Featured Recipes of the Month
4 Squares Unsweetened Chocolate
1 Cup Sugar
½ Cup Water
2 teaspoons Instant Coffee
¼ teaspoon Cinnamon
1/8 teaspoon Salt
½ Cup Heavy Whipping Cream
2 Quarts Hot Milk
Put chocolate, sugar, water, coffee, cinnamon, and salt into a sauce pan. Stir then together over medium heat and bring the mixture to a boil. Then lower the heat and cook gently for 4 minutes, stirring the mixture constantly. Remove from the heat and let the mixture cool. Whip the cream with a hand beater or mixer. When the chocolate mixture has cooled, stir it into the whipped cream.
Put 2 tablespoons of the mixture into each cup. Fill the cups with hot milk. Stir before serving.
4 Large Eggs
1 Tablespoon Milk
Dash of Worcestershire Sauce
2 Drops Hot Sauce
¼ teaspoon Salt
2 Shakes of Pepper
1 4 oz. Can Mushrooms Slices
1 Tablespoon Butter or Margarine
Beat Eggs in a mixing bowl with a beater or fork. Add the milk, Worcestershire sauce, hot sauce, salt, and pepper to the eggs.
Drain the liquid from the mushrooms and spread them on a double later of a paper towels. Blot all the liquid from the mushrooms.
Melt the butter slowly in a cast iron 12” skillet. Add the mushrooms. Cook over low heat, stirring constantly Or until nice and brown.
Add the egg mixture, Stir until eggs are to your liking. = Nice and fluffy
Serves 4 maybe!
3 or 4 Large Potatoes
1 teaspoon Salt
1 Tablespoon Flour
Peal, wash, and dry the potatoes. Grate them until they measure 3 cups. Drain the water from the potatoes.
Break the egg into a bowl and beat it well, add the potatoes, 1 tablespoon of cooking oil, salt, and flour to the egg. Mix together.
Heat just enough cooking oil to cover the bottom of your 12” cast iron skillet. Spoon 2 tablespoons of potato mixture into the hot fry pan for each pancake. Fry the pancakes until lightly browned on one side. Turnover and fry until lightly browned on the other side. Edges will be lacy when done.
Serve with Applesauce if you like.
Servings = 2
6 Medium sized Onions
6 Beef Bouillon Cubes can use Chicken Bouillon too
3 teaspoons Butter
Salt & Pepper to your liking
Peel onions. Scoop out a small hole in the top of each onion. Put a bouillon cube and ½ teaspoon of butter in the hole of each onion. Sprinkle with salt and pepper.
Wrap each onion in a piece of foil, sealing tightly. Put onions on hot coals cook for about 45 minutes. Turn over several times while cooking. Unwrap onions with two forks and serve while piping hot.
They will be HOT!!!
Locate a flat area on your lawn and start making snowballs.
Make as many snowballs as you’d like.
Keep the snowballs uniform in size and pack them well.
The more snowballs you have, the higher you can build up.
Once you have your supply, start by forming a ring with the balls.
Next step: start building up.
Add one layer after another, gently decreasing the width at each level.
As you layer the snow balls, think ahead to leave a small gap in the construction as a place to reach in with your hand and to place a tea light once the construction is finished.
The goal is to build a solid snowball pyramid.
Once the balls are in place and a Snowball Pyramid has been formed, parental guidance is necessary to placing and lighting a candle.
To use the Snowball Luminary, just reach into the little gap with a tea light, light it, and enjoy your beautiful work
1/2 lbs. Bacon, Fry and remove the grease
1 lb. Hamburger
1 Onion – chopped
4 Cups Kidney Beans (soak beans overnight in water)
1 Cup Lima Beans 4 Cans White Beans
1 Cup Brown Sugar
1/4 tsp Soda
1/3 Cup Apple Cider Vinegar
1 Tbsp. Liquid Smoke
1 Cup Catsup
In a 12″ Dutch Oven fry the bacon and remove the grease. Save that for later on something. Add hamburger and fry, drain off the grease. Add other ingredient to dutch oven. Stir, Cover and bake for 1 1/2 hours, on low heat. If beans have not been soaked, increase cooking time to 4 hours or till tender.
Log Cabin Dutch Oven Cookbook pg. 34
Corn Bread Dutch Oven Style
1/2 Cup Flour
1 1/2 Cups Corn Meal
1 Cup Buttermilk (can substitute 1 cup Milk & 3 tbsp Powdered Buttermilk)
1/2 tsp. Baking Soda
3 tsp. Baking Powder
1 tsp. Salt
1 Tbsp. Molasses ( can substitute 1 Tbsp Sugar)
1/4 Cup Shortening , Oil or Margarine Put all dry ingredients in a bowl and make a well in the middle. Add all the other ingredients and mix together well. Place on top of the Beans about 2/3 of the way when about done. You can just drizzle over the top and it will fill in. Cook till you smell it then it is done.
