Guiltless Baked Zuchini

by Telyn Peterson

14" Dutch oven - We used an open ended pan (Just make sure that you can cover it)

2-3 medium Zucchini, cut into spears

2 eggs

1-2 Tbs. milk

1 cup Italian bread crumbs

1/2 cup Parmesan Cheese

Salt and Pepper to taste

Butter or cooking spray

Directions

Spray the bottom of your DO with cooking spray. (I don't like the propellants in cooking spray, so I just oiled my oven.) Combine the eggs and milk in a bowl. In another bowl, combine the bread crumbs, Parmesan cheese and salt and pepper. Dip each zucchini piece in the egg mixture, then dip into bread crumbs until evenly coated. Place zucchini in you DO and spray each piece with cooking spray. Bake at 425* for 10-15 minutes or until golden brown. Serve hot with ranch dressing or marinara sauce. Serves 4-6.

Raspberry Cream Coffee Cake (Without the Coffee)

by Telyn Peterson

10" Dutch oven - We did it in a 12" dutch oven (just did heaping of everything)

2 1/4 cups flour
3/4 cup sugar
3/4 cup cold butter
1/2 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup sour cream
1 egg, beaten
1 1/2 tsp. almond extract

Filling:

1 (8 oz.) pkg. cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam
1/2 cup slivered almonds

 In a large mixing bowl, combing the flour and sugar.  Cut in the butter until crumbly.  Remove 1 cup and set aside.  To the remaining crumbs, add baking powder, baking soda, salt, sour cream, egg and almond extract; mix well.  Spread in the bottom and 2 inches up the sides of a 10" dutch oven.  For the filling, beat cream cheese, sugar and egg in a small bowl; mix well.  Pour over batter; spoon raspberry jam on top.  Sprinkle with almonds and reserved crumbs.  Bake at 350° for 55-60 minutes.  Let stand 15 minutes.  Serves 9-12.

The Finished Product

http://dutchovenmadness.blogspot.com/2010/08/day-238-raspberry-cream-cheese-coffee.html

Taco Soup

by Brigg Olsen 

12” Dutch Oven

Ingredients:

·      1 lb. ground beef, browned with one chopped onion

·      16 oz. can chili beans

·      16 oz. can black beans

·      16 oz. can kidney beans

·      16 oz. can corn

·      8 oz. can tomato sauce, then fill can with water and add

·      4 oz. can chopped green chilies

·      1 package taco seasoning

·      12-15 oz. stewed tomatoes

Directions:

·      Add cans (not drained), tomatoes, and seasoning to browned meat and onion.

·      Simmer for 45 minutes to an hour (the longer, the better!)

·      Serve with tortilla chips, grated cheese, and sour cream to taste.

Strawberry & Rhubarb Cream Cobbler

by Wayne & Brigg Olsen

12” Dutch oven

Ingredients:

1 cup water

½ sugar

1 box of Danish Dessert mix

1 box tapioca pudding mix

2 cups strawberries, cut into quarters

4 cups rhubarb, cut into 1 inch pieces

8 oz. cream cheese, softened

Yellow cake mix

Butter (to taste)

Directions:

·      Add water, sugar, and rhubarb together.  Bring to a boil for 3-5 minutes.

·      In a separate pan mix Danish Dessert in 1¾ cups water.  Bring to a boil while stirring constantly.

·      Stir Danish Dessert and tapioca pudding mix into water, sugar, and rhubarb.  Stir in strawberries.

·      Stir softened cream cheese into pudding mixture.

·      Pour pudding mixture into bottom of Dutch oven.  Evenly spread yellow cake mix over top of pudding mixture.

·      Put pats of butter on top of dry cake mix.

·      Cook about 45 minutes or until top is done.

Butter Chicken Masala - Curry!

by Steven Knapp 

Preheat oven to 375.

In a large bowl add:

1/2cups of Plain Yogurt
1T- Lime Juice
1t - Curry Powder
1T - Garm Masala

Mix together well then add:

6 - Chicken breasts Cut in half (Use less if you like more sauce than chicken)

Coat the chicken with the mixture.

