Fun Campfire Recipes for Backyard Camping

Make these simple and delicious classic campfire meals for the whole family to enjoy during backyard staycations.

By: Debbie Wolfe

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Campfire Meals

Photo by: Debbie Wolfe

Debbie Wolfe

Backyard camping has its advantages. You don't have to travel, there's no packing or hauling of gear required and you can cook a delicious three-course meal without worrying about how to keep perishables under refrigeration. Plus, kids (and adults) love campfires! If you are planning a backyard campout to experience a little taste of adventure at home, try these campfire classics for dinner.

How to Cook on a Campfire

Cooking on a campfire is similar to cooking with charcoal — you do not cook on an open flame. Start your fire as you normally would in your fire ring or fire pit. Then, allow the wood to burn down to coals. Depending on the fire and weather, it can take 30 to 45 minutes for your fire to burn down to the right conditions. The coals should look white on top with glowing embers underneath.

Hot campfire coals

Photo by: Debbie Wolfe

Debbie Wolfe

Campfire Pigs in a Blanket

Pigs in a blanket are a classic appetizer. With a couple of modifications, this crowd-pleaser makes a wonderful simple main course. Of course, it's grilled on a stick, so the kids will definitely love it.

Campfire Pigs in a Blanket

Photo by: Debbie Wolfe

Debbie Wolfe

Ingredients

hot dogs
1 package of crescent dinner rolls

large bamboo skewers

Prepare the Hot Dogs

Gather the ingredients (Image 1). Open the crescent rolls package and separate dough into triangles (Image 2). Wrap a dough triangle around each hot dog, making sure to overlap the dough slightly (Image 3). Repeat with the remaining hot dogs (Image 4).

Debbie Wolfe

Photo By: Debbie Wolfe

Roast the Hot Dogs

Insert a large bamboo skewer into each crescent roll covered hot dog (Image 1). Roast the hot dog over hot coals. Rotate often to ensure even cooking (Image 2).

Debbie Wolfe

Photo By: Debbie Wolfe

Mexican Style Street Corn

Also known as elote, Mexican street corn is a delicious twist on a summertime favorite. Roasting the corn on a campfire infuses a smokey flavor that you just cannot replicate on a gas grill. It's simple to make and full of flavor. Once you've had elote, buttered and salted corn will seem so boring!

Mexican Style Street Corn

Photo by: Debbie Wolfe

Debbie Wolfe

Ingredients

6-8 ears corn, shucked and cleaned
1/2 cup mayonnaise
chili powder

1/3 cup grated Cotija cheese (or Parmesan cheese)
freshly chopped cilantro
lime wedges

Roast and Season

Gather the ingredients (Image 1). Roast the corn on a grate over hot coals (Image 2). Spread a thin layer of mayonnaise all over the corn (Image 3). Sprinkle the corn with the cheese and chili powder (Image 4). To finish, sprinkle a heaping pinch of cilantro and a squeeze of lime juice.

Debbie Wolfe

Photo By: Debbie Wolfe

Pineapple Upside Down Kabobs

No proper campfire dinner is done without dessert. Move over s'mores, it's time for a new classic campfire dessert that both grown-ups and kids are sure to love —pineapple upside-down cake on a stick! Instead of the sweet, caramelized sauce on top of a cake, this version will give you individual bites of crunchy, gooey goodness.

Pineapple Upside Down Kabobs

Photo by: Debbie Wolfe

Debbie Wolfe

Ingredients

fresh pineapple cut into chunks
prepackaged pound cake, cut into large squares
1 jar large maraschino cherries
1/2 cup packed brown sugar
1 teaspoon cinnamon

1/4 cup melted butter
1/2 cup granulated sugar
bamboo roasting skewers (soak in water prior to roasting)
plastic zip bag

Prepare the Kabobs Part One

Soak the bamboo skewers in water the night before. Gather the ingredients (Image 1 and 2). Mix the brown sugar and the cinnamon (Image 3). Pour the sugar/cinnamon mixture into a plastic zip bag, then add the fresh cut pineapple to the bag (Image 4). Shake the bag until the pineapple pieces are well coated (Image 5).

Debbie Wolfe

Photo By: Debbie Wolfe

Prepare the Kabobs Part Two

Dip the pound cake pieces in butter (Image 1). Then, roll the buttered pound cake pieces into the granulated sugar. Repeat the process for all the cut pound cake pieces (Image 2). Put the coated pineapple, pound cake pieces and maraschino cherries on to the skewers (Image 3).

Debbie Wolfe

Photo By: Debbie Wolfe

Pineapple Upside Down Kabobs

Photo By: Debbie Wolfe

Roast

Roast the kabobs on an oiled grate over hot coals. Rotate frequently for even cooking and to ensure all sides of the kabobs are evenly caramelized (Image 1). Allow the kabobs to cool for a few minutes before serving (Image 2).