Blackberry Apple Upside Down Cake

     I made this fabulous dessert in my dutch oven last winter and when I saw packages of plump blackberries on sale today for 99 cents a box I knew this recipe was calling to me again.  What makes this upside down cake so good is the addition of honey in the topping.  The luscious berries and tart apple slices are baked in a sweet, golden nectar that tops a moist, buttery cake.  In my 10 inch dutch, the cake baked with 10 coals in a ring around the bottom and 24 on the lid.  After 15 minutes I peeked and saw the middle of the cake was browning quickly so I removed 4 or 5 center coals and moved the rest to a ring around the outside.  The total cooking time was 35 minutes.  Let it sit for 30 minutes or so before lifting with the parchment paper and inverting onto a plate.  Food of the gods, this Blackberry Apple Upside Down Cake is from a September 2010 issue of Southern Living.
  
Blackberry Apple Upside Down Cake
3/4 cup butter, softened and divided
1/2 cup firmly packed light brown sugar
1/4 cup honey
2 large Gala apples, peeled and cut into 1/4-inch thick slices
1 cup fresh or frozen blackberries*
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 cup milk
1 tsp vanilla extract
* Don not thaw blackberries if using the frozen variety.

     Lightly oil or spray 10 inch dutch oven; line with parchment paper.
     Melt 1/4 cup butter, pour into prepared oven.
     Sprinkle melted butter with brown sugar; drizzle honey over brown sugar.
     Arrange apple slices in concentric circles over brown sugar mixture, overlapping as needed.  Sprinkle with blackberries.
     Beat granulated sugar and remaining 1/2 cup butter at medium speed with electric mixer until well blended.
     Add eggs, one at a time, beating until blended after each addition.
     Stir together flour and baking powder. 
     Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture.
     Beat on low speed just until blended after each addition.
     Stir in vanilla.
     Spoon batter over blackberries in pan.
     Bake at 350 degrees for 30-40 minutes or until a wooden pick inserted in center comes out clean.
     Cool in dutch oven for 30 minutes before inverting onto plate, spoon any topping in pan over cake.

Arrange apple slices and blackberries over melted butter, brown sugar and honey

Spread buttery batter over fruit

Bake at 350 degrees for 35-40 minutes

Let cool in oven for 30 minutes before inverting onto plate

Buffalo Chicken Enchiladas with Creamy Ranch Sauce

     This recipe for Buffalo Chicken Enchiladas with Creamy Ranch Sauce from Pillsbury is bound to put a smile on the face of Buffalo Chicken lovers everywhere.  Creamy, cheesy and with enough heat to warm you all the way through, they're a snap to make and kids will love them.  They baked in my 12 inch dutch oven with 12 coals in a ring around the bottom and 24-26 briquettes on the lid.  I added a sprinkling of blue cheese with the chicken to really round out the flavor.  I forgot to buy the green onions but added some chopped red onion instead and they were equally as good.  Serve with celery sticks for an easy and filling campfire dinner.

Buffalo Chicken Enchiladas with Creamy Ranch Sauce
1 10 3/4 oz. can condensed cream of chicken soup
1 cup purchased sour cream ranch dip
2/3 cup chopped green onions
3 cups chopped cooked chicken
3/4 cup purchased buffalo wing sauce
8 7-8 inch flour tortillas
3 cups shredded Cheddar cheese

     Lightly oil or spray dutch oven.
     In medium bowl, mix soup, dip and 1/3 of green onions.
     In large bowl, mix chicken and buffalo wing sauce until well combined.
     Spoon 2-3 Tblsp soup mixture down center of each tortilla; set remaining mixture aside.
     Reserve 1 cup cheese for garnish.
     Top each tortilla with about 1/3 cup chicken mixture and 1/4 cup cheese.
     Roll tortillas over filling; place seam side down in prepared dutch oven.
     Spoon remaining soup mixture over filled tortillas.
     Bake for 30 minutes at 350 degrees or until hot and bubbly.
     Sprinkle with remaining 1 cup cheese and remaining onions; bake for 5 minutes or until cheese has melted.
     Makes 8 enchiladas.

Spoon soup mixture over rolled tortillas

Bake at 350 degrees for 30 minutes or until hot and bubbly then top with cheese

Like a Buffalo Wing wrapped in a creamy tortilla

Chili Pie Peppers

      The blast of Arctic air we're feeling today had me craving a hot, cheesy Chili Pie.  The package of red peppers in my fridge was past the sell by date which got me to thinking of a way to combine the two and use the hollowed out peppers as individual serving cups for the Chili Pie.  Since the peppers require more time to bake than the cornbread, I filled the peppers halfway with the canned chili, let them bake for 10 minutes in a hot oven, then topped them off with the cornbread batter.  After 15 minutes, or when the cornbread was puffed and lightly brown, I sprinkled them with the grated Cheddar and in 3 minutes they were ready to take off the coals.  Even if I do say so myself, these were pretty tasty and like a mini fiesta on your plate.  I used Hormel bean chili but whatever canned brand or homemade version you use, just make sure it is not too runny.  I should know better by now, as with all stuffed peppers, they're best made in a deeper oven.  The cornbread will rise so make sure there is enough clearance between the pepper and the lid, also oil your oven well as the melted cheese will run down the side of your peppers.  You can have fun with this recipe, try it with poblanos, make your favorite cornbread, add chilies, a can of corn or some chopped jalapenos.  The peppers baked in 30 minutes in my 10 inch oven with 10 coals around the bottom and 26-28 briquettes on the lid.  This is such an easy camping recipe, by the campfire or at a cook-off, give these Chile Pie Peppers a try. 

