Make Sure You Enjoy Every Second of Your Vacation

At Camper Rental Adventures our top priority is for you to have an unforgettable vacation! That’s why we’re committed to making sure you have everything you need before you even arrive. Whether you’re seeking a quick getaway or you’ve been planning a family trip for a year, you can count on us to do everything we can to make your visit as comfortable as possible.

Ray and Dawn run a vacation camper rental business in central Florida. We have fully stocked, family friendly campers that we deliver and set-up. Camping creates the GREATEST MEMORIES and we wanted to share our enthusiasm of "Glampin" with others. We not only deliver the camper, but we deliver smiles, laughter and family bonding time that only a vacation can provide. Our business is unique because our campers are themed decorated. We let the families pick the theme of their choice and we transform the camping adventure into a fairy tale. We cater to clients that fly into Florida from all over the world and are looking for that ultimate vacation adventure. Imagine planning a Disney trip and "PLUSING IT" with a camping adventure with one of our Princess Castle themed campers and awaiting only a magical boat ride away from the Magic Kingdom.

Check back often or call us at 774-488-2815 or 407-234-0789   for more ideas on things to do!

Camping Family Recipes

(click on any recipe for ingredients and recipe directions)







Camfire Nachos

  • 1 tablespoon neutral flavored oil
  • 1/2 lb tortilla chips
  • 1 (7.75 oz) can El Pato hot tomato sauce or equivalent
  • 1 cup shredded Mexican cheese blend
  • 1 (14.5 oz) can black beans drained
  • 1 large avocado cubed
  • 4-5 green onions sliced
  • handful of fresh cilantro chopped
  • 1 small lime cut into wedges


  1. Lightly oil the bottom of a large dutch oven, to prevent the nachos from sticking.
  2. For the first layer, evenly spread 1/3 of the chips into the dutch oven, topped with 1/4 can El Pato, 1/4 can black beans, 1/4 cup cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer.
  3. For the third and final layer, use the remaining 1/3 portion of chips, 1/2 can El Pato, 1/2 can black beans, 1/2 cup cheese, and the remaining avocado, onion, and cilantro.
  4. Cover the dutch oven and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted. Serve with the lime wedges.

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Camping Hot Dogs

  • Hot dogs
  • Pillsbury crescent rolls
You will also need...
  • Clean wooden sticks or long skewers
  • Aluminum foil


  • Place a skewer* in the ends of your hot dogs about 3/4 the way in.
  • Open your crescent rolls and wrap one long pre-cut triangle around each hot dog, starting with the flat end of the crescent and ending with the tip of the triangle.
  • Wrap your crescent wrapped hot dogs loosely in aluminum foil.
  • Roast over the fire while turning your stick just like you would to cook a hot dog.
  • Cook for 15-20 minutes.
  • Uncover your foil.
  • Serve with a side of ketchup and mustard.
  • Enjoy!

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Pepperoni & Cheese Crescents

  • (8-oz.) Can Pillsbury™ Refrigerated Crescent Dinner Roll
  • Pepperoni slices (about 5 oz.)
  • (1/2 cup) shredded mozzarella cheese
  • 1 cup tomato pasta or pizza sauce, heated

  • Heat oven to 375°F. Separate dough into 8 triangles; pat out each triangle slightly.
  • Place 3 slices pepperoni, slightly overlapping, on center of each triangle. Top each with about 1 tablespoon cheese.
  • Roll up, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet.
  • Bake at 375°F. for 10 to 14 minutes or until golden brown. Remove from cookie sheet. Serve warm crescents with warm pasta sauce for dipping.

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Loaded Tater Tot Skewers

  • Bag of Tater Tots
  • 8 slices of bacon, chopped
  • 1 cup of cheese, grated
  • 1 tablespoon ranch seasoning
  • skewers

  1. Cook your tater tots according to directions until golden brown in color. Ours was in a 425 degree oven for 20-30 minutes.
  2. Once you pull them out of the oven, let cool for approximately 2-5 minutes until you can skewer them onto the skewers. I suggest 6-7 per skewer.
  3. Once on the skewers and on the pan, sprinkle ranch dressing over each of tater tots.
  4. Then sprinkle the bacon and then the cheese.
  5. Into the oven for an additional 10 minutes until the cheese is fully melted and golden in color.
  6. Remove from oven and serve.

