Heres Some Camping Tips & Tricks at Your Fingertips
Our Knoxville Campground Blog is the information you need to make your next camping trip in Tennessee even more enjoyable. From RV and camping tips and tricks, to amazing campfire recipes, to advice on planning your next trip in Knoxville, TN... the information below is here to help you. And please, feel free to comment and share your experiences, knowledge and favorite recipes. At Knoxville Campground, we are a family and all here to help each other enjoy the great outdoors to the fullest!
Campfire Shepherd’s Pie
Campfire Shepherd’s Pie is a hearty and delicious meal that’s perfect for cooking over a fire. Here’s a simple recipe you can make in a cast-iron skillet or foil packet while camping.
Ingredients:
- 1 lb ground beef (or ground turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of mushroom soup (or beef gravy)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 2 cups mashed potatoes (instant or prepared ahead of time)
- 1/2 cup shredded cheddar cheese (optional)
Instructions:
- Prepare the Fire – Get your campfire going and let it burn down to hot coals for even cooking.
- Cook the Meat – In a cast-iron skillet over the fire (or on a camp stove), cook the ground beef with diced onion and garlic until browned. Drain excess grease if needed.
- Add Veggies & Sauce – Stir in the frozen mixed vegetables and the cream of mushroom soup (or beef gravy). Mix well and season with salt, pepper, and paprika. Let it simmer for 5 minutes.
- Top with Mashed Potatoes – Spread the mashed potatoes evenly over the meat mixture.
- Add Cheese (Optional) – Sprinkle shredded cheddar on top for extra flavor.
- Cook Over the Fire – Cover with foil and let it cook for 10-15 minutes, until heated through and the cheese is melted.
- Serve & Enjoy!
Foil Pack Variation:
- Instead of a skillet, you can layer the ingredients in heavy-duty foil packets. Wrap tightly and cook on campfire coals for about 15 minutes, flipping halfway.
Try this delicious and easy recipe next time you stay at Knoxville Campground!
Hot Cocoa Pancakes Recipe
Here’s a recipe for hot cocoa pancakes—perfectly fluffy and chocolaty, with the warmth of a cozy hot cocoa. These pancakes are ideal for a chilly morning treat!
Ingredients
- Dry Ingredients:
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Wet Ingredients:
- 3/4 cup milk (or milk alternative)
- 1 large egg
- 2 tbsp melted butter (or vegetable oil)
- 1 tsp vanilla extract
- Mix-Ins:
- 1/4 cup chocolate chips (optional, for extra chocolaty goodness)
- Mini marshmallows (optional, for hot cocoa style)
For Topping (Optional)
- Whipped cream or marshmallow fluff
- Chocolate syrup or melted chocolate
- Crushed candy canes or shaved chocolate for garnish
Instructions
- Prepare Dry Ingredients:
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Mix the Batter:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Fold in the chocolate chips if using.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the griddle for each pancake.
- Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until cooked through.
- If adding mini marshmallows, sprinkle a few on each pancake just before flipping.
- Serve:
- Stack the pancakes on a plate and top with whipped cream or marshmallow fluff, a drizzle of chocolate syrup, and any other desired toppings like crushed candy canes or chocolate shavings.
These hot cocoa pancakes are delicious on their own, or paired with a warm mug of hot cocoa for the ultimate cozy breakfast at Knoxville Campground!
Pumpkin Bread
Here’s a classic and delicious pumpkin bread recipe that’s perfect for fall or anytime you’re craving a moist, flavorful treat.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup pumpkin puree (canned or homemade)
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup milk or water
- 1 teaspoon vanilla extract
- ½ cup chopped nuts (optional, e.g., walnuts or pecans)
- ½ cup raisins or chocolate chips (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients:
- In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Mix Wet Ingredients:
- In a large mixing bowl, combine the granulated sugar, brown sugar, and pumpkin puree. Add the vegetable oil, eggs, milk or water, and vanilla extract. Stir until smooth and well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated. Be careful not to overmix.
