tag:blogger.com,1999:blog-33349884049010943312024-03-19T01:48:42.083-07:00Everyday Dutch OvenSharing my love of Dutch Oven cooking with everyday recipes and tips for the outdoor cook.Lid Lifterhttp://www.blogger.com/profile/07711220665273370421noreply@blogger.comBlogger513125tag:blogger.com,1999:blog-3334988404901094331.post-25039349988484095142016-09-16T10:54:00.000-07:002016-09-16T10:57:29.466-07:00Ham Party Sandwiches<div class="separator" style="clear: both; text-align: center;">
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Now that the dog days of summer have officially passed, it is high time I dust off my iron pots and get back in the swing of outdoor cooking. I have had this recipe stashed away for years, you can find many versions of it online and also on the King's Hawaiian Roll website. I don't often cook in foil in my dutch ovens but thought this would be a good recipe to assemble in advance at home, tuck into your cooler and bake at your destination. In my 12 inch dutch oven, the sandwiches baked for a total of 30 minutes with 10 coals in a ring around the bottom of the oven with 20 spaced evenly on the lid. I can see why this recipe is so popular, the sweet, buttery, pull-apart sandwiches would be a great party appetizer or tasty lunch for just a few campers. For a crowd, make a double batch and bake them side by side in your 14 inch oven.<br />
<br />
<strong>Ham Party Sandwiches</strong><br />
1 (12-count) package King's Hawaiian rolls<br />
1/2 pound shaved ham<br />
8 slices Swiss cheese<br />
1/2 cup (1 stick) butter, melted<br />
1 1/2 tsp Worcestershire sauce<br />
1 tsp poppy seeds<br />
1 1/2 Tblsp Dijon mustard<br />
2 Tblsp dried, minced onion<br />
<br />
Using large serrated knife, cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves separately intact).<br />
Melt butter; add Worcestershire sauce, poppy seeds, mustard and minced onion. Mix until well combined.<br />
Place rolls on large sheet of aluminum foil.<br />
Drizzle half of butter mixture over bottom half of sliced rolls.<br />
Cover with layers of ham and cheese.<br />
Cover with top half of rolls.<br />
Drizzle top half of rolls with remaining butter mixture, making sure the minced onions are evenly distributed.<br />
Seal sandwiches securely in foil packet.<br />
Can be baked right away or refrigerated for up to 24 hours.<br />
Bake in 12 inch dutch oven at 350 degrees for 15-20 minutes.<br />
Open foil and bake for 5-10 minutes more or until rolls are lightly browned.<br />
Enjoy while warm, either cutting or pulling sandwiches apart before serving.<br />
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<tr><td class="tr-caption" style="text-align: center;">Cover rolls with remaining butter mixture before<br />
sealing in foil packet<br />
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Bake at 350 degrees for 15-20 minutes<br />
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Open packet and continue baking for 5-10 minutes<br />
or until golden brown<br />
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Dutch oven sliders that are ooey, gooey good</td></tr>
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Lid Lifterhttp://www.blogger.com/profile/07711220665273370421noreply@blogger.com60tag:blogger.com,1999:blog-3334988404901094331.post-79553801612370432462016-07-25T05:08:00.000-07:002016-07-25T05:08:08.905-07:00Blueberry Buckle Cake<div class="separator" style="clear: both; text-align: center;">
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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 <a href="http://www.kraftrecipes.com/recipes/blueberry-buckle-cake-131237.aspx">recipe</a> 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.<br />
<br />
<strong>Blueberry Buckle Cake</strong><br />
1 1/2 cups all purpose flour<br />
1/2 cup packed brown sugar<br />
1 tsp ground cinnamon<br />
1/2 cup (1 stick) chilled butter, cut into small pieces<br />
1 package (2 layer size) white cake mix plus ingredients needed from package to make cake <br />
1 3.4 oz package vanilla flavor instant pudding<br />
1 Tblsp lemon zest (optional)<br />
4 cups fresh blueberries<br />
<br />
Lightly oil or spray 12 inch dutch oven; line with parchment paper.<br />
Combine first 3 ingredients in large bowl.<br />
Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.<br />
Prepare cake batter as directed on package.<br />
Add dry pudding mix and zest; beat 2 minutes.<br />
Fold in blueberries; pour into prepared dutch oven.<br />
Sprinkle with streusel mixture.<br />
Bake at 375 degrees for 35-50 minutes or until toothpick inserted in center comes out clean.<br />
Cool for 30 minutes before removing from oven.<br />
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<tr><td class="tr-caption" style="text-align: center;">Sprinkle batter with streusel topping<br />
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Bake at 375 degrees for 50 minutes or until<br />
tester comes out clean<br />
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Buttery, moist and best of all, made from a cake mix</td></tr>
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Lid Lifterhttp://www.blogger.com/profile/07711220665273370421noreply@blogger.com20tag:blogger.com,1999:blog-3334988404901094331.post-92069116861892860342016-07-06T03:39:00.000-07:002016-07-06T03:48:21.758-07:00Frontier Chicken and Noodle Casserole<div class="separator" style="clear: both; text-align: center;">
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Mr. Food brings us this peachy little <a href="http://www.mrfood.com/Casseroles/Frontier-Chicken-and-Noodle-Casserole-3247">casserole</a>, 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. <br />
<br />
<strong>Frontier Chicken and Noodle Casserole</strong><br />
1 pound cooked boneless, skinless chicken breast halves, cubed<br />
2 celery stalks, chopped<br />
1 tsp onion powder<br />
1/4 tsp salt<br />
1/4 tsp black pepper<br />
2 cups fine egg noodles, cooked and drained<br />
1/4 cup mayonnaise<br />
1 10.25 oz can cream of chicken soup<br />
1 cup crushed potato chips<br />
<br />
Lightly oil or spray 10 inch dutch oven.<br />
In a large bowl, combine all ingredients except potato chips; mix well.<br />
Spoon mixture into prepared dutch oven and top with crushed chips.<br />
Bake at 350 degrees for 35-40 minutes or until golden and heated through.<br />
Makes 4-5 servings.<br />
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<tr><td class="tr-caption" style="text-align: center;">Top noodle mixture with crushed potato chips<br />
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Bake at 350 degrees for 40 minutes<br />
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Crunchy, creamy and seriously comforting</td></tr>
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Lid Lifterhttp://www.blogger.com/profile/07711220665273370421noreply@blogger.com24tag:blogger.com,1999:blog-3334988404901094331.post-43972067184449043662016-06-18T05:13:00.000-07:002016-06-18T05:13:08.512-07:00Orange Glazed Blueberry Scones<div class="separator" style="clear: both; text-align: center;">
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As a dutch oven cook, I can never have too many scone recipes. What makes <a href="http://www.foodnetwork.com/recipes/tyler-florence/orange-glazed-blueberry-scones-recipe.html">this recipe</a> from Tyler Florence and the Food Network so good is the sweet, fragrant orange glaze. I halved the original glaze recipe and did not make it in a double boiler as suggested. Instead I made it in a heavy bottomed saucepan, whisking continuously until it thickened. I would suggest removing your scones from your dutch oven before drizzling them with the glaze. In my 10 inch dutch oven the scones baked for a total of 24 minutes with 10 coals in a ring around the base of the oven with 22 on the lid. If you decide to make them with frozen blueberries, add them straight from the freezer to the batter. They are tender and delicious on their own but the buttery marmalade-like glaze makes them downright delectable.<br />
<br />
<strong>Orange Glazed Blueberry Scones</strong><br />
2 cups flour<br />
1 tablespoon baking powder<br />
1 teaspoon salt<br />
1/3 cup sugar<br />
1/4 cup (half stick) chilled, unsalted butter cut into small pieces<br />
3/4 cup buttermilk<br />
1 egg<br />
1 1/2 cups fresh blueberries<br />
<strong>Orange Glaze:</strong><br />
2 tablespoons unsalted butter<br />
1 heaping cup confectioner's sugar<br />
1 orange, juiced and zested<br />
<br />
Lightly oil or spray dutch oven.<br />
In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.<br />
Cut in butter using 2 forks or a pastry blender, the butter pieces should be coated with flour and resemble crumbs.<br />
In another bowl, mix buttermilk and egg together; add to flour mixture, mix until just combined.<br />
Carefully fold in blueberries.<br />
