Destination: North Toledo Bend Campground

North Toledo Bend Campground 

Location: 2907 N Toledo Park Rd, Zwolle, LA 71486

pics and information by HipCamp


Description: North Toledo Bend campground offers something for everyone! From scenery, amenities, and activities, this will please everyone! Alongside the amenities offered, there boast hiking trails and makes the perfect spot for wildlife watching!

Activities: Biking, boating, hiking, horse back riding, wind sports, swimming, wildlife watching.

Amenities: Pets allowed, campfires allowed, RVs allowed

Scenery: Beach, forest, lake

Destination: Fontainebleau Campground

Fontainebleau Campground

Location: Mandeville, LA 70448

Description: An amazing 2,800 acres surrounding Lake Pontchartrain. Visitors to Fontainebleau Campground experience a view of Louisiana like no other. In addition to it’s beautiful scenery, it also offers something for everyone! Fontainebleau Campground offers primitive and modern campsites, as well as some of the best and most sought after hiking trails in the state!


  • Pet Friendly
  • Campfires allowed
  • Toilets available


  • Biking
  • Hiking
  • Boating
  • Horseback Riding
  • Paddling
  • Wind Sports
  • Swimming
  • Wildlife Watching

Scenary/Terrain: Beach, forest, and lake!


Photo and Information by:

Destination: Lake Bistineau Campground

Lake Bistineau Campground

103 State Park Road
DoylineLA 71023




Lake Bistineau dates back over 200 years. It began in 1800 when several thousand acres of land were flooded due to a gigantic log jam in the Red River. Gradually, however, as the area was dredged, the lake began to drain. Then in 1935, a permanent dam was built across Loggy Bayou, creating the present-day Lake Bistineau. The dam has since been enlarged, giving the reservoir a surface area of 26.9 square miles, with an average depth of seven feet and a maximum depth of 25 feet.

Area 1 is located in the main section of the park, with cabins, and a group camp. Picnicking along the lake is tremendously popular at numerous sites equipped with tables, grills, and nearby restrooms. Several picnic pavilions are also available for larger groups. The park’s trail system encompasses nearly 10 miles of woodland trails and an 11-mile canoe trail, for visitors who want to see the park’s beauty from the water.

-Campfires allowed
-Toilet available
-Pets allowed


Trails at Lake Bistineau State Park

  • Willis Homestead Trail – 3.8 miles
  • Blue Wing Trail – 1.2 miles
  • Koasati Trail – 2.0 miles
  • Pintail Loop Trail – 1.3 miles
  • Discovery Circle – .4 miles
  • 6-mile Equestrian Trail:



Information credit:, and

For more information and to make reservations, please visit:

5 Reasons To Go Camping This Fall

5 Reasons To Go Camping This Fall



  1. Fewer Crowds: The summer traveling buzz is gone! Campgrounds draw in fewer crowds over the fall, so it makes social distancing even easier! The fewer crowds make it easier to enjoy the amenities of the campground, especially with the cooler weather.
  2. Fewer Insects: As temperatures drop, pesky mosquitos and other insects begin to fade away. It’s the perfect time to enjoy the outdoors without slapping your ankles every 2 seconds.
  3. Temperature: Hello warm days and cool nights! Perfect for day hiking, and then gathering around the campfire for a s’mores nightcap, and then head back to your cozy heated RV.
  4. Fall Food: Nothing like fall comfort food. After a full day of activities, theres nothing like cooking up a warm meal in your camper!
  5. Thanksgiving Plans: It’s a perfect time to take a break from the bustle of working from home, school, and all the stresses in your life. Getting away for Thanksgiving with loved ones and turning off the technology is a great way to spend the holiday!

Campfire Chili Cheesy Mac Skillet

Campfire Chili Cheesy Mac Skillet

close up of a spoon full of cheesy chili mac skillet

Recipe and photo by:


  •  1 454 g box of elbow macaroni
  •  2 425 g or 14 oz. cans of your favorite chili
  •  5 cups of water
  •  2 cups of shredded old cheddar cheese


  1. In a large cast iron skillet or Dutch oven, place the water and the elbow macaroni. Cook until the noodles are done – you may have to add more water. Make sure to stir so that it doesn’t stick to the bottom of the pan. You can cook this over the fire or a grill.
  2. When the noodles are done the water should be evaporated ( if not, pour it off)  and you can mix in the cans of chili. Heat up again.
  3. When the chili is heated through, sprinkle the cheese on top.
  4. Return to the fire/grill to melt the cheese.
  5. Dig in!

