5 Surefire Fall Camping Recipes

Fall Camping Recipes

Fall camping calls for hearty, warm meals. Burgers and potato salad may have worked over the summer, but they don’t quite cut it in the fall. The brisk autumn air has campers craving stick-to-your-ribs comfort food.

We’ve put together a collection of some of our favorite fall camping recipes that are sure to keep your belly warm and happy on your next camping trip.

1. Campfire Breakfast Burger

Start your day out right with this Campfire Breakfast Burger recipe from Jelly Toast.

Ingredients

Black Pepper Biscuit Mix

  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 6 tablespoons dry milk powder
  • 2 teaspoons black pepper
  • 4 tablespoons canola oil
  • ½ cup shredded cheddar cheese
  • 1 cup water

Note: This black pepper biscuit mix can be made ahead of time. Store it in an airtight container to bring with you to camp.

Additional Ingredients

  • 12 sausage patties
  • 12 eggs

Directions

  1. Whisk flour, baking powder, sugar, salt, dry milk powder, black pepper and canola oil together in a medium bowl until well incorporated.
  2. Add ½ cup of water, then slowly add the remaining ½ cup of water 1 tablespoon at a time until the biscuit mix is a thick batter, then stir in cheddar cheese.
  3. Set cast iron pan over medium heat and add oil to coat, then scoop ¼ cups of the batter onto pan, working in small batches.
  4. Allow to cook until first side is golden brown, then flip once. Cook until biscuits are fluffy and cooked through.
  5. Add sausage to a cold cast iron skillet and then set it over medium-high heat. Cook until sausages are golden brown and cooked through, flipping once. Remove and set aside.
  6. Cook eggs in cast iron skillet until desired doneness.
  7. To assemble, split biscuits in half and top with sausage and egg. Add ketchup or hot sauce if desired and place other half of biscuit on top.

2. Campfire Hobo Stew

What steadfast fall camper doesn’t have their own version of campfire hobo stew? This recipe from Camping for Foodies will rival some of the best out there.

Ingredients

  • 2 pounds beef chuck, trimmed, cubed
  • 2 tablespoons Worcestershire sauce
  • Salt and pepper, to taste
  • 1/2 cup onions, diced
  • 1 cup baby carrots
  • 1/4 cup frozen peas, defrosted
  • 1/2 cup fresh mushrooms, sliced
  • 16 cloves garlic, whole but peeled (We put 4 cloves in each packet but they are whole cloves that really flavor the meat and veggies during cooking; you don’t have to eat the cloves but the garlic lovers in your camping crowd will want to indulge in these little babies.)
  • 1 cup cherry tomatoes
  • 1 cup baby potatoes, cubed (these will probably need to be quartered in order to have the potatoes sufficiently cooked at the same time as the rest of the food in the foil packets.)
  • 4 sprigs fresh rosemary 1 bunch of fresh parsley, chopped for garnish (optional)

Directions

  1. Marinate cubed beef chuck in Worcestershire sauce for a few hours before cooking.
  2. Cut 4 pieces of heavy-duty foil, approximately 24 inches long (if you are using regular foil, you need two sheets per packet instead of one).
  3. Set out ingredient bar and let each camper build their own Campfire Hobo Stew packet starting with the meat and seasoning it with salt and pepper before adding the rest of the ingredients.
  4. Add ingredients you like and skip the ones you don’t, but be careful not to overstuff the packets.
  5. Fold the packet, then cook for about 10 minutes over medium heat (campfire coals or grill).
  6. Turn packets and cook for another 10 minutes.
  7. Total cooking time will be approximately 20-30 minutes and will depend on the ingredients inside the foil packs as well as the temperature of the campfire. Carefully open packets to check for doneness.
  8. Remove the foil packets from the campfire to serve. Be careful not to burn yourself on the hot steam when you open the packet.
  9. Discard rosemary sprigs before serving.
  10. Top with fresh parsley for garnish (optional).

 

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3. Campfire Sausage and Rice Stuffed Pumpkin

This sausage and rice stuffed pumpkin recipe from 50 Campfires is a delicious way to use those pumpkins from the fall harvest.