Drop large tablespoons of batter into prepared dutch oven.<br />
Bake at 400 degrees for 20-25 minutes or until golden brown.<br />
Allow to cool before applying orange glaze.<br />
To prepare glaze: <br />
Combine butter, confectioners sugar, orange zest and juice in heavy bottomed saucepan.<br />
Cook over medium heat, whisking constantly, until butter and sugar have melted and glaze has thickened.<br />
Allow glaze to cool slightly before brushing or drizzling over scones.<br />
Makes 6 to 12 scones.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNjYGjupPsRVEHqDcjPfTaAnXNqhBYGS14a5IgGYK7gYfpoZ6h1kBkH-MkvluqS_5G1Nxmta1jaC346xjo7LGURcmxHOMND5SGhn_NepkFD107Z-EptaelrteSqr6o1-Y_wg_cdjfxnAI3/s1600/P1090307.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNjYGjupPsRVEHqDcjPfTaAnXNqhBYGS14a5IgGYK7gYfpoZ6h1kBkH-MkvluqS_5G1Nxmta1jaC346xjo7LGURcmxHOMND5SGhn_NepkFD107Z-EptaelrteSqr6o1-Y_wg_cdjfxnAI3/s320/P1090307.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add heaping tablespoons of batter into well oiled oven<br />
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Bake at 400 degrees for 20-25 minutes<br />
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Allow to cool then drizzle with orange glaze<br />
Truly scrumptious</td></tr>
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Lid Lifterhttp://www.blogger.com/profile/07711220665273370421noreply@blogger.com15tag:blogger.com,1999:blog-3334988404901094331.post-65179069980299534272016-06-04T02:04:00.000-07:002016-06-04T02:04:09.763-07:00Blame the Dog Bean Casserole<div class="separator" style="clear: both; text-align: center;">
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I must confess, I was drawn more to the name of this recipe than it's ingredients. Posted on <a href="http://allrecipes.com/recipe/213216/blame-the-dog-bean-casserole-kielbasa-and-bean-dish/">Allrecipes</a>, it's a filling campfire casserole that can be altered to your liking. In my 10 inch dutch oven, the beans baked for one hour, undisturbed, with 10 coals in a ring around the base of the oven and 20 on the lid. Almost better the next day, it's an easy and inexpensive way to feed your hungry campers and be sure to pack a slotted spoon for serving.<br />
<br />
<strong>Blame the Dog Bean Casserole</strong><br />
1 12 oz package kielbasa, cut into 1/4 inch slices<br />
1 12 oz package smoked sausage, cut into 1/4 inch slices<br />
1 28 oz can baked beans<br />
1 15.5 oz can kidney beans, rinsed and drained<br />
1 8 oz can tomato sauce<br />
1/2 cup ketchup<br />
1/2 cup chopped onion<br />
1/4 cup chopped celery<br />
1 tsp minced garlic<br />
1 tsp dry mustard powder OR 1 Tblsp prepared mustard<br />
1 dash Worcestershire sauce<br />
<br />
Lightly oil or spray dutch oven.<br />
Combine all ingredients in prepared oven.<br />
Bake at 350 degrees for one hour or until hot and bubbly.<br />
Makes 6-8 servings.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs_yiDtkof6STY7fyQ64H3Hrq2S5wTNd93pv8cT78egpD36KsQ-y0DFYdjCGdCK8p79TkahlcGLESEPZAH4Vv4taNoQpUz4IgrQj0z1xTbVNrR4lIy-Ya03NH75mqmWasbcmd1e3vC4jX1/s1600/P1090298.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs_yiDtkof6STY7fyQ64H3Hrq2S5wTNd93pv8cT78egpD36KsQ-y0DFYdjCGdCK8p79TkahlcGLESEPZAH4Vv4taNoQpUz4IgrQj0z1xTbVNrR4lIy-Ya03NH75mqmWasbcmd1e3vC4jX1/s320/P1090298.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix all ingredients in prepared dutch oven<br />
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Bake at 350 degrees for one hour or until hot and bubbly<br />
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A doggone good camper's supper</td></tr>
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Lid Lifterhttp://www.blogger.com/profile/07711220665273370421noreply@blogger.com93tag:blogger.com,1999:blog-3334988404901094331.post-22114115884092583092016-05-20T02:34:00.000-07:002016-05-20T02:34:52.535-07:00Mexican Twist<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xfB4sTlZum5axvTVveriKdz8GgmLJWEbey4kwDHduIcQ2NX4sFe1N9ETMq-n4zXYoTbugt1BDomCVjdVk480w4l8t2-aR48SvyHcUqK5Ddu0_pVqqY-3K96ndGHRwwOKglYqzhqUA6Xy/s1600/aaa+acf+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xfB4sTlZum5axvTVveriKdz8GgmLJWEbey4kwDHduIcQ2NX4sFe1N9ETMq-n4zXYoTbugt1BDomCVjdVk480w4l8t2-aR48SvyHcUqK5Ddu0_pVqqY-3K96ndGHRwwOKglYqzhqUA6Xy/s400/aaa+acf+%25282%2529.jpg" width="400" /></a></div>
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Mr. Food brings us this easy, kid approved, <a href="http://www.mrfood.com/Beef/Mexican-Twist-1060">one-pot meal</a> that is ideal for camping and surprisingly good. If you want to spice it up a bit, use Mexicorn and tomatoes with green chilies and if you're worried about the salt, Ortega now makes a low-sodium taco spice mix. I browned the beef and onion in my 10 inch dutch oven over a full compliment of coals. After adding the remaining ingredients I covered the oven with 14 coals on the lid and let it simmer for 25 minutes until the pasta was tender and most of the liquid was absorbed. <br />
<br />
<strong>Mexican Twist</strong><br />
1 pound lean ground beef<br />
1 large onion, chopped<br />
4 cups water<br />
1 15 ounce can whole kernel corn, drained<br />
1 14 ounce can diced tomatoes, undrained<br />
2 (1 ounce each) envelopes dry taco seasoning mix<br />
10 ounces (little more than half a box) rotini pasta, uncooked<br />
<br />
Lightly oil or spray dutch oven.<br />
Saute beef and onion over a full compliment of coals until beef is brown and onion is tender.<br />
Add remaining ingredients, mix well, making sure pasta is completely submerged in liquid.<br />
Simmer at a strong bubble for 25-30 minutes, stirring halfway, until pasta is cooked and most of the liquid is absorbed.<br />
Makes 4 servings.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPKzq8-mHs4QKqOMYGLOYfw7ejqWOlopAM5aw4ohcXctJR5Z01e43fVJS66H5blR9U6akphOuvYAdHUZQ0Rtcns2i3nUHZDnfenWRFlurCnEpp6_SQa5Q-ih5F_ZlqT3kEGrxqhb5Y5wYW/s1600/P1090364.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPKzq8-mHs4QKqOMYGLOYfw7ejqWOlopAM5aw4ohcXctJR5Z01e43fVJS66H5blR9U6akphOuvYAdHUZQ0Rtcns2i3nUHZDnfenWRFlurCnEpp6_SQa5Q-ih5F_ZlqT3kEGrxqhb5Y5wYW/s320/P1090364.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Saute beef and onion over a full compliment of coals<br />
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Add remaining ingredients and mix until well combined<br />
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Simmer for 25 minutes or until pasta is tender and<br />
most of liquid has been absorbed<br />
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A yummy campfire supper</td></tr>
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Lid Lifterhttp://www.blogger.com/profile/07711220665273370421noreply@blogger.com17tag:blogger.com,1999:blog-3334988404901094331.post-47180069047235001432016-05-07T01:22:00.000-07:002016-05-09T17:05:36.087-07:00Polka Dot Pasta 'Pizza'<div class="separator" style="clear: both; text-align: center;">
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For a fun and tasty change, this Polka Dot Pasta 'Pizza' from Hunt's uses small shell pasta as it's crust in place of dough. Quick and convenient, if you prepare the pasta beforehand, it can be assembled in a matter of minutes. If you decide to prepare the pasta ahead of time, add a few dashes of olive oil to it after cooking to prevent it from sticking. In my 12 inch dutch oven the 'pizza' baked for a total of 30 minutes with 12 briquettes around the base of the oven and 26 spaced evenly on the lid. Be sure to oil your dutch oven well and allow the 'pizza' to rest for about 15 minutes before serving. </div>
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<strong>Polka Dot Pasta 'Pizza'</strong><br />
10 oz dry small shell macaroni, uncooked (about 2/3 box)<br />
4 eggs<br />
1 cup grated Parmesan cheese<br />
1/4 tsp ground black pepper<br />
1 24 oz can or jar pasta sauce<br />
2 cups (8 oz) shredded part-skim mozzarella cheese<br />
30 slices pepperoni<br />
<br />
Lightly oil or spray 12 inch dutch oven.<br />
Cook macaroni according to package directions; drain and set aside.<br />
Beat eggs lightly in large bowl with wire whisk.<br />
Add Parmesan cheese and pepper; mix well.<br />
Stir in macaroni.<br />
Spoon into prepared dutch oven.<br />
Cover with pasta sauce.<br />
Sprinkle with mozzarella cheese.<br />
Top with pepperoni.<br />
Bake at 375 degrees for 25-30 minutes or until mozzarella cheese is melted and golden brown.<br />
Let stand 15 minutes before cutting into pieces and serving.<br />
Makes 6 servings.<br />
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<tr><td class="tr-caption" style="text-align: center;">Spread pasta mixture in well-oiled 12 inch dutch oven<br />
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Cover pasta with sauce, cheese and pepperoni<br />
