20 Easy Camping Recipes for a Hungry Crowd

Nothing beats gathering around the campfire with a hungry crew—until it’s time to figure out dinner. Don’t stress! We’ve rounded up 20 easy camping recipes that are big on flavor, light on effort, and perfect for feeding a crowd. From hearty one-pot wonders to no-fuss foil packs, these meals will keep everyone happy (and full) so you can get back to making memories under the stars.

One-Pot Campfire Chili

Nothing beats the smoky depth of chili cooked over an open flame—this one-pot wonder is hearty, flavorful, and perfect for feeding a crowd under the stars.

Ingredients:

• 1 tbsp olive oil
• 1 yellow onion, diced
• 1 lb ground beef (or turkey)
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 (15 oz) can kidney beans, drained
• 1 (15 oz) can diced tomatoes
• 1 cup beef broth
• 1 tbsp tomato paste
• Optional toppings: shredded cheese, sour cream, chopped cilantro

Instructions:

1. Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add onion and cook for 3–4 minutes until softened.
2. Add ground beef, breaking it apart with a spoon, and cook until browned (5–6 minutes). Stir in garlic, chili powder, cumin, smoked paprika, and salt; cook for 1 minute until fragrant.
3. Pour in kidney beans, diced tomatoes (with juices), beef broth, and tomato paste. Stir well, scraping up any browned bits.
4. Bring to a simmer, then reduce heat to low. Cover and let cook for 20–25 minutes, stirring occasionally, until thickened.

The smoky paprika and fire-kissed edges of the pot give this chili a rustic, outdoor flavor that’s impossible to replicate indoors.

Tip: For extra depth, char the onions and tomatoes over the fire before adding them to the pot.

Grilled Foil Packet Potatoes

These buttery, herb-packed potatoes cook up tender and crispy-edged in their own little foil pouch—no flipping or fussing required!

Ingredients:

• 1.5 lbs baby potatoes, halved (or quartered if large)
• 3 tbsp unsalted butter, melted
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried rosemary
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp grated Parmesan cheese (optional)

Instructions:

1. Preheat grill to medium-high (about 400°F). Tear off a 12×18-inch piece of heavy-duty foil.
2. In a large bowl, toss potatoes with 3 tbsp melted butter, 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp rosemary, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Pile potatoes in the center of the foil. Fold sides up and over, then crimp edges tightly to seal into a flat packet.
4. Grill for 25–30 minutes, flipping once halfway, until potatoes are fork-tender (carefully open a corner to check).
5. Sprinkle with 2 tbsp Parmesan (if using) and let rest 5 minutes before serving.

The steam trapped in the packet gives you creamy centers while the foil contact creates those irresistible crispy bits—best of both worlds! Tip: For extra smokiness, add a few drops of liquid smoke to the butter mixture.

Campfire Nachos with All the Fixings

Nothing beats gooey, smoky nachos cooked over an open flame—perfect for your next backyard gathering or camping trip!

Ingredients:

• 1 (13-oz) bag sturdy tortilla chips
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1 (15-oz) can black beans, drained and rinsed
• 1 cup diced tomatoes
• 1/2 cup pickled jalapeños
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream
• 1/4 cup sliced green onions
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp salt

Instructions:

1. Heat a cast-iron skillet or heavy-duty foil pan over medium campfire heat. Drizzle with 1 tbsp olive oil and swirl to coat.
2. Layer half the tortilla chips in the skillet, then sprinkle with half of Monterey Jack, cheddar, black beans, diced tomatoes, and jalapeños. Repeat layers.
3. Sprinkle evenly with 1 tsp chili powder, 1/2 tsp cumin, and 1/2 tsp salt. Cover loosely with foil and cook for 8–10 minutes until cheese melts, rotating the skillet occasionally for even heat.
4. Remove from heat and top with cilantro, green onions, and dollops of sour cream.

The magic here? The smoky char from the fire gives these nachos an irresistible depth you can’t get from an oven.

Tip: For extra flair, drizzle with hot honey or lime crema right before serving.

Dutch Oven Beef Stew

This hearty Dutch oven beef stew is the ultimate comfort food—tender chunks of beef, rich gravy, and veggies that melt in your mouth. It’s a one-pot wonder that’ll have everyone asking for seconds.

