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  • More
    • Home
    • CAMPSITES & INFO
      • Burlingame Camping Info
      • 360° Campsite Videos
      • Campsite Photo Galleries
      • Burlingame Campground Map
      • Reserve a Campsite
      • History of Burlingame
    • WHATS NEARBY
      • Interactive POIs Map
      • Nearby Public Beaches
      • Attractions & Fun
      • Area Restaurants
      • Useful Services
    • LOCAL LINKS
    • B4B ON Social Media
      • Facebook Page
      • Private Facebook Group
      • YouTube Channel
      • Pinterest Boards
      • Instagram Pictures
      • Twitter Feed
      • B4B Blog
      • Reddit Forum
      • B4B on TikTok
      • Amazon Influencer Store
    • MORE GOOD STUFF
      • B4B Community Forum Group
      • Camp Cooking
      • Useful Apps
      • Decals for Donations
      • Found on Amazon
      • About Bound4Burlingame
      • Contact Form
      • Disclaimer of Sorts
BOUND4BURLINGAME
  • Home
  • CAMPSITES & INFO
    • Burlingame Camping Info
    • 360° Campsite Videos
    • Campsite Photo Galleries
    • Burlingame Campground Map
    • Reserve a Campsite
    • History of Burlingame
  • WHATS NEARBY
    • Interactive POIs Map
    • Nearby Public Beaches
    • Attractions & Fun
    • Area Restaurants
    • Useful Services
  • LOCAL LINKS
  • B4B ON Social Media
    • Facebook Page
    • Private Facebook Group
    • YouTube Channel
    • Pinterest Boards
    • Instagram Pictures
    • Twitter Feed
    • B4B Blog
    • Reddit Forum
    • B4B on TikTok
    • Amazon Influencer Store
  • MORE GOOD STUFF
    • B4B Community Forum Group
    • Camp Cooking
    • Useful Apps
    • Decals for Donations
    • Found on Amazon
    • About Bound4Burlingame
    • Contact Form
    • Disclaimer of Sorts
camp meal at Burlingame State Park Campground
making pizza at Burlingame State Park Campground
camp breakfast at Burlingame State Park Campground

CAMPFIRE FONDUE

Cast iron cookware is ideal for this recipe because it retains heat and will keep your fondue warm for extended periods!


  • 1-3 garlic cloves
  • 1 1/4 cups dry white wine or beer or chicken/vegetable broth
  • 2 tablespoons cornstarch or flour
  • 16 oz. mixed finely grated cheese (see below)
  • 1 Pinch Nutmeg
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon salt


Finely grate cheeses and place inside ziploc with flour or cornstarch.  Shake thoroughly to coat, then set aside. Crush/Rub glarlic cloves on bottom and lower portion of pot/skillet. Chop finely and add to pot (optional). Add liquid and bring to simmer.  Add 1/4 cup of cheese mixture at a time, stirring until all cheese is melted to a creamy consistency. Overcooking will cause stringiness. Remove from heat. Add seasoning to taste. Pass out the skewers!


What to dip: bread chunks, apple, pears, broccoli, cauliflower, pretzels bites, roasted potatoes, meatballs, sliced sausage, steak strips, pickles, sauteed shrimp, rolled deli meats, grilled chicken, shaped pasta, asparagus, chips, crackers, mushrooms, cherry tomatoes, pineapple chunks, grapes


**TIP**  Pre-grate cheeses and add cornstarch/flour and spices to your bag at home. 


TRY THESE CHEESE COMBOS:

  1. 8oz Gruyere & 8oz. Swiss, Emmentaler or Jarlsberg
  2. 8oz. Swiss & 8oz. Cheddar
  3. 5 1/3 oz. each Fontina/Gruyere/Gouda
  4. 8oz. French Comte & 8oz. Swiss
  5. 4oz. each Pepper Jack/Cheddar/Colby/Cream Cheese(add at end)
  6. 8oz. Muenster & 8oz. Jarlsberg

Campfire Fondue recipe

S'MORE BARK

s'more bark recipe

Make ahead and store in an air tight container. Perfect for a snack at camp or home without the need for a campfire.


