There’s nothing like a good campfire meal when you’re hungry and out in the fresh air. Check out our favorite camping recipes, then apply these practical, reader-submitted tips. You’ll be reaching for the tent in no time!
Before you hit the woods, stock up on the best dehydrated camping foods.
1. Cook With Foil Packets
Foil-packet cooking is a great method for campfire meals…and cleanup is a snap! Here are some simply delicious suggestions:
- Sausage Dinner for Six. “I coat the inside of a large foil cooking bag with nonstick cooking spray and add 1 pound of fully cooked smoked sausage (sliced), three to four chopped potatoes, a small cabbage cut into six wedges and 1/2 cup water. I seal the bag and cook on coals for 30 to 40 minutes or until vegetables are tender. Yum!” (For a similar recipe, check out Bratwurst Supper.) —Kelly Reed, Paragon, Indiana
- Banana Splits. “My grandmother took my brothers and me camping when I was little. She’d make these banana splits: Cut a whole unpeeled banana halfway through from end to end. Place marshmallows and pieces of chocolate bar in the slit. Wrap banana in the foil with the cut end up. Place in coals for 10 to 15 minutes until chocolate and marshmallows are melted. Open the foil carefully and scoop from the banana peel.” (We also love these Hot Quick Banana Boats.) —Laura Miller, Highland, California
- Girl Scout Grub. “My troop members love making individual foil packs to cook over charcoal. Here’s how they do it: On a sheet of heavy-duty foil, place two cabbage leaves, a marinated chicken breast or hamburger patty, and thinly sliced potatoes, carrots and onions. Sprinkle on seasonings of your choice. Cooking time varies, but we test a packet after 25 minutes.” —Leslie Rhodes Burlington, North Carolina
More Wrap-and-Cook Foil Packet Recipes
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Garlic & Herb Artichoke Salmon
If you’re new to cooking fish (or even if you’re a pro), this no-fail salmon recipe is a must-make. It’s easy enough for everyday, but also wows at dinner parties. —Margee Berry, White Salmon, Washington
Grilled Green Beans
I cook almost everything outdoors, including green beans. I prepare this snappy side dish while the entree is cooking. The recipe has won over my picky eaters. —Carol Traupman-Carr, Breinigsville, Pennsylvania
Grilled Up Sweet Potato Casserole
I absolutely love sweet potato casserole and can hardly wait until the holidays to begin baking it. This version can be done on the grill in less than 30 minutes! Large sweet potatoes may require more cinnamon-sugar topping ingredients. Add more mini marshmallows before serving if desired. —Norma Conley, Richmond, Kentucky
Cheesy Ham & Potato Packet
I found the technique for grilling ham, potatoes and cheese in foil and changed the recipe for our tastes. It’s a dandy way to use leftover ham. —Molly Bishop, McClure, Pennsylvania
Bacon-Corn Stuffed Peppers
Filled with corn, salsa, green onions, mozzarella cheese and bacon, these grilled pepper halves are sure to liven up your next cookout. They have a wonderful taste and give a fun twist to the usual corn on the cob. —Mitzi Sentiff, Annapolis, Maryland
Tomato-Herb Grilled Tilapia
Trust me: This super tilapia with ginger and lemon takes dinner over the top with minimal prep. Grilling the fish in foil is about as easy as it gets. —Trisha Kruse, Eagle, Idaho
Lemon-Dill Salmon Packets
Grilling in foil is an easy technique I use with foods that cook quickly, like fish, shrimp, bite-sized meats and fresh veggies. The options are endless—and the cleanup is easy. —A.J. Weinhold, McArthur, California
Sausage Vegetable Packets
We have so much squash in the summer, but we never tire of this recipe. We often leave the sausage out of the foil packets and just serve the veggies as a side dish. Even people who don't usually like zucchini enjoy it. —Kay Bish, Thompsonville, Illinois
Caesar Salad with Grilled Steak and Potatoes
We get our grill on for this sizzling steak and potatoes baked in foil. It’s a quick and easy main dish we like to take outdoors. —Edie DeSpain, Logan, Utah
Grilled Hash Browns