- If you’re using nuts, raisins, or chocolate chips, fold them into the batter.
- Bake:
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool and Serve:
- Allow the pumpkin bread to cool in the pan for about 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack.
- Slice and enjoy!
Tips:
- For added flavor, sprinkle some cinnamon sugar on top of the batter before baking.
- The bread can be stored at room temperature for a few days, or it can be frozen for longer storage.
Enjoy your homemade pumpkin bread while staying at Knoxville Campground!
Potato Pancakes Recipe
Here’s a classic recipe for delicious potato pancakes, also known as “latkes”:
Ingredients:
- 4 medium potatoes (about 2 lbs), peeled
- 1 small onion, finely grated
- 2 large eggs, lightly beaten
- 3 tablespoons all-purpose flour
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Vegetable oil, for frying
Instructions:
- Grate the Potatoes: Using a box grater or a food processor with a grating attachment, grate the potatoes. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
- Mix Ingredients: In a large bowl, combine the grated potatoes, finely grated onion, beaten eggs, flour, salt, and pepper. Mix well until everything is evenly combined.
- Heat Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until hot but not smoking. You can test if the oil is hot enough by dropping a small piece of potato into the oil; it should sizzle immediately.
- Form Pancakes: Take about 1/4 cup of the potato mixture in your hand and gently flatten it to form a pancake, about 1/4 to 1/2 inch thick. Carefully place it into the hot oil. Repeat with more potato mixture, leaving space between pancakes in the skillet.
- Fry the Pancakes: Fry the pancakes for about 3-4 minutes per side, or until they are golden brown and crispy. Use a spatula to carefully flip them halfway through cooking. Adjust the heat if necessary to maintain a steady sizzle without burning.
- Drain and Serve: Once cooked, transfer the potato pancakes to a paper towel-lined plate or a wire rack to drain excess oil.
- Serve Warm: Serve the potato pancakes warm, optionally with sour cream, applesauce, or your favorite toppings.
Tips:
- Variations: Add grated garlic, chopped herbs (like parsley or dill), or grated cheese to the potato mixture for extra flavor.
- Keep Warm: If making a large batch, you can keep the cooked pancakes warm in a 200°F (93°C) oven until ready to serve.
- Storage: Leftover pancakes can be stored in the refrigerator for a few days and reheated in the oven or toaster oven.
Enjoy these crispy and comforting potato pancakes as a side dish or a main course, perfect for any meal of the day at Knoxville Campground!
Mexican Street Corn Dip
Mexican Street Corn Dip is a flavorful and easy-to-make dish inspired by the popular Mexican street food, Elote (grilled corn on the cob). This dip combines charred corn with creamy, tangy, and spicy ingredients, making it a perfect appetizer for parties or a delicious side dish. Here’s a recipe for you:
Ingredients:
- 4 cups corn kernels (fresh, frozen, or canned)
- 2 tablespoons vegetable oil
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta cheese)
- 1/2 cup chopped cilantro
- 1/2 cup chopped green onions
- 1 jalapeño, finely chopped (optional, for heat)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 clove garlic, minced
- Juice of 1 lime
- Salt and pepper, to taste
Instructions:
- Prepare the Corn: If using fresh corn, remove the kernels from the cob. If using frozen corn, thaw it, and if using canned corn, drain it well.
- Char the Corn: Heat the vegetable oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until the corn is charred and slightly blackened, about 8-10 minutes. Remove from heat and let it cool slightly.
- Mix the Ingredients: In a large bowl, combine the mayonnaise, sour cream, cotija cheese, cilantro, green onions, jalapeño (if using), chili powder, smoked paprika, minced garlic, and lime juice. Stir until well mixed.
- Combine with Corn: Add the charred corn to the bowl and stir until all the ingredients are evenly combined.
- Season: Taste and season with salt and pepper as needed.