Cooked in the Dutch Oven Class Feb 2018
16 oz can spaghetti sauce
8 oz can tomato sauce
¼ cup onions chopped
1 tablespoon Italian Seasoning
2 tsp garlic powder
2 tsp onion powder
1 cup water
1 pound ground beef or turkey
1 pound Italian sausage any variety or use small pepperoni slices
2 cups mozzarella cheese
2 cups Colby jack cheese
15 lasagna noodles *oven ready make this recipe even easier* Several tablespoons powder Parmesan cheese
Warm and oil your dutch oven. Fill pot with water and bring to a boil, then cook lasagna noodles until al dente.
In the meantime, dice onions, and then put them in a cast iron skillet with the sausage and ground beef. Brown the meats.
Add spaghetti sauce, tomato sauce, and water to meat and onion mixture. Add in all the spices, and let simmer 15 minutes.
When lasagna noodles are done, drain excess water, and put off to the side.
Dry out your dutch oven and put some oil on the bottom. Sprinkle Parmesan cheese on the bottom of your dutch oven. Layer four lasagna noodles on the bottom of the dutch oven it might take a little more. Then layer 1/3 of sauce, then ½ cup of colby jack cheese 1/2 cup of mozzarella. Sprinkle with Parmesan. Repeat noodle, sauce, cheeses two more times. Make sure the top layer of the lasagna is mozzarella cheese. If there are any gaps at the ends of your dutch oven where there are no noodles, put a noodle there as well.
Put the lid on and bake for 50 minutes. 15 briquettes on the top and 10 on the bottom.
Note: If you do not want to cook the noodles first you do not have to. Just add like the recipe says but it will take an extra 30 minutes to cook. Just remember when you smell it is is done!!
You will notice we used a dutch oven liner with this recipe. It is because it has cheese on the bottom!! Just making sure you do not have a clean up nightmare when done!!
•2 pounds Lean Ground Beef
•2 teaspoons Salt
•1/2 teaspoon Garlic Powder
•1/4 teaspoon Black Pepper
•Baby Carrots = 12 if you cut them in half they cook faster
•Sliced Onion = How much you want
•Potatoes, cut into 1 inch cubes
•Sliced Mushrooms = as much as you want
•Sliced Celery = as much as you like
•Combine Ground Beef, salt, garlic powder, and black pepper and any other spices and seasoning you might like – Mix well and form meat into 4 to 5 hamburger patties. Then I would break it up into at least 2” pieces that way it cooks faster.
•Place each patty in the middle of a large piece of aluminum foil and top with your favorite veggies and a little more salt and pepper. Seal aluminum foil into a packet.
•Bake for 50 to 60 minutes. Half way through turn it over!! Pull out with tongs when done it is very hot!! I start with fold down and then when you flip it the fold is up.
• 6 Boneless Loin Pork Chops
• 2 small to medium Onions, chopped
• 2 tbs Butter
• 4 cups Potatoes, sliced very thinly (mandoline recommended)
• 1 can (10.75 oz) Cream of Mushroom Soup
• 1¼ cups Milk
1. Oil & Preheat your 12” Dutch Oven to 350 degrees F
2. Heat a large Cast Iron Skillet over medium-high heat.
3. Melt 1 tbs of the butter in the pan
4. Brown pork chops on both sides; remove from pan and set aside.
5. Add the remaining 1 tbs butter to the Cast Iron Skillet and add the chopped onion.
6. Cook onions until they are soft.
7. In the same pan as the onions, add the condensed soup and gradually stir in the milk so you don't get lumps; set aside.
8. Slice potatoes and place in an even layer in the bottom of your Dutch Oven.
9. Place pork chops on top of potatoes
10. Pour soup mixture over pork chops. Wiggle the Dutch Oven a bit so the sauce distributes throughout the Dutch Oven.
11. Cover and bake at 350 degrees F for 30 minutes. You should have 15 Briquettes on the top and 10 on the bottom.
12. If you are lazy like me I do it all in the Dutch Oven!!
Warm and lightly Oil a 12" Dutch oven.
Chop up 2 celery sticks
1 medium onion
1 cup of chicken (dark meat is better)
1 cup of Pork Meat
1 cup of Italian sausage cut in small pieces. Sausage cuts easier if slightly frozen.
Sauté' all ingredients in Dutch oven.
When celery and onion are opaque add 4 cups of chicken broth, cover and allow to simmer slowly for 1/2 hour.
Add 2 cups of rice, stir and add seasoning. about 2 Tbsp. to start.
Allow to simmer with the lid slightly cracked to allow the moisture to escape until the rice is fully cooked.
Check and add more seasoning if needed.
