Friday, July 17, 2015

Blueberry Cinnamon Roll Coffee Cake

 

     If you liked playing with Play-Doh and Silly Putty as a child you are going to enjoy making this Pillsbury Bake Off winning recipe.  The fun part is mashing each cinnamon roll with the palm of your hand then rolling it around the filling.  I would suggest only putting a small amount of filling in each roll, folding the sides over one another then pinching and twisting the ends so each bundle is completely sealed.  I followed the original recipe and thinned the icing with a little lemon juice, pouring it over the coffee cake like a glaze, but would recommend using the thick icing right out of the package. 
     Once you master the art of shaping the dough, the possibilities of using different fillings are endless.  A mixture of crumbled bacon, softened butter, brown sugar and a little maple syrup immediately comes to mind.  Any canned pie filling would be good as well and very convenient for camping.  Just remember to add the filling sparingly and you can't go wrong.
      In my 10 inch dutch oven, the cake baked for 22 minutes with 10 coals in a ring around the bottom, 14 placed in a ring around the outside of the lid with 4 briquettes spaced evenly in the center.  I would advise lighting your coals halfway through the assembling process, if you let the raw dough sit for too long before baking it will start to rise and unseal. 

Blueberry Cinnamon Roll Coffee Cake
1 medium lemon
3/4 cup fresh blueberries
1/4 cup blueberry preserves
2 tsp cold butter, cut into small pieces
2 12.5 oz cans Pillsbury refrigerated cinnamon rolls (not Grands)
1 egg
1/4 cup chopped pecans or walnuts (optional)

     Lightly oil or spray 10 inch dutch oven; line with parchment paper.
     In medium bowl, grate 1 teaspoon zest from the lemon.
     Mix 2 tablespoons of the blueberries with the lemon zest, mashing berries slightly with fork.
     Stir in preserves, remaining blueberries and butter; set aside.
     Separate rolls from both cans; reserve icing.
     On parchment paper, press rolls, cinnamon side down, into 3 to 4 inch rounds.
     Spoon about 1 tablespoon blueberry mixture in center of each round.
     Fold dough over filling, pressing edges to seal.
     Place filled rolls in pan, seam side up in spoke fashion with two in the center.
     In small bowl, lightly beat egg with wire whisk; brush over rolls.
     Bake 22-25 minutes at 350 degrees or until center is deep golden brown.
     Allow to cool for 10 minutes before removing from oven and frosting with icing.
     Sprinkle with nuts if desired.

Place stuffed cinnamon rolls side by side in
parchment lined oven

Bake at 350 degrees for 22-25 minutes

Glaze or frost with icing while still warm

A fun and yummy coffee cake that kids
 of all ages will enjoy making

Tuesday, July 7, 2015

Tex Mex Creamy Chicken Casserole


     I found this little gem of a recipe on the Country Crock website.  It's cheesy, flavored with lots of corn and chilies and can be assembled in a matter of minutes.  In my 10 inch dutch oven, it baked for a total of 35 minutes with 10 coals in a ring around the base of the oven with 18 on the lid.  Garnish with sour cream, more cilantro and even chopped scallions for a filling, one pot camper's gourmet dinner. 

Tex Mex Creamy Chicken Casserole
1/4 cup butter OR margarine, melted
2 cups shredded, cooked chicken
1 14.75 oz can creamed corn
1 10 oz can diced tomatoes with green chilies (Ro-Tel)
1 1/2 cups shredded Cheddar cheese, divided
3 Tblsp chopped fresh cilantro
8 corn tortillas

     Lightly oil or spray 10 inch dutch oven.
     Combine melted butter, chicken, corn, tomatoes, 3/4 cup cheese and cilantro in large bowl.
     Layer 4 tortillas in bottom of dutch oven, cut several of the tortillas in half if necessary to fit oven.
     Top with half of the chicken mixture.
     Repeat layer with remaining tortillas and chicken mixture.
     Bake at 375 degrees for 25-30 minutes or until hot and bubbling.
     Sprinkle with remaining cheese and continue baking for 5-10 minutes or until cheese has melted.
     Allow to rest for 15 minutes before serving.
     Top with sour cream and more cilantro if desired.
     Makes 4-6 servings.

