Trader Joes Pizza

 Ingredients

- Trader Joe's Plain Pizza Dough (1 bag)

- Trader Joe's Organic Chicken Sausage (1 sausage sliced)

- Mozzarella Cheese (1 cup)

- Tomato & Beef Pasta Sauce (4 spoons)

- Pepperoni (14 slices)

- cornmeal

Instructions

- flatten the dough until it is approximately 12 inches

- add pasta sauce

- add cheese

- add sausage and pepperoni slices

- add cornmeal to the bottom of the dutch oven and place the pizza

- bake at 400 for 15 minutes

Cornbread

Ingredients

- 2/3 cup milk

- 1/3 cup vegetable oil or butter

- 1 egg

- Kruzteaz Honey Cornbread & Muffin Mix

Instructions

- mix all together

- pour into the dutch oven

- bake at 400 for 15 mins

 

Chocolate Cherry Lava Cake

Prep Time20 minutes

COOK TIME50 minutes

ADDITIONAL TIME10 minutes

TOTAL TIME1 hour 20 minutes

Ingredients

• cherry pie filling, 1 can
• chocolate cake mix, 1 box
• lemon-lime soda, 1 can
• chocolate chips, 1 bagInstructions

1. Prepare 24+ pieces of charcoal.
2. Line the dutch oven with a liner or spray with cooking oil.
3. Open the pie filling and dump it into the bottom of the dutch oven.
4. Layer the chocolate cake mix on top of the cherry filling.
5. Open the soda and slowly pour over the cake mix. It will foam but should not overflow if you go slowly.
6. Sprinkle the chocolate chips on top of the soda.
7. Put the lid on the dutch oven.
8. Place 16 charcoal on the lid of the oven.
9. Make a circle of 8 charcoal that will serve as the base heat for baking the cake.
10. Place the dutch oven over the circle and let the cake bake for approximately an hour. It might be more or less depending on the size of your dutch oven and the heat of the coals.
11. Remove the dutch oven from the coals and enjoy.

Nutrition Information:

 

YIELD:

 12 

SERVING SIZE:

 1
Amount Per Serving: CALORIES: 98TOTAL FAT: 1gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 1gCHOLESTEROL: 0mgSODIUM: 31mgCARBOHYDRATES: 22gFIBER: 1gSUGAR: 6gPROTEIN: 0g

Recipie by Diana Hansen

S'Mores Cake

Ingredients

1 Pre Baked Angel Food Cake

6 Hershey’s Chocolate Bars

2 pkgs Honey Maid Graham Cracker Squares

½ lrg pkg Jumbo Marshmallows

Instructions

Step One: Tear the Angel Food cake into pieces and place in the bottom of the dutch oven.

Step Two: Break the Honey Maid squares into pieces and cover the cake, mix a few pieces into the cake pieces.

Step Three: Layer on the Hersheys Chocolate Bars (I used about 5 bars, you can use more or less depending on what you like).

Step Four: Cover the top with the Jet Puffed Marshmallows.

Five: Put 10 briquettes on bottom an 14 on top. Cook until the marshmallows are golden brown and toasted. About 8-15 minutes. Check and turn frequently so they don’t burn (about ever 5 min). 

Door Slammer Chicken

• 8 Chicken Breasts, skinned & browned in the Dutch Oven
• 2-8 oz. bottles of Russian Dressing (substitute for Catalina for cranberry chicken)
• 1 bottle (12 oz.) pineapple apricot jam (substitiute with canned cranberries)
• 1 pkg. instant onion soup

Mix sauce and pour mixture over chicken. Bake in oven for 1 1/2 hours. Heat should be 350 degrees, which in a 12" dutch oven is 10-12 briquets underneath and 15-16 on top. Replenish heat from time to time if needed.

Taco Ring

One of my favorite college meals that I adapted for the Dutch Oven. Tasty, easy to add veggies to, and great for packed lunches. Enjoy!

Feeds 2-4 people (I recommend doubling the recipe)

Ingredients

Taco Ring

-1/2 lb ground beef

-1 package crescent rolls

-1/8 Cup Grated Cheddar Cheese

-Taco Seasoning (to taste)

-1 T Water

Add-ons

-Shredded Lettuce

-Diced Tomato

-Olives

-Sour Cream

Instructions

1. Heat 30 coals

2. Brown ground beef in skillet or Dutch Oven lid over 25-30 coals until fully cooked.  Mix in water, taco seasoning, and cheese. Set aside. 

3. Place covered Dutch oven on coals (12 on bottom, 16 on top) to preheat.

4. In a pie tin (or similar pan that fits inside the Dutch Oven), lay out crescent roll dough with about 2 inches of the wide end on the pie tin, small ends pointing out like a sun. Wide ends will overlap by an inch or two. Use a spoon or your fingers to press down the overlapping dough.

5. Spoon 1-2 Tablespoons of meat mixture onto the wide portion of each crescent roll. Fold narrow ends over the meat, and then back towards the outside of the pie tin. It should look like a stuffed crescent roll. You may need to press the free end of the folded crescent roll underneath the stuffed portion and pinch to seal. 

6. Place pie tin on rocks in Dutch Oven so that it is not directly touching the bottom. Cover and let it cook for 25 minutes. Note that you will need to add a few minutes if you check and look before it is done.

7. Once the top of the rolls are golden, remove the pie tin and enjoy with the recommended toppings! The lettuce, olives, and tomato can be placed in the middle of the Taco Ring for a nice presentation.

Honey Whole Wheat Bread

 

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• 4 ½ cups whole wheat flour (576 grams)
• ▢1 ½ cups warm water (110-115 degrees F)
• ▢⅓ cup olive oil
• ▢⅓ cup honey
• ▢¼ cup vital wheat gluten optional
• ▢2 teaspoons kosher salt
• 1 tablespoon active dry yeast
• 1. Sprinkle the yeast over the water and mix in the honey. Let that sit for 5 minutes, or until the mixture gets creamy and a bit bubbly. 
• 2. In a large mixing bowl or bowl fitted for a stand mixer, mix together salt, vital wheat gluten, and 3 cups of flour.
• 3. Add the oil to the water mixture. Make a well in the flour mixture and pour in the water mixture. 
• 4. Mix by hand with a wooden spoon or on low speed using the stand mixer fitted with a dough hook, until the flour is completely moistened.
• 5. Stir in an additional ¾ cup of flour into the dough mixture. If the dough is still sticky add up to another ¾ cup of flour, adding only ¼ cup at a time, until the dough is not sticky and easily pulls away from the sides of the bowl.
• 6. Turn the stand mixer to medium-low and knead the dough for 5-10 minutes, or until the dough is smooth and shiny. Alternatively, to knead the dough by hand, turn the dough out onto floured work surface. Fold the dough over itself and repeat, kneading for 10-15 minutes, or until the dough is smooth and elastic.
• 7. Place the kneaded dough into a large mixing bowl that has been lightly greased with oil. Cover the bowl with plastic wrap or a kitchen towel and let rise in a warm spot until doubled in size. This should take about 1 hour, depending on ambient temperature.
• 8. Once the dough has doubled, punch dough down and shape in one 2-pound loaf or into two 1-pound loaves. Place the loaf or loaves into a greased loaf pan. Use a 9x5" pan for a 2-pound loaf, and two 8x4" loaf pans for two 1-pound loaves. Place some rocks in the bottom of the Dutch oven to keep the pan out of direct contact with the oven bottom.
• 9. Bake the bread at 350 degrees F (14 coals on top, 10 on bottom for a 12 in oven) for 35-40 minutes for a 2-pound loaf and 25-30 minutes for a 1-pound loaf, or until your bread reaches an internal temperature of 190 degrees. This is what the recipe I was using said, but for the 1-pound loaf I used, starting from a cold oven it took about 45 minutes. With the coals on top, put them in a ring around the outside of the lid, not putting many or any in the middle, to help keep from burning the top of the loaf.
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