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Camping Recipes: 4 Amazing Tailgating Recipes

Are you gearing up for game day? Check out these amazing tailgating recipes that are perfect for sharing with friends. You’ll love making these easy camping recipes for friends and families while you celebrate your team!

chicken skewers

Easy Grilled Teriyaki Chicken Skewers

Recipe is adapted from one on


1⁄3 c. soy sauce1⁄3 c. brown sugar2 tbsp vegetable oil1 tsp ground ginger1/2 tsp garlic powder2 tbsp honey1 tsp seasoning salt1 lbs boneless skinless chicken thighs, cut into 32 1 to 1-1/2 inch pieces12 fresh whole baby portabella mushroomssmall zucchini or summer squashlarge peppers, cut into pieceslarge onion, cut into wedges12 cherry tomatoes


Cut the chicken into 1″ thick pieces.In a large zip-top bag combine the soy sauce, brown sugar, vegetable oil, ginger, garlic powder, honey, and seasoning salt. Seal and shake to combine. Set aside 2 tbsp of the marinade and refrigerate. Add chicken to the bag and seal tightly. Gently shake the bag to thoroughly coat the chicken and place in a 13×9 pan.Refrigerate for 3 hours, turning occasionally. Wash and dry all produce.Cut the zucchini, squash, peppers, and onions into 1″ pieces.Heat up the grill and drain the meat, discarding the used marinade. Using metal skewers, build your kebabs. We recommend using a single type of ingredient on each kebab to ensure it cooks to the right level of doneness and doesn’t burn while other ingredients aren’t cooked through. Add kebabs to the grill and cook until the veggies are browned and softened and the chicken reaches a 175 internal temperature. Approximately 15-20 minutes for the chicken. Veggies will vary. Serve hot over rice!

BBQ Chicken Bites

Recipe adapted from one on

Photo credit: le creme de la crumbPhoto Credit: Le Creme De La Crumb


2¼ c. flour1 Fleischmann’s® RapidRiseTM Yeast1½ tsp sugar1 ½ tsp salt⅔ c. very warm water1 tbsp olive oil3 tbsp melted butter1 tbsp ranch seasoning mix2 tbsp grated parmesan cheese⅔ c. shredded chicken½ c. BBQ sauce⅓ c. shredded Mexican blend cheese1 c. ranch dressing


Preheat over to 400°F.In a large bowl, combine 1 c. flour, undissolved yeast, sugar, and salt. Add the very warm water and mix until thoroughly blended — approx. 1 minute. Slowly add flour until a soft dough forms, you may not need to use all the flour listed above. It should easily form a ball and feel slightly tacky.Knead on a flat surface, adding the flour until it’s smooth and elastic — approx. 4 minutes. Return the dough to the bowl and cover, allowing to rest for around 10 minutes. Meanwhile, combine chicken and BBQ sauce (you can also sauté onions and add them to this step if you like.)On a floured surface, roll dough into a 14X12 rectangle and cut into even squares. Top each square with 1 tbsp of the chicken mix and sprinkle with 1 tsp shredded cheese. Pinch the edges closed to seal and place in a greased cast-iron pan. Be sure to set the sealed side down to prevent leaking. In a small bowl, stir together parmesan cheese and the dry ranch mix. Brush the tops of the rolls with butter and sprinkle the cheese mix over them. Bake on the lowest rack for 30 minutes or until the tops are golden brown.Serve with a side of ranch dressing for dipping!

Mini Muffulettas

Recipe adapted from one on



2 16-oz. jars mixed pickled vegetables3/4 c. pimiento-stuffed Spanish olives, chopped2 tbsp bottled olive oil-and-vinegar dressing12 small dinner rolls, cut in half6 Swiss cheese slices, cut in half 12 thin deli ham slices12 Genoa salami slices6 provolone cheese slices, cut in half


Prep your rolls by cutting them in half. Do the same with all the cheese slices. In a food processor, pulse the pickled veggies until finely chopped, about 8-10 times. Add olive and dressing to the vegetables and pulse 2 more times. Spread 1 tbsp of the veggie mix on the bottom of each roll. Top each veggie mix with 1 slice each of Swiss cheese, ham, salami, and provolone. Place the top of each bun on the sliders and cover with plastic wrap.Chill in the refrigerator until ready to serve.

Easy Philly Cheese Steak Dip

Recipe adapted from one on



1 medium onion, finely chopped1 green bell pepper, finely chopped1 tbsp butter1/2 tsp Italian seasoning1/2 tsp garlic powder1/2 tsp onion powder1/4 tsp cayenne2 8 oz. blocks full fat cream cheese1/4 c. mayonnaise2 tbsp sour cream2 tsp red wine vinegar1 lb. deli-sliced roast beef, chopped (see notes)2 1/2 c. shredded provolone cheese


Set out the cream cheese at least an hour ahead of time to let it get to room temperature.Wash and dry all produce. Finely chop the onion and bell pepper. Roughly chop the roast beef. In a large cast-iron skillet heat butter over medium-high heat. Add the onions and salt to taste. saute until translucent and softened. 4-5 minutes. Add the bell peppers and cook an additional minutes stirring constantly.Remove the skillet from the heat and stir in the Italian seasoning, garlic powder, onion powder, and cayenne.Allow the mix to cool thoroughly to room temperature, approximately 1 hour or 30 minutes in the refrigerator. Preheat oven to 400ºF. In a large bowl, whip the cream cheese until smooth with a hand mixer. 30 seconds or so. Add mayo, sour cream, and red wine vinegar and combine with a spatula. Season the mix with 1/2 tsp. salt and 1/4 tsp. black pepper. Stir in the veggies, chopped roast beef, and 1 1/2 cups of shredded cheese. Wipe out the cast-iron skilled and spray with a cooking spray. Add the dip to the skillet and top with shredded cheese. Bake for 20-25 minutes and then broil for 1-2 minutes. Serve warm with toasted French bread or pita chips.

Wherever you plan to take your family to celebrate the big game, these recipes will help you to serve delicious dishes that everyone will love.


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