Easy Monkey Bread

by Kathryn Taylor

Ingredients:

2 rolls of Pillsbury Biscuits

1/2 cup sugar

1/2 cup brown sugar

3 TBS Cinnamon

1/4 cup chocolate chips

1/4 cup toffee

1/4 cup butterscotch chips

1 stick butter

Instructions:

Line dutch oven with tin foil to catch melted sugar

Cut each biscuit in to quarters

Mix sugars and cinnamon in a plastic bag

Drop each quarter into the bag and coat well

Place biscuits into dutch oven, add some of the sugar mixture on top

Melt butter and pour over biscuits 

Add chips and toffee, add more sugar mixture on top if desired. 

Bake at 350 for 35 minutes or until no longer doughy

Serves 6-8

This recipe is easy, cheap, and delicious! I use a 14 inch dutch oven and it all the biscuits fit with out overlapping. I rotated it every 15 minutes and then let it cook 5 min longer so it wouldn't be doughy. It turned out perfect. The butter absorbed and no doughy pieces, just perfectly golden. You can add anything you want on top, I liked the chips. I added more briquettes on top.

Kathryn Taylor

E-Z Cinnamon Pull Aparts

by Craig Beirdneau

Recipe for a 12" inch Dutch oven

Ingredients:
1-can Pillsbury Grand biscuits (I used the flaky kind and they worked like a charm)
1-stick of butter
1-2 cups of brown sugar
2 tsp vanilla
2 tsp cinnamon
1-aluminum pie tin

Optional- 1 jar of cream cheese frosting

Melt butter (I melted it before in the microwave because it was easier) Mix in the vanilla, brown sugar, and cinnamon to the butter. It forms kind of like a paste.
Chop biscuits into 6-8 pieces for each biscuit.

You can either roll biscuits and mix well with the sugar/butter mixture, or put biscuits into tin and just cover the mixture over the biscuits. I just put the biscuits in and covered them and the mixture will melt down to the bottom.

I used 4 small stones in the bottom of the dutch oven to lift the aluminum tin off of the bottom.

I used 8-10 briquettes on the bottom and 20-24 briquettes on top. Cook for 40-45 minutes.

Finished product will be crispy on top and soft in the middle and bottom. Spread cream cheese after 5 minutes. Serve warm!

Pumpkin Squares

by Jessica Kelemem

This recipe is for a 12" Dutch oven

Ingredients 
1 box yellow cake mix (reserve 1 cup)
1/2 cup melted butter
1 egg
Filling
1 (29 oz.) can pumpkin
2/3 cup milk
2 1/2 tsp. pumpkin pie spice
1/2 cup brown sugar
Topping
1 cup reserved cake mix
1/4 cup sugar
1 tsp. cinnamon
1/2 cup nuts (optional)
1/4 cup butter or margarine
Mix the crust ingredients together and press into the bottom of a greased 12" dutch oven.  Mix the filling ingredients and pour over the crust.  Mix the topping and crumble over the filling.  Bake at 350° for 45 minutes to 1 hour or until filling is set.  Serve warm with whipped cream or ice cream.  Serves 12.

Note: The final product tastes better once it has cooled a bit, and definitely tastes better with whipped cream or ice cream. Put about equal amounts, or more coals on top, the bottom layer is pretty thin. 

(http://dutchovenmadness.blogspot.com/p/desserts.html)

Super Sloppy Joe's

by Ellen Williams

12" Dutch Oven

2 lbs. ground beef
1/2 cup chopped onion
2 celery ribs, chopped (I omitted because I hate celery)
1/4 cup chopped green pepper
1 2/3 cups caned crushed tomatoes
1/4 cup ketchup
2 Tbs. brown sugar
1 Tbs. vinegar
1 Tbs. Worcestershire sauce
1 Tbs. steak sauce
1/2 tsp. garlic salt (I only had garlic powder so I added salt as well)
1/4 tsp. ground mustard
1/4 tsp. paprika
8-10 hamburger buns.

I your DO, over about 18-20 coals, cook the beef onion, celery and green pepper until the meat is no longer pink the vegetables are tender. Drain if necessary. Add the next 9 ingredients; mix well. Simmer, uncovered for 35-40 min, stirring occasionally. I removed a few coals so it was a lower boil. Serves about 8-10.

Nams' Cornbread

by Kyle Rowley 

(Recipe by my grandma Nams)

1.5  c     Flour
1/2  c     Cornmeal
2     T    Sugar
1     T    Baking Powder
1/4  t     Salt
2           Eggs
1     c    Milk
1/4  c    Oil

The recipe calls for the mix to be baked at 425. I used 16 briquettes on the bottom of the oven and 20 on top. The cornbread was finished in about 30 minutes. If you would like to spice up the recipe, add 1 cup of canned corn, 1/4 cup canned green chilies, and grated cheddar cheese.

Sausage Lentil Soup

by Kathryn Taylor

1/2 lb Bulk Italian sausage
1 lg Onion, chopped
1 md Green pepper, chopped
1 lg Carrot, chopped
2 cans (10 1/2 oz. ea.) chicken broth

14 1/2 oz Can diced tomatoes with liquid
1 c Water
1 Clove garlic, minced
1 ts Salt
1/2 ts Pepper
3/4 c Dry lentils, rinsed

In a Dutch oven or soup kettle, brown and crumble sausage; drain. Add next 9 ingredients; bring to a boil. Add lentils. Reduce heat; cover and simmer for 60-70 minutes or until the lentils are tender.

Serves: 6-8 (2 quarts yield)

(www.justdutchovenrecipes.com)

Mexican Stew

by Justin Halversen

Ingredients:
1 lb hamburger
1/4 cup chopped onion
24 oz V8 juice (the spicy one works great)
1 can corn
1 package taco seasoning mix
1small can black sliced olives
3/4 cup uncooked rice
15 oz can red kidney beans

Directions:
Brown hamburger in DO and drain off grease. Add all ingredients and simmer for 2 hours. You can also sprinkle a Mexican blend of cheeses on top when served, and add taco chips.

(from dutchovendude.com)