white all over.
  • Remove the biscuits from the can and cut each one into four pieces.
  • Combine the granulated sugar and cinnamon in a resealable bag. Working with a few pieces at a time, drop the biscuits into the bag, close and shake to coat each piece. Arrange the pieces in a single layer in the Dutch oven.
  • Scatter the raisins over the top of the biscuit dough, if using.
  • In a small saucepan over low heat, combine the butter and brown sugar. Let the butter melt, stirring occasionally, and then mix well to dissolve the sugar.
  • Pour the brown sugar and butter evenly over the biscuits. I find it easiest to spoon the glaze out of the saucepan and drizzle it over the biscuits. This allows for more even coverage.
  • Cover the Dutch oven with its lid and cook with 10 coals below and 20 on the lid, replacing the coals as needed, until the bread is puffed and set, 35 to 45 minutes. The internal temperature should be around 200°F (93°C).
  • Remove from the fire pit and serve warm.

Notes

  • Get ahead--Mix your cinnamon sugar before heading out on your camping trip. Stash it in a resealable bag or container. 
  • Single layer--Make sure that all your biscuit pieces are in a single layer in the Dutch oven. Stacked or overlapped pieces won't cook evenly.
  • Protect the oven--Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.

Nutrition

Serving: 1 portionCalories: 545kcalCarbohydrates: 73gProtein: 8gFat: 26gCholesterol: 27mgFiber: 2gSugar: 33g
Keyword camping bread, dutch oven cooking
Tried this recipe?Let us know how it was!

Dinner

Grilled Twice-Baked Potatoes

These twice-baked potatoes take your average baked potatoes to the next level with the addition of bacon, cheese, sour cream, and chives. They're cooked entirely on the grill, making them perfect for long weekend cookouts and summer grilling.

A grilled twice baked potato on a platter.

Recipe at a Glance: Grilled Twice-Baked Potatoes

  • DETAILS
    • Total Time: 20 minutes
    • Preparation method: Grill
  • HIGHLIGHTS
    • These grilled potatoes boast everything you love about loaded baked potatoes, including sour cream, bacon, cheese, and chives.
    • Prepare the potatoes ahead of time and finish them on the grill just before serving.
    • Easily scale the recipe to feed a crowd if you're making them for a cookout.

If potatoes were classified as a love language, they'd definitely be mine. From roasted potatoes to smothered cheesy foil packet potatoes, I haven't met a spud I didn't love. And while baked potatoes are pretty spectacular on their own, I've always felt like twice-baked potatoes are like the royal family of baked potatoes. The addition of all the best toppings right inside the potato makes it truly memorable, and being able to cook it entirely on the grill is just an added bonus.

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Ingredients and Substitutions

Ingredients for grilled twice-baked potatoes--potatoes, oil, bacon, cheddar, chives, milk, and sour cream.
  • Potatoes--You need a starchy, floury potato for the best results here. Russet potatoes will work best. Don't use yellow or red potatoes as they are too waxy and won't give you a light, fluffy potato filling.
  • Cheddar--You can use your favorite type of melting cheese here. Cheddar is classic, but if you want to add some zip, try it with pepper Jack. For best results, use full fat cheese and avoid the pre-shredded stuff. It doesn't melt well.
  • Oil--We use a little oil on the outside of the potatoes to help the skin crisp. Any type of neutral oil works, or you can swap in olive oil, if you prefer.

How to Make Grilled Twice-Baked Potatoes

Two potatoes wrapped in foil with a fork on the side.

1. Rub the potatoes with oil, wrap in foil, and poke a few times with a fork.

Two potatoes wrapped in foil cooking on the grill.

2. Grill at 400°F (200°C) until tender.

A foil tray with four potato halves and a bowl of mashed potato filling.

3. Scoop out the filling from the potatoes and mash. Mix in sour cream, milk, cheese, bacon, and chives and scoop into the empty potato shells.

Four stuffed potato halves in a foil pan on the grill.

4. Grill over indirect heat at 375°F (190°C) until the cheese is melted and the potatoes are hot throughout.

Make-Ahead and Storage Instructions

You can grill and stuff the potatoes up to 1 day before serving, then finish them on the grill just before serving. Store them in the fridge, covered, until you're ready to grill. They may need an extra 10 to 15 minutes to heat through.

Store leftover potatoes in a sealed container in the fridge for up to 4 days. Reheat in a 300°F (150°C) oven or over low heat on the grill.

Serving Suggestions

These hearty potatoes are the perfect side dish for any protein you're cooking on the grill, but are truly spectacular alongside a grilled bacon-wrapped steak. Round out the meal with grilled panzanella or grilled Brussels sprouts.

Tips and Troubleshooting

  • If you're using smaller potatoes, the initial cooking time may be shorter. Start checking them at 45 minutes.
  • Don't overwork the filling or it may become gummy. Mash the potatoes just until mostly smooth, then use a gentle hand when mixing.
  • This recipe is suitable for gluten-free diets.
Three grilled twice baked potatoes on a platter.

More Potato Recipes You'll Love

A pot of mashed potatoes with a wooden spoon resting inside.
Cheesy Garlic Mashed Potatoes
A cast iron skillet filled with scalloped potatoes with sprigs of thyme on top.
Grilled Scalloped Poatoes

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A grilled twice baked potato on a platter.

Grilled Twice-Baked Potatoes

A woman's face.Angie Zoobkoff
Level up your baked potatoes with the addition of cheese, sour cream, bacon, and chives, and cook them on the grill for the perfect summer side dish.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Course Side Dish
Cuisine American
Servings 4 servings
Calories 292 kcal

Equipment

Ingredients
  

  • 2 large (1 ½-2 lbs | 680 - 900 g) baking potatoes
  • 2 teaspoons neutral oil
  • 2 slices bacon cooked and chopped (about ¼ cup)
  • ⅓ cup grated cheddar cheese
  • ¼ cup sour cream
  • 3 tablespoons milk
  • 1 tablespoon minced fresh chives plus more for serving
  • Salt and freshly ground black pepper

Instructions
 

  • Preheat the grill to 400°F (200°C), ideally with multiple burners on low.
  • Drizzle the potatoes with oil and rub all over to coat. Wrap each potato in foil and poke several times with a fork.
  • Grill the potatoes until tender when poked with a skewer, rotating occasionally, about 1 ¼ hours.
  • Remove from the heat and let cool for 5 to 10 minutes. Set the grill to indirect heat at 375°F (190°C).
  • When the potatoes are just cool enough to handle, slice in half lengthwise and scoop out the filling, taking care not to tear the skin. You can leave a small border of potato around the outside to protect the skin.
  • Mash the potato filling until mostly smooth, then stir in the bacon, cheese, sour cream, milk, and chives. Taste and season with salt and pepper.
  • Gently scoop the filling back into the empty potato halves, mounding it slightly on top. Place the potato halves into a foil pan.
  • Cook over indirect heat until the potatoes are hot throughout and the cheese is melted, about 30 minutes. Serve hot, garnished with extra chives, if desired.

Notes

  • Size matters--If you're using smaller potatoes, the initial cooking time may be shorter. Start checking them at 45 minutes.
  • Be gentle--Don't overwork the filling or it may become gummy. Mash the potatoes just until mostly smooth, then use a gentle hand when mixing.
  • Dietary--This recipe is suitable for gluten-free diets.

Nutrition

Serving: 1 halfCalories: 292kcalCarbohydrates: 34.8gProtein: 10.7gFat: 12.7gCholesterol: 28mgSodium: 300mgFiber: 2.4gSugar: 1.7g
Keyword grilled potatoes, grilled side dishes
Tried this recipe?Let us know how it was!

Beef Recipes

Beef and Sausage Burgers

This beef and sausage burger recipe takes your everyday hamburger to the next level. Ground Italian sausage adds flavor and juiciness to the patties, and a layer of gooey mozzarella cheese is the perfect topping for this easy dinner.

A burger topped with melted cheese, tomato, and lettuce.

Recipe at a Glance: Beef and Italian Sausage Burgers

  • DETAILS
    • Total Time: 20 minutes
    • Preparation method: Griddle/Blackstone cooking
  • HIGHLIGHTS
    • These juicy burgers can be made on your indoor or outdoor griddle and are ready in just 20 minutes.
    • The addition of Italian sausage, along with a layer of melted mozzarella on top give these burgers a flavor-packed Italian vibe.
    • Offer extra toppings on the side to make this an easy backyard BBQ or camping meal that everyone can customize.

For a quick-cooking dinner that everyone loves, you can't go wrong with a juicy burger. Usually, smash burgers are my go-to because they cook so quickly and have so many irresistible crispy edges, but every once in a while I crave a big, meaty burger like this ground beef and Italian sausage one. To keep the patties from drying out, we add Italian sausage, which has a good amount of fat, along with plenty of flavor. A topping of melted mozzarella takes these burgers over the top, guaranteeing that every bite is juicy and satisfying.

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Ingredients and Substitutions

Ingredients for beef and sausage burgers--buns, ground beef, mozzarella, and Italian sausage.
  • Sausage--Use your favorite type of Italian sausage here, whether mild or spicy. Don't use sweet Italian sausage though, as it doesn't pair well with the flavor of the beef.
  • Beef--I recommend using lean ground beef (85/15), which will give you a little bit of fat, but not too much. The sausage will add extra fat to the patties.
  • Mozzarella--You can used sliced or grated mozzarella cheese here, but if you're using grated, be sure to grate it yourself. The pre-shredded stuff doesn't melt well.

How to Make Beef and Sausage Burgers

Ground beef and sausage mixed in a bowl.

1. Combine the beef and sausage in a large bowl and mix well.

Five uncooked burger patties on a baking sheet.

2. Shape into 4 or 5 patties. Season with salt and pepper.

Five burger patties cooking on an outdoor griddle.

3. Cook on a griddle over medium-high heat, flipping once, until almost cooked through.

Cheese melting on burgers on a griddle.

4. Add the cheese for the final 2 minutes of cooking and let it melt.

FAQs

What temperature do I need to cook these burgers to?

Since you're adding raw pork sausage to the patties, it's important that you cook your burgers to an internal temperature of 160°F (71°C). Use an instant read probe thermometer for best results.

Can I cook them on the grill?

You can, but you will need to watch them closely as they are likely to flare up. If you're grilling your burgers, cook them over medium-high heat, flipping once, until cooked through. Add the cheese during the last couple minutes of grilling. If the grill starts to flare up, move the burgers away from the flame and let it subside before continuing to cook.

Can I prepare the burgers in advance?

You can prepare the burger patties up to 1 day in advance if refrigerating, or up to 1 month in advance if freezing. Season them just before cooking as the salt can draw moisture out if seasoned too soon.

Store them in the fridge, covered with plastic wrap, or in a resealable bag or container in the fridge. If frozen, thaw the patties in the fridge overnight before cooking.

Serving Suggestions

Serve your burgers with all the fixings on the side, including lettuce, tomato, ketchup, mustard, and/or mayonnaise. A simple Greek salad, potato salad with pickles, or a platter of raw veggies makes an excellent side dish for the burgers.

Tips and Troubleshooting

  • Use a gentle hand when shaping your burgers. You want to pack the meat tightly enough to hold together, but not so tight that the burger is tough. I find it easiest to cup my hands around the beef when shaping, and gently pat them into an even round.
  • The burgers will shrink slightly as they cook, so make them a little larger than the size of your bun when shaping.
  • This recipe is suitable for gluten-free diets, if served on a gluten-free bun.

More Burger Recipes You'll Love

A burger with cheese, lettuce, and tomato on a plate.
Blackstone Smash Burgers
A turkey smash burger on a plate with potato wedges and a beer and raw veggies in the background.
Turkey Smash Burgers

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A burger topped with melted cheese, tomato, and lettuce.

Beef and Sausage Burgers

A woman's face.Angie Zoobkoff
Flavorful Italian sausage and a layer of melted mozzarella take everyday beef burgers to the next level.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4 to 5 servings
Calories 569 kcal

Equipment

Ingredients
  

  • 1 pound (454 g) lean ground beef
  • 8 ounces (227 g) Italian sausage (approximately 2 links) casings removed if necessary
  • Salt and freshly ground black pepper
  • 1 ¼ cups shredded mozzarella cheese or 5 (1-oz) slices
  • 4 to 5 burger buns
  • Lettuce, tomato, and onion for serving (optional)

Instructions
 

  • Combine the beef and sausage in a large bowl and mix well.
  • Gently shape the meat mixture into 4 or 5 patties. Make the patties slightly larger than the size of your bun as they will shrink slightly as they cook. Season all over with salt and pepper.
  • Heat a griddle to medium-high.
  • Cook the patties, flipping once, until almost cooked through, about 5 minutes on the first side and 3 minutes on the second side.
  • Divide the cheese evenly among the burgers and cook until melted and the burgers have reached an internal temperature of 160°F (71°C), about 2 minutes more.
  • Serve on burger buns, offering lettuce, tomato, and onion on the side, if desired.

Notes

  • Shape gently--Use a gentle hand when shaping your burgers. You want to pack the meat tightly enough to hold together, but not so tight that the burger is tough. I find it easiest to cup my hands around the beef when shaping, and gently pat them into an even round.
  • Dietary--This recipe is suitable for gluten-free diets, if served on a gluten-free bun.

Nutrition

Serving: 1 burgerCalories: 569kcalCarbohydrates: 22gProtein: 39gFat: 35gCholesterol: 131mgSodium: 759mgFiber: 1gSugar: 3g
Keyword 20 minute meals, cast iron cooking, cheeseburger, griddle burgers
Tried this recipe?Let us know how it was!

Collections

11 Fresh Asparagus Sides for Spring

Along with sweet peas and crisp radishes, fresh asparagus is at its best in early spring, and there are so many incredible ways to enjoy it. From crisp salads to smoky stalks, this simple stalk shines in easy, casual side dishes.

Easy of the fresh asparagus sides featured here can be prepared on the stovetop (or camp stove) or on your grill, smoker, or outdoor griddle, meaning they're perfect whether you're at home, or enjoying spring at camp. No oven required!