Layer corn tortillas and chicken mixture in well
oiled dutch oven

Bake at 375 degrees for 25-30 minutes then top with cheese

Bake for 5-10 more minutes or until cheese has melted

A new campground classic

Monday, June 29, 2015

Red White and Blue Biscuits


     These patriotic biscuits are guaranteed to disappear quickly from your Fourth of July celebration table.  Tangy, tart and overflowing with berries, the flaky biscuits baked for 22 minutes in my 10 inch dutch oven with 10 coals in a ring around the bottom and 22 spaced evenly on the lid.  Use dried cranberries if you can't find the fresh ones and be sure to oil your dutch oven well to prevent them from sticking.

Red White and Blue Biscuits
2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
4 Tblsp chilled butter, cut into small pieces
1 1/2 cup buttermilk
1 cup blueberries (fresh or frozen)
1/2 cup cranberries (fresh or frozen)
2 Tblsp granulated sugar for topping

     Lightly oil or spray dutch oven.
     In large bowl, stir together flour, 1/4 cup sugar, baking powder and salt.
     With two knives or pastry cutter, blend in cold butter until mixture resembles coarse crumbs.
     Stir in fruit.
     Make a well in the center and gradually stir in buttermilk until just blended.
     Dough will be sticky.
     Drop by tablespoonful into dutch oven.
     Sprinkle tops evenly with remaining sugar.
     Bake at 400 degrees for 20-22 minutes or until golden brown.
     Serve warm, can be reheated.

Spoon wet batter into well-oiled oven

Bake at 400 degrees for 20-22 minutes or until golden brown

A flaky buttermilk biscuit brimming with berries

Sunday, June 21, 2015

Summer Stuffed Peppers


     There is something about stuffed peppers made in a dutch oven that is beyond compare.  Baked and braised, these 'broasted' bundles come out tender, juicy and loaded with flavor.  Nothing too fancy and very easy to prepare, this classic recipe from Mr. Food tastes like it came right out of your grandmother's kitchen.  In my 10 inch deep oven the peppers cooked for a total of 50 minutes with 10 coals in a ring around the bottom, 14 placed around the outside of the lid with 6 briquettes placed evenly in the center.  Halfway through cooking time baste them with the remaining tomato sauce or finish them off with a topping of your favorite shredded cheese right before you take them off the coals.

Summer Stuffed Peppers
1 29 oz can tomato sauce
1 cup water
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 lb ground beef
1 cup uncooked instant rice (Minute Rice)
1 small onion, chopped
6 bell peppers, washed, tops removed and seeded

     Lightly oil or spray dutch oven.
     In a medium bowl, combine tomato sauce, water, garlic powder, salt and pepper; mix well.
     Remove 1 cup of mixture to a large bowl and add to it ground beef, rice and onion; mix well.
     Stuff each bell pepper with an equal amount of the meat mixture.
     Place 2 cups tomato sauce in prepared dutch oven, place peppers upright in sauce.
     Spoon half of remaining sauce over peppers.
     Bake at 350 degrees for 50-55 minutes, spooning remaining sauce over peppers halfway through cooking time.

Spoon 2 cups of sauce into dutch oven before adding peppers

Bake at 350 degrees for 50-55 minutes, spoon remaining
sauce over peppers halfway through cooking time

A vintage recipe that never goes out of style

Sunday, June 14, 2015

Chicken Chow Mein Casserole


      Call me lazy but with the warm summer days approaching and trips to my favorite campground planned, I have been scouting easy, no-fuss, one-pot recipes that I can assemble quickly in the time it takes to light the coals.  This casserole from Better Homes and Gardens does require a little prep work but if you do all your chopping at home all you have to do is open a few cans when you're ready to cook.  In my 12 inch dutch oven, the casserole baked for a total of 45 minutes with 12 briquettes around the base of the oven and 28 spaced evenly on the lid.  At the 35 minute mark, when the casserole was hot and bubbling, I sprinkled on the noodles and let it cook for 10 minutes more.  The flavors are mild but the vegetables are crisp-tender and the crunchy noodles really give it some pizazz. 

Chicken Chow Mein Casserole
4 cups chopped cooked chicken
4 stalks celery, chopped (2 cups)
2 medium carrots, shredded (1 cup)
1 cup chopped red sweet pepper
2 4 oz cans sliced mushrooms, drained
2/3 cup sliced or slivered almonds, toasted
2 Tblsp diced pimiento, drained
2 10 3/4 oz cans condensed cream of chicken soup
2 cups chow mein noodles

     Lightly oil or spray dutch oven.
     In an extra-large bowl, stir together chicken, celery, carrots, sweet pepper, mushrooms, almonds and pimiento.
     Add soup to chicken mixture; mix well.
     Transfer chicken mixture to prepared dutch oven.
     Bake at 350 degrees for 35-40 minutes.
     Sprinkle with chow mein noodles.
     Bake for 5 to 10 minutes more or until heated through.
     Makes 6-8 servings.

