Creamy Macaroni and Cheese

by Leisl Baker

Ingredients:

2-3 Tblsp butter
1 cup cottage cheese (not low fat)
2 cups whole milk
1 tsp dry mustard
Pinch cayenne
Pinch freshly grated nutmeg
1/2 tsp salt or to taste
1/4 tsp freshly ground black pepper
1 pound grated extra-sharp grated cheese
1/2 pound elbow pasta, uncooked

Instructions:

Butter the inside of a 10 inch dutch oven with softened butter. 
In a blender, puree cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together.  
Reserve 1/4 cup grated cheddar cheese for topping.
In a large bowl combine remaining grated cheese, milk mixture and uncooked pasta.  Pour into buttered dutch oven.
Bake for 30 minutes at 375 degrees then stir gently, sprinkle with reserved cheese and dot with remaining tablespoon of butter.  
Bake for another 25-30 minutes or until macaroni is tender and top is brown.  
Let cool for in dutch oven for 15 minutes before serving.  Serves 4-6.

Spam and Eggs Gourmet

by Benjamin Beck

Ingredients:

1 can of spam
eggs (how ever much you want, I cook about 12-15 if I use a whole can of spam)
2 handfuls of spinach
1/2 a container of mushrooms
3 green onions

Steps:

Mix the eggs and scramble them as if you were going to make scrambled eggs. Chop the spam into small cubes about a centimeter in length and height. Fry the spam in a normal frying pan. Next, chop the green onions up and mushrooms to what ever size you feel. Finally mix every thing together and pour into the dutch oven and wait till cooked.

Skor Cake

by Heidi Albright

Ingredients:

• 1 box chocolate cake and the ingredients it requires (or two boxes if you like a thicker cake)
• Chocolate Chips (at least one cup)
• Caramel Sauce
• Chocolate Sauce
• Whipped Cream
• Toffee Bits

Instructions:

1.  Heat up charcoal, about 24 for a 12 inch dutch oven
2.  Mix up the box mix with the ingredients listed on the package. Also mix in chocolate chips
3. Pour into dutch oven. Put 14 charcoals on top of lid, 10 on bottom of dutch oven. Cook for twenty minutes, turning every 5 minutes.
4. When cake is cooked, poke holes all over the cake. Pour caramel sauce into the holes. Remove dutch oven from all charcoals and let sit for 5-10 minutes to cool cake and let caramel absorb into cake. 
5.  Spread whipped cream over cake. Drizzle chocolate sauce over whipped cream and sprinkle toffee bits all over. Enjoy!!!

Breaded Chicken with Lemon Butter Sauce

by John Bohman

4 boneless, skinless chicken breasts
1 cup seasoned flour (1 cup flour, 1 teaspoon salt, ½ teaspoon pepper)
5 cloves of garlic, finely minced
1 tablespoon parsley flakes or 1/4 cup chopped fresh parsley
2 lemons, juiced
4 eggs
1/3 cup finely grated Parmesan cheese
1 tablespoon olive oil
8-10 tablespoons butter

Place the seasoned flour in a large gallon-size ziploc bag. Set aside. In a shallow pie plate, beat the eggs until mixed and add the Parmesan cheese. Whisk to combine. Set aside.

In a dutch oven over a full spread of coals, melt one tablespoon butter and one tablespoon olive oil over medium heat. Let it begin to heat and sizzle while you prepare the chicken but be careful not to let the butter burn and turn brown.

Put the four chicken breasts in the bag with the seasoned flour, close the bag, and shake to coat the chicken in the flour. One by one, take the chicken out of the bag and dip into the egg/Parmesan mixture. Place the chicken carefully in the skillet with the hot oil/butter. Repeat with the other chicken breasts. Let the chicken cook on the first side, without moving or flipping the chicken, for 1-2 minutes until a nice, golden crust has formed. Carefully, using a wide spatula, flip the chicken and let it continue to cook for 1-2 minutes on the other side until it is golden brown. The chicken will flip easiest if it has had time to sizzle and cook to form a nice crust.

Remove the chicken from the pot and keep warm.

In the same dutch oven that you browned the chicken, melt the remaining 7-9 tablespoons butter. Add the minced garlic, lemon juice, and parsley. Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits that were on the bottom of the skillet.

