25 Simple Backyard Campfire Recipes

1. Preheat your grill or campfire area to about 400 °F.
2. Prepare each packet:
   • Spray a sheet of heavy-duty foil with nonstick cooking spray.
   • Add 1 cup of halved potatoes.
   • Sprinkle about 1 tbs diced onion (if using).
   • Dot with 1 Tbsp butter.
   • Season with 1 tsp garlic salt and some black pepper.
   • Top with ½ cup shredded cheddar cheese.
   • Add one hot dog and drizzle ~¼ cup barbecue sauce.
3. Seal the packets tightly by folding in the sides.
4. Cook over the grill or campfire for about 15 to 20 minutes, until the potatoes are fork-tender.
5. Serve: Carefully open the packets (watch for steam!) and optionally top with sliced green onions.

Cast-Iron Quesadillas

What makes these quesadillas so good is the three types of cheese along with a little sour cream. Other than the flour tortillas, the rest of the ingredients are up to you.

Ingredients (makes 1 large quesadilla):

• 1 teaspoon vegetable oil
• 2 (8-inch) flour tortillas
• ⅓ cup freshly grated mozzarella cheese
• ⅓ cup freshly grated Monterey Jack cheese
• ⅓ cup freshly grated cheddar cheese
• Optional toppings: salsa, sour cream, guacamole, hot sauce

Instructions:

1. Heat your skillet: Lightly oil a well-seasoned cast-iron (or nonstick) skillet and heat over medium-high. Wipe out any excess oil to avoid sogginess.
2. Toast the first tortilla: Place one tortilla in the skillet and toast until just golden, about 2 minutes. Remove and set aside.
3. Create the crispy cheese layer: Sprinkle half of the cheese directly onto the skillet in a circle slightly wider than the tortilla.
4. Assemble the quesadilla: Place the toasted tortilla (browned side down) onto the melting cheese. Add the rest of the cheese on top and cap with the second tortilla.
5. Form the crispy cheese “skirt”: Cook for about 4 minutes. The cheese underneath should melt and caramelize around the edges, forming a golden crust.
6. Flip carefully: Use a wide spatula to flip the entire quesadilla in one motion. Toast the second side for about 3 more minutes until everything is crisp and melted.
7. Serve hot: Slice and serve immediately with your favorite toppings like salsa, guacamole, or sour cream.

Chicken Street Tacos

These are delicious, easy to make, and you can customize them however you like. The smoky flavor from the grill makes them far tastier than ones you’d make in your home kitchen.

Ingredients:

Chicken & Marinade:

• 2 lb boneless, skinless chicken thighs
• ¼ cup freshly squeezed lime juice
• 6 oz pineapple juice
• ¼ cup chopped cilantro
• 2 cloves garlic, minced
• 1 tbs Worcestershire sauce
• 2 tbs apple cider vinegar
• 1 tbs oil (avocado, olive, or vegetable)
• 1 tbs chili powder
• 1 tsp ground cumin
• 1 tsp ground black pepper
• 1 tsp salt

For Assembly:

• ~20 corn tortillas
• ¼ cup diced white onion
• 2 tbsp chopped cilantro
• Optional: lime wedges, pico de gallo, guacamole, and/or sour cream

Instructions:

1. Marinate the chicken: In a bowl or sealable bag, combine lime juice, pineapple juice, cilantro, garlic, Worcestershire sauce, vinegar, oil, chili powder, cumin, pepper, and salt. Add chicken, seal, and refrigerate for 2–4 hours (maximum 4 hours to avoid over-tenderizing).
2. Grill the chicken: Preheat grill or stovetop skillet to medium-high. Cook chicken for about 5 minutes per side, until internal temperature reaches 165 °F. If using a grill, move to indirect heat after searing to finish cooking without burning.
3. Dice the chicken: Let it rest a few minutes, then chop into bite-size pieces.
4. Warm tortillas: Heat corn tortillas briefly (15–20 seconds per side) on a comal, grill flame, or in the microwave until soft and pliable.
5. Assemble tacos: Layer chicken onto tortillas and top with diced onion and cilantro. Serve with lime wedges and your preferred additional toppings.