2 cups buttermilk or 4 tbsp. powdered buttermilk & 2 cups water
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. soda
2 tsp. sugar Cinnamon or nutmeg optional
Warm and lightly oil your aebleskiver pan or put 2 inches of oil in a 10" dutch oven. Let pan slowly heat up as you mix the bread. Break and separate the eggs, and beat the yolks. Add sugar, salt and milk to the egg yolks. Mix in the flour, soda and baking powder. Mix well. Beat egg whites. Add to the flour mix and place a tbsp. of mix in the egg pan. You can drop by the spoon full in the hot oil and cook one side. Turn over with a fork and cook other side. Roll in cinnamon and sugar, powdered sugar or eat with butter and jam. You can add applesauce to the mix, raisins, cheese, cherries or whatever you like. A can of kernel corn drained is also very good.
<img src="https://ahappycamper.com/wp-content/uploads/2019/03/Aebleskivers-300x225.jpg" alt="Aebleskivers" class="alignnone size-medium wp-image-4481" width="300" height="225" /></p>
3 Tbsp. of Log Cabin Seasoning
1 Tbsp. each of Thyme, Basil and Parsley.
1/2 Tbsp. each of Garlic and Onion Powder.
1 tsp. each of White Pepper, Salt and Black Pepper.
1 tsp. Cayenne Pepper optional.
Combine all ingredients and mix thoroughly.
Makes about 8 ounces.
Store in plastic bag or empty spice bottle for further use.
Warm and oil a 10" Dutch Oven.
Break 1/2 loaf of bread in small pieces in the Dutch Oven.
Combine a small package of frozen blueberries with 1 package of softened cream cheese with 1/2 cup of cream or half and half milk. Set aside in a small bowl.
Break 6 eggs in a bowl and add 1/2 cup cream and 1 tsp. of cinnamon. Whisk together until well mixed. Pour over Bread pieces in your Dutch Oven and spoon the blueberry mixture on top.
Bake with 8 Briquettes on the bottom and 13 on top. About 25 to 30 minutes.
With a Dutch Dome, place deflector on stove grate, trivet and then Dutch oven . Dutch Dome over the top of Dutch Oven use low heat below on Propane. 25 to 30 minutes or when you can smell it.
If you lift the lid you will add to your cooking time.
If you cook Low and Slow the recipe will maintain the flavors, nutrients and moisture in the dish.
INGREDIENTS 4 large eggs
1 ¼ c vegetable oil
2 ½ c sugar
3 c all-purpose flour
1 ½ tsp salt
1 ½ tsp baking powder
1 ½ tsp almond extract
1 ½ tsp vanilla extract
2 tsp butter flavoring
1 ½ c milk
3 Tbs poppy seeds
Glaze: ¼ c orange juice
½ teaspoon of each of the three flavoring
¾ c sugar
PREPARATION: Beat oil, sugar and eggs together in a large bowl. Sift flour salt and baking powder together in medium bowl. To the sugar mixture add, 1 c flour mixture and beat well. Add ½ c milk and beat well. Continue till flour mixture and milk is gone. Add extracts and poppy seeds and mix well.
Grease and flour the Dutch oven. Pour the batter into the Dutch oven. Bake using 7 coals on bottom and 22 on top for about 45-55 minutes or until toothpick comes out clean.
Remove from the oven and place on cooling rack.
In a small sauce pan or small Dutch oven, heat glaze ingredients and stir until dissolved. Heat to boiling, but do not boil. Spoon glaze over the cooled cake until all the sides are covered.
12" Dutch Oven
Cooking Time: 45-55 minutes
If in the oven- 350 for one hour.
By: Ross and Angie Conlin
Warm and oil your 12” Dutch Oven
Take your favorite rolls put an “X” on the top
Put Jelly Bean on top of the Rolls
Cook Till Rolls are done!!
This is a great one for the Kids to do. They love putting the Jelly Beans on Top!!
15 Briquettes on top and 10 on the Bottom
If you want them to rise just put 5 or 6 on top and then when they get where you want them start cooking.
1 Onion – chopped
3 or 4 Potatoes – Sliced
1 Frozen Bag of Mixed Vegetables
Bacon – slice into ½” and cook
1 Can of Cream of Mushroom soup – mix in bowl as per directions
Take your 12” Dutch Oven and cook your beacon till done. Take the bacon out of the Dutch Oven and put in a bowl.
Then put in some onions to cover the bottom, and then add some potato slices covering the bottom. I would then stir it a little to get the bacon grease on the potatoes and onions.
Add ½ of the Cream of Mushroom soup
Put a layer of cheese, then onions and potatoes.
Put layer of Bacon, Cheese, Mixed Vegetables, add the rest of the Cream of Mushroom Soup.
Put the lid on and go to cooking.
From the Dutch Oven Class on April 2019
3-4 large chicken breasts
1 package of bacon
5 small potatoes sliced into 1/4 - 1/2 inch slices
1 red onion chopped
1 lb butter optional
1 bottle of your favorite BBQ sauce
Pre-heat your 12' regular Dutch Oven. Place put bacon in dutch oven.