1
A salad of potatoes and asparagus on a white platter with lemon wedges and dill on the side.
Potato Salad with Asparagus
This spring-inspired potato salad with asparagus showcases baby potatoes and crisp-tender fresh asparagus in the best possible way. See for yourself.
Get the recipe: Potato Salad with Asparagus
2
Recipe and photo credit: Sprinkled with Balance
Grilled Asparagus
Healthy, easy and delicious, this grilled asparagus recipe is very simple and a perfect vegetable addition to any barbecue.
Get the recipe: Grilled Asparagus
3
Asparagus Salad
Recipe and photo credit: Valerie's Kitchen
Asparagus Salad
This asparagus salad is loaded with colorful cherry tomatoes, crunchy almonds, and tangy feta cheese and tossed with a flavorful vinaigrette.
Get the recipe: Asparagus Salad
4
Cooked asparagus on a platter with lemon wedges.
Blackstone Asparagus
Celebrate asparagus season with this easy recipe that requires only four ingredients and is ready in less than 10 minutes.
Get the recipe: Blackstone Asparagus
5
Recipe and photo credit: Little Nomads Recipes
Spring Asparagus Pasta Salad
This vibrant spring asparagus pasta salad is bursting with fresh cherry tomatoes, lemon zest, mozzarella balls, and a drizzle of olive oil!
Get the recipe: Spring Asparagus Pasta Salad
6
Sauteed Asparagus and Mushrooms
Recipe and photo credit: Mom Foodie
Sauteed Asparagus and Mushrooms
Sautéed asparagus and mushrooms is a versatile side dish that is perfect for spring menus. The simple asparagus recipe pairs well with so many entrees and is packed with nutrition.
Get the recipe: Sautéed Asparagus and Mushrooms
7
Recipe and photo credit: Simple and Fraiche
Traeger Smoked Asparagus
This easy Traeger asparagus recipe is a healthy side dish packed with smoky flavor, lemon, and a touch of flaky sea salt. Learn how to smoke asparagus on a pellet grill, choose the best wood pellets, and make this simple spring vegetable recipe perfect for your next BBQ.
Get the recipe: Traeger Smoked Asparagus
8
Recipe and photo credit: Chef's Pencil
Truffle-Marinated Asparagus
Wonderful fresh asparagus blanched and then marinated in white truffle oil and balsamic. Very simple but amazing flavour that's perfect for your springtime meal.
Get the recipe: Truffle-Marinated Asparagus
9
Recipe and photo credit: WonkyWonderful
Shaved Asparagus Salad with Lemon
This shaved asparagus salad recipe is a fun new way to enjoy fresh raw asparagus. Dicover your new favorite healthy side dish!
Get the recipe: Shaved Asparagus Salad
10
Recipe and photo credit: Dutch Oven Daddy
Dutch Oven Asparagus and Peas
Dutch oven asparagus and peas is made with simple, spring fresh ingredients that yields bright bold flavors with every bite.
Get the recipe: Dutch Oven Asparagus and Peas
11
Recipe and photo credit: Oh My Veg!
Asparagus Sushi Roll
Asparagus sushi rolls are light, fresh, and inviting. Picture golden-crisp tempura asparagus and avocado, wrapped in rice and nori.
Get the recipe: Asparagus Sushi Roll

Camping

Sausage and Potato Foil Packets

Dinner doesn't get any easier than these sausage and potato foil packets. For this simple foil packet meal, bites of baby potato, smoked sausage, and onion are cooked on the grill or over the campfire until crisp-edged and perfectly tender.

A foil packet filled with sausage and potato, topped with sour cream.

Recipe at a Glance: Sausage and Potato Foil Packets

  • DETAILS
    • Total Time: 40 minutes (10 minutes hands-on)
    • Preparation method: Grill or campfire cooking
  • HIGHLIGHTS
    • This easy foil packet meal can be cooked on the grill or over the campfire.
    • They're quick and easy to put together and even easier to clean up!
    • A little bit of butter ensures that your potatoes and sausage are full of flavor with perfectly crisped edges.

Foil packet meals are a camping staple, thanks to their ease of preparation and minimal clean up. I love that there are so many options, from classic chicken and potato foil packets, to vegetarian caprese gnocchi packets, and even surf and turf combinations for those nights we're feeling a little fancy. I particularly love these sausage and potato foil packets because they require so few ingredients, most of which are shelf-stable (ie. no cooler required), and are an easy, inexpensive camping meal.

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Ingredients and Substitutions

Ingredients for sausage and potato foil packets--baby potatoes, oil, sausage, smoked paprika, onion, and butter.
  • Sausage--Use your favorite type of cooked, preferably smoked, sausage, like kielbasa. If necessary, remove the casing before cutting up the sausage.
  • Potatoes--I like baby potatoes here, but you could also swap in cubes of yellow or red potato. Don't use floury potatoes, like Russet, as they won't hold their shape during cooking. Cut your potatoes into similar sized pieces so that they cook evenly.
  • Oil--You can use olive oil or a neutral vegetable oil for your food.

How to Make Foil Packet Sausage and Potatoes

Potatoes and onion mixed in a bowl.

1. Combine the potatoes, onion, oil, and smoked paprika in a large bowl and mix well. Season with salt and pepper and mix again.

Sausage, potatoes and onion, mixed in a bowl.

2. Stir in the cubed sausage.

A portion of uncooked sausage, potatoes, and onion on foil, topped with a pat of butter.

3. Divide the sausage mixture among four double layered sheets of foil. Top each with a pat of butter. Fold them up to create four foil packets.

Four foil packets on a grill.

4. Cook over medium heat on the grill or over the campfire until the potatoes are tender.

FAQs

Can I add in other vegetables?

Absolutely. Choose vegetables that will stand up to longer cooking times, such as peppers and carrots.

Can I cook my foil packet in the oven?

Yes. To make sausage and potato foil packets in the oven, prepare them as directed, then cook in a 375°F (190°C) oven until the potatoes are tender, about 30 minutes.

What's the best way to fold a foil packet?

Place your food in the center of the foil. Bring the long edges of the foil up to meet, and then fold them over a couple of times, creating a seam that runs over the top of your food. Then working with one end at a time, fold it over a few times to seal the end.

I like this method for folding a foil packet because it's easy to open the seal on top to check them for doneness and then close, if necessary, and it also creates an easy pouch for eating when opened.

Serving Suggestions

Top your potatoes and sausage with a dollop of sour cream or hot sauce, if desired.

Storage and Reheating

Transfer leftovers to a sealed container and store in the fridge or your cooler for up to 4 days. Reheat in a skillet until hot throughout.

Tips and Troubleshooting

  • Use a double layer of foil when creating your foil packet to prevent any juices from leaking out.
  • Don't cook your foil packet over a strong direct flame as this can cause the potatoes and sausage to burn. Use hot coals or a low flame on the grill.
  • This recipe is suitable for gluten-free diets.
Two sausage and potato foil packets.

More Foil Packet Recipes You'll Love

A foil packet with beef, broccoli, and rice.
Beef and Broccoli Foil Packets
Two Cajun chicken foil packets on plates with forks on the side.
Cajun Chicken Foil Packets

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A foil packet filled with sausage and potato, topped with sour cream.

Sausage and Potato Foil Packets

A woman's face.Angie Zoobkoff
Make these easy, inexpensive, flavor-packed sausage and potato foil packets on your grill or over the campfire for a classic camping meal.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 444 kcal

Equipment

Ingredients
  

  • 18 ounces (500 g) baby potatoes (about 24) quartered
  • ½ medium red onion sliced
  • 2 tablespoons olive oil or neutral vegetable oil
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper
  • 14 ounces (400 g) smoked sausage cut into 1-inch pieces
  • 4 teaspoons butter cut into 4 pieces
  • Sour cream or hot sauce to serve (optional)

Instructions
 

  • Prepare a grill for medium heat (375°F | 190°C) or a bed of hot coals in a campfire.
  • Combine the potatoes, onion, oil, and smoked paprika in a large bowl. Stir until everything is evenly coated. Season generously with salt and pepper and stir again.
  • Mix in the sausage.
  • Arrange four double layers of heavy duty aluminum foil on a flat surface. Divide the sausage mixtures evenly among the four pieces of foil. Top each one with a pat of butter.
  • Fold the foil up to create four individual foil packets.
  • Cook over medium heat, avoiding strong direct flame, until the potatoes are tender and the sausage is developing crisped edges, about 30 minutes.
  • Carefully open the foil packets to let the steam release, then serve, topped with sour cream and/or hot sauce, if desired.

Notes

  • Double up--Use a double layer of foil when creating your foil packet to prevent any juices from leaking out.
  • Avoid strong flame--Don't cook your foil packet over a strong direct flame as this can cause the potatoes and sausage to burn. Use hot coals or a low flame on the grill.
  • Dietary--This recipe is suitable for gluten-free diets.

Nutrition

Serving: 1 foil packetCalories: 444kcalCarbohydrates: 19gProtein: 17gFat: 34gCholesterol: 74mgFiber: 4gSugar: 2g
Keyword easy camping dinners, foil pack cooking, foil packets
Tried this recipe?Let us know how it was!

Breakfast

Make-Ahead Oatmeal for Camping

Keeping a stash of these camping oatmeal jars on hand means you've always got a quick and easy breakfast ready to go in minutes. Try the classic apple, cinnamon, and raisin combination, or mix it up with your favorite dried fruits and seeds.

A jar half filled with oats and dried fruits.

Recipe at a Glance: Make Ahead Oatmeal

  • DETAILS
    • Total time: 5 minutes
    • Preparation method: No cook; make ahead meal

Most of our camping breakfasts are hearty meals, like breakfast burritos, quesadillas, or breakfast hash, which keep us full for hours. But on the days we're packing up, in a hurry, or if we need an affordable camping meal, these camping oatmeal jars are a dream. All you have to do is add boiling water, give it a stir, and you've got a warm breakfast.

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Ingredients and Substitutions

Ingredients for make-ahead oatmeal--oats, cinnamon, brown sugar, dried apple, and raisins.
  • Oats--Use quick cooking oats (you may see them labeled as quick oats) for your make ahead oatmeal. The boiling water will soften it without any added heat. Do not use steel cut oats as they require additional cooking.
  • Dried fruit--This recipe uses apples and raisins, but feel free to get creative with your dried fruits. Try dried berries, apricots, or crumbled pear chips.

How to Make Camping Oatmeal

A bowl filled with oats, raisins, and dried apples.

1. Combine the oats, sugar, cinnamon, apples, and raisins, and salt in a large bowl.

Three jars partially filled with oats and dried fruit.

2. Divide among three jars. Seal and store in a cool dark place.

How to Customize Your Oatmeal Jar

Cinnamon, apple, and raisin are a classic combination, but there are so many other options that you can try. Feel free to mix and match your favorite dried fruits and seeds to create your own unique combination. Here are a few suggestions to try:

  • Dried pear, allspice, and dried cherries
  • Dried blueberries, shredded coconut, and cardamom
  • Dried cranberries, pumpkin seeds, and cinnamon

Storage and Preparation

Your dried oatmeal jars can be stored in a cool, dark place for up to 3 months before adding water. When you're ready to enjoy them, simply add ¾ to 1 cup of boiling water, depending on how thick you like your oatmeal, give it a good stir, and let it sit for a couple of minutes to thicken up and cool slightly.

Tips and Troubleshooting

  • After adding the water, stir the mixture well to ensure all the oats are exposed to the liquid. It will be runny at first, but will thicken after a couple of minutes.
  • This oatmeal recipe is suitable for gluten-free, dairy-free and vegan diets.
A jar half filled with oats and dried fruits.

More Make-Ahead Breakfast Recipes You'll Love

A jar of overnight oats topped with peaches and raspberries.
Peach Melba Overnight Oats
A breakfast burrito cut in half on a plate with hot sauce on the side.
Breakfast Burritos

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A jar half filled with oats and dried fruits.

Make-Ahead Oatmeal for Camping

A woman's face.Angie Zoobkoff
Keeping a stash of these apple cinnamon camping oatmeal jars on hand means you've always got a quick and easy breakfast ready to go in minutes.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast
Cuisine American
Servings 3 servings
Calories 165 kcal

Equipment

Ingredients
  

  • 1 ½ cups quick-cooking oats
  • ½ cup dried apple slices crumbled
  • ⅓ cup raisins
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • ⅛ teaspoon table salt

Instructions
 

  • Combine the oats, apples, raisins, sugar, cinnamon, and salt in a large bowl and mix well.
  • Divide the oatmeal evenly among three jars (or resealable bags) and seal with a lid.
  • Store in a cool, dry place for up to 3 months.

Notes

  • Preparing the oatmeal--Add ¾ to 1 cup of boiling water to your jar of oatmeal. Stir well and let sit for a couple of minutes before eating. It will be runny at first, but will thicken as it sits.
  • Dietary--This oatmeal recipe is suitable for gluten-free, dairy-free and vegan diets.

Nutrition

Serving: 1 jarCalories: 165kcalCarbohydrates: 35gProtein: 3.4gFat: 1gSodium: 171mgFiber: 4gSugar: 18g
Keyword camping breakfast, make ahead breakfast, make-ahead meals
Tried this recipe?Let us know how it was!

Camping

5 Bread Recipes to Make in Your Cast Iron Dutch Oven

Homemade bread might not be the first thing you imagine making on a camping trip, but these 5 cast iron Dutch oven bread recipes show you why it should be. Each of these recipes is made in your Dutch oven using hot coals and is simple enough to make at camp, even for novice Dutch oven bakers. They're the perfect cozy side dish to serve alongside hearty chili or your favorite Dutch oven soup or stew.

1
A loaf of cheddar beer bread in a Dutch oven.
Dutch Oven Beer Bread
Homemade cheddar beer bread is the perfect camping side dish for your favorite soups, stews, chilis, and more.
Get the recipe: Dutch Oven Beer Bread
2
Dinner rolls with fresh thyme in a basket.
Dutch Oven Dinner Rolls
Fresh Dutch oven rolls on a camping trip? You betcha.
Get the recipe: Dutch Oven Dinner Rolls
3
A loaf of Irish soda bead with a couple of slices cut from it.
Dutch Oven Irish Soda Bread
This homemade Irish soda bread is prepared in your Dutch oven and can be cooked in your oven at home or in a bed of hot coals while camping. It's a great side dish for pairing with soups, stews, and dips.
Get the recipe: Dutch Oven Irish Soda Bread
4
A glazed cinnamon roll on a plate with an unglazed one in the background.
Dutch Oven Cinnamon Rolls
Swirled with cinnamon sugar and topped with sweet glaze, these campfire cinnamon rolls are the ultimate camping breakfast.
Get the recipe: Dutch Oven Cinnamon Rolls
5
Cooked cornbread inside a cast iron Dutch oven.
Dutch Oven Cornbread
The perfect camping side dish for chili, ribs, and more. Serve it warm, topped with butter and honey.
Get the recipe: Dutch Oven Cornbread

Looking for for a bread recipe that's quicker or a little more low-effort to make at camp? Try our campfire garlic bread or skillet flatbread for an easy camping side dish.

Breakfast

Make-Ahead Breakfast Burritos

These make-ahead breakfast burritos are a hearty camping meal that you can make at home and heat up at camp. They're stuffed with creamy eggs, cheese, sausage, and hashbrowns, making them the perfect way to start your day.

A breakfast burrito cut in half on a plate with hot sauce on the side.

Recipe at a Glance: Camping Breakfast Burritos

  • DETAILS
    • Total Time: 1 hour
    • Preparation method: Campfire cooking (or oven)
  • HIGHLIGHTS
    • These camping breakfast burritos are a make-ahead meal that you can prepare at home and cook at camp.
    • You can customize the burritos with your favorite fillings.
    • A bag full of frozen burritos makes a great ice block in your cooler while they thaw.

Make-ahead burritos are a staple for us on camping trips for a few reasons. They're perfect for breakfast when stuffed with eggs, cheese, sausage and potatoes, like the ones here, and you can also make camping burritos for lunch or dinner, and fill them with beef or chicken, rice, beans, and cheese. It's awesome to have a stash of ready to go meals in your cooler, and they're so easy to customize to everyone's particular tastes that everyone is happy when they gather round the picnic table to eat.

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Ingredients and Substitutions

Ingredients for breakfast burritos--cheese, tortillas, sausage, hashbrowns, eggs, and seasoning salt.
  • Tortillas--Use the large 10 or 12 inch burrito-size tortillas for these burritos. Anything smaller will be too small to contain the filling.
  • Hashbrowns--I use frozen diced hash browns here, but shredded will also work.
  • Sausage--I use pork breakfast sausage for this recipe because it has lots of flavor and the fat in it is great for cooking and seasoning the potatoes. You can swap in something leaner, like turkey breakfast sausage, if you prefer, but you will need some extra oil or butter for cooking the potatoes.
  • Seasoning salt--You can use your favorite seasoning salt here. My go-to is Lawry's Seasoned Salt.
  • Cheese--Cheddar works wonderfully here, but you could swap in marble or Jack, if you prefer. I recommend using full-fat and be sure to grate the cheese yourself. Low-fat and pre-shredded cheeses don't melt well.

How to Make Breakfast Burritos for Camping

Sausage cooking in a cast iron skillet.

1. Cook the sausage in a large skillet over medium heat until browned. Use a slotted spoon to transfer it to a bowl, leaving the fat in the skillet.

Hashbrowns cooking in a cast iron skillet.