Mix all ingredients but noodles and spoon into prepared oven

Bake at 350 degrees for 35-40 minutes then
add topping of noodles

Light but filling, an easy recipe when you can't call for take-out

Sunday, June 7, 2015

Golden Sweet Cornbread


      This cornbread recipe from Del Monte caught my eye because it requires no measuring and can easily be whipped together at your campsite.  Brimming with corn and a little on the sweet side, in my 10 inch dutch oven it baked for a total of 30 minutes with 10 coals around the base of the oven, 14 around the outside of the lid with 4 briquettes spaced evenly in the center.  It's very moist so be sure to test the center before taking it off the coals.  For convenience, this one can't be beat.

Golden Sweet Cornbread
2 packages (8.5 oz each) corn muffin mix (Jiffy size)
2 eggs
1 14.75 oz can no salt added cream style corn
1 15.25 oz can no salt added whole kernel corn, well drained

     Lightly oil or spray 10 inch dutch oven.
     Stir together all ingredients in a large mixing bowl; batter will be slightly lumpy.
     Pour batter evenly into prepared oven.
     Bake at 400 degrees for 30-35 minutes or until golden brown and wooden pick inserted in center comes out clean.
     Cool 10 minutes before serving.

     Variations:
     For FIESTA CORNBREAD, stir 1 4 oz can diced jalapenos, drained and 1 cup shredded Cheddar cheese into batter before baking.
     For BACON AND ONION CORNBREAD, stir 1/2 cup chopped cooked bacon and 1/4 cup sliced green onions into batter before baking.
     For BLUEBERRY CORNBREAD, gently stir 1 cup fresh or frozen blueberries into batter before baking.

Pour batter into well oiled 10 inch dutch oven

Bake at 400 degrees for 30 to 35 minutes or
until tester comes out clean

Leave the measuring cups at home when you make
this moist and tasty cornbread

Saturday, May 30, 2015

Gooey S'mores Bars


     If you have a hankering for the taste of a warm, gooey s'more but are unable to sit around a crackling campfire, this easy bar recipe from Betty Crocker will satisfy your sweet tooth and remind you of the great outdoors.  The recipe recommends wetting the back of a spoon before spreading the layer of marshmallow creme but I found cooking spray to work much better.  In my 12 inch dutch oven, the bars baked for 22 minutes with 12 coals in a ring around the base of the oven, 16 placed around the outside of the lid with 6 briquettes spaced evenly in the center.  Keep an eye on them as the marshmallows can brown quickly.  Allow them sit for 30 minutes before slicing, it goes without saying, gobble them up while they're still warm for that real campfire treat flavor.  

Gooey S'mores Bars
2/3 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 tsp vanilla
1 egg
2 1/3 cup graham cracker crumbs
1/3 cup all-purpose flour
1/8 tsp salt
1 11.5 oz bag milk chocolate chips (2 cups)
1 7 oz jar marshmallow creme
1 cup miniature marshmallows

     Lightly oil or spray 12 inch dutch oven; line with parchment paper if desired.
     In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until light and fluffy.
     Stir in graham cracker crumbs, flour and salt.
     Reserve 2 cups graham cracker crumb mixture.
     Press remaining mixture in pan for crust.
     Sprinkle chocolate chips over crust; press slightly into crust.
     Drop marshmallow creme by tablespoonfuls over chocolate chips.
     Wet back of large spoon or spray lightly with cooking spray and use to lightly spread marshmallow creme over chips.
     Sprinkle with marshmallows.
     Sprinkle with reserved crumb mixture; press lightly.
     Bake for 20-25 minutes or until marshmallows are puffed and light golden brown.
     Cool at least 30 minutes before cutting into bars.

Press crumb mixture into parchment lined oven

Lightly press chocolate chips into crumb layer

Spread marshmallow cream with wet or oiled spoon

Sprinkle with marshmallows then top with remaining
crumb mixture

Bake at 350 degrees for 20-25 minutes

Decadently delicious warm or at room temperature