These potatoes are tender and good all by themselves, but pairing them with the sauce creates a perfect combination—a side dish compatible with any entree cooked on the grill. —Craig Carpenter, Coraopolis, Pennsylvania
Sizzling Tex-Mex Fajitas
My family likes garlic, so I dreamed up this delicious marinade for our summer fajita dinners. The marinade needs eight hours to work its magic, but it’s even better if the steak marinates overnight. Try it on chicken breasts, too.—Karyn "Kiki" Power, Arlington, Texas
Hot Quick Banana Boats
These delicious, warm bananas are great on camp-outs or in the backyard. You can eat them right out of the foil bowl. Cleanup is easy, too. —Sheila Parker, Reno, Nevada
Grilled Cabbage
I don't really like cabbage, but I fixed this recipe and couldn't believe how good it was! We threw some burgers on the grill and our dinner was complete. I never thought I'd skip dessert because I was full from eating too much cabbage! —Elizabeth Wheeler, Thornville, Ohio
Campfire Bundles
I created this recipe on a family camping trip. I'd brought along a hodgepodge of ingredients, so I just threw them all together in a foil packet. Everyone said that the bundles were delicious. Ever since, I've grilled them at home with equally good results. —Lauri Krause, Jackson, Nebraska
Grilled Cajun Green Beans
This is a perfect way to use up your garden's green beans. The Cajun flavor makes it different from your regular green bean recipe. —Shannon Lewis, Andover, Minnesota
Rice on the Grill
My husband loves to barbecue, so when it's hot outside, we do entire meals on the grill. Since our kids love rice, we often include this tangy side dish as part of the menu. —Shirley Hopkins, Olds, Alberta
Grilled Peppers and Zucchini
This versatile side dish is so simple and quick that I had to share it. Grilling the colorful veggies in a foil packet means one less dish to wash, but I sometimes stir-friy the mixture on the stovetop. —Karen Anderson, Fair Oaks, California
Three-Cheese Potatoes
With its bacon and cheese flair, this side dish makes a welcome addition to barbecues. My husband and I love these potatoes. —Cheryl Hille, Askum, Illinois
Grilled Sweet Onions
These onions are so delicious, we prepare them all year long—on the grill in summer, or in an oven preheated to 350° for the same amount of time in winter. A small salad, a slice of bread, these grilled onions, and you've got a great light meal. —Mary Bilke, Eagle River, Wisconsin
Summer Sausage Hobo Packets
We love to grill, especially when we go camping in our RV. This is a favorite of our family and the foil packet makes for fast clean up. —Tonia Anne Carrier, Elizabethton, Tennessee
Campfire Trout Dinner
Your fresh catch will taste even better with this simple treatment that keeps the fish moist. Carrots are an excellent accompaniment; cook up in a separate foil packet. —Wendy McGowan, Fontana, California
Spiced Grilled Corn
The wonderful spice mixture doesn't add heat, only great flavor. This just may be the best corn you've ever had! —Taste of Home Test Kitchen
Grilled Waffle Treats
I made these super sandwiches for family and friends for the first time on a Fourth of July. Everyone loved the generous portions and shared their fondest memories of making and eating s'mores on campouts. —Chris Seger, Lombard, Illinois
Crab & Shrimp Stuffed Sole
The most casual cookout will seem elegant when it stars this delicate fish combined with seafood stuffing and a lemony sauce. Just add a salad and baguette. —Bryn Namavari, Chicago, Illinois
Grilled Summer Squash
Grilling food in foil packets creates steam so food cooks in its own juices, which makes the contents flavorful and lower in fat. Best of all: no cleanup! —Lisa Finnegan, Forked River, New Jersey
Herbed Potato Packs
Fingerlings are small, firm and waxy potatoes, so they cook faster than chunkier varieties and leap from grill to table in one convenient pouch. —Taste of Home Test Kitchen
Garlic-Ginger Salmon Packets
With minimal effort and mess, this tender salmon fillet has the makings of a dinnertime staple. Citrus, garlic and ginger bring out the best in this low calorie entrée. —Lisa Finnegan, Forked River, New Jersey
BBQ Hot Dog & Potato Packs
