Frito Bandito!

by Ali Harrison

1 lb ground beef
1 medium onion, chopped 
2 cloves garlic, minced 
1 can condensed cream of mushroom soup, undiluted 
1 (11 ounce) can Mexicorn, drained 
1 (4 ounce) can chopped green chilies, drained 
1 (10 1/2 ounce) packages Frito corn chips 
1 (10 ounce) can enchilada sauce 
2 cups shredded Cheddar-Jack cheese
Salt and pepper to taste



Lightly oil or spray a 12 inch dutch oven. 
Brown beef, chopped onion and garlic over a full compliment of coals; drain. 
Add the soup, corn and chilies; stir to mix well. 
Season with salt and pepper to taste, if desired. 
Cover with bag of corn chips.  Pour can of enchilada sauce evenly over chips.  Top with cheese. 
Bake at 350 degrees for 15-20 minutes or until heated thoroughly and cheese has melted.
     
12 coals in a circle around the bottom and 18-20 on top. 

French Toast Cinnamon Rolls

by Ryan Warren

Ingredients:

2 packages of Pillsbury cinnamon rolls with original frosting

6 eggs

2 table spoons of cinnamon (I like about 3, but it’s up to you)

½ cup of heavy cream

1tsp vanilla

Powdered sugar (optional)

Syrup (optional)

Fruit (optional)

Directions:

Mix eggs, cinnamon, cream, and vanilla in a bowl and set to the side. Butter up that dutch oven with a quarter stick of butter. I usually like a half stick of butter if you’re fat like me. Now with the cinnamon rolls you can either cut them up or leave them be and stick them in that puppy. DO NOT PUT IN EGG MIX YET! Wait until the rolls have expanded and filled up the bottom and then add egg mix. Cooking time is about 25-30 with normal 10 briquettes on bottom 14 on top. Now that those delicious buns are done you can sprinkle powdered sugar, drizzle syrup, or add fruit to your liking like normal French toast. You’re welcome.

Peanut Butter Bacon Chocolate Bars

by Dallin Broberg

Prep

Cook bacon (place on cookie sheet and cook at 425 degrees for 25 minutes)
Make cookie dough (see below)

Ingredients

• 2 package peanut butter cookie mix
• ⅔ cup vegetable oil
• 4 tbsp maple-flavored syrup
• 2 egg
• 20 slices bacon, cooked and crumbled
• ½ cup chopped peanuts
• 1 cup semisweet chocolate chips
• 1 cup white chocolate chips

Instructions

In large bowl, stir together cookie mix, oil, syrup and egg until soft dough forms.

Reserve ¼ cup bacon for garnish. Stir remaining bacon and peanuts into dough.

Press dough evenly into dutch oven. Bake at 350 degrees for 25 minutes or until golden brown.

Top with chocolate chips. Replace lid and cook for 5 minutes or until chocolate has melted. Immediately swirl melted chocolate with a fork.Sprinkle reserved ¼ cup bacon over chocolate.

Cool for 30 minutes before lifting from dutch oven.

 

Award-Winning BBQ Chicken Pizza

by Trace Mannewitz

Ingredients:
14 Rhodes Rolls, quartered
18 oz Sweet Baby Ray's BBQ Sauce (spicier the better)
1/2 Red Onion, chopped
1/2 Green Bell Pepper, chopped
1/2 Yellow Bell Pepper, chopped
1 small rotisserie chicken, shredded
1 bag of mozzarella cheese

1. Prep your dutch oven for breads (tin foil wrap or oil)
2. Quarter the Rhodes Rolls, fill available space at bottom of dutch oven; let rise for 3-5 hours
3. Once risen, slather with BBQ sauce all across the top (use entire container)
4. In no precise order, add the rest of the ingredients evenly across the top of the pizza in a way that is pleasing to both eye and stomach
5. Lid on, 8 coals below, 14-16 coals on top, let cook for 45 minutes, rotating every 15 minutes and examining for crust
6. Remove from heat once rolls are done cooking (a little crispy doesn't go amiss here)
7. Eat your heart out

Maple Cream Cheese French Toast

by Catherine Gardiner

Ingredients:
1 dozen eggs
1 1/2 cups milk
1 cup maple syrup plus extra for topping
1 loaf French bread, coarsely cubed
2 (8-ounce) packages cream cheese, cubed


In a large mixing bowl, blend together the eggs, milk and 1 cup maple syrup.
Arrange half of the bread cubes on the bottom of Dutch oven.
Evenly pour about one-third of the egg mixture over the bread cubes.
Layer the cubes of cream cheese over the bread.
Place the remaining half of the bread cubes over the cheese.
Pour the remaining egg mixture over the bread.
Using 21 coals on the lid and 11 briquettes under the oven, bake for 45 minutes, refreshing coals as required.
Serve with maple syrup to taste.

