Dutch Oven Appetizers

In a 10" Dutch Oven add

2 cups Brown Sugar

1 cup White Karo Syrup

1 Stick Butter Stir constantly. Rolling Boil 7 minutes then remove from heat and add

1 can Sweetened Condensed Milk

Ingredients
• 2 (16 ounce) cans of Refried Beans - I use Old El Paso Spicy Fat Free
• 1 (8 ounce) package Cream Cheese
• 1 Cup Sour Cream
• 1 Taco Seasoning packet
• 2 Cups Shredded Monterey Jack Cheese
• 2 Cups Shredded Cheddar Cheese
Instructions
• Preheat your 12” regular Dutch Oven. 15 on top 10 on the bottom = Briquettes
• The best you can, whip together cream cheese, beans, taco seasoning and sour cream until smooth.
• If it was me I would put in a 12” Aluminum Dutch Oven liner into my 12” Dutch Oven.
• Put your mixture in the bottom of your Dutch Oven. Sprinkle with both shredded cheeses, and bake for 25-30 minutes, or until cheese is slightly brown and dip is hot and bubbly around the edges.
• Serve with Tortilla Chips.
Reduce the fat and calories by using low fat/no fat refried beans sour cream and cream cheese if desired.

PDF=Texas-Dutch-Oven-Bean-Dip

https://ahappycamper.com/product/camp-chef-12-inch-aluminum-dutch-oven-liners/

This recipe is simple. This is how we make Corn Chips when we are hunting, fishing, and camping.
-1 Package Tortillas = 6" Diameter
Stack the tortillas about 5 or 6 at a time and quarter them. Heat the oil in your Dutch Oven to about 325 degrees.

Carefully place tortilla slices in the hot oil and cool until stiff. Put tortillas on paper towels to drain and cool. While hot flavor with salt or favorite spice.

Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and Matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of Vinegar
___ Spray bottle of Oil
___ Don't forget the Food!!!

Servings: 4
Preparation Time: 30 minutes
Challenge Level: Moderate
What You’ll Need: 1/4 cup vegetable oil
3/4 cup popcorn kernels Salt and softened butter to taste
12-inch camp Dutch oven
Large serving bowl
What You’ll Do: Coat bottom of Dutch oven with oil, then warm over 25 coals.
Cover bottom of oven with popcorn kernels. Replace lid. Cook the corn, rotating oven a quarter-turn per minute to avoid hot spots. Remove oven from coals once corn popping begins to slow.
Don’t wait too long on this step; otherwise, popcorn will burn.
Carefully pour popcorn into a large serving bowl.
Add softened butter to the warm popcorn, if desired, then salt or season to taste.

This recipe is simple. This is how we make nachos when we are hunting, fishing, and camping.

Corn Tortillas
Sliced or Grated Cheese ( I like Sharp)
Mild Jalapeno Slices
Chopped Tomatoes (optional)
Oil for Frying Tortilla Chips
-Cut each tortilla into 6 pieces. Cook pieces until crisp. Make sure you do not over cook them. Put tortillas on paper towels to drain.

• Place tortilla pieces in bottom of your dutch oven. Put a slice or pinch of cheeses on each tortilla piece and put a slice of jalapeno on top.
  
• Put your lid on and cover the lid with briquets or hot ashes from your campfire.
  
• When cheese is melted, remove and serve. Sometimes a little chopped tomato is nice on top.
  

• Variation: Get different types of cheeses and make a colorful and tasty arrangement. Also, you can do nachos using flour tortillas. Use olive oil with the flour tortillas as it gives you a better flavor. Velveeta is also great. From: A Collection of Recipes.....Cast & Fire page 9

Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don't forget the Food!!!

Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don't forget the Food!!!

Dig up dandelions and discard flowers, roots and dead leaves. Soak in clean water and rinse 3 times. Repeat twice more, if necessary. Dry leaves once they are clean. Or Young Dandelion greens, (picked before plant flowers), rinsed and chilled. Be sure they’re herbicide and pesticide free!! Lettuce, Washed and Torn Bacon, Cooked and Crumbled Egg, Boiled and Sliced Grated Cheese, (Swiss is Best) Edible Flowers in season sprinkled on top (violets, pansies, nasturtiums, and calendula) Toss salad with Salt, Pepper, and a Vinaigrette Dressing. Try Raspberry Vinegar, Olive Oil, Salt, and Pepper.

