Camp Cooking

These guides aim to add variety and complexity to our campout meals. The following recipes are sorted by difficulty (some may not state this). Many require at-home prep like cutting, which can be skipped, but it often means more to carry, more food waste, or longer prep time at camp. Don’t let the extra work discourage you from a great meal! Also, feel free to just use these as inspiration and start making your own creative recipes, and don't feel limited by ingredients - add or subtract whatever!

Notes:

- campfire and dutch oven meals in the last section of this page (Easy Recipes)

- remember that lunch is either provided on campouts or each scout is responsible for their own lunch (sandwich, ramen, etc.)

- some recipes may repeat, but they are slightly different

- remember to designate/purchase ingredients for each meal among the patrol (let someone purchase and do the at home prep for a dinner, while someone else buys and preps breakfast)

- you may want to bring measuring utensils, based on the recipe

- keep allergies in mind!!

- Backpacking Trips: Minimize weight/space for backpacking trips (this can include repackaging food into smaller containers like ziplocs, not overpacking, and bringing smaller, personal cooking equipment); consider picking meals that use minimal equipment

Websites to find even more recipes and other good tips (will be updated):

Grillio

All types of recipes: https://www.campkitchen.ca/

Backpacking Breakfast: https://jetboil.johnsonoutdoors.com/us/trail-life/backpacking-breakfast-ideas?srsltid=AfmBOoohk8N1VhVagfUVYNoj0KBFIX3m0Iktud3WKh1pkHN63ReiVhFP AND https://www.tasteofhome.com/collection/camping-breakfast-ideas/?srsltid=AfmBOorgq2AWYD7SeskAnqgfHoCYvkb2hRBNrMa0i6UijkC_E_ETA_QB

Backpacking Dessert: https://www.backpacker.com/dessert-recipes/these-6-delectable-desserts-are-the-perfect-end-to-a-day-of-hiking/ AND https://jetboil.johnsonoutdoors.com/us/recipes/dessert?srsltid=AfmBOoq068JWJ-1q5rjcWKRbRbBCv-1g2BHbSpMVJhTXqrMkMsk4WtRi

Backpacking Dinner: https://jetboil.johnsonoutdoors.com/us/recipes/dinner?srsltid=AfmBOorTA0jLp_UxROZjiaDt3lm-CsxTC_XJM9lPDIwJz-rsgmhfQGfv

Car Camping Desserts:

https://www.freshoffthegrid.com/camping-desserts/ - (has campfire meals)

Backpacking Breakfast

The classics

Oatmeal- try spicing it up with dried fruit, nuts, shredded coconut, oreos, or chocolate chips

Bagels- cream cheese isn't the only option! try peanut butter, nutella, or even something like chicken salad

(Pre-cooked) Bacon and eggs, instant hashbrowns

Some of these next ones might not be what you’re used to, but they’re light, tasty, and full of fuel for your hike!

Granola/Cereal

Difficulty: super easy

Equipment: mess kit, ziploc

Ingredients:

powdered milk

cereal or granola (granola with protein is way better than froot loops, but I can't stop you)

dried fruit (optional)

At camp:

Mix up powdered milk (I like to do so in a ziploc and hope it doesn't leak) then serve (important to put milk in bowl before adding granola)

French Toast

https://www.youtube.com/watch?v=gmXm2CwirQE&t=1s

Difficulty: medium

Equipment: skillet and spatula

Ingredients:

3 eggs

3 drops of vanilla

2 TBSP of butter

3 slices of bread

Maple syrup (may get to messy and inconvenient)

Powdered sugar

Cinnamon

At home: prepare egg/vanilla mixture along with sugar and cinnamon in ziplocs

At camp:

Unpack and assemble burner and Skillet.

Crack and whisk 3 eggs, then add 3 drops of vanilla.

Light burner and add 2 tbsp of butter.

When hot, dip bread in mixture and place on skillet.

Cook until golden brown on each side, and serve with maple syrup, powdered sugar and cinnamon.

Cook egg mixture to reduce waste and see how vanilla eggs taste (or put in vanilla later)

Breakfast Quesadilla

Difficulty: medium

Equipment: **2 different small skillets** and measuring tools

Ingredients (per 1 person):

2 Tbsp of diced bell pepper

2 Tbsp of diced tomatoes

1 to 2 Tbsp of diced onions

1 Tbsp of olive oil

1 Tsp of butter

2 Eggs

1 Tortilla

1 to 2 oz Mozzarella or cheddar cheese, or whatever you prefer

At home: pre-measure and cut veggies, store/measure olive oil and butter

At camp (in order:) In a Skillet, add the olive oil. Once heated, add the vegetables and sauté for approximately 2 to 3 minutes. Set them aside.

Butter a pan and allow to heat. Once heated, break two eggs in the pan. Immediately put a tortilla over the eggs and apply pressure to the tortilla so you smoosh the eggs underneath a bit. Let the concoction cook for a couple minutes then gently work a spatula between the fried egg/tortilla and the pan.

Flip the tortilla over. Add shredded cheddar cheese (or any type you like really) and the sautéed veggies. Fold the tortilla in half and let it sit over low heat until the cheese melts a bit.

Or even better, if you have a cover for your pan, throw a splash of water in the pan and cover the pan with the lid while the water evaporates. It will steam the whole Quesadilla and the cheese will melt nicely without burning the outside of the tortilla.

Breakfast “pizza”

Difficulty: super easy

Equipment: stove and pan (optional) could also cook over a campfire (use foil)

Ingredients: Tortillas

Toppings of your choice, like PB & bananas/jelly, Nutella and strawberries (can be dried), Cream cheese and blueberries, Whatever you want!

At home: cutting whichever fruits you pick

At camp: Spread your “sauce” of choice and add toppings. Optional: fold into a hexagon and toast on a pan

Backpacking Cheesy Grits

• there is also another similar recipe (cheesy or not), both are fine*

Difficulty: easy

Equipment: pot and stove or jetboil

Ingredients:

Instant grits (not 1 minute or quick cooking type)

Bacon bits

Goldfish (trust me) or just shredded cheese

At camp: Cook grits according to package. Crumble up goldfish or sprinkle cheese (make sure to melt in pot)on top and add bacon bits

Apple Pie Rice

Difficulty: easy

Equipment: pot and stove or jetboil

Ingredients (for 4 people):

1 cup instant rice

4 Tbsp dried apples

2 tsp ground cinnamon

4 pinch of ginger

4 Tbsp chopped pecans or other nuts

4 Tbsp powdered milk

4 tsp brown sugar

Honey (optional)

At home: Put all ingredients into ziploc baggie and mix, except for the honey pouch chop nuts

At camp:

Boil enough water to cover the rice

Add water to a cup with your mix

Stir and let it stand until the rice is soft

Stir, top it with honey and enjoy!

