Its camping season, and these recipes will get you fired up. Pun intended. Be sure to grab a bundle of wood, heat them up and get these delicious dishes put on for dinner. They are simple and yummy.

Cheesy Campfire Potatoes

Yields: 4 servings

Prep Time: 10 min.

Total Time: 30 min.

Ingredients:

  • 2 lb. mini Yukon Gold potatoes, quartered
  • 2 tbsp. extra-virgin olive oil
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 2 c. shredded mozzarella
  • 1 c. freshly grated Parmesan
  • Chopped fresh parsley, for garnish
  • Crushed red pepper flakes, for garnish

campfire potatoes recipe

Directions:

  1. Preheat grill to medium-high, or preheat the oven to 425º.
  2. Cut 4 large pieces of foil about 10″ long. In a large bowl, toss potatoes with olive oil, garlic powder, and oregano and season with salt and pepper.
  3. Divide potatoes between foil pieces, then fold the foil packets crosswise to completely cover the potatoes. Roll the top and bottom edges to seal them closed.
  4. Place foil packets on the grill and cook until just cooked through, 10 to 15 minutes. (Or transfer to the oven and bake about 15 minutes.)
  5. Unwrap the foil packets and sprinkle mozzarella and Parmesan on top of the potatoes. Fold foil back over the potatoes and cook until cheese is melty, about 3 to 5 minutes.
  6. Top with parsley and red pepper flakes and serve warm.

Campfire Queso

Ok, let’s be real. Who doesn’t like queso? This recipe is perfect for your next camping trip. So be sure to grab a bag of tortilla chips!

Yield: 8 Servings

Prep Time: 5 min.

Total Time: 15 min.

Ingredients:

  • 1/2 lb. hot Italian sausage
  • 1/2 c. beer (such as pale ale)
  • 16 oz. Velveeta, cut into 1″ cubes
  • 2 c. shredded pepper jack
  • 1/2 (10-oz.) can Rotel tomatoes
  • Freshly chopped cilantro, for serving
  • Sliced jalapeño, for serving
  • Tortilla chips, for serving

queso recipe

Directions:

  1. In a medium or large cast-iron skillet over a campfire, cook sausage, breaking up with a wooden spoon, until golden and no longer pink, 5 minutes. Pour over beer and deglaze skillet.
  2. Reduce 3 minutes, then add Velveeta, pepper jack, and Rotel and stir until melty and combined.
  3. Garnish with cilantro and jalapeño before serving with tortilla chips.

Grilled Shrimp Foil Packs

Yield: 4 servings

Prep Time: 10 min.

Cook Time: 15 min.

Total Time: 25 min.

Ingredients:

  • 1 1/2 lb. large shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 2 smoked andouille sausages, thinly sliced
  • 2 ears corn, each cut crosswise into 4 pieces
  • 1 lb. red bliss potatoes, chopped into 1-in pieces
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. Old Bay seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. freshly chopped parsley
  • 1 lemon, sliced into thin wedges
  • 4 tbsp. butter

shrimp foil pack recipe

Directions:

  1. Preheat grill over high heat, or preheat oven to 425°. Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with oil, then add Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.
  2. Fold foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll top and bottom edges to seal them closed.
  3. Place foil packets on grill and cook until just cooked through, about 15 to 20 minutes (or transfer to oven and bake for 20 minutes).

Campfire Berry-Peach Cobbler

You can cobbler over a fire—and it even browns like the real thing. Stupid-easy to prep, this bubbling fruit skillet is impossible to mess up. Change up this recipe with your favorite fruit (6 cups total). We love raspberry-plum, cherry, and apple.

Yield: 8 servings

Prep Time: 15 min.

Total Time: 1 hour 15 min.

Ingredients:

FOR THE BERRY-PEACH FILLING

  • 3 c. sliced peaches (if using frozen peaches, thaw and drain first)
  • 2 c. raspberries
  • 1 c. blackberries
  • 3/4 c. granulated sugar
  • 3 tbsp. cornstarch
  • Juice and zest of 1/2 lemon
  • 1 tsp. pure vanilla extract
  • Pinch kosher salt

FOR THE TOPPING

  • 1 c. all-purpose flour
  • 2 tbsp. granulated sugar, plus more for topping
  • 2 tsp. baking powder
  • 1/4 tsp. kosher salt
  • 1/2 c. (1 stick) butter, cold, cut into 1/2″ pieces
  • 1/2 c. buttermilk
  • 1 tsp. pure vanilla extract
  • Vanilla ice cream, for serving

berry peach cobbler recipe

Directions:

  1. Prepare a grate placed over a campfire. (Or preheat grill to medium heat.) In a large bowl, toss together filling ingredients then transfer to a large cast iron skillet.
  2. In a medium bowl whisk together flour, sugar, baking powder, and salt. Add butter and use your hands to incorporate until butter pieces are pea-sized. Add buttermilk and vanilla and stir until just combined.
  3. Spoon mixture on top of fruit and sprinkle with more sugar. Cover skillet with a lid or with foil.
  4. Place over campfire (or grill) and let cook until biscuit mixture is cooked through and fruit is bubbling, about 20 minutes.