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Bake at 375 degrees for 25-30 minutes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd-EpNU4puGMw4ixhoJQ14AKEBWV1jql-xaM1TSpDlXP_n5KtmN4VYIQCxdIK1s1mE1Bk6nsjFG11ccAmUYkQihbqS1pBxbzDMKqekg2qmZxbVz1LaUpYzIf4fWfHSrW-qiM5dmhP1adFq/s1600/P1090352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd-EpNU4puGMw4ixhoJQ14AKEBWV1jql-xaM1TSpDlXP_n5KtmN4VYIQCxdIK1s1mE1Bk6nsjFG11ccAmUYkQihbqS1pBxbzDMKqekg2qmZxbVz1LaUpYzIf4fWfHSrW-qiM5dmhP1adFq/s320/P1090352.JPG" width="320" /></a></div>
Let rest for 15 minutes before cutting this kid friendly<br />
'pizza' into squares</td></tr>
</tbody></table>
Lid Lifterhttp://www.blogger.com/profile/07711220665273370421noreply@blogger.com55tag:blogger.com,1999:blog-3334988404901094331.post-48013377026835183542016-04-23T01:22:00.000-07:002016-04-23T01:22:27.652-07:00Cheesy Potatoes with Smoked Sausage<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO7casvxww0nEZp_DQW57Q-qtNtv_8wScRqvs-L3sLbdKIEwj6OXTE9mrfKvTs5NxacZCiXq96NX9CFAS9CZwBnGP17Q7TPeC2oiC5oUpfXY5Vp_bgd75MbMjOtb2lXZFFyLrbkucEeI3j/s1600/a+aaahb+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO7casvxww0nEZp_DQW57Q-qtNtv_8wScRqvs-L3sLbdKIEwj6OXTE9mrfKvTs5NxacZCiXq96NX9CFAS9CZwBnGP17Q7TPeC2oiC5oUpfXY5Vp_bgd75MbMjOtb2lXZFFyLrbkucEeI3j/s320/a+aaahb+%25282%2529.jpg" width="320" /></a></div>
<br />
There's nothing I like better than a recipe I can mix in one bowl, pour into my dutch oven and bake. These <a href="http://www.hillshirefarm.com/recipes/cheesy-potatoes-with-smoked-sausage">Cheesy Potatoes with Smoked Sausage</a> 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.<br />
<br />
<strong>Cheesy Potatoes with Smoked Sausage</strong><br />
1 package Smoked Sausage (kielbasa)<br />
2 cups (8 oz) shredded Cheddar cheese, divided<br />
1 20 oz bag refrigerated OR frozen shredded hash brown potatoes, thawed<br />
1 cup sour cream<br />
1 medium onion, chopped<br />
1/4 cup butter OR margarine, melted<br />
1/4 tsp ground black pepper<br />
<br />
Lightly oil or spray 12 inch dutch oven.<br />
Cut sausage into 1/2 inch cubes.<br />
Combine all ingredients except 1 cup Cheddar cheese in a large bowl.<br />
Spread mixture evenly in prepared oven.<br />
Bake at 350 degrees for 35-40 minutes.<br />
Sprinkle with remaining 1 cup of cheese.<br />
Bake for 10 minutes more or until cheese has melted.<br />
Let stand 5 minutes before serving.<br />
Makes 4-6 servings.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Gn_jI4fb0GIpzJix7Ep8WpxIPQsf-I6aE2d13F_vKHq2jnWLemGK6giZum43TKLlecP_sRfWLt6EU_U6O81mZ3RLFRiJF30c1kHva6tKYJoOnqtL15zzMpSZyYSvuhBgLpD7Rw9TFcME/s1600/P1090269.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Gn_jI4fb0GIpzJix7Ep8WpxIPQsf-I6aE2d13F_vKHq2jnWLemGK6giZum43TKLlecP_sRfWLt6EU_U6O81mZ3RLFRiJF30c1kHva6tKYJoOnqtL15zzMpSZyYSvuhBgLpD7Rw9TFcME/s320/P1090269.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spread potato mixture in well oiled 12 inch dutch oven<br />
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Bake at 350 degrees for 45 minutes adding remaining<br />
cup of cheese during last 10 minutes of cooking time<br />
<br />
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An excellent camping recipe</td></tr>
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Lid Lifterhttp://www.blogger.com/profile/07711220665273370421noreply@blogger.com12tag:blogger.com,1999:blog-3334988404901094331.post-46137210765401421762016-04-09T01:50:00.000-07:002016-04-09T01:50:23.800-07:00Artichoke Chicken Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZfcwszUv-apgejbAnw_QqvAq_DdCpONZeujLaD9So07huf2Lov7GfIcHcHIyn_JYQemzoo1fFadXp_cbYuwt1r5kyb6wAjIZqtiilZhrmGO2_QD3OGG-izJbOr0GxvJ1LXKvOasavVn6G/s1600/a+acc+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZfcwszUv-apgejbAnw_QqvAq_DdCpONZeujLaD9So07huf2Lov7GfIcHcHIyn_JYQemzoo1fFadXp_cbYuwt1r5kyb6wAjIZqtiilZhrmGO2_QD3OGG-izJbOr0GxvJ1LXKvOasavVn6G/s400/a+acc+%25282%2529.jpg" width="400" /></a></div>
<br />
If you like <a href="http://www.hellmanns.com/recipes/detail/28101/1/creamy-hot-artichoke-dip">Hellman's</a> hot artichoke dip you are going to love this <a href="http://www.bettycrocker.com/recipes/chicken-artichoke-casserole/62f8d454-b182-4a1e-a190-deb4bfeb865f">casserole</a> 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.<br />
<br />
<strong>Chicken Artichoke Casserole</strong><br />
1/3 cup roasted red bell pepper, from a jar, chopped<br />
1/4 cup sliced green onions (4-5 medium )<br />
3 cups cooked, chopped chicken<br />
1 14 oz can artichoke hearts in water, drained and chopped<br />
1 10 oz container refrigerated Alfredo pasta sauce<br />
1 cup shredded refrigerated Asiago-Romano-Parmesan Italian cheese blend<br />
1/2 cup mayonnaise<br />
1 5 oz bag cheese croutons, coarsely crushed<br />
<br />
Lightly oil or spray 10 inch dutch oven.<br />
In large bowl, combine all ingredients, except croutons.<br />
Spoon evenly into prepared oven.<br />
Top with croutons.<br />
Bake at 350 degrees for 30-35 minutes or until hot and bubbly.<br />
Makes 4-5 servings.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimhl4pG7MlVuLVhvfbS2wHZnadwdPFIvercpyLuUqi929DiFbmJWJ7vs7-bUSbtdB1C424FfJC4xAMBZd35Jru4AKfgEwKuZP7maCytFu6boDdZqzIikhIe4r9IxANvIBRuCL4T8gU1Auu/s1600/P1090313.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimhl4pG7MlVuLVhvfbS2wHZnadwdPFIvercpyLuUqi929DiFbmJWJ7vs7-bUSbtdB1C424FfJC4xAMBZd35Jru4AKfgEwKuZP7maCytFu6boDdZqzIikhIe4r9IxANvIBRuCL4T8gU1Auu/s320/P1090313.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top chicken mixture with crushed, cheese flavored<br />
salad croutons<br />
<br />
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Bake at 350 degrees for 30-35 minutes or<br />
until hot and bubbly<br />
<br />
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Quite possibly my new favorite casserole</td></tr>
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Lid Lifterhttp://www.blogger.com/profile/07711220665273370421noreply@blogger.com4tag:blogger.com,1999:blog-3334988404901094331.post-16699731511861838972016-03-25T01:00:00.000-07:002016-03-25T01:00:32.422-07:00Roasted Apple, Vegetable and Kielbasa Bake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvdkjh93yokizIKKeqltmH4YMab5n7QqX2UJOgGwrZB3y2OCAHB8WMcRbcXf5_lB3tI3rAr2_82deQ2pNiTSWUREkWW2zVxQiw0i3rMW8Uly34VHQsgOLXnbH1957vCO1Z0zjoOgn_JhI/s1600/a+wcg+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvdkjh93yokizIKKeqltmH4YMab5n7QqX2UJOgGwrZB3y2OCAHB8WMcRbcXf5_lB3tI3rAr2_82deQ2pNiTSWUREkWW2zVxQiw0i3rMW8Uly34VHQsgOLXnbH1957vCO1Z0zjoOgn_JhI/s320/a+wcg+%25282%2529.jpg" width="320" /></a></div>
<br />
I stumbled across this <a href="http://chewnibblenosh.com/2014/09/29/roasted-apple-vegetable-kielbasa-bake-cookforhealthseptember/">recipe</a> 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. <br />
<br />
<strong>Roasted Apple, Vegetable and Kielbasa Bake</strong><br />
2 cups Brussels sprouts, trimmed and halved<br />
1 red onion, sliced into chunks<br />
1-2 large Yukon Gold potatoes, cut into chunks<br />
1-2 Gala apples, peeled and cut into chunks<br />
3 carrots, peeled and cut into 1 inch slices<br />
1 lb Kielbasa, sliced into 1/2 inch pieces<br />
2 Tblsp olive oil<br />
1 tsp smoked paprika<br />
Salt and freshly ground black pepper to taste<br />
<br />
Lightly oil or spray 12 inch or larger dutch oven.<br />
Combine apples, veggies and Kielbasa in oven.<br />
Add olive oil, paprika, salt and pepper, and toss to coat.<br />
Bake at 400 degrees for 40-45 minutes, stirring halfway, until lightly browned and tender. <br />
Makes 4 servings.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_uTHk6PLiVJLSTfxXcKSed311N8Ao-nx7_bCjLfiP6Ykfa7UcrcAV85D-b_hSeDvbqxHtby7FY8IsBwtL_L0lAE31VOQMtBcUchUsn1q4V0ddzoVBZGDNh2-brW8XxD2OR6hE2RIEwRfs/s1600/P1090093.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_uTHk6PLiVJLSTfxXcKSed311N8Ao-nx7_bCjLfiP6Ykfa7UcrcAV85D-b_hSeDvbqxHtby7FY8IsBwtL_L0lAE31VOQMtBcUchUsn1q4V0ddzoVBZGDNh2-brW8XxD2OR6hE2RIEwRfs/s320/P1090093.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toss vegetables and Kielbasa with oil and spices in dutch oven<br />
<br />
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Roast at 400 degrees for 40-45 minutes, stirring halfway<br />
<br />
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The smoky flavor is so good, I could almost eat the<br />
whole pot in one sitting</td></tr>
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Lid Lifterhttp://www.blogger.com/profile/07711220665273370421noreply@blogger.com13tag:blogger.com,1999:blog-3334988404901094331.post-63898814196347299182016-03-11T12:39:00.000-08:002016-03-11T12:39:38.061-08:00Cabot Cheddar Soda Bread<div class="separator" style="clear: both; text-align: center;">
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<br />
I hit the jackpot when I discovered this recipe for <a href="http://www.kingarthurflour.com/recipes/cabot-cheddar-soda-bread-recipe">Cabot Cheddar Soda Bread</a> 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. <br />
