Dutch Oven Breakfast Casserole

This is an easy breakfast casserole that you could make at any campsite and it is good and hearty.

Dutch Oven Breakfast Casserole 

1 lb bacon
3-4 potatoes
Seasoning Salt
2 cups cheese
12 eggs
1/2 cup milk
Salt and Pepper to taste

When I did this at home I cooked the potatoes in the microwave for about 6 minutes until they are baked but if you were camping you could wrap them in foil and bake them in a separate dutch oven until they are soft. Or you can use leftover baked potatoes.

Cut bacon into small pieces and cook in dutch oven until crispy.  While that is cooking take your baked potatoes, peel and cut them into 1 inch cubes.  Once the bacon is done drain all the grease but 1 tablespoon. Add the potatoes and some seasoning salt to taste and toss in the remaining bacon grease.   Top this mixture with cheese.  You could also add peppers or green onions if you would like.

In a separate bowl whisk the eggs, milk and salt and pepper until well blended.  Pour on top of the cheese.   Bake at 350 degrees using 17 briquettes on tnd 8 on the bottom for 30 minutes or until the eggs have puffed up and cooked through.

Thanks for reading, and get out there and get cooking!!  

Dutch Oven Lemon Raspberry Cake

My wife suggest we try this recipe for Lemon Raspberry Cake.   We did change things up a little due to ingredients we had on hand.

Dutch Oven Lemon Raspberry Cake

1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
1 1/4 cups sugar
3 eggs
1/2 cup oil
1 teaspoon vanilla
2 tablespoons lemon juice plus 2 teaspoons
1/4 cup raspberry jam

Glaze
2 tablespoons raspberry jam
1 teaspoon lemon juice
2 tablespoons milk
2 cups powdered sugar.

Mix the flour, baking powder and salt in a bowl.  In a separate bowl mix the buttermilk, sugar, eggs, vanilla, oil and 2 tablespoons of the lemon juice.    Add the wet to the dry ingredients and combine.  Pour in a 10 inch dutch oven.   In a bowl mix the 1/4 raspberry jam and 2 teaspoons of lemon juice and spoon it over the batter in the dutch oven.  Using a knife swirl it into the batter.    Bake at 350 degrees using 14 briquettes on top and 7 on the bottom for 60 minutes.

When the cake has slightly cooled make the glaze.  Mix the jam, lemon juice and milk together.  Slowing add the powdered sugar and then pour over cake.

Thanks for ready, and get out there and get cooking!

Dutch Oven Banana Bread

I tried my wife's recipe for banana bread and it was great.  One trick is to line the bottom with parchment paper and remove it immediately after it is done cooking.   I used a 12 in dutch oven and cooked it at 350 degrees using 17 briquettes on the top and 8 on the bottom.  I cooked it for a hour and 20 minutes because this recipe would make two loaves of banana bread and we put them together, so it took longer.

Thanks for ready, and get out there and get cooking!! 

Dutch Oven Cheesecake

I wanted to attempt a cheesecake in the dutch oven and it worked perfectly.  Don't think a dutch oven dessert is limited to just cobblers, be creative so many thing things can be made in the dutch oven.

I used this basic cheesecake recipe   I used a 10 inch dutch oven cooking it at 325 degrees using 13 briquettes on top and 6 on the bottom.  I preheated the lid while I prepared the cheesecake,.   It took 1.5 hours but that can vary.  Every 10 minutes I turned the lid a quarter turn so it evenly cooked the cheesecake. One more tip when I used the 6 briquettes on the bottom I never replaced them, just let them burn out so you don't risk burning the bottom. but continue to replace the top ones when they loose their heat.   The cheesecake is done when the top of firm but the middle still wiggles a little if you shake it.  Let it cool at least 2 hours in the fridge or cooler if camping.   I hope you enjoy it!

Thanks for reading, and get out there and get cooking! 

Peanut Butter Chocolate Chunk Brownies

I love these brownies.  I used my wife's basic homemade brownie recipe and added peanut butter chips and mini Hershey kisses.

Peanut Butter Chocolate Chunk Brownies

1 cup butter melted
2 cups sugar
1 teaspoon vanilla
4 eggs
1/2 cup cocoa
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup peanut butter chips
1/2 cup mini Hershey kisses

Melt butter and let cool.  Stir in sugar and vanilla.  Beat in eggs.  Stir in cocoa and flour.  Fold in peanut butter chips and kisses.  Pour into a greased 12 inch dutch oven.  Cook at 350 degrees using 17 briquettes on top and 8 on the bottom.  Bake for 30-40 minutes or until a fork poked in comes out clean.  Do not over bake.  Let cool for 10 minutes and then serve.

Thanks for reading, and get out there and get cooking! 

Dutch Oven Chimichangas

I found this recipe on the International Dutch Oven Society website and I had to try it.  It called for just monterey jack cheese but we mixed that with some Tillamook sharp cheddar cheese and the meal was incredible.  I hope you enjoy it.

Check out the recipe Dutch Oven Chimichangas.

Thanks for reading, and get out there and get cooking! 

Ranch Rolls

 This recipe come from one of my favorite cookbooks Barbecue Biscuits and Beans.  These are the perfect rolls to make when camping because you do not need to let them rise and it still tastes like regular rolls.

Ranch Rolls

5 cups all-purpose flour
2 2 ounce cake yeast or 6 1/4 -ounce packets dry yeast
1/2 cup vegetable oil
2 cups buttermilk
1/2 cup warm water
1/2 teaspoon soda
4 teaspoons baking powder
1 teaspoon salt

Before cooking preheat your 12 inch dutch oven  to 450 22 coals on top and 11 on the bottom.

Dissolve yeast in warm water and let stand for 10 minutes.  Mix the rest of the dry ingredients together in a separate bowl.    Add the yeast, oil and buttermilk to the dry ingredients and mix well.   Turn onto a floured surface and knead lightly.

Roll the dough in 2 inch rolls.  Place in dutch oven and cook for 12-15 minutes or until golden brown.

Thanks for reading, and get out there and get cooking!