**This was a little plain. Next time I would definitely throw in some mixed berries or add cinnamon to the egg/milk mixture.

Lemon Pepper Chicken and Vegetables

by Brayden Woodall

Ingredients Needed
2 lbs of chicken breast
2 bell peppers (your choice of color)
1 small onion
3 tbsp of lemon pepper seasoning
1 packet of McCormick Zesty Herb seasoning
Other spices as desired

Directions
1. Brine chicken for 1 hour
2. Cut vegetables and chicken into bite size pieces
3. Add chicken and seasonings only to a preheated dutch oven and bake at 350 degrees for 15-20 minutes or until chicken is cooked through, stirring occasionally.
4. 5 minutes after starting to bake the chicken, add the vegetables to the dutch oven and stir.
5. After the chicken and vegetables are cooked through, remove from dutch oven. There may be a need to add more lemon pepper if juices pool at the bottom of dutch oven and steal the spices.
6. Enjoy with an ice cold drink.

Oreo Chocolate Cake

by Brayden Woodall

1. Prepare chocolate cake batter as directed on the box except I substituted rootbeer for the water which gave it a nice flavor and made it nice and fluffy. 

2. Add batter to dutch oven and bake at 350 degrees for 30-35 minutes or until an inserted toothpick can come out clean. If dutch oven is preheated then the baking time might only take 20-25 minutes.

3. Once cake is done, let cool for 10 minutes.

4. Make an Oreo pudding mix (or vanilla pudding with Oreo's mixed in) and allow to cool and thicken

5. Poke holes in cake 2 inches apart and pour Oreo pudding  over the cake

6. Allow the cake to cool for another 10 minutes and then enjoy!

White Chocolate Apple Cobbler

by Carson Stevenson

1 1/2 package of yellow cake mix
2 cans apple pie filling (I recommend the cinnamon variety)
1/2 can sprite
1 bag white chocolate chips
1 cup brown sugar
1 stick of butter
cinnamon (optional)

Grease dutch oven with oil or butter. Then add both cans of apples and spread evenly in bottom of the oven. Add clumps of brown sugar and additional cinnamon (optional). Spread about 1/2 of the white chocolate chips and brown sugar over the top of the apple pie filling and pour half can of sprite evenly over the filling. Add the cake mix and do not mix with apples. Cake mix should cover the layer of fruit, brown sugar, and chocolate chips. Even out the cake mix so it is spread evenly throughout the oven. Finally add remaining chocolate chips and brown sugar to top layer. Cut stick of butter into pads and spread evenly around the oven. Pour remaining sprite on top. You want it to be moist on top but not to the point where the sprint is seeping down into cake mix. Add cinnamon to taste and cook for 45 minutes to an hour with 10 briquettes underneath and 14 briquettes on top.


Tips and Notes

- Do not mix any of the ingredients!!!! You will be tempted to mix it all up....don't!
- Do not check on the cobbler until at least 45 minutes have gone by...its not going to burn.
- Rotate every 15 minutes or so over briquettes
- You can add additional chocolate chips and cinnamon to taste
- This recipe assumes a cold oven. If you start with the oven hot then reduce cooking time by 10 to 15 minutes.

Chicken Fajitas

by Nicole Berriman

Ingredients:

-Three large chicken breasts

-one packet of Del Taco taco seasoning

-one green pepper and one red pepper

-one small onion

-Gouda cheese (or whatever kind of cheese you would like as a topping)

-24 flour tortillas

First, start heating up 24 charcoal briquettes. While those are heating, cut the chicken into thin strips. Cover chicken with the taco seasoning. With a separate cutting board and knife, slice the vegetables into thin strips. By now, your briquettes should be ready. In a greased dutch oven, cook the chicken until done (about 30 minutes). 

In a skillet, cook the onions until they are clear. Then add the peppers. Continue cooking for a few minutes until the peppers are soft. Also, grate the cheese. When the chicken is finished cooking, assemble your fajitas.

Veggie Lasagna

by Thomas Christensen

So this is a great recipe for when your cooking for your Veggie eating friends.

