Razzleberry Crisp

by Brian Hill

for 12" Dutch Oven

1 can of raspberry pie filling (must have thick syrup)
1 can of blueberry or blackberry pie filling (must have thick syrup)

2 cups all-purpose flour
2 cups sugar
2 t baking powder
2 eggs, slightly beaten
1/2 cup butter or margarine

Put fruit pie fillings in oven, mix together gently.

Mix flour with sugar and baking powder.  Add egg and stir until mixture is crumbly.  Spread the crumb mixture over the top.  Melt butter and drizzle over the crumbs.  Cook with normal 350 degree oven for about 60 minutes.

Sweet and Sour Meatballs

by Christine Vaughan

Meatballs: For your purest here is the recipe for the meatballs, but most of the time we used store baught meatballs.

	4 to 6 servings	12 servings	18 servings
Lean ground beef	1 pound	2 pounds	3 pounds
Rolled oats	½ cup	1 cup	1 1/2 cups
Eggs, slightly beaten	1	2	3
Onion, finely chopped	½ cup	2/3 cup	1 cup
Salt	¾ teaspoon	1 ¼ teaspoons	2 teaspoons
Pepper	Few grains	Few grains	1/8 teaspoons
Worcestershire sauce	1 teaspoon	1 ½ teaspoons	2 teaspoons
Milk	1/3 cup	2/3 cup	1 cup

Combine al ingredients; mix well. Form into balls each about 2 inches in diameter. Cover with sauce (below): Bake for about 1 to 1 1/2 hour. Pour over rice.

Sauce: 

	4 to 6 servings	12 servings	18 servings
Brown sugar	½ cup	1 cup	1 ½ cups
Vinegar	¼  cup	½ cup	¾ cups
Prepared mustard	1 teaspoon	2 teaspoons	1 tablespoon
Barbecue Sauce	1/4 cup	½ cup	¾ cup
Worcestershire sauce	1 teaspoon	2 teaspoons	1 tablespoon

Combinding all ingredients and blend throughly. Heat and pour over meatballs (pineaplle, green peppers, red peppers, and onions). 

Note: We like to make up this sauce recipe the day before.

Chocolate Chip Cookies

by Tricia Tellez

You can use your favorite chocolate chip recipe for this and follow the same steps for baking if you want.  Here is a simple recipe that I used, that turned out really yummy.

Ingredients:

• 1 cup shortening
• 1 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla
• 2 eggs
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups chocolate chips

Start preheating the oven to about 375 degrees. Use 6 coals on bottom, 22 on top.  Cream together shortening, brown sugar, sugar and vanilla until light and fluffy. Add eggs, beat well. Combine dry ingredients and add to creamed mixture. Stir in chocolate chips. Fill a pie tin or as I used, a cake pan with the cookie dough to make on giant cookie. Place the pan on a few rocks in the dutch oven to keep it from burning on the bottom.  Bake at 375 degrees for 10 minutes or until light brown.  As the coals burn down just add more cooking time or light some more coals part way through.

Dutch Oven Calzone

by Jeremy Endicott

This is my dutch oven calzone recipe. This was a favorite from my days as a Deacon.  My leader was a master at dutch oven.

2 10 ounces cans pizza crust
1 jar, Ragu Pasta Sauce
2 to 4 cups shredded cheese, Monterey Jack and colby
1 bag Hormel Canadian bacon, pizza style
1 bag Hormel pepperoni pizza style
1 jar sliced mushrooms
aluminum foil
cooking spray

Line dutch oven with aluminum foil and spray with non-stick cooking spray. Roll out can of pizza dough. Spread evenly on bottom of pan. Put a lite covering of pasta sauce on top of pizza dough.  Put as much as you like. Add Cheese. Put Canadian bacon, pepperoni, and any other toppings you like (I like to add onions and a green pepper).  Unroll next can of pizza crust and cover on top.

Cover and cook for 15 to 30 minutes. Put 22 coals on top and 12 on bottom.

This was a quorum favorite.

