18 Easy Camping Recipes for Two Delicious

Kickstart your next outdoor adventure with these simple yet satisfying camping recipes designed just for two! Whether you’re craving quick dinners under the stars or cozy comfort food by the fire, we’ve gathered 18 delicious ideas that require minimal prep and cleanup. Get ready to elevate your campfire cooking and make memories with every bite—let’s dive into these tasty creations!

One-Pot Cheesy Campfire Pasta

During these busy weeknights, nothing beats a comforting pasta dish that comes together in just one pot with minimal cleanup. Developed specifically for campfire cooking but just as easy on your stovetop, this cheesy pasta delivers maximum flavor with minimal effort.

Ingredients

• a couple tablespoons of olive oil
• one medium onion, chopped
• two cloves of garlic, minced
• a pound of ground beef
• a generous pinch of salt
• a few cracks of black pepper
• a 24-ounce jar of your favorite marinara sauce
• four cups of chicken broth
• a pound of rotini pasta
• a cup of heavy cream
• two cups of shredded mozzarella cheese
• a half cup of grated Parmesan cheese
• a handful of fresh basil leaves

Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
2. Add chopped onion and cook for 4-5 minutes until translucent and slightly golden around the edges.
3. Stir in minced garlic and cook for exactly 1 minute until fragrant but not browned.
4. Add ground beef, breaking it up with a wooden spoon, and cook for 6-8 minutes until no pink remains.
5. Season the meat mixture with salt and pepper, stirring to distribute evenly.
6. Pour in the marinara sauce and chicken broth, scraping any browned bits from the bottom of the pot.
7. Bring the liquid to a rolling boil, which should take about 3-4 minutes over high heat.
8. Add the rotini pasta, stirring to ensure all noodles are submerged in the liquid.
9. Reduce heat to medium-low, cover the pot, and simmer for 12 minutes, stirring halfway through to prevent sticking.
10. Test pasta for doneness by tasting one piece – it should be al dente with a slight bite.
11. Pour in heavy cream and stir gently to incorporate without breaking the pasta.
12. Sprinkle mozzarella and Parmesan cheeses evenly over the top without stirring.
13. Cover the pot again and cook for 3 more minutes until cheese is fully melted and bubbly.
14. Remove from heat and let rest for 2 minutes to allow the sauce to thicken slightly.
15. Garnish with fresh basil leaves torn by hand just before serving.

Glistening with melted cheese and vibrant red sauce, this pasta achieves the perfect creamy texture that clings to every noodle. The rich mozzarella provides wonderful stretch while the Parmesan adds a salty depth that balances the sweet tomato base. For a fun twist, serve it straight from the pot at your next backyard gathering with garlic bread for dipping into any remaining sauce.

Grilled Foil Packet Garlic Butter Shrimp

Tackling a seafood dinner doesn’t have to be intimidating, especially with this grilled foil packet method that locks in flavor and simplifies cleanup. This approach ensures your shrimp stay juicy and perfectly cooked every single time, making it an ideal recipe for beginners and weeknight cooks alike.

Ingredients

– 1 pound of large raw shrimp, peeled and deveined but with tails left on
– 4 tablespoons of unsalted butter, melted
– 4 cloves of garlic, minced
– A good squeeze of fresh lemon juice from half a lemon
– A couple of tablespoons of chopped fresh parsley
– A pinch of kosher salt
– A few cracks of freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. Lay a large piece of heavy-duty aluminum foil, about 18 inches long, on a flat surface.
3. In a medium bowl, combine the melted butter, minced garlic, lemon juice, parsley, salt, and pepper.
4. Add the raw shrimp to the bowl and toss them gently until they are evenly coated with the garlic butter mixture.
5. Tip: For maximum flavor, let the shrimp marinate in the mixture for 10 minutes at room temperature.
6. Pour the shrimp and all the marinade onto the center of the foil.
7. Fold the foil over the shrimp and crimp the edges tightly to form a sealed packet, leaving a little room for steam to circulate.
8. Place the foil packet directly onto the preheated grill grates.
9. Grill for 8–10 minutes, until the shrimp are opaque and pink throughout.
10. Tip: Carefully open one corner of the packet after 8 minutes to check doneness—the shrimp should be firm and curled.
11. Using tongs, remove the packet from the grill and place it on a heatproof surface.
12. Open the packet carefully, as hot steam will escape.
13. Tip: For a quick flavor boost, sprinkle with extra fresh parsley and another squeeze of lemon juice right before serving.
14. Serve the shrimp directly from the packet or transfer to a plate.