2. Cook the hash browns in the sausage fat until golden. Transfer to a separate bowl.

Scrambled eggs cooking in a skillet.

3. Scramble the eggs in a nonstick skillet over medium-low heat to a soft scramble. Remove from the heat.

A flour tortilla topped with hashbrowns, cheese, eggs, and sausage.

4. Assemble 6 burritos with equal amounts of hash browns, cheese, sausage, and egg.

Foil wrapped breakfast burritos in a sealed bag.

5. Wrap the burritos in foil and store in the fridge or freezer until you're ready to cook.

Burritos cooking over an open fire.

6. Cook over hot coals or low flame or in a skillet over medium-low heat until heated through.

FAQs

Can I cook my breakfast burritos in the oven?

Absolutely. You can reheat them in a 375°F (190°C) oven at home or in your RV oven until heated through, about 25 minutes. Frozen burritos will require about 10 extra minutes.

How far in advance can I make burritos?

If you're storing your camping burritos in the fridge or cooler, you can make them 3 days before eating them.

If you're freezing the burritos, you can prepare them up to 3 months ahead of time. To avoid freezer burn, keep them wrapped in foil and stored in a sealed bag or container. You can let them thaw in your cooler or cook them directly from frozen, adding an extra 5 to 10 minutes to your cooking time.

How do I avoid burning the outside of my burrito?

Cook your burritos over hot coals or a very low flame, avoiding strong flames. Rotate and turn them every 10 minutes so that they heat evenly.

Serving Suggestions

These burritos have everything you need for a full meal, but if you want a heartier meal, offer some cinnamon rolls or fresh fruit on the side. Serve your burritos with your favorite salsa or hot sauce.

Tips and Troubleshooting

  • If your sausage doesn't leave much fat in the skillet, add a drizzle of oil or a pat of butter before cooking the hashbrowns. You want a thin sheen of fat in the skillet to cook the potatoes in.
  • Let your sausage, hashbrowns, and eggs cool to room temperature before assembling the burritos. This will prevent the cheese from melting during assembly.
  • Stash your assembled burritos in a resealable plastic bag. You should be able to fit all 6 snugly inside a gallon-sized bag. If you have customized any of them for special diets or tastes, write initials or notes on the foil with sharpie to keep them organized.
Foil wrapped breakfast burritos in a sealed bag.

More Camping Breakfast Recipes You'll Love

Eight cinnamon rolls in a cast iron Dutch oven.
Dutch Oven Cinnamon Rolls
A plate of loaded hash browns with sour cream and cheese and scallions on top.
Loaded Hash Browns

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A breakfast burrito cut in half on a plate with hot sauce on the side.

Make-Ahead Breakfast Burritos

A woman's face.Angie Zoobkoff
When stuffed with sausage, cheese, eggs, and hashbrowns, burritos become the ultimate breakfast food.
No ratings yet
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Breakfast
Cuisine Tex-Mex
Servings 6 burritos
Calories 761 kcal

Ingredients
  

  • 1 pound (454 g) pork breakfast sausage
  • 2 cups diced frozen hash browns
  • ½ teaspoon seasoning salt
  • 6 large eggs
  • 1 ½ cups shredded cheddar cheese
  • 6 burrito-size tortillas
  • Hot sauce or salsa for serving (optional)

Instructions
 

  • In a large skillet over medium heat, brown the sausage, stirring frequently, until cooked through, about 6 minutes. Use a slotted spoon to transfer the sausage to a bowl, leaving the fat in the skillet.
  • Add the hash browns to the fat in the skillet and cook over medium heat, stirring frequently, until golden, 5 to 6 minutes. Season with the salt and set aside.
  • Whisk the eggs in a large bowl, then pour them into a medium non-stick skillet. Cook, stirring frequently, pushing the cooked curds to the center of the skillet and allowing the uncooked egg to fill in the space behind until all of the egg has formed soft, creamy curds, about 5 minutes. Remove from the heat and set aside.
  • When the sausage, potatoes, and egg have cooled to room temperature, assemble the burritos by topping each tortilla with ½ cup sausage, ⅓ cup hash browns, ¼ cup cheese, and 3 tablespoons scrambled egg.
  • Roll each burrito up by folding in the sides and then firmly rolling from one edge, keeping the sides tucked in. Wrap each burrito in foil, and label if necessary. Refrigerate or freeze until you're ready to cook.
  • To heat the burritos, set them on a campfire grate over hot coals, or on a portable grill over low flame, or in a skillet on a camp stove over medium heat. Cook until the filling is heated through and the cheese is melted, about 20 minutes for thawed burritos. Frozen burritos will require an additional 5 to 10 minutes.
  • Serve with hot sauce or salsa, if desired.

Notes

  • Add some fat--If your sausage doesn't leave much fat in the skillet, add a drizzle of oil or a pat of butter before cooking the hashbrowns. You want a thin sheen of fat in the skillet to cook the potatoes in.
  • Let it cool--Let your sausage, hashbrowns, and eggs cool to room temperature before assembling the burritos. This will prevent the cheese from melting during assembly.
  • Keep track of customizations--Stash your assembled burritos in a resealable plastic bag. You should be able to fit all 6 snugly inside a gallon-sized bag. If you have customized any of them for special diets or tastes, write initials or notes on the foil with sharpie to keep them organized.

Nutrition

Serving: 1 burritoCalories: 761kcalCarbohydrates: 51gProtein: 35gFat: 46gCholesterol: 276mgSodium: 1279mgFiber: 3gSugar: 3g
Keyword campfire cooking, camping breakfast, make-ahead meals
Tried this recipe?Let us know how it was!

Blackstone Griddle Recipes

Blackstone Chicken Stir Fry

Your Blackstone griddle is the perfect vehicle for whipping up a quick and tasty chicken stir fry. This easy version includes juicy marinated chicken breast, peppers, asparagus, onion, and a luscious sauce to tie everything together.

A bowl of chicken, pepper, and asparagus stir fry on top of rice.

Recipe at a Glance: Blackstone Chicken Stir Fry

  • DETAILS
    • Total Time: 1 hour 20 minutes (20 minutes hands-on)
    • Preparation method: Blackstone griddle (or other outdoor griddle)
  • HIGHLIGHTS
    • This easy chicken stir fry cooks entirely on the griddle, so there's no need for multiple pans and clean up is easy.
    • A simple soy, garlic, and ginger marinade adds plenty of flavor to the chicken and keeps it juicy while it cooks.
    • You can get creative with the vegetables in your stir fry.

When it comes to easy Blackstone chicken recipes, this one is at the top of my list. Hands on time is minimal, everything gets cooked at once on the griddle, and the simple stir fry sauce gives everything a great flavor boost. Feel free to get creative and use your favorite vegetables (or whatever you've got on hand!).

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Ingredients and Substitutions

Ingredients for chicken stir fry--chicken, pepper, oil, broth, cornstarch, soy sauce, asparagus, onion, honey, ginger, and garlic.
  • Soy sauce--I recommend using low sodium soy sauce for this chicken stir fry recipe. The combination of chicken broth and regular soy sauce may result in a sauce that is overly salty. You can substitute tamari or coconut aminos, if needed.
  • Chicken broth--Regular store-bought chicken broth is good for this recipe. If you're using regular soy sauce (not low sodium), then opt for low sodium chicken broth.
  • Chicken--Boneless chicken breast works well here, but if you have boneless thighs on hand, those would also be a great choice. Be sure to cut the chicken into equal sized pieces so that they cook evenly.
  • Asparagus--Choose thin stalks that are bright green for the best flavor and texture. Avoid wilted stalks or any with mushy tips. Cut off the woody ends before using. Got extra asparagus? Try one of these easy asparagus side dishes.
  • Oil--This recipe uses sesame oil in the marinade to add flavor to the chicken, and a neutral oil, like vegetable or sunflower oil for the griddle. Don't use sesame oil for the griddle as it has a low smoke point and can burn easily.

How to Make Chicken Stir Fry on a Griddle

A bowl of soy sauce with chopped ginger and garlic.

1. Mix 2 tablespoons soy sauce with the ginger, garlic, and sesame oil in a small bowl.

A Ziploc bag filled with strips of chicken in a marinade.

2. Place the chicken in a resealable bag and pour the marinade over. Stash it in the fridge for an hour.

A creamy sauce in a measuring jug.

3. Whisk the broth with the remaining 2 tablespoons soy sauce, broth, cornstarch, honey, and sriracha, if using.

Oil on a Blackstone griddle.

4. Heat the griddle until hot, then add the oil.

Strips of chicken and pepper, asparagus, and onion cooking on a griddle.

5. Add the chicken and marinade to one side of the griddle and the vegetables to the other. Stir fry until the vegetables are crisp tender and the chicken is cooked through.

Cooked stir fry on a griddle.

6. Mix everything together. Pour the sauce on top and cook, stirring constantly, until the sauce coats the chicken and vegetables.

FAQs

Can I use different vegetables?

Absolutely. Feel free to swap in broccoli, green beans, mushrooms, or snap peas. They will all have similar cooking times.

Can I make chicken stir fry in advance?

You can chop the vegetables up to 3 days in advance and you can marinate the chicken up to 24 hours before cooking. Don't marinate for longer than 24 hours though or your chicken may become mushy.

Why are the chicken and vegetables cooked separately?

I do this to allow for better control during cooking. If your vegetables are cooking too quickly, or your chicken needs higher heat, you can adjust one side of the griddle without impacting the other.

Serving Suggestions

Serve your stir fry over steamed rice or mixed into rice or chow mein noodles for an easy meal. If making noodles, you can even stir fry them on the griddle, too.

Storage and Reheating

Leftovers can be stored in a sealed container in the fridge for up to 4 days. Reheat in a skillet or on the griddle until hot throughout.

Tips and Troubleshooting

  • Going camping? To get ahead, chop your vegetables and store them in a sealed container. You can also mix up your marinade and stir fry sauce before heading out. Keep them in the cooler until you're ready to use them.
  • After pouring the stir fry sauce on the chicken, it will spread out across the griddle. Use the side of your spatula to keep working it back into the chicken and vegetable mixture. It will thicken and coat the food as it cooks.
  • This recipe is suitable for dairy-free diets. To make it gluten-free, use tamari instead of soy sauce.
A bowl of chicken, pepper, and asparagus stir fry on top of rice.

More Blackstone Chicken Recipes You'll Love

A pieces of chicken parmesan on a plate with mixed greens.
Blackstone Chicken Parmesan
Two Buffalo chicken tacos on a plate with romaine lettuce and blue cheese dressing on top.
Buffalo Chicken Tacos

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A bowl of chicken, pepper, and asparagus stir fry on top of rice.

Blackstone Chicken Stir Fry

A woman's face.Angie Zoobkoff
This easy Blackstone chicken stir fry combines juicy marinated chicken, peppers, asparagus, and onion to create a flavor packed meal, perfect for any night of the week.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Marinate 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American, Asian
Servings 4 servings
Calories 268 kcal

Equipment

Ingredients
  

  • ¼ cup reduced sodium soy sauce divided
  • 2 teaspoons minced ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 1 pound (454 g) boneless chicken breast cut into ¼-inch strips
  • ½ cup chicken broth
  • 1 tablespoon cornstarch
  • 2 teaspoons honey
  • 1 teaspoon sriracha optional
  • 2 tablespoons vegetable oil for the griddle
  • 1 medium onion sliced into ½-inch wedges
  • 1 medium bell pepper sliced into ½-inch pieces
  • 8 ounces (227 g) asparagus cut into 2-inch (5-cm) pieces
  • Sesame seeds for serving (optional)

Instructions
 

  • In a small bowl, whisk 2 tablespoons soy sauce, ginger, garlic, and sesame oil together.
  • Place the chicken strips in a resealable plastic bag and pour the marinade over the chicken. Seal the bag and massage lightly to coat the chicken. Stash in the fridge and marinate for 1 hour.
  • While the chicken is marinating, in a medium bowl, whisk the remaining 2 tablespoons soy sauce, chicken broth, cornstarch, honey, and sriracha, if using.
  • When you're ready to cook, heat both sides of the griddle to medium-high. Add the vegetable oil and spread to coat the surface of the griddle.
  • Add the chicken and its marinade to one side of the griddle and the onion, pepper, and asparagus to the other. Cook, stirring frequently, and adjusting the heat as needed until the vegetables are crisp tender and the chicken is cooked through, about 6 minutes.
  • Mix the cooked chicken and vegetables together on the griddle and pour the stir fry sauce over the mixture. Working quickly, use the side of your spatula to continually scrape the liquid back towards the mixture and stir everything together until the sauce thickens and coats everything evenly, 1 to 2 minutes.
  • Scoop into a serving bowl and serve immediately, topped with sesame seeds, if desired.

Notes

  • Going camping? To get ahead, chop your vegetables and mix up your marinade and stir fry sauce before heading out. Keep them separate in the cooler until you're ready to use them.
  • This recipe is suitable for dairy-free diets. To make it gluten-free, use tamari instead of soy sauce.

Nutrition

Serving: 1 portionCalories: 268kcalCarbohydrates: 15gProtein: 28gFat: 11gCholesterol: 72mgSodium: 689mgFiber: 3gSugar: 6g
Keyword blackstone cooking, chicken dinner
Tried this recipe?Let us know how it was!

Camping

Dutch Oven Beer Bread

This Dutch oven beer bread recipe is a soft, cheesy quick bread to make in your cast iron Dutch oven at camp. It comes together in minutes, is ready in less than an hour, and will easily rival any version you can make at home.

A loaf of cheddar beer bread in a Dutch oven.

Recipe at a Glance: Dutch Oven Beer Bread

  • DETAILS
    • Total Time: 1 hour
    • Preparation method: Dutch oven cooking
  • HIGHLIGHTS
    • This classic cheddar beer bread recipe is adapted to be cooked in your cast iron Dutch oven at camp so you can enjoy fresh homemade bread, even when you're camping!
    • This quick bread recipe doesn't use bread yeast, so there's no kneading or waiting for it to rise.
    • It's ready in an hour and is a great side dish to serve alongside your favorite Dutch oven soups and stews.

Soup, stew, and campfire chili are camping staples for us regardless of the weather, from cozy chicken noodle soup to hearty bison chili, with one caveat. I always want some kind of bread on the side. While it's easy enough to pack a loaf of sourdough in your cooler when you head out, when you've got a recipe for homemade Dutch oven beer bread that's incredibly easy to make at camp, why bother?

This bread comes together in minutes, with no kneading or waiting for it to rise. You can make it in your oven at home too, but if I'm being completely honest, I think it tastes better cooked with coals in the campfire. But then again, doesn't everything?

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Ingredients and Substitutions

Ingredients for Dutch oven beer bread--flour, butter, cheddar, baking powder, sugar, and beer.
  • Flour--Regular all-purpose flour works best here.
  • Butter--You can use unsalted or salted butter for this recipe. Whatever you've got on hand at camp will do.
  • Cheddar cheese--I recommend using full-fat cheese for the best results. Skip the pre-shredded cheese and grate the cheddar yourself. Pre-shredded cheese doesn't melt well.
  • Beer--The type of beer you use will affect the flavor of the finished bread. I recommend using a mild flavored lager or ale. Avoid flavored beers.

How to Make Beer Bread in a Dutch Oven

A whisk in a bowl of flour.

1. Whisk the flour, sugar, baking powder, salt, and pepper together in a large bowl.

Wet and dry ingredients being mixed together in a bowl.

2. Pour in the beer and mix until the flour is absorbed.

Cheddar cheese being folded into dough.

3. Fold in the cheddar cheese.

An uncooked mound of bread dough in a Dutch oven.

4. Place the dough in a parchment-lined Dutch oven.

Butter drizzled over an uncooked loaf of dough in a Dutch oven.

