Monday, July 25, 2016

Blueberry Buckle Cake

     While blueberries are cheap and plentiful, run out and buy the ingredients you need to make this wonderful cake.  That being said, I am giving you the original recipe from Kraft but I substituted a plain white cake mix with a Duncan Hines Golden Butter mix I had in the pantry.  The big difference is that the Golden Butter mix is made with 7 tablespoons of softened butter in place of the usual vegetable oil.  Needless to say, the cake was very rich.  The cake baked for a total of 30 minutes with 12 briquettes in a ring around the bottom of the oven, 16 coals placed in a ring around the outside of the lid with 9 more placed in a second smaller ring around the center.  Take a peek halfway through cooking time to make sure the cake is not browning too quickly.  Light, crunchy and overflowing with berries, every bite will remind you of a warm, summer's day.
Blueberry Buckle Cake
1 1/2 cups all purpose flour
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/2 cup (1 stick) chilled butter, cut into small pieces
1 package (2 layer size) white cake mix plus ingredients needed from package to make cake
1 3.4 oz package vanilla flavor instant pudding
1 Tblsp lemon zest (optional)
4 cups fresh blueberries

     Lightly oil or spray 12 inch dutch oven; line with parchment paper.
     Combine first 3 ingredients in large bowl.
     Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
     Prepare cake batter as directed on package.
     Add dry pudding mix and zest; beat 2 minutes.
     Fold in blueberries; pour into prepared dutch oven.
     Sprinkle with streusel mixture.
     Bake at 375 degrees for 35-50 minutes or until toothpick inserted in center comes out clean.
     Cool for 30 minutes before removing from oven.

Sprinkle batter with streusel topping

Bake at 375 degrees for 50 minutes or until
tester comes out clean

Buttery, moist and best of all, made from a cake mix

Wednesday, July 6, 2016

Frontier Chicken and Noodle Casserole

      Mr. Food brings us this peachy little casserole, it's easy to assemble and perfect for dutch oven cooking.  To streamline the process, prep your ingredients at home, store them in zip lock bags and pop them in your cooler.  If you make the noodles ahead of time, add a dash of olive oil after you've drained them to prevent clumping.  You can even stir the ingredients together right in your oven.  In my 10 inch dutch oven, the casserole baked for a total of 40 minutes with 10 coals in a ring around the bottom, 14 placed in a ring around the outside of the lid with 6 more briquettes spaced evenly in the center.  I doubled the amount of crushed chips but if you prefer a crumb topping, toss panko breadcrumbs with a little melted butter and sprinkle over the noodle mixture just before baking. 

Frontier Chicken and Noodle Casserole
1 pound cooked boneless, skinless chicken breast halves, cubed
2 celery stalks, chopped
1 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
2 cups fine egg noodles, cooked and drained
1/4 cup mayonnaise
1 10.25 oz can cream of chicken soup
1 cup crushed potato chips

     Lightly oil or spray 10 inch dutch oven.
     In a large bowl, combine all ingredients except potato chips; mix well.
     Spoon mixture into prepared dutch oven and top with crushed chips.
     Bake at 350 degrees for 35-40 minutes or until golden and heated through.
     Makes 4-5 servings.

Top noodle mixture with crushed potato chips

Bake at 350 degrees for 40 minutes

Crunchy, creamy and seriously comforting