Massaman Curry

by Braxton Lemon

I found this recipe online

• 2 14 oz cans of Coconut Milk
• 3 tablespoons Curry Paste 
• 2 medium onions
• 6 medium potatoes
• 2 lbs meat (I used Chicken, but I’ve tasted it with beef, shrimp, and I’ve heard of it with lamb. Most Thai restaurants let you pick the meat.)
• 2 cups water
• 1 cup rice
• ½ teaspoon ground cardamom
• 4 bay leaves
• 3 Tbsp sugar
• 3 Tbsp tamarind pulp
• ¾ cup peanut butter
• 3 tsp salt
• Liberal shaking of cinnamon

1) Start by mixing the coconut milk, curry paste, water, cardamom, sugar, tamarind pulp, salt, and cinnamon in the dutch oven. 

2) Set dutch oven over coals to heat up until boil begins

3) Dice onions, potatoes and chicken

4) Add onions, potatoes, chicken, rice, peanut butter, and bay leaves to boiling liquid

5) Cook for about 45 minutes or until potatoes are cooked

I used about 16 coals or more on the bottom and about 12 on the top.

-Braxton Lemmon

White Chicken Chili

by Jocelyn Coon

2 - 10oz cans of chicken breast chunks (Or you can boil chicken breasts and shred)
1 can Northern beans, undrained
1 can Canneloni beans, drained
4 cups chicken broth
1 cup finely chopped onion
2 tsp minced garlic
1 bunch cilantro (leaves only), chopped
2 tsp cumin 
2 tsp oregano
1/2 tsp cayenne
1 cup sour cream
3 cup shredded Monterey Jack cheese

In large pot, brown onion and garlic. (We did this step on the stove, since we were cooking at home)
Add all ingredients except the sour cream and cheese.
Simmer 30 minutes. 
Add sour cream and cheese.
Heat until cheese completely melts.


Review: The cumin gives it quite a bit of a kick- cut down if you don't like a lot of spice. A double recipe easily fits in a 12" oven. We quadrupled the recipe and fed 20+ people with a little bit leftover. Serve with a fresh rolls or corn bread. ENJOY! 

Our sweet little set-up in front of our apartment 

Source: http://www.dutchovendude.com/recipes/white_chicken_chili-432.php

Posted by Jocelyn Coon 

Dutch Oven Delicious Chili

by Michaela LaBlanc

 

I basically used a combination of two recipes I found online:

http://www.derekoncastiron.com/2010/10/recipe-dutch-oven-chili.html

http://www.marksblackpot.com/2008/12/throw-it-all-in-dutch-oven-chili.html

Ingredients I used (for 10 in. oven):

1 lb. ground turkey

1 can black beans, with liquid

1 can hot chili beans, with liquid

2 cans (14.5 oz.) diced tomatoes

2 stalks celery, chopped

1 medium onion, chopped

1-2 jalapeno peppers, cored and seeded, chopped

Fresh cilantro

2 T. oil

2 T. chili powder

2 cloves fresh garlic, chopped

1 T. flour (to help with thickness)

Additional garlic powder

1-2 T kosher salt, to taste

2 t. black pepper

1/2 t. Cumin

2 t. Cinnamon

2 T brown sugar

1st Step: Place almost all briquettes underneath oven. Let dutch oven heat up. Brown meat ahead of time. Otherwise, brown meat first in oven.  

2nd Step: If you brown meat ahead of time, do not put meat in yet. Heat 1 T oil in dutch oven and add onions, celery and garlic. Saute until onions are tender, about 10 minutes. Make sure to stir often to prevent burning. Add meat.

3rd Step: Add 1 T oil, 1 T kosher salt, 1 t. black pepper, the flour, chili powder, cumin, cinnamon, brown sugar, cilantro, jalapeno. Stir and let cook for about 2-3 minutes.

4th Step: Add both cans beans and tomatoes. Let simmer for at least 30 minutes, up to 3 hours, depending on how long you can wait! Make sure to taste the chili as it simmers and add salt and more seasonings as you need according to taste.

Serve with corn bread and honey and a side salad.  

PS: For a 12 in. or larger dutch oven I would add 1-2 cans more of beans and another can of tomatoes. Adjust the rest of the ingredients according to your taste.