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Cheesy Parmesan Popcorn

  • 8 cups of cooked popcorn
  • ¼ cup butter, melted
  • ¼ cup KRAFT grated parmesan cheese
  • 2 cups mini pretzels
  • 1 cup of Planters dry roasted peanut nuts
  1. Toss popcorn with butter & cheese in large mixing bowl
  2. Add nuts & pretzels
  3. Serve & Enjoy!

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  • 8 slices bacon
  • 6 Medium sized potatoes
  • 1 medium onion, diced
  • 6 eggs
  • salt and pepper
  • butter
  • parsley (optional)

  1. Cook potatoes with their skins in boiling salted water until done.
  2. Cool, peel or leave skins on, cube or slice.
  3. Cut bacon in small pieces and fry on medium heat to desired crispness. Drain on paper towel.
  4. Add aprox. 2 tbls. butter to the bacon fat and fry onions until transparent.
  5. Add the potatoes to the pan with the onions and fry until crust forms. Return bacon.
  6. Crack the eggs into the potatoes and scramble them around with everything. Salt and pepper to taste. Be careful with the salt, since the bacon is salty. Finish with parsley.
  7. Good as a side dish, breakfast of course, or as a main meal for 2 with a green salad.
  8. Cook time is after the potatoes have cooled.

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Sausage Breakfast Casserole

  • 1lb Breakfast sausage, mild or regular
  • Onion
  • 6 Eggs, large
  • 4 cups Hash, frozen browns
  • 1tsp Salt
  • 1 cup Colby jack or cheddar cheese
  • 1 1/2 cups Cottage cheese
  • 2 cups Swiss cheese

  • Preheat oven to 350 degrees.
  • In a skillet pan over medium-high heat, cook sausage, diced onion, and salt until sausage is no longer pink. Crumble sausage as you cook it.
  • While sausage is cooking, combine the remaining ingredients in a large mixing bowl and mix together.
  • Once done, drain sausage mixture and add to the large mixing bowl. Stir together to combine.
  • Dump into a 9x13 baking dish sprayed with cooking spray.
  • Cook for 45-50 minutes or until the edges are golden brown and the middle is somewhat set (it should not be "jiggly" still and look "liquidy". It should be somewhat set).
  • Let cool for 10 minutes before serving.

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Bacon, Egg & Cheese Breakfast Pizza

  • 1 package refrigerated pizza dough
  • 1 cups shredded mozzarella cheese
  • 2 eggs
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese
  • 1 cup bacon cooked and chopped

Dipping Sauces for Serving - Optional
  • salsa
  • sour cream

  • Preheat oven to 425°F. Set aside a large pizza pan or baking sheet.
  • Fry or microwave the bacon until half-cooked and drain the fat. Meanwhile, make the pizza.
  • Flour a large work surface and roll out pizza dough to fit the size of your pan.
  • Using your finger tips, slide the dough onto the pan.
  • Sprinkle mozzarella cheese on top.
  • In a medium bowl, whisk together eggs and milk. Pour over pizza dough.
  • Top the pizza with the cooked bacon and cheddar cheese.
  • Bake for 10-15 minutes in the top half of the oven until the cheese is bubbling.
  • Remove from the oven. Serve warm with optional sauces and enjoy!

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Pancake Dippers

  • 1 recipe of the Bisquick pancake batter including the ingredients to make the batter
  • 12 slices center cut bacon
  • lite syrup

  1. Cook bacon and set aside.
  2. Mix batter according to the package directions.
  3. Pour into a squeeze bottle with a big enough hole for the batter to pour from. I used a cheap picnic ketchup bottle. You know the tall skinny red ones. They also come in yellow for mustard.
  4. I cut the tip bigger.
  5. Heat griddle. I heat mine to 300 degrees.
  6. Squirt batter in a long oval shape a little longer and wider then the bacon and place a slice of cooked bacon in the center.
  7. Lightly press bacon into the batter.
  8. Squeeze more batter over the bacon. I just did a wiggle line.
  9. This is to protect the bacon from the griddle when you turn that pancake dipper over.
  10. Cook until the batter starts to bubble then turn over and cook a few minutes longer.
  11. Serve syrup in 4 ounce wide mouth mason jars.