Cook in oven for 45 minutes. Should be cooked all the way through.

While chicken is cooking continue with these next steps:

1 - Onion Diced
1 - Stick of butter
1T- Garlic Paste OR Minced Garlic
1T- Ginger Paste OR Minced Ginger OR Ginger Powder(Whatever you have)
1t- Curry Powder
1t- Tumric Powder
1t-Cumin

Saute all ingredients in a large sauce pan until onions are cooked.

While your ingredients are sautéing:

In a blender put:

1 - Can Petite Diced Tomatoes with Green Chilies
1 - Can Original Petite Diced Tomatoes
1 - Can Tomato Paste
3T - Brown Sugar
1/2 Cup Cilantro

After onions are cooked put the entire sauce pan mixture into the blender with the Cilantro, tomatoes and brown sugar. Blend everything together very well. I would say 3 or 4 minutes. The more you blend, the smoother it will be. Put the mixture back into the sauce pan and heat back to a simmer. As soon as the chicken is done, cut it into chunks and put it in the sauce. After adding chicken, add 1 1/2 cups of heavy whipping cream and 1 table spoon of salt. Stir and heat back to simmer. Then you are done. Serve over rice!

Chocolate Bread Pudding

by Josh McCord

Ingredients

12    ounces   challah bread (or stale French bread) cut into 1-inch cubes (about 9 cups)

1 1/2   cups   miniature semisweet chocolate pieces

4      eggs, beaten

3    cups   half-and-half or light cream

1    cup   packed brown sugar

3/4   teaspoon   ground cinnamon

      Dash salt

1    cup   chopped pecans

1/2   cup   packed brown sugar

1    tablespoon   cornstarch

1/3   cup   half-and-half or light cream

1/4   cup   water

2    tablespoons   light-colored corn syrup

1    tablespoon   butter

1/2   teaspoon   vanilla

Directions

In a medium bowl stir together eggs, the 3 cups cream, 1 cup brown sugar, the cinnamon, and salt. Slowly pour over bread. Press bread lightly with back of a large spoon to moisten bread completely. Sprinkle with pecans.

Prepare about 20-24 charcoal briquettes, place 6-8 underneath and 16-18 on top, try to bake at 350 degrees F. Bake for 40 to 45 minutes or until egg mixture is set. (To make ahead, cover; chill up to 24 hours. Bake as directed.)

Meanwhile, for sauce, in a small heavy saucepan combine the 1/2 cup brown sugar and the cornstarch. Stir in the 1/3 cup cream, the water, and corn syrup. Cook and stir until thickened and bubbly (mixture may appear curdled at first). Cook and stir for 2 minutes more. Remove saucepan from heat; stir in butter and vanilla. Pour sauce over the hot bread pudding. Let stand 30 minutes before serving. Makes 16 servings.

Make Ahead Tip

Prepare bread mixture; cover and chill up to 24 hours. Bake and serve as above.

Knead Not Sourdough

by Josh McCord

Ingredients
17 1/2 ounces bread flour, plus extra for shaping
1/4 teaspoon active-dry yeast
2 1/2 teaspoons kosher salt
12 ounces filtered water
2 tablespoons cornmeal

Directions
Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.

After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape the dough into a ball. Coat hands with flour, if needed, to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours, or until the dough has doubled in size.

For cooking in the Dutch Oven, prepare 20 -24 charcoal briquettes or enough to bake at 450 degrees F. Preheat the oven by placing the majority or all of the coals UNDER THE DUTCH OVEN ONLY for about 30 minutes. When ready bake the bread, sprinkle some cornmeal on the bottom of the Dutch oven and set the dough inside. Move the coals from underneath the oven to the lid, leaving about 4-6 underneath. Bake for 45 minutes. Check bread after 30 min to make sure the top isn't burning and the bottom is getting browned. If the top is burning and to bottom isn’t getting browned, transfer coals from the top to the bottom and cook remainder of the time, or until looks done. Remove from oven, let it cool, and then serve it with lots of butter.

Read more at: http://www.foodnetwork.com/recipes/knead-not-sourdough-recipe.html?oc=linkback