Ingredients
1 1/2 cup white sugar
4 eggs, beaten
1 cup heavy cream
1 3/4 cup coffee creamer (flavor of choice, I've done caramel and sweet cream and both were super good)
1 stick melted butter
1 loaf (about 1 1/4 lbs) challah bread (cut into 1 inch cubes and left out overnight so it is slightly stale)
1/2 cup caramel sauce, listed below (the rest is to be as the topping)
Caramel Sauce:
1/2 cup white sugar
1/2 cup brown sugar
1 stick butter
1 cup maple syrup
1 1/3 cup heavy cream
Directions
To make caramel sauce: Combine white sugar, brown sugar, butter, and syrup in a pot and cook over medium heat until all Ingredients liquify. Remove from heat and add the cream. Be careful as the sauce gets very hot. (I did this all at home and brought the finished sauce with me to simply the process at the campsite, especially because it doesn't need to be hot to serve.)
To make the pudding/cream mixture: combine the sugar, eggs, heavy cream, coffee creamer, and melted butter in a bowl and mix thoroughly. Add the bread and fold to saturate and combine. Pour mixture and bread into a greased dutch oven and evenly spread/make sure the bread is mostly saturated.
Pour 1/2 cup of prepared caramel sauce over the bread and cream mixture and bake at 350 for 1 hour, rotating as normal every 15 minutes.
Serve hot with more caramel sauce to drizzle on top and any other desired toppings!
Cinnamon Rolls
Dough Ingredients:
- 2 1/2 cups of flour - 3/4 cup of milk
- 3 tablespoons granulated sugar - 4 tablespoons of butter
- 1 teaspoon of cinnamon - 1 egg
- 1 packet of instant yeast - 1/2 teaspoon of salt
Filling Ingredients:
- 4 tablespoons of softened butter - 1 tablespoon of cinnamon
- 1/3 cup packed brown sugar - 1 teaspoon of nutmeg
Frosting Ingredients:
- 4 ounces of cream cheese - 1 to 2 1/2 cup of powdered sugar
- 1 tablespoon vanilla
Directions:
1. Combine flour, sugar, cinnamon, and salt into mixing bowl. Add the milk and butter into a smaller bowl to be warmed in the microwave until butter is melted. Add the milk and butter to the dry ingredients along with the egg. Mix ingredients on medium-low until the dough is smooth. Let dough rest while you make the filling.
2. Combine sugar, nutmeg, and cinnamon into a bowl together. Soften butter for filling so that it can spread easily.
3. Roll the dough out into a rectangle approximately 12'' by 8.'' Spread filling butter across the dough evenly. Sprinkle the cinnamon/sugar mix onto the dough. Roll the dough from the long sides of rectangle and cut into evenly sized rolls. Place into dutch oven (evenly spaced) and bake for 45 minutes.
4. To make the frosting mix together all ingredients until the right consistency is achieved and distribute on the rolls after they have cooled.
Beef Chili
Directions:
1. Cook beef in your dutch oven until the meat is no longer pink (about 5-7 minutes). Drain excess fluid.
2. Stir in the remaining ingredients and bring to a boil. Let it simmer for about 45 minutes while stirring occasionally.
Ingredients:
- 3 pounds of ground beef - 1/2 cup packed brown sugar
- 2 cans of diced tomatoes - 5 fresh banana peppers, seeded and sliced
- 3 cans of black beans - 2 tablespoons chili powder
- 2 large onions (diced) - 2 teaspoons ground mustard
- 2 cans of tomato sauce - 1 teaspoon dried oregano, thyme, and sage
- 2/3 cup of hickory-flavored barbecue sauce - 1/2 teaspoon cayenne pepper
- 1-1/2 cups of water - 1/2 teaspoon red pepper flakes
- 2 garlic cloves, minced
Ingredients:
7 jalapeños
8 oz cream cheese
1lb bacon
Directions:
1. Cut the tops off the jalapeños and then slice them lengthwise and remove seeds
2. Fill with cream cheese
3. Slice bacon in half, and then wrap half strips around the cream cheese filled jalapeños
4. Prepare about 30 briquettes
5. Place 12-14 underneath and the remaining on the lid
6. Rotate dutch oven ever 15 min, and let the jalapeños cook for approximately 40 min until bacon is crispy
1T olive oil
1/2 cup minced onion
1 garlic clove (minced)
4-6 cups chicken broth
1 (14 oz) can whole tomatoes (coarsely chopped)
1 (9oz) pkg fresh tortellini
salt and pepper to taste
10 oz fresh or frozen spinach (chopped)
Directions:
1. Prepare about 30 briquettes and place the majority underneath the dutch oven with some additional ones on top
2. Heat olive oil over medium-high heat
3. Saute the onion and garlic, stirring often until onions are translucent, about 5-8 minutes
4. Add broth and tomatoes, cover the dutch oven, and bring to a boil
5. Add the tortellini and cook according to package instructions
6. When tortellini is almost done, add spinach and salt and pepper
7. Serve immediately and garnish with Parmesan
Ingredients:
- boneless beef short ribs
- KBBQ marinade sauce (at any Asian market)
- green onions
- sesame seeds
- cooked rice
Instructions:
- marinate rib meat for half a day in marinade
- cook marinated meat with 40 briskets, covering top and bottom
- add rice in when meat is fully cooked
- stir
- garnish with sliced green onions and sesame seeds