Ingredients

  • 1 pound ground sausage
  • 4 cups Wild Rice, cooked
  • 2 medium apples, diced
  • 1 cup chicken broth
  • 1 can cream mushroom soup
  • Salt and pepper to taste
  • 6 small pumpkins (2”-3” diameter)

Directions

  1. Cook the rice ahead of time, following instructions on the package. You can use half wild rice, and half brown rice to lighten it up a bit. (You may need to add more water while cooking, wild rice can soak it up too quickly)
  2. Cut a large opening at the top of the pumpkin, then clean and rinse out.
  3. Cook sausage in skillet and crumble as you cook.
  4. Dice apples, then combine all of the ingredients (minus the pumpkin) in the skillet or large mixing bowl. Add salt and pepper to taste.
  5. Place the filling into the cleaned pumpkins.
  6. Cover tin foil, large enough to cover the pumpkin, with cooking spray or a little butter to prevent sticking. Put the pumpkin in the center of the tin foil and cover. Do this separately for each pumpkin.
  7. Bake for 30-40 minutes in the hot coals of a campfire, until bubbly. It is best to use tongs to take one out about 20 minutes in just to check the progress. The pumpkin should not be too mushy; it should still have a firmness, yet be soft inside.

4. Campfire Sweet Potato & Black Bean Tacos

This sweet potato and black bean taco recipe from Fresh off the Grid is bound to be a hit with those vegan campers.

Ingredients

Sweet Potatoes & Peppers

  • 1 tablespoon oil
  • 1 medium sweet potato peeled (optional) and cut into ½ inch cubes
  • 1 poblano pepper seeded and chopped into ½ inch pieces
  • 1 tablespoon cumin
  • salt to taste

Black Beans

  • 1 tablespoon oil
  • ½ small red onion, diced
  • 2 cloves garlic, minced
  • 1 (15 oz) can black beans
  • 2 limes, juiced
  • 1 teaspoon New Mexican chili powder
  • salt to taste

Additional Ingredients

  • 6 corn tortillas
  • ½ red onion, avocado, cilantro, hot sauce, etc.

Directions

Sweet Potatoes & Peppers

  1. Heat oil in a skillet over medium-high heat.
  2. First, add the sweet potatoes and cook, stirring occasionally for 10 minutes.
  3. Next, add the peppers, cumin and a pinch of salt and continue to cook an additional 10 minutes, or until the potatoes and peppers are cooked through and tender.

Black Beans

  1. In the meantime, prepare the black beans by heating oil in a small pot.
  2. Add the onion and sauté 3-4 minutes until it begins to turn translucent.
  3. Then add the garlic and sauté until fragrant, about 1 minute.
  4. Finally, add the beans, lime juice, New Mexican chili powder and a pinch of salt.
  5. Reduce heat to low and simmer about 15 minutes until the beans are heated through and the potatoes and peppers are done.

Assembly

  1. To assemble, heat the tortillas on a stove burner or over your campfire. Spoon a scoop of beans into the tortilla, add a scoop of the potatoes and peppers and top with whatever additional fixings you like.

5. Campfire Baked Apples

Had enough smore’s? Try this mouth-watering baked apples recipe from Family Spice for dessert.

Ingredients

  • 4 large apples, such as Gala or Granny Smith
  • 1 tablespoon lemon juice
  • 1/4 cup dried cranberries
  • 2 tablespoons raisins
  • 2 tablespoons chopped walnuts
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon unsalted butter

Directions

  1. Remove the core from each apple, then brush the insides with lemon juice to prevent browning.
  2. Place each apple on their own a 10-inch square sheet of aluminum foil.
  3. In a small bowl, mix together dried fruits, nuts and spices.
  4. Press dried fruit mixture into the center of each cored apple.
  5. Cut butter into four pieces and place each small square on top of each apple, over the center filled with the dried fruit mixture.
  6. Wrap each apple tightly with the aluminum foil.
  7. Place aluminum foil-wrapped apples in or next to hot coals, not onto open flame, and cook for 20-45 minutes, depending on how firm you like your baked apples.
  8. Keep checking your apples. If coals are too hot, remove from coals and place on a grate over the coals. Apples are done when they feel tender when squeezed. Serve warm.

Notes:

  1. To bake in the Dutch oven outdoors, double the recipe to make 8 baked apples for a 10-inch Dutch oven. Bake for 20-45 minutes with 8 hot coals underneath and 14 hot coals on top of the Dutch oven.
  2. You can also use any variety of dried fruits and nuts that you like. If using larger dried fruits, like apricots, cut into smaller pieces before stuffing into the apples.

 

Give these 5 Surefire Fall Camping Recipes a try on your next fall camping trip and share them with your friends on social media.

 

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