Ingredients:

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced into 1-inch pieces
• 2 celery stalks, chopped
• 1/4 cup all-purpose flour
• 3 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves
• 1 lb baby potatoes, halved

Instructions:

1. Heat the olive oil in a Dutch oven over medium-high heat. Add the beef and sear until browned on all sides, about 5–7 minutes. Transfer to a plate.
2. In the same pot, add the onion and sauté for 3 minutes until softened. Stir in the garlic, carrots, and celery, cooking for another 2 minutes.
3. Sprinkle the flour over the veggies, stirring to coat. Cook for 1 minute to remove the raw flour taste.
4. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits. Add the thyme, salt, pepper, bay leaves, and seared beef (with juices). Bring to a simmer.
5. Cover and reduce heat to low. Cook for 1.5 hours, stirring occasionally.
6. Add the potatoes and simmer uncovered for another 30 minutes, or until the potatoes are fork-tender and the stew has thickened.
7. Discard the bay leaves before serving.

The slow simmer in the Dutch oven gives this stew its deep, caramelized flavor—no fancy techniques needed, just patience for the best results.

Tip: For extra richness, stir in a splash of red wine with the broth.

Skillet Breakfast Hash

This hearty skillet breakfast hash is a one-pan wonder, packed with crispy potatoes, savory sausage, and eggs cooked just the way you like them—perfect for lazy weekend mornings.

Ingredients:

• 2 tbsp olive oil
• 1 lb Yukon Gold potatoes, diced into 1/2-inch cubes
• 1/2 lb breakfast sausage, casings removed
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large eggs
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large cast-iron skillet over medium-high heat. Add potatoes and cook, stirring occasionally, for 12–15 minutes until golden and tender.
2. Push potatoes to one side of the skillet. Add sausage, breaking it into small pieces with a spatula, and cook for 5 minutes until browned.
3. Stir in onion, bell pepper, and garlic. Cook for 3–4 minutes until veggies soften. Sprinkle with smoked paprika, salt, and black pepper; toss to combine.
4. Create 4 small wells in the hash. Crack an egg into each well. Cover the skillet and cook for 5–7 minutes until egg whites are set but yolks are still runny (or longer for firmer yolks).
5. Garnish with fresh parsley and serve hot.

The magic here? The crispy-edged potatoes soak up all the smoky sausage flavor, while the runny yolks tie everything together like a built-in sauce.

Tip: For extra crunch, press the hash down lightly with your spatula halfway through cooking—those crispy bits are the best part!

Grilled Chicken and Veggie Skewers

These skewers are a summer grilling essential—juicy chicken, crisp-tender veggies, and a smoky-sweet marinade that’ll have everyone reaching for seconds.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into ½-inch rounds
• 1 red onion, cut into 1-inch chunks
• ¼ cup olive oil
• 2 tbsp honey
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper

Instructions:

1. In a bowl, whisk together ¼ cup olive oil, 2 tbsp honey, 2 tbsp soy sauce, 2 cloves minced garlic, 1 tsp smoked paprika, ½ tsp salt, and ½ tsp black pepper. Reserve 2 tbsp of the marinade in a small bowl.
2. Add chicken to the remaining marinade, tossing to coat. Let sit for 15 minutes (or up to 2 hours for deeper flavor).
3. Thread chicken, bell pepper, zucchini, and red onion alternately onto skewers.
4. Preheat grill to medium-high (about 400°F). Grill skewers for 12–15 minutes, turning occasionally, until chicken reaches 165°F and veggies are lightly charred. Brush with reserved marinade during the last 2 minutes.

The honey caramelizes into a glossy glaze, while the smoked paprika adds a whisper of campfire warmth—no fancy techniques required!

Tip: Soak wooden skewers in water for 30 minutes to prevent burning.

Campfire Pizza with Homemade Dough

Nothing beats the smoky charm of pizza cooked over a crackling fire—this dough comes together fast and crisps up perfectly over the flames.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp instant yeast
• 1/2 tsp salt
• 1/2 tsp sugar
• 2/3 cup warm water (110°F)
• 1 tbsp olive oil
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese
• Toppings of choice (pepperoni, bell peppers, etc.)