Cook bacon until cooked. Drain most of the excess grease (you want to keep probably 1/4 cup in the dutch oven) or if you are me just add the rest of the items!
Add onions, potatoes, chicken breasts, onion, butter, and BBQ sauce into the dutch oven.
Cover with lid and make sure there are 14 coals underneath the the dutch oven and 12 on top.
Cook about 35-50 minutes, or until the chicken is done.
2.5 Lbs whole young chicken
1/4 cup olive oil
1 orange and juice in it
1/8 cup honey
1 tsp garlic (minced)
1/2 tbsp balsamic vinegar
1/4 tsp onion salt or sea salt
1 tbsp lemon juice
dash of sea salt and black pepper (for after cooked)
First clean your chicken and remove excess fat. Tie the legs of roasted chicken together with string. Set aside
Cut an orange into quarters. Squeeze the juice into a bowl but keep the oranges for later.
Combine your juice, olive, oil, garlic, and honey, balsamic vinegar, and other remaining spices in one small bowl. Mix well.
Place Chicken in dutch oven. Pour juice and garlic and honey mixture over the chicken, coating it nicely and evenly.
Place oranges around chicken in the dutch oven.
Cook for 50 minutes or until Chicken is done. 15 Briquettes on top and 10 on the bottom. You might have to replace them one.
Remove and spoon any extra juice from pot and coat it again over chicken.
Serve with veggies!
8 Boneless Skinless Chicken Breasts 3 Lemons 4 ½ Cups Chopped Mushrooms 4 Cans Chicken Broth Salt & Pepper to taste 1 Tbsp Olive Oil 1/4 Cup Butter 4 Tbsp Flour 2 tsp Tarragon 1/2 tsp Garlic Coat chicken in olive oil and place in 12” regular Dutch Oven, and then squeeze the juice of 2 Lemons over the chicken. Season with Salt & Pepper, and slice remaining lemons and put 1 – 2 slices on each chicken breast. Bake for 30 to 40 minutes. 15 Briquettes on top and 10 on the bottom. While chicken is cooking put 8 briquettes under your 10” Dutch Oven. Melt butter; add mushrooms sauté until mushrooms are golden brown about 6 min. Stir in Flour completely. Slowly add chicken broth and continue stirring. Gently boil until mixture reduced to form a thick creamy sauce about 10 minutes. When the chicken is done Spoon over the chicken in your 12” Dutch Oven. Serve over Rice. I cook the rice before I leave home so that is all done just need to warm it up a little. If you are a little worried about the acid in your Dutch Oven use a 12” aluminum liner!!!
8 medium sized potatoes Red, Yukon Gold, or Russet, sliced thin
1 medium onion diced
1/2 pound Bacon diced
1 Jalapeno seeds and membranes removed, diced
2 1/2 cups cheese cheddar, montery jack, or pepper jack
1 teaspoon season salt
12 inch shallow dutch oven
27-30 coals lit and heated until beginning to turn grey.
Over about half the coals, cook bacon until chewy. It will get crispy as it cooks with the potatoes.
Off of the coals, remove bacon from dutch oven and any excess grease, leaving about 2 tablespoons bacon fat in the bottom of the dutch oven.
Layer half of the sliced potatoes in the bottom of the dutch oven and sprinkle with half a teaspoon of season salt.
On top of the potatoes, layer half of the onion, half the jalapeno (if desired), half of the bacon, and then half of the cheese.
Repeat layers, using remaining ingredients and put the lid on the dutch oven.
With dutch oven on a stand, place 10 coals on the bottom and 15 coals on top. This should heat to about 350 degrees for a 12 inch shallow dutch oven.
Check periodically and adjust coals as necessary, adding more when the original coals begin to die down.
The potatoes are finished when they are soft, this takes about 45 minutes.
This recipe can be made in an indoor dutch oven and cooked in the oven. Place dutch oven, with the lid on, in a preheated 375-degree oven for 35-45 minutes. Check periodically to make sure it is cooking evenly. Add 1/3 cup water to the bottom of the dutch oven if the potatoes are browning too quickly. Potatoes are done when they are soft!
To make this recipe for a larger crowd, scale up the ingredients accordingly. A 12-inch dutch oven can hold 3 layers and still cook well, but use a larger dutch oven (or two 12-inch dutch ovens) for more than 12 potatoes.
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.
Dandelion leaves act as a diuretic, increasing the amount of urine your body makes. The leaves are used to stimulate the appetite and help digestion. Dandelion flower has antioxidant properties. Dandelion may also help improve the immune system. Herbalists use dandelion root to detoxify the liver and gallbladder, dandelion leaves to help kidney function, and it’s chock full of vitamins A, B, C, and D, as well as minerals such as iron, potassium, and zinc.