Blueberry quinoa bowl

Difficulty: easy

Equipment: pot and stove

Ingredients:

1 cup quinoa (make sure to buy instant version)

½ cup Tbsp dried blueberries

2 tsp ground cinnamon

4 Tbsp brown sugar

2 cup water (measure from bladder)

At home: mix all ingredients in a ziploc bag (not water).

At camp: Add water and contents of bag to a pot

Bring it to boil and stir

Reduce the flame and simmer for 5 minutes

Turn off the heat and let it stand for another 5 minutes

Or make your own variations on a breakfast bowl, keeping things like rice, grits, and quinoa in mind

Breakfast Burritos

MAKES 2 SERVINGS

Ingredients:

2 large tortilla wraps

4-6 eggs, scrambled

1/4 red onion, diced

1/2 bell pepper, diced

1 cup hashbrowns, cooked

2-4 slices bacon

1 tomato, diced

Cheddar cheese

Fresh parsley

At home:

Precut/dice vegetables, (skip the avocado) and pre-package it with cheese and parsley in ziploc bags

At camp:"

Start by cooking bacon and hash browns in a skillet on medium heat until crispy.

In a separate pan, sauté onion and bell pepper, then add eggs and scramble to perfection. Top with a little cheddar cheese if you’d like.

On a large tortilla (can also heat) add hash browns, eggs, bacon, fresh tomato, avocado, hot sauce, fresh parsley and wrap tightly together.

Backpacking Dinners

Some Ideas (Pastas)

- some form of pasta, ramen, chili, stew/soup

Pesto Pasta: https://www.campkitchen.ca/recipe-index-1/easy-backpacking-pesto-pasta

Carbonara: https://www.campkitchen.ca/recipe-index-1/simple-backpacking-carbonara/#recipe=

Loaded Mashed Potatoes

Difficulty: medium

Equipment: pot

Ingredients (for once serving, can multiply):

1 pouch Idahoan Mashed Potatoes (Loaded Baked)

1 oz Bacon Bits

1 Cheese Stick (cubed)

1 tbsp Olive Oil (store in cup or something)

Seasoning: Dried Chives (optional)

At home: measure and pack toppings, store olive oil in tiny plastic container

At camp: Bring 3 cups water to boil in pot.

Add olive oil, potatoes, bacon and cheese. Stir until combined, cover pot with lid and let sit for 1-3 minutes, or until water is absorbed.

Fluff with spoon and top with dried chives.

Pita and chicken wraps

Difficulty: super easy

Equipment: pan and stove

Ingredients:

Pita bread or naan

Precooked chicken (canned chicked might be the easiest, or cut up a rotisserie)

Tzatziki sauce

Red Peppers and lettuce

At home: Slice veggies into small pieces

At camp: Heat up chicken in pan. To serve, spread tzatziki on the bread, and put chicken and veggies on top. Eat like a wrap or a taco

Easy Jambalaya (few ingredients!)

Difficulty: super easy

Equipment: pot and stove

Ingredients:

Jambalaya mix (ex: ZATARAIN'S)

choice of protein (hot dogs, pre-cooked chicken) - prepare/cut at home

At Camp: prepare rice according to box directions, cut up hot dogs into round disks and add. Cooking is about 20 mins.

Note: You can spice it up with peppers, fresh tomatoes, and green onions

Thai peanut Ramen

• keep allergies in mind*

Difficulty: easy

Equipment: pot and stove

Ingredients:

Ramen noodles

Green onions and crushed peanuts (optional)

sauce:

6 tbsp peanut butter

4 tbsp soy sauce

2 tsp sesame oil

2 tbsp honey or maple syrup

At home:

Stir sauce ingredients together and store in plastic bottle

At camp:

Prepare noodles according to directions on the packet (without the seasoning). Stir in the peanut sauce

Other ramen ideas:

Cook normally (like above recipe) and add in (pre-cooked if protein):

• Chicken

• tofu

• Mushrooms

• Green onions

• Soy sauce

• spinach

• The options are endless!

Camp pizza

Difficulty: easy

Equipment: stove and pan or fire

Ingredients:

tortilla or naan/flatbread/pita

pizza sauce

shredded cheese

preferred toppings (examples: italian seasoning, pepperoni, mushrooms, onions, etc.)

At home:

chop vegetables (if applicable). If sauce is in glass bottle, transfer into better container (plastic water bottle works great, reduce space)

At camp): (If using a stove, skip this step) On the side of the fire pit, make a small stove by making a “table” of stones, with a flat rock on top (o. Light fire underneath, and wait until the rock is hot. Place flatbread or tortilla on the rock (using foil) or pan and wait until it is warm. Add sauce, cheese, and toppings, and cook until cheese is melted and toppings are warm.

Backpacking Thanksgiving Feast

Difficulty: easy

Equipment: stove and pot or JetBoil, bowls (can be mess kits)

Ingredients:

Instant mashed potatoes

Stuffing mix

Gravy packet (turkey is nice)

Precooked chicken (prepare and chop at home)

Dried cranberries

At camp: Bring 2 cups water to a boil. In one bowl, mix the potatoes and 1 cup boiling water. In a second bowl, mix the stuffing, cranberries, and ½ cup boiling water. Stir and let rehydrate for a few minutes. In the meantime, add the gravy packet to the remaining ½ cup water and stir until thoroughly mixed. Add the chicken and cook over low heat until the chicken has warmed through.