5. Drizzle the melted butter over the dough.

A Dutch oven with coals on it.

6. Place 6 coals below the Dutch oven and 12 on the lid and bake until golden and cooked through.

FAQs

What size of Dutch oven do I need for making beer bread?

I recommend using a medium sized, 3 ½ to 4 quart Dutch oven for this recipe. Although a larger oven may work, the loaf will become quite flat and the cooking time may change.

How long will my beer bread stay fresh?

If stored in a resealable plastic bag, your bread should stay fresh for up to 3 days.

Can I cook this in my oven at home?

Yes, definitely. Follow the directions for preparing the cheddar beer bread and then bake it, covered, in a 375°F (190°C) oven until golden brown and the internal temperature is approximately 200°F (93°C), about 1 hour.

Tips and Troubleshooting

  • To get ahead, mix your dry ingredients before heading out on your camping trip. Store them in a resealable bag or airtight container until you're ready to cook.
  • Let any leftover bread cool completely, then store in a resealable plastic bag at room temperature for up to 3 days.
  • Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
A partially sliced loaf of cheese bread on a cutting board.

More Dutch Oven Bread Recipes You'll Love

Cooked cornbread inside a cast iron Dutch oven.
Dutch Oven Cornbread
A loaf of Irish soda bead with a couple of slices cut from it.
Irish Soda Bread

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A loaf of cheddar beer bread in a Dutch oven.

Dutch Oven Beer Bread

A woman's face.Angie Zoobkoff
Homemade cheddar beer bread is the perfect camping side dish for your favorite soups, stews, chilis, and more.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 6 servings
Calories 381 kcal

Equipment

Ingredients
  

  • 3 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 ½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • 1 (12-oz | 355-ml) can or bottle beer
  • 1 cup shredded cheddar cheese
  • 2 tablespoons butter melted

Instructions
 

  • Prepare a chimney of coals or a campfire of hot embers. You'll need 18 coals to start, and will need to replenish the coals once during cooking. The coals are ready to use when they've turned white.
  • In a large bowl, whisk the flour, sugar, and baking powder together.
  • Pour in the beer and use a spatula to mix gently until the flour is absorbed.
  • Gently fold in the cheddar cheese.
  • Place a piece of parchment paper inside the Dutch oven. Gather the dough together and place it on the paper in the center of the Dutch oven.
  • Drizzle the butter over the dough.
  • Cover the Dutch oven and place it in the fire pit with 6 coals below and 12 on the lid. Cook, replenishing the coals after 30 minutes, until the bread is golden brown and has an internal temperature of about 200°F (93°C), 50 to 55 minutes.
  • Remove the bread from the Dutch oven. Let it cool for 15 minutes before slicing.

Notes

  • Get ahead--Mix your dry ingredients before heading out on your camping trip. Store them in a resealable bag or airtight container until you're ready to cook.
  • Storage--Let any leftover bread cool completely, then store in a resealable plastic bag at room temperature for up to 3 days.
  • Protect the oven--Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.

Nutrition

Serving: 2 slicesCalories: 381kcalCarbohydrates: 56gProtein: 12gFat: 11gCholesterol: 30mgSodium: 731mgFiber: 2gSugar: 5g
Keyword beer bread, camping bread, dutch oven cooking, homemade bread
Tried this recipe?Let us know how it was!

Collections

14 Unique Nacho Recipes

Whether you need an easy nacho recipe to nosh on during the big game or a hearty snack to feed your campsite, you'll find it in this collection of 14 unique nacho recipes, that includes everything from traditional beef nachos to seafood, hot dogs, or dessert! Get ready to discover some new (and soon to be favorite) chip and topping combos.

1
Nachos topped with beef, cheese, avocado, tomato, and pickled peppers in a cast iron skillet.
Skillet Nachos
Make these loaded grilled nachos in your cast iron skillet and cook them on the grill for an easy camping lunch, dinner, or epic game-day snack.
Get the recipe: Skillet Nachos
2
Recipe and photo credit: xoxo Bella
Irish Nachos
Savor a tasty twist on a classic snack with loaded cheesy Irish nachos. Perfect for game day, St Patrick’s Day or “just because” they’re irresistible, nachos always hit the spot.
Get the recipe: Irish Nachos
3
Recipe and photo credit: West Coast Kitchen Garden
Easy Lobster Nachos With Corn And Cheesy Garlic Queso
Delicious, easy lobster nachos with corn and cheesy garlic queso are the ultimate lobster shack-meets-Mexican mashup. Creamy, cheesy, crispy!
Get the recipe: Lobster Nachos
4
Recipe and photo credit: Happy Honey Kitchen
Italian Nachos
Italian nachos with homemade chips, creamy Alfredo sauce, Italian sausage, and veggies are a favorite appetizer or shareable dinner.
Get the recipe: Italian Nachos
5
A foil packet of chicken nachos with salsa and sour cream on the side.
Foil Pack Chicken Nachos
This easy nacho pack comes together in minutes and is a great way to use up leftover chicken.
Get the recipe: Foil Pack Chicken Nachos
6
Recipe and photo credit: Noshing with the Nolands
Turkey Chili Nachos
These turkey chili nachos are a great change up to your regular nachos as they are a meal onto themselves. Perfect for game day or a casual meal these are going to be your go to recipe.
Get the recipe: Turkey Chili Nachos
7
Recipe and photo credit: Trop Rockin'
Tater Tot Nachos
Tater tot nachos, also called “totchos”, are oven-baked tater tots loaded with seasoned beef, black beans, and melted cheese. They’re a hearty sheet-pan appetizer that works for game day, casual gatherings, or an easy dinner-style
Get the recipe: Tater Tot Nachos
8
Recipe and photo credit: Modern Honey
Ultimate Spicy Beef Nachos
Discover how seasoned ground beef with crispy tortilla chips, Mexican cheeses, fresh guacamole, sour cream, jalapenos, fresh salsa, green onions, and cilantro make the best beef nachos!
Get the recipe: Spicy Beef Nachos
9
Recipe and photo credit: BBQing with the Nolands
Trash Can Nachos
These trash can nachos take the regular nacho platter to a whole other level of yumminess!
Get the recipe: Trash Can Nachos
10
Recipe and photo credit: Dutch Oven Daddy
Pulled Pork Nachos
Game day or game night, a huge platter of loaded pulled pork nachos will be the true winner with everyone at your table!
Get the recipe: Pulled Pork Nachos
11
Recipe and photo credit: Dinners Done Quick
Crispy Air Fryer Waffle Nachos
Picture this: your crew devours an entire tray before halftime. Crispy air fryer waffle fries piled high with cheese, bacon, jalapeños, and more. Easy, customizable, and impossible to stop eating.
Get the recipe: Air Fryer Waffle Nachos
12
Bell Pepper Nachos
Recipe and photo credit: The Slow Roasted Italian
Bell Pepper Nachos
Bell Pepper Nachos are vibrant and crisp, loaded with savory toppings and melty cheese. An easy, low carb version of your favorite snack!
Get the recipe: Bell Pepper Nachos
13
Hot Dog Nachos
Recipe and photo credit: Foxes Love Lemons
Hot Dog Nachos
Indulge in hot dog nachos, a unique mashup of two ballpark foods! Includes recipe for homemade beer queso sauce.
Get the recipe: Hot Dog Nachos
14
A person lifting a graham cracker from a tray of s'more nachos.
S'more Nachos
These easy s'more nachos have all the flavors of the classic campfire dessert layered in nacho form!
Get the recipe: S'more Nachos

Camping

Ground Bison Chili

This hearty ground bison chili is exactly what your cold weather camping menu needs. This classic camping dinner is cooked in your Dutch oven over the fire or camp stove and is made with lean ground bison, pinto beans, and a richly spiced sauce.

A person holding a mug of chili.

Recipe at a Glance: Bison Chili

  • DETAILS
    • Total Time: 1 hour 30 minutes
    • Preparation method: Dutch oven cooking (campfire, camp stove, or stovetop)
  • HIGHLIGHTS
    • This hearty chili is prepared in a single pot. No extra dishes at camp!
    • It's a classic Dutch oven camping dinner, but you can also prepare it in advance and pack it along on your trip.

There's always a Dutch oven chili recipe on our camping menu plan every time we head out, and though our go-to is my classic Dutch oven beef chili, I really love this bison version for a few reasons. First, it's a thick stick-to-your-ribs kind of chili, which is great when you're craving something super hearty, and it also makes great leftovers for spooning over hot dogs or homemade smokies to create amazing chili dogs.

Bison is a little more expensive than ground beef, but it's worth the splurge for that rich, slightly sweeter flavor and it pairs beautifully with smoky chipotle chile powder.

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Ingredients and Substitutions

Ingredients for bison chili--onion, garlic, oil, pinto beans, ground bison, tomato paste, spices, crushed tomatoes, and beef broth.
  • Ground bison--Bison is leaner and richer-tasting than beef, but it is also pricier than beef and can be harder to source. You can substitute lean ground beef, if necessary.
  • Tomato paste--I highly recommend using concentrated tomato paste that comes in a tube when camping. Then there's no need for a can opener or to figure out where to store the extra paste. Just pop the lid back on and toss it in your cooler.
  • Spices--This bison chili recipe uses chipotle chile powder, along with oregano and cumin. Chipotle chile powder adds a smoky flavor to the chili, and I highly recommend it. If you're sensitive to heat, or prefer a milder chili, try substituting ancho chili powder.

How to Make Bison Chili in a Dutch Oven

A Dutch oven on a fire grate.

1. Heat the oil in a Dutch oven over the campfire or on the camp stove or stovetop at home.

Onions cooking in a Dutch oven over a fire.

2. Add the onion and sauté until softened. Stir in the garlic and cook for 1 minute.

Bison browning in a Dutch oven over a fire.

3. Brown the ground bison.

Spices and tomato paste added to a Dutch oven of ground bison.

4. Add the tomato paste and spices and cook for 2 minutes.

A pot of chili simmering over a fire.

5. Pour in the crushed tomatoes and broth and bring to a simmer. Cook, partially covered, until very thick.

A Dutch oven filled with chili over a fire.

6. Stir in the beans and cook until heated through.

FAQs

Can you make bison chili in advance?

Yes, it makes a great make-ahead camping meal. You can prepare the chili at home in your Dutch oven or large pot on the stovetop, then store it in a sealed container for up to 4 days before reheating and serving. For longer storage, freeze the chili for up to 3 months. Bonus--you can use the defrosting container of chili as an ice block for your cooler!

What should I serve with my chili?

This is a very hearty meal all on its own, but feel free to whip up some homemade Dutch oven cornbread or cheddar beer bread to serve alongside.

Storage and Reheating

Store leftover chili in a sealed container in your fridge or cooler for up to 4 days. Reheat in a Dutch oven or pot over medium heat until it reaches a steady simmer. You may need to add extra broth or water when reheating if the chili has become very thick. Chili can be frozen for up to 3 months. Thaw in the fridge overnight (or use it as an ice pack in your camping cooler!) before reheating.

Tips and Troubleshooting

  • To get ahead, rinse and drain your beans before heading out. Store them in a sealed container in your cooler.
  • If your chili is too thick, stir in extra broth or water, ¼ cup at a time, until it reaches the desired consistency.
  • This recipe is suitable for gluten-free and dairy-free diets.
A Dutch oven filled with chili on a tree stump.

More Chili Recipes You'll Love

A Dutch oven filled with campfire chili with a metal spoon resting inside.
Campfire Chili
Two bowls of Dutch oven turkey chili with cornbread and sour cream on the side.
Turkey Chili

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A Dutch oven filled with chili on a tree stump.

Ground Bison Chili

A woman's face.Angie Zoobkoff
The perfect hearty stick-to-your-ribs chili for cool-weather camping trips, or anytime you need a cozy comfort meal.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American, Tex-Mex
Servings 4 servings
Calories 410 kcal

Equipment

Ingredients
  

  • 3 tablespoons neutral vegetable oil
  • 1 medium onion diced
  • 1 clove garlic minced
  • 1 pound (454 g) ground bison
  • Salt and freshly ground black pepper
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups beef broth
  • 2 tablespoons chipotle chile powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 (15-ounce) can pinto beans rinsed and drained
  • Sour cream, grated cheddar, and sliced scallions for serving (optional)

Instructions
 

  • If cooking over a campfire, prepare a hot fire with a grate about 6 inches from the heat.
  • Set a Dutch oven on the grate over medium heat (or over medium heat on your stove) and add the oil.
  • Stir in the onions and sauté until softened, about 6 minutes. Add the garlic and cook, stirring constantly, for 1 minute.
  • Add the ground bison, season with salt and pepper, and cook until the meat is browned, 6 to 7 minutes.
  • Stir in the tomato paste, chile powder, cumin, and oregano, and cook until the tomato paste darkens and everything is fragrant, about 2 minutes.
  • Pour in the crushed tomatoes and broth and bring to a simmer.
  • Simmer the chili, partially covered, stirring occasionally, until very thick, about 1 hour. Stir in the beans during the last 10 to 15 minutes to allow them to heat through. Taste and adjust seasoning, if needed.
  • Serve warm, topped with sour cream, grated cheese, and chopped scallions, if desired.

Notes

  • Get ahead--Rinse and drain your beans before heading out. Store them in a sealed container in your cooler.
  • Adjust consistency--If your chili is too thick, stir in extra broth or water, ¼ cup at a time, until it reaches the desired consistency.
  • Dietary--This recipe is suitable for gluten-free and dairy-free diets.

Nutrition

Serving: 1 portionCalories: 410kcalCarbohydrates: 21gProtein: 27gFat: 24gCholesterol: 72mgSodium: 989mgFiber: 7gSugar: 8g
Keyword campfire cooking, chili, cold weather camping, dutch oven cooking
Tried this recipe?Let us know how it was!

Dinner

Smoked Bratwurst

It's easy to make your own smokies with this smoked bratwurst recipe that adds a delicious smoke flavor to the juicy sausages. Simply pop them on your smoker and let the magic happen.

A sausage in a bun topped with mustard and sauerkraut.

Recipe at a Glance: Smoked Bratwurst

  • DETAILS
    • Total time: 1 hour 40 minutes (5 minutes hands-on)
    • Preparation method: Smoker or grill with smoke box
  • HIGHLIGHTS
    • Just 5 minutes of hands-on time to create juicy smoked brats, perfect for camping or a backyard bbq.
    • Requires only 2 inexpensive ingredients (plus your favorite toppings).
    • Can be easily scaled to make as many smokies as you need.

I've never been the biggest fan of hot dogs when grilling or camping, but when you toss a few fresh sausages on the smoker or grill and let them cook low and slow until infused with smoke and bursting with juicy flavor, it's a whole different game. One that I'm definitely happy to partake in.

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Ingredients and Substitutions

Ingredients for smoked bratwurst--buns and sausage.
  • Bratwurst--Use raw, uncooked sausages for the best results. Fresh bratwurst are available at most supermarkets or butchers.
  • Buns--Look for sturdy buns that will hold up to your snappy smoked sausages. If you can find pretzel buns, they're ideal, but not always easy to locate.

How to Smoke Bratwurst Sausage

Five sausages on a grill with smoke.

1. Smoke the bratwurst at 250 to 275°F on a smoker or grill with smoke box until cooked through.

Five sausages on a pan with bowls of mustard and sauerkraut.

2. Tuck the sausages into buns and top with mustard and sauerkraut, if desired.

FAQs

What's the best type of wood for smoking bratwurst?

I prefer to use a mild wood, like apple or maple for smoking bratwurst. Avoid very strong wood, like mesquite, as it will overpower the flavor of the sausage.

What should I serve with smoked brats?

These are great when served with classic picnic side dishes, like coleslaw, mac and cheese, or baked beans.