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Breakfast Grilled Cheese

  • 1/2 pound hot breakfast sausage mild or country-style breakfast sausage works fine too
  • 6 eggs
  • 1 1/2 tablespoons water
  • 4 tablespoons butter divided
  • 1/2 teaspoon Crazy Salt homemade or store-bought
  • 4 ounces Wisconsin colby cheese shredded
  • 4 ounces Wisconsin monterey jack cheese shredded
  • 2 ounces Wisconsin cotija cheese shredded or crumbled
  • 1 loaf sliced sourdough bread
  • large handful arugula or baby spinach

  1. In a large nonstick skillet, cook and crumble the sausage over medium high heat. Transfer the cooked sausage to a paper towel lined mixing bowl. Break the eggs into a bowl. Add the water to the eggs and whisk to combine. In a large skillet over medium high heat, melt the butter and swirl to coat. Pour the egg mixture into the middle of the pan (you want the butter to move to the edges of the eggs in the pan) and cook without stirring for a minute or two. Sprinkle with crazy salt.
  2. Once the eggs begin to set, gently stir or fold the eggs as needed until the liquid is almost completely gone. Remove from the heat while the eggs are still slightly wet. (They will continue to cook while in the pan.) Add the cooked sausage and stir gently to combine and break up the eggs. Transfer the eggs and sausage mixture to the bowl that was holding the sausage.
  3. Shred the cheeses and mix them together in a bowl. Wipe out the skillet with a paper towel if needed and return to the stove. Butter 1 side of each slice of bread.
  4. Warm the skillet over medium heat. Place the bread buttered side down in the hot skillet. Sprinkle the bread lightly with 1-2 tablespoons of the cheese mix. Scoop about 1/2 cup of the scrambled eggs and sausage onto the bread and use the spatula to break it up a bit to cover the bread. Sprinkle generously with about 1/4 cup of cheese and layer a few pieces of arugula or spinach over the top. Add 1-2 tablespoons more shredded cheese and top with the second slice of buttered bread, buttered side on top facing out.
  5. Cover the pan with a lid (this helps great steam to melt the cheeses) and cook for 3-4 minutes until the cheeses start to melt, if the bread is browning too quickly, reduce the heat slightly. When the cheese begins to melt, and the bread is crisp and golden brown, slide a spatula under the sandwich and flip it over gently. Cover with the lid again to help finish melting the cheese. When the sandwich is golden brown on both sides and melted throughout, transfer to a cutting board and slice in half. Serve immediately. Repeat for each sandwich. Enjoy!

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Campfire Ham & Cheese Bread

  • 1 loaf French or Italian bread
  • ¼ cup butter, softened
  • 1 tbsp. mustard
  • 6 Kraft Cracker Barrel Swiss Cheese slices
  • 6 slices deli ham

  1. Cut twelve slices into loaf of bread, stopping about ¼ inch before the bottom.
  2. Mix together butter and mustard until combined. Spread every other cut with the butter/mustard mixture.
  3. Stuff one slice of cheese and one slice of meat into buttered slices to create six sandwiches.
  4. Wrap loaf in large sheet of greased foil to create a foil packet. Place on barbeque or campfire and cook at a medium heat for about twenty to thirty minutes, turning loaf every five to ten minutes.
  5. Carefully open foil packet, pull apart sandwiches and serve.

