I'm not crazy about sleeping in a tent, but give me a nice RV and I'll join you around the campfire! I love an early morning campfire, breakfast on a griddle. Or a late night fire with a guitar and silly camp songs. I haven't camped in years, but maybe this will be the year. I want to be prepared, so I looked up some campfire recipes. Feel free to share your own recipes!

Tin Foil Pineapple Upside Down Cake. Yum! And so easy:

Spray a double layer of tin foil with cooking spray.
Add a handful of pineapple chunks.  Put pound cake cubes on top of the pineapple. Throw a good dollop of butter and brown sugar on top. Fold up the packet and place on a hot fire for about 15 minutes...until the butter has melted with the brown sugar and formed a sauce over the pineapple in the bottom of the packet.

Banana Boats

  • Cut banana peel lengthwise about 1/2 in. deep, leaving 1/2 in. at both ends. Open peel wider to form a pocket. Fill each with 1 teaspoon chocolate chips and 1 tablespoon marshmallows. Crimp and shape four pieces of heavy-duty foil (about 12 in. square) around bananas, forming boats.
  • Grill, covered, over medium heat for 5-10 minutes or until marshmallows melt and are golden brown.


Muffins In An Orange Shell: Looks cool and tastes great!

  • 6 oranges
  • 1 package of just add water muffin mix

Mix up the muffin mix as instructed. Cut off the quarter top of the oranges. Carefully scoop out the pulp; do not break the skin. Pour the muffin mix into the oranges. Wrap the oranges in foil, crimping the foil around the hole at top of the shell, but leaving it open.

Place the oranges upright in a stable position on hot coals and cook for about 10-15 minutes.


Campfire Mac and Cheese. You can't go wrong with cheese!

You start with a disposable aluminum pie pan. Combine all the ingredients in the pan, then seal it tightly with foil and put it over the fire. Put extra foil in the top to make a handle if needed.

  • 1/2 cup cooked elbow macaroni
  • 1/4 cup shredded Cheddar
  • 1 tablespoon Parmesan
  • 1 tablespoon milk
  • 1/2 tablespoon butter
  • Salt and pepper to taste