60 Minute Jam Rolls

     Making these 60 Minute Jam Rolls from Fleischmann's was a great way to start my day.  Not only was I rewarded with the scent of freshly baked bread wafting from my dutch oven and lingering in the breeze but forming and shaping the dough brought me back to my childhood and memories of playing with Play-Doh.  The dough can be made in no time flat, just be sure to use a thermometer when heating your milk, butter and water mixture.  After you mix and knead the dough, separate it into 12 equal pieces.  Form the long snake-like strands by rolling the dough on the counter flat against the palms of your hands, if you move your hands farther apart while you are rolling the dough it will easily stretch for you.  Coil it loosely and place in your well oiled dutch oven.  After the dough has risen, poke a hole in the center with your finger and fill with your favorite jam or jelly.  In my 12 inch dutch oven, the rolls baked for 20 minutes with 12 coals in a ring around the base of the oven and 24-26 on the lid.  Like most dinner rolls, eat them while they are hot, they harden as they cool.  I glazed mine but they don't really need it.  Kids will have love making these and it's an excellent recipe for the novice bread baker.

60-Minute Jam Rolls
3 1/2 cups all-purpose flour
2 Tblsp sugar
1 envelope Fleischmann's RapidRise Yeast
1 tsp salt
1/2 cup water
1/2 cup milk
2 Tblsp butter OR margarine
1 egg
3-4 Tblsp jam, any flavor
Powdered Sugar Glaze (optional)
1 cup powdered sugar
1 to 2 Tblsp milk

     Lightly oil or spray 12 inch or larger dutch oven.
     Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixing bowl.
     Heat water, milk and butter until very warm (120 to 130 degrees).
     Gradually add to flour mixture.
     Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
     Add egg and 1 cup flour; beat 2 minutes at high speed.
     Stir in enough remaining flour to make soft dough.
     Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
     Divide dough in 12 equal pieces.
     Roll each into 15-inch rope and loosely coil; pinch ends firmly to seal.
     Place rolls in prepared dutch oven.
     Cover; let rise in warm, draft-free place until doubled in size, about 30-45 minutes.
     Make deep indentation in the center of rolls, fill with 1/2 teaspoon jam.
     Bake at 400 degrees for 15-20 minutes or until golden.
     Drizzle with Powdered Sugar Glaze if desired.
     To make Powdered Sugar Glaze, combine powdered sugar and milk in a small bowl.
     Whisk until smooth.
     Makes 12 rolls.

Roll dough, seal edges and place in well oiled dutch oven

After rolls double in bulk make indentation in center and fill with jam

Bake for 20 minutes at 400 degrees or until golden brown

Glaze rolls if desired and be sure to eat them while they're warm

Roasted Red Potatoes with Bacon and Cheese

      If you're looking for a quick and easy side dish that people will love, give these Roasted Red Potatoes with Bacon and Cheese from Kraft a try.  I used a little less than the full 2 pounds of potatoes and it was just the right amount for my 10 inch oven.  The potatoes I used were on the tiny side and were ready in 50 minutes with 10 coals in a ring around the bottom and 22 on the lid.  If you're making a larger portion, use a bigger oven, they will brown better if scattered in a single layer.  Also, the real bacon bits in a jar were really quite good but if you want to fry your own bacon and crumble it in, I'm sure it would be even better.  A good staple recipe, with bacon, cheese and potatoes you can never go wrong.

Roasted Red Potatoes with Bacon and Cheese
1/2 cup bottled Ranch OR Bacon Ranch Dressing
1/2 cup shredded Parmesan OR Cheddar cheese
1/4 cup Real Bacon Bits
2 lb. small red potatoes, quartered
1/4 cup chopped scallions (optional)
1 Tblsp chopped fresh parsley

     Lightly oil or spray dutch oven.
     Mix dressing, cheese, scallions and Bacon Bits in medium bowl.
     Add potatoes; toss lightly.
     Spoon potatoes in single layer in prepared oven.
     Bake at 350 degrees for 50-55 minutes or until tender and browned.
     Makes 4-6 servings.

