Amazing Ways To Not Be A Food Waster While RVing

Every summer, my family goes on a two week-long camping trip to a national park. Last year we went east to Acadia in Maine; this year we’re heading west to Colorado to explore Rocky Mountain National Park! Filled with hiking, exploring, cooking by the campfire, and playing family board games at night, these camping trips have become my favorite family vacations! The time we spend together is priceless and with my boys nearing the teenage years, I’ll take all the time I can get with them before they’re “too cool” to spend time with us.

There’s a ton of packing that goes into camping for two weeks, from clothes and gear to cooking essentials and food. On our first trip we just threw in everything we thought we’d need and didn’t end up using half of it, including the food. Unfortunately we ended up throwing away way too much food and I still feel guilty about it (that was two years ago!). So since then I have focused my packing efforts on being smart about food choices and storage so that we’re practicing good food conservation and only bringing along what we actually use. In an effort to help you live more efficiently, I want to share some of my amazing ways to not be a food waster while RVing or camping to help you do the same.

Don’t Buy Everything Ahead of Time

While the thought of having to leave your campfire to run to a nearby grocery store for food probably makes you go, “Ugh!” it will help you keep the food at your campsite to a minimum. If you go on a big shopping spree before your trip and toss tons of food in your cart that you may or may not need, you’ll likely end up needlessly bringing along food that doesn’t get eaten or, worse, spoils. Of course, it’s ok to bring along your camping staples like spices, mac n’ cheese, rice and pasta mixes, chips and munchies, butter, s’mores ingredients, etc., but show some restraint when it comes to food that needs refrigeration, like cheeses and yogurts, or foods that have a short shelf life, like bread and pastries. Buying these locally means they don’t have to endure a few days of travel in a hot RV and possibly a lack of refrigeration going down the road.

Plan Your Menu Ahead of Time

While you don’t want to buy all your food ahead of time, it’s smart to put together a menu for most of your meals. This way, you know which non-perishables you can safely buy before you go, and once you arrive and set up camp, you’ll remember what you’ve bought to go along with food you’ll need to buy. With all the preparation that goes into packing up and hitting the road for a week or two, it’ll be easy to forget the food you’ve tucked away in your RV’s pantry. With a menu, you can look at it to see that you’ve already bought rice pilaf to go with chicken that you’ll buy locally, or that you have ground beef in the freezer for burgers in a few days. Consider your menu to be your little reminder of what you already have and what you’ll need.

Buy Local

Another perk of buying local is the opportunity to taste and sample foods that are unique to the area where you’re camping. While in Maine we lived off of lobster fresh off the boat and Maine blueberries, both bought just a mile or two from our campground. We also hit up roadside stands every other day to buy fresh veggies and fruit, two things that spoil way too quickly.

Proper Food Storage

So you’ve stocked your RV’s pantry with the non-perishables you’re going to travel with. Are you prepared to keep them fresh once they’re open? Do you have any food storage containers for leftovers? Don’t overlook the need for glass or plastic food storage containers, chip clips, re-sealable bags, and other items that will keep your food fresh. With all the food storage gadgets out there, there’s no reason a box of crackers or leftover chicken casserole has to go stale or get funky in the fridge and reach its demise before its time. Assume you’ll need to keep pantry and fridge food tightly sealed shut and invest in some storage solutions.

Freeze Food Before You Go

A great way to keep meat fresher longer is to freeze it before you leave for your trip and then toss it in the fridge when you head out. Buy plastic freezer bags that will prevent freezer burn and fill them with chicken, ground beef, steaks, seafood, and anything else you plan to grill or cook over the fire. Otherwise you’ll find yourself either hurrying to eat all the meat you’ve brought in the first few days of your trip or you’ll be cursing the spoiled meat when you take it out to cook it.

Think Small

Camping trips do not call for family-sized bottles of salad dressing or jumbo packages of hot dog buns. Not only do they take up more room (something that RVs are not known for having much of), but you’ll never use all of it. Instead, buy small sizes and quantities meant for travel or individual use. Or better yet, take your condiments and other items from home, like mustard, pickles, dressings, cereals, coffee, etc., and repackage them into small travel containers made of plastic that are safe for travel and take up half the refrigerator or shelf space they do at home. Less to store and less to waste!

