Dutch Oven Lasagna

1 box lasagna noodles, uncooked
1 pound ground beef
1 jar spaghetti sauce
1 can (14.5) tomato sauce
1 pound mozzarella, grated or cut into strips
1 cup parmesan cheese
1 container of cottage cheese
2 eggs

First make the meat sauce mixture: brown hamburger meat in skillet and drain. Add spaghetti sauce and tomato sauce to meat mixture. Second make cheese mixture: mix the eggs, and all the cheeses together in a mixing bowl. In a large Dutch oven layer as follows: ½ sauce mixture, layer of noodles, ½ cheese mixture, repeat. Bake 45 minutes to 1 hour at 350 degrees in a 12” oven. 17 coals on top and 8 coals on the bottom.

 

Dutch Oven Sticky Rolls

1 package frozen bread dough
1 pint heavy whipping cream
½ cup brown sugar
Brown sugar/cinnamon mix

Thaw frozen bread dough overnight. Butter the bottom of an 8” Dutch oven well. Combine heavy whipping cream and ½ cup of brown sugar and pour into the greased Dutch oven. Place brown sugar and cinnamon mix in a shallow bowl and roll each chunk of bread dough into the mix. Place the bread dough in the Dutch oven layering but not too high as the bread dough will rise a lot in the oven. Bake for 20 minutes with 11 coals on the top and 5 coals on the bottom.

Sunrise Cake

2 1/4 C flour
1/2 tsp. salt
1 tbsp. cinnamon
3/4 C sugar
1 tsp. baking soda
1 tsp. baking powder
3/4 C vegetable oil
1 egg, beaten
1 C buttermilk
1 C rough chopped nuts (pecans, walnuts, almonds, your choice)

 

Preheat dutch oven with 8 briquettes underneath and 16 on lid.  In a bowl, mix all ingredients except the nuts.  Pour batter into dutch oven, spreading it evenly.  Sprinkle nuts over top of batter.  Bake 30 minutes.

Dutch Oven Good Bars

1 stick of butter
1 package of graham crackers, crushed
1 can sweetened condensed milk
2 cups chocolate chips
1 cup peanut butter chips

 

Preheat the dutch oven to 350 (6 briquettes under and 18 on top)  Put butter in D.O. and melt.  Pour graham crackers in, mix, and press into a crust.  Pour condensed milk over crust.  Pour in chocolate and peanut butter chips.  Bake for 20 minutes until golden.  I like try different variations with toppings (butterscotch, white chocolate, coconut etc.)

The hard part is waiting for it to cool enough to serve 8 people.

Dutch Oven German Pancakes

1 1/2 cups milk
9 eggs
1 1/2 cups flour
3/4 tsp salt
6 Tbsp butter
Powdered sugar

 

Mix together milk, eggs, flour, and salt in a bowl.  Heat a 12 or 14 inch Dutch Oven with about 14 briquettes underneath and 20 briquettes on top for 7-10 minutes.   Add butter to Dutch Oven and let melt.   Pour batter into Dutch Oven and cook for 25-30 minutes until pancake is fluffy and light brown.  Sprinkle powdered sugar over pancake, cut, and serve.

Serves 6

Dutch Oven Enchiladas

1 lb. hamburger
1 pkg. dry taco seasoning
1/2 cup water
1/2 chopped onion
1/2 cup grated cheddar cheese
1 can enchilada sauce
6-8 tortillas (9-inch size)

 

Heat Dutch Oven over coals.  Brown hamburger.  Add onion, taco seasoning, and water.  Simmer five minutes, or until water is absorbed.  Pour hamburger into separate container.

Spread 2 tablespoons of enchilada sauce on tortilla.  Spoon 1/6 of hamburger onto tortilla.  Sprinkle cheese on hamburger.  Roll up tortilla and place in D.O.  Repeat for all tortillas.  Pour remaining sauce over tortillas in D.O.  Sprinkle remaining cheese over tortillas.  Bake at 350 degrees for 30 minutes. 10 coals under and 16 on top.Try to pack the enchiladas close together. Cut one or two in half to fill in the edges. This helps keep the sauce spread over all the enchiladas.  It's very easy to double the recipe and make a second layer of enchiladas in the D.O. - lay them crossways to the first layer.

Serves: 4

Dutch Oven Blondies

2 C. Flour

1 Tsp. Baking Powder

1/4 Tsp. Baking Soda

3/4 Tsp. Salt

1 1/4 Sticks of Butter

2 C. Brown Sugar

2 Eggs

2 Tsp. Vanilla

3/4 C. Chocolate Chips (or Butterscotch Chips)

3/4 C. Chopped Pecans

 

Heat Dutch Oven to 350, with most of the coals on top.  Mix flour, b. powder, b. soda and salt in a Ziploc bag.  Melt the butter in a pot.  Mix the sugar into the butter.  Mix in eggs and vanilla.  Slowly add flour mixture, stirring well.  When the mixture is smooth but thick, pour into dutch oven.  Sprinkle with chocolate chips and pecans on top.  Cover and bake for about checking at about 20 minutes to see if center is cooked.