For these nifty foil packs, small hands make quick work of topping potato wedges with a hot dog, onions and cheese. — Kelly Westphal, Wind Lake, Wisconsin
Grilled Potatoes & Peppers
My husband, Matt, grills this recipe for both breakfast and dinner gatherings. Besides the company, the potatoes are one of the best parts! —Susan Nordin, Warren, Pennsylvania
Fish & Vegetable Packets
This traditional cooking technique imparts flavor into every bite of your meal, and it requires very little clean-up. I like to serve fish still wrapped in parchment or foil for each person to open. —Jill Anderson, Sleepy Eye, Minnesota
We2. Get Creative Around the Campfire
Improvising can lead to some memorable outdoor meals, as these reader ideas demonstrate:
- Singin’ Apples. “Place an apple on a cooking stick and roast over hot campfire coals until the apple peel splits and ‘sings’ (sizzles). Carefully peel away the skin (adults should help kids with this) and roll the apple in cinnamon-sugar.” —Carol Milligan, St. Clair Shores, Michigan
- Stacked Supper. “Put a pan of hot dogs in water over the fire. Use a second pan of baked beans as a lid. Top it with a metal pie plate. Pour a prepared Jiffy muffin mix into the pie plate. Cover with a 10-inch fry pan lid. It takes about 15 minutes for the muffin batter to bake, and by then, the hot dogs and beans are ready.” (Find more campfire casseroles here.) —Marge Austin, North Pole, Alaska
- Biscuits on a Stick. “Swirl a refrigerated biscuit on a 1-inch by 3-foot dowel. Cover the end of the stick with dough and, as you turn the stick, gently stretch dough 3 to 4 inches, overlapping the biscuit onto itself to seal edges. Turn as you cook until biscuit is golden brown and will easily slide off the stick. Fill the center with butter, jam, peanut butter or chocolate…or slide a cooked sausage link inside.” —Sandra Smith, Battle Creek, Michigan
Also Try These Campfire Comfort Foods
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Milky Way Pudgy Pie
My favorite pudgy pies have Milky Way candy bars, graham cracker crumbs and marshmallows. So irresistible! And buttered bread is a must. —Susan Hein, Burlington, Wisconsin
All-American Hamburgers
We do a lot of camping and outdoor cooking. This all-American, homemade hamburger recipe is on our menu more than any other food. —Diane Hixon, Niceville, Florida
Campers Favorite Dip
Our family craves this cheesy chili dip so much we make two batches, especially for the guys. If you’re not grilling out, bake it in the oven. —Valorie Ebie, Bel Aire, Kansas
Eclairs on the Grill
My best camping treat is an easy eclair on a stick. This is the one that makes people watch what you’re doing and beg to be included. —Bonnie Hawkins, Elkhorn, Wisconsin
Chicken Ole Foil Supper
These Mexi-style chicken packets can be assembled ahead and frozen if you like. Just thaw them overnight in the fridge, then grill as directed. I like to serve them with warm tortillas and fresh fruit on the side. —Mary Peck, Salina, Kansas
Grilled Veggie Pizza
I came up with this recipe one summer as a way to use up vegetables from our garden. Grilling the veggies first brings out their sizzling flavors. Try it with a sprinkling of olives or pine nuts before adding the cheese. —Susan Marshall, Colorado Springs, Colorado
Bratwurst Supper
After trying a few bratwurst recipes, I've found this meal-in-one is ideal for camping since it grills to perfection in a heavy-duty foil bag. Loaded with chunks of bratwurst, red potatoes, mushrooms and carrots, it's easy to season with onion soup mix and a little soy sauce. —Janice Meyer, Medford, Wisconsin
Cake & Berry Campfire Cobbler
This warm cobbler is one of our favorite ways to end a busy day of fishing, hiking, swimming or rafting. It's yummy with ice cream—and so easy to make! —June Dress, Boise, Idaho
Campfire Bean 'N' Ham Soup
These are the best beans and ham you'll ever taste—bar none! Friends rave about this hearty soup that I serve hot off the grill. For easy cleanup, consider covering the outside of your Dutch oven with heavy-duty foil first. —Tom Greaves, Carrollton, Illinois
Mushroom Cheese Bread
