Apple Crisp

1c flour

1c sugar

1 tsp. baking powder

1/2 tsp salt

cinnamon

1 egg

1 cube butter

1/4c hot water

5-7 apples, peeled and sliced

Mix flour, sugar, baking powder and salt. Cut in egg until crumbly. 

Melt butter and add 1/4 cup hot water. 

Put apple slices into the dutch oven, sprinkle with cinnamon. Cover apples with flour mixture.  Spoon butter mixture over until flour is dampened. Bake until crust is golden brown and crispy.  Best served with ice cream. 

Greek Shrimp Pasta Bake

Ingredients 

2 1/2 cups uncooked penne pasta (or anything else but spaghetti)

3/4 lb medium shrimp (we usually use more) 

3 cups fresh spinach, stems removed and torn up 

1 cup grape tomatoes, cut in half 

1 teaspoon salt 

1 teaspoon oregano 

2 tablespoons olive oil

1 package (about 4 oz) crumbled feta cheese 

1 can black olives, drained and sliced 

Instructions

1. Cook pasta on the stove as directed on package, during the last 2 to 3 minutes of cooking add shrimp. 

2. While pasta is cooking cut up remaining ingredients and add them to the salt, olive oil, and oregano. 

2. Once pasta and shrimp are cooked drain.

3. Once shrimp and pasta are cooked and drained stir in the rest of the ingredients. Spread evenly. You can mix everything together in the dutch oven! 

4. Let everything cook in the dutch oven for 15-20 minutes, making sure to stir the dish every five or so! 

Notes 

*We used about 15 coals on top and 10 on the bottom it worked nicely! 

*This recipe is pretty customizable if you want to add or take away something it still always tastes nice! 

*We always make it with garlic bread too! 

Dutch Oven Toll House Pie 🍪😍

This is an important recipe.

Not just for me.

Not just for you.

This is for everyone in your family...for generations.

This will be one of those family recipes that everyone remembers from Grandma & Grandpa's House.

BYU students who lived at Helaman Halls may remember this dessert from the Cannon Center. A version of this dish is made by the BYU bakery, but is often far too sugary to enjoy. This version is sweet but smoooooth. Bonus: it's super easy to make! In a word, it's perfect.

Enjoy.

TOLL HOUSE PIE

*You have my permission to call this Pillsbury Pie, for alliteration's sake*

Ingredients:

• 2 large eggs 
• Ice cream -optional-
• 1 cup chopped walnuts
• 1/2 cup all-purpose flour 
• 1/2 cup granulated sugar 
• 1/2 cup packed brown sugar 
• 1 cup semi-sweet chocolate chips
• 3/4 cup softened butter (can be melted, too)
• 1 unbaked 9-inch deep-dish pie shell - If frozen, allow to thaw

Destructions: <--Not a typo 

1. Beat eggs in bowl until foamy
2. Beat in flour and sugars
3. Add butter and beat until smooth
4. Mix in chips and nuts
5. Transfer "dough" into pie shell
   
   
6. Place 5 1-2" stones into bottom of a 12" dutch oven. This will serve as a platform for your pie tin (if you place the tin directly in the dutch oven, the pie will burn). In the meantime, allow a little one to play around with his laser pointer.
    
   
7. Place pie on top of rocks
   
8. Evenly distribute 7 coals underneath dutch oven & 16 on lid
   
9. Bake for about 65 minutes. Don't worry if the top looks like it's getting over done. It'll be perfect.
10. Allow pie to cool (can hurry this along in the freezer--the pie is irresistible!)
11. Slice and serve! Pairs perfectly with butter pecan ice cream!

 

This really is one of my favorite desserts. I hope you give it a try!

--Jared Murphy--6/15/2020--

Tortellini Sausage Soup

Ingredients:

- 16 ounce Jimmy Dean sausage (or any other sausage you like)
- 1 onion, diced
- 4 cloves garlic, pressed or minced
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1/2 cup apple cider
- 1/2 cup water
- 2 (15-ounce) cans chicken broth
- 1 cup sliced carrots
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons dried parsley
- 1 (8-10 ounce) package cheese tortellini
- Parmesan cheese

Instructions:

Start cooking the sausage either in the dutch oven or on stove top. Add garlic and onions, cook until sausage and onions are cooked.

Add tomatoes, tomato sauce, apple cider, water, chicken broth, carrots, oregano, parsley, and basil. Put lid on and simmer 1/2 hour. Add tortellini and cook until tender. Use freshly grated Parmesan cheese on top.

A few tips: You don't have to use apple cider, I used apple-pineapple juice last time I made it. Other similar drinks should be fine to use as well. This probably took me 45 minutes to cook, but you're basically just heating everything up, so as long as it's hot and the pasta is cooked you're good to go.

