12 Delicious Campfire Recipes

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Here is a list of some campfire recipes to try. Enjoy!

1. Cinnamon Roll-Ups

Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 4


  • 1 pack of crescent rolls
  • 1 tbsp cinnamon
  • ¼ cup sugar
  • ¼ cup powdered sugar
  • Water
  • Wooden skewers or marshmallow sticks

How to Make it:

  1. Mix the cinnamon and sugar on a plate.
  2. Split crescent rolls and wrap each one around its own skewer.
  3. Roll wrapped skewer in the cinnamon sugar mix.
  4. Cook over the campfire for approximately 5 minutes, rotating like a marshmallow.
  5. Create a powdered sugar glaze, by combining ¼ cup powdered sugar, and 3 tbsp water then drizzle over cooked roll-ups. Sweet! ————————————————-

2. Walking Tacos

Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 8-10


  • 1lb ground beef or turkey
  • ½ cup diced onion
  • 1 oz taco seasoning
  • 6 snack size bags of Fritos or Doritos

Suggested Toppings

  • Black Beans
  • Lettuce
  • Tomato cubed or Fresh Pico
  • Shredded Cheese
  • Sour Cream
  • Salsa

How to Make it:

  1. Brown beef or turkey, and drain liquid.
  2. Add onion to meat and sauté until soft.
  3. Add taco seasoning to meat and onion, mix along with ½ cup of water until absorbed.
  4. Add black beans and simmer.
  5. Crush up the chips in the bag and add meat.
  6. Add all your desired toppings, and dig in! —————————————————

3. Cheesy Garlic Fries

Prep Time: 5 minutes

Cook Time: 30-40 minutes

Servings: 4-6


  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • ½ tsp crushed red pepper flakes, or more if you like spice
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 lb red potatoes cut into 8 long wedges
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp sour cream
  • 2 tbsp chopped fresh chives

How to Make it

  1. In small bowl whisk together olive oil, garlic, red pepper flakes, salt, and pepper.
  2. Place potato eedges onto large sheet of tin foil and fold up all four sides.
  3. Spoon olive oil mixture on top of potatoes.
  4. Seal foil pack closed on all sides.
  5. Cook for 30-35 minutes on hot embers, or until potatoes are tender.
  6. Cover with cheese and cook for 3-5 more minutes.
  7. Garnish with sour cream and chives. Dig in! ————————————————

4. Grilled Pineapple Chicken Foil Packets

Prep Time: 10 minutes

Cook Time: 10-15 minutes

Servings: 4-6


  • 4 boneless skinless chicken breasts cut into 1 inch cubes
  • 1 red bell pepper chopped
  • 1 sweet onion chopped
  • 1 ½ cups pineapple chunks
  • 1 cup teriyaki sauce
  • 1 cup Asian toasted sesame dressing

How to Make it

  1. Whisk together teriyaki sauce and sesame dressing.
  2. Create 4 large tin foil bowls by folding sides to hold ingredients.
  3. Mix chicken, peppers, onions, pineapple chunks, and sauce between the 4 tin foil bowls.
  4. Fold tin foil packs closed to create a complete seal.
  5. Place packets on embers around fire for 10 – 15 minutes, flip packet cver cne time half way through.
  6. Carefully open foil packs and make sure chicken is cooked all the way through.
  7. Once finished garnish with cilantro and sesame seeds. ————————————————-

5. Berry Pound Cake Campfire Skillet

Prep Time: 5 minutes

Cook Time: 15-20 minutes

Servings: 2-4


16 oz fresh berries 2 tbsp sugar ¼ cup butter ¾ lb pound cake 2 Rolo candy bars or mini Reeses cups


Combine sugar and berries in bowl and let sit for 15 minutes. Place cast iron pan on hot embers and add butter. Cut pound cake into 1” cubes and drop into cast iron, turning frequently until all sides are toasted. Remove skillet from heat, add berries and Rolos or mini Reeses. Cover with foil and let sit 5 – 10 minutes or until the chocolate is melted. —————————————————–

6. Grilled Corn in Husks

Total Time

Prep: 20 min. + soaking Grill: 20 min.

Makes 4 servings


4 large ears sweet corn in husks 1/4 cup butter, softened. 2 tablespoons minced fresh parsley 1/4 cup grated Parmesan cheese


Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Soak in cold water for 20 minutes; drain. Pat corn dry. Combine the butter and parsley; spread over corn. Rewrap corn in husks and secure with string.Grill corn, covered, over medium heat until tender, turning often, 20-25 minutes. Serve with cheese. —————————————————-

7. Campfire Peach Cobbler


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup 2% milk
  • 1/2 cup butter, melted
  • 2 cans (15-1/4 ounces each) sliced peaches
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon, optional

Directions: Prepare campfire or grill for low heat, using 32-40 charcoal briquettes. Line the inside of a 10-in. Dutch oven with heavy-duty foil. In a large bowl, whisk together first 4 ingredients. Add milk and melted butter, stirring just until moistened. Pour into prepared pan. Drain peaches, reserving 1 cup syrup. Arrange peaches over batter; sprinkle with sugar and, if desired, cinnamon. Pour reserved syrup over fruit. Place lid on Dutch oven. When briquettes are covered with white ash, place Dutch oven directly on half of the briquettes. Using long-handled tongs, place remaining briquettes on top of pan lid. Cook 30-40 minutes or until cobbler is set and beginning to brown, using tongs to lift lid carefully when checking. If necessary, cook 5 minutes longer. Remove from heat; let stand, uncovered, 15 minutes before serving. —————————————————–

8. Fluffy Scrambled Eggs

Prep/Total Time: 15 min.

