Buffalo Chicken Pizza

Typically, you would use a pizza stone for making pizza, but a dutch oven is a super easy solution as well!

Ingredients
1 can - Pizza dough (pillsbury works great!)
1 cup - Bottle of Franks Hot Pepper Cayenne Sauce (You could just use the Franks Buffalo Sauce but I prefer their Cayenne Sauce)
1 lb bag  - mozzarella cheese (this is fairly approximate and you can use any cheese you would like as well)
1/2 - Yellow Onion, sliced
1/2 cup - Broccoli
1 cup - butter
1 - chicken breast
1/4 cup - Ranch dressing

Prepare Toppings
1. Dice chicken and cook on a stove top with a small nib of butter
2. Using the same pan, place another small nib of butter and brown the onion slices to make sauted onions
3. Bring about 1 cup Cayenne sauce with 1 cup butter to a boil. Once it starts boiling, lower the heat to simmer for about 10 minutes*.

Prepare Dutch Oven
1. Heat up about 32 coals.
2. Preheat dutch oven with about 22 on top and 8 - 10 on bottom.

Prepare Pizza
1. Now that the dutch oven is preheated and the coals are ready, spread your pizza dough to the edges of the dutch oven.
2. Spread generously your sauce to about an inch along the sides, then drizzle some ranch on top of the sauce.
3. Put down a heavy layer of cheese
4. Place your toppings on the pizza evenly.
5. Gently put another thin layer of cheese over your toppings
6. Drizzle a little bit of your buffalo sauce on top of everything.
7. Cook for about 10 minutes, until the dough is cooked through.
8. Cut and enjoy!

*If you didn't make enough sauce, the ratio for buffalo sauce is 1:1.

Funeral Potatoes Winning Recipe

Ingredients:
- 24 oz frozen hash browns
- 2 cans of cream of chicken soup
- 16 oz of sour cream
- 1 cup grated cheese
- 1/3 cup green onions, chopped fine
- 1 cube of butter or margarine, melted
- 4 cups of cornflakes

Instructions:
Stir everything together, except cornflakes and butter. Place in dutch oven or 9 x 13 inch glass dish. Cook at 350 degrees for 30-35 minutes, or until the hash browns are the desired consistency. Mix cornflakes with melted butter. Put them on top and cook them for another 5 to 10 minutes until the cornflakes are browned. *If in the oven you can just put the cornflakes and butter on top and cook them the whole time.

Barbecued Meatballs w/ grape jelly and sriracha

Barbecued Meatballs w/ grape jelly and sriracha

Every time I made these they were a hit. I thought I made way too many but 8 people were more than happy to devour 50 meatballs. Unfortunately, I forgot to take a picture until there were only these last two lonely meatballs (eaten right after).

Ingredients:

Meatballs - You can make them from scratch if you are feeling fancy but I use big bags of frozen ones and they are just as good. I usually make about 50 of them at a time in a single 12-inch dutch oven.

Oil - (optional) if you want to oil the dutch oven a little before cooking.

Grape Jelly - 1 cup

Ketchup - 1 cup

Sriracha sauce - 1 tablespoon. You can use more if you like things extra spicy but I wouldn't do any more than 2 tablespoons and I would try the recipe with just the one tablespoon first.

Directions:

1. Prep the dutch oven to about 350 degrees but put most of the coals on the bottom.
2. Brown the meatballs.
3. Mix together the Ketchup and sriracha to help distribute the flavor. Add the mixture and the grape jelly to the meatballs.
4. Cook until the jelly has melted and the meatballs are cooked through.

Dutch Oven Peach Cobbler

Dutch Oven Peach Cobbler

Ingredients:

• One box yellow cake mix
• One can sliced peaches (29 oz.). I prefer 100% juice with no added sugar.
• Half can of your favorite soda. I used Cherry Pepsi
• One stick butter

Directions:

• Heat 30 charcoals in chimney
• Place 17 charcoals down below the dutch oven
• Leave 13 for the top of the dutch oven
• Melt butter in the dutch oven over the 17 coals (place the lid on to melt the butter quicker).
• Once the butter has melted, add cake mix, can of sliced peaches with all the peach juice, and add soda as necessary.
• I used too much soda, so be careful how much you add.
• Mix the ingredients
• Cover with lid, place remaining 13 coals on top of the lid
• Wait for 30 minutes.

I forgot to take pictures of the finished product, but here is what was left over after my family and neighbors devoured it! Delicious.

Shepherd's Pie

Ingredients

• 1 lb ground beef
• 1 onion, diced
• 1 can green beans*
• 1/2 cup corn*
• 1/2 cup peas*
• 1 small zucchini, diced*
• 2 cans Cream of Mushroom soup
• 3 cups instant potatoes
• 3 cups water (or however much the potatoes call for on the box)
• 1 cup shredded cheese
• Salt & pepper to taste

*All vegetables are optional; these are the ones I prefer.

Instructions

1. HEAT DUTCH OVEN (18 on bottom & 6 on top)
2. Brown the ground beef with the onions
3. Add the zucchini, cook until it is softened
4. Add green beans, corn, peas, and any other desired vegetables
5. Add the cans of Cream of Mushroom soup and stir into meat and veggies
6. Sprinkles the instant potatoes over the top of the mixture
7. Add water evenly over the top of the potatoes
8. Sprinkle cheese on top of the potatoes
9. Rearrange the coals to HEAT DUTCH OVEN TO 350° (14 on top & 10 on bottom)
10. Bake for 20 minutes or until potatoes are properly hydrated

Pineapple Upside Down Cake

Ingredients:

1 box yellow cake mix
3 eggs
1/3 cup vegetable oil
1/4 cup butter
1/2 cup brown sugar
1 can sliced pineapple rings (10 slices), in pineapple juice
10 maraschino cherries or raspberries (optional)


Directions:

Preheat a 12" Dutch oven with about 8 coals underneath and 18 on top.

In a mixing bowl or gallon-size storage bag, combine dry cake mix, eggs, oil and pineapple juice. Stir until lumps are gone. If more liquid is needed, use a bit of the cherry juice. Set aside.

Melt butter and brown sugar in preheated Dutch oven, stirring until sugar is dissolved. Place the pineapple rings evenly in the oven. Place a cherry inside each ring. Pour cake batter evenly over the rings. Return heated lid to the oven and bake about 35 minutes or until the cake is done in the center. The cake will shrink away from the sides a bit when done.

Remove the lid and invert the cake onto a serving dish.


http://www.dutchovenmania.com/pineapple-upside-down-cake.html

Peanut Butter Cookie Wedges

Ingredients:

1 1/2 cups flour

1 teaspoon baking soda

dash of salt

8 tablespoons butter softened

1/2 cup brown sugar

1 egg

1/2 teaspoon vanilla extract

1/2 cup peanut butter

Instructions:

1. In a bowl, whisk together flour, baking soda and salt. 

2. In a separate bowl, cream together the butter and sugars until light and creamy 

3. Add the egg and vanilla to the mix and combine. 

4. Stir in flour mixture and when it is incorporated stir in peanut butter

5. Distribute evenly into the dutch oven. Use a butter knife to cut lines in the dough to form wedges.

6. Bake for about 30 minutes or until golden brown

7. Serve with ice cream