campfire

Perfect for vegetarians and vegans, this version of our popular Campfire Stew recipe uses jackfruit in the place of pork!

Vegan Campfire Stew | Slimming &amp; Weight Watchers Friendly

onions

orange peppers (sliced)

garlic

paprika

tsp cumin

tsp coriander

420 g tin of baked beans

tomatoes

kidney beans (drained and rinsed)

celery (chopped)

carrots

mushrooms

chilli flakes

tbsp Henderson's Relish (or vegan Worcestershire sauce)

hot pepper sauce

Reserve half of the sliced peppers and add all of the rest of the ingredients to the slow cooker. Stir well and switch on.

Set the slow cooker to high setting and cook for 6-8 hours on high (you can leave it on longer if you like).

30 minutes before the end of cooking, stir in the reserved peppers.

After 6 hours, check the consistency of the sauce and tenderness of the vegetables. You can remove the lid to help it thicken if necessary.

Shred the chunks of jackfruit in the slow cooker with two forks and mix well before serving.

For the slow cooker

Reserve half of the sliced peppers and add all the rest of the ingredients to the Instant Pot. Stir well.

Turn valve to &quot;sealing&quot; and cook on Manual for 40 minutes. Let the pressure release naturally.

Stir in the remaining peppers, close the lid, turn the valve to &quot;sealing&quot; again and cook on Manual for 0 minutes. (Setting the Instant Pot to 0 minutes means that it will reach pressure and then let it release naturally - just enough to cook your peppers!)

Shred the chunks of jackfruit in the Instant Pot with two forks and mix well before serving.

For the Instant Pot

Reserve half of the sliced peppers and add all of the rest of the ingredients to a casserole dish. Stir well and cover with a tight fitting lid.

Cook for 2-3 hours at 170-180°C, checking every 30 minutes or so.

15 minutes before the end of cooking, stir in the reserved peppers and serve.

Check the consistency of the sauce (it should have thickened) and the tenderness of the vegetables.

You can remove the lid and continue cooking for a bit longer to thicken the sauce further if necessary.

Shred the jackfruit in the dish with two forks and mix well before serving.

For the oven

We love these easy gluten free and vegan s&#x27;mores!

3 Ingredient Easy Vegan and Gluten Free S'mores

bar vegan, dairy free dark chocolate

Grab a stick and turn the burner on or find yourself a fire.

Roast your marshmallow- OR you can put the s’more together and pop it in the microwave for 15-20 seconds and then enjoy).

Put the s’more together with 1 graham cracker per s’more, and divide that chocolate bar into 4 (unless you like more chocolate in your s’more!).

Eat and enjoy!

A creamy, cheesy macaroni and cheese that is easily started and home and finished on the campfire. Perfect for easy campfire cooking!

Campfire Macaroni and Cheese

oz pkg elbow macaroni

cheddar cheese

Parmesan cheese

gouda (or similar soft cheese)

cream

Tablespoons butter

Salt and pepper (to taste)

Cook pasta according to package directions. Drain and rinse with cold water. Let cool.

Stir your cream into your pasta.

Add the cheese and butter cubes.

Stir in salt and pepper to taste.

Spray your foil pans with nonstick cooking spray.

Pour your prepared pasta into the pans (or single large pan, if using)

Cover with aluminum foil (sprayed with cooking spray) or another foil pan (also sprayed) and seal well.

Store in the fridge or cooler until ready to cook.

Cook above hot coals (about 3 inches above) for 10-12 minutes or until hot and bubbly.

https://content.jwplatform.com/videos/rPPjpfH3.mp4

Fix ahead and finish this creamy and cheese macaroni and cheese on the campfire for the ultimate family campfire meal!

These Cheesy Campfire Potatoes cook in foil for a simple side dish you can cook entirely on the grill!

Cheesy Campfire Potatoes

baby potatoes (halved

onion (thinly sliced)

garlic (minced)

butter (diced)

olive oil

parsley (chopped)

salt and pepper (to taste)

chicken broth

Place 2 large pieces (at least 20 inches long) of heavy-duty aluminium foil over each other to form a cross.

