10 Delicious Camping Recipes You Won’t Find On Pintrest

These aren’t recipes you thought you could make in an RV kitchen; but they’re definitely possible and definitely delicious. At only 3 steps each, you’ll have a no-hassle dinner for the whole family in no time! Check out these 10 recipes for on the road that will bring you the comforts of home.

FLUFFY BUTTERMILK PANCAKES
You’ll need:

• 2 cups flour
• 3 tablespoons granulated sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 2 cups buttermilk
• 1 egg
• A pinch of salt
• ¼ cup melted butter
• Butter (for the skillet)

How You’ll do it:

1. Whisk together the dry ingredients in a medium bowl. In a 2-cup measuring cup, whisk together buttermilk, egg, and melted butter. Pour mixture slowly into the dry ingredients, stirring as you do so. Set for 3 minutes.

2. Melt the butter on a skillet or griddle at medium-low heat. In about 1/3-cup scoops, put the batter on the griddle until the edges lose their sheen and bubbles form (2-3 minutes). Flip the pancake and allow to cook for the same amount of time. Remove when satisfactorily golden/brown.

3. Plate and enjoy!

TRADITIONAL FRENCH TOAST
You’ll need:

• 2 large eggs
• 1 cup milk
• 8 slices of bread
• 1 tablespoon granulated sugar, honey, or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• A pinch of salt
• ½ tablespoon butter

How You’ll do it:
1. Whisk together the eggs with milk, salt, sugar, vanilla, and cinnamon in a pie plate or baking dish. One or two at a time, put the bread slices into the mixture. Be sure to flip it on both sides to ensure the bread is fully coated.

2. Melt the butter in a skillet or on a griddle. Once melted, put the slices on at medium heat for about 2-3 minutes or until golden brown.

3. Plate and enjoy!

ONE-POT PASTA
You’ll need:

• 1 pound smoked sausage, sliced into bites
• ½ medium onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 3 cups penne pasta
• 2 cups chicken stock
• 10 oz. jar, roasted red peppers
• 2 cups Monterey jack cheese
• ½ cup parmesan
• 2 cups spinach

How You’ll do it:
1. Add sausage, onions, garlic, and mushrooms to a pot over medium heat. Stir often and cook until onions are tender. Add penne, chicken stock, and red peppers, along with the liquid in the jar. Stir until combined and cover for 5-8 minutes. Remove lid and stir until pasta is cooked.

2. Stir in the cheese and spinach until cheese is melted and spinach is tender.

3. Plate and enjoy!

BBQ RIBS
You’ll need:

• 1 slab ribs
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon chili powder
• A pinch of garlic salt
• 1 cup BBQ sauce

How You’ll do it:
1. Clean ribs by removing the membrane if it isn’t already removed. Cut the slab in half for easy handling.

2. Place the ribs in aluminum foil with salt, garlic salt, pepper, and chili powder. Fold the foil to form a loose packet and place on grill to braise for about 30 minutes.

3. Remove ribs from foil packet and place them directly on the grill, basting them with BBQ sauce and allowing them to cook for another 30 minutes.

TRADITIONAL CORNBREAD
You’ll need:

• 2 cups self-rising cornmeal
• 1 cup self-rising flour
• 2 eggs
• 2 cups buttermilk
• ½ cup water

How You’ll do it:
1. Preheat oven to 425 º F. Coat a large skillet with vegetable shortening or butter and place in oven for the butter/shortening to melt. Remove when melted.

2. Stir the cornmeal, flour, eggs, buttermilk, and water and pour into the hot skillet. Return to the oven and bake for about 25 minutes or until fully risen.

3. Let cool and enjoy! You can serve this dish directly from the skillet.

CHICKEN CAPRESE WITH A BALSAMIC REDUCTION
You’ll need:

• 6 grilled boneless, skinless chicken breasts
• ¼ cup balsamic vinegar
• 1 tablespoon butter
• 6 slices mozzarella cheese
• 6 slices tomato
• 6 large basil leaves

How You’ll do it:

1. Put chicken on the grill. Meanwhile, pour balsamic vinegar into a sauce pan or skillet and cook until reduced by half. Add in butter and stir with a flat whisk until combined. Set aside.

