Peanut Butter Cheesecake Swirled Brownies

 by Kirsten Schetselaar  (from dutchovenmadness.blogspot.com)

12" dutch oven

1 package brownie mix6 oz. cream cheese
1/2 cup creamy peanut butter
3 Tbs. sugar
1 egg
1 tsp. vanilla
2 cups mini marshmallows
12 regular size Reese's Peanut Butter cups, cut into cubes
1/2-3/4 cup chocolate chips
1/4 cup creamy peanut butter, melted

Prepare the brownie mix according to package directions and spread in the bottom of a well greased dutch oven.  In a separate bowl mix together the cream cheese, peanut butter, sugar, egg and vanilla until smooth.  Drop by tablespoonfuls evenly over the brownie batter.  Use a knife or toothpick to swirl the cheese mixture through the brownie batter.  Bake for 30-32 minutes or until cooked through.

When the brownies are finished, remove the pot from the heat and sprinkle marshmallows, Reese's PB cups and chocolate chips over the brownies.  Replace lid and allow them to melt, about 3 -5 minutes.  Remove lid and allow brownies to cool.  Drizzle with melted peanut butter and allow to cool completely before cutting.

Sorry, it's not the most flattering picture, but it's the best I could do with my phone :)

Jambalaya

by Kirsten Caceras 

(courtesy of dutchovenmadness.blogspot.com)

12" Dutch Oven

2 1/2 c. white rice

5 c. water

2-3 Tbsp. butter

1 green pepper, chopped

1 medium onion, chopped
1 bunch green onions, chopped

2 stalks celery, chopped

A lot of garlic (probably 5-6 cloves), minced

1/2 lb. high-quality smoked sausage(approximately; you can actually use a little less if you buy, say, a 14-oz. package of sausage)

1/2 lb. ham

1/2 lb. shrimp or chicken (I used shrimp)

1 8-oz. can tomato sauce

Tony Chachere's Creole Seasoning (you could use another Cajun or Creole seasoning, but this brand is widely accessible and cheap) to taste.

Bring the water to boil in a 10" dutch oven.  Add the rice, cover and cook 20 minutes or until rice is tender.   Remove from heat and allow to stand an additional five minutes.

While rice is cooking, finely chop sausage and ham.  I cut my sausage into 1/4" slices and then quartered them.

Melt butter over a full spread of coals in a 12" dutch oven. When butter is hot and bubbly, add onion, green onions, green pepper, and celery and cook until tender. Add chopped meat and cook, stirring frequently, for about 10 minutes. Add tomato sauce and then add cooked rice. Now start seasoning with the Cajun seasoning. It will be spicy.  Cook for about 10 more minutes, stirring frequently. Serves 8-10.

Dutch Oven Apple Pie

by Mikale Williamson

Ingredients

• 7-8 cups baking apples, thin, sliced and peeled
• 2 tablespoons lime juice
• 1 cup sugar
• 1/3 cup flour
• 1 teaspoon cinnamon
• 1-1.5  teaspoon nutmeg
• 1/2 teaspoon salt
• 1/3 cup sour cream
• 1 egg
• 1 tsp vanilla
• 2 tablespoons butter or margarine
• pastry dough for double crust pie

Topping:

• 1/2 cup butter or margarine
• 1/2 cup brown sugar, packed
• 3 tablespoons heavy cream (or milk) 
• 3/4 cups pecans, chopped

Instructions 

Line Dutch oven with aluminum foil.  In a lar

ge bowl, toss apples with lime juice. Combine dry ingredients. Add sour cream, egg, and vanilla; add to apples and toss lightly. Place bottom crust which is 2 inches larger than the 12 inch dutch oven, in the dutch; press firmly against the side of dutch. Add the apple mixture and spread evenly over the botton of the dutch. Add 2 tablespoons butter in pieces over the top of apples. Place the top crust which is the same size as the lid of the dutch oven on top of apples, fits nicely over and around the edges so the bottom crust on the edge of dutch folds down over the top crust and seal with fingers. Cut steam vents. Bake with 10 briquettes on the bottom and 15 on top for 45 minutes to 1 hour. Mix topping in a 8 inch dutch with 5-6 briquettes on the bottom and bring to a boil (can be done ahead of time). Boil 2 minutes and add pecans. Pour over top of pie the last 10 minutes of cooking and cook until the topping bubbles. Remove from heat and cool; serve slightly warm.