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Sloppy Joe Muffins

  • 1 pound ground chuck beef (80% lean)
  • 1/2 cup chopped yellow onion
  • 1can (15 oz each) Manwich® Original Sloppy Joe Sauce
  • 1 pkg (12 oz each) refrigerated Texas-style buttermilk biscuits
  • 2/3 cup shredded Cheddar and Monterey Jack cheese blend

  1. Preheat oven to 400°F. Heat large skillet over medium-high heat; cook beef and onion 7 minutes or until beef is crumbled and no longer pink, stirring occasionally. Drain. Add Sloppy Joe sauce; cook 1 minute more or until hot.
  2. Meanwhile, press 1 biscuit into bottom and up sides of each medium muffin cup, being careful not to tear dough. Place 1/4 cup meat mixture in each cup. Bake 10 to 12 minutes or until biscuits are golden brown.
  3. Sprinkle cheese evenly over top of each cup. Let stand 1 minute or until cheese softens. Carefully remove from pan.

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Chicken Quesadillas

  • 1 cup chopped cooked chicken breast
  • 1 cup low-sodium black beans, rinsed
  • 2 teaspoons chili powder
  • ¼ cup chopped cilantro
  • 1 cup shredded Mexican cheese blend
  • 4 8-inch whole-wheat flour tortillas
  • 1 ripe avocado
  • 2 tablespoons lime juice
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt

  1. Combine chicken, black beans, chili powder and cilantro in a medium bowl.
  2. Tear off four 12-inch pieces of foil. Place a tortilla on a piece of foil and evenly spread ½ cup chicken mixture and ¼ cup cheese over half of the tortilla. Fold the tortilla in half, then wrap in the foil. Repeat with the remaining foil, tortillas, chicken mixture and cheese.
  3. Mash avocado, lime juice, garlic powder and salt in a small bowl until chunky-smooth. Transfer to small container with a tight-fitting lid. Before closing the lid, press a small piece of plastic wrap on the surface of the guacamole to prevent browning. Close the container.
  4. Prepare a campfire and let it burn down to the coals. Cook the foil-wrapped quesadillas 4 to 6 inches above the coals, turning once, until hot, 5 to 10 minutes. Open carefully. Stir the guacamole and serve with the quesadillas.

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Cowboy Pasta Salad

  • 1 pound dried mini pasta shells
  • 1 pound Signature Farms® Hickory Smoked Bacon, diced
  • 3/4 pound lean ground beef
  • 1 teaspoon cumin
  • pinch of red pepper flakes
  • salt and pepper
  • 1 cup mayonnaise
  • 1/4 cup Signature Kitchens® Original Barbecue Sauce
  • 2 tablespoons Signature Kitchens Spicy Brown Mustard
  • 2 tablespoons Worcestershire sauce
  • 2 1/2 teaspoons hot chili sauce
  • 1 can (15 ounce) Signature Kitchens Whole Kernel Golden Sweet Corn, drained
  • 2 cups cherry tomatoes, halved
  • 1 1/2 cups shredded sharp cheddar cheese
  • 5 scallions, diced

  1. Bring a large pot of water to a boil; cook pasta until al dente according to package directions. Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking.
  2. In the meantime, saute bacon in a large nonstick skillet over medium heat until crispy, about 10 minutes. With a slotted spoon, transfer to a paper towel lined plate to drain off grease. Wipe out skillet, leaving a little of the bacon grease. Add the ground beef; cook, breaking it up with a wooden spoon, until cooked through and no longer pink, about 3 minutes. Season with the cumin, red pepper flakes, and with a pinch of salt and pepper. Drain off fat. Set aside to cool completely.
  3. In an extra large bowl, whisk together the mayonnaise, barbecue sauce, mustard, Worcestershire sauce, and hot chili sauce until combined and smooth. Add in the cooked pasta, bacon, beef, corn, tomatoes, cheese, and scallions; toss to combine and coat.
  4. Enjoy right away or refrigerate until ready to serve.

