Saturday, April 23, 2016

Cheesy Potatoes with Smoked Sausage


     There's nothing I like better than a recipe I can mix in one bowl, pour into my dutch oven and bake.  These Cheesy Potatoes with Smoked Sausage come to us courtesy of Hillshire Farms.  In my 12 inch dutch oven they baked for a total of 45 minutes with 12 coals in a ring around the bottom of the oven with 28 briquettes spaced evenly on the lid.  If you can't find the refrigerated hash browns, use the frozen variety, just thaw before baking.  As a side dish or main course these cheesy, smoky, creamy potatoes are as good to eat as they are easy to prepare.

Cheesy Potatoes with Smoked Sausage
1 package Smoked Sausage (kielbasa)
2 cups (8 oz) shredded Cheddar cheese, divided
1 20 oz bag refrigerated OR frozen shredded hash brown potatoes, thawed
1 cup sour cream
1 medium onion, chopped
1/4 cup butter OR margarine, melted
1/4 tsp ground black pepper

     Lightly oil or spray 12 inch dutch oven.
     Cut sausage into 1/2 inch cubes.
     Combine all ingredients except 1 cup Cheddar cheese in a large bowl.
     Spread mixture evenly in prepared oven.
     Bake at 350 degrees for 35-40 minutes.
     Sprinkle with remaining 1 cup of cheese.
     Bake for 10 minutes more or until cheese has melted.
     Let stand 5 minutes before serving.
     Makes 4-6 servings.

Spread potato mixture in well oiled 12 inch dutch oven

Bake at 350 degrees for 45 minutes adding remaining
cup of cheese during last 10 minutes of cooking time

An excellent camping recipe

Saturday, April 9, 2016

Artichoke Chicken Casserole


     If you like Hellman's hot artichoke dip you are going to love this casserole from Betty Crocker.  It's ridiculously easy and sinfully delicious.  For the sake of convenience you could even make the chicken mixture at home, keep it cold in a Tupperware container then bake it at your destination.  Use low-fat ingredients if you're trying to cut the calories and if you can't find the refrigerated Alfredo sauce, use a heaping cup of the jarred variety.  In my 10 inch dutch oven, the casserole baked for 35 minutes with 10 briquettes around the base of the oven, 14 around the outside of the lid with 4 spaced evenly in the center.  Double the recipe and bake it in your 12 inch dutch oven if you're feeding a crowd.  Perfect for a ladies luncheon or a campfire feast, file this one away, it's a definite keeper.

Chicken Artichoke Casserole
1/3 cup roasted red bell pepper, from a jar, chopped
1/4 cup sliced green onions (4-5 medium )
3 cups cooked, chopped chicken
1 14 oz can artichoke hearts in water, drained and chopped
1 10 oz container refrigerated Alfredo pasta sauce
1 cup shredded refrigerated Asiago-Romano-Parmesan Italian cheese blend
1/2 cup mayonnaise
1 5 oz bag cheese croutons, coarsely crushed

     Lightly oil or spray 10 inch dutch oven.
     In large bowl, combine all ingredients, except croutons.
     Spoon evenly into prepared oven.
     Top with croutons.
     Bake at 350 degrees for 30-35 minutes or until hot and bubbly.
     Makes 4-5 servings.

Top chicken mixture with crushed, cheese flavored
salad croutons

Bake at 350 degrees for 30-35 minutes or
until hot and bubbly

Quite possibly my new favorite casserole

Friday, March 25, 2016

Roasted Apple, Vegetable and Kielbasa Bake


      I stumbled across this recipe online and was immediately drawn to it's ease of preparation plus any time you roast vegetables in your dutch oven they are bound to be good.  I scaled back the amount of vegetables from the original recipe but you can easily add more if you like, just try not to pile them too deep in your oven or they will steam rather than roast and caramelize.  In my 12 inch dutch oven they baked for a total of 40 minutes with 12 coals in a ring around the base of the oven and the lid completely covered with briquettes.  Add a handful of dried cranberries to dress it up for your holiday table. 

Roasted Apple, Vegetable and Kielbasa Bake
2 cups Brussels sprouts, trimmed and halved
1 red onion, sliced into chunks
1-2 large Yukon Gold potatoes, cut into chunks
1-2 Gala apples, peeled and cut into chunks
3 carrots, peeled and cut into 1 inch slices
1 lb Kielbasa, sliced into 1/2 inch pieces
2 Tblsp olive oil
1 tsp smoked paprika
Salt and freshly ground black pepper to taste

     Lightly oil or spray 12 inch or larger dutch oven.
     Combine apples, veggies and Kielbasa in oven.
     Add olive oil, paprika, salt and pepper, and toss to coat.
     Bake at 400 degrees for 40-45 minutes, stirring halfway, until lightly browned and tender.
     Makes 4 servings.

