Bacon Gruyere Mac and Cheese

by Brad Hill

Here is the recipe that I made for the cook off, I doubled the recipe and added a lot more parmesan cheese then regular. I also did a lot more bacon than normal too.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 4 servings

Mac and cheese is always better when crisp bacon goodness is involved, especially in this easy stovetop, no-fuss 30 min dish from start to finish!

Ingredients

• 8 ounces elbow macaroni
• 6 slices Jones Dairy Farm Sliced Bacon, diced
• 2 1/2 cups heavy cream
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh thyme leaves
• 1 1/4 cups shredded gruyere cheese
• 1/4 cup grated Parmesan
• Kosher salt and freshly ground black pepper, to taste

See a Quick Sausage Gnocchi Recipe

Instructions

• In large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
• In a medium saucepan, combine heavy cream, garlic and thyme over medium heat. Bring to a slight boil and reduce by half, about 4-5 minutes. Stir in cheeses, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. Stir in pasta and bacon until well combined.
• Serve immediately, garnished with bacon, if desired.

http://damndelicious.net/2013/11/01/gruyere-bacon-mac-cheese/

Cherry-Chocolate Cinnamon Cobbler

by Mason Nordfeldt

Ingredients:

2 cans cherry pie filling
1 chocolate cake mix
1 liter Sprite (or other carbonated soft drink)
Red hots (optional)

Spread pie filling evenly in the bottom of a 12-inch Dutch oven. Add an even layer of cake mix and mix in Sprite. Sprinkle red hots throughout as desired for an added cinnamon flavor.

Cook with 10-12 coals on bottom and 12-15 on top for 45-60 minutes.

Heavenly Blackberry Peach Cobbler

by Colin Skousen

2 cans peaches in heavy syrup
2 cans blackberries
1 Krusteaz Crumb Cake/Coffee Cake Mix (with ingredients to prepare)
-1 egg
1 packet of dry tapioca pudding

Drain Peaches and blackberries (save liquid from blackberries for coffee cake).  Add 1/4 of the tapioca pudding packet to the fruit and lay in bottom of Dutch Oven.  Using the blackberry juice in replacement for the water, prepare the coffee cake as directed, adding half of the cinnamon packet.  Ladle the mix over the fruit and sprinkle the remaining cinnamon over the top.  Place 12 coals on the bottom and 14 coals on the top.  Cook for 1 hour.

Famine Ending Chicken Enchiladas

by Morgan Daily

This will melt the faces of everyone who tries it... I won second place with this in Winter 2015 only behind some scrub who made chicken cordon blue (judges thought it was hard or something and gave him bonus points). At any rate, if you make this everyone in the class will want to be your friend and your self-esteem will rise a few points. Enjoy...

Ingredients:

• Three cans of canned chicken (or about two pounds of boiled, shredded chicken)
• One baggie of corn tortillas
• Three cups of your favorite cheese
• One big can of green enchilada sauce
• One little can of green chili peppers
• Sour Cream
• Garlic powder
• Taco seasoning
• Cumin (DO NOT SKIP THIS INGREDIENT OR YOUR ENCHILADAS WILL SUCK)

Instructions:

• Tear your tortillas into quarters, and line the bottom of your dutch oven. Make sure that the whole bottom is covered or your enchiladas will stick to everything

• Cover the tortilla lining with a hearty amount of cheese and chicken, and then drizzle a little bit of your green sauce over it so that everything is slightly damp
• Dust your creation with a little bit of cumin (DO NOT SKIP THIS) and taco seasoning

• Do the same thing over again... Lay another layer of tortillas over your cheese/chicken, and and then cover it over with cheese, chicken, green sauce, cumin ( DONT SKIP!), taco sauce, and this time garlic powder

• Repeat again... the idea is that you end up with like three or four layers of tortillas, cheese, chicken, green sauce drizzle, cumin, taco sauce, and garlic (the garlic should ONLY go on one or two layers or it will be overpowering)
• Finally, mix the remaining green sauce (should be a lot left) with some sour cream to make it creamy, and the little green chili peppers. Pour this ALL OVER everything you already made
• Dump the rest of your cheese on top of the green sauce, and then fling little scoops of sour cream randomly for good measure (can't have enough sour cream)