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Mac & Cheese Bites

  • 2 cups uncooked elbow macaroni
  • 1 tablespoon butter
  • 1 egg, beaten
  • 1 cup milk
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup seasoned dry bread crumbs
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
  2. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
  3. Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

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Mickey Mouse Pizza

  • 2 packages store bought pizza dough
  • 1 small jar pizza sauce
  • 2 cups shredded mozzarella cheese
  • 1 package mini pepperoni

  1. Preheat oven to package instructions.
  2. Roll out pizza dough on a greased counter top.
  3. Use a large Mickey Mouse cookie cutter to cut out Mickey head.
  4. Place Mickey head on baking sheet.
  5. Cover dough with sauce, cheese and pepperoni.
  6. Repeat until baking sheet is full.
  7. Bake for 9-11 minutes.
  8. Serve & Enjoy!!!

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Chicken Fajita Foil Packs

  • 2 packages Foster Farms Refrigerated Grilled Chicken Strips
  • 1 bell pepper, any color, sliced
  • 1/2 a medium sized onion, sliced thinly
  • 1 cup baby portabella mushrooms, cut in to quarters
  • Other vegetables as desired, sliced
  • 1 packet fajita seasoning
  • Vegetable oil
  • Heavy duty aluminum foil
  • Tortillas

  1. In a large bowl combine the chicken the chicken and vegetables. Sprinkle the fajita seasoning over the vegetables and drizzle a little oil to help coat the mixture.
  2. Dump the mixture in the middle of a large rectangular piece of aluminum foil. Fold the foil over the mixture lengthwise. Roll up the ends of the foil tightly. The packets can be refrigerated until ready to cook.
  3. When ready to cook, place the foil packet on a grill grate or in the embers of a campfire. All to cook until all the veggies are soft but still crisp, about 15 minutes.
  4. Serve immediately in tortillas warmed over the fire.

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One Pot Spaghetti

  • 2 Tablespoons Cooking Oil
  • 1 onion Chopped
  • 3 Cloves garlic Minced
  • 1 Pound ground beef I use very lean so I don't have to drain the fat
  • 1 Teaspoon dried basil
  • 1 Teaspoon dried oregano
  • Pinch Red Pepper Flakes Optional
  • 2 Cups Beef Broth
  • 1 28 Ounce Can Crushed Tomatoes
  • 1 8 Ounce Can tomato sauce
  • 1 4 Ounce Can tomato paste
  • Fresh parsley Chopped for garnish - optional
  • 8 Ounces Dried Spaghetti Broken in half

  1. In a large pot, heat up oil over medium high heat for a minute. Add chopped onion and cook until slightly translucent. Add minced garlic and cook for one more minute. Add ground beef and brown until cooked through - approximately 5-7 minutes.
  2. Add Broth, crushed tomatoes, tomato sauce and tomato paste. Stir well and bring to a simmer. Add spaghetti noodles and stir well. Bring to a simmer and cook uncovered 9-11 minutes, stirring frequently, until pasta is al dente. Serve up in bowls to make it easy to eat at your camp chair!

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Bag Kabobs

  • beef or chicken
  • bell peppers
  • mushrooms
  • onion
  • jalapeno peppers (optional)
  • small potatoes
  • zucchini squash
  • fresh garlic
  • 2-3 Tbsp olive oil
  • lemon or lime
  • McCormick's Salt-free Chicken seasoning
  • powdered butter flavoring
  • 2 Tbsp soy sauce
  • lemon pepper seasonings
  • dill

  1. Boil potatoes for approximately 4-5 minutes depending on size. They should still be firm and crisp, not mushy. They will finish cooking on the grill. Let potatoes cool completely before putting in foil bag.
  2. Chop bell peppers, onion and zucchini squash into large pieces. Put chopped vegetables, whole jalapenos, whole potatoes and whole mushrooms into a large foil bag with garlic, olive oil, lemon or lime juice, soy sauce, butter flavoring, lemon pepper seasonings, and dill.
  3. Cut meat into large stew size pieces. Put meat in a separate foil bag with 1/4 cup of olive oil, garlic, chicken seasonings, butter flavoring and 2 tablespoons of soy sauce. When using more than one kind of meat, put in separate bags.
  4. Place the foil bags into larger 2 gallon ziplock bags to store while traveling.
  5. To cook, remove foil bags from plastic ziplock bags and grill for 8-10 minutes, turning after 5-6 minutes. Let sit before opening bags.

