Cinnamon French Toast Casserole

 Ingredients 

• 1/2 stick butter, melted
• 2-12.4oz cans refrigerated cinnamon rolls with icing 
• 6 eggs
• 1/2 cup heavy cream
• 2 tsp ground cinnamon
• 2 tsp vanilla
• 1 cup chopped pecans
• 1 cup maple syrup 

Directions: 

1. Lightly grease the Dutch oven
2. Pour the melted butter into the prepared oven
3. Open and separate the cans of dough into 16 rolls, set icing aside
4. Cut each cinnamon roll into 8 pieces, and place cut rolls in a single layer on the bottom of the Dutch oven
5. In a medium bowl, beat eggs with cream, cinnamon, and vanilla until well blended
6. Gently pour egg mixture over roll pieces
7. Sprinkle with the chopped pecans, and drizzle the maple syrup over top
8. Place the lid unto the Dutch oven and add 9 coals on bottom and 18 on top
9. Bake at 375 degrees for 25-28 minutes or until golden brown
10. Remove from the coals and let cool for 15 minutes
11. Drizzle with icing 

Dutch Oven Pizza (with homemade crust)

Dough

Ingredients:

• 2-2 1/3cups all purpose flour OR bread flour (divided) 
• 1 packet instant yeast (2 1/4 teaspoons) 
• 1 1/2 teaspoons sugar 
• 3/4 teaspoon salt
• 1/8-1/4 teaspoon garlic powder and/or dried basil leaves
• 2 tablespoons olive oil + additional
• 3/4 cup warm water 

Instructions:

1. Combine 1 cup of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well
2. Add olive oil and warm water and use a wooden spoon to stir very well (I proofed the yeast with the 3/4 cup of warm water before adding it to the other ingredients) 
3. Gradually add another 1 cup of flour. Add any additional flour as needed, stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (I abandoned the wooden spoon and used my hands to knead the dough at this part). The dough will be slightly sticky but should still be manageable with your hands. 
4. Drizzle a separate, large clean bowl generously with olive oil. Form the pizza dough into a round ball and transfer to the olive-oil brushed bowl. Use your hands to roll the pizza dough along in the inside of the bowl until the dough is coated in olive oil. 
5. Cover the bowl tightly in plastic wrap, place in a warm place, and let rise for 30 minutes or until doubled in size. 
6. Once the dough has risen, gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times)
7. Shape into a 12 inch circle using your hands/rolling pin.
8. Transfer the dough onto parchment paper and pinch the edges or fold them over to form a crust. Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up. 

Toppings

Ingredients:

• 1 jar pizza sauce 
• 1 package sliced salami
• 2 sliced bell peppers (I used red and green)
• 1/2 sliced red onion 
• Shredded Mozzarella cheese 

Instructions: 

1. Preheat the Dutch Oven to 450 degrees (11 coals on bottom and 22 on the lid) 
2. Once you have laid out the parchment paper and pizza dough, spread the pizza sauce in an even layer across the dough. 
3. Sprinkle the cheese over the sauce until the sauce is almost completely covered (make sure to not add too much or else the cheese will melt and spread over the edges of the crust) 
4. Evenly distribute the sliced peppers, onion, and salami pieces as desired on top of the cheese. Feel free to switch out the toppings for whatever you are feeling like, it's a pretty flexible recipe.  
5. Remove the lid from the Dutch Oven and carefully transfer the pizza using the edges of the parchment paper into the oven. 
6. Bake for 15-20 minutes or until the crust is golden brown, rotating the oven every 10 minutes. 
7. Enjoy! 

Macaroni and Cheese

Ingredients

• 4 c. 

  dried macaroni

• 1 

  whole egg

• 1/2 

  stick salted butter

• 1/4 c. 

  all-purpose flour

• 2 1/2 c. 

  whole milk

• 2 tsp.

   dry mustard

• 1 lb. 

  cheese (such as cheddar, jack, and/or fontina), grate from block

• 1/2 tsp. 

  kosher salt, more to taste

• 1/2 tsp. 

  seasoned salt, more to taste

• 1/2 tsp. 

  ground black pepper

• Cayenne pepper, paprika and/or thyme (optional)

Directions

1. Cook the macaroni. Drain. 

2. Beat the egg in a small bowl.

3. Melt the butter in Dutch oven and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for about 5 minutes, whisking constantly. Don’t use too many coals or the rue can easily burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick.

4. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth.

5. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce, adding more salt and seasoned salt as desired. Pour in the drained, cooked macaroni and stir to combine. Serve immediately; otherwise, top with extra cheese, close lid and cook for 15 to 20 minutes, then serve.

Notes

- I doubled the recipe for my 12 inch Dutch oven and the recipe doubled nicely.

- For nice creamy texture grate cheese from block rather than using pre-grated cheese, otherwise the sauce can get gritty.

- I used a camp chef stove to heat Dutch oven which was easier, but briquettes will work as well. Use the standard bottom amount for 350 degree oven. make sure to continue whisking through the entire process up until noodles are added.