Place potatoes and onion in middle of foil. Sprinkle with cheese, butter, garlic, parsley, salt and pepper; drizzle with olive oil. Carefully toss with clean hands to coat potatoes.

Fold up the sides of the foil to form a &quot;bowl&quot; and pour chicken broth over potatoes, then fold foil down and seal pouch well.

Prep foil packet:

On grill/fire: Over medium heat, cook potatoes in foil for 30-40 minutes, or until tender.

In oven: Bake foil packet at 425°F for around 30-35 minutes, or until done.

Careful when opening the packets – hot steam will escape!

Cook foil packet:

Ambrosia Salad is a creamy fruit salad loaded with pineapple, mandarin oranges, coconut and miniature fruit-flavored marshmallows.

Ambrosia Salad

whipped topping, thawed

vanilla yogurt

coconut

mandarin oranges, drained

pineapple tidbits

maraschino cherries, drained

pecans,

mini fruit-flavored marshmallows

In a large bowl, stir together the whipped...

In a large bowl, stir together the whipped topping and yogurt.

Using a rubber spatula, carefully fold remaining ingredients...

Using a rubber spatula, carefully fold remaining ingredients into whipped topping.

Chill before serving.

Marshmallow frosting made with Campfire® Fruit Swirlers is the perfect topping for cupcakes.

Marshmallow Frosting

sugar

corn syrup

water

vanilla extract

Campfire® Fruit Swirlers Marshmallows (about 2 cups),

Damper

g Butter

Self raising flour (Main)

Salt

Water

Preheat oven to 200 degC. Grate the butter into combined flour and salt, then rub with fingertips until mixture resembles breadcrumbs.

Make a well in the centre and pour in the water. Quickly mix the dough with a kitchen knife until it comes together.

Tip the dough out onto a lightly floured bench and knead for 2 minutes until smooth.

Shape into a 20cm-wide disc and place on a lined baking tray.

Using a sharp knife, mark the damper dough into quarters.

Bake for 30 minutes until your damper is golden and sounds hollow when tapped.

These tasty beef and veggie tin foil dinners are a complete and hearty meal wrapped up in foil and cooked over a fire, on the grill, or in the oven.

Beef and Veggie Tin Foil Dinners

beef

carrots (, sliced)

corn (, kernels removed (or 1 cup frozen))

lb potatoes ((about 4 medium), chopped in 1 inch pieces)

green beans (, chopped)

onion (, chopped)

butter olive oil))

rosemary thyme

Salt and pepper (, as needed)

Measure 4 sheets of heavy duty aluminum foil to about 18 inches. Spray with nonstick cooking spray.

Layer beef and veggies in a mound into the center of each sheet of foil, dividing ingredients evenly between all 4 sheets.

Top with butter or oil and fresh herbs.

Season heavily with salt and pepper, about 1/2 teaspoon of salt for each packet.

Fold edges of foil over and crimp tightly to seal. If cooking on grill or fire, consider double wrapping to prevent tears in foil.

To cook on fire: Wait till fire has turned to coals and spread logs out to heat is as even as possible. Cook on logs for about 20 minutes, flipping and rotating as needed to promote even cooking, until meat is cooked through and veggies are soft.

To cook on grill: Preheat grill to medium heat, about 400° and cook for 20 minutes, flipping halfway through, until meat is cooked through and veggies are soft.

To cook in oven: Preheat oven to 400°F and cook for 20 minutes or until meat is cooked through and veggies are soft.

Carefully open up foil packets as the steam inside is very hot. You can eat straight out of the foil or dump contents onto a plate.

Campfire baked apples are the perfect camping dessert for those colder nights around the campfire. The salted caramel really takes this classic camping dessert to a new level!