Toss vegetables and Kielbasa with oil and spices in dutch oven

Roast at 400 degrees for 40-45 minutes, stirring halfway

The smoky flavor is so good, I could almost eat the
whole pot in one sitting

Friday, March 11, 2016

Cabot Cheddar Soda Bread


     I hit the jackpot when I discovered this recipe for Cabot Cheddar Soda Bread on the King Arthur Flour website.  It's one of those made for dutch oven cooking recipes, moist and tangy with a crispy crust only cast iron can deliver.  Try to use an extra sharp Cheddar if you can, that way the flavor will really come through.  In my 10 inch deep dutch oven, the bread baked for a total of 40 minutes with 10 coals around the base of the oven, 16 placed around the edge of the lid with 8 more briquettes spaced evenly in the center.  Once I removed the oven from the coals, I allowed the bread to sit for 5 minutes before carefully turning it out onto a plate.  You can also allow it to cool right in your oven, just wait a good 20-25 minutes before slicing as it will crumble when it's hot. 
    
Cabot Cheddar Soda Bread
2 1/2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
4 Tblsp cold, unsalted butter, cut in small pieces
8 oz sharp Cheddar cheese (2 cups), grated
1 1/4 cups buttermilk
1 large egg

     Lightly oil or spray 10 inch dutch oven.
     In a large bowl, whisk together the flour, baking powder, baking soda and salt.
     Add the butter, working it into the flour until the mixture is crumbly.
     Toss in the grated cheese.
     Mix the buttermilk and egg, add to the dry ingredients, stir just until moistened.
     Scoop the sticky dough into prepared dutch oven, using your wet fingers, spread it to the edges of the oven.
     Bake at 375 degrees for 40-45 minutes or until a cake tester comes out clean.
     Allow bread to sit in dutch oven for 5 minutes then using oven mitts, gently turn it out onto a plate to cool.
     Wait at least 20 minutes before slicing, it is crumbly when hot.

Press sticky batter into well oiled 10 inch dutch oven

Bake at 375 for 40-45 minutes

Allow to cool for 5 minutes before removing from oven

Let sit for an additional 20 minutes before slicing

Saturday, February 27, 2016

Jettie Mae's Panhandler Spaghetti


      I have always wanted to make this Panhandler Spaghetti brought to us from one of my favorite outdoor cooks, Phyllis Speer.  If you have a few minutes check out the 'Cooking on the Wild Side' videos from the PBS affiliate AETN.  Leave it to the state of Arkansas to not only make the dutch oven the official state cooking vessel but to also have an outdoor cooking show on public television. 
     This is a very good camping, all in one pot, meaty pasta casserole that kids will love.  The original recipe calls for 4 bouillon cubes, I only added 2 because I was watching the amount of salt.  In my 10 inch deep oven, the spaghetti cooked for a total of 45 minutes with 10 coals around the base of the oven and 22 on the lid.  After 20 minutes, give it a stir, the spaghetti needs to be totally submerged in the sauce to cook properly.  Also, after you sauté the beef and vegetables over a full compliment of coals, remove the center briquettes from the base of the oven to prevent your sauce from burning.

Jettie Mae's Panhandler Spaghetti
1 lb lean ground beef
1 onion, chopped
1 green pepper, chopped
1 15.25 oz can whole kernel corn, undrained
1 28 oz can diced tomatoes, undrained
1 4 oz can mushrooms, undrained
2 beef bouillon cubes
10 oz uncooked spaghetti (about 2/3 of a 1 lb package)
1 tsp Italian seasoning
1 8 oz package grated Cheddar cheese, divided
2 Tblsp cooking oil
Salt and pepper to taste

     Lightly oil or spray dutch oven.
     Over a full compliment of coals, brown beef in cooking oil.
     Add onions and peppers and cook until softened.
     Move bottom coals to a ring around base of the oven.
     Add corn, tomatoes, mushrooms, bouillon cubes, Italian seasoning, one cup of cheese and salt and pepper.
     Stir until well combined.
     Break spaghetti into fourths and add to tomato mixture.
     Mix well until most of the spaghetti is submerged in the liquid.
     Bake at 350 degrees, stirring halfway, for 35-40 minutes or until pasta is tender.
     Sprinkle with remaining cup of cheese.
     Bake for 5-10 more minutes or until cheese has melted.
     Makes 6-8 servings.

