Baked Apples

4-6 Apples
1/2 C. Brown sugar
1/2 C. Butter
2 C. Oatmeal
Ice Cream
Chocolate or Carmel Sauce

1. Core the apples, but not all the way through (kinda like a small bowl)
2. Mix brown sugar and oats
3. Cut the butter into the mixture.
4. Fill apples
5. Bake for 1 hour or until apples are tender. I used about 10 briquettes on bottom and 13 up top.
6. Serve with Ice Cream and  chocolate or caramel sauce

Mexican Rice

Adapted from Jen on CarlsbadCravings.com

Olive oil for sautéing

1 onion, chopped

2 cups basmati rice

3 garlic cloves, minced

3 cups chicken broth

1 can tomato sauce

1 can chopped green chiles

Ground cumin, chili powder, dried oregano (1/2 tsp each)

Ground coriander, smoked paprika, salt (1/4 tsp each)

Cilantro and lime juice for garnish

1.  Heat oil in a Dutch oven. I put most briquettes on the bottom.

2. Once hot, add onions and rice. Sauté until rice is toasted. I kept the lid on to retain heat. Add garlic and sauté for another minute.

2. Stir in broth, tomato sauce, chiles, and spices. Bring to a boil, then let simmer about 15 minutes, or until water is evaporated and rice is tender. I stirred it once about halfway through.

3. When water is evaporated, take it off the heat and let sit covered for 10 minutes.

4. Add cilantro and lime juice (I used one lime). Fluff with a fork. Add more salt if needed.

5. Enjoy!

Masaman Curry- (3rd Place BYU Cook-off)

2 Tbsp             Vegetable Oil
1 Can               Coconut Milk
1-1 1/2 lbs.     Sliced Chicken or Beef (Sliced thin)
1/2                  Onion
2 Cloves         Garlic
1 blocks          Palm Sugar 
2                      Carrots cut into small slices about 1" long
3 Tbsp            Masaman Curry Paste 
2 Tbsp            Fish Sauce (Optional)
2 Tbsp            Tamarind liquid or paste
1.5 cups          Medium sized potatoes cut into 1.5" chunks
1 cup               Broccoli or any other vegetable that you like

1. Pre-cook your potatoes and carrots about halfway done to cut down on cook time.
2. Prep your briquettes. You need about 14 briquettes on the bottom and 10 up top.
3. In your preheated Dutch Oven, add vegetable oil, tamarind, and curry paste. Stir-fry for 2-3 minutes
4. Add chicken or beef, and stir fry with onion and garlic, put the lid on to keep the heat high
5. Add any vegetables, potatoes, palm sugar, coconut milk, and 1/2 can of water, fish sauce
6. Cover and simmer for 25 minutes until vegetables are tender. 
7. Stir and serve over rice or as a soup

Salsa Verde Shredded Chicken Tacos

Ingredients:

6 chicken breasts

3 (12 oz.) jars green salsa

Other Ingredients:

1 pack corn tortillas

1 cup Mexican cheese

*optional: corn salsa for garnish

Instructions:

1. Place chicken and salsa in dutch oven

2. Cook for 30 minutes, flip chicken, cook for another 30 minutes (or until 165 degrees)

3. Shred chicken and stir in salsa

4. Serve 

Award Winning Coconut Chicken Thai Curry

INGREDIENTS:

-8 oz. chicken breast (cooked)

-salt and pepper

-1 Tablespoon coconut oil

-2 zucchinis (chopped)

-1 red bell pepper (chopped)

-1 bunch green onions (chopped)

-1 yellow onion (chopped)

-2 cloves garlic (minced)

-2 tablespoons red or green curry paste

-1 16oz can full fat coconut milk

INSTRUCTIONS:

-Chop vegetables and cook chicken ahead of time

-Add all ingredients to large bowl and stir

-Pour into dutch oven

-Cover and cook at 350, stirring often, for at least 1 hour or until vegetables are soft

-Garnish with coconut flakes, fresh green onions, and limes

-OPTIONAL: Serve over rice

Cheesecake

*This recipe was originally for a 10" dutch oven so I would double or at least make 1.5x the amount of crust that it calls for below.  If you end up having extra crust you can use it as topping. The Cheesecake part ends up being a good amount though for a 12".

Crust

• 1 package honey graham crackers, crushed (about 1¾ cup)
• 3 tablespoons sugar
• 5½ tablespoons salted butter, melted

Mix together graham cracker crumbs, sugar, and butter.

Lightly spray the inside of the Dutch oven with baking spray. Press the crumb mixture inside.

Bake for 10 minutes 325 degrees (about 16 coals on top and 7 coals on the bottom) 

Cheesecake

• 5 packages (8 oz.) cream cheese, softened
• 1 cup sugar
• 3 tablespoons flour
• 1 tablespoon vanilla
• 1 cup sour cream
• 4 eggs
• Baking spray
• Favorite cheesecake topping

Mix by hand cream cheese, sugar, flour, and vanilla until well blended.

Add sour cream. Mix well.

Add eggs, one at a time, mixing until just blended. Pour over crust.

Bake for about 1 hour or until center is almost set. (I ended up baking mine for about 45 minutes and it turned out just fine)

Loosen cake from side of oven and let cool before serving with favorite fruit topping.

Serves: 12 to 16 slices

Jam Dot Oat Scones

Ingredients

1 1/2 cups	flour
1 tsp	baking powder
1/2 tsp	baking soda
1/2 tsp	salt
1/2 cup	sugar
1/2 cup	butter
heaping 1/3 cup	vanilla yogurt
1 cup	quick oats

Method

1. Preheat your oven to 375° F. For my dutch oven, I put 9 briquetts on the bottom, and 18 on the top. In a mixing bowl combine the flour, baking soda, baking powder, salt and sugar. Stir dry ingredients until well combined.
2. Using a fork, pastry cutter or small knife, cut the butter into the dry ingredients. Once the butter is cut in and is the size of small pebbles add the yogurt. Combine until evenly dispersed and then add the quick oats. Mix with your hands until well incorporated.
3. Separate dough into 12 even clumps. Roll each into a ball. Set the ball of dough onto a baking sheet covered in parchment paper. Do not press the dough flat. Bake for 10-12 minutes. Remove from oven and using the end of a wooden spoon, gently press a well into the center of each scone. Doing this while it is hot and straight out of the oven is best.
4. Let them cool on or off the cookie sheet. Once cooled scoop a small amount of jam into the center of each scone.