Pie Iron Pizza

Do you have pie irons? If so, this no-prep recipe is the perfect campfire lunch for adults and kids. Plus, it’s so easy to make. 

Ingredients (makes 1 pizza):

• 2 slices of sandwich bread or a small pre-baked pizza crust
• 2 tbsp pizza sauce
• ½–¾ cup shredded mozzarella (or your favorite cheese)
• Toppings of choice: pepperoni, diced veggies, precooked sausage, etc.
• Nonstick cooking spray or butter

Instructions:

1. Prepare pie iron: Lightly oil or butter both inner surfaces of your pie iron (bread-side and lid).
2. Layer ingredients:
   • Place one slice of bread (or pizza crust) on one side.
   • Spread pizza sauce evenly.
   • Add cheese and toppings.
   • Top with the second slice of bread (or another crust).
3. Close and seal: Sandwich the fillings and clamp the pie iron shut.
4. Cook: Place on hot coals or grill, cooking for 4 to 6 minutes per side, flipping halfway, until golden and cheese is melted.
5. Serve: Open carefully (handle is hot!), remove the pizza, slice if using crust, and enjoy hot.

Dinner Recipes

Campfire French Bread Pizza

This is an easy recipe for camping because you make it ahead of time. It works as an excellent backyard campfire recipe or as a make-ahead recipe for a weekend trip. 

Ingredients:

• French bread (loaf or mini loaves)
• Softened cream cheese
• Pizza or marinara sauce
• Grated mozzarella cheese
• Your favorite toppings (pepperoni, Canadian bacon, olives, pineapple, mushrooms, bell peppers, sausage)
• Heavy-duty aluminum foil
• Gallon-size Ziploc bags (for make-ahead storage)

Instructions:

Prep Ahead (Before Your Trip):

1. Slice the bread in half lengthwise.
2. Spread cream cheese evenly on the cut sides of both halves.
3. Layer with pizza sauce over the cream cheese.
4. Add toppings and scatter shredded mozzarella cheese on top.
5. Reassemble the halves to form sandwiches.
6. Wrap securely in heavy-duty foil, fold at least twice to prevent leaks and ensure even heating.
7. Bag and freeze: Place the wrapped pizzas into gallon-size Ziploc bags and freeze until your trip. Store in a cooler to keep chilled.

Cook at the Campsite:

1. Thaw slightly while in the cooler, just enough to remove the chill.
2. Place on coals: Lay the foil-wrapped pizzas directly on hot embers or grate above coals.
3. Rotate occasionally for even heat distribution.
4. Bake for 5 to 8 minutes, or until the contents are fully heated and the cheese melts.
5. Careful removal: Use tongs or gloves to grab, unwrap, slice, and serve hot!

Campfire Macaroni and Cheese

Nothing screams comfort food like macaroni and cheese. This recipe is easy and brings comfort food into your backyard or on your camping trip.

Ingredients (serves 4):

• 7 oz package elbow macaroni
• 1 cup grated sharp cheddar cheese
• 1 cup grated Parmesan cheese
• ½ cup soft cheese (Gouda or similar)
• ⅓ cup heavy cream
• 3 Tbsp cold butter, cubed
• Salt and pepper, to taste

Instructions:

1. Cook pasta: Boil elbow macaroni according to package instructions. Drain, rinse under cold water, and let cool.
2. Combine ingredients: In a bowl, mix pasta with heavy cream, cheddar, Parmesan, soft cheese, and cubed butter. Season with salt and pepper.
3. Prepare pans: Spray disposable foil camp pans (or reusable equivalents) with nonstick spray or butter.
4. Fill & cover: Transfer the pasta-cheese mixture into the pans. Cover securely with foil.
5. Transport: Keep refrigerated or chilled until you reach your campsite.
6. Campfire cooking: Place the covered pan above hot coals (about 3 inches above flames). Heat for 10–12 minutes, or until the mixture is hot and bubbly.
7. Optional crisp topping: During the last minute, remove foil and sprinkle with crushed crackers or chips for a toasty crust.