Must Try Camp Recipes for Fall

Must Try Camp Recipes




Campfire Pizza

getting a slice of cheesy Campfire Pizza from a flat pan

Recipe and Photo Credit: KitchenMagPie


  •  1 tube of refrigerated pizza dough or frozen pizza dough
  •  1 jar of pizza sauce
  •  2 cups of mozzarella cheese
  •  your choice of pepperoni mushrooms, vegetables, whatever toppings you want!


  1. Oil a cast iron pan ( or baking sheet, pizza stone etc.)
  2. Take the refrigerated dough and spread in the pan.
  3. Place on the fire or the BBQ. Cook until the bottom has browned.
  4. Remove from the fire and flip the crust in the pan.
  5. Brush with pizza sauce, place your toppings on and then cover in cheese.
  6. Return to the heat and cook until the crust is done underneath and the toppings are warm
  7. Remove and enjoy!

Walking Tacos

Lay out all the taco toppings, including ground taco meat with several bags of chips and let everyone assemble their own walking taco!

Recipe and Photos by:


  • 1 lb. ground beef
  • 1/2 oniondiced
  • 2 1/2 tbsp taco seasoning
  • 6 chips
  • lettucediced tomato, shredded cheese, sliced black olives, diced avocado, salsa, etc.


  • Brown the hamburger in a large skillet, along with the onion, until fully cooked and crumbled. Drain any fat and return skillet to stove top. Add the taco seasoning and 1/4 cup of water. Stir until moistened and fully seasoned.
  • Serve the taco meat with the bags of chips and all the taco toppings. Let everyone assemble their own tacos by layering the ingredients inside the bag. Enjoy!
To bulk up the meat mixture, add in 1 (15 oz) can of chili beans along with the taco seasoning. This will increase serving size to 8 people.
Pumpkin Walnut Chili
Instant pot chili in a bowl with a spoon.
Recipe and Photo by:

Pumpkin Chili Ingredients:

  • 1 28-ounce can fire-roasted tomatoes
  • half an onion, minced
  • 3 cloves garlic, minced
  • 2 poblano peppers, chopped
  • 23 chipotle peppers, chopped
  • 2 cups walnuts, chopped
  • 1 cup red lentils
  • 1 cup bulgur
  • 2 tablespoons chili powder
  • 1 tablespoons smoked paprika
  • 1 tablespoon salt
  • 6 cups water or broth (refill the tomato can about 2x)

Add at the end:

  • 1 14-ounce can pumpkin puree
  • 2 or 3 14-ounce cans black beans, rinsed and drained


  1. To Start: Place all the chili ingredients in the Instant Pot (affiliate link) and set to soup mode (30 minutes).
  2. To Finish: Release the steam, stir in the pumpkin and black beans, and season with more salt, more spice, etc. Serve with avocado, lime wedges, cilantro, tortilla chips, rice, cornbread… whatever you like with your chili! If it’s too thick, you can always thin it out with additional water or broth.

Campfire Mac n’ Cheese

Campfire Mac n’ Cheese


Recipe and photos by:


Campfire Mac n’ Cheese

This Mac n Cheese recipe is the easiest and cheesiest make ahead meal! Get ready for the best camping dinner experience you’ve ever had.


  • 1 1/2 cups elbow macaroni
  • 8 oz prepared Alfredo sauce just over half a jar
  • 1/2 cup grated sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup mozzarella cheese
  • 1/4-1/2 cup half and half or whole milk
  • Salt and pepper to taste


  • Cook pasta according to package directions. Drain and rinse with cold water.
  • Stir Alfredo sauce into the cooked pasta with the three cheeses and enough milk to keep things loosey goosey. {This is so your mac and cheese doesn’t dry out while it’s staying cool.} Stir in salt and pepper to taste.
  • Divide between four mini aluminum pie tins {or one big one}, sprayed with nonstick cooking spray. Spray one side of aluminum foil with more nonstick cooking spray and cover each individual mac and cheese portion, sprayed side down, facing the food. Seal well. Store in a large plastic food storage bag in a cooler until ready to cook.
  • Prepare a fire and let it burn down to the coals. Place a cooking rack over top that would be 2-3 inches above. Place each pie tin over the hot coals and cook 8-10 minutes or until hot. Remove from fire and serve immediately.
  • **SHORTCUT MAC AND CHEESE DIRECTIONS**You can also just bake these at home in a glass or ceramic baking dish at 350 degree oven for 20-25 minutes or until hot and melted. Easy peasy!