Toss potatoes with cheese, dressing, scallions and bacon bits and spoon into oven

Roast at 350 degrees for 50-55 minutes

Sprinkle crispy potatoes with fresh parsley

Baked Barbecue Beans and Spicy Sausage

      We've been lucky this year, today was the first day all winter I had to cook in the snow.  I love cooking outside on cold, crisp days but when there is snow on the ground you really have to slow down and think about what you're doing.  One thing you never want to do is set a hot dutch oven in the snow, the rapid change in temperature could easily crack your oven.  Thankfully spring is right around the corner and camping season in many parts of the country will soon be upon us.  This recipe for Baked Barbecue Beans and Spicy Sausage from Cindie Haras of Vero Beach, FL was a winner in Aidell's 2005 Main Dish Recipe Contest.  If you're a vegetarian, the flavor of the beans is so good you won't even miss the sausage.  In my 10 inch dutch oven I sauteed the onions, garlic, sausage and pepper over a full compliment of coals then moved the bottom briquettes to a ring of 10 around the base with 18-20 on the lid.  Tangy, sweet, hot and spicy, this great dutch oven one pot meal has it all. 

Baked Barbecue Beans and Spicy Sausage
1 Tblsp olive oil
1 medium red pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
12 oz. Green Chile or Cajun Andouille Chicken Sausage, cut into 1/2 inch pieces
1 4 oz. can green chilies
2 15 oz. cans cannellini beans, drained
1 15 oz. can diced tomatoes, undrained
1 cup barbecue sauce
1 Tblsp balsamic vinegar
1/4 cup brown sugar
Salt and pepper to taste

     Lightly oil or spray dutch oven.
     Saute onions, pepper, sausage and garlic in olive oil over a full compliment of coals for 5-10 minutes or until onions are softened and translucent.
     Stir in tomatoes, green chilies, beans, barbecue sauce, balsamic vinegar and brown sugar.
     Mix ingredients thoroughly.
     Move bottom coals to a ring around base of dutch oven.
     Bake for 30 minutes at 350 degrees or until bubbling.
     Season to taste with salt and pepper.
     Makes 4-5 servings.

Saute onion, garlic, pepper and sausage over a full compliment of coals

Stir in remainder of ingredients

Simmer for 30 minutes at 350 degrees

This tastes even better the next day

Pepperoni and Mushroom Pizza Bake

     When I made this Pepperoni and Mushroom Pizza Bake from Cabot I only wished I had a troop of hungry scouts to help me polish it off.  It is the quintessential kid/teenager camping grub and something that young campers of all ages could toss together and bake in a dutch oven.  Snip the breadstick dough into one inch pieces with kitchen shears then stir in the pepperoni, mushrooms and spaghetti sauce.  You could easily change the ingredients by adding your favorite pizza toppings.  Next time I think I'll try it with cooked and crumbled Italian sausage.  In my 12 inch oven it baked for 30 minutes with 12 coals in a ring around the bottom and 24-26 on the lid, you need to keep the oven fairly hot for the dough to bake all the way through and rise.  A fun, easy way to make dutch oven pizza and you know it will be elevated to gourmet status around the campfire.

Pepperoni and Mushroom Pizza Bake
2 11 oz. tubes refrigerated breadstick dough
1 6 oz. package pepperoni slices
1 8 oz. package fresh mushroom slices
1 26 oz. jar spaghetti sauce
8 oz. shredded Cheddar cheese

     Lightly oil or spray 12 inch dutch oven.
     Cut breadstick dough into 1-inch pieces; place in a large bowl.
     Add pepperoni, mushrooms and spaghetti sauce.
     Toss to combine.
     Pour into prepared dutch oven.
     Bake at 400 degrees for 30 minutes.
     Top with cheese and bake an additional 5 to 10 minutes or until cheese has melted.
     Makes 6 servings.

Mix the whole kit and kaboodle in a large bowl and pour into your dutch oven

Bake for 30 minutes at 400 degrees then top with grated cheese

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

You just know any teenager will scarf this down

Easy Apple Cobbler Pizza

     Halfway between a pie and a crisp, this Easy Apple Cobbler Pizza from Comstock is a cinch to make in your dutch oven and will satisfy your craving for a homemade apple pie.  All you have to do is unroll a store bought pie crust in your parchment lined oven, spoon on the apple filling and sprinkle with the buttery topping.  Mine took a full half hour to bake in my 12 inch oven with 12 coals in a circle around the base of the oven and 24-26 briquettes on the lid.  If you want to slice it into nicely shaped wedges let it cool in your dutch oven before removing, otherwise dig in while it's hot and scoop it into a bowl with your favorite vanilla ice cream.