2. Top cooked chicken with mozzarella cheese, basil leaf, and then a tomato slice.

3. Drizzle with the reduction and serve warm!

BAKED BEANS
You’ll need:

• 2 16oz. cans navy beans
• 3 diced strips of bacon
• 1-2 cloves garlic, minced
• ½ medium sweet onion, diced
• 1 tablespoon Worcestershire sauce
• ¼ cup unsulphured molasses
• ¼ cup dark brown sugar
• ¼ cup ketchup
• 1 teaspoon yellow mustard

How You’ll do it:
1. Preheat oven to 325 º F and pour beans into a medium stockpot. In a medium skillet, add bacon, onion, and garlic. Cook until bacon is crisp and onion is tender. Add mixture to the beans.

2. Add Worcestershire, molasses, brown sugar, ketchup, and mustard. Stir to combine. Pour into a deep serving dish or leave in crockpot. Top with bacon and sprinkle with brown sugar.

3. Bake in oven for 45 minutes. Increase temperature to 425 º F for 10 minutes to crisp bacon. Remove and let cool for 5 minutes before serving.

POTATO SALAD
You’ll need:

• 3 pounds red potatoes
• 8 diced slices of bacon
• 1 diced onion
• ¼ cup white vinegar
• 2 tablespoons water
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• ½ teaspoon ground pepper
• 1 teaspoon celery seed

How You’ll do it:
1. Boil red potatoes until tender (about 20 minutes). Drain and cut potatoes into wedges. Add to a large mixing bowl.

2. In a large skillet, add bacon and cook until crispy, about 5 minutes. Remove from skillet with a slotted spoon and add to potatoes. Put diced onion into the skillet and cook until tender (3-5 minutes). Also remove with slotted spoon and add to potatoes/bacon.

3. Combine vinegar, water, sugar, salt, pepper, and celery seed in small bowl. Pour bowl into skillet with the bacon drippings and cook until it thickens (1-2 minutes). Pour over potatoes and toss until ingredients are well coated. Serve warm.

BLUEBERRY COBBLER
You’ll need:

• ½ cup (1 stick) salted butter
• 2 pints fresh blueberries
• ¾ cup sugar
• ¼ cup water
• 1 cup self-rising flour
• 1 tablespoon sugar
• 4 tablespoons salted butter
• ¾ cup buttermilk

How You’ll do it:
1. Preheat oven to 350º F. Melt some butter in a skillet over medium heat. Add blueberries, ¾ cup sugar, and water. Cook until a light syrup forms (5-8 minutes).

2. As the blueberries cook, mix flour and 1 tablespoon sugar. Cut in butter with a fork, blender or fingers until crumbly. Stir in buttermilk until combined. Dough should be wet and sticky.

3. Stir blueberries and then drop dough by ¼ cup scoops into skillet. Place in oven and bake until breading has cooked through and browned on top (15 minutes). Blueberry syrup should also thicken. Remove and cool before serving.

SKILLET COOKIES
You’ll need:

• 1 cup butter
• 1 cup packed brown sugar
• 1 cup sugar
• 2 eggs
• 1 tablespoon vanilla
• 3 cups flour
• ½ cup quick-cooking oats
• 1 teaspoon sea salt
• ¾ teaspoon baking soda
• 1 ½ cups chocolate chips

How You’ll do it:
1. Preheat oven to 350º F. Cream butter and add sugars. Mix until light and fluffy, and then add eggs and vanilla and again mix until combined.

2. Add flour, oats, sea salt, and baking soda to mixture. Mix well and then stir in chocolate chips.

3. Pour dough into a 10-inch, well-seasoned, oven/grill-safe cast iron skillet and bake for 20 minutes or until lightly browned and cooked in the center.