Easy meat and Potatoes

Difficulty: easy

Equipment: stove and pot

Ingredients:

Instant mashed potatoes

Hot dog or sausage

Chopped up chives (optional)

At camp:

Cut up meat into disks, fry on bottom of pot. Transfer to bowl or mess kit and prepare potatoes. Add meat back in and serve with chives if desired

Spiced up Quesadillas

Difficulty: medium

Equipment: pan and stove, bowls (or mess kits)

Ingredients:

Tortillas

Precooked chicken

Shredded cheese

Taco seasoning

Onions

Peppers

Olive oil

At home:

chop up peppers and onions, store in a ziploc

At camp:

Add about a tablespoon of oil into the pan and add in onions. Cook for a few minutes, stirring occasionally. Add in peppers and cook for a few minutes. Move to bowl. In a bowl, combine water, taco seasoning, and the chicken and mix. Move to pan and cook until seasoning gets thicker and coats chicken. Move chicken back into bowl and start to assemble and cook the quesadillas (self explanatory?)

Fajitas

Difficulty: medium

Equipment: pan and stove

Ingredients: Precooked chicken

Tortillas

Cheese (optional)

onion

bell peppers (red, yellow, green or orange)

3 tablespoons olive oil

spices:

1 teaspoon chili powder

½ teaspoon smoked paprika

½ teaspoon onion powder

½ teaspoon black pepper

½ teaspoon cumin

salt to taste

At home:

Mix all spices together, store in an old spice jar or medicine container. Chop up onions and peppers

At camp:

Add about a tablespoon of oil into the pan and add in onions. Cook for a few minutes, stirring occasionally. Add in peppers and cook for a few minutes. Finally add in chicken and spices and stir until the chicken is hot and the veggies are tender. Serve in tortillas and cheese if desired.

Quinoa Curry

Difficulty: easy

Equipment: stove and pot

Ingredients:

Quinoa

Curry powder

Dried cranberries

Bit of olive oil

Chicken packets

At camp:

In pot, combine water (about 2 cups per 1 cup quinoa), cranberries, curry powder, and oil. Bring to a boil. Add the quinoa. Depending on the variety of Quinoa, it may take 10 to 15 minutes to cook. Cook until the outer shells of the grains have cracked open. To speed up the cook time, soak the quinoa beforehand. Once cooked, stir in chicken and cook until warm.

Chicken Alfredo

Equipment: pot, stirring utensils, you should be able to hand drain the water

Ingredients: choice of pasta (repackage) and packet of alfredo

Quick Instructions: Bring a box of pasta and follow instructions, and a packet of alfredo after boiled and drained (Knorr is the best brand), cut up pre-cooked chicken at home

Pesto Grilled Cheese

Equipment: Spatula, small skillet

Ingredients for 2 SANDWICHES:

4 slices thick cut bread

1/2 cup shredded mozzarella cheese

2-4 tsp basil pesto

sun-dried tomatoes, in oil

butter for grilling

At home:

Store chopped tomatoes, cheese, and pesto in bags (butter too)

At camp:

Butter one side of each of the slices of bread. This will help get the perfect golden brown crust when grilling.

Spread basil pesto on the other side of each slice of bread. Add as many sun-dried tomatoes as you wish.

Add 1/4 cup shredded cheese and cover with the other slice of bread (butter side up).

Fry in a pan on medium heat, flipping till you get the perfect golden brown crust on both sides.

TACO BELL Crunchwrap

Refer to this recipe: https://www.campkitchen.ca/recipe-index-1/crunchwrap-supreme

Backpacking Desserts

Note:

All of these can be made on a backpacking OR car camping trip, but the car camping desserts section is exclusive to car camping

Pop Tarts

Difficulty: easy

Equipment: stove and pan

Ingredients: Pop Tarts of choice

At camp:

Heat in pan with small amount of cooking oil. Heat until gooey. Eat. Or don't.

Crepes (Practically Pancakes)

Difficulty: easy

Equipment: stove and pan

Ingredients:

Shake and pour or research a similar crepe mix

Pinch of sugar (optional)

Toppings of choice (like nutella, dried fruit, chocolate chips, powdered sugar, jam, etc.)

At camp:

Prepare shake and pour, with sugar if desired and with more water than directed, so it’s a lot thinner. Cook up and serve with toppings

Apple Grahams

• • may want to double recipe**

https://jetboil.johnsonoutdoors.com/us/recipes/apple-grahams

Difficulty: easy

Equipment: pot (or pan than can boil a small amount of water) and bowl (can use mess kit)

Ingredients:

2 cups water

1 apple

2 Tablespoons graham cracker crumbs

2 Tablespoons brown sugar

¼ teaspoon cinnamon

4 graham cracker squares

At home: measure and mix and store cinnamon, brown sugar, and crumbs; pre slice apples

At camp:

Using pot boil 2 cups water.

Peel, core and slice apple into ¼ inch slices. Add apple slices to boiling water. Boil for 5 minutes (4 minutes for crunchier texture.)

Remove apples from water using fork, (no need to drain) and place in bowl. Add sugar mixture to apples and stir to combine.

Eat apples with graham cracker squares. Yum!

Scat (Granola/PB) Cookies

• • may want to double measurements**

https://jetboil.johnsonoutdoors.com/us/recipes/bear-scat-cookies (page with instructional video)

Difficulty: medium

Equipment: pan (with some volume) and mess kits

Ingredients:

3 Tbsp powdered milk

3 Tbsp cocoa powder

1/2 cup white sugar

Dash of salt

1/2 cup of water (water bladder is easiest)

1/2 cup peanut butter (non-natural works best, keep allergies in mind)

1 1/2 cups of quick oats, uncooked

1 cups of pecan pieces

At home: prepackage ingredients into ziplocs or container of choice, pre-mix and measure powdered milk, cocoa, sugar, and salt

At camp:

Put pre-measured dry ingredients into your Jetboil with water and peanut butter. Bring to a boil; boil for 1 minute, stirring constantly.

Turn off stove. Immediately add quick oats and pecan pieces. Blend well.

Spoon rounded teaspoons of dough onto a spare plate or any other flat surface. Allow to cool for 5 to 10 minutes.

