Dutch Oven Tipsy Bread

Great bread recipe for your Dutch Oven!  For convenience I mix several bags of the flour and sugar in baggies and keep it in the freezer. 

Ingredients:

3 cup Self-Rising Flour

3 Tablespoons sugar

1 (12 oz) bottle beer

1/4 cup melted butter

1/4 cup chopped Jalapenos (optional)

Lit 20-30 charcoal briquettes. While waiting for them to turn gray. Grease your Dutch Oven. I use a 4.5 quart size Dutch oven. Mix flour and sugar, add jalapenos mix, add beer, mix well, mixture will be lumpy. Place bread in Dutch oven and pour melted butter over the top.

Place 10-12 briquetes on top and 8-10 on bottom. Rotate every 10 minutes and let cook about 30-40 minutes. This is not an exact science! I have found it depends on wind, outside temperature, brand of briquets etc.

I will be posting this recipe to these Blog Parties:

Made By You Mondays

Homestead Barn Hop

Full Plate Thursday

Wow Us Wednesday

Dutch Oven Hello Dollies

We recently went camping and I wanted to try Hello Dollies  in my Dutch Oven. 

 It was quick to assemble, very tasty and very little clean up!

Ingredients:

6 Tblsps melted butter

1 cup crushed graham crackers

1 cup coconut

1 bag chocolate chips

1 1/4 cup broken pecans

1 (14 oz) sweetened condensed milk

Lite 20-30  charcoal briquets and while you are waiting for them to turn gray assemble your dish.The bottom layer is the melted butter and graham crackers, to make assembly easier at the campsite, I prepared this at home, placed it in a baggy  and kept it in the refrigerator in our travel trailer.
Grease the inside of your Dutch Oven with oil, pat the graham cracker mixture in bottom of oven. 

Layer coconut, chocolate chips and pecans over graham crackers.

Pour sweetened condensed milk over all.

Place 10-12 coals under the oven and 10-12 on top. I baked this outside while it was really cold so I made several adjustments with the placement of the briquettes while it was cooking. I rotated the pot a quarter turn every 10 minutes and took the lid off after 20 minutes to check how it was cooking. You want your chocolate chips to melt and  the sweetened condensed milk to blend with the other ingredients.

I can not tell you how important it is to have heavy duty gloves, I received these from my daughter and 

son in law and I love them.

I placed the oven on my lid to keep the dish warm while it was served.

I will make this again while camping and am thinking of different variations. 

I will be posting this to these blog parties:

Made by You Mondays

Frugal Friday

Foodie Friday

Full Plate Thursday

Tempt my Tummy Tuesday

Recipe Sharing Monday

Wow Us Wednesday

Tickled Pink

Dutch Oven Roasted Potatoes

Potatoes are a side dish that goes with everything. These potatoes don't disappoint whether you want to serve them with eggs and bacon, hamburgers or grilled chicken. You can make these while camping or grilling in your backyard.  Any kind of potato can be used, I like red or Yukon Gold. I'm not going to give exact  measurements but more of the technique. Light 20-25 charcoal briquettes, while you are waiting for them to turn gray get your ingredients ready.

Place 8-10 briquettes  under your dutch oven. Pour 3-4 tablespoons oil in your pot, add 3-4 tablespoons diced onions  and 2-3 slices of bacon, chopped. More or less can be used depending on your preferences. Cook until the onion is transparent, the onion and bacon will continue to cook with the potatoes. 

I leave the lid off for this part so I can stir and watch closely.

When your onion is done, add large pieces of washed red potatoes. Stir well. Add chopped garlic, salt and pepper. Cover with lid and add 10-12 briquettes on top. I have found that this is not an exact science. You have to add and take away from the bottom and top depending on how it is cooking. I let mine cook for 20-25 minutes, take the lid off, stir and  check  my briquettes.  If needed you can add more oil.