Campfire Taco in a Bag

Whether you call them taco in a bag or walking tacos, kids and adults love these. What a perfect dinner when you’re hanging with your family!

Ingredients (serves 4):

• 1 lb lean ground beef
• 1 packet taco seasoning
• ½ cup salsa
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• ¾ cup cherry tomatoes, halved
• 1 cup shredded lettuce
• 4 individual-size bags of tortilla or nacho chips

Instructions:

1. Cook the beef: Brown the ground beef in a skillet or cast iron over campfire or camp stove. Add taco seasoning and salsa, simmering until the flavor blends.
2. Prep your bags: Keep the individual chip bags unopened.
3. Assemble tacos: Tear open the top of each bag (leaving bottom sealed). Gently crush the chips inside.
4. Layer the fillings: Divide taco meat evenly into each bag. Top each with cheddar cheese, sour cream, cherry tomatoes, and shredded lettuce.
5. Mix and serve: Gently mix ingredients inside the bag, then eat right out of it with a fork.

Cheesy Campfire Potatoes

Who doesn’t love cheesy, creamy, garlic potatoes? This can go alongside those hamburgers you’re cooking for a delicious dinner recipe. 

Ingredients (serves 4–6):

• 6 baby or small potatoes, sliced
• ¼ cup diced onion
• 2 tablespoons butter or margarine, cubed
• ¼ cup grated Parmesan cheese
• ¾ cup shredded mozzarella cheese
• ¾ cup shredded cheddar cheese
• Salt & pepper, to taste
• Heavy-duty aluminum foil

Instructions:

1. Prep the fire or coals, creating a hot, even cooking surface.
2. Layer foil sheets: Place two large sheets (about 18″ × 18″) on top of each other for durability; spray the top sheet with non-stick spray or butter.
3. Build the potato packet:
   • Spread the sliced potatoes evenly on the foil, leaving space around the edges.
   • Scatter diced onions over the potatoes.
   • Dot with cubed butter.
   • Sprinkle Parmesan, mozzarella, and cheddar cheese layers evenly.
   • Season with salt and pepper to taste.
4. Seal the packet by folding edges together to enclose everything securely.
5. Cook over coals: Place the packet directly onto hot coals (or on a grill grate), and let cook for about 30 to 35 minutes or until potatoes are fork-tender.
6. Serve: Open carefully to avoid steam, fluff the potatoes with a fork, and enjoy!

Hamburger Pizza

Everyone is familiar with cooking hamburgers on your grill or campfire, but what about hamburger pizza?  

Ingredients (makes 2 10-inch pizzas):

• 2 partially cooked 10″ pizza crusts
• 2 Tbsp olive oil
• 1 medium yellow onion, chopped
• 1 lb ground beef
• 2 tsp garlic powder
• 6 Tbsp ketchup
• 2 Tbsp yellow mustard
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup dill pickles (sliced or chopped)

Instructions:

1. Partially pre-bake crusts, following your chosen recipe or instructions, either at home before camping or directly over coals.
2. Cook the beef:
   • Heat olive oil in a cast-iron skillet over the campfire (ideally on a tripod grill).
   • Sauté onion until softened, then add ground beef and garlic powder. Cook until beef is fully done. Drain excess grease.
3. Mix sauces: In a small bowl, combine ketchup and mustard.
4. Layer your pizzas on top of the crusts in the skillet:
   • Spread the ketchup–mustard mixture evenly.
   • Add the cooked beef–onion mix.
   • Sprinkle cheddar and mozzarella cheeses.
   • Top each with dill pickle slices.
5. Bake campfire-style:
   • Heat the cast-iron lid over coals, then cover the skillet to simulate an oven.
   • Cook for 8 to 10 minutes, until crust edges begin to turn golden and cheese is melted.
6. Serve immediately: Remove from heat, slice into wedges, and enjoy hot!