Brown beef with onion and green pepper

Add remaining ingredients and mix well

Bake at 350 degrees for 40 minutes, stirring halfway, or
until pasta is tender

Sprinkle with remaining cup of cheese and continue
cooking until cheese has melted

Kids will wolf this down

Sunday, February 14, 2016

Cherry Coffee Cake


     I love canned cherry pie filling and if given the chance, will devour it by spoonfuls right out of the can.  Washington's Birthday was just the excuse I needed to make this very tasty Land O'Lakes Cherry Coffee Cake in my dutch oven.  Kind of an old fashioned coffee cake that pairs perfectly with a steaming cup of coffee, crunchy on the top and light and airy in the middle.  In my 12 inch dutch oven the cake baked for 45 minutes with 12 coals in a ring around the base of the oven, 18 placed in a ring around the outside of the lid with 10 spaced evenly in the center.  Drop large spoonfuls of batter on top of the cherry filling then carefully spread with a knife.  For something different, substitute the cherry flavor with any 21 oz can of your favorite pie filling.

Cherry Coffee Cake
1 cup sugar
1/2 cup butter, softened
1 cup sour cream
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (21-ounce) can cherry pie filling
Topping
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon
3 tablespoons Land O Lakes® Butter

     Lightly oil or spray 12 inch dutch oven, line with parchment paper.
     Combine 1 cup sugar and 1/2 cup butter in large bowl.
     Beat at medium speed, scraping bowl often, until creamy.
     Add sour cream, eggs and vanilla; continue beating until well mixed.
     Add 2 cups flour, baking powder, baking soda and salt; beat at low speed until well mixed.
     Spread half of batter into prepared oven.
     Spoon cherry pie filling over batter.
     Spoon remaining batter over pie filling; spread carefully.
     For topping, stir together 1/4 cup flour, 1/4 cup sugar, pecans and cinnamon in bowl.
     Cut in 3 tablespoons butter until mixture resembles coarse crumbs.
     Sprinkle crumb mixture over batter.
     Bake at 350 degrees for 45-50 minutes or until tester comes out clean and topping is dark golden brown.

Layer pie filling between layers of batter then
sprinkle with topping

Bake at 350 degrees for 45-50 minutes

A buttery, classic coffee cake

Wednesday, February 3, 2016

Chocolate Cherry Bars


     Celebrate Valentine's Day with these incredibly easy and delicious Chocolate Cherry Bars from Pillsbury.  More like a cake, these light and airy bars are made with only 4 ingredients.  If you're camping and don't want to go to the trouble of making the icing from scratch use the canned variety, just wait until the cake has cooled before lifting from your oven and frosting.
     If you follow the original recipe, once your cake is done remove it from the coals.  When you make the frosting, boil it for exactly one minute, add the chocolate and when the chocolate has melted and the icing is smooth, immediately pour it over your warm cake. As the icing cools it will be more difficult to spread.
     In my 12 inch dutch oven, the cake baked for 35 minutes with 12 coals in a ring around the base of the oven and 28 spaced evenly on the lid.  Be sure to let the bars cool completely before cutting and sharing with your favorite Valentine.  Have a sweet Valentine's Day!

Chocolate Cherry Bars
Cake Bars
1 15.25 oz package Pillsbury Moist Supreme Devil's Food Cake Mix
1 21 oz can cherry pie filling
1 tsp almond OR vanilla extract
3 eggs, beaten
Frosting
1 cup sugar
1/3 cup milk
5 tblsp margarine OR butter
1 6 oz package semisweet chocolate chips

     Lightly oil or spray 12 inch dutch oven; line with parchment paper.
     In large bowl, combine all cake bar ingredients; stir until well blended.
     Pour into prepared dutch oven.
     Bake at 350 degrees for 30 to 35 minutes or until tester comes out clean.
     In small saucepan, combine sugar, milk and butter.
     Bring to a boil.
     Boil 1 minute, stirring constantly.
     Remove from heat; stir in chocolate chips until smooth.
     Immediately pour frosting over warm bars.
     Cool in dutch oven for 1 1/2 hours or until completely cool.
     Cut into bars.

Pour thick batter into prepared 12 inch dutch oven

Bake for 30-35 minutes at 350 degrees

Pour hot frosting over warm cake

Allow to cool completely before cutting into bars