6 fresh peaches, pits removed and cut into small pieces
3 T. fresh lime juice
½ medium shallot, minced
3 T. red onion, cut into small, thin slices
1-2 t. jalapeno peppers, seeds and veins removed, and very finely minced
3 T. fresh cilantro leaves, stems removed and chopped
salt and pepper, to taste
Combine all ingredients in a glass bowl and stir to combine. (Start with a very small amount of jalapeno pepper and taste before adding more). Season with salt and pepper. Cover with plastic wrap and store in the refrigerator overnight or on the counter at room temperature for at least 30 minutes.
Preparation Time: 1 1/2 hours
Challenge Level: Easy
What You’ll Need:
1 whole chicken, about 5 pounds, gutted, washed and cut up
1 16-ounce bottle barbecue sauce
12-inch camp Dutch oven
What You’ll Do:
Place chicken in Dutch oven.
Cover with BBQ sauce.
Bake for about 1 1/4 hours using 18 coals on the lid and 9 briquettes under the oven. Refresh coals as required.
Preparation Time: 1 1/4 hours
Challenge Level: Easy
What You’ll Need:
4–6 strips precooked bacon, chopped
1 onion, diced
1 (10 3/4-ounce) can condensed cream of celery soup
3/4 cup water (or a soup can about half-full)
3 tablespoons white vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (30-ounce) bag frozen shredded hash browns, thawed
12-inch camp Dutch oven
Small mixing bowl
What You’ll Do:
In a small bowl, combine bacon, onion, soup, water, vinegar, sugar, salt and black pepper.
Warm & oil your 12″ Regular Dutch Oven
Distribute hash browns in the bottom of Dutch oven.
Pour soup mixture over potatoes.
Bake for about one hour using 18 coals on the lid and 9 briquettes under the oven. Refresh coals as required.
Preparation Time: 45 minutes
Challenge Level: Easy
What You’ll Need:
2 8-ounce containers refrigerated crescent-roll dough
1 5-ounce pouch Boboli Original pizza sauce or your favorite
4 ounces (1 cup) shredded mozzarella cheese
3 ounces pepperoni, chopped
12-inch camp Dutch oven
What You’ll Do:
Preheat and oil your Dutch oven
Unroll crescent dough from containers.
Divide pizza sauce, cheese and pepperoni among the crescents and roll up each like a jellyroll.
Use 18 coals on the lid and 9 briquettes under the oven.
Bake for 15 to 20 minutes, until the crescent rolls become a golden brown.
• 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
• 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.
- 12 ounces Jumbo Pasta Shells
- 1 pound Ground Beef
- 1 packet Taco Seasoning
- 2/3 cup Water
- 1 1/2 cups Salsa (jarred, divided)
- 1 cup Shredded Cheddar Cheese (divided) You can also use the 3-cheese mix. I think it is called Mexican Style.
- I’m an Onion Girls so I always add some!!= Green Onions on Top!
- Preheat the Dutch Oven to 350 degrees. = 15 on top and 10 on the bottom
- Cook the Pasta Shells in a pot according to the directions on the box and Drain. Or if you are a pre cooker you can do this at home and then you just have to do the cook your beef in the Dutch Oven.
- Add the ground beef to the pot and brown well.
- Drain the fat.
- Add the taco seasoning and water, stir and cook until water is gone.
- Stir in 1 cup Salsa and 3/4 cup cheese.
- Scoop into the jumbo pasta shells and top with the remaining salsa and cheese.
- Bake in your Dutch Oven covered for 15 minutes or until the cheese melts.
• 2 pounds chicken breasts
• 1 tablespoon olive oil
• 1/2 cup mild salsa (medium if you like spicy)
• 3-4 tablespoons brown sugar
• 1 4 oz. can mild diced green chilies
• 1 14.5 oz. can diced tomatoes, drained
• 1 tablespoon chili powder
• 1 1/2 teaspoons salt
• 1 tsp EACH ground cumin, garlic powder, onion powder,
• 1/2 tsp EACH smoked paprika, dry oregano, pepper
• 1/2 teaspoon ground chipotle chili pepper (optional for more heat)
• 1 teaspoons liquid smoke
• Hot sauce to taste
1. Rub chicken breasts with oil and place in the bottom of your Dutch Oven. Add all of the remaining ingredients except for the hot sauce. Cook until chicken is tender enough to shred.
2. Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid. Taste and add hot sauce to taste if desired.
Use 3 tablespoons brown sugar if using mild salsa and not using ground chipotle chili pepper. Use 4 tablespoons if you are using medium salsa and/or the ground chipotle chili pepper. The brown sugar balances out the heat. I use both medium salsa and the chipotle chili pepper and it has a kick but not overly spicy in my opinion - perfect to be smothered in cheese. I had a comment that the chicken is not spicy at all if you leave out the chipotle pepper - perfect for kids.
• Extra-virgin olive oil, for brushing on Dutch Oven
• 3 ounces sliced pepperoni
• 1 pound ground beef chuck
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1 teaspoon sweet paprika
• Kosher salt and freshly ground pepper
• 1 14-ounce jar roasted red peppers or Piquillo Peppers, drained
• 2 tablespoons tomato paste
• 2 cups low-sodium chicken broth
Preheat the Dutch Oven 12” deep or 14” to 400 degrees F lightly oil with olive oil or your favorite oil.
Chop up pepperoni until it is a size you like (small); transfer to a mixing bowl. Add the beef, Panko, egg, paprika, 1/2 teaspoon salt and a few grinds of pepper; mix with your hands until combined. Form into 20 golf ball-size meatballs and place inside your Dutch Oven. Bake turning halfway through, until browned, about 12 minutes. You are cooking with the lid off!! Or if you like put the lid on and you will not have to turn them. It will turn brown but will not have the crispy pieces on the outside.
Meanwhile, add the roasted red peppers, chopped as you like (small), and tomato paste to a cast iron skillet along with the chicken broth and bring to a simmer over medium-high heat. Cook until slightly thickened, about 5 more minutes; season with salt and pepper.
Transfer the sauce to the meatballs and continue to cook, gently stirring to coat, until the meatballs are tender, about 10 more minutes. Divide the meatballs and sauce among bowls.
- 6 Slices Bacon, chopped
- 1 Cup Onion, chopped
- 3 Cloves Garlic, minced
- 1 large head Cabbage, cored and chopped
- 2 tsp. seasoned Salt
- 1/2 tsp. Ground Black Pepper
- 1/2 tsp. Onion Powder
- 1/2 tsp. Garlic Powder
- Cook the Bacon in a 12” Deep Dutch Oven cook until crisp. Remove the bacon to a paper towel-lined plate. Reserve 2 tbsp. of the bacon grease and discard the rest. Or if you are like me just leave it all in there.
- In the same Dutch Oven, return the 2 tbsp. bacon grease. Cook the onion until it is soft, about 4 minutes. Add the garlic and continue to cook for an additional 1 minute. Stir in the cabbage and continue to cook and stir for 4-5 minutes. Add the seasoned salt, pepper, onion powder and garlic powder. Mix well.
- Put your lid back on and cook for about 30 minutes or until Cabbage is cooked the way you like it.
Just before serving, mix the bacon into the cooked cabbage. Serve immediately
- 2 pounds Elk Steak
- All-purpose Flour
- 2 tablespoons Butter
- 1 can (15 ounces) Tomato Sauce
- 1/2 cup red wine or Beef Broth
- 2 tablespoons Worcestershire Sauce
- 1/2 cup diced Onion
- 1/2 cup diced Green Pepper
- 1 can (2-1/4 ounces) sliced ripe Olives, drained
- 1 cup sliced fresh Mushrooms
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 4 slices Swiss Cheese, optional
- Cooked Noodles
- Dredge elk steak lightly in flour; shake off excess. Melt butter in a 12” regular Dutch oven; brown steak on both sides. Combine the next nine ingredients; pour over steak.
- Cover and bake at 350° for 1-1/2 hours or until cooked to desired tenderness. If desired, place cheese over steak before serving. Serve over noodles.
PDF=Swiss Elk Steak
- 2 (30 oz.) cans sliced peaches, in syrup
- 1 package white or yellow cake mix
- ground cinnamon to taste
- 1/2 stick butter or margarine
Lodge Cast iron
4 - (3/4 inch thick) Boneless Pork Chops
4 - Ripe Plums, pitted and quartered
3/4 cup pineapple juice………I did have a can of crushed pineapple so I got as much juice from that as I could and then just used enough crushed pineapple to make 3/4 cup.
2 Tablespoons Balsamic Vinegar
3 Tablespoons brown Sugar
1 teaspoon ground Cinnamon
1/4 teaspoon ground Ginger
1/4 teaspoon ground Nutmeg
Place the pork chops, and plums into your 12” regular Dutch Oven. Put pork chops on the bottom and then the plums. If you would like more than 4 plums you can add more to cover the chops. It just adds a little more moisture. Mix together the pineapple juice, balsamic vinegar, brown sugar, cinnamon, ginger, and nutmeg in a bowl, stirring to dissolve the sugar, and pour the mixture over the pork chops and plums.
Just a suggestion use the Dutch Oven liners here for an easier clean up.
Put the lid on and cook. You can do it slow with 12 briquettes on top and 8 on the bottom. You will have to replace them before it is done. Wait till you see the steam coming out from under the lid and then you will know that it is done.
