Check out the assortment of recipes below from our state park family or email us to include your favorite camping cuisine on our site. If you send us your recipe, we'll send you a thank you gift for helping us add to our collection!

Campfire Baked Potatoes
Baking Potatoes
Butter, Bacon Bits, Sour Cream, Cheese and other baked potato toppings (optional)

Directions:
Wash off potatoes. Use a fork to punch a few holes into the potatoes, then double-wrap them in heavy-duty aluminum foil. Place the potatoes into your campfire and cover with hot embers.
Wait about 30 minutes and remove them from the fire using long tongs or a stick. CAREFULLY unwrap and slice open. Potatoes should come out cooked and moist with a crisp skin. Top the potatoes with your favorite toppings!

Jennifer Joyner, Pelzer, SC

Dutch Oven Cobbler
1 box inexpensive yellow cake mix
2 cans of fruit pie filling (you can put two apple or mix apple with cherry or other favorite filling)
1 stick of butter

Directions:
Light 15 charcoal briquettes and let them burn while preparing the cobbler. Tear off enough aluminum foil to line the inside of a 12-inch Dutch oven. Pour two cans of fruit filling in the bottom. Spread the yellow cake mix evenly on top of the fruit filling. Slice thin pats of butter and arrange them evenly on top of the yellow cake mix. Place 3-5 briquettes underneath the Dutch oven and place the remaining coals on top of the oven. Cooking time varies with outside temperature. Check the progress 15-20 minutes after start. When the top of the cobbler is browned remove the coals and enjoy. I have never found anyone who didn’t love this fruit cobbler.

Richard Wurtzel, Jacksonville, NC

Coke Cake
2 cans cherry pie filling
1 can Coca Cola
1 chocolate cake mix

Pour pie filling in the bottom of a 12" Dutch Oven. Cover evenly with cake mix and pour Coke on top. Do not stir. Bake on hot coals or on grill grate about 35 minutes or until cake appears to be done.

Helen Morelli, Gilbert, SC

Jelly and Butter Biscuits on a Stick
1 can of biscuits
1 bottle of squeezable jelly (flavored to taste)
1 bottle of squeezable butter
½” thick hard wood stick long enough to not get burned

Take one wooden hardwood stick about ½” thick. The stick should be long enough to hold over a fire and the person holding the stick not get burned, just like when you are roasting marshmallows on a stick.

Shave the bark off the stick a foot from the end. Wrap the biscuit dough of one biscuit serving around the stick starting at the end, and overlap each wrap of the dough until all of the biscuit dough serving is used. Ensure that the end of the stick that you started at is also covered with biscuit dough to make a small container out of biscuit. Hold the stick with the biscuit dough over the fire and continue rotating the stick so that the dough is cooked evenly. Once done gently remove the biscuit from the stick. Fill the open end with jelly and butter. Be careful may be a little hot!

John Paul Rogers, Lyman, SC

Shrimp and Potato Oven Roast for the Grill
Meat of your choice (we like this best with shrimp)
2- tin foil pans regular or larger depending on how many you are feeding
4- small black paper binder clips
4-sticks of margarine
8-10 small red potatoes
3-4 vidalia onions (the flatter the onion the sweeter it is)
2 pkgs of whole mushrooms
1 green bell pepper
1 bottle of water (optional-can substitute bottle of beer for added flavor)
Seasoning of your choice

Cut your items to medium size pieces and add to pan. Cut your potatoes small enough to be bite size or larger depending on what you are cooking on. Add all your ingredients to the pan and place your butter (margarine) randomly in pan and some beneath your ingredients. Add your beer or water to your ingredients. Place on grill or fire pit with the top of the other pan fastened with the black clips. You will have a mini oven. Let the ingredients come to a boil stirring occasionally and making sure that your fire or grill is not too hot. Let this simmer for an hour or so and taste the potatoes to make sure they are ready. We usually just eat it right out of the pan but you could serve over rice or even pasta. My whole family loves this.