Zesty and succulent, these shrimp have a tender, springy texture from the gentle steam-grilling method. The garlic butter sauce is rich and aromatic, perfect for sopping up with crusty bread or drizzling over a bed of fluffy rice. For a complete meal, toss in some sliced zucchini and cherry tomatoes before grilling to create a vibrant, one-packet feast.

Campfire Quesadillas with Avocado

Let’s create the perfect campfire quesadillas with creamy avocado—a simple yet satisfying meal that brings outdoor cooking to life. Learning to layer ingredients properly ensures each bite melts together beautifully, while managing heat keeps your tortillas crisp without burning.

Ingredients

– 4 large flour tortillas
– 2 cups shredded Monterey Jack cheese
– 1 ripe avocado, pitted and sliced
– 1 cup cooked, shredded chicken
– 1/2 cup canned black beans, rinsed
– 1/4 cup chopped red onion
– A couple of tablespoons of olive oil
– A pinch of salt

Instructions

1. Lay one flour tortilla flat on a clean surface.
2. Sprinkle 1/2 cup shredded Monterey Jack cheese evenly over half of the tortilla.
3. Arrange 1/4 of the avocado slices in a single layer over the cheese.
4. Scatter 1/4 cup shredded chicken evenly over the avocado.
5. Spoon 2 tablespoons black beans over the chicken layer.
6. Sprinkle 1 tablespoon chopped red onion across the other ingredients.
7. Fold the empty tortilla half over the filled side, pressing gently.
8. Brush the outer tortilla surface lightly with olive oil using a pastry brush.
9. Heat a cast-iron skillet over medium campfire coals until water droplets sizzle (about 350°F).
10. Place the quesadilla in the skillet and cook for 3 minutes until golden brown.
11. Flip the quesadilla carefully with a spatula and cook another 3 minutes until the second side is golden.
12. Remove the quesadilla from heat and let rest 1 minute before slicing.
13. Repeat steps 1–12 for remaining tortillas and ingredients.
14. Sprinkle a pinch of salt over each finished quesadilla immediately before serving.
The melted Monterey Jack creates stretchy pockets between the creamy avocado and smoky chicken, while the black beans add subtle earthiness. Try drizzling with lime crema or serving alongside charred corn for a complete campfire feast that balances crisp exterior with tender, gooey interior.

Dutch Oven Chili for Two

Even the chilliest autumn evenings call for a cozy, comforting meal that’s perfectly portioned for two. This Dutch oven chili comes together with minimal effort but delivers maximum flavor in every spoonful. Let’s walk through each step together to create your new favorite cold-weather dish.

Ingredients

– A couple of tablespoons of olive oil
– About half a pound of ground beef
– One small yellow onion, chopped
– Two cloves of garlic, minced
– A 15-ounce can of kidney beans, drained
– A 15-ounce can of diced tomatoes
– A couple of tablespoons of tomato paste
– A splash of beef broth (about half a cup)
– A tablespoon of chili powder
– A teaspoon of cumin
– A pinch of salt and black pepper

Instructions

1. Place your Dutch oven over medium heat and add two tablespoons of olive oil, heating until it shimmers (about 2 minutes).
2. Add half a pound of ground beef, breaking it apart with a wooden spoon, and cook until no pink remains (5-7 minutes).
3. Stir in one chopped small yellow onion and cook until translucent (about 4 minutes).
4. Add two minced garlic cloves and cook for exactly 1 minute until fragrant—don’t let it burn.
5. Mix in one tablespoon of chili powder and one teaspoon of cumin, toasting the spices for 30 seconds to deepen their flavor.
6. Stir in two tablespoons of tomato paste and cook for 2 minutes until it darkens slightly.
7. Pour in one 15-ounce can of diced tomatoes with their juices and half a cup of beef broth, scraping the bottom to lift any browned bits.
8. Add one 15-ounce can of drained kidney beans and a pinch each of salt and black pepper.
9. Bring the chili to a gentle bubble, then reduce heat to low, cover, and simmer for 25 minutes to let flavors meld.
10. Remove the lid and simmer uncovered for 10 more minutes to thicken slightly.
After simmering, this chili develops a rich, slightly chunky texture with tender beans in every bite. A final sprinkle of sharp cheddar cheese or a dollop of cool sour cream balances the warm spices beautifully. Any leftovers taste even better the next day when the flavors have fully married.

Skillet Breakfast Hash with Eggs

Breakfast just got more exciting with this one-pan wonder that combines crispy potatoes, savory sausage, and perfectly cooked eggs. By cooking everything in a single skillet, you’ll create layers of flavor while keeping cleanup minimal. This methodical approach ensures even cooking and a satisfying meal every time.