Instructions

1. In a large bowl, whisk together 1 1/2 cups flour, 1 tsp yeast, 1/2 tsp salt, and 1/2 tsp sugar. Stir in 2/3 cup warm water and 1 tbsp olive oil until a shaggy dough forms.
2. Knead on a floured surface for 5 minutes until smooth. Cover and let rise in a warm spot for 30 minutes.
3. Divide dough into two balls. Roll each into a 10-inch circle on a floured surface.
4. Heat a cast-iron skillet or griddle over medium campfire coals. Cook one dough round for 2 minutes per side until lightly charred.
5. Flip, then spread 1/4 cup pizza sauce, 1/2 cup mozzarella, and toppings. Cover with foil and cook for 3–5 minutes until cheese melts.
6. Repeat with remaining dough and ingredients. Slice and serve immediately.

The smoky crust and gooey cheese make this pizza taste like it’s straight from a wood-fired oven—minus the fancy equipment!

Tip: For extra crispiness, brush the dough with olive oil before the first flip.

Dutch Oven Cornbread

This rustic cornbread bakes up golden and buttery right in your Dutch oven, with a crisp crust and tender crumb that’s perfect for sopping up chili or slathering with honey.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/4 cup granulated sugar
• 1 cup buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 2 tbsp honey

Instructions:

1. Preheat oven to 375°F. Place a 10-inch cast-iron Dutch oven inside to heat while you prep the batter.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, 1 tsp salt, and 1/4 cup sugar.
3. In another bowl, whisk 1 cup buttermilk, 1 egg, 1/4 cup melted butter, and 2 tbsp honey until smooth.
4. Pour wet ingredients into dry ingredients and stir just until combined (a few lumps are fine).
5. Carefully remove the hot Dutch oven from the oven. Pour in the batter and smooth the top. Bake uncovered for 20–25 minutes, until the edges pull away and a toothpick comes out clean.

The magic here? The preheated Dutch oven gives the cornbread an irresistible crackly crust while keeping the center moist. Tip: For extra richness, brush the top with melted butter right after baking.

BBQ Pulled Pork Sandwiches

Nothing beats the melt-in-your-mouth tenderness of slow-cooked pulled pork, slathered in smoky-sweet BBQ sauce and piled high on a soft bun. This recipe is a crowd-pleaser with minimal effort—just let your oven or slow cooker do the work!

Ingredients:

• 3 lbs pork shoulder (bone-in or boneless)
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup chicken broth
• 1 1/2 cups BBQ sauce (plus extra for serving)
• 6 soft brioche buns
• 1 cup coleslaw (optional, for topping)

Instructions:

1. Preheat oven to 300°F. In a small bowl, mix 1 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Rub the spice blend all over the pork shoulder.
2. Place the pork in a Dutch oven or roasting pan and pour 1 cup chicken broth around it. Cover tightly with foil or a lid and bake for 4 hours until the meat shreds easily with a fork.
3. Transfer the pork to a cutting board, discard any large fat pieces, and shred the meat using two forks. Stir in 1 1/2 cups BBQ sauce until fully coated.
4. Toast the brioche buns lightly, then pile each with pulled pork. Top with extra BBQ sauce and coleslaw if desired.

The magic here is in the slow cooking—the pork becomes so tender it practically falls apart before you even touch it. The smoky-sweet rub and tangy BBQ sauce balance perfectly for that classic flavor you crave.

Tip: For extra bark (caramelized crust), uncover the pork for the last 30 minutes of cooking.

Campfire Quesadillas

Campfire Quesadillas

These smoky, melty quesadillas are the ultimate campfire (or stovetop) treat—packed with gooey cheese and customizable fillings for a crowd-pleasing bite.

Ingredients:

• 4 large flour tortillas (10-inch)
• 2 cups shredded Monterey Jack cheese
• 1 cup cooked chicken, shredded (or black beans for vegetarian)
• 1/2 cup diced bell peppers
• 1/4 cup finely chopped red onion
• 2 tbsp unsalted butter, melted
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 1/4 tsp salt

Instructions:

1. In a bowl, toss chicken (or beans), bell peppers, red onion, 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp garlic powder, and 1/4 tsp salt until evenly coated.
2. Heat a cast-iron skillet or griddle over medium heat (or campfire grate). Brush one side of each tortilla with melted butter.
3. Place one tortilla butter-side down in the skillet. Sprinkle 1/2 cup Monterey Jack cheese evenly over the tortilla, then top with half of the filling mixture and another 1/2 cup cheese. Press a second tortilla on top, butter-side up.
4. Cook for 3–4 minutes per side, flipping carefully with a spatula, until golden and crisp with melted cheese. Repeat for the second quesadilla.
5. Slice into wedges and serve hot. The smoky char from the fire (or skillet) adds a rustic depth that’s irresistible with the spicy, cheesy filling.

