S'more, Please: Everything I Ate (cooked) at Camp Babs
You didn’t think Camp Babs would be complete without delicious recipes perfect for camping, did you? Spending time outdoors day in and day out does work up an appetite! I had so much fun preparing and sharing every meal at Camp Babs. With some planning, camp cooking can be fun, delicious, and easy. The best part? These recipes aren’t just for camping — try them at home, and they’ll be show‑stoppers there too. Pull up a log, and I’ll tell you how I did it.
DAY ONE
These foil packets make for an easy first night meal because you can prep everything at home, store them in the cooler, and pop them on the fire when you're ready to eat. There are many variations to foil packet meals. I remember using good old French Onion soup mix and some potatoes back in the day. Whatever you use, there will be no dishes because you can eat right out of the packet.
SPICY OLIVE CHICKEN FOIL PACKETS
INGREDIENTS:
2 lb boneless chicken thighs, cut into large chunks
1 lb baby gold potatoes, quartered
1 large fennel bulb, cut into strips lengthwise
3 smashed garlic cloves
½ cup spicy olives
1 lemon, zested
1 orange, zested
¼ cup extra-virgin olive oil
1 tbsp fresh rosemary, finely chopped, or one teaspoon of dry rosemary
1 tbsp fresh oregano, finely chopped, or one teaspoon of dry oregano
Kosher salt and pepper
Feta cheese, optional
INSTRUCTIONS:
Prepare your grill and get it to high heat. In a large mixing bowl, place all of your ingredients and mix well until combined (or have them mixed and ready to go for the first night). Prepare four sheets of foil that are 12x12 inches and divide your mixture between the sheets, staying away from the sides of the foil. Fold the ends in, then fold the other two sides up, rolling them slightly to crimp them closed. You just made a mini oven. Grill the foil packets on high heat for 20-25 minutes or more until the chicken is cooked through. Remove from the grill and serve.
MEDITERRANEAN FISH FOIL PACKETS
INGREDIENTS:
2 1b cod, cut into large chunks
16 oz marinated artichokes
2 large heirloom tomatoes, cut into chunks -or- 2 cups cherry tomatoes
¼ cup extra-virgin olive oil
½ cup chopped fresh basil
Kosher salt and black pepper
¼ cup capers, optional
INSTRUCTIONS:
Prepare your grill and get it to high heat. In a large mixing bowl, place all of your ingredients and mix well until combined. Prepare four sheets of foil that are 12x12 inches and divide your mixture between the sheets, staying away from the sides of the foil. Fold the ends in, then fold the other two sides up, rolling them slightly to crimp them closed. Grill the foil packets on high heat for 20-25 minutes, until the fish flakes. Trust me…the kids loved this! It’s incredible what the outdoors will do for a kid’s appetite. Remove from the grill. Gently open the foil packets, being careful to let steam escape.
SAVORY S’MORES
Yes, Savory S'mores! I wasn’t sure how they would go over, but again, they were a huge hit with the kids. They had a blast placing the melty cheese on a cracker and layering on their choice of toppings. These make great snacks or appetizers. Give them a try. I think you will really enjoy them, and they're incredibly easy!
INGREDIENTS:
Sturdy cracker rounds like Ritz
Mini cheese rounds like Babybel, Brie, or small chunks of cheddar cheese
Cold cut slices - salami, ham, etc., to fit on the crackers
Bread and butter pickles
Fig jam
Hot honey
Everything but the bagel seasoning
INSTRUCTIONS:
Skewer a round of cheese and carefully melt the cheese over the hot fire pit. Avoid direct flames—cheese burns fast! Heat until it’s just melty. Place the gooey cheese on a large cracker and layer with the toppings of choice. Top it off with a cracker and enjoy! Add any or all optional toppings.
BANANA BOAT S’MORES
Grilled Banana Boat S’mores are so easy to assemble and another huge hit — all the best parts of a s’more tucked inside a campfire (or grilled) banana.
INGREDIENTS:
6 large, firm bananas
6 Tbsp chocolate chips
6 Tbsp miniature marshmallows
6 Tbsp graham crackers crushed
INSTRUCTIONS:
Preheat grill (each tent has a gas grill as well!!) or roast over a campfire. Cut four sheets of heavy-duty foil about 12 inches in length. Place an unpeeled banana in the center of the foil and carefully cut a slit through the center of the banana along the curve, but don’t cut all the way through. Gently open the slit to form a pocket. Fill the pocket with the chocolate chips, marshmallows, and crushed graham crackers. Fold foil around the banana and crimp to seal. Place bananas on the grill or over the campfire. If using a grill, cover and cook over medium-high heat for 8-10 minutes or until the marshmallows and chocolate are melted.
CAMPFIRE POPCORN
Forget the Jiffy Pop! Do this instead for the best open fire popcorn ever…and it’s easy and yummy — it’s also a little show for the kids!