Apple Crisp (Granola)

(I made this on a freezing trip and it was so good)

Difficulty: easy

Equipment: stove and pot

Ingredients:

1 ½ cup (1 oz) freeze-dried apples

3 tablespoons brown sugar

1 teaspoon ground cinnamon

¼ teaspoon ground cloves (optional)

⅓ cup granola

At home:

Add spices and sugar to apples and store in a ziploc

At camp:

Empty the apple mix into your cookpot. Add about 3 oz water to the pot and stir. Light your stove, then cook over a medium-low flame until the apples have softened, the sugar dissolves, and the liquid thickens a bit, stirring often and adding more water if needed. Once the apple mixture is ready, remove the pot from the heat and sprinkle the granola on top

Pineapple upside down “cake”

Difficulty: easy

Equipment: Pot and stove

Ingredients:

½ cup dried pineapple

2 Tbsp Jell-O Brand vanilla instant pudding mix

2 Tbsp instant dry milk powder

Crushed graham crackers

At camp:

Rehydrate dried pineapple with ½ cup water in pot. Light stove and warm for ten-ish minutes over low flame until warm.

Combine powdered milk with ½ cup cold water in a separate pot or cup and stir until mixed. Add instant pudding mix and stir briskly until smooth. Pudding will set in about five minutes. (you could use just water for a less good result, but start with ¼ cup water and slowly add more until desired consistency)

When pudding sets, cover with graham crackers. Spoon the warm pineapple over the angel food cake. Pour any remaining juice over the cake as well.

Mud Pie

Difficulty: super easy

Equipment:

bowl

Ingredients:

2 Tbsp JELL-O brand instant chocolate pudding

2 Tbsp powdered milk

Toppings like:

½ cup crushed Oreos (or cookie of your choice) (crush at home)

¼ cup peanuts, mixed nuts, or granola

Handful of chocolate chips

Gummy worms?

At camp: Combine powdered milk with ½ cup cold water in pot or cup and stir until mixed. (you could use just water for a less good result, but start with ¼ cup water and slowly add more until desired consistency) Add instant pudding mix and stir briskly until smooth. Pudding will set in about five minutes. After pudding sets, stir in all your goodies.

Or just make pudding, flavors and toppings of your choosing

Backpacking Fondue

Difficulty: moderate

See this page for the recipe, instructions, ingredients, etc.

Blueberry Cobbler

Difficulty: harder

Equipment: zip loc bags to store ingredients, pot, stirring utensil

Ingredients:

2 Tbsp sugar

1 Tbsp cornstarch

Pinch of salt

½ cup dried blueberries

8 crushed vanilla wafers

6 marshmallows

At home: Combine sugar, cornstarch, and salt in a small zip-top bag. Pack berries, crushed wafers, and marshmallows separately in bags or containers.

In camp: Place blueberries in a small pot with ¾ cup water, bring to a boil, and simmer until plump and soft, adding small amounts of water as needed. When the berries are fully reconstituted (about six minutes), there should still be some liquid in the pot. Remove from heat, add sugar mixture, and stir quickly to incorporate and minimize lumps. Cook over a medium-low flame, stirring constantly until mixture bubbles and thickens (about 90 seconds). Meanwhile, have your campmate toast the marshmallows until golden-brown. Portion berries into two bowls, cover each with three marshmallows, then top with wafer crumbs.

Car Camping Breakfast

Note: you can choose to eat backpacking breakfasts if in a hurry!

Ideas: https://www.tasteofhome.com/collection/camping-breakfast-ideas/?srsltid=AfmBOorgq2AWYD7SeskAnqgfHoCYvkb2hRBNrMa0i6UijkC_E_ETA_QB

The Classics (switch it up a little though)

Shake and Pour (at least top with fruit/syrup-comes in little containers)

Bacon

Oatmeal (you can top with things like dried fruit, nuts, shredded coconut, peanut butter, and chocolate chips)

Avocado Toast with Eggs

• below instructions serves 2 people

Difficulty: easy

Equipment: pan

Ingredients:

2 slices multigrain bread, toasted

2 teaspoons butter

1/2 medium ripe avocado, peeled and thinly sliced

4 thin slices tomato

2 thin slices red onion

2 large eggs

1/8 teaspoon seasoned salt

2 tablespoons shredded cheddar cheese

2 bacon strips, cooked and crumbled

At home: pre-package, cook bacon (if not pre-cooked), slice tomato, onion, and avocado

At camp:

Spread each slice of toast with butter; place on a plate. Top with avocado; mash gently with a fork. Top with tomato and onion.

Fry eggs.

Sprinkle eggs with seasoned salt. Top with cheese and bacon.

Sausage, Egg, Cheese Sandwiches

Difficulty: easy

Equipment: pan and stove

Ingredients:

English muffins or bagels

Eggs

Precooked frozen sausage

Sliced cheese

At camp: Reheat sausages and fry up eggs. Toast bread in pan for a few seconds (optional). Assemble sandwich. You could also use bacon (pre-cooked is ideal).

Bacon, Egg & Cheese Breakfast Burritos

Difficulty: easy

Equipment: pan and stove

Ingredients:

Tortilla

Bacon

Egg

cheese

Salsa (optional)

At camp:

Cook up bacon and scramble eggs. Place in tortilla with cheese.

Hot dog Hash

Difficulty: easy

Equipment: pan and stove

Ingredients:

Frozen potatoes o’brian (or chopped up potatoes, onions, and peppers)

Hot dogs or other precooked sausage

Cheese

oil

At camp:

Toss potato mix and cut up dogs into pan with some oil and stir until crispy and hot. Serve with cheese

French Toast

Difficulty: medium

Equipment: stove and pan

Ingredients:

Bread

2 eggs

1 tablespoon water

1 tablespoon brown sugar

¼ teaspoon cinnamon

At home:

Measure out and combine sugar and cinnamon

At camp:

Whisk together the eggs then add the milk, sugar, and spices. Coat bread in the mixture and fry until golden brown and crispy (about 2-3 minutes)

Stuffed French Toast sticks

Difficulty: medium

Equipment: stove and pan

Ingredients:

Sliced bread

2 eggs

1 tablespoon water

⅓ cup sugar

1 teaspoon ground cinnamon

Fillings like Cream cheese, Canned pie filling, Dried fruit, Peanut butter

At home:

Combine cinnamon and sugar, place in ziploc

At camp:

Cut off crusts (optional) and roll out bread with Nalgene or other bottle (or the rolling pin you always take camping). Coat one side of bread with a spread and add whatever fillings. Roll up. In a bowl, mix egg and water. Dip in your roll and fry in pan with butter. When cooked, toss in ziploc with cinnamon sugar mix.

