Some people take a few different routes when it comes to camping meals. There are the people who throw a pack of hot dogs in a cooler, and the people who meal plan for 5-star camping meals. Luckily, these camping recipes meet somewhere in the middle – they don’t take a lot of time and prep, but still take camping food to the next level. Whether you’re looking for a sweet treat, breakfast meal, or main course, there is an amazing camping recipe that will fit your needs.

Campfire Cookies

This recipe is super easy to make and takes the traditional camping s’more to another level. It’s a s’more, but made with oatmeal cookies instead of graham crackers. The nice thing about having cookies act as your bread pieces for this dessert sandwich is that unlike graham crackers, cookies won’t crumble as much. So not only does the structure of this sandwich hold up a little better than a traditional s’more, it’s also super tasty. Not only can you make this recipe over a fire, you can also broil them in the stove! Find the original recipe here.


  • 5 (1 ounce) squares of chopped white chocolate
  • 20 oatmeal cookies
  • 1 (1.55 ounce) bar of milk chocolate candy
  • 1 cup of miniature marshmallows


  • Melt white chocolate in a double boiler, spread evenly over the bottoms of the cookies. Break up the milk chocolate bar into 10 pieces, and place 1 piece onto the white chocolate side of 10 cookies. Place the marshmallows on top of the milk chocolate. Top with the remaining cookies, creating a chocolate-marshmallow sandwich.
  • Toast cookies over a campfire, or stove using tongs until the chocolate and marshmallow has melted, about 3 minutes. Use aluminum foil to help keep the sandwich together.

Pizza Nachos

Why settle on a bag of chips or jerky for a camping snack when you can have something like pizza nachos as a camping treat? These nachos are amazing, filling, and as great over the fire as they are in the oven – and you can make them both ways depending on the type of camping you’re doing. Plus, these aren’t any ordinary nachos, these are pizza nachos. This recipe takes a traditional snack to another level. Find the original recipe here.

Garlic Cream Sauce Ingredients:

  • 1.5 Tablespoons Unsalted Butter
  • ½ Tablespoons Olive Oil
  • 2-3 Garlic Cloves, Minced
  • ½ cups Heavy Cream
  • ¼ cup Milk
  • 1/4 Cup Parmesan Cheese
  • Salt
  • Pepper
  • Red Pepper Flakes


  • 1 Bag of Tortilla Chips
  • 1/5 cups Garlic Cream Sauce (recipe below)
  • ¼ cups Onion, diced
  • .5 cups Pepperoni, cut into quarters
  • 1/5 cups Black Olives, sliced
  • ½ whole Bell Pepper, diced
  • 2 Green Onions, sliced
  • 1 cup Colby-Jack Cheese, Shredded

Garlic Cream Sauce Directions:

  • Melt the butter and olive oil in a saucepan. Once the butter is melted, add the minced garlic. Stir. After a minute or two, add in the cream and milk. Stir until it comes to a boil. Add salt, pepper, red pepper flakes, and cheese. Stir until sauce has thickened. Once it has thickened, remove from fire and set aside.

Nacho Directions:

  • Grab your cast iron skillet and add the tortilla chips. Drizzle the garlic cream sauce all over the chips. Top with the onions, pepperoni, olives, bell pepper, and colby jack cheese. The best approached is to layer it between tortilla chips so every bit gets plenty of toppings. Place over the open fire and cover. Cook until the cheese is nice and bubbly and the veggies are warm, about 5-8 minutes.

Campfire mushrooms

The great thing about a side like campfire mushrooms is that it can turn many traditional camping meals into something a little fancier. Hot dogs, hamburgers, and steaks can be taken one step further by adding some mushrooms on top of, or on the side. Eggs and sausage can obtain a zest of flavor from these mushrooms as well. Not only is this a recipe that can be made on the campfire, or on the stove, it’s also one that can serve a fair amount of people in one pan. Find the original recipe here.


  • 1 pound brown crimini mushrooms, cleaned and cut into thirds
  • 1/4 pound portabella mushrooms, cleaned and cut into thick slices
  • 1/4 pound morels, cut the very end off; leave whole
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 2 cloves garlic, thinly sliced
  • 2 small shallots, thinly sliced
  • 1 sprig fresh rosemary
  • 1/2 lemon, juiced
  • drizzle of red wine or beef stock (about 1/4 cup)


  • Start your campfire using wood; the smoky flavor will add depth to your mushroom dish. Once the coals are ready to put a cooking grate over the top of the fire, set a large frying pan on top; add the olive oil and butter. Heat until melted. Add the shallots, stir and cook for a minute, add the garlic and rosemary, stir. Now add the brown crimini mushrooms, stir and cook for about 3-5 minutes, until slightly soft. Cooking time will depend on how hot the fire is. Add the portabella mushroom, stir and cook for another 3-5 minutes. Throw in the lemon juice, stir and cook for a minute. Now add the wine and cook down for about 5 minutes. Stir in morels and light heat for 3 minutes.

Chili Campfire Bake

If you’re looking for a camping recipe to try that’s easy and will be a great meal for everyone, try the chili campfire bake. The noodle portion of this meal can either be made on a stove if you have one, or premade and stored so you can make it over the fire in a skillet. It’s an easy meal, still feels like camping food, and both kids and adults will love it. You can even add a dollop of sour cream if you’re feeling extra fancy. Find the original recipe here.


  • (16 oz) box elbow macaroni pasta
  • (15 ounce) can chili
  • (7 ounce) bag corn chips
  • 1/2 cup cheddar cheese, shredded
  • Salt to taste


  • Pour the whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into skillet. Make sure the water covers the pasta. Turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste). Cook on high, stirring occasionally, until almost all of the liquid has evaporated. Add chili and bring to a simmer. Remove from heat and top with corn chips and Cheddar cheese. Serve immediately.

Hot Ham & Cheese Croissants

Camping breakfast is always great: eggs, sausage, bacon, veggies, yum. However, sometimes it’s nice to just have a fast meal ready so you can go explore the outdoors, go hunting, or grab something to go when you’re trying to beat the sunrise. These hot ham and cheese croissants are perfect for that type of camping breakfast. Not only can these be pre-made so you can just throw them on some heat and go, but they are also made for either an oven or a campfire. Or even cold if you’re in a big hurry. Find the original recipe here.


  • 2 Tablespoons Dijon Mustard
    1 Tablespoon honey
    1 Tablespoon brown sugar
    4 croissants split
    8 slices swiss cheese
    Pound deli ham any flavor


  • Mix the mustard, honey and brown sugar together. Spread the honey mustard mixture on each side of the four split croissants. Place a slice on swiss on each half of the croissants. Top the bottom half of each croissant with however much ham you like. Place two halves back together. Wrap in foil. Place in fridge for later or place in a 350 preheated oven for 10-15 minute. Yum!

At Broken Bow Cabin Lodging…

At Broken Bow Cabin Lodging, there are a few different options in terms of cooking. Each cabin comes with a full kitchen equipped with utensils and dishes. So if you’re not into campfire cooking, each recipe can be made in each cabin’s kitchen. Search through the cabins and find the one that’s right for you and your preferred cooking style. If you are into cooking on the campfire, many cabins have a fire pit. Just be aware, only indoor fireplaces will have wood supplied. If you need outdoor firewood, you’ll need to buy it at one of the convenience stores or you can ask for it to be delivered to you. In addition to that, there is also an area grocery store and a few restaurants in the area.