<br />
<strong>Cabot Cheddar Soda Bread</strong><br />
2 1/2 cups all purpose flour<br />
2 tsp baking powder<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
4 Tblsp cold, unsalted butter, cut in small pieces<br />
8 oz sharp Cheddar cheese (2 cups), grated<br />
1 1/4 cups buttermilk<br />
1 large egg<br />
<br />
Lightly oil or spray 10 inch dutch oven.<br />
In a large bowl, whisk together the flour, baking powder, baking soda and salt.<br />
Add the butter, working it into the flour until the mixture is crumbly.<br />
Toss in the grated cheese.<br />
Mix the buttermilk and egg, add to the dry ingredients, stir just until moistened.<br />
Scoop the sticky dough into prepared dutch oven, using your wet fingers, spread it to the edges of the oven.<br />
Bake at 375 degrees for 40-45 minutes or until a cake tester comes out clean.<br />
Allow bread to sit in dutch oven for 5 minutes then using oven mitts, gently turn it out onto a plate to cool.<br />
Wait at least 20 minutes before slicing, it is crumbly when hot.<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">Press sticky batter into well oiled 10 inch dutch oven<br />
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Bake at 375 for 40-45 minutes<br />
<br />
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Allow to cool for 5 minutes before removing from oven<br />
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Let sit for an additional 20 minutes before slicing</td></tr>
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Lid Lifterhttp://www.blogger.com/profile/07711220665273370421noreply@blogger.com6tag:blogger.com,1999:blog-3334988404901094331.post-58445992167615431112016-02-27T07:58:00.000-08:002016-02-27T07:58:52.418-08:00Jettie Mae's Panhandler Spaghetti<div class="separator" style="clear: both; text-align: center;">
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<br />
I have always wanted to make this <a href="https://www.aetn.org/programs/cookingonthewildside/january_2016">Panhandler Spaghetti</a> brought to us from one of my favorite outdoor cooks, Phyllis Speer. If you have a few minutes check out the <a href="http://www.aetn.org/programs/cookingonthewildside">'Cooking on the Wild Side'</a> 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. <br />
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.<br />
<br />
<strong>Jettie Mae's Panhandler Spaghetti</strong><br />
1 lb lean ground beef<br />
1 onion, chopped<br />
1 green pepper, chopped<br />
1 15.25 oz can whole kernel corn, undrained<br />
1 28 oz can diced tomatoes, undrained<br />
1 4 oz can mushrooms, undrained<br />
2 beef bouillon cubes<br />
10 oz uncooked spaghetti (about 2/3 of a 1 lb package)<br />
1 tsp Italian seasoning<br />
1 8 oz package grated Cheddar cheese, divided<br />
2 Tblsp cooking oil<br />
Salt and pepper to taste<br />
<br />
Lightly oil or spray dutch oven.<br />
Over a full compliment of coals, brown beef in cooking oil.<br />
Add onions and peppers and cook until softened.<br />
Move bottom coals to a ring around base of the oven.<br />
Add corn, tomatoes, mushrooms, bouillon cubes, Italian seasoning, one cup of cheese and salt and pepper.<br />
Stir until well combined.<br />
Break spaghetti into fourths and add to tomato mixture.<br />
Mix well until most of the spaghetti is submerged in the liquid.<br />
Bake at 350 degrees, stirring halfway, for 35-40 minutes or until pasta is tender.<br />
Sprinkle with remaining cup of cheese.<br />
Bake for 5-10 more minutes or until cheese has melted.<br />
Makes 6-8 servings.<br />
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<tr><td class="tr-caption" style="text-align: center;">Brown beef with onion and green pepper<br />
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Add remaining ingredients and mix well<br />
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Bake at 350 degrees for 40 minutes, stirring halfway, or<br />
until pasta is tender<br />
<br />
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Sprinkle with remaining cup of cheese and continue<br />
cooking until cheese has melted<br />
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Kids will wolf this down</td></tr>
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Lid Lifterhttp://www.blogger.com/profile/07711220665273370421noreply@blogger.com15tag:blogger.com,1999:blog-3334988404901094331.post-20113126978514444392016-02-14T01:03:00.000-08:002016-02-14T01:03:32.767-08:00Cherry Coffee Cake<div class="separator" style="clear: both; text-align: center;">
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<br />
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 <a href="http://www.landolakes.com/recipe/2082/cherry-coffee-cake">Cherry Coffee Cake</a> 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.<br />
<br />
<strong>Cherry Coffee Cake</strong><br />
1 cup sugar<br />
1/2 cup butter, softened<br />
1 cup sour cream<br />
2 eggs<br />
1 teaspoon vanilla<br />
2 cups all-purpose flour<br />
1 1/2 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
1 (21-ounce) can cherry pie filling<br />
<strong>Topping </strong><br />
1/4 cup all-purpose flour<br />
1/4 cup sugar<br />
1/4 cup chopped pecans<br />
1 teaspoon ground cinnamon<br />
3 tablespoons Land O Lakes® Butter<br />
<br />
Lightly oil or spray 12 inch dutch oven, line with parchment paper.<br />
Combine 1 cup sugar and 1/2 cup butter in large bowl.<br />
Beat at medium speed, scraping bowl often, until creamy.<br />
Add sour cream, eggs and vanilla; continue beating until well mixed.<br />
Add 2 cups flour, baking powder, baking soda and salt; beat at low speed until well mixed.<br />
Spread half of batter into prepared oven.<br />
Spoon cherry pie filling over batter.<br />
Spoon remaining batter over pie filling; spread carefully.<br />
For topping, stir together 1/4 cup flour, 1/4 cup sugar, pecans and cinnamon in bowl.<br />
Cut in 3 tablespoons butter until mixture resembles coarse crumbs.<br />
Sprinkle crumb mixture over batter.<br />
Bake at 350 degrees for 45-50 minutes or until tester comes out clean and topping is dark golden brown.<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">Layer pie filling between layers of batter then<br />
sprinkle with topping<br />
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Bake at 350 degrees for 45-50 minutes<br />
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A buttery, classic coffee cake</td></tr>
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Lid Lifterhttp://www.blogger.com/profile/07711220665273370421noreply@blogger.com6tag:blogger.com,1999:blog-3334988404901094331.post-84246906428125274432016-02-03T01:08:00.000-08:002016-02-03T01:08:24.001-08:00Chocolate Cherry Bars<div class="separator" style="clear: both; text-align: center;">
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<br />
Celebrate Valentine's Day with these incredibly easy and delicious <a href="http://www.pillsbury.com/recipes/chocolate-cherry-bars/15d6f3ce-21b3-43fb-8cb0-b33fb4177d3e">Chocolate Cherry Bars</a> 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.<br />
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.<br />
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!<br />
<br />
<strong>Chocolate Cherry Bars</strong><br />
<strong>Cake Bars</strong><br />
1 15.25 oz package Pillsbury Moist Supreme Devil's Food Cake Mix<br />
1 21 oz can cherry pie filling<br />
1 tsp almond OR vanilla extract<br />
3 eggs, beaten<br />
<strong>Frosting</strong><br />
1 cup sugar<br />
1/3 cup milk<br />
5 tblsp margarine OR butter<br />
1 6 oz package semisweet chocolate chips<br />
<br />
Lightly oil or spray 12 inch dutch oven; line with parchment paper.<br />
In large bowl, combine all cake bar ingredients; stir until well blended.<br />
Pour into prepared dutch oven.<br />
Bake at 350 degrees for 30 to 35 minutes or until tester comes out clean.<br />
In small saucepan, combine sugar, milk and butter.<br />
Bring to a boil.<br />
Boil 1 minute, stirring constantly.<br />
Remove from heat; stir in chocolate chips until smooth.<br />
Immediately pour frosting over warm bars.<br />
Cool in dutch oven for 1 1/2 hours or until completely cool.<br />
Cut into bars.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDmyuyiUrw3XgpdHU7pQctlSKwZS493M5XYQuvd8jMjNuxKoQpeQhmolu_qE99YhfiZVMeEm1XRK5E_BEKtlgnBr1VgKrOUkL0EMbCBfVPZIXbrpZPEErJUnl_tlMfEYap74_KjKFn9bMc/s1600/P1090252.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDmyuyiUrw3XgpdHU7pQctlSKwZS493M5XYQuvd8jMjNuxKoQpeQhmolu_qE99YhfiZVMeEm1XRK5E_BEKtlgnBr1VgKrOUkL0EMbCBfVPZIXbrpZPEErJUnl_tlMfEYap74_KjKFn9bMc/s320/P1090252.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pour thick batter into prepared 12 inch dutch oven<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAkJHCx35a8Ij3caNZTLQ-PJLUSPpFLW_PONCH-_2scgJLEa9f_AFQqg3ZWTOm3nfhB9h4jc3_bm4HnkTbK-Y_d7CLUEGNWz3L6hEJYjLN7sRbwfcYMtZlT4aYeR9GWUhWyJWqr-EPcV1V/s1600/P1090254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAkJHCx35a8Ij3caNZTLQ-PJLUSPpFLW_PONCH-_2scgJLEa9f_AFQqg3ZWTOm3nfhB9h4jc3_bm4HnkTbK-Y_d7CLUEGNWz3L6hEJYjLN7sRbwfcYMtZlT4aYeR9GWUhWyJWqr-EPcV1V/s320/P1090254.JPG" width="320" /></a></div>