Apple Cinnamon pancakes

Difficulty: medium

Equipment: pan and stove

Ingredients:

Shake and pour

Dried apples

Cinnamon

Brown sugar

Honey (optional)

At home:

Chop up apples and combine with cinnamon and brown sugar

At camp: Add apple mixture to shake and pour mix and add water. Cook and serve with honey (optional)

Car Camping Dinners

You can also eat all the backpacking meals!

The Classics

Pasta- you can always add chicken, meatballs, or even beef jerky for protein. You can also add veggies, olives, cheese, etc. They make little packets to make pesto sauce.

Mac and Cheese- Even adding your own shredded cheese really bumps up the meal. But you can also add proteins, broccoli, or turn it into a chili mac.

Baked Potato packs

Difficulty: super easy (easy cleanup too!)

Equipment: fire, tin foil

Ingredients:

Potatoes

Olive oil

onion (optional)

Bacon or bacon bits

Shredded Cheese

Salt and pepper

Sour cream

Canned chili (adds complexity)

At home: Cut potatoes into 1 inch cubes and dice onion (could be at camp)

At Camp:

If using chili, heat it up on the stove. Toss potatoes and onion with oil, salt and pepper and portion into individual foil “packets” and add bacon. Place in fire for about 25 minutes, or until potatoes are tender. Serve with sour cream, cheese, and chili as desired.

Walking Tacos or Frito Pie

Difficulty: easy

Equipment: pan and stove

Ingredients:

Ground beef or turkey (even impossible meat)

Onion

Taco seasoning

1 bag fritos per person

Toppings of choice (like cheese, lettuce, tomatoes, sour cream, etc.)

At camp:

In a pan, brown beef or turkey over medium heat and drain the fat. Dice the onion and to the meat and sauté for a couple of minutes until soft. Add the taco seasoning along with 1/2 cup of water and simmer until water is absorbed. Crush your chips with your hands and open your bag. Add your beef mixture and whatever toppings you desire.

Vegetarian Chili

Difficulty: easy

Equipment: pot and stove, can opener

Ingredients:

2 tablespoons olive oil

1 small yellow onion, chopped

1 red bell pepper, diced

1 (14-ounce) can diced tomatoes

1 (14-ounce) can red beans, drained and rinsed

1 (14-ounce) can black beans, drained and rinsed Note: you can use whatever beans you like

1 cup water or broth

1 cup corn kernels, fresh or frozen

Salt and pepper and any spices you like

Cheese and sour cream (optional)

At home: dice veggies (can be done at camp)

At camp:

Heat the oil in a pot over medium heat. Add the onion, a few pinches of salt and pepper, and stir. Cook until the onion is translucent, about 5 minutes, then add the red pepper. Stir and cook until soft, 5 to 8 minutes, turning the heat down as needed. Add the tomatoes, beans, and water. Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally, until the chili has thickened. Serve with cheese and/or sour cream if desired.

Shepherd's pie

Difficulty: medium

Equipment: pan and pot

Ingredients:

1 lb ground beef or turkey (or precooked hamburger patties)

½ cup chicken broth or water

Instant gravy mix

Instant potato mix

Frozen veggie mix

Butter (optional, but recommended)

At camp: in a pot, prepare mashed potatoes to package directions, add butter if desired. In pan, cook ground meat or reheat the burger patties, breaking into small chunks. Add gravy mix, broth/water, and veggie mix. Serve the potatoes on top of the meat mixture.

Stir fry

Difficulty: medium

Equipment: stove, pan, pot

Ingredients:

Stir fry veggie mix (or chop up onions, peppers, broccoli, carrots, etc.)

Pre-made Stir fry sauce (if you can’t find, there are plenty of recipes online)

Minute rice

Precooked chicken

Sesame or olive oil

At camp: prepare minute rice according to package. Heat up oil in pan and add in veggie mix. Stir often and cook until they soften, roughly 5 mins. Add in chicken and sauce, depending on how “wet” you want it. When chicken is hot and veggies tender, serve on the rice.

Gnocchi Chicken and Dumplings

Difficulty: Medium

Equipment: stove and pot

Ingredients:

Frozen veggie mix (pre-diced)

2 tablespoons olive oil

3 cups chicken broth (can use water, would not be as good)

1 (10.5-ounce) can Cream of chicken soup

can or pouches of chicken

1 pound shelf-stable potato gnocchi

Salt and pepper (technically optional)

At home: Measure out olive oil and chicken broth (and even soup) and put in smaller containers At camp: Stir together chicken broth and soup in a pot and bring to a boil, then reduce heat and let simmer for about 5 mins. Add in chicken, veggies, and gnocchi, and cook for another 3-4 minutes, until gnocchi is tender

Beef Stroganoff

Difficulty: medium

Equipment: pot and stove

Ingredients:

2 tablespoons olive oil

1 small yellow onion, diced

½ pound ground beef/impossible meat (or precooked hamburger patties)

2 cups sliced baby mushrooms

Salt and pepper

1 can (10 ounces) cream of mushroom soup, or cream of chicken soup

1 cup sour cream

4 cups cooked egg noodles

At home:

cook your noodles (saves a lot of time at camp)

At camp: Heat olive oil in pot set over medium heat.

To the hot oil, add the onions and cook for 1 minute.

Stir in the ground beef and cook for 2 minutes.

Add the mushrooms and garlic.

Season mixture with salt and pepper and continue to cook until meat is browned and mushrooms have started to soften; about 5 to 7 minutes.

Stir in the cream of soup; cook for 3 minutes.

Reduce heat to medium low and stir in the sour cream; continue to stir until smooth and heated through, about 2 minutes.

Remove from heat and taste for salt and pepper; adjust to taste.

Stir in the cooked noodles.

One Pot Chili Mac

Difficulty: medium

Equipment: pot and stove

Ingredients:

1 pound 90-93% lean ground beef

1/2 cup chopped onion

4 cups beef broth

15 ounce can petite diced tomatoes

15 ounce can tomato sauce

Taco seasoning

8 ounces uncooked elbow macaroni about 2 cups

For serving: shredded cheddar cheese, sour cream, etc.

At camp:

Add the ground beef and onion to a large soup pot and place it over medium-high heat. Break the beef apart with a wooden spoon. Cook for 6-7 minutes, stirring occasionally, until the beef is browned and the onions are soft. Add the broth, diced tomatoes (with their juices), tomato sauce, chili powder, cumin, garlic powder, salt, sugar, and pepper to the beef. Stir well. Bring the liquid to a simmer. Add the macaroni. Simmer, stirring occasionally, until the pasta is tender, about 12 minutes. Serve topped with shredded cheddar, sour cream, etc.

