Two Great Camp Recipes the Whole Family Will Love

One of my favorite camping recipes to enjoy is not only delicious and gets the day started right, but it also is cost effective. With tasty camp recipes like these, you can save yourself some money – no need to eat out and overspend your food budget! Here are two homerun camp recipes – one for breakfast and one for dinner. You might find them so filling that you could skip lunch entirely and just snack on granola bars and some fresh fruit!

Camp Recipes

Breakfast Hash


  • 6 oz. bacon
  • 4 red potatoes
  • 1 onion
  • 4 eggs
  • 1 cup shredded cheddar cheese
  • salt & pepper

You’ll also need:

  • Dutch oven
  • Spatula
  • Knife
  • Cutting board


  • Dice bacon and fry in a Dutch oven over medium heat. Remove pieces as they begin to crisp; drain on paper towels.
  • While bacon is cooking, dice potatoes and onion. Once the last of the bacon is cooked, pour off most of the grease, reserving 3-4 tablespoons. Add potatoes and onion into the reserved bacon grease and season with salt and pepper to taste.
  • Keep the Dutch oven lidded while the onion and potatoes, removing only every once in awhile to stir to prevent sticking. Cook until tender.
  • Scrape potatoes and onions to the side, and crack eggs directly into the free space of the pan,  whisking and scraping with spatula to scramble.
  • Once the eggs are scrambled and cooked through, put all of the cooked bacon back into the pot.
  • Add cheddar cheese and stir to combine. Serve warm.
Camp Recipes

Once breakfast is cleaned up, you can get an immediate start (and finish!) on dinnertime faster than you can say “Get ready to leave for the day!” Wipe out the Dutch oven and throw in three ingredients – yes, only three ingredients! Set it on low heat and you’re good to go!

Savory Stew


  • 1.5 pounds beef stew meat
  • 1 can Campbell’s Golden Mushroom soup
  • 1 can Campbell’s French Onion soup

You’ll also need:

  • Dutch oven or Crock Pot
  • Can opener


  • Combine all three ingredients in a Dutch oven or Crock Pot, cover, and place in oven at 250* for 6 hours. (Low heat for 4-6 hours if using Crock Pot.)
  • Easy sides: a quick salad, grilled corn on the cob, or a side of mashed potatoes. You’ll discover this stew creates and cooks in its own gravy, so a side of potatoes or pasta is great to pair with it – easy pantry staples you’ll already have on hand!
Camp Recipes

Add these camp recipes to your list of camp meals while camping in your new or used RV, and we guarantee they’ll be family favorites!  Contact us if you have any questions about shopping for a new or used RV or scheduling some routine RV maintenance before you hit the road. Happy trails!

Turkey Salad

This Turkey Salad is great for a Black Friday snack or an on-the-road Thanksgiving style treat.


¾ lb cooked turkey

2 celery stalks

2 green onions

1/3 red bell pepper

3 tbs Maynnaise

2 tbs Dijon mustard

1 tbs cider vinegar

¼ tsp salt


Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.

Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.


This Turkey Salad recipe comes from

Butternut Squash Soup





Original recipe makes 6 servings





6 tablespoons chopped onion

4 tablespoons margarine

6 cups peeled and cubed butternut squash

3 cups water

4 cubes chicken bouillon

1/2 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/8 teaspoon ground cayenne pepper

2 (8 ounce) packages cream cheese



In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Fire-Baked Apples

This fun recipe makes a great breakfast or an evening dessert.



One large apple for each person

Brown Sugar



Walnuts *optional

Vanilla ice cream *optional

Tin Foil

  1. Core each apple.
  2. Put each on an individual sheet of tin foil large enough to wrap the apples completely.
  3. Fill each generously with brown sugar, a tablespoon in butter, a sprinkle of cinnamon, and few walnuts.
  4. Wrap the foil around the apples completely; ensuring the bottom is well secured with no cracks.
  5. Set apples, bottom-side down on fire grate and leave for about 20 minutes, depending on the heat of the fire and size of the apples.
  6. Carefully pull one off the fire and check to see if the flesh is soft.  If so, then they’re done!
  7. Unwrap apples and dump into individual bowls to serve.
  8. Add vanilla ice cream for a tasty dessert!

Goat Cheese and Pear Salad



It’s finally spring and many stores, farms, and gardens are full of fresh, tender spring vegetables!