Return the chicken breasts to the pot and spoon the sauce over the chicken.  Bake at 350 degrees for 45 minutes, flipping chicken after 30 minutes to brown on the other side as well, until the chicken is cooked through. Let sit about 10 minutes. Use 1 1/2 rings on top and 1 ring on the bottom.  Serves 4.

Recipe found on Dutch Oven Madness

Corn Pudding

by John Bohman

 

Ingredients:

 4 cups Frozen corn (I used sweet white corn)
10 eggs
1 qt of heavy cream
1 cup sugar
½ tsp Vanilla extract
¼ tsp ground nutmeg
½ tsp salt or to taste
½ tsp black pepper or to taste

Directions:

Combine eggs,cream, sugar, vanilla extract, nutmeg, salt and pepper to make a basic custard. Place the corn into 12" Dutch oven. Pour the egg mixture over the corn. cover and bake at 325°s for 45 minutes or until golden brown and firm.

For outdoor cooking use 24 charcoal briquettes placing 15 lit coals on top of, and 9 lit coals beneath your Dutch oven. Keep in mind that you may need more coals in cold or windy weather.

Eat immediately.

When I made this it took quite a bit longer to cook then in the recipe, but it resulted in a very  light, fluffy corn custard. It was slightly sweet, and so I think it can be used as a side, or a dessert.

Taken from Dutchovennet.com (http://dutchovennet.com/Recipes/Corn_Pudding.html)

Easy Cinnamon Rolls

 by Van Baker

Ingredients:

2 Tubes of cinnamon rolls

Directions:

These are incredibly easy and delicious.  Butter the inside of the dutch oven, or use a foil liner.  Simply arrange the cinnamon rolls in the dutch oven, and bake with 6-8 briquettes on the bottom and 25-30 on top.  Bake for about 20 minutes until they start turning brown.  Take off the heat and spread the icing on top.

3 Ingredient Chocolate Cake

by Taylor Lewis

Ingredients:

1 box chocolate cake mix
2 boxes chocolate pudding mix
1 1/4 cups milk
chocolate chips

Instructions:

Heat dutch ove to 350

First mix the pudding mix and the milk together. Once this is mixed add and mix the chocolate cake mix. Then pour into dutch oven and spread around to evenly coat all of the oven and sprinkle chocolate chips over the top. Bake for 40 minutes.
 

Quiche Lorraine

by Natalie Dayton

Ingredients:

6 eggs (we added a 7th, but not necessary) 

2 cups half and half 

3/4 cup chopped onion

1/2 cup chopped red pepper

1 package (12 oz) pre-cooked bacon

1 package cheese (we used cheddar, but you can use whichever kind of cheese you prefer)

salt 

pepper

1/4 teaspoon cayenne pepper 

1 ready-to-bake pie crust 

Instructions:

Prepare your coals and put the pie crust (we layered two on top of each other, but you could probably do just one) in your dutch oven. Bake the pie crust for 7-10 minutes. Mix the eggs and half and half together in large bowl. Add in salt and pepper (you can just estimate how much you want) and the 1/4 teaspoon of cayenne pepper. Prepared the pre-cooked bacon by tearing/cutting it into smaller pieces. After the crust has baked for 7-10 minutes, layer some cheese on the bottom, then bacon, then more cheese. Pour the egg mixture on top and add in the peppers and onions. We also used peppers to garnish the top. Bake for 40 minutes, or until the quiche is cooked through. Rotate every 10 minutes like your typical dutch oven dish. Check with a fork to make sure it is done before taking off the coals. This one is sure to get your taste buds hoppin'. Bon appetit. 

Dutch Oven Miso Ramen

by Matthew Carlson

 
Ingredients:

- 2 Egg Noodle packets (usually 2 in each packet so 4 things total) (they'll often come with miso packets)

- Extra Miso Broth packets

- 4 hard-boiled eggs

- 2 chicken breast

- 1 can sweet whole corn

- 1 packet of mushroom 

- 6 cups of water

- Fish flakes (optional)

- Tofu blocks (optional)

 
Steps:

Before you put it in the dutch oven:

1. Boil the eggs to hardboiled eggs and Boil water for the noodles

2. The noodles will cook for about 2 1/2 minutes after that shock them in cold water

3. Sear the chicken breasts- the key is really high heat and a bit of oil (use whatever spices you like here but salt and pepper can't go wrong)