Kebabs

Difficulty: not very hard

Equipment: skewers

Ingredients: vegetables and meats of choice (peppers, turnips, carrots, squash), spices/sauces

At home: have raw meat and vegetables pre-chopped, plan how much you need based on kebab size and number of patrol members

At camp: stack whatever you want on skewer and put on top of foil on the grill grate, turn and check periodically until you can determine that it has been cooked

Tacos (Customize Them!)

More suggestions on tacos here: https://amandaoutside.com/easy-camp-tacos-recipe/

Difficulty: medium

Equipment:

spatula, pan, can opener, cutting board

Ingredients:

Adjust for number of people

1 lb ground beef or turkey

1 white onion (diced)

1 packet taco seasoning mix

1 8 oz can of tomato sauce

1 Tbsp ghee or cooking oil

Ground Beef or Turkey – You can use either in this recipe, but I do think ground beef tastes better! (Sometimes it can be easier to cook at home) - Amount of meat depends on

Taco Seasoning PACKET – I use 1 packet of taco seasoning per pound of meat.

Tomato Sauce – You’ll need an 8 oz can of tomato sauce per pound of meat.

White Onion – An onion is cooked with the meat to give some extra flavor and texture.

Cheddar Cheese – A bag from a grocery store is enough. Buying pre-shredded cheese will make things easy at camp.

Soft Flour Tortillas – Flour tortillas work best for camping. Hardshell tacos don’t taste good unless you toast them in the oven, so I always use flour tortillas when camping now.

All the Toppings – Best ones: pack lettuce, tomatoes, pickled onions, sour cream, and cilantro!

At home:

Optional: Pre-cook meat

Wash and prep veggies

At camp:

Warm a cast-iron pan over the camp stove to medium heat. Add in the ghee or cooking oil followed by the ground beef and diced onion.

Break the meat apart with your spatula and mix frequently until the meat has browned.

In the meantime, open the can of tomato sauce. After about 5 minutes, add the taco seasoning and the tomato sauce to the beef. Mix until combined.

Turn the heat to medium-low and let the beef simmer for about 15 minutes, stirring occasionally. Add water to the mix as needed so that it doesn’t dry out or burn.

While the meat is cooking, get your toppings chopped and ready.

Once the beef is done, assemble your tacos. Layer some cheese, taco meat, and toppings onto a flour tortilla and serve!

Pizza Rolls (Regular Pizza on a Campfire)

Difficulty: Hard

Equipment: pot with lid, measuring tools

INGREDIENTS:

1 package ready-to-bake croissant dough (e.g. Pillsbury crescents)

2-3 Tbsp (30-45mL) pizza sauce

your favorite pizza toppings (examples below)

Classic Ham & Cheese (makes 4 medium crescents)

1-2 Tbsp (15-30mL) pizza sauce

2 slices baked ham

1/4 cup (50g) cheddar or mozzarella cheese

Spinach & Mushroom (makes 4 medium crescents)

1-2 Tbsp (15-30mL) pizza sauce

4 white or cremini mushrooms, sliced and sautéed

handful or two of fresh spinach, sautéed

salt and pepper, to taste

1/4 cup (50g) mozzarella cheese

"At camp:

Prepare the fillings (slice or grate cheese, sauté vegetables, etc.) and set aside.

Unroll croissant dough and spread a small spoonful of pizza sauce on each. Add desired toppings.

Roll up by starting from the wide end of the dough. Place in pot. The croissants can be touching but will bake together slightly. If you want to keep them completely separate, leave 2 inches between croissants.

Turn your camp stove onto medium-low heat, place pot on top and cook with the lid on for 10-15 minutes.

• Be careful not to cook on a high heat, this will cause the bottoms to burn before the croissants are fully cooked through. *

Burritos!

Makes 4!

Difficulty: medium

Equipment: pan (to heat), surfaces

Ingredients:

1 dehydrated meal with rice, beans and/or protein

Examples:

Good-to-Go Mexican Quinoa Bowl

AlpineAire Chicken and Rice Burrito Bowl

AlpineAire Santa Fe Black Beans and Rice

Mountain House Rice and Chicken

Backpackers Pantry Santa Fe Style Rice & Beans with Chicken

4 large tortilla wraps

1 avocado or dehydrated guacamole

1/2 cup grated cheddar cheese

At camp:

Prepare the dehydrated meal as instructed on package.

Slice avocado and grate cheese (or bring along pre-grated cheese in resealable bag).

Once the dehydrated meal is rehydrated, assemble burrito by adding 1/2-1 cup mix to the wrap, along with avocado and cheese. Wrap together tightly. Pan fry for 30 seconds on each side (optional). Enjoy!

(Exclusively) Car Camping Desserts

These are only desserts you can cook with car camping equipment. For more desserts, just cook backpacking desserts or Campfire desserts because they are roughly the same. They are pretty easy.

Basic Ideas: for something Low Effort, you can use Backpacking Desserts or just make S'mores, cookies, brownies, etc.

Rice Krispie Treats

Difficulty: medium

Equipment: pot and stove, parchment paper

Ingredients:

3 tablespoons butter

1 package (10 oz., about 40) Marshmallows OR 5-1/2 cups Miniature Marshmallows OR 1 jar (7 oz.) marshmallow crème

6 cups Kellogg's® Rice Krispies® cereal

At camp:

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal. Spread out parchment paper, and with a spatula or hands sprayed with pam, slop it on and shape it. Let cool. To eat, give up on manners and just kind of rip chunks and eat with your hands

If You Have Access to a Dutch Oven/Campfire, Consider These

Note on Campfire and Dutch Oven Meals

Campfire: Remember that campfire meals can be cooked at both at car camping and backpacking campouts. Some may mention which type of campout is ideal, but is in a Scout's best interest to read the recipe to see what might be better.

Dutch ovens: on recipes that require dutch ovens, you will also need hot pads, charcoal and a chimney, and serving utensils. The troop has charcoal, chimneys, and the ovens themselves for you use.