This is the perfect time to experiment with new salads.   Here’s a savory & sweet salad to try:



Goat Cheese and Pear Salad

  • 1 4oz package of Herbed Goat Cheese (or any soft, mild cheese)
  • 2 pears, sliced or chopped
  • 2 cups grapes, whole of halved
  • 1 large head of green or red-leaf lettuce
  • Salty roasted nuts or seeds
  • ¼ cup Balsamic Vinegar
  • Olive Oil

Rinse lettuce, and then tear it into bite-sized pieces.  Add goat cheese and vinegar, then drizzle with olive oil toss.  Add remaining ingredients, toss lightly, and serve with your favorite warm, crusty bread.


Ultra-Creamy Hot Cocoa

hot_cocoMake this ultra-creamy Hot Cocoa mix ahead of time and keep it handy in your RV for crisp spring mornings.

  • 3 cups powdered milk
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1/2 cup powdered chocolate drink mix (such as Nesquik®)
  • 1/2 cup powdered coffee creamer
  • 1/2 cup confectioners’ sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon ground cinnamon

Pulse powdered milk, pudding mix, chocolate drink mix, powdered creamer, confectioners’ sugar, cocoa powder, and cinnamon together in a food processor until blended.  Store in an air-tight container and simply stir a few tablespoons (to taste) of mix into a mug of hot water.

Recipe from


macaroni-cheese-hamThis is what you will need for this recipe:

  • 10 oz. elbow macaroni
  • 6 slices ham, diced
  • 4 cups sharp cheddar cheese, shredded
  • 2 cups whole milk
  • 1 can evaporated milk
  • 2 eggs, beaten
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 6 slices American cheese

Directions: Cook pasta per package directions. Drain. Lightly butter inside of slow cooker. Mix the pasta, evaporated milk, milk, 3 cups cheese, ham and eggs, and seasonings. Sprinkle on the remaining cheddar cheese and arrange American cheese slices on top. Cook, covered, on low for 3 1/2 hours. Do not stir ingredients or remove lid while cooking.

Cooking instructions: Line crockpot with foil, leaving enough to cover the potatoes when finished. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter. Cover with remaining foil. Cover and cook on low for 10-12 hours.

Easy Pho Soup


This easy version of a Vietnamese broth soup is perfect to invigorate you on a cold day.

  • Cooking oil
  • Thinly sliced strips of flank steak
  • 1 small yellow onion, chopped
  • 1 minced garlic clove
  • Fresh minced ginger
  • Minced green pepper (A Hungarian pepper is good in this)
  • 2 cups beef or ginger miso broth
  • 2 tbsp. fish sauce
  • Juice from ½ of a small lime
  • 1 package thin rice noodles
  • Fresh cilantro
  • Diced green onions


1. Sauté onion and steak in a medium saucepan with cooking oil until onion is soft and meat is slightly browned

2. Add remaining ingredients EXCEPT noodles, green onions, and cilantro. Simmer for 10 min

3. Add rice noodles and reduce heat to low for 3 or 4 min

Serve topped with green onions and fresh cilantro



Beef Stroganoff

  • Ingredients for this recipe are:
  • 2 pounds cubes stew meat
  • 2 cans condensed mushroom soup
  • 1 large onion diced
  • 2-3 tablespoons of Worcestershire sauce
  • ½ cup water
  • 8 oz. of cream cheese
  • Couple of dashes of garlic salt
  • Couple dashes of Hot Paprika

Cooking instructions: In the crockpot stir in all the ingredients, except the meat and cream cheese together. Once combined add the meat and mix together. Cook on low for eight hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes. Serve over egg noodles or mashed potatoes.

Hobo Pie


  • Heavy-Duty Tin Foil
  • Ground Chuck or Round
  • Salt
  • Pepper
  • Oregano
  • Potatoes
  • Carrots
  • Any other vegetables you wish to add (root vegetables in particular are good in this dish)

1.     Shape heavy-duty tin foil into serving-sized pouches, enough for each camper

2.     Wash & chop vegetables into large, bite-sized pieces

3.     Place ground beef into foil pouches (one or two servings per pouch) and break it up with a fork

4.     Add all vegetables to the pouches (one of two servings per pouch)

5.     Season as desired

6.     Close top of foil pouch and place on hot embers for 20 minutes or until cooked through
*this varies greatly depending on how hot the fire is, proximity of the pouch to the heat, and quantity of food in each pouch

7.     Remove using grilling tongs and place on a heat-safe surface.  Open carefully being mindful of the hot steam that will escape.

8.     Add any additional seasonings & enjoy!