This savory grilled bread is delightful with barbecued steak, baked potatoes and corn on the cob. For variation, we sometimes use half cheddar cheese and half mozzarella. —Dolly McDonald, Edmonton, Alberta
Honey-Mustard Brats
Our honey mustard glaze gives every bite of these brats a sweet and punchy flavor. Everyone who tries them agrees they're delicious. —Lily Julow, Lawrenceville, Georgia
Blueberry-Cinnamon Campfire Bread
A neighboring camper made a bread so tempting, I had to ask for the details. Here’s my version, best enjoyed with a steaming cup of coffee by the campfire. —Joan Hallford, North Richland Hills, Texas
Fruit 'n' Cake Kabobs
A neighbor served these kabobs at a family picnic and brought some over for us to sample. I was pleasantly surprised at the tasty toasted cake and juicy grilled fruit. —Mary Ann Dell, Phoenixville, Pennsylvania
Cheese-Topped Potatoes in Foil
Whenever we go camping, cheesy potato packets are a must. They just may remind you of scalloped potatoes. In the winter, I bake them in the oven. —Denise Wheeler, Newaygo, Michigan
Grilled Sausages with Summer Vegetables
After 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. —Nancy Daugherty, Cortland, Ohio
Pizza Mountain Pies
Because we liked this pudgy pie recipe so much, I started making them for my daughter on our stove at home. —Pam Weik, West Lawn, Pennsylvania
Overnight Oatmeal
Start this breakfast the night before so you can get a few extra zzzs in the morning. My husband adds coconut to his, and I stir in dried fruit. —June Thomas, Chesterton, Indiana
Grilled Cajun Green Beans
This is a perfect way to use up your garden's green beans. The Cajun flavor makes it different from your regular green bean recipe. —Shannon Lewis, Andover, Minnesota
Cherry-Chocolate Pudgy Pie
Here’s an ooey-gooey treat that’s just right for campfires and cookouts. —Josh Carter, Birmingham, Alabama
Grilled Zucchini & Pesto Pizza
In the great outdoors, we surprise our fellow campers who don't think it's possible to have standout pizza in the backwoods. This one with zucchini proves our point! —Jessee Arriaga, Reno, Nevada
BBQ Hot Dog & Potato Packs
For these nifty foil packs, small hands make quick work of topping potato wedges with a hot dog, onions and cheese. — Kelly Westphal, Wind Lake, Wisconsin
Camper's Breakfast Hash
When we go camping with family and friends, I'm always asked to make this hearty breakfast. This camping breakfast is a favorite at home, too. —Linda Krivanek, Oak Creek, Wisconsin
Ham & Jack Pudgy Pie
Pepper jack cheese adds spicy flavor to these warm, melty sandwiches. —Terri McKitrick, Delafield, Wisconsin
S'mOreos
My son introduced us to this twist on classic s'mores when we were camping. Have a jar of Nutella around? Slather on the inside of the graham cracker halves before you build this one-of-a-kind treat. —Christina Smith, Santa Rosa, California
Herbed Potato Packs
Fingerlings are small, firm and waxy potatoes, so they cook faster than chunkier varieties and leap from grill to table in one convenient pouch. —Taste of Home Test Kitchen
S'more Pudgy Pie
"Simply sinful" is how testers described this fresh take on s'mores. —Joanne Surfus, Sturgeon Bay, Wisconsin
Kathy's Herbed Corn
My husband and I agreed that the original recipe for this corn needed a little jazzing up, so I added the thyme and cayenne pepper to suit our tastes. Now fresh summer corn makes a regular appearance on our grill. —Kathy VonKorff, North College Hill, Ohio
Walking Tacos
These Walking Tacos are great for an on-the-go dinner, campfire meal or easy game night supper. The ingredients transform a bag of chips into a taco in a bag! —Beverly Matthews, Pasco, Washington
Campfire Hash
In our area we are able to camp almost all year-round. My family invented this recipe using ingredients we all love so we could enjoy them on the campfire. This hearty meal tastes so good after a full day of outdoor activities. —Janet Danilow, Winkleman, Arizona
Granola Trail Mix
My family has always enjoyed this crunchy four-ingredient snack. When we go camping, each person includes one additional ingredient like mini marshmallows, corn chips or cookie pieces. The taste is never the same, and we're often surprised by the combinations. —Shelley Riddlespurger, Amarillo, Texas
