Campfire Recipes
Just because you’re camping, doesn’t mean that you can’t have tasty food! Here is a collection of camping recipes – all which can be cooked using the Fireside Fork roasting sticks.
Breakfast Recipes
Roasting stick: Fireside Fork
Original recipe: TheClymb.com
This campfire breakfast definitely meets the Paleo and Atkins diet requirements, and is a great energy-rich way to start your adventurous outdoor day.
Ingredients:
2 eggs
2 sausage links
2 strips of bacon
Preparation:
Put one end of the bacon on one prong of the roasting stick, then the sausage. Wrap the bacon around the sausage a few times before skewering the other end of the bacon at the top of the sausage link. Push the bacon-wrapped sausage down the roasting stick until there is about 4–5” at the top to make room for the egg. Carefully skewer the wide end of the egg first, pushing gently until the prong comes through the small end.
Roasting:
Hold the skewer so that the small end of the egg slopes down toward the ground. Some egg white will drain out and cook on the outside of the egg, preventing any more from draining out. Cook the egg for 10–12 minutes over a fire, turning frequently. Cook the bacon-wrapped sausage over the coals for 5–7 minutes or until the bacon is brown and crispy.
Roasting stick: Fireside Fork
Original recipe: GoCampingAustraliaBlog.com
Need to cook an egg, but you’re short a pot? Roast your egg inside the emptied peel of an orange instead for a quick fix that’s fun for everyone to try.
Ingredients:
Orange
Egg
Salt and pepper to taste
Preparation:
Cut a large orange in half and scrape out the fruit from both pieces. With a sharp knife, cut a small “X” on one orange half about 1 cm below the rim. Cut another “X” just below the opposite rim. Thread your roasting fork through the cuts so that the orange half hangs like a basket. While holding the half-peel steady, crack a small egg into it.
Roasting:
Hold the orange shell and egg over a low flame or embers for about 10 minutes. Let cool for a few minutes and remove the orange from the stick. Add salt and pepper to taste.
Lunch Recipes
Roasting stick: Fireside Fork
Original recipe: FoodNetwork.com
This high-brow sandwich bite blends turkey and melted brie on a toasted baguette. Perfect for impressing first-time campers or your campsite neighbours.
Ingredients:
Baguette
Dijon mustard
Smoked turkey
Brie
Preparation:
Split open a baguette. Spread the inside with dijon mustard and fill with sliced smoked turkey and brie. Cut into 2” pieces, and thread a sandwich piece onto each skewer of your roasting fork.
Roasting:
Toast the baguettes over an open flame until the cheese melts.
Roasting stick: Fireside Fork
Original recipe: TheClymb.com
This recipe pairs vegetable-stuffed meatballs with salsa, cheese, and a hot dog bun for a hearty campfire meal with a southwest kick.
Ingredients:
1lb ground beef
2 eggs
¼ cup breadcrumbs
1 green pepper
1 white onion
2 jalapenos
Chili powder, salt, and pepper to taste
4 hot dog buns
1 cup shredded cheddar cheese
¼ cup salsa
Preparation:
Mix eggs and breadcrumbs into the ground beef. Separate the ground beef into 12 pieces, form the pieces into balls, and flatten the balls. Chop the green pepper and onion into fine pieces. Slice the jalapenos into 12 slices. Sprinkle the vegetables on each of the 12 flattened beef patties, and add 1 jalapeno slice to each patty. Roll the beef patties around the veggies so the vegetables are inside the meatballs. Add a pinch of chili powder, salt, and pepper to the meatballs, and arrange them on the roasting stick as desired.
Roasting:
Cook meatballs over hot coals for 10–12 minutes or until beef is brown on the outside and exhibits the desired doneness on the inside. Put 3 meatballs on each hot dog bun and sprinkle with cheese. Once cheese is melted, pour desired amount of salsa on top.
Snack Recipes
Roasting stick: Fireside Fork
Original recipe: LoveTheOutdoors.com
Popcorn is a great snack, and an easy one to make over a campfire. Using a square of heavy-duty aluminum foil, you can create a hobo-type cooking bag for the popcorn that will hang off your roasting stick.
Ingredients:
Popcorn
Oil
Heavy-duty aluminum foil
Butter and salt to taste
Preparation:
In the middle of an 18″ x 18″ piece of aluminum foil, place 1 teaspoon of oil and 1 tablespoon of popcorn. Bring the foil corners together to make a pouch. Secure the edges of the foil, leaving plenty of room for the popcorn to pop.