  • 3 ½  cups chocolate chips 
  • ½ cup white chocolate chips
  • 1 cup marshmallow fluff
  • 1 sleeve of graham crackers


Melt 1½ cp chocolate chips (Microwave on high at 30 second intervals stirring with rubber spatula in between).  Spread in a waxed line pan (12 x 9 or so).  Refrigerator ½ hr. Melt white chips in the microwave. Add fluff, microwave 30 seconds. Quickly spread over hardened first layer. Crumble the graham crackers. Press into marshmallow layer. Refrigerate ½ hr.  Melt 2 cups of chocolate chips.  Spread over cracker layer. Put in freezer 2 hrs. Remove and break. 


Dutch Oven Blueberry Cobbler

The grounds of Burlingame are home to an abundance of blueberry bushes, so prep some ingredients at home and be prepared to go berry picking!


Filling

  • 3 cups wild Burlingame blueberries
  • 2 tablespoons sugar
  • 1 tablespoon flour
  • Juice & zest from ½ lemon, or about 1 tablespoon juice
  • 1 teaspoon cinnamon

Topping

  • 1 cup flour, (140g)
  • ¼ cup sugar, (60g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup butter, cold
  • ⅓ cup milk
  • Optional: whipped cream 

 

Combine the filling ingredients (blueberries, sugar, flour, juice and zest of half a lemon, cinnamon) in a bowl and toss to coat.. (or place all in a ziploc to transport to camp.)  Line  a lined 4-qt Dutch oven with parchment (optional). Place blueberry mixture in dutch oven..  Make the topping: by combining flour, sugar, baking powder and salt in a bowl and stir to mix. Add the butter and mash with a fork until the flour and butter come together into pea sized pieces. Add the milk and stir to combine. (or make ahead and transport to camp).  Pour the batter over the blueberries.  Cover the Dutch oven and place on a bed of settled embers/coal, adding layer of embers to the lid of the oven. Cook for 35-40 minutes.  Remove from heat and let sit 10-15 minutes to finish cooking. Serve with whipped cream (optional) once cooled a bit.


** Alternate cooking method- Cook in oven at 350 for about 40 minutes until topping is golden,

Dutch Oven Blueberry Cobbler recipe

ITALIAN HOAGIE SUMMER SPREAD

Your favorite Italian grinder fixings, chopped & served dip style!  Perfect for lunch at camp.

 

  • 1/4 lb. diced pepperoni
  • 1/4 lb. diced Genoa salami, diced
  • 1/4 lb. diced ham
  • 1/4 lb. sliced/cubed Provolone cheese
  • 1/2 cup chopped red onion
  • 1/2 cup chopped banana peppers/roasted red pepper
  • 1/2 cup chopped tomatoes (optional)
  • 1/2 cup mayonnaise
  • 1 tablespoon balsamic vinegar (optional)
  • 1 tablespoon Italian seasoning
  • 3-4 cups finely chopped Iceberg/Romaine lettuce

 

In a large bowl, combine the meats and cheese, chopped vegetables.  Add the mayonnaise, vinegar and Italian seasoning. Stir to combine. Just before serving, stir in the chopped lettuce. Serve with baguette slices or crackers.


*TIP*  Prepackage ingredients in ziploc bags and toss together when ready to serve.

hoagie summer spread recipe

DUTCH OVEN RED BEANS & RICE

A one-pot twist for an easy to prepare camp meal.