Bake for 30-35 minutes at 350 degrees<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRCkvD0TZmgCSzGU-TpcqZQof8_aPV9Ycgy639OgPbonvQKFlIj8nU_pSjTXXCgmqmNvrbRkgrZvCCegehXtByFFqxK7A4x19ANUq3qoOoy4WSatyiSDTBocPOSBtIqqpC23W4nfBEEyy/s1600/P1090255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRCkvD0TZmgCSzGU-TpcqZQof8_aPV9Ycgy639OgPbonvQKFlIj8nU_pSjTXXCgmqmNvrbRkgrZvCCegehXtByFFqxK7A4x19ANUq3qoOoy4WSatyiSDTBocPOSBtIqqpC23W4nfBEEyy/s320/P1090255.JPG" width="320" /></a></div>
Pour hot frosting over warm cake<br />
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Allow to cool completely before cutting into bars</td></tr>
</tbody></table>
Lid Lifterhttp://www.blogger.com/profile/07711220665273370421noreply@blogger.com5tag:blogger.com,1999:blog-3334988404901094331.post-49587998326712058262016-01-23T01:32:00.002-08:002016-01-23T09:24:41.030-08:00Reuben Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6qFKlnbEW92l3OiTH2XNhqFONKgpJAlGT-6VgFmLZSFTo2LjGudl-MwlSc3RFHG4MZ1Beky1OSGeA0bYJoAcN0lOS2x3k_23K06xWJlzuQyfhL61b2HFEepne0r1InP456q-8IUNZzAr/s1600/a+ccgr+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6qFKlnbEW92l3OiTH2XNhqFONKgpJAlGT-6VgFmLZSFTo2LjGudl-MwlSc3RFHG4MZ1Beky1OSGeA0bYJoAcN0lOS2x3k_23K06xWJlzuQyfhL61b2HFEepne0r1InP456q-8IUNZzAr/s400/a+ccgr+%25282%2529.jpg" width="400" /></a></div>
<br />
Any time I can add pasta to my dutch oven without cooking it beforehand I am one happy camper. This casserole from <a href="http://www.hillshirefarm.com/recipes/reuben-casserole">Hillshire Farm</a> is not only easy to assemble, it will warm the cockles of your tummy. In my 12 inch dutch oven, it cooked for a total of 55 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 8 briquettes spaced evenly in the center. It was a very cold and windy day so I rotated the lid halfway through cooking time. Be sure to check your noodles to make sure they are tender before adding the final topping of cheese. Allow it to rest for 15 minutes before serving so the noodles can absorb some of the creamy liquid. <br />
<br />
<strong>Reuben Casserole</strong><br />
1 pkg. Polska Kielbasa<br />
1 10 3/4 oz can condensed cream of mushroom soup<br />
1 1/4 cup milk<br />
1/4 cup chopped onion<br />
1 1/2 tsp prepared yellow mustard<br />
1 14 oz can sauerkraut, rinsed and drained<br />
8 oz. (about 4 cups) uncooked egg noodles<br />
8 oz shredded Swiss cheese (2 cups), divided<br />
1/2 cup bread crumbs<br />
2 Tblsp butter, melted<br />
<br />
Lightly oil or spray 12 inch dutch oven.<br />
Cut sausage in 1/4 inch slices.<br />
In large bowl, mix soup, milk, onion and mustard until well combined.<br />
Spread sauerkraut on bottom of prepared dutch oven.<br />
Place noodles on top of sauerkraut, pressing down lightly.<br />
Pour soup mixture evenly over top of noodles.<br />
Lay sliced sausage on top of soup.<br />
Sprinkle with 1 cup cheese.<br />
Combine bread crumbs and butter in small bowl; sprinkle over cheese.<br />
Bake 50-55 minutes or until noodles are tender.<br />
Sprinkle with remaining cup of cheese, continue cooking for 5 minutes or until cheese has melted. <br />
Allow to rest for 10-15 minutes before serving.<br />
Makes 4-6 servings.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz53VBw6ihyphenhyphenQgQxLrIbOMq6SNyFOD7P3PG4KfvZJJwMpRqNzwZl2m_GuSe371_Rb1rlCP1ZZeKjqLDLS30CO62a0mHTApJhJ1WDdM2L0pDNbkGXND4CzGUq80mggFz7N-DCDOCjBwhJH4A/s1600/P1090217.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz53VBw6ihyphenhyphenQgQxLrIbOMq6SNyFOD7P3PG4KfvZJJwMpRqNzwZl2m_GuSe371_Rb1rlCP1ZZeKjqLDLS30CO62a0mHTApJhJ1WDdM2L0pDNbkGXND4CzGUq80mggFz7N-DCDOCjBwhJH4A/s320/P1090217.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Layer sauerkraut, noodles, Kielbasa, cheese and breadcrumbs<br />
in prepared 12 inch dutch oven<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2qP0f9dvewIRR988TG6mszIgSC1PLtd9AY-mfsyCV2D6oDUIK8KRUfyuunwPwgeW_7kKkQVBNhpLPpbfCzxryFGaP-sBg5aINAk8yHlEaPe4RSmt4PDu0bucvzFinoESurepdG1bvaCN/s1600/P1090221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2qP0f9dvewIRR988TG6mszIgSC1PLtd9AY-mfsyCV2D6oDUIK8KRUfyuunwPwgeW_7kKkQVBNhpLPpbfCzxryFGaP-sBg5aINAk8yHlEaPe4RSmt4PDu0bucvzFinoESurepdG1bvaCN/s320/P1090221.JPG" width="320" /></a></div>
Bake at 350 degrees for 50-55 minutes or until <br />
noodles are tender before adding final layer of cheese<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRAbbf9gVhNM_D6FKlEDbT2wURAGlK99Khl-54fsNwbxL25vm_knPrGnekOwuSZuZGskzIAHXN52FAOo0qYnHPRJn_r2_GTgz1anKoJDMV4rTsKQXccJkKmVV4FFgKKUNO8ipdDfdcXB08/s1600/P1090223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRAbbf9gVhNM_D6FKlEDbT2wURAGlK99Khl-54fsNwbxL25vm_knPrGnekOwuSZuZGskzIAHXN52FAOo0qYnHPRJn_r2_GTgz1anKoJDMV4rTsKQXccJkKmVV4FFgKKUNO8ipdDfdcXB08/s320/P1090223.JPG" width="320" /></a></div>
Bake for 5 minutes longer or until cheese has melted<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMyVChYQh-rN6RcESgWyQt1gxqRcnNNTq8H8sOBkidRqMHPMi-Y7ModFx_n87u2T-jFqWMni_nn0fhgHeFKmZmnFY6McSHFNOh5Nri5NM9bBaqVP4Q9Ih1vtxLkuEIsv3ehjnTMpV6AuO4/s1600/P1090226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMyVChYQh-rN6RcESgWyQt1gxqRcnNNTq8H8sOBkidRqMHPMi-Y7ModFx_n87u2T-jFqWMni_nn0fhgHeFKmZmnFY6McSHFNOh5Nri5NM9bBaqVP4Q9Ih1vtxLkuEIsv3ehjnTMpV6AuO4/s320/P1090226.JPG" width="320" /></a></div>
Tangy, creamy, easy to make and especially filling,<br />
try it you'll like it</td></tr>
</tbody></table>
Lid Lifterhttp://www.blogger.com/profile/07711220665273370421noreply@blogger.com6tag:blogger.com,1999:blog-3334988404901094331.post-68122732840828107192016-01-09T01:25:00.000-08:002016-01-09T01:25:24.972-08:00One-Hour Shrimp Paella<div class="separator" style="clear: both; text-align: center;">
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<br />
This scaled back recipe for Paella from <a href="http://www.bonappetit.com/recipe/one-hour-shrimp-paella">Bon Appetit</a> might seem a little tame compared to the more authentic versions you may have tried but it is amazingly good and an ideal dish to prepare in your dutch oven. Having your ingredients lined up and ready to go is essential. In my 10 inch deep dutch oven, the Paella cooked for a total of 30 minutes from start to finish. I sauteed the ham and vegetables over 22 coals then covered my oven with another 18 coals on the lid. Once the broth and rice came to a boil I removed some of the center coals from the base of the oven. After 15 minutes, when the rice was almost ready, I added the shrimp and olives. In 7 minutes the shrimp were done and the rice was fluffy, fragrant and cooked to perfection. Toss in some frozen peas and artichoke hearts with the shrimp for an even more colorful and filling dinner.<br />
<br />
<strong>One-Hour Shrimp Paella</strong><br />
1 Tblsp olive oil<br />
8 oz 1/2 inch cubes smoked ham (about 1 1/2 cups)<br />
1 large onion, chopped<br />
1 red bell pepper, chopped<br />
1/4 tsp (generous) saffron threads, crumbled<br />
1/4 tsp hot Spanish paprika or hot Hungarian paprika<br />
3 1/4 cups low-salt chicken broth, divided<br />
1 1/2 cups uncooked white rice<br />
1 lb uncooked, peeled, deveined large shrimp<br />
1/2 cup pimiento-stuffed green olives, halved<br />
Salt and pepper to taste<br />
<br />
Lightly oil or spray dutch oven.<br />
Saute ham, onions and bell pepper in olive oil over a full compliment of coals.<br />
Cook for 8-10 minutes or until onions are translucent.<br />
Stir in saffron and paprika, add 3 cups broth and rice.<br />
Stir in salt and pepper.<br />
Cover with as many coals on the lid as needed to bring broth to a boil.<br />
Simmer until rice is almost tender, about 15 minutes.<br />
Nestle shrimp into rice, top with olives and drizzle with remaining 1/4 cup broth to moisten.<br />
Cover and cook until shrimp are just opaque in center, about 6 more minutes.<br />
Makes 4 servings.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29FZYM5ovhlo1O2wg6XvBBkd3SPhzDwL58QfKIMFjKus-lY6HwZMogXBl7viaBYlQXMxXMXB0eR5SX8ZAgGmcZ_jIoXuRjjrIm7p1CfwlNY3MTjA7nlpCtpTTpX-t30xAqqF-GNXmmkqG/s1600/P1090116.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29FZYM5ovhlo1O2wg6XvBBkd3SPhzDwL58QfKIMFjKus-lY6HwZMogXBl7viaBYlQXMxXMXB0eR5SX8ZAgGmcZ_jIoXuRjjrIm7p1CfwlNY3MTjA7nlpCtpTTpX-t30xAqqF-GNXmmkqG/s320/P1090116.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Saute ham, onion and bell pepper over a full <br />
