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.