When You’re Gone

When you leave your campsite to head out for a fun day of exploring, don’t leave food sitting out! This might seem like a no-brainer, but with all the prepping for a day away from camp, it can be easy to forget that your cereal boxes are sitting out on the picnic table or your juice container is on the counter. You’ll come home to stale cereal and warm juice that probably has to be thrown out. Make sure you put things back where they belong, whether it’s in the fridge, pantry, or in cupboards. Keeping food in a cool, dark place will help keep it fresh and you won’t run the risk of attracting wildlife with the scent of food.

The Most Important Meal of the Day

It’s hard to know just how much food you’ll need when you’re calling the great outdoors home. Your routine will change and your activity level will most likely go way up with all the outdoor activities you’ll be doing. So a good way to make sure you don’t bring enough food for a small army is by planning to eat a hearty breakfast every morning and then eating lighter throughout the rest of the day. This will give you the energy you need to get you up those mountains or rafting down the raging rivers and it’ll help keep your fridge free of food you might not even be there to eat. After all, when you’re gone all day horseback riding, swimming, or mountain biking, who has time to go back to camp for a ham sandwich? Bring along snacks like energy bars and nuts for some needed protein that won’t spoil.

Americans waste 35 million tons of food a year! Unbelievable! Just think of how many hungry people could be fed with our “trash”! Be smart about how much food you pack and how you store your food when you’re living the RVing life so you’re not contributing to this staggering statistic. If you make a conscious effort to be food wise when camping, it’ll also be easier for you to follow the principle of “leave no trace” in the great outdoors—something we should all strive for to help preserve the outdoor playground we all know and love!

Do you have any food conservation tips to share? Tell us and we’ll give them a try! Are you in the market for a new or used RV so you can start enjoying the beauty of nature that surrounds us? Check out our huge selection at Gillette’s Interstate RV in East Lansing, MI, that’s overflowing with all the top RV brands at the lowest prices in the nation! We gladly offer special no-money-down financing to make purchasing a new RV affordable and stress free. And with our unprecedented nationwide delivery service, you can take advantage of our amazingly low prices even if you live 1,000 miles from Michigan! Our trusted, insured team of drivers will deliver your new RV from our store right to your door. It’s never been easier to hitch up and hit the road—call, click, or visit us today for an amazing deal on your new RV!

Trail Treats: DIY Instant Oat Packets

Oatmeal is an affordable, easy-to-make, and nutritious breakfast food ideal for the outdoor lifestyle. When you’re looking for that perfect healthy, hearty snack to keep you fueled up for a long day of hiking, few foods make better trail treats than a scrumptious bowl of oatmeal. So if you want to warm your belly and satisfy your appetite during your next camping trip, make up some of these delicious DIY instant oat packets and have them ready to go when you start to feel hungry!

Basic Ingredients:

Begin all your instant oatmeal packets with these fundamental ingredients:

  • ½ C. instant oats
  • A pinch of salt
  • 2 tsp. dried milk
  • Sweetener of choice (optional)
  • Sealable baggies

Flavor Variations:

Once your basic packets are made, mix in these extra ingredients for additional flavor:

  • Cinnamon Raisin Oatmeal—¼ tsp. cinnamon and a handful of raisins

  • Maple Bacon Oatmeal—Handful of cooked bacon bits and slivered almonds, topped with a pinch of cinnamon and maple syrup

  • Berries and Cream Oatmeal—Freeze-dried fruit of choice and 2 tsp. non-dairy powdered creamer

  • Banana Walnut Oatmeal—Handful of dried bananas and 1 Tbsp. diced walnuts

  • Maple Brown Sugar Oatmeal—½ tsp. brown sugar and a handful of diced almonds, drizzled with maple syrup