Chocolate Lava Cake

 Prep: 15 minutes

Cook Time: 55 minutes

Ingredients:

• 1 chocolate cake mix prepared according to the package

• 2 1/4 cups very hot water

• 2/3 cup cocoa powder

• 1 cup brown sugar

• 1 cup white sugar

Instructions:

1. Prepare your favorite boxed chocolate cake mix, and pour the batter into the Dutch Oven.
2. For the lava, combine 1 cup brown sugar, 1 cup white sugar, and 2/3 cup cocoa powder in a bowl. Sprinkle the cocoa sugar mixture on top of your cake batter. It’s going to look like there is way too much dry powder, but trust me, it will be fine. Pour 2 1/4 cups very hot water over the top of the cocoa sugar mixture. Place your lid on the Dutch Oven.
3. Bake on an open hearth with 8 charcoal briquettes on the bottom, and 16 charcoal briquettes on the top around the edge.
   
4. Allow your chocolate lava cake to bake for 55 minutes.
5. At the end of the 55 minutes, remove the remaining charcoal and ash from the lid of your Dutch Oven. Remove the Dutch Oven from the heat source, and allow it to stand for 10 minutes before serving.
6. Serve your Dutch Oven Chocolate Lava Cake with Vanilla Ice Cream or whipped cream.
7. Serves 12

Dutch Oven Baked Apples

Prep Time

10-15 minutes

Cook Time

45-55 minutes

Ingredients

8 apples, honeycrisp or Granny smith work best
1 1/2 cup rolled oats
1 1/2 cup brown sugar
10 tablespoon butter, very soft or melted
3 teaspoon ground cinnamon
0.5 teaspoon salt

 

Instructions

1. Make the filling: While the charcoal is getting ready, mix oats, brown sugar, softened butter, and salt in a small bowl.
2. Carve the apples: Use a small spoon to carve out the middle of the apples, starting from the top and working your way down to the core. Be sure to not carve through the bottom or else the filling will spill throughout the dutch oven.
   
3. Fill the apples: Pack the oats and sugar mixture into the carved apples.
4. Bake the apples in a Dutch oven: Place the filled apples upright in the Dutch oven over hot charcoals, cover with lid and hot charcoal on top.
5. Bake for 45-55 minutes at 350 degrees: Until the apples are soft and the filling is crispy.
6. Serve topped with whipped cream and enjoy!

Pre-cooked                                          Cooked Apples

 

 

Au Gratin Broccoli and Cauliflower

Ingredients

10" dutch oven

16 oz. fresh broccoli and cauliflower
1/2 cup mayonnaise (reduced fat works too)
1/2 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
3 green onions, sliced (I didn't have any of these)
1 clove minced garlic
1 T. Dijon mustard
1/8 tsp. cayenne pepper
1 T. Italian bread crumbs
1/4 tsp. paprika

Directions

In your Dutch oven, cook the vegetables until they are crisp tender.  Drain well and put back in your Dutch oven.  While the vegetables are cooking, stir together the mayonnaise, cheddar and Parmesan cheeses, green onions, garlic, mustard and red pepper.  Spoon the mixture over the drained vegetables.  Sprinkle with bread crumbs and paprika.  Bake at 350° for 20-25 minutes.  Use 1 ring on top and 1 ring on the bottom.  Serves 6-8.

Chicken and Dumplings

 Ingredients

• 3 lbs chicken thighs (boneless and skinless) cubed (I used thighs, because breasts can end up really chalky tasting if they’re boiled).
• 1 tbs vegetable oil
• 2 tbs butter
• 1 medium yellow onion – finely diced
• 2/3 cup carrots – finely diced
• 2/3 cup celery – finely diced
• 1 tsp thyme
• 1 tsp sea salt
• 1 tsp pepper
• 32 oz chicken broth
• 1 can cream of chicken soup
• 2 cans biscuits (the cheap Pillsbury Buttermilk Biscuits. Whatever you do, don’t get the fancy layered kind, cheaper is better here)
• 1 1/2 cup milk

Home Prep:

1. Cut chicken thighs into 1/2″ cubes, put in large Ziploc and freeze.
2. Finely dice the celery, carrots and onion. Throw into large Ziploc and freeze.
3. Throw the salt, pepper and thyme into a single Ziploc.

Directions:

Before you get started, make sure you’ve taken out your ingredients and given them time to thaw.

Set up your dutch oven for frying. Twelve charcoal briquettes underneath (if you’re using charcoal) should do the trick.

Put your vegetable oil in the dutch oven and let it heat until it shimmers or a drop of water sizzles and pops when you drop it in.

Toss in your cubed chicken thighs and brown on all sides. Once browned, take out and set aside (it doesn’t need to be fully cooked). Make sure you also take out all the liquid with it. (I cooked the chicken at home so it took less time) 

Melt your butter in the bottom of your dutch oven, then throw in your onion, celery and carrot mix. Cook until the carrots start to become translucent and the veggies start to become soft. About 5 minutes. (This part took so much longer than it said, maybe also start this process at home?)

Add your chicken back in along with the drippings, your chicken broth, thyme, salt and pepper and simmer uncovered for 20 minutes.

While that’s simmering, open up your canned biscuits and cut them into quarters.

Once you’ve let it simmer for 20 minutes, add the milk, quartered biscuits and cream of chicken. Cover and simmer for another 30 minutes.

About ten minutes through this simmer, take the lid off your dutch oven. Your dumplings will be floating on top and likely stuck together. Break them up and stir them back in with your wooden spoon. Be sure to cover your dutch oven back up.