Skillet Berry Pancake

Ingredients:
4 eggs
1 cup milk
3 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup flour
4 tablespoons butter
1/2 cup sliced strawberries
1/2 cup blueberries
1/4 cup honey

Steps

1. Get your oven preheating on the coals
2. In a large bowl, whisk together the eggs, milk, sugar, vanilla, and salt. Add the flour and whisk to combine. Set the batter aside.
3. Add the butter to your warmed dutch oven, thoroughly coating the bottom. Add the berries and honey. Stir, cooking, until just softened and the honey coats the fruit, about 5 minutes. Shake the oven gently to distribute the fruit evenly over the bottom. *I like adding some brown sugar to this for extra fun.
4. Pour the batter into the oven and bake for about 20 minutes until it is browned and puffed. Serve immediately with any toppings that make you happy. *I put bananas, raspberries, syrup, and whipped cream on top. 

 

Banana Bread

Ingredients:
1 cup brown sugar
1/2 cup shortening
2 eggs
1 cup bananas (mashed
3 Tablespoons sour milk
1 1/2 cup flour
1/2 teaspoon soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup walnuts (chopped)

Instructions:
Super easy! Combine all ingredients in a large bowl and mix well.  Once mixed well, place into a bread or brownie pan (or anything like it that can also fit into your dutch oven with the lid closed).  Place pan into your dutch oven and use small flat rocks (3 or 4) to lift the pan off the bottom of the dutch oven.  Careful not to get too large of rocks, which will cause it to sit too close to the top of the dutch oven and burn the top.  Cook with 8 coals on bottom of the dutch oven and 22 on the top for 45 minutes, rotating every 15 minutes.  Make sure it's cooked fully in the middle and enjoy!

Triple Berry Crumb Cake Cobbler

By: Shamae Budd and Daniel McClellan

16 oz. frozen triple berry medley (blackberries, blueberries, raspberries)
1/2 package of cream cheese (or more, to taste)
1 box Krusteaz Cinnamon Swirl crumb cake and muffin mix (contains 1 pouch cake mix and 1 pouch cinnamon topping)
1/2 stick butter
 
Spread berries evenly over the bottom of 12" Dutch oven. Cut cream cheese into cubes and place evenly over berries. Pour crumb cake mix evenly over the berries and cream cheese. Spread cinnamon sugar topping packet in an even layer over cake mix. Cut the half stick of butter into small squares (about 8) and distribute them evenly over the crumb cake mix surface. Place lid on top of Dutch oven. Place 18 briquettes on top of the lid, lining the outside edge. Place 10 briquettes on bottom of Dutch oven. Rotate lid every 15 minutes, for 30-45 minutes or until cake is cooked through. 

 

Tangy Rhubarb Peach Cobbler

By: Shamae Budd and Daniel McClellan

2 cans peaches (drained)
8 oz. frozen sliced rhubarb
1 box spice cake mix
1/4 cup sprite (or other carbonated beverage)
1/2 stick butter

Dump drained cans of peaches into 12" Dutch oven and spread out evenly around the bottom. Spread frozen rhubarb evenly over peaches. Pour spice cake mix over fruit.  DO NOT MIX.  Drizzle Sprite evenly over the spice cake mix surface.  DO NOT MIX.  Cut the half stick of butter into small squares (about 8) and distribute them evenly over the spice cake mix surface.  DO NOT MIX.  Place lid on top of Dutch oven.  Place approximately 18 briquettes on top of the lid, lining the outside edge.  Place 10 briquettes underneath Dutch oven.  Rotate lid every 15 minutes, for 30-45 minutes or until cake is cooked through. Enjoy!

Super Simple Monkey Bread

Ingredients

• 2 rolls of biscuits
• ½ cup sugar
• ½ cup brown sugar
• 3 Tbsp cinnamon
• 1 stick butter, melted
• Frosting of choice 

Instructions

1. Line dutch oven with a thin layer of oil
2. Chop biscuits into quarters. Mix sugar and cinnamon in plastic bag or bowl. Coat each quarter of biscuit with sugar and cinnamon mix.
3. Place the mixture in the dutch oven.
4. Melt the butter and pour over biscuits.
5. Place 10 heated coals on the bottom of the dutch oven and 14-18 on the top.
6. Bake for 35 minutes. Check to see if the dough is done.
7. Use hot pads and spatula to dump monkey bread onto a pan or laid out foil.
8. Spread frosting over the top of bread 
9. Enjoy! 

Frito Bandito!

by Ali Harrison

1 lb ground beef
1 medium onion, chopped 
2 cloves garlic, minced 
1 can condensed cream of mushroom soup, undiluted 
1 (11 ounce) can Mexicorn, drained 
1 (4 ounce) can chopped green chilies, drained 
1 (10 1/2 ounce) packages Frito corn chips 
1 (10 ounce) can enchilada sauce 
2 cups shredded Cheddar-Jack cheese
Salt and pepper to taste



Lightly oil or spray a 12 inch dutch oven. 
Brown beef, chopped onion and garlic over a full compliment of coals; drain. 
Add the soup, corn and chilies; stir to mix well. 
Season with salt and pepper to taste, if desired. 
Cover with bag of corn chips.  Pour can of enchilada sauce evenly over chips.  Top with cheese. 
Bake at 350 degrees for 15-20 minutes or until heated thoroughly and cheese has melted.
     
12 coals in a circle around the bottom and 18-20 on top. 

French Toast Cinnamon Rolls

by Ryan Warren

Ingredients:

2 packages of Pillsbury cinnamon rolls with original frosting

6 eggs

2 table spoons of cinnamon (I like about 3, but it’s up to you)

½ cup of heavy cream

1tsp vanilla

Powdered sugar (optional)

Syrup (optional)

Fruit (optional)

Directions:

Mix eggs, cinnamon, cream, and vanilla in a bowl and set to the side. Butter up that dutch oven with a quarter stick of butter. I usually like a half stick of butter if you’re fat like me. Now with the cinnamon rolls you can either cut them up or leave them be and stick them in that puppy. DO NOT PUT IN EGG MIX YET! Wait until the rolls have expanded and filled up the bottom and then add egg mix. Cooking time is about 25-30 with normal 10 briquettes on bottom 14 on top. Now that those delicious buns are done you can sprinkle powdered sugar, drizzle syrup, or add fruit to your liking like normal French toast. You’re welcome.