Quick Pecan Rolls

1 C.  Brown Sugar

2 Tbsp. Corn Syrup

1/2 C. Melted Butter

2/3 C. Chopped Pecans

3 C. Flour

4 1/2 Tsp. Baking Powder

1 Tsp. Salt

1/3 C. Sugar

1/2 C. Shortening

2 Eggs, slightly beaten

2/3 C. Milk

2 Tbsp. Melted Butter

1/4 C. Sugar

1 Tsp. Cinnamon

 

Mix brown sugar, corn syrup and 1/2 cup melted butter; spread in the bottom of a 9x13 cake pan.  Sprinkle with pecans.  Mix together the flour, baking powder, salt and 1/3 C. Sugar.  Cut in shortening.  Add eggs and milk all at once.  Stir just to blend.  Knead 8 to 10 times.  Roll into a rectangle.  Brush with 2 Tbsp. melted butter, 1/4 C. sugar and 1 tsp. cinnamon.  Roll, jelly roll style.  Cut and place on brown sugar mixture. Bake at 375 for 20 minutes.  Remove from pan immediately.

Dutch Oven Chocolate Cobbler

1 cake mix, mixed according to box directions
Mud:
1/2 cup dry baking cocoa
2 cups brown sugar
4 cups hot water
2 teaspoons vanilla
1 teaspoon cinnamon (optional)
Topping:
1 package chocolate chips
Nuts (optional)
Whipped topping

Line Dutch oven with foil if desired and preheat. Pour the prepared batter into preheated oven. Mix "Mud" ingredients in a separate bowl and pour over the cake batter. Cover the oven (8-10 coals on the lid, 8 coals on the bottom) and bake about 40 minutes. Remove lid about 5 minutes before baking time is up and sprinkle on the chocolate chips to melt for a few minutes. Serve with a scoop of whipped topping

Oreo Fluff Dip

 1 Box White Chocolate Instant Pudding Mix

 2 Cups Milk

8oz Cool Whip

24 Oreos Crushed

2 Cups Mini Marshmallows

 

In a large bowl whisk together the pudding mix and milk for 2 minutes, or until thickened. Add cool whip, oreos and marshmallows, stir well. Refrigerate until ready to serve.

Ice Cream in a Bag

1/4 tsp. Vanilla

1 Tbsp. Sugar

1/4 C. Milk

1/4 C. Half and Half

 

Small Ziplock Bag

Large Ziplock Bag

3 Tbsp. Ice Cream Salt

Ice

 

Put Ice Cream ingredients in small ziplock bag. Put Ice, Salt and Small ziplock bag, in large ziplock bag.  Shake....Rock....Massage until mixture becomes thick.  Be sure to wipe salt water from top of small bag before opening.  ENJOY

 

Campfire Mac 'n' Cheese

1 (4 3/8-inch) disposable aluminum pie pan - you can get these at Dollar Tree

1/2 cup cooked elbow macaroni

1/4 cup shredded Cheddar

1 tablespoon Parmesan

1 tablespoon milk

1/2 tablespoon butter

Salt and pepper to taste

12- by 16-inch piece of foil

 

Let the kids combine all the ingredients in their pan. Then seal it in foil (a double layer if you're cooking over an open flame), folding over the extra foil at the top to make a sturdy handle to poke a stick or tongs through.  Hold the packet over a campfire or set it directly on a grill to melt the cheese, about 7 minutes. Let the pack cool briefly, then open it carefully. Stir the mac and cheese before eating it.

Bacon Cheese Pull Aparts

14 Rhodes Dinner Rolls, thawed but still cold

1/4 cup butter, melted

2 cups grated cheddar cheese

8 pieces cooked bacon, broken into small pieces

 

Cut each roll in half. Pour butter into a 12-inch Dutch oven. Roll cut rolls in butter until coated and arrange in Dutch oven. Sprinkle with cheese and bacon. Cover with lid and let rise until double. Bake at 350°F 20-25 minutes.
Dutch Oven Temperature Control using Briquets:
350°F in a 12-inch Dutch oven, oven top 16, oven bottom 8

Campfire Cones

Sugar Cones

Peanut Butter

Mini Marshmallows
Chocolate Chips*
Bananas
Aluminum Foil  
    

Spread some peanut butter on the inside of the cone, then put in the bananas, marshmallows and chocolate chips.  Wrap the whole cone in aluminum foil, then put in over the hot coals for 5-10 minutes or so, turning every so often.