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BBQ Chicken Foil Pack

  • 4 boneless skinless chicken breasts, cut in 1-inch pieces
  • 2 cups barbecue sauce
  • 2 cups drained pineapple tidbits
  • 1 red bell pepper, diced
  • 1 small red onion, diced

  1. Heat oven to 375°F. Cut 4 large sheets of foil; arrange singly on flat surface.
  2. In medium bowl, toss together 4 boneless skinless chicken breasts, cut in 1-inch pieces, and 2 cups barbecue sauce until chicken is fully coated.
  3. Divide chicken pieces evenly among sheets of foil. Divide 2 cups drained pineapple tidbits, 1 bell pepper, diced, and 1 small red onion, diced, evenly over chicken on foil sheets.
  4. Bring up 2 sides of foil over chicken so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
  5. Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). To grill, place foil packs on preheated grill. Cook 10 minutes. Turn packs over; cook 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  6. Serve & Enjoy!!!

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Campfire Cinnamon Roll Ups

  • 1 package crescent rolls
  • 1/4 cup sugar
  • 1 tbsp cinnamon
  • Wooden Skewers

  • Combine cinnamon and sugar in small bowl
  • Separate crescent rolls and wrap them around the skewer
  • Roll it in the cinnamon sugar mixture
  • Cook over campfire for 5 minutes, rotating frequently
  • Optional - Mix 1/4 cup powdered sugar and 2-3 tbsp water together to make a glaze and drizzle over cooked roll-up
  • Serve & Enjoy!!!

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Skillet Apples

  • 5 large apples (we like Granny Smith for their tartness)
  • 2 Tbs butter
  • 1/2 cup brown sugar
  • 1 tsp cinnamon

  1. Peel and slice apples. I slice mine about 1/4" thick.
  2. Melt butter in heavy skillet over grill.
  3. Place apples into skillet, top with brown sugar and cinnamon.
  4. Mix gently, and stir every 2-3 minutes until apples are tender. Total cooking time is around 15 minutes, depending on how thick your apple slices are.
  5. Serve with Ice cream & Enjoy!!!

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Campfire Cones

  • Ice cream cone - sugar or waffle
  • Mini marshmallows
  • Chocolate chips - want to go over the top
  • Fruit - bananas, strawberries, blueberries, raspberries - any or all
  • Candy - Reese's, Rolo's, Peppermint Patty's - the sky's the limit!
  • Caramel sauce - optional, but go for that option!!

  1. Place a few mini marshmallows in the bottom portion of the cone
  2. Stuff the cone with ingredients of your choice
  3. Stuff it very full and high (the marshmallows really melt down)
  4. Wrap very well with tin foil
  5. Place on grill or over campfire for 5 minutes
  6. Carefully unwrap & enjoy!!!!!!

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S'more Snack Mix

  • 1 cup Honey Teddy Graham cookies
  • 1 cup mini marshmallows
  • 1/2 cup milk chocolate chips

  1. Combine all ingredients in a medium bowl.
  2. Serve & Enjoy!!!

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Campfire Donuts

  • cast iron pan
  • vegetable oil
  • biscuit dough (Pillsbury biscuits value pack is what we used.)
  • cinnamon sugar

  1. Build a campfire and place a cast iron pan on the grate over the fire.
  2. Fill cast iron pan 1/3 full with vegetable oil. Heat until the oil's surface is shimmery. Test oil temperature with a small piece of dough. If it starts to float and brown then the oil is hot enough. If it sinks and doesn't cook then the oil isn't hot enough yet. If it burns then your oil is too hot and you need to move the cast iron pan away from the direct flame a bit.
  3. Shape each biscuit into a donut shape by poking a hole in the center and forming a ring. Once oil has reached the proper temperature add biscuit dough to the oil. Cook until bottom is browned then flip and cook until opposite side has browned. Once both sides have browned remove from oil and place on a paper towel lined plate to help soak up excess grease.
  4. Sprinkle with cinnamon sugar (either in a brown paper bag or just sprinkle over the top of the donut). Serve immediately. Be careful they will be hot!

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