Sunday, August 16, 2009

Dutch Oven Recipes

All of the recipes that I used on the last post are from It is an awesome site about everything dutch oven! I hope that you enjoy these and the rest of his recipes as well because that is where I plan on going from now on.

camping with a cook

It was vacation time for us this past week and so we decided to do the cheap thing and go camping. We drove down to Brown County Indiana and camped at the state park without electricity! We purchased a dutch oven set a few months ago while in the Smokies with some extra food storage money that came our way so we decided to only cook with that and boy did we eat!


Cowboy Stew Dutch Oven Recipe
Ingredients: 1 lb. ground beef
1 onion
2 potatoes
1 can peas
1 can green beans
1 can baked beans
1 can tomato soup
1 can corn
1 can diced tomatoes
Chili powder
1 Bay leaf
Salt and pepper
Cut potatoes into 1 inch cubes.
Dice onion.
Preheat dutch oven to 325 degrees.
Brown ground beef and onion.
Add potatoes and all cans, undrained.
Cook until potatoes are soft.
Add chili powder, nutmeg, bay leaf, salt, and pepper as you
prefer and cook 30 minutes more.

Mountain Man Omelette Dutch Oven Recipe
Ingredients: 1 lb. country sausage
1 lb. bacon
1 large diced yellow onion
3 cloves minced garlic
1 chopped green bell pepper
1 chopped red bell pepper
2 cups chopped mushrooms
18 eggs
3/4 cup milk
3 cups grated Cheddar cheese
picante sauce
salt and pepper
Heat a 12inch Dutch Oven over coals until bottom is very hot.
Fry sausage until brown, then remove.
Cut bacon into 1 inch slices. Fry in D.O. until brown.
Remove excess grease from D.O.
Add sausage, onion, garlic, bell pepper, and mushrooms. Saute
until vegetables are tender.
Mix eggs and milk. Pour eggs into D.O.
Cover and bake at about 325 degrees, using 8 briquettes under
and 15 on top for 20 minutes, or until eggs are firm.
Spread cheese over eggs. Cover and let stand until cheese is
Serves: 8-10 using picante sauce as they choose.

Pizza Dutch Oven Recipe
Ingredients: 1 box Pizza dough mix
1 can pizza sauce
1/2lb mozzarella cheese
1/2lb pepperoni
1 aluminum pie tin
Prepare the pizza dough per mix directions.
Spread dough inside pie tin and up the sides.
Top with sauce, cheese, pepperoni.
Place 4 pebbles or wads of aluminum foil in d.o. to raise pie tin
off bottom.
Set pizza in d.o.
Put d.o. on top of 12 briquettes and cover d.o. with 14
Cook for 15-25 minutes.

Mountain Dew Chicken Dutch Oven Recipe
Ingredients: 1/2 lb. bacon
1 gallon zip-loc bag with 1 cup flour
5 chicken breasts
5 potatos
10 carrots
1 large onion
1 can Mountain Dew soda
1/2 cup shredded cheddar cheese
Preheat dutch oven by setting on bed of coals.
Chop bacon into 1-inch pieces.
Dice vegetables.
Cut chicken breasts in half lengthwise.
Fry bacon in dutch oven until crispy.
Remove bacon from d.o. but leave grease.
Shake chicken breasts in baggie of flour to coat.
Cook in bacon grease to brown, about 5 minutes, turning a
couple times.
Pour vegetables, bacon, and Mountain Dew on top of chicken.
Cover with lid and cook at 350° for 45 minutes with 3/4 of coals
on lid.

Fizzy Fruit Cobbler Dutch Oven Recipe

Apple pie filling
1 box yellow cake mix
1/2 can 7-Up
1 Tbsp. cinnamon

We used:

  • Blueberry pie filling
  • 1/2 can cream soda
  • white cake mix

Any combination of flavors that sound good to you can be tried.
This example is apple, yellow cake, and cinnamon. Another
might be cherry filling, chocolate cake, and powdered sugar. Or,
blueberry filling, white cake, and grape soda.
Line the dutch oven with aluminum foil to make clean up easier
if you aren't adverse to doing that.
Pour the fruit filing into the bottom of the D.O.
Sprinkle the cake mix on top of the filing - do not stir it.
Pour the soda on top of the mix from a low height so it does not
splatter all over.
With a fork, mix the soda into the cake mix, being careful not to
mix it into the filling too much - a little is ok.
When the cake mix is stirred, sprinkle cinnamon on top.
Cook for 45 minutes at 325 degrees.