Shrimp Boil Foil Packs

These are great because you get a complete meal in an easy-to-handle package. All you do is wrap the ingredients in foil and cook them over the fire until they’re done.

Ingredients (serves 4):

• 1 lb shrimp, peeled and deveined
• 2 ears corn on the cob, husked and cut into pieces
• ½ lb andouille sausage, sliced
• 1 lb baby red or yellow potatoes, chopped into 2-inch pieces
• 3 tbsp Old Bay seasoning (or a homemade blend)
• Salt and pepper, to taste
• 1 tbsp minced garlic
• Juice of ½ lemon + extra lemon wedges for serving
• 3 tbsp melted butter (for mixing)
• ½ cup butter (for browned butter drizzle)
• Fresh parsley, chopped, for garnish
• Heavy-duty aluminum foil

Instructions:

1. Boil potatoes and corn: In a large pot, boil the chopped potatoes and corn pieces for about 10 minutes. Drain and set aside.
2. Combine ingredients: In a large bowl, mix the shrimp, sausage, cooked corn, and potatoes.
3. Make the seasoning mixture: In a small bowl, combine 3 tablespoons melted butter, Old Bay seasoning, minced garlic, lemon juice, salt, and pepper. Pour this over the shrimp mixture and toss to coat everything evenly.
4. Assemble foil packets: Lay out four 12″ x 12″ sheets of heavy-duty foil. Divide the mixture evenly among them. Fold and seal each to form a secure packet.
5. Cook the packets:
   • Grill: Place packets on a medium-high grill for 8 to 10 minutes, then flip and cook another 5 to 6 minutes until shrimp are pink and cooked through.
   • Oven: Bake at 400°F for 15 to 20 minutes.
6. Prepare browned butter: While packets cook, melt the remaining ½ cup butter in a saucepan over medium-high heat. Stir constantly until it turns golden brown (about 3 to 4 minutes). Watch closely to avoid burning.
7. Serve: Open foil packets carefully (hot steam!), sprinkle with chopped parsley, add lemon wedges, and drizzle with browned butter or serve it on the side for dipping.

Dessert Recipes

Campfire Blueberry Crisp

Need a dessert for when you’re sitting around a campfire with your friends or family? Instead of S’mores, try making this blueberry crisp that everyone loves.

Ingredients (serves 6–8):

Fruit Filling:

• 2 cups fresh or frozen blueberries
• 1 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ cup water

Crisp Topping:

• 1 cup old-fashioned oats
• 1 cup all-purpose or gluten-free flour
• 1 cup packed brown sugar
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ cup unsalted butter, softened

Instructions:

1. Prepare your pan: Use a 12″ cast-iron skillet or a heavy-duty camp-safe baking dish.
2. Assemble fruit layer:
   • Place blueberries in the skillet.
   • Mix sugar, flour, cinnamon, and nutmeg in a bowl, then sprinkle over the berries.
   • Pour in the water.
3. Make the crisp topping:
   • Combine oats, flour, brown sugar, baking powder, and baking soda.
   • Cut in the softened butter until the mixture resembles coarse crumbs.
   • Evenly distribute this topping over the berry layer.
4. Cook:
   • Set the skillet on hot coals or place in a 350 °F grill/oven.
   • Bake/cook for about 45 to 60 minutes, until the top is golden brown and the fruit mixture is bubbling.
5. Serve:
   • Let it cool slightly.
   • Optionally top with vanilla ice cream or whipped cream.

Campfire Cherry Hand Pies

Can you say YUM? Cooked with refrigerated or homemade pie crust in a heavy skillet, these are a fantastic alternative to whoopie pies that many make on campfires. Kids love this recipe as well.