Ingredients

– 2 medium russet potatoes, diced into ½-inch cubes
– 1 tablespoon olive oil
– ½ pound breakfast sausage, casings removed
– 1 small yellow onion, chopped
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– ½ teaspoon smoked paprika
– 4 large eggs
– A splash of water (about 2 tablespoons)
– A couple of fresh chives, chopped

Instructions

1. Heat a 12-inch cast iron skillet over medium-high heat for 2 minutes until hot.
2. Add 1 tablespoon olive oil and swirl to coat the bottom evenly.
3. Add 2 medium diced russet potatoes in a single layer and cook undisturbed for 5 minutes to develop a golden crust.
4. Flip potatoes and cook for another 5 minutes until tender when pierced with a fork.
5. Push potatoes to one side and add ½ pound breakfast sausage, breaking it into small chunks with a wooden spoon.
6. Cook sausage for 4 minutes until browned, stirring occasionally.
7. Add 1 small chopped yellow onion and 1 diced red bell pepper, mixing everything together.
8. Cook vegetable mixture for 3 minutes until onions become translucent.
9. Stir in 2 minced garlic cloves and ½ teaspoon smoked paprika, cooking for 30 seconds until fragrant.
10. Create 4 small wells in the hash mixture using the back of a spoon.
11. Crack 1 egg into each well, being careful not to break the yolks.
12. Pour a splash of water (about 2 tablespoons) around the edges of the skillet.
13. Cover the skillet and reduce heat to medium-low.
14. Cook eggs for 4-5 minutes until whites are fully set but yolks remain runny.
15. Remove from heat and sprinkle with a couple of chopped fresh chives.

Crispy potato chunks provide satisfying texture against the juicy sausage and tender vegetables. The runny egg yolks create a rich sauce that brings all the components together beautifully. For a fun twist, serve directly in the skillet at the table with warm tortillas for making breakfast tacos.

Grilled Honey Mustard Chicken Foil Packets

Sometimes the simplest meals are the most satisfying, especially when they require minimal cleanup. Grilled honey mustard chicken foil packets deliver juicy, flavorful chicken and tender vegetables with just a few basic ingredients and a single sheet of foil. You’ll love how the sweet and tangy sauce caramelizes as it cooks, infusing every bite with delicious flavor.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• a generous 1/4 cup of honey
• a heaping 1/4 cup of Dijon mustard
• a couple of tablespoons of olive oil
• a splash of apple cider vinegar (about 1 tablespoon)
• 2 cloves of garlic, minced
• a pinch of salt and a few cracks of black pepper
• 1 pound of baby potatoes, halved
• 1 large bell pepper, sliced into strips
• 1 small red onion, sliced

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Lay out four large sheets of heavy-duty aluminum foil, each about 12×18 inches.
3. In a small bowl, whisk together the honey, Dijon mustard, olive oil, apple cider vinegar, minced garlic, salt, and pepper until smooth.
4. Place one chicken breast in the center of each foil sheet.
5. Divide the halved baby potatoes, sliced bell pepper, and sliced red onion evenly among the packets, arranging them around the chicken.
6. Spoon the honey mustard sauce evenly over the chicken and vegetables in each packet.
7. Bring the long sides of the foil together and fold them down twice to create a tight seal, then fold up the ends to completely enclose the contents.
8. Place the foil packets directly on the preheated grill grates.
9. Close the grill lid and cook for 25 minutes.
10. Carefully open one packet to check if the chicken is cooked through—it should register 165°F on an instant-read thermometer inserted into the thickest part, and the potatoes should be easily pierced with a fork.
11. If needed, reseal and cook for another 5-10 minutes until fully cooked.
12. Let the packets rest off the heat for 3 minutes before opening fully to serve.

You’ll be amazed by how tender and juicy the chicken turns out, with the potatoes soaking up all the savory-sweet sauce. The bell peppers and onions soften just enough to add a subtle sweetness that complements the tangy mustard perfectly. Try serving these packets right on the foil for a fun, rustic presentation, or flake the chicken over a bed of quinoa for a hearty grain bowl.

Campfire Sausage and Veggie Stir-Fry

Remember those cozy evenings gathered around the campfire? This one-pan wonder brings that rustic charm right to your kitchen with minimal cleanup and maximum flavor. Ready to create a hearty meal that comes together in under 30 minutes?

Ingredients

– A couple of tablespoons of olive oil
– One pound of smoked sausage, sliced into half-inch coins
– One large onion, chopped into rough chunks
– Two bell peppers (any color you like), sliced into strips
– Three cloves of garlic, minced
– A splash of soy sauce (about 2 tablespoons)
– A pinch of red pepper flakes for some heat
– A handful of fresh parsley, chopped

Instructions

1. Heat a large skillet over medium-high heat and add the olive oil.
2. Add the sliced sausage and cook for 5-7 minutes until browned on both sides, then remove from the skillet. (Tip: Don’t overcrowd the pan—cook in batches if needed for better browning.)
3. In the same skillet, add the chopped onion and bell peppers.
4. Cook the vegetables for 6-8 minutes, stirring occasionally, until they’re slightly softened but still crisp.
5. Add the minced garlic and cook for exactly 1 minute until fragrant. (Tip: Garlic burns quickly, so keep it moving in the pan.)
6. Return the browned sausage to the skillet with the vegetables.
7. Pour in the soy sauce and sprinkle the red pepper flakes over everything.
8. Stir everything together and cook for 2-3 minutes until heated through and well combined.
9. Remove from heat and stir in the fresh parsley. (Tip: Adding herbs at the end preserves their bright flavor and color.)

Hearty and satisfying, this stir-fry delivers a wonderful contrast between the crispy-edged sausage and tender-crisp vegetables. The smoky sausage pairs beautifully with the sweet peppers and savory soy sauce, making it perfect served over rice or stuffed into warm tortillas for a quick wrap.

Easy Campfire Pizza Pockets

These easy campfire pizza pockets bring the comfort of pizza to your outdoor adventures with minimal fuss and maximum flavor. They’re perfect for family camping trips or backyard fire pit gatherings, requiring just basic ingredients and simple preparation. Think of them as handheld personal pizzas that cook right in the flames.

Ingredients

– A couple of pre-made pizza dough balls (about 1 pound total)
– About 1 cup of your favorite pizza sauce
– 2 cups of shredded mozzarella cheese
– A handful of pepperoni slices
– A splash of olive oil
– A pinch of salt

Instructions

1. Divide your pizza dough into 4 equal portions and roll each into a 6-inch circle on a lightly floured surface.
2. Spoon about 2 tablespoons of pizza sauce onto one half of each dough circle, leaving a 1-inch border around the edges.
3. Sprinkle ½ cup of shredded mozzarella cheese over the sauce on each dough circle.
4. Arrange 5-6 pepperoni slices over the cheese layer on each pocket.
5. Fold the empty half of the dough over the filling and press the edges firmly together with your fingers.
6. Crimp the edges with a fork to create a tight seal that prevents filling from leaking during cooking.
7. Brush the outside of each pocket lightly with olive oil using a pastry brush.
8. Sprinkle a pinch of salt over the oiled surface of each pocket for enhanced flavor.
9. Wrap each pizza pocket tightly in aluminum foil, making sure the seam side is facing up.
10. Place the foil-wrapped pockets directly onto hot campfire coals (not open flames) and cook for 8-10 minutes.
11. Carefully flip the pockets using tongs and cook for another 8-10 minutes until the dough is cooked through.
12. Remove from fire and let rest for 3 minutes before unwrapping to allow the cheese to set.

Absolutely perfect straight from the fire, these pizza pockets feature a crispy golden crust that gives way to molten cheese and savory pepperoni. The combination of tangy sauce and smoky campfire flavor makes them irresistible whether you’re deep in the woods or just enjoying your backyard. Try serving them with a side of warmed marinara sauce for dipping to elevate your outdoor dining experience.

Two-Ingredient Campfire Breadsticks

Unbelievably simple yet incredibly satisfying, these campfire breadsticks require just two basic ingredients and transform into golden, chewy delights perfect for outdoor cooking. Understanding the magic of heat and dough will have you creating these rustic treats in no time, whether you’re camping under the stars or simply craving some fireside comfort food.

Ingredients

• 2 cups of self-rising flour
• 1 cup of plain Greek yogurt (the thick kind works best)
• A splash of olive oil for your hands

Instructions

1. Combine 2 cups of self-rising flour and 1 cup of plain Greek yogurt in a large mixing bowl.
2. Mix with a fork until a shaggy dough forms and no dry flour remains.
3. Lightly oil your hands with olive oil to prevent sticking, then knead the dough in the bowl for exactly 2 minutes until smooth and elastic.
4. Divide the dough into 8 equal portions and roll each into a 6-inch rope about ½-inch thick.
5. Wrap each dough rope securely around the end of a clean, dry stick, leaving no gaps between coils.
6. Hold the breadstick 6-8 inches above glowing embers (not flames) at your campfire, rotating slowly every 30 seconds.
7. Cook for 3-4 minutes total until the exterior turns golden brown with some darker spotting and the bread pulls away easily from the stick.
8. Slide the cooked breadstick off the stick and repeat with remaining dough.

Perfectly chewy with a slightly crisp exterior, these breadsticks offer a subtle tang from the yogurt that pairs wonderfully with campfire classics. Pull them apart while warm and dip in marinara sauce or wrap around grilled sausages for an unforgettable outdoor meal that feels both primitive and sophisticated.

Grilled Steak and Potato Foil Dinner

Grilling season calls for simple, satisfying meals that come together with minimal fuss. Get ready for a complete dinner cooked right on the grill, packed with savory flavors and requiring just one piece of foil for easy cleanup. This method ensures your steak stays juicy while the potatoes soak up all the delicious seasonings.

Ingredients

– A couple of nice, thick sirloin steaks (about 1.5 lbs total)
– 4 medium russet potatoes, scrubbed clean
– 1 large yellow onion
– 3 tablespoons of olive oil
– A good sprinkle of garlic powder (about 2 teaspoons)
– A generous pinch of smoked paprika (about 1 teaspoon)
– A couple of hearty pinches of kosher salt (about 1.5 teaspoons total)
– A few good cracks of black pepper (about 1 teaspoon)
– A splash of Worcestershire sauce (about 1 tablespoon)
– A small handful of fresh parsley, chopped

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. Cut 4 large sheets of heavy-duty aluminum foil, each about 12×18 inches.
3. Slice the potatoes into ¼-inch thick rounds.
4. Cut the onion into thin slices.
5. Divide the potato and onion slices evenly among the 4 foil sheets, piling them in the center.
6. Drizzle the olive oil evenly over the potatoes and onions on each packet.
7. Sprinkle the garlic powder, smoked paprika, kosher salt, and black pepper evenly over the vegetables.
8. Toss the vegetables directly on the foil to coat them evenly with the oil and seasonings.
9. Pat the sirloin steaks dry with a paper towel.
10. Season both sides of the steaks with the remaining salt and pepper.
11. Place one seasoned steak on top of the vegetable pile on each foil sheet.
12. Drizzle the Worcestershire sauce evenly over the top of each steak.
13. Bring the long sides of the foil together and fold them over twice to create a tight seal.
14. Fold the short ends up and over twice to completely enclose the packet, leaving a little room for steam.
15. Place the foil packets directly onto the preheated grill grates.
16. Close the grill lid and cook for 25 minutes. *Tip: Avoid opening the lid during cooking to maintain consistent heat.*
17. Carefully open one packet to check for doneness; the potatoes should be tender when pierced with a fork.
18. For a more caramelized finish, carefully open the tops of the packets and grill for an additional 3-5 minutes. *Tip: Use tongs to handle the hot foil packets.*
19. Remove the packets from the grill and let them rest for 5 minutes before opening fully. *Tip: Letting the packets rest allows the juices to redistribute throughout the steak.*
20. Carefully open the packets, being mindful of the hot steam.
21. Transfer the contents to plates using a spatula.
22. Garnish with the chopped fresh parsley.
So tender the steak slices easily with a fork, while the potatoes become soft and infused with savory onion and Worcestershire essence. For a fun twist, serve the entire contents of the packet over a bed of fresh arugula, letting the warm juices wilt the greens slightly for a complete meal.

Campfire Mac and Cheese with Bacon

Getting dinner ready over an open flame has never been more comforting than with this campfire mac and cheese. Gather your ingredients and follow these simple steps to create a creamy, smoky masterpiece that’ll have everyone asking for seconds around the fire. Let’s walk through each stage together so you can nail this classic with confidence.

Ingredients

– 8 ounces of elbow macaroni
– 4 slices of thick-cut bacon, chopped
– 2 tablespoons of butter
– 2 tablespoons of all-purpose flour
– 2 cups of whole milk
– 2 cups of shredded sharp cheddar cheese
– 1/2 cup of grated Parmesan cheese
– A pinch of salt
– A couple of grinds of black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over your campfire or camp stove.
2. Add the elbow macaroni and cook for exactly 8 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and set it aside—no need to rinse, as the starch helps the sauce cling.
4. In a cast-iron skillet, cook the chopped bacon over medium heat for 6–8 minutes until crispy and browned.
5. Remove the bacon with a slotted spoon and drain on paper towels, leaving about 1 tablespoon of bacon fat in the skillet.
6. Add the butter to the skillet and melt it over low heat until foamy.
7. Sprinkle in the flour and whisk constantly for 1 minute to form a smooth roux—this prevents a raw flour taste.
8. Gradually pour in the whole milk, whisking continuously to avoid lumps, and bring to a gentle simmer.
9. Cook the sauce for 3–5 minutes, stirring often, until it thickens enough to coat the back of a spoon.
10. Reduce the heat to low and stir in the shredded cheddar and grated Parmesan until fully melted and smooth.
11. Season the cheese sauce with a pinch of salt and a couple of grinds of black pepper.
12. Fold in the cooked macaroni and crispy bacon until everything is evenly coated.
13. Serve immediately directly from the skillet for a rustic presentation. After the final step, appreciate how the creamy cheese sauce clings to each noodle, while the bacon adds a smoky crunch that elevates every bite. Try scooping it into individual cast-iron cups for a fun, shareable campfire meal that stays warm longer.