Caramel Pecan Campfire Baked Apples

baking apples, (Granny Smith, Fuji, Gala)

tbsp salted caramel sauce

tbsp chopped pecans, (for topping)

tbsp salted butter, (softened)

old fashioned rolled oats

pecans

tsp apple pie spice

brown sugar

In a small bowl, mix the oats, pecans, apple pie spice, and brown sugar. Add in the softened butter and mix until a crumble forms.

Core

Core the apples and stuff them with the crumble filling.

Mix the filling:

Wrap

Wrap each apple in parchment paper first, followed by 2 layers of heavy duty aluminum foil. Place the wrapped apple over campfire coals, not flames.

Rotate

Bake for 35-45 minutes, rotating about every 10 minutes, so that the apple cooks evenly. Add in fresh coals from the fire as needed.

For Campfire Coals Cooking:

Line

Line the dutch oven with parchment paper and place your stuffed apples inside with the filling facing up so that it doesn&#39;t fall out. Cover with the dutch oven lid.

Place

Place campfire coals below and on the lid of the dutch oven. Note: You want most of the heat to be on the lid.

Bake

Bake for 35-40 minutes until the apples have softened.

For Dutch Oven Cooking:

Remove

Once the apples are cooked, remove them from the heat. If you cooked the apples in foil, be careful as you open them because they will be hot!

Top with a drizzle of salted caramel sauce and chopped pecans. Serve hot and enjoy!

Serve:

Halloween Marshmallow Pops couldn’t be easier or more festive. Everyone’s going to want one the minute they get to your Halloween party!

Halloween Marshmallow Pops

12 Campfire® Giant Roasters

candy melts

assorted sprinkles

Line a baking sheet with parchment paper or...

Line a baking sheet with parchment paper or a silicone baking mat.

Insert a lollipop stick into each Campfire® Giant...

Insert a lollipop stick into each Campfire® Giant Roaster.

Melt candy melts according to package directions.

Working with one marshmallow at a time, spoon...

Working with one marshmallow at a time, spoon the melted candy over the sides of a marshmallow and allow the excess to drip back into the bowl. Immediately coat with festive sprinkles. Place marshmallow on prepared baking sheet until the candy coating is set.

Repeat with remaining marshmallows.

Do your kids love fun campfire snacks? Just wait until they try out these fall campfire cones! The combination of crunchy waffle cones, chocolatey Reese’s pieces, chewy candy corn, and roasted marshmallows creates a one-of-a-kind autumn treat.

Fall Campfire Cones

waffle cones

marshmallows

Reese’s pieces

candy corn

Step One: Place the waffle cones on a cookie sheet covered in wax paper or a silicone baking mat.

Step Two: Mix together the marshmallows, Reese&#8217;s pieces, and candy corn.

Step Three: Fill each waffle cone with an equal measure of the marshmallows, Reese&#8217;s pieces, and candy corn.

Step Four: Broil your fall campfire cones on high just until the marshmallows are lightly brown and melted. For a campfire or charcoal grill, wrap the cones in foil and cook them until the marshmallows are slightly melted.

Top 11 campfire recipes from across the web

The most viewed campfire recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Campfire Stew | Slimming &amp...

3 Ingredient Easy Vegan and Gluten ...

Campfire Macaroni and Cheese

Cheesy Campfire Potatoes

Ambrosia Salad

Marshmallow Frosting

Damper

Beef and Veggie Tin Foil Dinners

Caramel Pecan Campfire Baked Apples

Halloween Marshmallow Pops

Fall Campfire Cones

Top 11 campfire recipes from across the web

The most viewed campfire recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Campfire Stew | Slimming &amp...

3 Ingredient Easy Vegan and Gluten ...

Campfire Macaroni and Cheese

Cheesy Campfire Potatoes

Ambrosia Salad

Marshmallow Frosting

Damper

Beef and Veggie Tin Foil Dinners

Caramel Pecan Campfire Baked Apples

Halloween Marshmallow Pops

Fall Campfire Cones

The most viewed campfire recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine