Fall is the perfect time to test out new recipes. If you love to cook, Gale Woods Farm and Baker Outdoor Learning Center have you covered. Find savory, sweet and everything in between below, then test them out at home or over a campfire.
Appetizers & Sides
Grilled Pepper Poppers
- 1 pound bacon (optional)
- 8 oz cream cheese (at room temperature)
- 1 ½ cups shredded, aged provolone cheese
- 1 tablespoon garlic powder
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 18-20 large jalapenos. For less heat, use 6-8 small poblano peppers or any other peppers you have on hand
Fry, drain and crumble bacon. Mix all ingredients (except peppers) together well. Put mixture in a pastry bag or quart-sized plastic bag and cut off one of the corners. Cut off the top of the peppers about ¼ inch from the base of the stem and set tops aside. Stuff mixture into peppers and replace caps. Wrap each pepper tightly in foil. Grill over coals. Turn often for 10 minutes (or so). Let cool and enjoy!
Pie Iron Tater Tots
- Spray cooking oil
- Tater tots (thawed)
- Optional: chopped onion, chopped bell pepper
- Toppings of your choice: ketchup, sour cream, cheese, etc.
- Pie iron
Spray pie iron well with oil. Fill one side of pie iron with one layer of tots and a sprinkle of onions and peppers. Close and cook on each side about 4-5 minutes depending on how hot your fire is. Check for doneness. Transfer to a plate and top with your choice of toppings or enjoy plain.
Campfire Bok Choy
- Baby bok choy (or other hardy leafy green)
- 1 teaspoon Ginger or garlic (or both!)
- 1 teaspoon Sesame oil
- 1 teaspoon soy sauce or salt
Wash and chop bok choy. In a small bowl combine sesame oil, ginger or garlic (or a little of both!), and soy sauce (or add salt at the end of cooking to taste). Place bok choy on a square of foil. Pour liquid ingredients over the top and wrap foil tightly. Roast over coals until foil packet sizzles inside (5-10 min). Be careful when you open the foil; contents will be steamy and have liquid in the bottom.
- Whole carrots, peeled
- Boiling water
- Roasting stick
- Melted butter
- Honey or brown sugar
- Fresh shredded sage leaves
- Black pepper
Boil salted water and cook carrots until just barely softened. Mix butter, honey, sage and salt and pepper together. Skewer carrots on roasting sticks and roast over the fire until lightly browned. Near the end of cooking, brush honey-butter glaze on carrots and cook for a bit longer. Turn often and keep brushing with glaze as needed.
Greek Chicken and Quinoa Salad
From: Twin Cities Coop Circular
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 3 cloves garlic, chopped
- 1 1/3 pound boneless, skinless chicken thighs
- 1 cup uncooked quinoa
- 2 cups water
- 1 1/2 cups diced orange bell pepper
- 1/2 cup minced red onion
- 1 tablespoon chopped fresh thyme
- 2/3 cup roughly chopped fresh parsley
- 1 tablespoon honey
- 1/2 cup raisins
- 2/3 cup grated ricotta salata cheese
- 2 tablespoon crumbled feta cheese
- 1/2 cup chopped pitted Kalamata olives
- Salt and black pepper to taste
Mix marinade ingredients in a large bowl. Add chicken thighs and marinate for at least 15 minutes. Heat a skillet over medium heat. Remove chicken from the marinade and place in the skillet; reduce heat to medium-low and turn thighs every 3-4 minutes, browning evenly until thoroughly cooked (about 15 minutes).
While the chicken is cooking, heat water in a covered saucepan. Thoroughly rinse the quinoa in a fine mesh strainer. Once the water starts to boil, add the rinsed quinoa, lower heat and continue to cook, covered, for 15-20 minutes. Remove cooked chicken thighs from the skillet and set aside. Add the peppers and onion to the remaining fat in the skillet and sauté 7-8 minutes until soft. Add to the cooked quinoa. Stir in the thyme, parsley, honey and raisins. Place warm quinoa salad
Pioneer drumsticks | Serves eight
- 2 lbs ground beef or ground chuck
- 2 eggs
- Salt and pepper
- Onion flakes (or any seasonings you like)
- 1 small box of cornflake crumbs (or crushed cereal)
- 2 packages hot dog buns (8 pack)
- 1 stick (longer than your arm and about as big around as your finger)
Mix beef, eggs and seasonings (including onion flakes) thoroughly. (May add cornflake crumbs to mixture or use to roll in) Wrap a small handful (golf ball size) around end of stick, squeezing evenly. Make it long and thin, not a ball. Roll in cornflake crumbs. Cook slowly over coals, turning often.
Twist slightly to remove from stick. Put in hot dog bun. Add fixings!