compliment of coals<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0uLtWrffICsEZkQtoGmN99GoMy5j9dRWh7pp30vq173GpRDf7e_uJiAL_x667Spw_9jdvHg3PASdtKi0nDKcHR1Z5gzPSVKrHdp38ACJTmrEYP4jrNLyt9Zlfbb9VZsdaEQ8amFAEufjc/s1600/P1090118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0uLtWrffICsEZkQtoGmN99GoMy5j9dRWh7pp30vq173GpRDf7e_uJiAL_x667Spw_9jdvHg3PASdtKi0nDKcHR1Z5gzPSVKrHdp38ACJTmrEYP4jrNLyt9Zlfbb9VZsdaEQ8amFAEufjc/s320/P1090118.JPG" width="320" /></a></div>
Add rice, broth and spices; cover and<br />
bring to a boil<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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Simmer rice for 15 minutes before adding<br />
shrimp and olives<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfeXfVVcX07d3g7aITDYGamVvWXjQ9SNPVvdQy9SEDgq7qpyaRTD9CPKkUmIVBpleHoeAkCQuavFg3IJsqkiuqX17jGkPmJqvDMYhM67W2eRAw7HBjPX-BCGkcusJ6lYNs7Vbhhx7nuDJK/s1600/P1090123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfeXfVVcX07d3g7aITDYGamVvWXjQ9SNPVvdQy9SEDgq7qpyaRTD9CPKkUmIVBpleHoeAkCQuavFg3IJsqkiuqX17jGkPmJqvDMYhM67W2eRAw7HBjPX-BCGkcusJ6lYNs7Vbhhx7nuDJK/s320/P1090123.JPG" width="320" /></a></div>
Cover and cook for 5-7 minutes or until shrimp are opaque<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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I'd give this a five star rating</td></tr>
</tbody></table>
Lid Lifterhttp://www.blogger.com/profile/07711220665273370421noreply@blogger.com5tag:blogger.com,1999:blog-3334988404901094331.post-90974748374038417342015-12-26T02:52:00.000-08:002015-12-26T02:52:16.657-08:00Spicy Black-Eyed Pea Cornbread<div class="separator" style="clear: both; text-align: center;">
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<br />
Adapted from a <a href="http://www.jiffymix.com/recipe.php/Jiffy+Corn+Muffin+Mix/311-Spicy+Black-Eyed+Pea+Cornbread">recipe</a> I found on the Jiffy company's website, this one bowl cornbread is a fun and filling way to usher in the New Year. Eating black-eyed peas on New Year's Day is a Southern tradition that dates back to the Civil War, insuring prosperity and good luck in the upcoming year. In my 12 inch dutch oven the cornbread baked for a total of 50 minutes with 12 coals around the base of the oven, 18 in a ring around the outside of the lid and 8 coals spaced evenly in the middle. I omitted the jalapenos but I'm sure they would give it a real kick. Somewhat like a spoon bread, the creamy peas, melted cheese and creamed corn make this a very moist cornbread. Serve it with a tossed salad for a light dinner or New Year's Day brunch. Happy New Year!<br />
<br />
<strong>Spicy Black-Eyed Pea Cornbread</strong><br />
2 8.5 oz packages 'Jiffy' Corn Muffin Mix<br />
1 lb spicy pork sausage meat, cooked and crumbled<br />
5-6 scallions, chopped<br />
2 eggs<br />
1 cup buttermilk<br />
1/3 cup vegetable oil<br />
1 8 oz. package Cheddar cheese, shredded (2 cups)<br />
1 15 oz can black-eyed peas, drained<br />
3/4 cup cream style corn<br />
1 4.5 oz can green chilies, chopped<br />
1/4 cup canned pickled jalapeños, chopped and drained<br />
<br />
Lightly oil or spray 12 inch dutch oven.<br />
In large bowl beat eggs, buttermilk and oil.<br />
Add muffin mix, stirring until mixture is just moistened.<br />
Batter will be lumpy.<br />
Stir in sausage, scallions, cheese, black-eyed peas, corn, chilies and jalapenos.<br />
Pour into prepared dutch oven.<br />
Bake at 350 degrees for 50-60 minutes or until lightly browned.<br />
Cool for 15 minutes before cutting into squares.<br />
Makes 8-10 servings.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju6hn5SCGjwxWLKzQyOTkthHA2R6jUO6DE94_fmencpMNyJrJnCjD6kARJhtAK5F2CMnndYo4C0PQHFU5DrrZ_7V3pKLeqoGxAbhOxCBbMdV-xSz3b91MCooeR9_WDy2w5pbwr6ERMpQrK/s1600/P1090209.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju6hn5SCGjwxWLKzQyOTkthHA2R6jUO6DE94_fmencpMNyJrJnCjD6kARJhtAK5F2CMnndYo4C0PQHFU5DrrZ_7V3pKLeqoGxAbhOxCBbMdV-xSz3b91MCooeR9_WDy2w5pbwr6ERMpQrK/s320/P1090209.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spread batter into well oiled 12 inch dutch oven<br />
<br />
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Bake at 350 degrees for 50-60 minutes<br />
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A 'lucky' cornbread chock full of flavor</td></tr>
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Lid Lifterhttp://www.blogger.com/profile/07711220665273370421noreply@blogger.com4tag:blogger.com,1999:blog-3334988404901094331.post-43688048043785781482015-12-14T03:32:00.000-08:002015-12-14T03:32:30.929-08:00Christmas Coffee Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGjHlcw-WBGtd82ca3f4Jw0Oe3Kn-1bJOXfLwJmTLEqdIsoxfm7N80NAfah1_GhOE48Pw9gqmqmhVz3uc_Bwpi31Nu77evBcWM-F7MI3iGsXBUWfAgsu9YP206SWXMeAHS3tTq48SZTec/s1600/a+accg+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGjHlcw-WBGtd82ca3f4Jw0Oe3Kn-1bJOXfLwJmTLEqdIsoxfm7N80NAfah1_GhOE48Pw9gqmqmhVz3uc_Bwpi31Nu77evBcWM-F7MI3iGsXBUWfAgsu9YP206SWXMeAHS3tTq48SZTec/s320/a+accg+%25282%2529.jpg" width="275" /></a></div>
<br />
This coffee cake from <a href="http://www.susanbranch.com/christmas-coffee-cake/">Susan Branch</a> has all the flavors and smells of Christmas morning. In my 10 inch dutch oven it baked for 40 minutes with 10 coals in a ring around the base of the oven, 13 placed on the outside of the lid with 5 more briquettes spaced evenly in the center. If you decide to make this in your conventional oven, bake it in an 8 inch square pan. Loaded with soft apples, crunchy walnuts and tangy cranberries, it's a moist and delicious cake that is perfect for a cold winter's day. Have a very Merry Christmas and a joyous holiday season!<br />
<br />
<strong>Christmas Coffee Cake</strong><br />
1 cup flour <br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1 1/2 cups cored, peeled, chopped apple (2 apples)<br />
1 cup fresh cranberries, chopped<br />
1 stick (1/2 cup) unsalted butter, melted<br />
1 egg, lightly beaten<br />
1/2 cup light brown sugar<br />
1/2 cup granulated sugar<br />
1/4 tsp ground cloves<br />
1/4 tsp cinnamon<br />
1/4 tsp ground nutmeg<br />
1/2 cup chopped walnuts<br />
powdered sugar for dusting<br />
<br />
Lightly oil or spray 10 inch dutch oven; line with parchment paper.<br />
Sift together flour, soda and salt; set aside.<br />
Combine remaining ingredients and mix well.<br />
Stir in flour mixture.<br />
Spread in prepared oven.<br />
Bake at 350 degrees for 40-45 minutes or until tester comes out clean.<br />
Let sit 15 minutes before removing from oven.<br />
Cut into squares, sprinkle with powdered sugar and serve warm.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn7ORyr3TRYFaJXZ8gN08P3jkfQj2k9xLrQjq41g407GT_tvqJxFeUELi_0d6lnYSZlUihttNrJrnSfa1HISFaa5h8b5HmvhAtWQkyo7A4fB89RK_cifIMoFB5DnMRhukJtrgDFuY5WjRX/s1600/P1090201.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn7ORyr3TRYFaJXZ8gN08P3jkfQj2k9xLrQjq41g407GT_tvqJxFeUELi_0d6lnYSZlUihttNrJrnSfa1HISFaa5h8b5HmvhAtWQkyo7A4fB89RK_cifIMoFB5DnMRhukJtrgDFuY5WjRX/s320/P1090201.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spread batter into parchment lined 10 inch dutch oven<br />
<br />
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Bake at 350 degrees for 40-45 minutes<br />
<br />
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Happy Holidays!</td></tr>
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Lid Lifterhttp://www.blogger.com/profile/07711220665273370421noreply@blogger.com4tag:blogger.com,1999:blog-3334988404901094331.post-71346112548915457162015-12-06T01:18:00.000-08:002015-12-06T01:18:51.629-08:00Potatoes Wrapped in Bacon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OQbQFYWQm1-3wQ27oJCiXCreCn2jz9uvOh9UvkL2mi5YE9zhqIWyvZOM8ANXms5q0IjXVBwHLSwm2iRUwfSGShL5TGX3t9Q8LwEIzg13C9b84lQj86JQJ1-o-FYNPzFaMWwXxZMaFFC_/s1600/a+bp+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OQbQFYWQm1-3wQ27oJCiXCreCn2jz9uvOh9UvkL2mi5YE9zhqIWyvZOM8ANXms5q0IjXVBwHLSwm2iRUwfSGShL5TGX3t9Q8LwEIzg13C9b84lQj86JQJ1-o-FYNPzFaMWwXxZMaFFC_/s320/a+bp+%25283%2529.jpg" width="320" /></a></div>
<br />
I was thinking of this recipe today while I was swimming, it's terrible, I know, to be obsessing about food while you're trying to burn off calories but since anything tastes good wrapped in bacon, I thought, why not potatoes? I searched the Internet and found that various versions of this recipe have been around for a while now. If you only have large potatoes you can cut them into wedges, wrap them tightly with bacon and basically cook them the same way. In my 10 inch dutch oven, they baked for 55 minutes with 10 coals in a ring around the base of the oven and the lid completely covered with briquettes. I started with a blazing hot oven and left it undisturbed for almost an hour, when I smelled the bacon I knew they were done. Double or triple the recipe if you're feeding a crowd. Crisp on the outside and fluffy on the inside, serve these dressed potatoes for breakfast, as an appetizer or as a side dish with dinner, I guarantee they will fly off the plate.<br />
<br />
<strong>Potatoes Wrapped in Bacon</strong><br />
12 New or fingerling potatoes, washed and dried thoroughly<br />
