The Tastiest Campout Food of All-Time?


Hundreds of Scout recipes were submitted by in the Campout Cuisine Contest. Our judges tested the best of the best, and selected three winners.

So fire up the stove or coals and sample the top three recipes from this year’s competition. In the gallery of recipes, below, you’ll find tasty spins on old favorites and perhaps more than a couple of great new ideas to share with your pack, troop or crew.

Easy Enchiladas; created by Scouts Nathan Rose and Clay Cochran


“Very simple to make but bursting with taste!”

Servings: 10 to 12
Preparation Time: 1 hour
Challenge Level: Easy

Vegetable oil for greasing Dutch oven
1 (12-ounce) package tortilla chips
2 (15-ounce) cans pinto beans, drained and rinsed
1 (19-ounce) can green enchilada sauce
1 (16-ounce) container sour cream
1 (1-ounce) package ranch dip mix
2 (2.25-ounce) cans sliced black olives
1 (22-ounce) package Tyson Grilled & Ready Chicken Breast Strips, shredded
3 cups shredded cheddar cheese

Required Equipment:
14-inch camp Dutch oven
Heavy-duty aluminum foil

Preparation at Camp:
1. Prepare 32 coals for the Dutch oven.

2. Line oven with aluminum foil then grease the foil with a little vegetable oil.

3. Lay a third of the tortilla chips over the bottom of the oven.

4. Pour only about one-third of each of the pinto beans (about 2/3 of a single can), enchilada sauce, sour cream, ranch dip mix, olives (about 2/3 of a single can), shredded chicken, and cheese over the top of the chips.

5. Repeat steps 3 and 4 twice more, using up all remaining ingredients.

6. Bake for 40 to 50 minutes using 21 coals on the lid and 11 underneath the oven until cheese is melted and bubbly.


Zeppoli, or Italian Dough Balls; By Scout Zachariah Barry


“Our Assistant Scoutmaster, Mrs. A, taught us how to make these at summer camp!”

Servings: 6 to 8
Preparation Time: 1 hour
Challenge Level: Moderate

1/2 cup (1 standard stick) salted butter
1 cup water
3 tablespoons granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
4 cups vegetable oil
1 cup confectioners sugar

Required Equipment:
Cook stove
Medium-size cook pot
Medium-size frying pan
Long-handled tongs

Preparation at Camp:
1. Add butter, water and granulated sugar to a medium-size pot and warm over low heat until butter is melted and sugar is dissolved.

2. Remove pot from heat and add vanilla extract and flour.

3. Stir the batter until smooth. Allow pot to rest for about 15 minutes.

4. Warm vegetable oil over medium heat in a medium-size frying pan. If oil begins to smoke, reduce heat.

5. Very carefully drop batter by the teaspoonful into the hot oil. If the dough balls aren’t fully covered in hot oil, flip them with tongs to coat all sides. Don’t pack the pan full. Instead, cook the dough balls in batches.

6. Fry dough balls for a couple of minutes, until light brown.

7. Remove dough balls with tongs then set them on several stacked sheets of paper towels to drain and cool for a few minutes.

8. Pour confectioners sugar on a plate and roll the dough balls in the sugar powder before serving.


Broccoli Burgers; Created by Scout Tommy


“Ground beef and broccoli? Oh yeah … especially when mingled with a little melted Velveeta. Talk about loaded with flavor! My troop loves these burger-stuffed dinner rolls.”

Servings: 12
Preparation Time: 1 hour
Challenge Level: Easy

Cooking spray
1 pound lean ground beef
1 (16-ounce) package frozen broccoli, thawed and chopped
1 (16-ounce) package Velveeta cheese, cut into cubes
1 dozen large dinner rolls

Required Equipment:
14-inch camp Dutch oven
Large frying pan
Heavy-duty aluminum foil

Preparation at Camp:
1. Prepare 32 coals for the Dutch oven.

2. Line oven with aluminum foil then grease the foil with a little cooking spray.

3. Brown ground beef in a large skillet over medium heat.

4. Add chopped broccoli and Velveeta cubes to the skillet. Stir occasionally until the cheese is melted and blended with the beef and broccoli.

5. Slice each dinner roll in half horizontally. Carefully hollow out each roll by removing some of the bread from the center of each half.

6. Add a generous helping of beef-broccoli-cheese mixture to the hollows in each roll half.

7. Place two roll halves together to recombine into a single “stuffed” roll. Repeat for all the roll halves. Set the stuffed rolls side-by-side in the oven.

8. Bake for about 20 minutes using 21 coals on the lid and 11 coals under the oven until the tops of the rolls are browned and crispy.


    • Ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    • AAAAAAAAAAAAAAAAAAAAHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

      @#%$^*^%$&*$^@#$%&^$@%@#%@^$@$%#@$%^$%^%$#%$%$^%!$!%@%!$$!$#%#$#$@$#@$#!$!$%$^%&@%@#%@!#$!$@%@%#$@$$!$$@%$@#$!%$%$#@$#%$#@$!$ 😉 🙁

Leave a Reply

Your email address will not be published.