Foil Meals | Serves four
- 1 lb ground beef or chicken or steak chunks
- 3 cups cut up potatoes (frozen southern style hash browns work well)
- 3 cups chopped carrots
- 1 large onion
- Any other vegetables you like!
- 4 heavy duty foil squares
- Salt and pepper or other seasonings to taste
- 1-2 teaspoons sauce (A-1, Heinz 57, etc..) per meal
Place meat in center of foil square. Top with vegetables and sauce. Carefully fold foil over meal and seal tightly. Cook over coals for 15 to 20 min.
- Red sauce
- Pizza toppings of your choice
Spread red sauce on tortilla and sprinkle on toppings (Don’t over fill! You need to be able to fold it all up in the tortilla or you will have a burnt mess). Fold tortilla like a burrito, wrap in foil and place on top of grill. Turn often for 5 to 10 minutes to melt the cheese to yummy goodness.
Pie Iron Spaghetti
- Pie irons
- Garlic powder
- Cooking spray
- Shredded cheese of your choice
- Anything else you like in spaghetti
Cook spaghetti noodles ahead of time and mix with sauce. Spray pie irons well with oil. Spread butter and garlic powder on the outside of two slices of bread and place butter side down into the pie iron. Place about a ½ cup of spaghetti mixed in sauce on the bread (don’t overfill!). Add some cheese. Close and toast over the fire. Turn often over the fire, checking occasionally until the bread is golden brown on both sides.
Butternut Cocoa Chili
From Practical Paleo.
- 3 or 4 cloves garlic, peeled and smashed with the side of a knife
- 2 tablespoons chili powder
- 2 tablespoons unsweetened coca powder
- 1 tablespoon ground cinnamon
- 1 tablespoon smoked paprika
- 1 teaspoon chipotle powder (omit for a milder chili)
- 1 teaspoon ground cumin
- 2 teaspoons sea salt
- 2 teaspoons black pepper
- 1 28-ounce can crushed tomatoes, or 4 cups fresh tomatoes
- 2 tablespoon melted ghee, coconut oil, or other cooking fat
- 2 pounds ground beef or bison
- 2 cups peeled and cubed butternut squash
- 2 bell peppers (any color), diced
- 1 large onion, diced
Preheat oven to 325. Mix the garlic, chili powder, coca powder, cinnamon, smoked paprika, chipotle powder, cumin, salt, and pepper with the tomatoes. Place the ghee, meat, squash, bell peppers, onion, and seasoned tomato mixture in a large enameled cast-iron Dutch oven. Break up the meat with a large spoon and stir to distribute the ingredients. Cover, place in the oven, and cook for 4 to 6 hours until the chili is cooked through.
- Just-add-water biscuit mix (about a ½ cup per person)
- Water (enough to make a thick dough)
- Pie iron
- Non-stick cooking spray or grease
- Ingredients to make the bread funky! Ideas: cooked sausage, bacon, ham, cheese, olives, spinach, onions, peppers, sun-dried tomatoes, nuts, mushrooms, etc.
- Seasonings (if you want to make your bread extra funky!) – Ideas: basil, oregano, garlic, dry soup or salad dressing mix
- Bread dipping sauce. Ideas: pizza sauce, garlic sauce, alfredo sauce, olive oil, etc.
If using meat, precook it. In a bowl, add biscuit mix, “funky ingredients,” seasonings and enough water to make a thick dough (think a little goopier than pizza dough). Spray or grease inside of pie iron. Put dough in pie iron making sure there is enough room for the dough to expand a little during cooking. Do not fill both sides of the sandwich iron! Cook over fire/coals. Turn often for about 10 minutes. Let cool and enjoy with some dipping sauce!
Pull Apart Bread
- Loaf of unsliced sourdough bread or individual rolls
- Shredded or thin-sliced cheddar cheese, or your favorite hard cheese
- ½ cup melted butter
- 1 tablespoon powdered ranch dressing
- Optional toppings: bacon bits, garlic, green onions, etc.
Using a sharp bread knife, cut the bread in both directions. Do not cut through the bottom crust. Place cheese in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil and grill or place on coals. Cook until cheese melts (about 15 minutes). Pull bread apart and enjoy!
- 2 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon instant yeast
- 1 cup warm water
- 3 cups all-purpose flour
- Extra virgin olive oil
Whisk sugar, yeast and warm water in a large bowl. Let sit until it begins to froth (five min). Add flour and salt and mix until well combined. Cover and let rise somewhere warm for one hour. When dough has puffed up, cut it into eight pieces. Roll each piece until it is six inches in diameter. Brush one side with olive oil and place oiled side down on grill. Oil top side of bread while cooking. When bread is brown and puffed up, flip it to the other side. Eat plain or top with sugar and cinnamon. Use as pizza crust, or dip in salsa, hummus or another dip of your choice.