The Dutch Oven:

4. Boil the 6 cups of water

5. Add miso packets (and fish flakes if you got them), simmer for a few minutes

6. Add in corn, mushrooms, and eggs (eggs will soak up broth)

7. Add in chicken a few minutes before you'll take it off to serve

8. Add some dried seaweed if you want

Cinnamon Pull aparts

by Tiffany Walgamott

Ingredients:

20 Rhodes Rolls thawed 
1/2 cup of melted butter 
2/3 cup brown sugar 
2 teaspoons of cinnamon

1/2 cup chopped pecans 

Instructions:

Thaw rolls until soft, cut each roll in half.

Line dutch oven with sprayed aluminum foil.

Mix brown sugar, cinnamon, and nut together. Dip roll haves in butter, them roll in cinnamon sugar mixture until thoroughly coated.

Arrange in dutch oven and cover with lid. let rise until doubled in size. Bake for 25-30 minutes or until center is done. Remove from fire and immediately go around edges with a knife. 

Baby Back Ribs

by Amanda Terry

Ingredients:

1 – Rack of ribs (Trimmed, I prefer St. Louis cut)
(New) Honey mustard to coat
Rub of your choice or use one of my favorites: (http://www.cooking-outdoors.com/basic-barbecue-rub.html)
1 – Red Bell Pepper
1 – Yellow Bell Pepper
1 – Red Onion
1 – Bottle of BBQ Sauce (I use Trader Joe’s Kansas City BBQ sauce)
1 – Bottle of Natural Brew Root Beer.
1 – 12" deep dutch oven

Directions:

Remove skin coat from ribs with butter knife. Mix dry rub ingredients together. Cut onions and peppers and layer in bottom of the dutch oven to create a thick layer to protect ribs from hot spots. Cut rib rack in half and stack (so they can stack in the dutch oven, if you have a larger dutch oven then you can skip this step). Slather ribs in honey mustard and coat in rub.

I adapted this recipe from cooking-outdoors.com

Next time I will skip the mustard and just use honey prior to the rub. I will also use a higher amount of brown sugar as I prefer sweeter ribs. I also recommend perhaps marinated the ribs over night with the rub and  little bit of water.   

Dutch Oven Lava Cake

by Amanda Terry

Ziplock bag one:
3/4c. sugar
1c. all purpose flour
3tbs unsweetened cocoa
2tsp. baking powder
1/2 tsp salt

Zip lock bag two: 
3/4c. sugar
1/2c. brown sugar
4 tbsp. unsweetened cocoa

Other ingredients:
1 1/4 c. hot water
1/2c. milk
1/3c. melted butter
1 1/2 tsp. vanilla extract

Directions: Mix dry ingredients in each labeled large ip lock bag. In a 10" dutch oven greased dutch oven (I used coconut spray) pour out bag number 1. Add milk, butter, and vanilla and mix into a paste evenly spread in dutch oven. Evening distribute bag number two on top but DO NOT mix. Then pour hot water over top and DO NOT mix. Cook with 7 coals on the bottom and 14 on top. Once complete I dusted it with powdered sugar and served it with vanilla ice cream. I also made a doubled version of this in a 12" dutch oven just add more coals. Once done let it set for 15 min and serve immediately. It doesn't taste very good if it gets cold or as left overs.  

Source: https://www.youtube.com/watch?v=3BPJg0wP45E

Maple Bacon Brussels Sprout

by Madison Daniels

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 40 minutes

1/2 lb Bacon or 4-5 strips cut into 1/2-inch pieces

1 1/2 lbs Brussels Sprouts

3 1/2 Tbsp Maple Syrup

2 Tbsp Dijon Mustard

Wash and trim Brussels sprouts and cut larger sprouts in half if it doesn't look like it'd fit in your mouth. In a dutch oven of any size, fry bacon over a good amount of coals until crisp (don't toss the bacon grease, it's your best friend here and goes a long way to flavor the end result). In a separate bowl combine the syrup and Dijon mustard. Add sprouts to bacon and gently mix the grease, bacon, and sprouts until they look happy. Pour the mapley-mustardly mixture over the happy bacon and sprouts and gently stir. Cover and roast with 12 briquettes in the basement and 15 on the roof of your dutch oven for 20 minutes or until sprouts are tender. Now enjoy Brussels sprouts as never before.

