Guiltless Baked Zuchini

by Telyn Peterson

14" Dutch oven - We used an open ended pan (Just make sure that you can cover it)

2-3 medium Zucchini, cut into spears

2 eggs

1-2 Tbs. milk

1 cup Italian bread crumbs

1/2 cup Parmesan Cheese

Salt and Pepper to taste

Butter or cooking spray

Directions

Spray the bottom of your DO with cooking spray. (I don't like the propellants in cooking spray, so I just oiled my oven.) Combine the eggs and milk in a bowl. In another bowl, combine the bread crumbs, Parmesan cheese and salt and pepper. Dip each zucchini piece in the egg mixture, then dip into bread crumbs until evenly coated. Place zucchini in you DO and spray each piece with cooking spray. Bake at 425* for 10-15 minutes or until golden brown. Serve hot with ranch dressing or marinara sauce. Serves 4-6.

Raspberry Cream Coffee Cake (Without the Coffee)

by Telyn Peterson

10" Dutch oven - We did it in a 12" dutch oven (just did heaping of everything)

2 1/4 cups flour
3/4 cup sugar
3/4 cup cold butter
1/2 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup sour cream
1 egg, beaten
1 1/2 tsp. almond extract

Filling:

1 (8 oz.) pkg. cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam
1/2 cup slivered almonds

 In a large mixing bowl, combing the flour and sugar.  Cut in the butter until crumbly.  Remove 1 cup and set aside.  To the remaining crumbs, add baking powder, baking soda, salt, sour cream, egg and almond extract; mix well.  Spread in the bottom and 2 inches up the sides of a 10" dutch oven.  For the filling, beat cream cheese, sugar and egg in a small bowl; mix well.  Pour over batter; spoon raspberry jam on top.  Sprinkle with almonds and reserved crumbs.  Bake at 350° for 55-60 minutes.  Let stand 15 minutes.  Serves 9-12.

The Finished Product

http://dutchovenmadness.blogspot.com/2010/08/day-238-raspberry-cream-cheese-coffee.html

Taco Soup

by Brigg Olsen 

12” Dutch Oven

Ingredients:

·      1 lb. ground beef, browned with one chopped onion

·      16 oz. can chili beans

·      16 oz. can black beans

·      16 oz. can kidney beans

·      16 oz. can corn

·      8 oz. can tomato sauce, then fill can with water and add

·      4 oz. can chopped green chilies

·      1 package taco seasoning

·      12-15 oz. stewed tomatoes

Directions:

·      Add cans (not drained), tomatoes, and seasoning to browned meat and onion.

·      Simmer for 45 minutes to an hour (the longer, the better!)

·      Serve with tortilla chips, grated cheese, and sour cream to taste.

Strawberry & Rhubarb Cream Cobbler

by Wayne & Brigg Olsen

12” Dutch oven

Ingredients:

1 cup water

½ sugar

1 box of Danish Dessert mix

1 box tapioca pudding mix

2 cups strawberries, cut into quarters

4 cups rhubarb, cut into 1 inch pieces

8 oz. cream cheese, softened

Yellow cake mix

Butter (to taste)

Directions:

·      Add water, sugar, and rhubarb together.  Bring to a boil for 3-5 minutes.

·      In a separate pan mix Danish Dessert in 1¾ cups water.  Bring to a boil while stirring constantly.

·      Stir Danish Dessert and tapioca pudding mix into water, sugar, and rhubarb.  Stir in strawberries.

·      Stir softened cream cheese into pudding mixture.

·      Pour pudding mixture into bottom of Dutch oven.  Evenly spread yellow cake mix over top of pudding mixture.

·      Put pats of butter on top of dry cake mix.

·      Cook about 45 minutes or until top is done.

Butter Chicken Masala - Curry!

by Steven Knapp 

Preheat oven to 375.

In a large bowl add:

1/2cups of Plain Yogurt
1T- Lime Juice
1t - Curry Powder
1T - Garm Masala

Mix together well then add:

6 - Chicken breasts Cut in half (Use less if you like more sauce than chicken)

Coat the chicken with the mixture.

Cook in oven for 45 minutes. Should be cooked all the way through.

While chicken is cooking continue with these next steps:

1 - Onion Diced
1 - Stick of butter
1T- Garlic Paste OR Minced Garlic
1T- Ginger Paste OR Minced Ginger OR Ginger Powder(Whatever you have)
1t- Curry Powder
1t- Tumric Powder
1t-Cumin

Saute all ingredients in a large sauce pan until onions are cooked.

While your ingredients are sautéing:

In a blender put:

1 - Can Petite Diced Tomatoes with Green Chilies
1 - Can Original Petite Diced Tomatoes
1 - Can Tomato Paste
3T - Brown Sugar
1/2 Cup Cilantro

After onions are cooked put the entire sauce pan mixture into the blender with the Cilantro, tomatoes and brown sugar. Blend everything together very well. I would say 3 or 4 minutes. The more you blend, the smoother it will be. Put the mixture back into the sauce pan and heat back to a simmer. As soon as the chicken is done, cut it into chunks and put it in the sauce. After adding chicken, add 1 1/2 cups of heavy whipping cream and 1 table spoon of salt. Stir and heat back to simmer. Then you are done. Serve over rice!

Chocolate Bread Pudding

by Josh McCord

Ingredients

12    ounces   challah bread (or stale French bread) cut into 1-inch cubes (about 9 cups)

1 1/2   cups   miniature semisweet chocolate pieces

4      eggs, beaten

3    cups   half-and-half or light cream

1    cup   packed brown sugar

3/4   teaspoon   ground cinnamon

      Dash salt

1    cup   chopped pecans

1/2   cup   packed brown sugar

1    tablespoon   cornstarch

1/3   cup   half-and-half or light cream

1/4   cup   water

2    tablespoons   light-colored corn syrup

1    tablespoon   butter

1/2   teaspoon   vanilla

Directions

In a medium bowl stir together eggs, the 3 cups cream, 1 cup brown sugar, the cinnamon, and salt. Slowly pour over bread. Press bread lightly with back of a large spoon to moisten bread completely. Sprinkle with pecans.

Prepare about 20-24 charcoal briquettes, place 6-8 underneath and 16-18 on top, try to bake at 350 degrees F. Bake for 40 to 45 minutes or until egg mixture is set. (To make ahead, cover; chill up to 24 hours. Bake as directed.)

Meanwhile, for sauce, in a small heavy saucepan combine the 1/2 cup brown sugar and the cornstarch. Stir in the 1/3 cup cream, the water, and corn syrup. Cook and stir until thickened and bubbly (mixture may appear curdled at first). Cook and stir for 2 minutes more. Remove saucepan from heat; stir in butter and vanilla. Pour sauce over the hot bread pudding. Let stand 30 minutes before serving. Makes 16 servings.

Make Ahead Tip

Prepare bread mixture; cover and chill up to 24 hours. Bake and serve as above.

Knead Not Sourdough

by Josh McCord

Ingredients
17 1/2 ounces bread flour, plus extra for shaping
1/4 teaspoon active-dry yeast
2 1/2 teaspoons kosher salt
12 ounces filtered water
2 tablespoons cornmeal

Directions
Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.

After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape the dough into a ball. Coat hands with flour, if needed, to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours, or until the dough has doubled in size.

For cooking in the Dutch Oven, prepare 20 -24 charcoal briquettes or enough to bake at 450 degrees F. Preheat the oven by placing the majority or all of the coals UNDER THE DUTCH OVEN ONLY for about 30 minutes. When ready bake the bread, sprinkle some cornmeal on the bottom of the Dutch oven and set the dough inside. Move the coals from underneath the oven to the lid, leaving about 4-6 underneath. Bake for 45 minutes. Check bread after 30 min to make sure the top isn't burning and the bottom is getting browned. If the top is burning and to bottom isn’t getting browned, transfer coals from the top to the bottom and cook remainder of the time, or until looks done. Remove from oven, let it cool, and then serve it with lots of butter.

Read more at: http://www.foodnetwork.com/recipes/knead-not-sourdough-recipe.html?oc=linkback

New England Blueberry Coffee Cake

by Jackson Law

2 c. flour
2/3 c. sugar
2 tsp. baking powder
1 c. milk
1 tsp. vanilla

1 tsp. salt
1 cube butter
1 egg 

Use a pastry blender to mix dry ingredients with butter. Add milk, egg, and vanilla. Spread 3/4 of this mixture into the bottom of the Dutch Oven. Cover with 1 - 2 cups of blueberries. Dollop the remaining batter randomly over the blueberries and sprinkle with topping. Bake at 350 degrees for 30 - 45 minutes.

Topping:

Use a pastry blender to mix dry ingredients with butter.

6 T. flour 
3/4 c. sugar
 4 T. butter

Coca-Cola Chicken

by Annie Child

Ingredients:

4 boneless chicken breasts

1 can Coca Cola

1 1/2 Cup ketchup

3 cloves garlic; minced 

1 Tbs. onion powder

2 Tbs chili powder

Instructions:

Arrange chicken breasts in an oiled 12" dutch oven. In a large bowl add remaining ingredients and stir to mix well. Spoon sauce over chicken. Cover oven and bake using 8-10 briquettes on bottom and 14-16 on top on top for 60-75 minutes or until chicken is cooked through. Baste chicken with pan juices every 15 minutes.

Serves: 8 

Peach Rhubarb Crisp

by Felicia Bunting

1 (20 oz.) bag of frozen peaches, thawed
2 (16 oz.) bags of sliced frozen rhubarb, thawed
1 1/2 cups sugar
3 Tbsp. lemon juice
1 1/4 cups flour (divided)
1/3 cup uncooked oats
1/3 cup packed brown sugar
1/3 cup cold butter

1. Combine peaches, rhubarb, sugar, lemon juice and 1/4 cup of flour. Stir together.

2. Separately mix the rest of the flour (1 cup), oats and brown sugar. Cut in cold butter with a fork or pastry blender until mixture is crumbly.