 

  • 1 tbl oil 
  • 2-3 andouille sausage (cooked or raw)
  • 2 stalks celery, chopped 
  • 1 green bell pepper, chopped 
  • 1 small onion, chopped 
  • 4 cloves garlic, diced 
  • 1 tbl Creole or Cajun seasoning 
  • parsley, chopped (optional)
  • salt and pepper to taste

 

Heat the oil in a large pot or Dutch oven over medium heat.  Add sliced cooked sausage ( or cook & crumble raw) into the pot. Cook over medium heat for 5 min. until the sausage browns. Add the pepper, onion, and celery. Stir and cook 10 min. until slightly browned.  Add garlic, seasoning blend,  paprika, and bay leaf. Cook for 5 min. Drain/rinse the red beans and add to pot. Add the rice and 1 ½ cups water.  Bring to a boil, then reduce the heat, cover and simmer for 20 minutes or until the rice is tender.  Add butter, and salt to taste. Top with parsley and serve.

red beans and rice camp recipe

CAMPER'S FAVORITE PASTA FAGIOLI

Bound4burlingame's one pot pasta fagioli recipe

In a large pot, brown:

  • 1/2 lb. ground beef
  • 1/2 lb. loose sausage (sweet or hot)

Add and saute over medium heat for 7-10 minutes:

  • 1 cup diced carrots
  • 1 cup cup diced celery
  • 1 cup chopped onion
  • 1 tablespoon chopped garlic

Add and cook over med-high 20 minutes or until vegetables are near tender:

  • 1-2 carton (32oz) chicken or beef broth
  • 1 can (28oz) tomato sauce
  • 1 can (28oz) fire roasted diced tomatoes
  • 1 tsp. heaping of sugar
  • 1 heaping tablespoon Italian seasoning

Add and cook 11 minutes until al dente

  • 1 1/2-2 cups dry ditalini or tubettini pasta

Add and cook over medium 5 minutes more:

  • 1 can (15.5oz) white cannellini beans, NOT drained
  • 1 can (15.5oz) red kidney beans, NOT drained
  • salt and pepper to taste

Before serving (optional):

  • grated fresh Parmesan cheese
  • fresh chopped parsley


This recipe makes a large pot of soup which can feed 8-10 people in a sitting.  It is easily halved by using the 15oz size cans. Recipe is pretty flexible if you want less diced tomatoes/beans, or a more brothy soup.  *TIP* Cook your pasta in the beef broth and drain over the pot when time.  Set aside and add into bowls as needed.  This is great when you know there is going to be leftovers so the pasta doesn’t get swelled/mushy from overcooking as it sits. 


This recipe can be partially/fully pre-prepped at home to reheat/cook at camp.  Toss together a salad and serve with Italian bread for a satisfying meal.


Read blog post on this recipe

Download and print this recipe

B4B's One-Pot Pasta Fagioli (pdf)Download

B4B's Easy corned beef hash

easy corned beef hash recipe

In a large skillet, add:

  • 1/8-1/4 cup oil of choice
  • One bag frozen chopped onions
  • One bag Southern O'brien potatoes
  • One can corned beef (diced)
  • salt/pepper to taste

Cook over medium heat 15-20 minutes, turning portions over frequently. Serve with eggs of your choice.

Camping caviar

A refreshing cold veggie/bean concoction which only improves in taste after a couple days of marinating!

  

  • 1/2 cup olive oil
  • 1/4 cup sugar
  • 1/3 cup white wine vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 pound Roma tomatoes, seeded and diced
  • 1 (15 ounce) can black-eyed peas, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (11 ounce) can super sweet corn, drained or 1cp+ frozen corn
  • 1 red onion, diced
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper (or orange/yellow)
  • 1 cup chopped fresh cilantro


In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt.  Add tomatoes, black-eyed peas, beans, corn, red onion, and bell peppers. Combine by stirring. Mix in cilantro.  Cover and chill at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature. Serve with tortilla chips.

Bound4burlingame's camping caviar recipe

DIY MOCHA CAPPUCCINO MIX

Bound4burlingame's homemade mocha cappuccino mix

Mix the all ingredients together and store in an air tight container. Add about 3 tbls. of mix to 8oz. of hot water. Stir.

 

  • 1 cup Coffee-Mate coffee creamer
  • 1 cup Nesquik chocolate drink mix
  • 2/3 cup instant coffee crystals
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

FOIL PACKS RULE

click here for ideas

CAMPER'S CAST-IRON MEXICAN CORN DIP

mexican corn dip recipe

You don't have to make this in cast iron, but it really adds to the char of the veggies!

