Most everything you need to know about “Campfire Cooking, Scout Style“!
During Pack 70 camp outs, each den is assigned a meal to plan and cook.  Parents and leaders are encouraged to assist the Scouts in cooking (remember, it is a “family camp out”).  We find this experience helps your Scout “grow.” 
Camping and cooking go hand in hand. To make the most of your experience, try to include simplicity and big flavors in your meals. Sometimes how you cook your food is just as neat as the whole camping adventure. Kids will have a great time helping out with these recipes.

One thing you will notice is that most recipes use Zip-lock bags for mixing liquid ingredients, a Dutch oven for large one pot meals or “Heavy Duty Aluminum Foil” for cooking. 
Below are some of the advantages of using heavy duty aluminum foil:
  • Heavy duty aluminum foil assists with easy food storage, preparation, cooking, will not tear as easily and allow even easier cleanup.
  • Foil-wrapped parcels, or “tin foil dinners,” can be prepared, seasoned and packed in advance of cooking. This cuts down on preparation time and gives everyone an activity. 
  • Everyone can make his or her own dinner and season it to taste.  Each dinner guest, including small children, can assemble ingredients for his/her meal and then watch his own food “packet” cook to the desired doneness. 
  • These dinners will hold their heat for 10 to 15 minutes so everyone can enjoy a hot meal served in their very own foil package. 
**WARNING** These items will be hot coming off an open campfire, please USE CAUTION when handling / eating them.

** Cook’s Note: 

  • Look at the recipe and see if there is any chopping / cleaning that can be done at home or ahead of time. Store cleaned, chopped veggies or frozen veggies in zip lock bags. 
  • If recipe uses broken or scrambled eggs, you can crack eggs in a zip lock bag for storage and transport to minimize the chance of eggs getting broken in cooler.
  • When cooking in foil pouches, place meat or veggies such as potatoes that take longer to cook at bottom of foil pouch.
  • Invest in small to med size baking / cooking stones aka Pizza stones. These are great for individual pizzas, wraps, burritos and to warm or toast bread.
If you have a “campfire style” meal not listed here, please email to the Site Administrator and we will get it added to our list of recipes!
Hard Boiled Egg
  • 1 paper cup plain no wax coating
  • 1 egg
Fill cup about 2/3 full of water and place egg in. Put egg on edge of camp fire and boil for about 10 minutes. Less time for softer boiled eggs.

Baked Apples Breakfast
  • Heavy duty aluminum foil
  • 1 apple (your choice of type)
  • cream cheese
  • granola or oatmeal
  • brown sugar
  • cinnamon
  • butter
Core apple leaving the bottom of apple intact, place dab of butter in cored part, pack in cream cheese, granola or oatmeal top with brown sugar & cinnamon.
Wrap in aluminum foil and place on campfire. Let bake 20-30 minutes or until apple feels soft. Open and enjoy.

Orange Peel Campfire Muffins
  • Heavy duty aluminum foil
  • 6 oranges
  • (2) 7 oz packages of muffin mix (any flavor)
  • Ingredients for muffin mix
Cut oranges in half and scoop out the orange segments. Orange segments  can be eaten as fresh fruit with your muffin or they can be used in a fruit salad.
Reserve the hollow peel shells of the oranges. Prepare muffin mix in zip lock bag according to package directions. Fill the orange peel cups about half full of batter. Wrap each one loosely with the heavy duty aluminum foil. Place on campfire making sure that the open part of the orange cup is up-right. Cook for 5 to 10 minutes or until muffins are done.

Campfire Breakfast

  • 12 compartment muffin tin
  • 6 Eggs
  • Chopped ham
  • Shredded cheese (flavor of your choice)
  • Diced potatoes
  • Salt and Pepper or Seasonings of your choice

In half of muffin tin place crack 6 eggs one in each hole. Sprinkle with shredded cheese and chopped ham. In other 6 holes of muffin tin, add diced potatoes and season with salt and pepper. Bake on a flat rock over the campfire or on a cooking grate.