INGREDIENTS:
1 disposable pie plate
1 sheet of aluminum foil - twice as long as the pie plate
¼ popcorn kernels
2 tablespoons avocado or olive oil
Salt to taste
INSTRUCTIONS:
Add oil to the bottom of the disposable pie plate. Pour about 1/4 cup of popcorn kernels into the pan. Sprinkle with salt. Cover the pan with foil, allowing the foil to mound in the center. Press the foil firmly against the sides of the pie plate. Cut 3-4 slits in foil to vent for cooking. Place the popcorn “popper” pie pan over the fire. When you hear the popcorn start to sizzle, shake the pan steadily to prevent burning. Gloves and tongs come in handy here. Remove from the fire when the popping stops. Slit the top and enjoy!
DAY TWO
ICE CREAM FRENCH TOAST
You read that right! Bread dipped in melted creamy ice cream is all you need to make a super easy and most delicious French toast. My granddaughter had recently seen this viral trend. I knew the kids would love preparing it and, most importantly, enjoy it! They were not disappointed. This truly was a fun camping recipe, and it was delicious. We had some grilled peaches on the side — it was just WOW!
INGREDIENTS:
Grilled Peaches
1 pint vanilla ice cream, melted
A loaf of challah or brioche, sliced
5 tablespoons butter
INSTRUCTIONS:
Grill peaches in advance. Just cut peaches into wedges and grill. Allow ice cream to melt thoroughly. Dip each bread slice in ice cream, allowing excess cream to drip off. Heat 2 tablespoons of butter in a large skillet or flat top over medium heat. Carefully place dipped bread slices in melted butter and cook until golden brown, being careful not to burn, about 1 or 2 minutes per side. Repeat with the remaining butter and the slices of bread. Top your ice cream French toast with some maple syrup and grilled peaches. Yum!!!!
CANOE SANDWICHES
I prepped these mini sandwiches before we left home. They are pretty basic, which is the point - so they please a crowd, picky eaters and all. Pop them right back in the bag, and you have Canoe Sandwiches to go.
INGREDIENTS:
1 package of Hawaiian Dinner Rolls (12 slider buns)
¼ pound deli ham
¼ pound deli turkey
1/4 pound cheese of choice
4 tablespoons of mayo
3 tablespoons mustard
Toppings of choice (lettuce, tomato, etc.)
INSTRUCTIONS:
Carefully slide your dinner rolls out of the plastic bag and fold down the sides of the box tray they come in. Cut the rolls horizontally in half without separating them. The lids should be one cohesive sheet. Spread your mayo and mustard as the “glue” for your meat and cheese to stick to on the bottom rolls. Add cheese, turkey, and ham. Top with the lids. Close up the sides of the box tray and slide the rolls back into the plastic bag packaging. This can be stored overnight in the refridge or cooler, ready for an instant lunch. Cut into sandwiches before you put them back in the bag.
S’MORES GRANOLA
When S’mores meet granola, a match is made in heaven—a perfect camping treat! It’s quick to prep at home, delightfully crunchy and gooey, and sure to have your little campers asking for more—fair warning: your biggest challenge will be keeping enough on hand.
INGREDIENTS:
2 cups Old-Fashioned oats
¾ cup pecans, chopped
¼ cup olive oil
¼ cup maple syrup
1 teaspoon Maldon Salt
2 cups mini marshmallows
1 cup graham crackers, chopped
¾ cup mini semi-sweet chocolate chips
INSTRUCTIONS:
Preheat the oven to 350 degrees. In a large mixing bowl, combine the oats, maple, evoo, pecans, and salt. Pour mixture onto a lined cookie sheet and spread out in a thin layer as evenly as possible. Place in the oven and bake for 12-15 minutes. After baking, sprinkle the chocolate chips and marshmallows over the granola and bake for an additional 8-10 minutes. Remove from the oven and let cool for 2-3 minutes, transfer to a bowl, and add the graham crackers. Using a large spatula, mix well to combine the melted marshmallow, chocolate chips, and graham crackers with the baked granola.
WALKING TACOS
To say these were the hit of the trip would be an understatement. Everyone devoured them and had a blast making them in the process. The toppings are endless, and everyone can customize their meal exactly how they want it. Bonus? They can walk with their “tacos”
INGREDIENTS:
1 pound ground beef (80/20)
1 packet taco seasoning
Individual bags of Fritos and Doritos
Taco Fixings are truly anything you’d like, but here is what I like to include:
1 (15-ounce) can pinto beans, rinsed and drained
Newman’s Mild Mango Salsa
2 cups finely shredded romaine lettuce
8 ounces shredded Monterey Jack cheese
1 large tomato, chopped
2 jalapenos sliced
One can sliced black olives
Sour Cream
INSTRUCTIONS:
Heat a skillet over medium-high heat. Add the ground beef, spreading it in a thin layer and cooking for 6 minutes without turning. After 6 minutes, turn the meat and break it apart with a spatula. Lower the heat to medium-low, add taco seasoning and water, and cook, stirring occasionally, for 2-3 minutes. Remove the skillet from the heat. To assemble walking tacos, use scissors to cut either the top off or cut down the center front of each chip bag. Spoon about 1/2 cup of beef on the chips, and add the toppings of choice.