Roasting:
Tie the pouch to a roasting stick and hold the pouch over the hot coals. Shake the bag constantly until all the popcorn has popped. Add butter and salt to taste.
Dinner Recipes
Roasting stick: Fireside Fork
Original recipe: 50Campfires.com
A regular hot dogs gets supersized when cheese and bacon are added. Top it off with a roasted bun, and you’ve got what’s sure to become a campfire favourite for your entire family.
Ingredients:
8 all beef hot dogs
Sliced cheese, cut in strips
10 slices of bacon, cut in half crosswise
Toothpicks
8 hot dog buns
Preparation:
Split hot dogs lengthwise, not cutting all the way through, and fill them with strips of cheese. Wrap 2 strips of bacon around each hot dog and secure with toothpicks.
Roasting:
Cook the hot dogs over a campfire, cheese side up. Remove the toothpicks. Add buns to the hot dogs and continue roasting them, turning them frequently until warmed and lightly charred, about 3 minutes.
Dessert Recipes
Roasting stick: Fireside Fork and Marshmallow Stick
Original recipe: ReserveAmerica.com
Think of these as molten cake pockets. These bet-you-can’t-eat-just-one chocolate desserts are fun to roast over the campfire.
Ingredients:
1 store-bought angel food cake
1 Tablespoon sugar
1 carton egg whites
Hershey milk chocolate candy bars
Preparation:
Cut the cake into 1”-thick slices. In a bowl, whisk sugar and egg white until sugar dissolves. Brush the cake edges with the egg white mixture, then fold each cake slice in half around one or two squares of chocolate. Don’t over-fill cake. Squish the cake edges together to seal the chocolate inside. Secure the cake on the prongs of a roasting fork. Brush the outside of the cake with more egg white mixture.
Roasting:
Toast the cake over a fire until the cake is golden brown and the chocolate is melted. Eat with care; molten chocolate may be very hot.
Roasting stick: Fireside Fork
Original recipe: TheClymb.com
This updated version of a s’more will surely satisfy die-hard peanut butter lovers, and anyone who appreciates yet one more way to dress up pre-made biscuit dough.
Ingredients:
1 package refrigerated biscuit dough
8 regular marshmallows
4 packages of 2-count peanut butter cups
¼ cup graham cracker crumbs
Preparation:
Divide the biscuit dough into 8 pieces. Place one peanut butter cup and one marshmallow on each biscuit piece. Sprinkle graham cracker crumbs on top. Roll the biscuit dough over and around the peanut butter copy, marshmallow, and graham cracker crumbs creating a ball.
Roasting:
Place the dough balls on a roasting fork, and roast them over a fire until they are golden brown.
Roasting stick: Fireside Fork and Marshmallow Fork
Original recipe: FoodNetwork.com
Think of it as a sophisticated campfire-food nighcap. The Pineapple S’more layers dulce de leche-covered pound cake with pineapple and marshmallow.
Ingredients:
Pound cake
Dulce de leche (store-bought or homemade)
Pineapple
Marshmallows
Preparation:
Cut pound cake into small squares, and spread dulce de leche on the squares. Cut pineapple into chunks. Thread a square of cake, a chunk of pineapple, a marshmallow, and another square of cake on your roasting stick.
Roasting:
Roast the kebob over a flame until the marshmallow is browned.
Roasting stick: Fireside Fork and Marshmallow Stick
Original recipe: ReserveAmerica.com
A healthy almond in the centre of each Raspberry Puff makes these sweet, small dessert bites somewhat guilt-free.
Ingredients:
17-ounce package of puff pastry, thawed
10-ounce jar raspberry preserves
Whole, roasted, unsalted almonds
1 carton egg whites
1 Tablespoon sugar
Preparation:
Unfold pastry sheets onto a clean kitchen towel and pat out as thin as possible. Cut pastry into 4” squares. Place a teaspoon of raspberry preserve and an almond in the center of each square. Whisk the egg white and sugar and brush the mixture on the pastry edges. Fold the pastry squares in half and press the edges together to seal them. Secure the pastry rectangles well on a roasting fork. (The pastry will swell and get flaky as it roasts.) Brush the pastry more more egg white mixture.
Roasting:
Roast the pastry over a fire until it’s puffed and golden.