I will be sharing this to these blog parties:

Made by You Mondays

Frugal Friday

Foodie Friday

Full Plate Thursday

Gluten Free Wednesday

Tempt my Tummy Tuesday

Recipe Sharing Monday

Mom's Test Meal Monday's

Allergy Free Wednesday

Friday Fav's

Dutch Oven Stuffed Steak

Whenever we go camping I try to prepare a couple of meals with my cast iron Dutch oven. This was a new recipe and one I will make again. I assembled everything at home except for the soup, put it in a ziplock baggie and  kept it refrigerated until I was ready to cook it. For tips on cooking with your Dutch Oven read my post: Tips for your Dutch Oven .

Use round steak and pound it to tenderize it.

Stuffing:

1 carrot, grated

1 medium onion, diced

1/2 tsp thyme

1/2 tsp sage

1 tsp poultry seasoning

2 1/2 cup bread, cubed

1 tsp beef bouillon granules

1/2 cup water

2 cans cream of mushroom soup

1 tblsp oil

Combine carrots, onion, thyme, sage, poultry seasoning, and bread. Dissolve beef granules with the 1/2 cup water. Add to bread mixture. Mix well. Place on round steak, roll and tie with string. I found this to be very messy and glad that I assembled it at home. Put oil in 12 inch Dutch oven, place on 6 to 8 coals, let oven get hot. Place round steak in oven and lightly brown on all sides. Cover with undiluted soup. Place lid on oven and add 14 to 16 coals on top. Bake at 350 degrees for 1 1/2 hours or until steak is tender.

I plan to share this recipe on these blog parties:

Foodie Friday

Mouthwatering Mondays

What's on the Menu Wednesday 

Tuesdays at the Table 

Full Plate Thursday

Tempt my Tummy Tuesday

These Chicks Cooked

What's Cooking Wednesday

Tips for Cooking with a Dutch Oven

I haven't been cooking with my Dutch Oven long but I would like to share  some tips.

1. Dutch Ovens come in a variety of sizes, the bigger the heavier. Lift them at the store, buy one you can easily lift and remember it will be heavier with the ingredients inside. The most used size is 12 inches.
2. Buy a Dutch oven with a flat lid, it is more efficient to heat with the the charcoal briquet's.
3. Invest in really good oven mitts. You can buy ones that are designed for this type of cooking.
4.You also need a lifting tool for the lid. I have three that are different lengths and were hand made for me by a family friend. But you can buy one commercially.
5. If you are going to use your Dutch Oven while camping do as much of the prep ahead of time at home. It will save you time and it is easier to do clean up at home.
6.Buy or check out Dutch Oven cookbooks. I have three and they have been very helpful. They also have charts for how many briquet's you need to use on top and on bottom to get the temperature you need.
7. Think outside the box, you can cook almost anything in a Dutch Oven.
8.Buy a good quality charcoal briquets. Temperature control is very important and your briquets are the key.
9.Rotate your Dutch Oven a quarter turn every 10 minutes  for even cooking.

10. Be careful, you have to be mindful of the heat, smoke and the ashes.

 

Dutch Oven Pumpkin Crunch

My family and I recently stayed in our travel trailer at the lake. I have been wanting to try Dutch Oven cooking and this was the perfect opportunity. I had bought recipe books and a Dutch oven, read recipes on the internet and even watched a seminar that gave away very tasty  samples.  I decided to try a dessert first, my husband and son both love this Pumpkin Crunch recipe, it would be easy and didn't need alot of  ingredients.

While I charcoaled hamburgers I mixed up my cake.  I melted two sticks of margarine at the same time my hamburgers were cooking.

Mix one can pumpkin, one can evaporated milk, one cup sugar. Whisk in three eggs. Pour into dutch oven. Sprinkle cake mix over pumpkin mixture. Drizzle melted butter over cake mix. 

I placed the dutch oven on 8-10 briquets and 13-15 the top of the lid. I found this is definitely  not an exact science. I check it every 15 minutes and rotated the pot. It was ready in 30 minutes. It turned out very good. The possibilities are endless of what you could prepare.  I plan to try more recipes in the backyard in our fire pit, to be ready for the next time we go camping. I will be posting this to
Tempt my Tummy Tuesday, Outdoor Wednesday and Foodie Friday.

Home Away from Home!