Creamy Macaroni and Cheese

by Leisl Baker

Ingredients:

2-3 Tblsp butter
1 cup cottage cheese (not low fat)
2 cups whole milk
1 tsp dry mustard
Pinch cayenne
Pinch freshly grated nutmeg
1/2 tsp salt or to taste
1/4 tsp freshly ground black pepper
1 pound grated extra-sharp grated cheese
1/2 pound elbow pasta, uncooked

Instructions:

Butter the inside of a 10 inch dutch oven with softened butter. 
In a blender, puree cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together.  
Reserve 1/4 cup grated cheddar cheese for topping.
In a large bowl combine remaining grated cheese, milk mixture and uncooked pasta.  Pour into buttered dutch oven.
Bake for 30 minutes at 375 degrees then stir gently, sprinkle with reserved cheese and dot with remaining tablespoon of butter.  
Bake for another 25-30 minutes or until macaroni is tender and top is brown.  
Let cool for in dutch oven for 15 minutes before serving.  Serves 4-6.

Spam and Eggs Gourmet

by Benjamin Beck

Ingredients:

1 can of spam
eggs (how ever much you want, I cook about 12-15 if I use a whole can of spam)
2 handfuls of spinach
1/2 a container of mushrooms
3 green onions

Steps:

Mix the eggs and scramble them as if you were going to make scrambled eggs. Chop the spam into small cubes about a centimeter in length and height. Fry the spam in a normal frying pan. Next, chop the green onions up and mushrooms to what ever size you feel. Finally mix every thing together and pour into the dutch oven and wait till cooked.

Skor Cake

by Heidi Albright

Ingredients:

• 1 box chocolate cake and the ingredients it requires (or two boxes if you like a thicker cake)
• Chocolate Chips (at least one cup)
• Caramel Sauce
• Chocolate Sauce
• Whipped Cream
• Toffee Bits

Instructions:

1.  Heat up charcoal, about 24 for a 12 inch dutch oven
2.  Mix up the box mix with the ingredients listed on the package. Also mix in chocolate chips
3. Pour into dutch oven. Put 14 charcoals on top of lid, 10 on bottom of dutch oven. Cook for twenty minutes, turning every 5 minutes.
4. When cake is cooked, poke holes all over the cake. Pour caramel sauce into the holes. Remove dutch oven from all charcoals and let sit for 5-10 minutes to cool cake and let caramel absorb into cake. 
5.  Spread whipped cream over cake. Drizzle chocolate sauce over whipped cream and sprinkle toffee bits all over. Enjoy!!!

Breaded Chicken with Lemon Butter Sauce

by John Bohman

4 boneless, skinless chicken breasts
1 cup seasoned flour (1 cup flour, 1 teaspoon salt, ½ teaspoon pepper)
5 cloves of garlic, finely minced
1 tablespoon parsley flakes or 1/4 cup chopped fresh parsley
2 lemons, juiced
4 eggs
1/3 cup finely grated Parmesan cheese
1 tablespoon olive oil
8-10 tablespoons butter

Place the seasoned flour in a large gallon-size ziploc bag. Set aside. In a shallow pie plate, beat the eggs until mixed and add the Parmesan cheese. Whisk to combine. Set aside.

In a dutch oven over a full spread of coals, melt one tablespoon butter and one tablespoon olive oil over medium heat. Let it begin to heat and sizzle while you prepare the chicken but be careful not to let the butter burn and turn brown.

Put the four chicken breasts in the bag with the seasoned flour, close the bag, and shake to coat the chicken in the flour. One by one, take the chicken out of the bag and dip into the egg/Parmesan mixture. Place the chicken carefully in the skillet with the hot oil/butter. Repeat with the other chicken breasts. Let the chicken cook on the first side, without moving or flipping the chicken, for 1-2 minutes until a nice, golden crust has formed. Carefully, using a wide spatula, flip the chicken and let it continue to cook for 1-2 minutes on the other side until it is golden brown. The chicken will flip easiest if it has had time to sizzle and cook to form a nice crust.

Remove the chicken from the pot and keep warm.

In the same dutch oven that you browned the chicken, melt the remaining 7-9 tablespoons butter. Add the minced garlic, lemon juice, and parsley. Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits that were on the bottom of the skillet.

Return the chicken breasts to the pot and spoon the sauce over the chicken.  Bake at 350 degrees for 45 minutes, flipping chicken after 30 minutes to brown on the other side as well, until the chicken is cooked through. Let sit about 10 minutes. Use 1 1/2 rings on top and 1 ring on the bottom.  Serves 4.

Recipe found on Dutch Oven Madness

Corn Pudding

by John Bohman

 

Ingredients:

 4 cups Frozen corn (I used sweet white corn)
10 eggs
1 qt of heavy cream
1 cup sugar
½ tsp Vanilla extract
¼ tsp ground nutmeg
½ tsp salt or to taste
½ tsp black pepper or to taste

Directions:

Combine eggs,cream, sugar, vanilla extract, nutmeg, salt and pepper to make a basic custard. Place the corn into 12" Dutch oven. Pour the egg mixture over the corn. cover and bake at 325°s for 45 minutes or until golden brown and firm.

For outdoor cooking use 24 charcoal briquettes placing 15 lit coals on top of, and 9 lit coals beneath your Dutch oven. Keep in mind that you may need more coals in cold or windy weather.

Eat immediately.

When I made this it took quite a bit longer to cook then in the recipe, but it resulted in a very  light, fluffy corn custard. It was slightly sweet, and so I think it can be used as a side, or a dessert.

Taken from Dutchovennet.com (http://dutchovennet.com/Recipes/Corn_Pudding.html)

Easy Cinnamon Rolls

 by Van Baker

Ingredients:

2 Tubes of cinnamon rolls

Directions:

These are incredibly easy and delicious.  Butter the inside of the dutch oven, or use a foil liner.  Simply arrange the cinnamon rolls in the dutch oven, and bake with 6-8 briquettes on the bottom and 25-30 on top.  Bake for about 20 minutes until they start turning brown.  Take off the heat and spread the icing on top.

3 Ingredient Chocolate Cake

by Taylor Lewis

Ingredients:

1 box chocolate cake mix
2 boxes chocolate pudding mix
1 1/4 cups milk
chocolate chips

Instructions:

Heat dutch ove to 350

First mix the pudding mix and the milk together. Once this is mixed add and mix the chocolate cake mix. Then pour into dutch oven and spread around to evenly coat all of the oven and sprinkle chocolate chips over the top. Bake for 40 minutes.