PDF= Dandelion Salad

Ingredients:

• 16 even-sized open cup mushrooms, stalks cut level
• 3 tbsp olive or coconut oil
• 1/4 c unsalted butter, softened
• 3 cloves garlic, chopped very finely
• 2 tbsp fresh thyme, chopped
• 1 1/2 tbsp lemon juice
• salt and freshly ground black pepper to taste
• 1/4 c fresh breadcrumbs.

Directions:
Preheat the oven to 400F/gas mark 6. Lightly fry the mushrooms, cap-side down in your 12" cast iron skillet, in hot oil for 20 seconds.

Arrange the mushrooms in your cast iron skillet for roasting with the stalks facing upwards.

Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes in your oven.

Of course I will be cooking and eating mine ASAP!!

Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don't forget the Food!!!

Directions:
Preheat and oil your 12" regular Dutch Oven.
1. Peel onions and cut them in half.
2. With half of the ground meat, mix in Italian seasoning, minced garlic, minced onion, parsley.
3. With the remaining ground meat, mix taco seasoning, minced garlic, minced onion, diced green chilies and Monterey Jack cheese. You can add diced peppers if you like to either mix.
4. Use one mix in white onion and the other in the red onion. Start with a 1” cube of Monterey Jack and make a meatball around it to fit in 2 half layers of onion. Now if you like, wrap with 1/2 slice of bacon and hold with toothpick.
5. Cook for about 20-30 minutes. I use 4 coals on bottom and 18 on top.
Submitted by: Rob Kallam

• 1 Large White Onion
• 1 Large Red Onion
• 2 Pounds Ground Meat
• 1 Tbls Taco Seasoning
• 1 Tbls Italian Seasoning
• 8 oz. Monterey Jack Cheese
• 4 oz. Can of Diced Green Chilies

Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and Matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of Vinegar
___ Spray bottle of Oil
___ Don't forget the Food!!!

• I used 20 jalapeños in a variety of sizes. The smaller the jalapeños, the softer they tend to be.
• Cream cheese. It took about a package and a half to fill all the jalapeños.
• Bacon. I used thin sliced bacon. It took about a package and a half to wrap all the peppers. I wrapped them in whole a piece each.
• You can also use peppered bacon and apple wood smoked bacon. The peppered was a little harder to wrap around the peppers but has an interesting flavor and kick.
• Can also be cooked in your oven at home or on your BBQ.

Directions:
WARNING: Always wash your hands after jalapeños, touching sensitive skin without washing your hands will cause burning.

First, cut off the top of the jalapeños just below the stem. The stem isn't good to eat and tends to be tougher.

Next, slice the jalapeños in half lengthwise.

Then, using a sharp knife, carve out the seeds and veins. Veins and seeds are the hot part of the jalapeños. The more you leave in, the hotter it will be. I used a spoon to spoon it out and it seemed to work just fine.

Place in smoker for about 1/2 hour. You just need to make sure the bacon is done and you should be good to go.

• 1 Box Mushrooms with stems, break stims off
• 1 lb. Pork Sage Sausage
• 1 Onion - diced
• 1/2 cup Celery - chopped fine.
• 1 Box Pork Stuffing

Directions:
In your 12" regular dutch oven cook your Pork Stuffing, mushroom stems, sausage, onion, and celery. When that is cooked take it out and put into a bowl. Let it cool so you do not burn your fingers. Place the mushrooms heads down into your dutch oven and spoon the mixture into the mushroom heads. Now put the lid on and go to baking. In your Volcano Stove us 12 briquettes on the bottom. If you are cooking on a table use 15 on top and 10 on the bottom. You will see steam coming out from under the lid plus you will smell it too!!
These are VERY, Very Good!!!

Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and Matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of Vinegar
___ Spray bottle of Oil
___ Don't forget the Food!!!