Chile Pie Peppers
4-6 bell peppers, cleaned, seeded and tops removed.
1 15 oz. can chili
1 8.5 oz. package cornbread mix (I used Jiffy) plus ingredients needed to prepare cornbread.
1 cup shredded Cheddar cheese

     Lightly oil or spray dutch oven.
     Stand peppers in bottom of prepared dutch oven.
     Fill peppers no more than halfway with canned chili.
     Bake at 400 degrees for 10 minutes.
     Prepare cornbread mix according to package directions.
     Spoon cornbread into peppers; be careful not to overfill, cornbread will rise.
     Bake for 15 minutes or until cornbread has puffed and is lightly brown.
     Sprinkle with shredded Cheddar cheese; cover and heat for 3-5 minutes or until cheese has melted.
     Serve while warm; garnish with your favorite toppings.

Fill peppers halfway with chili

Bake for 10 minutes at 400 degrees

Fill with cornbread batter

Bake for 15 minutes or until cornbread has puffed then top with cheese

Heat for 3-5 minutes or until cheese has melted

Garnish these mini chili pies with sour cream and cilantro or your favorite toppings

Cornbread With Bacon Crust

      Seems like I'm on a bacon roll lately, this Cornbread with Bacon Crust from a Nov. 2009 issue of Bon Appetit not only makes enough to feed an army but is topped with crispy pieces of bacon.  If you have the patience, cook the bacon in your dutch oven otherwise use your cast iron skillet.  Coat your 12 inch dutch oven with the bacon drippings, pour in the batter and sprinkle with the crumbled bacon.  The cornbread was cooked through and golden in 30 minutes with 12 briquettes in a ring around the base of the oven and 28 on the lid.  Very moist, speckled with corn and brimming with bacon flavor, remember this recipe next time you're looking for something good to make for a crowd.

Cornbread with Bacon Crust
10 thick-cut bacon slices
1 1/2 cups medium-grind cornmeal
1 1/2 cups all purpose flour
3 Tblsp light brown sugar
1 Tblsp baking powder
1 tsp salt
1 2/3 cup whole milk
3 large eggs
3 Tblsp honey
2 Tblsp unsalted butter, melted
2 cups frozen corn kernels (unthawed) OR 1 15 oz. can corn, drained

     Cook bacon in large skillet over medium heat until just crisp; drain on paper towels.
     Reserve 2 tablespoons of drippings from skillet.  Crumble bacon into small pieces.
     Coat 12 inch dutch oven with bacon drippings.
     Whisk cornmeal, flour, brown sugar, baking powder and salt in large bowl.
     Whisk milk, eggs, honey, and butter in medium bowl.
     Stir milk mixture into dry ingredients.
     Mix in corn.
     Pour batter into prepared dutch oven.
     Sprinkle bacon over batter.
     Bake at 350 degrees for 30-40 minutes or until cornbread is golden and tester inserted into the center comes out clean.
     Cool at least 30 minutes.  Makes 12-16 servings.

Right before baking sprinkle bacon on thick batter

Bake at 350 degrees for 30-40 minutes or until golden brown and cooked through

This bacon crusted cornbread makes enough to feed a troop of hungry campers

Roasted Vegetable Fajitas

      I love roasting vegetables, the high heat concentrates the flavor, the colors remain vibrant and the caramelized sugars add a touch of sweetness.  For those of you who are trying to shed a few pounds after the holidays, this is a healthy way to eat your vegetables without feeling deprived.  Use low fat sour cream and cheese if you want to trim the calories even more.  Slice the vegetables, toss with a little olive oil and seasoning and blast in a hot oven.  I use my 8 inch oven when I make these with 8 coals in a ring around the bottom and the lid completely covered with briquettes.  You can easily multiply the ingredients if you're feeding a larger group, just be sure to keep your oven really hot.  Wrap the roasted veggies in soft flour tortillas and adorn with your favorite toppings.  If you're a dyed in the wool carnivore, add cooked chicken or leftover thinly sliced steak.  Add some scrambled eggs for an easy outdoor breakfast.  Prepare your vegetables at home, toss with the oil and seasonings in a zip lock bag and when you get to your campsite you're ready to go. 