Dutch Oven Peach Cobbler for Two

Let’s create a cozy dessert perfect for date night or a quiet evening. This Dutch oven peach cobbler for two comes together with minimal fuss and maximum comfort. You’ll love how the juicy peaches mingle with the tender biscuit topping.

Ingredients

– A couple of ripe peaches, sliced
– A good sprinkle of granulated sugar
– A splash of vanilla extract
– A pinch of ground cinnamon
– A half-cup of all-purpose flour
– A teaspoon of baking powder
– A tiny pinch of salt
– A quarter-cup of milk
– A couple tablespoons of melted butter

Instructions

1. Preheat your oven to 375°F and lightly grease your small Dutch oven.
2. Combine the sliced peaches, a quarter-cup of sugar, vanilla, and cinnamon in a bowl, tossing gently to coat.
3. Tip: For easier peeling, score an X on the bottom of each peach and blanch in boiling water for 30 seconds before slicing.
4. Whisk together the flour, remaining quarter-cup of sugar, baking powder, and salt in a separate bowl.
5. Pour in the milk and melted butter, stirring just until a thick batter forms.
6. Spread the peach mixture evenly across the bottom of your prepared Dutch oven.
7. Dollop the batter in rough mounds over the peaches, leaving some gaps for steam to escape.
8. Tip: Don’t overmix the batter—a few lumps are fine and will keep the topping tender.
9. Bake for 35-40 minutes until the topping is golden brown and a toothpick inserted comes out clean.
10. Tip: Place a baking sheet underneath the Dutch oven to catch any potential bubbling over.
11. Let the cobbler rest for 10 minutes before serving to allow the juices to thicken slightly.

My favorite part is how the biscuit topping soaks up the sweet peach juices while staying slightly crisp on top. The warm cinnamon scent filling your kitchen is pure comfort. Try serving it with a scoop of vanilla ice cream that melts into the hot cobbler for the ultimate cozy treat.

Foil Packet Lemon Garlic Salmon

Now, let’s make cleanup a breeze with this foil packet method that steams the salmon to perfection while infusing it with bright, zesty flavors. Nothing beats coming home to a meal that cooks itself in the oven with minimal prep and virtually no dishes to wash afterward.

Ingredients

– 4 salmon fillets (about 6 ounces each)
– 2 lemons
– 4 cloves of garlic
– A couple of tablespoons of olive oil
– A sprinkle of dried oregano
– A pinch of salt and black pepper
– A handful of fresh parsley

Instructions

1. Preheat your oven to 400°F.
2. Tear off four 12-inch squares of aluminum foil and place them on your counter.
3. Drizzle 1 teaspoon of olive oil in the center of each foil square.
4. Place one salmon fillet skin-side down on each oiled foil section.
5. Squeeze the juice from half a lemon evenly over all four fillets.
6. Mince the garlic cloves and sprinkle them evenly over the salmon.
7. Season each fillet with ¼ teaspoon of salt, ⅛ teaspoon of black pepper, and ½ teaspoon of dried oregano.
8. Slice the remaining 1½ lemons into thin rounds and place two slices on top of each fillet.
9. Chop the fresh parsley and sprinkle it over the lemon slices.
10. Drizzle the remaining olive oil evenly over each assembled packet.
11. Fold the foil over the salmon and crimp the edges tightly to create sealed packets.
12. Place the packets on a baking sheet and bake at 400°F for 15 minutes.
13. Carefully open one packet to check if the salmon flakes easily with a fork (Tip: Be cautious of steam when opening).
14. If needed, reseal and bake for 2-3 more minutes until perfectly cooked.
15. Remove from oven and let rest in packets for 2 minutes before serving.

Flaky and moist, this salmon emerges infused with the bright acidity of lemon and aromatic garlic. The tender flesh practically melts in your mouth, making it perfect served over a bed of quinoa or with roasted asparagus for a complete, elegant meal that feels far more complicated than it actually is.

Campfire Nachos with Melted Cheese

Keeping things simple yet delicious, these campfire nachos are the perfect outdoor treat that requires minimal effort for maximum flavor. Kindly follow these straightforward steps to create a gooey, satisfying snack that’s perfect for sharing around the fire. Knowing how to layer properly ensures every chip gets its fair share of toppings.