2 tbs. Oil 2 1/2 tsp Salt 2 1/2 tbs. Diced Onion 2 tsp. Oregano 2 tsp. Garlic 1 tsp. Vinegar 1/3 cup Chopped Green Olive 1 can Tomato Sauce 1 tsp. Pepper 2 lb. Hamburger 1/2 cup Chopped Ham 1 Chopped Green Pepper 1/2 cup Cooked Rice Combine all ingredients and cook until tender in a fry pan. Cut lid off a 10" pumpkin, or in a pumpkin that will fit inside your dutch oven, and clean out. You can do 4 or 5 small pumpkins too. Place meat mixture inside pumpkin. Bake for about 1 hour or until you smell it. Serve the meal from the pumpkin. Scooping out some of the baked pumpkin gives you a vegetable with your meal. You can use the small pumpkins in you regular 12" Dutch Oven or if you want to stack them use your 12" deep or your 14" deep dutch oven. From the Log Cabin Holidays and Traditions page 90 Serves:4pdfdinner-pumpkin-2
- 1 quart fresh Sauerkraut do not drain
- 1 cup Onion diced
- 1 15 ounce can petite Diced Tomatoes drained
- 1/2 pound Bacon, cooked crisp reserve 2-3 Tbsp drippings
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- Saute onion in bacon drippings until transparent. In your 12” regular Dutch Oven. Combine all ingredients in a 12” regular Dutch Oven. (You want some of the liquid to evaporate.) Bake at 350 degrees for one hour. 15 Briquettes on top and 10 on the Bottom
Very fast and easy to throw together. Great flavor and color. Goes extra well with meatloaf or pork roast. I bet it would be great with sausage or even hot dogs!
2 1/2 Lb. Pork Ribs
3 to 4 lb. Sauerkraut, drained
2 Yellow Onions, peeled and quartered
2 Tart Green Apples, cored, quartered and peeled
1/4 cup Brown Sugar
8 Juniper Berries or 1 tbs. Caraway Seeds
In a 12" Dutch Oven, layer sauerkraut, onions, apples, and seeds. Be sure to warm and oil dutch oven before. Sprinkle with brown sugar and add rib's. Bake at 350 degrees for 2 hours or until ribs are tender. You will be able to smell the ribs when they are done in the Dutch Oven. Try not to lift the lid until the smell is there. If you do you will add 15 min. to the cooking time. This recipe is great served with Potato Salad or Cucumber Salad.
From the Log Cabin Holidays and Traditions page 102 New Book 96
octoberfest-ribs = pdf
Toss 1 pound halved Baby Potatoes = Red Potatoes 1 Bacon Slice ¾” each piece add Salt & Pepper on a sheet of foil. To your liking S & P that is! Use the thick Bacon Please!! Add 2 tablespoons water; form a foil packet. Grill over medium-high heat, 20 minutes. After 10 minutes turn packet over. I start with the fold down and then I turn it over.
1 can Apple Pie filling
4 teaspoons of Root-beer 1 can Cinnamon Rolls with Icing = 8 rolls
Warm and oil your 10” Dutch Oven
Put your can of Apple Pie Filling in
Cut up the Cinnamon Rolls to Bite size pieces and put on the top.
Put your lid on and cook.
First get the Turkey Breast that has the white and the dark meat together.
What we have here is two 6 lbs. Turkey breasts in a 12” regular Dutch Oven.
Warm and oil your Dutch Oven
Put the Turkey Breast in.
Add about ¼ cup of water
Sprinkle Log Cabin Seasoning on top and a little in the bottom where there is space.
Put the lid on and cook.
About 30 minutes before it is done. Take about 1 cup or more of the juice from the bottom of the dutch oven to put over the top of the dressing after you put it in the dutch oven. Add the Dressing in all the areas that do not have Turkey.
Put the lid and finish cooking. You will see seam coming from under the lid when it is done.
4 Yams - peel and cut into small bit size pieces
2 Carrots - grated
1 Stick of butter
1 Cup Brown Sugar
1 Tablespoon Ginger
In your Dutch Oven melt the butter. Then put in the yams and carrots. Sir up and get the butter all over them. Add the 1 cup of brown sugar and ginger. Stir up again or you can leave it on the top and it will melt down.
Put the lid on and cook till done.
Remember you do not need to add any water because your vegetables are 65% to 90% water!!!
1 ½ cups Flour Eggnog Glaze:
¾ teaspoons Baking Soda 1 Tablespoon Melted Butter
½ teaspoon Baking Powder 1 Tablespoon Eggnog
¼ teaspoon Salt ¾ Cup Powdered Sugar
¼ teaspoon Cinnamon
¼ teaspoon Nutmeg
4 Tablespoons Softened butter
½ Cup Sugar
1 teaspoon Vanilla Extract
1 ½ cups Eggnog
- Preheat & generously butter your 10” Dutch Oven to 375 degrees. 13 Briquettes on top 8 on the bottom
- Make eggnog bread; In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg; set aside.
- In another medium bowl, combine butter & sugar. Mix with a electric mixer until smooth, stopping to scrape the bowl occasionally. Add egg & vanilla and combine mixing until smooth.
