Chocolate Raspberry Cake

Chocolate Raspberry Cake

Ingredients

- 1/4 cup butter, melted

- 2 cans raspberry pie filling (I used 1 can raspberry preserves and 1 can pie filling)

- 1 box devil's food cake mix, prepared according to box

- 1 cup frozen raspberries (or fresh!) (optional)

- Chocolate chips (optional)

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Put melted butter in the bottom of the dutch oven. Put raspberry filling/preserves in the dutch oven. Pour the prepared cake mix over the raspberry preserves. Sprinkle raspberries and chocolate chips over the top of the cake batter. 

Use 10 briquettes on bottom, 14 on top (350 degrees) and cook for 45 min to an hour, until the cake is done. Serve with cool whip or ice cream :)

Coconut Curry Dumplings

Dumpling Dump-and-Bake

Ingredients:

- 1 can coconut milk

- 2 tbs red curry paste

- 2 cloves minced garlic

- 1/4 cup soy sauce

- Cilantro

- Green onions (for topping)

- Frozen dumplings of choice (I like trader joe's chicken gyozas!)

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Whisk the coconut milk, curry paste, garlic, soy sauce, and cilantro together in a bowl or in the dutch oven. Place dumplings (however many fit, I used an entire TJ's package) in the sauce and spoon some of the sauce over the dumplings. 

Place 10 briquettes on bottom and 14 briquettes on top and cook for 40 minutes. If cooking in the oven, I use a 9x13 pan and cook it at 400 for 20ish minutes. 

Top with green onions and serve over coconut rice or rice noodles. Enjoy!

Cheesy Potatoes

Ingredients

• 3–4 potatoes, thinly sliced
• 3 tbsp butter
• 1 cup milk
• 1 1/2–2 cups shredded cheese
  
• Salt
• Optional: Green onions, sliced

Instructions

Add a layer of potatoes to the Dutch oven, then top with a little butter, cheese, and salt. Repeat these layers until everything is used, making multiple layers. Pour the milk evenly over the top, cover, and cook until the potatoes are soft. Top with green onions before serving.

Spinach Artichoke Dip

Dutch Oven Baked Oatmeal

 

Ingredients

• 3 tablespoons unsalted butter
• 3 cups old-fashioned oats
• 1 cup chopped walnuts
• 1/2 cup raisins or fresh blueberries (personal preference; if you go with blueberries then use closer to 3/4 cup)
• 1/2 cup light brown sugar (more for serving and sprinkling on top)
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 3 cups whole milk
• 3 large eggs, beaten
• 1/4 cup pure maple syrup (more for serving)
• 1 chopped apple
• 1 banana, mashed/chopped

*I chose bananas, apples, and blueberries because I like them, but you can replace any or all of those with whatever fruit you'd like! Chocolate chips would also be good.

Directions

1. Heat briquettes. You'll want to cook at 350 degrees, so heat about 30 (8-10 on bottom, 16-18 on top, a few extra).
2. Place 8-10 briquettes on bottom of your dutch oven. Melt butter in the dutch oven. Once it has melted, swirl the dutch oven around (or use a spoon/spatula/etc.) so the butter coats the bottom and about 2 inches up the sides of the pot.
3. Add oats, walnuts, raisins/blueberries, brown sugar, baking powder, cinnamon, and salt to your dutch oven. Mix together loosely. Add in milk, beaten eggs, maple syrup, apple, and banana and stir to combine. Sprinkle a little more brown sugar on top of the oatmeal (optional) and place the lid back on the dutch oven. 
4. Cover the lid with 16-18 briquettes. Cook until the oatmeal is puffed slightly and set, about 20-25 minutes. Rotate the dutch oven about every 5 minutes for even cooking.
5. Uncover the dutch oven and let the oatmeal sit for about 5 minutes, then serve with extra brown sugar and maple syrup if desired.

By: Mason Straddeck, March 2026

Mexican Camping Chilaquiles

 

Ingredients

• 1 15- oz bag Juanitas tortilla chips
• 1 16- oz can enchilada sauce (red or green, depends on taste)
• 1/2 cup cotija cheese
• 4-6 eggs

FILLING

• 1 cup roasted corn
• 1 cup cooked ground beef (seasoned with chili, paprika, cumin, salt, garlic)
• 1 4- oz can diced green chiles
• 1 lime juiced
  
• sea salt, to taste
• ground black pepper, to taste

SERVE WITH

• Crumbled cotija cheese
• Chopped cilantro
• Mexican crema sauce
• Lime slices
• Hot sauce

Instructions

• Combine filling ingredients. You can substitute any meat or veggie for the corn and ground beef. Toss filling with green chiles, lime juice and season to taste. If filling ingredients are bland, a bit of cumin can help punch up the flavor.
• Grease Dutch Oven with olive oil.
• Pour in a layer of corn tortillas/chips, then 1/3 of filling mixture, 1/3 of cheese and a generous pour of enchilada sauce. Continue layers until you get to the top.
• Create indentations for each egg. Sprinkle cotija cheese over the top and crack eggs into each nest, season with salt and pepper and cover with lid.
• Place on 10-15 briquettes for approximately 20-30 minutes. Then top the dutch oven with 6-8 pieces of charcoal. Rotate lid and dutch oven at 15 minutes.
• Cook until dish is cooked through and egg whites are set with runny yolks.
• Serve with cotija, crema, cilantro, lime slices and hot sauce.

Mexican Street Corn

Ingredients:

• 3 (15.25-ounce) cans corn, drained
• ▢2 tablespoons butter
• ▢kosher salt
• ▢3 tablespoons mayonnaise
• ▢1-2 tablespoons lime juice
• ▢2 teaspoons chili powder
• ▢cotija cheese
• ▢cilantro, roughly chopped

Instructions:

1. Prep the briquettes

2. Combine the corn and butter in the Dutch oven.

3. Once the butter has melted, add in the rest of the ingredients. 

4. Stir occasionally

5. Top with any more fresh cilantro

*This recipe called for the bare minimum of seasonings; I ended up adding a little bit more of everything.