 

  • 2 tablespoon butter
  • 3-4 cups fresh, frozen or canned corn
  • 3-4 tablespoon fresh jalapeno pepper, minced
  • 1/3 cup red onion, diced
  • 2 teaspoons chili powder
  • 1 teaspoon garlic salt
  • 1/3 cup mayonnaise
  • 3 tablespoons plain Greek yogurt or sour cream
  • 2 tablespoons lime juice 
  • 2/3 cup crumbled cotija cheese
  • 1/4 cup fresh cilantro, chopped


In a cast iron skillet, melt butter over medium-high heat. Add corn, jalapeno and onion stirring occasionally, until vegetables are moderately charred.  Add chili powder and garlic salt. Reduce heat to medium-low. Stir in mayonnaise, yogurt/sour cream, lime juice, and cojita cheese and cook 2 minutes. Remove from heat and add cilantro, stirring to coat. Serve with tortilla chips.

GET HELP WITH CAMP COOKING ON "CAMPING CUISINE 101"

CAMPFIRE CONES

OMELETTE IN A BAG

OMELETTE IN A BAG

Make Campfire Cones at Burlingame State Campground

Start with a waffle cone and layer mini marshmallows with a variety of chips, fruits, cereal bits (use your imagination).  Wrap in foil and cook over fire for about 5 minutes, rotating to prevent burning. Remove and let sit about 2 minutes.  Tear foil  and eat like an ice cream cone.  Make ahead so they are on hand for a bed time snack for little campers..

OMELETTE IN A BAG

OMELETTE IN A BAG

OMELETTE IN A BAG

Cook Omelet in a bag at Burlingame State Park Campground

In a freezer grade ziploc, add 2-3 eggs and other ingredients you like (cheese, ham, onion, pepper, mushroom etc.). Seal and shake to blend.  Place in pot of boiling water for approximately 13 minutes. Remove with tongs and dump out onto plate. Cook multiple bags simultaneously.  Make ahead for quick meal and easy clean up at camp.

FOIL PACK SAUSAGE

OMELETTE IN A BAG

FOIL PACK SAUSAGE

Sausage Potatoes foil pack recipe for Burlingame State Campground camping

Parboil in same pot 1 lb. each of sausage, red potatoes and green beans for 5 minutes. Cut into bite size and toss in bowl with chopped onion, parsley, 4 tsp. cajun seasoning , salt & pepper.  Scoop on to 4 pieces of heavy foil and top with 1 tb. butter.  Place more foil over top and seal edges into a packet. Cook 15 minutes over fire. Make ahead and pack in cooler.

A PIE IRON IS A MUST HAVE FOR CAMPING

3 rules to follow when campfire cooking with pie irons.  Make sure its cast iron, "season" well before using, and use your imagination!  *TIP* Cooking over hot coals instead of flames gives a better result. 


Try these combos:

  • Pepperoni/Cheese/Marinara/Bread
  • Cinnamon Raisin Bread/Apple Pie Filling
  • Tortilla/Taco Meat/Refried Beans/Cheese/Salsa
  • Banana Bread/Nutella/Strawberries
  • Flatbread/Spinach/Sausage/Ricotta/Tomatoes

Camp snack at Burlingame State Park Campground

Camp snack at Burlingame State Park Campground

PRINTABLES

Camp Kitchen Checklist for Burlingame State campground camping

CAMP KITCHEN CHECKLIST

A comprehensive list by REI.  They could have left a few things off...like the ice cream maker and the hand crank blender. We like to stick to a simple recipe.

printable pdf

FOOD PACKING LIST

Columns for food prep, dry goods,  and coolers.  Fill in your own text.

printable PDF

MEAL PLANNING

Breakfast Lunch, Dinner, Snacks, Drinks categories to fill in your own items.

printable pdf
campfire cooking at Burlingame State Park Campground
lunch at Burlingame State Park Campground
campfire cooking Burlingame State Park Campground

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