- Serve: Transfer the dip to a serving bowl and garnish with additional cotija cheese, cilantro, and a sprinkle of chili powder if desired. Serve with tortilla chips, crackers, or fresh vegetables.
Enjoy your delicious Mexican Street Corn Dip!
If you would like to try this recipe over a campfire, come visit us at Knoxville Campground!
Mexican Street Corn
Mexican street corn, also known as Elote, is a popular and delicious grilled corn dish that is often enjoyed as a street food snack in Mexico. It’s a flavorful combination of grilled corn on the cob, creamy sauce, spices, and cheese. Here’s a simple recipe for campfire Mexican street corn:
Ingredients:
- 4 ears of corn, husked
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- Juice of 1 lime
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Grated Cotija cheese or crumbled feta cheese
- Chopped fresh cilantro (optional)
- Lime wedges, for serving
Instructions:
- Prepare your campfire and let it burn down to a bed of hot coals.
- Place the ears of corn directly on the grill grate or wrap them in aluminum foil to protect the corn from direct contact with the fire.
- Grill the corn over medium-high heat, turning occasionally, until the kernels are slightly charred and cooked through, usually about 10-15 minutes.
- While the corn is grilling, prepare the creamy sauce. In a small bowl, whisk together the mayonnaise, sour cream or Mexican crema, lime juice, chili powder, paprika, garlic powder, salt, and pepper until well combined.
- Once the corn is cooked, remove it from the grill and let it cool slightly.
- Using a brush or spoon, generously coat each ear of corn with the creamy sauce, ensuring all sides are covered.
- Sprinkle the grated Cotija cheese or crumbled feta cheese over the corn, making sure to coat each ear evenly.
- Garnish with chopped fresh cilantro, if desired.
- Serve the campfire Mexican street corn with lime wedges on the side for squeezing over the corn before eating.
Campfire Mexican street corn is a delicious and flavorful treat that captures the essence of Mexican street food. It’s a perfect side dish to accompany your outdoor meals while camping, adding a touch of spice, creaminess, and tang to your corn on the cob. Enjoy this recipe by booking a site at Knoxville Campground today!
Food to Bring
When planning for a camping trip, it’s important to bring food that is easy to prepare but also doesn’t require refrigeration. Make sure it can withstand the elements. Here are some ideas:
Foods
- Trail mix: A great snack that’s easy to pack and carry. Trail mix is a mixture of nuts, seeds, dried fruit, and sometimes chocolate or other sweets.
- Canned or dried meats: Tuna, salmon, and chicken are all great options that can be mixed with pasta or rice. This makes for a quick and easy meal.
- Instant oatmeal: A great breakfast option, instant oatmeal is easy to prepare and can be customized with toppings. Some recommended toppings would be fruit, nuts, and honey.
- Peanut butter and jelly: A classic sandwich that’s easy to make and doesn’t require refrigeration.
- Granola bars: Another great snack that’s easy to pack and carry. Granola bars provide energy and nutrients when you need them.
- Fresh fruit: Apples, oranges, and bananas are all good options that can be easily transported and don’t require refrigeration.
- Hot dogs and hamburgers: If you have a grill or fire pit, hot dogs and hamburgers are classic camping foods. They are easy to cook and don’t require much prep.
- Instant noodles: A quick and easy meal, instant noodles can be cooked with boiling water. They can also be mixed with canned or dried meats and vegetables.
- Chips and salsa: A tasty snack that’s easy to pack and carry. Chips and salsa provide a nice crunch and a bit of spice.
- S’mores ingredients: No camping trip is complete without s’mores! Bring graham crackers, marshmallows, and chocolate bars for a sweet treat by the fire.
Enjoy your stay with these snacks at Knoxville Campground!
Family owned and operated, Kiefer Campgrounds strive to offer you the best rates for a comfortable location with outstanding service, and spotless facilities. When you stay in one of our parks, you are no longer just a happy camper, but a part of our family! We are most certain you will enjoy your stay with us. Pick your favorite location and book your spot now before it’s too late! You’ll be happy you did!
