Peanut Butter Bacon Chocolate Bars

by Dallin Broberg

Prep

Cook bacon (place on cookie sheet and cook at 425 degrees for 25 minutes)
Make cookie dough (see below)

Ingredients

• 2 package peanut butter cookie mix
• ⅔ cup vegetable oil
• 4 tbsp maple-flavored syrup
• 2 egg
• 20 slices bacon, cooked and crumbled
• ½ cup chopped peanuts
• 1 cup semisweet chocolate chips
• 1 cup white chocolate chips

Instructions

In large bowl, stir together cookie mix, oil, syrup and egg until soft dough forms.

Reserve ¼ cup bacon for garnish. Stir remaining bacon and peanuts into dough.

Press dough evenly into dutch oven. Bake at 350 degrees for 25 minutes or until golden brown.

Top with chocolate chips. Replace lid and cook for 5 minutes or until chocolate has melted. Immediately swirl melted chocolate with a fork.Sprinkle reserved ¼ cup bacon over chocolate.

Cool for 30 minutes before lifting from dutch oven.

 

Award-Winning BBQ Chicken Pizza

by Trace Mannewitz

Ingredients:
14 Rhodes Rolls, quartered
18 oz Sweet Baby Ray's BBQ Sauce (spicier the better)
1/2 Red Onion, chopped
1/2 Green Bell Pepper, chopped
1/2 Yellow Bell Pepper, chopped
1 small rotisserie chicken, shredded
1 bag of mozzarella cheese

1. Prep your dutch oven for breads (tin foil wrap or oil)
2. Quarter the Rhodes Rolls, fill available space at bottom of dutch oven; let rise for 3-5 hours
3. Once risen, slather with BBQ sauce all across the top (use entire container)
4. In no precise order, add the rest of the ingredients evenly across the top of the pizza in a way that is pleasing to both eye and stomach
5. Lid on, 8 coals below, 14-16 coals on top, let cook for 45 minutes, rotating every 15 minutes and examining for crust
6. Remove from heat once rolls are done cooking (a little crispy doesn't go amiss here)
7. Eat your heart out

Maple Cream Cheese French Toast

by Catherine Gardiner

Ingredients:
1 dozen eggs
1 1/2 cups milk
1 cup maple syrup plus extra for topping
1 loaf French bread, coarsely cubed
2 (8-ounce) packages cream cheese, cubed


In a large mixing bowl, blend together the eggs, milk and 1 cup maple syrup.
Arrange half of the bread cubes on the bottom of Dutch oven.
Evenly pour about one-third of the egg mixture over the bread cubes.
Layer the cubes of cream cheese over the bread.
Place the remaining half of the bread cubes over the cheese.
Pour the remaining egg mixture over the bread.
Using 21 coals on the lid and 11 briquettes under the oven, bake for 45 minutes, refreshing coals as required.
Serve with maple syrup to taste.

**This was a little plain. Next time I would definitely throw in some mixed berries or add cinnamon to the egg/milk mixture.

Lemon Pepper Chicken and Vegetables

by Brayden Woodall

Ingredients Needed
2 lbs of chicken breast
2 bell peppers (your choice of color)
1 small onion
3 tbsp of lemon pepper seasoning
1 packet of McCormick Zesty Herb seasoning
Other spices as desired

Directions
1. Brine chicken for 1 hour
2. Cut vegetables and chicken into bite size pieces
3. Add chicken and seasonings only to a preheated dutch oven and bake at 350 degrees for 15-20 minutes or until chicken is cooked through, stirring occasionally.
4. 5 minutes after starting to bake the chicken, add the vegetables to the dutch oven and stir.
5. After the chicken and vegetables are cooked through, remove from dutch oven. There may be a need to add more lemon pepper if juices pool at the bottom of dutch oven and steal the spices.
6. Enjoy with an ice cold drink.

Oreo Chocolate Cake

by Brayden Woodall

1. Prepare chocolate cake batter as directed on the box except I substituted rootbeer for the water which gave it a nice flavor and made it nice and fluffy. 

2. Add batter to dutch oven and bake at 350 degrees for 30-35 minutes or until an inserted toothpick can come out clean. If dutch oven is preheated then the baking time might only take 20-25 minutes.

3. Once cake is done, let cool for 10 minutes.

4. Make an Oreo pudding mix (or vanilla pudding with Oreo's mixed in) and allow to cool and thicken

5. Poke holes in cake 2 inches apart and pour Oreo pudding  over the cake

6. Allow the cake to cool for another 10 minutes and then enjoy!

White Chocolate Apple Cobbler

by Carson Stevenson

1 1/2 package of yellow cake mix
2 cans apple pie filling (I recommend the cinnamon variety)
1/2 can sprite
1 bag white chocolate chips
1 cup brown sugar
1 stick of butter
cinnamon (optional)

Grease dutch oven with oil or butter. Then add both cans of apples and spread evenly in bottom of the oven. Add clumps of brown sugar and additional cinnamon (optional). Spread about 1/2 of the white chocolate chips and brown sugar over the top of the apple pie filling and pour half can of sprite evenly over the filling. Add the cake mix and do not mix with apples. Cake mix should cover the layer of fruit, brown sugar, and chocolate chips. Even out the cake mix so it is spread evenly throughout the oven. Finally add remaining chocolate chips and brown sugar to top layer. Cut stick of butter into pads and spread evenly around the oven. Pour remaining sprite on top. You want it to be moist on top but not to the point where the sprint is seeping down into cake mix. Add cinnamon to taste and cook for 45 minutes to an hour with 10 briquettes underneath and 14 briquettes on top.


Tips and Notes

- Do not mix any of the ingredients!!!! You will be tempted to mix it all up....don't!
- Do not check on the cobbler until at least 45 minutes have gone by...its not going to burn.
- Rotate every 15 minutes or so over briquettes
- You can add additional chocolate chips and cinnamon to taste
- This recipe assumes a cold oven. If you start with the oven hot then reduce cooking time by 10 to 15 minutes.

Chicken Fajitas

by Nicole Berriman

Ingredients:

-Three large chicken breasts

-one packet of Del Taco taco seasoning

-one green pepper and one red pepper

-one small onion

-Gouda cheese (or whatever kind of cheese you would like as a topping)

-24 flour tortillas

First, start heating up 24 charcoal briquettes. While those are heating, cut the chicken into thin strips. Cover chicken with the taco seasoning. With a separate cutting board and knife, slice the vegetables into thin strips. By now, your briquettes should be ready. In a greased dutch oven, cook the chicken until done (about 30 minutes). 

In a skillet, cook the onions until they are clear. Then add the peppers. Continue cooking for a few minutes until the peppers are soft. Also, grate the cheese. When the chicken is finished cooking, assemble your fajitas.