Take any meat you choose- steak, chicken, shrimp. Make sure all your ingredients are done before you take it off of the grill.   
This recipe can be used whether camping in a tent or in a trailer and it can also be done over a fire pit as well as a grill (gas or charcoal).

Renee Holley, Chester, SC

Campfire Quesadillas
2 large burrito sized tortillas per person (flour ones work best)
16oz. block of Monterrey Jack cheese (preshredded or crumbled for added convenience)
Your favorite fillings, prechopped and precooked (try chicken, sausage, shrimp, beef, hotdogs, vegetables)
olive oil

Drizzle each tortilla (on both sides) with olive oil. Spread the oil around by rubbing the tortillas together. Place each tortilla on the grill. When it starts to puff up, flip it over and put cheese on half of quesadilla. Fill with meat, veggies, or whatever you desire, and fold in half. Let cheese melt and continue cooking until tortilla is golden brown and cheese is melted. Enjoy!

Shelly Cantrell

Banana Boats
1 large banana per person
Milk chocolate chips
Mini marshmallows

Cut a slit in the curved side of each banana. Stuff banana with chocolate chips and marshmallows. Wrap bananas in aluminum foil and place onto hot coals of campfire until marshmallows and chocolate chips melt. Remove from fire, let cool and enjoy!

Great for dessert and easy enough for kids to help stuff!

Amy Kincer, Sparta, TN

Potatoes and Eggs
Several potatoes, 4 to 5
Cooking oil
6 eggs
Bacon, sausage or ham
Onions and bell peppers to taste

Cube potatoes into half inch by half inch pieces. Fry potatoes until brown. Pour off excess oil, leaving only enough to scramble eggs. Heat pan back up and pour in beaten eggs. Scramble eggs and potatoes together until done. Bacon, sausage or ham can be scrambled with eggs and potatoes. Onions and bell peppers go good in this also.

Enjoy watching other campers try to figure out what smells so good!

Larry Williams, Carrollton, GA

Campfire Stew (in a pouch)
Carrots, diced
Onions, diced
Potatoes, diced
Any other vegetable you like, diced
Your favorite meat.
Garlic cloves, sliced
Salt & pepper, to taste

Dice up your favorite meat and add it to veggies. Flavor it with sliced garlic cloves, salt and pepper. Combine it all in double-wrapped aluminum foil and seal it well. Cook over nice hot coals for 20-30 minutes, rotating occasionally to keep it from burning on one side. It's easy and delicious, and there's very little clean up. It also works well on the grill.

Terry Conway, Education & Interpretation

Campfire Stew
2 lbs. ground hamburger meat
4 cans of Campbell's ABC Vegetable Soup
1/2 can of water
2 diced yellow onions

Cook hamburger meat in a pot over the campfire, until it browns. Add soup, water, and onions and stir. Cook at low heat for about 15 minutes, stirring occasionally. Tastes like nothing you have ever eaten and should be served with corn bread! Even better the second day. For the right taste, there is no substitute for the Campbell's ABC soup.

Bob Johnson, Hickory Knob State Resort Park

Skillet Scramble
1 12" cast iron skillet (does not have to be cast iron, but works best)
1 lb ground beef, ground venison, ground sausage or ground turkey (which ever you like)
1 medium bell pepper
1 medium red pepper
1 medium onion
3 medium tomatoes
6 large eggs or equal amount of Egg Beaters
1/2 cup shredded cheese (4 slices work too)
Salt, pepper, garlic powder, to taste

Brown meat, onion, pepper, tomatoes and seasonings. Drain. Return to pan. Add eggs and scramble all together until eggs are done. Take off heat and add cheese on top to melt.  Feeds about 4. This tastes great with salsa on the side.

This recipe is great in the fact that you can use it for any meal and can be flexible on ingredients. You can change things to your taste.

Rhonda Griffith, Cheraw State Park