Fall is here and what’s a better way to spend the cooler autumn nights then cozied up to a open campfire with some tasty warm comfort food to help keep us toasty.  If you’re hitting the road to do some Fall RV’ing, we’ve gathered up some of our favourite fall recipes for you to try!

Check them out below and let us know if you give them a try or, tell us, what’s your favourite dish(s) to make over a campfire?


Prep Time:  20 Minutes
Cook Time:  10 Minutes
Total Time:  30 Minutes
via Lauren's Latest


  • 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


  1. Cook pasta according to package directions. Drain and rinse with cold water.
  2. 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.
  3. 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!


Prep Time:  10-15 Minutes
Cook Time:  20-25 Minutes
Total Time: 30-40 Minutes
via Lodge Cast Iron


  • 2 pounds sausage
  • 2 pounds frozen hash brown potatoes
  • 8 eggs, beaten with 1/4 cup water
  • 2 cups cheese, grated


  1. In a 12 inch camp Dutch oven over a full bed of hot coals, fry and crumble sausage.
  2. Remove cooked sausage and drain on paper towels.
  3. Using the sausage drippings in the pan, brown potatoes and spread them evenly in bottom of Dutch oven.
  4. Place cooked sausage over potatoes. Pour eggs over sausage layer. Sprinkle top with cheese.
  5. Cook with 8 coals underneath Dutch oven and 16 on top for 20 to 25 minutes, until eggs are cooked.


Prep Time:  5 Minutes
Cook Time:  15 Minutes
Total Time:  20 Minutes
via Fresh off the Grid



  • 2-3 apples sliced 1/4″ thin
  • 1 tablespoon oil or butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cloves
  • 2 tablespoons bourbon
  • 1/4 cup brown sugar
  • 1 cup granola


  1. In an 8″ or 10” cast iron skillet, over medium heat, saute the sliced
    apples in a bit of oil or butter until beginning to soften, about 5 minutes.
  2. Add the spices, bourbon, and sugar, and stir to combine. Continue
    cooking until the sauce thickens and the apples are tender, 5-10 minutes
  3. Remove from the heat and sprinkle the granola evenly across the top.
    Enjoy straight from the skillet or serve in individual bowls with a
    generous scoop of So Delicious coconut ice cream!


Prep Time:  10-15 Minutes
Cook Time:  30-180 Minutes
Total Time: 40-195 Minutes
It Depends on How hungry You are!  
via Derek on Cast Iron


  • 2 lbs ground bison, beef, or turkey
  • 4 cups cooked beans (kidney, pinto, red, etc.)
  • 1 medium onion, chopped
  • 4 stalks of celery, chopped
  • 3 cans (14.5 oz.) diced tomatoes
  • 2 tablespoons oil
  • 1 tablespoon flour (I used gluten free, but wheat flour is fine, too)
  • 1 tablespoon chili powder
  • 2 teaspoons granulated garlic
  • 1-2 tablespoons kosher salt, and to taste
  • 2 teaspoons black pepper
  • 2 bay leaves


  1. Heat your cast iron dutch oven on medium heat, and add 1 tablespoon of oil to the pan. When the oil is hot and shimmering, toss in your onions and celery.
  2. Stir around as they cook to avoid scorching, (approx 5-6 mins) and then add the ground meat.
  3. Brown the meat, stirring every minute or two. This will take around 10 minutes.
  4. Once the meat is browned, add another tablespoon of oil, 1 tablespoon of kosher salt, 1 teaspoon of black pepper, and the flour, chili powder, and granulated garlic.
  5. Cook the spices (in the meat and vegetables) for about a minute to release their oils, and then add the beans, diced tomatoes, and bay leaves. Stir things around once more, and then simmer on low heat for 30 minutes to 3 hours—depending on how hungry you are.
  6. Stir it every 10 minutes or so while is simmers to avoid burning.
  7. If the chili doesn’t delight your palate with flavor upon tasting, add salt until it does. If you prefer more heat, add black pepper (NOTE: pepper takes some time to release into the dish, so wait 20 minutes after adding pepper to taste for heat). If you’d like a little smoke, add a smokey hot sauce.


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