Garlic Green Beans

by Jackson Law

Ingredients:

1 – 2 T olive oil
½ t thyme
5 cloves garlic
½ t salt
½ c water
4 c fresh or frozen green beans
1 – 2 T powdered Knorr vegetable or onion soup mix (or other brand)

Instructions:

Saute garlic and beans till they change color. Add remainder. Cook on LOW 15 – 20 minutes. (I usually make a very large pan of these beans and am generous with all the amounts

Berry Apple Crisp

by Maria Starkey

Ingredients:

• 4 cans peaches, drained
• 1 cup mixed berries, frozen

• 2 cups flour
• 2 cups brown sugar
• 1 cup instant oatmeal
• 2 tsp. ground cinnamon
• 3/4 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1 cup butter

Instructions:

Mix flour, sugar, cinnamon, nutmeg, and cloves. Cut in butter until lightly mixed then add oatmeal.

Place peaches and berries in oiled dutch oven and sprinkle crumble over. Cook for about 45 minutes, or until the juices are bubbly.

I prefer the oat/crisp to the cakey cobblers usually, so here is my take. Any fruits can be added, and very good with ice cream, of course.

Orange Rolls

by Jessica Johnson

Ingredients

Rolls:
*12 Frozen Rhodes dinner rolls, thawed
*grated rind of one orange
*1/2 Cup Sugar
*1/2 Cup melted butter

Citrus Glaze:
*1 Cup Powder Sugar
*1 Tbsp Melted Butter
*2 Tbsp Orange Juice

Instructions:

1- (glaze) Mix together powdered sugar, melted butter and orange juice and stir until smooth.
2-Mix grated orange and sugar.
3- Place thawed dough into the dutch oven and pour melted butter over the rolls. Pour sugar/orage rind over the top.
4- Cook at 350 for 30-35 minutes. Pour glaze over top and serve.

Santa Fe Casserole

by Emma Dallon

Ingredients:

1 lb ground beef

2 cloves minced garlic

2 c. water

2 chicken bouillon cubes

1/4 c. flour

1 c. sour cream

7 oz. can diced green chilies (I used 8 oz, because small cans are 4 oz each)

1 pkg taco seasoning

11 oz. bag tortilla chips

8 oz. Monterey Jack cheese, cheddar cheese, or both (use more cheese if desired)

1/2 cup sliced green onions

Sliced jalapenos, if desired

Instructions:

Brown hamburger, drain off grease. Add garlic, water, bouillon, flour, sour cream, green chilies, and taco seasoning; stir until thickened. This can be done on the stove ahead of time or in the Dutch oven. If done in the Dutch oven, put the meat mixture in a bowl so you can layer the chips on the bottom.

In the Dutch oven, place 1/2 of the chips, then 1/2 of the meat mixture, then 1/2 of the cheese, and 1/2 of the green onions. Repeat layers. Bake at 375 degrees for 20 minutes or until cheese is melted. (Looks like nachos.) You can add sliced jalapenos when it's done, if you want.

Crusty Bacon Wrapped Chicken

by Nick Jones

I made this for my hot wife for Sunday dinner and it earned me some major brownie points! Sorry there is no picture. I promise I cooked it.

We just cooked two chicken breasts but feel free to make as many as you want.

Ingredients :

• Chicken Breasts 
• Lots of Bacon
• Cheese (mozzarella, colby jack, or cheddar works fine) 
• Potatoes 
• Bread Crumbs
• Paprika
• Onion Powder
• Corn flakes
• Corn meal 
• Egg (as many as needed)
• Salt 
• Pepper
• Butter 

Instructions:

1. Pre-heat dutch oven to about 350. 
2. Carefully wrap chicken breasts in AT LEAST 3 or 4 pieces of bacon. Place some cheese in between the bacon and chicken as you wrap. (Note: If the chicken breasts are large then it is wise to cut them up so they will cook easier and be more flavorful.) (Another note: Toothpicks are great at keeping the bacon and cheese from coming unwrapped.)
3. Make the crumb bath.
1. Mix together bread crumbs, paprika, onion powder, corn flakes, corn meal, salt, and pepper. Use whatever ratios suit you best. 
4.  Coat the bacon covered chicken with beaten egg/s. 
5. Dip the egg covered,bacon covered chicken in the crumb bath. Make sure that the ENTIRE chicken is covered. You can even stuff some crumbs in between the bacon and chicken. Let sit. 
6. POTATOES 
1. Best to have them semi pre-cooked. 
2. Melt some butter in your dutch oven.
3. Place cubed potatoes in the hot butter. Stir them around a bit. 
7. Place the crummy, egg covered, bacon covered chicken in the hot dutch oven with the potatoes. Sprinkle the leftover crumb bath over the potatoes. Or just sprinkle salt and pepper over them. Or cheese. Cheese is good. Whatever you like. 
8. Cook at 350 for 45-55 minutes. 
9. Enjoy!!!

Sparkling Potatoes

by Joshua Peterson

Ingredients:

1 lb. bacon, cut into small pieces
1 large onion, sliced thin
2 cloves minced garlic
8 potatoes, sliced thin
1/2 lb fresh mushrooms, sliced
1 12-oz. can of Sprite
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup parsley (optional)
1/2 lb. grated mild cheddar cheese.

Instruction:
 
Brown bacon in dutch oven. Then add onions and garlic to bacon and cook until the onions are clear. Once onions, garlic and bacon are finished cooking, add potatoes and mushrooms and mix well. Pour can of Sprite over potatoes and then sprinkle with salt and pepper. Cover and let the potatoes steam until tender (around 30 minutes). When potatoes are ready, mix in the parsley and then spread cheese over the top and let the oven cook until cheese is melted. Serves 8-10.

Sweet Potato Buttermilk Biscuits

by Elyse Barnes

Ingredients:
 

2 cups flour

2 Tblsp baking powder

1/2 tsp soda

1 tsp salt

1 Tblsp sugar

1 Tblsp packed brown sugar

1/3 cup cold butter, cut into small pieces OR 1/3 cup vegetable shortening

3/4 cup buttermilk

3/4 cup mashed cooked sweet potatoes

Instructions:
 
Sift together flour, baking powder, baking soda, salt and sugars.

Cut in butter or shortening with pastry blender or two knives until mixture resembles coarse corn meal.

Combine buttermilk and potatoes and add to mixture.

Turn onto floured surface and knead 8-10 times.  Roll or pat dough to 3/4 inch thickness, cut with 2 inch biscuit cutter.  I just drop the biscuits can also be dropped by large spoonfuls into oven.

Place side by side in bottom of prepared oven.  Bake at 450 degrees for 15-18 minutes or until biscuits have risen and are lightly browned.