6 slices of bacon<br />
Salt and pepper to taste<br />
<br />
Lightly oil or spray dutch oven.<br />
Cut bacon strips in half.<br />
Wrap each potato tightly with halved bacon strip.<br />
Place wrapped potatoes side by side in dutch oven.<br />
Add salt and pepper to taste.<br />
Bake at 400 degrees for 50-55 minutes or until bacon is crisp and potatoes are tender.<br />
Serve warm with sour cream, chives or softened butter.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHGDZDBkC2kxr1BWwfsxESW4P6JtL_wajsaEKQGWIkSPG2GPMAvbLSnuJ329bKzB2Xd4eshwVP6UHkdu6YHzv4cIy8PRWzg6hFY1nG4XUQtre_WgolSGeWL1hnTzeFKezR2LbFFHAj2v_/s1600/P1090102.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHGDZDBkC2kxr1BWwfsxESW4P6JtL_wajsaEKQGWIkSPG2GPMAvbLSnuJ329bKzB2Xd4eshwVP6UHkdu6YHzv4cIy8PRWzg6hFY1nG4XUQtre_WgolSGeWL1hnTzeFKezR2LbFFHAj2v_/s320/P1090102.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wrap potatoes with bacon and place in a single layer <br />
in dutch oven.<br />
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Roast at 400 degrees for 50-55 minutes<br />
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Serve these crispy spuds with your favorite toppings</td></tr>
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Lid Lifterhttp://www.blogger.com/profile/07711220665273370421noreply@blogger.com3tag:blogger.com,1999:blog-3334988404901094331.post-82063605790101517802015-11-24T01:01:00.000-08:002015-11-24T01:01:09.435-08:00Thanksgiving Leftovers Casserole<div class="separator" style="clear: both; text-align: center;">
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<br />
If you're tired of reheated Thanksgiving leftovers in the microwave give this easy but oh so filling casserole from <a href="http://www.kraftrecipes.com/recipes/thanksgiving-leftovers-casserole-150207.aspx">Kraft</a> a try in your dutch oven. More like a Shepherd's Pie, the layers of stuffing, turkey, vegetables and potatoes are topped off with melted Cheddar cheese. If you're not a fan of mayo, mix the veggies and turkey with gravy before spooning over the stuffing. In my 12 inch dutch oven the casserole baked for a total of 45 minutes with 12 coals around the base of the oven and 28 briquettes spaced evenly on the lid. I added the cheese during the last five minutes of cooking time, dotting the potatoes with pats of butter would also be a good way to add even more comfort to this fluffy and creamy casserole. Have a very Happy Thanksgiving!<br />
<br />
<strong>Thanksgiving Leftovers Casserole</strong><br />
1 6 oz package Stove Top Stuffing Mix for Turkey OR 4 cups leftover homemade stuffing<br />
4 cups chopped cooked turkey<br />
2 cups frozen mixed vegetables, thawed<br />
3/4 cup mayonnaise<br />
1 24 oz package of prepared refrigerated mashed potatoes OR 3 cups leftover mashed potatoes<br />
1 1/2 cups shredded Cheddar cheese, divided<br />
1/8 tsp paprika<br />
<br />
Lightly oil or spray 12 inch dutch oven.<br />
Prepare stuffing as directed on package; spread onto bottom of prepared oven.<br />
In large bowl combine turkey, mixed vegetables and mayonnaise; spoon over stuffing.<br />
Mix potatoes and 1 cup cheese; spoon over turkey mixture then smooth surface with back of spoon.<br />
Sprinkle with paprika.<br />
Bake at 375 degrees for 40-45 minutes or until heated through.<br />
Top with remaining 1/2 cup cheese, continue cooking until cheese has melted.<br />
Makes 6-8 servings.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5fmeVu0sDvlhBz8KZERP992vimDT-GMi6DsS9EP-KwTOg_LJdqZAjsiLsTppBFV_TMRURx32GZ8bFTpz7L2PML6obNjWFEyJNLd1axx9ykdBPZcZU-MxaR_IZKmkzBIY4n5cHkiBBFZCy/s1600/P1090154.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5fmeVu0sDvlhBz8KZERP992vimDT-GMi6DsS9EP-KwTOg_LJdqZAjsiLsTppBFV_TMRURx32GZ8bFTpz7L2PML6obNjWFEyJNLd1axx9ykdBPZcZU-MxaR_IZKmkzBIY4n5cHkiBBFZCy/s320/P1090154.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Layer stuffing, turkey and veggie mixture and<br />
cheesy mashed potatoes in 12 inch dutch oven<br />
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Bake at 375 degrees for 40 minutes before adding <br />
remaining 1/2 cup of cheese<br />
<br />
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Bake for 5 more minutes or until cheese has melted<br />
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The perfect meal to come home to after a hard day of <br />
Black Friday shopping</td></tr>
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Lid Lifterhttp://www.blogger.com/profile/07711220665273370421noreply@blogger.com8tag:blogger.com,1999:blog-3334988404901094331.post-43859274818377545022015-11-18T01:18:00.000-08:002015-11-18T01:23:42.191-08:00Grands Green Bean Casserole<div class="separator" style="clear: both; text-align: center;">
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I was looking for something different to make for Thanksgiving this year and thought I'd test this <a href="http://www.pillsbury.com/recipes/grands-green-bean-casserole/7a3bea3c-8b1d-46e7-807f-90a1d5153d86">Green Bean Casserole</a> from Pillsbury in my dutch oven before serving it to my family. In my 12 inch dutch oven, the casserole baked for a total of 40 minutes with 10 coals in a ring around the base of the oven and 28 on the lid. The biscuits baked for 10 minutes before I spooned on the bean mixture. After 25 more minutes the casserole was hot, bubbly and ready for the final coating of onions.<br />
I pre-cooked the frozen green beans in my microwave but you could also use 4 15 oz cans of your favorite green beans, drained, right out of the can. Use your more traditional green bean casserole recipe if you like but do try it sometime on the biscuits, it's a good combination and a fun way to dress up an everyday side dish.<br />
<br />
<strong>Grands Green Bean Casserole</strong><br />
24 oz frozen cut green beans, cooked and drained<br />
1 16 oz can Pillsbury Grands Flaky Layers refrigerated buttermilk biscuits<br />
1 18 oz can Progresso Vegetable Classics creamy mushroom soup<br />
1 1/2 cups French's fried onions, divided<br />
Salt and pepper to taste<br />
<br />
Lightly oil or spray 12 inch dutch oven.<br />
Separate each biscuit into 3 layers.<br />
Press biscuit layers in bottom and up sides of dutch oven.<br />
Bake at 350 degrees for 8-10 minutes or until set.<br />
Meanwhile, in large bowl, mix green beans, mushroom soup, 2/3 cup fried onions, salt and pepper.<br />
Spoon over biscuits.<br />
Bake 25-30 minutes or until mixture is hot and bubbly.<br />
Sprinkle with remaining fried onions.<br />
Bake 5 minutes more or until onions are golden brown.<br />
Let stand 10 minutes before serving.<br />
Makes 8 servings.<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">Cover bottom and sides of dutch oven with biscuit segments<br />
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Bake biscuits at 350 degrees for 10 minutes or until<br />
set before adding bean mixture<br />
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Bake for 25-30 minutes before adding final topping<br />
of fried onions<br />
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Like an upside down veggie pot pie</td></tr>
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Lid Lifterhttp://www.blogger.com/profile/07711220665273370421noreply@blogger.com7tag:blogger.com,1999:blog-3334988404901094331.post-48804675833130241312015-11-14T01:25:00.001-08:002015-11-14T01:30:47.579-08:00Turkey Cranberry Enchiladas<div class="separator" style="clear: both; text-align: center;">
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It's turkey time again and I couldn't be happier. This enchilada <a href="http://www.midwestliving.com/recipe/turkey/turkey-cranberry-enchiladas/">recipe</a> from Midwest Living is an easy and unusual way to use up some of your Thanksgiving leftovers. In my 12 inch dutch oven the enchiladas baked for a total of 50 minutes with 12 coals in a ring around the base of the oven and 28 spaced evenly on the lid. They can also be made with chicken, the tangy, sweet and spicy flavors in these creamy enchiladas are uniquely delicious.<br />
<br />
<strong>Turkey Cranberry Enchiladas</strong><br />
2 1/2 cups shredded cooked turkey<br />
1 16 oz can whole cranberry sauce, divided<br />
1 15 oz can black beans, rinsed and drained<br />
1 1/2 cups bottled salsa, divided<br />
1 1/2 cups shredded Cheddar and Monteray Jack cheese blend, divided<br />
1/2 cup dairy sour cream<br />
3 scallions, finely chopped<br />
1/4 cup chopped fresh cilantro<br />
1 tsp ground cumin<br />
1/2 tsp freshly ground black pepper<br />
1/2 tsp salt<br />
8 7-8 inch flour tortillas<br />
1 tsp bottled hot pepper sauce<br />
<br />
Lightly oil or spray 12 inch or larger dutch oven.<br />
For filling: In a large bowl stir together turkey, half of the cranberry sauce, beans, 1/2 cup salsa, 3/4 cup of the cheese, sour cream, scallions, cilantro, cumin, salt and pepper.<br />