Breakfast Egg Bars | Serves nine
- 1 1/4 cup chopped broccoli
- 1 medium zucchini
- 1/2 tablespoon olive oil
- 4 large eggs
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1 tablespoon flour, all-purpose
- 2 ounces cheddar cheese
Preheat oven to 350 degrees F and spray an 8 x 8 inch baking dish with cooking spray. Chop broccoli into tiny florets and grate zucchini. Add to a medium skillet with olive oil and cook over medium high until the broccoli is soft and bright green. Remove from heat. In a bowl, add eggs, oregano, salt, flour and grated cheddar cheese; whisk to combine. Add the veggies and stir again. Pour into prepared pan and bake for 15 minutes; cut into squares and serve warm.
Zucchini Cheddar Pancakes | Serves six
- 2 cups grated zucchini
- 1 cup shredded cheddar cheese
- ½ cup grated onion
- 2 eggs, beaten
- 1 cup biscuit baking mix (such as Bisquick)
- Vegetable oil, as needed
Mix zucchini, cheddar cheese, and onion together in a bowl. Stir eggs and biscuit mix into zucchini mixture until well combined. Heat small amount of vegetable oil on the griddle or large skillet over medium heat. Scoop about ¼ cup batter onto heated griddle; cook until pancakes are browned, 3 to 4 minutes per side. Repeat with remaining batter.
Pumpkin Pie Pancakes | 12 cakes
Does this count as a dessert, appetizer or vegetable? You decide!
- 2 cups just-add-water pancake mix (We like Krusteaz Buttermilk Pancake Mix.)
- 2 tablespoon brown sugar
- 1 ½ teaspoon pumpkin pie spice (or a dash more for extra pie-ness)
- ½ cup canned pumpkin
- 1 ¼ cup cold water
- Non-stick cooking spray or grease
- Heavy duty griddle or pan that can go over the fire
- Toppings of your choice. Ideas: butter, syrup, whipped cream, ice cream (or all four!)
- Optional: a teaspoon of vanilla
- A good sense of humor! Pancakes cooked over the fire take some trial and error.
Mix pancake mix, brown sugar and pumpkin pie spice together. Add canned pumpkin and water. Mix until it forms a semi-smooth batter. Heat well-greased griddle/pan over the fire and plop in some batter after a dab of water dances on the griddle. Flip when edges of cakes firm up. Serve while hot!
Cinnamon Apple Pie
- Pie iron
- Cinnamon-raisin swirl bread
- Canned apple pie filling
Butter the outsides of the cinnamon bread. Fill the middle with a medium-sized spoonful of pie filling. Seal the pie iron and lay on warm coals. Flip and check every few minutes. Eat when golden brown!
S'more Cone Dessert
- Sugar ice cream cones
- Chocolate bars
- Chocolate candies
Put a few chocolate candies in the bottom of the ice cream cone (an upside down Hershey kiss works well). Roast a marshmallow and use pieces of chocolate bar to push it into the cone. Enjoy!
- Crescent rolls
- Pudding of your choice
- Whipped cream
- Stick or wooden dowel at least as big around as your thumb
Wrap a crescent roll around the stick and roast over the fire like you would a marshmallow (turning often over the coals) until bread is fluffy and brown. Slide bread off of stick and fill with pudding and/or whipped cream. Yum!
Pineapple Right Side Up Cake
- Plain cake doughnuts cut in half (like a bagel)
- Canned pineapple rings
- Juice from the canned pineapple rings
- Brown sugar (or caramel ice cream topping)
- Maraschino cherries for some flare!
- Cooking spray
- Tin foil
Spray the middle of a square of tin foil with cooking spray. Place a half doughnut with a pineapple ring on top in the middle of the foil. Add a maraschino cherry in the middle of the pineapple ring if you are feeling fancy. Sprinkle with brown sugar and a little pineapple juice (or butter) and fold into a foil packet. Cook until warmed through (5-10 min). Enjoy!
Double Chocolate Chip Zucchini Muffins
- 1 cup all-purpose flour
- 3 tablespoons unsweetened
- cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2/3 cup sugar
- 1/4 cup vegetable oil
- 1/4 cup plain Greek yogurt
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 1/2 cup chocolate chips
Preheat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside. In a large bowl, combine flour, cocoa powder, baking powder, cinnamon and salt. In a large glass measuring cup or another bowl, whisk together sugar, vegetable oil, Greek yogurt, eggs, butter and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Stir in zucchini and chocolate chips. Scoop the batter evenly into the muffin tray. Place into oven and bake for 20-22 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack.