Cheesy Funeral Potatoes

by Travis Swallow

Ingredients:

1 c butter

2 (10 oz) cans cream of chicken soup

1 1/2 c sour cream

4 lbs shredded potatoes

5-6 c cheddar cheese, shredded

salt and pepper

5 c corn flakes

3 Tbs butter

Directions:

Place 1 cup butter into hot dutch oven and melt completely. After butter is melted, add cream of chicken soup and sour cream. Mix until blended. Add shredded potatoes and cheddar cheese and mix. Add salt and pepper until seasoned to your liking. Place lid on oven and begin to cook potato mixture. In a separate bowl, place corn flakes. Pour melted 3 tbs of butter over the flakes and stir. When flakes and butter are mixed, remove the lid from the dutch oven and spread corn flakes evenly over the potatoes. Replace the lid. Cook for 50-60 minutes or until the center is hot and steamy.

*Serves: Makes 20 servings

Smores Bars

by Travis Swallow

1 c butter, softened
1 c sugar
2 eggs
2 tsp vanilla
1- 1/2 c crushed graham crackers
2-(7 oz) jars marshmallow cream
1-1/2 c flour
1/2 tsp salt
2 tsp baking powder
chocolate candy bars


Cream butter, sugar, and eggs until light and fluffy. Stir in vanilla, salt and baking powder. Add flour and crushed graham crackers. Line the bottom of a 14" Dutch oven with parchment paper. Spread 2/3 of the dough mixture and spread on parchment paper in oven. Place chocolate bars evenly over the dough. Cover with marshmallow cream. Spoon remaining dough mixture over chocolate bars. Bake at 350 degrees (21 coals on top; 11 on bottom) for 45-50 minutes.

*Notes: I used a 12" oven and just cooked it about 5minutes longer. Also when the bars are finished cooking remove from heat and remove lid. Allow to sit for 10-15 minutes before serving to allow the marshmallows and chocolate to begin to set up.

Fix It and Forget It {Stew}

by Kailyn Hanson

Ingredients:

Medium Potatoes; peeled and sliced [enough to fill about half of the dutch oven]
1 lb Ground Turkey
1 can Cream of Mushroom Soup [I chose to use Cream of Chicken]
1 can Vegetable Beef Soup
1 medium Onion; sliced

Directions:

Put potatoes in dutch oven. Crumble raw meat over the top, add the soups and onion. Cover and bake 1 1/2 hours or until potatoes are done at 350.

Lemon Strawberry Shortcake

By Sarah Baird

12" Dutch Oven

For the Cake:

1 cup sugar

2-2/3 cups all-purpose flour

4 tsp baking powder

1/2 tsp salt

zest of 1 lemon

2 large eggs

1-1/3 cups low-fat buttermilk

1/2 cup butter, melted

juice of 1 lemon

2 tsp vanilla extract

2 cups fresh strawberries, sliced

For the Topping (optional):

2-3 cups freshly whipped cream or canned whipped cream/topping

fresh strawberries, sliced or halved 

Directions:

Grease and flour a 12" dutch oven.

In a large mixing bowl, combine sugar, flour, baking powder, salt, and lemon zest. In a separate bowl, combine the eggs, buttermilk, melted butter, lemon juice, and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries. Pour into prepared dutch oven.

Bake at standard dutch oven heat (10 charcoals beneath, 14 on top) for 45-60 minutes, or until a toothpick inserted near the center comes out clean. Remove lid and let cool for at least 10 minutes. 

Slice and serve with whipped cream and fresh strawberries. Enjoy!

*Adapted from http://www.mybakingaddiction.com/lemon-strawberry-shortcake/#_a5y_p=1823855

Cheesy Skillet Vegetables and Bacon

by Jacob Parry

12" dutch oven

1 lb. bacon
2 (16 oz.) pkgs. frozen broccoli and cauliflower blend
1 lb. baby carrots
1 small onion
2 cloves minced garlic
6-8 potatoes
2 cups grated cheese

Brown bacon in a dutch oven over a full spread of coals.  While the bacon is cooking, cut the onions, carrots and potatoes into bite sized pieces.  When the bacon is done, place on a paper towel to cool.  Brown the onion in the bacon grease.  When brown, add the vegetables and garlic.  Cook until tender, about 20 minutes.  Salt and pepper to taste.  While the vegetables are cooking, crumble the bacon.  When the vegetables are cooked, sprinkle with cheese and bacon.  Place a lid on the dutch oven and allow to sit until cheese is melted.  Serves 6-8.

http://dutchovenmadness.blogspot.com/2010/09/day-267-cheesy-skillet-vegetables-and.html

Bacon-wrapped, Brown Sugar Glazed Little Smokies

by Jacob Parry

Ingredient List:

1 lb bacon, cut into 1/3s.
1 package of little smokies.
3/4 cup brown sugar, or to taste.

Directions:

1. Make enough briquettes to heat the dutch oven till about 350 degrees.
2. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place in the dutch oven. Sprinkle brown sugar generously over all.
3. Cook for 40 minutes to 1 hour in the dutch oven, until the sugar is bubbly and the bacon is cooked. Total time for preparation and cooking is about 1.5 ish hours.

http://allrecipes.com/recipe/bacon-wrapped-smokies/

South Carolina Sweet Potato Casserole

by Karen and Brian Hill

for 12" Dutch Oven

3 cans    Yams, drained and mashed
1 cup      Sugar
2             Eggs
1 t           Vanilla
1/2 stick  Butter, melted
1/2 cup    Milk

Mix all together, place in Dutch oven.  Spread evenly.

Topping:

1 1/2 cup      Brown sugar
1/2 cup         Self-rising flour
1/2 cup         Melted butter
1 1/2 cup      Chopped nuts (pecan or walnut)

Mix together.  Drop and spread spoonfuls over potatoes

Bake 45 minutes in standard Dutch oven heat (10 charcoals on bottom, 14 on top--may also be stacked).