Breakfast: Dutch Oven Cinnamon rolls

Difficulty: easy

Equipment: dutch oven

Ingredients:

Premade cinnamon rolls

At camp:

Place rolls in dutch oven on foil with 7 coals on the bottom and 16 on the top. Cook for about 30-45 minutes, or until golden brown. Mix and add icing.

Breakfast: Sausage and Potato Campfire Packets

• makes 8 small packets, although small servings, so serves roughly 4 people*

Difficulty: pretty easy

Equipment: bowl or mess kit, 12x18 cut pieces of foil

Ingredients:

3 pounds red potatoes, cut into 1/2-inch cubes

2 packages (12 ounces each) smoked sausage links, cut into 1/2-inch slices

4 bacon strips, cooked and crumbled

1 medium onion, chopped

2 tablespoons chopped fresh parsley

1/4 teaspoon salt

1/4 teaspoon garlic salt

1/4 teaspoon pepper

Additional chopped fresh parsley, optional

At home: measure and mix seasonings, chop potatoes, sausages, bacon, parsley, onion

At camp:

Prepare campfire or grill for medium heat. In a large bowl, toss potatoes with sausage, bacon, onion, parsley, salts and pepper.

Divide mixture among eight 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly. Place packets over campfire or grill; cook 15 minutes on each side or until potatoes are tender. Open packets carefully to allow steam to escape. If desired, sprinkle with additional parsley.

Breakfast: Cheesy Hash Brown Campfire Packets

Difficulty: medium

Equipment: campfire, foil

Ingredients:

1 package (28 ounces) frozen O'Brien potatoes, thawed

1-1/4 cups shredded cheddar cheese, divided

8 bacon strips, cooked and chopped

1/2 teaspoon salt

1/4 teaspoon pepper

hard-boiled large eggs and pico de gallo, optional

At home: pre-measure ingredients, thaw potatoes but keep cold, hard-boil eggs

At camp:

Prepare campfire or grill for medium-high heat. Toss potatoes with 3/4 cup cheese, bacon, salt and pepper.

Divide mixture among four 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly.

Place packets over campfire or grill; cook 6-9 minutes on each side or until potatoes are tender. Open packets carefully to allow steam to escape; sprinkle with remaining cheese. If desired, serve with eggs and pico de gallo.

Dinner: Dutch Oven enchiladas

Difficulty: hard (but worth it!)

Equipment: dutch oven

Ingredients:

oil

1 red bell pepper, cut into strips

1 red onion, sliced into thin half-moons

14 oz can enchilada sauce

cheese

Canned black beans

flour tortillas

At camp: Prepare your coals or get your campfire going so that you'll have embers to cook with. Over medium heat, heat the oil in a Dutch oven. Add the peppers and saute for a few minutes until they are starting to soften. Add the onions and saute until the onions are soft and translucent and the peppers are soft. Remove from heat and transfer the vegetables to a plate or bowl. Add 1/2 cup enchilada sauce to coat the bottom of the Dutch oven.

To build the enchiladas, place onions and peppers in a line the center of a flour tortilla. Add a few spoonfuls of black beans and top with cheese. Roll the tortilla around the fillings, then place the enchilada, seam side down, into the Dutch oven. Repeat with the remaining ingredients. This recipe will make 4-6 enchiladas depending on the size of your Dutch oven.

Cover the enchiladas with the remaining sauce and cheese. Place the lid on top.

Return the Dutch oven to your campfire. Place it over indirect heat (the grill grate over the campfire works great) and stack 14-16 coals on the lid. Cook about 10 minutes, until the cheese is melted.

Dinner: Campfire Pizza!

This is harder - refer to this website and scroll down to the recipe: https://www.freshoffthegrid.com/campfire-pizza-recipe/

Lists equipment and recipe steps

Dinner: Classic hot dogs (Campfire)

Difficulty: super easy

Equipment: fire and sticks

Ingredients:

Precooked hot dogs

Buns

Condiments of choice

At camp:

Find good roasting sticks, spear the dogs and roast them on the fire. Add buns and condiments

Dinner: Dutch Oven Shepherd's Pie

Equipment: dutch oven, pot

Ingredients: hamburger meat, onions, peas, carrots, corn, instant potatoes, butter (the original containers in which these foods came in should be added, no specific "measurements", instructions should be on instant potatoes container)

At home: chop vegetables

At camp: 1.brown meat over campfire

2.prepare a pot with water and butter, start heating up on fire

3. add instant potatoes to water/butter and add instant potatoes, stir it in to let it soak, let sit

4. add onions to heat up with meat once meat is brown

5. add other vegetables to meat mixture, such as peas and chopped carrots, stir

6. add mashed potatoes on the top and let warm up

7. put lid on and add coals on top

8. add seasoning as desired throughout the process

Dessert: Campfire Chocolate Cake (Only Car Camp)

Difficulty: hard-ish, probably best for only car camping

- makes one serving

Ingredients/Equipment:

1 aluminum soda can (tuna cans also work)

1 cup chocolate cake mix (or whatever your favorite flavor is)

Powdered eggs (1 egg usually equals 1 to 2 tablespoons powdered egg)

Oil/or butter (eyeball it)

Refer to at camp section for campfire materials

At home:

Cut off the bottom of an aluminum can (about two inches from the base). You’ll now have a mini-tin two inches deep. File off the burrs until the edge is smooth. No cutting or filing required for tuna cans; just make sure they’re clean and don’t taste fishy.

Put the cake mix in a zip-top bag. If the mix instructions call for eggs, put the equivalent amount of powdered eggs in the same bag (1 egg usually equals 1 to 2 tablespoons powdered egg). Easier option: Forego the eggs and oil and, in camp, add soda directly into the mix (use one can for a full box of mix). You can also experiment with adding raisins, chocolate chips, and chopped walnuts to the mix.

In camp:

Grease the mini-tin with butter or oil. Add the appropriate amount of water and oil (according to instructions) to the zip-top bag and stir. (With many mixes, you can swap in applesauce for the oil.) Spoon about ½ cup into the tin.

You have two baking options: a fire or your stove. For a fire, either place the tin on a grill rack (the flames shouldn’t touch the tin) or cover the whole tin in foil and place it amongst coils. For the stove method, place several small rocks of similar size in a triangle on the bottom of the pot. Set the tin atop the pebbles. Cover the pot, and place it on a stove at medium heat for about 10 minutes; add a little water to the pot, so the bottom doesn’t burn. The stove is the right heat if water droplets sprinkled on the lid hiss for a few seconds. The mini-cakes are done when a toothpick or twig comes out clean. Frost and enjoy!