Tip: For extra crunch, press the quesadilla lightly with the spatula while cooking to help the cheese bind everything together.

Loaded Campfire Baked Potatoes

These smoky, cheesy spuds are a campfire classic—packed with melty toppings and cooked right in the coals for that irresistible charred flavor.

Ingredients:

• 4 large russet potatoes (about 12 oz each), scrubbed
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 cup shredded sharp cheddar cheese
• 1/2 cup cooked and crumbled bacon (about 4 strips)
• 1/4 cup sour cream
• 2 tbsp chopped fresh chives
• 1/2 tsp freshly ground black pepper

Instructions:

1. Rub potatoes with 2 tbsp olive oil and prick all over with a fork. Sprinkle with 1 tsp kosher salt, wrapping each tightly in a double layer of heavy-duty foil.
2. Nestle potatoes directly into hot campfire coals (or a 400°F oven if cooking at home). Cook for 45–55 minutes, turning once, until tender when pierced with a knife.
3. Carefully unwrap foil. Split potatoes open, fluffing insides with a fork. Top each with 1/4 cup cheddar cheese and 2 tbsp bacon, letting residual heat melt the cheese.
4. Dollop with 1 tbsp sour cream per potato, then sprinkle with 1/2 tbsp chives and 1/8 tsp black pepper.

The foil keeps the potatoes steaming while the coals give the skins a whisper of smokiness—no fancy equipment needed for this crowd-pleaser!

Tip: For extra flavor, swap half the cheddar with smoked gouda.

Dutch Oven Mac and Cheese

This ultra-creamy Dutch oven mac and cheese is a one-pot wonder, with a crispy breadcrumb topping that adds the perfect crunch.

Ingredients:

• 1 lb elbow macaroni
• 4 tbsp unsalted butter, divided
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook macaroni in salted boiling water for 6 minutes (it’ll finish cooking in the oven). Drain and set aside.
2. In the same Dutch oven, melt 3 tbsp butter over medium heat. Whisk in flour and cook for 1 minute until golden. Gradually whisk in milk until smooth.
3. Simmer for 3–4 minutes until slightly thickened. Reduce heat to low, then stir in cheddar, Gruyère, garlic powder, smoked paprika, salt, and black pepper until melted.
4. Fold in macaroni. Melt remaining 1 tbsp butter, mix with panko, and sprinkle evenly over the top.
5. Bake uncovered for 20 minutes until bubbly and the topping is golden.

The Gruyère adds a nutty depth, while the smoked paprika gives a subtle warmth that sets this mac and cheese apart.

Tip: For extra crispiness, broil the topping for 1–2 minutes at the end (watch closely!).

Grilled Sausage and Peppers

This classic combo is a backyard BBQ hero—juicy sausages and sweet charred peppers piled onto a bun or served straight off the grill. Simple, smoky, and seriously satisfying.

Ingredients:

• 1 lb Italian sausage links (sweet or hot)
• 2 large bell peppers (any color), sliced into 1-inch strips
• 1 large yellow onion, sliced into 1/2-inch wedges
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. Prep the grill: Heat to medium-high (about 400°F). Clean grates and oil lightly.
2. Toss veggies: In a bowl, combine bell peppers, onion, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Toss to coat.
3. Grill sausages: Place sausages diagonally on the grill. Cook for 12–15 minutes, turning occasionally, until browned and internal temp reaches 160°F.
4. Grill veggies: Add peppers and onions to the grill (use a basket or skewers if needed). Cook for 8–10 minutes, stirring once, until tender and charred in spots. Drizzle with 1 tbsp balsamic vinegar (if using) during the last minute.
5. Serve: Slice sausages if desired and pile onto a platter with peppers and onions.

The balsamic adds a tangy punch that balances the smoky sweetness of the peppers—trust us, it’s a game-changer.

Tip: For extra flavor, toast buns on the grill for 1–2 minutes before serving.

Campfire Pancakes with Maple Syrup

These fluffy campfire pancakes taste like a cozy morning in the woods, even if you’re cooking them on your stovetop at home.