Roasted Vegetable Fajitas
2-3 red, yellow or green bell peppers, cleaned and cut into strips
1 medium red onion, sliced
1 medium zucchini, sliced
1-2 Portabello mushrooms, sliced
1-2 Tblsp olive oil
1 tsp fajita seasoning
1/2 tsp cumin
8-10 flour tortillas, fajita sized
Toppings
Sour cream
Fresh chopped cilantro
Grated Cheddar cheese
Black beans, rinsed and drained

     Lightly oil or spray dutch oven.
     Add vegetables; toss with olive oil and seasonings.
     Roast at 400 degrees for 20 minutes or until softened and slightly charred.
     Serve in flour tortillas.
     If desired, top with sour cream, fresh cilantro, Cheddar and black beans. 

Toss vegetables with oil and seasonings in dutch oven

Roast in a hot oven for 20-25 minutes

Great camping finger food

Chili Relleno Casserole

     I can't recall where I first ran across this recipe but I remember it being very popular at bridal and baby showers I attended over twenty years ago.  It's a cross between a crustless quiche and a chile relleno souffle and couldn't be easier to make.  Just mix the ingredients together in a large bowl, pour into your dutch oven and bake.  To simplify things even more, use a 2 cup package of shredded Cheddar Jack cheese.  In my 10 inch dutch oven, this baked with 10 coals around the bottom and 24-26 on the lid.  After 25 minutes, or when the eggs are set and puffy, sprinkle on the remainder of the cheese and continue heating until melted.  It will be much easier to slice into wedges if you let it sit for a good 15 minutes before serving.  Add an extra can of chilies if you want to bump up the heat but do give this light and airy casserole a try, it's an ideal camper's dutch oven breakfast.

Chili Relleno Casserole
3 cups (24 oz.) cottage cheese
6 eggs, lightly beaten
3/4 cup finely crushed Ritz (or buttery) crackers
1 4 oz. can chilies, drained and chopped
1 cup Cheddar cheese, shredded
1 cup Monteray Jack cheese shredded
OR 2 cups Cheddar Jack cheese, shredded
Fresh chopped cilantro for garnish

     Lightly oil or spray 10 inch dutch oven.
     Combine eggs, cottage cheese, cracker crumbs, chilies and half the cheese in large bowl.
     Pour into prepared oven.
     Bake for 25-30 minutes or until set.
     Sprinkle with remaining cup of cheese; bake for 3-5 minutes or until cheese is melted.
     Let rest in dutch oven for 15 minutes before serving. 
     Makes 4-6 servings.

Pour egg mixture into well oiled 10 inch dutch oven

Bake at 350 degrees for 25 minutes or until eggs have set

Sprinkle with remaining cup of Cheddar Jack cheese

Cover and cook for 3-5 minutes or until cheese has melted

Allow casserole to sit for 15 minutes before serving and top with cilantro

White Chicken Chili with Aged Cheddar

     Who would have ever guessed that the best white chili I have ever tasted came from a recipe posted on an Irish company's website?  This creamy White Chicken Chili with Aged Chedder from Kerrygold is so rich and good you can almost stand a spoon in it.  All you have to do is saute the peppers and onion in a splash of olive oil, add the rest of the ingredients and when it comes to a strong simmer, stir in the cheese.  In my 10 inch oven I cooked the vegetables over a full compliment of coals then moved them to a ring around the bottom before adding the liquid.  The lid was covered with briquettes, maybe 24 or so, I let it bubble away for 20 minutes before stirring in the cheese.  Put that half eaten rotisserie chicken sitting in your fridge to good use and whip yourself up a batch of this cheesy, most comforting, warming chili.

White Chicken chili with Aged Cheddar
1 Tblsp olive oil
1 medium onion, peeled and chopped
1 yellow bell pepper, stemmed, seeded and chopped
1 Tblsp minced fresh jalapeno chili
1 1/2 tsp ground cumin
1 15 oz. can cream-style corn
1 4 oz. can diced mild green chilies
2 cups whole milk
1 15 oz. can navy beans, rinsed and drained
2-3 cups shredded cooked chicken
1 1/2 cups shredded aged Cheddar cheese
salt and pepper

     Lightly oil or spray dutch oven.
     Saute onion, bell pepper and jalapeno chili in olive oil over a full spread of coals until onion is soft.
     Move bottom coals to a ring around base of oven.
     Add cumin, corn, green chilies, milk and beans and chicken; stir well.
     Cover with as many coals as needed to bring soup to a bubble.
     Simmer for 15-20 minutes, stirring halfway, or until heated through.
     Season with salt and pepper.
     Stir in Cheddar, stir until completely melted and serve immediately.
     Makes 4 servings.

Saute bell pepper, onion and jalapeno in olive oil until softened

Add milk, chicken, chilies, creamed corn and beans

Simmer for 20 minutes before adding cheese

Gently stir cheese over coals until melted

Garnish with a sprinkling of Cheddar and chopped cilantro