Tips and Troubleshooting

  • Wait for at least 1 hour and 15 minutes before checking the internal temperature of your brats and avoid poking them frequently. Poking them multiple times will cause the juice inside to run out, leaving you with dry sausages.
  • Got leftovers? Use them to make sausage and potato foil packets.
Four sausages on a pan and one in a bun.

More Easy Smoking Recipes You'll Love

A bowl of mashed sweet potatoes with sage on top.
Smoked Sweet Potato Casserole
A partially cut rack of grilled spare ribs on a platter with a knife.
3-2-1 Spare Ribs

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A sausage in a bun topped with mustard and sauerkraut.

Smoked Bratwurst

A woman's face.Angie Zoobkoff
Discover how easy it is to make your own smoked brats with this simple method. They're perfect for camping, backyard BBQs, and more.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine American
Servings 5 sausages
Calories 473 kcal

Equipment

Ingredients
  

  • 5 raw bratwurst sausages (about 18 oz | 500 g)
  • 5 sausage buns
  • Sauerkraut for serving (optional)
  • Mustard for serving (optional)

Instructions
 

  • Prepare a smoker or grill with smoke box to cook at 250°F (120°C). Get a steady stream of smoke going before cooking the sausages.
  • Once you have a steady stream of smoke, place the bratwurst on the smoker or grill and cook, flipping and rotating once, and replenishing the wood as needed, until the sausages reach an internal temperature of 160°F (71°C), about 90 minutes.
  • Remove the sausages from the smoker and tuck into buns. Top with sauerkraut and mustard, if desired.

Notes

  • Don't poke too often--Wait for at least 1 hour and 15 minutes before checking the internal temperature of your brats and avoid poking them frequently. Poking them multiple times will cause the juice inside to run out, leaving you with dry sausages.

Nutrition

Serving: 1 portionCalories: 473kcalCarbohydrates: 39gProtein: 18gFat: 27gCholesterol: 63mgSodium: 1099mgFiber: 1gSugar: 4g
Keyword backyard bbq, homemade smokies, smoked brats, smoking recipes
Tried this recipe?Let us know how it was!

Blackstone Griddle Recipes

Blackstone Chicken Parmesan

This Blackstone Chicken Parmesan recipe allows you to prepare the classic dish in just 30 minutes on your outdoor griddle, making it perfect for camping or anytime you need a quick chicken dinner.

A pieces of chicken parmesan on a plate with mixed greens.

Recipe at a Glance: Chicken Parmesan

  • DETAILS
    • Total Time: 30 minutes (15 minutes hands-on)
    • Preparation method: Blackstone griddle
  • HIGHLIGHTS
    • Prepare this classic Italian-American specialty entirely on your outdoor griddle. No oven required and no messy splatter inside!
    • It's an easy Blackstone chicken dinner that's ready in just 30 minutes.

Chicken Parmesan at its simplest is a seared chicken cutlet topped with marinara sauce and a blend of mozzarella and parmesan cheeses. It's classic comfort food that still manages to feel special.

This recipe builds on my crispy Blackstone chicken cutlets recipe by adding a layer of warm sauce and plenty of melted cheese. You can make this using any outdoor griddle, as long as it has a cover. This is key for allowing the cheese to melt.

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Ingredients and Substitutions

Ingredients for chicken Parmesan--parmesan, chicken, oil, flour, mozzarella, marinara, panko, garlic powder, and eggs.
  • Chicken--This recipe uses boneless, skinless breasts that are halved and pounded thin to create cutlets. Be sure to pound them to an even thickness all over so that they cook evenly. If your store has chicken cutlets ready to go, feel free to swap those in. If your breasts come with the tender attached, remove them before pounding. You can save them for another use (like Blackstone chicken stir fry), or make a few mini Chicken Parmesan bites for sampling.
  • Panko--Using panko gives this chicken an extra crunchy coating, but you can substitute dried bread crumbs (not fresh), if you prefer.
  • Mozzarella--Skip the pre-shredded stuff and grate the mozza yourself. Preshredded cheese doesn't melt well.
  • Oil--You're going to be using a decent amount of oil to cook the chicken in order to get that beautiful golden brown crust. Skip the olive oil and use a mild oil with a high smoke point, such as vegetable or sunflower oil.
  • Marinara--Use your favorite marinara sauce here. We love Rao's for awesome tomato flavor.

How to Make Chicken Parmesan on the Blackstone

Chicken cutlets being beaten with a meat mallet.

1. Slice each chicken breast horizontally to create two thinner cutlets. Pound them between two pieces of plastic wrap until they are about ¼-inch thick. Season the chicken lightly with salt and pepper.

A bowl of flour, a bowl of beaten egg, and a bowl of breadcrumbs with Parmesan.

2. Set up a breading station--one bowl with flour, one with beaten eggs, and one with panko mixed with the garlic powder and Parmesan.

Chicken cutlets with a breading station around them.

3. Dip each cutlet into the flour, then the egg, and then the panko mixture, fully coating each one.

Four chicken cutlets on a Blackstone griddle.

4. Heat the oil on the Blackstone, then cook the chicken until golden brown on the bottom. Flip the chicken over.

Four chicken cutlets on a griddle topped with marinara sauce.

5. Top each piece of chicken with marinara sauce.

Four chicken cutlets on a griddle topped with marinara and shredded mozzarella.

6. Sprinkle the mozzarella and Parmesan over the chicken. Cover and cook until the cheese is melted.

FAQs

Can I make chicken parmesan in my cast iron skillet?

You can turn these cutlets into a simple chicken skillet dinner as long as you have a lid for your skillet, or some way to cover the skillet while the cheese is melting. Depending on the size of your skillet, you may need to work in batches to cook all of the chicken. Don't try to crowd the pieces into the skillet as they won't cook evenly and the coating won't get crunchy.

What should I serve with chicken parmesan?

For an Italian-American vibe, serve these Chicken Parmesan cutlets with caesar salad and garlic bread.

Tips and Troubleshooting

  • You can bread the chicken up to 30 minutes before cooking. Keep it in the fridge on a wire rack set over a baking sheet. This will help to prevent the coating from becoming soggy.
  • Make sure that the marinara sauce is warm before spooning it on the chicken. You can heat it in a small pot on the other side of the griddle while the chicken is cooking or on a stovetop or camp stove.
Two plates, each with a piece of chicken parmesan and mixed greens.

More Blackstone Chicken Recipes You'll Love

Two Buffalo chicken tacos on a plate with romaine lettuce and blue cheese dressing on top.
Buffalo Chicken Tacos
A chicken and bacon sandwich on a brioche bun with lettuce and tomato.
Chicken Bacon Sandwich

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A pieces of chicken parmesan on a plate with mixed greens.

Blackstone Chicken Parmesan

A woman's face.Angie Zoobkoff
Whip up the classic Italian American dish in just 30 minutes on your outdoor griddle and prepare to be wowed.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Italian
Servings 4 servings
Calories 608 kcal

Equipment

Ingredients
  

  • 2 large (about 1 lb | 454 g) boneless, skinless chicken breasts
  • Salt and freshly ground black pepper
  • ½ cup all-purpose flour
  • 2 large eggs lightly beaten
  • 1 ¼ cups panko
  • ½ cup grated Parmesan cheese divided
  • ½ teaspoon garlic powder
  • ½ cup neutral vegetable oil
  • ½ cup marinara sauce warmed
  • 1 cup shredded mozzarella cheese

Instructions
 

  • Slice each chicken breast in half horizontally to create two thin cutlets. Place the cutlets between two slices of plastic wrap and pound to a ¼-inch thickness. Season lightly with salt and pepper.
  • Create a breading station with three medium bowls. Place the flour in one bowl, the beaten eggs in a second bowl, and then combine the panko, ¼ cup Parmesan, and garlic powder in a third bowl.
  • Working with one cutlet at a time, use a fork to dip it in the flour, and then into the egg, letting any excess drip off into the bowl. Finally, dip the chicken into the panko mixture, turning to coat it completely. Place it on a baking sheet and repeat with the remaining cutlets.
  • Heat one side of the Blackstone (or other outdoor griddle) to medium-high. Pour the oil in an even layer, then add the chicken cutlets and cook until the bottom is golden brown, 4 to 5 minutes.
  • Flip the cutlets over and top each one with 2 tablespoons marinara sauce. Sprinkle the mozzarella and remaining ¼ cup Parmesan cheese evenly over the top of the chicken.
  • Cover the griddle and cook until the cheese is melted and the chicken has reached an internal temperature of 165°F (74°C), about 8 minutes.
  • Remove from the griddle and serve hot.

Notes

  • Get ahead--You can bread the chicken up to 30 minutes before cooking. Keep it in the fridge on a wire rack set over a baking sheet. This will help to prevent the coating from becoming soggy.
  • Warm your sauce--Make sure that the marinara sauce is warm before spooning it on the chicken. You can heat it in a small pot on the other side of the griddle while the chicken is cooking or on a stovetop or camp stove.

Nutrition

Serving: 1 cutletCalories: 608kcalCarbohydrates: 23gProtein: 39gFat: 39gCholesterol: 188mgSodium: 414mgFiber: 2gSugar: 3g
Keyword 30 minute meals, blackstone cooking, blackstone griddle, chicken dinner, easy chicken dinners
Tried this recipe?Let us know how it was!

Breakfast

Orange Mango Smoothie

This orange mango smoothie is an easy three ingredient breakfast or snack that tastes just like an orange creamsicle.

A glass jar filled with orange mango smoothie.

Recipe at a Glance: Orange and Mango Smoothie

  • DETAILS
    • Total time: 5 minutes
    • Preparation method: No cook; blender required
  • HIGHLIGHTS
    • An easy breakfast or snack that's ready in less than 5 minutes.
    • Requires only 3 ingredients.
    • Can be easily scaled to make as many smoothies as you need.

While a smoothie may not seem like an obvious camping food, this 3-ingredient smoothie is actually awesome for a quick breakfast on travel days, a post-hiking snack, or an easy camping snack for the kids. It's also a great drink option to serve alongside your sausage pancakes if you're making a hearty camping breakfast.

If you're making this at camp, you will need a cooler with a freezer compartment (or access to a RV freezer) and a mini blender. If you're thinking, "A blender? For camping? Really?", hear me out. I always thought it was excessive too, until I got a small portable one. Now it's always in my camping gear for quick smoothies, to whip up a simple tomato vinaigrette for salads, or for an avocado sauce for halibut tacos.

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Ingredients and Substitutions

Ingredients for an orange and mango smoothie--orange juice, yogurt, and frozen mango cubes.
  • Yogurt--I use regular vanilla flavored yogurt for my smoothies. For extra protein, swap in vanilla Greek yogurt.
  • Frozen mango--This is available in the frozen fruit section of most large supermarkets. You can swap in fresh mango, but if you do, toss in a couple of ice cubes when blending the smoothie to get the right consistency.

How to Make an Orange Creamsicle Smoothie

A blender with orange juice, yogurt, and mango chunks in it.

1. Combine the orange juice, mango, and yogurt in a blender.

A blender with a pureed orange mixture in it.

2. Cover and blend until smooth.

FAQs

Can I make this with plain yogurt?

Yes. To get the same flavor, add ¼ teaspoon vanilla to the smoothie mixture. Since flavored yogurts are sweetened, you may want to drizzle in some honey or maple syrup to add some sweetness. Start with 1 teaspoon and adjust to taste.

Can I add protein powder?

Definitely. I recommend starting with one scoop, and adjusting to taste. Use plain or vanilla powder for best results.

Tips and Troubleshooting

  • If your smoothie is too thick, add an extra splash of orange juice and blend again. If it's too thin, drop in a few extra cubes of frozen mango or a couple of ice cubes and blend again.
  • This creamy mango smoothie recipe is suitable for gluten-free and vegetarian diets.

More Easy Breakfast Recipes You'll Love

A jar of overnight oats topped with peaches and raspberries.
Peach Melba Overnight Oats
A coconut yogurt parfait topped with macerated cherries in a jar with fresh cherries scattered around the jar.
Coconut Yogurt Parfait

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A glass jar filled with orange mango smoothie.

Orange Mango Smoothie

A woman's face.Angie Zoobkoff
This easy three ingredient smoothie comes together in 5 minutes and tastes just like a creamsicle.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast, Drinks, Snack
Cuisine American
Servings 1 smoothie
Calories 168 kcal

Equipment

Ingredients
  

  • ⅔ cup orange juice
  • ⅔ cup frozen mango
  • ⅓ cup vanilla yogurt

Instructions
 

  • Combine the orange juice, frozen mango, and vanilla yogurt in a blender.
  • Cover and blend until smooth, about 10 seconds. Serve immediately.

Notes

  • Adjusting consistency--If your smoothie is too thick, add an extra splash of orange juice and blend again. If it's too thin, drop in a few extra cubes of frozen mango or a couple of ice cubes and blend again.
  • Dietary--This creamy mango smoothie recipe is suitable for gluten-free and vegetarian diets.

Nutrition

Serving: 1 smoothieCalories: 168kcalCarbohydrates: 38gProtein: 4gFat: 1gCholesterol: 2mgSodium: 32mgSugar: 32g
Keyword camping snacks, fruit smoothie, healthy snacks, quick breakfast
Tried this recipe?Let us know how it was!

Camping

13 Homemade Hot Chocolate Recipes

A warm mug of rich and creamy hot cocoa is the perfect antidote to a cold winter day. Discover the 13 best ways to enjoy it with these 13 homemade hot chocolate recipes. From classic kid-friendly hot chocolate to grown-up spiked hot cocoa, there's a warm winter treat for everyone here.

1
Caramel being drizzled over a mug of hot chocolate and whipped cream.
Salted Caramel Hot Chocolate
A spoonful of salted caramel takes your favorite cool-weather drink to the next level.
Get the recipe: Salted Caramel Hot Chocolate
2
Recipe and photo credit: Mommy Christmas
Holiday Eggnog Hot Chocolate
Holiday eggnog hot chocolate is a cozy, creamy holiday drink made with eggnog, chocolate, warm spices, and whipped cream.
Get the recipe: Eggnog Hot Chocolate
3
Recipe and photo credit: The Chaotic Table
Mexican Hot Chocolate
This isn’t your average hot chocolate. It’s rich, creamy Mexican hot chocolate made with Abuelita, cinnamon sticks, and just enough cayenne to warm you up from the inside out like a hug, but with a little extra warmth.
Get the recipe: Mexican Hot Chocolate
4
Recipe and photo credit: My Rad Kitchen
Bailey's Hot Chocolate
This Bailey's hot chocolate is the perfect cozy-night sip, a decadent holiday drink that feels festive all season long.
Get the recipe: Bailey's Hot Chocolate
5
Two mugs of dark hot chocolate with cinnamon sticks in them, sitting in the snow.
Dark Hot Chocolate
This rich and creamy dark hot chocolate, made with milk, dark chocolate, sugar, vanilla, and cinnamon is so easy to make that you'll never go back to the packaged mix.
Get the recipe: Dark Hot Chocolate
6
A mug of hot chocolate topped with marshmallows.
Recipe and photo credit: I Heart Eating
Slow Cooker Hot Chocolate
Easy crock pot hot chocolate recipe! This simple slow cooker hot chocolate is made with milk, sugar, chocolate chips, and more. It's perfect for feeding a crowd.
Get the recipe: Slow Cooker Hot Chocolate
7
Recipe and photo credit: Coffee Copycat
Gingerbread Hot Chocolate
You’ll fa-la-la-love this gingerbread hot chocolate! Made with pantry staples in easy steps, it brings the holiday cheer all season long.
Get the recipe: Gingerbread Hot Chocolate
8
Recipe and photo credit: Coffee Copycat
Homemade White Hot Chocolate
This quick & easy recipe for homemade white hot chocolate is made with just 3 ingredients in 5 minutes.
Get the recipe: White Hot Chocolate
9
Recipe and photo credit: Coffee Copycat
Easy Frozen Hot Chocolate
Frozen hot chocolate is your favorite nostalgic drink, with a frozen twist. It’s simple to make with 3 everyday ingredients—try it today!
Get the recipe: Frozen Hot Chocolate
10
A tall mug of hot chocolate topped with whipped cream and a maraschino cherry.
Black Forest Hot Chocolate
The classic cake reinvented into a grown up hot chocolate that's destined to be a holiday favorite.
Get the recipe: Black Forest Hot Chocolate
11
Recipe and photo credit: Baste Cut Fold
Raspberry and Rose Hot Chocolate
A raspberry and rose hot chocolate recipe with dark chocolate, raspberry purée, and homemade rose simple syrup. Ideal for Valentine’s Day or any holiday!
Get the recipe: Raspberry and Rose Hot Chocolate
12
Recipe and photo credit: The Cooking Foodie
Thick Italian Hot Chocolate with Real Chocolate
Thick Italian hot chocolate recipe: rich, creamy, and intense. Easy cioccolata calda made with real chocolate, cocoa, and milk for the perfect cozy drink.
Get the recipe: Italian Hot Chocolate
13
Recipe and photo credit: The Cookin Chicks
Peppermint Hot Chocolate
Enjoy the ultimate winter treat with our delicious peppermint hot chocolate recipe. Perfect for cozy nights in and holiday gatherings.
Get the recipe: Peppermint Hot Chocolate

Desserts

Cranberry Bliss Dip

Cranberry bliss dip is an easy cream cheese dessert dip flavored with cranberry and orange. It's a quick holiday dessert that's ready in just 10 minutes.