Dessert: Dutch Oven Chocolate cake

Difficulty: medium

Equipment: dutch oven

Ingredients:

Devil's Food Cake Mix

Can of Lemon-Lime Soda

Mini Marshmallows

Chocolate Chips

At camp: Create hot coals for the dutch oven and Line the dutch oven with foil and spray with cooking spray. Mix the cake mix and soda together. Fold the chocolate chips and mini marshmallows into the batter. Spread the batter into the dutch oven. Place lid on dutch oven, cover with coals, and bake for 24-30 minutes depending on your heat.

Dessert: “Dump” Cake (Dutch Oven)

Difficulty: medium

Equipment: dutch oven, foil

Ingredients:

Can of cherry pie filling (or flavor of your choice)

Yellow Cake Mix

Can of Lemon-Lime Soda

optional: Chopped Pecans

At camp:

Line the Dutch oven with foil and some cooking spray. Dump the pie filling into the bottom of the Dutch oven. Mix the cake mix and soda together in another bowl. Spread the cake batter over the cherry filling. Place lid on the Dutch oven. Place 8 coals under the oven and 17 on the lid. Bake for 20-25 minutes depending on your heat.

Dessert: Banana boats (Campfire, Backpack or Camp)

Difficulty: super easy

Equipment: fire, foil

Ingredients:

Choose a flavor combo or make up your own.

CLASSIC S’MORES: Banana + Milk Chocolate + Mini Marshmallows + Crumbled Graham Crackers

STRAWBERRY HAZELNUT: Banana + Strawberries + Nutella + Chopped Hazelnuts

SAMOAS: Banana + Chocolate Chips + Caramel Sauce + Toasted Coconut

DULCE DE LECHE: Banana + Chocolate + Dulce de Leche sauce + Coconut shreds

PB & C: Banana + Peanut Butter + Chocolate Chips

HONEY GINGER: Banana + Honey + Candied Ginger + White or Dark Chocolate

BANANA SPLIT: Banana + Milk Chocolate + Marshmallows + Cherries

PECAN PRALINE: Banana + Pralines + Dark Chocolate

At camp:

Take a banana with its peel still on and cut it down the middle (along the concave side). Not all the way through, but until the tip of your knife just grazes the peel on the other side. Pull the peel and banana slightly apart.

Stuff the chocolate and mini marshmallows (or other fillings, see above) into the center of the banana.

Wrap the banana in foil. Place on a campfire or grill (not too hot) until fillings have melted and banana has warmed through, about 10 minutes.

Unwrap banana and top with crushed graham cracker. Enjoy!

Campfire Dessert Burritos

Difficulty: easy

Equipment: foil, fire

Ingredients:

tortillas

pie filling - blueberry, cherry, apple, ... or nutella, pb, etc.

chocolate chips

mini-marshmallows

At camp:

Place ingredients inside tortilla and fold. Wrap foil around tortilla and place on grill above fire or on ash around edge of fire. Wait for the ingredients to melt.

Desert: Pound Cake and Berry Campfire Skillet (Grate Needed)

- makes 4-5 servings -

Difficulty: not hard

Equipment: grate, foil, iron skillet

Ingredients: 12-16 oz fresh berries (assorted or not)

2 tablespoons sugar

1/4 cup butter

3/4 lb pound cake (one small pound cake is probably enough)

2 bars of desired chocolate (meltable)

At home:

Combine the berries and the sugar in a bowl and let sit until the juices start to release, 10-15 minutes. Store in a bag.

Also pre-package everything. Cut the pound cake into 1 inch cubes. Cut up chocolate into medium sized chunks.

At camp:

Place a grate over hot coals (or you can use a grill). Add the butter to a 12” cast iron skillet and allow to melt. Cut the pound cake into 1” cubes. Add to the hot skillet and cook, turning often, until all sides are toasted. Remove the skillet from the heat.

Sprinkle the berries over the top of the cake cubes, then sprinkle the chocolate over the top. Cover the skillet with foil and allow to sit until the berries are warm and the chocolate is melting, 5-10 minutes.

Dessert: Apple on a Stick (Campfire, Car or Backpacking)

Can do during backpacking, makes 1 serving

Difficulty: medium

Equipment: campfire, ziplocs, stick for apple

Ingredients: 1 Jonathan or Rome apple 1 cup granulated sugar 1 tablespoon cinnamon ½ cup granola (optional)

At home: Combine sugar and cinnamon in a zip-top bag. Pack other ingredients separately.

In camp:

Build a campfire and let it burn down to coals. Push a stick or dowel through the apple top until the apple is secure on the stick. Place the apple two or three inches above the hot coals, and turn the apple to roast evenly. As the apple cooks, the skin will brown and the juice will drip out. When the skin is loose, remove the apple from the fire (but leave it on the stick). Carefully peel the hot skin off. Roll the apple in the sugar-cinnamon mixture, then roast it some more over the coals, letting the mixture warm until it forms a glaze. Remove the apple from the heat, and if you want, roll it in the granola for a crust. Let it cool, then bite in!

Dessert: Cinnamon Twists

Difficulty: medium

Equipment: utensil to brush butter, metal skewers (how ever many you want), ziplocs

Ingredients:

1/4 cup sugar

2 teaspoons ground cinnamon

1 tube (12.4 ounces) refrigerated cinnamon rolls with icing\

2 tablespoons butter, melted

At home: mix sugar and cinnamon, prepare icing in bag, pre-melt butter if desired

At camp:

Mix sugar and cinnamon. Remove icing from cinnamon rolls; transfer to a resealable plastic bag for drizzling.

Separate rolls; cut each in half. Roll halves into 6-in. ropes. Wrap each rope tightly around a long metal skewer, beginning 1/2 in. from pointed end; pinch each end to secure. Cook rolls over a hot campfire until golden brown, about 5 minutes, turning occasionally. Brush with butter; sprinkle with sugar mixture. Cut a small hole in 1 corner of icing bag. Drizzle icing over twists.

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By Callum Capoor Last updated 8/14/23

Robert Ragland making edits - !in progress! - until the end of the year