Ingredients (makes 8 hand pies):

• 1 package refrigerated pie crusts (contains two crusts)
• 1 small can of cherry pie filling
• ¼ cup granulated sugar (for optional coating)
• Vegetable oil (about 1 to 2″ deep in skillet for shallow frying)
• Paper towels (for draining)
• Cast-iron skillet

Instructions:

1. Cut pie crusts: Roll out dough and use a drinking glass (2 to 3″ diameter) to cut circles. Re-roll scraps as needed to get about 16 circles.
2. Fill and seal:
   • Option A: Place a heaping tablespoon of cherry pie filling on one circle, then pinch edges into a half-moon shape.
   • Option B: Sandwich filling between two circles and seal the edges by pressing with a fork. Both methods work well to prevent leaks.
3. Heat oil: Add enough oil to cover about 1 to 2″ of your cast-iron skillet. Heat over campfire coals (not direct flame) until it sizzles when a drop of water is added.
4. Fry pies: Carefully place 1 to 2 pies at a time in the hot oil. Fry until golden brown on the first side, then flip with tongs and cook the other side until done.
5. Drain and coat: Remove hand pies and set on paper towels to drain. If desired, dredge in granulated sugar while still warm.
6. Serve: Enjoy hot and crispy right from the campsite!

Campfire Cones

Without a doubt, these are my kids’ favorite campfire desserts. We’ve even made them over the grill when we aren’t camping. You can customize these cones with whatever you want. Our favorites are mini Reese’s Cups and crushed up Butterfinger Bars. 

Ingredients (makes 1 cone):

• 1 waffle cone
• ¼ cup mini marshmallows
• ¼ cup chocolate chips
• ¼ banana, sliced
• 5 strawberries, sliced
• 10 raspberries

Optional add-ins: Reese’s peanut butter cups, Rolos, caramel chips, or favorite fruit

Instructions:

1. Start with the base: Place a few mini marshmallows at the bottom of the waffle cone. This helps block the hole and catch melted fillings.
2. Fill it up: Layer your favorite mix of marshmallows, chocolate chips, banana slices, strawberries, raspberries, and any optional treats. Pack it generously so fillings will melt and ooze.
3. Wrap it up: Tightly wrap the cone in heavy-duty tin foil.
4. Cook over heat: Place the foil-wrapped cone on a grill or over a campfire for about 3 to 5 minutes, enough to melt the insides and warm the fruit.
5. Unwrap carefully: Use oven mitts or tongs, then slowly open the foil. Let it cool briefly and enjoy warm, gooey, and easy to eat!

Campfire Donuts

Have you got refrigerated biscuit dough and oil for frying? Then, you can make some homemade donuts over the fire.

Ingredients:

• 1 can (8 oz) refrigerated biscuit dough (8 biscuits)
• Oil for frying (vegetable or canola)
• ⅓ cup granulated sugar
• 1 tsp ground cinnamon
• Optional glaze: 1 cup powdered sugar + 2 to 3 tbs milk (adjust to desired thickness)

Instructions:

1. Prep sugar coating: Mix granulated sugar and cinnamon in a bowl, set aside.
2. Heat oil: Fill a cast-iron skillet about 1 to 2″ deep with oil. Heat over campfire coals or stove to 350 °F (oil should bubble gently when a dough piece is added).
3. Cut donuts: Open the biscuit can and use a small cutter or bottle cap to punch a hole in the center of each biscuit, creating rings and holes.
4. Fry: Carefully place a few donuts (and holes) in the hot oil. Fry 1 to 2 minutes per side, until golden brown.
5. Drain & coat: Remove with a slotted spoon or tongs, drain briefly on paper towel, then toss in the cinnamon-sugar mixture until well-coated.
6. Optional glaze: If using glaze, whisk powdered sugar and milk together until smooth. Dip warm donuts in glaze, allow a few minutes to set.
7. Serve: Enjoy hot.

Campfire Monkey Bread 

Your kids can make this by themselves and cook it over the fire. It’s that simple and delicious!

