Campfire Cuisine

Fire up your appetite for these outdoor eats

Show of hands. Who had their first camping experience with the Girl Scouts?

Learning about dinner wrapped in aluminum foil and cooked on the coals or even on a stick — that’s how camping memories are made.

As we went searching for a little campfire cuisine, who better to ask than the Girl Scouts? Thanks to Briana Rickman with Girl Scouts of Montana & Wyoming, I can share some of the delicious fare found in their book, “Wild Iron Chef, Fun Camp Recipes.”

So grab your box of aluminum foil for Pork Chop Dinner and some Campfire Pizza. Set aside some sticks or skewers for Hiker’s Knapsack. And be sure to store a stock pot that’s fire friendly or can be put on a cook stove for our One Pot Meal variations. Of course, we can’t forget dessert, so there’s also a few finger-licking options like Banana Boats, Campfire Cones and Apples in Foil. All the recipes are sure to make our summer campfires fun and most of all, memorable.

Thank you, Girl Scouts!



  • Pork chop
  • Frozen potatoes or 1 small sliced potato
  • Fresh, frozen or canned green beans
  • Water or cream soup
  • Salt and pepper

Place seasoned pork chop on foil Add: ½ cup frozen potatoes or 1 small sliced potato, ½ cup of green beans and 1 tablespoon of water or cream soup. Wrap and bake on coals 30 minutes, turning once during the cook time.


  • 2 garlic French bread loaves
  • 2 jars pizza sauce
  • 8 oz. shredded mozzarella
  • 1 package pepperoni slices
  • Italian seasoning 

Slather sauce on one side of the bread loaf. Add cheese and desired toppings and seasoning. Close bread loaf and wrap in 2 layers of aluminum foil. Consider lining with parchment paper to prevent your toppings from sticking to the foil. Place on fire and cook for 10 minutes, flipping and then cooking an additional 10 minutes. Flip one more time for five minutes of cook time, checking occasionally. Let the foil cool before cutting open and cutting into single serve slices. 


  • Thin slices of ham
  • Thin slices of cheese
  • Half slices of pineapple
  • Buns

Fold a slice of ham over a slice of cheese and a piece of pineapple. Fasten edges with toothpicks. Toast on a fork until both sides of ham are golden brown and cheese is melted. Serve on buttered bun. 

ONE POT MEALS, serves 12, feel free to half recipe for smaller groups


  • 3 lbs. hamburger (brown and drain). Pre-cook & keep cool.
  • 2 chopped onions
  • 1 chopped green pepper



  • Base ingredients
  • 6 cans vegetable soup OR 4 16-oz. cans mixed veg.

Mix in a pot, place over the coals or on the camp stove. Heat through, stirring occasionally



  •  Base Ingredients
  • 4 c. pineapple juice
  • 6 T. cornstarch dissolved in 3 T. lemon juice & 3 T. water

Mix in a pot and cook over coals or cookstove, stirring until thickened. Serve on chow mein noodles.



  • Waffle ice cream cones
  • Mini marshmallows
  • Small Reese cups
  • Chocolate chips
  • Rolos candies
  • Frozen berries
  • Bananas

Directions: Fill cones with desired toppings. Wrap cones with foil and place near coals for 10 minutes rotating after 5 minutes.


  • Bananas
  • Mini chocolate chips
  • Mini marshmallows

Slit the inside curve of an unpeeled banana. Press in chocolate chips and mini marshmallows. Wrap in foil. Set in coals to heat.


  • Apples
  • Red Hots candy
  • Mini marshmallows
  • Butter
  • Cinnamon
  • Sugar

Core apples and fill with Red Hots, marshmallows, butter, cinnamon and sugar. Wrap in foil and bake on coals 20 to 30 minutes. Turn occasionally.


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