Makes 4-5 side dish servings, but I'd highly recommend doubling the recipe. Also, syrup and mustard can be added to taste. And even if you don't like mustard (I don't), it's completely necessary to ensure you aren't overpowered by the sweetness of the syrup and if it's properly mixed, the mustard won't even be tasted. 

Pesto Pull-Apart Bread

 by Emma Dallon

Ingredients:
1 cup warm milk
1/4 cup warm water
2 teaspoons active dry yeast
1 tablespoon honey
3 tablespoons olive oil
1 large egg
3 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup finely grated parmigiano-reggiano cheese
2 tablespoons pesto
4 tablespoons melted butter
1/3 cup pesto
6 ounces fontina cheese, freshly grated (I used Gouda instead)
finely grated parmigiano-reggiano cheese for dusting

Instructions:
Combine the milk and water in the bowl of an electric stand mixer. Stir in the yeast and honey, then add the olive oil. Let sit until foamy, about 15 minutes. Add 2 1/2 cups of the flour, the salt, the egg, cheese and pesto. Beat on medium-low speed with the paddle attachment until just combined, then switch to the dough hook. Add in the remaining flour while the mixer is kneading on low speed. Knead the dough for 5 to 6 minutes - it should be slightly sticky but still pull away from the sides. If it's super sticky, add a bit more flour until it appears silky. (This can also be done by hand if you don't have an electric mixer. Just use a spoon until you've added enough flour to make it easier to handle.)

Remove the dough and place it in a well-oiled bowl. Cover it with a towel and let it rise in a warm place until it's at least doubled in size, about 1 1/2 to 2 hours. Place the dough on a floured surface and knead it a few times, the break or cut it into 12 or 14 equal pieces.

Melt butter in a Dutch oven. Form the dough into equal sized balls (or rolls), and place them in the Dutch oven, flipping so they have butter on both sides. Sprinkle the dough with the fontina, pushing it in between the balls of dough. Spread the pesto on top and in between the rolls as well. Bake for 30 to 35 minutes at 350 degrees, or until the tops are golden and set. In my Dutch oven, it took around 45 minutes. Remove the bread and sprinkle it with extra parmigiano-reggiano if desired. Serve immediately while warm.

Adapted from: http://www.howsweeteats.com/2014/10/cheesy-pesto-pull-apart-bread/

Cajun Jambalaya

by Michael Carter

Ingredients:

• 12-18 shrimp
• 1 cup diced sausage
• 2-3 pork chops, cut into squares
• Cajun seasoning
• 1/4 cup green pepper, diced
• 1/2 medium onion, diced
• 1 celery stalk, diced
• 3-4 strips bacon (if desired)
• 3 tbsp oil
• 3 cups rice
• 2 18 oz cans of chicken stock
• 2 cups water

Instructions:

1. In a large bowl, mix the shrimp, sausage, and pork with 2 tbsp cajun seasoning. Set aside. 
2. Put oil in the bottom of your dutch oven, and place it over ~18 briquettes. Once the oil is brought to temperature, sautee the green pepper, onion, celery, and bacon. 
3. Once the onions are clear, add shrimp, sausage and pork mixture. 
4. Add rice, and mix around to get an even mix throughout the oven.
5. Add chicken stock and water. Cover your dutch oven with ~12 briquettes on top. In about 30 minutes, it should be ready. 

Pesto Baked Brie

by Elyse Barnes

 

•    1 sheet frozen puff pastry, thawed

•    8 oz wheel double cream brie cheese

•    ¼ cup prepared pesto

•    1 egg, well beaten

Line Dutch oven with parchment paper. Unfold puff pastry and lay on a lightly floured surface. Unwrap brie and place on the center of the dough. Spoon pesto onto the center of the brie, spreading within about ½" of the edge.

Brush dough lightly with beaten egg, then fold the dough around the cheese and press it together  to ensure that all edges are sealed.

Brush the entire exterior of the pastry with remaining beaten egg then bake 50 for minutes until the crust is dark golden brown.

Remove from oven and allow to cool for about 10 minutes before cutting. Serve with crackers, crostini or green apple slices.