Yummy Campsite Recipes for Hungry Campers

Posted by on Sep 13, 2013 in Blog | Comments Off on Yummy Campsite Recipes for Hungry Campers

 

Are soggy sandwiches and baked beans what comes to mind when thinking about campsite food? Just because you’re camping, doesn’t mean you can’t have a delicious variety of food that is also surprisingly easy to take with you. These delicious campsite recipes are easy to follow and will taste yummy after a long day of fun in the sun!

Coffee Cake Pancakes

This mix requires water and an egg to complete the recipe. If you don’t want to carry eggs, we suggest you bring an egg substitute like egg beaters or powdered eggs, pre-measured. Another option is to use a backpacking mix, which would just require water to mix up.

Krusteaz Cinnamon Crumb Cake Mix (or another mix, if you like)

1 egg

2/3 c water

1.    Mix up the batter as directed on the box. It is quite a bit thicker than pancake batter, yielding different (and delicious) results. 

2.    Drop some batter on a greased (butter-flavored Pam is a good option) griddle set to medium heat, like a pancake, making sure to spread it out with a spatula. 

3.    Sprinkle a liberal amount of the crumb topping on the top of the pancake. Do not pre-mix it with the batter, this will make your pancakes burn. 

4.    Allow to cook for a couple of minutes, checking until the bottom is golden brown and the crumb topping has sunk into the pancake. 

5.    When it is mostly cooked through, flip the pancake to cook on the opposite side for a short amount of time, checking frequently. The crumb topping will make this side brown quickly. 

6.    Once the pancake is cooked, enjoy a crumbly, cake-like creation, which can be eaten plain or dressed up however you like.  

Chili Lime Corn on the Cob

Here is the slightly adapted recipe from Guy Fieri, avid cook and camper, of food network fame.

4  tablespoons  butter, at room temperature

1  teaspoon  finely shredded lime zest

1  tablespoon lime juice

1  teaspoon  chili powder

1/2  teaspoon  salt, plus more for sprinkling

 1/2  teaspoon  freshly ground black pepper

1/4  teaspoon  granulated garlic

 6  ears sweet corn

1.    At home: Combine butter, zest, chili powder, salt, pepper, and garlic in a small resealable plastic bag. Mush around to combine thoroughly. Chill until ready to use, then bring to room temperature.

2.    At home or campsite: Pull back husk from each ear without detaching from bottom of cob. Remove as much silk as possible and fold husk back over ears. Soak ears in water for at least 30 minutes and up to 1 hour. 

3.    At home or campsite: Drain ears, open husks, dry ears with paper towels, and spread evenly with butter mixture. Fold husks back over ears and tie in place with kitchen string or strips of husk. Corn can be kept at this point, chilled, up to 24 hours. 

4.    At campsite: Prepare grill for indirect medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). If using charcoal, bank coals evenly on opposite sides of the firegrate, leaving a cooler center section; if using gas, turn all burners to high, close lid, and heat 10 minutes. Then turn off one burner and lower others to medium. Grill corn over cooler spot, covered, until tender and charred, 20 minutes. Serve with salt for sprinkling.