Potato-Sausage Foil Packs
We had these smoky campfire bundles at a friend's house for dinner and loved the simplicity of this great summer meal. Now we often make it for summer weeknight dinners. —Alissa Keith, Forest, Virginia
Pot of S'mores
Mom’s easy Dutch oven version of the popular campout treat is so good and gooey. The hardest part is waiting for this to cool so you can devour it. Yum! —June Dress, Meridian, Idaho
Dutch Oven Cheesy Bacon & Eggs
For campouts, my sister and I escape on horseback into the woods. We make bacon and eggs the first morning, then love the leftovers for the rest of the trip. —Mary Burris, Okeechobee, Florida
Ginger Pound Cake S'mores
Kids and adults won't be able to resist this fun spin on campfire S'mores. Pound cake replaces the traditional graham cracker while crystallized ginger adds a unique flavor twist. —Peter Halferty, Corpus Christi, Texas
Campfire Peach Cobbler
Peach cobbler has been a family classic for 60 years. We prefer peaches, but fresh cherries and berries are fun, too. Almost any fruit would work. Mix and match! —Jackie Wilson, Wellsville, Utah
Scrambled Egg Bread
We always eat ham, eggs and bread on camping trips, and we often have extras. Combine them and you’ve got scrambled egg bread. We first made this on a visit to Mount Shasta. —Shirley Mondeau, Rohnert Park, California
Campfire Cinnamon Twists
Cinnamon rolls get the toasty treatment when wrapped around skewers and warmed over a fire. Brush with butter, then sprinkle with sugar and spice. —Lauren Knoelke, Milwaukee, Wisconsin
Grilled Spicy Corn on the Cob
During a family picnic, we added jalapenos and hot pepper sauce to our homegrown corn. Now we spice up the ears every chance we get. —Bernadette Walker, Waco, Texas
Apple-Cinnamon Pudgy Pie
I remember the first time I tasted a pie iron pie. My sister buttered up two slices of white bread while I peeled a Macintosh apple. She sliced it thin, then arranged it on slice of bread, poured liberal amounts of white sugar and cinnamon over top, and I couldn't believe the magic that came out of that fire! We did them with raspberry jam too. Mmmm. —Monica Kronemeyer DeRegt, Abbotsford, British Columbia
Campfire Pancakes with Peanut Maple Syrup
My family loves eating s'mores around the campfire when we vacation at the lake. Campfire pancakes are my tribute to those happy times. —Cheryl Snavely, Hagerstown, Maryland
Campfire Cheese Hash Brown Packets
Dining by the campfire? This easy packet of potatoes, bacon and cheese makes a terrific hash. We like to serve it with eggs and fresh pico de gallo. —Gina Nistico, Milwaukee, Wisconsin
Cookout Caramel S'mores
These gooey treats make a playful finish to an informal meal. Toasting the marshmallows extends our after-dinner time together, giving us something fun to do as a family. —Martha Haseman, Hinckley, Illinois
Grilled Cranberry Pear Crumble
My husband loves it when I make dessert. Fruit crisps are easy and quick to prepare, so I make them often! I created this fall-flavored grilled version with fresh pears and items I had on hand. We loved it. —Ronna Farley, Rockville, Maryland
Reuben Pudgy Pie
Our favorite pudgy pie is the Reuben: Corned beef, sauerkraut and Swiss cheese! We always use buttered bread. —Kim Goetz Andover, Minnesota
3. Revamp a Classic Recipe
Try out these twists on an old favorite…
- Cookie S’mores. “Instead of packing graham crackers and chocolate bars for s’mores, we use fudge-striped cookies. Just slide a roasted marshmallow onto the bottom of one cookie and top it with another cookie.” —Shelly Leingang, Mandan, North Dakota
- Lots of Chocolate. “Substitute chocolate-covered grahams in place of the plain graham crackers and chocolate bar. It’s easier and less messy.” —Martha Collins, Nelson, New Hampshire
- Peanut Butter Twist. “For a different twist on flavor, use peanut butter cups instead of chocolate bars when you’re making s’mores.” —Amy Lester, Dimondale, Michigan
More Fun Twists on S'mores
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S’mores Creme Brulee
A big bite into a scrumptious s’more brings back sweet campfire memories. This fancy take on the classic treat is perfect for a fall meal and will be adored by young and old alike. —Rose Denning, Overland Park, Kansas