Breakfast in a Paper Bag

  • Lunch sized paper bag
  • Pointy stick
  • 1-2 Strips of bacon
  • 1-2 Handfuls frozen hash browns
  • 1-2 Eggs

Open paper bag and place bacon strips on bottom.Toss in potatoes.

Break in egg(s).
Close by folding down top of paper bag at least three times but leaving 3″- 4″ of air space above the food.
Insert pointed stick only through the top folded part of the bag.
Prop with rocks, or hold bag on the stick about 4″-5″ over the hot coals for about 8-10 minutes (careful not to touch the coals or hold over flames or you’ll set your breakfast on fire.) Remove from heat and pull out the stick with an oven mitt.Open the bag and fold down the paper. Eat right out of the brown bag.
Throw your “dishes” in the fire.
Baggie Omelets
  • Quart size Freezer Ziploc Bags
  • Eggs
  • Omelet toppings (i.e. onion, bell pepper, spinach, sausage, bacon, etc)
  • Salt/Pepper
  • Large Pots
  • Water
Fill large pots with water and start heating to a boil.  Place eggs and desired toppings into Ziploc Bag. Season to taste.  Seal Ziploc Bag (double, triple check this, if water gets in the bag, you will have soggy eggs!).  Gently squeeze the bag to scramble the eggs and mix the ingredients together.  Place in boiling water and cook until desired doneness is reached.  Remove from water and enjoy straight from the bag!

Lunch & Dinner
Chicken & Veggies in Cream Sauce
  • Heavy duty aluminum foil
  • 1 bag frozen green beans
  • 1 bag frozen corn (loose)
  • 1 bag frozen peas
  • 1 bag baby pealed carrots
  • 1 can whole white potatoes packed in water
  • 1 can cream of chicken soup (or cream soup of your choice)
  • seasoning of your choice
  • 1 bag frozen non breaded chicken strips
Tear off about a foot long piece of aluminum foil, fold in half so you have a rectangle shape. Fold sides equally a couple of times to form a square somewhat. leave top open. If using carrots place them in pouch first, followed by chicken strips, then potatoes. If using green beans put those in last. Basically put the items that take longer to cook on the bottom. In between the layers add a tablespoon or so of your cream soup. Season to taste. Place on coals for about 15 mins per side.

Sausage Dinner for Six

  • Heavy duty aluminum foil
  • OR Dutch Oven
  • non-stick cooking spray
  • 1 lb fully cooked smoked sausage, sliced length/long ways
  • 1 onion (your choice), diced
  • 1 small head of cabbage, cut into (6) wedges
  • 5 to 6 Yukon Gold or Red Potatoes, cut into half or quarters
  • 1/2 water or veggie broth
  • seasoning of your choice
Create a very large aluminum pouch, add potatoes on bottom, followed by sausage, then cabbage, then onions. Add 1/2 cup of water or veggie broth salt/pepper seasonings to taste. Place on coals for about 15 to 20 minutes per side. 

Fish & Veggies in Cream Sauce

  • Heavy duty aluminum foil
  • Tilapia or firm white fish (thawed)
  • Baby asparagus or green beans
  • Pre-sliced fresh mushrooms
  • ** OR veggies of your choice
  • White onion (chopped)
  • 1 can cream of shrimp soup
  • 1 lemon
  • Lowry’s seasoning salt
  • Non-stick cooking spray
Onions can be chopped ahead of time and stored in zip lock bag, asparagus / green beans can be cleaned and store in zip lock bags too.
Fold aluminum foil into pouch leaving top open. Spray inside pouch with non stick cooking spray. If using asparagus, place in pouch first then fish. If using green beans put fish in then green beans. Add in mushrooms and chopped onions or veggies of your choice. Sprinkle Lowery’s over fish and veggies. Squeeze lemon juice over fish. Spoon cream of shrimp soup over fish and veggies. Cook over charcoal for about 7 mins a side.

Cub Scout Campfire Pizza

  • grill rack
  • pizza stone or 6×6 clay fired ceramic tiles
  • spatula
  • oven mitts
  • 2 paper plate
  • frozen pizza dough
  • corn meal
  • 1 jar pizza or spaghetti sauce
  • 1 bag thick grated mozzarella cheese
  • whatever toppings you like best; sausage,
  • pepperoni, mushrooms, onions, etc.
Place grill rack on campfire & pizza stone on top of grill rack. defrost & cut down dough into small balls approx. the size of a cub scouts fist. place corn meal on paper plate & dough on top. stretch out dough evenly the size of a small pizza. on the other paper plate cover with more cornmeal. flop dough over from 1st plate to 2nd plate (the one with all cornmeal on it).
Place heaping spoonful’s of sauce on dough, top with cheese and fixings of choice. Slide dough onto hot pizza stone (with more cornmeal on top stone, but under pizza). Rotate around stone with spatula a few time to prevent burning and sticking. Cook time approx. 5 min. until crust is golden brown.
Comment – please be sure not to wash stone with water after use. Just let campfire burn off the remains of the day. Wipe clean with a dry cloth when stone is cool.

Peach Cobbler in a Can
  • 1 med / large can of peaches in heavy syrup
  • 1 box yellow cake mix
  • cinnamon sugar mix / whip cream to taste
Open can of peach and drain some of the syrup, reserving about 1/4 cup. Sprinkle 4 tablespoons of yellow cake mix on top of peaches. 
Pour the reserved syrup over the cake mix and peaches inside of can. 
Place lid back over peaches and cook for about 10 to 15 minutes or until crust is crumbly and peaches are bubbly.
Top with Cinnamon / Sugar / Whip cream and eat directly out of can! 

Baked Apples Dessert
  • Heavy duty aluminum foil
  • 1 apple (your choice of type)
  • Brown sugar / cinnamon / butter
 Core apple leaving the bottom of apple intact, place dab of butter in cored part, pack in brown sugar top with cinnamon.
Wrap in aluminum foil and place on campfire. Let bake 20-30 minutes or until apple feels soft. Open and enjoy.

Fire-Roasted Chocolate Eclairs
  • Heavy Duty Aluminum Foil
  • zip lock bag
  • 1 can of crescent roll dough
  • 1 box vanilla pudding
  • ingredients for vanilla pudding mix
  • 1 can chocolate frosting
Wrap one crescent roll around the end of a roasting stick, being sure to close up the one end. Wrap loosely with foil. Cook over open fire until dough becomes a golden brown tube open at one end. While crescent tubes are cooling, use zip lock bag to make vanilla pudding. Store in cooler until thick. Fill crescent tube with vanilla pudding and cover with chocolate frosting.

Banana Boat S’Mores

  • 6 ripe firm large bananas, unpeeled 
  • 6 tablespoons chocolate chips
  • 6 tablespoons miniature marshmallows
  • 2 tablespoons chopped pecans (optional)
Cut 6 (12-inch) sheets of heavy-duty foil and set aside. With sharp knife, make deep lengthwise cut along inside curve of each banana, being careful not to cut all the way through. Open slit to form pocket. Crimp and shape 1 sheet of foil around each banana, forming boats.  Holding each banana in hand, fill pocket with 2 tablespoons chocolate chips, 2 tablespoons mini marshmallows and about 1/2 heaping teaspoon chopped pecans (optional). Seal top of foil, leaving 2 to 3 inches headspace. Place  in campfire coals to cook about 6 to 10 minutes or until marshmallows soften and semi melted. 

Campfire Popcorn

  • Heavy duty aluminum foil
  • Popcorn Kernels
  • Oil
  • Butter and salt for seasoning

Tear off an 18 inch square of tin foil. In center of each square add 1 teaspoon oil / 1 tablespoon popcorn. Bring corners together and tie with a string. Place on hot coals and shake with a long stick  or tongs until popcorn is popped. Season with butter and salt if desired.

Chocolate Chip S’Mores
Make just like regular S’mores only with Chocolate Chip cookies. If using the extra chunky chocolate chips then you can leave off the chocolate candy bar or use less.