 

*I also added white chocolate chips and caramel chips ~AMAZING~

Bacon Ranch Potatoes

3 sheets of heavy-duty foil
10-12 baby red potatoes, thinly sliced
6 slices of cooked and crumbled bacon
1 packet ranch dressing mix
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving, if desired

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, and ranch dressing mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.
Grill for 20 to 30 minutes. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.

Three Cheese Potatoes

3 large potatoes, peeled and cut into 1-inch cubes

1 medium onion, chopped

3 tablespoons grated Parmesan cheese

1 tablespoon minced chives

1/2 teaspoon seasoned salt

1/4 teaspoon pepper

2 tablespoons butter

1/2 cup crumbled cooked bacon

1/2 cup shredded part-skim mozzarella cheese

1/2 cup shredded cheddar cheese

 

In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter.  Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender. Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape. Yield: 4-6 servings.

Dutch Oven Pizza

1 Package active dry yeast (1 Tbs)
1 cup warm water
1 teaspoon salt
1 teaspoon oil
2 1/2 cups flour

 

Pizza Sauce and Toppings of your choosing

 Mix first 5 ingredients together and spray the cold dutch oven with pam, then mash the dough in the bottom. Add the toppings and cheese and cook with 12 coals on the bottom, and 15 on the top for about 15 minutes.
Makes 2 (12 inch) pizzas.

Buttermilk Caramel Syrup

1 1/2 cups buttermilk

1 cup sugar

1 cup brown sugar

1/2 cup butter

1 tsp baking soda

1 tsp vanilla

 

In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat and whisk  in soda and vanilla. It will bubble up a lot. Hopefully you used a large saucepan like I told you. As it cools, the bubbles will go away.

 

Sweet Pork Toquitos

I always have left overs when I make Cafe Rio Style Pork found a gem of a recipe to use up some of the left overs! Yay :)

 

Cafe Rio Style Pork

7 inch flour tortillas
2 cups Monterey Jack Cheese
Ranch Dressing for dipping (Or whatever sauce you love)

Lightly spray a cookie sheet. Place 1/4 cup of shredded pork on to a tortilla and roll tight. (A little juice may leak out but makes it all the yummier) Sprinkle the top with cheese and place in a 375 degree oven till the cheese melts. About 10 minutes. Remove from oven and let cool for about 5 minutes before serving. Place them on a platter with a bowl of Ranch dressing, and enjoy!!! 

Texas Trash (warm bean dip)

1 (8 ounce) package cream cheese, softened

1 cup sour cream

2 cans (16 ounces, each) refried beans

1 packet taco seasoning

2 cups cheddar cheese, shredded

2 cups monterey jack cheese, shredded

Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning. Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

Crock Pot BBQ Chicken

4 Chicken Breasts

Bottle of BBQ Sauce

6 oz. Cherry Coke

1/2 C. Brown Sugar

 

Place everything in the crock pot on low for about 5 hours. An hour before serving, take the chicken out and shred it with a fork and put it back in the crock pot til ready to serve.

Panda Express Chow Mein

1/4 c. soy sauce

1 Tbsp. brown sugar

2 cloves garlic, minced

1 tsp. fresh ginger, grated

ground black pepper, to taste

2-3 Tbsp. vegetable oil

3 (5.6 oz) packages refrigerated Yaki Soba noodles (found in the produce section of the grocery store.. usually the 3 packages are sold together in one 17oz. pack)

2/3 c. chopped celery (chopped diagonally)

1 medium-sized onion, thinly sliced

2 c. chopped cabbage

In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.

Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.

Heat oil in a large wok or skillet. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and saute an additional minute or so.

Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through.

Coconut Syrup

1/2 c. butter

¾ c. buttermilk

1 c. sugar

½ tsp. baking soda

1 tsp. coconut extract

Place butter, buttermilk and sugar in a medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Bring to a boil and boil one minute.

Remove from heat and add baking soda and extract, stirring constantly. It will bubble up, so if your pot is small, hold it over the sink to avoid spillage. Continue to stir syrup and let it rest for a few minutes before serving. Serve over almost any breakfast food: waffles, pancakes, French toast, crepes, etc.

Churro Waffles

1 teaspoon salt

4 teaspoons baking powder

2 tablespoons white sugar

2 eggs

2 cups of all purpose flour

1 1/2 cups warm milk

1/3 cup butter, melted

1 teaspoon vanilla extract

3 shakes of cinnamon

For the churro topping

1 cup of white sugar

1/2 cup cinnamon

1/2 cup of melted butter

In a large bowl, mix together flour, salt, baking powder and sugar; set aside.  Combine churro topping and set it aside. Preheat waffle iron.

In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture;  Next fold in three shakes of cinnamon beat until blended. At this time you can also melt your 1/2 cup of butter used to pour over waffles. Next generously spray your waffle iron with no stick cooking spray. Than ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Once fully cooked immediately pour melted butter on each side of the waffle and than dip each buttered side into your cinnamon/sugar churro mixture.