Roasted Apple, Vegetable and Kielbasa Bake

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

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

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

Toss vegetables and Kielbasa with oil and spices in dutch oven

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

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

Cabot Cheddar Soda Bread

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

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

Press sticky batter into well oiled 10 inch dutch oven

Bake at 375 for 40-45 minutes

Allow to cool for 5 minutes before removing from oven

Let sit for an additional 20 minutes before slicing

Jettie Mae's Panhandler Spaghetti

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

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

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

Brown beef with onion and green pepper

Add remaining ingredients and mix well

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

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

Kids will wolf this down

Cherry Coffee Cake

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

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

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

Layer pie filling between layers of batter then
sprinkle with topping

Bake at 350 degrees for 45-50 minutes

A buttery, classic coffee cake

Chocolate Cherry Bars

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

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

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

Pour thick batter into prepared 12 inch dutch oven

Bake for 30-35 minutes at 350 degrees

Pour hot frosting over warm cake

Allow to cool completely before cutting into bars

Reuben Casserole

     Any time I can add pasta to my dutch oven without cooking it beforehand I am one happy camper.  This casserole from Hillshire Farm 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.  

Reuben Casserole
1 pkg. Polska Kielbasa
1 10 3/4 oz can condensed cream of mushroom soup
1 1/4 cup milk
1/4 cup chopped onion
1 1/2 tsp prepared yellow mustard
1 14 oz can sauerkraut, rinsed and drained
8 oz. (about 4 cups) uncooked egg noodles
8 oz shredded Swiss cheese (2 cups), divided
1/2 cup bread crumbs
2 Tblsp butter, melted

     Lightly oil or spray 12 inch dutch oven.
     Cut sausage in 1/4 inch slices.
     In large bowl, mix soup, milk, onion and mustard until well combined.
     Spread sauerkraut on bottom of prepared dutch oven.
     Place noodles on top of sauerkraut, pressing down lightly.
     Pour soup mixture evenly over top of noodles.
     Lay sliced sausage on top of soup.
     Sprinkle with 1 cup cheese.
     Combine bread crumbs and butter in small bowl; sprinkle over cheese.
     Bake 50-55 minutes or until noodles are tender.
     Sprinkle with remaining cup of cheese, continue cooking for 5 minutes or until cheese has melted.
     Allow to rest for 10-15 minutes before serving.
     Makes 4-6 servings.

Layer sauerkraut, noodles, Kielbasa, cheese and breadcrumbs
in prepared 12 inch dutch oven

Bake at 350 degrees for 50-55 minutes or until
noodles are tender before adding final layer of cheese

Bake for 5 minutes longer or until cheese has melted

Tangy, creamy, easy to make and especially filling,
try it you'll like it

One-Hour Shrimp Paella

     This scaled back recipe for Paella from Bon Appetit 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.

One-Hour Shrimp Paella
1 Tblsp olive oil
8 oz 1/2 inch cubes smoked ham (about 1 1/2 cups)
1 large onion, chopped
1 red bell pepper, chopped
1/4 tsp (generous) saffron threads, crumbled
1/4 tsp hot Spanish paprika or hot Hungarian paprika
3 1/4 cups low-salt chicken broth, divided
1 1/2 cups uncooked white rice
1 lb uncooked, peeled, deveined large shrimp
1/2 cup pimiento-stuffed green olives, halved
Salt and pepper to taste

     Lightly oil or spray dutch oven.
     Saute ham, onions and bell pepper in olive oil over a full compliment of coals.
     Cook for 8-10 minutes or until onions are translucent.
     Stir in saffron and paprika, add 3 cups broth and rice.
     Stir in salt and pepper.
     Cover with as many coals on the lid as needed to bring broth to a boil.
     Simmer until rice is almost tender, about 15 minutes.
     Nestle shrimp into rice, top with olives and drizzle with remaining 1/4 cup broth to moisten.
     Cover and cook until shrimp are just opaque in center, about 6 more minutes.
     Makes 4 servings.

Saute ham, onion and bell pepper over a full
compliment of coals

Add rice, broth and spices; cover and
bring to a boil

Simmer rice for 15 minutes before adding
shrimp and olives

Cover and cook for 5-7 minutes or until shrimp are opaque

I'd give this a five star rating