Thursday, June 30, 2016

Dutch Oven Fudge Brownie Cupcakes

This is an easy desert made with a boxed fudge brownie mix. Makes 9 cupcakes. Follow the directions on the package. 

After you have the batter thoroughly mixed, add it to the muffin pan with some paper liners in it. It does
fit inside the Dutch oven. Fill the cupcake liners three quarters full and put one Maraschino cherry
on top of each one.

Wednesday, June 29, 2016

Dutch Oven Pork Spare Rib Meal

Today we are breaking out a lot of cast iron. Come and join us for this "Dutch Oven Meal" that serves 4. This would be great meal to celebrate Independence day.
2 slabs of pork spare ribs, about 5 lbs.
Your favorite dry rub
4 large carrots
1 Large white onion
1 red bell pepper
4 cloves garlic
1 jalapeno pepper
1 bottle of dark beer (12 oz)

Place the braising vegetables into the camp oven along with the beer. Shingle the spare ribs on top of the vegetables bone side down. Place 9-12 coals under the camp oven and 15 to 16 on the top. After an hour or when the coals are used up check to make sure the ribs are above the braising liquid. Re-arrange as necessary. Add the same amount of new coals as before. After 2 hours rearrange the ribs so that the meat side is facing up and place 16 coals on the top and none on the bottom. After 3 hours your ribs should be tender and completely cooked.

Wednesday, June 22, 2016

Dutch Oven Spinach Cheese Bread

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Our version of a classic spinach and cheese stuffed bread roll. As an appetizer or a great side for a pasta dish. This will be a hit in any camp.
1 - 8 ounce package of room temperature cream cheese.
1 – 16 ounce package of chopped spinach
1 ½ cup of grated mozzarella cheese
6 cloves of finely diced poached garlic
4 strips of chopped fried bacon
Dough of your choice
We used:
3 cups all-purpose flour
5/16 oz. package of fast rise yeast
2 teaspoons salt
½ teaspoon baking powder
14 fluid ounces of water
Mix dry ingredients with water. Cover and let rise in a warm draft free area for 3 hours, overnight is better.
Punch down dough and knead for several minutes.
Place smooth dough ball in an oiled bowl. Cover and let rise again for 1 hour
Directions: Drain the spinach thoroughly (use a flour sack), combine cream cheese, mozzarella, garlic and bacon in a mixing bowl. Add the spinach to the mixture and mix. Roll the dough into a rectangle shape about ½ inch thick. Spread the spinach and cheese mixture onto the dough leaving about an inch around the perimeter. Roll the dough into a loaf and place in an oiled 9 inch pie pan. Cover the dough and allow to rise in a warm draft free place. After 30 minutes make 6 slits into the top of the loaf to allow steam to escape.
Bake at 400 degrees until internal temperature is 210 degrees. 45 minutes to 1 hour.
Remove from baking dish and let cool before cutting.

Wednesday, June 15, 2016

On The Lid # 5 Pancakes

We whip up some tasty pancakes with sausage and warm real maple syrup. This is as easy as it gets for a camping breakfast. Dutch oven

On The Lid # 4 Scrambled Eggs & Hash Browns

Part 4 of a video series that shows different ways to cook using the lid off of your dutch oven.

On The Lid # 3 Breakfast Buritto

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A quick and hearty breakfast , pass the Tabasco please. I would like some more coffee too! Dutch oven.

On The Lid # 2 Flat Bread

A quick and easy recipe for flat bread you can make in camp. Dutch oven.

Dutch Oven Lid Spacer

A how to build Video. Step by step on how we build a spacer from a coffee can so we could use the dutch oven lid upside down like a griddle on a single burner camp stove.

On The Lid #1 Bacon & Eggs

Part 1 of a video series that shows different ways to cook using the lid off of your dutch oven.

Wednesday, June 1, 2016

Dutch Oven Banana Camp Bread

This is a good recipe to get your kids into dutch oven cooking. Or you could make it in your oven at home. It is inexpensive and easy to make.  If you make it at home preheat your oven to 400 degrees F. 15 to 20 minutes cook time.