A bowl of dip with shortbread fingers around it and one resting inside.

If you're familiar with the popular cranberry bliss bars offered at Starbucks, then you already know how good this dip is. The combination of cream cheese, orange, and cranberry tastes just like the bars we know and love, and plenty of crunchy shortbread cookies for dipping completes the experience.

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Ingredients and Substitutions

Ingredients for cranberry bliss dip--cream cheese, orange, dried cranberries, butter, icing sugar, and vanilla.
  • Cream cheese--Use full fat, brick cream cheese for best results. Don't use the spreadable cream cheese in a tub as it won't blend well.
  • Unsalted butter--If you need to use salted butter, skip the additional pinch of salt in the recipe.
  • Icing sugar--You may see this labeled as confectioners sugar or powdered sugar.
  • Cranberries--You can use sweetened or unsweetened dried cranberries, depending on your personal preference. Got leftover cranberries? Whip up a batch of cranberry energy balls.

How to Make Cranberry Dessert Dip

A handheld electric mixer beating cream cheese and butter together.

1. Beat the cream cheese and butter together until smooth and fluffy.

Icing sugar and orange zest being stirred into cream cheese.

2. Fold in the sugar, orange zest, vanilla, and salt.

A bowl of dip with a handheld mixer resting inside.

3. Beat until smooth.

Cranberries being folded into a bowl of dip.

4. Stir in the cranberries.

FAQs

Can I make this dessert dip in advance?

Yes. Prepare your cranberry bliss dip up to 3 days before serving. Store it in a sealed container in the fridge. Let your dip sit out at room temperature for an hour before serving to soften slightly, then give it a stir before transferring it to a serving bowl.

Can you freeze cream cheese dessert dips?

Although it is safe to freeze and thaw cream cheese dessert dips, the texture of cream cheese can change after freezing, so I don't recommend freezing it.

Tips and Troubleshooting

  • Be sure to have your cream cheese and butter at room temperature before beating so that they combine smoothly.
  • For an extra smooth dip, sift your powdered sugar before beating.
  • To avoid a cloud of powdered sugar, fold it in before beating the dip.
  • This dessert dip recipe is suitable for gluten-free diets. Use gluten-free shortbread cookies for dipping.

More Holiday Dessert Recipes You'll Love

Three jars of individual pomegranate cheesecake.
Pomegranate Cheesecake Jars
A skillet gingerbread cake with frosting being spread on it.
Skillet Gingerbread

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A bowl of dip with shortbread fingers around it and one resting inside.

Cranberry Bliss Dip

A woman's face.Angie Zoobkoff
Cranberry bliss dip transforms the popular coffee shop holiday treat into an easy cream cheese dessert dip that's ready in just 10 minutes.
No ratings yet
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Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 258 kcal

Equipment

Ingredients
  

  • 4 ounces full-fat cream cheese softened to room temperature
  • 2 tablespoons unsalted butter softened to room temperature
  • ¾ cup powdered (icing) sugar
  • 1 tablespoon finely grated orange zest
  • 1 teaspoon vanilla
  • Pinch salt
  • ½ cup dried cranberries
  • Shortbread cookies for dipping

Instructions
 

  • In a large bowl, beat the cream cheese and butter together until smooth and fluffy, about 2 minutes.
  • Fold in the sugar, orange zest, vanilla, and salt.
  • Beat until smooth, 1 to 2 minutes.
  • Stir in the cranberries. Serve immediately with shortbread cookies for dipping, or cover and refrigerate until ready to serve.

Notes

  • Be sure to have your cream cheese and butter at room temperature before beating so that they combine smoothly.
  • For an extra smooth dip, sift your powdered sugar before beating.
  • To avoid a cloud of powdered sugar, fold it in before beating the dip.
  • This dessert dip recipe is suitable for gluten-free diets. Use gluten-free shortbread cookies for dipping.

Nutrition

Serving: 1 portionCalories: 258kcalCarbohydrates: 28gProtein: 2gFat: 16gCholesterol: 46mgSodium: 125mgSugar: 26g
Keyword cream cheese dessert, dessert dip, make-ahead desserts
Tried this recipe?Let us know how it was!

Camping

Black Forest Hot Chocolate

Black Forest hot chocolate combines the sweet cherry and rich chocolate flavors of the classic cake into a grown-up winter drink. It's perfect for holiday parties and cool weather camping.

A tall mug of hot chocolate topped with whipped cream and a maraschino cherry.

If you love the swoops of whipped cream, decadent chocolate flavor, and sweet cherry filling of Black Forest cake, then this grown-up hot chocolate recipe is for you. Made with cocoa powder, milk, sugar, and cherry liqueur, this warm winter drink is quick and easy to put together and tastes just like the classic dessert.

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Ingredients and Substitutions

Ingredients for black forest hot chocolate--milk, vanilla, sugar, cocoa powder, and cherry liqueur.
  • Milk--Whole milk will give you the richest flavor, but you can use any type of milk here, including non-dairy.
  • Cocoa powder--You can use natural cocoa powder or Dutch process cocoa powder for this recipe. Dutch process cocoa will give you a stronger chocolate flavor.
  • Cherry liqueur--There are several cherry liqueurs on the market. You may see it labeled as Kirsch or as cherry brandy.

How to Make Hot Chocolate

A pot with cocoa powder and milk being whisked together.

1. Whisk ½ cup milk, sugar, cocoa powder, and salt in a medium pot until dissolved. Slowly whisk in the remaining milk.

A pot of cocoa and milk on a burner.

2. Heat the chocolate mixture just until it steams. Don't let it boil. Remove from the heat.

Vanilla and liqueur being whisked into a pot of hot chocolate.

3. Whisk in the cherry liqueur and vanilla.

Hot chocolate divided between two tall mugs.

4. Divide between two mugs and top with whipped cream. Serve warm.

FAQs

Can I make this hot chocolate without alcohol?

Yes. You can replace the cherry liqueur with 2 tablespoons of cherry juice for a non-alcoholic black forest hot chocolate.

How should I serve Black Forest hot chocolate?

Just like with the classic cake, this hot chocolate should be topped with swoops of whipped cream. If desired, you can add some chocolate shavings and a cherry (or two!)

Tips and Troubleshooting

  • Don't let your hot chocolate come to a full boil or the milk may curdle. Watch it closely and remove it from the heat once it's steaming.
  • This recipe is suitable for gluten-free diets.

More Hot Chocolate Recipes You'll Love

Two mugs of dark hot chocolate with cinnamon sticks in them, sitting in the snow.
Dark Hot Chocolate
A mug of hot chocolate with caramel drizzled over the top and two cookies on the side.
Salted Caramel Hot Chocolate

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A tall mug of hot chocolate topped with whipped cream and a maraschino cherry.

Black Forest Hot Chocolate

A woman's face.Angie Zoobkoff
The classic cake reinvented into a grown up hot chocolate that's destined to be a holiday favorite.
No ratings yet
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Drinks
Cuisine American
Servings 2 drinks
Calories 240 kcal

Ingredients
  

  • 1½ cups milk
  • 3 tablespoons granulated sugar
  • 2 tablespoons cocoa powder
  • Pinch salt
  • 2 tablespoons cherry liqueur
  • ½ teaspoon vanilla
  • Whipped cream, shaved chocolate, and maraschino cherries, for garnish optional

Instructions
 

  • In a medium saucepan, whisk ½ cup milk, the sugar, cocoa powder, and salt together until the sugar and cocoa are dissolved. Whisk in the remaining 1 cup of milk.
  • Set over medium-low heat and warm just until the hot cocoa is steaming. Don't let it boil.
  • Remove from the heat and stir in the cherry liqueur and vanilla.
  • Divide between two mugs and top with whipped cream, shaved chocolate, and maraschino cherries, if using. Serve hot.

Notes

  • Watch your pot--Don't let your hot chocolate come to a full boil or the milk may curdle. Watch it closely and remove it from the heat once it's steaming.
  • Dietary--This recipe is suitable for gluten-free diets.

Nutrition

Serving: 1 drinkCalories: 240kcalCarbohydrates: 46gProtein: 7gFat: 5gCholesterol: 15mgSodium: 87mgSugar: 41g
Keyword drinks for camping, hot cocoa, hot drinks, winter holiday drinks
Tried this recipe?Let us know how it was!

Collections

17 Homemade Food Gifts for Christmas

Whether you've got a few foodies on your Christmas list this year or you need a wow-worthy gift for your holiday host and hostess, there's something for everyone in this collection of homemade food gifts. From sweets to snacks to homemade preserves, these edible gift ideas are the most thoughtful way to say 'Merry Christmas'.

1
Recipe and photo credit: The Littlest Crumb
Mason Jar Hot Chocolate
This easy mason jar hot chocolate recipe makes the best DIY hot cocoa Christmas gift. Make in single serve jars or a large jar for a group.
Get the recipe: Mason Jar Hot Chocolate
2
Assorted roasted nuts.
Sweet and Spicy Smoked Nuts
Sweet, salty, smoky, spicy, crunchy. What more could you ask for from a snack?
Get the recipe: Sweet and Spicy Smoked Nuts
3
Recipe and photo credit: Zen and Honey
Peppermint Mocha Cookies
Peppermint mocha cookies are soft, rich and full of peppermint and chocolate flavor. The perfect easy Christmas cookies recipe that everyone will love!
Get the recipe: Peppermint Mocha Cookies
4
Recipe and photo credit: xoxo Bella
French Onion and Bacon Dip Mix
This creamy dip is made with sour cream plus rich flavors like beef bouillon, bacon bits and garlic. It’s so easy to make.
Get the recipe: French Onion and Bacon Dip Mix
5
A bowl of pretzel rail mix with small bowls of M&Ms and fish crackers nearby.
Butter Toffee Pretzel Snack Mix
This easy homemade holiday trail mix includes butter toffee pretzels, crackers, chocolate chips, and M&Ms. It's a festive snack perfect for your holiday camping trip or Christmas parties.
Get the recipe: Butter Toffee Snack Mix
6
Recipe and photo credit: I Heart Naptime
Homemade Salsa
A cute and yummy homemade salsa gift idea for Christmas.
Get the recipe: Homemade Salsa
7
A glass bowl filled with gingerbread pancake mix, with a whisk resting inside and a pitcher of milk and two eggs in the background.
Gingerbread Pancake Mix
This easy gingerbread pancake mix recipe is perfect for the holidays. Made with rye flour, dark brown sugar, and warm spices, it's ideal for gifting or mixing up for Christmas breakfast.
Get the recipe: Gingerbread Pancake Mix
8
Recipe and photo credit: Semi Homemade Kitchen
Penguin Cookies
These penguin cookies are a fun and festive no-bake treat made with chocolate almond bark and simple candy decorations.
Get the recipe: Penguin Cookies
9
A spoonful of BBQ rub on a white surface.
Homemade BBQ Rub
This simple blend of 9 spices is the perfect coating for grilled pork ribs, roasts, chops, and more.
Get the recipe: Homemade BBQ Rub
10
Pieces of toffee topped with chocolate and chopped nuts.
Recipe and photo credit: I Heart Eating
Homemade Toffee
This homemade toffee recipe makes buttery toffee with almost no work and requires just 4 simple ingredients.
Get the recipe: Homemade Toffee
11
A stack of candied orange slices wrapped in ribbon.
Recipe and photo credit: This Jess Cooks
Candied Orange Slices
These sweet slices make an easy holiday candy for your holiday cookie tray or as a foodie gift!
Get the recipe: Candied Orange Slices
12
Recipe and photo credit: The Soccer Mom Blog
Texas Jalapeño Jelly
Sweet, spicy, and colorful, this jalapeño jelly recipe adds a little kick to biscuits, bread, chips, and more!
Get the recipe: Jalapeño Jelly
13
Three homemade granola bars in a box.
Apricot and White Chocolate Granola Bars
Filled with oats, nuts, and dried fruit, these chewy apricot, almond, and white chocolate granola bars make the perfect hiking or lunchbox snack.
Get the recipe: Homemade Granola Bars
14
Recipe and photo credit: Hungry Whisk
3-Ingredient Sugar Cookie Fudge
Whip up this no-bake, creamy white chocolate fudge in minutes! Perfect for holiday parties, gifting, or just a festive sweet treat topped with colorful Christmas sprinkles.
Get the recipe: Sugar Cookie Fudge
15
A jar filled with chunky granola bites and fresh cherries scattered around the jar.
Chunky Chocolate Cherry Granola
These crispy crunchy granola bites are laden with dried fruit, coconut, and chocolate chips. They're perfect for an easy breakfast or portable hiking snack.
Get the recipe: Homemade Chocolate Cherry Granola
16
Recipe and photo credit: Food Meanderings
Christmas Nougat
This easy no bake Christmas Nougat (with jujubes) is a great candy for your holiday treat tray or to give as an edible gift. It’s only 4 ingredients, fun, colorful and so easy to make (no candy thermometer required), and oh so tasty!
Get the recipe: Christmas Nougat
17
Homemade Lemon Curd
The Cooking Foodie
Homemade Lemon Curd
Easy 4-ingredient homemade lemon curd recipe is smooth, tangy, and rich! Perfect for tarts, cakes, cupcakes, or as a spread and makes a wonderful gift.
Get the recipe: Homemade Lemon Curd

Beef Recipes

Skillet Meatballs with Cranberry Sauce

For these skillet meatballs with cranberry sauce, tender mini beef meatballs are smothered in a sweet and tangy sauce. They're perfect for a casual dinner, potluck, or to make in your cast iron skillet at camp.

A skillet filled with meatballs in cranberry sauce.

Whether you're looking for a sweet and tangy cranberry meatball recipe or you need an inventive way to use up some leftover cranberry sauce, these easy skillet meatballs are guaranteed to satisfy. They also make a great cast iron skillet meal for camping, and can be partially prepared in advance.

