Cozy Winter Camping Recipes for RV Cooking

Our Favorite Winter Camping Recipes

Breakfast Tacos

As a quick alternative, you can make these ahead of time, wrap in foil, and simply warm up in the morning over a fire or on a pan on a cook-stove.

When winter camping, we absolutely love these recipes for our RV winter cooking. They provide cozy, hearty meals that are perfect for staying warm during our chilly travels. The simplicity and comfort of hearty stews, chili, casseroles, cheesy pasta dishes, hot soups, and filling snacks like nuts, cheese, and granola are ideal for generating body heat and keeping you warm in cold conditions. Each dish make them ideal for enjoying delicious meals in the comfort of our RV, no matter the weather outside.

Ingredients:

Small- or medium-sized tortillas

Eggs

Cheese

Bacon or sausage (optional)

Toppings: Salsa, guacamole, sour cream, jalapeños

Preparation:

Cook up meat first, then add eggs and cook until firm yet still runny.

Add cheese to the mixture.

Warm tortillas on the grill grate over the fire or in a pan.

Add mixture to the tortillas and add desired toppings.

Biscuits and Gravy

As a quick alternative, you can make these ahead of time, wrap in foil, and simply warm up in the morning over a fire or on a pan on a cook-stove.

Ingredients:

1 lb. of sausage

¼ cup of flour

2.5 cups of whole milk

Preparation:

Brown the sausage

Sprinkle flour on top, then slowly add milk while whisking continuously.

Reduce heat to low, simmer for a few minutes and add salt and pepper to taste.

Top the cooked biscuits with this protein-rich, warm and filling gravy.

Irish Stout Beef Stew

This sausage pasta is a super easy recipe to throw together, and with the addition of different vegetables, you can make lots of variations.

Ingredients:

1 Tablespoon olive oil

2 to 3 pounds stew meat

1 medium onion (sliced in chunks)

½ teaspoon fresh thyme leaves

½ teaspoon dried parsley

½ teaspoon salt

½ teaspoon pepper

32 ounces beef broth (reserve half for later)

1 bottle Guinness dark beer (Optional)

6 ounces tomato paste

3 fresh thyme sprigs

½ teaspoon minced garlic

2 each bay leaves

6 medium carrots (sliced in chunks)

24 ounces baby potatoes (sliced in half)

1 Tablespoon cornstarch (mixed with 2 Tablespoons water)

Preparation:

Season beef with salt, pepper, thyme and parsley. Add olive oil to the bottom of the pot. Add meat and onions cut in large chunks.
Sauté beef with onions over medium heat until there is no pink showing.
Add 2 cups of beef stock (or broth) to meat, then pour in the bottle of dark beer.

Stir in tomato paste, along with thyme, sprigs, garlic, and bay leaf.

Close the lid and place dutch oven in a 350ºF oven. Bake 2 ½ hours.

Add carrots and potatoes

Remove from oven and add the reserved 2 cups of beef broth. Stir in carrots and baby potatoes. Close the lid and bake for 1 more hour.

Take stew out of oven. Make a cornstarch slurry with 1 tablespoon of cornstarch and 2 tablespoons of water. Add it to the liquid in the large pot

and stir.

Serve stew in large bowls and enjoy with a loaf of Irish Soda Bread or cornbread.

Sausage Pasta

Ingredients:

1 tbsp Olive Oil

8 Pork Sausages, cut into chunks

1 Large Onion, chopped

2 Garlic Cloves, crushed

1 tbsp Chilli Powder

400g Can Chopped tomatoes

300g Short Pasta

Preparation:

Heat 1 tbsp olive oil in a large frying pan and fry chunky pieces of 8 pork sausages on a fairly high heat until they are golden brown all over.

Turn the heat down and add 1 large chopped onion and 2 crushed garlic cloves, cooking them until they have softened.

Stir in 1 tsp chilli powder and 400g chopped tomatoes with the sausages,

Bring the sauce to a boil then turn the heat down and let it bubble for about 10 minutes while you cook the pasta.

Drop 300g pasta into the pan of boiling water and cook according to the pack instructions

Drain the pasta, then tip it into the frying pan with the sausage sauce, mixing well to coat.

Dish up immediately with crusty bread.

As a quick alternative, you can make these ahead of time, wrap in foil, and simply warm up in the morning over a fire or on a pan on a cook-stove.

Potato and Cheese Foil Packs

I am currently obsessed with these Cheesy Potatoes in Foil Packs, they can be baked in the oven or on the grill. In just 20 minutes, the potatoes are cooked perfectly and ready to be topped with cheese to melt into ooey gooey goodness.

Ingredients:

Thinly sliced potatoes

Shredded cheese

Butter

Spices: salt and pepper

Preparation:

Layer the sliced potatoes with pats of butter and shredded cheese on a piece of aluminum foil.

Season with salt and pepper to taste.

Fold the foil to create a sealed packet and cook it directly on the campfire coals until the potatoes are tender and the cheese has melted into gooey perfection.

Campfire Baked Apples

I love cooking blueberry cobbler in a skillet over an open fire because the combination of the smoky aroma, the crackling flames, and the rich, warm dessert creates a perfect, rustic experience that connects me to nature and brings out the best flavors.

Ingredients:

Apples

Brown sugar

Cinnamon

Butter

Optional nuts, oatmeal, or raisins

Preparation:

Core the apples and stuff them with a mixture of brown sugar, cinnamon, nuts, oatmeal, or raisins.

Top them off with a pat of butter, which will melt into a luscious gooeyness

Wrap the apples in foil and bake them in the glorious campfire embers until they become soft and caramelized.

Skillet Blueberry Cobbler

This would be fun to set up as a baked apple bar. Set all the ingredients out for your guests and let them top with whatever they like and then grill them to order!

Ingredients:

10 oz. fresh or frozen blueberries (about 2 cups blueberries)

3 Tbsp. fresh lemon juice

2 tsp. plus ⅔ cup sugar

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

1 cup all-purpose flour

1½ tsp. baking powder

½ cup whole milk

½ cup (1 stick) unsalted butter

Vanilla ice cream (for serving)

Preparation:

Preheat oven to 350°. Toss 10 oz. fresh or frozen blueberries (about 2 cups blueberries), 3 Tbsp. fresh lemon juice, 2 tsp. sugar, and a pinch of kosher salt in a medium bowl to combine, then, using your hands, coarsely crush berries. Let sit, stirring occasionally, until ready to use.

Whisk 1 cup all-purpose flour, 1½ tsp. baking powder, remaining ⅔ cup sugar, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine; stir in ½ cup whole milk into dry ingredients (batter will be thick).

Melt ½ cup (1 stick) unsalted butter in a 10" cast-iron skillet over medium heat. Remove pan from heat; scrape in batter. Spread into an even layer as much as possible (the butter will ooze over batter and pool at the sides). Spoon blueberry mixture, including any juices, over batter. Bake cobbler in oven until cake is golden brown and berries are juicy, 45–50 minutes.

Serve warm topped with scoops of vanilla ice cream.

In conclusion, I love these RV winter recipes because they offer the perfect combination of warmth, comfort, and convenience during the colder months. Whether it's a hearty soup, a cozy casserole, or a sweet treat, these recipes are easy to prepare, require minimal ingredients, and bring a sense of home wherever we are. They help create memorable moments around the campfire or in the kitchen, making our RV adventures even more enjoyable. With these winter recipes, I can stay nourished, warm, and satisfied while embracing the beauty and simplicity of RV life during the season.