Ingredients:

• 1 can buttermilk biscuit dough (needs refrigeration)
• ½ cup cinnamon-sugar (mix ½ cup sugar with 2 tbs cinnamon)
• ½ cup brown sugar
• 1 stick salted butter (½ cup)
• Heavy-duty aluminum foil, Dutch oven (or cake pan with lid)

Instructions:

1. Prep ingredients: Pre-measure everything for easy campsite setup. Line your Dutch oven or cake pan with heavy-duty foil and grease lightly with butter.
2. Cut the biscuits: Quarter each biscuit piece—irregular shapes are fine.
3. Coat the pieces: Add the biscuit bits to a plastic bag with cinnamon-sugar (work in batches), shake to thoroughly coat, and then place them in the lined pan. Repeat until all pieces are coated and layered in the pan.
4. Mix butter and sugar: Melt butter over the fire, stir in the brown sugar (no need to cook it thoroughly), and pour the mixture over the biscuit pieces in the pan.
5. Seal it up: Cover with another layer of foil to keep ashes out, and place the lid on top. If using just a cake pan, wrap it securely in foil.
6. Bake in coals: Set the pan on top of dying coals (around 350 to 375°F); avoid direct flames underneath. You can also push a few coals on top. Cook for 5 to 10 minutes until puffed and cooked through.
7. Serve: Remove carefully from coals, let cool slightly, then pull apart and enjoy the gooey, sweet bites!

Campfire Peach Crisp

This recipe is unique, using graham crackers and instant oatmeal. When you’re camping and cooking, you have to get creative, and this recipe looks delicious!  

Ingredients (serves 6):

• 1 (15 oz) can sliced peaches, including liquid
• 2 cinnamon graham crackers, broken into pieces
• 3 packets instant oatmeal (brown sugar & cinnamon flavor)
• 2 tablespoons butter, cut into small pieces
• Optional: ½ cup pecans, roughly chopped

Instructions:

1. Layer dry ingredients: In a foil pan, add broken graham crackers, oatmeal packets, and pecans (if using).
2. Add the peaches: Open the can of peaches and slice them into bite-sized pieces right in the can. Pour the peaches and all the juice into the pan. Stir to combine with the dry mix.
3. Top with butter: Scatter small pieces of butter evenly across the mixture.
4. Seal and cook: Tightly cover the pan with aluminum foil. Place it on a campfire grate over hot coals, but avoid direct flames. The heat should be steady without scorching.
5. Bake: Cook for 15 to 25 minutes, depending on fire temperature. The crisp is done when heated through and bubbly.
6. Serve: Carefully remove and unwrap (watch for steam). Enjoy warm, plain or topped with ice cream if you have it!

Dutch Oven Apple Pie

If you have a Dutch oven, you can cook pretty much anything over a fire, and that includes apple pie. To make it easier, pre-measure the dry ingredients ahead of time and put them in a Ziploc bag.

Ingredients:

• 8 medium apples, peeled, cored, and sliced (2″ each)
• 2 refrigerated pie crusts (1 for bottom, 1 for top)
• ½ cup (1 stick) butter
• 3 tablespoons flour
• ½ cup brown sugar
• ½ cup white sugar
• 1 tablespoon cinnamon
• 1 teaspoon ginger
• ¼ teaspoon salt

Instructions:

1. Start your coals and heat a Dutch oven over medium heat.
2. Prep the apples by peeling, coring, and cutting into 2″ slices. Set aside.
3. Line the oven: Place one pie crust along the bottom of the lined Dutch oven. Pile in the apple slices.
4. Make the sauce: In a saucepan, melt the butter. Whisk in flour to form a paste. Add both sugars, cinnamon, ginger, and salt. Stir and bring to a boil for about 5 minutes.
5. Pour the sauce evenly over the layered apples.
6. Add the top crust and create a lattice design if desired, sealing the edges.
7. Bake in coals: Cover the Dutch oven. Place it on a base of 14 hot coals, then add 10 to 12 coals on the lid. Cook for 1 hour.
8. Serve warm, straight from the oven.

Final Thoughts

Summer is the perfect time for camping. Whether you’re setting a tent up in the backyard with your kids or hitting the local lake campgrounds, these recipes are so easy that kids and adults can make them with ease. 

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