GoCampingAmerica.com | Posted March
    2nd, 2015


    Campfire Cooking


    Happy Camper Blog



    Cooking over a
    fire doesn’t have to limit your meal plan or your creativity! If you’re
    looking to get a little more adventurous with your campground recipes, we’ve
    listed some of our favorites for you to try, everything from snacks to
    dessert. Just don’t forget to kiss the

  PopcornAppetizer/Snack: Siracha Popcorn

    simple twist on a classic. You can always use Jiffy-Pop but if you want 100
    percent homemade, place popcorn and oil in a pouch of heavy-duty aluminum
    foil, seal the edges to form the loose pouch, being sure to leave room so the
    kernels have room to pop. Tie the corner of the pouch to a stick with string
    and shake over the fire until all kernels are popped (1-2 seconds between

    Meanwhile, whisk ¼ c melted butter with 2T
    Sriracha, drizzle over popped popcorn and enjoy!

    Vegetarian Entree: Pasta Packet with
    Cheese, Tomatoes and Veggies

    “prep-ahead” meal that’s perfect for any vegetarians in your camping party.


    • 1
      lb pasta (your favorite shape)
    • 2 cups diced
    • 1 cup fresh basil, torn
    • 4
      garlic cloves, minced
    • 4 oz. goat
    • Salt & pepper to

    Prior to departure, cook pasta and rinse in cold water before
    packing tightly into resealable bag. While the fire is getting started, toss
    the pasta with the tomatoes, basil and garlic. Divide between several pieces
    of foil, add a dollop of cheese and season with salt and pepper. Seal packets
    and set over fire. Warm over first 10-12 minutes.

    Cassoulet with Sausage, Beans and

    An easy, one-skillet meal that’s
    sure to please. Added bonus? Most of it can be prepped prior to your
    departure, saving you more time for charades or card


    • 1
      tablespoon vegetable oil
    • 2 carrots,
    • 2 stalks celery, diced
    • 1 small
      yellow onion, diced
    • 2 cloves garlic,
    • 1/2 pound smoked sausage,
    • 1 (15 ounce) can kidney beans, rinsed and
    • 1 (15 ounce) can cannellini beans, rinsed and
    • 1 (14.5 ounce) can diced tomatoes,
    • 2 bay leaves
    • 1 teaspoon dried
    • 1/2 teaspoon salt
    • 1/4 teaspoon
      ground black pepper
    • 1 tablespoon chopped fresh parsley

    Heat oil in a large skillet and add the next four ingredients.
    Stir until the onion is transparent. Add the sausage to the skillet, and cook
    for a few more minutes to brown. Pour in the both beans and tomatoes, and
    season with the bay leaves, thyme, salt and pepper. Cover, and move skillet
    to lower heat. Simmer for 10 minutes, stirring occasionally until vegetables
    are tender. Remove bay leaves and discard. Sprinkle parsley over the top, and

    Side Dish: Cheesy
    Potatoes in Dutch Oven

    Campground cooking
    isn’t the same without something made in a classic Dutch
    oven, and who doesn’t love cheese and potatoes? This recipe serves an army
    (20) so feel free to divide as needed. Can also modify to be meat-free, just
    cook the onion in


    • 8 pounds
      russet potatoes, peeled and thinly sliced
    • 10 slices
      bacon, chopped
    • 1 large onion,
    • 1/2 C butter
    • salt and
    • 1 (16 ounce) container sour
    • 2 C cheddar cheese, shredded

    the Dutch oven over medium-high heat section of the fire. Add in chopped
    bacon, when there is a bit of grease in the bottom, add in chopped onion and
    cook until bacon is slightly crisp and onions are almost translucent. Add 3-4
    T butter and let melt into bacon and onions. Add the slice potatoes and stir,
    add 2-3T of butter and season with salt and pepper. Stir once more and put
    lid on Dutch oven until potatoes are cooked through, about 20
    minutes—stirring a few times.  When potatoes are fork-tender, add
    sour cream and stir. Sprinkle cheddar cheese, put lid back on and remove from
    heat. Once cheese is melted and all is heated through, dig

    Brownie in an orange

    Campfire Brownies in an Orange

    A dessert
    with almost no clean up! This recipe can be prepped ahead of time, and using
    the orange as a cooking vessel gives the brownies just a hint of flavor that
    both kids and adults will love.

    • Your favorite
      chocolate brownie mix, prepared
    • 1 orange per

    Using a sharp knife, cut the tops off
    the oranges and scoop out the pulp (this can then be used for a breakfast
    fruit salad or added to sangria!).  Pour the prepared brownie mix
    evenly into the hollowed out oranges, replace tops and wrap fully with heavy
    duty aluminum foil. Bake over fire about 10 minutes or until brownies are set
    (may vary depending on brownie mix). Bon Appetite!