Makes 3 servings

Ingredients: 6 large eggs 1/4 cup evaporated milk or half-and-half cream 1/4 teaspoon salt 1/8 teaspoon pepper 1 tablespoon canola oil 2 tablespoons process cheese sauce

Directions: In a bowl, whisk eggs, milk, salt and pepper. In a large skillet, heat oil over medium heat. Pour in egg mixture; stir in cheese sauce. Cook and stir until eggs are thickened and no liquid egg remains. ————————————————-

9. Cheese-Topped Potatoes in Foil

Prep: 15 min. Cook: 35 min.

Makes 8 servings

Ingredients: 2-1/2 pounds potatoes (about 3 large), peeled and cut into 1/4-inch slices 1 medium onion, finely chopped 5 bacon strips, cooked and crumbled 1/4 cup butter, melted 1/2 teaspoon salt 1/4 teaspoon pepper 6 slices process American cheese Sour cream, optional


Prepare campfire or grill for medium heat. In a large bowl, toss potatoes with onion, bacon, butter, salt and pepper. Place on a large piece of greased heavy-duty foil (about 36×12-in. rectangle). Fold foil around potatoes, sealing tightly.Cook on campfire or in covered grill until potatoes are tender, about 15 minutes per side. Open foil carefully to allow steam to escape; place cheese over potatoes. Cook until cheese is melted, 1-2 minutes. If desired, serve with sour cream.
Note: For single-serve packets, prepare recipe as directed, dividing mixture among eight smaller pieces of foil. Cook as directed, decreasing time to 10-14 minutes per side and increasing cheese to eight slices. —————————————————

10. Campfire Mac & Cheese

campfire foil macaroni and cheese


  • 1.5 cups elbow macaroni
  • 8 oz. Alfredo sauce
  • ½ cup shredded cheddar cheese
  • ½ cup shredded parmesan cheese
  • ¼ cup shredded mozzarella cheese
  • ½ cup half & half or whole milk
  • Salt and pepper to taste
  • Mini aluminum pie tins


  1. Cook macaroni according to package.
  2. Drain pasta. Add cheeses, milk, and Alfredo sauce, stirring until cheese is melted
  3. Spray each pie tin with non-stick oil.
  4. Divide the mac & cheese between the pie tins and cover with aluminum. Keep chilled until ready to cook.
  5. Place on a rack 2-3 inches above the coals and cook for 8-10 minutes. ———————————————–

11. Hawaiian Chicken Foil Recipe

Ingredients: 1.5lb of chopped or sliced chicken. 2 cups cooked rice 1 sliced onion Sliced red and green peppers (1 each) Head of broccoli, chopped into florets Chopped pineapple Teriyaki sauce to taste

Directions: Fold your tin foil into a rectangle with a 1-inch rim. Double up on foil if you plan to use it as a plate. Divide cooked rice between each foil rectangle. Add chicken on top of the rice. Surround the rice and chicken with sliced vegetables, pineapple, and broccoli. Add teriyaki sauce to your liking. Cover each rectangle with tin foil to seal the packets. Place hot coals around each packet. Cook for 30 minutes or until the chicken is cooked all the way through. —————————————————-

12. Grilled Herbed Chicken & Potato Foil Packs

Total Time: 30 MINUTES  Servings: 4 SERVINGS


  • 6-8 boneless skinless chicken thighs – OR 4 boneless skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon dried dill
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons oil
  • 1 – 1 ½ pounds potatoes – (red or gold potatoes work best in this recipe), thinly sliced (about 2 cups potato slices)
  • 1 cup sliced mushrooms


  • Stir together seasonings and set aside. Add oil to a bowl along with chicken, potatoes, and mushrooms and toss to coat everything in the oil.
  • Lay out 4 12×12 sheets of nonstick foil on a flat surface. Divide chicken, potatoes, and mushrooms between each of the foil sheets. (If using thighs there should be 1-2 per foil sheet, if using breasts there should be 1 per foil sheet) Sprinkle with seasoning mixture.
  • Fold foil over the chicken-potato-mushroom mixture and scrunch the ends of the foil together to close off the foil pack.
  • Place foil packs on preheated grill and cook for about 10-15 minutes, then flip and cook another 5-7 minutes. Check the chicken for doneness, once cooked through, garnish with fresh herbs if desired (such as thyme, rosemary, or oregano) and serve immediately. ————————————————-

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