3. Sprinkle oat mixture over fruit.

4. Bake in your oven (350 degrees) about 45 minutes to an hour. It should look bubbly.

5. Let stand about 10 minutes and serve, preferably with ice cream.

Dutch Oven Ribs

by Stewart Felsted

Ingredients:

• 1 Rack of Ribs (I used half for a 12in pot)

• 1 Red Onion

• 1 Red Pepper

• 1 Yellow Pepper

• 1 Bottle of Dark Beer

• 1 Bottle of Barbecue Sauce (preferably a Kansas City Sauce)

• Honey Mustard

• Your Favorite Rub (I used the below)

• 1/4 cup of coarse salt

• 1/4 cup of dark brown sugar

• 1/4 cup of paprika

• 3 TBS of Fresh Ground Pepper

• 1 TBS of Garlic Powder

• 1 Teaspoon of Cayenne pepper

• 1/2 Teaspoon of Celery Seeds

Cut onions and peppers and place in Dutch Oven. Wash and trim ribs and peel off skin on back. Dry ribs and coat lightly with honey mustard. Coat entirely with rub and place ribs on top of onions and peppers. Use barbecue to put a heavy coat on ribs. Dump in beer on the sides.

Cook for two hours at 350 degrees. I cook them for 1 hour and then replaced all the charcoal. If you go for much longer than 2 hours everything gets really tender and starts falling off the bone. Still good, but I like it better on the bone. Enjoy!

Sweet Potato Fries

by James Balden

12" Dutch oven

1 sweet potato
olive oil
salt and pepper
chipotle seasoning

Cut the sweet potato up into fries. Toss the fries with the olive oil.  Spread out in a single layer in your dutch oven. Season the fries with salt, pepper, and chipotle seasoning.  Bake the fries at 450* for 20-30 minutes.  I used 26 coals on top and 14 on the bottom.  When I made my recipe I also used 2 sweet potatoes which was too much for a 12" dutch oven.


Recipe from
http://dutchovenmadness.blogspot.com/2010/06/day-165-sweet-potato-fries.html

Joy's Chili

by Beth Petty

This recipe, is quick, fast, cheap, and very delicious :)


1lb ground beef
1-2 chopped onions
1 Tbsp chili powder
1 tsp salt
1 can crushed tomatoes, undrained
1 can kidney beans, undrained
1 can tomato sauce
Lawry's Seasoning to taste

1 bag of grated cheese

Put 10- 12 coals under the dutch oven to cook in the oven skillet-style. Add the ground beef. Cook and stir the ground beef, and when halfway done add the onions. Cook until beef is done and onions are tender. Stir in the salt, chili powder, tomatoes, beans and tomato sauce. Cover the oven and cook until completely heated. Add Lawry's to taste!

Serve with grated cheese on top.

Grandma's Dutch Oven Stew

by Tyler Shumway

1 pound ground beef
1/2 pound bacon
4 medium sized potatoes
1 onion
1 cup sliced carrots
2 cans cream of mushroom soup
1/2 cup water
1/4 cup pickle juice (dill and/or sweet)

Cook bacon first, then add the onions.  Cook until onions soften.  Add hamburger.  Once hamburger is cooked, add potatoes, carrots, cream of mushroom soup, and water.  Cook for 70 to 85 minutes with raw potatoes, or for 30 to 45 minutes with precooked potatoes.  Stir in pickle juice and serve.

Breakfast Sausage Balls

by Chance Cromarty

Ingredients: 

1/4 cup butter
1lb. bulk sausage (not links or patties)
1 egg
6oz. cheddar cheese - grated
3cups Bisquick mix
hot pepper sauce - optional

Instructions: 

Coat bottom of Dutch oven with butter and heat to 350 degrees for Baking.
Mix all ingredients together with your clean hands.
Pull off small pieces and roll into 1 inch balls.
Place a layer of balls in Dutch oven and Bake 15 minutes.
Serve and sprinkle with hot sauce if desired.

Makes about 12 balls.

You can also place them on a buttered bread pan that fits inside the Dutch oven.  This ones not too messy but its always nice not having to clean too much ;)

http://www.dutchovendude.com/recipes/breakfast_sausage_balls-580.php

Peach and Pineapple Cobbler

by Cara Gillespie

3 cans peaches
1 can crushed pineapple
1 yellow cake mix
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. lemon juice
1 T. cornstarch


1.  Drain all of the fruit, but save some of the pineapple juice and peach juice for later. Mix pineapple, peaches, cinnamon, nutmeg, lemon juice, and cornstarch together in bottom of dutch oven.

2. Sprinkle cake mix over the fruit mixture. Use leftover fruit juice to drizzle over cake mix.

3. Cook with 16 coals on top and 10 coals on the bottom for about an hour, or until the crust is fully cooked and slightly toasted.

Serve warm with whip cream on the top!