  • Pumpkin Pie Oatmeal—A pinch of cinnamon, ground cloves, and ground nutmeg

  • Chocolate Pomegranate Oatmeal—Handful of pomegranate seeds, 1 Tbsp. dark cocoa powder, and ½ Tbsp. vanilla extract

  • Fruit and Seed Oatmeal—Handful of dried cranberries and raisins with 2 tsp. chia seeds

Making Your Oatmeal:

Step 1: Bring 1 cup of water to a rolling boil in a saucepan over the fire or on your camp stove.
Step 2: Add in your instant oat packet and reduce the heat.
Step 3: Simmer for about 10 minutes and stir periodically.
Step 4: Remove from heat and let cool.
Step 5: Enjoy!

Do you have any other fun oatmeal flavor variations that you’d like to share with our readers. Leave your ideas in the comments!

Tips For Smoking Meat Over an Open Campfire

At a minimum, a decent meat smoker is going to run you about $100. But why spend that kind of cash when you can simply smoke your meats over an open fire? Call it the more primitive alternative or the more cost-effective alternative, either way you’ll end up with some tasty meat cooked by the fiery hands of Mother Nature herself! So if you’re ready to learn the divine art of smoking the most savory beef brisket possible, check out these 10 tips for smoking meat over an open campfire!

Tip #1 – A Fire Pit and Grate Are Pivotal

Because you’ll be suspending your meat over the flames, having a designated fire pit and a cooking grate will be essential for smoking meats over your open fire. You can purchase a pre-made fire pit or you can make your own out of rocks or bricks. You can also purchase a metal grate or you can make your own out of green tree branches.

Tip #2 – Use Hardwood

You aren’t aiming to create a roaring, crackling, sky-high bonfire. You want to make a hot, smoky bed of coals. The best wood for achieving this is hardwood, such as maple or oak. Hardwoods are known for producing long-lasting, lush coal beds which are perfect for smoking meats.

Tip #3 – Keep It Constant

The hardest trick to master when smoking meat over an open campfire is to keep the heat at a constant temperature, ideally around 225º. You need to maintain this steady temperature for several hours at a time. If you notice that your coals are dying, add more wood to sustain the life of the embers, but remember to keep the heat just off to the side rather than directly under the meat.

Tip #4 – Slow and Low Is The Perfect Combo

Remember that you are not cooking the meat, you are smoking it, so don’t rush the process. Keep the temperature low and give your meat plenty of time above the coals. Ideally, you would have about a 1″-thick coal bed with no rising flames, and allow cook time anywhere from 2-6 hours depending on the type of meat.

Tip #5 – Practice Makes Perfect

As sinful as it is to ruin a great slab of meat, you shouldn’t expect to smoke your meat perfectly over a campfire on your first go around. As the art form that it is, it will take time to master. Start out with thinner cuts of meat before moving to thicker pieces once you feel more confident in your campfire smoking abilities.

Tip #6 – Stay Within Distance

To compensate for any change in temperature, you may want to lower or raise your grate accordingly. Don’t let your meat get too close to the heat or you’ll risk charring it. Don’t let it sit too far above the coals or it won’t smoke in a timely manner.

Tip #7 – Use The Right Tools

So you’ve already opted out of a fancy, high-priced meat smoking machine, but that doesn’t necessarily mean you have to forgo all man-made tools. A pair of long-handled tongs will certainly come in handy, as will a pair of well-insulated welder’s gloves. They might not be au-naturel like your campfire, but they can definitely help you avoid a painful burn!

Tip #8 – Fight Any Flareups

When fat drips from your meat, it can cause a flareup which will dramatically increase the temperature of your fire. Keep a spray bottle of water handy to douse out any flareups that arise. Spray away from your meat so that ash doesn’t splash up on it.

Tip #9 – Don’t Leave Your Meat Unattended

Fires are unpredictable and there is nothing worse than expecting a supreme rack of whisky BBQ chicken only to find out that you’ve started a forest fire instead. Keep a watchful eye on your flames and don’t leave your fire unattended. You won’t just be risking ruining your meat, but you could also risk having your fire grow out of control too.