Easy Apple Cobbler Pizza
1 9-inch refrigerated prepared pie crust
1 21 oz. can apple pie filling or topping
3/4 cup all purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 tsp ground cinnamon

     Lightly oil or spray a 12 inch or larger dutch oven; line with parchment paper.
     Unfold pie crust and place in bottom of oven.
     Spread apple filling evenly over pie crust to within 1 inch of edge.
     In small mixing bowl, combine flour, oats, brown sugar, butter and cinnamon.
     Crumble flour mixture evenly over apple filling.
     Bake at 400 degrees for 25-30 minutes or until golden brown.
     Let cool for 20-30 minutes before lifting out of dutch oven.

Unroll piecrust in dutch oven, spread with pie filling then sprinkle with topping

Bake at 400 degrees for 25-30 minutes

Serve yourself a warm slice of apple cobbler

Chili Swiss Steak

     I liked the looks of this Chili Swiss Steak from Betty Crocker because it had all the elements of a good campfire dinner, very little refrigeration required and easy to prepare.  I was feeling lazy today and didn't even bother to brown the beef.  In my 10 inch oven I baked it for 1 hour and 15 minutes with 10 coals in a ring around the bottom and 24 on the lid.  After 45 minutes I stirred in the corn, and didn't add the green onions because I used a can of stewed tomatoes with onions, celery and green pepper.  It's got some heat, just enough to warm you on the way down.  Cut the beef on the thin side and it will cook faster, the longer it simmers the more tender it will be.  Serve it over rice or with flour tortillas and enjoy a zippy, simple camp supper.

Chili Swiss Steak
1 1/2 pounds boneless beef round steak, cut into thinly sliced serving pieces
1/2 tsp salt
1 14.5 oz. can stewed tomatoes, undrained
1 4.5 oz. can chopped green chiles
1/4 cup taco sauce
1 tsp chili powder
1/2 tsp cumin
1 cup frozen or drained canned corn
1/4 cup sliced green onions

     Lightly oil or spray dutch oven.
     Combine salt, tomatoes, taco sauce, chiles, chili powder and cumin in medium bowl.
     Place beef in prepared dutch oven.
     Cover with tomato mixture.
     Bake at 375 degrees for 45 minutes.
     After 45 minutes stir in corn and onions; continue cooking for 20-30 minutes or until beef is tender.

Make it easy by stirring all the ingredients together in your dutch oven

Bake at 375 for 45 minutes before adding corn, continue baking for 30 minutes or until beef is tender

Serve with rice and dig in

Orange Cornbread

      When I stepped out onto the deck this morning the scent of a warm spring rain lingered in the air.  Although it's technically still winter I instantly became infected with a serious case of spring fever.  The brilliant yellow batter for this Orange Cornbread from Central Market in Texas reminded me of a field of daffodils.  The subtle orange flavor is what sets this one apart from other recipes.  In my 10 inch dutch oven it baked for 25 minutes with 10 coals in a ring around the bottom and 18-20 on top.  A very nice change from your average recipe and extremely moist, give this Texas orangy cornbread a try. 

Orange Cornbread
1/4 cup butter, softened
1/4 cup sugar
2 eggs
1 cup orange juice
1 cup all-purpose flour
1 cup cornmeal
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 15 oz. can corn, drained OR 2 cups fresh or frozen corn

     Lightly oil or spray 10 inch dutch oven.
     In medium bowl, beat together butter and sugar until light and fluffy.
     Add eggs and orange juice; mix just until combined.
     Whisk flour, cornmeal, baking powder, baking soda and salt together in separate bowl.
     Fold flour mixture into orange juice mixture; mix just until combined.
     Stir in canned or frozen corn.
     Pour batter into prepared dutch oven.
     Bake at 350 degrees for 25-30 minutes or until lightly brown and springs back when touched in the center.

Pour golden batter in well oiled 10 inch dutch oven

Bake at 350 degrees for 25-30 minutes or until firm in center

Very moist, brimming with corn and scented with orange