Dutch Oven - Oatmeal Cake

Cake:
1 1/2 c. oatmeal
1 cube butter, melted
1 1/2 c. water
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. vanilla
1 c. brown sugar
2 eggs, beaten
1 c. sugar
1 c. raisins
1 1/2 c. flour
1 tsp. salt
nuts

Combine oatmeal, melted butter, and water; let sit for 20 minutes. Add remaining ingredients and mix. Bake at 375° in a 9 x 13 inch pan for 40 minutes.

Topping:
6 T. margarine
1/4 c. milk or canned milk
3/4 c. brown sugar
1 c. nuts

Combine ingredients in saucepan and cook until boiling and thickened. Pour over cake, then place cake in the oven and broil until brown.

Our favorite way to enjoy this cake is cooked in the Dutch oven (watch it close because it cooks fast). When making the cake in the Dutch oven, you still have to cook the topping on the stove. After the cake is done, add the topping and cover the Dutch oven with coals again to brown the topping.

http://deluctabledelights.blogspot.com/2010/04/dutch-oven-oatmeal-cake_6764.html (reference for recipe)

White Chicken Enchiladas

Introduction: 

These sour cream based white chicken enchiladas have been a family favorite for decades. Very simple and very delicious. When cooked in a dutch oven you will taste that iconic seasoned cast iron flavor that will add to the overall tastiness of the dish. Feeds about 6. 

Prep Time: 20+ minutes 

Cook Time: 20 minutes 

Ingredients 

8 soft taco size flour tortillas

2 cups shredded monterey jack cheese 

2 cups shredded cooked chicken (we use 1 rotisserie chicken from costco) 

3 tablespoons butter

3 tablespoons flour 

2 cups chicken broth 

1 cup sour cream

1 (4oz) can green chilies

chopped fresh cilantro for garnish

Directions 

-Preheat your oven to 425 Degrees and spray a 9x13 pan --OR-- Get your charcoal going, and spray down your tinfoil dutch oven liner with cooking spray

- Distribute your shredded chicken and a handful of cheese into each of the 8 tortillas roll up burrito style and place seam down into the pan or dutch oven. (More chicken in each tortilla will feed more people).

-Creamy white Sauce: In a large saucepan (or your dutch oven) melt your 3 Tablespoons of butter. Add the 3 Tablespoons of flour. Cook and stir for about 1 minute on your medium/high heat. Make sure that this mixture gets relatively thick. Add your 2 cups of chicken broth and whisk together until smooth. Continue cooking this mixture on medium heat until it is thickened, it should start to be a bit bubbly. Once sauce has thickened, stir in your 1 cup sour cream and your green chilies. 

-Pour your sauce evenly over your rolled tortillas. Sprinkle the top with cheese. 

-Bake for 20-25 minutes until golden and bubbly (in a 12 inch dutch oven with 10 coals on bottom and 14 on top it takes about 20 minutes) 

-Sprinkle with fresh cilantro just before you serve

Posted by: Tanner Mills - June 2020

Greek Briam - Roasted Vegetable Stew

Briam is a traditional Greek food, and is often sprinkled with feta cheese and served with a slice of warm bread. This dish can be eaten as a main course, or as a complimentary side! This recipe is adapted from a kitchen oven recipe in 30 Days of Greek Food by Sylia. 

INGREDIENTS 

• 3 medium-sized potatoes (thinly sliced, about 1/8 inch thick)
• 2 to 3 zucchini (thinly sliced, about 1/4 in thick) 
• 1 large red onion (thinly sliced into rounds) 
• 4 garlic cloves (minced)
• 2 cans diced tomatoes with juice (14.5 oz cans, no salt added)
• 1 tsp dried rosemary
• 1.5 tsp dried oregano
• 1/2 cup chopped fresh parsley
• salt, to taste
• pepper, to taste
• extra virgin olive oil, to taste 

INSTRUCTIONS

• Place sliced potatoes and zucchini in a large mixing bowl. Season with salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle of extra virgin olive oil. Toss to ensure the vegetables are well coated. 
• Pour 1 can of diced tomatoes in the dutch oven and spread to cover the entire bottom. 
• Arrange the seasoned potatoes, zucchini, and onions in the dutch oven.
• If you have any extra virgin olive oil and season mixture left in the mixing bowl, pour it over the arranged veggies. 
• Top with the last can of diced tomatoes, spreading evenly across the vegetables. 
• Cook for 30 minutes (plus or minus five minutes, depending on how firm you like your vegetables) at 400 degrees in the dutch oven. I used a total of 36 briquettes, and distributed them on the top and bottom. 
• Optional tip: remove the dutch oven lid after baking and broil in a kitchen oven for 5 minutes to slightly char the top layer of veggies.
• Serve with feta cheese and bread.