Campfire Breakfast

Campfire Breakfast

Camp Breakfast

Recipe and photo by:


Ingredient Checklist

  • Directions

    Instructions Checklist
    • Cook and stir bacon in a skillet over medium heat until crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain, discarding most of the grease.

    • Return skillet to the stove and add olive oil; heat over medium heat. Add potatoes, salt, and pepper; cook and stir until browned and somewhat crispy, about 10 minutes.

    • Mix onion into potatoes and cook until onion is translucent, about 5 minutes. Return bacon to the skillet; cook and stir until heated through, 1 to 2 minutes.

    • Pour eggs over potato mixture; cook and stir until eggs are set, 5 to 6 minutes.

Campfire Nachos

Campfire Nachos

Campfire Nachos in a Dutch Oven over a campfire.

Recipe&photos by: Fresh Off the Grid

Campfire Nachos Ingredient Notes

↠ Cheese selection can be highly subjective, but we prefer a mix of Sharp Cheddar, Colby, and Monterey Jack blend. You can do this yourself or pick up a bag of Shredded Mexican Cheese.

↠ If you’re using fresh ingredients like chiles, onions, or uncooked meats, you’ll want to saute them first and make sure they’re cooked thoroughly before building your nachos.

↠ The fresher the ingredients the better your nachos will taste, but this meal can also rely heavily on canned pantry items like fire-roasted tomatoes, black beans, roasted green chiles, or black olives.


  • 1 tablespoon neutral flavored oil
  • ½ lb tortilla chips
  • 1 (7.75 oz) can El Pato hot tomato sauceor equivalent
  • 1 cup shredded Mexican cheese blend
  • 1 (14.5 oz) can black beansdrained
  • 1 large avocadocubed
  • 4-5 green onionssliced
  • handful of fresh cilantrochopped
  • 1 small limecut into wedges


  • Lightly oil the bottom of a large dutch oven, to prevent the nachos from sticking.
  • For the first layer, evenly spread ⅓ of the chips into the dutch oven, topped with ¼ can El Pato, ¼ can black beans, ¼ cup cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer.
  • For the third and final layer, use the remaining ⅓ portion of chips, ½ can El Pato, ½ can black beans, ½ cup cheese, and the remaining avocado, onion, and cilantro.
  • Cover the dutch oven and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted. Serve with the lime wedges.

Fall Inspired Recipes

Fall Inspired Recipes





Bourbon Spiked Apple Cider


Forest scene with two camping mugs of spiked apple cider with a bottle of bourbon in the background.

Recipe and picture by:

Ingredients For Bourbon Spiked Apple Cider

Unfiltered Apple Juice: Not to be confused with spiced cider, which already has all the spices blended into it. Unfiltered apple juice is just cloudy looking apple juice. The ingredient list should say apple juice (and maybe water), but nothing else.

Cinnamon Sticks: Whole cinnamon sticks can be expensive at conventional grocery stores. We’ve found Trader Joe’s to have the best prices of all the chain-grocery stores. Many Mexican and Indian grocery stores will have them in bulk for super cheap.

Mulling Spices: You can assemble your own mulling spices using whole cloves, nutmeg, star anise, and allspice, but it can get expensive. We have found many grocery stores sell pre-mixed mulling spice blends, which can be far more affordable.

Orange: Orange in apple cider? Yes! The citric acid cuts through the sweetness of the cider and really brightens the drink up a lot.

Whiskey: We used bourbon for this recipe but rye bourbon, Irish whiskey, or Canadian whiskey would all work just fine. Use a good drinkable bottle, but not too good. There are a lot of flavors going on in this cocktail and a really nice whiskey will get lost in the sweetness and spices. Our go-to bourbon is Bulliet Bourbon. It’s relatively cheap and dangerously drinkable.

Essential Equipment

Insluated Mug: While the classic blue enamel camping mugs look cool in photos (guilty!), they don’t do a great job insulating from the heat, so your mug can be too hot to hold while your drink gets too cold to enjoy. An insulating mug would be a better choice. We recently picked up these Hydroflask insulated mugs and love them.