Wednesday, August 5, 2009

Swiss Miss or is it better?

I used up all of my hot chocolate mix from my can this morning and I was so sad because I hate buying because I mean really I have all of the basic ingredients in my cupboard! So I looked up a recipe to make it myself, it says it is Swiss Miss but really it tastes more like the stuff Mom makes on the stovetop.

Mom Style Swiss Miss

1 cup powdered milk
1/2 cup sugar
6 Tablespoons cocoa powder

Mix them altogether and then sift it together 3 times. This does matter I tried to avoid it but it wasn't mixed as well so just do it and it will be better in the end. Also make sure to put it in a tight-lidded container because the powdered milk can pick up the moisture from the wonderful humidity from this time of year.

I found this recipe on, the original was doubled from this but this fits in my old can better than having it doubled.

Tuesday, August 4, 2009

Alfredo Sauce


1/2 butter
2 garlic cloves, minced
2 cups heavy cream-I use what I have but I have also made it with 1% milk and it is fine
1/4 teaspoon of pepper-fancy use white, cheap use black
1/2 cup grated parmesan cheese-I use the stuff in the green bottle, the kind that used on pizza
3/4 cup mozzarella cheese


Melt butter in medium saucepan over medium/low heat. Add the garlic, cream/milk, pepper and simmer, stirring often. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until thickened and smooth (I always have to do it longer because of the milk). When thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY. Now is the time to cook the noodles and get everything ready.

I found this recipe while searching a few weeks ago for what I wanted in the sauce. This comes from Better than Olive Garden Alfredo Sauce Recipe from the user Parkers Mom on RecipeZaar. Oh and scary thing about this website is that it gives you a nutritional analysis of the recipe-I wouldn't suggest looking...

Last Night's Dinner

To celebrate being home and having a refrigerator of food I decided it was time to make some pasta with Alfredo sauce with zucchini and mushrooms! I used the homemade fettuccini that was in the freezer from the first time making it and not knowing how much one batch made (p.s. it makes a lot!). I made some yummy homemade alfredo from the leftover cream from mousse I made for dessert last week and sautéed some mushrooms and zucchini with garlic in olive oil. Pretty much a wonderful dinner home with my hubby!

Sunday, August 2, 2009

garden lasagna


2 cups sliced zucchini
2 cups sliced yellow squash
1 cup sliced carrot
1 cup sliced fresh mushrooms
1 medium onion, diced
1 bell pepper, diced
1 (14 ounce) can crushed tomatoes
1 (8-ounce) can tomato sauce
1/2 (6-ounce) can tomato paste
1/4 cup sliced fresh basil
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (8-ounce) package cream cheese, softened
3/4 cups small cottage cheese
1 large egg, lightly beaten
8 oven-ready, "no cook," lasagna noodles or somewhat boiled homemade lasagna noodles
12 slices mozzarella
some Parmesan cheese
2 cups shredded mozzarella


Combine zucchini, squash, carrot, mushrooms, onion and peppers with water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer about 10 minutes or until soft.

Preheat oven to 350 degrees.

Combine crushed tomatoes, tomato sauce, tomato paste, basil, garlic, salt, and pepper in a medium saucepan. Bring to a boil, reduce heat, and simmer 20 minutes.

In a medium bowl, combine cream cheese, cottage cheese, and eggs. Stir together. I used a spatula.

Spread 1/3 of the sauce evenly over bottom of a 13 by 9 by 2-inch baking dish. Place 4 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/2 of cream cheese mixture over noodles. Cover cheese mixture with 1/2 the vegetable mixture, more sauce, and top evenly with 6 slices provolone cheese and 1 1/2 cups mozzarella cheese. Repeat layers with 4 noodles, rest of the cream cheese mixture, vegetables, sauce, and remaining cheeses. Place in oven for 35 minutes or until lasagna is hot and bubbling

Let lasagna stand for 10 minutes before serving-yeah right who can wait that long for this?

I swiped this recipe from Paula Deen from the Foodnetwork website. I really loved this recipe. I think that it will be great even when I don't have all of those thing because I can use what is in season or what I froze from the previous season and leave out things like mushrooms if I don't have them.