Ingredients:

• 1 ½ cups all-purpose flour
• 3 ½ tsp baking powder
• 1 tbsp granulated sugar
• ½ tsp salt
• 1 ¼ cups whole milk
• 1 large egg
• 3 tbsp unsalted butter, melted (plus extra for griddle)
• 1 tsp vanilla extract
• Pure maple syrup, for serving

Instructions:

1. In a large bowl, whisk together 1 ½ cups flour, 3 ½ tsp baking powder, 1 tbsp sugar, and ½ tsp salt.
2. Make a well in the center and pour in 1 ¼ cups milk, 1 egg, 3 tbsp melted butter, and 1 tsp vanilla. Stir until just combined (small lumps are okay).
3. Heat a griddle or large skillet over medium heat. Melt a small pat of butter, then pour ¼ cup batter per pancake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook 1–2 minutes more until golden.
4. Serve warm with a generous drizzle of maple syrup.

The batter’s slight tang from buttermilk and vanilla makes these extra flavorful—no campfire required for that woodsy charm.

Tip: Keep pancakes warm in a 200°F oven while cooking the rest, or freeze extras between parchment paper for quick weekday breakfasts.

Foil Packet Garlic Butter Shrimp

This fuss-free foil packet shrimp is bursting with garlicky, buttery flavor—and the best part? No messy cleanup!

Ingredients:

• 1 lb large shrimp, peeled and deveined (tails on or off)
• 4 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley
• Lemon wedges (for serving)

Instructions:

1. Preheat grill or oven to 400°F. Tear off four 12-inch sheets of heavy-duty foil.
2. In a bowl, whisk together melted butter, minced garlic, lemon juice, smoked paprika, salt, and black pepper.
3. Divide shrimp evenly among foil sheets. Drizzle each portion with the garlic butter mixture, then fold foil into sealed packets.
4. Grill or bake for 8–10 minutes until shrimp are pink and opaque. Carefully open packets (watch for steam!) and sprinkle with parsley.
5. Serve immediately with lemon wedges.

The steam trapped in the packet infuses the shrimp with bold flavor while keeping them juicy—no dry, rubbery seafood here!

Tip: For a spicy kick, add a pinch of red pepper flakes to the butter mixture.

Dutch Oven Apple Cobbler

Nothing beats the cozy aroma of warm apples and cinnamon bubbling away in a Dutch oven—this easy cobbler is pure comfort with minimal fuss.

• 6 cups peeled and sliced apples (about 4–5 medium apples)
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/4 cup boiling water

1. Preheat oven to 375°F. In your Dutch oven, toss the apples with 1/2 cup granulated sugar, 1 tbsp lemon juice, 1 tsp cinnamon, and 1/4 tsp nutmeg until evenly coated.
2. In a bowl, whisk together 1 cup flour, 1/2 cup brown sugar, 1 tsp baking powder, and 1/4 tsp salt. Cut in the cold butter with a pastry cutter or fork until crumbly.
3. Sprinkle the flour mixture over the apples, then drizzle 1/4 cup boiling water evenly over the top (this creates a luscious saucy layer beneath the crust).
4. Bake uncovered for 40–45 minutes, until the topping is golden and the apples are tender when pierced with a fork.

The magic here? The boiling water steams the apples while the buttery topping crisps up—no pre-cooking required. Serve it straight from the Dutch oven for that rustic, shareable charm.

Tip: For extra texture, swap half the flour in the topping with old-fashioned oats.

Campfire French Toast Sticks

These crispy, cinnamon-kissed French toast sticks are a campfire (or stovetop!) dream—perfect for dunking in syrup and sharing with friends.

Ingredients:

• 6 slices thick-cut brioche or challah bread, cut into 1-inch sticks
• 3 large eggs
• 1/2 cup whole milk
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp unsalted butter
• Maple syrup, for serving

Instructions:

1. In a shallow bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until smooth.
2. Dip each bread stick into the egg mixture, turning to coat evenly, then let excess drip off.
3. Melt 1 tbsp butter in a large skillet over medium heat (or on a campfire griddle). Cook half the sticks for 2–3 minutes per side until golden and crisp. Repeat with remaining butter and sticks.
4. Serve warm with maple syrup for dipping.

The magic here? The high heat caramelizes the cinnamon-sugar coating, giving each stick a delightfully crunchy edge.

Tip: For extra fun, pack the sticks in parchment paper and let everyone dunk straight from the bag!