JAM JAR COCKTAILS
When you’re down to the last spoonful in a jam jar, turn it into a tasty cocktail! The best part? You can shake it right in the jar. Swap jam flavors, herbs, or spirits to suit your mood—these two recipes feature two of my favorite jams: strawberry and peach. For camp counselors only :) If you’re not at the end of your jam jar, serve it in mason jars and let guests scoop the jam straight from the jar.
STRAWBERRY BASIL VODKA LEMONADE
INGREDIENTS:
1 to 2 tablespoons strawberry jam
6-8 basil leaves
1 ½ oz vodka
1 lemon, juiced
INSTRUCTIONS:
Add a half-ounce of water to your jam jar and mix thoroughly with a spoon to break down the jam. Tear your basil leaves, place them in the jar, and muddle. Add the lemon juice, ½ cup of cold water, and vodka; you can also use ½ cup lemonade instead, which will make the drink slightly sweeter. Fill the jar with ice cubes and close the lid. Shake vigorously for 45-60 seconds. If you want to spice it up, add a slice or two of jalapeno.
PEACH MINT BOURBON ICED TEA
INGREDIENTS:
1-2 tbsp peach jam
6-8 mint leaves
1 ½ oz bourbon
½ cup iced tea (sweetened or unsweetened, based on your preference)
INSTRUCTIONS:
Add a half-ounce of water to your jam in the jar and mix thoroughly with a spoon to break down the jam. Tear your mint leaves, place them in the jar, and muddle. Add the iced tea and bourbon. Fill the jar with ice cubes and close the lid. Shake vigorously for 45-60 seconds. **Delicious with a few slices of peaches thrown in.
Other variations: Blueberry Verbena Tequila Lemonade; Raspberry Rosemary Gin with Prosecco; Fig Sage Bourbon and fresh orange juice
DAY THREE
MAKE AHEAD MASON JAR OMELETS
These omelets were the best I’ve ever made — I really think shaking the eggs in a mason jar helped them fluff up. I’m not sure what it was, but they were absolutely over the top.
INGREDIENTS:
3-4 large eggs
¼ cup bell pepper, chopped
¼ cup scallion, chopped
¼ cup ham or bacon, diced
½ cup sharp cheddar or Gouda, grated
Salt and pepper to taste
INSTRUCTIONS:
Crack the eggs in the jar. Add salt and pepper, place the lid back on, and shake vigorously for 30-60 seconds. Place the chopped vegetables and meat in the jar along with the grated cheese. Shake once more to combine. When ready to cook, place a medium cast-iron pan over medium-low heat and add a tbsp of butter and a tbsp of olive oil. Once hot, pour in your eggs. As the eggs cook, gently pull the cooked eggs toward the center of the pan, allowing the liquid egg to pool to the edges; this will create a smoother cooked omelette. Continue to do this until the eggs are nearly set: about 4-5 minutes. Cover the pan with a lid, turn the heat to low, and cook for an additional 2 minutes. Gently fold in half, remove from heat, and slide onto your plate.
Babs Says: The same approach I use for my ‘Clean Your Refridge Frittata’ is a good way to think of your omelettes. Save this breakfast for your last morning camping and use whatever veggies, meat, and cheese you have left over.
KETCHUP BOTTLE PANCAKES
Add instant dry pancake mix to an empty, clean ketchup bottle. Add water and make pancakes as you would at home, pouring ¼ cup of the mixture per pancake.
Here are a few tips I learned along the way:
🏕️ Chop, dice, measure, and prep EVERYTHING you possibly can before you leave home. This allows you to relax and spend more fun time with family and friends, knowing whatever meal you have planned is ready to go since the busy work has been done at home. By the way, I was amazed at how well all our little campers ate. Their picky-eater tendencies were left at home. The fresh air and nonstop activity stimulated their appetites.
🏕️At Huttopia, our tent kitchen had a small refrigerator, but for extra food storage space, never underestimate the power of a good cooler. Many coolers are designed to keep food cold for up to five days with proper packing. It is essential to follow the 2:1, ice-to-food rule. Also, fill your cooler with ice the night before, so you'll have a cold one to pack the next morning.
🏕️ Frozen food is your friend. Frozen foods are great at keeping other food items cold. Freeze those six packs of drinks and any meat. They will help keep your food cold for longer, so you’ll need less ice. By the time you’re ready to grill that meat, it will be perfectly thawed. By the way, campgrounds usually offer ice for sale.
🏕️ Mason jars are an invaluable resource. I love these because they are so versatile. You can mix and store ingredients in them, and then afterwards they become great for a cold beverage.
🏕️ You need to leave perfection at home and relax. However, organization and advanced prepping are key. Everyone is there to connect and bond while making so many memories. And guess what, your food will even taste better in the open air around a campfire or in your tent dining area.
So much delicious and fun recipes! Thank you!!
This is so fun!