Tip #10 – Smoke Color Matters

If your smoke has a black hue to it, that’s not a good sign and it can indicate that your fire lacks the proper ventilation. You want to have a clean stream of white smoke emanating from your coals. Black smoke can taint the taste of your food, while white smoke will infuse it with the earthy taste of smoldering forest timber.

Now that you’ve read these 10 tips for smoking meat over an open campfire, you’re ready to give it a try yourself! If you’re already a master of smoking meat over an open flame, then leave your own tips in the comments section!

Warm Up With Campfire Veggie Chili

Whether you’re out hiking, fishing, or snowboarding, a good hot chili can really hit the spot. Warm up with this campfire veggie chili that has no meat to worry about keeping cold or ensuring it’s cooked well. All these veggies will give you a vitamin-packed punch to get your body warmed up and back out there!


2 Tbsp. butter
1 medium onion, chopped
1 red bell pepper, chopped
4 cloves of garlic, minced
1 (15 oz) can red kidney beans
1 (15 oz) can pinto beans
1 (15 oz) can diced tomatoes
1 (6 oz) can tomato paste
2 C. vegetable broth
2 Tbsp. chili powder
1 tsp. cumin
1 tsp. smoked Spanish paprika
1 tsp. oregano
1 tsp. salt
½ tsp. ground black pepper


1: Get your campfire going early so it has time to burn down to hot coals.

2: In your Dutch oven, melt the butter and sauté the onion and pepper until tender, adding the garlic for the last 30 seconds.

3: Add in all ingredients except the beans, and bring to a light boil. Drain and rinse the beans while this boils.

4: Add the beans and move the Dutch oven to a low-heat area where it can simmer. Put the lid on it, cover with a few hot coals, and let it simmer. Ten minutes will get it done, but the longer you simmer it the thicker it will be and the more the flavors will come out.

You can add in more spice with cayenne pepper, chopped jalapeños, chipotle peppers, Anaheim peppers, cumin, or fenugreek!

If you want a meaty texture but without the meat, add in some Boca Veggie Ground Crumbles. The protein in these adds flavor and texture and it will give you a boost of energy!

Meatless Monday: Campfire Black Bean Burgers

The Meatless Monday movement is not a new phenomenon. In fact, it has been around since the height of World War I, and has persisted since that time with the motivation of improving consumer health and protecting the environment. While you might be all about the beef on the other six days of the week, on Mondays you might want to consider giving up your carnivorous impulses for a meatless delight. Trust us, it will be a small sacrifice that might lead you to the discovery of some really delicious meatless dishes. To help sway you into belief, we’ve got a recipe that eliminates meat without abandoning great taste. Give these mouthwatering campfire black bean burgers a try on your next camp outing and you might just be surprised at how scrumptious of a treat hamburgers can be without meat!


  • 2 cans seasoned black beans
  • 1 C. seasoned bread crumbs
  • 1/4 C. onion, diced
  • 1/2 tsp. garlic powder
  • 1 egg
  • 1/2 tsp. chili powder
  • 1 tsp. hot sauce
  • Salt and pepper
  • Olive oil
  • Hamburger buns
  • Your favorite hamburger toppings (mayonnaise, cheese, lettuce, tomato, etc.)

How To Make:

Step 1: Prepare your campfire so you have a nice bed of hot coals to cook over once you’re ready.
Step 2: Drain your black beans and put them into a large bowl before mashing them with a fork.
Step 3: Add in your bread crumbs, onion, garlic powder, egg, chili powder, and hot sauce. Mix well and add salt and pepper to taste.
Step 4: Heat the olive oil in a large skillet over your campfire. As it is heating, form your bean mixture into patties.
Step 5: Arrange your patties in the skillet and cook on both sides, flipping periodically, for about 10 minutes or until the patties are golden brown on both sides.
Step 6: Remove your patties from heat and put them on your buns. Add your favorite hamburger toppings before digging in!