Dutch Oven Beef Stew

by Mike Lo

Ingredients:
-Canola or Corn Oil, Enough to thickly coat bottom of Dutch Oven
-1 Lb. Stew Meat, Cubed
-1 Yellow Onion, Diced
-1 Green Bell Pepper, Cut into 1" Pieces
-3 Medium Carrots, Cut into 1" Pieces
-4 Ribs of Celery, Cut into 1" Pieces
-1/2 Lb. Fingerling Potatoes, Cut into (you guessed it!) 1" Pieces
-1/4 Cup Chopped Parsley
-Vegetable Bouillon Cube
-1/2 Cup Red Wine
-1/2 Cup Water
-Salt and Pepper

How to cook
-A seasoned Dutch oven--this recipe is for a 10" oven
-A very heavy oven mitt, welder's glove or hook for moving the oven and lid
-Tongs for moving the coals - Don't use the same tongs to handle food!
-A suitable location as covered in the next step
-Self-igniting charcoal
-Knife, Cutting Board, Large Spoon, you know--the usual stew making implements

This recipe serves 2-4 depending on side dishes and how ravenous you may be. This stew takes 2-3 hours to cook once you've plunked the lid on so be sure allow enough time, including prepping your ingredients. 

Post by Kuo-Chih (Mike) Lo

Chicken 'n Dutch Oven Veggies

by Jorden Campbell

1/2 C butter
3-4 C Potatoes (Cut into 1-2 inch chunks, or use small garden potatoes)
1 Medium Onion, sliced into rings
10-15 Small Mushrooms
4 Cloves Garlic, minced
5 Carrots, sliced
3 lbs Chicken (drumsticks, thighs, wings, or breasts)
1/2 C Water
Salt, Pepper, and your chosen Chicken spice.  (I use Lowry's Seasoning Salt, or Montreal Chicken)

With a full bed of coals under the dutch oven, melt butter and sauté onion and garlic.  Add water, and layer the veggies with the carrots on the bottom, followed by potatoes, mushrooms and then the chicken. Cook at 350 degrees, but add 2 more coals on top than you normally would for 350 degrees.  This extra heat will brown the chicken and give the skin a little crispy touch.  Cook for 60-80 minutes, or until chicken is done.  With this recipe, it's important to make sure the chicken is done.  You will probably have to swap out some coals near the end to maintain a constant temperature.  The juices from the chicken will drip down and make the veggies taste amazing.

Enjoy!

Feeds 4-6 Adults.

Asian Curry

by Jihwa Jang

Ingredients

- 100g of Japanese curry cubes (I use S&B brand, 4 cubes which is half box, as shown in the photo above)
- 2 carrots, peeled and cut to small chunks
- 2 potato, peeled and cut to small chunks
- 1 onion, roughly chopped
- 3 cleave garlic diced
- 200 to 300g boneless chicken fillet or pork, cut to large chunks
- 1 tbsp cooking oil
- 700ml water

- options : you can add broccoli and zucchini if you want more vegetable

1. Heat dutch oven with oil. Add garlic for 30 second. 

2. Put chicken pieces  in the oven and stir fry with garlic until it is cooked. (but it doesn't have to be completely cooked or brown)

3. Add potato and carrot, onion chunks, stir fry everything evenly. (you can add more oil while stir frying if you need) 

4. Add water and bring to a boil. Simmer for about 20 minutes (with lid partially closed; mine is fully closed because it has an air vent) or till potatoes are cooked.

5. Add the Japanese curry cubes and stir through till dissolved. Because both the curry mix and the potatoes are starchy, at this point in time you probably need to add more water to achieve the consistency you like. Season it to taste if desired (example adding sauces or chilli powder). Warm through the curry before serving.

Sour Cream Banana Bread

by Paige Slade

I was nervous to try this recipe and it took a little longer than I thought to cook but it turned out extremely delicious. If you are in the mood for happiness, I strongly suggest it.

1/2	cup + 1 Tbs. butter; room temp.	6	cups all-purpose flour
3	eggs	1 1/2	Tbs. baking powder
1 1/2	cup sour cream	2	Tbs. baking soda
3	cups sugar	1 1/2	tsp. salt
2 1/4	cups mashed ripe banana	1	cup semi-sweet chocolate chips
3	Tbs. lemon juice

In a mixing bowl cream together butter, eggs, sour cream, and sugar. In a separate bowl combine bananas and lemon juice. Stir to mix well. In a separate bowl sift together flour, baking powder, baking soda, and salt. Alternately mix flour mixture and bananas into wet ingredients, beginning and ending with flour. Stir in chocolate chips. Pour batter into a well greased 12" Dutch oven. Place lid on oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 30-35 minutes or until toothpick inserted into center of bread comes out clean. Around 40 minutes, I lifted up the lid and sprinkled some sugar on the top in hopes to caramelize the crust. Yummy! My banana bread unfortunately took 1 1/2 hours to cook.  If you don't lift up the lid due to curiosity will definitely speed up the process. When it is finally cooked, the top will be VERY dark brown (like regular banana bread) and at first you may think that it is burnt but if the knife or toothpick comes out clean, you've made a masterpiece. Bon Appetit! Serves: 15-20.