South Carolina Sweet Potato Casserole

by Karen and Brian Hill

for 12" Dutch Oven

3 cans    Yams, drained and mashed
1 cup      Sugar
2             Eggs
1 t           Vanilla
1/2 stick  Butter, melted
1/2 cup    Milk

Mix all together, place in Dutch oven.  Spread evenly.

Topping:

1 1/2 cup      Brown sugar
1/2 cup         Self-rising flour
1/2 cup         Melted butter
1 1/2 cup      Chopped nuts (pecan or walnut)

Mix together.  Drop and spread spoonfuls over potatoes

Bake 45 minutes in standard Dutch oven heat (10 charcoals on bottom, 14 on top--may also be stacked).

Dutch Apple Braid

by James Balden

12" Dutch oven

1 loaf of you favorite bread dough (Rhoade's works great!)
1/2 cup caramel topping
1/2 cup brown sugar
1/2 tsp. vanilla
1 can dutch apple pie filling

Roll the bread dough into a 10 x 14 rectangle.  Along each long side, cut strips 1" wide and about 1/3 of the way into the dough.  Mix the caramel, brown sugar and vanilla.  Spread down the center of the dough.  Spoon the apples over the caramel leaving a third of the can left.  Now fold the strips over the filling, alternating sides to form a braid.  Try to enclose as much of the filling as you can so it won't leak out during baking.  Pinch the ends closed.  Transfer the bread to a pie pan placing it in a wreath like circle around the pan (see picture). Then spoon the remaining third of apples into the middle of the pie plate place in your dutch oven and allow to rise for 25 minutes.  Bake at 350* for 25 minutes or until golden brown.  Use 16 coals on top and 12 on the bottom.  Serves 6-8.

This recipe was modified from the Strawberry Breakfast Braid at 
(http://dutchovenmadness.blogspot.com/2010/05/day-133-strawberry-breakfast-braid.html)

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!