Making these meat-burger alternatives won’t just reduce your risk of preventable diseases like cancer, diabetes, and cardiovascular conditions, but it’ll also reduce mankind’s carbon footprint while preserving resources too! In other words, these campfire black bean burgers are a win-win for everybody, including your tastebuds! Pair your burgers with tasty campfire green beans and don’t forget about dessert either! Do you have any other great ideas for meatless Monday meals? Let us know by leaving a comment!

Tasty Fall Treats for Gluten-Free Folks!

If you’re on a gluten-free diet, either because you have been diagnosed with celiac disease or have a mild sensitivity to gluten, you know how tough it can be to find delicious recipes that don’t include wheat, rye, bulgar, or barley. Sometimes it probably feels like your menu of allowable foods keeps shrinking. Luckily there is a wealth of information and loads of delicious recipes online about living a gluten-free lifestyle that is filled with mouthwatering, delectable dishes! Here are some of our tasty fall treats for gluten-free folks that we want to share!

Gluten-Free Caramel Apple Drizzle Cake


2 C. gluten-free flour blend (recommend Bob’s Red Mill, widely available at grocery stores)
1 C. almond flour
¾ C. brown sugar
1 tsp. cinnamon
½ C. (1 stick) butter, melted
2 large eggs
2/3 C. almond milk
2 tsp. baking powder
¼ tsp. salt
1 tsp. vanilla
1 C. apples, chopped
½ C. caramel sauce
1 tsp. xanthan gum (only if your gluten-free flour doesn’t contain it; read the label)


1. Grease an 8 x 8 baking pan with coconut oil.
2. In a medium bowl, blend the butter, eggs, almond milk, and vanilla.
3. In a larger bowl, whisk the flours, brown sugar, cinnamon, baking powder, salt, and xanthan gum (if needed).
4. Incorporate the wet ingredients into the dry ingredients until well coated. Stir in the apples.
5. Pour batter into the greased baking pan and drizzle the caramel on top.
6. Bake in a preheated 350° oven for 25 minutes, or until done.

No-Bake Pumpkin Cheesecake Bites

Cheesecake Ingredients:

8 oz. cream cheese
½ C. pumpkin puree (not pumpkin pie filling)
4-6 Tbsp. of sweetener of choice (coconut sugar or erythritol all-natural sweetener)
1 ½ tsp. pumpkin pie spice
1 tsp. vanilla extract

Coating Ingredients:

1/3 C. pecans, finely chopped
2 Tbsp. sweetener (see above)
1 tsp. cinnamon


1. Cover a baking sheet with wax paper or parchment paper.
2. Combine the cheesecake ingredients in a medium-sized bowl with a mixer. Beat until thoroughly blended.
3. Place the mixture in the freezer for 30 minutes. Allow it to harden in the freezer so you can form balls from it.
4. While the dough is in the freezer, combine the coating ingredients in a separate bowl and stir them together. Set this aside.
5. Once the dough has hardened, form small cheesecake balls using your hands or an ice cream scoop.
6. Roll each ball in the coating ingredients until fully covered. Place them on the lined baking sheet.
7. Either refreeze them for about 30 minutes or place them in the refrigerator for a few hours.

Gluten-Free Pumpkin Spice Donuts


2 C. gluten-free all-purpose flour
1/3 C. brown sugar
¼ C. sugar
1 ½ tsp. baking powder
¼ tsp. baking soda
1 tsp. pumpkin pie spice
½ tsp. cinnamon
½ tsp. salt
1 C. pumpkin puree
2 eggs
¼ C. milk
¼ C. butter, softened

Topping ingredients:

1/3 C. sugar
1 Tbsp. cinnamon
6 Tbsp. butter, melted


1. Preheat a mini donut maker or an oven to 325°.
2. In a large bowl, combine all ingredients (but not including the topping ingredients). Mix well.
3. Fill each opening of the mini donut maker or donut pan 2/3 of the way full. Bake for 8 minutes. Donuts will spring back if touched when done.
4. While they are baking, combine the cinnamon and sugar in a small bowl.
5. Once donuts are done, carefully remove them one by one and first dip the top of them in melted butter and then in the cinnamon sugar mixture. Set on a wire rack to cool.