Ingredients:
15 Lasagna Noodles (Barilla Oven Ready)
24 oz Spaghetti sauce (don't go cheap here, it makes a big difference)
3 Cups Shredded Mozzarella
2 Cups Ricotta Cheese
1/2 Cup Shredded Parmesan
2 Eggs
8 oz sliced Mushrooms
2 Cups baby spinach
1/2 cup water
any other veggies you want I'm not your boss.

Step 1
Prepare your veggies, slice em if needed and wash them
Step 2
Mix together all cheeses and both eggs
should look nice and delicious like so

Step 3

Start Layering your Lasagna

I do a small amount of sauce along bottom of the Dutch Oven

Layer 1: Noodles

Layer 2: Sauce

Layer 3: Cheese Mixture

Layer 4: Veggies

Repeat until out of ingredients

(sorry there is not a lot more pictures I got too caught up in cooking)

Step 4 

Fill up your spaghetti sauce jar with half a cup of water and pour it around the sides.

Step 5

Cook Lasagna with 12 coals on top and 12 on bottom for 40 minutes to an hour (or until noodles are soft.

Step 6

Enjoy!

Chicken Bacon Pesto Pasta

by Jenna Perkins

2 chicken breasts, diced
4-6 bacon strips, cut into pieces
2 tsp salt
1 tsp pepper
1 tsp garlic powder
2 onions
1 tbsp minced garlic
5 oz spinach
5 cups milk
1 lb angel hair pasta (or any pasta you want, the recipe called for fettuccine but I like angel hair more)
1/2 cup pesto
1 cup parmesan

You can cook the chicken and bacon before you come, or you can cook them in the dutch oven.

Add the bacon pieces into the dutch oven and cook until crispy. Once the bacon is crispy, add the chicken, salt, pepper, and garlic powder. After the chicken is cooked all the way, remove the chicken from the dutch oven. Add the garlic and the onion and cook until the onions are soft. Then add the spinach. Stir it until together and let the spinach get wilted. Then add the milk and bring it to a boil. This will require more briquettes underneath the dutch oven, with the lid covering the top of the dutch oven. Once the milk is boiling, add the angel hair pasta. The pasta will cook and the milk will thicken within 6-10 minutes. Add the chicken back into the pasta with the pesto and parmesan. Stir all together and enjoy!

Apricot Chicken

by Cherish Germaine

12" Dutch oven

6 boneless, skinless chicken breasts
1 cup apricot jam
1 cup Catalina or French salad dressing (Russian Dressing also works)
1 pkg. onion soup mix

Optional: Add in chopped up potatoes and carrots for a side.

Place chicken in your dutch oven.  Mix remaining ingredients and pour over chicken.

Takes about 1 hour to cook. It is ready when chicken is cooked all the way and potatoes/carrots are soft.

Philly Cheesesteak

by Grant Baugh

Ingredients:

1 Skirt Steak (approximately 1.5 lbs)
1 Yellow Onion
0.5 lbs White American Cheese
Hoagie Rolls

Steps:

Take the yellow onion and slice it into half rings. Put the sliced onion into the Dutch oven, and cook them until they're caramelized. Salt the skirt steak to your preferred level of salt, and then add it to the Dutch oven. Once the steak is cooked, take it out of the Dutch oven and slice it into small cubes. Then put it back in the Dutch oven, mix it with the onion, and add the cheese. Once the cheese has melted, put the mixture on your hoagie roll.

Sweet and Sour Meatballs

By Spencer Burr

Meatballs:
1 lb. Hamburger
1/2 C. Dry bread crumbs
1/4 C. Milk
2 Tbsp Diced onion
1 tsp Salt
1 Egg

Sauce:
1 C. packed Brown Sugar
2 Tbsp Cornstarch
13 oz. Pineapple chunks with juice
1/3 C. Apple Cider Vinegar
2 Tbsp Soy Sauce
3/4 C. Water
1/2 Green pepper, Coarsely chopped

-Place 18 Briquettes on the bottom of the dutch oven and 4 on the top.
-Mix the ingredients for the meat, shape into balls and place in heated dutch oven.
-Turn meatballs every 1-2 min to get a nice sear on the outside of the meatballs.
-Remove the meatballs from the dutch oven(thy don't need to be cooked all the way),
-Whisk together all but the peppers and bring to a simmer in the dutch oven (with the hamburger fat)
-Once the sauce is simmering, remove all the briquettes but 4 on bottom and 5 on top.
-Put the meatballs back into the dutch oven with the sauce and stir occasionally for 15 min or until the sauce is your preferred thickness.