Spoon about 2/3 cup filling on each tortilla.<br />
Roll up tortillas around filling.<br />
Place tortillas, seam side down, side by side in prepared oven.<br />
For sauce: In medium bowl stir together remaining cranberry sauce, salsa and hot pepper sauce.<br />
Spoon sauce over filled tortillas.<br />
Bake at 350 degrees for 45 minutes.<br />
Top with remaining cheese, continue cooking for 5 minutes or until cheese has melted.<br />
Sprinkle with additional cilantro and scallions.<br />
Makes 4-6 servings.<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">Place filled tortillas seam side down in prepared dutch<br />
oven then cover with sauce<br />
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Bake at 350 degrees for 45 minutes<br />
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Sprinkle with cheese and continue cooking for <br />
5 minutes or until cheese has melted<br />
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So long hot turkey sandwiches, hello enchiladas</td></tr>
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Lid Lifterhttp://www.blogger.com/profile/07711220665273370421noreply@blogger.com6tag:blogger.com,1999:blog-3334988404901094331.post-81084837284187466732015-11-05T08:15:00.000-08:002015-11-05T08:15:48.704-08:00Three Ingredient Pumpkin Cake<div class="separator" style="clear: both; text-align: center;">
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When a friend told me about this cake I could hardly wait to try it in my dutch oven. It's a perfect camping recipe, none of the ingredients require refrigeration and all you need is a bowl, a spoon and a can opener. I found several variations of this dessert online, you can also make it with a spice or angel food cake mix and eliminate the spices. You might prefer an apple cider glaze or dusting it with powdered sugar over the frosting, for convenience the canned icing cannot be beat. In my 10 inch deep dutch oven the cake baked for 35 minutes with 10 coals in a ring around the base of the oven, 14 around the rim of the lid with 6 spaced evenly in the center. For a cake that has absolutely no eggs, oil or butter in it, it is surprisingly good and probably a little healthier for you too.<br />
<br />
<strong>Three Ingredient Pumpkin Cake</strong><br />
1 15.25 oz package yellow cake mix<br />
1 15 oz can pumpkin (NOT pumpkin pie filling)<br />
1 tsp pumpkin pie spice OR cinnamon<br />
1 can prepared cream cheese frosting<br />
<br />
Lightly oil or spray 10 inch dutch oven, line with parchment paper.<br />
In large bowl, combine canned pumpkin, pumpkin pie spice and cake mix, batter will be thick.<br />
Spread batter evenly in prepared oven.<br />
Bake at 350 degrees for 30-35 minutes or until tester comes out clean.<br />
Cool completely before removing from oven, frost with canned icing.<br />
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<tr><td class="tr-caption" style="text-align: center;">Spread thick batter in parchment lined 10 inch dutch oven<br />
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Bake at 350 degrees for 30-35 minutes<br />
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Allow to cool before removing from oven and frosting<br />
with cream cheese icing<br />
<br />
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Pretty darned good for a cake mix and a can of pumpkin</td></tr>
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Lid Lifterhttp://www.blogger.com/profile/07711220665273370421noreply@blogger.com13tag:blogger.com,1999:blog-3334988404901094331.post-43162794723332336322015-10-28T04:00:00.000-07:002015-10-28T04:00:42.536-07:00Ghoulish Black Bean Chili Casserole<div class="separator" style="clear: both; text-align: center;">
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<br /> I really love a good, mix, dump and bake kind of recipe. This casserole from <a href="http://www.pillsbury.com/recipes/ghoulish-black-bean-chili-casserole/9e4be07f-5e6e-48a0-a1eb-670a859a8025">Pillsbury</a> can be made with chorizo, Italian sausage or even soy crumbles if you're a vegetarian. You can brown the sausage in your dutch oven or make it easy and cook it on your kitchen stove beforehand. I couldn't find the Mexican stewed tomatoes called for in the original recipe. Plain stewed tomatoes worked just fine but if you want to add some heat, toss in a small can of diced, drained, green chilies. I baked this in my 12 inch dutch oven with 12 coals around the base of the oven and the lid completely covered with 28 briquettes. After 55 minutes I added the cheese and let it sit for 5 more minutes to allow it to melt. Be sure to give this cool weather casserole a try and have a hauntingly good Halloween!<br /> <br />
<strong>Ghoulish Black Bean Chili Casserole</strong><br />
1 lb chorizo or Italian sausage, casing removed if necessary, crumbled, browned and drained<br />1 medium green bell pepper, seeded and chopped<br />1 cup chopped onion<br />1 cup regular long-grain white rice, uncooked<br />1 8.75 oz can corn, drained<br />1 15 oz can black beans, drained, rinsed<br />1 14.5 oz can chicken broth<br />1 14.5 oz can stewed tomatoes, cut up and undrained<br />1/2 cup water<br />2 tsp chili powder<br />1/2 tsp cumin<br />1 cup shredded Cheddar cheese<br />
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Lightly oil or spray 12 inch dutch oven.<br /> In large bowl or dutch oven combine all ingredients, except cheese.<br /> Bake at 375 degrees for 50-55 minutes or until rice is tender.<br /> Sprinkle with cheese, bake for 5 minutes more or until cheese has melted.<br /> Makes 8 servings.<br />
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<tr><td class="tr-caption" style="text-align: center;">Mix all ingredients, except cheese, and pour into dutch oven<br />
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Bake at 375 degrees for 55 minutes then sprinkle with cheese<br />
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Bake for 5 minutes more or until cheese has melted<br />
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Top this ghoulishly good casserole with sour cream <br />
and chopped fresh cilantro</td></tr>
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Lid Lifterhttp://www.blogger.com/profile/07711220665273370421noreply@blogger.com7tag:blogger.com,1999:blog-3334988404901094331.post-10067663206605015272015-10-22T00:57:00.000-07:002015-10-22T00:59:14.989-07:00Bacon Cheese Pull-Aparts<div class="separator" style="clear: both; text-align: center;">
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Since we're having the first real cold snap of the season I was in the mood today for a hearty, stick to your ribs kind of breakfast. This <a href="http://www.pillsbury.com/recipes/bacon-cheese-pull-aparts/c8d0eaa0-e997-4c76-b5f9-3974c1cc1e16">recipe</a> from Pillsbury was not only a cinch to prepare but warm and filling as well. In my 10 inch dutch oven, the biscuits baked for a total of 23 minutes with 10 coals in a ring around the base of the oven, 14 placed around the outside edge of the lid with 6 briquettes spaced evenly in the middle. I removed the center coals during the last 5 minutes of cooking time as the center was starting to brown too quickly. This is a very good campfire recipe with ingredients that won't take up too much room in your cooler and you can even stir everything together in your dutch oven if you don't want to dirty an extra bowl. <br />
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<strong>Bacon Cheese Pull-Aparts</strong><br />
1 egg<br />
2 Tblsp milk<br />
1 16.3 oz can Pillsbury Grands Flaky Layers Refrigerated Original Biscuits<br />
1 2.1 oz package precooked bacon, cut into 1/2 inch pieces<br />
1 cup shredded Cheddar cheese<br />
1/4 cup finely chopped green onions (4 medium)<br />
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Lightly oil or spray 10 inch dutch oven.<br />
In large bowl, beat egg and milk with wire whisk until smooth.<br />
Separate dough into 8 biscuits; cut each biscuit onto quarters.<br />
Gently stir biscuit pieces into egg mixture to coat evenly.<br />
Fold in bacon, cheese and onions.<br />
Spoon mixture into prepared oven; arrange biscuit pieces in single layer.<br />
Bake at 350 degrees for 23-28 minutes or until golden brown.<br />
Cut into squares, makes 4-6 servings.<br />
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<tr><td class="tr-caption" style="text-align: center;">Spread biscuit mixture in single layer in well oiled oven<br />
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Bake at 350 degrees for 23-28 minutes<br />
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Stash this recipe in your camping recipe file, <br />
it's easy and very tasty as well</td></tr>
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Lid Lifterhttp://www.blogger.com/profile/07711220665273370421noreply@blogger.com11