Ultimate Gluten-Free Fudgelicious Brownies


1 ¼ C. sugar
¾ C. cocoa powder
½ C. gluten-free all-purpose flour
¼ tsp. xanthan gum (only if your flour blend doesn’t include it; check the label)
1/8 tsp. baking soda
¼ tsp. sea salt
1 tbsp. cornstarch
2 large eggs
4 tbsp. butter, melted
1/3 C. avocado oil (or canola oil)
1 ½ tsp. vanilla extract
2 tbsp. cold water


1. Line a 9 x 9 metal baking pan with parchment paper.
2. In a large bowl, whisk together the sugar, cocoa powder, flour, xanthan gum, baking soda, salt, and cornstarch.
3. Make a well in the center of the dry ingredients and add the eggs. Beat well.
4. Add the butter, oil, vanilla, and water. Mix until the dry ingredients are incorporated into the wet ones.
5. Pour the batter into the prepared pan.
6. Bake in a preheated 325°oven for 22-25 minutes. Cool completely in the pan before cutting into squares.

Do you have a favorite gluten-free recipe you’d like to share? Post it in the comments below!

Dessert to The Next Level! Skillet Peanut Butter Cup Cookie!

Who says cookies and campfires can’t get along? All you need is the right ingredients and a cast iron skillet and you can create a tasty treat everyone will love! Take your dessert to the next level with this skillet peanut butter cup cookie recipe!


1 stick butter (use real butter, it makes a huge difference!)

½ cup granulated sugar

½ cup light brown sugar

1 teaspoon pure vanilla extract

2 eggs

1 cup flour

⅓ cup unsweetened cocoa powder

½ teaspoon baking soda

 ¼ teaspoon salt

1 cup mini peanut butter cups (buy a big package so you can snack while you wait!)


1. Place the butter in an 8” cast iron skillet and melt it in the campfire. Stir in the sugars and vanilla until well blended.

2. Remove the pan from the fire and let it cool for about 5 min. During this time, in a separate bowl, combine the flour, coca powder, baking soda, and salt,

3. Whisk the egg into the now cooled butter and sugar mixture. Add the dry ingredients you just put together and mix until just combined. Then fold in the peanut butter cups.

4. Place back in the fire in a low heat area for around 15-18 minutes. Watch for the top and edges to begin to turn golden brown. Remove from heat and let it cool.

Once your cookie is cooled you can top it with any extra peanut butter cups, if you haven’t eaten them all. This dessert is also fantastic topped with ice cream, chocolate syrup, chocolate chips, and pretty much any kind of chocolate or peanut butter you can find. Kids of all ages will love this recipe so make sure you keep it around. They’re going to want this one repeated during every fire!

For another delicious campfire-inspired dessert, try out this apple pie recipe and let us know what you think about either of these tasty treats in the comments section!

Delicious Grilled Banana S’mores

Who doesn’t love a good s’more? These classic camping treats are always a favorite with many campers, and there are countless yummy variations to take your s’more game to the next level! Here is our recipe for delicious grilled banana s’mores! This recipe is nearly just as simple as regular s’mores, so your little campers can still have fun toasting marshmallows and building these tasty treats!

What You’ll Need:

Medium ripe bananas

Brown sugar

Large marshmallows

Graham cracker squares

Chocolate bars

Peanut butter (optional)

*We have left off the amount needed for each ingredient, as it just depends on how many people you’re feeding!


1. Once you’ve built up the perfect campfire for ‘mallow roasting, prepare your ingredients for easy assembly after roasting! Break graham crackers and chocolate into squares, and get your peanut butter opened up if you’d like to use it!

2. Slice a slit into your banana lengthwise, and pack with brown sugar.

3. Place bananas on the grill over the fire, and grill until the skin is soft and slightly charred, about 5 minutes.

4. In the meantime, roast marshmallows on skewers over the fire until desired doneness.

5. Once bananas are done, allow them to cool slightly and then carefully peel the skin off. Cut the bananas into bite-size slices.