Raspberry Chocolate Cake

by Weston Esplin

Total time - 1:10
Cost: $10-$15

Ingredients:

          -Cake-
- 1 Box Chocolate Cake mix
- 1 Can Raspberry pie filling
- 2 Eggs
- 1 tsp. Vanilla

          -Glaze-
- 1 cup Chocolate Chips 
- 1/2 cup milk
- 1 cup sugar
- Powdered Sugar

Preparation:

Light 24 briquettes.

In your dutch oven mix Raspberry pie filling, eggs, vanilla, and box of Chocolate Cake mix. Mix until it is consistent throughout. 

In a small sauce pan add chocolate chips, milk and sugar. Set aside for now.

Cooking:  (Around 35 min with an additional optional 30 min cooling time)

14 Briquettes on top
10 Briquettes on bottom

0:35- Start timer for 35 min with briquettes in place. Place sauce pan on top of dutch oven using some rocks or a lid holder for support or simply hold it in your hand. Begin stirring contents and continue until the chocolate chips are melted and it is consistent throughout. This may take different amounts of time depending on the heat. I prefer to cook it over a briquette chimney. When it is all melted and consistent throughout set aside for later.

0:25- Rotate dutch oven position. (Dutch oven clockwise 90 degrees and lid counterclockwise 180)

0:15- Rotate dutch oven.

0:05- Check Cake by poking in the center and sides with a match, toothpick, or twig. If there is no cake that sticks when you pull it out then it is done. If not leave on for remaining 5 min or until it no longer sticks.

0:00- Remove briquettes from the dutch oven. 

Glazing:

There are two options for glazing. The first is to just pour the glaze right on and serve. It may compress the cake as it has not had time to form properly but will still taste great. Second option takes around 35 min but will make a much nicer looking cake. 

0:35- Set timer for 35 min. Dutch oven should be free from briquettes. Keep lid on.

0:25- Remove lid and let stand for 20 min. 

0:05- Pour glaze mixture evenly over cake. Let stand for 5 min to allow the glaze to seep into the cake.

0:00- Sprinkle with powdered sugar and serve

Jordan River Mud Cake

by Mikelle Torgesen

Ingredients:

1 chocolate cake mix (including any egg/oil/water it calls for)

1/2 c dry cocoa

2 c brown sugar

2 c hot water

2 t vanilla

1 t cinnamon (opt)

topping:

1/2 package chocolate chips

nuts (opt)

• Mix the chocolate cake mix as you would a normal birthday cake and pour into dutch oven. 
• Mix the cocoa, brown sugar, hot water, vanilla, and cinnamon together. It will essentially be chocolate water...that's what it's suppose to be so don't worry! Pour that over the batter. 
• Use abt 10 coals on bottom and 12 on top and cook 30-35 min. 
• Have patience. 
• Add chocolate chips and nuts on top when allowing cake to cool and they will melt a smidge. 
• Serve with cool whip or ice cream! 

Broccoli Cheese Soup (Panera Style)

by Heather Del Nero

This recipe is pretty easy and fairly affordable to make!

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 6 servings

Ingredients

• 1 tablespoon melted butter
• 1⁄2 medium chopped onion
• 1⁄4 cup melted butter
• 1⁄4 cup flour
• 2 cups half-and-half cream
• 2 cups chicken stock
• 1⁄2 lb fresh broccoli (about 3 cups), chopped into bite size pieces
• 1 cup carrot, julienned (can buy matchstick carrots in produce section)
• 1⁄4 teaspoon nutmeg
• 8 ounces grated sharp cheddar cheese (2 cups)
• salt and pepper

Instructions

1. Sauté onion in 1 tablespoon of butter. Set aside.
2. Cook the ¼ cup melted butter and flour using a whisk over medium heat for 2-3 minutes. Stir constantly and add the half & half.
3. Add the chicken stock and simmer for about 10 minutes.
4. Add the broccoli, carrots and reserved onions. Cook over low heat 20-25 minutes.
5. Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that's what I did). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg.
6. Serve with crusty bread.

Peach, Apple, Raspberry (or other Berry) Crisp

by Matthew Merrill

 

I did some researching for good crisp recipes and decided to try this for the crisp topping. While looking into the various recipes, the combination of the fruit came to mind. I have also thrown in blackberries when I've made it. Crisps are pretty easy to play around with.

(12" recipe)

Fruit bottom:

*Canned peaches, drained

*Apple pie filling

Any combination of your favorite berries (cut up strawberries if you want to use them.)

*Use up to about 3 cans. I did 1 1/2 cans each (20 oz. cans) It just needs to cover the bottom, don't put in too much. Also, unlike a cobbler, you don't want it runny. The pie filling was the fluid in this case.