Pot: The size of the pot depends on the size of your group. Since it’s just the two of us, we use a small saucepan. If cooking over a campfire, a Dutch oven or large pot would be a good bet too.

Strainer: Unless you want to be drinking around floating cloves and star anise all night, then it’s a smart move to bring a strainer.

Ladle: If you’re using a large pot that would be too cumbersome to pour individual mugs, then you will want to ladle to the liquid out and into the strainer.


Five Can Chili

5 Can Campfire Chili

Recipe and picture by:


  • 1 medium onionchopped
  • 1 tablespoon olive oil
  • 14 oz can black beansdrained
  • 14 oz can red kidney beansdrained
  • 14 oz can diced tomatoeswith their juices
  • 1 can chipotle peppers in adobo sauceseeds removed (see below)
  • 12 oz can beerpreferably lager
  • 2 teaspoons sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin


  • Begin by prepping the chipotles. Most of the heat in the peppers are housed in the seeds and ribs, so we strongly recommend scraping out all of the seeds before adding the peppers to the chili, especially if using the entire can. Using a fork, remove the desired number of peppers from the can. Reserve the adobo sauce. Slice them open, and then using the back of your knife, scrape out and discard the seeds & ribs. Roughly chop the peppers and set them aside.
  • In a large dutch oven, heat the olive oil over medium heat until shimmering. Add the onions and saute until they begin to soften and turn translucent. Add the drained kidney and black beans, tomatoes and their juices, chopped chipotles and the adobo sauce, beer, salt and spices. Stir to combine.
  • Cook the chili until thickened to your liking, about 20 minutes was perfect for us. Serve immediately with your choice of toppings (cheese, avocado, green onions, etc) and cornbread on the side!

Campfire Skillet Cornbread

Campfire Skillet Cornbread

Recipe and picture by:


  • 1 cup cornmealmedium grind
  • 1/2 cup flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk(if using dry powdered milk: 3 tbsp powder + 1 cup water)
  • 1 egg
  • 2 tablespoons honey
  • 1/2 tablespoon oil(we used coconut oil and loved it)


  • In a large bowl, mix the cornmealflourbaking powder, and salt to combine.
  • Add the milkegg, and honey to the dry ingredients. Mix with a fork until fully incorporated.
  • Over your campfire, heat the oil in your cast iron skillet. Swirl to coat the bottom (be sure to use something to protect you from the heat – the skillet will get very hot!). Pour the batter into the skillet, ensuring that it is in an even layer. Cover the skillet with foil, crimping the foil around the edges, or cover with a lid.
  • Cook over medium-low heat for 15 minutes, then move off the head and let the bread rest (still covered) for an additional 5 minutes.
  • Cut into slices and enjoy with a big bowl of chili!

Easy S’mores Bars

Rich tasting s'mores bars with a traditional buttery graham cracker crust, thick chocolate ganache center and toasted marshmallow top.

Recipe and picture by:



  • 1 cup heavy cream
  • 1 1/2 cups semi sweet chocolate chips


  • 4 ounces graham crackers whole
  • 2 tablespoons sugar
  • 2 tablespoons plus two teaspoons melted butter
  • 1 1/2 cups mini marshmallows


  • Preheat the oven to 350 degrees F.
  • Lightly butter an 8×8 baking pan and line with parchment paper.
  • In a small pot warm the cream over a medium flame.
  • When the cream starts to bubble around the edges turn of the heat.
  • Add the chocolate chips and slowly stir with a wooden spoon or spatula until it becomes a thick and well combined.
  • Set the ganache aside to cool a little.
  • Crush the graham crackers to fine crumbs and transfer to a bowl.
  • Add the sugar and melted butter.
  • Mix well until all of the graham crackers are moist.
  • Transfer the crumb mixture to the prepared baking pan and press the crumbs down gently with a cup or any flat bottomed vessel.
  • Bake in the oven for 5-7 minutes and then let cool.
  • Once the crumbs are cool, pour the ganache on top of the crumbs and spread out evenly.
  • Place the pan in the fridge until the ganache becomes firm.
  • Place the marshmallows on top of the ganache making sure to cover as much of the ganache as you can. Pack the marshmallows in but keep them to one layer.
  • Place the pan under a preheated broiler and broil until the marshmallows turn toasted golden in color. Do not leave them because they only take a minute or less to brown.
  • Cut the bars into squares and serve at once or keep in the fridge for easier cutting later or next day.