6. Build your s’more! If you’d like peanut butter, first spread it onto the graham crackers. Then add chocolate, marshmallow, and banana!

7, Enjoy!

Everyone will go bananas over these amazingly delicious s’mores! Just one extra step or two added to your regular s’more recipe and you’ll be enjoying this new spin on the classic camping treat! For another S’more-inspired treat, try making these popcorn s’more balls of goodness! Have any other tasty s’more ideas? Comment to share with us!

Breakfast Potato Bowls! Idaho Sunrise Edition

You’ve seen those breakfast bowls in the freezer aisle at the grocery store. It’s got eggs, potatoes, cheese, and sometimes veggies. These may sound delicious, but there are a few things that can make these concoctions even better, like no or less packaging, fresh ingredients, and the ability to make them over the campfire. This recipe will deliver just that! Only tin foil to discard, all fresh ingredients, and it’s cooked in the fire! Enjoy these breakfast potato bowls, Idaho sunrise edition!


Baking potatoes
Breakfast meats of your choice
Veggies of your choice such as green pepper & onion, chopped


1. The first thing you need to do is bake the potatoes! Wrap them in aluminum foil and place them in the fire buried in hot coals. Let them cook for around 30 to 45 min. You want them to be just almost done! They will finish cooking during the next round of baking. Cook any raw breakfast meat you have while you wait for the potatoes to bake.

2. Lay the potato on its side and slice a “lid” off the top. Dig out enough potato to make room for the rest of the ingredients.

3. Place a pad of butter down in the bowl you just made, followed by cracking an egg in it, adding the cheese, meat, and veggies. If you have room left over you can even put some of the potato back in. Or just eat it while you wait for the rest to cook.

4. Carefully wrap the potato back up in the foil, being sure to know where the top is so your ingredients don’t spill out. Place back in the fire for around 15-20 minutes.

You will now have a delicious breakfast bowl that has been made with fresh ingredients. It’s also much less expensive to make them this way! The great thing is that you control the ingredients. So if you have one camper that loves onion and another that is completely against veggies, everyone can decide what goes into their potato. If you want to get adventurous, you can fry the potato that you scooped out in a skillet for a hash brown flavor! Make sure to pack the ketchup, hot sauce, salt, & pepper for toppings.

If you happen to run into poor weather or your campfire just isn’t cooperating, crank up the RV oven to 350° and cook according to the instructions above. Pair your personalized bowl with some homemade bannock, and for dessert try out this unique apple pie recipe.

Popcorn S’mores Balls of Goodness!

Sometimes the weather makes creating a campfire hard and even impossible at times. The craving for s’mores doesn’t go away with the sunny weather so when it’s rainy or cold, it’s time to get creative! Since you’ll most likely be entertaining yourself with a movie, why not blend the s’mores with popcorn and get both your fixes in at once! This is the perfect mixture of salty and sweet rolled into one snack! Enjoy these popcorn s’mores balls of goodness!


Microwave Popcorn

4 Tablespoons Butter

1 Small (10oz) Bag of Mini Marshmallows

1/2 Teaspoon Vanilla Extract

2 Cups Golden Grahams Cereal (or off brand, but the GM seems to taste better)

1 Cup Mini Chocolate Chips


1. Pop a bag of the microwave popcorn while you gather up the rest of the ingredients.

2. Melt and brown the butter in a large saucepan over medium heat.

3. Stir in marshmallows and continue to stir until melted and smooth.

4. Remove from heat and stir in the vanilla extract.

5. Fold the cereal and popcorn into the mixture to coat. Let cool slightly, just enough to be able to handle it.

6. Spray your hands with non-stick cooking spray and form the mixture into balls, using around a cup for each one.

7. Melt the chocolate chips down to a liquid and carefully dip each ball into mixture and let them cool on waxed paper.

If you can wait until they’re cool that is! They’re so good you may just have to sample a little here and there as you form the balls. Just be careful since the melted marshmallow is hot and sticky! Store any that happen to survive (which is unlikely but hey, we have no self control over here. Maybe you have more!) in an airtight container at room temperature.