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Ingredients and Substitutions

Ingedients for cranberry meatballs--beef, oil, Worcestershire sauce, cranberry sauce, hot sauce, egg, milk, onion powder, and panko.
  • Ground beef--I recommend using lean ground beef (85/15) for this recipe. It will give off a little bit of fat that will add plenty of flavor to the dish.
  • Cranberry sauce--Canned whole berry or jellied cranberry sauce work best for this dish. You can substitute homemade cranberry sauce, but you may need to adjust the amount of hot sauce or stir in some sugar, depending on how sweet your cranberry sauce is.
  • Panko--These are Japanese-style bread crumbs and are available in most large supermarkets. You can swap in regular dried breadcrumbs, if you prefer.
  • Hot sauce--Use a vinegar-based hot sauce, such as Frank's Red Hot.
  • Milk--Any type of milk is fine, including non-dairy.

How to Make Skillet Cranberry Meatballs

Panko bread crumbs in a bowl.

1. Soak the panko in milk for 5 minutes.

A ground beef, egg, and panko mixture in a bowl.

2. Add the ground beef, egg, 1 ½ teaspoons Worcestershire sauce, onion powder, salt, and pepper and mix well.

Twenty four uncooked meatballs on a baking sheet.

3. Roll the beef mixture into 1 ½-inch balls.

A measuring jug filled with cranberry sauce.

4. Stir the cranberry sauce, water, hot sauce, and remaining Worcestershire sauce together.

Meatballs cooking in a skillet.

5. Brown the meatballs in oil in a cast iron skillet.

Meatballs cooking in cranberry sauce in a skillet.

6. Pour in the cranberry sauce mixture and simmer, stirring occasionally, until the sauce is smooth and the meatballs are cooked through.

FAQs

Can I make cranberry meatballs in advance?

You can prepare and freeze the raw uncooked meatballs up to 3 months before cooking. Shape the meatballs and freeze them on a parchment-lined baking sheet. Once frozen, pop them into a resealable bag and store in the freezer. Thaw them overnight in the fridge before proceeding with the recipe.

If you're heading out camping and want to get ahead, prep and freeze the meatballs as described above. You can also combine the sauce ingredients up to 4 days before cooking the meatballs. Store it in a sealed container in your fridge or cooler.

What should I serve these with?

As with most meatball recipes, these are fantastic with mashed potatoes or buttered egg noodles. If you prefer to enjoy them as an appetizer or potluck dish, you can serve them on their own, with toothpicks for grabbing.

Tips and Troubleshooting

  • Roll your meatballs firmly enough that they stick together but don't pack them tightly, as this may cause them to become tough.
  • If your sauce thickens too much before the meatballs are cooked through, stir in ¼ cup of water to thin the sauce.
  • Store leftover meatballs and sauce in a sealed container in your fridge or cooler for up to 4 days. Reheat in a skillet over medium low heat until warmed through.
A skillet filled with meatballs in cranberry sauce.

More Ground Beef Recipes You'll Love

A partially sliced meatloaf on a platter with a bowl of peas and a bowl of mashed potatoes nearby.
Dutch Oven Meatloaf
A serving of Salisbury steak on a pile of mashed potatoes.
Skillet Salisbury Steak

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A skillet filled with meatballs in cranberry sauce.

Skillet Meatballs with Cranberry Sauce

A woman's face.Angie Zoobkoff
This easy one-pan cast iron skillet meal features homemade beef meatballs tossed in a sweet and tangy cranberry sauce. It's perfect for casual dinners, potlucks, and camping.
No ratings yet
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 329 kcal

Equipment

Ingredients
  

  • ¼ cup panko breadcrumbs
  • 2 tablespoons milk
  • 1 pound (454 g) lean ground beef
  • 1 large egg
  • 3 teaspoons Worcestershire sauce divided
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon onion powder
  • 1 ½ cups cranberry sauce (1 can)
  • ½ cup water
  • 2 tablespoons hot sauce
  • 1 tablespoon vegetable oil

Instructions
 

  • In a large bowl, combine the panko and milk. Soak for 5 minutes.
  • Add the beef, egg, 1½ teaspoons Worcestershire sauce, salt, pepper, and onion powder to the panko and mix well to combine.
  • Gently shape the beef mixture into 1½-inch meatballs. You should get about 24 meatballs.
  • In a measuring jug or medium bowl, stir the cranberry sauce, water, hot sauce, and remaining 1½ teaspoons Worcestershire sauce together. The sauce will be lumpy; that's ok. It will become smooth as it cooks.
  • Heat the oil in a large cast iron skillet over medium heat.
  • Add the meatballs in a single layer and brown all over, 8 to 10 minutes.
  • Pour the sauce mixture over the meatballs and bring to a simmer. Simmer gently, stirring and turning the meatballs occasionally, until the sauce is smooth and the meatballs have reached an internal temperature of 165°F (74°C) on an instant read thermometer, 12 to 15 minutes.
  • Serve immediately.

Notes

  • Get ahead--Roll and freeze the meatballs for up to 3 months before cooking. Mix the sauce together up to 4 days before cooking.
  • Be gentle--Roll your meatballs firmly enough that they stick together but don't pack them tightly as this may cause them to become tough.
  • Thinning the sauce--If your sauce thickens too much before the meatballs are cooked through, stir in ¼ cup of water to thin the sauce.
  • Storage and reheating--Store leftover meatballs and sauce in a sealed container in your fridge or cooler for up to 4 days. Reheat in a skillet over medium low heat until warmed through.

Nutrition

Serving: 6 meatballsCalories: 329kcalCarbohydrates: 12gProtein: 26gFat: 19gCholesterol: 130mgSugar: 9g
Keyword cast iron cooking, easy beef dinners, ground beef recipes, skillet meals
Tried this recipe?Let us know how it was!

Camping

Dutch Oven Dinner Rolls

These Dutch oven dinner rolls are soft and fluffy bread rolls that are cooked in your cast iron Dutch oven. They're the perfect side dish to enjoy on your Thanksgiving camping trip, or anytime you want fresh bread.

Dinner rolls with fresh thyme in a basket.

Fresh Dutch oven rolls on a camping trip? You betcha. This easy dinner roll recipe can be partially prepared at home and finished on the campfire, making these perfect for any special occasion camping dinner.

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Ingredients and Substitutions

Ingredients for Dutch oven dinner rolls--thyme, flour, egg, yeast, butter, garlic powder, sugar, and milk.
  • Flour--Regular all-purpose flour works fine here. I have not tested this recipe with gluten-free flour.
  • Yeast--I used active dry yeast for this recipe, but you can substitute instant yeast and skip the proofing step.
  • Milk--Whole milk works best here, but you can use low-fat or non-dairy, if you prefer.
  • Egg--This adds richness and tenderness to the dough and shouldn't be skipped.
  • Thyme--Feel free to swap in finely chopped rosemary or use a combination of rosemary and thyme.

How to Make Bread Rolls in a Dutch Oven

Milk and yeast in a liquid measuring jug.

1. Combine the warm milk, yeast, and granulated sugar in a measuring jug. Let stand until the yeast is foamy.

Dry ingredients in a mixing bowl.

2. Whisk the flour, garlic powder, and salt in a large bowl.

Liquid ingredients added to dry ingredients in a mixing bowl.

3. Pour the milk mixture into the flour and add the beaten egg, 2 tablespoons melted butter, and the thyme. Mix until no dry patches remain.

A ball of bread dough.

4. Turn the dough out onto a lightly floured surface and knead until smooth.

Risen bread dough covered in plastic wrap in a mixing bowl.

5. Place the dough in a bowl and cover loosely with plastic wrap. Let rise in a warm place until doubled in size.

Eight uncooked dough balls in a cast iron Dutch oven.

6. Divide the risen dough into 8 balls and place in a parchment-lined Dutch oven. Let rise until puffy.

A Dutch oven covered in coals.

7. Cover the Dutch oven and cook with 16 coals on top and 8 underneath until the rolls are light golden brown.

Eight dinner rolls in a Dutch oven being brushed with melted butter.

8. Brush the rolls with the remaining 1 tablespoon melted butter and serve warm.

FAQs

Can I freeze uncooked dinner rolls?

Yes. Once the dough has risen once and shaped into rolls, freeze the individual rolls on a parchment-lined baking sheet until solid. Pop them into a resealable bag and keep frozen for up to 2 weeks. At camp, defrost and proceed with the recipe.

What size of Dutch oven do I need?

I recommend making this in a 6-to-8-quart Dutch oven for a single recipe. You could use a larger one, if needed, but anything smaller will not hold the rolls.

How can you tell when the dinner rolls are done?

The buns should be puffed and light golden on top. If you've got an instant read thermometer handy, the internal temperature of cooked rolls should be between 180°F (82°C) and 190°F (88°C).

Can I cook them in my oven at home?

Sure. Follow the recipe and cook them in your Dutch oven or a baking dish at 375°F (191°C) until golden brown, about 25 minutes.

Tips and Troubleshooting

  • The dough should be easy to work with, but still slightly tacky to the touch. Resist the urge to add extra flour.
  • If you're letting your dough rise outside on a cool day, place your bowl or Dutch oven near the fire to keep it warm.
  • If you are using a large Dutch oven with a diameter of 9 inches or larger, you can minimize cleanup and get ahead by popping the un-risen rolls into a 9-inch round foil pan. When you're ready to cook, let them rise in the pan and set it directly inside your Dutch oven, or bake in the foil pan in the oven.
  • These are best enjoyed the same day that they are cooked, but can be stored in an airtight container for up to 1 day.
Eight dinner rolls in a cast iron Dutch oven.

More Dutch Oven Bread Recipes You'll Love

Cooked cornbread inside a cast iron Dutch oven.
Dutch Oven Cornbread
Six cheese biscuits in a Dutch oven lined with parchment.
Dutch Oven Cheddar Biscuits

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

Dinner rolls with fresh thyme in a basket.

Dutch Oven Dinner Rolls

A woman's face.Angie Zoobkoff
Fresh Dutch oven rolls on a camping trip? You betcha.
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 3 hours
Course Side Dish
Cuisine American
Servings 8 rolls
Calories 180 kcal

Equipment

Ingredients
  

  • ½ cup whole milk warmed
  • 1 tablespoon granulated sugar
  • 2 teaspoons active dry yeast
  • 2 cups all-purpose flour plus more for kneading
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 large egg beaten
  • 3 tablespoons melted butter divided
  • 1 tablespoon chopped fresh thyme

Instructions
 

  • Combine the milk, sugar, and yeast in a small bowl or measuring jug. Let stand until foamy, about 5 minutes.
  • In a large bowl, whisk the flour, garlic powder, and salt together.
  • Pour the milk mixture, along with the beaten egg, 2 tablespoons melted butter, and the thyme into the bowl with the flour. Mix until no dry patches remain.
  • Turn the dough onto a floured surface and knead until the dough is soft and smooth, about 3 minutes. Shape it into a ball, place it back in the bowl (or in your Dutch oven) and cover loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 ½ hours.
  • Divide the dough into 8 even pieces and shape them into balls. Place the dough balls in a parchment-lined Dutch oven. Cover with plastic and let them rise until puffy, 45 to 60 minutes.
  • While the dough balls are rising, prepare hot coals or embers for cooking. You'll need 24 coals to begin cooking and they take about 15 minutes to be ready for use. They're ready when they are white all over.
  • Remove the plastic and cover the Dutch oven with its lid. Place 8 coals under the oven and 16 on the lid. Bake until the rolls are puffy and light golden brown, 30 to 35 minutes, replacing the coals as needed.
  • Uncover and brush the rolls with the remaining 1 tablespoon melted butter. Serve warm.

Notes

  • Don't over-flour--The dough should be easy to work with, but still slightly tacky to the touch. Resist the urge to add extra flour.
  • Keep it warm--If you're letting your dough rise outside on a cool day, place your bowl or Dutch oven near the fire to keep it warm.
  • Simplify it--If you are using a large Dutch oven with a diameter of 9 inches or larger, you can minimize cleanup and get ahead by popping the un-risen rolls into a 9-inch round foil pan. When you're ready to cook, let them rise in the pan and set it directly inside your Dutch oven, or bake in the foil pan in the oven.
  • Storage--These are best enjoyed the same day that they are cooked, but can be stored in an airtight container for up to 1 day.

Nutrition

Serving: 1 rollCalories: 180kcalCarbohydrates: 27gProtein: 5gFat: 6gCholesterol: 36mgSodium: 194mgFiber: 1gSugar: 3g
Keyword camping bread, dutch oven cooking, fresh bread
Tried this recipe?Let us know how it was!

Chicken & Turkey

Smoked Turkey Gravy

This smoked turkey gravy is the perfect sauce to elevate your Thanksgiving turkey. It's entirely homemade and can be prepared well in advance of the big day.

Gravy being poured from a pitcher.

No Thanksgiving dinner is complete without a boat of smooth, rich gravy to drizzle over the turkey and creamy mashed potatoes. This recipe adds an element of smoke to the classic condiment, making it the perfect pairing for your favorite grilled turkey recipe.

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Ingredients and Substitutions

Ingredients for smoked turkey gravy--turkey neck, celery, peppercorns, carrots, parsley, flour, onion, and bay leaf.
  • Turkey necks--Most turkeys purchased at the store will come with the turkey neck inside, and you can usually purchase turkey necks at large supermarkets or from your butcher around Thanksgiving. For the smokiest flavor, I recommend using two turkey necks for this recipe, but one will still give you a subtle smoke flavor.
  • Flour--Use regular all-purpose flour, or substitute cornstarch to make it gluten free.
  • Butter (not shown)--This is the base of the roux. You can use salted or unsalted butter here, as you're going to be adjusting the seasoning later.
  • Drippings (not shown)--Drippings from your turkey will give you the best flavor in your gravy, however, it's not required.

How to Make Smoked Turkey Gravy

A turkey neck on the grill.

1. Smoke the turkey neck(s) until cooked through.

A pot filled with a turkey neck, vegetables, and water.

2. Combine the turkey neck, onion, celery, carrots, parsley, and peppercorns in a pot of water and simmer.

Strained turkey stock in a measuring cup.

3. Strain the turkey stock.

Turkey stock and gravy in a pot.

4. Stir the flour into melted butter and cook until smooth. Slowly whisk in the drippings (if using) and turkey stock until smooth and pourable. Season to taste.

FAQs

How do I avoid lumps in my gravy?

There are two important steps to avoid lumps in your gravy, or any sauce that's thickened with flour. First, begin by cooking the flour in fat (butter or drippings) until you have a smooth, thick paste. The flour paste should be thick enough to heavily coat a spoon but should not be grainy or stuck to the pan.

Next, add the liquid to the paste slowly, particularly at first. You need to be whisking constantly as you add some liquid, then make sure that the resulting slurry has an even consistency before adding more liquid. Adding all the liquid at once will result in lumps that will be very difficult to incorporate into the liquid.

Can I make smoked turkey gravy in advance?

Definitely. The turkey stock can be prepared and refrigerated up to 1 week or frozen for up to 6 months before preparing the gravy. The gravy itself can be made a couple of days in advance. Rewarm it just before serving.

What's the best type of smoke to use for turkey necks?

I find that apple and cherry wood pair beautifully with poultry when smoking. Stay away from very strong smoke flavors, such as mesquite or oak, as they'll overpower the turkey.

Tips and Troubleshooting

  • Season your gravy aggressively, tasting frequently. Turkey can be a little bland and the homemade stock doesn't have any of the salt that store-bought broth does, so you may need to be generous with the salt and pepper.
  • Store leftover gravy in a sealed container in the fridge for up to 4 days. Reheat in a small saucepan over low heat until warmed through. It will thicken as it cools and if you find it too thick when you reheat it, whisk in some leftover broth or turkey drippings.
A pitcher of gravy.

More Everyday Staples You'll Love

A bowl of cranberry relish garnished with a mint sprig.
Spicy Cranberry Relish
A pot of mashed potatoes with a wooden spoon resting inside.
Cheesy Garlic Mashed Potatoes

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A pitcher of gravy.