• Get the coals going and cook this mother for about an hour at standard heat (10 coals underneath, 14 on top) until all the cheese melts... The chicken should be precooked to avoid your classmates getting salmonella, but you can just deny that it was your recipe that caused it as there are so many dishes being sampled on any given day

• Uncap when the top is golden brown and serve up... Ta freakin Da, the end

By Morgan Dailey

Homemade Butter Tortillas

by Juliana Pace Allen

Ingredients:
- 4 to 4 1/2 C white flour
- 1 1/2 tsp salt
- 2 tsp baking powder
- 1/2 C butter (cold)
- 1 1/4 C water

1. In a medium bowl, whisk together the flour, salt and baking powder.
2. Using an electric mixer, pulse dry ingredients with the butter until butter is well distributed. Use cold butter because melting the butter beforehand will change the end result.
3. Add water gradually (You may not need the full amount) until you have reached slightly sticky consistency
4. Take enough dough to form a 1 1/2 inch ball. Using a well floured surface, roll out the dough ball as thin as possible. 
5. Preheat dutch oven for 15 minutes. I used 20 - 25 charcoal but this varies depending on the outside temperature and wind.
6. Cook each tortilla for about 2 minutes a side. When you see small golden spots on one side, its time to flip. 
7. Best served warm with butter. 

Chicken Cordon Bleu

Ingredients


3 boneless, skinless chicken breasts
1/2 pound ham
1/2 pound Swiss cheese
1 Cup crushed garlic croutons or dry bread crumbs
2 Tbsp butter

Instructions

Melt the butter in the Dutch oven over coals.
When melted, stir in the bread crumbs to soak up the butter.
Remove the bread crumbs to a cup or small bowl.
Cut the chicken breasts horizontally to make 6 thinner cutlets.
Lay chicken in Dutch oven, making a single layer.
Slice ham and place a slice on each chicken cutlet.
Slice cheese and place a slice on each piece of ham.
Sprinkle bread crumbs over cheese slices.
Put the lid on the Dutch oven.
Bake at 350 degrees for 35 minutes, until done.

Serves 6.
I based this off of recipe from dutchovendude.com

by Jared Kulbeth

Strawberry-Chocolate Layer Cake

by Rudy Wright

This is a really moist chocolate strawberry layer cake: eat at your own risk. It takes some time and juggling but it is totally worth it.

Prep Time:    15 min.
Cook Time:  50 min.
Cooling Time: 10 min.

   Ingredients:
Dry:
   1/2 C. Powdered Cocoa
   2 C. Flour
   1 tsp. Baking Soda
   1/2 tsp. Salt
Wet:
   2 C. Sugar
   1 C. Vegetable Oil
   1 C. Buttermilk
   1 Egg
   1 tsp. Vanilla
   1 C. Hot Water

8 oz. Package Cool Whip or Whipped Cream
3+ C. Strawberries, sliced
1 C. Extra Water
30 Charcoal Briquettes (10 bottom, 20 top)

Heat your dutch oven as quickly as possible to get the both cups of water almost boiling. To heat the water you can place more briquettes on the bottom until you need them on top to bake the cake.

Mix dry and wet ingredients separately. Scoop out a cup of the hot water for the wet mixture, then mix all ingredients together. The mixture should be fluffy. Leave the other cup of water in the oven and cover it to retain the heat. Lightly grease two 9" circular baking pans (about 1.5" deep) and split the mixture evenly between the two pans. Place rocks or metal nuts in the oven to suspend the baking pans over the hot water. Place one baking pan in the oven and bake for 20-25 minutes. Check with a knife or toothpick to see if it is done. Repeat the baking process for the second pan. (Alternatively, both pans can be baked simultaneously if the second pan can be suspended above the first pan, ensure that there is air flow between the two mixtures and that the top pan is not too close to the lid.) The water will moderate the heat in the oven and keep the cakes moist. You may need gloves or hot pads to remove the pans from the dutch oven.

As the cakes each come out of the oven, let cool for 5-10 minutes and gently remove them from their pans by flipping them over. Spread a layer of whipped cream and strawberries over the first layer before stacking the second layer on top. More whipped cream and strawberries on the top layer. Slice and serve.