- Add about ½ of the flour mixture to the butter mixture and mix to combine. Add eggnog and mix to combine. Add remaining flour mixture and mix to form a smooth batter.
- Pour batter into dutch oven and bake for 50 to 55 minutes, or until toothpick inserted into the center comes out clean. I would use a 10” aluminum liner here so you can take it out for cooling. You need to cool for about 1 ½ hrs.
- Prepare eggnog glaze: In a small bowl, combine butter, eggnog, & powered sugar. Spread over the top of the bread. Serve immediately or wait for icing to firm up about 15 minutes.
8 Egg Yolks
3 Cups Milk
1 Cup Sugar
4 Whole Cloves
1 Cup Cream
1 teaspoon Hazelnut extract
½ teaspoon Nutmeg
½ teaspoon Cinnamon
- Add egg yolks to a small bowl and whisk until they are frothy and light in color.
- In a medium saucepan over medium-low heat, combine milk, sugar, and cloves.
- Bring to a low simmer, stirring constantly, Remove about 1 cup of the milk mixture and slowly pour it into the egg yolks, whisking constantly.
- Pour egg-yolk mixture into the saucepan, whisking constantly, cook until mixture thickens slightly, and Remove the cloves.
- Mix in cream, hazelnut extract, nutmeg, and cinnamon.
- Chill for 4 hours before serving
- Makes 5 cups
A 4-bone roast will also fit into a 14-inch deep dutch oven.
A 12-inch deep oven for a 3-bone roast.
Garlic, fresh garlic cloves or in a powder
Figure 3/4 lb. per person at least.
Rock Salt 6 to 8 pounds
Let the roast come to room temperature before baking. Here is where Colleen cuts the ribs off the meat so she can put the ribs in the bottom of the dutch oven for the rest of the meat to cook on.
Season the roast with freshly ground black pepper, salt and garlic. Make about 1-dozen slits in the surface of the roast and stuff with fresh garlic cloves or just put the slits in. Just set it aside while you are getting all your dutch oven coals ready. About 15 minutes.
Place 1″ of rock salt into the bottom of your dutch oven. Put the ribs down on the bottom and them put the rest of the meat on top of that. Pour in more rock salt to cover the prime rib about 1/2″ all around the meat. Make sure you have all the meat covered!!! You want the ribs in a little cocoon.
Here is why the meat does not get salty. MOISTURE. Plain and simple. You need moisture to get the salty ness into the meat, that’s why the rub flavors get into the meat and not the rest of the salt. The rock salt makes a great moisture barrier, keeping the juices inside the meat. What you end up having is an oven inside your dutch oven. After about 3 hours, remove the remaining coals and lift the lid off the oven. Carefully remove the roast and place it on a cutting board. Discard the salt. Place an aluminum foil tent over it to retain heat. Let the roast rest for about 15 to 20 minutes. Then cut the ribs away if you left them on and slice the roast. You will be greeted with a succulent medium-rare roast that isn’t salty. The salt insulates the meat, cooking it evenly, but does not impart a salty flavor as long as you don’t add liquid to the pot. In fact, you may find it necessary to sprinkle a little kosher salt over your slice.
DO NOT OPEN Your Dutch Oven for TWO HOURS UNDER PENALTY OF DEATH.
Your meat thermometer reads 160 degrees F for medium done Prime Rib.
Rock salt can be expensive if you buy the ice cream salt. Rock salt used for water softeners is less expensive and works just as well, just make sure you use the crystals not the pellets.
2 tbs Olive Oil
2 cups Onions diced
4 Garlic Cloves minced
6 cups chopped Hatch Green Chili’s
1 28 oz can diced Tomatoes drained
2 cups Green Giant frozen Corn
2 cups peeled and diced Potatoes
1 rotisserie Chicken chopped
8 cups College Inn chicken broth
2 tbs McCormick Cumin
1 tbs Chimayo Red Chili Powder (or other red chili to your liking)
2 tbs Hatch Green Chili Powder (optional, use it if you have it)
2 tsp Morton Salt
1 tsp Pepper
¼ Wondra Flour by Gold Medal or Cornstarch - use 1/2 the amount mixed with water to form a paste
1 bunch Cilantro chopped
1. In a separate pot of salted water add peeled and diced potatoes. Bring to a boil and cook until almost cooked through. About 10 minutes. Strain and set aside.
2. Heat up olive oil in bottom of a large Dutch Oven. Add onions and sauté for about 5 minutes. Add garlic, green chili, and tomatoes.
3. Stir in salt and pepper, cumin and ground chili.
4. Add chicken broth and simmer for 20 minutes.
5. In the meantime, remove meat from the rotisserie chicken and chop into bite size pieces.
6. Add chicken, corn, and potatoes into chili.
7. Add flour to thicken and cook for another 10 minutes.
8. Stir in chopped cilantro and serve.