Crisp:

2 c flour

2 c brown sugar

1 c instant oatmeal

2 tsp cinnamon

3/4 tsp nutmeg

1/4 tsp cloves

1 c butter (melted)

Prep the crisp:

I have 2 methods. One produces globs or balls of the flavor (the oats don't mix as well). The other distributes the ingredients more evenly. I also like to prepare the crisp before leaving the house to allow it come back to room temperature (roughly) before cooking it, and for less work at the camp site, but is not necessary.

Globs:

Mix all of the dry ingredients (everything except the butter) in a bowl, or a gallon-size sealable bag, e.g. Ziploc. The bag gives even more clumps and is easier to pack for the camp/picnic as well as easier clean up. When dry ingredients are mixed well, mix in the butter. Mix until everything looks moist, but not too much to maintain the clumps.

Even crisp:

Mix all of the dry ingredients thoroughly, except for the oats. Melt the butter in a pot or in the microwave and pour in a large mixing bowl. Add half of the oats to the butter and then slowly add the dry mixture, keeping it pretty smooth (besides the lumpiness of the oats). When all of the mixture is added, add the rest of the oats.

Cook:

Mix the apple-pie filling and drained peaches together in the Dutch oven. I like to place the berries on top of the apple/peach mixture, but they can also be mixed in. Pour the crisp mix on top and spread evenly (don't mix with the fruit).

The crisp needs to do the most cooking, so I use 12-14 coals on top and about 8 on bottom.  Cook for about 20 minutes. The fruit just needs to warm up, but the crisp needs to become crispy. When it looks dark brown and crispy, it's ready.

Since the crisp gets hotter, the berries kind of melt into the crisp and mixes the flavors really well, instead of just cooking them and making them mushy.

Serves well with ice cream.

Note: This is the only picture I had of this recipe. I accidentally added the peach juice, and it turned pretty soupy. The crisp was great until the juices mixed and it became soggy. Also, this is the clumpy version.

MM

Easy Chicken and Potato Bake

by Sarah Brewster

12" Dutch oven

4 chicken breasts cut into chunks
6-8 potatoes, peeled and sliced
2-3 carrots, peeled and sliced
seasoned salt
parsley
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream

Place the chicken breasts in the bottom of a dutch oven.  Season with seasoned salt and parsley.  Layer the potatoes and carrots.  Heavily season with seasoned salt, pepper and parsley.  In a bowl, mix the soup, milk and sour cream.  Spread on top of potatoes and carrots.  Bake at 350° for 1 to 1 1/2 hours, or until chicken is cooked and potatoes are tender.  Serves 6-8.

I found this recipe on dutchovenmadness.blogspot.com

Dutch Oven Potatoes and Bacon

 by Dallas Reynolds

Total cook time about 45 mins

Ingredients:
1 lb Bacon-chop to bite size
2 lb Diced Potatoes
1 Large Diced Onion
1/4 Cup Butter
Salt & Pepper to taste

Instructions:
In your Dutch Oven, cook bacon until almost crispy. Add onions, cook to until onions are soft. Add diced potatoes and butter. Salt and pepper to taste. Cook until potatoes are fork tender.

Serves 6-8

Jalepeño Cheddar Dutch Oven Crusty Bread

• By Bonnie Burr
•  
• For the Dough:
  
• 3 cups unbleached all-purpose flour
• 1 teaspoon yeast
• 1 teaspoon salt
• 1 cup cheddar cheese, finely cubed
• 1 large jalapeño, chopped
• 1 ½ cups warm water

• To add in the last 10-15 minutes of baking:
• 3 tablespoons cheddar cheese, grated
• 6 thin slices of jalapeño

In a large mixing bowl, whisk together flour, salt and yeast. Fold in the cheese and jalapeño until well coated. Add the water and stir until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). Cover bowl with plastic wrap and set aside for 12 - 18 hours (up to 24). Overnight works great.

Preheat oven to 450 and heat the pot for 30 minutes. Meanwhile, transfer the risen dough onto a heavily floured surface (mixture will be sticky; do not knead) and lightly, gently shape into a round loaf.

Remove the lid from the hot pot, and carefully set the dough inside. Cover the Dutch oven let it bake for 30 minutes. Then, remove the lid, sprinkle the top of the loaf with grated cheddar and jalapeño slices, and bake an additional 10-15 minutes until golden and crisp. Place the loaf on a cooling rack to cool. Best enjoyed warm, fresh from the oven.