Grilled Veggie and Halloumi Wraps

These wraps are a flavor-packed, veggie-forward meal with crispy halloumi and smoky grilled vegetables—perfect for a quick lunch or light dinner.

Ingredients:

• 1 red bell pepper, sliced into strips
• 1 medium zucchini, sliced lengthwise into 1/4-inch planks
• 1 small red onion, sliced into 1/2-inch rounds
• 8 oz halloumi cheese, sliced into 1/4-inch thick planks
• 4 large flour tortillas (10-inch)
• 2 tbsp olive oil, divided
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup tzatziki or hummus (for serving)
• Handful of fresh arugula or spinach

Instructions:

1. Prep the grill or grill pan: Heat a grill or grill pan over medium-high heat (about 400°F). Brush the grates lightly with 1 tbsp olive oil.
2. Toss the veggies: In a bowl, toss the bell pepper, zucchini, and red onion with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Grill the veggies and halloumi: Grill the vegetables for 3–4 minutes per side until tender and charred. Grill the halloumi for 2 minutes per side until golden and crisp.
4. Assemble the wraps: Warm the tortillas briefly on the grill (about 30 seconds per side). Spread each with 1 tbsp tzatziki or hummus, then layer with arugula, grilled veggies, and halloumi. Fold the sides in and roll tightly.

The contrast of salty halloumi, smoky veggies, and cool tzatziki makes every bite irresistible—plus, it’s a meal that comes together in under 20 minutes!

Tip: For extra flavor, drizzle with a squeeze of lemon or a sprinkle of fresh herbs like mint or parsley.

Dutch Oven Lasagna

This hearty Dutch oven lasagna is a one-pot wonder—layers of cheesy goodness with minimal cleanup, perfect for cozy family dinners.

Ingredients

• 1 lb ground beef
• 1 (28 oz) can crushed tomatoes
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 12 no-boil lasagna noodles
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F. Heat 2 tbsp olive oil in a 5-qt Dutch oven over medium heat. Add onion and cook until soft, 5 minutes. Stir in garlic and cook for 1 minute.
2. Add ground beef, breaking it up with a spoon, and cook until browned, 6–8 minutes. Stir in crushed tomatoes, 1 tsp oregano, 1 tsp salt, and ½ tsp black pepper. Simmer for 5 minutes.
3. Layer 4 noodles over the sauce (breaking to fit). Spread half the ricotta, then ⅓ of the mozzarella. Repeat layers, ending with sauce and remaining mozzarella. Sprinkle with Parmesan.
4. Cover and bake for 30 minutes. Uncover and bake 10 more minutes until bubbly and golden. Let rest 10 minutes before serving.

The Dutch oven locks in moisture, giving you tender noodles and melty cheese in every bite—no soggy layers here!

Tip: Swap half the beef with Italian sausage for extra flavor.

Campfire S’mores Dip

Campfire S’mores Dip

Skip the skewers and make this gooey, shareable s’mores dip—it’s all the campfire magic without the fuss!

Ingredients:

• 1 cup semisweet chocolate chips
• 1 cup mini marshmallows
• 1 tbsp unsalted butter
• 1/2 tsp vanilla extract
• Graham crackers, for serving

Instructions:

1. Preheat oven to 450°F. In a 6-inch cast-iron skillet, melt 1 tbsp unsalted butter over low heat, swirling to coat the bottom.
2. Remove from heat and sprinkle 1 cup semisweet chocolate chips evenly in the skillet. Top with 1 cup mini marshmallows, covering the chocolate completely.
3. Bake at 450°F for 5–7 minutes until marshmallows are golden and puffed (watch closely to avoid burning).
4. Drizzle 1/2 tsp vanilla extract over the top, then serve immediately with graham crackers for dipping.

The broiler-like heat toasts the marshmallows and melts the chocolate into a pool of perfection—no campfire required!

Tip: For extra flavor, swap semisweet chocolate for dark chocolate or add a pinch of flaky sea salt before baking.

Conclusion

With these 20 easy camping recipes, feeding a hungry crowd has never been simpler—or tastier! Whether you’re grilling, prepping ahead, or cooking over the fire, there’s something here for everyone. Give these recipes a try on your next adventure, and let us know which ones were your favorites in the comments below. Don’t forget to share this roundup on Pinterest for fellow campers to enjoy. Happy cooking (and camping)!