S'more Cheesecake
This luscious dessert is just as wonderfully tasty as the campfire snack that inspired it. It's a great way to savor a summer classic anytime of year. Our 4-year-old daughter likes it so much that she's requested it for her next birthday! —Robin Andrews, Cary, North Carolina
S'more Pops
My daughters and I came up with this treat when planning a candy-making party. They also make adorable hostess gifts, are perfect for potlucks and would sell out quickly at a bake sale. —Lisa Haboush, Geneva, Illinois
Oatmeal S'more Cookies
I can't count how many times I have made these cookies—they are our favorites. I love to bake all kinds of goodies with my two daughters, and my husband loves to sample the treats. —Carmen Rae, New Haven, Indiana
S'mores Stuffed French Toast
I had a craving for something sweet one morning, but all I had around the house were a few ingredients. I had to get creative, and this was the delicious outcome. Now I make it all the time.—Diana Palmer, Mammoth Cave, Kentucky
Ginger S'mores
I've spent a few years now perfecting this recipe to get the cookie soft and full of flavor and balancing the marshmallow and chocolate without over powering the cookie and I think I finally got it where I want it! Recently I tried orange zest in the recipe and it seemed to bring out some extra flavor.—Lynsay Benson, Minnetonka, Minnesota
S'mores Milk Shake
When cabin fever hits, we whip up a beverage that tastes like s’mores. Oven-toasted marshmallows and a blender make it happen. —Sarah McKenna, Centennial, Colorado
S'mores Crescent Rolls
Here’s how to score indoor s’mores: Grab crescent dough and Nutella. Invite the kids to help with this rolled-up version of the campfire classic. —Taste of Home Test Kitchen
Sugar Cookie S'mores
Change up traditional s'mores with the use of sugar cookies and candy bars. The sweetness cannot be beat!—Taste of Home Test Kitchen
Mini S'mores
Combine marshmallow creme, chocolate, graham crackers and more for a summery delight at any time of year. —Stephanie Tewell, Elizabeth, Illinois
S'Moreos
My son introduced us to this twist on classic s'mores when we were camping. Have a jar of Nutella around? Slather on the inside of the graham cracker halves before you build this one-of-a-kind treat. —Christina Smith, Santa Rosa, California
S'mores Crispy Bars
My aunt always brought s’mores-style bars to our family's summer cottage. Plain or frosted, they’re perfect for eating on the run. —Betsy King, Duluth, Minnesota
S'mores No-Bake Cookies
There's no easier way to get that s'mores goodness in your kitchen. Mix these cookies together and chill till you're ready to share. —Taste of Home Test Kitchen
Cookout Caramel S'mores
These gooey treats make a playful finish to an informal meal. Toasting the marshmallows extends our after-dinner time together, giving us something fun to do as a family. —Martha Haseman, Hinckley, Illinois
Rainbow S'moreo Cookies
Homemade Oreo-style cookies are pretty great on their own, but they're even better when you add graham cracker crumbs to the cookie dough, stuff them with marshmallow creme, and then roll them in sprinkles. You can change the color of the sprinkles depending on the holiday or occasion you're baking them for. —Colleen Delawder, Herndon, Virginia
Chocolate S'mores Tart
I created this tart for my kids, who love having s'mores on the fire pit. It’s truly indulgent. We simply can't get enough of the billowy marshmallow topping. —Dina Crowell, Fredericksburg, Virginia
Fudgy S'mores Brownies
I combined the perfect, simple summer snack with my favorite brownie recipe to get a treat that's sure to wow at your next big party. —Judy Cunningham, Max, North Dakota
Pot of S'mores
Mom’s easy Dutch oven version of the popular campout treat is so good and gooey. The hardest part is waiting for this to cool so you can devour it. Yum! —June Dress, Meridian, Idaho
S'mores Monkey Bread Muffins
When it comes to mini versions of anything, I'm sold! These muffins are ooey-gooey individual-sized monkey breads made with frozen dinner roll dough, graham cracker crumbs, chocolate chips and mini marshmallows. They couldn't be easier to make, and kids just love them. —Tina Butler, Royce City, Texas
