Campfire recipes for fall
There is nothing like congregating around the campfire on a chilly fall night. Enjoy the heat from the fire, and cozy food to fill your bellies. Try out these fall campfire recipes on your next camping trip!
This Baked Apples recipes is reminiscent of apple pie, but super simple to cook over the fire. Simply core an apple and then fill the center with a mixture of raisins, nuts, a spoonful of brown sugar and a sprinkle of cinnamon. Place a small pat of butter on each end and then wrap the apple in foil. Roast the apples on a bed of coals for about 15 minutes, or until it’s soft enough to eat with a fork.
Sausage & Wild Rice filled Pumpkins
4 cups Wild Rice, cooked
1 lb ground sausage
2 medium apples, diced
1 cup chicken broth
1 can cream of mushroom soup
salt and pepper to taste
6 small pumpkins 2″-3″ diameter
For this recipe, you can cook your rice ahead of time. You can use all wild rice or a combination of wild rice and brown rice. Cook the sausage in a skillet and crumble it. Dice up the apples and combine all of the ingredients except the pumpkins in the skillet. Scoop the mixture into the pumpkins, wrap them in foil, and bake them over hot coals for 30-40 minutes. The pumpkin should still be firm on the outside, but soft on the inside.
Carmelized Butternut Squash
2 medium butternut squash (4 to 5 pounds total), chopped
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Peel the squash and remove the seeds. Cut it into cubes (about 1.5 inch) and put them on a greased sheet of foil. Pour the melted butter over the cubes and sprinkle on the brown sugar, salt and pepper. Carefully close the foil and roast the package on the coals for 45 to 50 minutes. The glaze should be carmelized by the end of cooking.
Apple & Meatball Skewers
1 lb ground sausage
1/2 an apple finely chopped
1 small onion finely chopped
1/4 cup flour
9 slices of bacon, cut in half
1 apple, cut in wedges
Mix the sausage, onion, chopped apple, egg and flour in a bowl. Form into 18 meatballs. Wrap a half slice of bacon around each meatball. Thread 3 meatballs and 2 apple wedges on each skewer. Cook over the fire or on a grill about 3-4 minutes per side until the sausage meatballs are cooked through.
Pie Iron Tacos
One of our favorite campfire cooking accessories are pie irons. Pie irons enclose your food in a cast iron pan for easy cooking over coals. These pie iron tacos have a few steps for prep at home, but are simple to throw together around the campfire.
1 lb. ground beef or turkey
1 small white onion, chopped
1 pkg. taco seasoning
20 – 25 corn tortillas or fajita-size flour tortillas
Shredded cheddar, Monterey jack or Mexican cheese
Chopped green onions
Sliced avocado or guacamole
Sour cream or Greek yogurt
At home: brown beef or turkey with onion. Mix in taco seasoning as directed by package. Allow to cool then store in a zip-top bag in fridge or cooler until ready to use. Chop up desired toppings and store in zip-top bags in cooler.
Around the fire: Allow coals to develop around your fire (about 45 minutes). Spray the pie iron with cooking spray. Add a tortilla and fill with about ½ cup meat and ½ cup cheese. Top with another tortilla, close pie iron and cut away any excess tortilla. Place the pie iron on hot coals (not the fire) and cook for around 5 minutes, turning occasionally. Open pie iron and check to see if tortilla is golden brown. If so, remove from heat, if not cook for 1-2 minutes longer. Put on plate and top with desired toppings.