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Inspiration & Solutions

4 Campfire Recipes

Dust off your cast iron Dutch oven for your next camping trip and make campfire meals that are as good as if they were prepared in your own kitchen. Here, we've picked four of our favorite recipes from the book, The Lodge Cast Iron Cookbook: A Treasury of Timeless, Delicious Recipes. They're tasty, easy-to-prepare, and are sure to bring back the simple pleasures of open-air cooking and grilling.

Rosemary and Garlic Grilled Shrimp

Serves 4


  • ¼ cup olive oil, plus extra for brushing
  • 2 tbsp chopped garlic mashed into a paste with 1 tsp sea salt
  • 2 tbsp crab boil spice
  • 1 tbsp chopped fresh rosemary
  • 2 lb medium shrimp, peeled and deveined


1. Combine the olive oil, garlic paste, crab boil and rosemary in a large bowl. Add the shrimp and toss to coat well. Cover with plastic wrap and marinate overnight in the refrigerator.

2. Build a fire in your grill. Let the coals burn down to a medium fire.

3. Place the shrimp on the grill and brush every few minutes with the olive oil. Cook 3 minutes per side, just until cooked through. Be careful not to overcook.

Herbs, spices and olive oil come together to bring out the best in this simple grilled shrimp recipe.

Bacon-Wrapped Stuffed Turkey Breast

Serves 10


  • 3 lb boneless turkey breast
  • ¼ cup (½ stick) unsalted butter, softened
  • 1 tbsp mashed roasted garlic
  • 2 tsp basil, crushed
  • 1 10 oz package frozen chopped spinach, thawed and squeezed dry
  • ½ cup shredded Asiago cheese
  • 1lb thin-sliced bacon


1. Place the turkey breast skin side down on a cutting board, spreading the skin out as much as possible so it can wrap around the breast.

2. In a small bowl, blend together the butter, garlic and basil. Spread the flavored butter over the inside of the breast. Arrange the spinach lengthwise down the center and top with the cheese. Pull the skin around the breast, taking care not to tear it, to make a roll.

3. Lay the strips of bacon on the cutting board, slightly overlapping each strip. Place the turkey breast on top of the strips and begin wrapping the bacon around the breast. Make sure to overlap the ends of the strips; this will keep the bacon from curling as it cooks.

4. Place the turkey breast on a roasting rack inside a 14-inch cast iron camp Dutch oven (an oven with a flat lid), cover, and roast over a campfire at medium-high heat (450°F) with top coals until an instant-read thermometer inserted in the center of the breast reads 170°F.

Bacon flavor is heightened with an herb-and-cheese mixture, making this dish a real crowd pleaser.

Feather Light Rolls

Makes about 24 rolls


  • 1 tbsp instant yeast (SAF)
  • ¼ cups warm milk (110° to 115°F)
  • ¼ cup sugar
  • ¼ cup light vegetable oil
  • 2 large eggs
  • 3½ cups bread flour 1 tsp salt
  • ¼ cup (½ stick) butter


1. In a large bowl, combine the yeast, milk, sugar, oil, and eggs, mixing well. Add 2½ cups of the flour and mix well for 1 full minute. While mixing, slowly add the salt. Add the remaining 1 cup flour or as much of it as needed to create a soft dough.

2. Turn the dough out onto a lightly floured work surface and knead for 5 minutes, or strongly whack the dough with a large spoon 30 times. Round the dough and place it into a copper, glass, or plastic bowl. Avoid stainless steel or sheet metal bowls, as both can have a negative reaction with the yeast. Cover the bowl with a clean cloth put in a warm spot (but out of direct sun during hot weather) and let rise until doubled in volume. The warmer it is, the faster the dough will double—20 to 30 minutes at 75°F.

3. While the dough is rising, add the butter to a warm 12-inch cast iron camp Dutch oven (an oven with a flat lid) and let melt. Spread the butter over the bottom and up the side of the pot. Allow any excess butter to pool in the bottom.

4. After the dough has risen, drop the dough ball on an oiled clean flat surface. Shape the dough into a round ball. Squeeze off a 1.5 to 2-inch dollop of dough, like milking a cow; pull and twist off a roll. Roll the piece of dough between your palms to round it up and then seal the seams. Drop the roll into the prepared Dutch oven. Roll it around in the butter to coat it on all sides, and then set the roll seam side down, leaving a nice rounded top. Repeat with the remaining dough, arranging the rolls in the pot so they touch each other.

5. Cover the Dutch oven with a clean cloth or its lid and place in a warm spot (but out of direct sun during hot weather). The Dutch oven should be warm but not hot. Allow the rolls to rise until almost doubled. Again, depending on the temperature, it will take from 20 to 40 minutes. Watch them!

6. Arrange 8 coals in a ring underneath the Dutch oven and place 16 coals on the lid; your target temperature inside is 325° to 350°F. Let your rolls bake; it may take 25 to 40 minutes, depending on the ambient temperature. And keep in mind, every time you lift the lid to check on the progress of your rolls, you need to add 5 more minutes of cooking time. Be patient and trust your nose. When you can smell yeasty bread, the rolls are close to being done—about 5 more minutes. When it smells more like baked bread, the rolls are done.

Note: The butter used earlier will allow the rolls to lift, slide, or dump out onto a cooling rack. They can be served hot out of the Dutch oven as well. Remember, the Dutch oven will keep cooking them, so the bottoms and sides may get a little crunchy if you leave them in the pot. You can also let the rolls cool on a rack, then return them to the Dutch oven to serve and to keep warm.

Serve these rolls with butter and honey, or your favorite jam.

Dutch Oven Danish Cake

Makes one 12-inch layer cake

Serves 10 to 12



  • 3 cups cake flour
  • 4 tsp baking powder
  • ½ tsp salt
  • ¾ cup vegetable shortening
  • 1¾ cups granulated sugar
  • 1 cup milk
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 5 large egg whites


  • One 4¾ oz package Junket Danish Dessert, strawberry flavor
  • 2 cups confectioners' sugar One 16 oz tub Cool Whip One 8 oz package cream cheese 1 lb fresh strawberries, hulled


1. Grease two 12-inch cast iron camp Dutch ovens (ovens with flat lids).

2. In a medium bowl, sift and measure the flour. Add the baking powder and salt and sift again. In a large bowl, cream the shortening. Add the granulated sugar gradually and cream until fluffy. Add the sifted ingredients alternately with the milk and extracts to the creamed mixture. Beat thoroughly after each addition.

3. In another large bowl, with an electric mixer, beat the egg whites until stiff peaks form, then gently fold into the batter until no white streaks remain. Divide the batter between the prepared Dutch ovens and bake with 17 coals set on the lids of each of the ovens and 8 underneath. Cook until a toothpick inserted into the center of each comes out clean, 25 to 30 minutes.

4. While the two cakes are cooling, make the Danish Dessert following the pie glaze directions on the back of the box.

5. Flip the cakes out of the Dutch ovens onto their lids. Mix together 1 cup of the confectioners' sugar with the Cool Whip. In a separate bowl, mix together the remaining 1 cup confectioners' sugar and the cream cheese. In a large bowl, mix together the cream cheese and Cool Whip mixtures. Spread the Cool Whip topping across the top of one of the cakes. Arrange about half the strawberries on top. Set the other cake layer on top and spread that with the remaining Cool Whip topping. Arrange the remaining strawberries attractively over the topping, then spread the Danish Dessert across the top.

This showstopper cake is sure to impress everyone, especially after a long day outdoors.

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