S'more Sandwich Cookies
Capture the taste of campfire s'mores in your kitchen. Graham cracker crumbs added to chocolate chip cookie dough bring out the flavor of the fireside favorite. Melting the cookies' marshmallow centers in the microwave makes them simple to assemble. —Abby Metzger, Larchwood, Iowa
S'more Pudgy Pie
"Simply sinful" is how testers described this fresh take on s'mores. —Joanne Surfus, Sturgeon Bay, Wisconsin
S'mores Cheesecake
This sweet and decadent cheesecake features graham crackers, chocolate and marshmallows. Enjoy! —Kurt Anderson, Willmar, Minnesota
Chocolaty S'mores Bars
One night, my husband had some friends over to play poker and he requested these s'mores bars. They polished off the pan and asked for more! I shared the recipe, and now their families make them, too. —Rebecca Shipp, Beebe, Arkansas
S'mores on a Stick
My kids love to take these for treats everywhere. That's lucky for me since they are so easy to make. Beside the sprinkles, try mini candies for toppings.—Ronda Weirich, Plains, Kansas
4. Try a Pie Iron
Pie irons are versatile and fun to use. These hinged, double-sided cast-iron cookers with long handles are set on coals to produce handheld treats known as “hobo pies” or “pudgy pies.” Kids need adult supervision when using pie irons—and everyone should be careful to let the hot fillings cool a bit before eating the “pie.” These reader versions are sure to please:
- Pudgy Pie Meal. “My family used to camp well into the fall. When chilly weather set in, we’d make hot sandwich pudgy pies. Between two slices of buttered bread (buttered side against the pie iron), we’d layer ham, turkey or corned beef strips, cheese, and sliced veggies such as onions, peppers, mushrooms and tomatoes.” —Mikaela Vogelzang, Fitchburg, Wisconsin
- Let’s Toast. “For great-tasting French toast, we dip bread in egg batter and cinnamon and then cook it in a sprayed pie iron. Coating the inside of the iron with nonstick cooking spray makes the food release easily.” —Heather Barnette, Lapeer, Michigan
- Wake-Up Call. “We make breakfast sandwiches in our hobo pan by placing precooked sausage and scrambled eggs between two pieces of bread. The iron is also great for cooking a side of hash browns.” —Jeanne Williams, Mays Landing, New Jersey
- Tasty Tacos. “Round pie irons cook up perfect taco pudgy pies. Fill small tortillas with 2 tablespoons each of prepared taco meat, refried beans and shredded Monterey Jack or cheddar cheese. Add jalapeno peppers if desired. Trim off any excess tortilla with a knife after closing the iron.” —Lisa Heffington, Greenville, Wisconsin
Our Best Pudgy Pie Recipes
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Milky Way Pudgy Pie
My favorite pudgy pies have Milky Way candy bars, graham cracker crumbs and marshmallows. So irresistible! And buttered bread is a must. —Susan Hein, Burlington, Wisconsin
Ham & Jack Pudgy Pie
Pepper jack cheese adds spicy flavor to these warm, melty sandwiches. —Terri McKitrick, Delafield, Wisconsin
S'more Pudgy Pie
"Simply sinful" is how testers described this fresh take on s'mores. —Joanne Surfus, Sturgeon Bay, Wisconsin
Pizza Mountain Pies
Because we liked this pudgy pie recipe so much, I started making them for my daughter on our stove at home. —Pam Weik, West Lawn, Pennsylvania
Cherry-Chocolate Pudgy Pie
Here’s an ooey-gooey treat that’s just right for campfires and cookouts. —Josh Carter, Birmingham, Alabama
Reuben Pudgy Pie
Our favorite pudgy pie is the Reuben: Corned beef, sauerkraut and Swiss cheese! We always use buttered bread. —Kim Goetz Andover, Minnesota
Apple-Cinnamon Pudgy Pie
I remember the first time I tasted a pie iron pie. My sister buttered up two slices of white bread while I peeled a Macintosh apple. She sliced it thin, then arranged it on slice of bread, poured liberal amounts of white sugar and cinnamon over top, and I couldn't believe the magic that came out of that fire! We did them with raspberry jam too. Mmmm. —Monica Kronemeyer DeRegt, Abbotsford, British Columbia
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Jason Nowak