Smoked Turkey Gravy

A woman's face.Angie Zoobkoff
Classic turkey gravy gets an instant flavor upgrade thanks to the addition of smoked turkey necks.
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Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 3 hours 30 minutes
Course Condiment
Cuisine American
Servings 2.5 cups
Calories 57 kcal

Equipment

Ingredients
  

  • 1 to 2 turkey necks
  • 1 medium onion halved
  • 2 medium carrots chopped into a few chunks
  • 2 celery stalks chopped into a few chunks
  • 1 handful fresh Italian parsley
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 6 cups water
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • De-fatted turkey drippings (optional)
  • Salt and freshly ground black pepper

Instructions
 

  • Prepare your smoker or grill with a smoke box according to manufacturer's directions, using apple or cherry wood chips or chunks and preheat it to 250°F (120°C). Get a good stream of smoke going before adding the turkey necks.
  • Place the turkey necks in the smoker and cook until they reach an internal temperature of 165°F (72°C), about 2 ½ hours. Replenish the wood as needed to maintain a steady stream of smoke.
  • Transfer the cooked turkey necks to a large pot and add the onion, carrot, celery, parsley, peppercorns, bay leaf, and water. Bring to a simmer and cook until reduced by half, about 1 ½ hours.
  • Let the stock cool slightly, then strain it through a fine mesh sieve, discarding the turkey necks and vegetables. If you're not using the turkey broth immediately, let it cool to room temperature, then store it in the fridge for up to 1 week.
  • In a medium saucepan, melt the butter. Add the flour and cook, stirring constantly, until you have a thick roux, about 1 minute.
  • If using turkey drippings, slowly add up to ½ cup of drippings to the roux, whisking constantly. If not, proceed to the next step.
  • Slowly add 2 cups of the turkey broth to the gravy, whisking constantly. Let it come to a simmer and cook until it begins to thicken, about 2 minutes. Continue adding broth until your reach your desired consistency. You may not need all of the broth.
  • Season to taste with salt and pepper. Serve warm.

Notes

  • Season aggressively--Turkey can be a little bland and the homemade stock doesn't have any of the salt that store-bought broth does, so you may need to be generous with the salt and pepper. Taste frequently so that you don't overdo it.
  • Storage and reheating--Store leftover gravy in a sealed container in the fridge for up to 4 days. Reheat in a small saucepan over low heat until warmed through. It will thicken as it cools and if you find it too thick when you reheat it, whisk in some leftover broth or turkey drippings.

Nutrition

Serving: 0.25 cupCalories: 57kcalCarbohydrates: 3gProtein: 1gFat: 5gCholesterol: 12mg
Keyword homemade condiments, homemade gravy, smoked turkey
Tried this recipe?Let us know how it was!

Camping

16 Amazing Thanksgiving Camping Recipes

You've decided to spend Thanksgiving doing what you love best -- camping. If you feel that having an outdoor adventure means sacrificing an outstanding Thanksgiving dinner, don't! These 16 amazing Thanksgiving camping recipes mean you can indulge in all your holiday favorites while still enjoying nature.

In addition to amazing food, be sure to check out our top tips for Thanksgiving camping below to help make your Thanksgiving camping trip a success.

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Breakfast

1
Caramel being drizzled over a mug of hot chocolate and whipped cream.
Salted Caramel Hot Chocolate
A spoonful of salted caramel takes your favorite cool-weather drink to the next level.
Get the recipe: Salted Caramel Hot Chocolate
2
A bowl of breakfast biscuits.
Recipe and photo credit: The Salty Marshmallow
Loaded Breakfast Biscuits
Loaded breakfast biscuits are packed full of bacon, eggs, and cheese! A mouthwatering, savory, biscuit that is a meal in itself. These breakfast biscuits are the perfect camping breakfast.
Get the recipe: Loaded Breakfast Biscuits
3
A glazed cinnamon roll on a plate with an unglazed one in the background.
Dutch Oven Cinnamon Rolls
Swirled with cinnamon sugar and topped with sweet glaze, these campfire cinnamon rolls are the ultimate camping breakfast.
Get the recipe: Dutch Oven Cinnamon Rolls

Snacks

4
Recipe and photo credit: A Little and a Lot
Cheesy Stuffed Mushroom Dip
Stuffed mushroom dip is a creamy, cheesy, deliciously hassle-free appetizer that’s perfect for entertaining but can also be a meal unto itself. Make it on your camp stove, cast iron skillet, or your outdoor griddle.
Get the recipe: Stuffed Mushroom Dip
5
A bowl of pretzel rail mix with small bowls of M&Ms and fish crackers nearby.
Butter Toffee Trail Mix
This easy homemade holiday trail mix includes butter toffee pretzels, crackers, chocolate chips, and M&Ms. It's a festive snack perfect for your holiday camping trip or Christmas parties.
Get the recipe: Butter Toffee Trail Mix

The Main Event

6
A sliced turkey breast on a plate with onions on top.
Dutch Oven Turkey Breast
This simple, satisfying meal of braised boneless turkey breast and onion gravy is prepared in your Dutch oven over the campfire, or on the grill or stovetop. It's perfect for small gatherings at holiday dinners, or for celebrating Thanksgiving while camping.
Get the recipe: Dutch Oven Turkey Breast
7
A spiral cut ham on a rectangular platter with orange slices, pomegranate wedges, and parsley sprigs.
Dutch Oven Ham
This Dutch oven ham is coated in a brown sugar, orange, and mustard glaze and can be made over your campfire or on your stovetop or camp stove. It's perfect for your holiday camping trip.
Get the recipe: Dutch Oven Ham
8
A bowl of make ahead roasted potatoes with fresh herbs and some parsley on the side.
Make-Ahead Roasted Potatoes
These crispy roasted potatoes can be parboiled and stored in your fridge, cooler, or freezer until you're ready to roast them. The soft, creamy centres and crispy edges will make them a favorite all year round.
Get the recipe: Make-Ahead Roasted Potatoes
9
Recipe and photo credit: xoxo Bella
Campfire Potato Foil Packet
Cheesy, buttery campfire potatoes cooked in foil packets are the perfect easy side dish to whip up for your Thanksgiving camping dinner.
Get the recipe: Campfire Potato Foil Packet
10
Green bean casserole in a cast iron skillet with fried onions on the side.
Skillet Green Bean Casserole
This easy green bean casserole is made in a skillet with homemade mushroom sauce, fresh green beans, and crispy fried onions. You can make it over your campfire, or on your camp stove, grill, or stovetop.
Get the recipe: Skillet Green Bean Casserole
11
A cast iron skillet filled with sausage stuffing, garnished with parsley.
Skillet Sausage Stuffing
Yes, you can make stuffing on the grill. It has all the classic Thanksgiving flavors, but requires none of your oven space.
Get the recipe: Skillet Sausage Stuffing
12
A bowl of cooked carrots with rosemary sprigs on the side.
Grilled Carrots in Foil
Infused with rosemary, garlic, and butter, these grilled carrots in foil are so delicious, everyone will be asking for seconds.
Get the recipe: Carrot Foil Packets
13
A bowl of cranberry relish garnished with a mint sprig.
Spicy Cranberry Relish
Move over canned cranberry sauce. This bright, fresh, zippy relish is exactly what your holiday meal needs.
Get the recipe: Spicy Cranberry Relish

Sweet Endings

14
A spoonful of no-bake mini pumpkin cheesecake resting on top of a mason jar filled with the cheesecake.
Mini Pumpkin Cheesecake
These no-bake mini pumpkin cheesecakes are perfect for packing along on your Thanksgiving camping trip. They're made in advance and can be stashed in your cooler or fridge for up to 4 days. They'll never last that long though as everyone will be fighting over these easy treats that are made with crunchy Biscoff cookie crust and creamy spiced whipped topping.
Get the recipe: Mini Pumpkin Cheesecake
15
A cast iron Dutch oven filled with bread pudding.
Dutch Oven Bread Pudding
Made with custard-soaked bread and a sweet rum caramel sauce, this Dutch oven bread pudding is the ultimate campfire dessert.
Get the recipe: Dutch Oven Bread Pudding
16
Two plates of cranberry cobbler on a wooden table with fir branches nearby.
Dutch Oven Cranberry Cobbler
This festive Dutch oven cobbler has tender spiced cranberries topped with sweet biscuit dough. It's perfect for your holiday camping trip, or any time you're craving an easy dessert.
Get the recipe: Dutch Oven Cranberry Cobbler

Top Tips for Thanksgiving Camping

Whether you're putting together a traditional Thanksgiving camping dinner or just a few favorites, these tips will ensure that your trip is a success and that it's filled with plenty of relaxation time for you.

  • Plan ahead--Make a plan of exactly what you are making and pack only what you need. Think about any extra gadgets you might need that don't normally make your camping equipment list (corkscrew, I'm looking at you).
  • Get ahead--Do everything you possibly can in advance. Pre-portion spices, chop up veggies, and mix any dry ingredients before heading out. It's much easier to do this in the convenience of your home and means less work at camp.
  • Expect the unexpected--Camping can be unpredictable, particularly during the cool-weather season. Bring along tarps or a canopy and build your fire in a sheltered space in case it's windy. Cool, windy weather will impact cooking time, so allow for extra, if needed.
  • Start cooking early--It's much easier to cook (and determine doneness) when it's light outside. Plan your Thanksgiving dinner for mid-afternoon to take advantage of the light and mid-day warmth.
  • Be realistic--A full Thanksgiving feast sounds amazing, but even with all the comforts of home, it's a big effort. If you've got lots of help, turkey and all the sides is completely doable, but it's not required. An epic turkey sandwich and store-bought pie is also a fantastic holiday dinner. You do you.

Camping

Dutch Oven Bread Pudding

This Dutch oven bread pudding, made with bread and raisins soaked in custard and smothered in caramel sauce is a cozy Dutch oven dessert recipe that's perfect for enjoying around the campfire.

A serving of bread pudding on a plate with a Dutch oven nearby.

Bread pudding definitely isn't fancy, but it is incredibly comforting, and makes excellent use of everyday ingredients, along with your leftover bread. This simple dessert is easy to make in your cast iron Dutch oven and is the perfect finish to a cool weather camping meal.

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Ingredients and Substitutions

Ingredients for Dutch oven bread pudding--butter, vanilla, bread, eggs, cream, brown sugar, cinnamon, raisins, and milk.
  • Bread--For the best results, I recommend using day-old brioche or challah bread which have great flavor and also stand up to being soaked in custard. You do want to use bread that is slightly stale, so if your bread is fresh, cut it in cubes and let it sit out uncovered at room temperature for a couple of hours to let it dry out.
  • Whole milk and cream--Whole milk will add richness to the custard while cream is used for making the caramel sauce to pour over the finished pudding. If you normally use reduced fat milk and don't want to bring whole milk along with you, add ¼ cup of the cream to 2 ¼ cups of reduced fat milk.
  • Vanilla or rum--You can use vanilla extract or rum in your sauce. If using rum, I recommend a dark or spiced rum for best flavor.

How to Make Bread Pudding in a Dutch Oven

A bowl of liquid with a whisk resting inside.

1. Whisk the brown sugar, melted butter, eggs, milk, vanilla, cinnamon, and salt together in a large bowl.

A bowl of cubed brioche bread in custard.

2. Fold in the bread and mix gently.

Raisins on top of a bowl of cubed brioche bread.

3. Gently stir in the raisins.

Uncooked bread pudding in a cast iron Dutch oven.

4. Scoop the mixture into a parchment-lined Dutch oven and let soak while you prepare coals.

A cast iron Dutch oven covered in hot coals.

5. Cook the bread pudding in a Dutch oven using hot coals or embers.

A pot of cream and butter on a burner.

6. Combine the sugar, butter, cream, and salt in a small saucepan over low heat. Bring to a simmer and remove from the heat. Stir in the vanilla or rum.

FAQs

Can I cook it in my oven at home?

Yes. Follow the directions using your regular Dutch oven and cook in a 350°F oven until puffed and cooked through, about 50 minutes.

What size of Dutch oven do I need?

I recommend making this in a 6-to-8-quart Dutch oven. Using a smaller or larger one will impact the cooking time.

How can you tell when bread pudding is done?

The cooked bread pudding should be golden brown in color and slightly puffed in the center. When gently pressed in the center, it should feel soft but spring back. If you insert a knife into the center, it should come out clean and feel hot to the touch.

Tips and Troubleshooting

  • To get ahead, prepare the caramel sauce before heading out. Store it in a sealed container and warm it in a small pot before serving.
  • Be sure to line your Dutch oven with parchment paper for easy clean up.
  • Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
  • Leftover bread pudding and sauce can be stored separately in airtight containers in your fridge or cooler for up to 4 days.
A cast iron Dutch oven filled with bread pudding.

More Dutch Oven Dessert Recipes You'll Love

Two bowls of chocolate pudding cake with whipped topping on top.
Dutch Oven Chocolate Cake
Cranberry cobbler with biscuit topping in a Dutch oven.
Dutch Oven Cranberry Cobbler

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A cast iron Dutch oven filled with bread pudding.

Dutch Oven Bread Pudding

A woman's face.Angie Zoobkoff
Made with custard-soaked bread and a sweet rum caramel sauce, this Dutch oven bread pudding is the ultimate campfire dessert.
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 568 kcal

Equipment

Ingredients
  

For the bread pudding

  • 2½ cups whole milk
  • 4 large eggs lightly beaten
  • ½ cup brown sugar
  • ¼ cup unsalted butter melted
  • 2 teaspoons vanilla extract
  • 1½ teaspoons cinnamon
  • ½ teaspoon salt
  • 8 cups day-old challah or brioche bread cut into 1-inch cubes
  • ⅔ cup raisins

For the caramel sauce

  • ⅔ cup brown sugar
  • ¼ cup unsalted butter
  • ⅓ cup whipping cream
  • Pinch salt
  • 1 tablespoon spiced rum (or 1 teaspoon vanilla)

Instructions
 

Make the bread pudding

  • In a large bowl, whisk the milk, eggs, sugar, butter, vanilla, cinnamon, and salt.
  • Gently fold the bread into the milk mixture. Add the raisins and stir gently to combine. Pour the bread pudding into a parchment-lined 6-to-8-quart Dutch oven and let the mixture soak while you prepare the coals.
  • Prepare 24 coals or hot embers for Dutch oven cooking. Your coals are ready when they are covered in white ash. This typically takes about 15 minutes. Place 8 coals under the Dutch oven and 16 on the lid.
  • Cook, replacing the coals as needed (approximately every 30 minutes) until the bread pudding is golden brown and slightly puffed and a knife inserted into the center comes out clean, about 1 hour. (Outdoor conditions will affect cook time, so begin checking after 45 minutes).

Make the sauce

  • Combine the sugar, butter, cream, and salt in a small saucepan. Cook, stirring frequently, until the butter is melted and the sauce begins to simmer. Remove it from the heat and stir in the rum or vanilla.
  • Serve the bread pudding warm with sauce poured over it.

Notes

  • Get ahead--Prepare the caramel sauce before heading out. Store it in a sealed container and warm it in a small pot before serving.
  • Make clean up easy--Line your Dutch oven with parchment for easy clean up.
  • Protect your oven--Cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
  • Storage--Leftover bread pudding and sauce can be stored separately in airtight containers in your fridge or cooler for up to 4 days.

Nutrition

Serving: 1 portionCalories: 568kcalCarbohydrates: 74gProtein: 11gFat: 30gCholesterol: 240mgSodium: 574mgFiber: 2gSugar: 44g
Keyword campfire desserts, dutch oven cooking, dutch oven dessert
Tried this recipe?Let us know how it was!