Ingredients

– A 12-ounce bag of sturdy tortilla chips
– Two cups of shredded Monterey Jack cheese
– One 15-ounce can of black beans, drained and rinsed
– A couple of tablespoons of sliced jalapeños from a jar
– A generous dollop of sour cream
– A handful of fresh cilantro leaves
– A squeeze of fresh lime juice

Instructions

1. Preheat your campfire grill or outdoor cooking surface to medium heat, about 350°F.
2. Spread half of the tortilla chips in a single layer on a large cast-iron skillet or foil pan.
3. Sprinkle one cup of shredded Monterey Jack cheese evenly over the chips.
4. Scatter half of the drained black beans across the cheese layer.
5. Arrange half of the sliced jalapeños over the beans.
6. Create a second layer using the remaining chips, cheese, beans, and jalapeños.
7. Place the skillet on the preheated grill and cover with foil.
8. Cook for 8-10 minutes until the cheese is completely melted and bubbly.
9. Remove the skillet from heat using heat-resistant gloves.
10. Let the nachos rest for 2 minutes to set slightly.
11. Dollop sour cream in small mounds across the top.
12. Sprinkle fresh cilantro leaves over the entire surface.
13. Squeeze fresh lime juice evenly over the finished nachos.

Nothing beats the contrast between the crispy bottom chips and the perfectly melted cheese pockets throughout. Notice how the creamy sour cream balances the spicy jalapeños, while the fresh lime brightens every bite—try serving directly from the skillet for that authentic campfire experience.

Grilled Corn on the Cob with Herb Butter

Grilling corn transforms this summer staple into something truly magical. Getting that perfect char while keeping the kernels tender and juicy is easier than you might think, especially when you follow these simple steps. Let’s create that smoky, buttery goodness together.

Ingredients

– 4 ears of fresh corn, husks still on
– 1 stick of unsalted butter, softened
– A couple of tablespoons of fresh chopped parsley
– A tablespoon of fresh chopped chives
– A pinch of kosher salt
– A splash of lemon juice

Instructions

1. Preheat your grill to medium-high heat, around 400°F, with the lid closed for about 10 minutes.
2. Carefully peel back the corn husks without detaching them, then remove all the silk threads completely.
3. Pull the husks back up over the corn kernels to protect them during grilling.
4. Place the corn directly on the grill grates and close the lid.
5. Grill for 15-20 minutes, turning the corn every 5 minutes with tongs for even charring.
6. While the corn grills, mix the softened butter, chopped parsley, chopped chives, kosher salt, and lemon juice in a small bowl until well combined.
7. Check the corn after 15 minutes by carefully peeling back a husk—the kernels should be bright yellow with some dark brown grill marks.
8. Remove the corn from the grill using tongs and place on a serving platter.
9. Peel back the husks completely and discard them.
10. Immediately brush the hot corn generously with the herb butter mixture using a pastry brush.

Creamy herb butter melts into every nook of the smoky, slightly crisp kernels, creating a wonderful contrast of textures. The fresh herbs and lemon brighten each sweet, buttery bite, making this perfect for topping with crumbled cotija cheese or sprinkling with chili powder for a spicy kick at your next barbecue.

Simple Campfire Pancakes with Maple Syrup

You’d be surprised how satisfying it is to whip up fluffy pancakes over an open flame, creating that perfect outdoor breakfast moment everyone remembers. Your campfire pancakes with maple syrup will turn any morning into a special occasion with minimal effort and maximum flavor. Let’s walk through this simple process together so you can enjoy golden-brown perfection in the great outdoors.

Ingredients

– 1 cup of all-purpose flour
– A couple of tablespoons of sugar
– 2 teaspoons of baking powder
– A good pinch of salt
– 1 cup of milk
– 1 large egg
– A splash of vegetable oil
– Butter for cooking
– Maple syrup for serving

Instructions

1. Combine 1 cup of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, and a pinch of salt in a large mixing bowl.
2. Whisk the dry ingredients together until they’re evenly distributed throughout the mixture.
3. Crack 1 large egg into a separate medium bowl and beat it lightly with a fork until the yolk and white are combined.
4. Pour 1 cup of milk and a splash of vegetable oil into the beaten egg and stir gently to combine all wet ingredients.
5. Tip: Don’t overmix the batter—a few lumps are perfectly fine and will result in fluffier pancakes.
6. Pour the wet ingredients into the dry ingredients and stir gently with a spoon until just combined, being careful not to overmix.
7. Let the batter rest for 5 minutes while you prepare your cooking surface.
8. Place a cast iron skillet or griddle over your campfire and let it heat for 3-4 minutes until hot.
9. Test the skillet temperature by sprinkling a few drops of water—if they sizzle and evaporate quickly, it’s ready.
10. Melt a small pat of butter in the hot skillet, swirling to coat the surface evenly.
11. Tip: Maintain medium heat—if your fire is too hot, move the skillet to a cooler spot to prevent burning.
12. Pour about ¼ cup of batter onto the hot skillet for each pancake, leaving space between them.
13. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
14. Flip each pancake carefully using a spatula and cook for another 1-2 minutes until golden brown on both sides.
15. Tip: Only flip once—repeated flipping can deflate your pancakes and make them dense.
16. Transfer cooked pancakes to a plate and repeat with remaining batter, adding more butter as needed.
17. Serve immediately with maple syrup drizzled generously over the warm stack. Unbelievably light and fluffy, these pancakes have that perfect golden exterior with a tender, cake-like interior that soaks up maple syrup beautifully. The subtle smokiness from the campfire adds an extra dimension you just can’t get from a stove, making them worth the outdoor effort.

Dutch Oven Beef Stew for Two

Keeping dinner simple yet satisfying is key for cozy nights in, and this Dutch oven beef stew for two delivers exactly that—tender meat and rich flavors that develop beautifully with minimal effort. Let’s walk through each step together to create a comforting meal perfect for sharing.

Ingredients

– 1 pound of beef chuck, cut into 1-inch cubes
– 1 tablespoon of olive oil
– 1 small yellow onion, chopped
– 2 cloves of garlic, minced
– 2 carrots, sliced into ½-inch rounds
– 1 cup of beef broth
– ½ cup of red wine (like Cabernet)
– 1 tablespoon of tomato paste
– 1 teaspoon of dried thyme
– 1 bay leaf
– A pinch of salt and a few cracks of black pepper
– 1 tablespoon of all-purpose flour

Instructions

1. Pat the beef cubes dry with paper towels to help them brown evenly.
2. Heat the olive oil in a Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Add the beef in a single layer, searing for 4–5 minutes per side until deeply browned.
4. Transfer the beef to a plate, leaving any drippings in the pot.
5. Add the chopped onion to the pot and cook for 5 minutes, stirring occasionally, until softened.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Sprinkle the flour over the onions and garlic, stirring for 1 minute to coat and thicken.
8. Pour in the red wine, scraping the bottom of the pot to lift any browned bits.
9. Add the beef broth, tomato paste, dried thyme, bay leaf, salt, and pepper, stirring to combine.
10. Return the seared beef to the pot, along with any accumulated juices.
11. Bring the stew to a gentle boil, then reduce the heat to low, cover, and simmer for 1 hour and 30 minutes.
12. Add the sliced carrots to the pot, cover again, and simmer for another 30 minutes until the carrots are tender.
13. Remove the bay leaf and discard it before serving.

Perfectly tender beef and sweet carrots meld in a rich, savory broth that’s ideal for soaking up with crusty bread. Try serving it over creamy mashed potatoes for a hearty twist that makes every bite comforting.

Foil Packet S’mores Dip

Foil packet s’mores dip brings the campfire classic indoors with minimal cleanup and maximum gooey satisfaction. Following these simple steps will give you that perfect melted chocolate and toasted marshmallow combination everyone loves. Let’s walk through this foolproof method together.

Ingredients

– 1 cup of semi-sweet chocolate chips
– 2 cups of mini marshmallows
– A couple of tablespoons of heavy cream
– A splash of vanilla extract
– A pinch of salt

Instructions

1. Preheat your oven to 350°F and tear off a 12×12 inch piece of heavy-duty aluminum foil.
2. Fold the foil in half to create a double layer, which helps prevent burning.
3. Place the chocolate chips in the center of the foil square.
4. Pour the heavy cream evenly over the chocolate chips.
5. Sprinkle the vanilla extract across the chocolate mixture.
6. Add the pinch of salt to balance the sweetness.
7. Arrange the mini marshmallows in a single layer covering the chocolate completely.
8. Bring the edges of the foil together and fold them over twice to create a tight seal, leaving some air space inside for heat circulation.
9. Place the foil packet on a baking sheet and bake for 12-15 minutes until the marshmallows turn golden brown.
10. Carefully open the packet (watch for steam!) and check that the chocolate is fully melted and smooth.
11. If needed, return to oven for 2-3 more minutes until bubbly and perfectly melted.
12. Let the dip cool for 3-5 minutes before serving to avoid burns.

Outrageously gooey with that signature toasted marshmallow flavor, this dip maintains its warm, molten texture beautifully. The semi-sweet chocolate provides just enough bitterness to cut through the sweetness, creating that classic s’mores balance. Try serving it with graham crackers for dipping or spoon it over ice cream for an indulgent twist.

Summary

Exciting, right? These 18 easy camping recipes for two are perfect for delicious, stress-free meals in the great outdoors. We hope you try them, find new favorites, and make your next trip extra tasty. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to save for your next adventure!